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Which Cooking Are You?


luvdunhill

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  • 3 weeks later...

Once again a simple but effective dish here, mignon and pappardelle with mushrooms and Dijon sauce.  It is, still, a work in progress.

My 13 old is making his way into the kitchen, and love to slice Paris mushrooms, he says it is the most satisfying cutting experience.

This time I used a ton of clarified butter to have a perfect Maillard reaction to the reversed seared medallions.

 

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WhatsApp Image 2018-07-13 at 21.58.39.jpeg

WhatsApp Image 2018-07-13 at 21.58.39 (2).jpeg

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It's Nate vs. Brisket time again.  I was able to find a whole packer in the 8lb range, which when trimmed a bit was down in the 6s, perfect for a meal + leftovers.  It's been on since 4, seems to be stalling in the low 150s, so I'll wrap it shortly and am going to try cooking this one more by feel than by internal temp.  Temps haven't seemed like very good predictors for me for tenderness so here's to hoping.  

 

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  • 2 weeks later...

Had leftovers from making chicken fajitas the other night so changed out meat and made steak fajitas tonight.  Marinated the steak in olive oil, lime juice, cumin, oregano, smoked paprika, and salt.  Was good with peppers, onions, and homemade pineapple mango salsa.

 

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