This week, we made a grilled sirloin steak with potato cake - it's basically thinly sliced potatoes, lined up in a cake mould and filled with cheese, herbs and some bacon. Starters, we had a apple and walnut salad with chicken, and young mackerels with fresh crispy veg salad.
Today's practial was a Ducks' Legs pot au feu!
3 comments:
I find cooking steaks stressful. You never know if your steak will be tough and not tender. This is even if I cook it medium rare (2.5 to 3 mins each side).
Sirloin steaks are the worst actually for me... always unpredictable.
Any tricks on marinating steaks to make sure they are ALWAYS tender? Short of ageing them, of course.
actually, we don't marinate our meat, only salt and pepper, to keep its own taste, but we use a lot of sauce and jus, made from trimmings, to give it more flavor. I guess if you're doing it as a bbq, you could do so, typically anything acidic will start to break down the meat fibres, I can think of vinegar, lemon juice, etc...one more thing: if the meat is too tough, it could be that cut of meat is more suitable for slow cooking!
to check doneness, we use our finger to touch the surface of the steak, over time and experience you'll get to know how firm to the touch it should be, before you take it off the fire. And remember to let the steak rest for 10 mins before serving!
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