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Profile Information

Gender: Male
Hometown: Ottawa, Ontario
Home country: Canada
Current location: Toronto, Ontario
Member since: Wed Oct 29, 2008, 04:34 PM
Number of posts: 2,851

Journal Archives

Sous-vide Pork Belly "Char Siu" Recipe.

We recently got a new toy! We picked up an immersion circulator so we could play around with some sous-vide cooking, and we've found a few things that work extremely well with it! This is one of our first experiments with the thing, and we took some lovely pork belly and gave it a Chinese char siu BBQ flavour profile. We cooked it at 135F for 48 hours, and the result was amazing. Also, we used a cooler for our sous vide vessel, because it's more efficient. It holds the temperature much more consistently if it's in a well insulated container. The "lid" was just a piece of styrofoam from something we had shipped at some point.

We learned a couple of very interesting things doing this recipe. When the pork came out of the sous vide bath, it was cooked all the way through, and it was edible right away. It was tasty, but it didn't taste quite right until we got a little bit of sear on it in the pan. Of course with such a low temperature cook and such an indirect method of heat, you're not going to get any browning or anything, so that last sear in the pan is really important. The flavour penetration was excellent, and the pork that came out was melt-in-your-mouth tender.

How To Pretend Systemic Racism Doesn't Exist - SOME MORE NEWS

Lemon Raspberry Layer Cake Assembly and Decoration

Not really a recipe, this time! We did a video on how we assembled the layer cake (that was my birthday cake) that we have been building up to. Certainly, this is not as fancy as Claire Saffitz's baking academy on the Bon Appetit channel, but hopefully it makes things a little accessible to people. Hubby is a trained chef, but he's not a pastry chef, and we rarely do much baking because he tries to avoid carbs as much as possible, so we don't have a lot of the equipment, like a cake stand, or even an off-set spatula. You can get past all of that with stuff you probably have in your home! Also, just because it's not fancy-store-high-end-bakery-perfect-looking doesn't mean it's not delicious, which is the far more important part of baking, and trust me, this was delicious.

This flavour combination was aimed directly at me, but you can do all sorts of different flavours for both the cake and the fillings. If you don't drink, or don't like booze, you can use lots of other things as a soak. There are so many possibilities with cake, and we hope you'll try some fun things!

Lemon Swiss Buttercream Recipe

Last week we did the lemon genoise, and this week we're showing you the lemon Swiss buttercream that we're using for the icing! We're not as cool as Claire Saffitz as Bon Appetit, but this is our own little baking academy! Next week we'll be assembling the cake with raspberry jam and raspberry mousse in between the layers.

This recipe has a lot of tolerance for mistreatment. We did a couple of things wrong, or at least not exactly as described in the recipe, and it still came out fantastic. Before it comes together it will look very loose in the mixer, but just keep whipping and it will come together. We put it in the fridge when it was done, and when we took it out, we let it get back to room temperature, gave it a quick whip again, and it was perfect for icing the cake.

Lemon Sponge Cake Recipe

It was my birthday recently, so hubby and I decided to do some baking videos! We're going to do a three-part video on making my birthday cake, starting with the sponge! For this cake we basically used Julia Child's sponge cake recipe (which is similar to a genoise), but replaced the orange with lemon. The trick here is to make sure you don't over-mix. This is intended to be a light and fluffy cake, and if you mix it too much and get too much gluten formation, it will end up with a much denser texture. The lemon came through beautifully, and the was light and moist, and held up very well to the raspberry jam and raspberry mousse we filled it with.

Next week will be a video on the lemon Swiss buttercream we used to frost it!

Chicken Tinga Recipe

Late today, I know! This week we made the Mexican Puebla recipe for chicken tinga. This is not a completely traditional version of this dish, as it is typically made with chipotle in adobo, and we used dried chipotle and annatto instead. You can use any leftover roast chicken or even fried chicken for this. If you have the skin, getting it nice and crispy to chop up and sprinkle on top would is an awesome thing, just remember to keep it skin-side-up and remember it won't get crispy in the pan, only after it's drained a little.

Toppings are, of course, a personal thing. We use feta instead of of the more traditional Cotija because we like it and it's much easier to find! Parsley is actually more traditional in this dish, but we prefer cilantro.

Family-style Beef Chili Enchilada Recipe

We made these enchiladas using our Texas chili recipe, and they came out delicious. You can use any number of different fillings, though it should be something slow-cooked and easy to shred with enough sauce/gravy to coat things. Chicken and pork will work just as well as beef, as well.

Of course you can switch up the cheese on top, as well. If you want something that will brown better, or if you want something that will become a bigger melty mess, do what you like. It's all good!

Ohio - Crosby Stills Nash and Young

One day we'll tell kids that we remember the day that inspired a protest song that rings through the years. That day is today.

Black Day In July - Gordon Lightfoot

We seem to keep having the same battles over and over just for basic human dignity, for basic justice. We just don't seem to learn from the past:

Homemade Crispy Fried Chicken recipe

We don't do a lot of frying at home, because we don't have a deep fryer. Deep frying in a home kitchen is a huge pain and a huge mess, but ever once in a while you just gotta make something deep fried! So, we decided we were going to do fried chicken! This recipe is pretty bare bones, but comes out tasty, juicy, and crispy. You can add whatever seasoning you like under the flour, but the trick of sprinkling it over the top of the flour instead of mixing it in is super helpful and ensures you get more of the seasoning on the chicken.

In other news, I just got laid off from my job, so who knows, maybe that means I'll be doing more interesting cooking experiments? We'll see, hopefully I'm not out of work for very long.

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