Zalbar's Profile

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Pipable chocolate ganache?

cornstarch slurry will thicken that up pretty quick.

1 day ago
Zalbar in Home Cooking

Pot racks - yes or no?

I'd install a rack in a heartbeat, but I care about functionality not aesthetics.

1 day ago
Zalbar in Cookware

Bought meat pre processed patties and nasty sulphuric flatulence side effect

I'm going to second that. Get a manual grinder, they're dirt cheap.

Best Quick Bread Mixes

If you have only a few hours then go to a bakery.

Mar 24, 2015
Zalbar in General Topics

I'm making pizza and it calls for cornmeal on the bottom when I bake it for flavor and so the dough doesn't stick. But I don't have cornmeal, can I use flax meal? I've never heard of it and I haven noo idea what I'm doing :)

You don't need anything on the bottom as long as your oven is hot enough. Make sure to have that oven cranked, and make sure you let it sit there for at least 10-20 minutes before putting in your pizza.

Mar 24, 2015
Zalbar in Home Cooking

Is it safe to let my chicken stock simmer on the stove overnight while I sleep?

Put it in the oven with a lid on at 190-210C

Before you go to use any make sure to bring it to a complete roiling boil for 2 minutes prior to use.

Mar 20, 2015
Zalbar in General Topics

Short Ribs "Grilled" on the stove? HELP Last Minute Advice needed

braise or crockpot them things, and then finish under the broiler with sauce of your choice.

Mar 16, 2015
Zalbar in Home Cooking

Can My Corned Beef Be Saved?

Just continue the cooking process that you interrupted. Low and slow. Do not come even close to a boil. Medium-low heat in a covered pot.

Mar 16, 2015
Zalbar in Home Cooking

How long will you stand in line for food?

I stopped waiting in line after I figured out long ago that I can cook as good or better than what I was ordering. Now people wait in line for my cooking. :)

Mar 02, 2015
Zalbar in General Topics
1

How forbidding foie gras made it more popular

Said it before, and I'll say it again. If you object to foie gras for whatever reason, THEN DON'T EAT IT.

Frozen beef tenderloin

You need to defrost that

Home-made stock

garbage in garbage out.

Don't use peels and ends, but do peel the veg you're going to put into your stock pot. Take a slice of carrot peel and taste it. That's what you'll make your stock taste like if you use it like that.

Carcasses are there to provide collage from the bones, and flavour from the leftover meat. You throw out the carcass once you're done extracting all the goodness from it.

If you're really pent up on stuff like that then you can use fresh chicken parts but that is a bit contrary to the frugalness of making your own stock.

It will, however, be fantastic with all that meat.

Feb 27, 2015
Zalbar in Home Cooking

Beef Hor Fun dish

Surprisingly the little chinese place in the food court at the Marche de l'Ouest

Feb 06, 2015
Zalbar in Quebec (inc. Montreal)

Simple, healthy no-cheese pita bread pizza recipe anyone?

Feb 02, 2015
Zalbar in Home Cooking
1

chicken on a budget

Thighs are the best part of the chicken.

Brown and bake in the oven with salsa over top, serve with pasta.

quarter medium taters in a casserole, add onion and carrots, top with chicken and bake. The dripping fat will coat and flavour the veg.

Braised in a pot with other root veg is good.

Save those bones for stock.

Feb 02, 2015
Zalbar in Home Cooking

Best pressed hot dog/poutine?

Here you go, Belle Province Special #3

Feb 02, 2015
Zalbar in Quebec (inc. Montreal)

Brown now, cook tomorrow?

Ignore pikawicca, it's perfectly fine. Par-cooking food is a common practice and we do it all the time in the restaurant. Just as long as it was cooled and stored quickly.

Jan 14, 2015
Zalbar in Home Cooking
1

Where can i find Ginger Beer

I'd recommend giving the local spruce beers a try and see if that converts you from the converted. :)

Jan 12, 2015
Zalbar in Quebec (inc. Montreal)

making montreal smoked meat at home

I've thought of the same thing but I don't have a curing chamber to try it out :(

The most tender cut of beef?

Beef cheek.

If not that, then anything braised will be soft and wonderful. It will also be a lot beefier flavoured than any cut of steak you'll find.

Dec 29, 2014
Zalbar in General Topics

How to keep Butter from absorbing refrigerator odors

Buy salted butter and keep it on the counter.

Dec 29, 2014
Zalbar in General Topics

What are the best kind of ground meats for hamburgers?

Beef+veal+pork in equal parts.

Dec 29, 2014
Zalbar in Home Cooking

Mechanically Tenderized Beef in Mtl

I really doubt that. There's no way that grocery chains are going to spend the time and manpower to tenderize that much meat.

Dec 19, 2014
Zalbar in Quebec (inc. Montreal)

Who Smokes their Smoked Meat

I smoke my own smoked meat :)

Dec 16, 2014
Zalbar in Quebec (inc. Montreal)

Oven browned meat?

I blame this on television.

Everyone tells people, you need a blazing hot pan.

Well pokey, that means medium / medium-high at max. The only time you want to go above that with a pan or pot is when you're trying to boil something really quickly.

Some things to note:

1. You can brown thing quite nicely on medium, you're just cooking the meat a bit more.

2. Don't bring your meat up to room temp if you're just browning.

3. Use a mix of oil and butter. The mix will have an overall higher smoke point than straight butter which will go from bubbly to burnt quite quickly.

Dec 12, 2014
Zalbar in Home Cooking
1

Don't ever wash raspberries - Good Advice??

That is the most idiotic thing I've ever heard. It's along the same lines as the morons that advocate not washing mushrooms. Always wash all fruits and vegetables. No exceptions. They're not paper towels, they won't immediately bloat up.

Dec 10, 2014
Zalbar in General Topics

Building a sandwich around a chili oil / Asian pepper spiced chicken cutlet.

go chicken bahn mi

Dec 10, 2014
Zalbar in Home Cooking

Need help marinating a whole chicken in lemon

stew your chicken with lemon

Dec 09, 2014
Zalbar in Home Cooking

One pot cooking. Really?

If you clean your pans hot off the stove it takes mere seconds.

Dec 09, 2014
Zalbar in Home Cooking
1

barbecue "alternate" meats

DUDE! Poultry in the smoker you crank it. Doesn't need a lot of smoke, and nothing crisps skin like the final 5-10 minutes 2 inches from 800 degree coals.