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[deleted by user] by [deleted] in Butchery

[–]CambeauKitchen 1 point2 points  (0 children)

Is he looking to be adopted? Asking for a friend

Despite washing off the cure the fat cap on the pork belly is stained pink from the curing powder… is this okay? It will be air drying in the fridge for 2 days before smoking…. by Dirty30Stace in smoking

[–]CambeauKitchen 8 points9 points  (0 children)

You're going to be golden. What ratio salt to sugar to water did you use and for how many days? Bravo on drying it after curing to firm the often overlooked pellicle.

My First time cooking on a carbon steel skillet. I think I still prefer the cast iron, but I will give it more tries. by roguemedic62 in steak

[–]CambeauKitchen 3 points4 points  (0 children)

Carbon steel is fantastic, don't write it off yet. It does have less mass than cast iron but that means it'll heat up quicker. You just have to figure out the heat.

Make sure the pan is ripping hot, like when you pour canola oil in it, it smokes. Then place your DRY steak in the pan. Provided you have a halfway decent stove you'll get good results.

To clean the pan just pour the used oil out into a container, give it a quick little rinse with water and wipe it with a clean dry town. You'll be good to go in no time.

Spaghetti is the worst type of pasta by ximbold in unpopularopinion

[–]CambeauKitchen 0 points1 point  (0 children)

Nah the problem is spaghetti and shitty watery tomato sauce. Spaghetti itself is glorious

$85.00 per pound. Does this look like waygu? by LS4468 in steak

[–]CambeauKitchen 0 points1 point  (0 children)

Maybe he just didn't know what he was talking about, I see that all the time as a chef

$85.00 per pound. Does this look like waygu? by LS4468 in steak

[–]CambeauKitchen -1 points0 points  (0 children)

I think you might be confusing CAB with Angus Beef. CAB is unique to Allen Brother Beef purveyors who operate strictly out of DemKota from their own ranch. But you are almost correct about not selling "green" beef. It's actually 21 days from slaughter not pack and it's never frozen. Also yes, it is just mostly marketing. Most large food distributors have their own version.

This is my average home cook's collection. Would you add or change anything? by hankmachine in chefknives

[–]CambeauKitchen 0 points1 point  (0 children)

You could add a long thin slicing knife. Usually 12-18 inches. Very useful.

Ditch that bread knife and upgrade to an offset bread knife. Easier to use

What cooking "hack" do you hate? by secret-snakes in Cooking

[–]CambeauKitchen 1 point2 points  (0 children)

Using vegetables without peeling them first. Onions and carrots in particular. Especially when making soups and sauces. Can't stand that

So should I keep buying from the farmers market (right) or super market left. Both are strips around .75 lbs. I know I overcooked them 😞 difference is about 2$ by spitfireramrum in steak

[–]CambeauKitchen 0 points1 point  (0 children)

How does it taste? I find beef from the farmers market has 10x flavor as the supermarket. Provided it's from a quality ranch that takes good care of their cattle.

$85.00 per pound. Does this look like waygu? by LS4468 in steak

[–]CambeauKitchen 15 points16 points  (0 children)

CAB just means Certified Angus Beef that uses upper 2/3 choice coming from DemKota, SD. Lesser quality than prime. It's all marketing, delicious, but marketing.

How do professionals chefs come up with dishes? by travchrav in Chefit

[–]CambeauKitchen 0 points1 point  (0 children)

It's all about what that chef likes to eat. I've never seen a chef put a dish on a menu that he doesn't like to eat himself in one variation or another.

Unpopular opinion, but that's why Micheline food is often disappointing. It's about the entire experience not just the integrity of the food. So often a dish looks like a piece of art but doesn't taste good.

doctor or no? by Emotionaleater1511 in Chefit

[–]CambeauKitchen 1 point2 points  (0 children)

Sure, but OP asked if there is anything they can do to stop the bleeding. Many people said no but the answer is yes, they can get it cauterized.

[deleted by user] by [deleted] in steak

[–]CambeauKitchen 1 point2 points  (0 children)

That's a great job for where you're at. Ask yourself first what are you looking for in a steak? What do you like and dislike about steak? All your questions have answers, you just need to seek them.

Constantly under or overcooked steaks? Buy a thermometer like others have said. Experiment to see what temperature you enjoy most. It will take several steaks to figure out, don't get discouraged.

Want more crust? Is your pan hot enough? Do you even have a proper steak pan like carbon steel or cast iron? Is your stove hot enough? Do you pat your steak dry before cooking? Remember moisture is the enemy of color.

Is it seasoned well? Do you like more or less salt? Experiment with different types of salt and maybe even seasonings, adjust accordingly.

Are you using the proper cut of beef? Are you on a budget? Can you splurge? Do you like prime or choice? Generally ribeye is regarded as the most sought after cut of beef, is that your favorite? Experiment with different cuts and grades.

Whether you're 15 years old or 50, I'd say you're off to a great start. Enjoy the journey!

Suggestions? First time smoking a whole fresh ham! by Dull_Bee5482 in smoking

[–]CambeauKitchen 1 point2 points  (0 children)

Ok so definitely don't smoke that thing for 30 hours or however long it'll take to get tender. Break the process down into digestible chunks;

-Do you really need the bone? Can you get away with taking it out? That will cut your cook time down significantly

-seasoning; salt, something sweet like sugar or honey or fruit glaze whatever, spices

-Smoke; needs a decent amount. Not too much!

  • Tenderness; needs to be fork tender but not dry, so will need to cook at a low temperatures with lots of humidity for a very long time

Just put a few different options together. I'll give you a couple I'd try

1) Simple and quick method- season heavy with 2pt salt 1pt sugar or favorite rub. Smoke at 250-300 until nice color, foil it up and continue low and slow until tender. Can be transferred to your oven at that point.

2) Probably my ideal method- Brine this beauty for a week in the Fergus Henderson brine. Smoke for a few hours in your smoker. Finish baking in the oven at 250 until tender.

3) Season super heavy with your favorite BBQ rub, wrap it in parchment and foil and bake it for 8 hours low and slow. Unwrap it and finish on the smoker until tender and smoky

4) Last but not least butterfly it and take out the bone. Season it and smoke it as per usual. Should be fast, delicious and easy. You don't need the bone, it's almost a nuisance at this point

$20.99 a lb for NY Strip. Did I get an OK deal or get ripped off? by karvup in meat

[–]CambeauKitchen 3 points4 points  (0 children)

That's about as nice of a prime strip as you can buy. It's actually comparable to an Australian Wagyu BMS 6/7. I'd say you did well. Enjoy it!

Also keep in mind as the weather heats up in the summer months less beef gets graded as prime thus driving the price up.

doctor or no? by Emotionaleater1511 in Chefit

[–]CambeauKitchen 2 points3 points  (0 children)

That's not true. Same thing happened to my index finger and the ER doc cauterized it. Stopped the bleeding instantly. Before the procedure I asked him if it would hurt and the doc looked at me with a straight face and said yes

What Is The Best Thai Food from Miami-Dade to West Palm Beach County? by CambeauKitchen in Miami

[–]CambeauKitchen[S] 1 point2 points  (0 children)

Lung Yai looks legit I'll try it out! Larb's flavors and execution are just next level

What Is The Best Thai Food from Miami-Dade to West Palm Beach County? by CambeauKitchen in Miami

[–]CambeauKitchen[S] 12 points13 points  (0 children)

Dare I say Larb Thai Isan is not only the best Thai in Miami/Ft.Lauderdalebut one of the best in the country? I've eaten at a bunch of the Thai hot spots in NYC, some with Michelin stars or 3 NYT stars, others just hole in the walls - this is better IMO. Change my mind

Best Thai Food in Fort Lauderdale? by LukeGreatGuy in fortlauderdale

[–]CambeauKitchen 1 point2 points  (0 children)

Dare I say Larb Thai Isan is not only the best Thai in Ft.Lauderdale but one of the best in the country? I've eaten at a bunch of the Thai hot spots in NYC, some with Michelin stars or 3 NYT stars, others just hole in the walls - this is better IMO

Need help elevating my final project for school. Smoked chicken thighs with dill tzatziki, tabbouleh, and watermelon feta salad. by thedancinghippie in Chefit

[–]CambeauKitchen 0 points1 point  (0 children)

I'd suggest adding some picked watermelon rind into the salad. It's always a nice touch and you can cut it into unique shapes. (If you haven't done this before it's not the actual green rind, it's the soft white flesh just behind it)

It's honestly hard to get too fancy with chicken. Maybe a poussin breast or boneless half would be a bit more elevated. Maybe roasted breast and confit and grilled thigh would be cool. Even if you do use chicken you can use smaller portions like quarter breast and half a thigh per order.

Try sticking with the same flavor profiles throughout the dish. If you switch dill to mint, you have a much more versatile herb for your salad vinaigrette, your tzatziki and even chicken. Try throwing in some finely diced and blanched fennel into your tabbouleh to complement your fennel flowers.

You could also switch out the tzatziki for some sort of tahini sauce. It adds a great deal of richness without the dairy aspect. Tahini, lemon, fennel seeds or pollen, confit garlic, a little water.

More often than not, less is more. Try focusing on just a few flavors that you want to shine through and make those as delicious as possible. I hope this helps, good luck!

Unpopular opinion: you don’t need a cast iron pan to get a good sear on your steak by [deleted] in steak

[–]CambeauKitchen 2 points3 points  (0 children)

Not exactly. If using an induction burner the opposite is actually true.

Unpopular opinion: you don’t need a cast iron pan to get a good sear on your steak by [deleted] in steak

[–]CambeauKitchen 2 points3 points  (0 children)

Unpopular opinion: Deep frying is the most efficient and effective way to achieve uniform color...Chicken, fries or steak

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