hamster123 Posted October 26, 2010 Report Share Posted October 26, 2010 well ive had 2 bits of sirloin in my fridge now and for one reason or another i havnt getting round to cooking it yet its been there 8 days now and now a dark red colour. is it ok to eat??? i dont want to waste it. Quote Link to comment Share on other sites More sharing options...
silpig5 Posted October 26, 2010 Report Share Posted October 26, 2010 is it a nice reddy brown colour ? does it smell meaty but not off ?? heat acast iron skillett till its very hot , pour a tiny dribble of oil on it , leave till its smoking then drop the meat on . cook each side for just a minute or two turn over then enjoy a perfect steak . adi Quote Link to comment Share on other sites More sharing options...
DSPUK Posted October 26, 2010 Report Share Posted October 26, 2010 Had a real nice piece of Rump tonight from farm shop - been in freezer for a few weeks -- grill pan - no oil and two minutes a side - wrap in foil for 6 min while cooking mushrooms and eggs - best steak I have had for ages. - just a touch of pink Dave Quote Link to comment Share on other sites More sharing options...
agusta Posted October 26, 2010 Report Share Posted October 26, 2010 Steak is at its best when its black, as long as it smells ok it will be fine. Quote Link to comment Share on other sites More sharing options...
magman Posted October 26, 2010 Report Share Posted October 26, 2010 well ive had 2 bits of sirloin in my fridge now and for one reason or another i havnt getting round to cooking it yet its been there 8 days now and now a dark red colour. is it ok to eat??? i dont want to waste it. Try it you will have a pleasant surprise always pick the dark meat in the supermarket as it has relaxed Quote Link to comment Share on other sites More sharing options...
hamster123 Posted October 26, 2010 Author Report Share Posted October 26, 2010 its a very dark red no brown yet and does nt smell off Quote Link to comment Share on other sites More sharing options...
silpig5 Posted October 26, 2010 Report Share Posted October 26, 2010 its nearly perfect then . Quote Link to comment Share on other sites More sharing options...
duncan Posted October 26, 2010 Report Share Posted October 26, 2010 best time to fry a steak, did say you have 2 .I could try the other one for you Quote Link to comment Share on other sites More sharing options...
vulpicide Posted October 26, 2010 Report Share Posted October 26, 2010 You get a lovelly buttery smell off them when theyr dark they are delicious enjoy hope you have some decent mustard for them. Quote Link to comment Share on other sites More sharing options...
pegleg31 Posted October 26, 2010 Report Share Posted October 26, 2010 stilton sauce Quote Link to comment Share on other sites More sharing options...
Mungler Posted October 26, 2010 Report Share Posted October 26, 2010 Always defer to the sniff test. I am about to eat a can of mushroom soup that went out of date a year ago. If you are concerned then stew the life out of it. Quote Link to comment Share on other sites More sharing options...
liamp79 Posted October 26, 2010 Report Share Posted October 26, 2010 With steak, if it doesnt smel off - it won't kill you. It's just aged a bit in the fridge. hmmmm Quote Link to comment Share on other sites More sharing options...
hushpower Posted October 26, 2010 Report Share Posted October 26, 2010 (edited) PEPPERCORN SAUCE FOR ME,A STEAK SOME BEER AN MAN U ON SKY TONIGHT WHAT ELSE COULD POSSIBLY BE A BETTER ACCOMPNIMENT. IF YOU GET THE TROTS TOMORROW ,BE THE ALE .ENJOY Edited October 26, 2010 by hushpower Quote Link to comment Share on other sites More sharing options...
oneshotkiller Posted October 26, 2010 Report Share Posted October 26, 2010 3 minutes a side over a medium heat only turning once , place on a hot plate and lay over a piece of foil for a minute to rest . No sauce or any other food needed to accompany the meat Quote Link to comment Share on other sites More sharing options...
Ricko Posted October 26, 2010 Report Share Posted October 26, 2010 Slice into thin strips, stir fry with black bean sauce??? Thats what I did on Sunday night. Quote Link to comment Share on other sites More sharing options...
John-B Posted October 26, 2010 Report Share Posted October 26, 2010 Had a real nice piece of Rump tonight from farm shop - been in freezer for a few weeks -- grill pan - no oil and two minutes a side - wrap in foil for 6 min while cooking mushrooms and eggs - best steak I have had for ages. - just a touch of pink Dave well??? Have you eaten it yet? or are you on the bog while throwing your ring up in the sink LOL speaking as a qualified chef (call myself retired now though due to a new trade) I would definitely give it the old sniff test, if it's ok get it in a red hot skillet with a touch of seasoning (go careful on the salt though as this draws out moisture) cook it to your own specifications (has to be really well done for me though same as all meats) and slowly lower the heat and allow to rest for a few minutes before serving up with sauteed button garlic mushrooms, grilled tomatoes, home made chunky chips, onion rings, side salad and creamy peppercorn sauce with plenty salt and vinegar Quote Link to comment Share on other sites More sharing options...
garyb Posted October 26, 2010 Report Share Posted October 26, 2010 I've just put away a week old Chilli Con Carne... Smelt fine, tasted even better. Quote Link to comment Share on other sites More sharing options...
oneshotkiller Posted October 26, 2010 Report Share Posted October 26, 2010 well??? Have you eaten it yet? or are you on the bog while throwing your ring up in the sink LOL speaking as a qualified chef (call myself retired now though due to a new trade) I would definitely give it the old sniff test, if it's ok get it in a red hot skillet with a touch of seasoning (go careful on the salt though as this draws out moisture) cook it to your own specifications (has to be really well done for me though same as all meats) and slowly lower the heat and allow to rest for a few minutes before serving up with sauteed button garlic mushrooms, grilled tomatoes, home made chunky chips, onion rings, side salad and creamy peppercorn sauce with plenty salt and vinegar And your a chef blasphemy Quote Link to comment Share on other sites More sharing options...
garyb Posted October 26, 2010 Report Share Posted October 26, 2010 Must be Mc Donalds! Quote Link to comment Share on other sites More sharing options...
John-B Posted October 26, 2010 Report Share Posted October 26, 2010 And your a chef blasphemy HAHA, yeah everyone says that to me, I don't know why I just don't like blood on my plate or the site of pink meat, I can cook meat to perfection if I wanted to but whether it be a steak, joint of beef, lamb, venison or even a pigeon breast it has to be very well done maybe I just like the taste of the caramelised juices on the meat, everyone in my family is the same. Anyway I'm a retired chef now as said in my post as I'm a digital satellite installations engineer now LOL Quote Link to comment Share on other sites More sharing options...
John-B Posted October 26, 2010 Report Share Posted October 26, 2010 Must be Mc Donalds! Nah no way LOL, 9 years armed forces mate and not the old stick it in a pan and slosh it all up, probably 80% of my time I was wardroom chef and captains personal chef doing much finer food on and smaller scale. even cooked for royalty several PM's and VIP's Quote Link to comment Share on other sites More sharing options...
oneshotkiller Posted October 26, 2010 Report Share Posted October 26, 2010 HAHA, yeah everyone says that to me, I don't know why I just don't like blood on my plate or the site of pink meat, I can cook meat to perfection if I wanted to but whether it be a steak, joint of beef, lamb, venison or even a pigeon breast it has to be very well done maybe I just like the taste of the caramelised juices on the meat, everyone in my family is the same. Anyway I'm a retired chef now as said in my post as I'm a digital satellite installations engineer now LOL Not the venison and pigeon too Quote Link to comment Share on other sites More sharing options...
John-B Posted October 26, 2010 Report Share Posted October 26, 2010 hell yeah, got to have something to chew on hahaha Quote Link to comment Share on other sites More sharing options...
hamster123 Posted October 26, 2010 Author Report Share Posted October 26, 2010 yep ive just had it with black peepercorn sauce a hint of brandy in there to ,and it was excellent.. Quote Link to comment Share on other sites More sharing options...
Frenchieboy Posted October 26, 2010 Report Share Posted October 26, 2010 Get it cooked and down your throat! If we don't hear from you again for a while then we will know that we have not given sound advice! Seriously, it should be in prime condition as long as it has spent it's time in the fridge mate! Enjoy it! Quote Link to comment Share on other sites More sharing options...
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