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how many of you guys cook???

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  1. Beyakusenn
    That looks tasty! I think cheddar should be ideal for a burger like this :)
     
  2. PalJoey
    Ribs tonight, for the Football. Dry rub overnight, then 1 hour in the slow cooker unadorned, 2 hours with sauce on and 15 minutes in a hot oven (with a bit more sauce) to get 'em sticky all over and crisp at the edges. There's some black treacle in the sauce, too.
     
    I may need a shower.
     
    Ribs_zpsadqf8g1b.jpg
     
  3. yomshetan
    Nice !
     
  4. Clayton SF
    Cool project. I happened upon this rotating barrel of basking basil plants while on a personal city walk.
     
    IMG_9151.jpg
     
    Luke Pighetti likes this.
  5. Luke Pighetti
     
    That's pretty wild! We used to do hydroponic tomatoes in the backyard. Those suckers grow FAST.
     
  6. Clayton SF
    Hamburger sous vide. I forgot the lettuce.
    IMG_9196.jpg
     
  7. parbaked
    You forgot to invite me...I could bring lettuce!
     
    Clayton came over for dinner last week.
    Made a big pot of meatballs and sausages...
    IMG_2177.jpg
     
  8. Clayton SF
    And I must say, parbaked's dinner was incredible. The wine was also above the norm. parbaked is the perfect buddy be it pizza or music.
    IMG_9169.jpg IMG_9171.jpg
    IMG_9173.jpg IMG_9168.jpg IMG_9172.jpg
     
  9. jc9394
    Super hot charcoal with apple wood to add a bit of smoky taste.

    image.jpg
    image.jpg
     
  10. Eee Pee
    It being 90 degrees outside here, it's a little warm out for grill action.
     
    Maybe.
     
  11. deadie
    duuuuude
     
    Pork belly porchetta with fennel stuffing
     
    porchetta1.jpg
     
    Next technique optimization is to get the skin fully chicharron bubbly crispy.
     
    Clayton SF likes this.
  12. PalJoey
    In the slow cooker for tonight, a couple of lamb neck fillets with shallots, chervil, English mustard and garlic. All inside a roasting bag, to keep in all the flavours.
     
    Should be tasty!
     
  13. ProtegeManiac Contributor
    DSCF2308.jpg
     
    Bought another 6in skillet a couple weeks ago, this time with raised ear handles instead of a long one. Perfect for weekend rice breakfast dishes. Seared the sausages first on one side with some onions, and juices oozed along with rendered fat, dropped in red rice, mixed it in the sausage fat, added hot water, then chopped kimchi, then put the sausages back in browned side down and finished it all in the oven. Then dropped an egg and kept it in the oven to cook with the residual heat.
     
  14. PalJoey
    I mixed up a batch of shawarma spice yesterday.
     
    I am about to start cooking the lamb shoulder I marinated in some of the spice mix overnight. Smells good!
     
    Here's the mix in descending order of measurements - enough to last a while, but not enough for it to go stale before finishing:
    1 tablespoon ground cumin
    1 tablespoon ground coriander (cilantro) seed
    1 tablespoon smoked garlic powder
     
    1 teaspoon paprika
    1 teaspoon ground turmeric
    1 teaspoon ground black pepper
     
    1/2 teaspoon ground cloves
    1/2 teaspoon ground cayenne pepper
    1/2 teaspoon ground cinnamon
     
  15. ProtegeManiac Contributor
    Last night we were using the grill to season our new carbon steel and cast irons, so we couldn't start using the grill right away. Which is why I cooked the pork belly sous vide and then took it off the water a little over an hour before we were done seasoning my wok and flat-handle carbon steel skillet, plus my friend's new cast iron skillet (welcome to the Lodge...coincidentally his cousin was late because he was trying to join a Masonic Lodge), and a carbon steel paella pan.
    14440973_10210508460526294_2640728691424674724_n.jpg
    Flash revealed it was a little splotchy still but it wasn't noticeable when wiping.
    14469557_10210504885236914_2081428766514601334_n.jpg
     
    Sous Vide pork belly
     
    1kg bone-in pork belly, cut into roughly 5in X 2in X 2in blocks (you can start frozen)
    Sea salt
    Palm oil
     
    Braising liquid (make double but keep the other half separate)
    2 Tbsp Kikkoman soy sauce
    3 Tbsp Sesame oil
    1 Tbsp Lee Kum Kee chili garlic oil (or make your own)
    1 Tbsp Muscovado sugar (or plain brown sugar)
    1 Tbsp Five Spice
    1 Tbsp Fennel Seeds
    10 cloves garlic, finely minced
    Sriracha to taste
     
    Dip
    100ml dark cane vinegar
    Kikkoman soy sauce, Sriracha, and Muscovado sugar (brown sugar, maple syrup, etc) to taste
     
    1. Mix braising liquid ingredients together and pour into sous vide bag, then place the pork belly in. Make sure all the chunks get coated properly, then vacuum seal (or close the ziploc bag). If pork is frozen leave it in the fridge overnight before the vacuum seal.
     
    2. Once pork is ready, prepare the sous vide circulator and set it up for 75C, four hours minimum (look up the ghetto techniques for using hot water in a cooler and a candy thermometer, which is what I used) and place the pork in (if you're using ziplocs, submerge open and let the water pressure squeeze the air out before sealing).
     
    3. Once you hit 4hrs or a little under 2hrs prior to roasting, remove the pork from the water bath, let drain, pat dry. Sprinkle a layer of salt on any convenient container and place pork skin side down on the salt.
     
    4. Let the skin dry out this way for at least half an hour while preparing your grill as needed, preheated to 175C on the direct heat side along with your preferred wood chips.
     
    5. Shake off and wash off the salt very gently, then pat skin dry. Brush spare marinade on the meat, and use a separate brush to apply oil on the skin.
     
    6. Place pork over indirect heat with the skin facing the hot side, vents over the pork (if you're using charcoal, and I hope you are). Brush the meat with the marinade/glaze, then flip (skin still facing direct heat) and brush again.
     
    7. Test skin for crispness. If not yet to your liking, brush on more palm oil and place the pork chunks skin side down over indirect heat, turning as necessary to crisp all areas of the skin.
     
    8. Mix the dip while resting the meat and serve with pickled papaya (or kimchi, sauerkraut, etc) or your favorite creamy white cheese (Phl buffalo milk cheese, feta, brie, etc).
     
    I recommend dark beer to go with this, or a very sweet, cheap red wine.
     
    Clayton SF likes this.
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