Agreed with Salty_Ron above. I use practically the same process, including the Whirley Pop, coconut oil, and flavacol. I do miss that liquid buttery topping though.
I'm still saving up for a proper powerful blender. I'm *slightly* afraid of what would happen in my current blender with this. Could I use an immersion blender or would that not really get soup-y enough and/or take forever? If not I'll just file this away for when I've saved enough for a Vitamix.
Question for Kenji or anyone else who sees this. Bought my 4 lb. prime rib today. Was supposed to be for NYE in four days and so I was going to salt it and leave it uncovered in the fridge as per Kenji's directions for four days. The gathering just got moved to next Sunday, which is eight days away. Will the prime rib be okay in the fridge that long do you think? And if so, should I still salt it four days ahead of time? Any thoughts are appreciated. I have a vacuum sealer so I suppose I could freeze it for a couple of days and thaw it on Tuesday or Wednesday.
If you're just giving Thermomixes away, sure. I'll even throw in a trip to Disney World (so that you can hand deliver that bad boy to Florida). ;)
Sous vide and then finish it on the grill.
Pomme frites. Delicious!
Absolutely bell peppers.
Although reading the recipe again I'm guessing that's going to be the exuded cooking liquid that will congeal during the freezing process. You know, this site is a dangerous place for a new cook. Probably should have started with something simple, like toast. Nope! Pizzas and pork bellies because who says cooking at home is healthier?
Turns out they were most likely nipples. Making this the most enjoyably ridiculous thing I've ever asked on the internet ;)
Bag is still cooking. Sadly it looks like it is filling up with liquid very slowly. Not sure if there's a small leak in the seal or if it's coming from inside. Here's hoping it makes it 24 more hours. It's pork belly, how can it not be delicious?!
Hmm. It definitely happened after the vacuum seal because on closer inspection the rising "pimple" broke the vacuum seal and there is now a small amount of air around the pimple and where the nearby twine is wrapping the porchetta. It still sinks (for now) in the water bath but we will see. Hopefully this isn't indicative of something horrible that I should not be eating.
Not sure if anyone will see this, but a quick question. Porchetta has been sitting in the fridge in vacuum bag for about 48 hours. Just took it out to put it in the water bath and I noticed that the skin now has two "zits" on it for lack of a better description that I'm 100% sure weren't there when I was prepping it two days ago. They look like pimples on the skin that feel just as hard as the surrounding skin. Guessing it's fine but if this sets off alarms for anyone let me know. Thanks!
Thanks Kenji and Lemonfair. There are far less noble pursuits to fail at than trying to get pizza dough right. Excited to keep trying and I'll definitely try the more flour and/or more rest methods.
Thank you both. Some fantastic suggestions in there!
I love tonkotsu, though I've not made it myself...yet.
Allow me to be the 100th person to say ribeye, medium rare, pan-seared.
Chicken, pear and Gorgonzola!
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