COLLECTION OF OFF THE WALL STUFF













THE DIFFERENT KINDS OF SALT

Don't be bashful: If you don't know the difference between kosher, table, and sea salt, you're not alone. But salt is probably the most important weapon in a chef's arsenal after a good knife, so it's worth setting the record straight.
Though the chemical makeup of these three commonly used salts is the same, the texture and density differs. Here's what you need to know.

Table salt

What it is: Table salt consists of fine, evenly shaped crystals, which makes it denser than other salts. It's typically mined from salt deposits underground and may also contain anti-clumping agents, such as calcium silicate.
When to use it: As the name implies, it's good for keeping out on the table for last-minute seasoning. It's also good for salting pasta water or seasoning soups.

Kosher salt

What it is: Kosher salt is less refined than table salt. Its larger flakes don't compact together as neatly, so a pinch is a little coarser and not as dense.
When to use it: Kosher salt is the most versatile. It's great for seasoning before, during and after cooking. It's especially good for seasoning meat before cooking.

Sea salt

What it is: Sea salt undergoes the least processing. Flakes are collected from evaporated seawater and may contain residual minerals that could alter the color. The unevenly shaped flakes don't stack up evenly and create a less dense pinch.
When to use it: Sea salt is typically more expensive, which means you'll want to use it with caution. It's best for finishing.


If you're wondering how important all this is when you're cooking, the short answer is somewhat. The longer answer? You can use these salts interchangeably if you have to, but it's really worth using the proper kind for the right occasion.

CLEANING A REVERSE FLOW SMOKER
STEAM CLEANING PROCESS: WHEN TEMPERATURE GAUGE REACHES ABOUT 300 DEGREES FAHRENHEIT, OPEN SMOKER COOKER DOOR AND SPRAY/MIST WATER INSIDE ON ALL SURFACES WITH WATER HOSE. (THIS IS THE STEAMING PROCESS). THEN, LET FIRE RE-HEAT TO 300 DEGREES FAHRENHEIT AGAIN AND REPEAT SPRAY/MIST PROCESS. STEAM CLEANING INSIDE ENTIRE COOKING AREA. THEN, ADD A LARGE PIECE OR TWO OF SPLIT WOOD, CLOSE CHIMNEY DAMPER TO 45 DEGREES AND FIRE BOX VENTS TO ALMOST CLOSED, AND LET COOKER "SMOKE CURE" WHICH CREATES A HARDWOOD SMOKE GLAZE. CLEAN YOUR GRILL AFTER EACH COOKING.

PEEL GARLIC MORE QUICKLY
Peeling garlic is never the highlight of making a meal. The cloves can be difficult to get out of their skins, and whacking them with blunt force seems so brutal! The microwave can make things so much easier.
Ingredients/Materials:
Head of garlic
Microwave
Instructions:
1. Place a whole head of garlic in the microwave for 20-30 seconds.
2. Remove from microwave and with very little effort, the cloves will pop right out of their skins. 
Note: The head of garlic will be quite warm, so if you have sensitive hands, pop on some kitchen gloves. 

ACID RE FLUX SMOOTHIE
1 and 1/2 cups diced fresh pineapple
1 banana
1/2 cup Greek yogurt
1/2 cup ice
1/2 cup pineapple juice or water
Blend to consistency of a smoothie.
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