Cooking a Good Everything Else - Page 162 - Other Topics Forum - Discuss Pop Culture, Arts and Entertainment

Hmmm at the risking of losing my USA #1 card gonna have to say that looks pretty gross to me. However I applaud the depraved bastard who created such a thing.

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09-07-2015 , 05:34 PM

#4028

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

And on a public holiday too!! Shame on you and i hope you go back Canada, pinko!!

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09-07-2015 , 06:51 PM

#4029

BRm34eva

adept

Join Date: Apr 2011 Posts: 965

Sous vide should have had its own thread.

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09-07-2015 , 07:24 PM

#4030

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Never post a picture of a really great smoked chicken just ahead of some random grilled cheese sandwich wrapped with bacon that wasn't even cooked by a member of the forum.....

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09-07-2015 , 07:36 PM

#4031

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Wallace, that chicken is awesome!

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09-07-2015 , 07:36 PM

#4032

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

Gonna be doing the chefsteps indoor brisket soon.

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09-07-2015 , 07:44 PM

#4033

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by gobbo

Gonna be doing the chefsteps indoor brisket soon.

OMG OMG I CAN'T WAIT!!!!

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09-07-2015 , 07:46 PM

#4034

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by Daddy Warbucks

Wallace, that chicken is awesome!

Thanks! I have done Heston Blumenthal's slow roast chicken many times with great success, but the skin was never properly crisp. By injecting the brine rather than immersing the chicken in it overnight, you get a much better skin.

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09-07-2015 , 11:56 PM

#4035

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Not so thinly veiled brag: In October i'm taking the tour of the Chefsteps Test Kitchen!

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09-08-2015 , 12:08 AM

#4036

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Wallace,

Quote:

Originally Posted by wallacengrommit

Never post a picture of a really great smoked chicken just ahead of some random grilled cheese sandwich wrapped with bacon that wasn't even cooked by a member of the forum.....

Skimming through the thread, that looked so good I assumed it was a pic from the recipe linked! Very nice.

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09-08-2015 , 12:25 AM

#4037

txdome

Carpal \'Tunnel

Join Date: Mar 2007 Posts: 17,951

Mahogany chicken skin does not mean delicious smoked chicken goodness.

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09-08-2015 , 01:06 AM

#4038

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by txdome

Mahogany chicken skin does not mean delicious smoked chicken goodness.

Perhaps, but living in an apartment with no ability to smoke my own chicken properly, this was far better than mail order.

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09-08-2015 , 01:44 AM

#4039

doublem3up

old hand

Join Date: Aug 2010 Posts: 1,397

Brisket close-up!!!! Awesome bark for sure, and look at that fake smoke ring!!! This **** is delicious!!!! So moist and juicy **** yeah!!! I let it rest under foil for about 15 minutes

i said god damn...

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09-08-2015 , 02:21 AM

#4040

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by doublem3up

Brisket close-up!!!! Awesome bark for sure, and look at that fake smoke ring!!! This **** is delicious!!!! So moist and juicy **** yeah!!! I let it rest under foil for about 15 minutes

i said god damn...

That looks extremely interesting... There seems to be two layers, a pink, moist area that is about 2/3 of each slice, and a browner "medium well" looking bit for the bottom third. Can you take us on a trip through the various layers? Looks juicy as heck....

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09-08-2015 , 02:28 AM

#4041

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

That pink is from the 'smoke ring.'

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09-08-2015 , 03:10 AM

#4042

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

Quote:

Originally Posted by gobbo

That pink is from the 'smoke ring.'

I would have thought so too, however, on the top, that 'smoke ring' is huge, yet non existent on the bottom. I am curious about the taste and texture of the different phases. Don't get me wrong, I am not criticizing, I am very interested in doing this myself, and am curious about the results.

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09-08-2015 , 04:40 AM

#4043

wlrs

adept

Join Date: May 2012 Posts: 989

Quote:

Originally Posted by wallacengrommit

I think brining + carefully drying the skin using something like a fan or a hair dryer should turn out really well.

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09-08-2015 , 07:35 AM

#4044

donjonnie

McSeafield Survivor

Join Date: Dec 2008 Posts: 3,906

when i do a roast chicken i rub the outside with a rub of mixed spices and powdered salt.
it seems to dry out the skin enough to get extra crispy skin every time.

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09-13-2015 , 06:14 PM

#4045

sylar

Ivan Drago's homeslice

Join Date: Dec 2006 Posts: 20,307

Here is a little open faced mess with spicy mayo and SV med-rare corned beef brisket, fried in some butter. Homemade summer pickle.

I though about squeezing some lemon on top to cut the fat a bit more, but the pickle worked fine.

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09-14-2015 , 10:03 AM

#4046

nuggetz87

Carpal \'Tunnel

Join Date: Sep 2004 Posts: 15,728

yum

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09-15-2015 , 09:09 PM

#4047

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

Made a few things:

1. Spicy shoyu ramen, pork belly, chorizo, sous vide egg (just the quick 75°C 15 minute rather than 63C° 45 minute I'd prefer). Not enough broth.

Some dough, for pizza?

Oh breadsticks.

Smaller breadsticks?

These aren't breadsticks

Worst breadsticks ever.
(Serious Eats ricotta gnocchi)

3. Carrot foam

Over shaved tangerine ice

4. 6 week agalita apple

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09-15-2015 , 09:12 PM

#4048

JL514

because i can

Join Date: Nov 2006 Posts: 9,820

sick

just made those gnocchi last week and was pretty happy with how the came out, although the 6hr sauce my buddy made for them was delicious. What were your thoughts?

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09-15-2015 , 09:30 PM

#4049

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

Quote:

Originally Posted by JL514

sick

just made those gnocchi last week and was pretty happy with how the came out, although the 6hr sauce my buddy made for them was delicious. What were your thoughts?

Super good and super easy to make. I have the tomatoes to make the red sauce, just haven't the time lately so I ended up using a store bought sauce then added some herbs and parmesan. Maybe I'll do it this weekend if I can.