tag:blogger.com,1999:blog-706057490122725565.comments2023-09-07T23:02:25.423-05:00Kearby's KitchenKearby's Kitchenhttp://www.blogger.com/profile/07850497784539183211noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-706057490122725565.post-60359217034243987842023-03-14T10:53:15.942-05:002023-03-14T10:53:15.942-05:00Timing with the sous vide method is very flexible....Timing with the sous vide method is very flexible. 40 hours or 30 hours should still work just fine. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-87200263754498372702022-05-09T00:31:26.779-05:002022-05-09T00:31:26.779-05:00Interresting thoughtsInterresting thoughtsDanny Whttps://www.dannywinters.com/noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-59483232501887498502021-03-19T08:25:19.634-05:002021-03-19T08:25:19.634-05:00nice
https://realrecipe4u.com/strawberry_milshake...nice <br />https://realrecipe4u.com/strawberry_milshake/real cheesecake recipehttps://www.blogger.com/profile/18077205389516661887noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-86891724688877339912020-12-20T13:27:48.062-06:002020-12-20T13:27:48.062-06:00Sorry, I haven't been in this space in so long...Sorry, I haven't been in this space in so long. Yes, roughly an hour per pound, give or take. You'll be able to tell that the meat has pulled away from the bones when it's gotten tender.Kearby's Kitchenhttps://www.blogger.com/profile/07850497784539183211noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-89292047933428792352020-12-20T13:26:45.837-06:002020-12-20T13:26:45.837-06:00Sorry, I haven't been in this space in so long...Sorry, I haven't been in this space in so long. I just edited the recipe to say to cover with foil.Kearby's Kitchenhttps://www.blogger.com/profile/07850497784539183211noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-38312034713394128912020-07-04T10:45:23.168-05:002020-07-04T10:45:23.168-05:00Is this one hour per pound? 8pounds = 8 hours? Am ...Is this one hour per pound? 8pounds = 8 hours? Am making half the recipe and wondering if I still need to cook it for 8 hours? Anonymoushttps://www.blogger.com/profile/06190523863851640910noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-77088256481377024812019-12-23T14:35:20.621-06:002019-12-23T14:35:20.621-06:00Hi there Kearby’s Kitchen, if I have 2 10lb pernil...Hi there Kearby’s Kitchen, if I have 2 10lb pernils would you say I need to cook for 5-8 hours or 10-13? I’m just wondering cause I’ll have 20lbs of pernil in the oven at once. TIA! Anonymoushttps://www.blogger.com/profile/00007097103920285965noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-52460269328499258452018-11-20T01:56:29.193-06:002018-11-20T01:56:29.193-06:00I have also made mine in a slow cooker came out Gr...I have also made mine in a slow cooker came out Great cooked on lowAnonymoushttps://www.blogger.com/profile/06774267290304879345noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-39873808238402208272018-04-14T00:05:50.087-05:002018-04-14T00:05:50.087-05:00You stated to remove the foil and increase temp to...You stated to remove the foil and increase temp to crisp foil but I don't see where you said to cover with foil before roasting?? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-39260685595478329462017-12-16T22:36:32.733-06:002017-12-16T22:36:32.733-06:00The 325 oven method will absolutely give you great...The 325 oven method will absolutely give you great results and it's the traditional method. We haven't tried using a slow cooker, so I can't comment on that.Kearby's Kitchenhttps://www.blogger.com/profile/07850497784539183211noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-38490261054297497262017-12-16T07:19:22.179-06:002017-12-16T07:19:22.179-06:00I would like to serve pernil for Christmas Day lun...I would like to serve pernil for Christmas Day lunch. I'd love to try the low and slow oven method but timing would be tough (would have to start it in the oven around 3am.) Do you think the 325 oven method would be ok, or would it be worth the effort to start at 3am?? Another thing I was wondering is if you have ever tried starting your pernil in a slow cooker and finishing it in the oven in the method you describe for the sous vide. (I don't have a sous vide but do have a slow cooker.) Thanks so much for your help.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-64231321895003014062017-12-15T20:04:56.578-06:002017-12-15T20:04:56.578-06:00We prepared one low and slow in the oven and one s...We prepared one low and slow in the oven and one sous vide and took them to the family and people couldn't figure out which was which and they were both equally liked. Maybe the high heat finishing of the sous vide cooked pernil gives it some of the same maillard reaction roasted flavor? <br /><br />The surprise to me was that the skin from the sous vide version crisped up as well or maybe even better than the skin from the low and slow oven oven version.Kearby's Kitchenhttps://www.blogger.com/profile/07850497784539183211noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-1096018037838115412017-12-07T17:05:18.432-06:002017-12-07T17:05:18.432-06:00Do you prefer the low and slow to the sous vide? ...Do you prefer the low and slow to the sous vide? I have heard that if you roast before the sous vide, the begin the maillard reaction and the flavor continues to develop as it cooks. but putting the pork in uncookd, I wonder if you loose some of that toasty flavor.Anonymoushttps://www.blogger.com/profile/07306253076279260615noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-85572987900785179862015-03-10T20:26:50.719-05:002015-03-10T20:26:50.719-05:00I want to try this. Do you not blend the mustard s...I want to try this. Do you not blend the mustard seeds at all? They break up during the whisking? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-14693459890214997802014-11-28T12:17:18.712-06:002014-11-28T12:17:18.712-06:00It often amazes me how when people cook 'kid f...It often amazes me how when people cook '<a rel="nofollow">kid friendly food, they won't be able to resist</a>' and add alcohol in to it. <b>I know</b>, the alcohol burns off during cooking - but my significant other would <i><b>murder</b></i> me if she discovered me adding grog into our kids food!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-36184015548240727072013-03-30T11:32:24.146-05:002013-03-30T11:32:24.146-05:00Buy two pernils that are roughly the same weight a...Buy two pernils that are roughly the same weight and you shouldn't need to adjust the cooking time to cook two at once since you're starting with the pernils at room temp and cooking for so long. We always cook two now to have planned leftovers. To be safe, always check the internal temp of each pernil when you think they're ready with a meat thermometer since there will always be variables such as the temp of the meat when it's put in the oven, differences in ovens, etc.Kearby's Kitchenhttps://www.blogger.com/profile/07850497784539183211noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-56491905320077779372013-03-29T19:46:05.791-05:002013-03-29T19:46:05.791-05:00Hi, can you please tell me if I cook 2 pernils at ...Hi, can you please tell me if I cook 2 pernils at the same time, do I have to adjust the cooking time? If do how ? Thank youilove2feedmyfamilyhttps://www.blogger.com/profile/04331742500081976137noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-48613240852271068152013-01-28T12:17:35.308-06:002013-01-28T12:17:35.308-06:00C'mon already lady and post some more recent t...C'mon already lady and post some more recent than November of last year.Balonpiehttps://www.blogger.com/profile/01242645594465753337noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-81150512175712009702013-01-28T12:16:12.605-06:002013-01-28T12:16:12.605-06:00This brine rocks.This brine rocks.Balonpiehttps://www.blogger.com/profile/01242645594465753337noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-46896194818957395822012-03-02T12:25:28.967-06:002012-03-02T12:25:28.967-06:00Oy vey reading this on a Friday during lent...Oy vey reading this on a Friday during lent...Balonpiehttps://www.blogger.com/profile/01242645594465753337noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-23848498795179084832011-10-10T22:21:53.219-05:002011-10-10T22:21:53.219-05:00So Jacquelyn, are you part of the Cabot organizati...So Jacquelyn, are you part of the Cabot organization?Kearbyhttp://kearbyskitchen.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-39235612082701342232011-10-09T23:43:40.826-05:002011-10-09T23:43:40.826-05:00Yum, I love broccoli cheese soup- great addition w...Yum, I love broccoli cheese soup- great addition with the cauliflower! I'll have to try this recipe. Thanks for the Cabot recommendation- our farm family owners appreciate your support!<br />~JacquelynJacquelynhttp://www.cabotcheese.coopnoreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-62141833516233908252011-06-19T19:00:21.548-05:002011-06-19T19:00:21.548-05:00Thanks for posting this...I have used Ruhlman'...Thanks for posting this...I have used Ruhlman's recipe for bacon several times, but now want to try peppered bacon. I thought it was more complicated than that. <br />I agree with you this book is the bible of charcuterie. I look forward to trying more recipes from it.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-11578250052237280992011-02-19T21:00:44.957-06:002011-02-19T21:00:44.957-06:00God Bless Roy.God Bless Roy.Kearby's Kitchenhttps://www.blogger.com/profile/07850497784539183211noreply@blogger.comtag:blogger.com,1999:blog-706057490122725565.post-28515340640572754862010-11-08T14:18:44.114-06:002010-11-08T14:18:44.114-06:00Susanne, I haven't tried freezing and then coo...Susanne, I haven't tried freezing and then cooking these, but I think it would work well. I've had really good luck freezing egg rolls and pot stickers and cooking them later.<br /><br />Be sure to remove the moisture from the leeks and mushrooms really well. Prepare the recipe through the "triangle" stage. Spray a light mist of oil on foil-lined baking sheets and place the triangles on the baking sheets in a single layer, not quite touching each other. Don't butter the tops of the triangles. Put the baking sheets in the freezer and let the triangles freeze completely.<br /><br />Once frozen, carefully place the triangles in a ziplock bag, label, and place the bag of triangles in the freezer. When ready to prepare, remove from freezer, thaw for about half an hour, then brush with butter and bake normally.Kearby's Kitchenhttps://www.blogger.com/profile/07850497784539183211noreply@blogger.com