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Everything posted by Okanagancook
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Probably too warm and/or over whipped.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
Okanagancook replied to a topic in Pastry & Baking
Amazing looking cake! -
Eating, hiking and driving around Southern Iceland
Okanagancook replied to a topic in Elsewhere in Europe: Dining
Very enjoyable travel blog. Thank you for all of it. -
When you look at who is recommending this technique, CI……one can not be surprised. Overkill is a good way to characterize it. But if one likes to play with one’s food it has its appeal!
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Cooks Illustrated claim the tendons make the bite of meat “stringy”. I see an experiment brewing.
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@Keralathose look nice and plump for sure. I have googled this which turned up the Cooks Illustrated treatment….once the tendons have been cut, they instruct you to pull out the tendons using pliers. I wonder if that results in some meat being pulled out with the tendons?
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That procedure seems easy. Thanks.
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I missed that. Could you enlighten me please?
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I guess depends a bit on how thick they are. Assuming about an inch because who would cut a ribeye any thinner. 127 F for two hours. Then sear using a probe to make sure your temp is where you want it while the crust develops. Rest for at least 10 minutes. Other thoughts?
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That high a temp…I am surprised. They do look nice and pink. thank you.
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How did you sous vide them? 125F for an hour is my guess? Then about four minutes a side on a hot grill? I am doing some racks tomorrow so might try this.
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For stock I use Better than Bouillon.
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I was just thinking about starting a thread on favourite salad dressings so good timing. To reduce the fat content of your dressing you can try substituting up to 1/3 of the oil in a recipe with a cornstarch thickened slurry which is the same consistency as oil. Play around with the quantities and also the liquid. You can use chicken stock to give it a bit more flavour.
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Takes minutes.
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Don’t see why fries can’t be hot. I had some still sizzling frites with my steak when having dinner at a restaurant that was packed with patrons last week.
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I haven’t had much luck eating lunch at restaurants lately. Last week we went to a highly rated restaurant on TripAdvisor. I ordered the beef dip. When It came the server plonked it down and was not to be seen again until she came to clear our plates. No visit to see how our food was. Mine was cold. The beef jus was stone cold, the fries were semi-warm and soggy, the beef was marginally dry, the cheese had been melted on it some time ago and the bun was not warm nor fresh. How hard is it to make this dish. They took a few dollars off when I complained. I just wanted a decent lunch with my friends. It I had managed to sent it back, I would have gotten it back well after everyone else had finished. By the way my friends’ food was just ok. Yesterday I went to a highly rated restaurant for lunch with other friends. I ordered a small smash burger and fries from their “lite” menu as I did not want a plate full of food. When it came, the fries were marginal…better than the ones noted above but they were dry inside. The bun was cold, not toasted, without butter and it was far too big for the size of meat patty. The meat patty had been cooked to death. I had trouble cutting it with a knife and so dry. Again the server did not come back to check on us. I complained and got a couple of bucks off. sheesh. Am I being picky? I thought I was picking easy to prepare items. But apparently not or they have monkeys cooking in the back. Today I had the best lunch in a long time…at home!
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Lovely looking loaves…..pass the butter!
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That is a great cookbook. I prefer to cook from my physical cookbooks. Most of them represent their own style of cooking.
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@Anna N forgot to mention that I purchased a well trimmed rack of lamb….frenched bones and a lot of the fat cap trimmed off.
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I cooked both together…had to jam them in a bit. Bone side down. I salted them well in the am and then smeared some herb butter on top before cooking. I have a basket air fryer..Philips.
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I did a one kilogram lamb rack cut in half at 400f for 12 minutes. Perfect and a nice ‘roasted’ taste to it. No mess. I love my air fryer.
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Entertaining for sure. Been watching this series.
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I used to grow peppers in my greenhouse…from seed. But, they were so slow and some of them would not germinate so more seeds got planted. I grew jalapeño , cayenne , habanero, and some bell peppers but they never really got big so I gave up.