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Anne Whateley posted:That isn't a neologism, it's just what the technique is called. It's a universal term, like sautéing or dicing. I know, but I learned it from dino. It’s a lovely term; much more evocative than slicing or similar.
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Nov 2, 2018 23:34
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Casu Marzu posted:TVP sloppy joes are my trashy, trying to taste childhood nostalgia food I use lentils for sloppy joes when I'm not feeling in a beefy mood.
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Nov 4, 2018 00:02
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hi everyone tomorrow i want to do pot roast but i wanna do a sauce with all the cooking liquids anyone has a recomendation or a guide to do that? thanks!
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Nov 4, 2018 02:34
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DoctorGonzo posted:hi everyone tomorrow i want to do pot roast but i wanna do a sauce with all the cooking liquids anyone has a recomendation or a guide to do that? This is my favorite pot roast recipe. All the vegetables and liquids get pureed into a thick sauce for serving. Add a little glug of balsamic to the sauce when it's done. https://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe-1946134
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Nov 4, 2018 02:56
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Crusty Nutsack posted:This is my favorite pot roast recipe. All the vegetables and liquids get pureed into a thick sauce for serving. Add a little glug of balsamic to the sauce when it's done. https://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe-1946134 Thats look nice but im asking what could i do with all the juice left after you cook your meat in a pressure cooker. i mean you allways can just serve it right out the cooker but i want to do something a little more sofisticated
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Nov 4, 2018 03:11
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DoctorGonzo posted:Thats look nice but im asking what could i do with all the juice left after you cook your meat in a pressure cooker. i mean you allways can just serve it right out the cooker but i want to do something a little more sofisticated Make gravy?
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Nov 4, 2018 18:02
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Just make sure it's not too salty when making it, and just reduce the liquid to a sauce after, while the meat is resting. To speed things up, start a roux with flour and butter/oil. If you think it's too salty add cream or potato? Best way is probably what was mentioned (never even read the link  ) make sure you don't add too much liquid to the pressure cooker. If using stock (bought or made) make sure you're using a low salt stock. Add veg (mirepoix) to the pressure cooker too because that will add flavour and help thicken the sauce
Fo3 fucked around with this message at 18:38 on Nov 4, 2018 |
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Nov 4, 2018 18:33
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DoctorGonzo posted:Thats look nice but im asking what could i do with all the juice left after you cook your meat in a pressure cooker. i mean you allways can just serve it right out the cooker but i want to do something a little more sofisticated That's exactly what the recipe I posted does? It purees the "juice" with the vegetables to make a sauce. I don't know what you're not getting here. Or, make it into gravy like casu said, or maybe thicken it with a beurre manie I guess
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Nov 4, 2018 18:45
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you could always make sauerbraten and thicken the juices with gingersnaps. kind of old fashioned, but still tasty
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Nov 5, 2018 06:09
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DoctorGonzo posted:Thats look nice but im asking what could i do with all the juice left after you cook your meat in a pressure cooker. i mean you allways can just serve it right out the cooker but i want to do something a little more sofisticated So long as it's not too salty to start with, just reduce by half over heat, hit it with a roux, and call it gravy.
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Nov 5, 2018 06:29
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Thank you!
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Nov 6, 2018 00:16
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Is there interest in doing a GWS secret santa this year?
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Nov 6, 2018 06:09
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Always down for sending someone a ton of miso and assorted Japanese food weirdness!
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Nov 6, 2018 13:26
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Anyone got any interesting pickled egg ideas? They're my main breakfast. I've done traditional beet juice / vinegar / water / etc plenty. I got lazy and did half and half rice vinegar + soy sauce for a small batch last week and they were really good, actually more satisfying than some of the traditional recipes I've tried. Thinking of dark soy, star anise, cinnamon, ginger, palm sugar, for another Asian inspired batch. But hell I love me some boiled eggs so I'll try just about any flavor profile.
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Nov 8, 2018 06:26
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Loutre posted:Anyone got any interesting pickled egg ideas? They're my main breakfast. I’m intrigued. How do you pickle them? What’s the process?
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Nov 8, 2018 10:53
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therattle posted:I’m intrigued. How do you pickle them? What’s the process? -Hard boil eggs -Peel eggs -Combine some ratio of vinegar-to-salted-water in a sauce pan and bring to a boil if you're adding sugar to dissolve. -Bring pickling liquid back to room temp -Pour over all your peeled eggs -Store in fridge for 2 days+. I've heard they'll stay good for a month+ but they never last long enough for me to find out. Recipes are alllll over the place with the pickling liquid ratio for eggs, I think you'd need to do some research if you were looking for actual canning/long term storage purposes. I'm sure there's a science to reaching the acidity barrier but I'm no pickling expert. For just eating I don't think it makes much difference apart from flavor. For me 50/50 salty liquid > vinegar always hits the spot but I like really salty/bitter foods. I know some people prefer a higher ratio of less salty water, or a decent amount of sugar in the liquid.
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Nov 8, 2018 16:42
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Loutre posted:-Hard boil eggs Thanks! How hard do you boil your eggs?
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Nov 8, 2018 18:40
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https://twitter.com/Adequate_Scott/status/1060591408896196608?s=19
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Nov 8, 2018 19:01
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OmegaBeard posted:Always down for sending someone a ton of miso and assorted Japanese food weirdness! You're a great santa, btw.
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Nov 8, 2018 20:38
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Loutre posted:Anyone got any interesting pickled egg ideas? They're my main breakfast. I like spicy ponzu eggs
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Nov 8, 2018 21:40
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It’s obviously not gonna taste as good as properly pickling them, but you can get interesting marbling patterns if you crack and roll the egg but don’t take the shell off. Makes for nicer presentation when serving Gado Gado or w/e.
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Nov 9, 2018 12:19
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Just go all out and make century eggs
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Nov 9, 2018 14:14
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therattle posted:Thanks! How hard do you boil your eggs? Hard, and don't pierce the egg in any way or method to let flavour in. There was a case of botulism reported that was with pickled eggs. Nothing was wrong with the pH of the brine (needs to be below 4.6, I normally aimed for 4.2 with my chilli sauces), but in the case of the pickled eggs the pH was fine (3.5), but the eggs were pierced with a skewer to let brine in, so C. botulinum (probably from the skewer?) could thrive in the yolk area where the brine didn't penetrate very well. Fo3 fucked around with this message at 14:33 on Nov 9, 2018 |
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Nov 9, 2018 14:29
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Lol if you don't make virgin boy eggs
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Nov 9, 2018 15:20
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https://twitter.com/dril/status/1061030072163872768?s=21
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Nov 10, 2018 02:38
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Mr. Wiggles posted:You're a great santa, btw. the best, so much so i flew to japan justtttttttttt to meet my favorite santa in the flesh  no other reason, it was only for omegabeard
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Nov 10, 2018 07:17
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I have two whole, frozen wild ducks. I have no idea how gamey or fishy they are, and in fact I don't even know what species they are (co-worker gave them to me, regifted from her dad, who shot them). I've never had wild duck before, but I hear that it can be unpredictability amazing or nassssty. My inclination is confit so I can make cassoulet. Here are my questions: 1 What does confit do to the wild duck gamey flavours? Does it mellow them or accentuate them? 2 Should I confit the whole ducks, just the legs, or what? Suggestions?
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Nov 10, 2018 20:03
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CommonShore posted:I have two whole, frozen wild ducks. I have no idea how gamey or fishy they are, and in fact I don't even know what species they are (co-worker gave them to me, regifted from her dad, who shot them). I've never had wild duck before, but I hear that it can be unpredictability amazing or nassssty. Everything can be confited - a duck doesn't really have white meat in the same way that other poultry does. It'll mellow out the flavors and bring them together. My recommendation is to confit the legs and sous vide the breasts, finishing with a hard sear. Serve them with a Concord grape sauce and some sort of potatoes.
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Nov 10, 2018 21:49
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SymmetryrtemmyS posted:Everything can be confited - a duck doesn't really have white meat in the same way that other poultry does. It'll mellow out the flavors and bring them together. My recommendation is to confit the legs and sous vide the breasts, finishing with a hard sear. Serve them with a Concord grape sauce and some sort of potatoes. Thanks! Do you have temperature suggestions? When I do confit I use my SV for it too - I'm guessing the legs at 190 F and the breasts at like... oh... 140 F?
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Nov 10, 2018 22:30
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CommonShore posted:Thanks! Do you have temperature suggestions? When I do confit I use my SV for it too - I'm guessing the legs at 190 F and the breasts at like... oh... 140 F? I take it back, Kenji says gentle heat post sous vide is the way to go. 130F for four hours. https://www.seriouseats.com/recipes/2010/09/sous-vide-101-duck-breast-recipe.html
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Nov 11, 2018 04:46
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I just started breaking the ducks down - they're wayyyy darker than the farmed ducks I've worked with. They look like beef marinated in red wine.
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Nov 11, 2018 04:51
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CommonShore posted:I just started breaking the ducks down - they're wayyyy darker than the farmed ducks I've worked with. They look like beef marinated in red wine. All that good good working muscle
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Nov 11, 2018 04:53
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I love duck. Let me know how that turns out, hopefully with pics too. Duck and orange is a great combination, but cranberry is worth trying too. Maybe an orange sauce with enough cranberry to be interesting would be good.
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Nov 11, 2018 04:55
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I'll 100% post about it but I'm pretty lazy about pictures. Right now I have the carcasses simmering, and I'll leave them in there over night. Tomorrow I'll skim itand reserve the fat. The legs and drumettes are in the sous vide with a bit of rosemary. The breasts are resting in the fridge. The legs ostensibly need 36 hours, but given that I'm sending them into cassoulet, I can probably cut that down quite a bit (since they'll spend time slow cooking in the cassoulet) to about 16. Depending on my day tomorrow, I might start building the cassoulet. I have the beans soaking already, so that'll probably get me started - I'll likely give em a shot in the instant pot with some duck and chicken stock and aromatics and a pork hock and then start building up the cassoulet. My cassoulet is gonna be weird as I've had to make quite a few substitutions along the way - I made my own toulouse sausage (but I'm not bothering to stuff it into casings for this) and just tonight I found out that my pork hock is raw, not smoked, as I had assumed (it was part of a meat package from a farm and I didn't open it til tonight). poo poo will be tasty anyway. I might brine the hock overnight just for the sake of it. I'll sous vide the breasts for a couple hours tomorrow and set them aside til Monday. The plan is to serve them to my girlfriend when she gets back from a difficult work weekend. I bought some currants, cranberries, and apricots, so I'll soak those out and make pan sauce after I sear the breasts. Serve with roast baby potatoes and asparagus (and cassoulet).
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Nov 11, 2018 06:20
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If anyone needs inspiration for wild game Hank Shaw should be your first stop. Everything I've made of this has been amazing.
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Nov 11, 2018 06:35
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I just remembered too - my whole back lane is full of small grapes, frozen on the vine. Maybe I'll make a sauce out of those instead.... Anyway I have a day or two to think about it.
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Nov 11, 2018 06:40
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CommonShore posted:I just remembered too - my whole back lane is full of small grapes, frozen on the vine. Maybe I'll make a sauce out of those instead.... Make eiswein!
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Nov 11, 2018 08:47
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Scientastic posted:Make eiswein! Seconding eiswein! The talk of apricots made me think of prunes. I bet they’d go well with duck.
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Nov 11, 2018 10:47
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You bastards! Pan sear the duck breast and slow roast the legs. Throw away your stupid stick SV and move into the woods where you can finally appreciate some silence for god's sake
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Nov 11, 2018 12:55
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| # ? May 25, 2024 01:44 |
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The one true heezy posted:You bastards! Pan sear the duck breast and slow roast the legs. Throw away your stupid stick SV and move into the woods where you can finally appreciate some silence for god's sake 
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Nov 11, 2018 16:28
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