Iron Chef WAYCT - What Are You Cooking Today

[Giles]

Filleted…

Flesh being firmed up, à la Hugh Fearnley-Whittingstall….

[Giles]

[neph93]

That is going to be wonderful. I’m jealous.

Made pizza for Hot Ingrid and a good friend this evening. Started the dough yesterday and tried the iron skillet method for the first time. I’m a believer.

[mclaincausey]

Looks legit!!

We did French onion soup from a beef broth I made with the bones and trimmings from a prime rib. Steaks and green beans seemed appropriate.

[Giles]

[neph93]

Oh yes… loving the very different but very delicious offerings this evening.

[JDelage]

Fish curry? Looks yum.

I have 2 pieces of sea bass in the sous-vide right now. Will finish under the broiler and serve with a lemon / butter / cappers sauce. Veggie with be poached leeks with a hazelnut vinaigrette.

[Giles]

@JDelage:

Fish curry?

https://www.ironheart.co.uk/forum/index.php?topic=1003.msg723696#msg723696

[Chap]

Great result @neph93 looks like I need to give the iron skillet a try… have a Biga fermenting right now

[Sage954]

Iron Skillet looks legit. I’m going to give it a try. Burgers and wings tonight.

[neph93]

Chana Masala with spinach and sumac is my new favourite midweek meal.

[Chap]

Cannelloni… quite labour intense to get those little fuckers stuffed but it’s been worth it.
Stuffed with spinach, ricotta, parmigiano, mozzarella and two egg yolks. Topped with
Ragu Bolognese and Bechamel

[sabergirl]

Looks magnificent.

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[ROman]

@sabergirl:

Looks magnificent.

Agreed, looks excellent.

[jtbel1988]

Ribs tonight

No dog injured

[JDelage]

I’ve been experimenting with sea bass. I cook it in a sous vide at 135F, then drizzle some melted butter on it and I put it 5mn under the broiler. It works superbly.

[Giles]

I will try that…..

[Jett129]

@jtbel1988 Can you tell me more about how you cooked the ribs? They look delicious.

[jtbel1988]

@Jett129:

@jtbel1988 Can you tell me more about how you cooked the ribs? They look delicious.

2 hours at 270. About 45 mins with foil wrapped under the ribs like a boat (preserves the bark).

I dusted the ribs with a rub called holy hog (meat church).

Cooked on kamado joe.

[Jett129]

Thanks,Did you use any wood smoking chunks,like hickory or apple? Are those Baby Backs? That’s it,no more questions.