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By *vaRoseWoman 24 weeks ago
Ankh-Morpork |
For roast beef a corner cut with added fat to wrap around. It’s delicious and produces a lovely tender roast
For steak - a thick piece of fillet cooked medium rare
Pork - shoulder for pulling. Stuffed belly pork for roasting.
Venison - depends on the species and age. Some need slow cooking but a nice piece of young muntjac stag part roasted and then braised can’t be beaten.
Duck - if farmed I prefer the breasts only pan fried rather than roasted. Wild caught are better slowly braised with other game birds and made into a pie.
Not a fan of lamb, texture or flavour but I do enjoy goat. Especially a good goat curry
That detailed enough for you? |
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"For roast beef a corner cut with added fat to wrap around. It’s delicious and produces a lovely tender roast
For steak - a thick piece of fillet cooked medium rare
Pork - shoulder for pulling. Stuffed belly pork for roasting.
Venison - depends on the species and age. Some need slow cooking but a nice piece of young muntjac stag part roasted and then braised can’t be beaten.
Duck - if farmed I prefer the breasts only pan fried rather than roasted. Wild caught are better slowly braised with other game birds and made into a pie.
Not a fan of lamb, texture or flavour but I do enjoy goat. Especially a good goat curry
That detailed enough for you?"
I am now salivating! 😍😍 |
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I love the challenge of taking a cheaper cut of meat and making it inti something really tasty.
I've found that boneless chicken thigh fillets make the best Katsu curry, because they're far more tender than breast |
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By *lynJMan 24 weeks ago
Morden |
Beef short rib is lovely.
If you can get a "Jacob's ladder" (4 or 5 ribs as a single joint), cook slowly in a roasting tray with a bottle of ale (oyster stout is good) poured over it.
Alternatively, make a stew with smaller pieces. |
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"Ey up again good folks 🤗
What are your favourite cuts on different meats?
Bonus Question: How do you cook it? (I can’t cook for toffee so will be studying your answers intently!) 😜
"
Chicken. Place in oven in the bag. Simple. |
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By (user no longer on site) 24 weeks ago
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Ribeye steak, cooking is easy brush with olive oil and season well with salt and pepper, let pan get really hot then sear to desired doneness I like a bit of crust to form so leave long enough for that if pan hot enough it will get to that point while still a bit red inside |
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"Ribeye steak, cooking is easy brush with olive oil and season well with salt and pepper, let pan get really hot then sear to desired doneness I like a bit of crust to form so leave long enough for that if pan hot enough it will get to that point while still a bit red inside "
Exactly how I like mine, looking really well done on the outside but medium rare on inside. Yes, needs a very hot pan  |
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Steak - rib eye, medium rare
Roast beef - rib of beef
Roast Pork - always shoulde with great crackling
For curry - lamb neck fillets, if you haven't tried it give it a go, cheaper cut but delicious
Chicken - prefer thighs to breast |
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Lead the cow to the kitchen, show it the grill, slap it's arse then send it out. That's how I like my steak.
But roast pork.....oh that's got to be roasted to perfection. Crispy crackling but juicy...
Great...now im hungry.
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