A handy overview of the smoke points of different cooking oils. Taken from here.
… or “Kasspatzn” in southern german slang. I posted an article on them before, boasting around that I would make them myself. Today was the day and we finally made some. These are gorgeous, delicious little bastards and they’re surprisingly easy to make! An easy, yummy and filling crowd-pleaser.
TL;DR: I’ll never buy the pre-made ones from the supermarket again!
This is the homemade “Bresaola” that I made several weeks ago. You can find the recipe here. While this is certainly not comparable to the north italian original, it is still very delicious and – hey! – it’s self-made!
Someone from America (!) commented very nicely on my old “Home Cured Trout” post (thank you, Sir!) and wanted to know what to do exactly. I feel honored to answer – it’s not difficult and the results are great. Here’s how I did it:
(I used a fairly large trout that I caught that day, but you can also use salmon – since that’s where the recipes comes from – or for example char. I use the old images here.)
(“Ahh-la-baah-ma whide baarb’quu sooosss” – as I’ve been told 🙂 ) Very delicious, everybody in the family likes it.
1 cup mayonnaise
1/4 cup apple cider vinegar
3 tsp. water
1 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. freshly ground black pepper
1/4 tsp. hot sauce
Only fly in the ointment is that it’s almost impossible to get hands on apple cider vinegar here in germany. A substitute is mixing apple juice and apple vinegar 50:50 but, honestly, it’s not the same.
I tried smoking pork short ribs using the “professional” 3-2-1 Hours Method yesterday and they really came out outstandingly great! So what does that mean? It means you have three stages of cooking:
Here’s my Top 10 Recipes that I cook really often and that I don’t even have to look up anymore. They’re all no-fuss, absolutely yummy and easy to cook. Give them a try and enjoy! Let’s start:
So this guy did a cool overview of steak cuts with descriptions on Imgur. Worth reading!
Yesterday’s Dinner for two. I should really work on the presentation, but – man! – this was delicious! The sous vide gadget makes sure the duck breast comes out perfectly, pink in the middle and absolutely not overcooked. I really like that thing!
The fat side was seared in the pan and glazed with a mix of sherry and honey. The sauce was a reduction of red wine, balsamic vinegar, garic and honey. This was serious work, but it was absolutely worth the effort.
Weekly Top 3 Posts
I’m (somewhat) social too!