What did you cook/bake today?

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g-man
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Re: What did you cook/bake today?

Post by g-man »

Pain de campagne using a modified Ken Forkish recipe. Hydration was high at 78% and i had to leave the house during the bulk ferment, so I did not develop the dough strength I'm used to. It still taste great.


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Re: What did you cook/bake today?

Post by Ware »

I love bread.

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Shindoman
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Re: What did you cook/bake today?

Post by Shindoman »

Shrimp Etouffee with some Pan Fried Oysters


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Re: What did you cook/bake today?

Post by pennstater2005 »

The Why is beef jerky so expensive? thread inspired me to buy a dehydrator.

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And I got five pounds of top round steak from my local butcher. Cut it up. Made some marinade that it's sitting in now overnight.

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Tomorrow it'll go in the dehydrator. Total cost should be about half what it is per pound locally.
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Re: What did you cook/bake today?

Post by Ware »

@pennstater2005 you should start a DIY beef jerky thread. I’m anxious to see your results.

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Re: What did you cook/bake today?

Post by Shindoman »

Dry Aged Bone-in Striploin cooked in the cast iron pan.

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Re: What did you cook/bake today?

Post by ENC_Lawn »

What's is everybody's go to for getting the outside grill flavor when cooking inside.

I enjoy grilling outside and normally all of my burgers and steaks are cooked outside on the grill for the best flavor.

But does anyone have any tips when for when you want to cook inside?

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Re: What did you cook/bake today?

Post by Shindoman »

ENC_Lawn wrote:
Sun Jan 17, 2021 7:44 am
What's is everybody's go to for getting the outside grill flavor when cooking inside.

I enjoy grilling outside and normally all of my burgers and steaks are cooked outside on the grill for the best flavor.

But does anyone have any tips when for when you want to cook inside?
I don’t try to duplicate the grill flavor inside. But steaks and burgers cooked in a cast iron or griddle have their own delicious flavor.
For steaks in a cast iron, I use either duck fat or some beef fat in the pan to get a wonderful crust on the steak. They both add their own unique flavor. The cast iron also allows you to make a wonderful sauce from the bits left in the pan. One of my favs is a cognac cream sauce.
For burgers on the griddle, I use fresh ground Chuck or Brisket. So much more flavor than ground beef from the store. I’ll grind an entire brisket and divide it into 4 ounce balls of meat, freeze separately on a cookie sheet. Then keep them in the freezer and take out as many as I need. But fresh is best.
To cook them on the griddle, I use the Smashburger technique. Put the ball of meat on the griddle, then smash it down with a heavy spatula for 10 secs to start that crispy crust. They are much juicier than on the bbq where all the juices drip out!


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https://share.icloud.com/photos/06VegNS ... a_-_Nordel

You could also try the White Castle Sliders style

https://share.icloud.com/photos/0Mpx5gb ... a_-_Nordel

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Re: What did you cook/bake today?

Post by ENC_Lawn »

@Shindoman Thanks for the tips. :thumbup:

That burger looks "almost as good as your lawn"....almost! :D :nod:

Steak looks fantastic as well!

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Re: What did you cook/bake today?

Post by Shindoman »

Crispy Pork Belly cooked with Fennel, Leeks, and Star Anise.
Served over Garlic Thyme Lentils. Crackling on the side is always the best part!


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