Zalbar's Profile

Title Last Reply

Is it ok to eat many eggs?

Change your eating habits, don't go for "quick fix" diets. They don't work in the long term.

Exercise more, even if it's just taking walking quickly around the neighborhood for 20 minutes a day.

You add a pinch of salt. How much is it?

a pinch of salt is what you can grab between thumb and your first two fingers. There's no actual measurement, and whenever salting, you should always do it to taste, unless you'd doing something more significant like curing meat, but in that case you'd be using a lot more than a pinch.

Apr 27, 2015
Zalbar in Home Cooking

How do I freeze pulled pork without ruining the texture and/or flavor. Also how do I defrost it correctly?

Cook it 1 to 2 days beforehand and store in the fridge. It'll actually taste better.

If you insist on freezing then leave it in the bottom of the fridge overnight so that there is less moisture loss when you put it in the freezer.

Apr 27, 2015
Zalbar in Home Cooking

Making ground beef crunchy

Fry it in batches. Most people dump the whole package of beef in. Crumble it before hand, and brown handfuls at a time.

Apr 27, 2015
Zalbar in Home Cooking

is salt really heated to 1200 degrees F?

sodium chloride is sodium chloride is sodium chloride.

Whatever nutbag told you that the "chemical structure" of the salt was altered has zero understanding of chemistry.

p.s. salt is a mineral. It's basically a rock, it has no problems with high temperatures.

Apr 24, 2015
Zalbar in General Topics

1st Brisket - Help!

1. There's nothing wrong with finishing in an oven. Meat will only take so much smoke and then that's that. You're just wasting wood you could be using on another smoke.

2. As meat cools, it contracts, that may account for the chewiness you're experiencing.

3. It'll taste much better the next day.

How can a roast pig be tasteless?

You do whole pig roasts because it looks impressive, not for the taste. If you wanted great taste, pulled pork all day long.

At least you didn't get rubbery chicken cordon bleu at the wedding.

Apr 21, 2015
Zalbar in General Topics

Vegetarian (collagen) sausage casings. Looking for...

BSA in Montreal has them according to ( http://www.nittacasings.com/links/dis... ). Their pickup counter is open to the public Thur-Fri

BSA - Québec
6005 Boulevard Couture
Montréal, Québec, H1P 3E1
Display the map

Phone: 514.852.2719
Fax: 514.852.6132

Apr 21, 2015
Zalbar in Quebec (inc. Montreal)

Water Added Cold Cuts

They're injected and pumped to cure them quickly. Easiest way to avoid that is to cure your own meats. It's very simple to do.

Apr 09, 2015
Zalbar in General Topics

Where did I go wrong with these cookies?

Where you went wrong is in "doubling" the recipe. It's using volume and not weight, so it's going to be way way off.

Apr 09, 2015
Zalbar in Home Cooking

Rubs Smokehouse in Laval

http://www.rubssmokehouse.com/

Anyone been there? Any comments? It's always a challenge to find good BBQ in Montreal.

Apr 07, 2015
Zalbar in Quebec (inc. Montreal)

Home cured ham/s questions

Make sure they are thoroughly chilled before freezing. Will cut down on the moisture loss due to cell damage.

Good advice for anything you'll freeze, not just pork.

Apr 06, 2015
Zalbar in Home Cooking

leftover tough passover brisket

braise it in beef stock

Apr 06, 2015
Zalbar in Home Cooking

Curing Ham Confusion

Apr 06, 2015
Zalbar in Home Cooking

Leftover loin lamb chops -- suggestions?

meat pie!

Apr 06, 2015
Zalbar in Home Cooking
1

Home cured ham/s questions

All of that is fine. I'd consider going the dry cure route. I find it takes a bit longer, but the product ends up a lot better.

You can also quick cure some stuff if you were planning on, say, ham steaks. Will take a day at most. Cut some thick slices, coat in the cure and leave in a tupperware container in the fridge. Flip before going to bed and done the next day. Rinse and fry up with eggs.

Apr 06, 2015
Zalbar in Home Cooking

Spruce Beer! Can't find it anywhere?

Boucherie Epicurieux in isle Bizard also carries some great spruce beer.

http://www.lesepicurieux.com/

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

Bread for Easter Dinner

Here you go, amazingly simple dinner rolls:

http://ruhlman.com/2010/02/buttermilk...

Apr 02, 2015
Zalbar in Home Cooking

tryingtobakebread....

Meh, I used to be all careful about blooming yeast etc.

Now I just dump all dry ingredients together, mix and then add the liquids.

I haven't bought bread in over 12 years now...

Apr 02, 2015
Zalbar in Home Cooking

Pipable chocolate ganache?

cornstarch slurry will thicken that up pretty quick.

Mar 26, 2015
Zalbar in Home Cooking

Pot racks - yes or no?

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

Mar 26, 2015
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