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Author Topic: Food/Recipe Thread  (Read 445295 times)

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1280 on: October 05, 2016, 10:53:28 AM »
I sous-vide a 14 pound brisket at 150° and plan on finishing it off on a grill tonight. How long should (I have) sous-vide(ed) it?
24-48 hours :o

http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html
 

Offline CS1

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Re: Food/Recipe Thread
« Reply #1281 on: October 05, 2016, 11:27:26 AM »
24-48 hours :o

http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

great site. Looks much juicier after 36 hours. Is there a specific sous-vide brand that you recommend?
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Offline Emkay

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Re: Food/Recipe Thread
« Reply #1282 on: October 05, 2016, 11:32:34 AM »
great site. Looks much juicier after 36 hours. Is there a specific sous-vide brand that you recommend?
Most here have Anova.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1283 on: October 05, 2016, 08:57:46 PM »
Most here have Anova.

that's what i have. I want to buy the instant pot next. it's a really good electric pressure cooker

Offline shulem92

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Re: Food/Recipe Thread
« Reply #1284 on: October 06, 2016, 02:51:40 PM »

Offline cholent

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Re: Food/Recipe Thread
« Reply #1285 on: October 06, 2016, 03:10:00 PM »
Don't ask stupid questions and you won't get stupid answers

Offline 3yummyboys

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Re: Food/Recipe Thread
« Reply #1286 on: October 07, 2016, 11:22:15 AM »



Is there a cringe emoji?!

Offline shulem92

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Re: Food/Recipe Thread
« Reply #1287 on: October 07, 2016, 11:27:14 AM »

Offline rileywiles23

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Re: Food/Recipe Thread
« Reply #1288 on: October 15, 2016, 10:51:17 PM »
Anybody have a good recipe for Delmonico steaks ?
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Offline mmgfarb

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Re: Food/Recipe Thread
« Reply #1289 on: October 15, 2016, 10:52:15 PM »
Anybody have a good recipe for Delmonico steaks ?
Salt+pepper - grill to perfection.
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Offline rileywiles23

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Re: Food/Recipe Thread
« Reply #1290 on: October 15, 2016, 10:53:09 PM »
Salt+pepper - grill to perfection.
Sorry. let me clarify. Doing it on yom Tov, and don't have a grill to use.
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Offline gubevo18

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Re: Food/Recipe Thread
« Reply #1291 on: October 16, 2016, 01:16:20 AM »
Sorry. let me clarify. Doing it on yom Tov, and don't have a grill to use.
if you do it properly on a frying pan it can really come out good. I do it almost every yom tov with rib steaks.
Salt and pepper and make sure the pan is really hot. A drop of Pam to spray in before hand.

Offline churnbabychurn

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Re: Food/Recipe Thread
« Reply #1292 on: October 16, 2016, 12:00:58 PM »
if you do it properly on a frying pan it can really come out good. I do it almost every yom tov with rib steaks.
Salt and pepper and make sure the pan is really hot. A drop of Pam to spray in before hand.
Grill pan ftw

Offline cholent

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Re: Food/Recipe Thread
« Reply #1293 on: October 16, 2016, 01:13:08 PM »
Grill pan ftw
Grill pan makes nice grill marks but for steak a large frying pan is better as it causes maillard reaction evenly on all surfaces
Don't ask stupid questions and you won't get stupid answers

Offline gubevo18

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Re: Food/Recipe Thread
« Reply #1294 on: October 16, 2016, 01:19:21 PM »
Grill pan makes nice grill marks but for steak a large frying pan is better as it causes maillard reaction evenly on all surfaces
+1
I'd prefer a standard fring pan over a grill pan for steaks.

Offline churnbabychurn

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Re: Food/Recipe Thread
« Reply #1295 on: October 16, 2016, 01:28:12 PM »
Grill pan makes nice grill marks but for steak a large frying pan is better as it causes maillard reaction evenly on all surfaces
What's a maillard reaction?

Offline gubevo18

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Re: Food/Recipe Thread
« Reply #1296 on: October 16, 2016, 04:21:11 PM »
What's a maillard reaction?
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Offline Sport

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Re: Food/Recipe Thread
« Reply #1297 on: October 16, 2016, 04:23:48 PM »
Grill pan makes nice grill marks but for steak a large frying pan is better as it causes maillard reaction evenly on all surfaces
Yup I made the mistake of buying a cast iron gril pan over the flat pan.

Offline Sport

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Re: Food/Recipe Thread
« Reply #1298 on: October 16, 2016, 04:24:57 PM »
What's a maillard reaction?
It's the "scientific" name for what causes the nice crust you get when you sear meat at a high temp.

Offline henche

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Re: Food/Recipe Thread
« Reply #1299 on: October 16, 2016, 05:14:32 PM »
It's the "scientific" name for what causes the nice crust you get when you sear meat at a high temp.

Yah.

When you heat sugar and it browns, that's caramelization. When its protein, it's malliard reaction.