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Lamb.....or goat on Long Island

Pick up some lahmacun to snack on!

Apr 10, 2014
sbp in New York State (exc. NYC)

Kettle Pizza Grill

Just go to seriouseats.com and search for Kettle Pizza. Kenji has tested many iterations of it and is a big fan.

Apr 09, 2014
sbp in BBQ, Smoking, & Grilling

Slow roasting time for bone in Boston Butt roast-pls help!

If you braise it (that is, 2/3 or so submerged in liquid, it will not form much of a crust. I wouldn't bother.

Mar 28, 2014
sbp in Home Cooking

Slow roasting time for bone in Boston Butt roast-pls help!

Mine too, but that's usually a 10lb shoulder. 5 lbs is pretty small.

Mar 28, 2014
sbp in Home Cooking

Slow roasting time for bone in Boston Butt roast-pls help!

Do you have a probe thermometer? You should get one.

BBQ folks will tell you cook it low and slow "till it's done." Hard to be specific, because every roast is different (some seem to have denser muscles, just like people). If you are oven roasting, I'd do 225 degrees, and it might take 5-8 hours (I usually have heavier roasts that BBQ in my smoker 8-12 hours. If it's a bone in roast and you don't have a thermometer, it's "done" when you can pull the bone out.

IF you have a thermometer, you want it to register around 200-210 for "pullable" pork. It will get to about 170 and then stay there for a long time. This "stall" is the heat energy being used to melt the collagen.

Don't sear first. Dry it, maybe put on a dry rub. I like uncovered to get more of a bark, and since you brined it, should be fine.

Mar 28, 2014
sbp in Home Cooking

A Philly Question for you Buffalo People

We don't consider wings to be Buffalo Wings (which, as noted by WNYAmateur, are just "wings" in WNY) if they're breaded, or boneless, or baked, or sauced with something other than something resembling Frank's Hot sauce. Breaded and baked mango chutney wings are not "wings" in the Buffalo Wings sense; they're just wings.

Mar 20, 2014
sbp in New York State (exc. NYC)

Slow-Cure Corned Beef with Kitchen Coach Aaron Rocchino

I do have one, but the 11 inch wide bag is usually not big enough to fit a packer brisket.

Mar 14, 2014
sbp in Features

Slow-Cure Corned Beef with Kitchen Coach Aaron Rocchino

Skip the big pan and submerging the meat. Get a big ziploc, add brine, add meat, press the air out and seal.

Mar 08, 2014
sbp in Features
1

I HATE My Kitchenaide Mixer! Here's Why

Just understand that the flex beaters tend to splash stuff out of the bowl even more than the standard beater (it scrapes right to the edge so there's nowhere else for the batter to go). You need to start on slow and sometimes even then pulse it on and off till the dry and wet are mixed enough.

Mar 02, 2014
sbp in Cookware

Help with partially making beef stew in advance

Nowadays, you have to be very careful with the beef in stew. Meat is so much leaner (unless you buy prime), it can dry out even immersed in liquid (since the stew liquid in fact does nothing to "moisturize" the meat). Cooking the meat for many hours results in fall apart tender but dry meat.

I would sear the meat AND then fully cook the vegetables and meat in the liquid in advance - but remove the meat as soon as it gets into the tender range (and vegetables too). Then separate and freeze all the components. Meats, Vegetables, Stock. You can refrigerate the stock, pull of the fat once it's cold, then reduce the stock and freeze.

This way, at event time, you are just reheating and maybe thickening.

Feb 22, 2014
sbp in Home Cooking
1

Why Is My Home Made Chocolate Candy So Dang Messy?

I've done chocolate covered sponge candy and tempered in a fondue pot. Still a great hassle, and some of the chocolate is invariably out of temper because when it's all done, maybe 20% will be blotched with ivory streaks.

Besides tempering, however, it's also possible your choice of chocolate is affecting it. Are you using couverture quality chocolate? It's formulated for coating.

Feb 22, 2014
sbp in Home Cooking

Just got a Sansaire (sous vide machine)! What should I cook?

I would think shoot for 125 cooking temp, then sear or hit it with a blowtorch for a crust (which would also take final temp into the medium rare range).

Feb 22, 2014
sbp in Home Cooking

Use for an eye round roast

Won't you wind up with tough little nubbins of meat? This isn't chuck/shoulder/short rib.

Feb 22, 2014
sbp in Home Cooking

Use for an eye round roast

Or slice very thinly, drop raw into Pho.

Feb 22, 2014
sbp in Home Cooking

Use for an eye round roast

I've had success with a VERY slow roast followed by a quick sear. As close to a sous vide as I can do without the equipment. Oven at 170, season meat heavily, roast for several hours until temp comes up to 105. Then take out, oven up to 550 and let it stay there for an hour to really heat up. Roast back in for about 15 minutes till temp at 125.

Feb 22, 2014
sbp in Home Cooking

Use for an eye round roast

Eye Round is not a "touch muscle" cut. Not sure it will pot roast well.

Feb 22, 2014
sbp in Home Cooking

Menu for a master chef guest

Not much I can point right to. I used the mole in Bocaditos (Reed Hearon cookbook) as a starting point, cull together Saveur and online recipes, and tweak.

Feb 18, 2014
sbp in Home Cooking

Menu for a master chef guest

Plus 1 for a braise. Intense flavor, not a lot of last minute work, and any cuisine will have something. I sometimes make a mole sauce, then braise a brisket in it. You get a very meaty mole, and so much liquid you can save and freeze half the sauce (even after reducing) - a great base for another meal.

Feb 18, 2014
sbp in Home Cooking

Braising basics

After it's done, remove the meat. Strain the liquid, put it in a plastic take out container or two, and refrigerate. When cold, you can just peel all the fat off the top.

Reheat the sauce, and reduce as needed, then add back the meat/vegetables.

Feb 04, 2014
sbp in Home Cooking

Pizza for a crowd near Fairmont Hotel [San Francisco]

Once again, thanks to all. We're also considering Del Popolo, since they would essentially come to us. Have heard good things, but I trust CH'ers

Jan 31, 2014
sbp in San Francisco Bay Area

Pizza for a crowd near Fairmont Hotel [San Francisco]

Thanks All!!!!!

Jan 28, 2014
sbp in San Francisco Bay Area

Pizza for a crowd near Fairmont Hotel [San Francisco]

Hi. I'm going to need to ensliceafy about 70 hungry sommeliers prior to the main dinner of a wine event at the Fairmont in San Francisco.

It's to tide them over till later, but I'd like to get them something pretty good and relatively close. Delivery would be a plus. Probably 20 pies.

Any ideas?

Jan 27, 2014
sbp in San Francisco Bay Area

knife to cut fresh/soft bagel

I'm not a fan of the bagel guillotine. Got one for when my kids were smaller. It tends to squish the bagel before sufficiently piercing the crust. Especially with fresh, warm bagels.

The serrated knife is the way to go, but a little technique helps. DON'T use slow strokes or put pressure on the bagel with the knife. You want to do very fast strokes and barely push into the bagel at all. Once you establish a toe hold, continue to stroke quickly and use move it through the bagel a bit faster.

Jan 18, 2014
sbp in Cookware

12kg Whole Pork Leg - what am I going to do with it?!

No pink salt. I was referring to a prosciutto style cure. Just seasoned kosher salt. You cure it for a bit less than a month, then hang it to dry for a few years.

Jan 16, 2014
sbp in Home Cooking

12kg Whole Pork Leg - what am I going to do with it?!

Bury it in salt for 3 weeks, then rinse and hang it in your basement for two years.

Jan 15, 2014
sbp in Home Cooking

Smoking question

"Ham" is the hind leg of a pig.

What is widely marketed as ham - the ham you get at the deli and spiral sliced - is a cured product - brined/injected with a solution of salt and potassium nitrate (pink salt). Then smoked. The potassium nitrate is what makes deli meats "red".

UNcured hind leg of a pig is carried at butcher shops and sometimes in the supermarket. It is usually labeled "fresh ham." It is not processed - just fresh pig meat, like pork chops, and tastes like pork. (I've made a few cured hams from supermarket fresh ham - still haven't got the amount of cure or length of time brining quite right).

Jan 03, 2014
sbp in BBQ, Smoking, & Grilling

Why doesn't water boil if baked in Convection Oven at 225?.

Right. Water will stay at 212 and instead of getting hotter, will turn to steam and evaporate.

Jan 03, 2014
sbp in Home Cooking
1

Skin on boneless whole pork belly - Long Island

Anyone know any place that carries? Korean supermarkets have sliced belly, D'Artagnan (online) is skin on but not boneless. I wanted to try a porchetta. Western Suffolk preferred.

Jan 03, 2014
sbp in New York State (exc. NYC)

Has anyone tried the chocolate chip cookie recipe posted on Serious Eats?

In Kenji I trust. Have made close to it - browned butter is huge. His recipe also beats granulated sugar into egg, while the brown butter gets mixed into brown sugar then the flour mixture. It also gets a long rest.

Should be great.

Jan 02, 2014
sbp in Home Cooking
1

Does anyone heat-seal cookies in pouches?

When I make relatively sturdy cookies (like chocolate chip), I cool, then freeze for a few hours. Then layer into foodsaver bags, vacuum seal, and freeze. They keep that way for ages.

Have to freeze first or the vacuum mushes them all together.

Dec 25, 2013
sbp in General Topics
1