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sporki makaruli

Agreed. For a long cooked meat you can throw it in frozen...what's a half hour either way? But lobster isn't at all a long cook...easy to overcook it. So I'd thaw first for sure

Thank you again. SO much.

I'd like to defer to @patti, she lives this food! I have only visited it! 🙂 And @Smithymay be a good source also. But here's a simple gumbo recipe using some of the Zatarain's products. I have to mention that Amazon's products are definitely over-priced. If you could find these products in a store, you'd pay a lot less. I see that Gourmet Warehouse in Vancouver has some items - gumbo base, filé, etc. I have ordered a few things from them in the past with no issues. But you must have similar stores in Ontario or Quebec and they might have a better selection. https://gourmetwarehouse.ca/search.php?search_query=gumbo&section=product

No problem - and I think thawed is the way to go. Overnight in fridge.

THANK YOU. Seriously thank you. I just don't have the bandwidth to figure out the best way and I know my fellow EG'ers will know.

Oh - this is easier... I'd go 135℉, for not much longer than an hour. A pat of butter inside can't hurt.

I think maybe this'll help...https://anovaculinary.com/blogs/blog/sous-vide-lobster-guide?srsltid=AfmBOooQis7Ds2kE2z0LLHOtGfVeW6E1lzeifOzPT5V2UOL1Ldn-SFxC Or this...https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-lobster

Hi --I don't have time to research and I realize that's irritating. I need best SV time and temp for lobster tails. And do I thaw first or start from frozen? Butter? Seasonings? I may have done them before but I'm older and...I just am tired lol.

Dinner from ‘My Bombay Kitchen’ Mulligatawny: Toast white poppy seeds, coriander seed, cumin seed, cinnamon stick, cloves, turmeric, and uncooked basmati rice, then blend with cilantro, jalapeños, almonds, garlic, and ginger. Brown-fry onions, add the masala, and then simmer with Mrs. C’s chicken stock and cubed chicken thighs. Finish with coconut milk and serve over basmati rice. Optional lemon wedges for squeezing. Butternut squash with curry leaves: Toss butternut squash cubes with garlic, olive oil, and snipped dried red chiles. Strew with curry leaves and roast in the oven. Always surprisingly good for how simple it is. Mrs. C made a particularly good loaf of sourdough bread, which was wonderful with the soup.

I bought a half-dozen duck legs from Hudson Valley Duck Farms. So: I confited them, sous-vide style. Using the Chef Steps time/temp method of 70℃ for 16 hours. Baked my first bread that wasn't flat in quite some time - the Ken Forkish, same-day practically no-knead, but then proofing it in the Dutch oven (a la Cooks Illustrated maybe), before starting it in the same Dutch oven...in a cold oven. Not bad. Easier. I like easier now.

I finally broke in to the Gouter classic this evening - it's is stellar! The best he has ever made. Soft, tender, rich - the amount and tenderness of the fruit is perfect with the texture and flavour of the dough - the crunchy bits of pearl sugar the finishing touch. Rodney, B and I have travelled the world together - we have bought and studied numerous (and bloody expensive) recommended panettone, visited the kitchens where it is being made - picked a whole bunch of brains. This year it has all come together! Hubby just snuck over and cut himself off another big hunk when he thought I wasn't looking!

I hope I can find that pear and chocolate panettone I had last year. It was stellar. I think I remember the deli I got it from.

Help! @FauxPas... @patti... @Smithy ... anybody...what on earth should I buy from this page Zatarain's ?

We had the first of the panettone for breakfast this morning. It was the chocolate caramel and it was delicious.

Once again there were no English muffins in the stores. So I made some. I followed this recipe but because I don't have a lid for my griddle I pop them into a 350° oven for 7 minutes. They were baked perfectly. The last two were a little bit wonky but I'm sure that they will taste just as good as the others.

@Dariennemay not see Zatarain's in the local stores (though we used to see it here in BC occasionally) but several of their products are available through Amazon Canada. Edited to add: That search link was for jambalaya, here's the result for 'gumbo' 🙂

Dumpling lasagna with minced turkey, wombok and spring onion. Easy and tasty.

its simply a concentration factor . stock becomes a jell when water is removed from it and if you keep removing water , you get a demi-glaze consider https://guide.michelin.com/en/article/dining-out/what-is-jus

Thanks, can you elaborate on "it is academic where Jus become stock"? I am sorry I am not sure I understand what you mean,

be careful using commercially prepared products in this case rotisserie chicken. it can be quite salty . and if you concentrate the result , you are concentrating the salt Ive made concentrated roast chicken stock , on the iPot thread : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ and threads before this one. its academic where Jus become stock . a tablespoon of my latest Jus/Gel/Stock transform many of my dishes not. and I freeze the result in bricks. from on sale chicken legs good luck

Thanks, isnt that chicken stock though? rather than jus? I thought the classic jus specifically started from browned meat bones/veggies etc..

A very grandiose version of Baba-Savarin. A departure from my usual recipe, this is made in a 10 cup Bundt pan, it rose about 2” over the edge of the mold while baking. It as yet has not had its rum bath or apricot glaze , this is for Xmas eve. I plan on wrapping it well and refrigerating until Tuesday when it will be finished off. This is from the “Gateau” cookbook.

the pot pie innards - yes - precooked the crust, no. caveat: when baking pot pie from frozen, use a pre-heated mega-heat bottom source ala baking/pizza stone. . . . the usual timing : bake at x F' for Y mins typically results in an uncooked/soggy/wet bottom crust. mucho bottom heat is needed to 'cure' the soggy bottom.

very simple. chicken in a pot. put lid on. roast at 275'F cool pour off the chicken juice.