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Homecured bacon -> sous vide -> smoke
Hi guys, First time poster here, and I'm hoping to get your take on my first every bacon cure. I found a recipe online for curing bacon that seemed fairly straightforward so I thought I'd give it a shot. In the recipe, at the end of the curing, it calls for the bacon to smoked to an internal temp of 150F. I had an idea…
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Austrian Marillenknödel succulent version
Marillenknödel soft version are smoother and more succulent, even they contain less butter then the easy made and basic „Austrian-Hungarian Marillenknödel“ - by a unknown cook in the 17 Century Estimated time: over night resting - handling 15 minutes
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country pork ribs
has anyone made any? they're quite different from regular ribs and no one seems to know how long to cook them. butcher says internal temp must be 145, but I did them yesterday for 22 hours at water temp 150 (to make sure) and they were pretty overdone and dry. they are my favorite so if anyone has advice, I'd appreciate it.
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Grills
I have a Landmann Smokey Mountain Bravo, and I hate it. Just bought it last spring, but when I look at it I feel sad. I don't know why I bought it, but nearly everything about it is terribad. Considering options to replace, and I found a decent price on a Char-Broiler Oklahoma Joe's Highland. Anyone have experience with…
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Pacojet Sanitizer
My third Pacojet themed post here. I recently purchased one and am looking for a good sanitizer to use with it. I know it's not supposed to foam but finding such information is proving difficult. Thanks!
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Beefsteak, perfect on the point - thanks to Joule
I trusted the Joule App on the iPhone and followed the video advise - so after 1:30 hours at 54º Celsius and a quick back-sear with butter the steak was perfect. My guests applauded. Never it was so easy for me to hit the mark right in the middle.That means even a laymen can produce a dish a high-class seasoned…
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Wiener Schnitzel backstage
There is more around the Wiener Schnitzel as usually known - even to insider. I live in the heard of Vienna and near the international most recognized restaurant serving Wiener Schnitzel. Figlmüller serves at the same location for over 100 years the original only 100 Meter from my office. I have frequent lunch there - and…
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Wiener Schnitzel
The original Vienna Schnitzel (calf), SV 45min. @ 58.5° C, Breading: flour, egg, breadcrumbs sweet red pepper S/ P.Cauliflower purée, S/ P, nutmeg, butter, cream, served in quiche tart, with Thai basil and truffle. Some sugar snap peas with sea salt.Sauce (reduction): quick veggie stock, shitake mushrooms (butter fried)…
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Austrian-Hungarian "Marillenknödel"
Besides the New Years Concert, Princess Sissy, the Trapp family's "The Sound of Music", the Sacher Cake and Wiener Schnitzel - "Marillenknödel" is the most overlooked speciality the bygone Austrian-Hungarinan (has left over) has to offer. The dessert "Marillenknödel" is simple to be made even by "non-cooks" that will stun…
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tiny, tiny commercial bbq?
Hi, I have a small Vietnamese restaurant in Brighton, UK. I am obsessed/half-crazed with getting each and every one of my recipes exactly as it should be! I am nearly there, save for one dish - Bun Cha. Bun Cha should be super smokey, super fatty beef on a kebab with noodles and pickled vegetables. I know that the missing…