I’ve got two options today. One is a corned beef, the other is more or a Montreal-style beef. Start with a couple chunks of cow.These are pretty lean, just what we want. Did I say lean? Well, there’s not a huge amount of marbling, true, but this fat cap has …
It’s honestly not much of a story, I just wanted to contrast the three. The top is a basic brine, the bottom right has a brine for corned beef, and the bottom left is a brine for a more Montreal-style beef. Basic Brine This is about as simple as a …
I’m trying a new recipe for making ham. Not ‘cooking ham’, but for converting an unsuspecting chunk of pig into something pink and delicious. It’s actually pretty simple. I’m starting with an eight-pound picnic shoulder, shown below, and a dry brine mix (kosher salt, brown sugar, pinking salt). I coated …
I look back, and I find that of the good teachers, I not only remember who they were, but what I learned in their classes. That is, what specifically I learned. I mean, I remember somewhat of history and chemistry, of French and cooking… but that’s just information. I’d have …
I’m feeling mildly maudlin today. I was reminded of an old friend of the family, Walter Hall. He was our neighbour some thirty years ago. I remember going fishing with him and my dad, going up into the slash (place where loggers have cleared trees but there are still a …
