We blend or mash rapini at the end into a paste type of texture and then add little bit of corn flour and mix it thoroughly to make a thicker and yummy recipe
Hi! First, thats not a marinade..its a sauce that gets served with the brisket at the end. Using both a dry rub and this sauce may seem redundant but each plays a role in the flavour of the final dish - the dry rub adheres to the surface of the meat which penetrates it and creates a flavourful crust. It also ensures that the meat is seasoned all the way throughout as you can see in the video, the liquid doesn't wash it off. The liquid adds extra moisture to the meat which is ideal for slow cooking. Combining both gives you layers of flavour. But if you feel like it defeats the purpose then use one or the other, although I highly recommend using both 😉
I absolutely love blue cheese. I tried putting it on a burger before discovered its petty liquidity when it melts made bit of a mess lol I'll definitely give this a try 👍
Not to worry John, you can definitely make the dressing by hand in a small bowl with a whisk - I might actually go into the blog post and add these instructions. Make sure the garlic and anchovies are finely chopped then whisk together the egg yolks and dijon mustard in a bowl until smooth. Gradually mix in the lemon juice and minced garlic. Ensure it's smooth and well combined. Whisk in the anchovies and worcestershire then SLOWLY drizzle in the olive oil while whisking continuously to create a thick and creamy emulsion - the key is to do this gradually to prevent the dressing from separating. From there you can stir in your parmesan cheese and season with salt and pepper to taste. Still chill for 30 mins and voila! You'll get the same beautiful thick and creamy results. Enjoy 😁
Great channel name. We like food. This could be a long lasting relationship lol. Single Father who likes to chef it up for his Son 4 nights a week. Bring it.
Hmm not sure as mine comes out perfect every time. Some tips to consider: make sure the time and temp are just right - roasting garlic at too high a temp or too short a time can result in a harsher flavour and less soft texture. Ensure you cut off the tops and expose the cloves and tightly wrap in foil - this helps steam the garlic, softening it and mellowing the flavour. Make sure you use fresh and high quality garlic to begin with. And finally, use a sufficient amount of oil and let it cool slightly after roasting. This can help it become more paste like as it cools.... hope it comes out better next time. See the link in the description for the full written out recipe to ensure you're following the steps exactly.
