mgaretz

Beef stew made with tri-tip trimmings in the IP, with potatoes, carrots, onion, celery and peas, with a slice of rye from my new batch. Homemade non-dairy cherry ice cream for dessert.

What recipe did you use?

What about these "alkaline waters" used for drinking water? They advertise the pH as being 9.5 plus. For example:

Tri-tip steak, cooked SV then seared, served with guess what, broccolini and the rye bread pre-butter. Money shot of the steak for @rotuts Last of the double-chocolate ice cream for dessert. We're down to just a heel of the bread so more is fermenting now and I will likely make more ice cream tomorrow. Don't know what flavor yet.

Made no-knead bread again, this time rye with caraway seeds. Stir fry with chicken, noodles, mushrooms, onion, carrots and cabbage.

Panko breaded shrimp (from a box) with roasted baby potatoes and roasted Brussels Sprouts.

Maybe ask them for corn sugar (which is what most of them will call dextrose). It’s a staple for beer that is bottle carbonated so I’d be very surprised if they really don’t have it.

Burger, cooked SV then seared, served with sauteed mushrooms and broccolini.

I don’t know what that dextrose cost at modernist pantry, but it’s readily available and cheap at home brew supply stores.

Made some char siu with the rest of the pork but/shoulder (cheating by using boneless "country style" ribs), mainly baked at 350F but "air fried" in the BSOA at 400F for the last 10 minutes or so. Straight out of the oven, one of them sliced and plated with broccolini and my bread, lightly toasted.

Try some vegetable glycerin. I use 1 tbs in most of my recipes that use 16 oz of fluid.

I don't wrap pork butts, but I do wrap brisket. You don't leave the wrap on until it's done - as you noted, that kills the bark. Once past the stall, you unwrap so the surface can dry out and create the bark. Even if you keep your water pan topped up, it will not prevent the stall. I think the jury is out on whether meat can absorb more smoke flavor after a certain temp. The smoke ring won't form or get any deeper after a certain temp, but that is just cosmetic and really has no flavor in itself, it's just an indication that it could have good smoke flavor. Some say that you can still build smoke flavor on the surface even at higher temps. Higher cooking temps generate less smoke because of the nature of the fire, so that causes some confusion/conflation. Remember that Franklin is using huge offset smokers and they can still generate a lot of smoke at 275F. Harder to do at home, especially with a pellet smoker like I have. For pulled pork (butt), I also slice the butt into strips, but usually I am lazy and just buy Costco's boneless "country style ribs" - which are just sliced pieces of butt. They cook much faster and you get much more bark. Here's a picture and you can see my full write-up here: https://blasphemyribs.com/2020/03/13/blasphemy-pulled-pork/

Blasphemy pulled pork, served with the ubiquitous broccolini and my bread. Homemade double-chocolate non-dairy ice cream for dessert.

Yesterday I made another batch of no-knead bread and made extra dough for pizza. The pizza toppings were mozzarella, onions, mushrooms, red bell pepper and chicken apple sausage. Probably too much topping for the size of pizza but it was good. I pre-baked the crust and it came out extremely crispy.

Tri-tip steak, cooked SV then seared, served with mashed cauliflower. And one from a couple of nights ago that didn't post. Roasted chicken with broccolini and the no-knead bread.

Burger, cooked SV then seared, with potato bun, lettuce, pickle slices and homemade "zero island" dressing. Went to make it and discovered DW had thrown out the pickle relish. Served with matchstick potatoes from a can.

Earlier in the day I baked no-knead bread for the first time, baked in a dutch oven. Came out very good. For dinner, pork chops, grilled indoors on the PAG, glazed with maple syrup, served with steamed Brussels sprouts and the bread. Dessert was homemade non-dairy ice cream - peanut butter salted caramel.

I have both (Duo is an eight qt, Ultra is a three qt.). I actually don't think the controls are any better on the Ultra, it's a lot less intuitive. The display is better. I don't think it's worth it just for the display. I end up just using the manual pressure setting 95% of the time. Now maybe if you are also getting a bigger size in the bargain, (or smaller), then that's another story.

Mix some granulated onion in with the potatoes.

Fried rice with chicken and vegetables. I kinda overdid it on the veggies! Veggies were cabbage, onion, carrots, mushrooms and snow peas. So it's probably better described as stir-fried veggies with some chicken and rice! (But it was good.)

How did it perform?

Prime tri-tip, cooked SV then seared, served with broccolini in butter and sweet potato.

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

Thanks!

Folding? I was sure that roti paratha required folding layers, but I was attracted to your version because it didn’t have any folding. 😉. Does your recipe above require folding?