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Brisket tips?

I was going for BBQ style, though without a smoker maybe that wasn't the best idea.

Aug 31, 2014
eternal in Home Cooking

Brisket tips?

I tried making my first brisket yesterday and it came out okay, but I was looking for some more info before trying again.

I bought a 4lb cut from Whole Foods (presumably a flat?), I mistakenly trimmed all but a couple mm of the fat cap, and I cooked it in the oven for: 1hr uncovered at 325F, around 3hrs uncovered at 250, and around 3-4hrs covered at 225-250.

The last few hours were a confused mess of temp changes and thermometer measurements. At its peak, the meat measured 185 internal, but I think in retrospect that the measurement wasn't taken at the thickest part of the cut--and all subsequent measurements were lower, around 178, maybe because the foil got loose and the heat dropped after opening the door so many times. Eventually, I just removed the brisket and let it cool for half hour before eating.

The texture was pretty good for sandwiches, but it had a good deal of solidness to it, and it was too tight to loosen the meat by sticking a fork in and twisting. I haven't had brisket at a restaurant in a while but I think it's supposed to be softer.

So: any advice? Leaving the fat on would be a start, but I'm also wondering about the oven temp, internal temp, and foil/no foil. I got worried that it would dry out after exceeding the 1.5hrs/lb guideline, but maybe more cooking would have been better?

Aug 29, 2014
eternal in Home Cooking

How effective is the Vacuvin Concerto?

Okay, update: I tried this again with Il Grigio and the exact same thing happened (a bit worse a few hrs later and much worse the day after). So I don't think it's the wine.

One thing occurred to me though: is storage temperature an issue? This is supposed to work without refrigeration, but maybe my room temperature is above normal, or maybe it shouldn't be kept at room temperature at all.

Dec 08, 2013
eternal in Wine

How effective is the Vacuvin Concerto?

Well I might just be using the word sour incorrectly. It definitely seemed like that "vinegar" taste that people describe as oxidization, and it wasn't there when the bottle was first opened (and I'm pretty sure it got increasingly worse, whatever it was).

Dec 05, 2013
eternal in Wine

How effective is the Vacuvin Concerto?

Dec 04, 2013
eternal in Wine

How effective is the Vacuvin Concerto?

Hey chowhound. I picked up a vacuvin from amazon the other day and tried it out on this bottle of red wine, but I noticed it had started to get sour a few hours after dinner when I tried it last night, and it was much more sour by this morning. I pumped it until I heard the clicks and everything, and I didn't leave the bottle lying open during dinner. The bottle has never been in the fridge.

Is this normal? I'm a beginner so I'm pretty sure that if I can taste the difference, most people can. It doesn't taste too different from when I tried this before getting a pump, but I don't /think/ I misused the device...

Dec 04, 2013
eternal in Wine

Best Chinatown eats?

Hey Chowhound. I live near Baldwin and Spadina for school and I'm looking for some good, relatively inexpensive restaurants in the area. There are a ton of options but they all tend to blur together when you don't know what you're looking at, and so far all I've done for research is skim through Yelp ratings. Any specific recs?