All Activity

I don't have an answer, but for anyone interested, Gavin Webber just posted a rather interesting video on how PH affects cheese texture - from gooey to stretchy to hard....

Loved every minute of this thank you

I do flank steak @133F for 4 hours followed by a fast sear.

Up above: https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker/page/8/#findComment-2453795 Start with chicken drumsticks. Cut around the foot end and scrape the joint and remove the tendons. Push the meat back towards the thigh end, removing the rest of the tendons. If necessary trim the bottom so that the pop can stand vertically. Season with salt and pepper. Last night I smoked mine two and a half hours at 121C, coating with plum sauce for the last half hour. The result should look like a lollypop. And taste like one too.

Thanks for taking us along on your trip. But where are the meals on the return flight? They don't show up on the link you provided.

It has to be toasted, if it starts out coming out of my freezer! https://www.freshdirect.com/bky/bak_bagel_knish/bak_bagels/sc/bak_bagels_plain/p/bak_pid_4651076

Did you make the peach gelato?

I had the novelty kind. That’s a 750 ml bottle of wine in the glass.

@Nancy in Pátzcuaro I buy Presidente brie from Guadalajara Costco. It is soft, not a great rendition, but edible given no other brand available. I think yours may have dried out in store or in transport.

Jo, I'm sure you've told this already, but what is a chicken pop and how did you do them? @JoNorvelleWalker

As before, the chicken pops were fantastic. This afternoon the weather is a bit cooler and I'm smoking beef ribs. Rubbed just with salt, pepper, and garlic. Wood is oak and temperature is 102C. One can tell the GE was designed for Fahrenheit cuisine because one can't set the temperature dial to 100C. Did I mention the chicken pops were fantastic?

As we speak I'm smoking another batch of chicken pops. Not that the weather is fit for smoking anything. But the drumsticks were past the point of no return. That's what barbecue sauce is for. Last night a dear friend took me to Whole Foods. I looked at turkey breasts but I was dissuaded by the size, weight, and price. I got a couple beef spareribs and a rack of St. Louis ribs on sale. I originally passed on the pork when the butcher said it was too late at night for him to cut me a piece. Eventually I came back for the full rack. I'm evaluating a new marinating container but these ribs are too long to fit. Not to mention the container is too big for my refrigerator. I intend to wait to portion the rack until I'm ready to cook. Half the rack would not be close to fitting in the GE. Also at Whole Foods I got the stuff for smoked bluefish pate. The dairy person told me he was out of whipped cream cheese, so I got two packages of regular.

@JoNorvelleWalker Well , I hope , size , inside and out being , being atractive it would be easy a la CSO to steam clean , then later just wipe down. that simple.

Novelty kind? Mine is Baccarat, pattern Haut Brion. Though I don't usually fill to the brim.

What do you anticipate the new oven can do that cannot be done in an APO?

Hurra (hooray) for leftovers 🥳

Is that bagel toasted?

While swooning over @Ann_T's glorious biscuits, I made the buttery porcini fried eggs from Mezcla by Ixta Belfrage. There’s a generous half ounce of porcini/serving here so it’s rather indulgent. One of those flaky biscuits would have been perfect with this but I made do with sourdough toast.

Seared zucchini and soft-scrambled eggs with red onion, serrano chiles, garlic, coconut milk, and feta cheese, seasoned with epazote, fish sauce, black pepper, and garam masala.

A small peach tart with toasted slivered almonds, we had it with peach gelato.

@TdeV I used to grill , after marinating 24 hrs , on a very hot grill . just to get a quick but decent char on each side , then rest . then slice thinly . the meat was rare , but sliced thinly , was tender and extraordinarily delicious .

@TdeV I concur w @KennethT sometimes the ends of the FS are quite gnarly . consider minimal trim there. when torching , make sure the surface is dry , or flash sear in a hot pan.

@KennethT thank you for taking us along , and sharing so many pics.

Years ago, I used to make flank steak SV pretty regularly. My goto was 131F for 24 hours, then torch before serving.

This Saturday we'll be having a Wine Time. Sous vide flank steak is planned as one of the dishes. The flank steak is 1.6 lbs, about 10" - 14" long (it's currently folded). The plan is to marinate for a few days, then sous vide. In the past we've sautéed after the sous vide has finished. Currently, no outdoor barbecue. Suggestions? Recommended time and temperature? @rotuts @gfweb @btbyrd @Okanagancook @ElsieD