Cooking a Good Everything Else
03-23-2018
, 03:15 PM
03-23-2018
, 04:41 PM
Made this at work today:
No, it’s not tapeworms- it’s bacon powder after being passed through a fine mesh strainer. Basically a 60/40 mix by mass of bacon grease/tapioca maltodextrin and salt to taste. Not sure on the chemistry, but you can do the same thing with pretty much any fat.
No, it’s not tapeworms- it’s bacon powder after being passed through a fine mesh strainer. Basically a 60/40 mix by mass of bacon grease/tapioca maltodextrin and salt to taste. Not sure on the chemistry, but you can do the same thing with pretty much any fat.
03-24-2018
, 05:52 PM
We split our corned beef in two from St paddy’s day. Made the remaining half for shabbos last night, and did some banh mi rolls today for sandwiches.
Banh mi loaves
Meat mountain
Ingredients getting to know each other before their arranged marriage. Bread really opened up to meat, showing a softer side 😊.
When guldens spicy brown and Jarlsberg join the party, it’s on!
Banh mi loaves
Meat mountain
Ingredients getting to know each other before their arranged marriage. Bread really opened up to meat, showing a softer side 😊.
When guldens spicy brown and Jarlsberg join the party, it’s on!
03-24-2018
, 06:28 PM
03-24-2018
, 07:28 PM
Cooks illustrated method uses one pan, you cook the pasta in water and milk and melt the cheese 4oz American and 4oz cheddar for 8oz pasta directly into the hot pasta. Works amazing.
03-24-2018
, 07:45 PM
03-24-2018
, 07:49 PM
Quote:
The slow cooker internet army has been raving about something called “Mississippi roast”. While I have time for 9day corned beef, I certainly don’t have time for 8 hour pot roast so I adjusted the recipe and did it in the pressure cooker. It’s pretty amazing but in a gross kind of way. It’s something my mom would have cooked in the late 80’s.
~2 lbs of chuck roast
quartered, salted & peppered
browning in butter
hanging out with their shallot friend while i deglaze the pot
right before the lid went on....it's getting steamy in here.
next installment in 90 minutes or so. still debating between eating over mashed potatoes or on a hoagie roll with melted cheese....i suppose i have a bit of time to decide.
03-24-2018
, 09:53 PM
lid off after 60 minutes of cooking and a 20 minute rest
after smashing it a bit while letting it simmer some more to reduce the liquid
getting closer....
not a great pic, but we have the beef on a toasted hoagie roll. those are tamed jalapenos under melted smoked provolone finished under the broiler. no other condiments, and they weren't needed.
after smashing it a bit while letting it simmer some more to reduce the liquid
getting closer....
not a great pic, but we have the beef on a toasted hoagie roll. those are tamed jalapenos under melted smoked provolone finished under the broiler. no other condiments, and they weren't needed.
03-24-2018
, 10:07 PM
03-24-2018
, 10:36 PM
9 day corned beef. 7 in the brine 48hrs in the SV. Came out pretty incredible. Brine didn’t get all the way in to the thicker part as seen by the weird brown teardrop in the middle of the 2nd pic. Honestly couldn’t tell the difference between the brown and the pink so I wonder if I just didn’t have enough nitrates.
All in all probably the best corned beef I’ve had. Not much work but a small fortune in spices.
03-24-2018
, 10:54 PM
Quote:
9 day corned beef. 7 in the brine 48hrs in the SV. Came out pretty incredible. Brine didn’t get all the way in to the thicker part as seen by the weird brown teardrop in the middle of the 2nd pic. Honestly couldn’t tell the difference between the brown and the pink so I wonder if I just didn’t have enough nitrates.
All in all probably the best corned beef I’ve had. Not much work but a small fortune in spices.
9 day corned beef. 7 in the brine 48hrs in the SV. Came out pretty incredible. Brine didn’t get all the way in to the thicker part as seen by the weird brown teardrop in the middle of the 2nd pic. Honestly couldn’t tell the difference between the brown and the pink so I wonder if I just didn’t have enough nitrates.
All in all probably the best corned beef I’ve had. Not much work but a small fortune in spices.
Wow doesn’t even look like corned beef.
