Lamb Barbacoa – Thinking About Pulled Pork

Lamb Barbacoa – Thinking About Pulled Pork

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Note: 1) larding is adding, or using a needle to weave fat, into meat to make it more moist or flavorful; larding may be an interesting technique to use when roasting meat for making shredded meat, 2) laying bacon over roasting meat is probably a type of larding technique

This was successful. I have always wanted to know how to make pulled pork (shredded meat). Since I put a thermometer in the meat, juices dripped from the meat. This probably made the meat dryer. I believed that I would find the method I need by searching for Mexican recipes. These instructions for making lamb barbacoa are from Pati Jinich. I roasted the meat for 6 hours at 325°F/163°C. After 6 hours the temperature of the meat was 211°F/99°C.

I wanted to have the elementary roasting method for making pulled pork. I have used a slow cooker to make pulled pork. The process puts the flavor of the meat in the cooking water. Brillat-Savarin called the flavor of the meat osmazome. I worked with osmazome in my blog post Boudin Balls And Osmazome. Roasting the meat in a foil package appears to eliminate making a glaze from the drippings to return the osmazome to the meat. Roasting meat is very exciting and flavorful!

From my experience making pulled pork, I decided to put room temperature BBQ sauce on shredded meat. Someone must refrigerate hot BBQ sauce to combine the flavors. Doing this requires cooking the meat in advance. I also discovered that the most important rub to know is salt. I usually have Diamond kosher salt in my kitchen. The density of this salt is less than table salt or sea salt. The lower density of Diamond kosher salt permits me to cover the entire piece of meat without using large amounts of salt. (A large volume of the Diamond kosher salt is the same as a smaller volume of other types of salt. Rubbing a handful of kosher salt on meat is the same as rubbing a tablespoon, but it may not be possible for a tablespoon of salt to cover the entire piece of meat.)

 

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Tamales Baked In A Water Bath

Tamales Baked In A Water Bath

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This tamale casserole was exciting. I made tamales a long time ago. One of the suggestions in one of the blog post was to bake the tamales in a water bath. I used a new combination of peppers. This combination was great. It reminded me of the flavor of my favorite frozen “red hot” burritos. I used about 3 guajillo peppers, 2 ancho peppers, 4 cascabel peppers, and 5 arbol peppers. I got the peppers at Penzeys. I also included the seeds. The seeds add an important flavor to the sauce that makes it more authentic. I originally did not use the seeds. Filling the casserole with less meat would create an experience more similar to tamales. I attempted to make pulled pork in the oven, but the temperature must have been too low. I had to use a food processor to cut the meat. Next time, I am going to increase the temperature. Someday I will know the elementary method for making pulled pork in the oven. I baked the casserole for 90 minutes at 450°F/232°C. I am already planning to use this new sauce with beef to make burritos!

 

Download The Recipe:

Tamales À La Carte

 

Baking Pizza On Steel

Baking Pizza On Steel

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I do not have the hottest oven. The temperature of the surface of this piece of steel seemed to be about 25 degrees hotter than a pizza stone. Using this steel from Pizzacraft, I was able to use my stove to have crispier pizza. I was excited with the results. I will probably bake the next pizza for 3-5 fewer minutes. I used my slack dough for making this pizza. This recipe is great because it makes a great pizza crust. If someone believes that dough is too slack, they should put some flour on the dough. This pizza is similar to the pizza in my blog post Ham n’ Cheese Pizza & Sourdough Garlic Bread I substituted broccolini with broccoli.

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Spinach And Ricotta Quiche

Spinach And Ricotta Quiche

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Note: 1) when baking blind, line the pastry in the pan with crumpled wax paper, not parchment or foil, the crumpled paper will conform to the shape of the pastry in the tart pan

I was searching for a quiche recipe that included spinach when I found this recipe. This recipe uses ricotta, eggs, and cream. I believe that this combination creates a dense or firm filling. I still need to find a recipe that makes a soft or fluffy filling. Maybe Thomas Keller has an epic quiche recipe! This quiche is savory and refreshing. Nutmeg can overpower the flavor of the filling. When I make this again, I am probably going to double the amount of filling. I have had thick slices of quiche that were very exciting.

Download The Recipes:

Spinach And Ricotta Quiche

Short Pastry

1. Le Cordon Bleu Home Collection: Quiches & Savories (Periplus Editions, 1999), 14, 58-59.

Ham n’ Cheese Pizza & Sourdough Garlic Bread

Ham n’ Cheese Pizza & Sourdough Garlic Bread

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Note: 1) I currently like Penzeys garlic salt for making garlic bread, especially since it contains parsley, I have some pictures where I mix butter with garlic salt, but this garlic bread was made by buttering bread and sprinkling garlic salt over the butter

This pizza was GREAT! I remember the first time that I put prosciutto on a pizza when I did not have much experience cooking. The prosciutto baked until it was crisp and I did not believe that it was exciting. This time the prosciutto was still partially raw. Since the prosciutto is made by curing ham with salt, it adds a savory experience to the pizza. The steamed broccolini was exciting.

This recipe was from a Pizzacraft cookbook. The recipe included adding mozzarella and cheddar cheese. I used sharp cheddar cheese because I did not want to take risks and I did not want to experiment. Sharp cheddar has a distinct flavor when it is melted. The sauce was perfect. It was zesty. I made it with domestic tomatoes. I might put the sauce on the pizza with a slotted spoon to reduce the amount liquid I put on the raw crust.

I included links to videos on how to use a pizza peel. Next week I will make firmer dough using my Pizzacraft pizza dough recipe. This fine pizza dough should probably be put on the stone on parchment. After the crust is partially baked, the parchment can be removed to brown the pizza more effectively while baking.

Pizza:

  • Mozzarella
  • Sharp Cheddar
  • Prosciutto
  • Broccolini (steamed)

Sauce

  • 1 (28 oz) can whole tomatoes
  • 1 tablespoon kosher salt

Download The Recipe And Some Links On Using A Peel For Making Pizza:

Pizzacraft Thin Crust Pizza Dough

How to Get Pizza Off the Peel

How to Stretch Your Pizza Dough & How To Use a Pizza Peel

How to Use a Metal Pizza Peel (So Your Dough Won’t Stick!) 

1. Pizza: From Every Day to Gourmet (Berkley: The Companion Group, 2014), 19, 73.

Bread Flavored With Brown Butter

Bread Flavored With Brown Butter

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This bread does not need to be served with oil or butter. Brown butter adds a pleasing flavor to this bread. The dough in this recipe is firm. I used traditional techniques. The dough rises for 2 hours, once in a bowl, and once in the shape of a loaf. I made the brown butter by simmering the butter until the white solids in the butter turned brown. The flavor is great. Some people put brown butter over vegetables or pasta. I am very excited that I am able to make bread effortlessly. One year ago I lacked the experience to be excited about making bread.

 

Download The Recipe:

Bread Flavored With Brown Butter

Grilled Chicken Bianca Pizza

Grilled Chicken Bianca Pizza

Note: 1) the pizza with more dough should have been baked longer, 2) either pizza may have been baked longer, 3) the pizza I remember in Berkley, California has a thick edge on the crust of the pizza; pizza from other places do not have a thick edge; this is the technique for making a thick edge on the crust

Original Proportions

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25% More Dough

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Bianca is an Italian word for something that is white. I am very excited by pizzas with white sauce. This pizza was very good! The book from Pizzacraft has great recipes for making pizza. This pizza is made with Alfredo sauce, a mixture of mozzarella and parmesan cheese, grilled chicken breasts, bacon, artichoke hearts, and basil.

I made the pizza with the original amount of dough, and with 25% more dough. The original pizza is lighter and more exciting. I am going to try adding 10% more dough because I want to attempt to put more dough in the middle. The size of the outer edges will be determined by the thickness of the dough when the dough is pressed into a disk. When adding more dough, the disk size must be the same thickness as the disk size of the original recipe to create similar pizzas.

Since the original pizza dough recipe is very exciting, I may not discover a better recipe than the original. A pizza with a lot of toppings must be pushed off the peel onto the stone. This is difficult. Baking the crust before putting the toppings on a heavy pizza may be desirable. I will have to find a video that demonstrates how people use a peel.

Original Proportions

25% More Dough

Download The Recipes:

Pizzacraft Thin Crust Pizza Dough

White Sauce

1. Pizza: From Every Day to Gourmet (Berkley: The Companion Group, 2014), 3, 23.