Recent content by K Kruger

Delicious

Sort of. For thinner cuts I salt all sides as if the meat was already cooked and I was about to eat it, assuming it had been cooked without seasoning. For thicker cuts I use somewhat more - but only somewhat- as I’m not interested in very salty bark. I use Diamond Crystal exclusively.

I buy almost nothing that’s prepared except Worcestershire sauce, Dijon mustard and pickles (although I make a lot of pickles myself). Make mayo. 2 minutes and far better than what you can buy. Make salad dressings and vinaigrettes, also far better and without all the stabilizing agents...

Likewise. It’s why I don’t add salt to rubs I make.

Excellent. I'm so glad it worked out well. I often do a lot ahead - in private service one learns the hard way.

Missed this. I assume I’m too late. How did it go?

I have had several “regular” vac sealers over the years. I have never used the jar function much so no longer care if I have that or not. My current regular sealer gets only occasional use. It’s my chamber sealer (Anova) I use very often. I use it for quick pickles and to speed up the...

Just passing through... :-) I wasn't trying to correct you per se, Dwain, just adding a little info. The 140˚ top end is the FDA's dumbed down number they've been using for YEARS - they still do - because they assume that virtually NO home cooks have a decent thermometer. Oh well. A few...

Good that it worked out very well! Note: The danger zone's top temp is 130, not 140 as is commonly thought. It is the meats' surfaces where one should be most concerned in terms of pathogen growth when one is cooking intact cuts (roasts that are 'intact', not injected, cut or probed) -...

Depending on the meat and how I’m cooking it I often go with mayo, butter, or a combination of the two. Been using mayo on meats and poultry since the mid-80s. This past Thanksgiving it was herbed mayo to start and a cloth-soaked mix of herbed butter, stock, wine and honey at the 3/4 mark.

Also, see here.

No, it isn't. But if there's near zero chance of bacterial outgrowth, wasting the stock is wholly unnecessary.

I wouldn't toss it. As long as it was cooled prior to being placed in the fridge I would simply freeze it. Making it pasteurized it in the first place. Chances of bacterial outgrowth at fridge temps are vanishingly small, and as it's likely to be boiled when next used...well, there you go.

Use the onion and roast it as well. Slice it thickly then roast in a dry pan, as in the video above, till nicely charred. Cumin adds smoky notes as does dried chipotle or moro chiles (in addition to or instead of any other chiles you are using).

I am still alive. I'm glad you like the recipe. I have not made it myself for some time. A propos my post upthread, my last clients and I parted ways in early 2021. Returned to Vegas and immediately purchased a home (needing an extensive remodel) on two acres in a little desert town an hour...