16 Cooking Hacks to Elevate Your Cooking – Epi-3334
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Today it is time for a fun and practical topic. We all store food but eventually you are going to want to eat it. Today I give you 16 hacks, recipes and techniques that will elevate your cooking to TV chef level. Yet all will be easy to do and as a bonus all will also fit a keto lifestyle. But keto or not, you don’t want to miss this one.
Join Me Today to Discuss…
- Cooking is a prepper skill, one of the most important in my opinion
- Saves money
- Leads to better health
- Mental stimulation
- Eat what you store and store what you eat
- Critical thinking, apply one thing to more things
- 16 Cooking Hacks that will Elevate Your Food to Insane Levels
- Roasted Garlic Whole Head in Foil
- Salsa Macha – Recipe in PDF Document
- Ingredients you Can Get on Amazon, see document for all ingredients and method
- Chili Pepper Trio
- Pine Nuts
- Pecans – I buy these are Costco you can use any pecans, “pieces” saves money
- Sesame Seeds – I like this but any will do, I do like both black and white though
- Mexican Oregano – Take your pick I have no fav on Amazon but if you get it at the grocery get “Fiesta Brand” if they carry it.
- Ingredients you Can Get on Amazon, see document for all ingredients and method
- Compound Butter
- Compound Butter Video – Mainly Focus on How to Wrap the Plastic Wrap
- Dry Brining (salt)
- Light Coat of Chili Power for Super Searing
- Chamber Vac for Marinades
- Waffle Iron Cooking
- Baking Powder on Chicken Skin
- Mustard “Caviar” – Recipe in PDF Document
- Butterfly Chicken Legs – Use that Baking Powder
- Flavored Salts – Recipe in PDF Document
- 2nd Life Pickles
- Beef Tallow for Searing
- Salted Egg Yolks – Recipe in PDF Document
- Indirect Heat with Foil Pans when Grilling
- Cold Smoke with Pellet Tubes and a Offset Smoker
Resources for today’s show…
- PDF with Four Recipes from Today’s Show
- My Nostr Pub Key – npub15879mltlln6k8jy32k6xvagmtqx3zhsndchcey8gjyectwldk88sq5kv0n
- Article Explaining the GrowNostr Initiative
- Join the Members Brigade
- TspAz.com
- TSPC on Discord
- TSPC Group on Telegram (group chat)
- TSPC Telegram Channel (just messages from me)
- Jack on MeWe
- Join Me on Odysee
- All My Recommend Bitcoin Tools and Resources
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Video Version of this Episode
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Jack,
Love these cooking hack episodes! Question – can you cold smoke brisket in the summer?
I have a side smoker grill and a Pellet Maze Smoker. My concern is the temps in the summer in the side smoker with the lack of oxygen. Does that create the an environment for Botulism?
PS: I have already purchased a Brisket for this hack, it sounds wonderful.
I don’t see a risk in doing this, never heard of it ever being an issue. I’d say the real problem may be keeping the temps down, I’d want it in the shade. Also you only need to do the cold smoke for 2-6 hours. Keep in mind you are then going to hold it about 140 for 48 hours in a sous vide.
I’m trying the mustard recipe right now; my seeds are soaking. I had a similar recipe that used beer and mustard seeds. But after a month or so it would have an off taste. I thought it was the beer fermenting the seeds or something. Hopefully your recipe is more shelf stable.