Liveblogging: the Brisket dishes
Jul. 9th, 2022 11:53 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walkitoutSo, this is the home cooking strategy I call “Thanksgiving” : cook a big thing, and then build meals using it for days.
Pseudo-pho
Brisket scraps, broth, spices, simmer for a half hour. Strain the broth back out, but don’t toss the meat. Cook strain rinse package rice noodles. Bowl the noodles, top with brisket, ladle broth, garnish with the usual stuff. Plausible strategy.
Egg drop soup
Season broth with salt. Yeah, he said it. Cook rice cakes in the broth with scallions. PK ads soy sauce (you know, cause it is still not salty enough) and honey. (Honestly, I think she’s just looking for the bean flavor, which who wouldn’t be in this bean starved book.) Once the rice cakes are to where you want them, bring it to a boil, beat an egg, reduce egg, whirlpool, drop the egg. Garnish. Plausible strategy; I personally think they made a mistake by not using fermented black bean paste, but if you don’t have it on hand, sure, fine.
Brisket salad
This is fundamentally a dressing strategy, plus lean brisket slices and shredded iceberg and scallions. PK really likes it, and does not mention adding mint to it, which is a failing so dire in a person who _grows mint on her windowsill_ that I just don’t know what to say.
Kimchi brisket
Rice, kimchi, brisket. And yes, he does add still more salt to the brisket. He does acknowledge you could put some additional vegetation on the plate, or even put this in a wrap instead.
Sukiyaki
Heat broth (add soysauce, mirin, sweetener). Thin sliced veg, brisket (cabbage makes an appearance finally, I could wish he specified but why go there. He might not have learned about napa cabbage until arriving in California). Egg dipping sauce and yes, he added ponzu or soy to that. Why.
Honestly, this is a little weird? Because trad sukiyaki will have exactly that soy sauce, mirin, sweetener combo -as the broth-, and the meat will be raw. There wasn’t really any time or effort saved here versus that. His presentation ending in noodles is right.
Beef and broccoli
He likes mushy veg. *shudder* Look, it’s just a preference, so it’s fine. But also, *shudder*. It’s exactly what you would expect. Minor time/effort savings by having the brisket cooked ahead. He nukes the veg; plausible.
I’ll be back; gotta go deal with ice.
OK.
“Make brisket with “boiled” potatoes and hot mustard”
I have honestly never understood the whole eat potatoes with bread and condiments and call it a meal thing, however, a _lot_ of people do this. OK, here it is.
Wash golf ball sized potatoes (remember, he disapproves of peelers and peeling), “coat them in salt”, and nuke ‘em till tender. I’d peel them, and I wouldn’t salt them, but totally fine with nuking them. I mean, I almost never do, because I fucking own an air fryer, but you do you. Nuke sliced brisket. Charcuterie serve with rice AND bread and pickles if you feel like you really need a veg, and of course Japanese hot mustard and mayo. This is _absolutely_ hangover cooking.
Basic idea is solid — I’d quarter, air fry, no salt, and either have bread or rice, not both. The mustard and mayo is solid, tho.
Brisket sandwiches
Why is this in a cookbook.
Warm brisket in microwave with bbq sauce or “chipotles from a can of chipotles in adobo”. White bread, vinegar on the side. Prefaced with, you could use a hamburger bun, or add shredded cabbage or onion. Why is this here? So he can present his how to make a bbq sauce strategy. It is plausible.
Brisket juk
There’s a link here to a section about juk and risotto; there are shortcut directions for making rice porridges in general. That’s pretty awesome! It’s something that a lot of us are already doing, but it rarely makes its way into a “real” cookbook. Not clear if this book counts, but it’s a beachhead, anyway.
This is _absolutely_ a bog standard recipe. It has measurements for everything: volume, time, etc.
Brisket fried rice
It’s fried rice using fatty cooked meat. Fine. I wish he could bring himself to put some actual vegetables into his fried rice, but that’s asking way too much. Weirdly, not that much added sodium in this.
Summary of the brisket section. This is actually fairly plausible as an intro to cooking book. You learn how to cook a big cut of meat, and then make a salad including making the dressing, a charcuterie plate, a rice porridge, fried rice, noodle bowl, soup, sandwich including a bbq sauce, and a meat-and-veg entree. Solid balance of options here, and rather than presenting Serves 4 or Serves 2, he indicates what his base will serve and gives indications for how it scales.
Oh, done with the brisket! Next up: chicken.
Pseudo-pho
Brisket scraps, broth, spices, simmer for a half hour. Strain the broth back out, but don’t toss the meat. Cook strain rinse package rice noodles. Bowl the noodles, top with brisket, ladle broth, garnish with the usual stuff. Plausible strategy.
Egg drop soup
Season broth with salt. Yeah, he said it. Cook rice cakes in the broth with scallions. PK ads soy sauce (you know, cause it is still not salty enough) and honey. (Honestly, I think she’s just looking for the bean flavor, which who wouldn’t be in this bean starved book.) Once the rice cakes are to where you want them, bring it to a boil, beat an egg, reduce egg, whirlpool, drop the egg. Garnish. Plausible strategy; I personally think they made a mistake by not using fermented black bean paste, but if you don’t have it on hand, sure, fine.
Brisket salad
This is fundamentally a dressing strategy, plus lean brisket slices and shredded iceberg and scallions. PK really likes it, and does not mention adding mint to it, which is a failing so dire in a person who _grows mint on her windowsill_ that I just don’t know what to say.
Kimchi brisket
Rice, kimchi, brisket. And yes, he does add still more salt to the brisket. He does acknowledge you could put some additional vegetation on the plate, or even put this in a wrap instead.
Sukiyaki
Heat broth (add soysauce, mirin, sweetener). Thin sliced veg, brisket (cabbage makes an appearance finally, I could wish he specified but why go there. He might not have learned about napa cabbage until arriving in California). Egg dipping sauce and yes, he added ponzu or soy to that. Why.
Honestly, this is a little weird? Because trad sukiyaki will have exactly that soy sauce, mirin, sweetener combo -as the broth-, and the meat will be raw. There wasn’t really any time or effort saved here versus that. His presentation ending in noodles is right.
Beef and broccoli
He likes mushy veg. *shudder* Look, it’s just a preference, so it’s fine. But also, *shudder*. It’s exactly what you would expect. Minor time/effort savings by having the brisket cooked ahead. He nukes the veg; plausible.
I’ll be back; gotta go deal with ice.
OK.
“Make brisket with “boiled” potatoes and hot mustard”
I have honestly never understood the whole eat potatoes with bread and condiments and call it a meal thing, however, a _lot_ of people do this. OK, here it is.
Wash golf ball sized potatoes (remember, he disapproves of peelers and peeling), “coat them in salt”, and nuke ‘em till tender. I’d peel them, and I wouldn’t salt them, but totally fine with nuking them. I mean, I almost never do, because I fucking own an air fryer, but you do you. Nuke sliced brisket. Charcuterie serve with rice AND bread and pickles if you feel like you really need a veg, and of course Japanese hot mustard and mayo. This is _absolutely_ hangover cooking.
Basic idea is solid — I’d quarter, air fry, no salt, and either have bread or rice, not both. The mustard and mayo is solid, tho.
Brisket sandwiches
Why is this in a cookbook.
Warm brisket in microwave with bbq sauce or “chipotles from a can of chipotles in adobo”. White bread, vinegar on the side. Prefaced with, you could use a hamburger bun, or add shredded cabbage or onion. Why is this here? So he can present his how to make a bbq sauce strategy. It is plausible.
Brisket juk
There’s a link here to a section about juk and risotto; there are shortcut directions for making rice porridges in general. That’s pretty awesome! It’s something that a lot of us are already doing, but it rarely makes its way into a “real” cookbook. Not clear if this book counts, but it’s a beachhead, anyway.
This is _absolutely_ a bog standard recipe. It has measurements for everything: volume, time, etc.
Brisket fried rice
It’s fried rice using fatty cooked meat. Fine. I wish he could bring himself to put some actual vegetables into his fried rice, but that’s asking way too much. Weirdly, not that much added sodium in this.
Summary of the brisket section. This is actually fairly plausible as an intro to cooking book. You learn how to cook a big cut of meat, and then make a salad including making the dressing, a charcuterie plate, a rice porridge, fried rice, noodle bowl, soup, sandwich including a bbq sauce, and a meat-and-veg entree. Solid balance of options here, and rather than presenting Serves 4 or Serves 2, he indicates what his base will serve and gives indications for how it scales.
Oh, done with the brisket! Next up: chicken.