Fleishman’s instant yeast, King Arthur bread flour, King Arthur high gluten rye bread improver, Caputo “00” milled flour. Also have peanut, canola, and olive oils, though I prefer to not use any oil since it burns easily in the high heat. Also have some sour cream on hand which went into my rye sandwich loaf.

No oil you say? Pastrami fat cap I say!

Ingredients

3½ cups bread flour
½ cup rye (not improver)
2¼ tsp yeast
1 tsp salt
¼ cup rendered pastrami fat
1¼-1½ cups very warm water
2 tbsp caraway (ground if possible)
*2 tbsp honey/sugar (optional)


Prep

Combine the flours, seeds, salt, and yeast in a large mixing bowl.
In a separate large bowl, add pastrami fat and optional honey to very warm water; blend well.
Add wet mixture to dry mixture and stir until dough forms.
Knead for several minutes.
Divide dough in 2-3 pieces, form them into balls, and cover to rest until about doubled and you're ready to go.

This will yield you up to 4 pies depending on size. You could add a spoonful or two of improver or the sour cream, but its really not necessary and the fat is going to give you a ton of flavor to go with the caraway and rye. If you want to go heavy on the toppings, think about a quick par bake before loading up.

Thanks for this. The rendered pastrami fat idea sounds intriguing. I may have to give this a go later in the week.

Long awaited pastrami (and reuben!) results:





My sister came by and brought a super-elite authentic Jewish rye loaf that we used. Mine was tasty but comparatively more mild (better suited for the American pallet).

Pastrami was a home run. Only adjustment is maybe reducing the cure from 10 to 7 days, as it was on the slightly salty side. I added some Chinese 5 spice to the brine which I could taste—really wonderful flavor notes in the background. Looking forward to the next one already.

Pork Tenderloin at 130 for 2 hours with thyme, rosemary, shallots, garlic. Finish on the grill. Crazy juicy.


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Bdv: Hot damn...

Riddle: looks great! Give pork loin a try sometime, prepared just like you did the tenderloin.

Pastrami, pork loin and rye, oh my!

Big, you can make the dough a day or two ahead. Instead of letting the dough balls rise on the counter, put it into the fridge until you're ready. You'll get more pungent flavor this way. Also, if you have the ends of that jewish rye you can make a soaker for your dough that will also boost the flavor quite a bit.

Fantastic looking pastrami and rye.

Spectacular cooking bdv.

I would love to do a popup or tasting menu with all you guys.

Thanks amoeba, likewise. I hope to get my Asian cooking game up to 10% of yours at some point.

I bought some bone-in pork sirloin steaks the other day for a song and cooked them up Friday:


Thought Banh Mi would be a good call today so got a sourdough baguette, quick-pickled some carrots(no daikon at store nbd), cilantro, chili paste mayo and made this:


Made a whole baguettes worth, that was 1 of 2. Also recommend wrapping tight and letting rest to make it manageable:


Also got some straight up chili paste, which is a little different than sriracha. Made the mayo with this and also put it on top of mine:


Only my second time making this, but it has to go in the rotation. I'm also one of the poor saps that is genetically predisposed to think clclclclclilanto tastes like ****, but I'm working through that. I just know it doesn't taste AMAZING and that is unfortunate for me oh well. Will mow again.

While going to get stuff for Banh Mi today, there was a guy at market loading up the On Sale meat cooler with a bunch of stuff so I took a quick peek. There were many pairs of Bone-in NY Strips about 3/4" thick, but one pair was different. These two behemoths were ~2" each and $4.99/lb for a total of 16 bucks:


Into the freezer they go.

Finally, as if my culinary weekend didn't have enough excitement, I was looking for a new stove for a kitchen remodel starting next week and came across this bad boy Fisher & Paykel gas stove for 2K marked down from 3K. Shhhip it:

kudus to all of the above, everything looks spectacular!

Cross-post from the amazon thread: Anova Sous Vide, 900 watt, bluetooth/wifi, marked down to $69.99. Just snapped one up through smile.amazon.

I haven't gotten into this yet but have been considering it and can't pass that price up.

Also, any advice on good containers for the bath are appreciated.

EDIT: Kenji recommends Cambro, I assume that's a good way to go.

Those things work well, but super low tech is fine too. Just a big pot is fine for anything going for under 4 hours. I bought an $8 Styrofoam cube cooler at Walmart and cut a hole in the top sized to fit the thing. Works great for long cooks. You can even just use the pot for long cooks as long as keep an eye on it and add water as necessary.

This is my new favorite channel for Chinese cooking. Its too bad there's no english subs.

One cleaver, one wok, one ladle, and a jet engine of a stovetop.

Step one

Cut a hole in a box

I speak Cantonese, so this is my guy

https://www.youtube.com/watch?v=UFxSzhqFbD4

but there is something really appealing watching these guys cook in a classic Chinese kitchen.

Pretty much started my interest in actually learning how to cook Chinese food; before then I pretty much only cooked American/Italian and ate Chinese with family.

Same. Really excited to finally give this a try. I got the Rubbermaid container that they said others purchased with the Anova. It all gets here tomorrow. Any suggestions on what to do first to ease into things?

What is being made here?

why not cook a big ol' steak?

Steak. Doesn't have to be super great one, I think a longer bath with some flank is good.

Salmon. 45 mins at 115-120, maybe slightly longer if more than an inch thick. I find it great for fish that varies in width where the evenness really stands out

Char sui is one of the first things I made. Now I make it regularly for fried rice, ramen, phad thai, etc.. Put it on before bed on a weekend and broil it in the morning.

I just gone one of these and a lid and cut a hole in the lid

i strongly second all of the KJS recommendations, but in my opinion salmon is where sous vide shows its strength for first time users.

here's a great resource: https://www.seriouseats.com/2016/08/...de-salmon.html

i recommend leaving the skin on and pan searing.

all of us that follow the 'cooking a great steak' thread know that's a nice piece of meat, but i'm thinking a sous vide rookie will need a little more step-by-step instruction.

type of steak and thickness?
any seasoning before the bath?
did it rest for a period of time before you put it in the bath?
time in bath and temp?
did you put any flavor the bag?
did you dry it out of the bag?
how was it finished?
etc.