got a 11.5lb pink himalayan salt cooking slab. what do i do with it? currently just licking it every once in a while when I walk through the kitchen
You just bake on it or put it on the grill under the meat and it makes it better huh? It was a random as fuck christmas present I don't know what to do with it probably just use it as a garlic cutting board
I've never done it myself so you'd better look it up, but I think they actually heat it up real hot on the grill and then they turn the grill off and cook the salmon on the hot salt slab. When they served it to me they added a maple syrup glaze to the salmon and it was great.
the gf thought it would be neat since I like to cook. did some googling and some recipes sound pretty good - thin slice some decent beef and toss in EVOO and pepper. sear on the block after heating it up for 30min. probably give it a shot one of the next two weekends
I got some Wagyu strips (at least that is how it was labeled). Steaks done sous vide and mashed potatoes from the ATK multicooker (Instant Pot) cookbook. It’s the next level of the food I grew up on.
Did this two night ago and it was pretty awesome actually. 1.5lb of wagyu ribeye sliced super thin and cooked like hot rocks. No pics of it in the act. Some real good fried rice to go with it. Doing again tonight bc the GF loved it and is buying more steak so
So what’s the process? You heat the salt in the oven at what temp for how long? And then take it out and lay steak on it? Do you clean the salt rock after? How?
Rustic Italian beef short ribs on a bed of polenta with a nice Brunello. Looking at it now, it may be oversauced for pictures but seemed appropriate to mix with the polenta.
I also was given a salt block that weighs a ton of christmas. I guess this is what happens when you have pretty much every cooking or grilling accessory under the sun. No idea what to do with it but that looks like a good start TLAU Do you have a link that you used?
Process for the first time was to condition the block (apparently they can crack if you just fire up too hot right out of the package) so put in cold oven and turn to 250. once it hits 250 turn oven off and take out the block for 20 min. repeat 1-2 times. Then put at 250 > 375 > 500. Once the oven hits 500 it's ready to go and will hold heat for at least 25-30 minutes, we were eating for a long time. Flipped it over after 10 minutes or so, which had no real reading or instructions backing it we just kinda thought it'd be a good idea. From what I've read after the first time you can just put in cold oven / cold grill and heat up to 500 one time and it's good to go in the future. Cleaning is easy just leave it out overnight to cool off completely and the next morning just scrub with a clean moist green dish scrubber to get any pieces of meat off and then wipe with dry paper towel. no soap or anything. Didn't have an actual recipe for anything meat-wise. just olive oil and pepper tossed in a bowl. fried rice = oil + ginger/garlic > rice > veggies > mirin and soy sauce.
I did a whole-roasted cauliflower today which was excellent. Boil for 5 minutes in heavily salted water (1/2 C in 6 qts water). Let it dry for 10 minutes or longer and then cover in olive oil & pepper before roasting at 475 for 20-25 minutes. The sauce was a yogurt based sauce with cilantro and serrano chiles called Basbaas (from Milk Street).
Pork tenderloin & brussel sprouts with an Apple Cider-Chile Sauce. I can’t recall if I’ve mentioned it but my goal for the year was to make one new recipe per week (which is why I’ve been in the thread more). The sauce was new and delicious. It was recommended to accompany the sprouts but was better with the pork IMO.
Fuck going grocery shopping during the week. If I'm going to make something Saturday I'll go buy it that day but this is gonna be a Friday night thing.
Sweat 1T shallot in a sauce pan (with oil). Add a "large pinch" (I might go as high as 1/2t after making it) preferred chili powder (I did a chipotle from McCormicks). You can do cayenne too but I'd do a smaller amount of that because its hot than a typical chili powder. Add 1C apple cider and bring to a boil. Bring it down to a simmer and reduce to about 2T (it took me about 20 minutes). Pull it off the heat and stir in 2T cold butter to emulsify it. Done. I also think it might be nice to put a sprig of rosemary in while the cider is reducing and then pull it out before emulsification to add another layer of flavor.
Got the idea for maque choux from this thread, and made the recipe below on Saturday. It was fantastic. https://www.foodandwine.com/recipes/roasted-corn-and-pepper-maque-choux
this is an incredible deal my brother used to live just up the hill from his original bakery and the amount of money we spent there was significant
Best plan would be to visit a.tramp in the summer for smoked delights and brews, and Rabid in the winter for hearty French cuisine and fine wine. On that note, I hereby invite myself to both gatherings. a.tramp we can probably get Jimbo to let us use the G7 to get up to Minny.
It is funny how different my summer time cooking is than my winter. We have a CSA in the summer so it revolves around the fresh vegetables and its much cleaner and lighter with the grill and BGE in heavy use. But winter in MN is another animal. In the last month we've had record low temps in January and a record snowfall for the month of February (and it is only the 20th) so sometimes you just want to stay inside watch a move and lean in to hearty fare like stews, braised meats, etc that take hours in a dutch oven.
Below zero temps when I woke up and a day of on and off snow. Good day for some slow cooking. 8 hours in a bath of beef broth and black lager beer turned out a hell of a pot roast served over roasted garlic and parmesan cauliflower mash
Never made cornbread before, looking to have some tonight with charro beans and pork ribs. Anyone have tips or preferably a recipe to making some good cornbread? TIA
If you like sweet corn bread (the way God intended it) then this is my family's recipe: This is for a small amount, about 6 pieces. Mix together buttermilk cornbread mix (~1.5 cup), 1/3 cup sugar, 1 egg, and enough milk to make a pourable batter. In a small cast iron heat up a tablespoon of bacon drippings and get the cast iron nice and hot. Pour the bacon drippings into the cornbread batter and mix it in. Then immediately transfer the batter back to the hot cast iron. Bake at 400 for about 25 minutes and voila.
I'm no purist, but this is how I make it. Spoiler Ingredients 3 tablespoons corn meal 2 tablespoons flour of choice (I like unbleached all purpose for this one) 1 tablespoon sugar ¼ teaspoon kosher salt ⅛ teaspoon baking soda 3 tablespoons milk (or use vegan substitute) 1 tablespoon flavorless oil (for example: canola) ¼ teaspoon white vinegar Instructions Pre-heat oven to 350 degrees F. Prepare one ramekin with non-stick spray. In a medium bowl, combine and then whisk together corn meal, flour, sugar, salt, and baking soda until even distributed. In another medium bowl, combine and then whisk together milk, oil, and vinegar until evenly mixed. Mix wet ingredients into the dry ingredients until just combined, careful to not overmix. Batter will be lumpy. Put batter in a ramekin. Bake 14-16 minutes, or until top is just golden brown and corn bread is cooked through (when a toothpick inserted into the center comes out clean).
Fresh made capellini w/80/20 beef. Publix was out of ground pork and veal. Did the job fucking well though. Sauce was store bought RAOS
think this means i'm at a new level of bougie by discarding the braising vegetables for beef bourguignon, refrigerating overnight, and cooking fresh vegetables for the actual meal