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Oven roasted scotch fillet steak with cheesy creamy vegetables Meater review

Posted by Gary

Oven roasted scotch fillet steak with cheesy creamy vegetables

MEATER® review

[maxbutton id=”12″ url=”#photographs” ] [maxbutton id=”11″ url=”#questions-and-answers” ]

At the beginning of every January, Trevor Long, Chris Bowen and Geoff Quattromani from the EFTM podcast make their annual pilgrimage to CES in Las Vegas. EFTM is a technology, motor car and lifestyle podcast primarily aimed at blokes. It’s not safe for work (NSFW), it’s not safe for kids to listen to, and, it is very blokey. While at CES Geoff wrote a review of the MEATER®️ meat thermometer on the EFTM website.

This is a photograph of my scotch fillet steak cooked rare with the cheesy creamy horseradish flavoured vegetables in a dish. The meat is cut and obviously rare.

While I own and use very basic meat thermometers, using one requires opening and closing the oven door multiples times. I prefer not to open the door until the food is ready. The Bluetooth and wireless capability of the MEATER®️ meat thermometer sounded like a good solution. It would mean I could cook meat for the right period of time without overcooking the flesh.

I went to the MEATER®️ website and looked through all the information and decided to buy one. The manufacturers have an Australian agent and as soon as I completed the order I received an e-mail explaining the product was ordered but there would be a slight delay. About a week later I received another e-mail informing me of another slight delay. All in all, the total waiting time was about a month. This didn’t really worry me and I was grateful for the regular updates.

When my new MEATER®️ meat thermometer arrived at my post office box, I was really impressed with the no-frills packaging. It gave me the feeling of a precision instrument.

This is a photograph of the MEATER® in its box

I’ve used my MEATER®️ meat thermometer about half a dozen times now in chicken (Maryland pieces), beef (scotch fillet steak) and pork (chops). It’s been brilliant. The meat has been cooked well and each meal has been distinguished by moist, tender and juicy animal flesh. I’m yet to try lamb, but I can’t imagine there will be any problems.

The iOS app works well and I’ve not experienced any Bluetooth connection problems. On Instagram and Twitter search for #meatermade to get an idea of the sorts of meals, people are cooking with their MEATER®️ meat thermometer. After each meal is cooked, I get an e-mail survey asking me how my meal was. I’ll probably turn this feature off when the novelty wears off. Notifications in the app work well and five minutes (this can be adjusted) before the end of the cooking time a tone is emitted and it gives you enough time to prepare to get the meat out and to allow the meat to rest.

This is a screenshot from the MEATER® iOS app of tonight's cook.

Leave the MEATER®️ meat thermometer in the meat until resting is complete and then simply wash it in warm soapy water. It comes in a wooden box which houses an AAA battery which charges the probe before each use.

This is a photograph of the box which my MEATER® came in.

Recipe

This is a photograph of my scotch fillet steak cooked rare with the cheesy creamy horseradish flavoured vegetables in a dish. The meat is cut and obviously rare.
Print
Oven roasted scotch fillet steak with cheesy creamy vegetables
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Oven roasted scotch fillet steak using the MEATER®️ meat thermometer to achieve a perfect medium rare steak which I served with some cheesy creamy vegetables.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary
Ingredients
  • 1 Scotch fillet steak seasoned with salt, pepper, and garlic powder and vacuum packed.
  • Broccoli
  • Cauliflower
  • Peas
  • Corn
  • Cream
  • Cheese grated
  • Horseradish cream
Instructions
  1. Pat the steak dry and season both sides with iodised salt, black pepper and garlic powder.
  2. Vacuum pack and refrigerate overnight.
    This is a photograph of the seasoned scotch fillet steak in its vacuum packing.
  3. Remove the steak from the refrigerator an hour before cooking to get it to room temperature.
    This is a photograph of the scotch fillet steak with the MEATER® inserted
  4. Insert the MEATER®️ meat thermometer into the steak and place on a baking sheet.

  5. Place the steak into a preheated oven (200 °C/400 °F).

  6. Cook using the MEATER®️ App.
  7. Rest the meat as per the app.
  8. While the steak was cooking put the broccoli, cauliflower, peas and corn into a microwave radiation safe container and cook using microwave radiation until the broccoli is soft.
  9. Drain the vegetables and put them in an ovenproof dish with some cream and cheese.
  10. When the steak and Brussels sprouts are removed from the oven, put the vegetables into the oven, turn the heat up to high to brown the cheese.
  11. Sear the steak with a torch or use a hot frying pan or if you want the best, go outside and use a flamethrower.
    This is a photograph of the rare scotch fillet steak which I've cut into slices.
  12. Serve the steak and vegetables on a plate.
    This is a photograph of my scotch fillet steak cooked rare with the cheesy creamy horseradish flavoured vegetables in a dish. The meat is cut and obviously rare.
  13. Shoot a photograph.
  14. Savour the meal.
  15. Write the recipe.
  16. Write the blog post.
  17. Hope your readers will share the post on social media.
Recipe Notes

I do not work out, look up or calculate the energy content of my meals. In this recipe plugin I have to add a figure, so I default to 500 Calories (500,000 calories).

Photographs

As well as some photographs of dishes I’ve previously cooked using the MEATER®.

Click on one image and then scroll through all the photographs.

Poppy and sesame seed crusted Chicken Maryland with Meater thermometer.
Scotch fillet steak with vegetables. The meat was oven baked with the MEATER thermometer.
Tuesday dinner. Poppy and sesame seed crusted Chicken Maryland with fennel and tomato lime salad.

Questions and answers

What’s the advantage of using a meat thermometer?

The most important reason is food safety. You do not want to undercook your meat. This is especially true for poultry. Always shop, prepare and cook with an assumption in your head that every chicken, duck, turkey and goose contains Salmonella and Campylobacter in its main cavity. Given the proximity of the main body cavity with the major cut of flesh, bacterial contamination is really easy.

For chicken, you want the internal temperature to get to about 75 °C/167 °F.

For mammals, most cuts are large muscle bundles and are effectively isolated from the body cavities. Mammal meat is relatively safe when it comes to pathogenic bacteria assuming the meat processing and butchering have been managed safely.

Because, most mammalian meat is best eaten rare or bordering on medium rare, precise temperature measurement is an advantage. Hence, the advantage of a meat thermometer.

What’s your favourite cut of beef?

There’s a lot of argument on what makes a good steak. In my find, a good steak tastes beefy and it is tender. The best compromise for pan frying in my limited experience is scotch fillet or rib eye fillet steak.

The flavour though of porterhouse or rump cap is really rich and if I could cook that so it was tender I’d be really happy.

There may be a change on that front soon. I’ve purchased a water recirculator and I’m going to experiment with sous vide cooking.

Should you use a steak knife when eating steak?

OMG, yes. Cutting steak effectively and efficiently adds to the whole eating experience. While you can cut a properly cooked steak with a butter knife, why would you? A well-weighted steak knife makes all the difference. A well-balanced steak knife is a thing of beauty. A well-made steak knife is a tool to treasure, protect and maintain.

You seem to like the MEATER®️ meat thermometer. Were you paid by them for this review?

No, Yummy Lummy currently receives no sponsorship or financial support. If MEATER®️ wants to send me products to try, I’m happy to discuss an opportunity.

Update (Tuesday, 13 February, 2018)

I was asked about the price of the MEATER®, I was able to buy it on-line in January 2018 for AUD$129.

Final words

So I’ve dipped my toes back into podcasting. I recently closed off my health and medical podcast so I can now focus entirely on food blogging.

I will be recording and dropping a regular weekly show soon. It will be called, “The Yummy Lummy Cooking for one podcast.”

What I’ve done recently is start a super short random show named, “Random Yummy.” I’ve dropped two shows so far. You can find them at:

https://YummyLummy.com/RY0001

https://YummyLummy.com/RY0002

Let me know what you think.

So dear reader, do you regularly use a meat thermometer? Let me know in the comments section below.

Vegemite Chicken Maryland

Posted by Gary

Vegemite chicken! Really?

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Vegemite

Vegemite chicken I hear you query! Now if you don’t like vegemite this may not appeal to you. If you’ve never tried vegemite I suggest you give it a go. You’ve got nothing to lose. If you like vegemite, then if you haven’t already done this here is another way to enjoy vegemite plus chicken.

I’m guessing most readers have heard about if not tasted vegemite. Even if you aren’t Australian, I think it’s such an iconic Australian product (albeit owned by an American company) that most people know of it.

If you haven’t heard about it, then visit the website https://www.vegemite.com.au/ where you’ll learn all about this product which is the result of yeasty goodness.

If you don’t like vegemite but you like other spreads like marmite or promite, I expect you could substitute the vegemite out for the product of your choice.

What you need

  • Vegemite
  • Chicken (I used a piece of Chicken Maryland [thigh and drumstick with the skin on])
  • Bread (I used a piece of light rye bread)
  • Cheese (I used some Coon cheese which I grated)
  • Onion (I used some red or Spanish onion) thinly sliced
  • Other plant matter (Basically I’d be happy with just the chicken and the vegemite on the bread but there are people who also like other plant material)

What you need to do with all this stuff

  1. Lightly toast the bread, it’ll absorb the chicken juices anyway but if it’s toasted it’s easier to spread the vegemite so you’re not tearing the bread. It also means you could use some stale bread. In theory, if it’s just about spreading the vegemite more easily you could use a piece of frozen bread.
  2. Spread on some vegemite. If you don’t like a lot just use a smear, if you like vegemite a lot then coat the bread as thickly as you like.
  3. Add the onion rings
  4. Add the grated cheese
  5. Top with the piece of chicken
  6. Add some cracked black pepper
  7. Put into a 200 °C oven for 20 minutes and then 150 °C for 40 minutes
  8. After 1 hour remove the chicken from the oven and allow to rest for 10 minutes
  9. During the resting phase, you can prepare plant material. I used some avocado. I also had some chives and sliced red chilli as garnish.

Prepare for the photograph

  1. Plate up so it looks presentable
  2. Shoot a photograph
  3. Eat the meal
  4. Wash the dishes
  5. Make a picture by editing the photograph with Adobe Lightroom and/or Adobe Photoshop
  6. Write the recipe
  7. Blog and Vlog (verbs)
Vegemite Chicken Maryland with cheesy onion and avocado
Vegemite Chicken Maryland with cheesy onion and avocado

How did it taste?

Salty! Of course, it’s salty, vegemite is salty. It also had that lovely cheesy oniony vegemite flavour coupled with the moist tenderness of the chook’s dark meat delights.

Final words

This is a quick and easy way to use up some bread and make it taste better with vegemite, cheese and onion. It becomes a substantial meal with the piece of chicken.

If you try this please let me know what you think.

Please view the video and give me a thumbs up via YouTube

Make a comment on YouTube too if you want.

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

Bacon wrapped Chicken Maryland

Posted by Gary

Bacon wrapped Chicken Maryland

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The Pialligo Estate Bacon’s Smokehouse burns down

It was a tragedy of epic proportions for residents of Canberra who love bacon. While it was not the complete loss of bacon altogether, it was the loss of some of the nicest bacon available locally in Canberra. Just in case you’re interested, the butcher at the Spence shops also makes lovely thick cut rashers of bacon. I’ve also enjoyed some home cured bacon from a former boss’s husband. Then of course you can always buy bacon from a supermarket where water is injected so that when you cook it, it turns into a soggy mess.

Back to the story, the Pialligo Estate’s Hume smokehouse was gutted by fire in Canberra’s south on the evening of Wednesday 20 July 2016. The good news is that no one was hurt and full production is expected to resume in the first week of August.

I normally buy my Pialligo Estate streaky bacon from “More than Meats” at Westfield Belconnen so when I was grocery shopping last week I snapped up the last two packets just in case there was a run on them and I may be caught short. I also snapped them in the Snapchat sense too (see what I did there).

Pialigo Estate streaky bacon
Pialligo Estate streaky bacon

After yesterday’s (Thursday 2016-07-28) day of eating out I thought I needed some home cooking tonight. I’d already done chicken protection of beef so it’s the chook’s turn to be protected tonight and there is no better way to protect meat than with streaky bacon.

What you need to make Chicken Maryland even more awesome

  • Chicken Maryland—1 piece (as big as you like it)
  • Cheese—1 or 2 slices of Coon cheese
  • Streaky bacon—as many rashers as you like
  • Red quinoa and brown rice—1 packet of Coles microwave red quinoa and brown rice
  • Frozen vegetables—whatever and as much as you like

How you cook this

  1. Cook the red quinoa and brown rice in the microwave oven according the instructions on the packaging (90 seconds).
  2. Put the rice in the bottom of a Pyrex container or onto a baking tray it’s really up to you and how crunchy you want your rice.
  3. Lay a couple of slices of Coon cheese on the top of the Chicken Maryland.
  4. Wrap the cheese to the chicken with rashers of streaky Pialligo Estate bacon.
  5. Use your hands to massage the bacon onto the cheese and chicken so it sticks firmly.
  6. Be loving and gentle as you massage the smoky fragrant bacon knowing your attention to detail will pay off as it cooks.
  7. Lay this masterpiece over the rice so that the hot tasty juices of the chicken, cheese and bacon drip into the red quinoa and brown rice and add flavour to the lovely textures of the grains.
  8. Place into an oven which has been preheated to 200 °C (400 °F) and cook for 20 minutes. At 20 minutes turn the heat down to 150 °C (300 °F) and cook for a further 40 minutes.
  9. It’s important to thoroughly cook the chicken. Wrapping it and putting it over a layer of quinoa rice protects the underside from the oven heat so you risk under cooking it. As much as I love a good infection with Salmonella and Campylobacter I don’t want to get enteritis (diarrhoea) myself.
  10. Once cooked, remove the meat and rice from the oven and allow it to rest.
  11. Prepare your vegetables by steaming them or cooking them in the microwave.
  12. Plate up the meal.

After you’ve plated up!

  1. The arty farty photographers say you make a picture, the more basic will say shoot a photograph. Basically I shoot a photograph at this stage and then after I’ve eaten I make a picture in Adobe Lightroom and Adobe Photoshop. So that must mean I’m basically arty farty!
  2. Eat the meal while standing up at the kitchen counter because my dinner/work table is covered in computer stuff and I can’t use my couch because the so called leather is falling apart.
  3. Wash the dishes
  4. Write the recipe
  5. Blog (verb)
  6. Vlog (verb) because now this is fun and I’m enjoying the learning curve of video editing software. I’m using Final Cut Pro X.

How did it taste?

Bacon wrapped chicken Maryland
Bacon wrapped chicken Maryland

Bloody superb! How could it not with Australia’s best artisan bacon plus Australia’s best cheese all around Coles hormone-free and antibiotic-free chicken.

Feedback

Let me know what you think.

If you cook it please send me photographs and comments.

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.

Crispy noodles and Chicken Maryland

Posted by Gary

Crispy noodles

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So have you noticed have I’ve started to do YouTube videos on some of my meals? Tonight I do crispy noodles. You can check out the videos I’ve put together on my YouTube channel.

I know they’re pretty amateurish and I’m only doing it because it’s another skill to learn and I like learning things with a geeky nerdy technological aspect to them. I’m not for one moment thinking I’ve become competent with food photography but I feel like I am familiar with editing software like Adobe Lightroom and Adobe Photoshop. I’m now learning how to use iMovie and Final Cut Pro X.

If you like watching YouTube videos I’d be forever grateful if you subscribed to my channel.

Introduction

I’ve cooked noodles like this a lot of times and while it is not as good as frying (deep or shallow) the noodles for a consistent crispness, this method of cooking is multidimensional. Immediately under the piece of chicken the noodles often remain moist but contain all the flavour from the juices from the chicken. Combined with some cheese, the noodles not covered by the chicken dry out and become crisp and have a nice cheesy taste. Cooking the piece of chicken on a small mound of noodles is potentially problematic in that heat to the chicken is mainly via the sides and the top. Getting adequate heat into the chicken from below takes longer because of the relative insulation provided by the noodles. The last thing you want is inadequately cooked chicken. As much as I like Salmonella and Campylobacter as enteric pathogens, I don’t like having enterocolitis with the associated fever, abdominal colic and diarrhoea. This means you need to cook the chicken and noodles for about an hour to get the internal temperature right to kill vegetative bacterial cells. You don’t want to see red blood and you don’t want red or really pink flesh.

At the same time, you don’t want to overcook the food. Dried chicken is awful and you may as well eat breast (yes I’m a thigh man). The noodles will also begin to burn and take on a nasty taste. I find cooking at 200 °C for 20 minutes and then at 150 °C for 40 minutes to be adequate and safe.

So what do you need?

  • Two-minute noodles with the flavour sachet
  • Grated cheese (I like Coon cheese)
  • Spring onions or chives
  • Chilli slices
  • Chicken Maryland (or a piece of chicken thigh or what Coles has started calling chicken cutlets)
  • Pepper
  • Salt
  • Chilli flakes
  • Avocado
  • Olive oil

How do you put it all together?

  1. I cook my noodles in a bowl of water that has just boiled in my electric kettle
  2. I cook the noodles in the hot water until they are soft
  3. Drain the noodles and add some cheese, spring onions and chilli slices and stir through
  4. Place a sheet of baking paper into a baking tray
  5. On the baking paper add the noodles, cheese, spring onions and chilli slices.
  6. Add the piece of Chicken Maryland on top
  7. Add some pepper, salt and chilli flakes
  8. Put it into an oven at 200 °C for 20 minutes and then 150 °C for 40 minutes

Prepare for a photograph

  1. Remove the chicken from the oven and allow it to rest for 10 minutes
  2. Transfer the baking paper from the baking tray and then transfer the Chicken on the noodles onto a plate
  3. Add some diced avocado which has been mixed with a little olive oil and spring onions
  4. Shoot the photograph (I like using a 90 mm Tamron Macro lens at f/22)
  5. Eat the meal
  6. Wash the dishes
  7. Write the recipe
  8. Blog and vlog (verbs)
Crispy noodles and chicken Maryland with avocado
Crispy noodles and chicken Maryland with avocado

How does it taste?

Well, the chicken was perfect. The skin was crispy, the cooked muscle was moist and tender and tasty.

The noodles not covered by the chicken was a little overcooked but it was crispy and had a good crunch.

The noodles under the chicken were moist and soft and full of flavour.

I think regular readers know that I love avocado!

Final words

If you like the texture and good mouthfeel, crispy noodles are great.

Give it a go and let me know what you think.

 

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Delicious Chicken Maryland with crispy rice recipe

Posted by Gary

Here we go again with another delicious Chicken Maryland with crispy rice recipe. Apart from salmon, Chicken Maryland is a favourite here on Yummy Lummy.

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So what is in tonight’s dinner?

  • one piece of chicken Maryland
  • one packet of quinoa rice cooked in the microwave oven according to the manufacturer’s instructions
  • a handful of grated cheese, I prefer Coon cheese but tonight I went with some generic tasty cheese
  • some sliced capsicum pieces
  • sliced jalapeño peppers
  • sliced red chillies and spring onions
  • freshly cracked black pepper

How did I put it all together?

  1. I cooked the quinoa rice in the microwave oven for 90 seconds and put it into the bottom of a nonstick frying pan
  2. I laid over some capsicum pieces and then some grated cheese
  3. The piece of Chicken Maryland went on next followed by some cracked pepper and then a little more cheese
  4. That went into an oven which had been heated to 200 °C for 20 minutes and then the oven was turned down to 150 °C for 40 minutes
  5. After an hour I removed the frying pan being careful to use an oven mitt
  6. I let everything rest for 10 minutes
  7. I prepared a plate and garnished with some spring onions, jalapeño peppers and red chillies

Preparing for the photograph

  1. I shot a photograph
  2. Ate the meal
  3. Washed the dishes
  4. Wrote the recipe
  5. Made a nice picture in Adobe Lightroom and Adobe Photoshop
  6. Blogged and vlogged (verbs)
Baked cheesy Chicken Maryland with crispy quinoa rice, capsicum, jalapeños, chillis and spring onions
Baked cheesy Chicken Maryland with crispy quinoa rice, capsicum, jalapeños, chillis and spring onions

How did it taste?

It was pretty good. The cheesy chicken skin was crisp, the muscle bundles were tender and moist. The quinoa rice was crispy and the cheese added a nice taste and texture to the dish. The jalapeño peppers and chillies also helped me just how deadened my sense of taste and smell is while I am unwell.

Final words

If you do this please let me know how it turns out. Send me a photograph and a comment.

If you like the video please watch it on YouTube and give me a thumbs up and feel free to comment. Subscribing to my channel would also be appreciated. Thank you.

Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.

If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.