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btbyrd

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  1. I know that pork chops were ruled out as requiring too much attention, but I thought I'd plug for pork shoulder "chops" a la this ChefSteps recipe. I doubt if I'll ever buy a standard chop again. Better -- and cheaper -- than normal chops, and you'll (usually) have plenty left to stock the freezer. TLDW version: SV a boneless pork shoulder @140 for 24 hours. Chill. Slice and seal portions. Retherm and sear whenever you want porksteak. And don't throw away that bag jus from the pork shoulder. Boil and strain it and you've got the base for a delicious sauce or glaze
  2. The idea of vacuum marination makes intuitive sense, but it most likely doesn't offer a real benefit. Greg Blonder has a good blog post about this issue. Researchers at the University of Georgia and the USDA have repeatedly found (2 studies) that vacuum levels have no effect on the uptake of marinade by chicken. They conclude that "vacuum pressure during tumbling, as is widely practiced commercially, may not be necessary. The underlying principles for using vacuum pressure may be erroneous and should be examined further." Another study on the effect of vacuum marination on fish found that vacu
  3. Oh good... this thread again. Rotut's point is that there is no difference between food cooked in stainless (or otherwise "sticky") and non-stick pans when cooking protein and then making a pan sauce. "F + M = constant" so "there is no difference on your plate." I have been unable to follow the logic of this; if there is less fond in a pan because more Maillard products are sticking to the meat, the pan sauce is clearly going to be inferior in flavor to one produced in a pan that has more fond. Even if the total amount of "fond + maillard" is the same between stick and nonstick, th
  4. Yakitori is the type of cuisine best suited toward konro cooking, and Matt Abergel's "Chicken and Charcoal" is the best English language reference on the topic. It's professional in that it doesn't dumb down its contents for a home cook audience, but the ingredients and techniques are all very accessible. It does focus quite a bit on yakitori butchery, but breaking down birds for skewers is a big part of what konro cooking is about -- at least in my opinion. There are other books that target home cooks (such as Tadashi Ono's "The Japanese Grill" and Silla Bjerrum's "Robata") but th
  5. Aramaru Vietnamese binchotan from Korin. It's not "as good" as the Japanese white binchotan, but it's sooo much cheaper. I can't see myself paying $300+ for a box of charcoal.
  6. Isn’t that what nitrites are for? I thought we were just trying to mellow it.
  7. I'd just blanch the garlic a time or two.
  8. I have one of the medium konros from Korin. I never use it inside for two reasons. The first is ventilation, which may not be an issue for some. In addition to the carbon monoxide risk, certain foods (like fatty steak or chicken with skin) produce a significant amount of smoke when cooking. The other reason is that binchotan can pop and spark, especially when you're lighting it or it's burning really hot. I worry about little bits popping off and scarring the floor (or worse). This isn't much of an issue in a commercial kitchen, but in a home setting it presents a problem. One thin
  9. btbyrd

    Dinner 2020

    Grilled chicken for the week. Cobb salad:
  10. We use a very similar looking pattern from a different brand.
  11. Shipping September 28.
  12. I have the 7" version, which is pretty beastly at around 14 pounds (with the pestle). If my bathroom scale is to be trusted, that is... my kitchen one couldn't handle the mass. The 9" one they sell must be insane. For a while, these seemed to be the mortar and pestles that got all the press. After Grant Achatz gave a positive review, I was sold. I don't use it as much as I should, but it does look great on the counter. I mostly use it to bash up anchovies and garlic for caesar dressing or to bash up some peanuts, but I will make a pesto every once in a blue moon (though I mostly u
  13. I use the juicer attachment for KitchenAid stand mixers. It's relatively inexpensive, does a good job, and is small and easy to store (if you don't count the mixer!). The only issue I have with it is that the strainer basket clogs somewhat quickly. If I'm doing a large batch, I just remove it and strain the juice separately. I do that anyway if I'm going for pulp-free juice, so it's not a big imposition. It has 4.4/5 stars with almost 2000 reviews; other people seem to like it too.
  14. I keep Minor's chicken and beef bases on hand at all times, along with a chicken and beef stock/glace from More Than Gourmet. Powders and cubes can't compare.
  15. I got the idea from Heston Blumenthal, who uses the onion water to make a fluid gel. That was my original exposure to the SV caramelized onion technique. His recipe includes no salt and goes for 96hours at 85C. I think the addition of salt improves yield, but that may just be me imagining things. You'll definitely want to seal up your cooking vessel, as a lot of water will get lost due to evaporation at that time/temp. The first time I made the recipe, I was struck by how much it made my kitchen smell like French onion soup... and it was only a short leap to try making it with SV o
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