|
If you're cooking your pork up to 165, no wonder it's dry. I used to dry my loin roasts out all the time before I figured that out. Now I cook them to 145 in a 375-degree oven and then let them rest, which usually carries them up around 150. Results in the tiniest bit of pink in the center, so good.
|
#
?
Jan 12, 2012 22:12
|
|
|
|
| # ? May 9, 2024 21:16 |
|
|
squigadoo posted:Pork loin Don't bother brining or covering in fat or anything. The only thing you have to do is avoid overcooking it. Pull it at 138 and tent and let it coast to 145. You will have moist, delicious, not salty and not watered down pork.
|
|
#
?
Jan 12, 2012 22:18
|
|
|
Wroughtirony posted:Holy gently caress. Bibiana sounds like what you're looking for. edit: I also like Birch and Barley, Rasika, and BlackSalt a lot, but they don't really fit your criteria.
|
|
#
?
Jan 12, 2012 23:19
|
|
|
Steve Yun posted:Did you brine? Yes. re temperatures: Aha. I will go for 138 or thereabouts, and tent. If it's too pink, I'll have to put it back in so I don't freak out the boyfriend's family. re the 165F: That must be why my pork tends to be dry, but the one with the porkbelly on top was moist and delicious. It would be good to take the fat out, though, since there will be dessert. Thank you!
|
|
#
?
Jan 12, 2012 23:28
|
|
|
I don't know how kosher restaurant requests are in this thread, but I saw a few on the last page, so here goes: I'm going to Bergen, Norway at the 4th February (Saturday). I have 4 hours in the city before I need to catch a ferry further north and I hope to get a nice lunch. Can anyone recommend a nice place there, hopefully in the 200-300 kr price range. Would appreciate if it's a chill place where it's accepted to sit alone and recharge. Foodwise I'm open for anything. Any help is much appreciated.
|
|
#
?
Jan 12, 2012 23:47
|
|
|
squigadoo posted:Yes.
|
|
#
?
Jan 13, 2012 00:07
|
|
|
A logistics question. Is there any reason (safety, hygiene, or otherwise) why you couldn't put a microwave on an end table instead of a counter top? Our apartment does not have a kitchen so much as an alley with a fridge and stove built in. I'm sick of trying to work with two square feet of space so my roommate can keep his giant, stupid microwave closer to the frozen burritos. I have nothing against microwaves, I just want it out of the drat kitchen. Feasible?
|
|
#
?
Jan 13, 2012 01:24
|
|
|
I tried shucking oysters for the first time tonight for dinner. About half of them opened quickly with no problems, but I couldn't get the rest open without like totally destroying the shells and a couple I couldn't open at all. Is there another way to open them besides the traditional way of sticking a knife in the hinge?
|
|
#
?
Jan 13, 2012 01:35
|
|
|
Rangpur posted:A logistics question. There's no reason not to.
|
|
#
?
Jan 13, 2012 02:12
|
|
|
squigadoo posted:Yes. Cover in pancetta and tie. Same effect, less greasiness. Plus it looks pretty.
|
|
#
?
Jan 13, 2012 02:18
|
|
|
Now I have a question. I have a friend who's a pescatarian and he wants me to sous vizzle some fish. What should I s-v? I'm assuming something with some texture like halibut, salmon, swordfish, etc. Anything else that's good?
|
|
#
?
Jan 13, 2012 02:31
|
|
|
kiteless posted:Now I have a question. I have a friend who's a pescatarian and he wants me to sous vizzle some fish. What should I s-v? I'm assuming something with some texture like halibut, salmon, swordfish, etc. Anything else that's good?
|
|
#
?
Jan 13, 2012 02:45
|
|
|
Shellfish counts, but I don't get the deal with scallops. I've had them different ways and they just don't taste like anything to me. Doesn't seem worth the cost.
|
|
#
?
Jan 13, 2012 03:14
|
|
|
Can I get a kickass meat lasagna recipe? Preferably one that does not cost tons of money to make.
|
|
#
?
Jan 13, 2012 04:22
|
|
|
kiteless posted:Shellfish counts, but I don't get the deal with scallops. I've had them different ways and they just don't taste like anything to me. Doesn't seem worth the cost. razz posted:Can I get a kickass meat lasagna recipe? Preferably one that does not cost tons of money to make.
|
|
#
?
Jan 13, 2012 05:25
|
|
|
That lasagna looks good, and I'm really curious about a lasagna with no cheese. Definitely going on my list of things to make, thanks! If anyone else has another good recipe for lasagna, please share! Also, is it really necessary to peel carrots?
|
|
#
?
Jan 13, 2012 15:09
|
|
|
Not if you wash them.
|
|
#
?
Jan 13, 2012 15:18
|
|
|
SubG posted:The recipe in the wiki is from The Silver Spoon and it's pretty drat good. This lasagna is amazing and the reason I bought the Silver Spoon. I tend to make it with thin fresh pasta, go very light on the sauces, and make it ~8 layers. People give a face when there isn't ricotta or some other cheese slathered throughout their lasagna, but goddamn is it good.
|
|
#
?
Jan 13, 2012 15:26
|
|
|
razz posted:Also, is it really necessary to peel carrots? Like a lot of veg, the skin's a significant portion of a carrot's nutritional value. Also, if you skin a carrot you lose more value on top of that because they juice out.
|
|
#
?
Jan 13, 2012 15:28
|
|
|
sorry, more questions. I make chapchae following Maangchi's recipe, and it tastes great. However, the chapchae I've had in some restaurants are a rich opaque brown and taste amazing. A co-worker told me his wife cooks the noodles with a bean to give it extra taste and color, but he had no idea what it was. Does anyone know what it is?
|
|
#
?
Jan 13, 2012 17:18
|
|
|
Splizwarf posted:Like a lot of veg, the skin's a significant portion of a carrot's nutritional value. Also, if you skin a carrot you lose more value on top of that because they juice out. I was just asking because from reading online, people say carrot peels have a "bitter" taste and that's why it needs to come off. Confirm/deny?
|
|
#
?
Jan 13, 2012 17:45
|
|
|
Deny. Those people are dumb.
|
|
#
?
Jan 13, 2012 17:49
|
|
|
Gracias. I shall never again peel a carrot, only wash them.
|
|
#
?
Jan 13, 2012 17:50
|
|
|
razz posted:I was just asking because from reading online, people say carrot peels have a "bitter" taste and that's why it needs to come off. Confirm/deny? I'd say that they are not washing them properly. Dirt tastes pretty bitter. And carrots are so sweet anyway.
|
|
#
?
Jan 13, 2012 17:51
|
|
|
razz posted:That lasagna looks good, and I'm really curious about a lasagna with no cheese. Definitely going on my list of things to make, thanks! If anyone else has another good recipe for lasagna, please share! I've made excelent lasagna with no cheese before, with crumbled tofu mixed with a dash of white balsamic vinegar to simulate ricotta texture. Make sure you use fresh spices for the tomato sauce.
|
|
#
?
Jan 13, 2012 17:51
|
|
|
razz posted:I was just asking because from reading online, people say carrot peels have a "bitter" taste and that's why it needs to come off. Confirm/deny? Eat one with the peel on. Too bitter? Take it off. Tastes fine? leave it on.
|
|
#
?
Jan 13, 2012 17:51
|
|
|
No, that makes too much sense.
|
|
#
?
Jan 13, 2012 18:00
|
|
|
Cowcatcher posted:I've made excelent lasagna with no cheese before, with crumbled tofu mixed with a dash of white balsamic vinegar to simulate ricotta texture. Make sure you use fresh spices for the tomato sauce. Now I want to try this but with feta instead of tofu.
|
|
#
?
Jan 13, 2012 18:04
|
|
|
Xandu posted:I tried shucking oysters for the first time tonight for dinner. About half of them opened quickly with no problems, but I couldn't get the rest open without like totally destroying the shells and a couple I couldn't open at all. Is there another way to open them besides the traditional way of sticking a knife in the hinge? If you put a bit of liquid nitrogen on the hinge they'll pop right open.
|
|
#
?
Jan 13, 2012 18:40
|
|
|
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Holy poo poo. Xandu posted:I tried shucking oysters for the first time tonight for dinner. About half of them opened quickly with no problems, but I couldn't get the rest open without like totally destroying the shells and a couple I couldn't open at all. Is there another way to open them besides the traditional way of sticking a knife in the hinge? Not to my knowledge if you want to eat them raw. Shucking is a bit tough, it takes some practice (and if you're like me, oyster shell embedded in your hand)
|
|
#
?
Jan 13, 2012 18:51
|
|
|
razz posted:That lasagna looks good, and I'm really curious about a lasagna with no cheese. Definitely going on my list of things to make, thanks! If anyone else has another good recipe for lasagna, please share! I make basically this but no carrots in the sauce, and I slice some mozzarella to cover the top along with a shitton of parmesan. The bechamel makes it super creamy.
|
|
#
?
Jan 13, 2012 19:20
|
|
|
Iron Chef Ricola posted:If you put a bit of liquid nitrogen on the hinge they'll pop right open. This... this is awesome!
|
|
#
?
Jan 13, 2012 19:54
|
|
|
Where does one buy liquid nitrogen? Do you need special containers? How long does it keep? You can't just say "oh yeah pop it into liquid nitrogen" the same way you would say "sprinkle some oregano on it" and move on
|
|
#
?
Jan 13, 2012 19:56
|
|
|
Iron Chef Ricola posted:If you put a bit of liquid nitrogen on the hinge they'll pop right open. I wish I could have liquid nitrogen in my kitchen. I think even had I a use I'd no longer have hands though. As an aside, what calvin and hobbes is your av from or is it custom?
|
|
#
?
Jan 13, 2012 19:59
|
|
|
Cowcatcher posted:Where does one buy liquid nitrogen? Do you need special containers? How long does it keep? You can't just say "oh yeah pop it into liquid nitrogen" the same way you would say "sprinkle some oregano on it" and move on
|
|
#
?
Jan 13, 2012 20:15
|
|
|
Cowcatcher posted:Where does one buy liquid nitrogen? Do you need special containers? How long does it keep? You can't just say "oh yeah pop it into liquid nitrogen" the same way you would say "sprinkle some oregano on it" and move on You need a dewar flask or it will explode and kill/dismember you, and you can buy it from welding shops and some restaurant suppliers are starting to carry it. It will evaporate relatively quickly even in the flask, depending on how well insulated the flask is. Jose posted:I wish I could have liquid nitrogen in my kitchen. I think even had I a use I'd no longer have hands though. It was drawn by the lovely bombhand, and is a reference to this ridiculous design patent: http://www.google.com/patents?id=T-MIAAAAEBAJ&zoom=4&pg=PA1#v=onepage&q&f=false (Calvin's dad, like Watterson's, is a Patent Attorney)
|
|
#
?
Jan 13, 2012 20:15
|
|
|
Jose posted:I wish I could have liquid nitrogen in my kitchen. I think even had I a use I'd no longer have hands though. Image is custom, text is from: 
|
|
#
?
Jan 13, 2012 20:17
|
|
|
To try to stay on topic: How much liquid nitrogen do you waste freezing and smashing things? The entire collection of C&H on amazon for £56 I think has to be bought. I blame you for this.
|
|
#
?
Jan 13, 2012 20:18
|
|
|
Jose posted:To try to stay on topic: How much liquid nitrogen do you waste freezing and smashing things? When I worked at a tasting menu restaurant, we used a lot of it for frozen desserts and other stupid/fun stuff.
|
|
#
?
Jan 13, 2012 20:25
|
|
|
|
| # ? May 9, 2024 21:16 |
|
|
Generalisimo Halal posted:Not to my knowledge if you want to eat them raw. Shucking is a bit tough, it takes some practice (and if you're like me, oyster shell embedded in your hand) The first several dozen oysters that I shucked was hit and missed. It looked like an oyster massacre in my kitchen with destroyed and chipped shells. It was not pretty! BUT...once I got the procedure down, its so easy. I rarely chip the shells or end up with chunks of shell. Occasionally you will get one...I just chalk it up to them having not as strong shells as the others or I didn't apply pressure quite right. You will do fine. It really is a matter of practice. Once you learn where the hinge is and the right way to do it, the little buggers will open and give their sweet sweet briny goodness up to you. Best advice I can give you is to hold them on the counter wrapped in a towel in case the shucker slips as well as giving you stability, and to wiggle the shucker in (you will know when it is in it just feels right! God that sounds dirty but oh well). Make sure the oyster shells are flat side up and curved side down!! It makes it easier to open that way and keeps the oyster juice inside the shell mostly. Once its in give a good turn to the side to release the pressure. I can hear a actual pop most of the time when its good. Just practice, its not an easy skill but I am amazed how many people don't have it.
|
|
#
?
Jan 13, 2012 20:40
|
|
