As a home cook I often have trouble getting the various parts of a meal ready at the same time. For example the other nite I made boiled new potatoes tossed in butter & rosemary, asparagus, pork tenderloin, served with a Bearnaise sauce over the asparagus and pork. The potatoes held warm in the pot after draining, that was easy. And the pork was resting covered with foil.
A few years ago, when I was working some incredibly long hours I purchased a "Tefal Cook4me" machine. This machine is incredibly good when it comes to cooking a curry in a short amount of time. You get home after 7.30 p.m. and you are sitting down with dinner at 8.00 p.m. Or you have friends who turn up right on dinner time and you lack the energy to be creative in the kitchen as you simply don't have the time.
The link is here
Hello. First off, thank you for a great website and information. I discovered it a few weeks back and am learning a ton. One thing I am confused by is where the show notes are for the podcasts. Are they found under the Related section below the podcast? You mentioned an article in scs-006 but I don't see a link to it.
Many thanks,
Daniel
After vacuum package, 30 seconds in boiling water ~100 C). After 24 hrs @ 60C, pork shoulder steaks had a green tinge to them. Had good vac on bags (~3 torr). Bags were not touching. Secondary t/c indicated 59.4 to 60.3C throughout water bath. No bag bloating. No off smell or taste. 20 minutes room temp cool down followed by ice bath.
Could green color be caused by Fe in hemoglobin?
When ahead and finished like tonkatsu. Hella good.
Want to try Wellington treatment next, but what to do about the green color.
Suggestions?
I cannot get over how quickly my garden has grown. My eldest sister visited and we got cracking and it was done by 4 January. My younger brother visited from the UK and said I should extend it.
They say a picture is worth a thousand words:
I have two garlic confits to prepare today and I am going to be taking them to family members to try the goodness of this little number. They are already in the oven.
I have a small question.
I am just making Chef Jacob's Roast Chicken Stock. The roasted vegetables from the mirepoix mix - can I put those into my compost bin?
I would prefer to do that rather than putting them out in the rubbish, returning the goodness back to my garden in due course.
I need to explain my compost bin is brand new. So I am very new to the process of compost bins. But I do understand that you don't put any cooked meat in it - but what about cooked vegetables?
I hope someone in the community will be able to help.
These burgers start with grinding your own beef. I use either boneless short ribs or Chuck roast. Those cuts of meat will give you a 25/30% fat content! fat is flavor. I grind it on my KitchenAid mixer with the course cutting attachment. I don't want a fine grind like you get at the grocery store.
I grind it and season the hamburger with salt, pepper, and garlic powder and then portion them into 1/3 pound patties... 6 ounces each. I individually wrap them in plastic wrap and put them in a freezer bag so I always have pre prepped patties on hand in the freezer.
Spatchcock it... Cut the backbone out and lay it on your grate skin side up. Set the cooking temperature at 350/375° to get the skin to crisp up. Put a meat thermometer in the thickest part of the breast and cook to 155/160°.
The day before I'm going to smoke it I cut the backbone out and sprinkle it with salt, to dry brine it, and leave it in the fridge on a sheet pan with a cooling rack on it overnight.
The next day after I have my smoker preheated I take it out of the fridge and rub it with a rub, Memphis Dust, and put it on the grate.
