/cag/ cookalong generalitt: post cook-alongs(you) are invited to followalong, or post your own dinner-along, bread-along, fish-along, lime-along etc however pickle-alongs belong in /fap/ fermenting and preserving >op’s submission is a 3” ribeye
Garlic mashed potatoes
I have some beef and lamb to put in slow cooker this morning, but not really sure what I am doing. Should I sear it first before putting it in slow cooker with a bit of stock/seasonings etc? What is my move here.
>>21791272>Garlic mashed potatoesI’m in
>>21791287might help to know what dish(es) you intend to make with them, assuming you have something in mind already since you specified using the slow cooker
>>21791287What’s your end goal? I usually sear meat before slow cooking>>21791272Though in this case i’m doing the opposite, slow cooking first in a 200 degree oven then searing
>>21791298>>21791300Thanks. I hope just to shred it all up and keep it in a tub in the fridge for proteins for the next few days. Think this is the most versatile way to do it, Dont think I can really fuck it up, but I probably could fuck it all up
taters are ready and tasting good. and will be kept warm until steak is done. I have no idea how long it takes to reverse sear a 3” rib eye at 200, i’m guessing well north of 20 minutes
>>21791300>>21791266what grade on that bouef cheflooks good just seeing if i'm right
>>21791319Choice, this is the 7th rib off my christmas roast>>21791313 temp at 15 minutes is 70 degrees. Aiming for 110-115 for medium rare. Its going to be a while so i’ll give you a quick preview of whats to come: pan sauce with red wine & the house broth.
>>21791300Seared and in on low for 8hrs. Guess Ill check back then. Does it look like I need more seasonings?
>>21791345What’s on it for seasoning? If i were making slow cooked meat i would:>add braising liquid to like an inch deep, probably broth + wine, just water in a pinch>add onion, carrot, garlic, worcestershire sauce and bay leaf>leave it on low ~8-10hrs until it falls apart >add some herbs with 30 minutes leftAlso for next time, your sear would be better if you pat the meat dry first. It’s gray instead of brown bc there was water on the surface. This will still come out fine tho
>>21791369Thanks anon for tips. Ill learn from this. Ive just used all-purpose seasoning, chilli powder, salt and pepper. Have put about a cup of chicken broth in the bottom
>>21791374You’re welcome anon, that sounds good, slow cooker chili is best chili. see you in 8 hours
Steak is at 108, t minus 3 minutes to sear. I’ve been preheating pic rel, my new pan, it is carbon steel and very heavy, this will be my first time cooking dinner on it
looking good.
new pan is working for me so far!
A little overdone but will still be good.
well the sauce was a bust, but overall i think i’ve succeeded in creating yet another balanced breakfastthis concludes the first cookalong.
I made a manager special strip steak, whipped a sweet tater with a leftover sweet potato and made a red wine reduction with some bogle pinot I had leftover with some ground horseradish, took about 10 min
>>21791475Very comfy, I approve of that amount of mashed potatoes >>21791490I keep forgetting about horseradish and steak, it’s a nice combo
>>21791475>ruining plants with goopthis pisses me off.
>>21792349considering the ubiquity of salad dressing you must be constantly seething
