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OFFICIAL THREAD: General Cookery and Discussion

Van Veen

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Our plates are heavy, industry grade china and I'll pop them into a 180 oven if I feel the need.
I usually preheat the oven to the lowest temp and turn it off. Or if I used the oven for something turn it off and leave the door open until the temp drops.

The plates can withstand the ambient heat. The danger is when the element cycles on.
 

vdubiv

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I grew up eating “fettuccine carbonara” which for my non-Italian family meant bacon, Kraft green jar of parm, and huge leaves of parsley. And I loved it.

Tonight was my first attempt at traditional carbonara. Guanciale from a friend breaking into charcuterie. Bucatini. Fresh parm and pecorino. Not bad but way too much salt.
View attachment 1563612
egg yolk? Did you forget to list in ingredients or forgot to add it?
 

Lizard23

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Last night’s dinner was excellent. Whole chicken rubbed with paprika, cumin, salt, pepper, cayenne and rested in fridge overnight.

Cut into pieces and roasted on top of Italian bread and onions. Super easy and delicious. Bread was the best part. Very caramelized on the edges but super moist with chicken fat in the middle.

F9C6A363-1018-4691-A109-1C7D88986376.jpeg
 

Piobaire

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Guess what I will have two quarts of in about 16 hours.

79EBB0CF-28D5-4BFF-850A-33AEEE55774B.jpeg
 

Piobaire

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No fat as it all gets skimmed off leaving behind sweet, sweet meat jello, a.k.a. demi glace. I save chicken wing tips in the freezer to add as they have a buttload of collagen in them and add to the flavour.
 

javyn

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One of these days I will will actually try making a demiglace instead of just using the stuff that comes in a tub. Actually, since I just resigned and am going to have some free time, this could be a good project.
 

vdubiv

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One of these days I will will actually try making a demiglace instead of just using the stuff that comes in a tub. Actually, since I just resigned and am going to have some free time, this could be a good project.
Are you @Piobaire alter ego?
 

javyn

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Piobaire

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It's easy to make, just takes time. Nothing but browning bones, shanks, chicken wing tips with some onion, celery, and carrot in the oven. Rub some tomato paste into the chopped veggies for depth and colour. Brown the meat and bones really well in a 450 oven. Dump in stock pot, including the juices, with water, a bay leaf, and some pepper corns and let simmer on super low for 16 or so hours. Skim out the solids, reduce way down, stain through sieve into a cambro and refrigerate. Skim fat off the top, and if you did it right, it's reduced down to meat jello.
 

javyn

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It's easy to make, just takes time. Nothing but browning bones, shanks, chicken wing tips with some onion, celery, and carrot in the oven. Rub some tomato paste into the chopped veggies for depth and colour. Brown the meat and bones really well in a 450 oven. Dump in stock pot, including the juices, with water, a bay leaf, and some pepper corns and let simmer on super low for 16 or so hours. Skim out the solids, reduce way down, stain through sieve into a cambro and refrigerate. Skim fat off the top, and if you did it right, it's reduced down to meat jello.
Almost responding with yeah yeah I know all that, but actually, tomato paste is a good idea I didn't know about so thanks!
 

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