Hi again /r/Cooking!
One of my friends gave me a whole pound of dried morels a few years back, causing a morel quandary. This sub was quite helpful there. (I had so many answers that I did several things: A soup using milk and cream that the morels had soaked in overnight, a delicious risotto, and some mushroom salt that I dusted too many recipes with.)
So what I'd like to do with this primarily is slow-roast it in the oven. I've got an idea for spices and the like, and I'm also thinking of doing a reverse-sear on it after it's nice and rare inside. (I have an instant read meat thermometer and everything, and an oven that does low-temp well.)
SO! That being said, I have a few questions.
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The cut is a full brisket. Like, a full, prime beef brisket. I'm worried about it cooking evenly. Cooking at lower temperature helps me get there, right?
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Maillard Reaction. What's the best way to get this to occur? Should I even work for this as a goal?
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Spices/Marinade? I can dry rub this with a spice mix, or give it a good coating of butter and spice, or I could marinate it. If I did a marinade, I'd like to take it out of the marinade (Or brine, if we go that direction) and leave it in the refrigerator, overnight, for the surface to dry out. Maillard is interrupted by water content. Has anyone done a brine/marinade and dry and dry before?
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And MOST important: preserving the food after I've cooked it. Folks, I live in a two-person household. That is TEN POUNDS of prime beef. How do I make that last for at least a week after cooking it, or longer? I'm thinking sliced brisket sandwiches for a few days, and some soups/stews afterwards. We're gonna eat prime beef til we're sick of it. Are there preservation methods you might suggest?
Submitted December 04, 2017 at 02:22AM by OllieGarkey http://ift.tt/2iGGImH Cooking
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