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Your favorite ham brand (coldcut)

Home made :)

Simple to do, but takes 1-2 weeks.

Aug 25, 2014
Zalbar in General Topics

Charcoal Starters - Chimney vs. Electric?

Just get a propane blowtorch. You'll light your entire chimney of coals in about 20 seconds flat.

http://youtu.be/kTC8br5VZj0

Breaded Fried Pork Chops: What are your secrets?

1. overnight cure (salt, soldium nitrite)
2. flour, egg wash, breadcrumbs
3. deep fry till it floats <-- that's when it's done, color is more a question of how old and used your oil it.

Aug 13, 2014
Zalbar in Home Cooking

Fascinating cooking tips and advice

sauteeing onions takes 10 minutes tops, no need to speed it up.

Aug 13, 2014
Zalbar in Home Cooking

I've never used a Crock Pot . I have some questions.

1. yes
2. You don't need a lot of liquid, it's a sealed space so it's not going to dry out.
3. Set it for the amount of time you want. Low will be 8+ hours
4. 6-10 hours for pulled pork. You'll need to strain out a lot of grease/fat/oil. That's the one thing with crockpots, everything stays in the pot.

Aug 13, 2014
Zalbar in Home Cooking

No-knead bread... problem with 2nd rise...help!

One thing most people seem to skip is the folding process. This adds structure and strength to your dough.

Aug 13, 2014
Zalbar in Home Cooking

Pool of water under omelette?

...condensation. Let the stuff cool before tossing them into an enclosed plastic container.

Aug 13, 2014
Zalbar in Home Cooking
1

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

Temps don't lie...

making montreal smoked meat at home

Use Digging Dogs cure calculator and you'll be spot on for salt.

making montreal smoked meat at home

If you're hitting 190 on a smoke that thing will hit 210 easy while resting.

As far as smoke is concerned, I've found that meat will only take so much smoke. Once you've smoked something for at most 3 or 4 hours, everything else is just hitting temps because "smoke" isn't going to penetrate any more.

If you go past the point and hit the falling apart point, just wrap it up, cool it off and let it sit in the fridge overnight. Any meat where you're relying on collagen breakdown for tenderness will always be better the next day.

MSM will never taste as good the same day you cook it as it will the next day.

making montreal smoked meat at home

Looks gorgeous...

Why Cook Woodfired?

I go with wood fired because I can hit temps that will melt steel :)

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

Smoked meats are always good.

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.

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.

Rib preperation

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

...meat...candy...

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.

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.

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...

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.

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.

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
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