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In this episode, listener bread questions are answered!
In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com.
A few of the topics we touch on include:
Ok tried some wild.
Took a 1/2 of pork loin and cut out center to form a trough.
Filled trough with seasonings that I blended into calarified butter. Seasonins were 1/2 tsp Lea&Perrins, 1/4 tsp black pepper, 1/4 tsp thyme, 1/4 tsp rosemary, 1/4 tsp red pepper flakes, 1/4 tsp parsely, 6 crushed garlic cloves, and a pinch kosher salt.
Put on grill for indirect heat, cover the bbq and then every 10 minutes used the juice in trough to bast the loin with.
When IT reach 145 pulled it from grill and let it rest (about 8 minutes).
In this video, I demonstrate how to cook any thick steak on a grill, using the reverse sear cooking technique. While I demonstrate this technique using a ribeye on a Weber kettle, this technique will work with any grill or thick cut steak.
This same technique can also be done inside, using a 225F oven and then searing on the stove top to finish.
Yesterday grilled up some Buffalo wings and a couple squashes (yellow crook neck and zucchini).
Dusted wings lightly with Master chefs Maple seasoning, then threw them on grill over direct heat to get a little charring. Then moved to indirect heat and started mopping the sauce on them. Every 5 minutes intially,(20 min) then every 10 minutes.
45 minute mark threw the veggies on grill over the direct heat
Sauce
Franks hot sauce, butter, vinegar and to add more zing Carolina Reaper chili powder (about 1/3 tsp).
I could give you a list a mile long of stuff you can grill cook or eat were getting a little messy is all part of the meal. Were a little juice dribbling down your chin is expected, or maybe a sauce smile like the Joker, greasey, sticky fingers.
Meat, pork, chicken, beef, veggies,or fish. Even some fruits, are good grilled.
With friends it is even better because usually there is good ole BS too.
I was watching a newsgroup that I belong to on facebook recently and someone asked where they could buy challah bread from. Being the inquisitive soul that I am, I googled challah bread and found a link that gave you the instructions to make it from scratch. Really it was so easy. I just had to share! Being in the depths of winter in New Zealand, I felt like a meat free meal - I do that occasionally. One of my sisters gave me a recipe book many moons ago, maybe 30 years ago - , and the first recipe that I wrote in it, was for her pumpkin soup recipe.
Grilled up a Tri tip with a a oak chip added to coals for that smoke flavor. Cooked to medium rare (130f)
First night served ir up with a little spanish rice I had made ealier in the week, along with grilled zucchini.
Then decided to go to Philly and become a Philly style steak sandwich w/ sauteed red onion and bell pepper. Added swiss and pepper jack cheese.
Then I decided to go to France, and became a French dip w/the Au jus and side of home made french fries.
Greetings to my fellow cooking buddies,
I asked my flatmate to bring home one lemon - with him to add the dish that I was making (the chicken with sumac) - I have posted about that before. It had been some months since I served that up, and I just felt like a nice spicy chicken dish for dinner.
So anyway - I asked for one lemon and he has delivered to my kitchen bench a bag full of lemons. Like a big bag.
A Kiwi homecook would like to know ...
My question is.
Can a person prepare battered fries in a air fryer?
I figure you still might have to fry in oil, and do the refry in the air fryer which sort of defeats the purpose.
Trying to find out for my daughter inlaw.
I have been considering getting one, but I guess I am wating for more input from the resources out there to see if worth it and or the best size ease of use, ect..
They sound good.