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rotuts

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Everything posted by rotuts

  1. if you haven't done SV and work w it defrost the PK's and send a pic of what they look like the grill very dry hot plain .... why burn the spice and the pepper ? then cool off and add your flavors and slice very thbin very rare and its going to be delicious as is , on on a but w what ever you have. bun like and green like
  2. @liamsaunt im not sure what your have : do you have this ? https://heritagefoods.com/collections/pork/products/country-rib-two-2-3lb-four-bone-chops I did not see any other CR's on the site the issues is simple : can you SV'd ? if you can , how do you personally compare SV w Braise ? so different. and Pork these's days are outstanding , esp Heritage on the lower side of cooing. let me know hat you have andIll make suggestions based on Braise vs SV or rapid hot grill. cheers
  3. @Kim Shook see what it the pepper jelly if its hot dish , I doubt there are any bell's in it but cant say TJ's pepper jelly has red and green chili's in it. you can smell them when you open the jar. Im going to have to go back soon and get a large stock of the stuff.
  4. rotuts

    Dinner 2020

    @TdeV how was the Veal ? ws ut wort it and would you do it again that way ?
  5. low and slow 130 F all the flavor stays in the meat then add to what ever you want to do with the meat after the SV
  6. @blue_dolphin very interesting cuts you have there these can actually be cooked very hot and very fast on charcoal . as long as you pull them off very rare. the meat wont tighten up , and you let them rest for a few minutes then de-bone and slice very thin for a mighty fine rare pork sandwich. the lowest picture : note the 7 bone ; this is from the shoulder Beef , Pork , etc its all the 7 bone , which is the scapula : this : is about the most flavorful cut you can reasonably get but please note this : its the very very very tough tendon that runs between the actual two muscles that form the ' blade roast ' use your very sharp knife and cut it out 5 years of SV will not help the tendon to get tender. the meat on either side , once de-tendon-ized and cooked rare and fast or 130 f SV for a few hours is as good as it gets
  7. I don't mind ' Made in China " or anywhere else . if its of reasonably high quality. AAPL is mostly made in China : in the mid 50's there was a lot of imported ' junk' from recovering Japan , " Made in USA " but USA in this case was a non-entity in Japan. " USA " was a fake place in Japan. not to be confused w U.S.A now w Amazon , and it issues w ' reviews ' cheap and poorly made stuff comes from china and other savy places , via a corrupted " rating " system Amazon is slow to deal with why ? 15 % of a 5 USD piece of Junk , time a billion : not small change. If I got whole chickens , or items that would fit in the FBSO Id consider getting one. just not these days. but baking bread , well ..... Im waiting for my Amazon " subscribe and save " C-19 Vaccinations kits : my health insurance would pay , I get 2 - 3 different manufactures vacc's column A , B , C , D : select 3 : Oxford , Modena , etc each delivered every 3 - 4 - 6 M , depending , and using a diabetic ( insulin ) needle boost myself up , from time to time. Pre M.R. , possibly
  8. I almost always pic ' lower ' temps when I SV ChikenBr and TurkeyBr are an exception , as 140 is as low as i go for some reason. I pick the lower temps , because SV give you any degree of tenderness you want as tenderness is time , not temp related. higher temps contract the meat fibers , and that extrudes juices and flavor. why not keep as much of that in the meat ? you could not do this pre-SV. B's does have some ' braise ' temps for Lamb shanks : Well - slow 160 F 1 - 2 days Well - quick 175 f 12 - 24 hours maybe you like the texture of traditional braise ? but outside of a tasty ' sauce ' that came from the meat the meat itself may be tender , but its going to be ' dry ' in the mouth. there is a reason traditional braises are better the next day : some of the flavor and fluid in the ' sauce ' goes back into the meat. I prefer to leave that in the meat from the Get Go . YMMV [ed.: rotuts has been waiting use use YMMV for some time now ]
  9. I like the idea of Curing Meats. I hobby of Love. but its a bit like owning a Boat : a financial Black Hole just a smaller one than A Boat you aren't gong to save any money vs artisanal purchases. but the personal satisfaction ? priceless. like that one salmon you have yet to catch off your Boat : a Bazillion Dollars a pound , once you catch it.
  10. Ive never cooked anything longer than 2 days. Id go w 130 for 2 .
  11. B's Lamb sanks : med rare 130 F 2 - 3 days medium 140 F 2 - 3 days yikes !
  12. now Ive never heard of Seafood Pa Jun so I looked it up. rats . i would have loved it!
  13. @TdeV I bet it might just a bit petit for the roast I can imagine any commercial , 1 - 3 star restaurant using anything other than a combi-oven these days or days for quite some time in the past that's not to say they sent finish that True Prime rib Roast for the last 10 ++ minutes , at high dry heat then of course , it needs to rest for some time et.
  14. excellent excellent excellent put a big smile on my face these days that counts for a lot and , well , looked like Good Eats for both of you a Bonus !
  15. are those air rocked in the Vac'd bags ? do you ever ' concentrate ' the stock / broth by using it again rather than water , for the next batch ? then it becomes 2 x , etc and no need to ' boot down ' that saves space in the freezer , and you take out what you need Fz , and reseal that same bag for the next Dose.
  16. @RWood your cake looks Soooo Soooooooo Good ! esp the glaze ! I hope you had some vanilla ice cream to go with it !
  17. rotuts

    Dinner 2020

    @Paul Bacino So Excellent ! i lived in Spain for two years growing up. my parents were teachers there. that was the first time i had a ' fried egg ' that had crispy edges , and a soft yolk. Spanish EVOO was used of course , as butter was relatively expensive, so I send you 2 Kudos for reminding me of those crispy edges. personally , I think ' brown butter ' is OK , but not that high on my Personal Gobble Gobble list. Im now a bit confused : I have not made ' crispy edged fried , w soft yolks eggs ' in a while. Im rethinking my view of Eggs : water poached eggs , w creamy yolks ( its that thin skin that makes this egg worth while ) fried basted eggs , w crispy edges and soft yolks ( basing choice matters here ) what I do know is this : One is the Queen of Eggs the other the King of Eggs
  18. rotuts

    Breakfast 2020!

    breakfast was this ; https://forums.egullet.org/topic/160488-food-in-the-time-of-a-pandemic/page/81/?tab=comments#comment-2257724 but cold from the refrigerator. seasoning adjusted. not sure Fz peas that ' snap ' is best eaten this way , but quite good on a hot morning w no work involved , except scooping some out of the 1 qt containers. hot it looked like this : cold it looked similar , but was not glistening .
  19. previously . I posted DintyMooreBeefStew , w wine and herb amendments . as I dont have any crusty bread right now , why not the DMBS on noodles ? add some thawed peas ? mise One lb of bow-ties , in water that had a little Minors lower salt beef base added first. water adjust ted to just cover this works well , but you have to stir from time to time to prevent sticking. DMBS w amendments in different pan . as before , Tj's Phigent wine , rosemary , thyme , garlic , onion powder reduced the wine. 1.5 cups defrosted peas in cold water . not cooked. these have been in the freezer for a bit ,and I forgot to get to them first to let them rehydrate. N.B.: most of the peas are floating. if given time , most will sink after rehydration . dont thick it matters in the fine dish. uncooked Fz peas give the dish a little ' snap '. noodles done. there was a little pasta water on the bottom of the pan when ' al dente ' I turned off the heat and mixed from time to time , and all of the pasta water was absorbed into the noodles. note the pan if very very full. I decided not to make a mess , and chose not to add one or two beaten eggs to the hot pasta. I usually like to do this as it adds richness. the eggs dont scramble , but give the pasta a light coating. had to move to a 12 " T-Fal , from the 8 " w the DMBS. Noodles on top , then the peas. final dish , ready to eat IU put a little butter in the dish. chose not to put it in the maid dish , leftovers. didn't know what that would be like ' cold ' 2 1/2 Quarts leftovers. this was very tasty . put my Personal Chef ( BoyAreDee ) to shame. this was realty really good all things considering .
  20. rotuts

    Dinner 2020

    @CantCookStillTry I can see nothing wrong w you potato=bean dish. except it would be better if the cheese ere melted , ie under the broiler to get some browning on the cheese. my two cents
  21. rotuts

    Dinner 2020

    @Kim Shook so much deliciousness in a single post ! co ngratulatons 1 I became a bit Shorter of Breath \not really doo for y9u w so much outstanding stuff !
  22. @Kerry Beal close to the same cut of pork come both ways. I thinik the boneless come from the ' head ' end of a fully boned out pork loin and the ones with the bones come a little further up in the ' Butt ' area and the bone is the scapula , meaning some of the meat is the 'blade roast ' the blade in this case is the scapula cut cross wise. blade meat on both pork and beef is superb. but it has a tough thin tendon between the two muscles that make up those two muscles under the scapula
  23. rotuts

    Breakfast 2020!

    @blue_dolphin a Semi-Elvis ! nice ! try a little honey on what you've made the next time. nice !
  24. a P.S.: I found this YouTube : https://www.youtube.com/watch?v=RLwLzS4GwPA note the cryova'd smaller , but still big cut on the lower L note the darker meat on the L end of that cut then note the two pieces of CSRibs in the vid : the top piece has a lot of the lighter pigmented loin. in the center also note but its difficult to see here , these cuts had be filleted ' open ' you can see an indentation in the center of the top hunk , where the filleting that opened the cut en ds. the top cut does has two darker ends you are looking for as much darker meat as you can find the lower cut is darker and much tastier. as David Letterman used to say: " Know Your Cuts of Meat ! " Bon Appetit
  25. the CS pork ribs I used to get were closer to the Butt. in the packs you can see some meat is very dark and some lighter , the color of the Pork Loin ( the big muscle ) the lighter colored meat can become quite dry if not properly cooked. but the dark meat , and it is surrounded w some fat , is the most delicious meat on The Pig I think. the next time its safe to look at full Pork Loins in the Meat Case you will note on end some have some darker meat on it : more or less the color of Beef. that the stuff you want. people might buy the lighter colored meat as it's a good size and lean , but that's a mistake. loin ( light colored ) does fine SV @ 130.1 and you wont get sick w rare pork it will be tender and juicy. the flavor comes from the rub you add to it. watch the salt level in your rubs , or make your own and use less salt , and more flavor herbs and spices. its difficult to find good pics but I found two that help : this looks like a pack I might find in the store , ' back then ' note the pale meat that's the loin and can get dry if not given appropriate attention, on the lower L note the darker meat : get the packs that have as much of that meat as possible. again , these will be more flavorful , over all , than the first pic. note how much ' dark meat ' there is. go for ones that look like this. and do ont over cook your pork ! that's a health myth from days gone by !
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