your creations?

[bcrdukes]

Are these available on the menu?

[westopher]

My bosses wish. After having all my friends from edmonton that live here light up my phone/facebook after seeing picture, I plan on being the one cashing in on these ahahaha

[bcrdukes]

I don't know what it is, but the donairs I've had in Calgary and in Moncton were pretty kick ass.

[IfUCare]

bacon wrapped chicken thigh, drizzled with maple syrup when eating



lettuce wrap carnitas with duck fat sweet potatoes, and pluot vingerette mixed greens.

for mother's day she said she wanted seafood and surprise her.


seafood congee


baked lobster with cream sauce.

[westopher]

My filet o' fish.
Breaded seabream, buttermilk and chilli fried prawns, pickled jalapeños, tomatoes, and a cornichon dill aioli. It was fucking dope.

[Culverin]

IfUCare, what is in that seafood congee?
And how did you make that cream sauce.



Westopher, That donair looks

However, I've lived in Vancouver all my life.
I guess that means I've never tried a legit donair?
If I can't have you make me one, where is my next best place to try?

[Xu.Vi]

Originally Posted by Culverin

IfUCare, what is in that seafood congee?
And how did you make that cream sauce.



Westopher, That donair looks

However, I've lived in Vancouver all my life.
I guess that means I've never tried a legit donair?
If I can't have you make me one, where is my next best place to try?

not SFU burnaby campus LOL

[Xu.Vi]

Originally Posted by westopher

My filet o' fish.
Breaded seabream, buttermilk and chilli fried prawns, pickled jalapeños, tomatoes, and a cornichon dill aioli. It was fucking dope.

that looks fing delicious.....

[westopher]

Originally Posted by Culverin

IfUCare, what is in that seafood congee?
And how did you make that cream sauce.



Westopher, That donair looks

However, I've lived in Vancouver all my life.
I guess that means I've never tried a legit donair?
If I can't have you make me one, where is my next best place to try?

Dude I'll make you one. Its still not as good as my favourite donair place in edmonton, but when I go home I think I am going to ask him to give me the recipes. After going in their weekly for 3 years, and helping him out on the occasional lunch rush for half hour when I'd just be coming in for lunch we developed a good relationship.

[Xu.Vi]

Originally Posted by westopher

Dude I'll make you one. Its still not as good as my favourite donair place in edmonton, but when I go home I think I am going to ask him to give me the recipes. After going in their weekly for 3 years, and helping him out on the occasional lunch rush for half hour when I'd just be coming in for lunch we developed a good relationship.

must.get.invite.

[IfUCare]

Originally Posted by Culverin

IfUCare, what is in that seafood congee?
And how did you make that cream sauce.



Westopher, That donair looks

However, I've lived in Vancouver all my life.
I guess that means I've never tried a legit donair?
If I can't have you make me one, where is my next best place to try?

seafood was blue crabs, tiger prawns, bay scallops, clams, shitake mushrooms.

cream sauce is your standard one i found on line

butter,onion,garlic, bacon,cream, and a dash of white wine.

[westopher]

I'm beginning to feel like I'm spamming this thread. Hand made pappardelle, cherry tomatoes, pork belly, smoked onion veal jus, chillies

On that note though, I've gotta say, this thread has pumped me up to make some more fun stuff when I'm at work, and at home. There is so much good shit being put up by people in here. Its helping a jaded old cook take a little more time to play around with food, so thanks to all the regular posters in here.

[bcrdukes]

westopher,

You mentioned that you're a jaded cook. So let me seek your advice as a professional.

I have 2 more packs of pork sirloin tip roast left. So far, I've put it in the oven on broil @ 325 for an hour. The first time around, I fucked up. Left it in there for 1.5 hours in fear I'll undercook it. It was a little overcooked but better safe than sorry. Second time around, came out nice and moist with a very light pink centre.

Each time I take it out, I wrap it in a tin foil immediately for about 3 - 5 mins. I've drizzled olive oil on it and rubbed spices over it prior to throwing it into the oven. Do you have any suggestions on how I can get it even more moist/tender and to get more flavour out of this roast?

So far I've used:
- garlic cloves (I stabbed it and shoved the cloves in)
- thyme
- rosemary
- salt
- pepper

I'm probably missing a few other things. Any suggestions on preparation/cooking method is appreciated!

(FYI - I am a terrible cook. I cannot cook for the life of me.)

[Xu.Vi]

Originally Posted by bcrdukes

westopher,

You mentioned that you're a jaded cook. So let me seek your advice as a professional.

I have 2 more packs of pork sirloin tip roast left. So far, I've put it in the oven on broil @ 325 for an hour. The first time around, I fucked up. Left it in there for 1.5 hours in fear I'll undercook it. It was a little overcooked but better safe than sorry. Second time around, came out nice and moist with a very light pink centre.

Each time I take it out, I wrap it in a tin foil immediately for about 3 - 5 mins. I've drizzled olive oil on it and rubbed spices over it prior to throwing it into the oven. Do you have any suggestions on how I can get it even more moist/tender and to get more flavour out of this roast?

So far I've used:
- garlic cloves (I stabbed it and shoved the cloves in)
- thyme
- rosemary
- salt
- pepper

I'm probably missing a few other things. Any suggestions on preparation/cooking method is appreciated!

(FYI - I am a terrible cook. I cannot cook for the life of me.)

Give the meat a GOOD BROWN (very important) sear to seal it completely to prevent juices from exiting the meat. Try to make your garlic inserting slots as small as possible to reduce fluid loss! Try to roast it for a shorter period of time and extend your resting period for the meat. Also, making a simple bed of mirepoix of carrots/celery/and onion for your meat to sit on while cooking allows you to utilize lost juices and make a sauce out of it in the end.

Just my 2 cents.

Really surprised that your meat didn't turn out awkwardly cooked due to broiling!

[bcrdukes]

Ok, how do you sear it? (No joke - this is a serious question.)

And as for broil - should I be using bake?

(Edit: I am using a very old oven, probably 35 years old!)

[westopher]

No need for broil, just set the oven to bake. Agreed with the good hard sear and over top of the bed of mirepoix. The real key to any properly cooked meat is proper resting time. If you are wanting your roast medium, pull it out at med rare and let it rest for a good 15-20 minutes. Residual heat will give your meat a much more even temp and consistency throughout. Don't be afraid to use a meat thermometer and check it often. A good rule of thumb for a nicely cooked roast is when you see the meat start to have small droplets of red sweat out all over the meat, its good to pull it out and rest, but as I said, a meat thermometer is more accurate than any cook (if its calibrated). The key to good flavour is the right amount of salt to bring out the natural flavours and a well marbled piece of meat.
If you want to go a step further, marinating the meat for 24-48 hours helps. I like a bit of acidity like lemon juice or red wine (but just a small amount or you will actually coagulate the proteins) garlic, thyme, pepper, whatever else you like, and a healthy coat of oil in a bag or sealed container. Salt beforehand though is unnecessary and will remove moisture from the meat.

[westopher]

Sear in a big stainless or cast iron pan. On the stove, crank the heat to hot as fuck, oil in the pan when its hot, brown all sides of the meat.

[bcrdukes]

Oh shit. Thanks guys. Will try it this weekend!

[Xu.Vi]

Originally Posted by bcrdukes

Ok, how do you sear it? (No joke - this is a serious question.)

And as for broil - should I be using bake?

(Edit: I am using a very old oven, probably 35 years old!)

:P
To sear the roast you basically heat up a pan HOT with either vegetable oil or what I do is equal parts olive and vegetable (olive oil burns at high temp). Once smoking hot (literally), sear all "sides" of the roast completely as you would sear a steak to get a nice brown color on both sides (but in this case, your whole roast should be all-around browned). Yes, you should be baking as broiling does not maintain an even temperature throughout the oven.

[bcrdukes]

Originally Posted by ss6o4

Yes, you should be baking as broiling does not maintain an even temperature throughout the oven.

Wow, did not know this! Thanks!

[Xu.Vi]

Originally Posted by bcrdukes

Wow, did not know this! Thanks!

Good luck! Will be expecting pics

[bcrdukes]

Now I'm nervous hahaha

[Culverin]

Originally Posted by ss6o4

Give the meat a GOOD BROWN (very important) sear to seal it completely to prevent juices from exiting the meat. Try to make your garlic inserting slots as small as possible to reduce fluid loss! Try to roast it for a shorter period of time and extend your resting period for the meat. Also, making a simple bed of mirepoix of carrots/celery/and onion for your meat to sit on while cooking allows you to utilize lost juices and make a sauce out of it in the end.

Just my 2 cents.

Really surprised that your meat didn't turn out awkwardly cooked due to broiling!

fyi,
Actually searing to "seal in juices" is a myth.
The reason you should sear is to achieve the maillard reaction. The browning of meat which gives flavor. That's the same reason people sear before braising a stew and the same reason you sear your ground beef before making a chili. It's not about moisture, but rather taste.


For juiciness, rest your meat and don't overcook the sucker.
Ever cut into a steak and all the juices just gush out everywhere?
That's because you didn't rest it long enough.

Cook it only long enough to get your sear.
And cook it only high enough to get your desired internal temp.


My roast method is low and slow to your desired internal temp.
Rest, then sear the crap out of it in a blazing hot oven.

[westopher]

Originally Posted by Culverin

fyi,
Actually searing to "seal in juices" is a myth.
The reason you should sear is to achieve the maillard reaction. The browning of meat which gives flavor.

This is true. Remember most cuts of meat are muscle other than the obvious organ meats, and there is nothing heat can do to make them water tight.

[Culverin]

Originally Posted by bcrdukes

Now I'm nervous hahaha

Don't be nervous.
Don't rush yourself. Get all your prep out of the way first.
And give yourself extra time.

If you got questions, I think we have enough knowledge here to answer most of it.