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I'd like to make my own substitute for commercial Japanese curry roux. Commercial curry roux is very commonly used in Japanese home cooking and even in many restaurants in Japan. It is sold as a hard roux that is added at the end of the cooking process, after browning beef or chicken, then...

I like cast iron since it holds the heat and doesn't drop a lot when you add the chicken. As long as you maintain the right oil temp and check internal temps in the chicken for done, there's no reason to precook the chicken. It's better to do it in batches than to overcrowd the pan. It is...

Your temps may drop a little during the night so it might be wise to try to stabilize your cooker about 10 degrees over your target before you call it a night. More than cool temps, the wind is your enemy. If there's not much wind, you should be fine.

Noodles and rice would typically not be added to miso soup, but thinly sliced potatoes are added in some of the more rustic versions. As Kevin mentions, you could also add kabocha winter squash cut into small dice. Kabocha goes very well with miso flavor, and if cooked long enough will just...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Does bacon fat work in place of the butter? </div></BLOCKQUOTE> Absolutely--that would work well.

That is a very interesting technique for extracting the juice from ginger. Is that a method you can use wherever you want fresh ginger flavor? I love fresh ginger but the two methods I've seen used both have their problems. The problem with mincing is that every single piece has to be VERY...

Steve, Here is the recipe I use for making a light, high rise cornbread. It makes enough for an 8" x 12" pan. (A hot, oiled cast iron skillet also makes a great crust and is an optional way to do this.) 2 1/4 cups cornmeal 1.5 cups cake flour or substitute all purpose flour 1.5 t. kosher salt...

Asian pear are not commonly used in baking as far as I know as they are too sweet and don't soften much as you noted. Ovens were not common in the part of the world where they were cultivated, so baking characteristics were not part of the equation. There are ways to use them in cooking, but...

Rita--The fried tofu we use is called age (pronounced ah-geh). For a gallon of liquid, we use one cube that is 1/4 inch thick and about 2 inches by 4 inches. You can find this already made in oriental food stores, often in the frozen section. We slice as thinly as possible then cut the...

Curing salt really isn't that hard to use. Your meat wouldn't spoil while curing if you didn't have enough. After all, you can cure many items just fine in the refrigerator with regular salt and other spices. I just like to be in control when cooking in general, rather than use somebody...

I lived in Japan for 5 years and have made the miso soup for my wife's sushi cart many times, so I'll add a few thoughts. The type of preferred miso varies by region. In the Tokyo area they prefer red miso. In southern Japan they prefer white; in between are regions where they mix red and...

Do you have any Chinese markets near by? There's one near me that sells boneless pork butt. Buckboard bacon isn't that hard to do and it has always turned out great when I've made it. I'd encourage you to get your own pink salt and make your own cures. You don't have to include pink salt...

One other possibility would be to make your own chili powder using Smoked Paprika, Chipotles, etc. as the main ingredients.

Aleppo and Cascabel also have some very nice flavor. The fruitiness of Aleppo makes it a nice addition when you want to make sauces that combine fresh or dried fruit and with heat and chili flavor.

It would be helpful if you could say a few things about what else is on the menu and what sauces will be served with the brisket. Anything seasonal right now that would work well in a sauce?

I always trim butts. Now that I have a meat grinder, that need not go to waste.

Even with trimmed butts, I can see where you would get that much dripping from four butts and a brisket. I think for such a large amount of meat, I would be inclined to go with an empty pan or water pan with water.

I prefer it sliced about a quarter inch thick, rather than super thin. I also like it cut against the grain, rather than with, even if that gives you rather short, stubby pieces.

David, Internet temp is a guide, not the final determinant of the characteristics you desire. The same butt will typically indicate different temps depending where you put the probe. If you wish to pull the meat for pulled pork, then the meat should offer little resistance to a probe or other...

Keep in mind that you'll get different results if you use a waterless method and one other thing to keep in mind is to measure in the center of the grate, not the edge where it is hotter. My cooker is hotter at the top grate than the lid--I'm fairly sure that is because I use a clay saucer...