https://lh3.googleusercontent.com/MvuSUeBzlhVa4rw1Ca537z3OmR0iZqlX2MDj4M9zpCU=w274-h205-p-no
That reminds me of something Iād like to try one day - spicy peanut butter & jelly chicken wings. Peanut flavored chicken wings with a spicy ājellyā to dip it in instead of something cream-based. Your addition of the sweet chili sauce mixed with those peanuts just draws a parallel for me.
- :bluu:
Anybody have experience making hollandaise sauce? Do you have to keep it over steam while whisking? I dont have a bowl thats big enough to fit over my pot. Is there another way to accomplish this or does it not really matter?
I havenāt posted in here in a long while 
Havenāt been doing the BBQ thing a ton latelyā¦Or at least not like I used to. But I have been smoking whole turkeys recently. Canāt go back to smoking anything else. Iāve been on a big home making sushi kick lately too.
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20131128_152001_9721_zpsa6709598.jpg
http://i462.photobucket.com/albums/qq348/kazamamaster/IMG_20131128_155217_7511_zpseedb52fe.jpg
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Still trying to get a hang of that sushi thing. Iām not too bad at it considering Iāve only done it 3-4 times.
Cooking is a passion of mine. For now Iāll start with a meal I made for my wife when we got some time away from the kids.
Osso bucco and fettuccini alfredo with baked Alaska flambƩ for desert.
http://i1339.photobucket.com/albums/o710/Regina_Royall/Mobile%20Uploads/image_zpsb2e8db8e.jpg
Seared the veal shanks after dredging, then braised for about six hours in white wine, white pepper, chicken stock, thyme garlic and rosemary. Added in chopped tomatoes, carrots celery and onions after caramelizing. Wine deglazed the pan so nothing stuck.
The house was permeated with aromas that made me hungry all day.
http://i1339.photobucket.com/albums/o710/Regina_Royall/Mobile%20Uploads/image_zps744d0cd6.jpg
Next the sauce for the noodles; heavy cream, blacks pepper / white pepper, salt and white wine. Fresh grated Parmesan till it was thick enough while low simmering
http://i1339.photobucket.com/albums/o710/Regina_Royall/Mobile%20Uploads/image_zpsd4941943.jpg
Served up with lindemanās raspberry framboise
After pulling the meat out (this is a deal sealer move for you single cooks out there;)), I took a small blow torch and crisped the surface of the meat and the narrow canal. This step also rocks because the meats been braising all day and the texture is sift throughout. The meat cut to the touch of a spoon.
http://i1339.photobucket.com/albums/o710/Regina_Royall/Mobile%20Uploads/image_zps8f5aa0e4.jpg
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The baked Alaska flambƩ. Easy to make, just time consuming. This desert is a great compliment to a slow cooked meal. The key is to refreeze the desert between each step, and if possible, assemble in your freezer.
Took a pint of ice cream and cut the case off. Use a very sharp knife and section it hiw you will. That step isnāt necessary, but I wanted a filling.
I crushed up black and strawberries and threw em in a small skillet, set to low and added sugar. After simmering to a glaze I refrigerated it to cool, then put it between the layers of ice cream.
Then I baked a pound cake in a shallow pan and allowed it to cool. Once cool, cut it in half and into several strips. The ice cream lid and bottom should be trace cut out if the surface of the cake, as itāll fit perfect on the too and bottom. Next take the strips of cake and shell the ice cream and glaze. Do this quickly or in your freezer. Super hassle if the cream starts melting. Wrap in foul, press it tight and freeze.
Whip up a meringue, egg whites, sugar and a pinch if cream of tartar, easy. Coat the outside of the cake wrapped ice cream. Refreeze.
At serving time, bake at 425 or 450 fir five minutes to brown the meringue. The meringue and cake will insulate the ice cream so you donāt have to worry about it melting.
Optional is making a flambĆ© out of it. I used 151 for its flammability, but my wife thought the flavor was a bit too stronk. Next time Iāll likely use a preheated Cointreau for the sweetness and the milder flavor.
That went longer than I thoughtā¦ Iām sure the sentences are fucjed as Iām at work. Whatever.
If you want details or specifics in measurements or cooking to the dishes ask here or PM.
Iāve alot of cooking stuff to share
Edit: no idea why Alaska is upside down
Wow going through just this page alone makes the eggs and bacon I fried in the skillet look so so mundane. Fuck you guys and great pics :lovin:
Just bought a bamboo steamer, anyone in here familiar with them and can share some tips?
http://www.gd-wholesale.com/userimg/36/1984i1/bamboo-steamer-315.jpg
To steam right with a bamboo steamerā¦
Make sure you donāt overfill whatever you put your steamer on top
Of, this will cause whatever you are cooking to actually be cooked by the water itself, rather than the vapor coming from it.
Line the bottom of the steamer with lettuce or cabbage to prevent what youāre cooking from sticking.
Make sure the water is simmering and not boiling, extreme heat will dry your meat out and negate the benefit of steaming.
Check your water periodically to make sure it hasnāt all cooked off.
Once you get comfortable with this cooking method you can experiment steaming meats and vegetables with broths to infuse flavors.
Made Earl Grey Creme(do drinks count here?) earlier. So good, buutttt
it needs sugar; but when it gets it, whoooo. Happy place, here I come.
Had some Salmon Tacoās tonight, man it was delicious. I didnāt even eat the pizza.
*Baked Salmon (buttered, lemon, & honey)
*Avocado, lettuce, tomato, onions, cilantro, lime juice
http://i145.photobucket.com/albums/r225/baklakiller/2014-04-20185822_zpsbce70b3d.jpg
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I am *so glad * I already am having dinner.
Enough to make a strong man weep in here.
Those salmon filets look amazing.
Last time I did salmon was grilled on a cedar plank with swordfish.
http://i1339.photobucket.com/albums/o710/Regina_Royall/Mobile%20Uploads/image_zpse74f59dc.jpg
Hereās some tamago (rolled omlette) nigiri.
http://i1339.photobucket.com/albums/o710/Regina_Royall/Mobile%20Uploads/image_zps311daea4.jpg
More egg, baked salmon roll, octopus and salmon nigiri
http://i1339.photobucket.com/albums/o710/Regina_Royall/Mobile%20Uploads/image_zps00a9388a.jpg
Random tempura fried rolls
http://i1339.photobucket.com/albums/o710/Regina_Royall/Mobile%20Uploads/image_zps79ad6cae.jpg
Guys whats the best method of cooking a steak in the kitchen (not on a grill)? I tried using the stove top and it was a massive failā¦ The outside was getting burned so I took it off, only to find the inside was barely cooked, if at all. Hate wasting steak like this.
Cast iron skillet is best but a standard pan should work. It would be terrible if it was medium rare and you threw it out. Medium rare, the goat preparation. Ive yet to try a blue. Id only do it from a great steakhouse.
Embarrassed to even post this but, hereās what the steak looked likeā¦
How long do you cook it on the stove top typically? And what temperature?
Make the pan screaming hot. No oil just butter garlic and rosemary on the cut (which is already salted and peppered). I cook it till its about rare and throw it in the oven. If I told you a time it would just be a lie. You can tell the state by touching the meat. Make your thumb touch your index and feel your skin underneath your thumb, thats how a rare steak feels. Use middle finger and thumb and thats medium rare. Then so on and so on.
Iād say set your oven to 225 - 275. Lower and slower after your sear will give the fatty tissues in the meat more time to break diwn and integrate into the meat, creating more tenderness, in addition to evenly heating the meat.
The pressing method is a good way to tell how well your meat is done. Take the meat out a bit earlier than you want it done. Youāll want the steak to sit for about five minutes before cutting. The reason to wait on cutting is all your juices that are boiling inside the meat have not settled and will drain if you cut it while too hot, leaving you with a dry steak. You take it out early because while these juices are cooling they will continue to cook the meat, making it easy to over shoot your target.
Medium rare is fine to cook at home, I do this regularly. Harmful bacteria forms on beef from the outside in. If beef has green on it, you can cut off the top layer and use whatās left. If thatās done cooking more thoroughly is recommended. But if you let a steak get to that point youāre a scro anyhow.
Last steak I madeā¦
http://i1339.photobucket.com/albums/o710/Regina_Royall/Mobile%20Uploads/image_zpsb14b9a8f.jpg
Good stuff.
We have Iron cast grill pan when we cook steak inside.
*First thing you want to do is take your steak out to make it room temperature,
*Once its room temperature, you should start pre-heating your skillet on high.
*Add your steak rub or salt/pepper & little butter
*At this time your skillet should be sizzling, so add your steak to an angle of the grill marks. think of it like the steak is pointing 2āoclock & the other side 8āoclock.
*After 5 minutes you want to flip it over on the exact same spot you had previously for 5 minutes
*After 5 minutes you want to flip it over but this time to the other angle so you can get those diamond x marksā¦10 oāclock to 4 oclock for around 3-5 minutes depending how thick your steak how rare you want
*After that flip it over on the exact same spot, so now you will have the diamond x marks on both sides.
Take it out & let set for a few minutes then chow.
Make sure youāre using a Tong when flipping never a fork or knife to keep the juices inside. Im going to start my low carb diet soon, ill post pics of steak dinners.
Unable to use YouTube but check out Gordon Ramsey vid on cooking a steak on the stove
I do this occasionally and itās phenomenal. Just use butter like he says
That doesnāt look safe to eat.
Yep itās like maggots are feasting on a rejected restaurant steak. No offence.