Okanagancook

My nephew who is residing in Japan gave this to my brother:

We also have to make our own asian food. Pot stickers are our favourites. Just learned to use the waffle maker to cook our green onion cakes....brilliant (from Will it Waffle?) My brother always makes Peking duck for Xmas.

Plus the belly is brined for 72 hours after being sealed so would be a bit salty I would think also at 4%. Wouldn't you want an equilibrium brine at the lower end....like 2%?? The pork belly is cooked at 149F/65C for 36 hours in the water bath so I think they are trying to get the texture firm and colour to be reddish like bacon for the B in BLT.

Two circulators, ok, now I'm totally jealous Oh, sweetie........."I know what I want for Christmas this year!" Hope you like the oxtail.

Another great looking Naan!!!!! You're killing me Anna. Must have been heaven dipping the naan in the lamb korma. Delicious.

I have not made that recipe but it does sound like a lot of instacure. In "The Art of Charcuterie" by the CIA They say 113 g of instacure #1 to cure 45.36 Kg of meat. This is only 2.49g/Kg meat. The recipe calls for 1.5 Kg meat which would be 3.74 g instacure. Could be a typo and meant to be 3 grams. Hope that helps. cheers

Douglas Baldwin's recipe is for a loin or sirloin chop...on the longer side for the sirloin.

1 1/2 to 2 hours, although I usually cook mine at a lower temperature..more like 135F 'cause we like them a little pinker.

We got our dextrose from the local brew place.

I like the idea of the veggie tagine. And that chicken looks lovely and moist.

Correction: the steaks were 30 mm thick, done at 129F for 70 minutes. Sorry.

We couldn't detect the baking soda. One doesn't need much. I used maybe 1/2 to 3/4 teaspoon for each 8 oz steak. I spooned the powder into a small sieve and gently sprinkled the powder over the surface of the meat on both sides.

A very simple recipe. Put whole mushrooms in a cast iron pan with a bit of olive oil and cook on medium heat for about 10 minutes/side. They stay nice and juicy and can cook away without much attention.

A bit of a "wintery" looking plate last night. Rib eye, grass fed, 16 mm thick, 129 F for 70 minutes then dusted with the magic browning powder. Some nice braised red cabbage, Jacques Pepin mushrooms and a hasselback potato finished with a bit of cheddar cheese. The steak was medium rare and quite delicious. We were only supposed to eat half of the 8 oz chunk of meat but it was so good there isn't much left for my salad at lunch today.

Sous vide lamb chops, home made pasta with tomato sauce and some green beans.

16 mm thick lamb chops cooked for 30 minutes at 129F. Perfect. I have to add that the lamb is grass fed and pretty well most of the cuts are very tender. Even the leg can be quickly seared on the BBQ and it turns out like loin. Delicious.

The meat wasn't very "sticky". The pig's food meat was which is why I thought I should bring out the magic powder. Oxtail terrine. I didn't think of that but I would need more meat, there was only 280 grams. Next time for the 100 hours it took, I should do a few tails.

Thanks to your post on this wonderful machine I too have one that I use more and more especially since I found that oven cleaner works a treat to make it like new again. Wish it had a light inside though. I have some shelves out in the dog/laundry area where my not so favourite/under used gadgets go to. When I get something new I usually have to more another underused gadget back there so the someone has to go out the door! Last out the door was my parents' old Braun Juicer. Coming in is a Lodge dutch oven so my DH can make bread from Flour, Water, Salt, Yeast.

Very brave of you Anna N to try such a weird looking recipe. Sometimes, things just work out. Good luck finding black treacle, cyalexa

In the Sous Vide thread, at the beginning there is an index or perhaps more properly called table of contents and if one scrolls down to lamb there are a couple of entries for loin/tenderloin. Sorry, I wasn't clear. Cheers.

I just took the meat off the bones. No other treatment. I agree the meat looks really dark red. It was cooked in MC beef stock. After the meat had cooled a little I coarsely shredded it; added some meat glue; and rolled it a la "Happy In The Kitchen". I plan on slicing it thickly and serving on spatzle with the reduced jus from the bag. This would also be good using a recipe from Happy In The Kitchen where you cook pigs feet; shred the meat; make a thinner roll; put the roll inside a spring roll wrapper; and deep fry served with a ginger dipping sauce. I've made this before with the pigs feet and it most wonderful.

Perhaps not but I love crispy stuff. It was gooey between the crispy top and the actual topping ingredients.

Next year I will use the pressure cooker. Or grow less garlic

100 hours IS A LONG, LONG time alright, ok, you got me I took them out at 98 hours 'cause we had to leave the house for around 4 hours and I didn't want to overcook them

The tail is from an organic farm just north of us in Lumby, British Columbia: Vale Farms. They have a 'meat store' at the farm so folks like us who don't want to buy one of their hinds or sides can go and purchase the cuts of meat we want. They have wonderful soup bones and shanks. It is a grass fed animal and was slaughtered this fall. Nice and fresh. It was quite lean as is most of their meat. It was around 20 inches long. Even the jus from the bag looked appealing. I have to reduce that to a glaze, rebag and heat the meat in the SV rig before serving.