Dinner tonight
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wrote on 26 May 2020, 00:52 last edited by
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wrote on 26 May 2020, 00:55 last edited by
Tonight's dinner was maki soba noodle soup with mustard leaves, gyoza pork and leek dumplings.
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wrote on 26 May 2020, 01:10 last edited by
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wrote on 26 May 2020, 01:36 last edited by
Not bad for a first effort. Room for improvement, but still a nice dinner.
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Not bad for a first effort. Room for improvement, but still a nice dinner.
wrote on 26 May 2020, 01:40 last edited by@LuFins-Dad brisket?
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wrote on 26 May 2020, 01:46 last edited by
@LuFins-Dad looks good to me!
@jon-nyc such discipline to be on a diet.
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@LuFins-Dad brisket?
wrote on 26 May 2020, 01:51 last edited by@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
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@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
wrote on 26 May 2020, 02:40 last edited by@LuFins-Dad yeah, because they are just the flat. With a larger packer the point protects the flat from drying out.. You were wise to wrap.
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wrote on 27 May 2020, 00:40 last edited by
So I rewrapped it this afternoon and brought it up to temperature over 40 minutes in the oven at 250. Then I took the temp of the oven up to 350 for 20 minutes. Let it sit for 30 minutes and it came out perfect.
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@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
wrote on 27 May 2020, 00:46 last edited by@LuFins-Dad said in Dinner tonight:
@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
Do the bend test when buying briskets. It works.
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@LuFins-Dad said in Dinner tonight:
@Mik yep.. Small one, 4 lbs. I’ve heard they are harder at a smaller size. Could have used another 40 minutes in the wrap and a little longer rest next time... The fat needed to break down just a tad more.
Do the bend test when buying briskets. It works.
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wrote on 27 May 2020, 00:54 last edited by
What's the bend test?
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wrote on 27 May 2020, 01:00 last edited by
Well, there are actually two bend tests. When you are buying a whole packer brisket, the more it bends when you grip it in the middle yhe more likely it is to turn out well.
The second test is for cooked slices. If you cut a slice, lay it over your finger. If it droops over both sides it is properly cooked. If it stays relatively straight its undercooked. If it breaks it’s overcooked.
An overcooked brisket beats an undercooked one every time.
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@LuFins-Dad yeah, because they are just the flat. With a larger packer the point protects the flat from drying out.. You were wise to wrap.
wrote on 27 May 2020, 01:39 last edited by@Mik Cooking for three, I just can't justify a 12lber. I suppose I could freeze it, but then I lose an opportunity to
drink beer and play with fireperfect my craft. -
wrote on 27 May 2020, 01:53 last edited by
Sure you can. Chop the leftovers up and, with the smoky drippings, make the best chili you have ever tasted.
