Ingredients Jump to Instructions ↓

  1. 1 gallon water

  2. 1 1/2 cups (350g) kosher salt

  3. 1 1/2 oz (42g) pink curing salt

  4. 1 cup (225g) sugar

  5. 1/2 cup (90g) dark brown sugar

  6. 1 tablespoon (8g) pickling spice

  7. 1/4 cup (60ml) honey

  8. 5 cloves garlic, crushed

  9. 5-6 pounds beef brisket, trimmed of excess fat

  10. 1 tablespoon (8g) coriander seeds

  11. 1 tablespoon (10g) black peppercorns Hard Boiled Eggs It's usually the most simple kitchen tasks that get messed up because it's so easy to ignore the importance of them, but that gray-green ring around the yolk of an over-cooked egg has got to be one of the most unsightly culinary mistakes out there. The reason this occurs is a reaction between the yolk and albumen as the egg cooks at high temperatures for too long, so preventing the ring (and that sulfurous smell that accompanies it) is pretty much as simple as not overcooking the eggs. Overcooked eggs are harmless to eat, but they're not particularly tasty - the whites are rubbery and the yolks are chalky. I have a particular fondness for eggs because they're cheap, nutritious and have an incredible gamut of culinary uses. I tend to get frustrated when eggs are not given the respect they deserve. Just because they're an ubiquitous item in our refrigerators does not mean they should be considered second-class ingredients. So, to boil an egg and retain a vivid yellow yolk encased in a delicate white, just follow these simple rules: Start and end with cold water You want to start your eggs covered with at least an inch of cold water and finish them by running under cold water. Gradually increasing the temperature of the water from cold to boiling is key to preventing the whites from becoming rubbery before the yolks have a chance to cook. It also reduces the chance of the shells cracking during cooking, as air trapped inside the shell can be released gradually, rather than as a burst of steam. Running them under cold water afterward halts the cooking process, which also prevents the whites from overcooking and being rubbery, as well as preventing that dreaded ring. Season your cooking water Add a small splash of vinegar and a pinch of salt to the water you are going to boil the eggs in. This has two effects. The first is that, if by chance an egg shell does accidentally crack, the protein will coagulate instead of seeping out and making a mess of the water. The second is that it slightly softens the shell of the egg, making it easier to peel later. Use "old" eggs This doesn't actually make a difference as far as the cooking process goes, but eggs that are very fresh are more difficult to peel once cooked, which can affect their appearance if the shells do not come off cleanly. Try to use the older carton of eggs in your refrigerator when making boiled eggs because they will separate easier from their shells. Use a timer Once you bring the water to a boil over high heat, cover the pan, turn off the heat and start the timer for 15 minutes. After

  12. 15 minutes, drain the water and transfer the eggs to an ice bath or run under cold water until cool, to prevent overcooking. That's it. If you start large eggs over high heat, covered with an inch of cold water seasoned with salt and vinegar, and turn off the heat when they come to the boil, cover and let sit for 15 minutes in the hot water, then run the eggs under cold water until cooled, you have perfectly cooked hard boiled eggs every time. In addition to the usual (deviled eggs, egg and potato salads) you can place hard boiled eggs in a pickling brine (leftover dill pickle or pickled beet juice is fine) for several days to make quick pickled eggs. A perfectly cooked hard boiled egg yolk is also an essential ingredient for my favorite sable (French butter cookie) recipe.

  13. 3 Comments Home Cured Salmon On March

  14. 15, 2010 in Recipes , Seafood We bought a barbecue this weekend! Well, sort of… we bought a large, metal fire pit with a cooking grate. To me, though, that's even better, because I can cook four whole chickens on it without much trouble and it can double as a safe container for a large pile of burning wood. It was only

  15. 100, which is roughly

  16. 1700 cheaper than the Big Green Egg I had been eying. So not only do I have a barbecue now, but saved

  17. 1700. Nice. I borrowed a shopping cart and hauled home over

  18. 30 kilos of charcoal today and I'm ready to go. We tried cooking up a couple of steaks and some salmon this weekend, but I'm a total novice at this charcoal grilling thing and I haven't really devised a way to contain the heat in the grill yet (not to mention that I really didn't have enough charcoal to start a proper fire) so the results were a little lackluster. Honing my skills at the barbecue is certainly at the forefront of my ambitions for the summer. Along with that will come the finishing of my smoker, so I can try my hand at various charcuterie that I haven't yet done. If anyone wants to go halfers on a whole pig, let me know! I will look forward to this summer even more knowing there's a freezer full of pork chops and future bacon and sausages nearby. Shannon picked up something like three pounds of salmon fillet from Costco for 20 this week and after getting a little salmoned out after the third night in a row, I decided to ease myself into the whole curing and smoking thing again by making some gravlax. Gravlax is simply cured salmon, and tastes more or less like smoked salmon, but without the smoke. You can infuse whatever complimentary flavors you want into the meat, but traditionally it is good old-fashioned lemon and dill. Not that fresh salmon is super cheap, but cured and/or smoked salmon is easily three times as much, if not more, so making it yourself is not only a fun and amazing process, but a lovely frugal option for those of you who might like at least

  19. 120g of lox on their bagel in the morning or have an entire buffet presentation to make. The whole process is surprisingly easy, it just requires a lot of time. Time that requires little to no maintenance or attention though, so it's hardly a burden. In addition to making things taste great, curing creates an inhospitable environment for bacteria. It does not, however, necessarily kill parasites. It may be prudent to use sushi grade salmon, or flash-frozen salmon fillets when making gravlax, to reduce the chance of potential infection. It just seems appropriate to make such a warning beforehand. You can always cook your cured salmon if it's a huge concern to you, but it's always good to buy from a good salmon purveyor regardless. Wild salmon, for the most part, have a higher level of omega-

  20. 3′s and generally taste better than farmed salmon. Here in the east though, where fishing wild salmon is illegal, importing wild salmon from the west is certainly not the most cost effective method. Farmed will have to do for me until summer, when hopefully Costco starts carrying some wild Sockeye, and I can give my smoker its first tryout. That is, of course, if bacon doesn't beat it to the punch. Cured Salmon

  21. 3/4 cup sugar (175g)

  22. 3/4 cup kosher salt (175g)

  23. 2-3 pounds salmon fillet an inch or less thick, bones and skin removed

  24. 1 bunch dill, roughly chopped

  25. 1 lemon, zested

  26. 2 teaspoons black peppercorns, crushed Chewy Chocolate Cookies

  27. 3/4 cup unsalted butter, softened

  28. 1/3 cup sugar

  29. 1/3 cup dark brown sugar, packed

  30. 1/2 cup dark corn syrup

  31. 1 large egg white

  32. 1 teaspoon vanilla

  33. 1 1/2 cups flour

  34. 3/4 cup natural cocoa powder

  35. 1/2 teaspoon baking soda

  36. 1/4 teaspoon salt Chocolate Truffles

  37. 1/2 cup (125ml) 35% cream

  38. 9 ounces (about 250g) bittersweet chocolate, finely chopped cocoa powder, icing sugar, chopped nuts or chocolate shavings to dust

Instructions Jump to Ingredients ↑

  1. Combine the water, salts, sugars, pickling spice, honey and garlic in a large pot and bring to a boil, stirring to dissolve all the salts and sugars. Remove from the heat and cool to room temperature. Once the brine has cooled, place the brisket in a container large enough to accommodate it and the brine and cover it with the brine. Put a plate on top of the brisket to keep it fully submerged, cover and refrigerate for at least three days. Once the meat has sufficiently brined, discard the brine and rinse the brisket well under cold, running water to remove excess salt. Pat the meat dry with paper towels and bring to room temperature. Toast the coriander seeds and black peppercorns in a dry skillet over medium heat until very fragrant, then pulse them in a spice grinder or grind coarsely in a mortar and pestle. Allow to cool, then rub all over the brisket. Hot smoke the brisket, controlling the temperature between 225-275 degrees until it reaches an internal temperature of 150 degrees. You can skip this step if you do not have a smoker and you will still have a nice corned beef. To cook for serving, in a 275 degree oven, place the brisket in a roasting pan with an inch of water and cover, steaming for 2-3 hours until very tender. Combine the sugar and salt in a non-metallic, rimmed dish large enough to contain the salmon. If the salmon is too large, cut into identically sized pieces to fit. Dry the salmon thoroughly with paper towels. Press the salmon down into the salt and sugar mixture, then flip and press into the salt and sugar again. Use your hands to spread the salt and sugar over the salmon to make sure it is completely covered. Dust off the excess salt and sugar from the salmon and set aside. Add the dill, lemon and peppercorns to the remaining salt. Put the salmon back into the dish and cover completely with the dill/lemon/pepper/salt/sugar mixture. Cover the dish with plastic wrap with the plastic pressed directly against the salmon, not taut over the dish. Place another dish on top of the plastic wrapped salmon and weigh it down. Anything will do: large cans from the pantry, rocks from the garden, leftover roast beef, etc. Refrigerate the weighted salmon for 24 hours. After 24 hours, remove the weight and investigate! (I just wanted to say that because it rhymed.) You will notice that an incredible amount of liquid has been pressed out of the salmon and it has dried out considerably as a result and is now more or less sitting in a brine. You can drain the brine and repack the salmon with the salt mixture for a drier gravlax, or simply redistribute the salt on top of the salmon and continue curing for at least another 24 hours. Once 48 hours have passed, you can test to see if the curing process is completed. When you press on the salmon, it should feel firm, as though it were cooked, instead of soft, as though it were still raw. If the salmon still feels raw, return it to the fridge to cure for another 24 hours and repeat the test. If the salmon is firm, rinse it under cold water to remove all of the excess salt and herbs. The gravlax can be consumed as is, or patted dry and placed on a rack in the refrigerator (unwrapped, so the air can circulate) to form a “pellicle*”, before being wrapped well and stored in the refrigerator for at least a week, or frozen for up to 3 months. *Preheat oven to 375 degrees with the rack positioned in the middle. Cream the butter, brown sugar and white sugar until light and fluffy, then add the corn syrup, egg white and vanilla, creaming for another minute or so. Sift together flour, cocoa powder, salt and baking soda into the wet ingredients and mix until just all the flour has been incorporated, then chill the dough for 30 minutes. Remove the dough from the refrigerator and roll into 1″ balls. Evenly coat the balls with white sugar and place about 3-4″ apart from each other on two parchment lined baking sheets. Bake until the surface has cracked but the inside is still slightly moist, about 8-10 minutes, then remove from the oven and cool slightly before cooling completely on wire racks. Heat the cream in a small saucepan over medium heat, stirring occasionally, until it just comes to a boil. Place the chocolate shavings in a bowl and pour the cream over them. Stir until the mixture is smooth, then chill in the refrigerator until it is manageable, about an hour. Remove the bowl from the fridge and spoon relatively similar-sized balls of the ganache onto a parchment-lined baking sheet or plate. A melon baller is the perfect size for this. This is the messy part, so don’t surprised if you end up eating chocolate off of your fingers. Return the ganache balls to the fridge and chill once more. Roll the truffles in the palms of your hand to form a proper ball. When they’ve chilled significantly, this will be a much easier process. Then, simply toss them in the dusting of your choice and shake off the excess.


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