Author Topic: What's Cooking  (Read 152178 times)

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Offline FestitaMakool

  • Posts: 1302
Re: What's Cooking
« Reply #1020 on: January 04, 2022, 03:37 PM »
Thanks guys!
It tasted as good as hoped. Seasoned only with freshly grind salt & pepper it’s amazing what low temp cocking can do with tenderness and taste.

Cheese, looking forward to hear ..  [wink]
“The Stig” Yes, it is true, at least some part of it..
“If you have an old Land Rover and a fit wife, you’re most likely always busy”

Offline GoingMyWay

  • Posts: 1697
Re: What's Cooking
« Reply #1021 on: April 24, 2022, 05:20 PM »
I've been on a rather boring diet for the last month so I haven't been posting any food pictures. Yesterday was my first attempt at a whole packer brisket. I was surprised that this nearly 10 pound prime grade brisket was only about $40 at Costco. I was shocked that the choice flat cut briskets were more expensive than a whole prime brisket.

Originally I was going to smoke the brisket for about 4 hours and then finish cooking it sous vide for 24 hours at 155F, but I decided to do the entire cook on the Weber. I followed America's Test Kitchen's recipe, but used a slightly different rub.

The cooking time was much shorter than what America's Test Kitchen suggested. I tried to maintain the grill temperature right around 275F. I can only figure that our brisket was slightly thinner than theirs and thus it cooked faster.

























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Offline Packard

  • Posts: 1342
Re: What's Cooking
« Reply #1022 on: April 25, 2022, 08:36 AM »
In  the office, we chipped in and bought a coworker a nice mandoline slicer for her  birthday (about $120.00 USD).  It's been a couple of months and she still has not used it.  I suspect that she is intimidated by it.  It will probably sit in her closet for a while longer.




Offline Cheese

  • Posts: 9676
Re: What's Cooking
« Reply #1023 on: April 25, 2022, 11:31 AM »
In  the office, we chipped in and bought a coworker a nice mandoline slicer for her  birthday (about $120.00 USD).  It's been a couple of months and she still has not used it.  I suspect that she is intimidated by it.  It will probably sit in her closet for a while longer.




Funny that you mention the mandoline...I just used one 2 nights ago for a Potato Gratin with Gruyere, Ham, Bacon & Leeks. Absolutely delicious and well worth the prep time needed.  [smile]

I think the average cook considers the mandoline to be the equivalent of a Festool Vac Sys.  [big grin]   They're expensive and they don't know what they're missing until they finally own one...then the light goes on.

Here's the gratin, the topping is fabulous, fresh bread crumbs, Reggiano cheese, crisp bacon and some melted butter all mixed together and spread over the top. The 400º oven heat crisps the top nicely which is a nice contrast to the soft potatoes and cream.





Offline hdv

  • Posts: 407
Re: What's Cooking
« Reply #1024 on: April 25, 2022, 04:58 PM »
By the looks of it I've got that exact same mandoline. I think it is a great addition to any kitchen. Together with my Zwilling Profi European style knives and Miyabi Birchwood Japanese knives (also by Zwilling by the way), and my Microplane rasps and chilli mills they make for a perfect setup for those who like to do things manually.

I do own some kitchen machines, but in most cases I prefer to just use hand tools. The machine I use most regularly is a stick blender. All the other machines are only used once in a while.