Show Posts

This section allows you to view all posts made by this member.


Messages - cholent

Pages: [1] 2 3 4 5 6 7 ... 190
1
General Discussion / Re: Sous Vide Master thread
« on: Yesterday at 11:05:30 PM »
I don't remember, does the Anova bluetooth keep beeping after it shuts off? Does it keep measuring temp?
I believe yes certainly to the beeping

2
General Discussion / Re: Smoking Meats
« on: Yesterday at 09:30:43 PM »
High pressure. Don't think there are temps
I have the t fal version, I guess it's somewhat different. It also only allows 40 min at a time pressure cooking so I'll try multiple cycles

3
General Discussion / Re: Smoking Meats
« on: Yesterday at 08:51:13 PM »
Enjoy! I don't think I have anything else to add. You gonna heat it up?
What temp did you use in your instant pot?

4
Just Shmooze / Re: Interesting Articles...
« on: Yesterday at 07:31:13 PM »

5
General Discussion / Re: Law School
« on: Yesterday at 05:43:32 PM »
What does this mean? It's September, so you don't have grades yet. Further, CLS doesn't publish rankings.
Hence the wink I assume

6
General Discussion / Re: Sous Vide Master thread
« on: Yesterday at 04:04:07 PM »
It won't sv well??
It may. But this will be better

7
General Discussion / Re: Sous Vide Master thread
« on: Yesterday at 03:57:25 PM »
What's the recommended cook on a French roast 4 lb? Medium. What temp how many hours?  What's a good recipe for in the bag?
Don't sv a French roast. Mix oil with spices, rub all over. Broil for 15 min, flip and brush again with oil mix. Keep broiling, flipping, and brushing with oil mix till it reaches your desired internal temp

8
General Discussion / Re: Smoking Meats
« on: September 18, 2017, 01:46:09 PM »
Enjoy! I think I have anything else to add. You gonna heat it up?
I'll probably serve it the first night, so the part where you put it in the oven to firm up the bark will be warming it up

9
General Discussion / Re: Smoking Meats
« on: September 18, 2017, 12:54:09 PM »
I bought a 5 pound second cut brisket today but got lazy and decided to experiment. I lathered it up in mustard and applied a generous amount of big bad beef rub. This is the same prep I do for smoking. I put a rack in my instant pot, a little beef broth and a drop of liquid smoke on the bottom. I cooked it for 90 minutes at high pressure with a natural release. I then put it in the oven for a few minutes to dehydrate the bark. Holy cow was that good. Incredibly tender and flavorful.
A couple of tweaks I would make next time. First, I would add a little more liquid smoke. The smoke flavor I got was good but subtle. Second, I would lose the fat cap completely. No need when cooking with a pressure cooker. Third, I would cook it for a little less. The meat was one step before fall apart. I like my brisket with a little more chew.

I think I'm going to try this for RH. Any further tips to add?

10
General Discussion / Re: Smoking Meats
« on: September 17, 2017, 04:21:37 PM »
I still dont have a smoker. Any good suggestions for ovening a brisket? Its a whole brisket and it looks like the fat is already trimmed
If you're looking for a smoked flavor, use amazing ribs smoked brisket but in an oven and rub with liquid smoke before applying the spice rub

11
Amazon & Walmart Deals / Re: Amazon No-Rush Credit: $10 Amazon Restaurants
« on: September 16, 2017, 11:03:21 PM »
Nothing in Lakewood but I see Pescada in Brooklyn

12
General Discussion / Re: Food/Recipe Thread
« on: September 15, 2017, 12:20:25 PM »
I always found that cole slaw with lemon juice reminds me of yellow lollipops.
You can always use vinegar instead

13
General Discussion / Re: Food/Recipe Thread
« on: September 15, 2017, 11:58:54 AM »
How many oz is a package?
I believe 8 oz
To stop the mayo from globbing add the salt and sugar first then slowly whisk in the lemon juice a little at a time

14
Just Shmooze / Re: Random Posts
« on: September 15, 2017, 11:24:07 AM »
I figured out how to get a ton of likes.  :)

Share the secret with Freddie, he has kids to feed

15
General Discussion / Re: Food/Recipe Thread
« on: September 15, 2017, 09:48:51 AM »
Anyone have a great Cole Slaw recipe they can share?
1/2 c sugar
1/2 cup mayo
3 tablespoons lemon juice
1 teaspoon salt
1 pkg cole slaw mix

Pages: [1] 2 3 4 5 6 7 ... 190