Showing posts with label at. Show all posts
Showing posts with label at. Show all posts
Tuesday, April 15, 2014
Dry Aging Steaks at Home – The Final Chapter I Think It Worked
Heres the final post in the dry-aging steaks at home saga. What follows is my honest opinion on the results, as well as a fairly pointless video showing me finishing the project.Admittedly, there isnt much to learn from the video, but since some of you seemed genuinely interested I figured youd want to see the finale.
By the way, if you read my last post you know Im in Vail, CO being wined and dined by RockResorts, so I did this voiceover in the hotel room with a voice you only get at 8,000 feet.
When I first considered how to test my dry-aged steaks, I was thinking of the standard "taste it with an un-aged steak and compare" method. Seemed logical, but then I thought of something even better -- why not taste it next a higher-grade, professionally dry-aged steak?
This would be the true test. Would my steaks have the same taste and texture as the real deal? As Ive already stated in previous blogs, theres really no debate about whether a dry-aged steak is a superior eating experience to a conventional steak, so it seemed anticlimactic to taste them side-by-side just to say, "hmmm…the steak aged two-weeks is more tender and flavorful." What a shocker.So, instead I bought a thick, well-aged steak from the same butcher, using the same beef as the whole loin Id bought. Not only that, but I decided to make it even more of a challenge and bought "Prime" grade steak. The battle was on. Would my home-aged, "Choice" grade steaks match up against a "Prime" grade steak aged by an expert?
First of all, the Drybags clearly worked exactly as advertised. The surface was hard and leathery, as you can see in my short video, and the meat had definitely undergone a slow, controlled drying process.
The loin smelled exactly like the aged steak Ive worked with in the past, which is to say it had a faint, meaty musk that I would describe, as strange as it may sound, as very pleasant. After trimming off the hard, dried exterior, the color of the meat was a beautiful deep, dark red. As promised the bag allowed moisture to escape, yet sealed it from the outside environment, so no spoilage occurred.The steaks were coated with freshly ground black pepper and allowed to come to room temperature. After a generous application of kosher salt, they were cooked over charcoal to medium-rare (internal temp of 130 degrees F). After resting, I sliced up the "Prime" dry-aged steak from the butcher. We tasted, and it was predictably fabulous.
We then cut into my steaks, and Im happy to report the results were pretty impressive. I found the meat tender and flavorful, and comparable to the professionally aged beef. Lenny and Denise from ChezUs joined us to assist in the tasting, and along with my wife Michele, we had four experienced palates on the case.
The final verdict was; two of us though the steaks were comparable, one thought the quality of the butchers steak was slightly better, and one definitely preferred the home dry-aged steak more.So, there you have it. As to whether the Drybags are an effective way to age your own steaks at home, the answer is a definite yes. Should you get one? I cant answer that -- these are matters of taste -- while I feel strongly dry-aged steaks are better, you may not.
If you love dry-aged steak, and want to eat it more often, without the expense of the steakhouse it may be a good investment. Its worth noting that it also comes with smaller bags for regular vacuum packing, so that could factor into your decision.
Thanks to Drybag Steak for letting me test the product out. It was a fun experiment, and the final product was quite luxurious.If you want more info, or have specific questions, please refer to the Drybag Steak website.
Professional food bloggers do not live by old beef alone! In addition to the steaks you see here, the rest of the menu included:
- Frog Hollow peach, basil, and mozzeralla fresca crostini
- Prosciutto and argula on baguette
- Roasted cipollini onions
- Watercress salad with marinated early girl tomatoes
- Sottocenere truffle cheese and lobster mushroom pomme dauphinoise (I filmed this, so stay tuned for that video soon!)
- Two sauces: classic Bordelaise sauce, and not so classic "Béarnaise" aioli.
First Three Photos (c) ChezUs
Tuesday, March 25, 2014
How to Get A Salon Worthy Blowout at Home
Here I am, world! In all my naturally wavy/frizzy/birds nest hair glory.
This is why I dont go anywhere without an umbrella, allow my hair to get wet in a pool, and avoid most activities that would result in my perspiring. THIS is what would happen.
Like so many frizzy-haired girls before me, I grew up wanting stick straight hair. When I was 11, I started chemically straightening my hair, but since I started coloring my hair at 15, I had to forgo the straightenings so I could, ya know, have hair.
So, without a chemical means of getting it, I had to perfect alternate means of getting the smooth, straight hair I wasnt fortunate enough to be born with. And thus, an unbreakable bond with my hairdryer, flat iron, and curling iron was born.
Ive gotten really good at styling my hair. I mean, if I had a nickel for every time someone asked me how I do my hair, Im fairly certain Id have at least several, if not many, nickels. Which brings us to todays post: How to Get A Salon-Worthy Blowout at Home.
Its an ironic title, actually, since Ive really NEVER gotten a good salon blowout (although Im still totally excited about trying this out). From the first picture, its pretty obvious my hair has a mind of its own. It doesnt work like most peoples hair, straightening out from a paddle brush alone. It requires more technique and styling tools than most stylists are willing/trained to employ. Which is why I know that this tutorial will give you great results. At least, I hope it does. And hey, if it doesnt, at least you dont have to tip me!!
To get started, you must have the appropriate tools:
You should have most of these tools already: hair dryer, 1 1/2 inch barrel curling iron, flat iron, medium sized round brush, and a Chi ceramic straightening brush (great for getting even the kinkiest hair smooth).
As for styling products, I keep it pretty simple. I know theres tons of products designed for helping straighten hair, but I opt only for Moroccan oil and light hold hairspray. For all you fine-haired ladies out there, this should help keep the grease-buildup to a minimum.
Beginning with damp hair (I allow mine to air dry for about 10 minutes), comb a dime-sized amount of Moroccan oil through your hair. Less if youre hair is shorter.
Oh, how did this very modelesque picture of me get in here???
Next, move on to drying your hair.
A.) 
B.)
B.)A.) Youre going to dry your hair in sections. Yes, its going to take some time, but looking sickening doesnt come easy, so get over yourself. Start with the bottom third of your hair. Pin up the rest of your hair to keep it out of the way.
B.) Take a two-inch section of hair and with the round brush perpendicular to your head, begin drying hair, gently rolling the brush under at the ends. (I use the hottest/highest setting on my hair dryer. I also hold the nozzle super close to the section as I dry. I dont care if its not good for my hair.)
C.)
D.)
D.)C.) Because the round brush alone doesnt always get my hair straight, Ill repeat step B with the Chi straightening brush.
D.) When youve finished the bottom section, let the side section above your ear down. Continue steps A-C until you get to the sides and top sections.
*And now, a note about drying the side sections of unruly hair.
My hairline is the most difficult part of my hair to dry because I have so many cowlicks and curls. I can only assume most stylists dont seem to have this problem, as they all do the same thing: dry the hair AWAY from my face, holding the brush parallel to my head. THIS DOES NOT WORK! So stop doing it. All it does it make a crease in the opposite direction. If youve got my same problem, then surely you already know it wont smooth out your waves or cowlicks. Heres a photo with an X through it to further illustrate the point.
Even if you were touched by an angel when you were born and dont have this problem, I promise you, styling your hair this way isnt doing you any favors.
Instead, holding the brush perpendicular to your face, brush the hair in downward sections. This allows you to smooth out any of the mess around your hairline and also gives you nice lift around your face. Its like we say in Texas, "The bigger the hair, the closer to God."
Similar to the side sections, the front section, which might be bangs for you if you have them, is one of the most important elements of a good blow out. Again, where most stylists get it wrong is pulling the hair toward the back. Using the downward motion you use on the sides, pull the front section in the opposite direction you want it to lay. This will give it height and body in the direction it ends up laying.
For instance, I always pull my front section forward, in front of my face, which gives me lift in the back.
For many of you, you might be satisfied with your hair at this point, in which case, be done and go forth with your fab-a-lus coif. In my case though, Im just getting started.
When my hair is completely dried, I then go back and straighten any sections of hair that didnt get completely smoothed out from the blow dry. This generally includes, surprise, surprise, my hairline.
Again, for many of you, this may be enough, but I generally like to curl the ends of my hair. It gives the hair extra bounce and frankly, just looks amazeballs. But Im not just talked curling the ends under. Its a more sophisticated technique than that.
1.)
2.)
2.)1.) Grab a 2.5 inch section of hair and wrap the hair in your curling iron about half way up the section, leaving the ends out of the clamp.
2.) Then, wiggle the clamp just enough to allow you to move the rest of the hair down the curling iron, twisting the curling iron as you work your way down.
3.) 
4.)
4.)3.) Continue the wiggle and turn method through the ends of the section...
4.) ...Until you have a loose ringlet.
Do this all over your head, alternating the direction of the curl (i.e., toward your face, away from your face). Youll end up with a head of loose ringlets. You can stop here and finish with a light hold hairspray, or...
...for a more tousled look, you can shake the curls out with your hands like so:
Finish with a light hold hairspray at the ends and roots.
I just get so pensive when I use hairspray. I think about things like the deficit, ending hunger in third world countries, and what color I should paint my nails this week.
Because of my hair color, I only wash my hair twice a week, three times if I work out, which means this style generally lasts me several days, with only light touch ups in between, making the 45 minutes I spend on my hair totally worth it.
Seriously, dont bitch about the time effort!!! Looking this good takes work yall!
So dear readers, tell me, do you have naturally curly hair?? Do you like your salon blowouts?? What color are YOU going to paint your nails this week?? Tell me everything in the comments!
Wednesday, January 22, 2014
When we got grilling at Weber Neethas recipe for the best pizza ever
 |
| My kinda play-doh :D |
I grill stuff in the oven, on the stove top grill pan, but grilling on an actual grill is a different ball game altogether. Lighting the charcoal, getting the grill to optimum temperature, where to position the food on the grill, how to clean the grill, safety precautions, theres a lot to understand and learn about this cooking technique.
 |
| The kitchen all set before the workshop |
The fun part is grilling is not just about steaks or paneer tikkas. You can make delicious grilled pizzas, roast a whole chicken (or any other bird you fancy) and even make an apple pie on a grill. Once you know how to make the grill work for you, the possibilities are endless.
 |
| Charcoal ready to be put into the grill |
Our cooking instructor, Neetha and the grill expert, Shiva were our teachers for the afternoon. We started with some of the basics like how to fire up the grill, safety mechanisms etc. Weber not only sells grills but also everything you need for grilling such as uniformly shaped charcoal made from coconut fibre, the cakes to light the grill with just a matchstick, the steel wool grill cleaners and so on. Armed with a few of these accessories, it seemed like quite a breeze to light, cook and clean up.
 |
| Pizzas going into the grill |
We started by making the pizza dough - a regular one and a multigrain base with flaxseeds (which I loved). Neetha also showed us how to make a cheese burst pizza, which most of the participants were happy to upgrade their pizza to, but their wait to get their pizza out of the grill was somewhat longer than us regular pizza folks, as a thick pizza takes longer to get done. There was also a whole roast chicken with delicious mushroom stuffing, I could almost eat the stuffing raw, it was that good.
One of the show stoppers of the session was the paneer & veggie skewers. Big chunks of paneer, squares of bell peppers in all colours and mushrooms, marinated in a special mix of spices, skewered and grilled to perfection, these were absolutely divine.
 |
| Apple pie-fresh off the grill |
The other show stopper of which we could not stop taking pictures were the apple pies made on the grill. The tops turned stunningly golden brown and glossy and insides were melt in your mouth. The others also made a chicken skewers sizzler with barbecue sauce. By this time, so much food had been consumed inhaled eaten that the choco lava cakes which were the last thing on the menu had to be looked at with sorry-im-too-full eyes!
Top 4 tips about grilling
- Add the fat / oil to the marinade to the food and not on the grill. This will ensure food does not stick to the grill and it gets a nice golden colour on grilling.
- Wait for the grill to heat up to the required temperature before placing the food, or it will stick to the grill.
- Foods that need to be cooked over longer period like a whole roast chicken or apple pie need to be placed away from the hot charcoal and not on top of it. This is indirect grilling. Foods like vegetables, paneer etc which get cooked in no time, they can be kept on the grill directly over where the charcoal is burning- this is direct grilling.
- Do not keep opening the covering lid to check the progress of the grilling. Each time you open the cover, the temperature drops and takes time to come back to the optimum temperature, resulting in a longer time taken to get the food cooked / grilled.
Grilling workshops at Weber (Bangalore) There are 3 kinds of workshops conducted at the Weber Experience Center. The basics of grilling which is free for all, an intermediate and an advanced session. Complete details available here. Its also a fun quality time for couples to learn grilling together.For regular updates on workshops, you could follow them on Facebook here.
Im sharing with you Neethas pizza recipe, which I made the following day at home and it turned out to be the best pizza Ive made in ages.
For the multigrain base
Makes 3 medium pizzas (medium thickness crust)
1 cup lukewarm water
2 tsp sugar
1 1/4 tsp instant (or active dry) yeast or 2 1/2 tsp fresh yeast, crumbled
2 1/2 cups all purpose flour
1/4 cup whole wheat flour
2 tbsp flaxseed powder (grind flaxseeds to a coarse powder in the chutney jar)
1/2 tsp salt
1/4 cup milk
2 tbsp olive oil
For pizza sauce
2 tbsp olive oil
4 cloves garlic, finely minced
1 small onion, finely chopped
200 g tomato puree (tetrapack is fine)
1 tsp chilli flakes (or less)
1 tsp freshly ground black pepper
2 tsp dried herbs of choice (basil, oregano)
1 tsp sugar (the recipe says 2 tsp, but it was a tad too sweet)
1/2 tsp salt
For base:
In a large bowl, mix the water, sugar and yeast. Let it sit for 5-10 mins until frothy. This means that the yeast is active. Add the flours, flaxseed, milk, salt and knead until it comes together. Add the olive oil and knead till the dough is smooth (around 5 minutes). Cover and keep aside until doubled in volume. This could take 30 mins-1 hour depending on the weather.
Divide into 3 or 4 balls and keep aside.
For sauce:
For sauce:
Heat the oil, saute the garlic and onions until soft (around 3-5 mins), do not brown the onions. Add all remaining ingredients, and simmer for 3-4 minutes. Remove into a bowl and keep aside. You can make this ahead of time and refrigerate in air tight container.
Keep the toppings of your choice and mozzarella cheese ready.
Preheat the grill to around 200C / oven to 180C.
Grease a large square of tin foil with olive oil. Place the ball of dough and with fingers stretch it out by pressing, into 7-8" diameter circle. Brush with oil and allow this to rest for 5 minutes. Spread the pizza sauce (2 tbsp) evenly over this. Top with cheese (sliced or grated) and then with the toppings of your choice (olives, jalapenos, bell pepper, onions etc.). Bake for 25 minutes at 180C or grill for 10-15 mins (not directly over the coals), add more time for a stuffed (cheese burst) pizza.
Cut into wedges and eat immediately.
Id like to thank Weber India for inviting me to this very useful and fun workshop.
Subscribe to:
Posts (Atom)