DATE / TIME 12/02/2017 19:30
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Date(s) - December 2, 2017
7:30 pm - 9:30 pm

Cupcake Coffee Box


Enjoy an evening with a difference.

Come along to our Wine – Cheese & Steak Tasting Evening

2nd December 7:30pm – 9:30pm

Please NOTE payment is NON-refundable.

Ticket price will be £10, and payable on making the Booking

Take a look at what the Evening will entail.
Glass of Prosecco on Arrival
Two Red Wines to taste.
A demonstration on How to Cook a Steak by Christopher Trotter – Fife Food Ambassador
Taste a selection of Cheeses from Mellis of Edinburgh and learn all you need to know about each Cheese.
This is a Standing event allowing you to walk around from each section and enjoy a great evening tasting the product from Puddledub. Please note this is a Tasting Evening and it is samples of each steak along with samples of Cheeses and a Taster of Wine.

Whether it’s a tender fillet or firm rump, all lean beef steaks need to be treated in the same way

As with roasting size matters and its not so much the quantity of meat but the thickness for cooking purposes, you need to have a reasonable thickness other wise the inside will be too cooked before the outside has formed the delicious crust required for maximum flavour, so make sure its at least 2cm thick. A traditional rump steak will be difficult if buying one which crosses all three sections, far better to ask your butcher for a seam cut rump where you are only getting meat from one piece of muscle.
The classic French “tournedos” is simply a fillet steak, it will come in a round shape as it is cut across the fillet or a piece of rump may be different shapes as it comes form a larger section of meat.

The simple rule of thumb is that the less work the piece of meat has had to do on the animal the more tender it will be, but also the less flavour it will have thus a fillet steak has a lovely buttery tenderness but little flavour, whereas a rump will have great flavour but require a bit more teeth work and the French cut from the skirt such as bavette or onglette have great flavour but are notoriously difficult to cook and need much trimming, which a good butcher will do for you

Never cook a steak under a domestic grill, the heat simply isn’t hot enough . You either need to cook it in a heavy based pan from which you can then create a sauce or on the barbeque or griddle pan. If cooking in the kitchen make sure that either the windows are open or the extraction fan is on and doors to the rest of the house are closed as severe heat is required and this often also means smoke!

If you buy a steak in a vacuum pack you must remove it from the pack a good hour before you cook it and also bring it up to room temperature, never cook a steak straight from the fridge. Make sure the meat is really dry i.e. no blood or water, use kitchen paper to dry it. This is simply to make sure you create the best possible conditions of getting a lovely brown crust, to keep juices in and give flavour.

If you are cooking in a pan to create a sauce after wards then get it smoking hot add a touch of oil and then season the steak with salt and pepper and place firmly in the pan, brown on one side and turn and brown on the other and then brown all over if this means leaning them against the pan side or using a pair of tongs so be it, but don’t jiggle the pan or constantly move the meat. It needs as much heat as possible, so minimum movement is necessary, once browned all over then reduce the heat to cook to your liking, this may mean straight out – blue – or maybe a couple of minutes for rare and so on. Once cooked allow the steak to rest for at least 5 minutes. It’s a question of balancing the cooking time and resting time, but all steaks need to rest even a well done one otherwise they will be tough.

If cooking on a barbeque or griddle pan, get them supremely hot and then roll the meat in a little oil first before seasoning and then place firmly on the hot surface and cook as above.

We look forward to seeing you. Regards The Cupcake Coffee Box Team.