Zalbar's Profile

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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.

about 22 hours ago
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.

Nitrate Free Bacon- what's the difference?

Every time I see the words "nitrate free" bacon it starts to make my eye twitch.

If you salt something and let it hang around for a while, that's curing. If you cut a piece of pork belly off a pig, that's uncured.

Nitrites, irregardless of their source, have nothing to do with the actual curing. It's used as an anti-microbial agent cuz' botulism is bad. Chances of it actually happening are low, but it's one of those, why take chances things. The side effect is that when the nitrite reacts with the hemoglobin in the meat gives it a unique flavour. You can cure things quite readily without nitrites. Salt pork has been around for centuries without nitrites.

Dec 05, 2014
Zalbar in General Topics

Why does my pie dough crack?

You could be rolling it out too thin.

Dec 05, 2014
Zalbar in Home Cooking

Alimento adds separate gratuity line for BOH

I work in a restaurant (french fine dining) and I find that to be a really stupid idea.

If you own a restaurant then pay your cooks adequately so they don't jump ship. This is all on the owner and an insult to the customers.

I'm also pretty sure that the guys on the line don't want the extra hassle come tax time. I know I wouldn't.

orange flame on weber grill

1. Rip out burners
2. Dump in lump charcoal and light
3. Put grill over coals and cook meat
4. profit; and taste your first real bbq

If you're dead seat on using propane then I'd replace those burners.

barbecue "alternate" meats

It's getting harder and harder to find cheap cuts of anything due to it becoming "fashionable". Thankfully smoking meat and bbq is becoming something of a fad here in Canada now. Hope that there will be some decent restaurants taking up the banner. Till then my 22" Weber Smokey Mountain will have to satisfy my cravings.

Question for short order cooks

Yeah over easy means they're flipped. As a customer I wouldn't care either way as long as there's no crunchy bits and my yolks are runny. some people don't like runny egg white though.

but yes, over easy means they're supposed to be flipped.

Nov 27, 2014
Zalbar in General Topics

Why Is My Raw Chicken Discolored At The Bottom End?

Could be any number of things. Veins, bruising, inspector stamp, you name it. Doesn't sound at all unusual to me, especially on an extremity.

I'd be thinking more chicken for me.

Nov 27, 2014
Zalbar in General Topics

making smoked delicatessen meat at home

Double interest from me.

Where do you get your bungs at? I've been itching to try making some cappicola but that's the thing holding me back, aside from finding a good place to hang it.

I've actually got a french rump roast curing in a ziploc in hte fridge right now cuz' I figured, what the heck let's see what this tastes like.

GMO

Eh, yes and no. Not quite as bad, Health Canada actually has the cojones to tell companies like Monsanto to go get stuffed.

...especially after they were caught trying to bribe government scientists.

Nov 14, 2014
Zalbar in General Topics

Heritage breed pork

Anyone know where if any of that is available in Montreal? Berkshire or Mangalitsa in particular?

Nov 12, 2014
Zalbar in Quebec (inc. Montreal)

making montreal smoked meat at home

Yeah, if you've ever burnt any kind of conifer (camping), or what not that smoke is nasty and harsh. Heck, back when I was young and dumb, instead of old and dumb as I am now, we used to roll pine needles and smoke them thinking we were cool dudes. Horrible, horrible, horrible.

That being said. sawdust may be ok as it's completely dried out so you're not getting any sap burning.

It could also be disinformation to throw off the competition :P

What to do with lemons? Zested over 20 of them

^ that

Nov 12, 2014
Zalbar in Home Cooking

Fruits every morning ? Good or bad?

Considering we're supposed to have a few servings of fruit and vegetables every day I'd say probably good.

Nov 12, 2014
Zalbar in General Topics

GMO

I'm more opposed to the predatory and litigious nature of the companies creating the GMO crops than I am with the crops themselves. The same goes for the horrible conditions of CAFO's which has prompted me to severely cut my meat intake and only by from a local farmer that I know treats his animals well. It's well worth the cost for my clear conscience.

Nov 12, 2014
Zalbar in General Topics

GMO

Poison? really.

Arsenic and Uranium are all natural to.

Nov 12, 2014
Zalbar in General Topics

GMO

The difference being....?

Nov 12, 2014
Zalbar in General Topics

GMO

You have tasteless tomatoes because they are picked before they are ripe and brought to ripeness with ethylene gas. Buy tomatoes in season, and when not in season but them canned or can them yourself.

What to do with lemons? Zested over 20 of them

Preserve them. All you need is a container and salt.

http://ruhlman.com/2011/03/lemon-confit/

Nov 12, 2014
Zalbar in Home Cooking

What method do you use to drain cooked and crumbled ground meat?

Depending on what you're doing, flour works well. It binds with the oil and forms a sort of roux. If you're making something like a stroganoff or anything else with a sauce it will thicken it.

Other than that I have a fine mesh scoop to deal with that sort of thing.

Nov 04, 2014
Zalbar in Home Cooking

Li\quid smoke

Pretty sure they have it at any Cavallaros

Nov 04, 2014
Zalbar in Quebec (inc. Montreal)

Sugar and yeast???

Depends on the recipe and amounts. Yeast isn't going to do a sweep and clear of all the sugars in the dough.

Oct 29, 2014
Zalbar in General Topics

Already-made pudding in baking recipes?

Pies, sweet rolls (like cinnamon rolls but with pudding, I've never done it but I'm thinking it would work), add flour and make cakes, incorporate into muffin batter.

Oct 29, 2014
Zalbar in Home Cooking