I stopped by Tucker Meat Market to try one of their burgers. I asked for protein style, which isn’t their typical style, but they accommodated me nicely.
Here is my beauty. It was huge and delicious. Using freshly ground beef clearly makes a difference: the taste is beefier, the texture is looser. It turns out that ground beef isn’t supposed to feel like Play-Doh in your mouth. The burger’s aftermath left a huge smear of wonderful juice across my face.
I also picked up a steak to wet age. I will report on that later.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...

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