HP means House of Parliament.. IIRC politicians used this sauce on their steaks and the rest of the country caught on..
I've seen this sauce used in the states.. but then I've seen A1 more often then HP..
The original recipe for HP Sauce was invented and developed by Harry Palmer, from whom the initials "H. P." derive. It was first known as "Harry Palmer's Famous Epsom Sauce"
I like to use a mix of butter and oil for browning. Butter helps enhance the maillard reaction, in addition I lightly brush the steak with a glucose/baking soda/water solution to further enhance maillard.
I completely agree-SV is the way to go, I don't cook thick proteins any other way now.
I like to use a mix of butter and oil for browning. Butter helps enhance the maillard reaction, in addition I lightly brush the steak with a glucose/baking soda/water solution to further enhance maillard.
I completely agree-SV is the way to go, I don't cook thick proteins any other way now.
Your post reminded me - very timely! Always best to butter the steak then add it to the pan. If you think of "blackened steak" it's pretty much the same approach. Heat a cast iron pan to searing hot - and just before you do the deed - a spoonfull of the oil and the buttered steak straight in! Lots of smoke.
Like you - all my proteins are pretty much SV - except kebabs! I also like steam cooking very fresh fish in a parcel.
I am however having some difficulty with poultry. I know it's pasteurised and theoretically completely safe - but every bone in me says that cannot bring myself to eat pink chicken.
I think most people have problems with SV in the mind - that's why kitchens don't advertise they use it too much. It means that you get perfect results from relatively inexperienced kitchen crews as the precise work is done in the bath.
Ribeye seasoned with salt & pepper; grilled crispy on the outside, medium rare on the inside, with a topping of jus, caramelized onions and sauteed porcini mushrooms and sides of grilled asparagus and garlic mashed potatoes.
I like my steak medium, bright pink in the center but warm throughout. In fact, last week I went to Ruths' Chris and ordered a steak medium done, it came out so well done that there was no pink to be had anywhere and it was dry. Being in a rush and tired I just accepted it (big mistake) and I wish I had just walked out. The manager wouldn't even come talk to me, so I had a nice long discussion with corporate. Lesson learned = complain if it's not just perfect.
The original recipe for HP Sauce was invented and developed by Harry Palmer, from whom the initials "H. P." derive. It was first known as "Harry Palmer's Famous Epsom Sauce"
Gotcha..
So eventually it seems the background of the House of Parliament gets stamped on the package.. I wonder the history with that?
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I'm going to make something this weekend I haven't had in too long...steak and eggs! I may do the eggs in the steak grease instead of butter to make the meal extra bad for me
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I used to like medium well but then it seems like most places cook it WAY too done. As in no red whatsoever and little on dry side. Lately I've been getting "just medium" with some red and love it.
Has to be well done for me, preferably with some light seasoning and shoestring fries.
Have sent back "well done" steaks a few times that produce a stream of red on the first cut.... - this tends to be in mainland Europe - US & UK restaurants tend to be OK, although you do get a few raised eyebrows when ordering
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- this tends to be in mainland Europe - US & UK restaurants tend to be OK, although you do get a few raised eyebrows when ordering 
