My friend's dad makes an awesome snail salad. Afaik it was olive oil, raw onions, snails and maybe olives. He would let it sit for about a week. I want to make some and have never done it before, has anyone here?

The latter, but it was only somewhat crispy and not a normal crispy. I'll try 400 and shorter next time thanks

Made chickpea stew over sweet potatoes tonight, was incredible. 5 stars. If you like Indian flavors, I highly recommend this. Easy to make, and tasted great.

Also a bit drunk, had 4-5 pints of a local microbrew from the kegerator (Silver Gulch Cheechako IPA) while preparing and eating it. Now going to switch to some easy whiskey, either Jameson or whatever bourbon is at the front of my liquor cabinet.

[And it's the Jameson, 3 rocks, second glass already]

If you are going to use garden snails make sure you feed them for at least a week beforehand. Google is your friend.

I picked up a couple corned beef slabs since they're 50% off right now. I've cooked corned beef sous vide before with tremendous success, but I want to try something new. None of the recipes I'm finding online really capture what I'm thinking of, so I'm just going to wing it. Does anyone see anything wrong with the following?

1. Aggressively brown both sides of the meat in a large dutch oven on the stove.
2. Remove meat and deglaze dutch oven with a can of Guiness. Add onions, carrots, and celery to the dutch oven, place meat on top, and add another can of Guiness and enough water to cover.
3. Cover with aluminum foil and place in a 200 degree oven for about 8-10 hours, adding water to keep meat covered if necessary.
4. Remove meat and vegetables and set aside. Add grainy mustard to the cooking fluid and reduce by 75% on the stove top until it coats the back of a spoon.
5. Glaze the beef with the reduction and place under the broiler briefly to brown everything.

Risotto carbonara.



Sous vide poached egg on top.

Looks tasty, I hear a lot of people say risotto is hard to make (or easy to mess up). Whats your take?

My understanding was that sous vide isn't a great way to cook an egg because the yolk actually sets at a higher temperature than the white. You need a large temperature gradient (ie, boiling water) to cook the whites while keeping the yolk liquid. Were the whites runny? They look a bit runny but hard to tell.

It was 95% set, they were certainly cooked but not all the way runny. In the other eggs they were 100% set. The yolk is cooked more than I wanted but I should've just adjusted accordingly.

First time cooking risotto. I have noticed that approximately a 3:1 liquid to rice is correct, maybe a little more liquid. You have to pull it quite early because the cheese/butter makes it set a lot more than what you are preparing for.

The parmesan makes it pretty salty so it doesn't need much for something so starchy and absorbent. I enjoyed it quite a lot though and look forward to trying lots of incarnations.

Been making risotto with my pressure cooker for the last couple of months. No work compared to traditional method (which calls for 17-19 min of continuous stirring) and consistently great results. Quick prep, 7 min of unattended cooking = perfect risotto every time.

All in all the pressure cooker is probably my best investment in kitchen equipment ever. Saves so much time, and allows for cooking stocks etc. on a whim instead of having to plan everything ahead.

Gobbo, does a sous vide poached egg taste different from a conventionally poached egg? I've never had a sous vide egg.

Not really. It's less watery if that makes any sense. And presentation wise I think it looks a lot cooler. Cracking open a sealed shell and plopping out a perfectly cooked poached egg is really really awesome.

I use the saran wrap poached egg methods which while not as neat as sous vide still creates a pretty "clean" egg.

Also, wrt risotto I have never had an issue. You do need to stir pretty constantly but I have always taken a recipe and winged it a bit (I don't add much dairy) and never had any issue. Just have plenty of liquid and stir constantly and it is a lot harder to mess up than people think.

thats good to know, I recently bought a pressure cooker and its been great for banging out dried beans in about 15 minutes

I guess you dont have to worry about stirring?

Do you add milk/water/salt/pepper bring to a boil, place the top on and once the pressure is maxed out let it simmer for 7 minutes and then do a slow or fast release?

thx

I actually think the exact opposite. It's more watery to me even with cracking it onto a napkin and I think visually traditionally done poached eggs look much better, because the white has room to swirl and gives that bigger voluminous appearance that i love in a poached egg (although most definitely its very cool to crack an egg and have something ready to eat pop out). I think when including them in dishes sous vide is definitely the superior choice but if i'm eating them on their own with just like asparagus or charcuterie, the traditional method is my clear preference.

But seriously, poached eggs 4 life!

I will grant you, that looks pretty damn tasty.

No stirring.

-Toast rice lightly in bottom of cooker with butter/oil to release starch. (this is really important, and what makes the texture)

-Add pepper and any other spices/other ingredients you want. (If you're using watery veg's you' ll wanna cut down a bit on the liquid:rice ratio)

-Add liquid in a 2:1 liquid/rice ratio. Time from max pressure, 7 min.

-Fast release.

-Add cheese/butter/salt to taste

Don't brown the meat, for corned beef.

ty sir

I really enjoy making risotto the traditional way, it's so therapeutic.

Made some 48 hour brisket, seared and ate some of it, super ****ing tasty. Will the rest keep well if I vacuum pack it and freeze?

Yeah I agree. And as far as cracking open an egg and having something to eat pop out...soft boiled eggs are a thing, and the yolks will be runnier and the whites firmer than sous vide. I prefer poached eggs to soft boiled tho.

figured this might be as good as place as anywhere to ask:

I want to start growing some herbs indoors, we have a fair amount of houseplants and we have places in the house that could fit basically any light condition. Wanted to start growing some herbs/spices for cooking. I just potted a rosemary plant I picked up, what would be another maybe 2 herbs you all suggest that are easy to grow indoors and would be the "most important" to have fresh when cooking?

Id go thyme and basil. Basil for pesto, pizzas and pastas and thyme goes with all sorts of stuff.

basil for sure