Kosher Dosher...“I am a culinary Heretic"

EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against mechanically tende

A similar method to my Limoncello , so if you have questions, please consult the previous post.  First, let's address ratios. I used 9 Lemons and 5 Oranges per 1.75 Liters of Vodka, 100 Proof, or ABV = 50% Alcohol. The higher the proof, the better. Let's not forget after you add the other ingredients, the percentage will drop considerably. This Limoncello is estimated at 47 Proof. I plan on making it with Everclear if I can track some down.  Note:   When the spirit is mixed with the simple syrup, it becomes cloudy. This is called the Ouzo effect and results from spontaneous emulsification of the sugar and extracted citrus oil.   1- Scrub the Lemons with a Brush under running water. This will remove pesticides along with the wax. Using Organic fruit is better IMO.  2- Choose your peeler. Some do a better job than others. Use a delicate touch and try only to remove the zest without getting too much pith.  3- Use a paring knife and try to remove as pith as you can.

What could be better? Sugar, Lemons, and Vodka? This method is not your usual Sous-Vide Limoncello, meaning that I've included not only the Zest but the juice of the Citrus. Way better if you ask me, and there is no waste. I first read about this method by Chef Eric over at VacMaster. I will keep this a short post because it's so easy to do. See my Raspberry-Citrus-Cello HERE . First, lets address ratios. I used 20 Lemons per 1.75 Liters of Vodka, which is 100 Proof or ABV = 50% Alcohol. The higher the proof, the better. Let's not forget after you add the other ingredients; the percentage will drop considerably. This Limoncello is estimated at 47 Proof. I plan on making if with Everclear if I can track some down.  Note:   When the spirit is mixed with the simple syrup it becomes cloudy. This is called the Ouzo effect and is the result of spontaneous emulsification of the sugar and extracted citrus oil.   1- Scrub the Lemons with a Brush under running water. Th

The tale of the two Salumi's, a Salami and a Dry-Aged Loin that started at Safeway. Yea no kidding.......it was shortly after Thanksgiving and in lo and behold hanging out in their meat case were a half a dozen Beef Loins weighing in at 14-16 lbs (massive discount too). I must have walked by this extravaganza of meat at least 3 x before I pulled the trigger. As I pondered the purchase of the Loins, I had to figure out what to do with them.  As most of you already know, I love Cured Meat, and a while back, I used the Loin successfully (multiple times) to make my version of Basturma, so with that in mind, I purchased a 16 pounder. Hmmm..... what to do? Wait, I said two Salumi's, a Dry-Aged Loin, and a Salami? I'm getting there. Just be patient.  I got home and showed the wife my glorious purchase. As always, she just nodded her head. She doesn't actually care about my food and meat obsession, so she just nods and smiles. I get it. I feel the same way about her shades of L