Normally I'd put this in the questions thread. Since there isn't one I'll make one.To preface I never pickled anything before in my life. I'm trying to make pickled eggs and like with anything preservation related theres of course 100 articles online about how you can get a super infection and die instantly if you don't do everything right. So on that note, here's the process I used.>boil eggs>fucked up already by dropping them in the pot and a couple cracked at the bottom, whatever, lost some egg white>cooked them for 10 mins>cooled off with cool water>ate one, yolk not super-cooked through like its all solid but some of it was orange-ish rather than dense yellow, white of egg fully cooked, not sure if that matters>didn't need to vac seal this cause its going in the fridge but decided to rinse out jar with distilled vinegar>shelled the eggs, made brine by shaking sugar, salt, and vinegar in the jar>shake to combine>add spices>add boiled eggs and sliced onion>top off with vinegar, small gap at top of jar, not sure if that matters, onions tend to float to top of it>throw in the refrigerator Did I do it right or did I kill myself?
>>21918218Yeah
>>21918240these have never seen a refrigerator, the sun hits them for 3 hours each days and they are a month old now, I still eat em.
>>21918218>10 min onlyI've been trying to cook them for at least 30 minutes and the yolk still isn't cooked enough
I bought some tonkastu broth but it’s really salty, is there any way to reduce the saltiness without impacting the flavor?>>21918347The water is boiling / simmering? They should be way overcooked at 30 min
RIP OP
Tl;dr
>>21918218You should eat them within a couple of weeks since you added onions. Preserved onions can develop the toxin which causes botulism which can fuck you up pretty bad.
>>21918347bring your water to a boil before you add the eggs dummy
How do I cook meat? Like chicken or pork.
Pickling is a preservation method, if the egg peels clean you'll be fine. Illness risk is way overblown, obvious shit aside like using clean jars. I get pint jars and put a spoonful of crawfish boil in each with some dried chilis, pack tightly with boiled eggs, then pour boiling apple cider vinegar up to the top and screw the lid on. Stick them in a dark closet or cabinet for a month and they're delicious. I wouldn't dig in before two weeks because they can be a little boring. No idea how long they're good for, make a dozen pints at a time and you'll run out unless you make more. Pressure cooker makes it easy to boil eggs, pack it slam full with maybe 12oz water, high pressure four minutes, ice bath and peel. Seems there's always three or four eggs that don't peel perfectly so make tuna salad with the reject eggs.
>>21918876That's how they crack you nitwit
How do you guys layer your lasigna?This is a simple method which involves mixing the meat and sauce, then doing a cheese mixture atop>cheses>----->cheses>meatsauc>----->cheses>meatsauc>----->cheses>meatsaucI am considering something more experimental. Observe>chese>---->ched>meat>---->sauc>meat>---->ricc>meat>---->sauc>meat>---->mozs>meat>---->sauc>meat>---->sauc>meatAs you can see, this layering involves making the sauce separate from the meat, as the meat is split between the sauce and the cheese on alternating layers. Furthermore, the cheese is divided into the three repsective cheeses that would have made up the base cheese mixture. This method may require too much pasta, thougheverbeit.Do I dare do this? I have never gone this far off the deep end...
Help me Jewish or deli sandwich fan anons!!! I got obsessed with getting an authentic deli sandwich experience a few weeks ago, I even made a thread on it. anyways, I was going to go to a Jewish grocery store which there is only 1 in my entire province and then I found out my local Delhaize grocery store has pastrami meat!!! Anyways, so I bought me some pastrami and Swiss cheese and now I am wondering if I get rye bread and mustard I will have an authentic sandwich or no??? Thanks in advance xxx
>>21919052NTA but warm the eggs up first.
>>21918985Heat panPut Olive oil or butterAdd meats Flip when half cooked or put a pan on top of your pan to make an oven pan (also add a bit of water for steaming)
Anyone have general tips for preparing various standard cuts and types of meats in a pan over a stove? Typical steaks, chicken legs/thighs/etc, pork chops and good advice on marinades and the process of marinading?
>>21919054>Do I dare do this?To the bold, deliciousness. Def try it and report back>>21919827Sounds like the right ingredients, is the pastrami made from brisket?
>>21920257Picrel is the exact one I got. >Made from brisket?No idea, this is the ingredient list: Beef, salt, flavoring, glucose syrup, preservative (sodium nitrite), emulsifiers (diphosphates, triphosphates, polyphosphates), stabilizer (xanthan gum), antioxidant (sodium ascorbate)
>>21919834How? Do I sit on them like a mother hen??
>>21920272Delhaize is shit ever since they merged with AH. Go to Antwerp. Antwerp's Jews don't shop at Delhaize (and they're right).
>>21920529I live near the language border so it's quite the trip. I thought of going to a Jewish grocery store in Brussels (I want to try to make some matzo ball soup too) but first I'll see how my Delhaize pastrami tastes. I agree that the stores aren't what they used to be, but the in house products didn't change or lose quality afaik.>Jews don't shop at DelhaizeI bet they would if they offered kosher products. It's not fucking Aldi, it's still at least a mid range supermarket.
>>21919827Jews don't mix meat and dairy, so you can't put cheese on your pastrami sandwich if you want to adhere to Jewish dietary laws.
>>21920604I want to copy the type of sandwich I see on this instagram page: https://www.instagram.com/katzsdeli
>>21918985more deets nigga. what kind of chicken or pork are you cooking?Do it got bones in it, is it a tough cut of meat or is it the stuff that's generally easier to cook? Bone-in you're gonna have to cook it longer, same with skin on. This is important for chicken thighs, which are a cheap cut but pretty good if you cook em right. Tougher cuts of meat you'll have to cook low and slow, this is more a problem for pork than chicken, easier cuts of meat to cook would be pork chops. Pork chops are an easy one I put a glaze on it and put in the oven. Honestly if you overcook pork chops it doesn't matter that much. White meat chicken is easier to mess up and if you cook it bad it will suck. Brine it overnight, buy a meat thermometer. cook to 155 internal. let it rest. Use a recipe, ovens are different so it's not gonna be right the first time, but it wont be terrible. A lot of learning is trial and error.
>>21920256Both an instant read probe thermometer and an infrared thermometer are worthy investments. Get the oil in your pan between 350-400F before you put your meat in, then use your probe thermometer to check for doneness when it's getting ready to come off.I very rarely use marinades because I find they do little for flavor and end up wasting ingredients. I get much better results from dry brining.
>>21918218Where the fuck do people buy pipes that aren't retarded shit like this? Just got a prescription for weed to help with my crohns disease and ever online shop I look at is filled with this garbage.
