@andy_cooks - Andy Cooks Profile

5 tips for cooking wile camping 🏕️ #camping #cooking #Outdoors #food #fyp

5 steaks ranked, worst to best. #steak #bbq #grill #food #cooking #fypシ

Steak Au Poivre 🥩 Ingredients - 2x steaks of your choice, I'm using a Ebony Angus ribeye here - 2 shallots, finely diced - 1 tbsp black peppercorns - 1 tbsp pink peppercorns - salt - 1 tbsp oil - 50g butter - 100ml brandy - 250ml beef stock - 1 tbsp green peppercorns - 100ml cream - french fries to serve Method 1. Start by seasoning your steak on both sides with salt. 2. Next, you want to pound the black and pink peppercorns in a mortar and pestle. I like to leave them nice and coarse. 3. Press the ground peppercorns onto one side of the raw steak. 4. In a cast iron skillet over medium-high heat, drizzle with some oil and once it just starts to smoke, add your steaks to the pan with the peppercorn crust side facing up. 5. Now, unlike other steaks where I flip them regularly, with this method I only like to flip them once so you can keep the peppercorn crust intact as much as possible. 6. Once you have a good crust on the bottom side, flip onto the peppercorn side and continue to cook for 2-3 minutes. Then, add the butter to your pan and baste until your desired temperature. 7. Once the steaks are cooked to your liking, remove from the pan and place onto a wire rack to rest. 8. Turn the heat down to medium-low, add the shallots to the pan and sauté for 1-2 minutes. 9. Now deglaze your plan with the brandy, before adding the beef stock and green peppercorns. 10. Reduce the beef stock by one third, then finish the sauce with your heavy cream. 11. Serve your peppercorn sauce over your steak next to a mountain of french fries to soak up all that deliciousness. Enjoy! #steak #grill #chips #food #Recipe #viraltiktok #foryou

Reast ya steaks.✌️ Why, because they will tetain there juicyness #steak #cooking #food #bbq #footballtiktok #fypシ #viraltiktok

Basic Mitch wanted Pork Tacis 🌮 Ingredients - 2kg pork shoulder, cut into large chunks - 1 tbsp salt - 2 tbsp peanut oil - 1 tsp pepper - 1 tbsp dried oregano (or Mexican oregano) - 1 tbsp ground cumin - 1 large white onion, diced - 8 cloves garlic, crushed - juice of 1 orange - 300ml cola - 2 bay leaves - 1 ancho chilli - small bunch thyme - pico de gallo, limes and white corn tortillas Method 1. Toast the ancho chilli over medium heat until fragrant. 2. Season the pork chunks with salt. 3. Heat the peanut oil in a large pot or pressure cooker over high heat. 4. Brown the pork in batches, making sure not to overcrowd the pot. 5. Remove the pork from the pot and set aside. 6. Add the diced onion and crushed garlic to the pot and cook until softened and golden colour. 7. Add the pepper, oregano, cumin, chilli, bay, thyme and mix. 8. Add the pork back to the pot along with the orange juice and cola. 9. Bring to a simmer. Then 1 hour in a pressure cooker on high or 3 hours simmering in a pot until the pork is tender and falls apart. 10. Once cooked, you can mix it with a wooden spoon to pull it apart. 11. Serve with pico de gallo, lime wedges, and warm white corn tortillas. #pork #tacos #cooking #food #EasyRecipe #pressurcooker #fyp #viral

Silky smooth mash 🥔 every time. #cooking #food #dinner #potato #fyp #foodtiktok

Lemon Curd 🍋 Ingredients - 2 eggs - 2 egg yolks - 80g (2.8 oz) unsalted butter - 160g (5.6 oz) sugar - Juice and zest of 2 lemons Method 1. Start by adding the eggs and egg yolks to a saucepan and whisk until well combined. 2. Add the butter, sugar, lemon juice, and zest into the pot with the eggs, placing it over medium heat. 3. Stir the mixture constantly. Continue to cook until the butter melts and the sauce starts to thicken, becoming glossy and smooth. 4. Transfer the curd into clean glass jars, allowing it to cool to room temperature before securing the lids. 5. Once cooled and the lids are on, the lemon curd can be stored in the fridge, where it will last for up to a month. #cooking #Recipe #food #gift #lemon #foryou #viralvideo

IN-N-OUT 🍔 #fyp #viral #burger #innoutburger #food

Mongolian Beef Ingredients: - 1 onion, diced - 4 spring onions, sliced thick - 4 cloves garlic, finely diced - 1 red chilli, finely sliced - thumb-sized piece of ginger, finely grated - 500g (17.6 oz) steak, thinly sliced (rib meat, sirloin, rump, or flank work well) - 4 tbsp soy sauce - 100g (3.5 oz) cornflour - 1 tbsp peanut oil - 500ml (16.9 fl oz) tallow or peanut oil for frying - pinch of MSG - 50ml (1.7 fl oz) water - rice to serve Method: 1. Marinate the beef in 2 tablespoons soy sauce, 2 tablespoons cornflour, and 1 tablespoon peanut oil. Mix and leave in the fridge for 1-3 hours to marinate. 2. Next, add the 500ml tallow or oil to a wok or pot and heat over high heat. When a chopstick bubbles when inserted in the oil, it's good to go. 3. Add the rest of the cornflour to the marinated beef and toss well before frying in the hot oil. 4. Fry for 3-4 minutes, then remove from the oil and set aside. Remove most of the oil from the wok, then place it back over high heat. 5. Add the onions, spring onions, garlic, chilli, and ginger. Toss well and cook for 3 minutes before adding the beef back to the wok. 6. Season with MSG and the remaining soy sauce, toss well, and then add the water. Cook for 3-4 more minutes and serve over steamed rice. 7. Enjoy! #beef #cooking #wok #sturfry #viral #fyp