Food
Food
Out of context: Reply #1456
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- Continuity19
Christmas dinner.
Roast beef, dry-brined with smoked salt instead of regular salt, left in the fridge uncovered for 24 hours and reverse-seared to a perfect medium-rare. With mash, green beans sautéd in butter with garlic, and sautéd shiitake mushrooms.
Plating needs work, but my stomach cares not right now. Fucking awesome.
Merry Christmas, you degenerates.
- What was the time on the cook? a reverse sear on that is minimum 5 hours... yes?PonyBoy
- It was only a 1 kg joint, and took me about 1.75 hours at 105°, so not bad at all. Pulled it out when the internal temperature got to just about 55°.Continuity
- Sorry, 2.25 hours. Nonetheless, not at all long, all things considered.Continuity
- I did a nice prime rib roast too. Studded it with garlic and thyme. I seared it at full blast for 25 min and then just let it slow cook for another hour or somonospaced
- Looks tasty. MC to you too!!OBBTKN
- This looks amazing, well done like usual continuity. This is extra torturous since I've given up meat for the past year (to lower my cholesterol)_niko
- Gravy needs more roast juices! thick afinteliboy
- My sister just cooked a bomb ass roast, best meal I had in a while!YakuZoku
- does it taste good with that much nutella?neverscared
- Haha. We do a horseradish sauce :)monospaced
- ^ hell yes!YakuZoku
- chocolate gravy?utopian
- Yes.Continuity