Another benefit of garlic is that you can actually plant it in late fall, so it has just enough time to sprout roots before going dormant. That way it springs right up when the weather starts to warm, way before you’d have other garden plants ready to go.
America’s test kitchen adds baking soda to lower the pH of meat to get it to brown more. Perhaps you did the opposite and the acid lightened and/or prevented browning?
Baking soda raises the pH. (Low pH = acid; high pH = alkaline. Yes, they’re switched.)
Alkalinity catalyses caramelisation and the Maillard reaction, that’s why meat gets to brown more. However in acid environment both processes happen mostly the same as if they were in a neutral environment, acidity doesn’t really prevent this sort of browning. (I’m glad for this, otherwise my Sunday roast would be really sad. I often leave the pork marinading in lemon juice for a day, and it still browns just fine.)
No, it is based on a joking discussion we had on reddit ages ago. Someone joked about a similar gargantuan turkey that would need ages to thaw, and we started calculating how big it must have been in real life. It also had way more than “just” 100 pounds, and would have been around three meters tall according to our back-of-the-envelope math, IIRC.
Oddly enough, they are kind of bland with honey. 😶. Great with butter, though. Still trying to think of something else to try with them, but unfortunately brain is blank. Family won’t help me clean, and am in quite a bit of pain, and being one of the major holiday cooks, I’m kind of stressing a bit, heh. Got so much to clean…I’ll try to think of something to eat with these…I hope, heh.
They’d probably be very good in savory applications. My first thought would be to use them like chapati and scoop up curry with them. Or you could use them like mini wraps.
We found some mineral salt. I used it today, actually. It was extremely salty. I had to use less than I normal would, and I can see it being easy to over-salt something.
Ugh. I miss Morton’s Kosher Salt lol. If this keeps up, I’ll just order Diamond Crystal from Amazon.
The difference was pretty pronounced in buttered popcorn. But the ingredients were popcorn, butter, salt. The only thing I noticed really was a difference in grain size (which basically affected his salty it was), not grain flavor (except for iodized, that is distinct. Never again, not even in an emergency. Not ruining my popcorn again).
I can taste a huge difference between iodized salt and kosher salt. The former has a strong metallic taste that makes the salt flavor overwhelming. It’s easy to use too much. It’s easier to control the taste with kosher salt.
They’re all salt. They just behave differently due to crystal size. Kosher salt forms a better crust than table salt, because it doesn’t just absorb into the meat.
Another important factor is how you add salt to food. I, and many other people, salt my food exclusively by picking up a pinch of salt from a bowl and putting it on/in whatever I’m making. Iodized table salt doesn’t work for that cause you can’t really get a good pinch. Different brands with their different sizes of crystal are also going to get pinched different. Typically, I use mortons kosher salt, but I’ve also used diamond kosher as well. When I used the diamond, I undersalted everything cause it’s fluffier than the mortons. I think a given volume of diamond kosher contains half the mass of iodized table salt.
They don’t taste different but they have different levels of saltyness for the same weight/volume because the crystals are shaped different. The shape also affects how they dissolve and spread out over your food.
Table salt is tiny crystals that dissolve quickly for mixing in to sauces or soups.
Sea salt is wide thin flakes, it’s good for when you want to coat the top of something evenly like a sea salt caramel.
Kosher salt is large crystals that dissolve slower, it’s good for drawing moisture out of meat or veggies via osmosis (the original purpose of kosher salt is to remove blood from meat to make it kosher).
I do something like this loosely based on a bread from Paula Wolferts ‘Cooking of the Eastern Mediterranean’.
Flour, yogurt, starter, or yeast, and seeds mixed in if I’m baking it, or on top if it’s in a pan. If I have a broiler I stick it in for 30 seconds, if not I dry toast the seeds.
So my pick would be wheat flour, buckwheat, buttermilk, yeast. And I would mix it today for a deeper flavor.
1/2 c. buckwheat
1 c. unbleached flour
6 Tbls. buttermilk powder (It’s what I happen to have, 🤷♂️ ).
1/2 tsp. Salt
1 Tbls. Sugar
1/4 c. Ground pumpkin seeds.
Soften 1 tsp. yeast in 3/4 cup warm water. Mix all ingredients with 1 Tbls. melted butter. Let sit covered for an hour, then place in the fridge over night. Can add more flour the next day if it’s too moist (Can’t remember the liquid to dry ratios, but unimportant for the first part. I can adjust for more/less when necessary).
(update: Ok, that was the perfect amount of liquid. I’ll touch up some more flour when I place it in the fridge…On the other hand. Should have been more pumpkin seeds, or less flours. Meh! Will have to do…maybe I’ll find the will to grind more seeds up before I fry/bake it, heh).
And I would mix it today for a deeper flavor.
Slept pretty horribly last night which makes my pains worse, so I’ll push it back for tomorrow. Which will give me a chance to let it sit.
I’m loving the inspiration from everyone here for how I might branch out. I usually get tenderloin fillets, sous vide + cast iron seared. Personally, I like a coffee+cocoa rub based on Smith & Wollensky’s recipe, topped with a small sprinkle of fried onion strings, and sometimes a little bleu cheese. (I might be mixing some things that don’t technically go together, but I enjoy it.)
I think I don’t need sous vide for that cut, but it’s a comforting crutch to know I’m not going to overcook it. Now I want to try the oven and reverse-sear method. If that gets me the same forgiveness without plastic waste, plus with the benefit of a drier surface at searing time, that sounds like a promising upgrade.
I like the thickest T bone can find. I know that the two halves of it have somewhat different cooking requirements and that the bone and how the meat shrinks a bit when cooking can make getting a good sear tricky, but it’s just such a big showy steak that I love it and I really enjoy gnawing on the bone. It’s one of my go-to “wife is out of town, time to treat myself and throw table manners out the window” dinners.
Most of the time I go for strip steaks, I think they’re probably about the best bang for your buck steak there is (and are basically half of what makes up my beloved T-bone)
Sear them up in the cast iron with some clarified butter, some fresh herbs, salt & pepper, or maybe Montreal steak seasoning.
Probably the tastiest steaks I’ve ever had were some humble chuck steaks, but that’s one that kind of needs the full sous vide treatment to really shine. If you’re willing to put in the effort they’re amazing, otherwise they’re just a few steps above shoe leather.
Ribeye. Put them in the smoker with burbon barrel wood chips for about 45 minutes, then sear on the grill to finish. Renders the fat and adds great flavor.
I believe there is a kosher salt shortage right now, not just Morton’s.
Editing to add that I had heard this a few months ago and now I can’t find a reputable source that supports that. So take my opinion with a grain of salt. Hehe
We heard that a few months ago too, but we just restocked two weeks ago I think at the local Megalomart. Eat so much popcorn it’s hard to keep enough on hand.
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