Stumbled upon some duck breasts and found 2 versions of a red wine and cherry sauce. One calls for frozen cherries and the other dried. I have both. Which would give a more prominent cherry flavor?
For sure. I prefer using frozen because you get the natural flavor of the fruit. It’s more personal preference than anything.
Whole foods did me dirty by obscuring the meat and selling me bone in duck legs instead of boneless breast. Too late for confit, so let's get weird
Pork Tenderloin with herbs and garlic, roasted. Orzo with romesco, lemon, feta, roasted vegetables. Thinned romesco to finish the pork.
Any suggestions on cooking a skirt steak without a grill? I cooked it on a pan last night with garlic, butter, salt and pepper. It was ok but was looking for some expert advice from the posters ITT.
Pretty simple. Garlic, olive oil, a little cavenders, salt and pepper. Brown a couple minutes on each side and finish in the oven at 400. Trying to take it out when it hits about 140.
If you have a sous vide, pork tenderloin is great in those. Even if you accidentally sear the shit out of it or something it should still be pretty pink as long as the bath temp wasn't really high.
As the board's leading sear expert - 1. Use a heavy pan like cast iron 2. let it get rippin hot 3. liberally use oil 4. pat down the loin and get it super dry w paper towels and season
I think I need some higher smoke point oil. I use a cast iron but I’m usually flirting with my smoke detectors if I’m trying to get my pan as hot as I need.
I pulled a smoke detector down in my living room with the promise I would replace it but haven’t. It’s been 5 months.
Base recipes: https://www.africanbites.com/jamaican-curry-goat/ https://littleferrarokitchen.com/fried-plantains/ Instead of covering with water I used a can of coconut milk and the rest water. Potatoes also should go in way before they recommend (at least with Yukon golds like I used). Purchased from an international supermarket.
Also I completely forgot to take a pic of the final product so that last one is my second bowl. My plating skills are not great but they aren't that bad.
IDK why but pork tenderloin tastes like hot dog to me. Even marinated. Mitt Romney, eat your heart out.
Just put pork tails, onion, garlic, carrots, chicken broth, peppercorns, and fresh cilantro into a stock pot. Making some broth for homemade ramen tonight. Never have made ramen from scratch before.
think this is prolly the best place to ask. Thinking of buying an offset smoker, given that this style of smoking is almost wholly a US thing what are the things I need to look at when buying one?
How we looking? Using tails is interesting and awesome. I’m much more familiar with tonkotsu style where you cook the marrow out of the bones. Can’t wait to see the final product. You doing soft boiled eggs to go with?
Here’s the broth I’m rolling with. Finished with a dollop of chive butter. The tails have so much flavor from meat/collagen etc and they have bones too. I’m doing pork belly/egg/scallion/bean sprout topping.
I use an offset smoker but the BBQ thread will lend more users who do that style of cooking. I’m team offset for life though.