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FeChef

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  1. My favorite is French potatoes ala mode with a ancho chile and aged cheddar sauce.
  2. This might be doable. I can get frozen raw shrimp, and squid for less then $4lb, Possibly some frozen fish as well. I will have to go price hunting though, fish like pollock and haddock cost over $8.99lb frozen in my area. Its crazy, i hated how my mom baked those types of fish when i was a kid, it was dirt cheap back then, i can't believe i can buy even just farm raised salmon for that price now, which is 10x better in every way.
  3. Yeah all i could find at my local asian market is the pink loaf on a wooden plank. I didn't buy it because it was a bit expensive and im not sure if it would have the same taste as imitation crab legs. I was hoping they had solid imitation crab legs but the ones they had were the same layered product that shreds easily for making sushi like spicy crab rolls and such. @heidih I am not saying you are mistaken, but i have checked EVERY grocery in my area and all 5 or 6 brands no matter if its flake, chunk, leg, crab, lobster, they all are layered. It can be hard to tell because the vacuum packages make it hard to move the pieces around, but i was able to confirm they all had layers. Unfortunitely the closest Kroger is over 450 miles away, lol.
  4. I was thinking, would it be possible to buy this layered surimi ( on sale of course) put it in a food processor and turn it back into a paste, then form it back into a solid? I don't know much about the process, and i really dont want to attempt it with raw fish as it would be way to expensive in my neck of the woods. Maybe meat glue? Or another binder?
  5. Can you source this Kroger Brand? I have checked every grocery in a 15 mile radious, all sell brands that use layered surimi. Even the asian market only sells surimi that is layered. Do i need to ask for a different product? I don't want to buy a whole bunch of products like fish balls, fish cakes or whatever. But nothing besides these seafood mixes at walmart have this solid surimi. This is fustrating to say the least.
  6. I am making short ribs topped with lump crab and a marsala wine reduction over a bed of boursin mashed potatoes.
  7. I think they mean it can handle a moist enviroment like a smoker with a water pan. I doubt they meant for it to be put basicly into a puddle. But by all means, keep doing it, just make sure to come back to this thread and let us know when it dies.
  8. The meater probe is not waterproof. Its a very bad idea to put the probe inside the bag as there will be a lot of juices in there. Sorry i couldn't get past that so i didn't read the rest of your post.
  9. It might just be a brand issue. lous kemp and trans ocean are the two available brands carried in my local grocery stores. They both seem to be the same layered product just made into different shapes. I will have to keep a better eye out for other brands. Thanks for the link, at least now i have another item to look for at my local asian market. I believe the woman that owns it is chinese which i dont speak, and her english is limited so asking for a specific type of surimi is challenging.
  10. Upon further inspection, i noticed something. The legs, flake, and even chunk as mentioned above (although i have not tried that brand as we don't have a Kroger) all seem to have "layers" while this product thats comes in this walmart great value mix looks to be similar to the leg style (round but cut into 1 inch pieces) but solid, not layers. I believe this is responsible for the firm chewy texture (like an al dente ramen noodle) where the layered product is more "spongy/bouncy" and is not very good served hot in a cooked dish.
  11. I realize surimi is just the japanese word for ground meat. But its the only name i have to go by in reference to a type of imitation seafood product be it crab/lobster/shrimp flavor that has a totally different texture then the standard stuff you buy in flake or leg form. The texture i am referring to is soft but firm, and chewy. You might know what i am talking about if you have ever had seafood stir frys at chinese takeout restaurants. They usually include shrimp, scallop, imitation seafood, and usually one piece of lobster (lol) along with mixed chinese vegetables. Anyway, i never could find imitation seafood with this texture and just assumed it was a cooking method until now. The only problem is the source of the imitation seafood (listed as surimi) comes with an assortment of other seafood items such as shrimp, mussels,octopus,and squid, and is not ideal if just wanting the imitation seafood. The source comes from (of all places) Walmarts great value brand frozen seafood mix. It comes in 1lb bags for about $5 a bag which is cheap, but there is not much imitation seafood in the mix. I am sure it varies from bag to bag. As far i could tell, they dont sell just the frozen imitation seafood in a bag. I made this thread in hopes someone knows more about this then i was able to research on google.
  12. Well, here is my opinion. When i eat a BLT, i expect it to have Bacon, Lettuce,Tomato, and mayo on the side. T expect a Club to be exactly like a BLT, but with a third slice of toast in the middle and Turkey added. And to be honest, if i swapped the Turkey for Roast beef, or ham, or any other meat, I would still consider that a club. But if i had to add cheese, it would be provolone, not american, and especially not Land o lakes, that stuff is nasty. I only buy Boar's Head american.
  13. I don't get the point of Sous vide vegetables. Easier, and faster to just steam them. I suggest steaming to Al Dente, then add to the chicken and set the sous vide to 150F. The vegatables are not going to turn to mush in the 2 hours or less it takes to sous vide chicken. Just my 0.2 cents
  14. FeChef

    Par cooked rice?

    When i make Hibatchi rice, I use my rice cooker white rice setting and set a timer for 25 minutes. Its just enough time to soak up the water (following the water line) then i quickly chill the pot in a ice water bath till the rice is completely cool. It produces a perfect "al dente" texture. Some people suggest refridgerating overnight but useing the ice bath method its ready as soon as the rice is chilled. It only takes about a minute to fry on a hot griddle and the texture is perfect for fried rice. You could probably get the same results with a steamer for a few minutes.
  15. My go to for salmon is always a quick sear in butter, then sous vide @ 147F for 45 min with some butter and dill in the bag, then topped with hollandaise. I never heard of a collar, but i imagine you could prepare them simlair to what i mentioned.
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