UnConundrum

Could you post a recipe?

Hey Ron, Not sure if you're still following this thread, but I adapted my multi-grain loaf over to the no-knead process, and reduced the recipe. Made it today, and it turned out rather well.... <br><center><img src="http://www.recipesonrails.com/recipes/photo/507.png?1151883655"></center><br> I made rolls tonight, about 5 oz. each. You can check out the recipe, and step by step pictures by clicking HERE. <br> Let me know what you think if you try it out.

I can Tomato sauce (because I make so much at a time), duck confit because it's better with age, and vegtable stock, because.... well that's how it's made (put some water and the veggies in a ball jar and process in a pressure cooker).

Thanks for going to all this work Pam.... This is one of our favorites that I'm designated to make for the holidays every year, usually beef. I have a question for you. Why do you add baking powder to the dough? I always just make a pasta dough, eggs, flour, salt, and maybe some oil...

You nailed it Nathan. I buy from Hudson Valley because I love their foie gras (when my diet will allow ) and they are moulard breasts.... Guess I'll have to look for a new provider for the breasts.... Thanks.

Nathan, how long do you do duck breasts? If I remember right, you do them at about 54.4C, but for how long. I haven't had much luck with them. They usually come out tuff for me. I've got a good handle on everything else....but the magic here seems to elude me. Thanks.

There was a very good discussion of cooking beans, which you can find HERE. One of the members did some testing and the conclusion was, don't soak, and salt right away with about a teaspoon of salt per pound of beans. I reluctantly tried the method, and won't turn back. Much easier than worrying about soaking, and the beans are better as the salt has time to penetrate the bean, not just coat the skin.

Some time ago, I posted about an off flavor in some of my long sous-vide cooks. I think one or two other people posted similar comments, but others said they never noticed it. Well, I FINALLY figured it out. I was using EVOO with the meat, but have now switched to grapeseed oil. I don't know if it's the particular brand of EVOO that I use, as I didin't test that far, but since I've moved to the grapeseed oil, the off/metallic/blood taste is gone.

Jay, I was thinking of giving your recipe a try. Your sauce calls for a cup of dashi. I've never made that, but from my research, there's 4 or more different styles of dashi...all very different. Could you add a recipe for the dashi you suggest using?

Ooops, sorry about that. We upgraded the site, but I forgot to modify the recipe. At the very bottom of the page, you should find a link now to both the biga recipe and the multi-grain mix recipe. Click on the downward arrow (or V) and the recipe will expand out. Or, alternatively, you can use the search in the upper right corner.... I almost always add the cracked wheat, but never substituted in some whole wheat. I didin't think it needed it. I know some people want to cut back on white flour, but I'd strongly suggest you try it out without substitution first, and then change away to meet your own family's tastes. This one is really a keeper..... Please post a comment at www.recipesonrails.com to let me know what you thought of it...

<center> <img src="http://www.recipesonrails.com/recipes/photo/76.png"> </center><br><br> Our family absolutely loves this bread. It's a big recipe, and I use my own shorthand in the instructions, so feel free to pm me if you have any questions.... You can find the recipe <a href="http://www.recipesonrails.com/recipes/show/76">here</a>

You can find a great recipe I pulled from Gourmet here.. We really enjoyed it.

A good bread shouldn't have to be served warm

Only time I've seen puffing with a foodsaver is when I added alcohol to the bag before cooking.

While, historically, I salted after cooking, I read somewhere, recently, that salting about 5 minutes before cooking was desirable, giving the salt time to permeate the meat. I started salting before, and haven't really found much difference. Also, I brine beef all the time, when I'm thinking far enough ahead. It does for beef the same things it does for chicken and turkey.

Do yourself a favor and check out a Big Green Egg. You can find their web site here... BigGreenEgg.com. While there, check out their forum, and post any questions you might have, except requesting comparisons. They have a rule there that they don't diss or discuss other products... Otherwise, you'll find some very knowledgable and friendly folks there... I was never a grill person. Liked burgers, but that was about it. My wife and son bought a big green egg for me one Father's Day, and now I have two!!!. I love them. I've held fires at about 180F for 30 hours, to high temp 1000F+ quick sears on steaks. I'll put a 20# chuck roast on it, and 20 hours (+/-) later, some darn good eating. I make steaks as good as any fine steakhouse....maybe better. Rotisserie??? Forget it. Don't need one with the egg..... You'll find that "eggers" are somewhat fanatical.... but with good reason... Check it out.

We've encountered pink and yellow soybean based "nori" used on what the itamae considered high end maki. Not sure it's what you've described, but this stuff is called mamenori. It can be purchased at several online sources, like THIS ONE, but it's much more expensive than the normal nori. This stuff is sold in foil packets of 20 sheets for about $16. I've never noticed a different taste to it, but it is much more tender and almost melts in your mouth.

So many great responses...... and I agree with most/all.... One of our favorites is a fresh Caesar salad (homemade dressing of course) with a properly rested steak sliced on a bias and served over the salad. Also adore fresh corn, but I'm a fan of grilling it in the husk, until the husk starts to char... when you can just just that charred corn kernel here and there... oh what a taste

I make glazed carrot timbalies for special ocassions... always loved... but not for those following diets.... this recipe makes 10 3oz. servings. Scale as needed. Ingredients: 2.0 pound Carrot 6.0 tablespoon Butter 1.0 cup Water 5.0 tablespoon Sugar 3.0 each Egg 1.0 cup Cream, Heavy Instructions: peel carrots and cut into chunks. Put in saucepan with the water, butter, and sugar. Cook till the carrots are tender and the water is evaporated. Puree the carrots, adding the cream and the eggs. butter or spray the silicone muffin pans (medium size). I've tried them without butter, and then I had to scrape around the sides of the form to release the timbalies. Put into medium sized silicone muffin pan (about 3 oz portion to each form) Cook in a water bath at 350°F for about 30 minutes or till set. Yields about 10 3oz. portions.

gotta leave the computer for a bit...sooooooo if you're smoking at 250 (121 C), I'd go for about 25 minutes per pound... At 275 (135 C), I'd go for 20.... Down to about 15 minutes per pound around 325... but I like slower smokes... 250 or even lower.

Tuff question Pam.... Uhhh what temp are you smoking at and how big is the breast?

Passover dinner tonight: Sous-vide cooked salmon, broiled for color, and served with a vino cotto (simply a reduction of concord grape Passover wine... the sweet stuff) Apple salad, made with a little finely diced sweet onion, apples, grapes, vinegar and evoo, topped with almond slivers that were sauteed in some butter, and then sprinkled with some sugar while still on the heat. Stir till the sugar disolves and the almonds are a nice golden color. Cool on a silpat. Picture would have been better if I hadn't already eaten a chunk of the salmon

Sorry, Melissa, but I'm not a big chocolate fan... Maybe use it in a cake or mandel bread recipe? Maybe mix it into a sweet custard with some vanilla, add some milk soaked matzoh, and bake? sort of like a matzoh pudding?

Thanks Katie... You raise a good point... and I don't know the answer We don't keep Kosher... but during Passover, we don't eat anything with flour or flour products, beans, corn, rice, etc. We don't change pots or plates... So... I guess a truly Kosher restaurant would be fine, but one that "makes an effort" but isn't Kosher would work as well.

Thanks for the link.... one I haven't seen Maybe one of them will be open