Jump to content

FeChef

participating member
  • Content Count

    1,207
  • Joined

  • Last visited

Recent Profile Visitors

4,719 profile views
  1. OK, but look at all the moisture loss, Theres a pool. How is this something to want?
  2. Ive been seeing a lot of these deconstructed steaks (beef/pork) a lot lately, guess its trending? I personally like to see the center. If a restaurant sent that to me like that i would tell the waiter to send it back. To each their own i guess..... Reminds me of needing pre cut all the food for my son when he was a baby.
  3. FeChef

    Cook-Off 60: Banh Mi

    If anyone is interested in the Marinade i use for the chicken thighs or pork its this: 1/4 cup sugar 4 TBSP mirin 1/4 tsp garlic powder 1/2 tsp garam masala 1/4 tsp white pepper 2 tsp oyster sauce 2 tsp sweet soy sauce (abc) 1 tsp soybean/sesame oil 4 TBSP bull head bbq sauce 4 TBSP teryaki sauce Thats for about 2lbs of chicken thighs or pork. I use a vacuum tumbler @ 30 psi for 30 minutes, but you could just marinate for 4+ hours. PS: you could probably sub the oyster sauce and the sweet soy sauce for Hoisin sauce, but im not a fan of hoisin sauce so that
  4. FeChef

    Cook-Off 60: Banh Mi

    Yes the bolillo rolls was a great choice. I cut about 1/2 way in, then baked for 3-4 min at 350F. While still hot, i opened it up and removed almost to the thin top crust. I was then able to put a thin coat of mayo on the bottom, and top, then a few dashes of Braggs, then pile all the fix'ns in. My mouth is watering, and im all out of rolls........
  5. FeChef

    Cook-Off 60: Banh Mi

    So, ive made this sandwich almost every day since friday. I went with local bolillo rolls. They are light and airy with a nice skin that isnt crusty until you bake it for a few minutes. I will say, i prefer Braggs amino over Maggi. And a sweeter marinade then a salty one for chicken thighs. I am still undecided if i like the squeeze tube cilantro or the fresh cilantro. The tube cilantro adds and extra umami element, but the fresh cilantro adds that fresh element , so maybe next time i should add a bit of both. Thin sliced japeno's are a must. And Diakon is much better then standard red radish.
  6. @Bryna I used Prague Powder (cure#1) I looked at my original post and it doesnt look like i logged the recipe just the time/temp. I am pretty sure i went with a basic recipe for corned beef that i got from google, but i definitely used cure#1. If Alton Brown had a corned beef recipe, i most likely went with his.
  7. FeChef

    Cook-Off 60: Banh Mi

    Well, I blame covid, but local grocery had NO fresh Cilantro. It was already late, and i didn't feel like driving another 10 min out of my way to another grocery store. So squeeze tube cilantro it is. lol
  8. FeChef

    Cook-Off 60: Banh Mi

    So Cilantro is a key ingredient? I like Cilantro, i dont stock it, but its cheap enough. Is the meat simliar to char su flavor? I wonder if my bull head bbq marinated chicken would work for this sandwich. Its strange, we have Vietnamese restuarants in my area but they only specialize in Pho. I hyave never seen sandwiches on the menu's.
  9. FeChef

    Cook-Off 60: Banh Mi

    Reminds me of some show or movie where these snooty guests asked for Pate at some Hotel and were given canned cat food and they loved it. Edit: I think it was AHS On topic, Is Diakon essential? Could Celery or cucumber be subbed?
  10. On the topic of iPot, and i didn't really want to start a new thread, Does anyone know the sweet spot for boneless skinless chicken thighs seared, then braised in the iPot where its between chop and pull? Google recipes are a mixed bag. I am debating between 10-15 minutes. I think anything less or more will result in not enough to pull or too long to chop
  11. Yeah, i would guess that would be the case, unless you cook it long enough to reach the muscle fiber breaking point. Chuck roast can be hit or miss in the iPot.Short ribs as well. I think the key is to make sure the meat is almost completely submerged in liquid (like a tradition braise) I had cooked short ribs in the iPot (only partially submerged in liquid) for 90 minutes, and they were still tough and not broken down. On the other hand, i have finished rack of pork ribs on the steamer rack with liquid to the top of the steamer rack for 30 minutes and the came out perfect.
  12. If it makes you feel any better, i don't know what a padade, or a panade is. But now im curious. Did you try to correct the OP and changed parade to padade? Or was it always padade? Or were both of you incorrect and it was never parade, and has always been padade? Here is the OP:
  13. I dug up some pics of a batch i did a few years ago. Looks like i used my vertical electric smoker for the low 120F cure, then 140 - 155F in the dehydrator. I am pretty sure i used a pellet tray to give it that smoke flavor during the low cure.
  14. I do mine with 50% loss, and freeze. My recipe is similar but i do a fast cure with #1 and use Fermento instead of T-SPX. I can turn out results like yours with a 24 hour cold cure, then a 3 hour speed cure at 120F, then i raise to 140F for 6 hours, then 165F till green weight reaches 50%. I have yet to get complaints from family. The only complaint i have myself is i normally use collegen casings and not matter what i do, to me, they are not edible. I probably should switch to sheep casings, but im too lazy, and cheap. hehe
  15. FeChef

    Eel

    Ive only bought eel in asian markets to make sushi rolls and Nigiri. Its always cooked and vacuum packed. Ive never seen it live , or raw.
×
×
  • Create New...