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I smoked my first brisket on my PK grill today and....

Smoked meats are always good.

about 14 hours ago
Zalbar in BBQ, Smoking, & Grilling

Smoking ice cream - any body tried this?

I'd think that it'd be easier to just add a few drops of liquid smoke while making it.

Jul 18, 2014
Zalbar in BBQ, Smoking, & Grilling
1

The caramel part of creme caramel, too hard

Add some heavy cream when making the caramel so it's more sauce than candy.

Jul 18, 2014
Zalbar in Home Cooking

How do you keep your lettuce fresh?

An easy way to have leafy greens fresh for weeks is to soak it in cool water for a few hours as soon as you get home.

Store in an airtight container, and drain the excess water every day. It normally takes me 2-3 days for all the water to drain off the greens.

Even limp wilted greens can be brought back to snap and crunch.

Jul 18, 2014
Zalbar in Home Cooking

making montreal smoked meat at home

You do need to be somewhat careful, but as far as I know Ziplock (that specific brand) are all food safe.

Jul 14, 2014
Zalbar in BBQ, Smoking, & Grilling

Rib preperation

Really? I do my spares at 225-250 for 5-6 hours, no foiling and they are pretty dang perfect.

...meat...candy...

Jul 11, 2014
Zalbar in BBQ, Smoking, & Grilling

can someone recommend bbq gloves, i got a bad burn...

Next time bring the chicken to the fire, not the other way around.

Regular work gloves work fine for me.

Jul 03, 2014
Zalbar in BBQ, Smoking, & Grilling

making montreal smoked meat at home

The reason you wrap it is because you want the meat to be soaking in the brine. This is also why you need to be flipping it every other day at minimum. You do want to get as much air as possible out of it. Vacuum sealing is even better.

Without a sealed environment you are drying out the meat, which isn't what you're going for. That's fine if you're making/hanging saucisson sec, bresaola, etc but not for bacon.

Jul 03, 2014
Zalbar in BBQ, Smoking, & Grilling

making montreal smoked meat at home

Now I'm getting a hankering for brisket..... may need to call up my butcher to order me some...

Jul 02, 2014
Zalbar in BBQ, Smoking, & Grilling

What types of salt do you keep in your kitchen?

At home and in the kitchen at the restaurant the only salt we use is kosher and table salt.

Jul 02, 2014
Zalbar in Home Cooking

How should I cook country style boneless ribs in the oven? I don't have a BBQ/grill

Alton Brown's method works well when stuck inside, but hankering for ribs...

http://www.foodnetwork.com/recipes/al...

Jul 02, 2014
Zalbar in Home Cooking

Raw milk

no. just no.

There is nothing wrong with pasteurization, and is a necessary step in keeping milk safe.

The problem is that people don't want to pay the prices for slow pasteurization which heats the milk at a lower temperature for a longer time preserving all the good stuff people want from raw milk. Due to volume and demand current pasteurization methods use high heat pasteurization for a very short time.

Jun 17, 2014
Zalbar in Quebec (inc. Montreal)
1

raspberries on sale, what to do

Jam. Definetly load up and make jam.

Jun 16, 2014
Zalbar in Home Cooking

What can I do with this (Mint) yogurt drink?

Add fruit. fresh, jam, whatever. The sweet counteracts the salt. Won't make it any less salty, but it will seem less.

Jun 16, 2014
Zalbar in Home Cooking
1

BBQ Spare Ribs

Figured I'd share pics of the first smoke of the season.

Fired up my Weber Smokey Mountain with a full load of lump charcoal and a few chunks of mesquite. Temp at grill floated between 225 - 240 for 6 hours. Swapped the outer ribs with the inner ribs on the grill after about 3 hours or so. No spritzing, or foiling. Basted with bbq sauce every 30 minutes the last hour and a half.

Best ribs I've ever done.

Jun 13, 2014
Zalbar in BBQ, Smoking, & Grilling
1

Fresh Strawberries in glass jars - two weeks and still perfect

Sort of related, if you take your leafy greens and soak them in cool water for 2 hours before putting in the fridge they will last weeks longer.

I've had lettuce from the grocer go for 6 weeks.

Jun 11, 2014
Zalbar in General Topics

Cooking large batch of caramelized shallots

In a saute pan, with water close at hand.

Here you go, this is how we do it at the restaurant

http://youtu.be/yt_0e72fs9M

Jun 02, 2014
Zalbar in Home Cooking

Brining brisket for corned beef

Because they will be curing the meat. The reason for the sodium nitrite is as an anti-microbial agent. Botulism is bad (unlikely, but not something you want to play russian roulette with).

If you want the correct amount of salt etc use Digging Dogs calculator to get the correct proportions for your wet OR dry cure. Weight of water is added to weight of the meat for calculation purposes if making a brine.

http://diggingdogfarm.com/page2.html

1 liter of water = 1 kg (for ease of conversion if you're eyeballing stuff)

May 22, 2014
Zalbar in Home Cooking
1

Brining brisket for corned beef

You want to be using sodium nitrite not nitrate. Nitrate is only used in longer cured meats such as salami, prosciutto, etc.

May 22, 2014
Zalbar in Home Cooking

Does shortening and lard affect baked goods differently? Why does my biscuit recipe call for both?

The reason for two different fats is because they generally have different melting points, thus allowing to have say a flaky as well as a moist biscuit. Yes the two fats are essential.

You can replace with all of one fat but it will not be as good.

May 21, 2014
Zalbar in Home Cooking

Poor man's slow cooker?

Just buy a slow cooker. They're cheap, they have a myriad of uses, and the big crock is awesome for roasting stuff in the oven. Being enameled all that cooked on roasted stuff just cleans right off.

May 21, 2014
Zalbar in Home Cooking

old oil in a cast iron pan

Perfect solution, just let it cool down naturally in a safe place away from kiddies.

Then you'll need to clean it again, re-season it and never let it sit around like that ever again.

May 21, 2014
Zalbar in Cookware
1

Storing Fresh Produce: How to prevent heads of romaine from dying lonely deaths at the back of the fridge

The absolutely best thing you can do for any leafy green is soak them in cool water for at least an hour as soon as you get home. This will extend normal grocery bought greens shelf-life by weeks.

May 20, 2014
Zalbar in General Topics

The best way to cook steak without salt?

Just make sure that the meat surface is dry, not even wet looking. High heat to sear on both sides and then drop into the oven to finish.

That being said, I'd still season with salt and pepper. Steak without salt is like bread without butter.

May 16, 2014
Zalbar in Home Cooking

Food Truck

It's because the Montreal food truck rules are assinine due to the restaurant associations lobbying against them. That's why there are such draconian restrictions.

Want a NYC style hot dog cart in Montreal?.... never going to happen.

stupid, stupid, stupid, stupid....

May 13, 2014
Zalbar in Quebec (inc. Montreal)

What's up with the price of Mayonnaise?

If you want to make it taste exactly like Hellman's, add a dollop of dijon mustard.

1 egg yolk, pinch of salt, 1 tsp lemon juice, 1 tsp dijon mustard, 1-2 cups whatever oil you want.

May 08, 2014
Zalbar in General Topics

Use for Freezer-Burn Shrimp

shrimp sausage...

May 08, 2014
Zalbar in Home Cooking

Total Rookie - Super Basic Food safety Questions

1. Proper knives, sharpening stone, good steel, etc.

2. if you drop anything NEVER attempt to catch it and just get your feet out of the way.

3. If you're going to start butchering get a cut resistant glove so you don't sever an artery or lop off your thumb.

4. Never, ever, ever, ever, EVER put your knives in a dishwasher. Once you're done, you clean, sanitize, dry and store your knives before doing anything else.

I have a whole course outline you can follow but you'll need to send me a message. Mods don't like like outside links.

May 07, 2014
Zalbar in General Topics
1

brisket and pork butts

I'm out in the west island and go to

http://www.lesepicurieux.com/

http://www.facebook.com/BoucherieLesE...

If you got something special you want they place their orders on monday/tuesday and receive the stuff weds/thursday so order before then. so if I'm looking for a whole beef shank (Gods that was fun), brisket, pig cheeks, sausage casings etc I'll call them up on the weekend or pass by and place my order. They just added a whole range of quebec microbrew beers.

btw... what were you planning on doing... I'm getting hints of cured meats in your post....

cheers!

May 07, 2014
Zalbar in Quebec (inc. Montreal)

Benton's Bacon - is it worth it?

Was replying to McSheridan...

May 06, 2014
Zalbar in General Topics
1