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PokeJoe posted:not having a computer gives you an excuse to hang out next to the smoker and drink beer all day that's true, but it's awful nice to be able to run a cook overnight while you sleep
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# ? Dec 27, 2021 09:51 |
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# ? Apr 27, 2024 17:48 |
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the true origin of the michelin star review system
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# ? Dec 27, 2021 09:58 |
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Stringent posted:that's true, but it's awful nice to be able to run a cook overnight while you sleep whats it like to have 8 hour long smoked brisket for breakfast
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# ? Dec 27, 2021 10:00 |
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echinopsis posted:whats it like to have 8 hour long smoked brisket for breakfast dunno, brisket usually takes 12-14 hours
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# ? Dec 27, 2021 10:03 |
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whats it like to have 12-14 hour long smoked brisket for breakfast
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# ? Dec 27, 2021 10:41 |
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echinopsis posted:whats it like to have 12-14 hour long smoked brisket for breakfast are you asking me? i have no idea.
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# ? Dec 27, 2021 10:47 |
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Few days ago I smoked a cured salmon fillet in my cold smoker for 21 hours, came out great. Got a salmon slicing knife and vacuum sealer on the way so I can do proper slices in the future and keep them fresher longer
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# ? Dec 27, 2021 10:59 |
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gotta get the gear
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# ? Dec 27, 2021 11:03 |
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once you get this knife your salmon will be fresh as hell https://www.youtube.com/watch?v=m2Xw8Fg4Dwg
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# ? Dec 27, 2021 11:07 |
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fart simpson posted:once you get this knife your salmon will be fresh as hell More like this tbh https://youtu.be/ozJ8-zRMmNU Knife I got is longer so I can use it for large hams and bacon/pork belly too. Been using my chef’s knife and it’s not working well, been having to make thicker cuts which isn’t ideal e: Fortaleza fucked around with this message at 11:21 on Dec 27, 2021 |
# ? Dec 27, 2021 11:15 |
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# ? Dec 27, 2021 11:20 |
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# ? Dec 28, 2021 08:29 |
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I did the confit pork shoulder and every fragment of meat is 100% done to perfection. helen rennies criticism of roasting and braising pork shoulder were spot on. the vast majority of the fat rendered out and all the meat was basted. it should have been more strongly spiced/seasoned, but my pork shoulder was a two pack so once I work my way through five pounds of confit pork I can experiment with increasing the seasoning.
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# ? Dec 28, 2021 15:42 |
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# ? Dec 30, 2021 07:29 |
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made chili cheese dogs for lunch. Now to drink like a gallon of water and lift
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# ? Dec 30, 2021 20:11 |
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# ? Dec 30, 2021 20:19 |
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Fortaleza posted:Few days ago I smoked a cured salmon fillet in my cold smoker for 21 hours, came out great. Got a salmon slicing knife and vacuum sealer on the way so I can do proper slices in the future and keep them fresher longer you get up to some cool stuff
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# ? Dec 30, 2021 20:20 |
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hell yes
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# ? Dec 31, 2021 04:07 |
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Stringent posted:welcome to the club. in a couple years you'll be doing this kind of stupid stuff too: lol i didn't even wait a couple years. got one less than a year after getting my smoker
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# ? Dec 31, 2021 04:16 |
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# ? Jan 1, 2022 08:30 |
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the store had rib roasts on sale when i was there, so i got on salting in the fridge to put on the smoker tomorrow. can't wait
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# ? Jan 2, 2022 03:15 |
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I did and it was good
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# ? Jan 3, 2022 02:30 |
Looks good friend. I made a pizza tonight https://i.imgur.com/OhYkiRq.mp4
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# ? Jan 3, 2022 05:10 |
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i want it inside me
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# ? Jan 3, 2022 05:17 |
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you know the pizzas good when the cheese looks like its having a rave
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# ? Jan 3, 2022 08:20 |
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Truman Peyote posted:you know the pizzas good when the cheese looks like its having a rave its doing the muenster mash
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# ? Jan 3, 2022 08:27 |
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It was a cheeseboard smash
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# ? Jan 3, 2022 08:27 |
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Jonny 290 posted:its doing the muenster mash Sagebrush posted:It was a cheeseboard smash
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# ? Jan 3, 2022 14:38 |
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Near future food. Started a breakfast bacon cure, should be ready for the cold smoker in 5 or 6 days! Recipe I went with: pre:cure: 2.5% salt 1% brown sugar .25% prague powder #1 spices: 2% black pepper ~4/kg bay leaves .5% juniper berries .5% thyme with a thin layer of raw wildflower honey rubbed in first
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# ? Jan 4, 2022 02:58 |
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# ? Jan 4, 2022 07:03 |
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Endless Mike posted:I did and it was good yum
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# ? Jan 4, 2022 07:04 |
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# ? Jan 5, 2022 06:37 |
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Fortaleza posted:Near future food. what does % mean here? is it like n percent of the weight of the thing being cured or is the symbol being used in a way that i don't understand?
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# ? Jan 5, 2022 07:13 |
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Achmed Jones posted:what does % mean here? is it like n percent of the weight of the thing being cured or is the symbol being used in a way that i don't understand? Percent by weight of the thing being cured. After trimming this pork belly came in at 1,200 grams so the 2.5% salt in the cure came out to 30 grams. 2-3% cures are pretty standard. Gotta go by relative weight or you could easily wind up with something not cured enough or a salt bomb
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# ? Jan 5, 2022 07:33 |
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cool, thanks!
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# ? Jan 5, 2022 07:34 |
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i make bacon all the time, can't really get good bacon in japan. i just do 1 part white sugar, 1 part brown sugar, and 1 part salt with a pinch of curing salt. make as much of that as i need to cover the piece of belly i've got, 3/4 cup is plenty to cover a 1kg block of meat. then vacseal it and throw it in the fridge for a week or so until the meat has firmed up properly, throw it on the smoker for a couple hours and done.
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# ? Jan 5, 2022 08:02 |
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PokeJoe posted:Looks good friend. I made a pizza tonight How do you get your pizza to stretch out so well? Anytime I do mine, I can barely get it bigger than a personal pan pizza. Been using this for all the ratios https://pizza-calculator.the-bread-code.io/
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# ? Jan 5, 2022 15:50 |
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i think there's a trick about stretching out the dough and letting it sit for a bit and then stretching again. I'll see if I can find the Claire Saffitz video I learned this from edit: its from when she made foccacia and there isn't really any more information in the video. you just have to let it rest and let the gluten relax if it is too bouncy to flatten Corla Plankun fucked around with this message at 17:15 on Jan 5, 2022 |
# ? Jan 5, 2022 16:41 |
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do a no knead dough or let the dough come to temp and and relax for 15 minutes. if you knead it before rolling it out it's going to tighten up.
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# ? Jan 5, 2022 17:41 |
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# ? Apr 27, 2024 17:48 |
AnimeIsTrash posted:How do you get your pizza to stretch out so well? Anytime I do mine, I can barely get it bigger than a personal pan pizza. based on your recipe, i just make more dough. my dough balls are 300 - 350 grams each. if I want to max out the 15" stone it takes about 450 grams. I let it rise on the counter a few hours and just stretch it in one go. "Punching down" isn't necessary for pizza imo. if I cold ferment i take them out of the fridge 30 - 60 mins beforehand so they can warm to room temp first. PokeJoe fucked around with this message at 04:22 on Jan 6, 2022 |
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# ? Jan 6, 2022 04:14 |