Where can I buy real wasabi?
eGullet Forums » Cooking
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14h ago
Looking for real wasabi root, either prepared or whole root.  Any ideas where it can be obtained?   I've looked at several products that claim to be wasabi, but they all, at best, contain only a small amount of the root.  Here's a typical ingredient list from a product described as real:   HORSERADISH 40.0 % WASABI 15.0 % IODIZED SALT 8.0 % SOYBEAN OIL 7.0 % CORN STARCH 5.0 % MUSTARD POWDER 1.0 %   ..read more
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Making Beef Stock from Ground Beef
eGullet Forums » Cooking
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3d ago
I've a need for a simple beef stock but I want better quality than boxed, commercial broth.  I don't want to make a full-tilt stock in which bones are roasted, etc., nor do I need anything like that.  I'd like to try using ground beef and the appropriate aromatics and additions.  Any thoughts on the idea or suggestions to enhance the flavor?   I'm familiar with, but haven't used, Better than Bullion and More than Gourmet, and I may consider using one of those or another similar product, but for the moment I'd like to explore the idea of using ground beef ..read more
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Wrapping Pork Butt in Butcher Paper
eGullet Forums » Cooking
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3d ago
I've been trying to improve my smoking skills with pork butt, and I've heard that using butcher paper can make a big difference. I'm wondering about the best way to wrap it, should I wrap it tightly or loosely? Also, any tips on keeping it juicy and tender while smoking?   I would really appreciate hearing about your experiences and any advice you have on this ..read more
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Do you dice , in quantity ?
eGullet Forums » Cooking
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4d ago
Over here :   https://forums.egullet.org/topic/166691-breville-paradice-9/#comment-2427056   there is an interesting discussion on Breville FP's that dice   1 or 3 sizes of dice.   I can't recall dicing in quantity for some time.   if I needed quantity dice , I might pulse w the regular bade    as the result would cook out to a different result :   pulsing whole mushrooms , several pounds , to cook etc   do you dice repeatedly for some sort of Rx these days ?   I think Im missing something , or maybe not ?   P.S.: I could see dicing ..read more
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Would you eat this egg?
eGullet Forums » Cooking
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1w ago
Just curious ... opened a new carton of eggs a while ago and found this puppy.  Would you break this open and fry or scramble it? If you did break it open, what would you look for to decide if you'd eat it or not?   ..read more
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Adding flavor to dried beans
eGullet Forums » Cooking
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1w ago
Now that there's an Instant Pot in my kitchen, and I've found local sources for Rancho Gordo and a couple of other heirloom and organic beans, I'll be using these dried beans instead of canned in many recipes, including several chili recipes, soups, and a few bean-centric main dishes.  So, while I have the equipment and the ingredients, my knowledge is lacking.   Is adding flavoring components to the soaking water a good way to go, or is adding these components to the cooking water a better option?  The few times that I've cooked beans in the IP, I've added onion, garlic, bay le ..read more
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8 lb Pork Loin - What should I do with it?
eGullet Forums » Cooking
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1w ago
Can I cut it in half and freeze some?  Is it like a tenderloin?  Looking for some ideas, please ..read more
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Request for help cooking a pork loin
eGullet Forums » Cooking
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1w ago
I found a great BOGO sale on pork and thought I picked up 2 sealed packages of pork tenderloins.  Turns out I got one package of tenderloins and one package of a boneless LOIN.  I love tenderloin, but am not a big fan of boneless (and fatless) loin.  I cleaned it and took off the silverskin, sprinkled it with Penzey's version of lemon pepper seasoning. sealed it and tossed in the freezer.  How should I prepare this?  I have an IP, a CSO, and a SV as well as all of the equipment that normal people have (??).  Any advice would be greatly appreciated ..read more
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Ice-Cream Making @ Home
eGullet Forums » Cooking
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1w ago
Well, since my post got deleted from the Yogurt thread, why not. I got a kitchen aid ice cream attachment and it has blown any store bought ice cream out of the water.   My favorite ice cream is New England style. Its rich, its chewy, what more could you ask for. Here is a very good recipe. I use this as a base, and add homemade butter toasted pecans. https://www.seriouseats.com/dense-rich-chewy-new-england-ice-cream-recipe ..read more
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Braising help needed
eGullet Forums » Cooking
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1w ago
Braising has never been something I've done well. But I have studied the braising seminar and I am working on trying to improve my methods. Tonight has not been a good night. I started with a good size white onion, a nice lamb shank, some home grown tomatoes, garlic (lots of garlic), cannellini beans, rosemary, bay leaves, chicken stock and an inexpensive tannic malbec. Not really a recipe. In a Le Creuset dutch oven I browned the lamb shank in olive oil, removed it, sauteed the onion, added the cannellini, garlic, tomato, rosemary, and bay leaves. I put the browned lamb shank on top and poure ..read more
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