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Robenco15

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Everything posted by Robenco15

  1. Yeah that’s it. I’ve been cooking that for years. Not looking for help cooking it, was just curious about the use of raw alcohol in the brine.
  2. Ah, I see. On the whiter side? I’ve never thought about it. Store bought two to a package tenderloins. Nothing fancy/special.
  3. Technically he refers to it as a brine so I wonder if the intent is different than a marinade. It calls for 1/4 cup salt to go along with the cup of whiskey and another cup of honey and mustard mixture.
  4. So I’ll admit, I’m basing my information off Thomas Keller and his French Laundry cookbook when he discusses red wine marinade for meat. He says alcohol will toughen the exterior of the meat and slightly cook it. Maybe he’s wrong? The more I research the more I’m finding conflicting info.
  5. A pork brine from Gray Kunz’s Elements of Taste calls for a cup of whiskey, then differing amounts of mustard, honey, salt, and paprika. No water. Combine all of that and then pour over pork tenderloin medallions and allow to brine in the refrigerator overnight. My understanding has always been that raw alcohol will cook the exterior of the meat as it marinates (in this case brines). Is this an exception? Does anyone else find this a bit odd? I guess I’ll find out tomorrow 🤷‍♂️ For what it’s worth, I did try to burn off the alcohol and after 5 minutes it reduced to a third of a cup. I then topped it off back to a cup with whiskey because I thought my experiment failed. Maybe next time I should just top it off with water?
  6. Robenco15

    Dinner 2020

    TK’s “Whole Bird” with Turkey for Thanksgiving this year. Confited the legs and made a rillette with them. Piped it over the breast, vac sealed, and SVed. Brushed with mustard and topped with crispy chopped skin. Made a Turkey Jus Gras to go with and then a bunch of sides, including dinner rolls brushed with turkey fat. Vanilla Creme Brulee made with vanilla sugar to finish. Wasn’t going to be a great Thanksgiving away from family, but this was about as good as it could get. Happy Thanksgiving everyone!
  7. Robenco15

    Dinner 2020

    Duck dinner from this past Friday. Store didn’t have duck breasts so I had to break down an entire duck. Fine by me! Duck breast Sweet potato puree Duck fat roasted carrots Duck Jus Cabbage and Apple salad (not pictured)
  8. Robenco15

    Dinner 2020

    Thank you so much! Extraordinarily nice of you. I’ve worked hard during quarantine to get better at making pizza and I think my skills have caught up to this oven. I’m really happy so far with the results. Appreciate the kind words!
  9. Robenco15

    Dinner 2020

    Much better, lol. The crust was fluffy with some crust. The cheese melted, but not overly. The sauce still had some fresh flavor to it as it wasn’t baked in an oven for 6 minutes. Oven pizza with the baking steel are fantastic, but this is truly an entirely new level.
  10. Robenco15

    Dinner 2020

    Thanks for the suggestion but I’ve checked and it’s far enough away. The outside of the oven doesn’t get any where near hot enough to possibly affect the house and the front is far enough away that it isn’t an issue. I use that 160k BTU wok burner on the bottom shelf on top of the table with no problem at all. I do have a single use fire extinguisher not pictured at hand for safety, but it’s fine. As I use it more if I do think there could be a problem I can just pull the table away more than it already is.
  11. Robenco15

    Dinner 2020

    Pizza oven came yesterday so I’ve been busy! These are a Margarita and a Bee Sting.
  12. Got my first issue. It’s incredible. Hardcover. A ton of recipes. In grams! Blew me away. Can’t believe I’m getting 4 issues for $68. They are literally cookbooks!
  13. I just subscribed for a year. Thanks for the rec. Looks great.
  14. Outdoorstirfry.com 160k BTUs. Love mine. Also use it for deep frying, just be sure to use a wide enough bottomed pan.
  15. Interesting. I’m using a GE induction range and absolutely love all of my Demeyere stuff. The 2.3qt saucepan is perfect and I made a wonderful bechamel with it tonight. The 9.4” and 12.6” Proline fry pans are workhorses more than capable of anything I throw at it. The 4.2qt (actually 5qt) saute pan may be my most favorite pan that I own and I’ve only had it for a few months (stupid even heating all they way to the edge, and that’s with induction which is not an even heating source), and the 21”x13” Teppanyaki is just incredible. Really awesome piece of steel.
  16. Robenco15

    Dinner 2020

    A friend asked that I teach him how to cook so once a week or so we’re picking a dish or two and I’m walking him through it. Tonight was a Soubise Mac and Cheese and Roasted Bronzino. The Soubise Mac and Cheese has some good technique involved and it’s always fun to get your hands dirty with a whole fish. Nice little nightcap too!
  17. Smoked a brisket and pickled some onions for sandwiches. Was really happy to see Andy Reid get his Super Bowl.
  18. Robenco15

    Dinner 2020

    Chicken and Mustard
  19. Robenco15

    Dinner 2020

    Bolognese with handmade Tagliatelle
  20. Robenco15

    Dinner 2020

    Haven't checked hers out. I'll look it up when I get home from work.
  21. Robenco15

    Dinner 2020

    Yeah, you get it. The first time I tied it up no problem. This second time I couldn’t figure it out for some reason, lol. It worked out in the end.
  22. Robenco15

    Dinner 2020

    Lol, this is the second time I’ve done it. I like it! Pretty easy and comes out great.
  23. Robenco15

    Dinner 2020

    Chicken Ballotine a la Jacque Pepin
  24. Croque Madame Made this last night. I love it and saw this thread so wanted to post.
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