mmille24
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Posts posted by mmille24
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Pizza.
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The end goal is Matzah ball soup, so I need to make stock. Normally, I'll just add a pound or two of chicken feet with a couple chicken carcasses. However, is there any benefit to roasting the feet prior to using them in the stock? Also, what ratio of water to bones does everyone use?
Thanks!
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@HungryChrisThose homefries look heavenly.
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Sperry Organic Flour. 64% hydration. Parmesan. Gorgonzola. Whole milk Mozz. Proscuitto. Arugula. Balsamic Glaze.
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Brussells Sprouts and Pancetta (should have evened out the pancetta better). My attempt to re-create Motorino's masterpiece.
Caputo Pizzeria
68% hydration
Buff Motz
Garlic
Pancetta
Brussels
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I highly recommend a Blackstone. Trying to replicate Neopolitan pizza using a home oven won't likely work. You need to be 800-900 floor temps with 900+ dome. Sub 90 second cooking times.
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Crab cakes w/ lemon aioli.
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10 hours ago, scubadoo97 said:
The beans are edamames. The crab mixture included egg, mayo, mustard, panko, Old Bay, Worcestershire, parsley and lemon juice. Used a pound of lump and made 8 little cakes
The mix
I was looking into getting my hands on a dungeness, but might get my hands on some lump meat instead. Haven't had crab cakes in too long. Thanks for the idea!
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Pizza. Buffalo Mozzarella.
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46 minutes ago, Thanks for the Crepes said:
Very nice leoparding on your pizza.
Do you mind telling jealous people like me how you achieved it?
Very high oven temperatures. 850-1000+ degrees.
Caputo Pizzeria 00 flour
1.8% Sourdough starter
62% hydration
2.8% salt
24 hour bulk fermentation + 15 hour balled at 60f
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Pizza
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Soup looks delicious. That reminds me to try making Tonkotsu ramen.
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So simple but so good! Looks like Spanish chorizo. What kind of rice did you use?
Koshihikari short grain rice. I bought a 15lb bag a while ago. Always comes out delicious in my Zojirushi rice cooker.
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Black beans with chorizo and rice.
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I've been eyeing those Prime Rib Eye caps at Costco for a while now. I think I'll need to pull the trigger after your post.
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Pre-salted a chuck for 2 days. Pan seared. 48-50 hour @ 135 F. Mashed potatoes. Sauce made from beef stock, roux, sous vide bag drippings. Added sauted onions, carrots, and mushrooms. Photography skills need work.
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204F in the point is a good target indeed but the real trick to brisket cookery is to monitor it very closely for softness/wobble/tenderness starting at about 195F (in the flat). Some briskets need even higher than 204 to get tender, somehow. It depends on the cow.
Don’t pull it too early, it has to be pretty much totally soft or what is called “probe tender” to be ready.
Anyway since your smoker won’t fit it, you could try cutting it in half or you could just wedge it in there, knowing it will shrink as it cooks.
Another option is to lop off a few inches from the flat and save that for another purpose: sous vide comes to mind, or burger grind.
Thanks for advice. I think I'm going to separate the flat and the point. Put them on separate shelves, the point closer to the heating source.
It's really a beautiful piece of meat. Lovely marbling. I hope I don't mess this up. I'll be sure to check the meat to make sure it's soft prior to pulling.
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Realizing now my smoker won't fit that brisket. Going to have to figure out a different way to cook it or break it.
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What kind of smoker do you have? The last brisket I smoked was also prime and it also came from Costco. We still have enough left for 3 or 4 sandwiches. If you click on the link at the bottom of my post here, it will take you to a log I kept during the last two briskets I smoked in my horizontal-off set smoker using charcoal and wood. One was on May 20, the other on July 31st.
Other things you can do with brisket (usually just the flat and with the fat all trimmed off) is to braise it, corn it, and/or make pastrami. I've braised it with beer in the past.
Wow. That looks pretty awesome. I have a Masterbuilt Electric smoker, so temperature control is very easy. Although obviously I'm sacrificing taste.
Did you brine or rub it? Any days in the fridge? How did you like your internal temperatures (meat 204 & 187)? Was 204 the flat and 187 the point/deckle?
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Costco by me (San Diego) is selling whole (point and flat) PRIME briskets. I have a sous vide circulator, a smoker, and an oven. I don't know what to use.
Anyone have a foolproof method nailed down?
I was looking at the ChefSteps smokerless recipe:
http://www.chefsteps.com/activities/smokerless-smoked-brisket
Anyone try it? Looks a bit dry to me.
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I'm sure paper towels would be sufficient. Cheese cloth seems like a total waste.
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This is REALLY interesting if it works well.
1) Not having to buy an entire primal to dry age
2) Not having to wait 25+ days
3) The water weight loss has to be less, along with no wasted trimmings.
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Short rib pastrami. Adapted from Chef Steps. 7 day brine. 4 hour smoke around 140-150F. 52 hours/144F SV. Came out a bit dry. Might try a different meat next time. Not sure what went wrong.
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Dinner 2019
in Cooking
Posted
Margherita pizza.