Zalbar's Profile

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How to make a classic chicken noodle soup?

1. Buy a chicken, stick it in a large pot (skin and all) and cover with water. Add a chopped yellow onion, 3 large peeled and roughly chopped carrots, 2 celery sticks

2. Bring to a simmer for at least 3 hours but no more than 5 (or chicken meat gets tacky while chewing). Because you're using all this meat you will flavour the stock very quickly.

3. Remove chicken to cutting board and pick off meat. I let it cool for a bit because I always end up burning my fingers.

4. Add vegetables to the stock you just made and prepare some pasta.

5. Once pasta is tender, run it under cold water.

6. Add meat to the stock

7. Ladle into a bowl, add cold pasta

8. serve

Jun 16, 2015
Zalbar in Home Cooking

Cookie Disaster

pie crust

Jun 13, 2015
Zalbar in Home Cooking

How has your cooking evolved with age?

If there's one thing I've learned is that recipes are good as a guide but nothing beats technique. Once you have those down, you don't really need recipes except as inspiration.

Mangalista/mangalica pork

I wish...

Jun 10, 2015
Zalbar in Quebec (inc. Montreal)

Refreezing meat that defrosted

That's not really why.

Every time you freeze something you reform ice crystals in the protein that pierce cell walls and cause seepage. It will be fine to eat but texturally will be fairly disgusting. So use for stew.

May 25, 2015
Zalbar in General Topics

Pre-Boiling Baby Back Ribs - fast help

no...just....no...

5 hours on the grill at 225-230

May 25, 2015
Zalbar in Home Cooking
2

My first syrup

Never make things with love. It can turn bitter and rancid over time.

:P

Green Onion Rant

1. Don't chop it up, they last longer
2. Don't hide them in the "crisper" you don't see them you don't use them.
3. Make more of whatever you're doing and freeze.

Example: I make a lot more burritos than I am going to eat and freeze them. They freeze very well (always chill things overnight before freezing).

Alternately start gardening and pick what you need.

May 25, 2015
Zalbar in General Topics

Best hot dogs without nitrates or nitrates?

Sodium Nitrite is sodium nitrite regardless of the source. Vitamin C is added to a cure for the same reason except that we can control the exact amount of nitrites going into our product. Celery juice you can't monitor the amount of nitrite going in so you have inconsistent quality and more often than not a much higher dose of sodium nitrite.

May 14, 2015
Zalbar in General Topics

Montreal kitchen supply store in Little Italy | Quincaillerie Dante

Sometimes yes, sometimes no.

May 13, 2015
Zalbar in Quebec (inc. Montreal)

good rub for beef

If you're looking to enhance the flavour of the beef, basic salt and pepper should be enough.

Anyone use a temperature contoller on their smoker?

Sometimes you want to smoke things for 12+ hours and I like my sleep on the weekends :P

Has Hellman's Mayo really changed?

Yeah, it's changed. It's definetly on the runny side now. Luckily I've discovered the one secred ingredient to make my own that tastes 100% the same as the old recipe. :)

May 11, 2015
Zalbar in General Topics

Anyone use a temperature contoller on their smoker?

I got a Weber Smokey Mountain and it's great at holding temps for hours and hours.

Anyone use a temperature contoller on their smoker?

Been thinking about it.

But then I don't have an excuse to hang around the smoker with a beer.

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
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