yes, my bad
A little rendered bacon fat goes a long way with very lean cuts of meat. I save my bacon fat just for that reason.
I guess lard could be substituted as well.
The Fillet I did the other day received a teaspoon of bacon fat on both sides per cut.
DPH,
I did a digressive temp profile with the hottest first for a half hour, then drop the temp to the next step for a half hour, and finally the lowest temp for two hours. I added cold water to drop the temp after setting the lower step so it didn't have to convection cool.
Surprisingly Victoria ate her steak with a pink hot center and enjoyed it. Normally she wants it done grey (which to me is dry and tough).
I did a digressive temp profile with the hottest first for a half hour, then drop the temp to the next step for a half hour, and finally the lowest temp for two hours. I added cold water to drop the temp after setting the lower step so it didn't have to convection cool.
Surprisingly Victoria ate her steak with a pink hot center and enjoyed it. Normally she wants it done grey (which to me is dry and tough).
> Normally she wants it done grey (which to me is dry and tough).
Yea . The way my Grandma and Mom always done it .
I'll never forget ( I was 21 and out of the Navy ( where the steaks were also grey ) )
When a girlfriend turned me onto a rare steak ........... Holy Cow !
What I'd been missing : )
Yea . The way my Grandma and Mom always done it .
I'll never forget ( I was 21 and out of the Navy ( where the steaks were also grey ) )
When a girlfriend turned me onto a rare steak ........... Holy Cow !
What I'd been missing : )
What I'd been missing : )
Crunchy veg.
>The way my Grandma and Mom always done it
I always wonder how "they done it" -- I am sure that part of it is the reason we are all here.
(ps, Monica thought that she had spinach dip on her dress.)
I always wonder how "they done it"
One thing I know mine never had agar agar, or xanthan gum on the shelf.
another busy day today. By the end of the day it will be 36 loaves.
What are the dark bits in the loves? Is it raisin bread?
Never did like the smell of cow tongue boiling away.
I used to get veal tongue ( sometimes lamb ) and braise it .
Guaranteed to smell good .
I used to get veal tongue ( sometimes lamb ) and braise it .
Guaranteed to smell good .
Me too, quite cheap. The butchers selling this stuff have mostly vanished. I used to do the "fine dining" thing for friends in the 70's an all day demi-glace of veal stock was on every Saturday morning.
There was a supermarket chain here ( Lucky's ) that was the only place I ever found the lamb tongues .
They also had chicken hearts ( sans gizzards and livers ) that are rare .
( I did see some a few days ago in an Asian market .)
The Asian markets have a lot, these days folks have mostly moved on and my wife is not into innards so I'm relegated to a pot of shanks once and a while. The big loss is the decimation of Boston's North End Italian food culture.
What are the dark bits in the loves? Is it raisin bread?
Yes, raisen bread. A recipe handed down from my grandmother.
Yes, raisen bread. A recipe handed down from my grandmother.
Mine too, hers rose out over the top of a standard bread pan like a giant muffin I never could figure that out.
Mine too, hers rose out over the top of a standard bread pan like a giant muffin I never could figure that out.
*ahem* It has been said that some bakers, especially female, contribute their own unique yeast strain which makes their baked goods different. We all carry a vast amount of micro organisms on and in our bodies. Still it's a bit weird to think Grandma's wonderful baking might have had less to do with her feel for dough than with her yeast infection.
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