/ck/ - Food & Cooking

[Anonymous No.8574510]

Hi /ck/, I am planning on cooking a "Roti de haut de surlonge" (don't know the english term) for Valentines day.

Any advice on how to season it so it taste good?
Thank you!

>Meat will be cooked until 60C to ensure a bloody, tender meat.

[Anonymous No.8574534]

"Top of Sirloin". Just put some marjoram on it. Should be tasty.

[Anonymous No.8574543]

>>8574534
Thank you! I thought about salt, pepper and thyme, didnt thought about oregano.

[Anonymous No.8574552]

Step 1. Put that shit in a crock pot

Step 2. Wait 6 hours

Step 3. ?????
Profit

[Anonymous No.8574557]

Do I season the meat and let it sit for a few hours before cooking it?

[Anonymous No.8574560]

>>8574552
I want juicy and bloody meat.
I use the crockpot for meat that I pay way cheaper so it gets tender.

[Quiche !!T2UdrWkLSWB No.8576349]

>>8574557
Probably a bit late, but season the night before for a deeper taste (minimal salt). Salt while cooking. Remember to let it rest before cutting. Best of luck.

[Anonymous No.8577982]

Brittany is not part of France

[Anonymous No.8578037]

>>8577982
Bretons are essentially the Irish and blacks of France and it's reflected in their food. They're most certainly despised by the French, but still owned by them.

[Anonymous No.8579456]

salt it several hours before, makes it more juicy. sear it hard before you put it in the crockpot, can't believe no one's said that. aim for a lower temp if you want redder meat, like 57C for a nice medium rare. 60C is pushing it, especially for sirloin. put in some brown butter, rosemary and thyme and garlic, peppercorns, bay, finish it with tarragon and parsley and a little sherry vinegar.