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About jayt90

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    SW Ont

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  1. Inspiration? Low fat low fiber?

    You haven't mentioned fish, which should be low in fiber, and oil, and easy to digest. There are lots of soy products as dairy or protein substitutes. The only ones I use are tofu and Kirkland soy beverage, which tastes like slightly sweetened skim milk. I avoid almond milk because a huge amount of water is used in production.. Are eggs OK? Certainly egg whites, angel food cake, lemon merangue or banana based pie? How about white bread with mayo and tuna? Sticky rice? Pearl barley? Tomato soup... squid... mussels...
  2. I would not chance it. The salt can permeate the chops and they will be too salty.. I tried this with Montreal steak spice on strip loins, froze them, and then found them to be inedible.
  3. Enough with the Red Peppers

    Agree, but I use them in soups and stews, or to start a sauce that will be strained. They are always soggy out of the bag, and I wish they were shrink wrapped.
  4. Small eggs

    Small eggs can be found in Asian stores. Sometimes double yolks.
  5. Light flesh like chicken breast, pork chops, salmon steaks, don't have a lot of marbling. If they are sv'd, the scant internal juices are retained (mostly), and the package can be held at serving temperature for an hour or so. Larger items like roasts are more problematic and I don't do them. Anyway. I can never plan a meal 72 hours ahead.
  6. Microwave Tips

    I use it to start bread dough rising, not just in proofing. I nuke the ball of dough at level 1 for 1 minute. Then repeat two or three times until it is nicely warm. The yeast will respond to the internal heat without getting cooked, and the dough will rise quickly.
  7. Sous vide fish - issues

    Have you tried adding hot water from a kettle? The slow cooker seems to be slow in coming back to the required temperature.
  8. Adding Starch to Pasta Water

    How about adding barley water? Strain the thick liquid from cooked barley, freeze it in an ice cube tray, and add as needed to the pasta sauce. Pearl barley should cook up quickly, but unmilled barley may add more nutrients to the liquid. I haven't tried this, but probably will next time.
  9. BBQ safety

    Crumpled aluminum foil is a good scrubber.
  10. Cured nasturtiums

    Should be fine for a few weeks refrigerated. To be honest, I don't think they are anything like the pungent capers from the Mediterranean. A very different plant; a shrub, not a tender salad plant.
  11. Salt Cod Diary

    It should respond well to sous vide, maybe 140 F for .5 hr. Then add a sauce and a side like corn or smashed potatoes.
  12. Salt Cod Diary

    I like the looks of it,and the mating with saffron. At its best, salt cod will have a slightly rank or forbidden flavor. From drying in the sun.
  13. Salt Cod Diary

    I'm surprised to hear about difficulties in finding salt cod. In Ontario it is in many stores with a minority ethnic clientele: Portuguese, Italian, Caribbean, and transplanted Newfies or Maritimers. That accounts for a lot of demographics here. I wouldn't be surprised to find salt cod in Northern Alberta, where thousands of east coast workers migrate to the tar sands oil refineries. I'll try pil pil soon, when I get salt cod with skin on.
  14. Salt Cod Diary

    The packaged fillets need to be de-salted for about 24 hr. Way above somewhere Linda suggested tasting a bit raw to see if they're ready, with a slight salty taste. The skateboard type may need 2 - 3 days soaking, with several changes of water. I once paid a big price for a Gaspe board, soaked 2.5 days, forgot about it, and it was spoiled 2 or 3 days later when I got to it. I have stayed with the pliable refrigerated fillets ever since. Anyone have recipes including the skin? It is so gelatinous I hate to discard it.
  15. Sous vide halibut

    How did you brown them? I would try 25 minutes sous vide with herbs, then carefully brown one side in foaming butter. If that failed, I'd have to wonder about the history of the fish, perhaps poorly frozen then thawed quickly.