Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related. Recipes for dishes you've made and post picture of are encouraged but are not a requirement. Posts of food you are enjoyed or just think like food are welcomed as well.
Posts can optionally be tagged. We would like the use and number of tags to grow organically. Feel free to use a tag that isn't listed if you think it makes sense to do so. We encourage using tags to help organize and make browsing easier, but you don't have to use them if you don't want to.
[QUESTION] What are your favorite spices to use in soups?
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
I tried this sorte to change from the pulled porc I usually do.
The buns - now it’s a no sweat step
Prepped the meatballs and all based on custom 80/20 mix of porc and beef
And grilled over the flame
All in all very good with a custom pickles / câpres / mayo sauce.
Dude, clean your grate from time to time!
I would like to know more about that bun making. And why you spell pork with a c
My autocorrect is going to be my end eventually… Sherlock below is mostly correct I’m indeed native French speaking though not from France :)
Bun making is surprisingly easy - much more so than achieving actually good bread.
I’m starting to agree that the one big factor are the ingredients quality. And a kitchen robot since 8 minutes is rather long to work the prep.
Long story short it’s simply mixing mixing the ingredients for 8 mins;
Then rest 1h30 under a clean cloth
Then I portion in 100gr balls. I form them and then squiiiiish them for burgers so that they don’t get too spherical.
I let them rest again 30 minutes so they rise back
I glaze them with a 60/40 mix of egg yolk and water and sprinkle generously sesame seeds
And then it’s 14 mins in the oven at 180*c
It’s quite important then to let them rest on the oven rack for a while afterwards. At least 15 mins so you can cut them without tearing them.
Surprisingly they keep very well for a few days and you can freeze them and unfreeze them without noticeable loss of quality.
Thank you! I'm always dissatisfied with store bought buns and it never occurred to me to make my own.
I would say they're French as I think they spell it porc. But the ESL syntax doesn't sound right for french. I'm going to say Italian?
Edit: Checked post history......should've gone with my instinct. Il est Francais!
*il est Français
Next up: porc chops
Porcy boys rise up!
No shortage of cream-based condiments there
Actually this time they are mayonnaise based…
One is a hack ; mayo, pickle juice and precisely 3 drop of liquid smoke The other one is the same sauce as in the burgers themselves with mayo, pickles and some of their juices, capers, smoked paprika and chives.
I got complaints about abusing of Greek yoghurt as of late ;-)
That's a saucy burger.
Hank Hill would lecture you like you're a drug dealer.
Peggy and Bobby would come over for meals weekly, but in disguise. They don't want Hank to see.
Charcoal > Propane
Taste the meat AND the heat.
He admitted he liked food Bobby cooked with charcoal in the most recent season.
Yummy 😋