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Author Topic: Home Cooking  (Read 3055 times)

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DaveBSC

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Re: Home Cooking
« Reply #40 on: April 29, 2015, 05:49:02 PM »
Quote from: purr1n on April 29, 2015, 07:22:03 AM
My wife using my meat cutting knives for chopping salad and slicing bread doesn't help. No matter how many times I tell her to do these things, it does not matter. This is why I will never buy expensive knives.

And this also why I hide the good bourbon so she doesn't put pour it in to ginger ale.

I know what you mean. Henckels sitting in the sink wet with the dirty silverware. Sigh.
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ohhgourami

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Re: Home Cooking
« Reply #41 on: May 04, 2015, 05:18:56 AM »
Decided to make Char-Siu Pork Ribs tonight. Finished with a nice crackling glaze of honey.




There's my Mac Mighty



I can't get my hands on fattier cuts from the Chinese markets. I'm very pleased with the flavor but would like the "fall off the bone" texture. Anyone got tips on that?
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Anaxilus

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Re: Home Cooking
« Reply #42 on: May 04, 2015, 05:25:45 AM »
Fall off the bone is low and slow cooking done right. Some people like to cheat and maybe boil or par boil ribs to get there but I'm no expert in that practice. I believe they could be hanging them out to dry a la Pecking Duck which is why you see ribs hanging in the window next to them. This is just a guess. The hanging part is actually part of the cooking process, it's not just marketing for people walking by.
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"If you do not change direction, you may end up where you are heading." - Lao Tzu

"The Claw is our master. The Claw chooses who will go or who will stay." - The LGM Community

"You're like a dull knife, just ain't cuttin'. Talking loud, saying nothing." - James Brown

ohhgourami

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Re: Home Cooking
« Reply #43 on: May 04, 2015, 05:39:35 AM »
Even at Chinese restaurants, they don't have the fall off the bone texture.

I've tried low and slow but the meat tends to dry up too. This was for beef though and it's been a long time since I've done it.
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Armaegis

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Re: Home Cooking
« Reply #44 on: May 04, 2015, 06:14:22 AM »
I use a pressure cooker (sacrilege, I know) and finish off in the oven to brown it up and glaze. Meat comes out super tender.

Low and slow wrapped in foil works too, and just uncover for the browning at the end.
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Do you think there may be an acoustic leak from the jack hole? ~Tyll Hertsens

Not sure if I like stuffing one hole or both holes. Tending toward one hole since both holes seems kinda ghey ~Purrin

shipsupt

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Re: Home Cooking
« Reply #45 on: May 04, 2015, 02:16:58 PM »
Quote from: graean on April 29, 2015, 05:37:01 AM

And. . .I'm pretty much done. I could go on quite a lot.


Well, thanks or keeping it brief! 




Kidding!  Thanks, really good information for someone with no previous knowledge.

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Yeah, well, you know, that's just, like, your opinion, man.

graean

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Re: Home Cooking
« Reply #46 on: May 13, 2015, 04:47:52 AM »
Fall off the bone texture: lose little if any liquids (retain gelatin rendered from collagen and bone, side effect also being the retention of sugars, aroma, salts, and amino acids), cook below the temperature that meat fibers contract (prevent fibers from expelling liquids from fiber matrix). Sous vide is the epitome of this goal. One technique is to place meat in a ziplock bag in a huge pot of water at a certain temp (from 120-160 C), using a thermometer and charts (online) to ensure pasteurization of the meat. But we have ribs. Which have bone and take longer. And plastic scares me a bit. So.

Oven: Say, 250 F, pan of water at bottom, meat sealed in parchment paper or foil as water and steam tight as possible. A good couple hours (~3)

This is conjecture . . .the closest I've done was ribs on a grill, lowest temp, all wrapped in foil, three full racks of ribs, no water tub (I did that in the past with one rack of ribs), for two and a half hours . . .and it was too dry as well, except when reheated (with moisture present), where the moisture combined with rendered collagen to make a really fall of the bone textue (kinda mushy though, which tells me the temp was too high somewhere down the line).

Which then means, fall off the bone works against a nice crust.

Re: Knives. Jon Broida likes ciems, and has a ~300 CustomArt. Wants to try ~1000 ones.
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Anaxilus

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Re: Home Cooking
« Reply #47 on: May 13, 2015, 05:18:03 AM »
Learned this one for old stale bread.

1-Take bread in hand to sink.
2-Rinse exposed with water just enough to coat surface.
3-Pop in 400+ oven and bake till resurrected.
4-Eat in joyous amazement.
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"If you do not change direction, you may end up where you are heading." - Lao Tzu

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Armaegis

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Re: Home Cooking
« Reply #48 on: May 13, 2015, 05:49:40 PM »
Or make french toast! (that's what we did working in a cafeteria as a kid)
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Do you think there may be an acoustic leak from the jack hole? ~Tyll Hertsens

Not sure if I like stuffing one hole or both holes. Tending toward one hole since both holes seems kinda ghey ~Purrin

Anaxilus

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Re: Home Cooking
« Reply #49 on: May 13, 2015, 06:41:37 PM »
Quote from: Armaegis on May 13, 2015, 05:49:40 PM
Or make french toast! (that's what we did working in a cafeteria as a kid)

You'd make French Toast from a round loaf of Sourdough? Besides, that might not go well with Prime Rib or Italian.

You could also make croutons and a few other recipes.
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"If you do not change direction, you may end up where you are heading." - Lao Tzu

"The Claw is our master. The Claw chooses who will go or who will stay." - The LGM Community

"You're like a dull knife, just ain't cuttin'. Talking loud, saying nothing." - James Brown
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