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gdenby

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  • Re: Sous Vide Question.

    gdenbygdenby
    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 you…
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  • Re: Mustard or No Mustard

    gdenbygdenby
    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 pre…
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  • Re: Good quality knives?

    gdenbygdenby
    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 ca…
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  • Re: Best Hamburger Seasonings?

    gdenbygdenby
    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. …
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  • Re: Good quality knives?

    gdenbygdenby
    "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 t…
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