I hate iced tea if it’s not sweetened. Sweet tea is better than iced tea with sugar stirred in. But there’s a sweet-spot ratio for the sugar/tea ratio and many places in the South make sweet tea like you can’t put too much sugar in, which is not the case.
I don’t think I have enough tissue period. It’s was mostly bone and marrow.
Yeah, if there’s nothing but marrow bones, that isn’t going to have much collagen for your stock, and I’m not sure what you paid for them other than them being expensive, so there might have been better options cheaper. Using bones with some cartilage on them, joints and knuckes, are good here, and oxtails have meat too, which helps add flavor. Those are usually what I reach for, along with used rib bones I stuck in the freezer.
But hey, you said it tasted good, so I’m sure it does, and it’ll help make a great soup or stew, even if you can do even better next time.
I like chicken cooked fast. Usually just oversalted the night before and cooked at 500+. How about chicken tabaka (under brick)? Spatch + press down with heavy weights, lots of garlic.
Marrow has more fat than gelatin. Get some feet and tails. Also everything anyone needs to know about cooking up gelatin:
This, but with chicken I usually salt 4-6 hours ahead. I feel like salting chicken too early sometimes makes it a little gummy. Beef/pork I definitely do overnight.
I think any kind of high heat quick cook will be good. I’m always on the fence about cooking chicken over veggies. You enhance the veggies because they get tasty chicken drippings, but on the other hand it’s basically a steam bath under your bird while it cooks.
I once did a rotisserie chicken and I put bread underneath to catch all the drippings. It was the tastiest bread I ever had.
I cook chicken thighs over sliced potatoes and it’s ridiculously good.
I want to do a pork butt in my Dutch oven. I have an almost 8lb pork butt. I want to do it simply, which will then let me use the meat in various applications. 8lbs is a lot for my family of 4, 2 of which are picky eaters and may not eat much of it. Should I just do the whole thing regardless, or would cutting it in half and freezing the half I don’t use be an option?
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Pork butt freezes, cooks, reheats well because of the fat.
Mine don’t completely gel either. When you actually use it and pour it out, it’s usually a giant gel blob centre surrounded by liquid.
Technically, in traditional French cooking there is no such thing as Beef stock. Since beef bones don’t have much gelatin, it’s always veal stock. But good luck getting veal bones. So we use beef bones and do our best. When I buy beef bones, they usually come in frozen packs of like 4. I try to get some packs with the weird knuckly ones mixed with the marrowbones.
Recently got 16lbs of something labeled as “pork shoulder butt”. I guess the shoulder and butt are contiguous portions of the pig, this was a block of both. No idea which part was which, though.
Divided it into 4 approximately 4 pound portions and froze about 2 wks ago. First portion came out of freezer this week 2 days ago and made pulled pork sandwiches. Seemed like they came out pretty well.
I was under the impression that shoulder and butt were synonymous.
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Apparently, shoulder is lower (i.e., closer to the hoof) and less desirable.
They’re kind of the same, but also different. Are a T-bone and a porterhouse the same thing? Kind of like that. Or maybe like top sirloin vs bottom sirloin. The grade in difference is probably somewhere between those two comparisons.
They can mostly be used interchangeably, but there are applications where one is better than the other. I always have to look it up because it’s not important enough to remember.
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Working on Kenji’s al pastor. Here’s pork shoulder and bacon marinades for 36 hrs and then smoked for 3.
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Looks great!
I was thinking about doing that recipe but it seemed like way too much effort.
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It’s no joke, but it’s hot as balls here this weekend, so the fact that it can be done 100% outside on the grill (finishing with cast iron on the grill) is a big appeal.
His carne asada is also great, with a nicer ratio of results to effort, but we did those last time and we had some pork to use.
Looks great, but frying halibut makes me uncomfortable, like, why didn’t you use a cheaper fish if you’re going to fry it?
