I’ll have to try this. I don’t normally parboil. I will use my usual duck fat and fresh thyme. They’re heavenly.
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Dont skip on the baking soda step. I tried both versions and it makes a distinct difference
Parboiling is essential to get the best fluffiness in the texture, and an even cook. It transformed my Sunday roast game.
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I want a fun cooking project this weekend. Ideas?
Beef stock for one day.
Then use it the next day to make soup and freeze the rest.
Good idea. I think I’ll do that next week.
Ended up deciding to make gyoza from scratch.
This is the recipe I follow mostly:
It takes all day. I roast the bones and veg. Then let it simmer for 8-10 hrs. The whole place smells amazing.
Save one of the good marrow bones and roast it in the oven as an appetizer to serve with toast points. Really good.
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I wish pasta wasn’t such a quick and easy meal because let me tell you ladies I am getting FAT.
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Nice! Recipe?
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That skirt! 
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Winged it.
Pork, shitaki mushroom, cabbage, green onion, garlic, ginger, sake, soy sauce, sesame oil, salt and pepper.
Shirt is made my making slurry of 1tsp flour, one tsp corn starch and 2 rice vinegar into 1/2 cup water. After dumplings brown add slurry and cover for 5 min. Remove. Let brown. Flip.
Sauce is soy sauce, chili, rice vinegar and ponzu with green onion.
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すごいね!
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Thanks. The one upside of quarantine has been getting to experiment in the kitchen. It’s been pretty fun.
I’m trying an old fashioned oven brisket right now. Triple wrapped it in foil and just going to leave it all day at 275. Also put some pork back ribs in there. I neglected to brine or preseason so this is a bit of an experiment. Feel free to make fun of me.
If you’re looking for tender brisket, start shoving a fork in it when it reaches around 200 degrees. When the fork goes in like it’s going into warm butter, it’s done. Most people undercook brisket.
Made these today, they’re great. Only trouble I had is at the end where you toss with herbs and garlic mine seemed too dry, I had to give them a splash of oil for the flavorings to adhere.
