Food/Recipe Thread

[cholent]

I was going to boil it

I dont think I have the equipment to steam it, Im not even sure how to steam it.

In case I was unclear I have a raw peace of meat pickled by the butcher.

I always boil, changing the water halfway through. Then top with a sweet and sour glaze and bake 30 min

[henche]

I was going to boil it

I dont think I have the equipment to steam it, Im not even sure how to steam it.

In case I was unclear I have a raw peace of meat pickled by the butcher.

The way I did it is I put a couple inches of water in pot, then I put ramikins in the pot, and balanced the meat on top of the ramikins out of the water.

[cholent]

The way I did it is I put a couple inches of water in pot, then I put ramikins in the pot, and balanced the meat on top of the ramikins out of the water.

What's the benefit of steaming corned beef instead of boiling it? I thought boiling was preferable in this case to remove excess saltiness

[CS1]

I always boil, changing the water halfway through. Then top with a sweet and sour glaze and bake 30 min

that sounds good. How long do you boil for in total?

[henche]

What's the benefit of steaming corned beef instead of boiling it? I thought boiling was preferable in this case to remove excess saltiness

I soak to remove excess saltiness. 

I've never actually made corned beef.  I did the steam method when it was pastrami and I didn't want to wash off the spices/bark from smoking.

[SamKey]

I have a corned beef for shabbos. any cooking tips

Personally I use a recipe I believe I posted upthread: 2 bottles of Irish stout, whole onion, whole head of garlic, some brown sugar. In a crock pot for 6-48 hours. It's amazing

[wayfe]

Has anybody tried Trader Joe's smoked salmon? Are they available at the Brooklyn stores?

[MisterHock]

Are they available at the Brooklyn store?

FITY

[henche]

henche's pizza steel. 

• 16*18*.5
• 3 pieces
• 41 lbs

[CS1]

henche's pizza steel. 

• 16*18*.5
• 3 pieces
• 41 lbs

3 rectangle pieces makes the 16" x 15"? Or 3 total squares?

Wishing luck with the toiveling.

[henche]

3 rectangle pieces makes the 16" x 15"? Or 3 total squares?

Wishing luck with the toiveling.

3 pieces equals 16 by 18. Each is 16 by 6.

Not planning to toivel. I don't think its a kli until I'm mechasheiv on it to be a kli. I didn't tell the guy it was going to be a kli.

[Yehoshua]

3 pieces equals 16 by 18. Each is 16 by 6.

Not planning to toivel. I don't think its a kli until I'm mechasheiv on it to be a kli. I didn't tell the guy it was going to be a kli.

My question was not whether to toivel but rather how baking pizza on a steel with slits in it will work. Will the pizza have 2 lines on the bottom? Will it sag into the cracks in the 30 seconds or so before it's baked enough to support it's own weight? Will any corn meal or flour on the bottom of the pizza slip through the cracks?

[henche]

My question was not whether to toivel but rather how baking pizza on a steel with slits in it will work. Will the pizza have 2 lines on the bottom? Will it sag into the cracks in the 30 seconds or so before it's baked enough to support it's own weight? Will any corn meal or flour on the bottom of the pizza slip through the cracks?

The bars have close a 90 degree edge, and the ends are very precise.  They will fit together very closely.

[Yehoshua]

The bars have close a 90 degree edge, and the ends are very precise.  They will fit together very closely.

Oh good.

[CS1]

3 pieces equals 16 by 18. Each is 16 by 6. Not planning to toivel. I don't think its a kli until I'm mechasheiv on it to be a kli. I didn't tell the guy it was going to be a kli.

Is it from a food store or a hardware store? The dough is sitting directly on be steel (is it graded "food safe"? Steel coatings?)

[Moshe123]

The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.

[Yehoshua]

The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.

What is galerete? Sounds like you started describing how to make a demi-glace, except then you changed once you said remove the fat (while still hot; with a demi-glace you remove the fat after you've cooled the liquid since it's super easy to peel off the solid fat layer than to fish it out and lose some of the demi-glace with it). Also in a demi-glace the fat is discarded.

[Moshe123]

What is galerete? Sounds like you started describing how to make a demi-glace, except then you changed once you said remove the fat (while still hot; with a demi-glace you remove the fat after you've cooled the liquid since it's super easy to peel off the solid fat layer than to fish it out and lose some of the demi-glace with it). Also in a demi-glace the fat is discarded.

https://en.wikipedia.org/wiki/P%27tcha

[Yehoshua]

https://en.wikipedia.org/wiki/P%27tcha

Is it eaten in a liquid state? Seems like demi-glace gone wrong.

[Moshe123]

Is it eaten in a liquid state? Seems like demi-glace gone wrong.

It gels once refrigerated.