
Wife and I took a trip to Seattle late last year and one of the things we came back with was a jar of Crema Con Parmigiano Reggiano e Tartufo (White Truffle and Parmigiano Reggiano Cream). We have used it on pork chops and steaks that we cooked in the sous vide and then seared and then slavered with the cream right off the cast iron. It is heavenly. Feta sounds damn good too. We got a torch for christmas now we just need to get fuel for it.
I have a wild guess of the exact shop you bought that in.
Was it Delaurenti in Pike Place Market?
I have a wild guess of the exact shop you bought that in.
Was it Delaurenti in Pike Place Market?
Yea I think that was the one.
Very interesting and helpful.
Very interesting and helpful.
This was interesting. I import the Japanese soy sauce from the place in Japan featured in the Eater video that he used a bit of footage from here and there. Highly, highly recommended.
Mind posting what is the TLDW for the 34 minute video?
Mind posting what is the TLDW for the 34 minute video?
They all have different flavor profiles, and there's not one that's the clear and away "best". Instead, you're better off buying a diverse couple of them, learning how they will work within your cooking.
Edit: The video was very educational - learned neat stuff about the history of soy and how it's made.
But also that 4-year aged one that Tuffalo linked looks good.
Shoot out to coconut aminos as a soy sauce substitute for us low-sodium folks!
I've been using it for a few years and it does all the jobs soy does.
I have like ten kinds of soy sauce due to having developed an obsession with East Asian/SE Asian cooking the last couple years, and "soy sauce" is kind of like saying "wine"; there's just a massive range of styles, and this video is pretty much letting you know that. I've got a preferred light soy; it's Pearl River Bridge, a Chinese soy. He tastes the PRB dark soy, and I really don't like that stuff, as it's so incredibly intense and strong it's like putting the purest essence of mushrooms and molasses, and it's overpowering. Same brand, two different styles, radically different. I've got a thick, super-sweet soy, this weirdly funky Thai one that probably says something about having elements of fish sauce in it if I could, you know, read the label, not to mention a couple kinds of miso, Korean soy pastes, and who knows what else.
I spend a lot of time in Asian grocery stores and going "oh, hey, I don't have that, I wonder how it tastes."
This stuff is great for special occasions and dipping...
https://themalamarket.com/collection...
Also for even more dollars
https://themalamarket.com/collection...
For every day I also have Pearl River ... light and dark. The dark is mostly for color.
Our kitchen is getting renovated soon, which means we'll be without access to most of it for a couple months. In preparation for this, my wife has purchased a crock pot, because it's a portable stand-alone cooking device. What the heck can/should we do with it? ADHD induced impatience has kept us from being interested until now.
My slow cooker went away when I got the InstantPot, but they're great for all kinds of soups, stews, and things like that. That said, my favorite thing I did in the slow cooker was definitely bbq pulled pork.
Put things into it in the morning. Come home to a fully cooked meal. Grab a roast or pork loin. Put it in the bottom. Add salt and spices. Add vegetables (potatoes, carrots, onions). Add salt and spices. Cook on low for the day,
Think about dinner first thing in the morning?! That's going to take some getting used to...
But then you don't have to think about it after you get home from work. Plus you walk into the house and it smells great.
I also use it to make taco meat. Toss 2lbs of ground beef in with some spices in the morning and you come home to tacos. I do often throw a can of drained black beans in when I get home. I have three teenage boys so the beans help the hamburger go a little further.
Another recipe is pulled pork. Take a pork loin (the hormel ones that are seasoned work great) and throw it in in the morning. Cook on low all day and then shred it. Once shredded add bbq and optionally a dash of liquid smoke. Microwave some beans and vegetables and you're done.
Think about dinner first thing in the morning?! That's going to take some getting used to... :)
True. I'd do my planning and prep work the night before. Depending on the ingredients, I'd usually be able to mix them all up in the crock pot and put it in the fridge over night. Then, in the morning, take it out, put it in the heater base and turn on.
I did Kenji's 3-ingredient mac 'n cheese recipe tonight. Most elegant recipe ever. Really impressed. Just about as easy as box mac.
Ah continuing the grand online recipe tradition of calling something 3 ingredients when it actually takes more, in this case 5. Even under their own ingredient list there are four bullets, but I guess being truthful gets less clicks.
It is only 3 ingredients that we're asked to measure and prepare ahead of time. Water comes out of the tap and the salt shaker lives where I can reach it from the stove.
If you lump cheese and evaporated milk together into "dairy" it's only 2 ingredients!
I make chili in the slow cooker all the time. Brown some ground beef (or turkey). Add canned beans and diced tomatoes. Add your spices and mix it all up. Makes a nice quick weeknight chili.
Had a recent breakthrough with air fryer French fries. My wife saw that a local kitchen supply store was going out of business, and stopped in to see what deals she could find. She bought one of those bladed lattice things that you press down on an apple so you can core and slice it in one go. It also has a couple of inserts for cutting potatoes into fries. I at least make an attempt to keep our knives maintained so I've never actually been bothered cutting them by hand, but I figured I'd at least give it a try.
This device is not actually easier than cutting a potato by hand. It is perhaps faster, but making 16 cuts at once takes at least 16x as much force with only 2x the amount of arm muscles behind it. And the blades never quite cut all the way through so I have to either pick the pieces out a couple at a time or poke them through with a chopstick.
But despite that, I'll still use the press every time. It turns out that when all of your fries are the exact same thickness they cook up a lot better. Definitely worth mustering a little extra oomph during prep.
I found the ones with a side handle work more easily b/c they have a longer lever arm, but I still had to pull the fries out from the remaining intact skin. Still, as you say, faster and more reliable than manual cutting.
I just got the Breville immersion circulator. Mostly got it to easily do a dozen hard-boiled eggs perfectly. Gonna have to play around with doing fish and other things, though.
It's a sous vide? Or do you not encapsulate the food?
Yeah, sous vide machine.
Yeah, sous vide machine.
Steaks are 95% of our use. Dry steak, season with salt and pepper, seal in bag. Cook to desired temp. I'll get a tenderloin and cut up steaks and preseason and vacuum seal and freeze. Then they can go straight into the sous vide. Once cooked to your desired doneness for an hour (frozen, non-frozen can be shorter), take out, remove from bag and dry off the steaks (very important). Throw them on a very hot grill, griddle, or cast iron skillet for about a minute a side or until crust forms. I slather mine in butter on the griddle for extra flavor during this step.
Take off and enjoy your perfectly cooked steak.
I just got the Breville immersion circulator. Mostly got it to easily do a dozen hard-boiled eggs perfectly. Gonna have to play around with doing fish and other things, though.
My experience is that hard boiled eggs do not work well sous vide. The value of SV is getting an even temperature all the way through without going over. The yolk coagulates at a different temperature than the whites. You cannot make a ramen style egg with a set white but jammy yolk via sous vide.
Never thought of using sous vide for eggs...
Remember if you use freezer bags, get the ones without the little zipper device. That can cause leaking at the edge. Use the ones that seal with finger pressure only. Those are great.
Never thought of using sous vide for eggs...
Remember if you use freezer bags, get the ones without the little zipper device. That can cause leaking at the edge. Use the ones that seal with finger pressure only. Those are great.
I will vacuum seal the majority since I have one. Good to know in case I have something bigger and don't have a big enough bag.
We don't eat much red meat other than occasional hamburgers, but I will definitely be trying the steak thing.
I will report back on the hard-boiled eggs. Plan is to cook at 170° F because that will bring egg to perfect temp. Not going for soft-boiled on this. Also, I'll be carefully lowering the eggs into 170° water so the membrane doesn't fuse to the shell.
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