He wouldn’t even eat the lamb chops. It’s a texture thing for him. So
casseroles, slow cooks and mince are about it. And he really hates pork, but
chicken and seafood are fine.
Sent from Mail<https://go.microsoft.com/fwlink/?LinkId=550986> for Windows
From: Tilden, Steve ST<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>
Sent: Friday, 14 January 2022 10:17 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Giant T bone steak marinated in Shio Koji and reverse
seared to medium rare
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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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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