or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread
New Posts  All Forums:Forum Nav:

Random Food Questions Thread - Page 358

post #5356 of 7372
I guess you could try on the stove. But it might heat unevenly.

You could always just cook with lots of oil for the first year even.
post #5357 of 7372
Matt said to use potato peels in ours. I can't remember if it was water and potato peels or what.
post #5358 of 7372
Will eggs stick when I just season it like described in the manual (5 minutes, 1cm oil, stove)?

I've heard things about potato, too. Like 1cm oil and potato peel/slices and cook until they're charred. I just fear that my apt will smell gross for days (no window in the kitchen...).
post #5359 of 7372
I think it'll stick but you can always try a clean with salt.

I kinda think the potato peel thing is either a myth or is to get the initial layer off. De buyers doesn't even recommend anymore.

I'm making smoked ribs without a thermometer (it broke). I'm kinda scared. Any tips? I don't think I used enough dry rub cuz when I took it out of the fridge this afternoon it was wet.

Also it's not an actual smoker just a grill with wet hickory in a container on charcoal
post #5360 of 7372
Quote:
Originally Posted by indesertum View Post

I think it'll stick but you can always try a clean with salt.

I kinda think the potato peel thing is either a myth or is to get the initial layer off. De buyers doesn't even recommend anymore.

I'm making smoked ribs without a thermometer (it broke). I'm kinda scared. Any tips? I don't think I used enough dry rub cuz when I took it out of the fridge this afternoon it was wet.

Also it's not an actual smoker just a grill with wet hickory in a container on charcoal

When the meat is pulled back from the bone it's probably done. Not sure, but from the sound of your setup drying out might be an issue, so I'd spritz with apple juice.
post #5361 of 7372
peepwall[1].gif I burnt the bottom. Way too much heat and dried the meat. Gonna give it another try next weekend. Move the coals to one side and invest in two thermometers.

The hickory also just burned at one point. How to prevent? I soaked for an hour
post #5362 of 7372
Quote:
Originally Posted by b1os View Post

Will eggs stick when I just season it like described in the manual (5 minutes, 1cm oil, stove)?
I've heard things about potato, too. Like 1cm oil and potato peel/slices and cook until they're charred. I just fear that my apt will smell gross for days (no window in the kitchen...).
So, I "seasoned" it like described, high heat for like 8 minutes. So far I'm very happy. Eggs hardly stick, meat neither. Much better than my old Le Creuset SS pan for searing. The induction cooking plate (non built-in) sucks so far though. It supports 16-24cm diameter of the bottom but somehow it gets much much hotter in the center. Hardly possible to cook a proper omelette like that. Will contact the support. (Caso)
post #5363 of 7372
Have a bunch of freeloaders friends coming over next next weekend. Wife is handling salads, dips, appetizers, desserts, etc.

I have 2.5kg boneless lamb shoulder, 1.75kg chuck eye roast and 1.5kg pork collar butt.

Here's one plan;

Cook all of the cuts in the same pan and make one combined pan sauce.

Slow roast the lamb shoulder; score the fat, brown in a pan, rub garlic, black pepper, rosemary, then 140° C for 3 to 4 hours. I've had great success with this method many times, the low temp and long cooking keeps the meat moist and allows the connective tissue and fat to break down into lovely sticky goodness.

Salt the beef and refrigerate overnight, take out of the fridge and allow to come to room temp, brown in a pan, add cracked black pepper, add to oven after 1.5 hours, cook to internal temp of about 60° C. Remove, tent and rest.

Add the pork to the pan with about an hour left, cook together and then remove lamb/beef and increase heat to 180° C/200° C, cook for a further 30ish minutes. Remove, tent and rest.

Drain fat and reserve, make pan sauce, use fat to cook root vegetables.

Alternate plan;
cook each cut separately, make 3 separate pan sauces. Perhaps marinate the pork in something like honey/OJ/zest/sesame oil/seasoning.

Any general suggestions, tips, critiques?

What internal temp should I cook the pork?

What results cab I expect if I cook the day before, refrigerate, then slice and microwave on the day? (of course I would cook the root veg on the day).

Alternate plan 2;
As above but braise the beef in pressure cooker.
post #5364 of 7372
^ fang, if I were in your shoes I'd do at least one of those as a curry, a spicy meat curry served with rice stretches out, and if you have a large group of guys coming it makes it a little easier to plan, in my opinion
post #5365 of 7372
Quote:
Originally Posted by globetrotter View Post

^ fang, if I were in your shoes I'd do at least one of those as a curry, a spicy meat curry served with rice stretches out, and if you have a large group of guys coming it makes it a little easier to plan, in my opinion

Worth considering, I often cook curry for the crew (goes down well) but I'd like to try something different.
post #5366 of 7372
Has anyone kept in touch with Kyle lately? What's he up to? Was he serious about that thread in DT?
post #5367 of 7372
He's still pulling long hours at da cluuub (country club)
post #5368 of 7372
Quote:
Originally Posted by Fang66 View Post

Have a bunch of freeloaders friends coming over next next weekend. Wife is handling salads, dips, appetizers, desserts, etc.
I have 2.5kg boneless lamb shoulder, 1.75kg chuck eye roast and 1.5kg pork collar butt.
Here's one plan;
Cook all of the cuts in the same pan and make one combined pan sauce.
Slow roast the lamb shoulder; score the fat, brown in a pan, rub garlic, black pepper, rosemary, then 140° C for 3 to 4 hours. I've had great success with this method many times, the low temp and long cooking keeps the meat moist and allows the connective tissue and fat to break down into lovely sticky goodness.
Salt the beef and refrigerate overnight, take out of the fridge and allow to come to room temp, brown in a pan, add cracked black pepper, add to oven after 1.5 hours, cook to internal temp of about 60° C. Remove, tent and rest.
Add the pork to the pan with about an hour left, cook together and then remove lamb/beef and increase heat to 180° C/200° C, cook for a further 30ish minutes. Remove, tent and rest.
Drain fat and reserve, make pan sauce, use fat to cook root vegetables.
Alternate plan;
cook each cut separately, make 3 separate pan sauces. Perhaps marinate the pork in something like honey/OJ/zest/sesame oil/seasoning.
Any general suggestions, tips, critiques?
What internal temp should I cook the pork?
What results cab I expect if I cook the day before, refrigerate, then slice and microwave on the day? (of course I would cook the root veg on the day).
Alternate plan 2;
As above but braise the beef in pressure cooker.

Bump
post #5369 of 7372
Quote:
Originally Posted by b1os View Post

Has anyone kept in touch with Kyle lately? What's he up to? Was he serious about that thread in DT?
He went back to school, wants to finish his undergrad degree. Working less hours at the club compared to when he was running the joint. He seems much happier. This was last week when I talked to him on the phone.
post #5370 of 7372
Quote:
Originally Posted by impolyt_one View Post

He's still pulling long hours at da cluuub (country club)
Quote:
Originally Posted by Bhowie View Post

He went back to school, wants to finish his undergrad degree. Working less hours at the club compared to when he was running the joint. He seems much happier. This was last week when I talked to him on the phone.
Oh, that's cool. Still doing the sommelier?
Anyway, good luck to him. Tell him he better show up here again very soon! wink.gif
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › Random Food Questions Thread