Share Your Self-Isolation Recipes

[Disoblige]

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Oof that's so fancy! I must learn from sifu

Haha, give those tips a try and see if it makes your fried rice taste more like restaurant style.
Restaurants use ton of oil, high heat and ingredient swishing to get that "wok air" taste.

[killramos]

Because I needed to prove @ExtraSlow wrong, doing a 24 hour sous vide brisket for dinner.

Currently in the oven to dry out / form a bark. So taking the time to whip up an espresso bbq sauce to go along made from the drippings from the bags.

[The_Rural_Juror]

I am with ExtraSlow on this one. Slow smoked over sous vide for brisket. ExtraSlaw on the side.

[killramos]

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I am with ExtraSlow on this one. Slow smoked over sous vide for brisket. ExtraSlaw on the side.

Smoked is better for sure, but much more effort plus I’m out of pucks for my Bradley.

Sous vide still makes a bomb brisket in a pinch and a lot less hassle.

[flipstah]

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Haha, give those tips a try and see if it makes your fried rice taste more like restaurant style.
Restaurants use ton of oil, high heat and ingredient swishing to get that "wok air" taste.

Time to pull out the wok. I just made Hainanese Chicken today too. Pretty straightforward but fuck up the rice and it's game over.

[killramos]

Finished product, almost textbook but no smoke ring. I left out the nitrates to keep it healthy.




Meet your standards @ExtraSlow ?

[The_Rural_Juror]

Spam Wellington. https://www.food.com/recipe/spam-wellington-295502

[ExtraSlow]

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Smoked is better for sure, but much more effort plus I’m out of pucks for my Bradley.

Sous vide still makes a bomb brisket in a pinch and a lot less hassle.

My smoked brisket is dead easy, low hassle, and probably faster than all your fuckery.
No smoke ring in electric smoker either. Insufficient carbon monoxide apparently?

[killramos]

I always put way too much effort in, and get way to anxious about when it will be done, probably means I need to work on streamlining my recipe.

[ExtraSlow]

My anxiety level is pretty high in general, but not about this.

[The_Rural_Juror]

24 hour sous vide spam will help.

[ExtraSlow]

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Meet your standards @ExtraSlow ?

I would need to eat it to be sure. Drop some off at my house and I'll render judgement

[rage2]

I’ve been going through $150 of tenderloin a week right now. Sous vide at 51C and gas broiler to finish.





Leftovers in the fridge, add to instant noodles for lunch. Can’t wait for a gout flare up at this pace.

I dunno how you’d want to sous vide spam, it’s good from straight out of the can to burnt to a crisp. I did the spam and pineapple pizza last week, too much work but it was delicious.

[The_Rural_Juror]

Sous vide spam with sweet and salty soy sauce infusion nestled on crispy 5 spice flatbread.

[killramos]

Isn’t spam pre cooked? Like that’s the whole point isn’t it? It’s ham?

[Disoblige]

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Isn’t spam pre cooked? Like that’s the whole point isn’t it? It’s ham?

SPAM was named that because it's "spiced ham".

[The_Rural_Juror]

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Isn’t spam pre cooked? Like that’s the whole point isn’t it? It’s ham?

It is my belief that while spam comes "pre-cooked", it truly blossoms under additional treatment.

[ercchry]

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It is my belief that while spam comes "pre-cooked", it truly blossoms under additional treatment.

Why not just pressure cook it? Comes sealed off the shelf!

[dj_rice]

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^^ That looks good. I'm running low on flour

Some rules of thumb for fried rice:

- You must use old rice, at least 1-2 days old. You know it is ready when the rice can be separated into individual grains and it isn't stuck together. If they do, it's too wet still.
- The eggs is one of the first things cooked in the oil when you add it into the hot pan/wok. The rice is then folded in with the eggs. Don't cook it separately.
- Scallions are a must in fried rice; I don't recall any good fried rice with no scallions.

Example of shredded deep fried scallop, shrimp and scallion fried rice I made couple weeks ago:
Attachment 90269

Holy fawk thats some boujee ass fried rice. You must live in Aspen.

How I grew up making fried rice, just at the end, must add whatever Instant Noodle seasoning pack you have left over. Need to add some bit of good fish sauce, and finish with a little dark soy sauce or Maggi.

[ExtraSlow]

Scallops? Me, just bacon and whatever leftover meat is in the fridge.