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Everything posted by TylerK

  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?
  16. Salting draws out a considerable amount of moisture, but as soon as it hits a hot pan it puts out even more. Last time I salted and drained the noodles and then put them on a bed of paper towel in a 200F oven for a further 30min. This released a lot more water as well, but still after hitting the hot pan the sauce was more liquidy that I would have liked. Edit: I was trying to do a carbonara at the time. If I'd been trying to dress it with just a normal tomato sauce I wouldn't have heated in the pan again which might have solved the liquid problem.
  17. I bought the Paderno model about a year ago and use it mostly (and often) for zucchini noodles. As a lower carb alternative to pasta I have tried shirataki noodles, kelp noodles, spaghetti squash and none come closer to the texture of Italian pasta than zucchini noodles. They're still not quite there, but it's close enough to satisfy my pasta cravings. I'm still looking for better ways to expel the moisture from the zucchini though to avoid the watery sauce issue. This weekend I'm going to try sticking them in my dehydrator (new toy/Xmas present) for a few hours after salting and wringing them out.
  18. Ukrainian background on my mother's side of the family, and we tend to make a bunch of perogies around Christmas time every year. To improve the workability of the dough and help keep it from drying out too fast we usually add some oil to it. Using lower gluten four or adding something like mashed potatoes will help keep the dough from springing back on you when you're trying to fill it. Doughs with higher egg content seem to dry out faster, but it does help create a dough with more "chew" if you like that kind of thing. For the filling we do mashed potatoes with dry curd cottage cheese, sauerkraut and fried onions. They get served up with my grandfathers heart attack inducing perogie sauce which consists of fried bacon, mushrooms, onions and heavy cream, reduced until nice and thick.
  19. I don't know if this thread is supposed to extend to what we do with the SV meat, but this morning I had the best breakfast ever. Two slices of homemade sourdough filled with sv pork shoulder and three year aged cheddar. The inside of the bread was slathered with honey dijon and the outside "buttered" with duck fat and a liberal sprinkle of salt. Prepared at home and then into the toaster oven when I got to work this morning. Had I not hoovered it down so quickly I might have remembered to take a picture. I still have plenty of shoulder left though, and I'll be making it again tomorrow. I started some pastrami made with some cheap brisket ends last night using the same 144F for 48hrs suggested above for the short rib.
  20. Thanks for the link Okanagancook. That's exactly the kind of thing I'm looking for.
  21. I just bought a SV Supreme a few days ago and had my first meal out of it last night. I did short ribs at 135F and was a little scared of getting mush, so I only did them for 24hrs and then seared. They were delicious, but I think next time I'll let them go for the full 48hrs. I'm putting a corned brisket in there tonight.
  22. Not a clue, but thanks for raising the point. I can see it affecting the texture of the marshmallows. May have to adjust the quantity of the gelatin down a touch?
  23. When I can get away with not following tradition, game hens de-boned and stuffed with a sage/sausage stuffing. I've also done a turkey leg confit when the turkey traditionalists win over. It made the nasty turkey meat taste amazing (like anything cooked in duck fat).
  24. I haven't been adding any corn syrup.glucose to the candying oranges. Given the acid in the oranges and the heat applied during the candying process though, I wouldn't be surprised if there was a fair amount of invert sugar in the final orange syrup.
  25. Thanks for the suggestions. Gives me a good place to start. The consistency of the orange syrup is closer to honey, but it sounds like reducing them both down to known concentrations based on temperature is the way to go.
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