Iron Chef WAYCT - What Are You Cooking Today
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I would definitely love to. You have a good recipe? This harissa was a gift from a friend.
I use the Saveur recipe: https://www.saveur.com/article/Recipes/Harissa
The kind of dried chiles you use is not super important if you're not aiming for 100% authenticity. In the US we mostly find dried chiles that come from the Latin American cuisines and they work fine. Experiment with different ones.
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A couple of shots from yesterdays feast.
Pot stickers were an appetizer.
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Sort of a spinach soufflé, mashed potatoes.
Then a 15 lb. prime rib roast, roasted garlic, Au jus. Unseen, lots of wine.
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Baked salmon with lentil and cauliflower curry.
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My go to place for family meals.. the good old BBC..
https://www.bbcgoodfood.com/recipes/lentil-cauliflower-curry
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Sous vide pork belly
More photos tomorrow when it’s done
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What is that you're cooking it in @Matty123 ??
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I’m not sure if you mean the container or the method so I’ll Explain the both. Im cooking it with a Nomiku brand immersion circulator. The method is a Sous vide water bath. Food is cooked in vacuum sealed bags to precise temperatures. I can explain that more if you’d like. The container is a 10 quart Cambro bucket. I covered the bucket with plastic wrap so the water does not evaporate. It’s a 12 hour cook so I’d lose all the water if I didn’t cover it:
@bryaneidins70 it’s a great way to cook anything. You’ve most likely eaten Sous vide cooked food at many Restaraunts but maybe didn’t know. They are affordable for home purchase now. Between 100-300 US. I like
To cook steaks this way. I sear them first then vacuum seal and put them in a water bath at 130F for 1 hour. Then a quick sear again. Perfect medium rare from the first bit to the last. Confit duck legs are unbelievable wit this method as well. And any vegetable tastes better. I could
Go on for days -
My first try at pork belly bao
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Thanks man. Yeah those are steamed buns. The pork came out great for My first try. My wife loved it. That’s good enough for me
Anyone who likes to cook should buy an immersion circulator. Next level food at home.
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Is that from the vacuum @Matty123?
Interesting read about the method. I bet it is so tender, melt in the mouth stuff.
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Thanks Bryan. Yeah it’s from the Sous vide aka immersion circulator method. I wish I took photos as I went but since it was my first time I wanted to focus. And yes it’s very tender. Anyone ever wants to come over for dinner please do. Cooking for Others is my favorite.
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When living overseas, one of the biggest bummers is not being able to find the comfort foods that you love from "back home"… Sometimes you can find them, but then it typically costs you an arm and a leg for something that would normally be dirt cheap. That's fine every now and then, but it gets VERY annoying after a while, and you find yourself thinking "I can just make it myself!". Well, my wife is that person.
During her (Almost) one year in England so far, she has amazed me over and over again... In the past, she's made her own tofu and nattou (Ewwwww......), and adapted countless recipes so she can still make/enjoy her favorite home foods. Yesterday, her new food adventure was making kimchi for the first time. It's a Korean food, but a staple all across Asia.
