I buy skirt steak about once every couple of months, and usually I can only find the inner skirt cut. However, the last time I went to buy skirt steak, I went to a new butcher shop in town and was able to buy the outer skirt at a much higher price than the inner...and I wondered why?
Hey Forum. So I am making bacon using Ruhlman's recipe from his Charcuterie book. It's now day 8 of the curing process. I was looking at the prok belly and there are some areas that have turned brown. I also did not get that much moisture in the ziplock bag i have the meat curing in. Are these things that I should be worried about? This is my first time curing bacon and i want to make sure im not doing anything wrong.
I am planning to make duck prosciutto however all the recipes I'm finding just use koser salt without any curing salt. Should I add curing salt to this or is it ok because it only cures for a week?
Anyone familiar? Our farmers' market had a guy there. I picked up a brochure that was singing praises of yak's meat, the taste, benefits over beef, etc. Let me know if you have had any experience. Some brief internet research told me that everyone who tries it seems to really love it.
I need it to make tonkotsu soup base. It's extreme form of veloute. Yes it is white in color and not brown like espagnola. I say its extreme because you boil the bones till it literally falls apart. Either in pressure cooker at fairly high pressure for about 2-3 hours or boiled for 13-16 hours. Pick your weapon. It should setup into firm gel if cooled in fridge.
HI y'all:
A real chicken fried steak is hard to come by these days. Many places offer the poor excuse of a pre-breaded grey meat thing that goes in a deep fryer..... Yuck.
Making chicken fried steak is a great way to take a simple cut of meat like Chuck and turn it into a wonderful, tasty, treat.
Another benefit to making a chicken fried steak is you can take a small cut of meat 4 oz, 6 oz and turn it into a fully satisfying main dish.
Ok so here is how you make a real chicken fried steak.
Hey All:
I have made Jacob's Braised Chicken Thighs quite a bit. If you haven't tried the recipe, I highly recommend it. I live in FL where it's hot most of the year and so I usually hate turning the oven on if it isn't absolutely necessary. So here is the twist to the recipe: I have been removing the chicken skin and crisping them in a cast iron pan with a smaller pan on top to weight them down and keep them flat. The thighs in the braising pan remain on the stovetop with a lid. At the end of cooking I remove the pan's contents and reduce the liquid to whatever I want it to be.
