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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

gdenby ·

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  • Sous Vide Question.

    SV does a spectacular job of cooking various meats just right in terms of tenderness and moistness. One of the classics is a 72 hour cook for beef short ribs. The meat kind of "pops" in your mouth, its so juicy and tender. But the flavor can be quite low. Searing them on the Egg for a few minutes corrects that.

    Cooking ribs on the Egg long enough to get a good dose of smoke, maybe 45 - 60 minutes, and then going SV results in super tender and smoky. But, good for a last trip to a direct sear to crisp up the outside.

    And, yes, SV is remarkably undramatic. No odor, no boiling water. Kind of weird. For instance "Just spent 3 days watching the status lights, and haven't begun to salivate at all."  But after a sear, that is forgotten.
  • Mustard or No Mustard

    Mustard just helps the rub stick to the meat. Mustard is an emulsifier, and so the oils and water coming from the cooking meat will blend w. the spices. There is a small amount of vinegar in most prepared mustard, which will tenderize the outside a tiny bit.


  • Good quality knives?

    SJ21XDC said:
    tksmoke said:
    I'd like to add that in homes where there are children, sharp knives are probably not the best thing to have accessible.  I've had adult friends who have picked up one of my knives to cut something, and ended up slicing their own flesh.  If folks aren't familiar with sharp knives, they typically do things that can make a bloody mess.  I can imagine serious problems with a bunch of unsupervised kids.  Of course that could also be a reflection on my friends...  
    Great advice.   My boys are 16 & 21 and have been taught to have a healthy respect for ALL knives and guns!
    My wife would not listen to me when I started buying good knives, and sharpening the decent ones we had. "Do not put them into the sink w. the other dishes." But she did until the day I came home, and she told me "I cut my finger on one of your D___ sharp knives when I was doing the dishes."

    So now the old beaters are ina drawer where she can find them. The better knives are ona magnetic strip up high enough that she doesn't like the reach. The really good ones are in their boxes on a shelf.

    And speaking of scary sharp, when I got my Kikuichi, whose bevel is 12 max, I turned my head to look for something and the blade brushed my left fore arm. I didn't feel anything, but when I looked back, and saw the blood spreading, and the thin slice of skin on the blade. I gained great respect.
  • Best Hamburger Seasonings?

    Here's a trick I learned that is designed for use w. really lean ground meats, but works well with ordinary grinds. For 1 pound meat. Put 2 medium sized onions in a blender, and reduce to mush. Place the mush in a strainer, and collect all the juice. Should produce about a half a cup. Heat half the juice, and drop in a packet of unflavored gelatin. When that dissolves, add the rest of the juice and a couple dashes of Wooster. Mix that into the meat. Let the meat sit chilling for 20 - 30 minutes before forming patties. The gelatin provides extra succulence, and even helps the surface crisp up a bit better. The onion juice gives all of the flavor of caramelized onions, and it suffuses the patties.
  • Good quality knives?

    "I guess since I'm going to build my own set, the price range is $100-200 per knife.  I'm not ready to go the custom route yet.  I'm new to this whole cooking thing and would like to gain a lot more experience before making a decision on what I actually need.  I'm leaning towards Shun or Henckel at this time but will try to actually hold them before I make a final decision.

    I will be buying the Tri-Angle Sharp-maker and practice on the crap knives I have.

    Thanks for the advice and I will keep you in mind when I get to the point of ordering a custom knife."

    Getting a sharpener is a really good idea. You may find your crappy knives are not so crappy after all. As I started buying better knives, I decided I needed to learn to sharpen. Bought lots off stuff at 2nd hand stores. Many were crap, would not hold an edge. Some were mediocre, worth sharpening and using but nothing spectacular. A few were quite good.

    My old Sabatiers, once properly sharpened, returned to their original quality, and remain in constant use.

    Both Shun and J.A. Henckels are good knives.

    While I've ogled custom knives for years, the cost continues to give me pause.

    Chefknivestogo.com has a wide selection, good descriptions of the knives, and demo videos. Worth visiting just for the info. They have their own brand, "Richmond," with a line called "Artifex." I have one of their parers, which has a blade steel called AEB-L. Really nice material in terms of performance and maintenance. Only the cleaver is over $100. Designed for the tough environment of a line cook.