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  1. Hosting a cocktail party next weekend for my birthday, and doing some of the prep work this weekend. A couple of the appetizers that I'm planning to do sous-vide: - Kalua style pork. Hopefully I'll be able to find some banana leaves today. Mixing in some alderwood smoked sea salt with the red Hawaiian salt to try and get some of the smokey flavour. Any advice on time/temp, and when I should do the seasoning? It will be served on toast squares with a pineapple salsa/gremolata - Spanish influenced "sliders". Sous-vided, torched and then dusted with paprika. Served on a saffron brioche mini-bun with arugula and maybe an aioli. I'm torn on this one. A lot of the guests will balk at more than a tinge of pink in their burgers.
  2. They weren't overly thick. Probably just over an inch, but I didn't measure. There was no fat rendering, but the searing afterwards softened it up enough. I sprinkled it with a salt/sugar mixture before the sear so it would caramelize faster.
  3. I did some pork sirloin chops not too long ago. 140 for just one hour and they were quite juicy.
  4. My favourite by far is in Baking with Julia. The recipe is posted here. I up the butter flavour by using cultured butter, and prefer making the sponge with a sourdough starter. Replacing the all-purpose flour with bread flour, reducing the sugar to 1/4 cup and increasing the salt makes the best burger buns I've ever had.
  5. I did some baby back ribs last night @170F for 5 hours. They were brushed with a BBQ sauce and broiled until starting to caramelize. I served it with celery root and sweet potato @185 for 90 minutes, puréed with butter, cream, roasted garlic and horseradish. It was all very tasty. The meat pulled cleanly off the bone but still had good texture. The purée was silky smooth, but the pale orange colour reminded me a bit of baby food.
  6. TylerK

    Breakfast! 2015

    I frequently make something like this for breakfast. Toasted bread sandwich with fried egg, tomato and mayonnaise. Brie also works well as the creamy element in place of the mayo... gets a little melty from the hot fried egg
  7. The ones I got from the supermarket last night were definitely not without heat. Even after two hours and washing my hands taking out my contact lenses was not fun.
  8. Rather than new pepper cultivars is it possible they've switched to hydroponically grown produce? It's becoming more common and not always advertised as such. If peppers produce flavour and heat from stress then the conditions of a hydroponic greenhouse, perfectly tailored to give maximum yield might produce some pretty insipid chillies.
  9. Looks like they've hit the stores in these parts. I'll be keeping my eyes out. http://www.thestar.com/life/food_wine/2015/02/26/kalettes-are-the-trendy-new-vegetable-part-kale-and-part-brussels-sprouts.html#
  10. If I remember correctly, that Serious Eats/Food Lab article also indicated that even though the breast broth had the most flavour, it also lacked body and suggested adding chicken feet or powdered gelatin to improve it. I don't think that xanthan gum would give the broth quite the same feel, but then I tend to stay away from it because of few slimy meals. Also, the broth he made for that article, and the broth usually made for ramen tend to be very different beasts. There's a different Serious Eats article here where he makes broth for ramen.
  11. I add extra gelatin to my soups and stocks all the time. It doesn't really thicken, but it does give a silkier/creamier mouthfeel, and I find is especially useful in beef broths where the bones don't have much available collagen to break down. How much I add depends on how well the stock is already gelling. Generally I add about 1 packet (1tbsp?) of powdered gelatin to 2 litres of stock, sometimes more if the stock doesn't gel at all on its own.
  12. Not sure what to say then. Given the thinness of pork ribs, 24hours probably isn't that far off what would be required to brine to equilibrium, so unless the amount of brine you're using is very small you're putting a lot of salt into the meat. The recipe doesn't look like it specifies how much brine you should use. I don't think it would make a huge difference, but you're also using a slightly different cut of meat than he specified (spare ribs vs. back ribs).
  13. That's a 7% salt solution which seems excessive to me if you're brining for 24hrs as you indicated, especially for something as thin as pork back ribs. I'd either cut back the brining time to 3-4 hours, or cut back the salt concentration to around 4%.
  14. Thanks for the recipe. It looks tasty, and Google translate gave me a good laugh too
  15. I hadn't even thought of taking them to that stage of dryness, but now I'm curious. It seems like it might be a great way to preserve the massive amounts of zucchini we get around here in the summer. How did the rehydration effect the final texture?
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