But, without a baseline for the deli style bacon - how do you know it’s a result of the sous vide? I know when I buy bacon from our local co-op or farmers market, the result from a slow fry is always slightly chewy, meaty, and in places crisp. So, while you say that the results you got from the two prepackaged cuts…
Xantippia
xantippia
Agreed! Bacon bandwagon is dead. Or cliché at least.
I have a few sizes of the GIR spatula, and I don’t love it. Honestly, the edges aren’t thin enough. The Rubbermaid Commercial Scrapers (NSF rated ! ) are better, more versatile, and cheaper to boot. http://amzn.to/2et6GSy
I have a few sizes of the GIR spatula, and I don’t love it. Honestly, the edges aren’t thin enough. The Rubbermaid…
Actually, the real deal with All Clad is their seconds sale in Washington, PA! (Not the online sale, it’s not as good.) It happens twice a year and is killer good. I got a copper core 12in skillet last year for $60!
Actually, the real deal with All Clad is their seconds sale in Washington, PA! (Not the online sale, it’s not as…
Really, just nix 1/4 c OO for the liquid duck fat (temper with cool olive oil so it’s more viscous). Also, I tend not to add mustard but that’s personal preference.
Have you ever tried making mayo with some subbed in meat fat (read:bacon, duck, chicken)? My recent go to for bringing a side is duck fat roasted potato salad in bacon mayo with pickled onions and chives. (I always get compliments and requests for the recipe, but once they realize I didn’t buy all the ingredients at…
If I recall correctly, originally, this is how shrimp bisque was thickened - not roux or cornstarch, but the pulverized shrimp shells!
Yeah, it probably wasn’t cooked enough. Beef tongue should be very soft and supple, like short ribs.
I only clicked on the article to say the same thing.
The problem with one pot pastas is the starch leeches into the sauce and makes it sticky, while the pasta many times over cooks. This could be reflective on the fact I make homemade fresh pasta though, which has more flour dusted on the outside? My experience when I try to cook them together is just... A gummy mess.
If you've ever eaten an Arby's roast beef sandwich, you know the flavor of beef tongue!
Reaction wise, I didn’t see any major difference in browning, rise, or texture. I think if you went too heavy on it, it could hurry the browning process due to the additional proteins in the milk and potentially throw off the liquid to dry ratios if you went super heavy handed. Really though, all this is is adding…
Amazon! http://amzn.to/2cYoKEM This is what I buy (although 6lb bags now). Also, I have purchased Peak dry milk powder which is also good, although I feel like the linked product is a little heavier on the cream tasting side.
Definitely spot on here. Also, if you just leave it out in the open with some spray oil, isn’t it prone to picking up dirt, sneezes, tiny insects as well?
I like using a combo of both spray oil and plastic wrap for doughs that rise like this - although, most of my bread is proofed in cambro containers.
This is so so so true. I started using whole dry milk powder in a King Arthur Flour recipe that called for it in Pain De Mie and have never looked back. Now it shows up in a lot of my baking, but also, it’s delicious to add to butter to drizzle on top of hot popcorn. I call it Butter+ (because my husband always asks…
Yeah, I was going to say the same thing... Not sure why the Ikea mention?
This is me, to a T. I often pride myself on researching extensively and finding the "best" product for a job. Just this last year, I convinced myself that if I were going to buy new measuring cups, they would have to be the $50 All-Clad set (which only comes with four cups, but hey, they were high gauge steel!). …