Mapo tofu is a popular Chinese dish from Sichuan province. Consisting of aromatics and tofu set in a spicy sauce, typically a thin but oily, and bright red sauce based on doubanjiang bean sauce with minced meat. This spicy, pungent, and appetizing dish goes perfectly with steamed rice. Ingredients 4 ounces ground beef meat 4 … Continue reading
Nothing beats a slow-cooked, salt-crusted rib eye steak to wet the appetite ! Using a kilo of salt with 4 egg whites in it, mix the salt so its soft and clumpy. Place a handful big enough to cover the steak on a baking tray and place the steak on top. Add seasoning as you … Continue reading
Wintery Sundays are for hot roast dinners. Its hard to beat the tenderness and taste of a beef rib roast, roasted veggies and a thick rich gravy. This time though, we cooked the roast for 24-hours and still managed to keep the meat medium rare. Yep thats right, 24-hours at 68deg C. We selected a … Continue reading
Beef ribs, always a favourite, but always tricky to cook. Finding the right cut of beef and knowing how to cook the ribs is the secret in producing perfectly succulent and tender ribs every time. The beef ribs have to be just that, beef ribs. Sometimes you can buy them with the bone, the layer … Continue reading
There’s nothing better than roast beef on a wet winters evening, and that’s exactly what we got here. A marvellous standing rib roast from Rumps and we’re set. Now there’s only one way to have beef, and that’s medium rare. So how to get this hunk of meat cooked so its medium rare inside and not like … Continue reading
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