Two cups of (very tasty) caramelized onion sludge, and there was so much liquid after the pressure cooking phase it took at least half an hour to reduce & finish. I'm sure I'll find something to do with the results, but as far as quick caramelized onions, this was a bust for me.
3 lb yellow onions in an 8-quart Mirro stovetop pressure cooker.
I recently got the mortar & pestle linked to above; the capacity was 1.25 cups. The one in your pictures looks quite a bit larger (I returned the first one & got a larger one).
I slaved away over another batch of red curry paste last night, and it still has pretty big pieces of chili skin in it from the dried Californias I used. A quick video on mortar & pestle technique would be GREAT.
Regarding my etymology-of-kaffir post above, I pasted the Sinhalese word in rather than the Arabic كافر. Oops.
Regarding mortars & pestles, I purchased the one linked to. The one I got had a capacity of about 1.25 cups, and took three batches to handle all the ingredients. I returned it & got the Jamie Oliver m&p (also from Amazon), ~$30, capacity of ~2 cups. I'm about to give it a whirl on another batch of this.
Kaffir the ethnic slur and kaffir the S/SE Asian lime do both both derive from Arabic كافر , kafir, unbeliever. The name of the fruit comes from the Kaffirs of Sri Lanka, descendants of African slaves brought to Sri Lanka by the Portuguese & others. The demonym is apparently considered perfectly fine in the Sri Lankan context, but whatever, it's skunked (cf "niggardly"). Makrut it is.
Ganache is my farorite way to get chocolate pieces into ice cream. That's what I"m about to try.
I stuff as much leftover tarragon as possible into a bottle of "white balsamic" vinegar (I've only ever used the Trader Joe's stuff). Terrific stuff.
Pan sear and finish in the oven will work fine; the opposite way - roasting it in a slow oven until maybe 115-120f and then searing it might work even better (aiming to finish medium rare/~130f. A simple pan sauce, maybe red wine/shallots/rosemary & you should be very happy. One of my favorite cuts.
Used the heat gun on SV'd turkey legs, & it did quite a nice job. Torch arrived today, a Bernzomatic Jumbo Flame propane torch (JT680). I used it on an SV'd eye of round roast, starting the searing in a hot cast iron skillet & rotating the piece with tongs, applying the torch to the area just seared by the skillet. It worked. Not brilliant.
I get the feeling this is an acquired skill.
Tried the heat gun; it didn't do much. Torch it is...
Yeah - hardware seems to be the way to go.
As for the heat gun, I'm going to start the sear in the skillet & then apply the heat gun - same as Kenji does with the torch in the Ultimate Steak post.
In fact I think I'm going to go get a steak & try this RIGHT NOW.
Will post results.
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