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Author Topic: Food/Recipe Thread  (Read 450650 times)

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1860 on: May 26, 2020, 01:35:40 AM »
wow 67.95 LB that's expensive (compared to bingo 7.99 LB) I hope its that much better
There's a good reason it's so expensive.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1861 on: May 26, 2020, 01:36:08 AM »
Ill report back
I look forward to hearing how you liked it.

Offline aygart

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Re: Food/Recipe Thread
« Reply #1862 on: May 26, 2020, 11:12:25 AM »
Just making sure its as good for sashimi?
And this q really belongs in the halachais thread, but can i buy fish online if it comes with the skin on?
Just be careful checking for parasites in fresh wild salmon if you are not cooking it. They can be very dangerous.
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Offline Naftuli19

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Re: Food/Recipe Thread
« Reply #1863 on: May 26, 2020, 01:47:39 PM »
Just be careful checking for parasites in fresh wild salmon if you are not cooking it. They can be very dangerous.
I've deff heard of being a problem but dont think i have ever had an issue and i have been using wild salmon for Sashimi for years, is that because the fish stores flash freeze it?
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Offline Help

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Re: Food/Recipe Thread
« Reply #1864 on: May 26, 2020, 02:35:31 PM »
Can anyone recommend a good duck a l'orange recipe that leaves the skin crispy, yet the meat stays juicy and moist?

I see a lot of recipes online and in cookbooks, but I would like a recipe that someone can confirm as good.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1865 on: May 26, 2020, 03:06:23 PM »
Can anyone recommend a good duck a l'orange recipe that leaves the skin crispy, yet the meat stays juicy and moist?

I see a lot of recipes online and in cookbooks, but I would like a recipe that someone can confirm as good.
I don't have anything specific but sounds like a job for sous vide

Offline Help

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Re: Food/Recipe Thread
« Reply #1866 on: May 26, 2020, 07:59:39 PM »
I don't have anything specific but sounds like a job for sous vide
Can you sous vide a whole bird?
And How am I searing it afterwards?
« Last Edit: May 26, 2020, 08:03:57 PM by Help »

Offline Naftuli19

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Re: Food/Recipe Thread
« Reply #1867 on: May 26, 2020, 08:23:04 PM »
Can you sous vide a whole bird?
y not?
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1868 on: May 26, 2020, 08:36:40 PM »
Can you sous vide a whole bird?
And How am I searing it afterwards?
not if it has a cavity. airspace will never bet to temp. i do breasts.

hot pan

Offline Help

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Re: Food/Recipe Thread
« Reply #1869 on: May 27, 2020, 10:15:28 AM »


hot pan
A whole bird?
Anyway, that's not how Duck a l'orange is traditionally prepared.
It is always roasted.
« Last Edit: May 27, 2020, 10:19:24 AM by Help »

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #1870 on: May 27, 2020, 10:39:51 AM »
A whole bird?
Anyway, that's not how Duck a l'orange is traditionally prepared.
It is always roasted.


Searing was for chicken breasts.


There are methods for sous vide whole bird that involve stuffing the cavity


Sous vide isn't traditional. You can sous vide and then blast with high heat in oven to crisp up skin.

Offline henche

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Re: Food/Recipe Thread
« Reply #1871 on: May 31, 2020, 12:00:15 AM »
Put another bag full of water in the cavity

Offline El Capitan

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Re: Food/Recipe Thread
« Reply #1872 on: June 02, 2020, 09:33:02 AM »
Still looking for a good MS method :)

Offline Naftuli19

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Re: Food/Recipe Thread
« Reply #1873 on: June 04, 2020, 06:59:39 PM »
Me in disguise ;)
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Offline koplonko

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Re: Food/Recipe Thread
« Reply #1874 on: June 06, 2020, 10:59:00 PM »
I want to try making my own herring. Anyone here ever do it? What's the process? What do I put inside? Preferably shmaltz, but could try pickled as well

Offline Naftuli19

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Re: Food/Recipe Thread
« Reply #1875 on: June 08, 2020, 11:52:27 AM »
I want to try making my own herring. Anyone here ever do it? What's the process? What do I put inside? Preferably shmaltz, but could try pickled as well
I have done it many times, its pretty simple
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Offline koplonko

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Re: Food/Recipe Thread
« Reply #1876 on: June 10, 2020, 07:55:37 PM »
I have done it many times, its pretty simple
Nu?

Offline yesitsme

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Offline yesitsme

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Re: Food/Recipe Thread
« Reply #1878 on: June 14, 2020, 10:21:36 PM »
Ill report back
How did it work out?
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Offline Essen est zich

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Re: Food/Recipe Thread
« Reply #1879 on: July 16, 2020, 11:33:47 AM »
Any suggestions for a good baking mat? I'm looking one that's great for challa kneading
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