Yum!
Adobo.
Try adding half a cup of dry sake.
That's the Japanese "3S Sauce"... Sake, Sugar ( Mirin ) and Soyu (Soy Sauce... we also use Tamari ). To that you can use ginger, garlic, etc...
A variation... make a weak 3S sauce, teriyaki like, similar to the one you made, or the "standard 3S" sauce. Dilute it in water ( ~2.5 : 1 water to sauce) and parboil the chicken slowly. SLOWLY. At the end, take it out and you can brown it is you wish (optional). Serve it on top of a bowl of white rice. The chicken absorbs the flavor of the sauce and the meat is tender.
This recipe is great when you get home and got an hour to make dinner and nothing is defrosted.... You just pull the chicken pieces out of the freezer, get the pot and the sauce, put in the chicken, bring up to a boil and let it simmer for 50 minutes or so. The rice takes 35 minutes... from start to finish (washing, soaking, cooking)
If you add more water, a bit more vinegar, cut out the sweets and orange and par boil then you got filipino Chicken Adobo.
You can also make a Killer Pork Adobo... take your sauce, marinate the pork chops overnight and grill.
There are a ton of variations on that sauce.
I'm making Costco frozen lasagna.... sometimes The Iron Chef doesn't feel like cooking.
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Eulachons (candlefish) last night. The whole fish. Soaked them in salty water for a couple hours and the batter was flour, starch, baking soda, water, oil.
Floured then battered.
Nice and light. Crispy with just the right amount of salty. Like a manly tempura batter. Not heavy and gummy like fritter.
Don't bother looking up the pronunciation online. Around here, where the fish actually live, we call them OO-lick-in.
Floured then battered.
Nice and light. Crispy with just the right amount of salty. Like a manly tempura batter. Not heavy and gummy like fritter.
Don't bother looking up the pronunciation online. Around here, where the fish actually live, we call them OO-lick-in.
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Tony, Tony, Tony.
No need for the quotes. Ketchup is just a condiment sauce. Because you were brought up on Tomato ketchup (Catsup actually), you want to put it in quotes. Not necessary my friend. Banana catsup is every bit a catsup as the tomato variety. The Filipino version came to life because tomatoes are a little tough to grow there. I am glad you like it and have used it since you were a kid. Here, even though we have a large Filipino contingent, it costs that much more then tomato catsup and since there isn't a huge difference, why bother? I mostly use it to startle my uninitiated friends. I'm kinda like that if you haven't already noticed.
Cal-
Did you like the recipes?
It IS awesome with chicken and lumpia.
The Thai make a similar sweet-spicy-chili sauce... no bananas... but it has a similar consistency.
Actually, I ran into ketchup as an adolescent. When I was a kid we didn't put ketchup on our fries. We usually had homemade salsa brava and aioli on our fries.
Did you like the recipes?
It IS awesome with chicken and lumpia.
The Thai make a similar sweet-spicy-chili sauce... no bananas... but it has a similar consistency.
Actually, I ran into ketchup as an adolescent. When I was a kid we didn't put ketchup on our fries. We usually had homemade salsa brava and aioli on our fries.
I think they would be very good Tony.
Sweet red chili is commonplace around here. Affordable and versatile, especially with poultry.
Banana ketchup not so common.
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Was gonna say we do that with smelt, wiki‘d them, and they are a type of smelt……so yah, tasty buggers!
also read they have such a high fat content were dried and lit like candles (i’m assuming back a ways in time) hence candlefish…….how bout that!
Edit; Cal, I see from the pic you know the secret that they must be on the verge of burnt……the crunch of the crust becomes one with the crunch of the bones!
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Leg of lamb in the original vacuum seal bag, in the immersion cooker for the next 9 hours at 130ºF. Finish will be under the broiler.
Shaved Donair style with:
Rosemary and Garlic Demi-glace.
Vegetable accoutrement as yet undecided. I'll see what's out there when I shop.
Whole artichokes were cheap yesterday so I grabbed a couple and steamed them in salt and worcestershire. Fun finger food.
Shaved Donair style with:
Rosemary and Garlic Demi-glace.
Vegetable accoutrement as yet undecided. I'll see what's out there when I shop.
Whole artichokes were cheap yesterday so I grabbed a couple and steamed them in salt and worcestershire. Fun finger food.
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I want to try something and I would like input here.
I am thinking of cold smoking a lamb lag then sealing it up with spices and letting it stand before immersion cooking and finishing. This is get more smoke penetration.
Q: How would you do it?
Without diyAudio member assistance I would:
Smoke 3 hours in Mesquite
Vacuum seal with seasoning for 48 hours in the fridge then bring to room temp before:
Sous Vide then:
Finish with high heat grilling to blacken.
How would you do it?
I am thinking of cold smoking a lamb lag then sealing it up with spices and letting it stand before immersion cooking and finishing. This is get more smoke penetration.
Q: How would you do it?
Without diyAudio member assistance I would:
Smoke 3 hours in Mesquite
Vacuum seal with seasoning for 48 hours in the fridge then bring to room temp before:
Sous Vide then:
Finish with high heat grilling to blacken.
How would you do it?
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You don't need to bring it up to temps... I often bring food from the fridge and freezer directly into the sous vide. I prepare the vacuum sealed bags a priori.
Depending on the size of the leg, you might need longer for the seasoning. I normally allow for a week for the seasoning to move in.
It takes time.
Also, the smoking sort of cooks the meat. My smoker is one of them "cold smoke" affairs but even so the surface of the meats tightens up. Would it be better to season it first, then smoke and then put it in the sous vide?
Depending on the size of the leg, you might need longer for the seasoning. I normally allow for a week for the seasoning to move in.
It takes time.
Also, the smoking sort of cooks the meat. My smoker is one of them "cold smoke" affairs but even so the surface of the meats tightens up. Would it be better to season it first, then smoke and then put it in the sous vide?
Okay good input, thank you Tony.
Cold smoke only. The heat element is not used just the 75W element that burns the pucks. I would be surprised if it ever reached 90ºF in there.
Okay so maybe a week in the fridge after the smoking? I think that's a good idea. More is better and as long as it's vacuumed sealed...
I think I have the order of operation okay. Cold smoking then seasoning while it sits in the vacuum bag and still in it's raw state seems right. Lord knows I have tried many combos in the past but nowadays it's good to ask. Who knows when this will happen, I'm just sitting here on a Friday afternoon enjoying the sunshine.
I think I'll go powerwash something.
Cold smoke only. The heat element is not used just the 75W element that burns the pucks. I would be surprised if it ever reached 90ºF in there.
Okay so maybe a week in the fridge after the smoking? I think that's a good idea. More is better and as long as it's vacuumed sealed...
I think I have the order of operation okay. Cold smoking then seasoning while it sits in the vacuum bag and still in it's raw state seems right. Lord knows I have tried many combos in the past but nowadays it's good to ask. Who knows when this will happen, I'm just sitting here on a Friday afternoon enjoying the sunshine.
I think I'll go powerwash something.
My Passport needs powerwashing. It still bears dirt from the mountain passes, the Portlandia ice storm and the deluge over Sacramento from the Christmas drive. Keeping it outside during the rains is not enough. I better wash it off before we drive up for the 4th. ( Interior and windows are clean ).
My smoker is just like yours, I think. Just the heating element to smoke the chips. It doesn't get hot in there.
I would still spice before smoke.
Spice->smoke->sous vide.
It's overcast down here. We've been getting a bad case of May Gray.. and later we'll get the June Gloom. This time of the year the coast gets socked in fog and low clouds for most of the day... Inland gets hot and it sucks the marine layer from the ocean. Not until July and August do we get full sunshine by the coast.. and then. WHAM.. just watch our electric bill shoot up as the AC kicks in. But the tomatoes, cucumbers and peppers love the sunshine.
Now, now... don't shake your head... have you tried liquid smoke? It actually works with the spicing process. Just a little bit, mind you. Sure, it's nowhere as fun and it won't pi$$$ off the Smog Saurons at CARB.
My smoker is just like yours, I think. Just the heating element to smoke the chips. It doesn't get hot in there.
I would still spice before smoke.
Spice->smoke->sous vide.
It's overcast down here. We've been getting a bad case of May Gray.. and later we'll get the June Gloom. This time of the year the coast gets socked in fog and low clouds for most of the day... Inland gets hot and it sucks the marine layer from the ocean. Not until July and August do we get full sunshine by the coast.. and then. WHAM.. just watch our electric bill shoot up as the AC kicks in. But the tomatoes, cucumbers and peppers love the sunshine.
Now, now... don't shake your head... have you tried liquid smoke? It actually works with the spicing process. Just a little bit, mind you. Sure, it's nowhere as fun and it won't pi$$$ off the Smog Saurons at CARB.
Mine is the original Bradley analogue 6 shelf.
Yes, all the time. My nose does not go north at that sort of thing. Make use of what's on hand.
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That is a SERIOUS smoker.
Mine will fit into yours, several times.... No temp control, just a heating element with a pan for the chips and a rack inside. about 14 inches square by two feet high. ~30 x ~30 x ~60 metric cm.
How do you fit all of that Chez Cal?
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One of the nice things is the auto feed with the pucks. Every 20 minutes or so it pushes a new puck into place which pushes the old one off and into a dish of water so it never goes beyond the charcoal stage. I understand that when it is turning to ash, the fumes become acrid and rather unpleasant. Not sure about that as the best BBQ's use charcoal so...
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