What’s the most delicious thing you can cook?

[SinkGirl]

I really miss restaurants (to be fair we haven’t been able to go often for the last few years anyway but it used to be my main leisure activity 😂)

Currently cooking an absolutely amazing looking Galician ribeye steak for two and roasted new potatoes as a birthday / anniversary dinner.

But the best part of it is the bearnaise sauce. It’s such a faff to make (clarifying butter FFS) but It tastes so good. I could eat it out of the bowl. The worst part is that it doesn’t keep otherwise I would batch cook it and eat it with chips like they do in Sweden 😬

I think it’s the only thing I can cook that’s as good as a decent restaurant.

What’s the most delicious thing you can cook at home?

"Proper" pasties.

I make them a foot long and they taste great!!!

@SinkGirl

I really miss restaurants (to be fair we haven’t been able to go often for the last few years anyway but it used to be my main leisure activity 😂)

Currently cooking an absolutely amazing looking Galician ribeye steak for two and roasted new potatoes as a birthday / anniversary dinner.

But the best part of it is the bearnaise sauce. It’s such a faff to make (clarifying butter FFS) but It tastes so good. I could eat it out of the bowl. The worst part is that it doesn’t keep otherwise I would batch cook it and eat it with chips like they do in Sweden 😬

I think it’s the only thing I can cook that’s as good as a decent restaurant.

What’s the most delicious thing you can cook at home?

If you don't clarify the butter it will be just as good :)

Anything that you can find on a restaurant menu, apart from seafood.
What I am actually proud of:

• perfect steak. To the point that Gaucho's head chef commended that it was perfect :)
• I'm learning fish and seafood, even though I hate even the smell of it it, but husband loves it. And he says I'm getting better at it.

Bake: again, anything you'll find in a bakery or konditorei. Just mine won't look anything like those beauties, but will taste great.
I want to learn to make them pretty :)

I brought the books that chef's get when they start training 25 yrs ago and read it from cover to cover. Theoretically I know everything a chef does.
Put me in a professional kitchen and I will most probably fail miserably.

I do great sesame sticky chicken and egg fried rice. Soy sauce and chopped spring onions for garnish

@TheSunIsStillShining

Anything that you can find on a restaurant menu, apart from seafood. What I am actually proud of:

• perfect steak. To the point that Gaucho's head chef commended that it was perfect :)
• I'm learning fish and seafood, even though I hate even the smell of it it, but husband loves it. And he says I'm getting better at it.

Bake: again, anything you'll find in a bakery or konditorei. Just mine won't look anything like those beauties, but will taste great.
I want to learn to make them pretty :)

I brought the books that chef's get when they start training 25 yrs ago and read it from cover to cover. Theoretically I know everything a chef does.
Put me in a professional kitchen and I will most probably fail miserably.

I will try my hand at anything - but pretty doesn't interest me as much as flavour. The perfect steak starts with the supplier...

If you don't clarify the butter it will be just as good

It never worked well for me before I clarified the butter! Don’t know why, maybe I was doing it wrong then and right now!

@TheSunIsStillShining what is your steak technique? Currently favouring reverse sear as despite a double burner I’m yet to find a pan that can get screamingly not enough!

On special occasions we’ve been buying amazing (and very expensive!) Galician steaks from Turner & George from old cows. They taste amazing, and still cheaper than going to a restaurant :D

@startrek90 I need your rib recipe - never have managed to cook them well. Also, if anyone has any idea how to cook a chow mein that actually tastes like what you’d get in a restaurant, I’d be very grateful!

@DeRigueurMortis I may have to get one although I’ve never had any issues with that part of it! I tried to do it with a blender as someone mentioned above and it wasn’t great, but doing it with a double boiler and whisk hasn’t failed me yet!

I richly season cut up chicken, toss it in olive oil with a whole bag of salad tomatoes. Cook in oven in a high heat so the tomatoes get a depth of flavour. I cook up a bag of mixed grains. Stir the whole lot together to serve. It's so delicious! I do variations with seasoning, sometimes fresh herbs and lemon squeezed on at the end.

It never worked well for me before I clarified the butter! Don’t know why, maybe I was doing it wrong then and right now

Have you tried ready made clarified butter. Called Ghee, I don't know if it's with other butter or in the Asian foods aisle.

OP I used to do it with a double boiler but this is so much easier.

I'm not affiliated with the company btw it's just (for me at least) a really nice bit of kit that takes the stress out of making those type of sauces - especially if I'm making it for guests as I know it will work.

Mine would be duck ragu. It's just so good and the meat falls apart. I love it but it's a bit of a labour of love so I don't make it often.

Steak. I never order steak now as it's usually a disappointment.

I forgot about what I can make aside from gadget sauces .

I've never eaten a Boeuf bourguignon as nice as mine and the friends family I've made it for agree.

I'm very good with steaks but I think the main battle is buying a good steak in the first place and owning a meat thermometer.

My roast beef/potatoes/Yorkshire puddings/gravy are epic if I say so myself (always use fore rib and homemade stock for the gravy and potatoes/Yorkshire's have to be cooked in beef dripping).

I do a mean crispy duck and pancakes and apparently my shredded lamb and pomegranate is lovely (serve in Pitta bread with salad and hummus).

Generally I'd say I'm a good cook and DH says I've ruined eating out for him as unless we go somewhere really good he's always thinking we've paid x for something DRM could have cooked better.

I do enjoy cooking though.

All that said, I'm shit a baking cakes/bread and for the life of me cannot seem to make even a half decent omelette

@alula

Mine would be duck ragu. It's just so good and the meat falls apart. I love it but it's a bit of a labour of love so I don't make it often.

@alula

Recipe please? Sounds lovely and I've got some duck in the freezer.....

@DeRigueurMortis

www.bbcgoodfood.com/recipes/venetian-duck-ragu

Enjoy!

@BarbaraofSeville

It never worked well for me before I clarified the butter! Don’t know why, maybe I was doing it wrong then and right now

Have you tried ready made clarified butter. Called Ghee, I don't know if it's with other butter or in the Asian foods aisle.

I haven’t yet - ghee is cooked for longer so has a nuttier taste, which might be a good thing. Will have to try when it’s less crucial, I’m sure it would be good with chips :)

derigeur sounds really good, might try one :)

I am so going to make that duck ragu, looks amazing!

All the kids in the neighbour come to eat with us on Katsu Curry night - ds made it for his GCSE Food Tech practical - teacher said it was the best she'd had.

Will definitely try the duck ragu - I usually make ragu with sausages or pork mince, as we have a dd with an aversion to beef mince.

Best roast chicken ever. DH (who is sadly vegetarian now... although this is not apaprently related to my cooking ) calls me The Chicken Queen.

I have two standbys.... lemon garlic and herb and orange and honey.

The trick is to stuff under the skin with the lemons (or oranges), add 250 mls of white wine and wrap the lot foil. Kick at 230 for 30 minutes, lower the temp to about 180 and cook for about 55 minutes, then unwrap the foil and cook again on high for about 30 minutes. depoending on the size of the bird. Then rest and make the gravy with the juices.

I'm veggie so it might be a bit easier but I do a lovely mushroom pasta that is better than any pasta I've ever had in a restaurant; and I do a lovely spiced butternut squash risotto ( I'm very proud of the spice mix I cobbled together using bits found in the cupboard)
People have said I do amazing roast potatoes, not sure what I do that's so special but my MIL recently requested I bring a big batch of potatoes to her birthday meal rather than a present (she got both in the end) to go with the pies she was serving
Despite being born and bred in Yorkshire I can't make Yorkshire puds though!

@MuseumOfYou

My new specialities are millionaire shortbread. Often get asked for a pavlova too.

@MuseumOfYou

That pavlova is epic!!!!

Desserts/cakes/bread are my weak spots and I'd love to make something that spectacular!!!!

I do really good chocolate brownies. It's not even a fancy recipe, just a basic one with cocoa powder out of an ancient freezer cookbook (although for special occasions I add chocolate chunks). It's so much better than any bought ones. I'm also quite proud of my cheese omelets. Most other things I can cook but not amazingly well, although I'm fairly clueless with meat as I rarely choose to eat it.

I've mastered my Mum's recipe for steak & kidney pie.
Roast goose at Christmas.
Chips! (cooked in goose fat)