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  1. Past hour
  2. Oh, no, not giving up. Just playing with it. I really can see the slow-n-low meat applications, especially larger joints. My S-I-L did an amazing SV lamb prep.
  3. Searing after SV

    Really, the weed-burning torch won? I can't imagine it wouldn't impart torch taste, and a lot of it. And I'm just not into a blackened char. But I can see the logic in searing that fast to not further cook the interior. I'll dig mine out. I have tried the charcoal chimney method, with a "poor man's SV". No bath involved. You just skewer and bake the cuts at your target temp for about an hour (This is one of the few uses for my Breville BSO I like). Then you suspend the steaks over a half-full briquet starter chimney for about a minute. This works fine, except any dripping fat throws ash in the air and onto the steaks, and it still takes >1 hr.. No Michellin star.
  4. ...without catching fire...
  5. good pick up ! it seems to have a battery you recharge via USB I can't imagine that sort of set=up lasting very long pumping out 500 degrees F but then what do I know ?
  6. Is this a battery-operated device (i.e., no AC cord)?
  7. Searing after SV

    as some know Im a fan of SousVideEverything https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos they have been doing a series of experiments re: best way to sear a Steak after SV here is the final Vid : ↵ Use original player The VERDICT! By Sous Vide Everything YouTube 720p 360p ← Replay X i you can see the equipment they used under the vid personally I can't see why this : https://abcbarbecue.com/?afmc=1l is much different than a chimney starter other than it had a larger surface area. I am pleased that over time they have dropped the temp for their steaks down to 129 they must like a bit of chew as i think 2 hours is not optical esp w a good sear. I go with 4 I think enjoy I won't reveal their winner but they show you all the items they used in order at the end. and they do comment on the ' charcoal ' flavor you may or may not get w their winner.
  8. Today
  9. Breakfast! 2017 (Part 2)

    When it comes to lox or smoked salmon I'm a pretty traditional girl. I'm not talking about the Northwest style smoked fish which I never experienced until I moved to the west coast (fabulous but very different). I've always eaten my lox on a bagel with cream cheese or in scrambled eggs. But now I have a new way to eat lox/smoked salmon. And it not only makes for a great breakfast, it makes for a a great appetizer with a martini or prosecco! And all you need besides the salmon is bread, butter and a few herbs.. As we all know, a good bagel is hard to find, especially outside of NYC. The recipe below is for a LOT of butter. I made apps for a party and still had butter leftover for breakfasts. And I recently discovered that along with a cocktail it makes an excellent dinner all by itself. SMOKED SALMON ON DILL & CHIVE BUTTER TOASTS 10 oz best smoked salmon in med-thin slices 2 sticks of butter, room temp 1 tablespoon lemon zest 3 tablespoons fresh lemon juice or to taste 1/2 cup finely chopped chives 1 tablespoon (or + to taste) fresh dill, finely chopped 1 1/2 T dijon mustard 1/2 tsp salt (adjust depending on how salty your salmon is) 1/2 tsp fresh black pepper baguette, rye or other bread--very flexible! Mix butter, lemon juice and zest, chives, mustard, dill, salt and pepper in a bowl until blended. Cover and refrigerate. Bring to room temperature before using. Toast bread lightly and let cool just a bit. Spread on a layer of butter mix and place a slice of smoked salmon on top of each toast. Place on a platter and serve. Notes: This saves well in the fridge for a couple of weeks. I used the toaster. It doesn’t seem to be a problem if the bread cools a bit, especially if serving as apps. If serving a crowd it is easiest to toast the bread in the broiler, but watch not to over-toast. You can use a semi-sour batard or a rye bread or probably any of numerous breads.
  10. Breakfast! 2017 (Part 2)

    Your lunch I guess? No chance you could drop one off in Oakville on your way, eh? Looks delicious. Right up there as one of my favorite sandwiches.
  11. Breakfast! 2017 (Part 2)

    Anna, great looking toast.
  12. Breakfast! 2017 (Part 2)

    Roasted a little Sterling Silver top sirloin this morning. Presalted and roasted at 500°F. Made Moe a beef dip sandwich for breakfast. I work today so I will take the same thing for lunch.
  13. Exactly right. They were sloppy with the truth years ago and standards have fallen even farther as staffs shrink. I'm not talking about hidden agendas, just not making the effort to get facts right.
  14. Sausage Roll Question

    My favorite Pennsylvania Dutch turkey dressing recipe uses diced Lil' Smokies. I love the flavor.
  15. I don’t really see paranoia about bromate - the scientific (animal) data indicates some possibility of carcinogenicity and based on this it is banned in many countries around the world (with US one of the few exceptions). https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1567851/ https://toxnet.nlm.nih.gov/cgi-bin/sis/search/a?dbs+hsdb:@term+@DOCNO+1253
  16. Dinner 2017 (Part 6)

    Pasta with Extra Garlicky Shrimp Scampi from The Food Lab. I like some veggies in my pasta so I added zucchini, carrots, red bell pepper and green beans. Unfortunately out of broccoli, which would have been good here. Nice and garlicky - it gets minced or microplaned and mixed with the raw shrimp, smashed and cooked with the shrimp shells for the sauce and thinly sliced and sautéed before cooking the shrimp. I was safe from vampires for the night !
  17. Breakfast! 2017 (Part 2)

    Oh, g'wan! Looks great and I wish I lived close enough to pilfer a loaf or two from your basement freezer ! Edited to add that today's breakfast was some leftover garlicky pasta from last night's dinner. I am, once again, safe from vampires for the day!
  18. Pre-sear then SV. The breasts will just be seared again, but the legs are going on the smoker before they get shredded, coated in bacon fat, and crisped up under the broiler.
  19. Sous vide and deep fry?
  20. Lasagna Wars

    Who are the judges? If they are trained chefs, I'd watch out with the parsley. There are protocols for how it should be cut. You could lose points for having 'grass clippings'.
  21. Dinner 2017 (Part 6)

    I have used meat sauce when I had some on hand in the past, but there was no meat in this dish. They were stuffed with a mixture of mostly ricotta with some shredded mozzarella and grated Parmesan added, with a bit of garlic and fresh chopped basil and a beaten raw egg. I learned quite a while ago that they are far easier to stuff when they are just barely flexible, too al dente to eat. Just a few minutes in the boiling water, then drained and stuffed as soon as they are cool enough to handle. I have never tried soaking them in hot water, but I don't see why that wouldn't work fine. HC
  22. Amazon Prime members get an extra discount off turkey at Whole Foods this holiday season. I'm picking my 18-20 pounder up tomorrow. The turkey should be done and the stock should be made by mid-day Sunday. I pity the fool that wakes up early on Thanksgiving to put the bird in the oven.
  23. Breakfast! 2017 (Part 2)

    Pork tenderloin, caramelized onions and one lonely radish. I’ll refrain from commenting on the bread.
  24. Dinner 2017 (Part 6)

    @HungryChris fantastic looking stuffed shells do you use a meat sauce ? what do you stuff the shells with ? have you ever tried soaking the dried shells in hot water first to avoid the boiling step ? I havent gotten around to trying that yet boiling / drying / stuffing is a bit of a pain.
  25. @quiet1 - look in the search function for 'report workshop' and a year - that will bring up our previous reports and you can see what we have gotten up to (we've been at this since 2008 but in the beginning ones search for 'report of chocolate and confection'. It is essentially a DIY workshop where we teach each other what we know - with the masters classes being a recently new addition. Limited candy making experience isn't really detrimental - the beauty of it is you get to try things that are anxiety provoking when you are trying to do them by yourself at home, under the tutelage of someone else who has done it before.
  26. Can anyone comment on the use of dark rye versus light rye flour for the liquid rye Levain? I have light rye flour on order but it’s going to take some time to arrive. I do understand that with a fine enough sieve you can take the dark rye flour and approximate the light rye flour but I don’t have such a sieve. Right now I have a very active and happy dark rye levain. It is still young and needs some time to mature. I am guessing I will need to adjust the hydration of the final dough if I use this instead of the light rye. There will be a flavour difference of course. Anything else I should be prepared for?
  27. ...but how do you deliver a Mjölnir cake, when only Thor can raise it?
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