Has anyone tried Kenji’s velveting method/parcooking meats in water for stir frying? Is it a discernible difference/worth it?
Yes. I like it. Especially if youre using chicken breasts or pork. I assume youre like me and dont have a range top that can get the wok hot enough, so you need to cook it longer. The par cooking helps preventing it drying out and being tough. IDk if it's worth it or not. Personal preference, I guess.
I just went back to watch his video and i basically just regurgitated what was in it Well - it works! The only annoying thing is getting the chicken super dry before you cook it again.
It is a local pickup at the restaurant. They are working with a national company (Table 22) to administer the program. I’m not sure how much is outsourced but I think the food is all done in their kitchen or at least locally (it is a small restaurant group with a few locations). The pork chops look like a unique breed that a local store carries and sources from a local farm. The texture of the fat is different than any other pork chop I’ve ever had so I’m pretty sure they sourced from the same farm for this.
Tried it. Ended up being kind of reminiscent of Chinese takeout but wasn’t necessarily a bad thing. The chicken was extremely tender which was awesome, but I may have to try it again sans the egg white marinade as that was kind of a pain. also my new home sadly has an electric range, so no wok, had to substitute with just a heavy pan and really high heat
This technique for grilling corn uses a side pan of honey butter to thoroughly drench the corn in flavor while keeping it hot and juicy until you’re ready to eat. If you are feeling creative, change the ingredients of the liquid bath: Add a couple of tablespoons of Korean gochujang and a few minced garlic cloves to the base mixture, then finish the corn with toasted sesame seeds for a sweet-hot version. Add a half-cup of sake, two tablespoons of light miso paste and two tablespoons of soy sauce for a sake-miso glaze. Blend a couple of canned chipotle chiles with a few tablespoons of lime juice, add it to the bath and finish the corn with freshly minced cilantro or mint. To complete this recipe, you’ll need a disposable aluminum 9-by-13-inch baking pan, or a similarly sized stovetop-safe vessel that you don’t mind getting a bit dirty. Featured in: The Greatest Grilled Corn Is Glazed. 70 ratings INGREDIENTS 3 tablespoons honey 6 tablespoons unsalted butter 2 teaspoons mild chile flakes, such as gochugaru (see Tip) Salt 6 ears corn, shucked Small handful of minced fresh parsley leaves or chives Ingredient Substitution Guide PREPARATION Combine the honey, butter, chile flakes, 1 cup water and 1 teaspoon of salt in a deep disposable 9-by-13-inch aluminum tray. Adjust the burners on a gas grill or arrange the hot coals on a charcoal grill to build a fire that is hot on one side and medium-low on the other side. Place the aluminum tray on the cooler side. Cover and let heat for a few minutes, swirling the butter occasionally until it is all melted and the liquid simmers gently. Add the corn to the hot side of the grill and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 10 minutes. Transfer the corn to the aluminum tray and turn to coat in the liquid. Keep turning as the liquid reduces to a shiny glaze, 10 to 12 minutes. (You can also cook other foods over the hot side while the corn stays hot in the tray. Once glazed, you can continue to hold the corn in the pan for up to another 30 to 45 minutes, turning it occasionally and topping up with ¼ cup water as necessary to prevent the honey and butter from burning.) When ready to serve, coat a final time, sprinkle the corn with the minced parsley or chives and transfer to a serving platter.
The chicken from #2 had better flavor but the rice and especially the mustard sauce in #1 were better. I did prefer the 2nd wine as well. It was a really good rose that I would recommend and half the price of the Chardonnay.
I made a double batch but this would work for one jar. 1-2 avocados Half onion 1-2 jalapeños Juice of 1 lime 1-2 cloves of garlic Half bunch of cilantro A little water Salt to taste
Oh yeah forgot that step in the post lol Just blend or pulse until it’s in a creamy consistency. Add a little more water if it’s too thick.
So after some trial and error over the last few months of feeling slightly sick a lot I’ve discovered I’ve become mildly lactose Intolerant (cheese seems to be ok mostly but drinking or eating milk makes me phlegmy to the point of getting nauseous) so I’ve had to start cooking with either oat or coconut milk instead (and ordering “oat milk lattes” at coffee places and making me hate myself). If I ever lose cheese I’m just going to walk into the ocean with 45 pound weights chained to my ankles.
Last night I Fried snapper that I caught Saturday. Also fried eggplant and okra from my in laws garden. Today did brisket burgers with tomatoes on the burger from their garden and sour dough buns. MIL made potato salad.
Give it all up, whole cloth. I’ve been living on a plant-based diet for six months now, and cannot recommend it enough. I feel great, lost a lot of weight I had been carrying around, and mostly do not miss anything. You’d be surprised how easy it is to let things go if you just embrace it all fully. Coming from a guy who loved pizza (with cheese), eggs, steak, turkey sandwiches, etc.
I made this tonight and it was great (although my jalapeños weren’t ripe enough). Good looking out, Cork
Care to share any specific recipes/dishes that you've found really hit when you're especially hungry? About six months ago I learned that my beef, pear, and peach allergies were not to be fucked with so starting to lean way more plant based.
Happy to share, but sorry to hear of your allergies. I find vegan/plant-based recipes either try to emulate "regular" food, or just embrace what they are. While I have enjoyed beyond beef burgers and brats and similar things like that this summer, I find I prefer reciepes that just embrace being plant-based. I.e. I tried vegan frozen pizza once, and have no interest. I also think things like vegan mac and cheese are not very good and not worth the effort. I have had vegan queso over nachos once at a restaurant that I've liked, but yet to find a recipe at home that stacks up. I like https://www.forksoverknives.com/recipes/ for general ideas--there is a shepherd's pie that uses lentils that was really great, and a creamy one pot pasta with broccolini that I enjoyed. You may see things you like or can tweak to fit your tastes. Most nights I just put together a salad with greens, brown rice or quinoa, beans/lentils/legumes (canned is a great time saver), and fresh or sauteed vegetables. Sometimes I'll add tofu. You can omit the greens and do "bowl" type meal. One trick is you can use a little vegetable broth in a pan to sauté and avoid extra oil use if you're looking to cut fat intake. I also will have wraps that I experiment putting in whatever I have on hand. I have pasta once or twice a week, and just use whole grain pasta and avoid sauces that include meat or cheese. Lots of red sauces, but also some oil based. I'll order a veggie pizza with no cheese and have found it to be a totally satisfying replacement for typical pizza. I have no interest in vegan cheese. We also rely on packaged/processed foods, like frozen vegan tamales or frozen falafel (which I need to try to make myself). I've also found the Zahav cookbook is filled with plant based recipes or ones that can be easily adapted. The carrot rice pilaf is probably my favorite vegan recipe so far, but there are 2 or 3 other pilaf recipes. Also he has a roasted beet recipe that's great. I eat lots of hummus/salsa/guacamole (bought and homemade), pickled vegetables, olives, nuts, and dried fruits as snacks. Other staples for me are Ezekiel brand sprouted flax bread, canned lentils/pintos/garbanzo/black/kidney beans, brown rice, premixed greens with baby spinach and kale, dried figs and apricots, whole grain wraps, oat milk, broccoli sprouts (for wraps or avocado toast). You can add a lot of flavor to a package of vegan ramen noodles by adding mushrooms, vegetables, and miso paste. There's a much wider world out there (when it gets colder I assume I'll do a lot of curries and Asian inspired soups), but these are the things I've fooled around with so far. I don't want to sidetrack the thread, so PM me if you have additional questions. Edit to add: Killer weekend morning pancakes. I looked up the conversion for oat flour and subbed half the flour called for with oat flour. Also I add cinnamon to the batter. Use maple syrup if you like, but date syrup is awesome. Whole family, including the kids, love it. https://cooking.nytimes.com/recipes/1021002-vegan-pancakes
It was family style so you just grab more ribs instead of putting a half rack on your plate at a time. I used 2 rubs so I wanted to sample each.
Holy shit. https://m.startribune.com/twin-citi...ured-after-july-3-boating-accident/600188009/ Spoiler Justin Sutherland is facing a long road to recovery after a holiday weekend boating accident left him seriously injured. The Handsome Hog chef was boating on the St. Croix River on July 3 when a wave knocked him from the vessel. According to a recounting of the incident on a Go Fund Me page, Sutherland had tried to grab his hat, which had blown off, while piloting the boat. When a wave hit, he fell into the water near the motor; his face and arms were struck by the propeller. Reports of his injuries include many lacerations to his face and left arm, a broken arm and severely broken jaw. He's already had several surgeries, the post said, and will need several more. Doctors say his prognosis is good, although he'll remain hospitalized for some time. "He is adding more character to the face we know and love, and the most important news, his beard is intact," read the post. The accident came just days after Sutherland discussed a flurry of Minneapolis restaurant openings planned for the summer, including Northern Soul, the rooftop restaurant at Ties Lounge in downtown, and two Big E locations, his new egg sandwich-centric restaurants at the Moxy hotels. Sutherland also serves as culinary director at the just-opened Noyes & Cutler as well as executive chef at Handsome Hog, both in St. Paul. In addition to the restaurant work, Sutherland is known for his multiple television appearances, including hosting TruTV's "Fast Foodies," as a "Top Chef" contestant on Season 16, and a winner of the Food Network's "Iron Chef America." At the time of the accident, Sutherland did not have health insurance. His family has pledged that any money raised beyond his medical needs and recovery will be donated to the nonprofits Sutherland has worked with and for in the past. The fundraiser was at nearly $70,000 in less than 14 hours. It didn't take long for the restaurant community to rally around Sutherland. Chef Brian Ingram announced on Instagram that his Hope Breakfast Bar in St. Paul (1 S. Leech St.) is holding "a day of Hope" and will donate 100% of sales on July 7 to Sutherland's medical fund. "Like so many in the hospitality industry Justin did not have medical insurance, this is a cause that is extremely close to my heart," Ingram said in the post. "Justin stood with us during some of the most trying times in our community during the pandemic. We will stand with him through his recovery and beyond."
One of the things that frustrates me when watching cooking videos is they always put something on a stove but never say how hot to make it. Is the standard max heat?
The knob for a burner is one of the most underutilized devices by an average home cook. Heat depends on what you are trying to do. That knowledge comes with experience. In general, get your pan hot and then monitor your heat.
medium heat probably 95% of the cooking I do. Max only to sear or set off the smoke alarm, and low just when trying to simmer/reduce/warm something.
That's two more settings than my wife uses - (on/100% or off/0%). Lovely woman, but I can't convince her there's another way.