No vinegar.
Say 2 garlic smashed, chopped in 1 Tbsp EVOO. 2 Tbsp sweet chilli or siracha, 2
tbsp lime juice, 2tbspnsoy sauce, 1/2 bunch cilantro leaves chopped for 1/2 kg
occy. Kaffur lime leaves finely sliced (4) would also be good. Marinade 1-2 hrs.
Steve
________________________________
From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on behalf of
Chilecayenne <chilecayenne@xxxxxxxxx>
Sent: Friday, 14 January 2022 1:28 PM
To: oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Giant T bone steak marinated in Shio Koji and reverse
seared to medium rare
That sounds familiar!!
Was the original marinade something with red wine vinegar as an ingredient?
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Jan 13, 2022, at 8:22 PM, Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx>
wrote:
Hey Kelly
I prefer the baby Occy, but this works for both. Cover with cold water, bring
to boil. Simmer 20 min, cover and leave to cool in liquid. Drain then marinate.
If large Occy, then skin b4 marinade. Drain then quickly char grill .
A thai marinade i like is garlic, sweetchilli sauce, lime juice, soy sauce and
cilantro leaf.
Steve
________________________________
From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on behalf of
Chilecayenne <chilecayenne@xxxxxxxxx>
Sent: Friday, 14 January 2022 10:47 AM
To: oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Giant T bone steak marinated in Shio Koji and reverse
seared to medium rare
I’ve only done octopus a couple times, was before Katrina.
Steve you coached me on those time…can’t remember exactly how I did it.
Seems I boiled the legs in water and red wine?
Pulled skin and suckers off, and then marinated in a vinegar mix?
And then grilled.
Wish I could remember as that it was really good…and the other day, I saw
octopus for sake, which is kinda rare here…
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On Jan 13, 2022, at 5:17 PM, Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx>
wrote:
Hi Justin
Darcy had 2 comparably puny lamb chops. I did give him a taste of the SK beef
and he said it was OK.
Jen thinks the SK removes flavour, but she did love the pork roast and the
eggplant.
Had a disaster with SK octopus. I relied. Upon it to tenderise the occy. It
didn't and just made them so hydrated they stewed.
Cheers
Steve
________________________________
From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on behalf of
Justin Martin <justin.martin@xxxxxxxxxxx>
Sent: Friday, 14 January 2022 10:09 AM
To: oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Giant T bone steak marinated in Shio Koji and reverse
seared to medium rare
Hi Steve,
I’ve very much become the convert to reverse sear and dry brine my meat for
about 24 hours (overnight).
Everyone loves it except for Dan, and I do sausages for him...
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for Windows
________________________________
From: oz-food-bounce@xxxxxxxxxxxxx <oz-food-bounce@xxxxxxxxxxxxx> on behalf of
Tilden, Steve ST <Steve.Tilden@xxxxxxxxxxxxxxxxxx>
Sent: Friday, January 14, 2022 10:06:17 AM
To: oz-food@xxxxxxxxxxxxx <oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Giant T bone steak marinated in Shio Koji and reverse seared
to medium rare
Hi all
Some more pics - i'll send each seperately
1. Marinated 8 hours. 2. Cooked at 110C 50 minutes sirloin part, 30 minutes
eye side (removed) seared hot pan 1.5 minute each side. 3. Sliced off bone.
Eye side was like butter. Sirloin side like 8 week aged steak.
Cheers
Steve
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the views of BlueScope Steel Limited
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that you have received this message in error. Any dissemination, copying, use
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