Late Night Cravings

I accomplished very little today, despite my best efforts. It was a lazy day off spent mostly catnapping and movie watching. The unfortunate side effect is that I’m wide awake at one a.m. and don’t want to disturb my lovely little Chef Claire who’s upstairs trying her best to get to sleep.

So instead of heading to the basement to watch a movie, I’ve found myself in the kitchen.

Tonight’s first project was Ice Cream #3: Chai Tea.
I liked #1 (Vanilla) but found #2 (Orange Blossom Honey) to be foul. Honey is one of those “a little goes a long way” things; particularly orange blossom honey, and while the finished ice cream was good on a preparation level, it was just a bit too honey for me.

The Chai is a risky choice. I’m not really in my ice cream making comfort zone yet; not enough to deviate from recipes. Flavor balancing with sweets is new to me…. and for the Chai, I went off recipe. The book I’ve been using for recipes only had a listing for Earl Grey. I used Chai instead, so let’s hope that the amount of sugar and other ingredients balances out the spice level of five bags of tea.

For the record, my least favorite part of ice cream making is removing the egg yolks from the whites. It’s disconcerting to feel them separate in my hands. I’m going to hit up Fante’s in the Italian Market this week for some new knobs for my stove/oven; I think I’ll look for one of the de-yolker doodlehickies.

Tonight’s second project was: Cured Beef.
Emboldened by my last duck breast prosciutto, but without the proper resources for a cured salami (I still need live started cultures) I decided to do a cured beef. Sort of like a hybrid of beef jerky and bresaola.

The recipe and prep are simple; I just hope I picked a good cut of meat. I went for something with very little fat for fear of it going rancid. The setup is just like the duck prosciutto, but instead of a basic salt cure, this recipe calls for sugar, too.

¾ cup sea salt
1 ½ cups sugar
1 steak
Black Pepper. (I used worchesteshire flavored pepper!)


Lay a bed of the curing mixture down, put the steak on top of it. Cover it with the remaning mixture, and let sit in the refrigerator for three days. Unlike the duck, it doesn’t need to be cured afterwards. No cheese cloth/hanging for a week. Just cut and enjoyed.

I’ll do updates on both projects when they’re done!

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3 thoughts on “Late Night Cravings

  1. We used to have an egg separator… but it works pretty well to just separate them in the egg shell halves. You just pour the yolk back and forth and let the white ooze into a bowl. I didn’t like using my hands either. 🙂

  2. Pingback: Late Night Cravings- an update « Modified Ingredients

  3. As a baker who’s separated thousands of eggs by this point, I disagree with using the shell halves. Unless you have a perfectly clean break when you crack it, it’s really easy for small fragments of shell to fall in, and the sharp edges often break the yolk. That’s not too much of an issue if you’re making a custard and just using the yolks, but if you’re using the whites and the yolk breaks and even just a little drops into your bowl of whites, you’re fucked.

    I’ve seen egg separaters that are shaped like a head and the white comes out of the nostrils, obviously to look like snot. I think they’re hilarious and kind of want one, but I would never use it cause I’m a freak who likes to feel eggs dripping through my fingers.

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