Then there is other stuff too.
Salmon in the cast iron skillet
Salmon on the grill
Chocolate covered strawberries and blue berries
Lemon meringue pie
And arancini with a bolognese sauce.
Then there is other stuff too.
Salmon in the cast iron skillet
Salmon on the grill
Chocolate covered strawberries and blue berries
Lemon meringue pie
And arancini with a bolognese sauce.
Been craving wings for the last few weeks, since I have this new sweet habanero sauce I have been dying to try. I don't bread wings..The crispiest skin comes from deep frying, but I am lazy and since only Brat the First and I like bone in wings, I don't like frying too much on my stove. I wanted to like Alton Brown's steam then roast, but after a couple of tries I was underwhelmed.
So today I used my sous vide (5 hours at 160) to render the fat off the wings, paper towel them dry, then 45 minutes at 450 on a cooling rack in a sheet pan to crisp them up. With a sample size of one, as of now there seems to be only minor tweeking needed to perfect these. As of now they are the best oven roasted wings I have had.
pat
Last edited by UNM1136; 09-08-2018 at 07:31 PM.
I recently began craving Hungarian Cabbage Rolls and had next to no clue on how to make them.
In my research I came across this video - which is more comedy than cooking instruction.
Don’t blame me. I didn’t vote for that dumb bastard.
Been eyeing probe thermometers for a long time and was about to order another Thermoworks product and then they announced their new Signals, ordered one right away and have used it multiple times in the past couple weeks. Very happy with it, good battery life, bluetooth and wifi, 4 probes and USB-C, overall really well thought out product.
https://www.thermoworks.com/Signals
Split a turkey and dry-brined it, roasted half, smoked the other half.
Dry-brined atlantic salmon, rinsed and air dried the head section after 24 hours and cold smoked for 8 hours. 24 hours later rinsed and air dried the tail section then hot smoked for 4 hours, basting it with a sous vide black pepper-maple syrup infusion I made earlier this week.
Cold-smoke in progress
Hot-smoke post
Also been doing a lot of soups and pressure cooked liquids lately, pressure cooked chicken noodle with fresh noodles, pressure cooked roasted turkey bones for stock, crawfish stock from reserved shells I had in the freezer, etc.
Also Chefsteps Joules are 20% off right now as a heads up to anybody looking to get into Sous-vide
We made this last night. Very good. Perhaps next time on the Grilla?
https://www.tastemade.com/shows/hung...-meatloaf-roll
Semper Paratus,
Steve
Ginja ninjas. Looking at you, @LOKNLOAD.
Ginja Army for hire,
Attachment 33115
Breakfast casserole on the Egg. I made homemade chicken sausage crumbles with our own sausage seasoning, peppers, onions, and cheese.
Someone brought this to a party:
https://www.google.com/amp/s/www.kra...ool-n-easy-pie
Serving this should qualify as a crime against humanity.
If we have to march off into the next world, let us walk there on the bodies of our enemies.
That ain't pie.Originally Posted by Stephanie B
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