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tuftearsIt's been a while but I haven't cooked that many *notable* dishes. Here are a couple.
You might recall that I bought a sous vide machine a while ago. In the spirit of trying to find other things besides steaks I could cook with it, I tried making pork chops.
Verdict: it was okay, but lacked the real tenderness I was trying to get; it was still a bit too firm. Tastes fine, just... I want something that practically falls apart in the mouth, and I think that's going to mean crockpot-style cooking, not sous vide.
You might recall my past effort at tangerine beef. Similar circumstances pertained this year: I had been gifted a large number of tangerines by an aunt, so I turned it to marmalade and then into sauce.
I used a different marmalade recipe this year, since I couldn't find the old one... it was, sadly, mostly a failure. Turns out, and this is very important, when you use lemons to add pectin to a marmalade recipe, you must get every last seed out of the lemons, a thing I thought I had done... I was miserably wrong.
Better to avoid recipes requiring lemons, I think. The marmalade had a bitter aftertaste, like aspirin (but I checked, lemon seeds aren't poisonous). Still mostly sweet enough to pass though. Except it didn't gel well.
Still, I was able to turn it into sauce, just mixing in some soy sauce. With some ribeye steak sliced thin (much thinner than last year's effort), it actually turned out quite passably tasty.
Now I just need to figure out what to do with 6 pints of slightly bitter tangerine marmalade...
You might recall that I bought a sous vide machine a while ago. In the spirit of trying to find other things besides steaks I could cook with it, I tried making pork chops.
Verdict: it was okay, but lacked the real tenderness I was trying to get; it was still a bit too firm. Tastes fine, just... I want something that practically falls apart in the mouth, and I think that's going to mean crockpot-style cooking, not sous vide.
You might recall my past effort at tangerine beef. Similar circumstances pertained this year: I had been gifted a large number of tangerines by an aunt, so I turned it to marmalade and then into sauce.
I used a different marmalade recipe this year, since I couldn't find the old one... it was, sadly, mostly a failure. Turns out, and this is very important, when you use lemons to add pectin to a marmalade recipe, you must get every last seed out of the lemons, a thing I thought I had done... I was miserably wrong.
Better to avoid recipes requiring lemons, I think. The marmalade had a bitter aftertaste, like aspirin (but I checked, lemon seeds aren't poisonous). Still mostly sweet enough to pass though. Except it didn't gel well.
Still, I was able to turn it into sauce, just mixing in some soy sauce. With some ribeye steak sliced thin (much thinner than last year's effort), it actually turned out quite passably tasty.
Now I just need to figure out what to do with 6 pints of slightly bitter tangerine marmalade...
