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DanM

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Posts posted by DanM

    Meat experts - What cut is this?

    in Cooking

    Posted

    15 hours ago, Tropicalsenior said:

    Definitely looks like flank steak. How thick is it?

    At the thickest part... maybe 5cm... 1.5"?

     

    It would be odd that this is a flank steak as that is not a normally found kosher cut of beef. I stopped by store today and asked about it. I was told it was a steak and to fry it... with some butter. I gave him a look and told him in my poor French that no, this is kosher meat, you dont cook it in butter. That is not kosher. 

     

    Anyhow. I think I will use the immersion circulator to cook it to 129ish and then sear it? 

     

    Thanks!

     

     

    13 hours ago, Captain said:

    My people call it Skirt steak.

    It is too thick for skirt steak. I'd love to find some kosher, but I have never seen it hear in Europe.

    • Thanks 1

    Meat experts - What cut is this?

    in Cooking

    Posted

    I pulled this piece of beef out of the freezer for tomorrow night, but I have no idea what cut it is. The butcher calls it persille de boeuf, which I cannot find anywhere online, Any thoughts on what it might be? Whats the best course to take on cooking it?

     

    Thanks!

     

    Dan 

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    Looking for New Books to Buy - Simple Cooking

    in Cookbooks & References

    Posted

    I am in need of inspiration for a new cookbook or two. Specifically, I am looking for veg centric, easy/simple recipes. Lately I have been cooking heavily from River Cottage Everyday series and Ottolenghi's simple. I'm a father of three, so my time to cook while making sure they are doing their homework and not killing each other is rather limited. Any suggestions will be appreciated. 

     

    Thank you in advance! 

    Ottolenghi "Flavor"

    in Cookbooks & References

    Posted

    I have been cooking my way though the book, 2 recipes or so every week. So far, as with all of "his" books, the recipes are solid. That said, Ottolenghi is becoming a brand. He admits in the book that most of the recipes are created by his staff in his test kitchen.

     

    If you do not have a variety of ethnic markets in your area, be warned. Kefir lime leaves, curry leaves, white miso, gojuchang, mexican chiles, and other less common ingredients play a role in this book. 

    • Like 1

    Diced Bresaola

    in Cooking

    Posted

    Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it? 

     

    Thank you!

    Salsify

    in Cooking

    Posted

    Bumpity bump...

     

    The local coop had salsify in the store. I am looking for new ideas on how to cook them. Any suggestions out there?

     

    Thanks!

    Beef Cheek Mole?

    in Cooking

    Posted

    2 hours ago, jimb0 said:

    I tend to do mole from scratch but I've often braised beef or chicken in it and it's awesome. I'm assuming these are concentrates of a sort? You should be able to cut them with a little broth and do a slow braise in it.

     

     

    1 hour ago, gfweb said:

    Doesn't look like there's enough mole to fill a braising dish.

     

    I might do the beef cheeks in red wine with onions and peppers and then serve in the mole.

     

    As much as I would love to make mole from scratch, Mexican ingredients in Switzerland are hard to find. Fresh ingredients are even rarer. 

     

    This is a concentrate. The ted's instructions call for 500g of crushed tomatoes and 750ml broth per jar, which is 500g. The black calls for 100ml per 100g of mole. 

    • Like 1

    Beef Cheek Mole?

    in Cooking

    Posted

    My wife picked up these two jars of Mole,  the red and the black (queue up Blue Oyster Cult). I also have some beef checks in the freezer. Should I try to cook the cheeks in the mole? Which one? And what should I put in the dutch oven with it? 

     

    Thanks for the advice. 

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    Charcuterie and Salumi by Michael Ruhlman

    in Cookbooks & References

    Posted · Edited by Smithy
    Corrected title spelling (log)

    Good afternoon

     

    I am considering Charcuterie or Salumi by Mark Rhulman. Before I make the purchase, I am wondering if either of these books are useful for someone who keeps kosher and therefore does not eat pork. Beef, poultry, and lamb are all possible and easily available. 

     

    Thanks! 

    What are these leaves?

    in Cooking

    Posted

    I picked up a bag full of these greens this morning at the market. The sign said chicory, which would make it a variety I've never seen before. Does anyone know what it is? Any classic preparations?

     

    Thanks!

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    Yemenite Meat Soup

    in Cooking

    Posted

    I need help. My wife fell in love with a Yemenite meat soup while in Jerusalem last week. It was pretty spectacular. All I  can say about the soup is that it had a brownish red broth with a thick and heavy body, heavily spiced, and with large chunks of meat. There were no veg or other ingredients besides the meat in the broth. Any idea what type of soup this is?

     

    Thanks!

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    Sous Vide Short Ribs

    in Cooking

    Posted · Edited by DanM (log)

    There are a hundreds comments across dozens of threads about cooking beef short ribs by sous vide. I hope the admins dont mind me starting a thread dedicated to this topic to help consolidate some of the knowledge out there.

     

    I just picked up a ChefStep Joule this past week and want to break it in cooking some short ribs that are in the freezer. The times and temperatures I have seen vary wildly. What is the consensus here? Are their any good recipes I should check out?

     

    Right now my plan is to follow the information on Modernist cuisine's website and cook the ribs for 72 hours at 62c. I will give it a dry rub before going in the bag https://modernistcuisine.com/recipes/72-hour-braised-short-ribs/. I will then place them on the grill with barbecue sauce for a quick sear. This is subject to change based on new information from the peanut gallery.

     

    Thanks!!

     

    Dan

    Tuber of unknown origin

    in Cooking

    Posted

    At least I think it is a tuber... I bought this lot at the market for 1€.... I have no idea what they are!  They are about 3-4" long. The vendor says they are sunchokes, but they look like no variety I have seen. Any thoughts or suggestions on how to prepare them?

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    Veal shoulder roll

    in Cooking

    Posted

    On 9/27/2019 at 4:12 PM, heidih said:

    As @Duvel says - I'd go with the roll with stuffing. Julia Child has a good recipe but my book is buried somewhere. It may have been veal breast, but same idea. One of the most memorable meals I made as a young cook. I don't really see veal as "red meat". 

    The store did not have another shoulder roast, but they did have a breast of about the same size. I'll have to see if I can find that Julia Child recipe. Thanks!

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