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Topic: CFB 51 Cookbook, equipment discussion, techniques

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1484 on: August 20, 2024, 05:58:48 PM »
Quote from: FearlessF on August 20, 2024, 05:40:30 PM
how big a puddle of melted beef fat was going to be on the blackstone?
Honestly wasn't that worried about it. Carne asada isn't as fatty as some of the burgers I might make, or as bacon, or a bunch of other things. 

I trust, FF, that you eat a LOT of food that comes off a griddle. I doubt you worry about it much either :57:
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1485 on: August 20, 2024, 06:23:29 PM »
bigger puddle of beef fat, the better
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1486 on: August 20, 2024, 06:29:39 PM »



Archie's Waeside is a steakhouse in Le Mars, Iowa. It opened in 1949, and was named one of "America's Classics" by the James Beard Foundation in 2015


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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1487 on: August 20, 2024, 09:03:02 PM »
It was a good night for pork carnitas.  I was skeptical but really enjoyed the addition of the juice of two oranges and one half rind.  That liquid cooked down beautifully w the onion, garlic and jalapeño.

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1488 on: August 20, 2024, 09:11:06 PM »
Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in its own fat, lard or cooking oil. The name “Carnitas” is, historically, the vulgar, colloquial name given in Mexico for the French dish Rillons de Tours also known in Spanish as Chicharrón de Tours
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1489 on: August 21, 2024, 10:33:43 AM »
We make carnitas fairly often, the oranges are definitely part of the traditional recipe.

I'll braise a large batch and then only fry what I need, and then portion out and freeze the rest.  It freezes well for up to 6 months or so, and then you can thaw and fry up a portion later, which makes for a super quick week night meal.

The kids have grown to absolutely love carnitas tacos.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1490 on: August 21, 2024, 10:40:37 AM »
I have a hard time sourcing good lard to make real carnitas. I got some shelf stuff and made some, then refrigerated it. I'm hoping that will improve the flavor when I cook it again. Or else it will be rotten and gross. 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1491 on: August 21, 2024, 10:44:26 AM »
Quote from: MaximumSam on August 21, 2024, 10:40:37 AM
I have a hard time sourcing good lard to make real carnitas. I got some shelf stuff and made some, then refrigerated it. I'm hoping that will improve the flavor when I cook it again. Or else it will be rotten and gross.
I forget, where are you located again?

Down here in Texico there's no shortage of Mexican carnicerias and markets with plenty of delicious tasty lard.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1492 on: August 21, 2024, 10:48:51 AM »
Quote from: utee94 on August 21, 2024, 10:44:26 AM
I forget, where are you located again?

Down here in Texico there's no shortage of Mexican carnicerias and markets with plenty of delicious tasty lard.
Columbus. I wouldn't say there is a shortage, just that going to the Mexican grocery is a bit out of the way from my house. Also last time I got some from one they put it hot in a plastic container and I thought it was going spill all over my car. 
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1493 on: August 21, 2024, 10:03:32 PM »
Costco carries oxtail now...looking for a good recipe
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1494 on: August 21, 2024, 11:04:51 PM »
Honestly, take your good short rib recipe (braised) and swap out w oxtail.

To me the only difference is to wash and dry the oxtail and trim excess fat.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1495 on: August 22, 2024, 08:33:20 AM »
Quote from: MarqHusker on August 21, 2024, 11:04:51 PM
Honestly, take your good short rib recipe (braised) and swap out w oxtail.

To me the only difference is to wash and dry the oxtail and trim excess fat.
My wife's family is Jamaican so she wants something like that, but she was also born in Connecticut and hates spicy food and pigeon peas, so I'm really trying to thread the needle on the oxtail
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1496 on: August 22, 2024, 09:07:23 AM »
I've never cooked oxtail as a main.  Definitely used it creating soups and soup broths, like pho.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1497 on: August 26, 2024, 01:15:47 PM »
The oxtail turned out pretty good. I used this recipe, with the addition of a bit of soy sauce, fish sauce, and worcestershire. I thought it could have used more salt. My plan was to skim off the fat and add salt once it cooled a bit, but my wife attacked it like a gremlin before I could.
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