Iron Chef WAYCT - What Are You Cooking Today

[Smiladon]

@neversummer

What kind of oven do you bake your bread in? Great looking crumb! Looks like my Dutch oven method.

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[JDelage]

Made tartiflette for the first time tonight. Not bad at all…

[Matty123]

Tadka dal

[neph93]

Yes please ^

[mclaincausey]

Red beans and rice, New Orleans Monday night style. Got I very close in my first attempt converting my recipe to Instant Pot.

[Sage954]

Wings with my favorite sauce. Sweet Baby Rays Buffalo

[Giles]

A few friends coming round for lunch tomorrow….

[Chap]

Nice… lucky friends you‘ve got

Fish for three

[Chap]

Later…

[Giles]

Later still…..

[Chap]

No… you forgot the dogs 

[hajduk]

Made my first Pastitsio!

Total success! But damn the thing is heavy!

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[Giles]

And ready for the oven…..

[Chap]

That's a serious piece of meat…enjoy! And the reason why I have that huge british range cooker in my kitchen as well. 

I know there are some vegetarians here in the forum and I must admit, I agree to most of their arguments, but sometimes it got to be a nice piece of beef... sorry. I really don't need meat daily, actually we do have meat once a week and we don't eat things like sausage or bacon very often. When buying meat it's from small eco-breeders just around the corner. Very lucky having that opportunity.

[Giles]

[JDelage]

With that kind of pieces of beef, I've had good success by cooking sous-vide for ~4hrs and finishing in a 500C oven for 5-10mn.

[Chap]

8. @Giles very difficult to get this cut here… we call it "Hochrippe" I usually tell them, I want a 5kg Rip-Eye-Steak  ... hope your (not) cooking it thoroughly 

[Chap]

@JDelage:

With that kind of pieces of beef, I've had good success by cooking sous-vide for ~4hrs and finishing in a 500C oven for 5-10mn.

Yes that's a good way of course and if you got a 500C oven… 

[JDelage]

Sorry - was thinking F degrees, not C degrees.

Replace that by "the highest your oven goes up to."

[motojobobo]

We had a predominantly carnivorous party for 25 people yesterday…

This lamb slowly cooked and smoked for 5 hours. It was delicious and voted the best dish by most attendees

This suckling pig was cooked in an oven-type contraption (locally called caja china, chinese box) where the coals sit on the box’s lid. This gives easy access to the heat source for adjustments along the way. So heat comes primarily from above but the box retains heat and acts mostly like an oven. The skin comes out a perfect crisp. This took 2 hours.

We also had some beef ribs on a barbecue pit for people not fond of pork or lamb, but forgot to take a pic as that is a more common dish around here.