Steak And Wedges Recipe | Now Cook It [w/ subs]



00:00:00 – have you ever wondered if the length
00:00:04 – coat but just didn't know where to start
00:00:05 – where the guys from cruelty food and we
00:00:08 – think that would co-opt great now
00:00:09 – cooking and free online course to show
00:00:11 – you how to up your food games to head
00:00:13 – over to now cookies to get started but
00:00:15 – for now check out this video from the
00:00:17 – course sake and wages is there a better
00:00:24 – sounding dinner in the world not
00:00:26 – convinced notes was ever going to learn
00:00:28 – how to cook it and the skills of
00:00:30 – roasting trying and the timing to help
00:00:33 – bring it all together at the right time
00:00:35 – time time of time
00:00:37 – yes just why we're going to begin with
00:00:39 – the thing that takes the longest which
00:00:41 – is not times the potatoes time comes
00:00:43 – later right
00:00:45 – first we will preview of a nice and hot
00:00:46 – 220 degrees celsius and then you want
00:00:50 – enough potato to have a good handful per
00:00:53 – portion that either one large one person
00:00:55 – or two about the size we did come into
00:00:58 – wedges are literally cut in half using
00:01:00 – the bridge method of things about the
00:01:02 – way and then each those hard
00:01:04 – we're going to cut in half again and
00:01:07 – then each of those quarters are going to
00:01:08 – cut in half again this time at a slight
00:01:11 – angle you end up with lots of equal size
00:01:14 – wedges and before we roasted potatoes
00:01:18 – were going to slave them if they're
00:01:20 – particularly wet start to the cases you
00:01:22 – might want to Pat and drive that these
00:01:24 – are actually quite well anyway then
00:01:26 – we're going to add some rosemary to just
00:01:28 – strip it back along the store and add
00:01:30 – that you could use drive for freshers
00:01:32 – better to close the garlic
00:01:34 – lets me just matched keep them in their
00:01:39 – pill though because that's going to
00:01:40 – protect them in the oven stopped Bernie
00:01:42 – a couple tablespoons of olive oil
00:01:45 – the morning evening and if you don't
00:01:49 – feel like you have the skills to you
00:01:51 – don't do that
00:01:52 – just get your hands it all through that
00:01:54 – that will fit we're going to lay these
00:01:56 – out onto a non-stick baking tray make
00:01:59 – sure that all separated out so they're
00:02:01 – not touching each other got room to go
00:02:03 – crispy and they are going to go into an
00:02:05 – oven 223 surface for half an hour after
00:02:10 – 15 minutes we're going to give them a
00:02:12 – flip over and add to find Markos onto
00:02:15 – the trail it's all about timing
00:02:16 – okay 12 all-star together so the
00:02:19 – potatoes take twice as locks
00:02:21 – [Music]
00:02:26 – now that we've flipped or wedges and
00:02:27 – we've got the tomorrow's on the tray
00:02:29 – we've got about 15 minutes before we're
00:02:30 – ready to serve to concentrate on state
00:02:32 – my favorite thing to take but you can
00:02:36 – choose what mistake you want prompted
00:02:37 – great revival don't feel it if you want
00:02:39 – to do believe however whatever state
00:02:41 – you're doing
00:02:42 – make sure you allow it to room
00:02:43 – temperature it's been out the fridge
00:02:45 – covered in our room temperature a much
00:02:48 – better way to cook steak and then it's
00:02:50 – important you season it when it's raw
00:02:52 – there's a few different ways cook steak
00:02:55 – yes we are going to fry it in a case
00:03:00 – though it's kind of are not a really
00:03:02 – high searing heat of the cast-iron pan
00:03:04 – which you could also do this we're going
00:03:06 – to add faster into a medium heat pan and
00:03:08 – we want to do is wait
00:03:10 – it's all melted and it just started to
00:03:12 – get the phony stage and take this d***
00:03:15 – you're probably going to want a minute
00:03:17 – and a half two minutes on either side if
00:03:20 – you're looking for about medium ok and
00:03:22 – what can we show the difference between
00:03:23 – medium rare and a whole a score all the
00:03:27 – different things you can see however
00:03:29 – today the best director it want it
00:03:31 – cooked a poke
00:03:33 – ok so what you're looking for if muscle
00:03:35 – here yep
00:03:36 – if you have all your fingers open that
00:03:38 – is rest
00:03:40 – ok that's what a staple feel like when
00:03:42 – you practice if you hold your first
00:03:44 – finger medium-rare medium medium-well
00:03:48 – there was a lot more firm business
00:03:51 – that's about so you can get if you're
00:03:53 – looking at it by touch
00:03:55 – it's foaming go in the hot pan you
00:03:59 – always put things in and i'll drop it
00:04:01 – away from you
00:04:02 – slower in and that folding Buster will
00:04:05 – give it that 90 seconds before we fit
00:04:07 – over
00:04:08 – [Music]
00:04:11 – now in the last 30 seconds of cooking
00:04:16 – yes you can do one more thing that just
00:04:17 – makes your state or to them and that's
00:04:20 – the place in just a little bit of time
00:04:22 – in there just fried in butter and then
00:04:25 – if you just face that over the state
00:04:27 – it smells incredible doesn't that just
00:04:29 – take this to the next level
00:04:31 – the next thing to do is to rest
00:04:33 – everyone's heard about resting state it
00:04:35 – is so so crucial
00:04:37 – what do you do when you rest rate so the
00:04:40 – outside is a lot hotter in the middle
00:04:42 – which we hope you have a little bit pink
00:04:43 – the equalization it led to all kinds
00:04:46 – even out so it's full equal and then
00:04:48 – when you cut into it it doesn't tend to
00:04:50 – bleed everywhere quite so much and you
00:04:52 – want to rest it for about as long as you
00:04:54 – cook the steak the size so we're going
00:04:56 – for the faster the top we're going to
00:04:58 – cut within 4 i'm going to leave it for
00:05:01 – about four minutes
00:05:05 – [Music]
00:05:07 – once arrested that's what you're looking
00:05:09 – for it's nice and pink all the way
00:05:12 – through pile on some of our posh wedges
00:05:14 – finish it with some fresh thyme and
00:05:18 – there you go
00:05:19 – everything you need to know to make
00:05:20 – potato wedges and success
00:05:26 – good steak does not lead a carving knife
00:05:28 – cuts like butter beefy but the time the
00:05:33 – butter well-seasoned just so it's like a
00:05:36 – restaurant steak whether you decide to
00:05:38 – have it for breakfast lunch for enough
00:05:40 – on your case all three
00:05:42 – it's going to be great if you want to
00:05:44 – make sure you get the most of your state
00:05:45 – though you want to follow all the recipe
00:05:47 – and details you can get Campbell x
00:05:52 – [Music]


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