Can I cut it in half and freeze some?  Is it like a tenderloin?  Looking for some ideas, please ..read more

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

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

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

I've done a little research on the idea of using baking soda to enhance the browning of chicken skin in the oven. Some claim that it dries the skin out, thereby making it more crispy. These advocates recommend putting it on the chicken the night before cooking. I've also read that it's the change in alkalinity the baking soda causes on the surface that enhances browning. There are places where it is recommended for scallops as well. So what's the deal? Have you had success with this? Have you ever used it on beef roasts? I'm cooking a tenderloin for Christmas and due to the timing/kitchen rest ..read more

I thought we were long past the supply issues that plagued all of us at various times during/post pandemic; but just this week I've noticed that the Wesson Vegetable Oil I was buying (in bulk, from BJ's Warehouse Club) is now no longer carried at BJs (it was in store for a while but over the last year, it's only been available via shipping.) There was a 1.25 gallon size from warehouse clubs and a 1 gallon size at supermarkets.   Some grocery stores have it, some don't (my local  Market Basket chain has been out of stock for the last two  or three weeks), Walmart has it, Target d ..read more

I saw this video earlier.  Is there a way to use this technique without a crock pot? Maybe in a warmed, cast iron pot instead of the crock pot? Or ... ?     ..read more

I'm planning to braise some chicken thighs and there are a few braising pot options that I can choose from. These pots will allow for hardly any space between the thighs to one that allows almost two inches between each piece. The advantage of using the larger pot is that I can use more braising liquid of which some can be saved for a future use.   Will I get a better braise from a more closely packed pan, or does it even matter?   ..read more

Everybody has had one. Moments when you just want to sit down and cry but you can't because that is the time for action. You have a mess to clean up or an alternative meal to be found to feed the family. You can laugh about it later but you know it's going to happen again sooner or later. It's happened to me a hundred times but I want to hear about yours. I guess it's only fair that I start out with probably the worst one that ever happened to me. I had an Oster electric pressure cooker that I had had for a couple years and I was making a pork soup base for borsche. Fortunately I was sitting a ..read more

Apple cider braised turkey thighs have been on my menu for several years, although I only make the dish about once, maybe twice, a year.  While flavorful, the thighs always seem to be a little stringy and somewhat chewy.  I've tried adjusting time/temp a bit, and the results have all been about the same. Adjustments have been small.   I've no issues with other braises ... chicken, beef, pork ... so I'm doing something wrong or there's an problem inherent with turkey thighs and a cider braise.  If it's helpful to know, there is some apple cider vinegar in the braising liquid ..read more