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Zalbar's Profile

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super budget meals

Cheap is all relative, but stock up on the staples.

Flour, salt, pasta, rice, beans, etc. I haven't bought bread in over 5 years. I buy large cuts of meat and butcher, portion and freeze it myself. Initial investment is high, but cheaper in the long run.

p.s. Ramen is wonderful if you throw out that awful flavour packet they have.

Cook noodles in chicken stock, add a handful of frozen veg, crack in an egg at the end and stir to thicken or beat the egg and drizzle slowly into the boiling pot for fleurettes, and a half capful of vinegar. Few dashes of pepper sauce if you want.

Apr 14, 2014
Zalbar in Home Cooking

Making stock with Chicken Feet [split from LA]

Good stock made with chicken feet you will have jello once chilled. Not slightly gelled, but really firmed up.

Apr 11, 2014
Zalbar in Home Cooking

making montreal smoked meat at home

If you're looking for perfect ratios without getting salty meat I suggest using digging dog's calculator. Perfect ratios every time, never salty, though I do a fry test anyways once the curing is done.

Calculator is good for curing anything.

http://diggingdogfarm.com/page2.html

That calculator is so essential to my curing that I've got it copied and stored in multiple places.

Apr 08, 2014
Zalbar in BBQ, Smoking, & Grilling

Cooking time concept eludes me. Please help one more time

They come with timers and alarms these days. Bell goes off, pull it from the oven, set to rest. All done.

Apr 08, 2014
Zalbar in Home Cooking

Cooking time concept eludes me. Please help one more time

Gonna say this one more time. You cook meat until it's DONE to the temp you want, including the 5-10 degree rise from resting.

Get thermometers, they're cheap. Using time/lbs is a recipe for disaster. Learn to hold your food and don't be dumb when you toss it in the oven.

Recipe books that use time per lbs are wrong. Toss them.

Recipe books that use volumetric measurements for everything instead of weight are also wrong. Toss those as well.

Apr 07, 2014
Zalbar in Home Cooking
1

Getting wood chips to smoke

Yeah, I'd be lighting some coals in that cast iron pan and dropping a wood chunk right on top.

Apr 01, 2014
Zalbar in General Topics

thermostat cord for Lifetime electric skillet in Montréal?

could try these guys: http://www.piecesexpert.com/home

I always see lots of parts in their window as I pass by on my way to work in St-Laurent

Mar 27, 2014
Zalbar in Quebec (inc. Montreal)

Any reason why beef shank isn't as popular to cook?

Beef shank is wonderful braised. I hope it never gets popular so I can still buy it cheap.

Mar 27, 2014
Zalbar in Home Cooking
1

Dry brine wild goose?

Skin doesn't make a difference.

What exactly are you trying to do with it? Unless you're looking to cure it, salting it for a day is only going to season it somewhat.

Mar 12, 2014
Zalbar in Home Cooking

Why are my homemade ww flour tortillas crumbling, falling apart, not coming together?

Yeah I'll agree with Diva, resting dough is very important to let the flour absorb water. I will also rest my dough if it becomes too tight and stiff. Fat is also an important ingredient to have a pliable dough.

Two other things come into play.

1. The season and relative humidity. I bet you never have this problem in humid summers.

2. Don't use volume measurements for any sort of baking (or pretty much any cooking). Yes, I know technically tortillas aren't baked, but the same rule applies. Go by weight, always. Flour can be +/- 50% depending on the humidity level. 1 cup of flour in the winter will weight completely differently than 1 cup of flour in the summer. 800 grams of flour is 800 grams of flour no matter the season. That is how you get consistency, by weight.

Mar 12, 2014
Zalbar in Home Cooking
1

Chicken legs in a crockpot

Add liquid, not a lot, will keep the meat moist. You're basically stewing them. Opening the lid won't really make a difference, the massive stone crock is what maintains the heat.

Mar 11, 2014
Zalbar in Home Cooking
1

Montréal restaurant trades school restaurant

There's also the St-Pius X Culinary Institute.

http://www.emsb.qc.ca/stpiusculinary/...

Jan 28, 2014
Zalbar in Quebec (inc. Montreal)

What food like/dislikes do you have that are contradictory and make no sense?

I hate fish

(though Capt. Highliner fishstick, canned tuna and sardines are ok)

I love sushi

Jan 23, 2014
Zalbar in General Topics

29 signs you worked in a restaurant kitchen

I did the same thing chopping up carrots. I was more pissed I had to throw a whole tray full of carrots away than I was about the half nail and fingertip.

My chef has a rule: "Six stitches to go home early and you can't die until your shift is over. "

and ya the post shift drinking that sometimes gets a tad outta hand...

Jan 17, 2014
Zalbar in Food Media & News

Roasting extra drumsticks with a whole chicken?

If that's the case get thighs, they're much more succulent than legs.

Jan 17, 2014
Zalbar in Home Cooking

What to do with the better, more tender cuts of meat?

A lot of that stuff the answer is depends. Different cooking methods for different cuts of meat.

Tender cuts of meat are usually fast and high heat cooking. Mincemeat is mincemeat and the source doesn't really matter whether it's lamb, beef or pork. Big pieces of meat with or without bones are normally roasted.

Sounds to me like what you really need are to learn all the basic cooking techniques (roasting, braising, stewing, frying, etc...) and then you can do whatever you want with that entire list.

Jan 17, 2014
Zalbar in Home Cooking

Roasting extra drumsticks with a whole chicken?

Cook more chickens. Plenty of uses for leftover chicken.

Jan 16, 2014
Zalbar in Home Cooking

29 signs you worked in a restaurant kitchen

I still haven't figured out how to not buy in bulk, including whole sides of animals.

I keep a big pot of oil on the stove.

Jan 15, 2014
Zalbar in Food Media & News

29 signs you worked in a restaurant kitchen

You've just come off a double and should be tired as hell but are as wired as a crack monkey in a research lab.

Your current boss at your non cooking job tells you something and you reflexively respond oui, chef.

also

Coworkers tell you to get your kidneys checked because you haven't gone to the bathroom since they can remember.

Jan 15, 2014
Zalbar in Food Media & News
1

West Island Italian Restaurants for a Rehearsal Dinner?

Racardo's on St-Johns

and as "hole in the wall" as it is:

Nina's on St-Charles has great pasta. I swear it seems like a mob hangout, but damn that's some good eats there.

Jan 14, 2014
Zalbar in Quebec (inc. Montreal)

Cool stock before covering ... why?

Here's a tip kids.

Once you've got your stock to the right flavor, reduce by half again. Then put in sink and replace the water you just evaporated out with cold tap water, bottle water, Ice, or whatever you use. Stir and refrigerate immediately.

Jan 10, 2014
Zalbar in Home Cooking

If you opened a restaurant, what would you call it ?

That's easy and a no brainer for me

B.R.L.

Jan 10, 2014
Zalbar in Not About Food

ISO "yogurt cheese" (labneh), haloumi, and turkish bread

They sell these little mini pizzas with haloumi cheese on them. omg...so good... nom nom nom nom....

Jan 03, 2014
Zalbar in Ontario (inc. Toronto)

How to have my half of cow butchered?

http://www.youtube.com/watch?v=6EtlFU...

Great guys for info even if you don't plan on butchering the meat yourself.

Jan 03, 2014
Zalbar in General Topics

You can't make it just as good

Secret to that is a tsp/tbsp of dijon and the right amount of lemon juice.

I've made mayo that was an exact copy of Hellman's, and I love Hellman's.

Jan 03, 2014
Zalbar in General Topics

Restaurant Biz: Optional Up-Charges for Higher Quality Alternatives

If he's really passionate about it he can do it on his own dime. If you get overwhelming approval, senior management would be stupid not to listen to their clients.

Jan 03, 2014
Zalbar in General Topics

Chalet BBQ vs. Cote St Luc BBQ

CSL is my preference but really, I love both.

Jan 03, 2014
Zalbar in Quebec (inc. Montreal)

Restaurant Biz: Optional Up-Charges for Higher Quality Alternatives

1. Make a batch of sauce with notes on cost.

2. Offer it as an option to all your customers if they'll give you feedback. Did you like our new sauce or our classic one better?

3. Collect feedback, decide on new or old sauce.

I wouldn't be charging anything extra for doing it right.

Storage or cost really isn't an issue. A decent bright and fresh tomato sauce is dirt cheap to make, easy to can or jar and store.

Jan 03, 2014
Zalbar in General Topics

Making stock/broth, do you peel the aromatics?

Always always always peel carrots.

Take a carrot peel. Eat it. Once you're done spitting it out, don't add carrot skins to stock. Not ever. That taste you just had, that's what you're putting into your stock.

Jan 03, 2014
Zalbar in Home Cooking
1

crispy chicken skin

After resting you can toss it under the broiler to crisp the skin if it's gotten soggy just before serving.

Jan 02, 2014
Zalbar in Home Cooking