Comments on: Cooking… the French way http://www.moshtour.me.uk/2008/02/cooking-the-french-way/ "I may not have gone where I intended to go, but I think I have ended up where I needed to be" – Douglas Adams Fri, 10 Feb 2012 18:17:52 +0000 hourly 1 By: Mosher http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1141 Mosher Wed, 12 Mar 2008 14:25:38 +0000 http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1141 Thank you Mrs/Mrs/Ms/Dr/Rev Saddle. I will try that out next time I pick up a slab of chevaux! Thank you Mrs/Mrs/Ms/Dr/Rev Saddle. I will try that out next time I pick up a slab of chevaux!

]]> By: Blazing Saddle http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1140 Blazing Saddle Wed, 12 Mar 2008 13:40:59 +0000 http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1140 Horse meat should be soaked in water then frozen. As the ice forms the sinewy bits are broken down. Thaw, cook, tender nag. Horse meat should be soaked in water then frozen. As the ice forms the sinewy bits are broken down. Thaw, cook, tender nag.

]]> By: Mosher http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1136 Mosher Thu, 06 Mar 2008 07:19:18 +0000 http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1136 If that disturbed you, you're best not going to the cobra article linked above. It does have warnings - mainly for the pictures... If that disturbed you, you’re best not going to the cobra article linked above. It does have warnings – mainly for the pictures…

]]> By: Georgina Best http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1134 Georgina Best Wed, 05 Mar 2008 20:57:03 +0000 http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1134 I'm feeling a bit queasy after reading that. Shouldn't it have a warning for vegetarians that it has adult material and is not for the feint-hearted? I’m feeling a bit queasy after reading that. Shouldn’t it have a warning for vegetarians that it has adult material and is not for the feint-hearted?

]]> By: Mosher http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1125 Mosher Wed, 27 Feb 2008 11:52:09 +0000 http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1125 I like mine somewhere in between - basically, just cooked all the way through so it's a nice grey. Best steak I ever had, I think, was in a pub outside Spalding in Lincs. I think it was called the Mail Coach. I don't think I had to chew it. It just melted. Beautiful. I like mine somewhere in between – basically, just cooked all the way through so it’s a nice grey. Best steak I ever had, I think, was in a pub outside Spalding in Lincs. I think it was called the Mail Coach.

I don’t think I had to chew it. It just melted. Beautiful.

]]> By: Damo http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1124 Damo Wed, 27 Feb 2008 11:13:42 +0000 http://www.moshtour.me.uk/2008/02/cooking-the-french-way/#comment-1124 There is a trick to cooking steak to see how well you want it cooked. take your hand and leave it flat. Now put your index finger from your other hand on the fleshy, drumstick part of the thumb of the flattened hand. The feel you get from your drumstick part5 with all fingers extended flat is how a blue steak should feel in the pan. If you want a tough, well-done steak (an abomination in my opinion) then you curl your fingers up and then touch the drumstick part again with your finger from your other hand - that should be the toughness of a well-done steak. Simple rule of thumb (that doesn't translate well into the medium of email) - i need to do a video link really. There is a trick to cooking steak to see how well you want it cooked.
take your hand and leave it flat.
Now put your index finger from your other hand on the fleshy, drumstick part of the thumb of the flattened hand. The feel you get from your drumstick part5 with all fingers extended flat is how a blue steak should feel in the pan.
If you want a tough, well-done steak (an abomination in my opinion) then you curl your fingers up and then touch the drumstick part again with your finger from your other hand – that should be the toughness of a well-done steak. Simple rule of thumb (that doesn’t translate well into the medium of email) – i need to do a video link really.

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