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pseudo sous chef

Member since Dec 2011

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Reviewed Corned Beef

Mar 17, 2013 in Food Network Community Toolbox on FoodNetwork.com

I followed Alton's brine recipe exactly for the curing process. I added red food dye to the second. The first time I found the meat an off color purplish pink on the inside and the exterior gray. I did not get the meat as tender as I'd hoped either. This time I altered a couple of things which worked. I was pleased with the outcome. My discovery"

Reviewed 6 Hour Tri-tip Marinade

Oct 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

WONDERFUL! I tried to follow this exact recipe but did not have any Soybean Oil so I used Canola Oil. Otherwise no deviation except I halved the ingredients for just one tri-tip and I opeted for the Lawry's garlic salt. I marinated the meat for exactly 6hrs. I definitely would not go over 6hrs unless you use a lot less salt maybe about half, if "

Reviewed Ham and Split Pea Soup

Dec 6, 2011 in Food Network Community Toolbox on FoodNetwork.com

After several attempts with several recipes the one mistake I finally realized is that if you blend peas with carrots using an immersion blender you will end up with what I describe as baby diaper colored soup. Red and Green become an unappealing color. So I'd suggest making your stock or soup and then removing the carrots before blending. In a...

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