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Dave W

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About Dave W

  • Birthday 01/13/1981

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    Colorado

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  1. Dinner 2017 (Part 6)

    Boneless skinless. A little marinade I use with balsamic, lawrys seasoned salt, and garlic powder.
  2. Dinner 2017 (Part 6)

    Grilled b/s chicken thigh, melts yellow American cheese, pickled jalapeños, white hamburger buns. Sublime
  3. Just get in the habit of washing some things as you go. Hot pans rinse and wipe out very quickly and self-dry or can be put back into circulation rather than getting crusty in the sink. Similarly, blenders and food processors get clean very quickly right away with a quick rinse but take a scrub or dishwasher session if left to dry before washing. Work on mise en place so you only have to wash cutting boards and knives once. These should go go a long way towards lightening the load.
  4. Chorizo Burger Temp

    Pasteurization times for 150F is quick. 165f chicken is not necessary. Nothing wrong with well done when dealing with chuck and fatty chorizo. Or, make the chorizo into a sauce.
  5. Sous Vide Garlic

    Yeah this
  6. Too-thin porkchops

    I understand there is almost zero incidence of trichinae in the US commercial pork supply. To OP, with such thin chops I would slice, velvet then cook in a stir fry.
  7. Can we talk a little more about the egg bites? I just bought 12 half pint jars to make these for next week. I'm reading that 68F is a desirable temperature. Once pasteurized what's the shelf life for these in sealed mason jars at 35F?
  8. Bangers and mash

    Cumberland sausage, onion gravy, mash. Hard to beat. Who knows if Costco bangers are authentic. Called bangers because of large rusk content causing them to split easily during cooking.
  9. Costco's mechanically tenderized meat

    But what about the problem with conventionally cooked steaks not pasteurizing the interior either? The issue isn't sous vide.
  10. Costco's mechanically tenderized meat

    Yes I understand what blade tenderizing means. That's what I meant when I said it doesn't matter if the meat is minced when you pasteurize it, because you can pasteurize to the core as paulraphael also notes.
  11. Costco's mechanically tenderized meat

    Why would tenderized meat preclude SV? If you're dancing in safe temperatures and pasteurization curves it shouldn't matter if it was minced, no? and if you're worried about non pasteurized steaks in short SV cooks how is it too different from conventionally cooked meat that doesn't reach pasteur's temps or times?
  12. The Bread Topic (2016-)

    Sunday bagels here
  13. The Bread Topic (2016-)

    Sourdough with garlic sautéed mushrooms, pecorino Romano and sharp cheddar. Levain, bread and all purpose flour, water and salt comprise the dough. I sprayed with water before baking uncovered on a preheated steel griddle 450F. Delicious! Any tips for making my crust more glossy rather than matte?
  14. Just get some vintage cast iron with machined smooth finish. My Wagners are as nonstick as any PTFE or anodized aluminum. Same as my cast iron wok.
  15. Advice: Braising in Smoker?

    Excuse me for nitpicking but this isn't accurate. Smoke particles will continue to adsorb to the surface of the meat so long as both are present. The chemical reaction that creates a pink smoke ring ceases above ~140F, so smoke ring formation stops after a couple hours but smoke flavor will continue to build.
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