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Discussion in 'The Mainboard' started by tandin, May 4, 2016.
Wife did the asparagus steamed. It's fine.
The grill at the lake house (gas) kicks Ass for searing
Out of the curing chamber. Tuscan Salami, Sopressata, and Coppa. Working on some other salamis for Thanksgiving including some Spanish Chorizo.
Stellar fucking job man
Searing burner or no? Searing burners are fucking amazing
sopressata for this guy please.
i'd never used a rich person gas grill until a few years ago and about burned down the world
used to having to crank all settings all the way up, wait half an hour, and get a middling sear
A client of my dad's gave him their old gas grill like 10 years back with a searing burner and it was the first time I've ever used one. Its so awesome. We never use the actual grill part
No searing burner, just new and the grates are ^ shaped rather than round. It does get fucking hot.
Just fucking amazing. Well done.
Would love some details on the curing chamber
Lots of info can be found online but gist is that meat cures correctly roughly in between 50-60 degrees and 65-80% humidity. If that is say your basement then things can be hung there but I can’t so I have a wine fridge that I have a humidifier in and an instrument that measures humidity and kicks the humidifier on and off as needed. Once meat loses at least 30% weight loss its safe to eat although I generally prefer closer to 40% for texture. A small salami can take 2-3 weeks to reach this, a large leg of prociutto can take 1-2 years. I get my recipes mainly from Ruhlman’s Charcuterie and Salumi books, but theres lots of good info online in facebook groups and blogs. If you get into it, do some reasearch first bc there certainly is risk of bad bacteria and fungus and hurting yourself if you mess up, but if you follow the rules, use the right curing salts, and know when to throw something away everything is fine.
Added a pic of the chamber:
I love this. How does it smell when you open the chamber? I ask because we put in a wine cellar that stays at 55 degrees and 70% humidity so it would be perfect for curing. However, I don’t want to make the basement smell like meat all winter.
The talent on here blows me away.
Why would you not want it smelling like that, sounds like heaven to me. Should help your hand go to the right wine with your nose guiding you.
Speaking of talent, anyone ever make dosas in here?
If you use a bacteria starter (which isn’t required, but many recipes use it) for salami it can smell pretty strong for a couple days while the fermentation is reving up. Not necessarily a bad smell, just strongly like fermented meat. Could be off putting to some. Think of like a long aged steak taste in smell form but much stronger. After a couple days it slows down and just has a light smell. Probably would be barely noticeablein in a large space like a wine cellar as its hardly noticeable in a wine fridge. Bacteria starter is only used for salami though, if doing whole muscle like a coppa or prosciutto, the smell is almost nothing, just like cut prosciutto from the store smells or like a really clean hog casing. Airflow key as well so you’d have to put a fan in there to get a little air circulation, but yeah, just hang up the meat and let nature take its course. Would recommend starting with whole muscle if you’re interested as its easier and safer than doing salamis. Almost everyone starts with a duck breast prosciutto or bressaola so I’d say go for one of those. Definitely a lot of trial and error but its a super fun hobby.
Man I thought I was something making my own beef jerky. PJP3 is putting me to shame with these meat skills.
Anyone ever made asopao de pollo?
Did a little take on Julia Child's beef bourguignon a week ago. Turned out incredibly well
Adapted from this: https://cafedelites.com/beef-bourguignon/
Also went back and made one of my favorite dishes this past weekend. Korean beef bowl.
-- Top sirloin sliced thin and marinated in soy sauce, sesame oil, garlic, ginger, bosc pear (combined in food processor)
-- Bed of roasted cauliflower rice
-- Quickly sear the steak off and top with sesame seeds when completed.
-- Garnished this time with mixed greens, kimchi, roasted carrots/brussel sprouts, and scallions.
-- Squeeze some fresh lime juice over it all
Often good to add a poached egg, but didn't have the time for that.
The Breville Pizzaiolo is out, guys, and it’s only $800.
Can't wait to have a few too many and order that son of a bitch some evening soon.
Blackened Swordfish/Corn and Pepper Maque Choux w/ Smoked Bacon
I don’t know what Pepper Maque Choux is but that looks delicious
Louisiana thing. Peppers, corn , onion (more to it than that obviously)
Looks fantastic. Awesome job.
Hey TMB what's the best food dehydrator to get for jerky making
Excalibur is the best imo. Reminds me that I need to break mine out
What's everyone's go-to recipe site? I need some new ideas. Couple of mine:
https://omnivorescookbook.com - Asian centric
that looks amazing, do you have rice in the maque choux?
Nope it has corn, bell pepper, bacon, garlic, yellow onion, and scallions.
Anyone make their own pizza? Thinking about getting a pizza steel for Christmas. I live in an apartment so I need to cook in my normal oven.
Any thoughts on a good one or a different method?
Make my own pizza all the time. I’ve got a stone. Mine isn’t anything special. Like a $25 one from World Market. Turns out great every time
May look into getting a larger one at some point
Do you make your own dough?
Steels are great and make much higher quality pizza than stones
Yeah. Sauce and dough from scratch.
Lately I've gone with the cold fermentation process for pizza dough and it's worked out well. It's allowed for a little extra flavor to develop and to get some small bubbles in and around the crush.
I've generally followed this recipe for the dough. I'll make a big batch and let it sit in the fridge 3-5 days before portioning it out. Take whatever I need for that day and then wrap the remaining portions in saran wrap and put in a zip loc bag and put in the freezer. I've used both regular bread flour and AP flour since 00 flour is harder to come by and generally more expensive.
nice heat sinks for shitty ovens like mine too
Welcome to the club.
My preferred dough recipe:
I experiment a lot with sauces and toppings, but my favorite sauce recipe is to hand crush a 28 oz can of whole San Marzano tomatoes, add a little olive oil, sea salt, and a bunch of whole fresh basil. Cover and refrigerate overnight, fish out the basil and you’re good to go. Sometimes I add crushed garlic. Sometimes I also cook the sauce before refrigerating because my wife claims she likes it better, but I prefer uncooked and just tell her I cooked it. She hasn’t caught on.
I have this steel in the .375 inch thickness, other brands are available but I am very happy with its performance and can recommend it:
Thanks for the help, your link for the pan isn't showing up though.
Turn off ad blocker.
Google or search on amazon "nerd chef .375"
i bought a bag of fresh cranberries on a whim - does anyone have any recommendations on their favorite way to use these?
1. Remove cranberries from bag
2. Throw in trash
3. Enjoy your success
Braised pork tamale bowl. So damn good
Braised pork shoulder in enchilada sauce, poblano peppers, and red bell peppers with garlic and chipotle peppers. Serve over creamy polenta with black beans, corn, avocado/tomato salsa, cilantro, lime, and freshly made charred tomatillo salsa
Talk about packing flavor into every bite
Thanksgiving cranberry sauce. Fairly simple to do as well.
Cross post from dc thread but just got back and had a pretty great dining week up there
Put into a sauce pan with some OJ, zest, a pinch of salt, a dash of balsamic, and some minced garlic. Reduce over low until thick and sweet, mix with mayo, use for turkey sandwiches.
After typing that out, adding in some jalapeno would work too. Going to do that this year.