I should have cut this one open so all could have shared in the succulant, tender, beefy goodness.The featured cut 'Sir Loin' has a name steeped in history. The richest cut the 'Fillet', was reserved for the nobility of English culture, whilest the loin, of slightly less esteem was eaten by the next highest class the 'Kights of the relm', holding the title of 'Sir'.
In posts gone by I have dicsussed how to cook a great steak. Also the finger thumb method to test for doneness.
If you've got your self a really top notch peice of beef. Don't even think about spoiling it with some sort of garnish. Mustards, horseradish, chutneys, sauces, or rues, should only be used to augment the flavor of substandard meat. Another way to put it would be: One would be crazy to mix a fine scotch with coke, it would totally ruin the flavor. At most a few ice blocks could be used to enhance the flavor a little with out changeing the overall taste. It's a simmilar story with MSA, (Export grade or higher) beef. At most a little seasoning (Salt flakes and Cracked peper) can be used. Salt and peper are boath flavor enhances, neither will adversely affect the overall taste. But use just alittle. To much ice in your scotch will water it down. To much seasoning on your beef will overpower the taste.
Now if you don't mind, I'm off to enjoy a nice 25yo single malt. Neat!
No comments:
Post a Comment