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Wife gave me a searzall for my birthday. Trying to figure out what Im going to use it on this week. I've always had a difficult time getting the perfect sear on porkchops and whole tenderloins.
I have a lot of techniques I've been through. Cast iron inside, cast iron outside on the egg, grapeseed oil, etc. Don't love cast iron inside because I don't have a lid and I hate splattering oil all over my kitchen. Smoke really doesnt bother me and ive found it unavoidable even with high smoke point oils. My main problem is when I do something on the cast iron it seems like there is always an area whether it be in the center or the periphery that doesn't get a perfect uniform sear. It's either overdone or under done. Sometimes I will just keep some pressure on it with a spatula. That helps but it's never exactly how I imagine in my head.
Yea any time I cook/sear something like beef in my cast iron pan, I end up setting off the smoke detector.
Put the steak/pork on right when you get a hint of smoke from the oil. If you’re getting a shit ton of smoke you’re too hot. You don’t need a lot of smoke for a great sear.
This is my first post in this thread, but made risotto and scallops for some friends tonight. Need to get better at cooking
so i'm doing thomas keller's braised short ribs for christmas eve dinner. we are going to have 25 ppl, and i'm trying to figure out how I will cook all of that (the main issue is just oven space). My mom has a pot that is big enough to double up - is there any reason i can't double up in one pot on this recipe? i'm going to do it in batches, but it would be nice to do it in 2 batches rather than 4.
Oh yeah. Cooking everything Saturday for sure. One of the reasons I went with short ribs bc I need to make it the day ahead. Doing that, polenta and brussel sprouts
That should be fine for braising. I’ve never made that much but I always make extra so I can do his short rib beef stroganoff with the extra. My thought is it just may take longer to cook. I would go by texture/firmness. Braising is very forgiving as long as you leave yourself enough time.
Early Christmas dinner with the wife due to travel plans. Beef tenderloin (seared before and after, 133F) with chimichurri, roasted brussels, and smashed yukon gold potatoes. Orengon pinot noir to wash it down.
Having a small Christmas dinner with 4 people due to . Mom wants to cook a small turkey, but doesn't think she will be able to find one. I offer the solution that we could do a breast sous vide. What kind of sorcery is that cooking food in water?
That was also brought up, but my Mom is set in her ways that the turkey has to be stuffed. I guess you could cook the spatchcocked turkey over the dressing.
Well never mind on the instant pot. But, got some thick bone in pork chops at Costco today. What’s the best way to make them? Brine overnight and grill? Sous Vide then sear?
I like to throw some garlic and thyme/rosemary in the bag. I've also used a variety of rubs Edit to add: you could also do s&p and finish with a pan or finishing sauce
Kenji opening a sausage and beer hall http://www.grubstreet.com/2017/12/j-kenji-lopez-alt-wursthall-opening.html
I like to brine in a 75/25 solution of water:apple cider vinegar with a bit if sugar, salt, red chili flake, and a crushed clove or two of garlic. Pan sear, finish in oven.
Staying in tonight with the family. Just finished getting beef Bourgogne into the oven for the the braise. We’ll be having it with a 2010 V. Sattui Mt. Veeder Cabernet, one of my favorite bottles.
Need some advice on Spanish Rice... This is my white whale. I’ve got a great flavor profile but I struggle with texture. When I am done the rice all sticks together, nothing individual. I toast 1 cup long grain rice in a little olive oil, add 1 cup boiling chicken broth, 1 packet of , 8 oz of tomato paste, garlic powder, salt, Pepper. Cover it for 20 minutes and it’s done. Should I add less broth? Toast the rice longer? Something else? Please help help, -Hungry in Texas
Since we're among cunts here, flavor profile is a cool buzz word but it doesn't mean what you think it means. You mean it tastes good. Otherwise I've got nothing on your texture problem. Good luck.
Going hard in the paint this weekend. We’ll call this a bahn mi bowl. Poached egg courtesy of my Anova Pork meatballs, pickled cucumber/carrots/daikon, basmati rice, fresh jalapeño, cilantro
hello bakers anybody make their own sourdough? i want to make a starter and make a loaf every sunday but would love some guidance