Food Thread

GregManning

Super Moderator
Staff member
Location
Chardon, OH
Turkey Thigh – Smoked & Sous Vide
Rev: 210706 1050

Turkey Thigh – 1.3 lb
Bone IN
Skin ON

Smoker – Set Pt 150°F +/- 5°
Maple sawdust

Smoke for 4 hrs; Final internal temp = 133°F

Debone thigh for easy slicing later.
Add 1 T butter, salt, pepper, MSG
Vacuum seal in plastic bag to Sous Vide

Sous Vide at 140°F for 24 hrs
save Au Jus for dipping
210705 turkey thigh smoked -IMG_0666 (002).JPG
210705 turkey thigh smoked + deboned -IMG_0667 (002).JPG
210705 turkey thigh vacuum bag -IMG_0668 (002).JPG
210706 smoked turkey + sous vide =IMG_0669 (002).JPG
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
"Poutine” with Cod Fish Cream Sauce, Cheddar & Parmigiano-Reggiano

Fries – russet, fried in peanut oil
Cod Fillets – breaded & fried in peanut oil; then flaked (left-overs) – 1.75 lb
Cheddar – Cabot brand, extra sharp – small cubes
Parmigiano-Reggiano -
Cream Sauce:
  • Make roux in sauce pan w/ equal parts butter & AP flour; whisk
  • Add milk to appropriate consistency; must bring to boil to see final thickness
  • Black pepper, chipotle, smoked paprika
210709 Poutine w Cod Mase en Place -IMG_0670 (002).JPG
210709 Poutine w Cod Assembly -IMG_0671 (002).JPG
210709 Poutine w Cod -IMG_0672 (002).JPG
 

Reach

Been here a while
Location
Atglen, PA
"Poutine” with Cod Fish Cream Sauce, Cheddar & Parmigiano-Reggiano

Fries – russet, fried in peanut oil
Cod Fillets – breaded & fried in peanut oil; then flaked (left-overs) – 1.75 lb
Cheddar – Cabot brand, extra sharp – small cubes
Parmigiano-Reggiano -
Cream Sauce:
  • Make roux in sauce pan w/ equal parts butter & AP flour; whisk
  • Add milk to appropriate consistency; must bring to boil to see final thickness
  • Black pepper, chipotle, smoked paprika
View attachment 76755
View attachment 76756
View attachment 76757
You really are lucky I don’t love a little closer. I would never leave your kitchen!
 

GregManning

Super Moderator
Staff member
Location
Chardon, OH
Bread Baking Day . . . . . . . .
Rev: 210712 1200 since 1996

Batch for 2 of 4 large round loaves:

900 g Bread flour, 12.7% gluten – King Arthur brand
1.5 t Salt
1/2 t Instant yeast
650 g Water, warm
Proof for 24 hrs

Baked in covered cast iron at 425°F for 30 min. to make crispy crust.
Then baked uncovered for additional 30 min.

Two batches:
2603 g (5.75 lb) – Net Finished Wt
Four (4) 7” diam. loaves; Cut in half, store in freezer bags.

210712 bread - cooked -IMG_0679 (002).JPG
210712 bread - done -IMG_0680 (002).JPG
 

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