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Author Topic: Food/Recipe Thread  (Read 457366 times)

Offline beeweegee

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Re: Food/Recipe Thread
« Reply #860 on: December 25, 2015, 10:30:48 AM »
Ok, fair point. Anyone care to share their favorite?
Bump

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #861 on: December 31, 2015, 05:09:16 PM »
Looks amazing!

Did you find the meat swimming in its own juices in the bag? I haven't had great success with long cooks. All the juice gets squeezed out so while the meat is soft, it is also very firm.
Doing this again. Just for you, I weighed it before and will weigh it after.
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #862 on: December 31, 2015, 09:03:28 PM »
Doing this again. Just for you, I weighed it before and will weigh it after.

Thanks!

Offline SamKey

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Re: Food/Recipe Thread
« Reply #863 on: January 01, 2016, 01:02:23 AM »
Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this:http://www.imamother.com/forum/viewtopic.php?t=228654 which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)

Offline churnbabychurn

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Re: Food/Recipe Thread
« Reply #864 on: January 01, 2016, 08:07:36 AM »


Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this: which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)
Short ribs?

Offline TimT

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Re: Food/Recipe Thread
« Reply #865 on: January 01, 2016, 08:19:44 AM »
Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this:http://www.imamother.com/forum/viewtopic.php?t=228654 which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)
"Kosher Flanken, are small, juicy, and tender cuts of beef also known as short ribs. They are great items for the grill or the broiler. It is also ideal for pot roast and soups."

Offline henche

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Re: Food/Recipe Thread
« Reply #866 on: January 01, 2016, 08:49:19 AM »
"Kosher Flanken, are small, juicy, and tender cuts of beef also known as short ribs. They are great items for the grill or the broiler. It is also ideal for pot roast and soups."

For grill or broiler? I would braise them for hours and hours is what I'd do.

Offline cholent

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Re: Food/Recipe Thread
« Reply #867 on: January 01, 2016, 09:29:02 AM »
For grill or broiler? I would braise them for hours and hours is what I'd do.
Agreed, I thought the same. At most I would finish my braised short ribs on the grill.... if that
Don't ask stupid questions and you won't get stupid answers

Offline TimT

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Re: Food/Recipe Thread
« Reply #868 on: January 01, 2016, 10:04:36 AM »
For grill or broiler? I would braise them for hours and hours is what I'd do.
You're right. I was quoting a kosher food site.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #869 on: January 01, 2016, 11:55:09 AM »
Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this:http://www.imamother.com/forum/viewtopic.php?t=228654 which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)

interesting. i don't think i've ever put russian dressing on meat before

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #870 on: January 01, 2016, 03:49:20 PM »
Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this:http://www.imamother.com/forum/viewtopic.php?t=228654 which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)
Was it long bones on the bottom of it or short bones? if they were long it was simply a rack of ribs with a lot of the meat left on.

Thanks!
Pre sous vide it was 34.6 Oz in the bag. After it was 34.7 which makes sense cuz the outside of the bag was wet. Also means the bag stayed intact (thumbs up emoji). After dumping the water, the renaming meat and bag was 29.85 oz or about 13% water loss. if i remove the weight of the bag it probably rounds up to 15% or about 86%-87% of the original weight. Considering how good it tasted last time i'd venture to say that is reasonable, especially for a roast.
READ THE DARN WIKI!!!!

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Offline koplonko

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Re: Food/Recipe Thread
« Reply #871 on: January 03, 2016, 02:32:25 PM »
interesting. i don't think i've ever put russian dressing on meat before
Yeshiva cook did it all the time with chicken

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #872 on: January 03, 2016, 02:39:47 PM »
Yeshiva cook did it all the time with chicken

can't really bring proof from yeshiva cook ;D
i do put it on turkey sandwiches though and come to think of it, that's the "secret sauce" for a lot of burger joints

Offline henche

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Re: Food/Recipe Thread
« Reply #873 on: January 03, 2016, 06:40:28 PM »
Anyone have experience with a Pit Barrel Cooker?

Offline Zevi16

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Re: Food/Recipe Thread
« Reply #874 on: January 08, 2016, 06:06:37 AM »
Im looking for a substitute for red wine vinegar. Our if someone has a great sauce for a salad consisting of
Lettuce
Tomato
Grilled peppers
Grilled eggplant
Red onion
Sliced steak.
I hope it's not a weird combination

Offline Emkay

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Re: Food/Recipe Thread
« Reply #875 on: January 08, 2016, 06:21:29 AM »


Im looking for a substitute for red wine vinegar.
Red wine and some white vinegar assuming this is for a salad dressing.


Offline Zevi16

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Re: Food/Recipe Thread
« Reply #876 on: January 08, 2016, 06:57:01 AM »
Red wine and some white vinegar assuming this is for a salad dressing.
Red wine. White vinegar. Drop of rice vinegar. Honey. Lemon juice. Salt. Pepper. Olive oil.
Tastes good. Hope it'll go with the salad.

Offline CS1

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Re: Food/Recipe Thread
« Reply #877 on: January 08, 2016, 07:55:20 AM »
Sometimes apple cider vinegar works for those recipes. It's easier to find kosher versions.
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #878 on: January 08, 2016, 10:39:27 AM »
Sometimes apple cider vinegar works for those recipes. It's easier to find kosher versions.
+1, although judging from the time stamp and location I assume he's in Israel, but I could be wrong.

Offline Zevi16

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Re: Food/Recipe Thread
« Reply #879 on: January 09, 2016, 11:46:09 AM »
+1, although judging from the time stamp and location I assume he's in Israel, but I could be wrong.
I am but it was delicious