Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
brb after watching Jacques Pepin randomly scramble yet another three eggs without purpose
pepin cooking a country then french omelette in sequence is the way i learned how to scramble eggs with different techniques
pepin cooking a country then french omelette in sequence is the way i learned how to scramble eggs with different techniques
Jacques Pépin is active on youtube thru his foundation; they are all very quick videos but still a joy to watch
https://www.youtube.com/@JacquesPepinFou...
Standard Omelet vs. Classic French Omelet
https://www.youtube.com/watch?v=viUNdDEN...
Made 10 dishes for a dinner party last night. The food processor got put though its paces.
Chicken kebab
Homemade pita
Hummus
Whipped feta
Tahini sauce
Tatziki
Cabbage dip
Tabbouleh
Grilled tomato
Pickled red onion with sumac
Made 10 dishes for a dinner party last night. The food processor got put though its paces.Chicken kebabHomemade pita HummusWhipped fetaTahini sauceTatzikiCabbage dipTabbouleh Grilled tomatoPickled red onion with sumac
That looks great. What went on the chicken? How did you like it? What would you change?
ambitious and delicious Jack.
The chicken marinade is from cooks illustrated this year it’s tomato paste fish sauce garlic salt sugar Aleppo pepper and oregano. It’s excellent and I’ve made it a dozen times or so, I wouldn’t change a thing about it (but the recipe didn’t call for the Aleppo)
Honestly the whole meal was a hit, without trying to sound like a blowhard everything was perfect.
The sumac onions and the grilled tomato were surprisingly my favorite tastes of the night.
It all looks great, but that pita! Yumyum.
Pita in the oven or the stovetop? So satisfying to get a puff but quite elusive for me.
On preheated steel griddle on the pellet grill at 500f, lid closed to bake
Looks great!
Some quick smoked pork shoulder steaks with a whiteman asian glaze and wife whipped up a quick Thai jim jeaw sauce. Surprisingly a little dry but 1st try, learning experience.
appreciate that ambition 5 south
mind sharing your recipe for whiteman asian glaze 😃
What we actually need is my wife's jim jeaw recipe.
I misspoke, it wasn't a glaze more like a mop sauce.
2:1 ratio soy sauce to oyster sauce (I did roughly 4tbsp of soy)
Healthy squeeze of honey
Heavy couple of shakes of rice vinegar (I only had red wine v in stock, it was fine)
Splash of dark soy sauce (just because I had it handy)
Probably close to a 1/2 teaspoon of garlic powder (a pinch of 5 spice would be clutch)
Couple of light shakes of sesame oil
Then around 25% water
Can turn your crust into charcoal pretty quickly so need to keep a close eye after you 1st apply.
I didn't apply it until the meat was basically done.
Next time I'll buy the fermented bean paste and do the Chinese red pork.
Anyone have a suggestion for stew meat that's not stew, chili Colorado or biriyani?
carnitas?
ox tail or other similar variants?
bourguignon?
Massaman curry
I was ready to say "no - carnitas is pork by definition" - but apparently Gemini has other ideas
""Beef carnitas" refers to a dish of slow-cooked, seasoned, shredded, and often crisped beef, prepared using the method traditionally applied to pork carnitas. It provides a flavorful, versatile filling for tacos, burritos, and more.
Overview
While traditional carnitas are made from pork, the term is widely used for beef prepared in a similar style, often described as a variation of Mexican shredded beef or beef barbacoa. The key is to use a tough, marbled cut of beef, like chuck roast, and cook it "low and slow" until it is tender enough to be easily shredded with a fork.
Key Steps for Preparation
Most recipes for beef carnitas involve the following general method, typically using a slow cooker, Instant Pot, or Dutch oven:
Season and Sear: The beef roast is rubbed with a spice mixture (commonly including chili powder, cumin, oregano, salt, and pepper) and seared in oil in a skillet to lock in flavor.
Slow Cook: The seared beef is placed in a cooking vessel with liquids and aromatics such as beef broth, orange juice, lime juice, onion, garlic, and sometimes chipotle peppers or salsa. It's cooked on low heat for several hours until fall-apart tender.
Shred: The meat is removed from the cooking liquid and shredded using two forks.
Crisp (Optional but Recommended): For the characteristic crispy edges of authentic carnitas, the shredded beef is spread on a baking sheet, drizzled with some of the cooking juices, and broiled in the oven for a few minutes. "
Live and learn! I've only had barbacoa at at Chipotle, but maybe it's time to make some.
As far as stewed meat that isn't stew - shortribs and lamb shanks are always good this time of year (standard mirepoix / redwine). It's stew more or less.
There's also kalbi jjigae which is shortrib - but much sweeter than the mirepoix preparation. It can be phenomenal.
I always make a bunch of this rub when I do a smoked pork shoulder because I pretty much like it on everything. I was thinking about using it for my fried turkey tomorrow, but I'm unsure about using it due to having brown sugar in it. Anyone used brown sugar in a rub for frying before?
Parker house rolls for tomorrow. The best recipe named after a building! Happy Thanksgiving my Internet friends!
beauts
Wow. Those are some great looking rolls. How many have you eaten already tonight?
