Cookaholics Bulletin Board

Hey! I made farrotto the other night as well, with shrimp and asparagus. Good stuff.

Paul and Becky,

What proportion of stock to grain do you use for your farrotto?

Amy

I used 200g faro with 440g (400 stock, 40 wine) of liquid, essentially 2:1. This is using the PC/Chill, then later finish method (MC/MCaH). You reserve the liquid out of the PC. This time I had to add a splash of stock on the finish to get the exact desired texture. I do up little baggies of reserved liquid and baggies of par-cooked farrotto (I like that term!) and will make it again tonight, with chicken. The 200g makes 4 very solid servings; they look small, but are rich and thick.

I just added water (I had no stock(!)) and stirred until it was done. It was just under a quart of water to about 6 oz of grain. I really didn't pay any attention. The farro was in an open package and I just finished it off into the pan.
Tonight I made those shrimp and besan pancakes that Mark Bittman wrote up a few years ago. I can never remember their ame- it's like tortillas, but not quite. I crisped up some bacon, added a minced 1/2 onion and some finely shredded cabbage, then tossed in the chopped shrimps and poured the batter over the lot. It would have been better with less batter, but it was still pretty good.

Tonight, we went for upscale but simple; Brown rice, duck breast, green beans in shallots and thyme. Simple flavours, but amazingly harmonious.

I made carnitas using a CI recipe. It was a real disappointment. No real flavor to speak of

fitzie

Mispost...ooops!

Diverted from our usual saturday night fare, but staying in the theme of excess; Korean BBQ ribs, stir-fried rice. Korean ribs are a common summer favorite, but it was very warm today (a couple degrees above freezing) and it seemed a great day to fire up the charcoal BBQ. I really love these.

I made Lechon Asado last night. I had cryovaced a small pork shoulder with half a bottle of mojo two weeks ago and let it wet age. Yesterday I took it out, sliced through the skin into cubes and inserted a half dozen garlic cloves. Into a low oven with a few sliced onions and the mojo. Two hours in I added some potatoes and carrots and put the oven up to medium.

It sliced perfectly, the skin was wonderfully crispy and the resulting gravy was tasty. I have enough sliced pork for at least two more dinners plus a meaty bone for soup.

I love meals like that!

How big was your piece that you were able to cry-o-vac with the liquid? I don't have bags big enough for the mine, so I just use several layers on heavy duty foil in the roasting pan, big enough to be able to roll and seal over the top. But the most I've left it is 3 days in the fridge. Anyway, you reminded me that I have some frozen from the last time I made it. Got black beans too, so I think later this week I'll enjoy that.