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the_eggwhiteToday, I fancied nice food. So I cooked for ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
thankyoukindly and myself.
Sirloin steaks with a garlic butter, served with carrots, green beans and new potatos. Not that complex a meal... until I get hold of it and do strange things to the steaks beforehand, christening my homegrown herb patch in the process. Basically, I salted the steaks for an hour beforehand with a mix of salt (well, duh...) Thyme, Parsley, Garlic, Basil and something that's either marjoram or a different kind of thyme. I never was entirely sure what that one was, but it tastes nice, so we're all good.
This basically draws the water out of the steak, and pulls a little of the salt into the steak along with the flavours of all of herbs. After you've left it there for a bit, you wash the steaks off and pad them dry thoroughly... The salting acts to tenderise the steak nicely, and doesn't (contrary to common belief) dry the steak out - it actually comes out soft and flavoursome.
It seemed to go down well.
thankyoukindly and myself.Sirloin steaks with a garlic butter, served with carrots, green beans and new potatos. Not that complex a meal... until I get hold of it and do strange things to the steaks beforehand, christening my homegrown herb patch in the process. Basically, I salted the steaks for an hour beforehand with a mix of salt (well, duh...) Thyme, Parsley, Garlic, Basil and something that's either marjoram or a different kind of thyme. I never was entirely sure what that one was, but it tastes nice, so we're all good.
This basically draws the water out of the steak, and pulls a little of the salt into the steak along with the flavours of all of herbs. After you've left it there for a bit, you wash the steaks off and pad them dry thoroughly... The salting acts to tenderise the steak nicely, and doesn't (contrary to common belief) dry the steak out - it actually comes out soft and flavoursome.
It seemed to go down well.
