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one hack is to start your oven or air fryer preheating, then pull out whatever you're cooking, microwave it to 80% of the way done, and throw it in the mostly-hot oven/air fryer to finish.
So I tried to make a marinade for the beef roasts I bought. I only had peanut and olive oil available for a base so I chose peanut because I understand olive oil has a very low flash point and I didn't feel like being a firefighter if I messed up something and my reading indicates peanut would be neutral. (I'm willing to take suggestions on every bit of this post). So to that oil I added taco seasoning (premade, shoot me) Valentina hot sauce and fresh garlic. I also cubed up the roast because the meat is intended to be used for tacos.
I forgot to take more pictures sadly. But it came out pretty good. Definitely should have cubed it smaller but the tacos were pretty good. I only cooked half of it on a pan on the stove top. Was a little tough. So when I make the second half, I'm planning to bake it at a lower temp for longer on the hopes of making it more tender.
I chose peanut because I understand olive oil has a very low flash point and I didn't feel like being a firefighter if I messed up something and my reading indicates peanut would be neutral
I wouldn't consider peanut oil truly neutral, but it shouldn't be strong or offensive. If you bread & fry a chicken patty in it, you'll likely just say "oh, this was fried in peanut oil". Never tried beef in it, but the nutty flavor is light enough that on beef with spices I bet it disappears.
It does have a much higher smoke point than olive oil. So do avocado (500+F if refined) and canola/rapeseed (450+ like peanut), if you want something truly tasteless/neutral.
For a tough roast, you can cut it into large cubes (not final size, maybe 3-4"/side for more surface area) and do a nice hard pan sear, then add liquid and braise them in the oven or covered on the stove for 1-2 hours. Or the instant pot for 30 minute under pressure. Then you can cube them further, or just shred them into barbacoa.
Been a bit since I posted here. Grilled up some pork chops that I then dunked in some homemade Alabama white sauce, and did up a German potato salad as the side. They complimented each other very well.
I made quasi-creme brulee, more like steamed custard, with ginger and vanilla bean. The vanilla bean I got was probably third rate, as it was monumentally cheap for how much I got. It also gives any custard I make a slight grey tint. Since this was basically a test batch before I make The Real McCoy for July 4th, I'm okay with this. I wasted too much money on failed batches using actual vanilla bean as it is.
Since I steamed it in the oven rather than heated it over the stove, it turned out way better than my previous attempts. I don't have a torch, so I'll probably make a caramel sauce similar to the one used in flan.
I made quasi-creme brulee, more like steamed custard, with ginger and vanilla bean. The vanilla bean I got was probably third rate, as it was monumentally cheap for how much I got. It also gives any custard I make a slight grey tint. Since this was basically a test batch before I make The Real McCoy for July 4th, I'm okay with this. I wasted too much money on failed batches using actual vanilla bean as it is.
Since I steamed it in the oven rather than heated it over the stove, it turned out way better than my previous attempts. I don't have a torch, so I'll probably make a caramel sauce similar to the one used in flan.
Steamed on the oven was the way i learned at culinary school
As for the crust you could make a thicker caramel sauce and spread it thinly onto a silicon mat if you got one, or maybe just regular baking paper. Definitely won't have the same texture but at least there'll be some color and texture contrast
Steamed on the oven was the way i learned at culinary school
As for the crust you could make a thicker caramel sauce and spread it thinly onto a silicon mat if you got one, or maybe just regular baking paper. Definitely won't have the same texture but at least there'll be some color and texture contrast
Originally I kept trying it on the stove top without a double boiler and an electric stove. First time, it never thickened on the stove, developed hot spots on the bottom of the pan, which made it start scrambling on the bottom, but it did firm up in the fridge. It was good, but I think it was supposed to thicken a bit while I was stirring it. Second time I tried turning the heat up a bit and it became sweet scrambled eggs. Still edible, but not what I wanted.
What would that caramel sauce look like, recipe-wise? I'd love to learn from you. :3
Originally I kept trying it on the stove top without a double boiler and an electric stove. First time, it never thickened on the stove, developed hot spots on the bottom of the pan, which made it start scrambling on the bottom, but it did firm up in the fridge. It was good, but I think it was supposed to thicken a bit while I was stirring it. Second time I tried turning the heat up a bit and it became sweet scrambled eggs. Still edible, but not what I wanted.
What would that caramel sauce look like, recipe-wise? I'd love to learn from you. :3
Your technique is alright. What we learned there was to pour the custard into ramekins (ceramic of course), then into the baking tray with a little of water and baked them. Kinda like a bain marie
The idea is sprinkling sugar on top and using the blowtorch. My suggestion with the caramel won't give you the results of a traditional creme brulee, but you can make something different. I'd take some sugar and on low medium melt it till completely melted and amber (don't stir it, just let it melt, if the edges darken pull them towards the center), then quickly spread it across the silicon mat for it to cool on room temp. It must be on a non stick surface because it's a pain in the ass otherwise. Won't be as brittle as the traditional crust but you could smack it to get some shards and make a creative presentation. Or scrap this idea altogether, chop coarsely some nuts or peanuts, mix with this caramel and make some sort of bitch praline
Still a nice presentation, not elegant as the original but i think it's tasty
Your technique is alright. What we learned there was to pour the custard into ramekins (ceramic of course), then into the baking tray with a little of water and baked them. Kinda like a bain marie
I put plastic wrap over the top and baked it at 210 degrees Fahrenheit. I'd be afraid of tilting it if I did it with a bain marie, though I know that's the traditional technique. You can see a bit of plastic wrap in one of the upper corners of the photo.
After hardening it on a silpat, how do i make it fit within the ramekins?
I put plastic wrap over the top and baked it at 210 degrees Fahrenheit. I'd be afraid of tilting it if I did it with a bain marie, though I know that's the traditional technique. You can see a bit of plastic wrap in one of the upper corners of the photo.
After hardening it on a silpat, how do i make it fit within the ramekins?
Won't tilt unless your oven is askew (pretty common in households tbh)
As for fitting on the ramekins, that's why i suggested smacking it. Make into smaller shards and arrange them as you like, like i said, it won't look or feel like the traditional but could be exciting
Or maybe you could try to invert it all and make the caramel sauce beforehand, put on the ramekin then put the custard over it. Though it's not really something i'd do on a ramekin so if it falls apart when you try to remove it out don't blame me. Brazilian pudding is made that way, on aluminum cake molds
Won't tilt unless your oven is askew (pretty common in households tbh)
As for fitting on the ramekins, that's why i suggested smacking it. Make into smaller shards and arrange them as you like, like i said, it won't look or feel like the traditional but could be exciting
Or maybe you could try to invert it all and make the caramel sauce beforehand, put on the ramekin then put the custard over it. Though it's not really something i'd do on a ramekin so if it falls apart when you try to remove it out don't blame me. Brazilian pudding is made that way, on aluminum cake molds
Praline is like that. Putting the caramel itself on the food processor ehhh... i dunno. If you make the caramel just with the sugar is brittle enough for you to crack it after drying as long as you spread it out. Of course, just the sugar and no water/butter otherwise it'll be more toffee like
You should try what you're most comfortable with. I'll admit i can't really give a lot of advice regarding pastry as its not my forte so there might be people with better ideas. I like custard in any way, even making a batch of patisserie at night and eating raw like an animal
Praline is like that. Putting the caramel itself on the food processor ehhh... i dunno. If you make the caramel just with the sugar is brittle enough for you to crack it after drying as long as you spread it out. Of course, just the sugar and no water/butter otherwise it'll be more toffee like
You should try what you're most comfortable with. I'll admit i can't really give a lot of advice regarding pastry as its not my forte so there might be people with better ideas. I like custard in any way, even making a batch of patisserie at night and eating raw like an animal
The video waits until it hardens and then puts it in the food processor. Otherwise it'd be a tremendous mess.
If I did it the way you're saying, I'd probably insert the shattered pieces like upside-down triangles, so the shattered pieces stick out. I feel like that'd be the best way to do it, so I don't overcook the dang custard again.
The video waits until it hardens and then puts it in the food processor. Otherwise it'd be a tremendous mess.
If I did it the way you're saying, I'd probably insert the shattered pieces like upside-down triangles, so the shattered pieces stick out. I feel like that'd be the best way to do it, so I don't overcook the dang custard again.
That's pretty good, it's what i pictured too. My chefs constantly gave me shit about plating because i was too traditional regarding plating, they said i was too 80's oriented (i'm still am actually, fuck em), but one advice that stuck to me and it's still trending is making your plates taller. So you could make that with the brittle caramel shards just like it's done with tuiles
You shouldn't bother much with aesthetics with a home desert unless you're trying to impress that special someone though, but if it's for funsies go for it. I honestly like my bitch praline idea better, but it's uglier than the shards
That's pretty good, it's what i pictured too. My chefs constantly gave me shit about plating because i was too traditional regarding plating, they said i was too 80's oriented (i'm still am actually, fuck em), but one advice that stuck to me and it's still trending is making your plates taller. So you could make that with the brittle caramel shards just like it's done with tuiles
You shouldn't bother much with aesthetics with a home desert unless you're trying to impress that special someone though, but if it's for funsies go for it. I honestly like my bitch praline idea better, but it's uglier than the shards
I was thinking of it on the ramekin. Transfering it to glass might create some ugly pockets on the dessert, i wouldn't do that
I like toffee too but i don't think it would go well with what you're making. Pretty tasty alright but the contrast will be gone. The brittle caramel is better, easier to balance and the texture is more noticeable than the flavor, more delicate too, i think it works better
You should google something called "Bala baiana", i'm pretty sure you'd like it. Less complicated too. Very popular at parties
I was thinking of it on the ramekin. Transfering it to glass might create some ugly pockets on the dessert, i wouldn't do that
I like toffee too but i don't think it would go well with what you're making. Pretty tasty alright but the contrast will be gone. The brittle caramel is better, easier to balance and the texture is more noticeable than the flavor, more delicate too, i think it works better
You should google something called "Bala baiana", i'm pretty sure you'd like it. Less complicated too. Very popular at parties
I don't know what a taller plate would look like. I was thinking you meant something with a stem.
Yeah that's what I thought. I certainly wouldn't mind a hazelnut brittle, but people around here are kind of old-fashioned so idk how well it'd go over since it's not what people would expect. Maybe if I make it for myself.
Yeah that's what I thought. I certainly wouldn't mind a hazelnut brittle, but people around here are kind of old-fashioned so idk how well it'd go over since it's not what people would expect. Maybe if I make it for myself.
Bro you're already making sweets for them, they don't have to complain about nothing
Surprise them with bala baiana though, it's funny because i've seen many americans actually praising this recipe. They even like it more than brigadeiro
I really like them, it's like little portable creme brulees. But if you do make them, don't take advice from people telling to use fruit as filling, they're deranged
I wouldn't consider peanut oil truly neutral, but it shouldn't be strong or offensive. If you bread & fry a chicken patty in it, you'll likely just say "oh, this was fried in peanut oil". Never tried beef in it, but the nutty flavor is light enough that on beef with spices I bet it disappears.
I always use peanut for stir fries, the slight nutty flavor boost from it is one of those things that you don't notice until you try using something else.
Side note: you can get unrefined/roasted peanut oil and use it as a finishing/flavoring oil like you do with sesame oil. Good shit
