mgaretz

Yes, but if you can find caramel coloring it’s a lot less expensive. The cornstarch is added at the end in a slurry of 1 part to 1 part by volume of cornstarch and water. I usually separate the liquid and put it into a small saucepan on the stove, apply heat and stir in the slurry until it thickens, then add it back to the contents and serve. I’ll add a bit more caramel if the gravy isn’t brown enough.

Thanks. I owe it all to cornstarch and caramel coloring.

When butchering tri-tip into steaks, there are always small pieces not really big enough to be a steak. So I cut them up for stew meat, and if I'm not cutting a lot of steaks, I'll trim some of the tips off to pad the stew meat. So beef stew made with tri-tip trimmings, onion, carrot, celery, peas, corn and potato. Made in the IP.

Being down south at my Dad's I have been steak-deprived since he has trouble chewing it. We were also pretty low in the freezer, so I picked up some tri-tips and sliced one into steaks. Cooked SV then seared, served with TJ's latkes made in the air fryer and steamed Brussels Sprouts with butter. And since there seems to be a lack of good BBQ in his area, I made some Blasphemy Ribs and have vacuum sealed them and froze them to take down. Here are half of them sealed:

Sirloin steak, cooked SV then seared, served with steamed Brussel's sprouts in butter and air-fried potatoes.

Likely just the opposite.

I could easily get one into the BSOA.

Thanks!

I don’t use Pam. I always thought it had a weird smell. I use olive oil spray instead. I’m currently using up some from Trader Joe’s but recently bought some Bertolli from Costco that I have yet to try.

One of the secrets is to spray a light coating of oil on the breading (I haven’t tried a liquid batter, but I have done the flour, egg, flour (or panko) dip) before putting in. The oil conducts the heat nicely to the breading. Typically I don’t bother with the three phase dip (unless it’s something like onion rigs). For chicken and pork I just use the moist meat and coat with panko, put on a wire rack and then into the air fryer.

Sirloin, cooked SV then seared, served with sweet potato and butter, and steamed Brussels sprouts with butter. This will likely be my last post for a while as I have to commute back and forth from Northern to Southern California to take care of my dad who is starting to get dementia. But I will be lurking and liking!

Lentil soup with ham and carrots, made in the IP.

Anniversary dinner. Sirloin steak, cooked SV then seared, served with steamed spinach with butter and steamed summer squash.

This was my Imperfect order this week. I received lemons, limes, Italian parsley and a butternut squash that I did not order or pay for!

A rather eclectic dinner of pulled pork (from a batch that I froze part of), latkes from TJ's, steamed Brussel's sprouts in butter and steamed yellow squash.