Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

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  1. Dec 10, 2019 #5011

    Brian Weekley

    Brian Weekley

    Brian Weekley

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    I’m no pro but have often cooked for larger groups. I would use a reverse sear. I would cook the whole trimmed tenderloin to 90F internal, portion and reverse sear on a very hot flat top for 90-120 seconds each side. Everything will move very fast so it would be nice to have help on the flat top.
     
  2. Dec 10, 2019 #5012

    Brian Weekley

    Brian Weekley

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    When I use this method I try to roast the tenderloin at a low temp ... 275-325F and directly to sear and serve. No resting time. Good luck!
     
  3. Dec 10, 2019 #5013

    lowercasebill

    lowercasebill

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    Thanks alll for your advice.
    Beef, creamed spinach and mushrooms sauteed in bone marrow 1209191904.jpg
     
  4. Dec 10, 2019 #5014

    Gjackson98

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    IMG_7198.jpg IMG_7195.jpg IMG_7192.jpg

    Chinese Scallion cake made with leftover wonton wrapper
     
  5. Dec 11, 2019 #5015

    Brian Weekley

    Brian Weekley

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    What a wonderful idea!
     
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  6. Dec 11, 2019 #5016

    Lars

    Lars

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    I had herring again..
    IMG_0249.jpg
     
  7. Dec 12, 2019 #5017

    Badgertooth

    Badgertooth

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    Pork belly and leftover pork belly turned into banh mi.

    DSC_0700.jpg IMG_9896.jpg
     
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  8. Dec 12, 2019 #5018

    Brian Weekley

    Brian Weekley

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    Did you use the vinegar immersion method to treat the pigskin before roasting and, if so, how long did you rest the pork skin in vinegar?
     
  9. Dec 12, 2019 #5019

    ptolemy

    ptolemy

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    Made 2 interesting things this week

    1. Stock, from rabbit and shrimp shells with onions, carrots, bay leaf, peppercorns, dried rosemary and thyme.. Will be for paella.

    2. Roasted salmon. Very thick fillet. White pepper, dill, granulated garlic and true lemon covered (mixed) with thin layer of mayo. Roasted at 400f. Doesn't taste like mayo and remains moist, lemony, dilly, just great!
    1.jpg

    1.jpeg
     
  10. Dec 12, 2019 #5020

    madelinez

    madelinez

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    Some made from scratch Ramen, I've got the noodles and egg to an adequate level but I continue to struggle with the broth. Actually that's being unfair, the egg has reached god-tier (sous vide for jelly consistency, then marinated with sake, mirin, soy, sugar and salt for 8 hours). This particular attempt used a chicken base from a whole carcass but lacked something. In the past I've tried pork trotter bases but again they were missing something. Ramen is a dish that is relatively cheap to buy but just an insane amount of effort to reproduce at home. Maybe that's why this has been a 3 year battle that I refuse to give up on.

    [​IMG]
     
  11. Dec 12, 2019 #5021

    Michi

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    I enjoy doing stuff like that, too. It's not as if I couldn't afford to go to a restaurant and just buy the food. And, in many cases, they will probably do it better than I could. But the fun is in the challenge and the sense of achievement :)

    And there are quite a lot of things where my cooking leaves anything from all but the most expensive commercial kitchens for dead. In that case, the effort truly is worth it. Homemade sausages come to mind. Simply unobtainable at the same level of quality.
     
    Last edited: Dec 12, 2019
  12. Dec 12, 2019 #5022

    erickso1

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    If you don't mind me asking, what time/temp are you running your SV on for the eggs? For some reason I have trouble nailing that one. And are you using aged eggs/certain prep? Thanks. Your ramen looks great btw.
     
  13. Dec 12, 2019 #5023

    Lars

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    Poor me had to make do with leftovers. Not so bad though, as I had some coq au vin in the freezer..
    IMG_0251.jpg
     
  14. Dec 13, 2019 #5024

    madelinez

    madelinez

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    I normally sous vide for 60 minutes at 66 degrees Celsius, and then pop them into a boiling pot for 15 seconds or so at the end to firm up the exterior enough so that they can be peeled. Super fresh eggs are easier to peel (my success rate is only 2 out of 3 eggs) and starting the egg at cooking temp helps too. No other tricks other than the marinade. This recipe also works really well and the cooking part is a lot faster https://www.seriouseats.com/recipes...apanese-marinated-soft-boiled-egg-recipe.html
     
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  15. Dec 13, 2019 #5025

    Luftmensch

    Luftmensch

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    Delicious looking ramen!

    Keep at it.... I do it about once a year. It is hard to get 'good' with so little practice. This was one of my previous attempts:

    DSC00660.jpg

    I like to balance out the meal with more veggies than is usual for a ramen.

    Right? Waaaay to much when you live a brief walk to a cheaper, faster and delicious ramen! Still... fun to go through the challenge.


    I have had luck with this egg recipe:

    https://seonkyounglongest.com/ramen-egg/

    When I started I went through a batch of eggs and took them out at 30 second increments to see what consistency I liked. It was fairly repeatable. Lots of egg based meals during those experiments! I also just use a sink full of cold water rather than an ice-bath...
     
  16. Dec 13, 2019 #5026

    Michi

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    Turnip cake (luóbo gāo) with homemade chilli oil:
    IMG_3332.jpg
     
  17. Dec 13, 2019 #5027

    Xenif

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    Looking great man! Very few people make their own at home from scratch anymore, impressive
     
  18. Dec 13, 2019 #5028

    Michi

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    Thank you! That's the first time I made this. Wasn't difficult, just labor-intensive. It's a fair bit of prep work and mucking around. I used the recipe here:

     
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  19. Dec 13, 2019 #5029

    erickso1

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    I think this is a step that I haven't done. Will definitely try it next time. The whites are my biggest issue, so this step makes total sense.
     
  20. Dec 13, 2019 #5030

    Michi

    Michi

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    Last edited: Dec 13, 2019
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  21. Dec 13, 2019 #5031

    Lars

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    Fresh egg pasta with ragu bolognese.
    IMG_0252.jpg
     
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  22. Dec 14, 2019 #5032

    Caleb Cox

    Caleb Cox

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    A Hereford porterhouse steak, I used the "beer cooler sou vide" method from serious eats.
     
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  23. Dec 14, 2019 #5033

    Kitchenchem

    Kitchenchem

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    I really like Adams YT channel. I think he is well known in Australia.
     
  24. Dec 14, 2019 #5034
  25. Dec 14, 2019 #5035

    lowercasebill

    lowercasebill

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    0621192103.jpg poke hole in fat end with push pin into boiling water for 6min 15 seconds into ice bath. Stir eggs in pot gently for the first 3 minutes will yield a centered yolk
     
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  26. Dec 14, 2019 #5036

    Lars

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    Panfried duck breast and potatoes with braised red cabbage.
    IMG_0256.jpg
     
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  27. Dec 14, 2019 #5037

    dafox

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  28. Dec 14, 2019 #5038

    lowercasebill

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    1214191606.jpg
     
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  29. Dec 14, 2019 #5039

    dafox

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  30. Dec 15, 2019 #5040

    lowercasebill

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