Do You Even Cook, Bro?

[RoyGBiv]

Ended up clicking an eBay link to a steel shop that offers finished and radiused sheets in various sizes in the alloy I wanted for even less. Ended up measuring my stovetop, oven and grill and decided 18" x 14" would be perfect for baking, use as a griddle or on the grill for searing proteins and pizzas. Figured $50 + a little work beat the $189 BakingSteel to experiment so ordered one.

Brilliant! And that pizza looks awesome.

[t1tan]

6 weeks without cold dead fish comes to an end tonight!

Hopefully the ethanol spritz doesn't change the flavor too much.

Just cured some wild sockeye I found for 2 days with salt, sugar, black pepper and dill, went a little too long for the thickness but still awesome.

[md8232]

Yep, depends on the cut of meat and what you're going for, ChefSteps has a good chart to go along with the technique. Basically longer you cook, the more you break down. More collagen and connective tissue, longer cook for desired results, etc. Like tonight I did some chicken breast for 1hr @ 65ºC whereas thighs I'd do 65-70ºC for 2-3hrs which would eventually begin to break a breast down to an unpleasant mushy texture where the thigh could withstand more. Bacon is supposed to be amazing sous vide where you can go as long as 24-48hrs then drain and sear, roasts and such can go for 24+ hours as well.

Pasteurization tables are useful to look at too, low temperature/long duration = high temperature/short duration, just stay out of the danger zone and it's all safe.

https://www.chefsteps.com/activities...perature-guide

Definitely try the Bacon, but try a piece right out of the Sous Vide. Possibly better than sex.

[Greg]

I finally found another bag of SAF yeast so I’m back to making my own bread again. Bad timing to run out right when Wuhan-19 hit and the ‘tards emptied the shelves of baking supplies.

[md8232]

Now I want meatloaf, dammit!

For years I hunted for a meatloaf recipe to call my own, and none really ever measured up...I LOVE meatloaf, and even more I LOVE LOVE LOVE meatloaf sandwiches...so I kept trying. And trying. And trying. My mom's recipe was a not a recipe, rather a toss it together affair. My oven has ideosyncracies that make baking good bread difficult. Then I found this ...[Warning: science type stuff ahead...]

https://www.seriouseats.com/recipes/...pt-recipe.html

Seems like cheating, but the results are phenominal. Now I think I need to thaw out some ground venison for my deer and green chile version of this recipe.

pat

I’m with you on this one. Pretty much the only meatloaf I make anymore.

[Joe in PNG]

Something I've been making for the past week- not that fancy, but super tasty.
Take a pork fillet, and score it
Throw into a ziploc with some olive oil and part of an Italian salad dressing mix pack.
Let sit in the fridge for a few hours to overnight.
Broil until done.

Super easy, but pretty good.

[RoyGBiv]

Something I've been making for the past week- not that fancy, but super tasty.
Take a pork fillet, and score it
Throw into a ziploc with some olive oil and part of an Italian salad dressing mix pack.
Let sit in the fridge for a few hours to overnight.
Broil until done.

Super easy, but pretty good.

McCormick makes some great marinade packets.... "Grill Mates" If you can find them in your AO, definitely worth a try.
We all like the Korean BBQ marinade on pork tenderloin. Butterfly, marinade >30 minutes. Grill on high until done.
They have some citrus versions that are great on chicken.

[t1tan]

A good cheap investment is a small coffee/spice grinder to make your own spice blends. I have one that I got for about $20 on amazon, toss in all the whole spices, pulse to where I like the consistency and toss in a container to store for future meals. You can recreate those kinds of spice packets and dial it in to your tastes with a little experimentation.

[wired]

A good cheap investment is a small coffee/spice grinder to make your own spice blends. I have one that I got for about $20 on amazon, toss in all the whole spices, pulse to where I like the consistency and toss in a container to store for future meals. You can recreate those kinds of spice packets and dial it in to your tastes with a little experimentation.

Which spices would you recommend?

[lwt16]

[QUOTE=RoyGBiv;1039748]McCormick makes some great marinade packets.... "Grill Mates" If you can find them in your AO, definitely worth a try.
We all like the Korean BBQ marinade on pork tenderloin. Butterfly, marinade >30 minutes. Grill on high until done.
They have some citrus versions that are great on chicken.

Baja Citrus very much loved in this house.

Zesty herb one is great too.