mgaretz

The soaking of chips myth has been busted by many. Notably here: https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-soak-your-wood-first All soaking does is delay the smoke which you actually don't want. Smoke sticks to wet, colder items. So you will get the best smoke penetration and flavor at the very start of the cook, and the meat should be put on cold and moist right out of the fridge.

Take a look at the Breville Smart Oven Air. I make pizza on it's pizza setting and have no complaints. It can fit some 5qt dutch ovens and I make my bread in there, so I don't need a steam function. Fits a quarter sheet pan with room to spare. Also works as an air fryer. It only goes to 480F but with "super convection" you get the effect of a much hotter oven. Since getting it, and the regular version, I have not turned on my regular oven. I use it almost every day.

Tri-tip, cooked SV then seared, served with steamed broccolini and mashed cauliflower with the last of the left-over egg fu yung gravy.

Leftover egg fu yong. Normally I don't post pics of leftovers, but I made better gravy (with a bit of the old mixed in) and took a picture without the gravy.

A take on egg fu yong. As an experiment I baked it instead of deep or pan frying it. 35 minutes at 350F plus 6 minutes under the broiler to brown up the top. Filling was char siu, mushrooms, green onion, cabbage, carrots and bean sprouts. Came out very good, but I will likely pan-fry it next time I make it. The gravy was re-purposed from the leftover pot roast gravy with a few mushrooms added.

Good to know. Thanks.

My first wife was British and there was a brand of bangers we had to search far and wide for, don't remember what the name was. She and her parents said they were just like what they got in England. The big ones were bangers, the small one chipolatas. WE occasionally had bangers and mash, but more often it had to bangers with Heinz vegetarian baked beans, peas and roasted or stewed tomatoes. My first trip to England in the cab on the way to the hotel, I asked the cabby where I could get some good bangers. He thought I meant prostitutes! I explained further and he said "Oh! Sausages. We don't call them bangers here." Later I read that they were called bangers here because the bread content was too high to legally be called sausage.

Made another rye bread. Dinner was egg salad (mine with diced celery), the last of the carrots from the pot roast, steamed Brussels sprouts and a piece of the rye bread.

Pot roast, made in the IP with carrots, celery and onion. I used top round (sold as London broil around here).

Pork loin chop, thick, cooked on the PAG with a maple bourbon glaze. Served with grilled summer squash, carrots and celery, also on the PAG. Glass of Lodi Cab and compressed watermelon for dessert.

https://youtu.be/x5RZy9F3SIw

Tri-tip, cooked SV then seared, served with steamed cauliflower in butter.

Thought everyone here might want a sneak peek at my new video on How to Make Blasphemy Ribs:

Fourth of July, so of course Blasphemy Ribs. Served with roasted Brussels sprouts.

It’s actually not too bad.

I have tried adding butter but it always ends up tasting like butter. What’s the proper way to add in butter?

I'm waiting for someone, anyone, to make lactose-free cream (that's available in the states). Closest I have ever found is lactose-free half and half.

Dinner last night was carnitas, made in the IP then finished in the BSOA on air fryer mode. Served with Spanish-style rice, refried beans and avocado.

I posted it above: https://forums.egullet.org/topic/160121-dinner-2020/?do=findComment&comment=2254360 Hope that link works, if not scroll back up until you find it.

If I want the crust to stay crunchy then a trick I read somewhere was to store the bread on a flat plate, cut side against the plate. For soft crust just in a ziplock bag on the counter. Lasts about 5 days either way.

No, at least I don't think so. My recipe is: 2 cups ap flour 1 cup whole wheat flour 1 heaping teaspoon salt 2 tablespoons sugar 1/4 cup dark molasses 1 tablespoon caramel coloring (optional, but makes it nice and dark) 1/2 tsp yeast, instant or regular I use the procedure in this video: https://www.youtube.com/watch?v=I0t8ZAhb8lQ except I don't use warm water and use an overnight rise.

Made another batch of the no knead molasses bread. This time I used a higher proportion of whole wheat flour (2 parts AP to 1 part WW). Came out great. Dinner was more broccolini with panko shrimp.

They were 1” thick and I used 45 minutes at 133f, that’s from frozen. I have a Joule and the time/temp is right out of their app.

Burger, cooked SV then seared, served with broccolini and torch-seared celery. The latter was an attempt to see if quick searing would give similar results to grilling, but no. Close-up of the burger for @rotuts

Thick boneless pork loin chop, cooked on the PAG, glazed with maple syrup. Served with grilled carrots and celery, also on the PAG. Grilled celery? I know, but we got a double shipment of celery yesterday in our Amazon order and we already had some, so I'm trying to think of ways to use it up. I googled Grilled Celery and evidently lots of folks like it. I have to agree it was excellent. (You celery haters, stand down!) Olive oil, salt, pepper, onion and garlic powders may have helped.