Go Back   English Forum Switzerland > Help & tips > Food and drink  
Reply
 
Thread Tools Display Modes
  #2881  
Old 01.03.2017, 22:32
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 9,399
Groaned at 315 Times in 258 Posts
Thanked 13,444 Times in 6,981 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
definitely should not pass. the steak is always delicious. beautifully seasoned and juicy. do some google searches. it isn't like cured meat. it is just dry aged for a couple of days. helps to seal the outside....keeps the juices in.
Yes, I have read more about it already, I haven't had enough time till late in the evening. It is a steak and can ask to have it well done, right? (I thought it was something similar to beefsteak tatar ). Speaking of which, I have a couple friends who are serving this (or something like that) at almost every dinner they host and already ate it without knowing what it was..

So yes, I'll try it.
Reply With Quote
This user would like to thank greenmount for this useful post:
  #2882  
Old 01.03.2017, 22:41
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Yes, I have read more about it already, I haven't had enough time till late in the evening. It is a steak and can ask to have it well done, right? (I thought it was something similar to beefsteak tatar ). Speaking of which, I have a couple friends who are serving this (or something like that) at almost every dinner they host and already ate it without knowing what it was..

So yes, I'll try it.
funnily enough, tuscanic merende (one of the best italian eateries in London) serve a tartare burger. Tartare served in a bun like a burger with wedges. I'm more of a fan of salmon tartare, French style. I don't dislike beef tartare but it doesn't excite me. found a pic or two from tuscanic! I say I'm not a big fan and yet I had it three times when there

Yes you can. A traditional bistecca is cooked on the grill for seven minutes on each side and its made to stand up and the fat on the end that its been stood up on is grilled for 3 minutes. traditional bistecca is put on the grill directly without any seasoning or oil. the oil, salt and pepper is applied after the cooking is finished. The timing applies to a 950 gram to a 1KG steak. You can just ask them to cook it longer for well done. It is most likely they'll finish it off in the oven after the initially grilling.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-1491712_10203759800106360_7457186313158926286_n.jpg   post-photos-what-you-cook-bake-switzerland-16807273_1745338788825218_1581213810844829331_n.jpg  
Reply With Quote
This user would like to thank acmilan for this useful post:
  #2883  
Old 01.03.2017, 23:25
estiqaa's Avatar
Member
 
Join Date: Jan 2016
Location: Basel
Posts: 123
Groaned at 0 Times in 0 Posts
Thanked 187 Times in 85 Posts
estiqaa is considered knowledgeableestiqaa is considered knowledgeableestiqaa is considered knowledgeable
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
It is a steak and can ask to have it well done, right?
Please, don't. The maximum allowed is medium, the better is medium-rare. I like it rare. Be sure the meat is from Chianina cattle, you will not regret a medium-rare. Worst case scenario, taste the steak and then if necessary ask for a few additional minutes in the oven, as acmilan said. I can not even think about 5cm thick steak well done.

Always remember you are in Tuscany. They think they are the best in the world. Like in France, the customer is never right, so don't be surprised if they refuse to serve a well done Fiorentina.

And remember also: in Tuscany the bread is made with no salt at all, Coke is allowed only for children, cappuccino only for breakfast and if you order a latte you'll have a glass of milk (latte is milk in italian)

If nothing of the above applies, clearly you are in a tourists trap
Reply With Quote
The following 4 users would like to thank estiqaa for this useful post:
  #2884  
Old 02.03.2017, 00:50
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 9,399
Groaned at 315 Times in 258 Posts
Thanked 13,444 Times in 6,981 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Always remember you are in Tuscany. They think they are the best in the world. Like in France, the customer is never right
Well, maybe they are!
Will see, will see...

(but frankly I don't think they can be even prouder than the French, there must be a limit for everything )
Reply With Quote
  #2885  
Old 02.03.2017, 09:06
st2lemans's Avatar
Forum Legend
 
Join Date: Dec 2010
Location: Lugano
Posts: 28,996
Groaned at 1,989 Times in 1,506 Posts
Thanked 34,431 Times in 16,377 Posts
st2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond reputest2lemans has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
It is a steak
Yes.

Quote:
View Post
can ask to have it well done, right?
No.

They'll probably tell you to leave the restaurant were you to do such a thing!

Tom
Reply With Quote
This user would like to thank st2lemans for this useful post:
  #2886  
Old 02.03.2017, 09:30
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 9,399
Groaned at 315 Times in 258 Posts
Thanked 13,444 Times in 6,981 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post


No.

They'll probably tell you to leave the restaurant were you to do such a thing!

Tom
Was that a joke?
If you can't pick the humour in my posts it might be the same for me in your case, so I better ask.
In all seriousness now, I don't think there's anyone working in a restaurant or a hotel (for example) to behave like that...these days. My last vacation in Italy was in Liguria, I don't remember anyone, anywhere behaving like that.
They might pretend they take you seriously and return the plate as it was before, as it happened to one of my friends in France, but...c'mon.

Last edited by greenmount; 02.03.2017 at 09:41. Reason: grammar
Reply With Quote
This user would like to thank greenmount for this useful post:
  #2887  
Old 02.03.2017, 10:02
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Was that a joke?
If you can't pick the humour in my posts it might be the same for me in your case, so I better ask.
In all seriousness now, I don't think there's anyone working in a restaurant or a hotel (for example) to behave like that...these days. My last vacation in Italy was in Liguria, I don't remember anyone, anywhere behaving like that.
They might pretend they take you seriously and return the plate as it was before, as it happened to one of my friends in France, but...c'mon.
We're supposed to be nice people. If you made a request (asking for a steak to be well done is not like doing anything that they wouldn't have heard before) and they acted rude or arrogant, I would personally walk out.

And I don't get the criticism of the French either haha. I've grown up with French people, but I hear of them being criticised whenever someone comes back from france. weird.
Reply With Quote
  #2888  
Old 02.03.2017, 10:22
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 9,399
Groaned at 315 Times in 258 Posts
Thanked 13,444 Times in 6,981 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
We're supposed to be nice people. If you made a request (asking for a steak to be well done is not like doing anything that they wouldn't have heard before) and they acted rude or arrogant, I would personally walk out.

And I don't get the criticism of the French either haha. I've grown up with French people, but I hear of them being criticised whenever someone comes back from france. weird.
Well, if all they visit is Paris, or better said some places in Paris then no wonder.. There are places where the service lacks the...enthusiasm - let's put it that way, but in all honesty it's no-where as bad as people love to complain, then again is generally acceptable and fun to complain about the French.
It's funny, those I know personally and have become my friends are among the humblest and nicest people I met, so much about the prejudices. But it's still fun to complain about France and the French, take it like this.
Reply With Quote
  #2889  
Old 02.03.2017, 10:26
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Well, if all they visit is Paris, or better said some places in Paris then no wonder.. There are places where the service lacks the...enthusiasm - let's put it that way, but in all honesty it's no-where as bad as people love to complain, but then again is acceptable and fun to complain about the French.
It's funny, those I know personally and have become my friends are among the humblest and nicest people, so much about the prejudices. But it's still fun to complain about France and the French, take it like this.
'It's funny, those I know personally and have become my friends are among the humblest and nicest people, so much about the prejudices.' spot on!

The worst place I have been when it comes to service is Poland. They never smile. Smile is non existent. But I'm told that this is a legacy of the communism period.

One funny example. I was in Warsawa around new years. We were walking in the street and in a pub window, I saw a hot chocolate churn. Immediately thinking it would be like the hot chocolate we have in Milano, I excitedly pulled my girlfriend in there and said 'TWO HOT CHOCOLATES PLEASE!!!!'....

Her response....Please close the door! The door apparently hadn't closed behind us, so it was more important for her to deal with that, rather than greet us and then politely ask for the door to be shut.
Reply With Quote
  #2890  
Old 02.03.2017, 10:37
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 9,399
Groaned at 315 Times in 258 Posts
Thanked 13,444 Times in 6,981 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post

The worst place I have been when it comes to service is Poland. They never smile. Smile is non existent. But I'm told that this is a legacy of the communism period.

One funny example. I was in Warsawa around new years. We were walking in the street and in a pub window, I saw a hot chocolate churn. Immediately thinking it would be like the hot chocolate we have in Milano, I excitedly pulled my girlfriend in there and said 'TWO HOT CHOCOLATES PLEASE!!!!'....

Her response....Please close the door! The door apparently hadn't closed behind us, so it was more important for her to deal with that, rather than greet us and then politely ask for the door to be shut.
What you were told is correct, although is slightly changing....unfortunately not as fast as we'd like to. The moment you described sounded so authentic I can't stop laughing. Shame, though...I guess you just need more...humour. Think of Kafka here.
How were the chocolates though? Anything even vaguely resembling the ones you have in Milano?
Reply With Quote
  #2891  
Old 02.03.2017, 10:40
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
What you were told is correct, although is slightly changing....unfortunately not as fast as we'd like to. The moment you described sounded so authentic I can't stop laughing. Shame, though...you just need more...humour.
How ere the chocolates though? Anything even vaguely resembling the ones you have in Milano?
Honestly, she looked at me as if I had just broken the door and set the place on fire.

Unfortunately not. It was just like normal hot chocolate. If the hot chocolate had been good, it would've dampened the crap services.

The service experience was definitely not in line with my experience with Polish people in London. They're lovely.
Reply With Quote
This user would like to thank acmilan for this useful post:
  #2892  
Old 02.03.2017, 11:24
Forum Legend
 
Join Date: Feb 2010
Location: CH
Posts: 9,399
Groaned at 315 Times in 258 Posts
Thanked 13,444 Times in 6,981 Posts
greenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond reputegreenmount has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Honestly, she looked at me as if I had just broken the door and set the place on fire.
.
Think of Kafka here, I can't recommend any other better tool to deal with post-communism traumas.
Back home we learned to laugh at pretty much everything - if the thought of Kafka doesn't function....remember Zorba the Greek?

I am sad that the chocolates weren't that good after all. I am watching the restaurants from back home and have to say there's a loot of Italian food out there, even some Spanish cuisine was thrown in recently, of course French - more pretentious places, Chinese, Turkish and Arab - not last on the list. My last memory was of a Lebanese restaurant - authentic food I hope because the owners were from there. Good service, surprisingly good.
Reply With Quote
  #2893  
Old 02.03.2017, 22:10
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Think of Kafka here, I can't recommend any other better tool to deal with post-communism traumas.
Back home we learned to laugh at pretty much everything - if the thought of Kafka doesn't function....remember Zorba the Greek?

I am sad that the chocolates weren't that good after all. I am watching the restaurants from back home and have to say there's a loot of Italian food out there, even some Spanish cuisine was thrown in recently, of course French - more pretentious places, Chinese, Turkish and Arab - not last on the list. My last memory was of a Lebanese restaurant - authentic food I hope because the owners were from there. Good service, surprisingly good.
The Polish food was amazing. Ate are some really lovely restaurants. I know its simple, but I love your mashed beetroot that is mixed with a little flour and seasoned and then its served warm as a condiment / side dish. Goes nicely with everything.

For me, it was just a surprise. I went out with a Polish girl for 3.5 years, and both her and her family were a bundle of energy, laughter and of course...they love to talk haha.

BUT! There was another funny incident. Maybe...maybe...its because I'm from a country where we kinda like to bend the rules and be a bit rebellious, whilst I think Poles like to come across / be civilized and very classy.

So its new year's day...actually its 2AM in the morning....middle of Warsawa, going back to the hotel from a club. By the way, I love the wide roads...another reason why I like Budapest as a city. Beautiful buildings and very wide roads. The traffic lights were green and naturally, pedestrian sign required that you wait until you're allowed to cross. There was not a SINGLE car in sight. Absolutely no car...no bike...nothing. Yet there's me, my girlfriend and about 15 people who are all standing there not crossing. So naturally, I think to myself...errr what the hell is this....and begin to cross. I get to the other side of the road and I get grabbed by the shoulder. I turn around and here we have at least a 6'5 Polish policeman with machine gun and all.....RED LIGHT....RED LIGHT. You don't cross! And I just responded with....Italian....Italian....we don't pay attention to traffic rules
Reply With Quote
  #2894  
Old 02.03.2017, 22:25
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Shortbread cookies:
  • 51 grams power sugar
  • 100 grams all purpose flour or 00 flour
  • 160 grams corn flour - also referred to as corn start
  • 171 unsalted butter cut into cubes
  • Pre-heat oven to 160 degrees Celsius
  • Place the powder sugar and butter into a large bowl and begin to beat them together with a wooden spoon. I actually used my shortcrust pastry blender (link to what it looks like below) which definitely speeds up the process. You definitely want to use cold cubed butter as using soft butter might make it a sticky affair once you're ready to place the cookies in the oven. You want to mix the sugar and butter into one another until its like a paste.
  • http://www.echoes-vintagehome.co.uk/...y-blender1.jpg
  • Add in the corn flour and flour and again beat them together into the butter and sugar paste with a wooden spoon until it comes together. I again continued with blender and then I got my hands in there to bring the dough together. The heat from your hands will definitely speed up the process.
  • Pour the dough out onto a surface and just knead gently until the dough is compact.
  • Roll the dough out between both palm of hands to form like a thick sausage.
  • Cut discs that are about 1 inch thick. Grab each dish and roll into a ball between palm of hands and then flatten each ball out gently between the palm of hands. Place the slightly flattened cookies onto a baking tray lined with baking parchment.
  • Once all the cookies are on the tray, I just used the back of a fork to just push down into each cookie to form those pretty to look at lines. You can do whatever decorations you want. You could also just prick the top with the fork.
  • Sprinkle on some normal sugar on each of the cookies and place into the oven.
  • Set your timer and bake for MAX 15 minutes.
  • Take out of the oven and allow to cool nicely on a rack.
  • To make them extra nice to look at, you could also melt some dark chocolate and just dip half of each cookie into the chocolate before placing them back onto the drying rack to cool (optional). But of course they're lovely as they are.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-17092021_10212406420466465_834077922_n.jpg   post-photos-what-you-cook-bake-switzerland-17093225_10212406428946677_2107588392_o.jpg  
Reply With Quote
This user would like to thank acmilan for this useful post:
  #2895  
Old 04.03.2017, 21:20
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Florentine style T-bone steak!
  • 950 grams to 1KG T-bone steak
  • Olive oil
  • Coarse sea salt
  • Coarsely ground pepper corns
  • Griddle pan

Place the steak on a rack and ideally dry age it in the fridge for up to 3 days.

Take the steak out of the oven at least 30 minutes prior to cooking so its at room temperature.

Score the fat on the outside of the steak

Have the griddle pan (you can also use a good a frying pan as well) on really high heat. Do not add any oil.

Place the steak into the pan and put the timer to 7 minutes. Once one side has been seared for 7 minutes, turn the steak over and again sear the other side for 7 minutes. Then you want to render the fat for 3 minutes.

Take the steak out of the pan, place on a chopping board and then drizzle it generously all over with olive oil. Massage the olive oil in with hands. Then generously season both sides with salt and pepper.

Then you have to allow the meat to rest so that the juices don't escape. Let the steak rest for 5 minutes and then cover it with tin foil and allow to rest for another 10 minutes. Then you can slice and serve.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-17101489_10212426776935364_39699462_o.jpg   post-photos-what-you-cook-bake-switzerland-17142411_10212426772615256_89688078_o.jpg   post-photos-what-you-cook-bake-switzerland-17142201_10212426770655207_56808940_o.jpg  
Reply With Quote
The following 3 users would like to thank acmilan for this useful post:
  #2896  
Old 09.03.2017, 16:30
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Next instalment in the shortbread diaries...Blackcurrant jam filled shortbread with simple glaze!


For shortbread:
  • 200 grams unsalted butter - softened at room temp
  • 60 grams powder sugar
  • 280 grams all purpose or 00 flour
  • 1 teaspoon vanilla extract
  • pinch of salt

Filling:

half a cup of blackcurrant jam or any jam of your liking

For glaze:

30 grams powder sugar
2-3 tablespoons water - or you might need a little more depending on the preferred thickness of the glaze.

Pre-heat oven to 180 degrees Celsius
  • To a large bowl, add the softened butter, powder sugar, salt and vanilla. Bring the whole mixture together with a wooden spoon until you have a well incorporated smooth velvety paste.
  • Pour in the flour and mix the flour in gently with a wooden spoon until you have the cookie dough.
  • Each cookie portion should be about a teaspoonful. Form into a ball between the palm of hands and place on a baking tray lined with baking parchment.
  • Use your thumb to gently press down into each cookie to make a hole for the jam to go into. You'll notice that when you press down to form the holes, cracks might appear on the cookie. I've noticed that if you immediately press down into the cookie right after forming them into a ball, you'll get less cracks. The issue though is only aesthetic. The cracks do not affect the final product - giving them a more rustic look.
  • Fill each of the cookies with around a half teaspoonful of the jam.
  • Place into the oven and bake for 15-17 minutes. Mine baked for exactly 16 minutes.
  • Take out of the oven and allow to cool completely.
  • For the glaze, mix together the powder sugar and water into a bowl and lightly drizzle them over the cookies. You can use a piping bag to drizzle the glaze over the cookies or you can do it with a teaspoon as well.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-17237206_10212476585980559_55841581_o.jpg   post-photos-what-you-cook-bake-switzerland-17194021_10212476586100562_1196272857_o.jpg  
Reply With Quote
  #2897  
Old 09.03.2017, 16:46
gata's Avatar
Forum Legend
 
Join Date: Jan 2009
Location: Geneva
Posts: 3,857
Groaned at 67 Times in 48 Posts
Thanked 3,574 Times in 1,680 Posts
gata has a reputation beyond reputegata has a reputation beyond reputegata has a reputation beyond reputegata has a reputation beyond reputegata has a reputation beyond reputegata has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Florentine style T-bone steak!
  • 950 grams to 1KG T-bone steak
  • Olive oil
  • Coarse sea salt
  • Coarsely ground pepper corns
  • Griddle pan

Place the steak on a rack and ideally dry age it in the fridge for up to 3 days.

Take the steak out of the oven at least 30 minutes prior to cooking so its at room temperature.

Score the fat on the outside of the steak

Have the griddle pan (you can also use a good a frying pan as well) on really high heat. Do not add any oil.

Place the steak into the pan and put the timer to 7 minutes. Once one side has been seared for 7 minutes, turn the steak over and again sear the other side for 7 minutes. Then you want to render the fat for 3 minutes.

Take the steak out of the pan, place on a chopping board and then drizzle it generously all over with olive oil. Massage the olive oil in with hands. Then generously season both sides with salt and pepper.

Then you have to allow the meat to rest so that the juices don't escape. Let the steak rest for 5 minutes and then cover it with tin foil and allow to rest for another 10 minutes. Then you can slice and serve.
Ok i give up. I googled and got nowhere. What does rendering the fat mean?
Reply With Quote
This user would like to thank gata for this useful post:
  #2898  
Old 09.03.2017, 16:53
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Ok i give up. I googled and got nowhere. What does rendering the fat mean?
you know the fat on the outside of the steak? Hold up the steak with a tong and put it down on the griddle pan / pan with that part touching the pan. rendering the fat just means you're cooking it, but also making it crispy and releasing excess fat / moisture from the fat. hopefully that clarifies it?

put a photo for you.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-wtc-argentinian-steak-eggplant-26-1400x934.jpg  
Reply With Quote
The following 2 users would like to thank acmilan for this useful post:
  #2899  
Old 09.03.2017, 17:01
gata's Avatar
Forum Legend
 
Join Date: Jan 2009
Location: Geneva
Posts: 3,857
Groaned at 67 Times in 48 Posts
Thanked 3,574 Times in 1,680 Posts
gata has a reputation beyond reputegata has a reputation beyond reputegata has a reputation beyond reputegata has a reputation beyond reputegata has a reputation beyond reputegata has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Yeap that makes sense. Thanks!
Reply With Quote
This user would like to thank gata for this useful post:
  #2900  
Old 09.03.2017, 17:09
acmilan's Avatar
Forum Veteran
 
Join Date: Aug 2008
Location: San Donato Milanese
Posts: 612
Groaned at 15 Times in 10 Posts
Thanked 805 Times in 350 Posts
acmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond reputeacmilan has a reputation beyond repute
Re: Post photos of what you cook and bake in Switzerland

Quote:
View Post
Yeap that makes sense. Thanks!
prego!

Please note that the cooking guildlines as for medium rare. it is how a bistecca alla fiorentina should be done. But if you want it more medium or medium to well done, place the steak into an oven at 165 degrees celcius after the griddle pan process. You can then cook it in the oven for anything between 5 to 15 minutes or until you have the desired internal temp. The olive oil, salt and pepper is still applied after all of the cooking process is done.
Reply With Quote
This user would like to thank acmilan for this useful post:
Reply

Tags
baked yummies, baking, cake, cakes, drool, food photos, food pictures, muffins, sweet stuff




Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Post Your Photos From Switzerland! ManBearPig Daily life 1577 06.05.2020 19:32
BCT Flea Market & Bake Sale wattsli1 Commercial events 0 18.09.2009 10:42
Urgent post Switzerland to UK - advice? fargone Other/general 12 02.07.2007 19:25
Washington Post story about gun control in Switzerland Bartholemew Swiss politics/news 39 23.05.2007 13:24


All times are GMT +2. The time now is 23:04.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0