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Broken Aioli help!

Thanks

Do you think i am over whipping it? The texture gets kind of stringy.

May 29, 2013
lestblight in Home Cooking

Broken Aioli help!

So i have to turn out aioli in bulk.. Like large deli containers for a party. But when i do this i go slow incorporating my oil and it goes from creamy and smooth to gross and well not so creamy. I suspect it was over whipped.

Is there anyway i can fix this? I am using a food processor and using 5 yolks some mustard and using a large deli containers worth of oil.

Should i begin in processor and finish by hand so i dont overwhip? Or just go faster on the oil in the processor?

Thanks!

May 29, 2013
lestblight in Home Cooking

HELP GETTING MY HOME CURED BACON MORE SUCCULENT

yes curing it with .025 salt per ounce of bacon. using ruhlmans method

thanks

May 17, 2013
lestblight in Home Cooking

HELP GETTING MY HOME CURED BACON MORE SUCCULENT

anyone got any ideas? thanks

May 17, 2013
lestblight in Home Cooking

HELP GETTING MY HOME CURED BACON MORE SUCCULENT

I usually smoke my bacon and then oven roast it to 150 and feel the texture could be a little softer.. more succulent.

When i cold smoke it.. its not a true cold smoke.. but i dont raise the temperature too much.. it comes out after a few hours at 90-100 sometimes a little more.

I then put it in the oven and roast to 150.

anyone have any tips or ideas on how to get my bacon to be a little better?

thanks

May 15, 2013
lestblight in Home Cooking

Can anyone recommend a food slicer?

I needed a food slicer primarily for cutting home cured bacon and also for slicing up some meat.

I want a good motor, and a hard edge to make sure even cuts- without the 400 dollar price tag.

I was looking at bedbathbeyond and saw a bunch of chefs choice. Does anyone have any experience with these? I have a 20% off coupon so i figured i can order from them and save some cash. They have models ranging from 100 to 400$. Would rather not the 400$ model but i will be using this alot.

Thanks!

Apr 30, 2013
lestblight in Cookware

pickling problems

i found it weird to put it boiling.. but every recipe i read suggested this!

Apr 16, 2013
lestblight in Home Cooking

pickling problems

so i was making pickled red onions and i noticed they got a lil soft.. didnt have much bite after sitting in the brine.

The onions were fresh but i wonder if the boiling vingear cooked them too much,

Should i let it cool before incorporating the brine? or should i add some calcium chloride to help keep them fresh?

thanks alot!

Apr 16, 2013
lestblight in Home Cooking

BBQ PULLED PORK BASICS?

I am interested in getting a good amount of bark on my pulled pork but i also want a good amount of juice to toss back in the meat and to give additional flavoring. what is the best way to reach that ? Does a straight up dry run penetrate and give me a good amount of gravy ? Or is it best to mix both a dry and wet so i can get more juice?

Also.. should i trim the skin off the shoulder and leave some fat ? or leave skin on? bone in? the skin side has the most surface area with good bark potential but this might be lost if i leave skin on.

finally i have seen alot of people who tie their meet.. is that a better method? to trim off of bone and skin and then tie it together?

thanks!

lasagna help!

was thinking of rolling my own dough for some lasagna.. but im not sure if it needs to be boiled like you would for boxed noodles. Would it cook in the oven of should i boil it? Dont want the noodles to be completely soft.. a lil bit would be pleasant.. for this reason i was thinking of using store bought noodles. for a lil more al dente.

also.. what setting on the KA pasta roller should i roll these at ?

thanks

Dec 29, 2012
lestblight in Home Cooking

How to yield a more tender bacon? oven roasted? smoked?

I have been making some bacon a few times now.. and i want to make the bacon a bit more tender.

Currenty im hot smoking it and i think im cooking too much of the fat because the belly visibly shrinks in size.

when hot smoking i am trying to cook it at 190/200 until 150.

so should i cold smoke it instead? and then oven roast it gently?

any thoughts?

thanks!

Oct 16, 2012
lestblight in Home Cooking

short rib & gelatin?

sorry guys

i am using the filling for making a saltena. a bolivian style empanada with a gelatinized filling

i need the filling hard so i can put it in my dough.

im just worried about adding too much gelatin and it being super hard.

Oct 01, 2012
lestblight in Home Cooking

short rib & gelatin?

Hey guys im making a braised stew with short rib and i needed to add gelatin after so it can firm up and harden a bit.

I am wondering how much gelatin i should add since i suspect the short ribs to have some gelatin already with all that connective tissue.

Any thoughts?

thanks

Oct 01, 2012
lestblight in Home Cooking

Questions on preservatives, PH, and making my food last longer?

Can anyone direct me to any books or sites that can help me understand preservatives a little better?

I have read that bringing the ph to less then 3.6 would help give me the acidity needed to ward off bacteria etc.

But when i do this i do get a very VINEGARY taste which i find unpleasant and ruins my sauces, hot sauces etc.

In this case .. what would i do? Maybe try citric acid? or would that just make it sour as well?

would the preservative potassium sorbate help in this case?

I am weary that the amount of vinegar needed for a proper ph would compromise the flavors i have and tltimately render it useless since i wouldnt use the acidic food.

Would i have to another route?

Canning in mason jars? would this help preserve sauces etc?

thanks a bunch

any info would help!

patrick

Sep 14, 2012
lestblight in Home Cooking

questions on making my hot sauce last?

So i tried getting my ph to below 3,4,,,, which worked..i used vinegar for this.

But now my sauce is just not what i like .. too vinegarry. Any otherway I can raise the ph without getting a vinegar taste? would using citric acid help? or phosphoric?

Sep 13, 2012
lestblight in Home Cooking

questions on making my hot sauce last?

Thanks Guys

Has anyone tried adding a food preservative to help increase life of the sauce?

i was looking into sodium benzoate in addition to boiling and keeping the ph below 4.6

any thoughts?

Sep 13, 2012
lestblight in Home Cooking

questions on making my hot sauce last?

anyone?

Sep 11, 2012
lestblight in Home Cooking

questions on making my hot sauce last?

So i tend to make lots of hot sauce and i wanted it to last for more then a few days.

I read somewhere to cook it to a certain temperature and then to make sure the ph was at a certain level.

Does anyone know about this? How long of a shelf life will this give me? Would this be better then canning it?

thanks !

Sep 11, 2012
lestblight in Home Cooking

Need help with my hot sauce!

So i have a few hot sauces i make on the regular and i am struggling with the heat levels versus the thickness. I am trying to not make it so thick.. but when i grind my seeds in my blendtech.. it just gets thicker and thicker if i add more chile's. Now its possible the chile's im using are not hot enough.. but i want to work with those flavors.

So now i am considering using capsaicin extract.. i dont know much about this stuff, nor never used it.. i saw this here

http://www.hotsauceworld.com/chili-pe...

and considering picking one up.. but i dont kniow the differences from each. what i dont want is FLAVOR .. just heat to boost the flavors i have created already with heat.

How strong is one drop?

thanks so much !

Aug 22, 2012
lestblight in Home Cooking

Beef Brisket in the oven?

thanks everyone

what is the target temp for brisket ?

like for pulled you are trying to get to 200... whats the ideal for brisket ?

If i wrap the pan in foil i will defnitely get tender results.. but i do want some texture..

does anyone wrap it and then blast it to get a little crust ?

anyone have any success with this?

thanks!

Aug 13, 2012
lestblight in Home Cooking

Beef Brisket in the oven?

I defnitely prefer smoke and wood and charcoal flavors but i need to turn out a bunch and dont have the time to babysit the grill.

So can anyone share some oven tips and tricks to get a superior brisket ?

Recipes i have seen leave it at 350- but my expereince with pork shoulder tells me there can be a better way to get some more texture.

so what do you recommend? Some recipes would also help out.

I was thinking of maybe using some smoked salt to enhance the smoked flavor- but perhaps it would be too subtle.

also.. how much salt per pound do you recommend?

thanks so much.

Aug 10, 2012
lestblight in Home Cooking

the secrets to a great smoothie?

is it all about the blender? can you add some creamyness with some emulsifiers?

I am looking to make a rice milk stmoothie.. the rice milk is a little watery so i wanted to add some xanthan to thicken it. i wanted to add some ice so i can get that nice thick frosty goodness you get from a smoothie.. but i am not sure if my blender can do that . I have a pretty average ninja blender from bed bath beyond. Picked this up because it has a 9 cup capacity.

do you think i need a better blender? or adding some yogurt or emulsifiers can give me that creamy effect? ( would prefer to not include yogurt). maybe some evaporated milk?condensed milk? powdered milk?

I would be adding pulps like south american passion fruit, mora( andean blackberry) etc.. so would be on the watery side- no bannanas etc.

thanks! all

Jun 13, 2012
lestblight in Home Cooking

questions on pressure cooking a cows foot for gelatin!

i have used the knoxx powder and it doesnt hold as strong as a cows foot.

i have seen it done in bolivia. just trying too figure out how.

cook the foot to get the gelatin- exract and chill and then put it into a stew to gelatinze the entire stew so it can be firm and strong to put in an empanada like dough.

and then cook in oven so it gets back to liquid and is super rich and tasty.

just trying to figure out how much gelatin i would need for 12 cups of a stew.

Jun 08, 2012
lestblight in Home Cooking

questions on pressure cooking a cows foot for gelatin!

thanks everyone.

so i picked up about 7 pounds of foot.. all chopped up.. no hoof!

what i want to do is just extract the gelatin to add to another broth to solidify it and put in dough - like a saltena.

i need a strong hold since it tends to turn back to liquid when i am putting them in. ( super hot kitchen)

so i am wondering for about 4 cups of broth or stew- how many cups or ounces of gelatin will i need to add so it holds it tight?

sort of an odd question. but you guys have never steered me wrong !

thanks

Jun 08, 2012
lestblight in Home Cooking

questions on pressure cooking a cows foot for gelatin!

I was told gelatin from a cows foot is stronger and better then gelatin from pig neck bones, trotters etc. Is this true?

Anyone familiar with doing this? How many pounds of cow foot would i need for 3 cups of gelatin?

I assume i just cover with water as i would a stock? some aromatics as well.

I was planning on pressure cooking it for an hour- will this be enough time?

Once i am done with the bones can i reuse it? How much gelatin can i get from these guys?

any other uses for the bones?

thank you !

Jun 07, 2012
lestblight in Home Cooking

QUESTIONS ON PICKLING - TECHNIQUE AND CALCIUM CHLORIDE

Hey everyone

I will not profess to know much about pickling- so i turn to you guys for some help and info.

I tend to make refrigerator pickles- you know some pickled red onions some chile's, carrots etc.

I think these are called quick pickles? I have never had them long in the fridge so i dont know if they would benefit from sitting a week or so. Any thoughts?

I try not to lose the crispness of the item being pickled- and i have heard calcium chloride can help with that? is this the same as BALL PICKLE CRISP?

I was looking at this http://www.bulkfoods.com/whole-foods....

anyone familiar with using it? ratios etc?

When creating my brine i bring the seasonings, vinegar etc to a boil then simmer for a little bit and then pour the boiling liquid over what im pickling.. im wondering if this is detrimental to the crispness of the veggie being pickled? I just dont want to increase the softening of the veggie.

Can i boil to open the spices and then cool it down before pouring over veggies?> Or is it necessary to pour while really hot?

Also what kind of pickles require fermentation? or is that just a matter of taste?

thanks!

May 27, 2012
lestblight in Home Cooking

bacon worries!

i have not.... but i also have no liquid or a curing brine in my ziploc...just the salt.

not sure if i just bungled the recipe somehow.

gonna check out the blog thanks!

May 22, 2012
lestblight in Home Cooking

bacon worries!

Have some bacon curing on its 7th day about an inch thick maybe a little more.

Its not firming up too much yet and i used the ruhlman recipe for 5 pounds and split the cure for each peice and put in seperate bags.

Feels a little squishy still.. should i leave it longer?

I used pink salt from the spicehouse online.. perhaps my cure didnt work?

anyway to fix this?

thanks

May 22, 2012
lestblight in Home Cooking

pig gelatin? what to use?

is there a general ratio of bones to liquid to go by to get a fully gelatinized broth/stew? should liquid just cover bones?

why do you blanch ? what does that do?

and would you recommend putting it in the pressure cooker?

thanks

May 22, 2012
lestblight in Home Cooking

pig gelatin? what to use?

thanks! the belly was for just meat the bones were for the gelatin.. i was going to braise the pork belly until tender seperately and put the bones and some veggies in a pressure cooker .. do you think i will need so many bones if i use in a pressure cooker? i wont lose alot of water/vapor while simmering this way and save a few bucks.

or are better results met by simmering?

also.. should i roastthe bones and some veggies in the oven first ?

May 22, 2012
lestblight in Home Cooking