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Robenco15

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Posts posted by Robenco15

  1. 12 minutes ago, heidih said:

    OK I think you got that 2 pack of the dark pink that taper.on one end. Honestly I would cut off a couple inches, season lightly and cook quickly - get a feel for it. My dad & wife always have it around from Costco  maybe 4 pack but I am the designated driver of the prep.  Dont want to overthink this cut in my opinion. 

    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. 

    • Like 1
  2. 3 minutes ago, heidih said:

     

    Why I asked if it was the lighter loin which can be dry and to me less flavorful (thus needing assistance) or the darker strip; 

    Ah, I see. On the whiter side? I’ve never thought about it. Store bought two to a package tenderloins. Nothing fancy/special. 

  3. 2 minutes ago, heidih said:

    Yes I would have been inclined to do as written although the tenderloins I get are quite tender.with just a quick marinade. We briefly broil them for 15 minutes or so. A darker part of the pig - so flavorful already. Loin - the white stuff  different.


    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. 3 hours ago, Kim Shook said:

     

    @Robenco15 – I am completely intrigued by your turkey.  Did the rillettes not get flattened by the vacuum bag?  That just sounds so damn good. 

     

    So after piping the rillette onto the top of the breast I use plastic wrap to wrap uo the breast, allowing me to control the “dome” of the breast and keep the rillette from flattening out and spilling over the breast. Almost like rolling a roulade. 
     

    Then once it is tightely packed in the plastic wrap and there aren’t any air pockets (use a toothpick to puncture the wrap and release the air) I tuck the ends of the wrap under the breast and vacuum seal it. By then the vaccum seal isn’t able to flatten the rillette. 

    • Thanks 1
  7. 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!

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    • Like 10
    • Delicious 9
  8. 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)

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    • Like 15
    • Delicious 2
  9. 4 hours ago, shain said:

     

    I envy you. What stunning pizzas. The char, the cheese level of (not) melting, and the ratio of puffed crust width are all what the pizzas in my dreams are like.

     

    ( I dream of pizzas, I'm sure of it even if I can't ever remember what I dream. One just knows )

     

    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!

    • Like 3
  10. 4 hours ago, heidih said:

     

    Well that looks blistery hot . what did you think taste and texture wise versus your old method

     

    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. 

    • Like 4
  11. 1 hour ago, Toliver said:

    Just a suggestion regarding safety, but you should move that away from the house/any structure. One major flame up and there goes the house.

    Just sayin'...

    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. 

  12. On 7/16/2020 at 5:07 PM, dans said:

    I like to look at the presentations in Art Culinaire. The photography is great, the style is "current", and it makes me hungry.

    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. 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. 

  14. 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!

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    • Like 16
    • Thanks 1
  15. 2 hours ago, Margaret Pilgrim said:

     

    The several times I've made it I used Julia's instructions.    I fell in love with her when she wrote (and I paraphrase), at this point it looks all wrong, a mess, but keep going and it will turn out fine.    My mantra in so many situations.

     

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

  16. 4 minutes ago, scubadoo97 said:

    I’ve done it twice. Mostly because I just wanted to learn to do it.  

    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. 

  17. 38 minutes ago, weinoo said:

    I had to make one of those in cooking school. In 1994.

     

    It was the only one I ever made.

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

    • Like 1
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