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Lard is ok but it has too much saturated fat for my liking. Rapeseed oil has one of the lowest and is still ok for smoking point and creating carcinogens.
 
Lard or dripping is the real correct recipe, but I must admit I use veg oil, which most Yorkshire types would be correctly a little offended by. Phil and I may have discussed it on here before!
 
If I am frying a steak oil on the meat to and then a nob of butter in and tip the pan to coat the side away from the pan to finish is great if you aren't grilling on a skillet or salamander.

And if you cook steak beyond medium, buy a fucking stew.
 
Question is what do you use on your roasties. I try to use the meat fat but on beef there not much to go off usually. I quite like butter, but olive oil is nice too. Lard is fine but doesn't add much flavour
 
Agreed Paddy. You oil the steak and season it before it goes into a dry pan.
 
Butter burns too easily to cook with steak. Vegetable oil for me but you oil the meat, not the pan. Not much of it either.

As for roasties - smothered in butter and coated with olive oil (veg oil doesn't give you the same crispiness). No good for you but I look after myself in plenty of other ways, I'm allowed extravagances.
 
Deutsch Wolf said:
If you've got arthritis in your hands/wrists then you ain't whisking shit.
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Yeah I get that, but getting a pan full of roast shit out of the oven isn't that easy in that case either, they can get pretty heavy. Kel struggles sometimes and there's fuck all wrong with her.
 
Roasties. Partially boil. Leave to dry for at least ten minutes after that stage. Into oil that has been heating. I would love goose fat but fuck it we are in March.

Add a load of salt to crisp. clove of garlic. Few bits of fresh rosemary. Dried if you can't get that in these troubled times. Cook for crisping at about 180 so you get golden brown rather than black. Perfect.
 
Boozad said:
Yeah I get that, but getting a pan full of roast shit out of the oven isn't that easy in that case either, they can get pretty heavy. Kel struggles sometimes and there's fuck all wrong with her.
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Try lifting a three bone rib roast out with mucho trimmings. Need a crane.
 
Paddingtonwolf said:
Lard or dripping is the real correct recipe, but I must admit I use veg oil, which most Yorkshire types would be correctly a little offended by. Phil and I may have discussed it on here before!
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If not here, then elsewhere!
 
Newbridge Wolf said:
Question is what do you use on your roasties. I try to use the meat fat but on beef there not much to go off usually. I quite like butter, but olive oil is nice too. Lard is fine but doesn't add much flavour
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Goose fat.
 
Paddingtonwolf said:
Roasties. Partially boil. Leave to dry for at least ten minutes after that stage. Into oil that has been heating. I would love goose fat but fuck it we are in March.

Add a load of salt to crisp. clove of garlic. Few bits of fresh rosemary. Dried if you can't get that in these troubled times. Cook for crisping at about 180 so you get golden brown rather than black. Perfect.
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Spot on.
 
leedswolf said:
Goose fat.
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Yeah that's a top shout, although it doesn't get used often in Newbridge Towers, more just a special occasion. Any close seconds?

Paddy, that sounds bob on for the roasties, I just never dry them out. I like them so they're bashed up a bit so they soak up the fat and go crispy
 
Dry them don't bash them Just as good a job if you partially boil them for a few seconds more. Crispy is from a dry edge, not a smashed up edge. Get salt on and dry the outside that way.
 
A nice variation in roasties is what my missus calls hasselback potatoes, use spuds about 3" in length, cut them in half length ways, then slice into the backs quite deeply (so they look a bit like baby hedgehogs), coat em in fat of your choice and roast as usual
 
Hasselbacks are amazing. drop goose fat into those grooves and the calorie count is high but worth it.
 
At the end of the day do you think Roasties are up there with bacon as a food of the Gods ?
 
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