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

My love of bacon has taken me in many different culinary directions.  See  Heavenly Bacon First of all I do not eat pork or as  we tribesmen say  Treif .   What do we do then? We find an alternative or we make our own. I have eaten lots of Turkey Bacon which in my opinion is a poor substitute if you ask me.    I have eaten great Beef bacon but it's not available everywhere and somewhat expensive. I have see kosher beef bacon as high as 7 bucks for 4 oz. What is a Jew to do? Hey lets make our own beef bacon. This of course requires lots of research. Last thing you want to do is kill someone because you improperly   cured your meat. If you do not cure the the meat properly you risk creating the   Botulism  toxin.  If you hot smoke   the bacon which I do not recommend (to much fat rendering) than curing is unnecessary but my incredible bacon is  cold smoked . ...

      BIGNYJEW     Makes 12-20 depending on muffin pan size 2 3/4 cup Rice flour brown or white 1 1/2 cups cups sugar 2 3/4  cups corn meal course or refined 3 TBL Baking powder 2 Tsp salt 5 cobs of corn , barbecued and all Kernels removed, about 1 lb of corn kernels 1 pint whipping cream 1 cup coconut milk 5 large eggs 2/3 cup veg oil               8 TBL Melted butter                                  Preheat oven to 350 degrees. Grease or line muffins tins.   Note: I use Jumbo muffin tins and only get 12 muffins.   Bake   20-35 minutes depending on size of tin and wooden toothpick inserted into center of muffin comes out clean.   Don't trust times,   tins and ovens are all different.   Mix all dry ingredients in separate very l...

DOSHER HOME CORN BREAD MUFFINS BIGNYJEW Makes 12-20 depending on muffin pan size 1 1/2 cups All purpose flour 1 cup Rice flour brown or white 1 1/3 cups cups sugar plus 2 TBL 1 1/2 cups corn meal 2 TBL + 1/2 tsp Baking powder 1 tsp Salt 1 can of corn 15.25 oz ( no salt) 3/4 cup of whipping cream 1 cup coconut milk 5 large eggs 2/3 cup veg oil 6 TBL Melted butter Preheat oven to 350 degrees. Grease or line muffins tins.  Note: I use Jumbo muffin tins and only get 12 muffins.  Bake  20-28 minutes depending on size of tin and wooden toothpick inserted into center of muffin comes out clean.  Don't trust times,  tins and ovens are all different.  Mix all dry ingredients in separate very large bowl.  Pur é e corn and whipping cream together.   Combine all wet ingredients in separate bowl and thoroughly combine.  Now combine wet ingredients with dry ones and mix well....

I had this wild and crazy idea for another experiment. In search of the wild and crazy, I came across an unusual technique called Warm Aging. The technique uses a SOUS-VIDE Circulator to promote the activity of the Calpain and Cathepsin Enzymes in the meat through the manipulation of temperature. Say What? Exactly!!! Words can't even come close to what I was thinking. I knew I had to explore this technique through experimentation. I am not a scientist nor do I possess the intellectual skills to completely understand the process but I know how food is supposed to taste and look. So here we go!!!  Experimentation will require due diligence and thoroughness. That's if you want do it the right way. Will this experiment be scientific? Probably not but I will do my best. I will have to do a blind taste test of course. My wife and kids will be my guinea pigs. I will prepare 4 steaks and compare them to each other.   One steak will be warm aged, steak two will be s...

 After extensive research, which just means I ate a considerable amount of Tri-Tip, I can definitively label this post as the Ultimate Sous-Vide Tri-Tip. I've taken a few of my techniques (outlined  HERE ) and combined them to make this perfect Tri-Tip.  I will be adding by weight 1% Red-Boat Fish Salt. They will be dry-brined for 72 hours. I've found that the glutamates in the fish salt take a little longer to penetrate, so the 72 hour time is essential. Dry-brining with Fish Salt is a Faux aging technique. You can read about it with the link I provided above. How to calculate 1%? You can look at my notes on curing  HERE . But it's effortless to do....you need a gram scale. If the meat weighs 1000 grams, you will multiply 1000 grams by 1% or .01, which = 10 grams. After you have calculated how much salt you need to rub it into the meat. Make sure to spread the salt into every nook and cranny evenly.  Note: If you don't have fish salt and ...