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  1. Culinary Otter

    Looking for a CI skillet.

    I find the 6.5 too small for much of anything, even for 1. The measurement is generally the OD, so depends on how angled the sides are as to how much real estate you're getting. My daily drivers are a 12 and a 10.5 (for 1-2ppl). If weight is a concern, I also like to suggest going a larger...
  2. Culinary Otter

    Salami WHAT?...Anchovy

    NM already answered. I missed page 2 apparently.
  3. Culinary Otter

    BRISKET SOS

    Yeah I'd be using cold water and cycling it out personally, probably still not enough time with that size. Also, I'm wary of trash bags, lots have perfume/antibacterial additives. Unfortunately nothing to add outside of what's been done or suggested.
  4. Culinary Otter

    Curing small items

    Probably. I removed the bones completely. I'm sure I swung the pendulum too far.
  5. Culinary Otter

    Curing small items

    Went overboard. Removed the bones. Will save for future calculations. Had my sous chef on board to check everything.
  6. Culinary Otter

    Curing small items

    Yes beef. Already planning to slice out a bone to work on the calcs.
  7. Culinary Otter

    Fun book for food dorks

    Seconded only by the Bass-o-matic
  8. Culinary Otter

    Smoked Maple Syrup ?

    Do you have an option to cold smoke? I find that almost always works better for anything liquid.
  9. Culinary Otter

    Curing small items

    Probably a dumb question, but looking to cure some short ribs and looking for a shortcut. I have 4 short ribs, and would like to dry cure them. I know the best method to do an EQ dry cure would be to weigh them each, and apply the cure to each. To lessen the PITA factor, I'd like to weigh...
  10. Culinary Otter

    digging dog app

    I'll volunteer for that. Also I'm usually online at odd hours. :emoji_laughing:
  11. Culinary Otter

    Chili, Soup, And Stew Throwdown: It's Time To Vote

    LOL I'll wait then. I'd hate to be the first person to vote and give away my own entry if I entered. :emoji_laughing:
  12. Culinary Otter

    Fun book for food dorks

    OMG I forgot about that.
  13. Culinary Otter

    Butchering Pig

    Thought this was discussed before? Blot the fat as it dehydrates to avoid any rancid flavours. Don't cook it prior. Dehydrate at 165F or higher. Should last a couple weeks in the fridge, longer if vac sealed, and left in the fridge. Even longer if vac sealed and frozen, but fat will come into...
  14. Culinary Otter

    Tribute to Grandma....Pecan Chocolate Chip Cookies

    Tribute recipes are my favourite recipes. Looks like you knocked this one out of the park.
  15. Culinary Otter

    Can you make a cure/brine a day before?

    Add the cure after it's cooled. You don't want to heat it with the cure in there. Personally I would make it, then add/dissolve the cure right before you put the meat in. The brine and aromatics will last almost indefinitely in the fridge. That way if life gets in the way, you have a buffer. If...
  16. Culinary Otter

    A happy short rib accident

    Thanks y'all for all the wonderful comments!
  17. Culinary Otter

    A happy short rib accident

    I always use my oxtail for broth, I might have to try cooking some up now that you've said that. I know you qualified that with "bone-in", but for cut with a beefy flavour, my hands down choice is tongue. For bone-in, I also really like blade steaks.
  18. Culinary Otter

    What to do with a thin belly

    Came in to make this joke, leaving satisfied. In for the ride, the red wine sounds like an interesting twist. Following this one for sure.
  19. Culinary Otter

    Fun book for food dorks

    Nice! Ordered it. I always prefer books like this or about food science vs just cook books.
  20. Culinary Otter

    Chili, Soup, And Stew Throwdown: It's Time To Vote

    Lots of solid entries this is going to be a tough one! Does one see the poll tally once they vote? Or do the current results stay hidden?
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