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How do you cook it?

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What are you aiming for flavor wise?
I usually enjoy something sweeter, but I'm honestly not picky. I just have a lot of time on my hands right now, and I've never been much of a cook.
 
I usually enjoy something sweeter, but I'm honestly not picky. I just have a lot of time on my hands right now, and I've never been much of a cook.

For a teriyaki, try a mix of soy sauce, garlic, a little lemon and brown sugar.
 
If you want a challenge that pays off, here is how to make fresh ponzu: the official marinade of cooked meats in Japan:

  • ½ cup soy sauce
  • ½ cup citrus juice - experiment here, like lemon and orange. Just make sure it's fresh squeezed.
  • lemon zest from one lemon
  • 2 Tbsp mirin (2 Tbsp sake or water + 2 tsp sugar)
  • ½ cup katsuobushi (dried bonito flakes) (packed; 6 g) *this you might have to order from Amazon.
  • 1 piece kombu (dried kelp) (2" x 3" strip; 6 g) it's the green stuff that wraps your sushi.
 
If you want a challenge that pays off, here is how to make fresh ponzu: the official marinade of cooked meats in Japan:

  • ½ cup soy sauce
  • ½ cup citrus juice - experiment here, like lemon and orange. Just make sure it's fresh squeezed.
  • lemon zest from one lemon
  • 2 Tbsp mirin (2 Tbsp sake or water + 2 tsp sugar)
  • ½ cup katsuobushi (dried bonito flakes) (packed; 6 g) *this you might have to order from Amazon.
  • 1 piece kombu (dried kelp) (2" x 3" strip; 6 g) it's the green stuff that wraps your sushi.

Really need to bring back that informative rating.
 
For those that sous vide, do you:
  • Season meat before sous vide?
  • Season meat after sous vide but before searing?
Can you:
  • Season all the meat, vacuum seal them and freeze for late?
  • Season the meat you plan on cooking the next day and sealing it?
Is it better to:
  • Freeze in a regular bag and sealing it later?
  • Seal and freeze?
 
For those that sous vide, do you:
  • Season meat before sous vide?
  • Season meat after sous vide but before searing?
Can you:
  • Season all the meat, vacuum seal them and freeze for late?
  • Season the meat you plan on cooking the next day and sealing it?
Is it better to:
  • Freeze in a regular bag and sealing it later?
  • Seal and freeze?

I was told that seasoning the steak specifically before you sous vide dries out the meat, so it's best to salt and pepper right before the sear at the end. I used the Montreal Steak seasoning but some purists believe in just s&p. I could tell the steak was juicier.
 
For those that sous vide, do you:
  • Season meat before sous vide?
  • Season meat after sous vide but before searing?
Can you:
  • Season all the meat, vacuum seal them and freeze for late?
  • Season the meat you plan on cooking the next day and sealing it?
Is it better to:
  • Freeze in a regular bag and sealing it later?
  • Seal and freeze?
It depends what you're trying to accomplish. I add flavorings before sealing the bag, but salt I have to be careful with, as it chemically impacts the meat. Pepper is also something you have to realize burns/chars at high temps, so put it on after a sear if you want it fresh and fragrant, or before if you like that burnt pepper taste and crust. I typically both S&P later in the process.

You can definitely put all your flavorings in the bag, then freeze. I do it all the time. You want to seal then freeze--no reason to use multiple bags, and no reason to take less than a quality vacuum seal if you're freezing.
 
You can definitely put all your flavorings in the bag, then freeze. I do it all the time. You want to seal then freeze--no reason to use multiple bags, and no reason to take less than a quality vacuum seal if you're freezing.

Agreed with freezing with seasonings/marinade with pork and chicken with this process, all the way.
 
IMG_20200610_152529.jpg

Threw together Do Chua, the daikon and carrot slaw in Vietnamese food. Because why let others Bánh mì when I can banh myself.

I'm doing a beef ball pho and vermicelli rice noodles bowl with mahi mahi, need the slaw for the noodle bowls.
 
A couple pics of yesterday's work. My eldest son is nine and I wanted to do something different to engage him in a project. So little is open, but the Asian grocery store is just weird enough to feel like an adventure. First we grated daikon and carrot to make the Do Chua. Dressing: 1/3 cup of white sugar and about one teaspoon of salt dissolved in a 1/2 cup of hot water, then 1/2 cup white vinegar.

IMG_20200610_182334.jpg

Then I did most of the work for the Vietnamese noodle salad with mahi mahi. I used a griddle instead of the grill this time because I just want a 2 minute sear on each side. The dressing for the noodle salad is as follows:

1 minced garlic clove
2 tablespoons of lime
2 tablespoons of white sugar
1/4 cup fish sauce
1/4 cup rice vinegar
Equal parts chopped mint, basil, and cilantro

Then most of the rice noodles get tossed in the dressing. The veggies I threw in included the Do Chua, shaved fennel, shaved iceberg lettuce, mung beans, green onions, and cucumber. I topped it with crushed peanuts for texture. It was pretty hot and I'm going to be eating this for a few days. Here's what it looked like:

IMG_20200610_184416.jpg

I was proud of the nine year old for essentially doing a beef pho on his own. There were shortcuts, but he measured everything out and mixed everything himself. I'm eating his leftovers right now.

The items cost a little over thirty bucks but it gave us all something to do besides fuck around online.
 
Went British inspired tonight for whatever reason (that is, the lamb was on sale at Aldi and I've never cooked lamb so F it!)

Need to work on my plating skills but I already tried twice and then I got hungry. Actually I took a bite before taking pic below.

Rack of lamb over horseradish mashed potatoes with psuedo-mushy-peas and mushroom, dijon, rosemary, and red wine pan sauce.


Lamb was seared on all sides (hard sear on fat cap) then roasted in 300 oven until ~125 with mushrooms scattered around. Added pat of butter, rosemary, and whole smashed garlic cloves and seared/basted on all sides. Lamb, garlic, and most of fat out, bit of cheater flour, then red wine/dijon/S&P to make the pan sauce.

Edit: Elegantly plated on my laptop and served with ice cold Natural Light.
 
Edit: Elegantly plated on my laptop and served with ice cold Natural Light.

If any protein deserves a quality and thoughtful drink pairing, it's lamb. Any mint infused drink like a mojito/julep or a higher end red wine should be the call. Natty is a crime against the palate.
 
It's funny you should say that because I was talking to a fellow foodie just a bit ago who had never had lamb and asked what it tastes like. I said "It's kind of like a mild gamey beef mixed a well-kept lady's nether region".

But yeah, I did want to go out to the grocery and get some mint for the traditional pairing, but just been working in the yard all day and didn't feel like it.

I honestly probably would have gone to the trouble of muddling mint and lime only to pour Natty over it anyways.
 
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