ElsieD

The first time I had beef cheeks I cooked them sous vide. They were wonderful. Even better, though we're the pork cheeks I bought at the same place, also cooked sous. Vide. A few weeks back I cooked one sous vide and it was tough. Because of that unhappy outcome, this week I cooked two in my Instant Pot. They were terrific. But, I prefer my beef medium rare so I will try again. The pastrami intrigues me. I'll definitely post results here, should I try it.

Thank you. Where did you find this? I googled away and except for the link upthread, I got nowhere.

@Margaret Pilgrim. I've copied the recipe and i'm going to try making these once my arm heals.

Who/where is lepicerie? I had a look at their web site but no info is given. I'm surprised they don't even give you a way to contact them.

This looks interesting. I have 5 beef cheeks in the freezer and may try this. Brining it is simple enough. I'm thinking if all you want is salt beef, it cooked be cooked sous vide. For pastrami, I can smoke it using my Cameron stove top smoker, using my Control Freak set to 130C. The meat then be cooked sous vide. Any reason why this won't work?

I'll have mine with aged cheddar, please.

@TdeV. Thank you so much for your detailed post. I have adequate copies of the diary forms and will be using them. I am, of course, still figuring things out. Last night i learned NOT to use the upper and lower heating elements whenmaking a chicken casserole dish that had stuffing on the top. Stuffing was, ahem, slightly burnt. I have saved the wolf manual in bookmarks. Tonight i am trying the sous vide function for the first time. I needed a cooked pork tenderloin for nasi goreng and decided to sous vide the meat, rather than cooking it the usual way. Thanks again for your help.

If you are interested in making your own Scotch Bonnet sauce, send me a PM. I have been making it for a long time and the hot sauce people in my family love it.

Thank YOU once again for a fine blog.

We love Korean fried chicken. We go to a restaurant here on occasion that serves it with either a sweet soy sauce or a sweet and spicy sauce. We usually get one of each. What was yours sauced with? I agree that the banchan looks very skimpy.

What is the joy of hard boiled eggs?

Welcome to the forum. There are lots of very knowledgeable people here.

Glad to have you join the forum.

Having packed it in smaller jars, I wonder if it can be frozen?

I signed up. Thank you, it looks interesting.

I'm interested in this as well. I make mine once a year to go with our Christmas Eve ham and there is al2ays a bunch left over. Mine is a cooked mustard.

Welcome to the forum!

Yes it does. Both whipping cream and sour cream.

That's what I'll do.

I am making some smoked salmon mousse tomorrow. Can I freeze some of it? It will have plain gelatin in it.

Thank you. I am a dummy.

I have tried the oven a few times now, and my limited experience has been good except for the time when I made pizza. Operator error was such that my freshly baked pizza decided to stick to my pizza stone and said pizza landed on the lower oven rack. It wasn't pretty. I do have a couple of questions: Is there a guideline for how much steam to use and when? Is there a guidelines for where the rack(s) should be when baking/roasting etc.? I have been assuming that since this is a convection oven, the temperature needs to be adjusted downwards. I have had mixed results with this. Should I be adjusting it? Only when using the rear fan only? When do you use the oven with both top and bottom elements on? The skinny little booklet that comes with it doesn't say. I presume all baking, including pies and cookies are done with only the rear element on? My only quibble so far with the oven is not the oven itself but with the instruction booklet. I would have liked more/better instructions.

At least they were upfront about it.

As for me, I'm not a Twitter, instagram or tictoc user. I occasionally watch a YouTube and I have a Facebook account I rarely post to as I use it mainly to follow a couple of things I'm interested in. I check it a couple of times a month.

Yikes!