Similar to other replies, also dry-brine and reverse sear for a medium rare steak. But I usually got for chuckeye roll because it has a stronger flavour and is cheaper.
I can get a 400g steak for about $10 or less, feeds 2 with sides. A cheap luxurious dinner.
Dry-brined, reverse-seared ribeye for me. I like me that extra juicy fat running through the ribeye.
Dry-brine (fairly generous salting with kosher salt) the night before, leave uncovered in the fridge overnight on wire rack over a pan, toss them in the oven at its lowest setting (150F for mine) mid afternoon for a couple hours until they’re at the desired doneness (use a thermometer!), then sear just prior to meal time either in a cast iron pan or on the sear burner on my grill.
I prefer this over sous vide because the dry outside lends to better searing and there’s no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.
I prefer this over sous vide because the dry outside lends to better searing and there’s no plastic waste. With just salt and pepper, the flavour of the beef really comes through. I do beef roasts this way too.
I’m with you on the salt and pepper. Love when it’s just full of the beef flavor. And yeah, I wish there was another way that the plastic bags. Ever since I started using a searing torch, I just love the crispy, even crust it gives. I’ll still throw it in a hot cast iron every now and then, but the torch is great. Especially on weird shaped things like poultry. Gets the entire outside nice and crisp. Plus it’s just fun to use.
It’s just my mom and me, and neither of us is big on turkey. I found a recipe for pomegranate rosewater chicken thighs so we’re going to try that this year. Also not making a ton of sides. Salad, bread sticks, green beans and a pear walnut crumble for dessert
Well yeah, you’re not wrong. But isn’t that kinda like you saying tomatoes are a fruit, under an article listing the most versitile vegetables in the kitchen. While technically correct, culinairy speaking that distinction isn’t all that important I feel.
While truffles aren’t mushrooms, they’re the reproductive organs of a fungus, which is close enough
I grew up despising liver. Other organ meats qere fine (especially steak and kidney pie!) But I could not do liver. Just…ugh.
Had it at a local diner recently, for reasons I have a hard time elucidating…and while I didn’t love it, I appreciated it far more. Now I few a sort of once-in-a-blue-m9on obligation to have it - even now, having hit middle age, it feels like an obligatory ‘grown-up’ thing to do, a requisite act of adulting.
That said - I also used to hate avocado, but Inexplicably sushi changes that. The one thing from my childhood that is a hate I’ve never revisited is frozen baby lima beans. They were always chalky, bitter, dry, and nasty…yet I saw a lima beann and bacon hummus recipe and some hithertofore unknown part of me wants to try it.
Corgiettes are tight out due to having had toblive off of them f or a summer. NEVER AGAIN.
For me it was salmon patties. My parents were fond of making them, especially during Lent. It was basically a can of salmon, toss in some (light) seasoning, and cook until its the consistency of a hockey puck. They were these dry, tasteless abominations and I could not stand them.
If I were to make them today, it’d be more akin to a crab cake and with fresh salmon instead of canned. But I won’t.
You’d be better seved taking a more croquette approach - especially Japanese potato and salmon croquettes. I prefer to use gresh cookror frozen, but canned CAN work. Main thing is seasoning your spuds, making then not too big, and frying at the right temp. As a bonus, they ait fry rather well, and I have previously cheated the ‘binding’ by miing buttermilk and a bit of kewpie mayo, dunking the croquettes in that, and tumbling them in panko.
yeah. What they’re not talking about so much (but which can also help) is keeping the temperature down while frying. Some of the newer induction stoves and hot plates have temperature sensors so you can reliably keep temperatures just below the point where the oil starts to smoke and produce a lot of particulates.
Not just Induction, I have a (new) gas stove with a frying mode on one of the hobs that lets you set the temp from 160-200 Celsius, and it controls the gas level to keep it at temp.
It’s just me for Thanksgiving this year, but I wanted to do a little something. Made deviled egg potato salad, but everything else was super simple. I decided to do indoor bbq on my Ninja indoor grill/air fryer. Just a sous vide chicken breast finished on the grill with bbq sauce glaze and canned baked beans. I did want a little Thanksgiving flavor so a I made a box of Stovetop cornbread stuffing, with gravy and cranberry sauce, and a small maple/mustard glazed ham steak. The ham steak was the only thing I bought specifically to make. Everything else was just stuff I had in the pantry/fridge.
Never seen morels going for nearly that price, so I don’t much trust the other entries, but I suppose it could be because they grow around where I live?
That’s probably it, morels have a rather short shelf life because they autolyze (or whatever the fancy term is for “start digesting itself”)
That process needs to be halted if you want them to last more than a day
Edit: found that out when the GF realized that I have a green house and grow (most) my own veggies- and compost the waste back into grow-juice. (Fortified with certain other things.)
She was going to beg, but I apparently rolled over too quickly. (She now has three racks that hold compost at various stages specifically to grow mushrooms.)
We’ve done Cornish Hens exclusively before, but we usually do ham plus Turkey.
What we did one year and are gonna do again this year that’s a little non-traditional is the boneless turkey roasts that you can get, instead of a full turkey. The breast roast gets a wet salt brine overnight, stuffed, and then wrapped in bacon. The dark-meat roast gets dry-brined with salt and a few herbs, and then coated in solid fat to develop a crust.
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