Miche types, the Kamut at MU is my favourite. 9 grain type ones are great too.So you like the bolded over Joe. What types of breads do you typically go for at those places?
Miche types, the Kamut at MU is my favourite. 9 grain type ones are great too.So you like the bolded over Joe. What types of breads do you typically go for at those places?
Watch out for mould though after a few days, these bakeries don't put junk in their breads so especially in the summer they'll get mouldy quickly.If that crust is a thick as it looks, just slice from one end and store it on your counter on a plate with the cut side down. Should even need a paper bag.
Yah, these breads are only bakery fresh for a day, a little toasting action brings them back to life.I know but in the case of that Joe bread, it barely lasts one-two days before it loses its soft texture.
Watch out for mould though after a few days, these bakeries don't put junk in their breads so especially in the summer they'll get mouldy quickly.
If you put flank steak in a meat grinder to make patties for burgers, can you give 'em a medium/medium-rare cooking?
(I don't eat medium-cooked flank steak of course)
From the pic, it's $1.50 per 100 grams but don't know when that pic was taken. Probably more now.
Better to buy smaller quantities and buy fresh. Plus, it's located adjacent to a public market which makes going there easier.
Good bread doesn't last more than 3 days around here. I've never had a speck of mould. The fridge is another story.
I occasionally buy sliced Winnipeg rye. I take about 1/4 out, put it in a ziploc in the fridge. The rest I triple bag and freeze.
From the pic, it's $1.50 per 100 grams but don't know when that pic was taken. Probably more now.
Better to buy smaller quantities and buy fresh. Plus, it's located adjacent to a public market which makes going there easier.
It's great in burgers. Just cut it against the grain before grinding. Probably cheaper to buy sirloin and add chuck to it for added fat.
Not sure why you don't eat flank steak medium rare. It's perfectly wonderful marinated and bbqed. Just slice it on the bias against the grain after it rests.
I always eat flank steak medium rare (or rare). It's in ground form (in a burger) I'm not sure it would work.
Theres no sanitary reasons you shouldnt, if the meat is good quality and the grinder is cold its fine. Taste and texture may vary. Youll need some fat, though.If you put flank steak in a meat grinder to make patties for burgers, can you give 'em a medium/medium-rare cooking?
(I don't eat medium-cooked flank steak of course)
Invest in a good butcher instead. Everybody benefits and youll get better quality meats. You can always ask your butcher for what ever thing you want.I'm somewhat interested in getting a meat grinder. I know there are standalone ones, and I also know that there are ones that could be hooked up to my Kitchenaid stand mixer. Any suggestions for either type?
Very good point.Invest in a good butcher instead. Everybody benefits and youll get better quality meats. You can always ask your butcher for what ever thing you want.
Very good point.
Make sure you probe the owner before. Make sure hes receptive and make sure its a family owned business. Ask to speak to the owner, if the butcher behind the counter is the owner, youll have more control over the meats. Make it clear that youre here to make him some money too.Very good point.
Boucherie Lawrence is one of the best IMO and fair prices for what they offer (even since they increased their prices a couple of years ago), they buy directly from the farm (locally) and cut out the middle men garbage suppliers who carry untraced beef.
What I love about them is that yes they have some pre-cut pieces on display but usually when I go there and ask for any cut of beef whether it's tenderloin or chuck for stew cubes, they'll walk into the fridge pull out a side of beef and remove it on the spot. None of this stuff sitting in it's own blood for who knows how many days. You want chicken breasts, out comes the bird and they'll cut it up for you.
Other places like Ferme St Vincent Boucherie have just got mental with their pricing, a rib steak is up to $70/kg, insane.
I'm somewhat interested in getting a meat grinder. I know there are standalone ones, and I also know that there are ones that could be hooked up to my Kitchenaid stand mixer. Any suggestions for either type?
I don't bother with cornstarch. If it needs to be thicker, I'd add some hoisin (with additional acid) or a bit more oyster sauce. By the way, when buying oyster sauce, always check the label. Oysters or oyster extract should be the first on the list. Some have no oyster at all.
In regards to the aforementioned recipe the application is for marinade /mop,correct? I use CS to thicken when doing a stir fry for coating purposes.
Reading the label is terrifying at times with all that crap is put into food.
I'd rather ignore them and just enjoy the food.Reading the label is terrifying at times with all that crap is put into food.
It's a glaze. I wouldn't marinate in citrus because after a rather short time it "cooks" the meat - think of ceviche. I slow grill the ribs until they're mostly done, then crank up the heat and apply the orange glaze every time I flip the ribs.
You're right about the labels. It is terrifying sometimes.
I'd rather ignore them and just enjoy the food.