NewCurious how Socialpruf works?Learn more
instagram analytics
Similar Accounts:
followers
529K
impressions
41.1M
likes
1.15M
comments
9.58K
posts
30
engagement
2.81%
emv
$1.12M
Average per post
1.37M

Key Metrics

Distributions

Top Content

How to render beef fat into tallow In an air fryer 150°C (300°F) in three 10-minute bursts. This will leave it very spongy so strain it through a sieve and then use a spoon to press out the remaining oil leaving only the fibre. In an oven Set the oven to 110°C to 150°C - some people like a lower temp over the course of several hours, but I've found 150°C speeds things up a bit with no negative effect on the quality of the result. Put your beef fat or trimmings in a pan and in the oven until rendered down. On the stove top As above but on low on a stove top. This can get a bit smelly, but it's a good smell IMO. This will also make the fibre crispy and darker so the taste won't be quite as neutral, especially with trimmings that include little bit of meat. In a slow-cooker I've not done this before, but someone suggested it in the comments and it seems like a great way to be able to set it and forget it. I should think you'll end up with a great product too. Note: don't actually forget it. I'd put the slow cooker on high which is usually 121°C - 149°C. Why is it called cod fat? Fair warning, this might put you off a bit! When a male calf is castrated to become a steer, his testicles are removed. As he grows into a full-sized beef animal, the empty anatomical pocket left behind fills with a dense plug of fat. That fat plug in the steer's pelvic area is cod fat. And if you’re thinking this sounds suspiciously similar to a knight’s codpiece, you’re spot on. Both terms share the exact same root: the Old English word codd (or Middle English cod), which literally meant "bag," "pouch," or "scrotum." What to ask your butcher for "Cod fat" is a bit of an old-school term. Experienced or multi-generational butchers will still know it by name, but if you get a confused look across the counter, just ask for hard suet or pelvic suet. Thanks to my friend @amylevin_ for putting me on to this.
5.21M
159K
1.17K
3w ago
eatlikeanadult
How to render beef fat into tallow In an air fryer 150°C (300°F) in three 10-minute bursts. This will leave it very spongy so strain it through a sieve and then use a spoon to press out the remaining oil leaving only the fibre. In an oven Set the oven to 110°C to 150°C - some people like a lower temp over the course of several hours, but I've found 150°C speeds things up a bit with no negative effect on the quality of the result. Put your beef fat or trimmings in a pan and in the oven until rendered down. On the stove top As above but on low on a stove top. This can get a bit smelly, but it's a good smell IMO. This will also make the fibre crispy and darker so the taste won't be quite as neutral, especially with trimmings that include little bit of meat. In a slow-cooker I've not done this before, but someone suggested it in the comments and it seems like a great way to be able to set it and forget it. I should think you'll end up with a great product too. Note: don't actually forget it. I'd put the slow cooker on high which is usually 121°C - 149°C. Why is it called cod fat? Fair warning, this might put you off a bit! When a male calf is castrated to become a steer, his testicles are removed. As he grows into a full-sized beef animal, the empty anatomical pocket left behind fills with a dense plug of fat. That fat plug in the steer's pelvic area is cod fat. And if you’re thinking this sounds suspiciously similar to a knight’s codpiece, you’re spot on. Both terms share the exact same root: the Old English word codd (or Middle English cod), which literally meant "bag," "pouch," or "scrotum." What to ask your butcher for "Cod fat" is a bit of an old-school term. Experienced or multi-generational butchers will still know it by name, but if you get a confused look across the counter, just ask for hard suet or pelvic suet. Thanks to my friend @amylevin_ for putting me on to this.
Chicken legs cost a fraction of what breasts do, yet they’re so much more flavourful. These sausage-stuffed chicken legs are perfect for a weeknight dinner or your next Sunday roast. The key to deboning? A sharp knife. I’m using the @wusthof Classic Santoku—I’ve always loved the santoku shape, and their classic range has brilliant options whether you need an all-rounder or something more specialised. Here’s the recipe For the chicken 2 chicken legs 2 sausages 2 tsp Italian seasoning 1 tsp chilli flakes Salt & pepper 2 sprigs rosemary ½ bulb garlic 4 shallots 1 tbsp black peppercorns 1. Debone the chicken and save the trim and bones. 2. Lay them out flat, skin side down, and season with salt, Italian seasoning, chilli flakes and pepper. 3. Cut open the sausages and roll the meat into two balls. 4. Place in the middle of the chicken and roll around to form balls. 5. Tie with butcher’s twine and set aside. 6. Brown the bones and trim in oil on medium heat in an oven-safe pan. 7. Add rosemary, garlic, shallots (in skins) and peppercorns. 8. Place stuffed chicken legs on top, brush with butter, season, and roast at 240°C for 20 mins, then 180°C for 20 more. 9. Rest covered in the warm oven. For the gravy 1 tbsp plain flour 150ml dry white wine 200ml chicken stock 2 tsp red wine vinegar 1. Sprinkle flour over roasted bits in the pan and cook until golden. 2. Deglaze with wine and reduce for 2–3 mins. 3. Add stock and simmer 10 mins to thicken. 4. Strain and finish with red wine vinegar and salt to taste. 5. Serve with roast or mash potatoes and braised red cabbage. #wusthof #mywusthof #wusthofpartner AD
4.81M
102K
1.45K
10mo ago
eatlikeanadult
Chicken legs cost a fraction of what breasts do, yet they’re so much more flavourful. These sausage-stuffed chicken legs are perfect for a weeknight dinner or your next Sunday roast. The key to deboning? A sharp knife. I’m using the @wusthof Classic Santoku—I’ve always loved the santoku shape, and their classic range has brilliant options whether you need an all-rounder or something more specialised. Here’s the recipe For the chicken 2 chicken legs 2 sausages 2 tsp Italian seasoning 1 tsp chilli flakes Salt & pepper 2 sprigs rosemary ½ bulb garlic 4 shallots 1 tbsp black peppercorns 1. Debone the chicken and save the trim and bones. 2. Lay them out flat, skin side down, and season with salt, Italian seasoning, chilli flakes and pepper. 3. Cut open the sausages and roll the meat into two balls. 4. Place in the middle of the chicken and roll around to form balls. 5. Tie with butcher’s twine and set aside. 6. Brown the bones and trim in oil on medium heat in an oven-safe pan. 7. Add rosemary, garlic, shallots (in skins) and peppercorns. 8. Place stuffed chicken legs on top, brush with butter, season, and roast at 240°C for 20 mins, then 180°C for 20 more. 9. Rest covered in the warm oven. For the gravy 1 tbsp plain flour 150ml dry white wine 200ml chicken stock 2 tsp red wine vinegar 1. Sprinkle flour over roasted bits in the pan and cook until golden. 2. Deglaze with wine and reduce for 2–3 mins. 3. Add stock and simmer 10 mins to thicken. 4. Strain and finish with red wine vinegar and salt to taste. 5. Serve with roast or mash potatoes and braised red cabbage. #wusthof #mywusthof #wusthofpartner AD
The longer version with ragu & pasta process. Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
4.77M
267K
901
11mo ago
eatlikeanadult
The longer version with ragu & pasta process. Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
The Chef José Andrés olive oil fried eggs are unrivalled. Cooked so they become puffy and light, almost like a poached egg, but fried in olive oil - with all the texture and flavour that brings. Ideally you’ll want a pan with a high side for this, because the oil’s going to be really hot. You’re also going to be moving the oil around, basting the egg for 30 seconds. These fried eggs are absolutely delicious on buttered toast, but for this video I’ve also added seasoned beefsteak tomato, mortadella and chives. Can’t be beaten for a weekend breakfast or lunch. Olive oil is perfectly fine to fry with, but if you’re worried you can use a later pressing olive oil which is lighter in colour and has a higher smoke point. I’m reposting this because so many people loved it. There was some debate the first time around about where frying eggs this way originated. I’m not saying it’s new or that José Andrés invented it. But I learned frying eggs in olive oil this way from him and wanted to share it. He has certainly popularised it. I also realise other cultures - specifically Asian cultures - fry eggs in a similar way in a wok with a different oil. I think it’s worth noting the differences and celebrating them. Note: NPCs are invited to comment, “it’s just a fried egg”.
4.11M
93.5K
1.04K
11mo ago
eatlikeanadult
The Chef José Andrés olive oil fried eggs are unrivalled. Cooked so they become puffy and light, almost like a poached egg, but fried in olive oil - with all the texture and flavour that brings. Ideally you’ll want a pan with a high side for this, because the oil’s going to be really hot. You’re also going to be moving the oil around, basting the egg for 30 seconds. These fried eggs are absolutely delicious on buttered toast, but for this video I’ve also added seasoned beefsteak tomato, mortadella and chives. Can’t be beaten for a weekend breakfast or lunch. Olive oil is perfectly fine to fry with, but if you’re worried you can use a later pressing olive oil which is lighter in colour and has a higher smoke point. I’m reposting this because so many people loved it. There was some debate the first time around about where frying eggs this way originated. I’m not saying it’s new or that José Andrés invented it. But I learned frying eggs in olive oil this way from him and wanted to share it. He has certainly popularised it. I also realise other cultures - specifically Asian cultures - fry eggs in a similar way in a wok with a different oil. I think it’s worth noting the differences and celebrating them. Note: NPCs are invited to comment, “it’s just a fried egg”.
Every time you cook meat, you leave the best part of the dish behind. It’s called sucs - most people call it fond - and it’s just sitting there in the bottom of your pan. This series is about turning it into something extraordinary. Welcome to Pan Sauces! I’ve got classics like peppercorn steak and lemon butter. Underdogs like cider-mustard pork. And every technique you need to build restaurant-quality finishes from your own pan. And throughout the series I’ll be tackling the big questions — why your pan sauce goes watery, what to do when the pan burns, and how to keep your meat warm while you finish the dish. Follow me for the full series - every video is a complete recipe you can make the same night.
3.71M
82.2K
439
5mo ago
eatlikeanadult
Every time you cook meat, you leave the best part of the dish behind. It’s called sucs - most people call it fond - and it’s just sitting there in the bottom of your pan. This series is about turning it into something extraordinary. Welcome to Pan Sauces! I’ve got classics like peppercorn steak and lemon butter. Underdogs like cider-mustard pork. And every technique you need to build restaurant-quality finishes from your own pan. And throughout the series I’ll be tackling the big questions — why your pan sauce goes watery, what to do when the pan burns, and how to keep your meat warm while you finish the dish. Follow me for the full series - every video is a complete recipe you can make the same night.
Gochujang chicken thighs with pickled cucumber and gochujang crispy potato salad. Find the full recipe on eatlikeanadult.com (clickable link in bio)
3.45M
127K
846
6mo ago
eatlikeanadult
Gochujang chicken thighs with pickled cucumber and gochujang crispy potato salad. Find the full recipe on eatlikeanadult.com (clickable link in bio)
The chicken alone with just oyster sauce and salt are so juicy & flavourful! But I couldn’t leave you without a pan sauce too! Let me know in the comments if you want a video on the cabbage and broccoli too. Chicken 4 skin-on chicken thighs 3 tbsp oyster sauce Salt to season 1. Season the chicken skin liberally. 2. Start with a cold pan and no oil. I like to use a stainless steel pan as it gives great sucs (all the gubbins left at the bottom of the pan that some people call fond). 3. Start pan frying on medium low. If you’re unsure go lower than you think you need to. You can always turn it up later. 4. As the skin cooks the Maillard reaction will happen (the browning) and it will start to unstick. 5. Once you have the colour you want on the skin brush the it with the oyster sauce and place the whole thing in the oven. Clearly you need an oven-safe pan for this. 6. Cook at 180°C for 5 minutes and you should find the internal temperature is over 75°C. You can rest these under some kitchen foil on the counter top whilst you make the sauce, or you can leave them in the oven with the door ajar until the oven cools to around 40°C. They’ll keep at that temperature for easily 30 minutes. Pan Sauce 1 medium shallot 1 clove garlic, minced 1cm piece of peeled & minced ginger 80ml dry vermouth 1 tsp light soy sauce 1/2 tsp fish sauce 1 tsp rice vinegar 1 tsp mirin 200ml chicken stock 2 tsp lime juice 3 tbsp butter 1. Bring the pan to a medium heat and add the shallots. Cook until translucent. 2. Add in the minced garlic and ginger and cook for another minute. 3. Deglaze with some dry vermouth and reduce until ‘jammy’. 4. Add in the soy sauce, fish sauce (I used dark soy in the video which you can also do), rice vinegar and mirin. Cook for another minute. 5. Add in the chicken stock and reduce aggressively until the spatula traces through. 6. Turn the heat off to finish with lime juice and cold butter. Keep the pan moving to emulsify. **To serve** Hispi (sweatheart) cabbage with furikake Garlic & ginger Tenderstem broccoli Sticky jasmine rice with spring onion
3.41M
89.2K
625
12mo ago
eatlikeanadult
The chicken alone with just oyster sauce and salt are so juicy & flavourful! But I couldn’t leave you without a pan sauce too! Let me know in the comments if you want a video on the cabbage and broccoli too. Chicken 4 skin-on chicken thighs 3 tbsp oyster sauce Salt to season 1. Season the chicken skin liberally. 2. Start with a cold pan and no oil. I like to use a stainless steel pan as it gives great sucs (all the gubbins left at the bottom of the pan that some people call fond). 3. Start pan frying on medium low. If you’re unsure go lower than you think you need to. You can always turn it up later. 4. As the skin cooks the Maillard reaction will happen (the browning) and it will start to unstick. 5. Once you have the colour you want on the skin brush the it with the oyster sauce and place the whole thing in the oven. Clearly you need an oven-safe pan for this. 6. Cook at 180°C for 5 minutes and you should find the internal temperature is over 75°C. You can rest these under some kitchen foil on the counter top whilst you make the sauce, or you can leave them in the oven with the door ajar until the oven cools to around 40°C. They’ll keep at that temperature for easily 30 minutes. Pan Sauce 1 medium shallot 1 clove garlic, minced 1cm piece of peeled & minced ginger 80ml dry vermouth 1 tsp light soy sauce 1/2 tsp fish sauce 1 tsp rice vinegar 1 tsp mirin 200ml chicken stock 2 tsp lime juice 3 tbsp butter 1. Bring the pan to a medium heat and add the shallots. Cook until translucent. 2. Add in the minced garlic and ginger and cook for another minute. 3. Deglaze with some dry vermouth and reduce until ‘jammy’. 4. Add in the soy sauce, fish sauce (I used dark soy in the video which you can also do), rice vinegar and mirin. Cook for another minute. 5. Add in the chicken stock and reduce aggressively until the spatula traces through. 6. Turn the heat off to finish with lime juice and cold butter. Keep the pan moving to emulsify. **To serve** Hispi (sweatheart) cabbage with furikake Garlic & ginger Tenderstem broccoli Sticky jasmine rice with spring onion
AD Friends moving into a new house + their first Christmas there = Friendsmas 🎄 A big milestone… and a lot of hosting pressure. Cooking is my love language, so I wanted to ease the stress and share the gift of flavour by bringing a few sides that deliver instant wow. I made three festive classics, all using Schwartz — their super strong, diverse range of quality herbs, spices and recipe mixes make it so easy to put your own delicious twist on familiar dishes. • Sausage rolls with a sweet & smoky bacon jam (that warming depth from Schwartz ground cloves 👌) • Braised red cabbage where Schwartz cinnamon really shines • Crispy battered parsnips with Schwartz garlic & thyme Simple food, big flavour, great company — exactly what Friendsmas should be. RECIPES (SAVE THIS ⤵️) Braised Red Cabbage Red cabbage, onion, apple, vinegar, sugar, splash of wine or water Schwartz cloves + cinnamon → Braise low & slow until soft, glossy and sweet-sharp Garlic & Thyme Battered Parsnips Parsnips, flour, cold sparkling water Schwartz garlic granules + dried thyme → Batter, fry hot, season immediately Bacon Jam Sausage Rolls Bacon, onion, sugar, vinegar Schwartz thyme + a pinch of ground cloves → Reduce to jam, spread thin, roll, egg wash, bake till deeply golden When it matters, flavour is the gift. #ShareTheGiftOfFlavour #SchwartzRecipe
1.65M
423
9
8mo ago
eatlikeanadult
AD Friends moving into a new house + their first Christmas there = Friendsmas 🎄 A big milestone… and a lot of hosting pressure. Cooking is my love language, so I wanted to ease the stress and share the gift of flavour by bringing a few sides that deliver instant wow. I made three festive classics, all using Schwartz — their super strong, diverse range of quality herbs, spices and recipe mixes make it so easy to put your own delicious twist on familiar dishes. • Sausage rolls with a sweet & smoky bacon jam (that warming depth from Schwartz ground cloves 👌) • Braised red cabbage where Schwartz cinnamon really shines • Crispy battered parsnips with Schwartz garlic & thyme Simple food, big flavour, great company — exactly what Friendsmas should be. RECIPES (SAVE THIS ⤵️) Braised Red Cabbage Red cabbage, onion, apple, vinegar, sugar, splash of wine or water Schwartz cloves + cinnamon → Braise low & slow until soft, glossy and sweet-sharp Garlic & Thyme Battered Parsnips Parsnips, flour, cold sparkling water Schwartz garlic granules + dried thyme → Batter, fry hot, season immediately Bacon Jam Sausage Rolls Bacon, onion, sugar, vinegar Schwartz thyme + a pinch of ground cloves → Reduce to jam, spread thin, roll, egg wash, bake till deeply golden When it matters, flavour is the gift. #ShareTheGiftOfFlavour #SchwartzRecipe
Marco Pierre White’s roast chicken is wild. I found the technique, which is says they used at Claridges, in his autobiography from 2007. Hat tip to Gary from BigSpud on YouTube that put me on to this book and technique. He has a full video on his channel.
1.41M
21.2K
792
6mo ago
eatlikeanadult
Marco Pierre White’s roast chicken is wild. I found the technique, which is says they used at Claridges, in his autobiography from 2007. Hat tip to Gary from BigSpud on YouTube that put me on to this book and technique. He has a full video on his channel.
You can find all of my recipes at eatlikeanadult.com
1.35M
46.6K
368
9mo ago
eatlikeanadult
You can find all of my recipes at eatlikeanadult.com
You can find all of my recipes at eatlikeanadult.com
1.25M
26.4K
386
10mo ago
eatlikeanadult
You can find all of my recipes at eatlikeanadult.com
100g diced mushrooms 1 medium shallot 1 clove garlic 250ml dry white wine 150ml chicken stock Juice of 1/2 a lemon 50g cold butter Kosher salt Freshly ground black pepper 5g chives 3g tarragon 1. With the chicken sucs in the pan, add 25g of butter, followed up by the diced mushrooms. 2. Add a little salt and let the water cook off those mushrooms. 3. As they’re starting to brown nicely, add in the shallot and garlic and cook until the onions are translucent. 4. Add in the wine and cook off some of the alcohol for about 5 minutes. 5. Next add in the chicken stock and allow to reduce by about half. Your spoon or spatula should leave a trace in the sauce. 6. Reduce the heat and add in the fresh finely cut herbs and the lemon juice. Cook for about a minute and turn off the heat. 7. Add in the remaining 25g of butter and keep stirring to emulsify. 8. Taste for seasoning and adjust as necessary. Options for herb combinations - Thyme + Parsley: A classic and balanced pairing. - Tarragon + Chive: Elegant and aromatic, great for French-inspired dishes. - Rosemary + Parsley: Adds warmth and freshness.
1.17M
27.8K
167
10mo ago
eatlikeanadult
100g diced mushrooms 1 medium shallot 1 clove garlic 250ml dry white wine 150ml chicken stock Juice of 1/2 a lemon 50g cold butter Kosher salt Freshly ground black pepper 5g chives 3g tarragon 1. With the chicken sucs in the pan, add 25g of butter, followed up by the diced mushrooms. 2. Add a little salt and let the water cook off those mushrooms. 3. As they’re starting to brown nicely, add in the shallot and garlic and cook until the onions are translucent. 4. Add in the wine and cook off some of the alcohol for about 5 minutes. 5. Next add in the chicken stock and allow to reduce by about half. Your spoon or spatula should leave a trace in the sauce. 6. Reduce the heat and add in the fresh finely cut herbs and the lemon juice. Cook for about a minute and turn off the heat. 7. Add in the remaining 25g of butter and keep stirring to emulsify. 8. Taste for seasoning and adjust as necessary. Options for herb combinations - Thyme + Parsley: A classic and balanced pairing. - Tarragon + Chive: Elegant and aromatic, great for French-inspired dishes. - Rosemary + Parsley: Adds warmth and freshness.
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
618K
11.1K
119
7mo ago
eatlikeanadult
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
Why is chicken at high-end restaurants so good? The full process: 1. Salt the chicken skin liberally and place on a mesh baking tray for air flow. 2. Place in the fridge uncovered for 24-48 hours. 3. When you’re ready to cook, dab off the skin to make sure there’s no moisture there. 4. Place skin-side down in a stainless steel pan on a low (2 out of 10) heat. 5. Cook until the skin is golden, turn skin side up and then transfer the whole pan to an oven at 200°C for 5 to 10 minutes until they reach 85°C internal.
499K
7.69K
181
1mo ago
eatlikeanadult
Why is chicken at high-end restaurants so good? The full process: 1. Salt the chicken skin liberally and place on a mesh baking tray for air flow. 2. Place in the fridge uncovered for 24-48 hours. 3. When you’re ready to cook, dab off the skin to make sure there’s no moisture there. 4. Place skin-side down in a stainless steel pan on a low (2 out of 10) heat. 5. Cook until the skin is golden, turn skin side up and then transfer the whole pan to an oven at 200°C for 5 to 10 minutes until they reach 85°C internal.
Every time you cook meat, you leave the best part of the dish behind. It’s called sucs - most people call it fond - and it’s just sitting there in the bottom of your pan. This series is about turning it into something extraordinary. Welcome to Pan Sauces! I’ve got classics like peppercorn steak and lemon butter. Underdogs like cider-mustard pork. And every technique you need to build restaurant-quality finishes from your own pan. And throughout the series I’ll be tackling the big questions — why your pan sauce goes watery, what to do when the pan burns, and how to keep your meat warm while you finish the dish. Follow me for the full series - every video is a complete recipe you can make the same night.
477K
17.7K
65
4mo ago
eatlikeanadult
Every time you cook meat, you leave the best part of the dish behind. It’s called sucs - most people call it fond - and it’s just sitting there in the bottom of your pan. This series is about turning it into something extraordinary. Welcome to Pan Sauces! I’ve got classics like peppercorn steak and lemon butter. Underdogs like cider-mustard pork. And every technique you need to build restaurant-quality finishes from your own pan. And throughout the series I’ll be tackling the big questions — why your pan sauce goes watery, what to do when the pan burns, and how to keep your meat warm while you finish the dish. Follow me for the full series - every video is a complete recipe you can make the same night.
It’s that time of year again! The Smoked Salmon Savoury Dutch Baby. Great for Christmas morning, Boxing Day or New Year’s Day. 4 eggs 180g milk 90g plain flour 1/4 tsp salt 40g butter 20g parmesan cheese 15g fresh parsley, dill & tarragon 1 garlic clove To serve 200g smoked salmon 50g crème fraîche 2 tsp fresh dill 1 tbsp lemon juice 1 tsp lemon zest 1/4 tsp salt Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product. Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also. When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time. To serve In a bowl mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt. Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche. A few notes: - Get the batter to room temperature before cooking to get a good rise. - That is an obscene amount of butter :) You don’t really *need* that much (the recipe on my site is correct) but it’s only Christmas once! - Yes, it’s one pan because I didn’t include the blender jug. - Isn’t this just a huge Yorkshire pudding? Call it whatever makes you happy. - What’s Dutch about it? Nothing. The name comes from an American misunderstanding of ‘Deutsche’ because it’s based on a German pancake. - The pan doesn’t have to be cast iron, just one that can go in the oven. That includes similar sized and shape cake tins. - How does it rise without yeast? Steam!
406K
10.1K
69
8mo ago
eatlikeanadult
It’s that time of year again! The Smoked Salmon Savoury Dutch Baby. Great for Christmas morning, Boxing Day or New Year’s Day. 4 eggs 180g milk 90g plain flour 1/4 tsp salt 40g butter 20g parmesan cheese 15g fresh parsley, dill & tarragon 1 garlic clove To serve 200g smoked salmon 50g crème fraîche 2 tsp fresh dill 1 tbsp lemon juice 1 tsp lemon zest 1/4 tsp salt Preheat your oven to 230°C (445°F) and place your cast iron pan on the middle shelf. Make sure there’s enough space above it for your Dutch Baby to expand. In a stick blender jug add the eggs, flour, milk & salt. Blend until smooth and aerated. This can also be done in a stand up blender. Leave the mixture to stand whilst the oven comes up to temperature. The closer the mix is to room temp, the better rise you’ll get in the finished product. Grate the parmesan, chop the herbs fine and mince the garlic. Transfer to a bowl. I like to add a pinch of salt to this mixture also. When you’re ready to go, remove the pan from the oven and add the butter. Let it bubble and melt down completely. Then pour your batter mix into the pan. Scatter the cheese and herb mix over the top and return to the oven for 15 to 20 minutes. Do not open the oven during this time. To serve In a bowl mix the crème fraîche, chopped dill, lemon juice, lemon zest and salt. Arrange the smoked salmon in the bottom of the Dutch Baby and spoon over the dill crème fraîche. A few notes: - Get the batter to room temperature before cooking to get a good rise. - That is an obscene amount of butter :) You don’t really *need* that much (the recipe on my site is correct) but it’s only Christmas once! - Yes, it’s one pan because I didn’t include the blender jug. - Isn’t this just a huge Yorkshire pudding? Call it whatever makes you happy. - What’s Dutch about it? Nothing. The name comes from an American misunderstanding of ‘Deutsche’ because it’s based on a German pancake. - The pan doesn’t have to be cast iron, just one that can go in the oven. That includes similar sized and shape cake tins. - How does it rise without yeast? Steam!
Air fryer vs oven. Same meal, same ingredients. Which one wins? 🍗 I cooked chicken thighs, crispy potatoes and green beans both ways using the @cosori.uk TurboTower Pro Smart and a regular oven. The results might surprise you. This air fryer is so great for creating a full meal in a fraction of the time it takes in the oven. And you can do it without compromising on flavour! Drop your tips in the comments 🍗 AIR FRYER CHICKEN THIGHS 4 bone-in, skin-on chicken thighs 3 tbsp olive oil 1 tsp lemon juice 1 tsp mustard powder ½ tsp garlic powder 2 tsp smoked paprika 1 tsp onion powder ½ tsp salt ½ tsp black pepper 1. Pat the chicken skin dry 2. Mix all other ingredients and coat the chicken 3. Place skin side down and air fry at 193°C for 12 mins 4. Flip and cook for another 12 mins 🍗 AIR FRYER CRISPY POTATOES 500g potatoes 2 tbsp olive oil 1 clove garlic, grated 2 tsp salt 1. Cut into chunks and parboil for 10 mins 2. Drain, add remaining ingredients and toss well 3. Air fry in a single layer at 193°C for 10 mins 4. Shake and return at 204°C for another 10 mins 🍗 AIR FRYER GREEN BEANS 200g green beans 1 tbsp olive oil or Dijon mustard 1 tsp garlic powder 1 tsp onion powder ½ tsp salt 1. Toss everything together 2. Air fry at 188°C for 8 mins, tossing halfway 3. Optional: grate over some parmesan to serve #cosori #turbotower #turbotowerprosmart AD
383K
3.09K
100
4mo ago
eatlikeanadult
Air fryer vs oven. Same meal, same ingredients. Which one wins? 🍗 I cooked chicken thighs, crispy potatoes and green beans both ways using the @cosori.uk TurboTower Pro Smart and a regular oven. The results might surprise you. This air fryer is so great for creating a full meal in a fraction of the time it takes in the oven. And you can do it without compromising on flavour! Drop your tips in the comments 🍗 AIR FRYER CHICKEN THIGHS 4 bone-in, skin-on chicken thighs 3 tbsp olive oil 1 tsp lemon juice 1 tsp mustard powder ½ tsp garlic powder 2 tsp smoked paprika 1 tsp onion powder ½ tsp salt ½ tsp black pepper 1. Pat the chicken skin dry 2. Mix all other ingredients and coat the chicken 3. Place skin side down and air fry at 193°C for 12 mins 4. Flip and cook for another 12 mins 🍗 AIR FRYER CRISPY POTATOES 500g potatoes 2 tbsp olive oil 1 clove garlic, grated 2 tsp salt 1. Cut into chunks and parboil for 10 mins 2. Drain, add remaining ingredients and toss well 3. Air fry in a single layer at 193°C for 10 mins 4. Shake and return at 204°C for another 10 mins 🍗 AIR FRYER GREEN BEANS 200g green beans 1 tbsp olive oil or Dijon mustard 1 tsp garlic powder 1 tsp onion powder ½ tsp salt 1. Toss everything together 2. Air fry at 188°C for 8 mins, tossing halfway 3. Optional: grate over some parmesan to serve #cosori #turbotower #turbotowerprosmart AD
Balsamic Chicken Thighs with Red Wine Pan Sauce, Creamy Polenta & Rocket Salad Link to my recipes in my bio
373K
12.7K
133
2mo ago
eatlikeanadult
Balsamic Chicken Thighs with Red Wine Pan Sauce, Creamy Polenta & Rocket Salad Link to my recipes in my bio
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
338K
6.67K
98
8mo ago
eatlikeanadult
Miso glazed chicken thighs Find my recipes at eatlikeanadult.com (clickable link in my bio)
Steak with Bordelaise Sauce My wife and I had this at Brasserie Zédel earlier this year and both went quiet in the way you do when something is properly good. She made me promise I’d make one as good at home. I think I’ve got there. Red wine, shallots, stock, bone marrow. That’s it. The marrow goes in off the heat and gives the sauce a gloss no amount of cream would get you. Serves 2 INGREDIENTS
400g sirloin steak, room temp for 2 hrs
Salt and pepper
Tallow or your cooking fat of choice
2 banana shallots, finely sliced
2 tbsp unsalted butter
2 canoes bone marrow, scraped raw
70ml red wine vinegar
250ml Bordeaux or other dry red
250ml good beef or veal stock
10g flat-leaf parsley, chopped METHOD 1. Oven to 70°C. Salt the steaks just before they hit the pan. 2. Sear over medium heat, 2 to 3 mins, turning every 20 to 30 seconds. Rest in the oven 10 mins. 3. Back in the pan for 30 secs to build the crust, then back in the oven, dropped to 50°C, while you make the sauce. 4. In the same pan, low heat: shallots, a little marrow, some butter, salt and pepper. 5 to 7 mins until translucent. 5. Vinegar in, cook until jammy. Wine in, heat up high, reduce 8 to 10 mins until a spoon leaves a clear trace on the pan. 6. Stock in, reduce 5 to 7 mins until it coats a spoon. Heat to low. 7. Remaining marrow and butter in. Swirl constantly for a minute until emulsified. Off the heat, parsley in. 8. Taste, salt, serve.
334K
5.66K
126
1w ago
eatlikeanadult
Steak with Bordelaise Sauce My wife and I had this at Brasserie Zédel earlier this year and both went quiet in the way you do when something is properly good. She made me promise I’d make one as good at home. I think I’ve got there. Red wine, shallots, stock, bone marrow. That’s it. The marrow goes in off the heat and gives the sauce a gloss no amount of cream would get you. Serves 2 INGREDIENTS
400g sirloin steak, room temp for 2 hrs
Salt and pepper
Tallow or your cooking fat of choice
2 banana shallots, finely sliced
2 tbsp unsalted butter
2 canoes bone marrow, scraped raw
70ml red wine vinegar
250ml Bordeaux or other dry red
250ml good beef or veal stock
10g flat-leaf parsley, chopped METHOD 1. Oven to 70°C. Salt the steaks just before they hit the pan. 2. Sear over medium heat, 2 to 3 mins, turning every 20 to 30 seconds. Rest in the oven 10 mins. 3. Back in the pan for 30 secs to build the crust, then back in the oven, dropped to 50°C, while you make the sauce. 4. In the same pan, low heat: shallots, a little marrow, some butter, salt and pepper. 5 to 7 mins until translucent. 5. Vinegar in, cook until jammy. Wine in, heat up high, reduce 8 to 10 mins until a spoon leaves a clear trace on the pan. 6. Stock in, reduce 5 to 7 mins until it coats a spoon. Heat to low. 7. Remaining marrow and butter in. Swirl constantly for a minute until emulsified. Off the heat, parsley in. 8. Taste, salt, serve.

Russell Clamp🍴Healthy Recipes (@eatlikeanadult) Instagram Stats & Analytics

Russell Clamp🍴Healthy Recipes (@eatlikeanadult) has 529K Instagram followers with a 2.81% engagement rate over the past 12 months. Across 30.0 posts, Russell Clamp🍴Healthy Recipes received 1.15M total likes and 41.1M impressions, averaging 38.3K likes per post. This page tracks Russell Clamp🍴Healthy Recipes's performance metrics, top content, and engagement trends — updated daily.

Russell Clamp🍴Healthy Recipes (@eatlikeanadult) Instagram Analytics FAQ

How many Instagram followers does Russell Clamp🍴Healthy Recipes have?+
Russell Clamp🍴Healthy Recipes (@eatlikeanadult) has 529K Instagram followers as of August 2026.
What is Russell Clamp🍴Healthy Recipes's Instagram engagement rate?+
Russell Clamp🍴Healthy Recipes's Instagram engagement rate is 2.81% over the last 12 months, based on 30.0 posts.
How many likes does Russell Clamp🍴Healthy Recipes get on Instagram?+
Russell Clamp🍴Healthy Recipes received 1.15M total likes across 30.0 posts in the last 12 months, averaging 38.3K likes per post.
How many Instagram impressions does Russell Clamp🍴Healthy Recipes get?+
Russell Clamp🍴Healthy Recipes's Instagram content generated 41.1M total impressions over the last 12 months.