A what? A flambadou is used to melt fats or butter over whatever it is you are preparing to add flavour and to add a last-minute scorch of heat to finish off the cooking. It consists of a metal cone with the wide opening at the top and a much smaller hole at the bottomContinue reading “Fun with a Flambadou”
Tag Archives: Big Green Egg
Big Green Egg rEGGulator cap
The new and the old. On the right is the original daisy wheel cap that came with the Egg. It’s seen a lot of action. It’s never let me down and once set it holds a stable temperature for hours. Lots of people seem to complain that it slides open or closed when the lidContinue reading “Big Green Egg rEGGulator cap”
Cote de Boeuf + Bearnaise
We’ve been getting a regular meat box from Phillip Warren in Launceston, Cornwall – everything they’ve sent us has been amazing and this slab of beef was no exception. About 2 inches thick with a beautiful marbling of fat throughout. I sliced away a bit of the fat on the outside and brushed on aContinue reading “Cote de Boeuf + Bearnaise”
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