I made beef jerky again, this time Teriyaki-style. Also, meanwhile I have “professional” Dehydrator that does a real good job and that has temperature control as well as a timer for “fill and forget”.
I made a yummy Seafood Gratin these days. Attention: This is serious winter food – heavy, savoury, warming and high in calories… here’s how to cook it.
Eventually, I seem to get the hang on it. The latest piece turned out beautifully. After smoking it thoroughly with the cold smoker and hanging it in the fridge to age for about four weeks, I recently gave it a try and I really like it. Tasty, not harsh, rather mild and the fat melts in your mouth. Luckily, I wrote down what I did precisely, so I can (and will) repeat.
I had a full pund of ground meat left over yesterday, so in order to not let it spoil I made an Oven Fattie from it. Man, this is Heart Attack Food… Extra juicy, cheesy and frickin’ delicious. Here’s how to do it:
I made homemade veggie stock these days for my SO. I’m not so much into veggies personally but she likes it and I made a batch. It’s really easy and it only takes some time to dry (where you don’t have to give it too much attention). This is not so much intended for making soup (although it will somehow work too), but merely for seasoning, for example for sauces and stews.
You can use leftover uncooked veggies and also kitchen scraps for this, as long as you make sure they’re clean and reasonably free of roots or hard skins. This is what I did:
Teriyaki Sauce is one of the staple ingredients in japanese cooking. It means “shiny grilled” literally (Wikipedia) and while it’s normally just prepared on the fly while cooking, I find it nice to have a small stock of it in the fridge to use.
I tried to find a recipe that is as original as possible because there are so many “western” variations of it to be found on the internet and I wanted the real thing. Eventually, I found a simple and easy instruction in this video (at 4:20 – I generally like that guy and I have already cooked a lot of his dishes) and will follow this, because most “japanese” or at least “original asian” looking sites say mostly the same.
I like these and always make them in advance for a few days. It’s not too much work (let it be 10 minutes) and they reheat in the microwave in 2 minutes in the morning, so they’re easy and convenient. They keep in the fridge for about two days, otherwise I think you could also freeze them. But usually they don’t last very long…
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