What did everyone cook today?
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Couple morning thoughts. I am going to pick a weekly day and on Instagram and FBs have someone post a link to this post and all the pics people have posted in the last week. This is clearly our “flag ship” user post (maybe overall?!) it gets more traffic than anything esle. So, if anyone wants us to tag them in FB or Instagram please start including your tags on that and we will tag you.
I dont plan on changing what we do on Social Media, we will continue to post and not respond just point people here or customer service but I DO think if more people knew about how this site actually functions more people would want to use it.
calldoctoday Can you (or anyone) explain to me the uses of salted vs unsalted butter? I am sure I could look it up but I’d rather see who knows what. I see it as a baking vs cooking thing but I have been wrong before…
Jonathon Salt is added to butter in order to increase the shelf life. Industry standard is 1 1/2 teaspoons per pound, although this will vary manufacturer to manufacturer as much as 1 to 3 teaspoons per pound.
That said, most properly written recipes will use unsalted butter, and usually this will call for salt added to the recipe in addition to the unsalted butter. Many consumer and home cooks just add both salted butter as well as salt usually resulting in a salt heavy product. Since the taste for salt is an acquired one, many people just get use to it, although it does shift the flavors and often mask the original balance.
The majority of chefs and industrial kitchens will always want to control the salt content of their food.
For general use after cooking, salted is usually preferred. For example, toast, biscuits, and items that are seasoned at the table typically taste better with salted butter.
My general rule is to use only unsalted butter when cooking and salted at the table.
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Jonathon Salt is added to butter in order to increase the shelf life. Industry standard is 1 1/2 teaspoons per pound, although this will vary manufacturer to manufacturer as much as 1 to 3 teaspoons per pound.
That said, most properly written recipes will use unsalted butter, and usually this will call for salt added to the recipe in addition to the unsalted butter. Many consumer and home cooks just add both salted butter as well as salt usually resulting in a salt heavy product. Since the taste for salt is an acquired one, many people just get use to it, although it does shift the flavors and often mask the original balance.
The majority of chefs and industrial kitchens will always want to control the salt content of their food.
For general use after cooking, salted is usually preferred. For example, toast, biscuits, and items that are seasoned at the table typically taste better with salted butter.
My general rule is to use only unsalted butter when cooking and salted at the table.
Chef Spot on. Period.
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Rib-eye steaks, cauliflower, and fresh greens beans. What more could one want except desert. There ice cream in the freezer, might have to indulge in some of that later tonight.
johnsbrewhouse - MIGHTY FINE VITTLES
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JoeB Wishing I could be on that same road as my trips have been delayed due to me “getting fixed” for the long haul. Just enjoy the ride and people you meet. Have a prosperous and joyful journey.
zbigjeff Thank you Jeff. That was very thoughtful. Making friends on the road with 50lbs of Brats is very easy. Decided to bring along a small S.V. tank. I’ve found that the sausage (frozen), tanked for 2hrs @145* then tossed on a searing grill for looks is the way to go. Anything on the road can be sealed with ziplocs using Archimedes’ Principle. Just doesn’t get any better. Hope the Leg repair gives you many more miles. Stay well and safe
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Surg You are just completely nasty. Putting all that OMG in front on this face. Actually, I can smell that goodness from here. OK, keep it up. My turn is coming within the next month (I hope). Man, the smell is wafting.
zbigjeff can’t upvote again, THUMBS UP
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Surg You are just completely nasty. Putting all that OMG in front on this face. Actually, I can smell that goodness from here. OK, keep it up. My turn is coming within the next month (I hope). Man, the smell is wafting.
zbigjeff how many new projects do you have in mind to start with ?
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url) -
Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Tex_77 That is some real good looking meat. More tender than Wagyu. Wow. need to research that.
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url) -
Surg You are just completely nasty. Putting all that OMG in front on this face. Actually, I can smell that goodness from here. OK, keep it up. My turn is coming within the next month (I hope). Man, the smell is wafting.
zbigjeff sorry brotha. Hope your recovery is still going smooth. I can’t wait to see the results of all the deliciousness I’m sure you’ve been planning. Been a while since I made these. Forgot how good they are. Trouble.
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Tex_77 never made picanha, mostly because I don’t usually see it in stores. Will definitely grab it if I do. I hear it’s great. Looks like you just grill it up. Have you ever reverse seared it?
“A smooth sea never made a skilled sailor.”
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Tex_77 never made picanha, mostly because I don’t usually see it in stores. Will definitely grab it if I do. I hear it’s great. Looks like you just grill it up. Have you ever reverse seared it?
Surg yes I have done it that way as well. It works great doing that.
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Jonathon Salt is added to butter in order to increase the shelf life. Industry standard is 1 1/2 teaspoons per pound, although this will vary manufacturer to manufacturer as much as 1 to 3 teaspoons per pound.
That said, most properly written recipes will use unsalted butter, and usually this will call for salt added to the recipe in addition to the unsalted butter. Many consumer and home cooks just add both salted butter as well as salt usually resulting in a salt heavy product. Since the taste for salt is an acquired one, many people just get use to it, although it does shift the flavors and often mask the original balance.
The majority of chefs and industrial kitchens will always want to control the salt content of their food.
For general use after cooking, salted is usually preferred. For example, toast, biscuits, and items that are seasoned at the table typically taste better with salted butter.
My general rule is to use only unsalted butter when cooking and salted at the table.
Chef Perfect, no one could have said it better. I will say too, that the salt used properly & in the right proportions helps bring out the flavors & bring them to life, but too much is just like using too much of that smelly stuff in the house, it masks he flavor, & then we get acclimated to it.
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Tex_77 Now you need to try some of that grilled watermelon for deesert!
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Tex_77 good looking table fare!!!
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zbigjeff sorry brotha. Hope your recovery is still going smooth. I can’t wait to see the results of all the deliciousness I’m sure you’ve been planning. Been a while since I made these. Forgot how good they are. Trouble.
Surg Thank you surg for the encouragement. The docs said it should be slow but sure and it is that as of right now. Each day is better than the last and that’s all one can ask. Keep making the schtuff that makes you and your family yearn for more.
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craigrice The sausage supply is getting lower each day. So, as soon as I can stand and be stable, there will be some grinding and stuffing occurring. But, the one item I’d like to try that won’t entail much standing is the dump cake recipe. I can probably start planning that little ditty soon.
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Here is some Certified Piedmontese beef that I cooked up over the past couple of days, a flank steak and picanha. Head over to Beef more tender than Wagyu? to learn more about Piedmontese beef.
[link text](link url)Tex_77 Wow, that’s a bunch of fine looking pieces. Your group is eating extremely well.
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Surg Thank you surg for the encouragement. The docs said it should be slow but sure and it is that as of right now. Each day is better than the last and that’s all one can ask. Keep making the schtuff that makes you and your family yearn for more.
zbigjeff Hang in there Jeff. I understand, you have no idea. I know you you will back up & at it, before you know it & you will be OK. It will not happen overnight, but it will happen & you will be back to doing all the things you love, well, most all of them.
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