Cooking and Dining

[tifosi77]

[tifosi77]

I wouldn't mind having that garlic peeler.

[Dickie Dunn]

So now you have a giant bowl of peeled garlic stuck to garlic skin?

[tifosi77]

Nope. Just peeled garlic nicely separated from the paper/skin. And there's always the smash-it-with-a-knife method if you're just dealing with a single clove.

Garlic peelers/presses are among the most egregious of uni-taskers in the kitchen.

[shmenguin]

I am able to slice bananas with a knife. Behold a god amongst men, folks.

[Silentom]

[mac5155]

I bought one of those banana slicer things for like 22 cents one time off SlickDeals. It showed up in two pieces.

[columbia]

A Korean family started up a mobile brick oven pizza thing and they show up all over town for events. The grandma is now taking over the truck one night a week and they are serving kim chi margherita pies + other Korean food, which one would cook in a brick oven.

I need to try this.

[Freddy Rumsen]

Where do you live again?

[columbia]

Best cut of beef for shish kebabs?

[MrKennethTKangaroo]

First week of February we are having a soup day at work. I am extremely pleased.

[tifosi77]

Best cut of beef for shish kebabs?

If you want to grill them from start-to-finish, use a steak cut. If you want a tougher cut (like chuck) pre-cook them to doneness via your preferred method*, then assemble kebabs and finish on the grill.






*

[columbia]

Oh, yeah. I'm just going to finish them off on the grill.

[tifosi77]

Right then.

Make sure you cool them down pretty thoroughly before assembling, otherwise they'll overcook on the grill while the veggies char up.

[columbia]

Right then.

Make sure you cool them down pretty thoroughly before assembling, otherwise they'll overcook on the grill while the veggies char up.

Got some London Broil and that will be sv/ing until about 5:30. A longer bath would be preferable, but gotta have those kebabs tonight.

[shafnutz05]

Trying sous vide pork chops for the first time tonight---any recommendations on temp? Think I'm going to go with 144...140 is medium rare, not quite ready to go that low yet.

[mac5155]

I think I went 147 last time I did them and they were good but I'd try a little lower. 144 sounds perfect.

[columbia]

I’d underestimate the temp. Even with 2” chops, I’ve over boiled them. It’s not easy to cook them properly.

[tifosi77]

144 is fine. I generally do 140 for loin chops, and 136 for tenderloin. It takes a few ventures into the low temp end of the pool before you get comfortable.

Conversely, I actually used to prefer rare steaks. But since I went all SV, I do mid-rare. Get better fat rendering, and more consistent texture.

[tifosi77]

Also, if they're thin chops, only sear one side.

[columbia]

Those kebabs were legit, but the remainder going back into the bath until noon and will grill on Monday.

Used a marinade of:
Olive oil
White vinegar
Salt
Pepper
Cumin
Curry
Paprika
Garlic
Onion
probably something else

[shafnutz05]

Also, if they're thin chops, only sear one side.

Define thin

[LITT]

Best cut of beef for shish kebabs?

i usually use the gnarly chunks from the whole tenderloin when i buy them

[mac5155]

How can you cut potatoes in advance without them browning?

[AuthorTony]

Keeping them in water helps.