Message from John O - in MacGuyver - Skills & Academics #cooking
This recipe is proof that slow-cookers are magic
Use the inner bowl
You can leave the apple pieces fairly large because they will melt in your mouth
I topped it with more maple syrup, but I bet a little powdered sugar would be great too.
Hey so I've been trying to start hard boiling eggs to bring to work and I think I'm doing something wrong. They come out fully cooked and they taste fine but they are really hard to peel. My mom used to make eggs where the shell would basically fall off on its own. Does anyone know how to fix this issue?
^ I’m having the same problem. They’re even hard to peel right out of the water and when I run cold water over them.
Shock them in ice water right out of the pan
^ that’d be my suggestion as well
I usually have success peeling them under running cold water soon after boiling them. My wife says she does the ‘ice bath’ thing after cooking them in her instant pot.
If anyone has advanced cooking questions let me know, I’m a serious home chef with past restaurant experience. French cuisine mainly, but i can also smoke and ferment meats. I’m no baking expert but I can make leaven bread.
You should post recipes. I do some cooking myself, always looking for something new
Hey beer brewers. After all these years it looks like brewing my own beer costs about the same as buying a lot of the beers that I like. Am I missing a calculation?
@John O -#7072
But I think I can guess at the concept.
The more you make of something, the cheaper it is per unit. A way to conceptualize it is to consider how long it takes to set up all your tools to do a job, and then realize that it doesn't take much longer to set up a large job than a small job. So a small job has a higher % of time and resources spent in preparation, so higher cost per unit
This is also why things are cheaper in bulk. If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo
After years of cooking just about every cut of meat, I come back to the shoulder every time: lamb should, beef shoulder (chuck), pork shoulder (Boston butt), venison shoulder. The connective tissue renders at low temperatures to produce the best flavor and texture. Plus shoulder is very affordable.
*If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo* haha this is a great quote
I make mine a bit chunkier than most for texture
@Deleted User as a person whose heritage is one quarter German autiste, it blows my mind that anyone got anything done before the Industrial Revolution
@Deleted User Shoulder, in all it's forms, is fantastic. Great for smoking - obviously like you said low and slow works best - cheap cut comparatively, if you're single you can always divide into several single-use cuts and freeze. Been buying Boston butts and going four sections, enough for me and my wife ends up being about $2 per meal for the protein.
You can pressure cook that to tender in about 90 minutes as well if you're pressed for time and don't care about the smoke.
holy crap...my grilled ribeye recipe has become so good after Easter dinner yesterday, you'll beg for them as leftovers today.
@Deleted User it’s a great cut for hosting large numbers and not breaking the bank.
@Deleted User , yeah our chapter had a bbq at my place recently - did a pork shoulder and Brisket, cost factor for the pork was ultra low. Feeds a ton of people.
@Deleted User can’t beat the flavor. Pork shoulder is the main cut for dry cured salami as well, plus fat back.
I like Venison as well, my kid kills quite a few every year ( or used to, he's got a limit now he's not a minor ) tastes delicious. Smoked a raccoon a couple years ago, that bastard was tasty
Dude, smoked, barbecued coon is pretty good, Opoussm is good too
We don't need no stinkin' immigrants.
This shit owns
Never had mango...gonna have to get some of that
Rice Vinegar absolutely rocks though