-
Posts
8,303 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Everything posted by Marlene
-
You have no idea how much! It's not terribly pretty either. And man does it throb. I do know that my chef's knife is pretty sharp though!
-
I will never again slice through my thumbnail with my chef's knife and decide I can just pull the nail off. I now have half a nail bed on my thumb and it's wrapped up thicker than a mummy. It took an hour for it to stop bleeding. Of course, I made sure I didn't bleed into Easter dinner!
-
The turkey was a success. Moist and tender. But I'm not convinced yet that I like it better this way than roasted! We pulled it from the smoker at 177 at the breast, and let it sit for 10 minutes. At that, after 4 hours it was just done, I'd say. We probably could have left it for another half hour on the smoker and it would have been fine. Still and all, extremely moist.
-
I'll rmember that for next time! In the meantime, the turkey has been on the smoker for about 3 hours and it's looking really good. The temp is holding at around 280, I'm having trouble getting it up higher, but it doesn't seem to matter. The breast is sitting at 160 now so we should be on target for a 7-7:30 p.m. dinner. I'm doing traditional sides, glazed carrots, mashed potatoes, I did manage to make a gravy from turkey stock and the giblets, cranberry sauce. Chocolate souffles for dessert.
-
Don't worry Mike, you'll have lots of opportunity to smoke with us! So what's the best way to make turkey gravy when one doesn't have any drippings?
-
Happy Easter everyone. It's a beautiful day for smoking here. Quick question. On the WSM, should I put the bird on the top grate or the lower one? Is 4 hours about right for a 9lb bird?
-
I've just been browsing through the 2004 edition cookbook of Fine Cooking and there's a braised carrot and shallot recipe that looks interesting. Besides doing them in the crockpot, I absolutely love roasted carrots as well.
-
Especially when I'm cooking a lot of other things and I don't have time to fuss with veggies, as in tomorrow's Easter dinner, I do mine in the crockpot. Yes they are glazed, but they don't end up being sweet.
-
Sorry! These are really good done this way. It's a toss up for me whether I like braised or roasted short ribs though. Roasted short ribs are not quite as fall apart as braised ribs are, but the other advantage to roasting is not having to brown the ribs first or chop up all those aromatics. The glaze really makes a difference I think on the roasted ribs. Because of the demi glace it isn't too sweet but gives them a reallly nice finish.
-
Ok, finally. The exploding chocolate souffle. It doesn't necessarily look pretty but this was to die for. Light, airy, chocolately. I think I'll reprise this for Easter dinner on Sunday since the lad missed out on this one!
-
Dave's short ribs and Janet's glaze, step by step: Make the rub and let it sit on the ribs at room temp: Slide them into a 250 convection oven for 2 and half hours. Make the glaze. In this case, it's dijon mustard, brown sugar, beef demi glace and a dash of honey: This is what you end up with:
-
I don't believe I've seen anything like it here, but then again, I haven't exactly been looking. Any Canadians know which section of the grocery store I might find this in? I did however manage to find something resembling sugar chips. I got something called Amber Sugar Crystals. Will that do?
-
I learn something new here everytime. Now I have to hunt for this stuff!
-
Chufi, thank you! One question. What is syrup from the ginger jar?
-
I really need to keep up! There's a recipe for this?! Is it in RecipeGullet? This looks like something I really need to try.
-
It is possible that the coffee used in the Miele you tested was neither fresh, nor ground properly, or just wasn't particularly good coffee. It is pretty expensive, but I might consider this when I remodel in the fall. If you aren't going with the Miele, I would definately stay away from glass carafes. Thermal carafes keep your coffee hot without cooking the coffee on the plate as MGLloyd points out. And they break. I looked at the Capresso before I bought my Cuisinart Grind and Brew, and thought it might be hard to clean. The basket, grinder etc all come out of the Cuisinart very easily for cleaning. Capresso does make some damn fine coffee makers though. And both the Capresso and Cuisinart are no slouches in the height department either. The Cuisinart is 15 inches high to the top of the grinder. The Capresso is 14 inches high. I had to get my carpenter to shave an inch off my cabinet valance so it would fit underneath. My husband usually makes coffee at 5:30 a.m. when he goes to work. When I get up around 7:30, the coffee is still hot and fresh. The biggest drawback to the Cuisinart is that is sounds like an airplane taking off while it's grinding.
-
Yes, exactly. At least with the whole bean system, you've got more control over flavour and amount.
-
Bond Girl, Miele has three systems, which one were you looking at? The reason I like the one I mentioned is because of the three of them, that's the only one that uses whole beans, and you can set the grind, the water temp etc to your own preferences. The other two use some other system, but it's not whole bean, and I'd distrust that. Plus, although it's integrated into the cabinetry, it's a stand alone system, so I don't have to concern myself with plumbing, just standard electrical. I've discovered the Miele Canada actually has a design showroom here where you can test the products out, so trip up there may be in order for me!
-
Confit lasts a long time in the fridge, although I tend to use quite a bit of mine for French Onion Soup!
-
I don't know. I'm really liking the looks of the Miele CVA615 and it uses a whole coffee bean system. I wonder if there's somewhere I can go to check out how decent the coffee is. Come to think of it, my car dealer has a Miele system. I liked the coffee there. I must go back and look at which one they have.
-
okey dokey. Maybe I'll skip the smoking and go get a fresh turkey to smoke a little later.
-
I know, but that's my point. the frozen butterball does not say injected with margarine, but according to Weber, the frozen butterballs are self basting. So now I'm not sure if I should brine or not.
-
So now I'm even more confused. Weber says the fresh whole Butterball turkeys are not self basting. I have a frozen whole turkey and according to Butterball.ca the fresh turkey is injected with margarine but it doesn't say anything about the frozen turkey being self basting.
-
Oh rats. I just realized my turkey is a butterball turkey. Does that mean I shouldn't smoke it? The weber site says not to brine it.
-
I'm pretty sure I'll use apple. I do have hickory though!