Cooking a Good Everything Else - Page 102 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Agreed. A little olive oil to coat - you could put the veggies in a metal bowl, throw in a tablespoon or so of olive or canola oil, and toss them. Once coated, put them spread out on a baking sheet. The oil helps with heat transfer, and helps hold on the salt, pepper and/or whatever you season with. If they get too close to each other, the steam they give off as they heat up will impede the browning and caramelization. (I have no clue how to spell that word)

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10-28-2014 , 11:46 AM

#2527

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

going to a Halloween party and been asked to bring an appetizer. Thinking about doing something with ahi tuna.

Either seared ahi tuna on wonton crisps (and some on raw cucumber for no carb) with a little avocado, some type of greenery and some light wasabi cream

I was also throwing around the idea of doing ahi poke but out here in Arizona about the best quality tuna we can get is Whole Foods/Costco but I don't believe it's "sushi grade". I figure if I used the ahi from Costco for poke it's not going to kill me right?

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10-28-2014 , 12:07 PM

#2528

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

People on chowhound generally say it's fine. It's pretty much all frozen to temps that will kill anything dangerous.

That said, unless I knew the person well, there's almost no chance I'd eat raw proteins of any kind at a Halloween party, especially if they're just sitting out.

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10-28-2014 , 12:25 PM

#2529

SL__72

Carpal \'Tunnel

Join Date: May 2004 Posts: 16,497

Crosspost from the steak thread:

Quote:

Originally Posted by SL__72

I'm thinking about doing a beer dinner with some prime cut from CostCo as the main course.

I'm thinking probably sprouts + potatoes as sides for the main dish:

http://forumserver.twoplustwo.com/sh...postcount=1905

I'd need ideas for a few more courses though. A couple I've come up with:

Caramelized onions on bread or crostini
Wedge salad

Thoughts?

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10-28-2014 , 12:55 PM

#2530

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Quote:

Originally Posted by Faluzure

Yeah I hear ya, this is like a group of 12-14 close friends and yeah I would put it in and out of fridge in small portions but you make a good point that the seared ahi probably better than completely raw

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10-28-2014 , 12:56 PM

#2531

thethethe

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Join Date: Dec 2007 Posts: 8,507

Quote:

Originally Posted by Faluzure

That said, unless I knew the person well, there's almost no chance I'd eat raw proteins of any kind at a Halloween party, especially if they're just sitting out.

It's like an adult trick-or-treat.

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10-28-2014 , 01:00 PM

#2532

Daddy Warbucks

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Join Date: Oct 2006 Posts: 15,764

Managed to win a used Vacmaster for $350 on Ebay, this thing is MONSTROUS, had no idea it would be this big!! (twss)

Its awesome though, have only used it a couple of times but looking forward to making some crazy infusions!

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10-28-2014 , 01:29 PM

#2533

yimyammer

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Join Date: Aug 2004 Posts: 7,215

Congrats DW, did it come with these:

I think thats the only unit that you can add these to, I almost bought your unit because of this option, I'm curious to know how well they work.

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10-28-2014 , 01:51 PM

#2534

Daddy Warbucks

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Join Date: Oct 2006 Posts: 15,764

It actually didn't, but its supposed to. That's really only a vacuum though, you can get that on any cheap vacuum sealer (my last $50 foodsaver had one), i never really used it except once to try make vodka jelly babies more potent.

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10-28-2014 , 01:57 PM

#2535

yimyammer

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Join Date: Aug 2004 Posts: 7,215

I have one of those food savers and they're a pain in the ass because I have to hold the suction cup tightly until I think its sealed. I would think your unit would have better suction and be easier to use plus less equipment in the kitchen

just my worthless 2 cents...

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10-28-2014 , 02:20 PM

#2536

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Congrats on the vacmaster. Best purchase I've ever made.

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10-28-2014 , 06:34 PM

#2537

PartyGirlUK

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Join Date: Nov 2004 Posts: 23,530

What's so good about the vacmaster?

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10-28-2014 , 06:43 PM

#2538

Daddy Warbucks

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Join Date: Oct 2006 Posts: 15,764

Its a chamber sealer compared to a traditional vacuum sealer, so instead of using suction (and my understanding of the actual science here is shaky) it lowers the pressure inside the chamber and that creates the vacuum. It's extremely useful if you're sealing liquids/marinades/stews, which you can't really do with a vacuum.

You can also do rapid infusions/pickling, which is awesome

https://www.youtube.com/watch?v=SL3C9oq97LQ

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10-30-2014 , 04:09 PM

#2539

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Can anyone suggest an appropriate garnish for seared ahi on a wonton with a small chunk of avocado? Was thinking some type of sprouts as that's what typical in restaurants that I have seen this app

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10-30-2014 , 04:14 PM

#2540

MrWookie

Don't Call Me Meredith

Join Date: Feb 2005 Posts: 94,159

Sesame seeds?

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10-30-2014 , 05:26 PM

#2541

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Yeah that's the other option for sure

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10-30-2014 , 05:28 PM

#2542

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Also what time of seasonings is everyone using on a quick sear ahi? Just some type of heavy pepper blend of spices and just sear a minute a side max in some avocado oil is my plan. I also have an Asian ginger sweet garlic dry spice mixture I might try

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10-30-2014 , 05:57 PM

#2543

Daddy Warbucks

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Join Date: Oct 2006 Posts: 15,764

What about using a blowtorch? Seems like you'd get a superior taste/texture.

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10-30-2014 , 06:13 PM

#2544

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

Quote:

Originally Posted by durango155

Can anyone suggest an appropriate garnish for seared ahi on a wonton with a small chunk of avocado? Was thinking some type of sprouts as that's what typical in restaurants that I have seen this app

pickled onion, shaved jalapeno, smelt roe

Quote:

Originally Posted by durango155

Salt, pepper, sichimi togarashi, black sesame seeds, ao nori

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10-30-2014 , 11:13 PM

#2545

yimyammer

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Join Date: Aug 2004 Posts: 7,215

Quote:

Originally Posted by JackInDaCrak

Id dry rub them to equilibrium cure at about 3% salt by weight with your favorite spices. Once fully cured id develop a pellicle and cold smoke them three times with rests in between. Then hang to mature about 1-2 weeks. Should be amazing.

Whats the purpose of smoking and resting three times?

How long should I rest between smokes?