The rib-eye gave me a chance to try out a new steak knife set. They were often seen in reviews as one of the top choices in the “not cheap but won’t break the bank” category.
The knife worked well, as expected. Sous vide steaks at 132°f for a couple of hours, air fryer fries as per directions – 400° for 4 minutes, then again for 4 more after a shake.
I made up a batch of the Pantry’s Coleslaw to go with the shrimp and fries. I had some potstickers leftover so I put a fresh scald on them and then remembered to finish off that kimchi that was made a month ago. Made a nice spread.
I like to dredge wings in seasoned flour before frying instead of just plopping them bare into the hot oil. These were done in that manner – sometimes I go full-on egg dip with flour dredge but that complicates things and I’m profoundly lazy.
The sauce is simple enough, melted butter with a locally made hot BBQ sauce in a 1:1 ratio. The sauce I used today isn’t one of the sweet ones so there’s a squeeze of honey in it, too. I tossed the hot wings with the sauce and served them right away.
No smoke on these, they were braised at 275, covered. I used white wine in the pan. Low and slow.
These wings turned out well, despite a shaky start. A recipe I looked at said to throw the wings in a slow cooker with honey, soy sauce, and sriracha and cook on high for 3 or 4 hours, then broil for a few minutes to put a nice char on them. I decided to go with the Instantpot to save some time.
Not having a good idea how long to give them seemed to matter little as there is a setting for that. I pushed the poultry button and grabbed some fries from the freezer. The default setting translated to 15 minutes at high pressure. I wondered if that would be long enough. Need not have worried! They were falling apart and it was tricky getting them arranged on the broiler tray.
Rummaged around in the freezer yesterday for something quick to fix for supper and found some ribs in vac seal bags. Oh boy! I’ll just drop these into some hot water right in the bag and peel them out for supper with some oven fries. Didn’t turn out well. Much to my chagrin, the ribs were uncooked – warm, but essentially raw. Teach me to not label stuff.
So I resealed the contents of the one package I opened in a new bag and set up the water bath for an overnighter – 12 hours at 165. I pulled them out this morning and set them in the fridge for a replay. This evening I warmed the bags in a simmering pot, opened them and patted the ribs dry, brushed on bbq sauce, and finished them under a broiler for a few minutes. They were excellent!
I thawed half of a pork belly and I’ve been exploring recipes to use it up.
This one starts with it cut into strips and pressure cooked in white wine wine with soy sauce and an onion. I gave it an hour. Transfer the pork pieces to a hot skillet to brown on both sides.
Make a sauce to pour over them or use a commercial product. I used some of the cooker liquids to which were added maple sugar, a bottled sweet bbq sauce, and a squirt of ketchup.
Let that reduce to glaze the pork belly. These were like ribs with out the bones
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