ASK THE CHEF Part DEAUX (Page 16 of 39)
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Originally Posted By douglasmorris99: Originally Posted By SpeechPathJunkie: I'm doing this primal diet thing and want to make a gumbo. So I can't use flour for the roux. I heard arrowroot powder will work to thicken it? yes, arrowroot and cornstarch both, mixed with COLD water and added to boiling stock while being stirred will thicken said stock.. CHEF Don't encourage her making a mockery of gumbo.  |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
I'm doing this primal diet thing and want to make a gumbo. So I can't use flour for the roux. I heard arrowroot powder will work to thicken it? yes, arrowroot and cornstarch both, mixed with COLD water and added to boiling stock while being stirred will thicken said stock.. CHEF Don't encourage her making a mockery of gumbo.
well, wouldnt go that far.... having been married to a coonass, ,,er Cajun in my ute, Trus me, day dun made da mockre a demselves LONG Ago Mon Ami. le her pass a good time by her own sef and you do dat too.....Laisse Le Bon Temps Rolle Cher'ee! play Beausoleil Play!!! See Ya'all at the Fe Do Do.. Chef  (chef humming jole blon)
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By SpeechPathJunkie:
Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
I'm doing this primal diet thing and want to make a gumbo. So I can't use flour for the roux. I heard arrowroot powder will work to thicken it? yes, arrowroot and cornstarch both, mixed with COLD water and added to boiling stock while being stirred will thicken said stock.. CHEF Ok so I didn't use that stuff. My gumbo turned out thick enough and tasted great. I added a tiny bit of file at the end. Good,,glad it came out OK,,remember even though you're in Ol Miss. Gumbo is boiled Okra stew, a thick, sticky mass that was better than houngry!! meats and seafood were what dem rich 1% people got to throw into their version of it, you know them folks without the holes in their piroques.. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99: well, wouldnt go that far.... having been married to a coonass, ,,er Cajun in my ute, Trus me, day dun made da mockre a demselves LONG Ago Mon Ami. le her pass a good time by her own sef and you do dat too.....Laisse Le Bon Temps Rolle Cher'ee! play Beausoleil Play!!! See Ya'all at the Fe Do Do.. Chef (chef humming jole blon)I have no room to talk - I made gumbo on Saturday, and something just didn't quite turn out right and I couldn't figure out why for a long time. Turns out I mistakenly used only HALF the amount of flour I should have.  |
Daddy loves you. Now go away.
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Originally Posted By douglasmorris99: Originally Posted By SpeechPathJunkie: Originally Posted By douglasmorris99: Originally Posted By SpeechPathJunkie: I'm doing this primal diet thing and want to make a gumbo. So I can't use flour for the roux. I heard arrowroot powder will work to thicken it? yes, arrowroot and cornstarch both, mixed with COLD water and added to boiling stock while being stirred will thicken said stock.. CHEF Ok so I didn't use that stuff. My gumbo turned out thick enough and tasted great. I added a tiny bit of file at the end. Good,,glad it came out OK,,remember even though you're in Ol Miss. Gumbo is boiled Okra stew, a thick, sticky mass that was better than houngry!! meats and seafood were what dem rich 1% people got to throw into their version of it, you know them folks without the holes in their piroques.. I'm actually kinda surprised it turned out as good as it did. I like mine with lots of okra, onions, peppers, and celery, and of course the spices. Anything else ok but I love my first stuff. |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By Zhukov: Originally Posted By douglasmorris99: Originally Posted By SpeechPathJunkie: I'm doing this primal diet thing and want to make a gumbo. So I can't use flour for the roux. I heard arrowroot powder will work to thicken it? yes, arrowroot and cornstarch both, mixed with COLD water and added to boiling stock while being stirred will thicken said stock.. CHEF Don't encourage her making a mockery of gumbo.  When I show up on your door step you will have to show me how to make a real gumbo |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By SpeechPathJunkie:
Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
Originally Posted By SpeechPathJunkie:
I'm doing this primal diet thing and want to make a gumbo. So I can't use flour for the roux. I heard arrowroot powder will work to thicken it? yes, arrowroot and cornstarch both, mixed with COLD water and added to boiling stock while being stirred will thicken said stock.. CHEF Don't encourage her making a mockery of gumbo.
When I show up on your door step you will have to show me how to make a real gumbo
German, engineer. real gumbo..... I shall reserve opinion
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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So yesterday I made the sourdough starter from the 1st thread, and today I used some of it to make this bread recipe. It came out pretty delicious for my first attempt ever at sourdough, but I have a few questions.
What can I do to make the crust not come out thick and hard? (I baked it on my pizza stone with a pan of water underneath it.) With the starter sitting out on the counter, how often should I feed it, and how much flour/water each time? I found different methods: 1c. each twice a day, 1/2 c. water and 1 c. flour twice a day, 1c. each once a day.... What should I change to modify the recipe to use whole wheat flour? Thank you!! 
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Originally Posted By watercat:
So yesterday I made the sourdough starter from the 1st thread, and today I used some of it to make this bread recipe. It came out pretty delicious for my first attempt ever at sourdough, but I have a few questions. What can I do to make the crust not come out thick and hard? (I baked it on my pizza stone with a pan of water underneath it.) With the starter sitting out on the counter, how often should I feed it, and how much flour/water each time? I found different methods: 1c. each twice a day, 1/2 c. water and 1 c. flour twice a day, 1c. each once a day.... What should I change to modify the recipe to use whole wheat flour? Thank you!!
thick and hard,, cover the bread when it comes out of the oven with a clean towel for a few minutes, let that steam trap on the outer crust and it'll be a bit softer. and,,you may have tormented it a bit too much..? Keeping a sourdough starter is not unlike keeping a very low maintenance pet. In fact, your lactobacilli culture is alive and needs some of the same care that you would give to a more traditional pet. It may seem bizarre to carefully cultivate a strain of bacteria when we work so hard to eradicate bacteria in most areas of our homes, but these little cultures are special. Keep them healthy and happy, and you will have the key to great bread for as long as you choose! Your sourdough starter needs food and water and must be kept at an appropriate temperature. There are a couple of options for your starter during the first few months: it can be kept in a relatively warm place and fed twice a day, or you can choose to start keeping your culture in the refrigerator after the first week, in which case you only need to feed it once every two to four weeks. Keeping the culture warm at first is the recommended method, but those who can’t or won’t put that much time toward their starter should still be able to create a decent starter in the refrigerator. When you feed your starter, you want to give it the same amount of flour as you have starter. In other words, one cup of starter should be fed one cup of flour. At the same time, you want to add approximately two-thirds that amount of water: 2/3 cup for one cup of starter. If you are using weight measurements instead of volume measurements, add equal parts flour and water. Since the goal is for the starter to double in size after you have already doubled it with the feeding, you can imagine how quickly a starter would grow in size if left unchecked. To avoid an exponential explosion of starter, it is best to discard a portion of your starter each time you feed it. You may choose to keep one or two cups of starter at a time. If there are periods of time when you will not be using your starter, or if you are wary of the amount of flour it takes to feed a hungry starter twice a day, it is possible to store your starter in the refrigerator, or even in the freezer. As we have already discussed, it is highly recommended that you do not refrigerate your starter until it has had time to mature over a period of one to three months. Before you use your starter again, you will need to remove it from the refrigerator and revive it. Feed the starter and allow it to return to room temperature. Once it has reached that temperature, resume the twice-a-day feeding schedule until the starter had regained the ability to double its size after a feeding. Keep in mind that you do not need to revive your entire starter in order to have some to use. You can take a relatively small amount of starter – say, one teaspoon – from your starter container while leaving the rest in the refrigerator. You can continue to feed the bulk of the starter on the two-to-four-week refrigeration schedule. hope that helps, I'm on the fly and worn OUT!!! busy week of events.. will try more info, laters... CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Zhukov:
Originally Posted By SpeechPathJunkie:
When I show up on your door step you will have to show me how to make a real gumbo
You still thinking about moving to TX? mississippians can't move to Texas, north of Huntsville.. they dehydrate and blow away
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By watercat:
So yesterday I made the sourdough starter from the 1st thread, and today I used some of it to make this bread recipe. It came out pretty delicious for my first attempt ever at sourdough, but I have a few questions. What can I do to make the crust not come out thick and hard? (I baked it on my pizza stone with a pan of water underneath it.) With the starter sitting out on the counter, how often should I feed it, and how much flour/water each time? I found different methods: 1c. each twice a day, 1/2 c. water and 1 c. flour twice a day, 1c. each once a day.... What should I change to modify the recipe to use whole wheat flour? Thank you!!
thick and hard,, cover the bread when it comes out of the oven with a clean towel for a few minutes, let that steam trap on the outer crust and it'll be a bit softer. and,,you may have tormented it a bit too much..? Keeping a sourdough starter is not unlike keeping a very low maintenance pet. In fact, your lactobacilli culture is alive and needs some of the same care that you would give to a more traditional pet. It may seem bizarre to carefully cultivate a strain of bacteria when we work so hard to eradicate bacteria in most areas of our homes, but these little cultures are special. Keep them healthy and happy, and you will have the key to great bread for as long as you choose! Your sourdough starter needs food and water and must be kept at an appropriate temperature. There are a couple of options for your starter during the first few months: it can be kept in a relatively warm place and fed twice a day, or you can choose to start keeping your culture in the refrigerator after the first week, in which case you only need to feed it once every two to four weeks. Keeping the culture warm at first is the recommended method, but those who can’t or won’t put that much time toward their starter should still be able to create a decent starter in the refrigerator. When you feed your starter, you want to give it the same amount of flour as you have starter. In other words, one cup of starter should be fed one cup of flour. At the same time, you want to add approximately two-thirds that amount of water: 2/3 cup for one cup of starter. If you are using weight measurements instead of volume measurements, add equal parts flour and water. Since the goal is for the starter to double in size after you have already doubled it with the feeding, you can imagine how quickly a starter would grow in size if left unchecked. To avoid an exponential explosion of starter, it is best to discard a portion of your starter each time you feed it. You may choose to keep one or two cups of starter at a time. If there are periods of time when you will not be using your starter, or if you are wary of the amount of flour it takes to feed a hungry starter twice a day, it is possible to store your starter in the refrigerator, or even in the freezer. As we have already discussed, it is highly recommended that you do not refrigerate your starter until it has had time to mature over a period of one to three months. Before you use your starter again, you will need to remove it from the refrigerator and revive it. Feed the starter and allow it to return to room temperature. Once it has reached that temperature, resume the twice-a-day feeding schedule until the starter had regained the ability to double its size after a feeding. Keep in mind that you do not need to revive your entire starter in order to have some to use. You can take a relatively small amount of starter – say, one teaspoon – from your starter container while leaving the rest in the refrigerator. You can continue to feed the bulk of the starter on the two-to-four-week refrigeration schedule. hope that helps, I'm on the fly and worn OUT!!! busy week of events.. will try more info, laters... CHEF I'll try that with the towel when I make my next loaf. Thank you for the tips! |
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Originally Posted By ArmaNotSoLite:
Hey Chef, I looked through the index, but couldn't find a chowder recipe. I don't like clams, so I normally do a chicken and corn chowder, but the last one I tried really sucked. Any cool chicken and corn chowder recipes? try to get a responce tonite or tommorow, sorry, Running!! |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By ArmaNotSoLite:
Hey Chef, I looked through the index, but couldn't find a chowder recipe. I don't like clams, so I normally do a chicken and corn chowder, but the last one I tried really sucked. Any cool chicken and corn chowder recipes? Chef LOVES some Corn Chowder.. I had a young chef come into a competion I was judging once upon a time who used.... 
creamed corn out of a can as his base.. we made a special runner up medal for him... a dried out corn cobb on a hank of bailing rope..
Ingredients 1 Tbsp unsalted butter 1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter if you must )
1/2 large yellow onion, chopped (about 1/2 cup) 1/2 large carrot, chopped (about 1/3 cup) 1/2 celery stalk, chopped (about 1/3 cup) 3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (I also like roasting the shucked corn over an open flame a bit.) 1 bay leaf 3 1/2 cups milk, (2 cups of milk and 1 1/2 cup of HEAVY CREAM  ) or use 1/2 and 1/2
1 medium Yukon Gold potato, or Russet, peeled and diced (reve it up a bit and use Sweet Potato) 1/4 red and 1/4 green bell pepper, chopped (about 1/2 cup) Kosher salt and fresh ground pepper 1/2 teaspoon fresh thyme leaves(I use this but I dont care for thyme myself) Method 1 In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes. 2 Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan. 3 Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender. 4 Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes. now, from here, depending on your desired end result, you can HOLD back the bacon with seafood items, it's OK with the chicken.. add one cup pulled cooked crab, pulled and chopped cooked chicken, or diced/chopped cooked shrimp,or even drained albacore/tuna, all seasoned accordingly prior to blending into the above base and allow to simmer about 15 min to allow the flavor to mellow with the base Corn soup.. Thank you, great question.. been a while..feeling Rost and ronrey,, 
but busy!!! CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Zhukov: Originally Posted By SpeechPathJunkie: When I show up on your door step you will have to show me how to make a real gumboYou still thinking about moving to TX? I haven't said anything in the other thread, but me and Amont have been talking about settling down here if he gets the job he wants. Finding our own piece of land around here and just settling down has been sounding really nice instead of picking up and moving. |
XCRMonger : Fine. F*** ya'll. The men can go fishing. Us wimminz will have a lesbian orgy cruise. Rictus is invited. The rest of you... enjoy ARc's fishy boat.
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Originally Posted By douglasmorris99:
Originally Posted By ArmaNotSoLite:
Hey Chef, I looked through the index, but couldn't find a chowder recipe. I don't like clams, so I normally do a chicken and corn chowder, but the last one I tried really sucked. Any cool chicken and corn chowder recipes? Chef LOVES some Corn Chowder.. I had a young chef come into a competion I was judging once upon a time who used....
creamed corn out of a can as his base.. we made a special runner up medal for him... a dried out corn cobb on a hank of bailing rope..
Ingredients 1 Tbsp unsalted butter 1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter if you must )
1/2 large yellow onion, chopped (about 1/2 cup) 1/2 large carrot, chopped (about 1/3 cup) 1/2 celery stalk, chopped (about 1/3 cup) 3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (I also like roasting the shucked corn over an open flame a bit.) 1 bay leaf 3 1/2 cups milk, (2 cups of milk and 1 1/2 cup of HEAVY CREAM ) or use 1/2 and 1/2
1 medium Yukon Gold potato, or Russet, peeled and diced (reve it up a bit and use Sweet Potato) 1/4 red and 1/4 green bell pepper, chopped (about 1/2 cup) Kosher salt and fresh ground pepper 1/2 teaspoon fresh thyme leaves(I use this but I dont care for thyme myself) Method 1 In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes. 2 Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan. 3 Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender. 4 Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes. now, from here, depending on your desired end result, you can HOLD back the bacon with seafood items, it's OK with the chicken.. add one cup pulled cooked crab, pulled and chopped cooked chicken, or diced/chopped cooked shrimp,or even drained albacore/tuna, all seasoned accordingly prior to blending into the above base and allow to simmer about 15 min to allow the flavor to mellow with the base Corn soup.. Thank you, great question.. been a while..feeling Rost and ronrey,,
but busy!!! CHEF Awesome Chef! Can't wait to try it tomorrow night! |
Carpe Noctem
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Tried the corn chowder.
Perfect. Seriously. It was possibly the best corn chowder I've ever had. I added one of those store bought roasted chicken. The whole thing took me about an hour, start to finish. One more, though. I noticed you posted an "expedient" enchilada sauce. Is there maybe a more authentic version that you have up your sleeve? ETA) This thread is badass, because it actually makes me look like a badass in the kitchen. Having properly vetted recipes makes it easier to make involved recipes. My MIL tried that chowder, and she seemed surprised that I was the one who made it.
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Carpe Noctem
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Originally Posted By ArmaNotSoLite:
Tried the corn chowder. Perfect. Seriously. It was possibly the best corn chowder I've ever had. I added one of those store bought roasted chicken. The whole thing took me about an hour, start to finish. One more, though. I noticed you posted an "expedient" enchilada sauce. Is there maybe a more authentic version that you have up your sleeve? ETA) This thread is badass, because it actually makes me look like a badass in the kitchen. Having properly vetted recipes makes it easier to make involved recipes. My MIL tried that chowder, and she seemed surprised that I was the one who made it. congrats on the chowder, glad it was a success..enchilada sauce, if you'll continue in the thread, I get bitched slapped further on and there is one or two sauce recipes posted as well, belleive it is noted in the directory as well..if NOT I'll post another.. Chef 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Chef, I have this Marshmellow recipe: 600g sugar 255g water 195g glucose powder 195g glucose 48g gelatin While it works great I've been trying to make a chocolate marshmellow by adding 150g cocoa paste and doubling the amount of gelatin. While it comes out firm enough it's just far too dense with the addition of the cocoa paste that is melted into the sugar, water, and glucose mixture. Any ideas ?
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Originally Posted By Skammy:
Chef, I have this Marshmellow recipe: 600g sugar 255g water 195g glucose powder 195g glucose 48g gelatin While it works great I've been trying to make a chocolate marshmellow by adding 150g cocoa paste and doubling the amount of gelatin. While it comes out firm enough it's just far too dense with the addition of the cocoa paste that is melted into the sugar, water, and glucose mixture. Any ideas ? well, I have not made marshmellow since my apprenticeship around when the Fascist Woody Wilson was President ..that said.
I would NOT raise the gelatin by that much, maybe 1/3 more a 1/2 at the most I believe that is whats increasing your density in my humble opinon. worst thing about baking expeiments is haveing to try again. .best is eating the mistakes as they're generally sugar and something and usaully dipable in Chocolate if nothing more. and it keeps the dish crew happy
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By watercat: So yesterday I made the sourdough starter from the 1st thread, and today I used some of it to make this bread recipe. It came out pretty delicious for my first attempt ever at sourdough, but I have a few questions. What can I do to make the crust not come out thick and hard? (I baked it on my pizza stone with a pan of water underneath it.) With the starter sitting out on the counter, how often should I feed it, and how much flour/water each time? I found different methods: 1c. each twice a day, 1/2 c. water and 1 c. flour twice a day, 1c. each once a day.... What should I change to modify the recipe to use whole wheat flour? Thank you!! Other ways to do it would be to do a butter wash or milk wash before baking. Another thing,there may have been too much steam in the oven.Pull the pan of water out of the oven. I dont want to steal anyones thunder,just thought I could shed some more light on it. |
Political correctness is the mistaken belief that a turd can be picked up by the clean end.
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Originally Posted By tony55690:
Originally Posted By watercat:
So yesterday I made the sourdough starter from the 1st thread, and today I used some of it to make this bread recipe. It came out pretty delicious for my first attempt ever at sourdough, but I have a few questions. What can I do to make the crust not come out thick and hard? (I baked it on my pizza stone with a pan of water underneath it.) With the starter sitting out on the counter, how often should I feed it, and how much flour/water each time? I found different methods: 1c. each twice a day, 1/2 c. water and 1 c. flour twice a day, 1c. each once a day.... What should I change to modify the recipe to use whole wheat flour? Thank you!!
Other ways to do it would be to do a butter wash or milk wash before baking. Another thing,there may have been too much steam in the oven.Pull the pan of water out of the oven. I dont want to steal anyones thunder,just thought I could shed some more light on it. I'll try removing the water the next time I make a loaf and see what that does. Thanks! |
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Chef,
My husband wants me to ask you about bay leaves. We are having something of a disagreement about them. Do they actually add any flavor? He is skeptical that 2 leaves actually change the flavor of an entire pot of barley stew. Maybe I need a new jar of bay leaves... |
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Originally Posted By watercat:
Chef, My husband wants me to ask you about bay leaves. We are having something of a disagreement about them. Do they actually add any flavor? He is skeptical that 2 leaves actually change the flavor of an entire pot of barley stew. Maybe I need a new jar of bay leaves... Hello!! yes you do.. leaves should diffenetly alter the flavor of a stew..just enough to know they were there..dry Bay looses flavor far faster than any herb I have used in my career and I have tossed more than a few pounds away as the scent and flavor had disapated..best to buy the smallest quanty you can find and check its scent once a year minimum about every 6 mo if you use it often.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By watercat:
Chef, My husband wants me to ask you about bay leaves. We are having something of a disagreement about them. Do they actually add any flavor? He is skeptical that 2 leaves actually change the flavor of an entire pot of barley stew. Maybe I need a new jar of bay leaves... Hello!! yes you do.. leaves should diffenetly alter the flavor of a stew..just enough to know they were there..dry Bay looses flavor far faster than any herb I have used in my career and I have tossed more than a few pounds away as the scent and flavor had disapated..best to buy the smallest quanty you can find and check its scent once a year minimum about every 6 mo if you use it often.. CHEF Thanks for the info! I'll get a new jar the next time I go to the store.
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Hello chef! thank you as usual for all of you efforts and assistance in the past and future requests.
I picked up a beef heart, and am thinking of doing a braise. I have had very good luck using Ann Burells method for braising lamb shanks for other meats as well but being as I have never eaten beef heart I would love to hear your thoughts and suggestions. Also do you think a garlicky polenta would be a good accompaniment to a braised beef heart? |
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Originally Posted By cutlass1972:
Hello chef! thank you as usual for all of you efforts and assistance in the past and future requests. I picked up a beef heart, and am thinking of doing a braise. I have had very good luck using Ann Burells method for braising lamb shanks for other meats as well but being as I have never eaten beef heart I would love to hear your thoughts and suggestions. Also do you think a garlicky polenta would be a good accompaniment to a braised beef heart? how offel.....
garlic polenta would be a fine side for braised beef heart..sure the pups will love it..  I am not a fan of offel beyond the occasional peice of calves liver..but I do enjoy gooda well prepared tounge once in a while as well.
a fairly simple recipe,,beef heart can be rather strong flavored and a bit on the tough side,,but a very flavorful dish over all Ingredients 4 lbs beef heart 1/4 cup all-purpose flour salt pepper 3 tbsps butter 1 onion (chopped) 2 carrots (chopped) 2 potatoes (chopped) 2 tsps dried thyme 1 cup beef broth 1/2 cup red wine Directions 1.Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices. 2.Dredge heart in flour and season with salt and pepper. 3.Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side. 4.Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve. beef heart Mole' 2 tablespoons olive oil 1onion, chopped 1 clove garlic, minced 1 stalk celery, sliced 1carrot, cubed 1 slice bacon, sliced into small strips 2 pounds beef heart, rinsed and cubed 2 teaspoons beef bouillon granules 1 teaspoon ground cumin 1/2 cup red wine 3 cups water, or as needed 1/4 cup prepared mole sauce 1parsnip, cubed (optional) 2 large potatoes, peeled and cut into large chunks 1 cup canned lima beans 1.Heat the oil in a Dutch oven over low heat. Add onion, garlic, celery, carrots and bacon. Cover, and let the vegetables sweat for about 10 minutes. 2.Remove vegetables to a plate to make room, and place the beef heart in the pan, adding a bit more oil if necessary. Saute over medium heat until browned. Return the onion mixture to the pan, sprinkle in the cumin and beef bouillon. Pour in the red wine, mole sauce, and enough water to cover. Put the lid on the pan, and simmer over low heat for 2 hours. 3.Add the parsnip and potato to the stew, and stir in the beans. Continue to simmer for another 30 minutes, until vegetables are tender. I hope you enjoy making and eating my creation. a pan of cornbread, some tortilla harina and you're good thank you, interesting CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Chef Morris: Thanks again for your tip from a year ago about making roux and then freezing it for thickening soups and stews. That little trick has helped make many a delicious gravy with absolutely minimal fuss. The roast we had tonight? Drop in 3 Tbsp of frozen roux, and voila: Awesome gravy that sticks to the food.  |
Daddy loves you. Now go away.
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zuk and watercat..
you're very welcome, enjoy it..wish someone had the non ADD effected brain and could get this thread rolling into the index's,,,Skunk got busy and probably felt abused thinking, HOPEING Ithanked hiim enough..
best CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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chili
I know I know but it's a specific question normally when I make chili I've been doing equal amounts of beef and andouille sausage which I like a lot. but I was thinking about doing maybe beef and chorizo. But i'm starting to wonder if that chorizo is going to work or it's going to be too bitter. thoughts as a texan and a chef??????? |
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Originally Posted By BozemanMT:
chili I know I know but it's a specific question normally when I make chili I've been doing equal amounts of beef and andouille sausage which I like a lot. but I was thinking about doing maybe beef and chorizo. But i'm starting to wonder if that chorizo is going to work or it's going to be too bitter. thoughts as a texan and a chef??????? I discussed chili to the Nth degree in the orginal thread, check that out..it's a war I really don't want to begin again
CHorizo,I think,is going to break down to a seasoning more than an ingredient.,it is a very thin, fatty "sausage" in most parts and cooks down to nothing unless cased,,once cutup it is probably going to break down.. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By JFarley:
Any ideas for a stuffed beef heart? just a couple of lines up I discussed beef hearts a wee bit..here's one to try out.. Beef Heart, Stuffed And Roasted 1 beef heart 2 tablespoons (1 oz.) butter 1 tablespoon chopped onion 3 tomatoes, skinned and chopped 1 cup (1/4 lb.) bread crumbs 1 egg, beaten 2 tablespoons milk 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon celery salt 1/2 cup 1 cup beef stock stock Remove lobes and all pieces of gristle. Wash heart in severalchanges of water, allow it to lie in cold salted water thirty minutes, and then wash again. Cut away membrane which divides the two cavities, and be careful that inside is free from blood. Melt butter , add onion, cook three minutes, add tomatoes, and cook ten minutes. Cool, and add bread crumbs, egg, milk, and seasonings; place this stuffing in heart, tying piece of greased paper over it to keep stuffing in (think stuffed bell pepper). roast heart in hot oven two hours at about 350, basting frequently. Remove paper, place heart on hot platter, and make a gravy in pan as discussed i the thread with your beef stock . |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
chili I know I know but it's a specific question normally when I make chili I've been doing equal amounts of beef and andouille sausage which I like a lot. but I was thinking about doing maybe beef and chorizo. But i'm starting to wonder if that chorizo is going to work or it's going to be too bitter. thoughts as a texan and a chef??????? I discussed chili to the Nth degree in the orginal thread, check that out..it's a war I really don't want to begin again
CHorizo,I think,is going to break down to a seasoning more than an ingredient.,it is a very thin, fatty "sausage" in most parts and cooks down to nothing unless cased,,once cutup it is probably going to break down.. well, it's in there, I'll let you know in a few hours 1lb of ground beef 1lb of ground pork 1lb of chorizo. (mexican, not spainish) I think I might have enough chili for a day or so.
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
chili I know I know but it's a specific question normally when I make chili I've been doing equal amounts of beef and andouille sausage which I like a lot. but I was thinking about doing maybe beef and chorizo. But i'm starting to wonder if that chorizo is going to work or it's going to be too bitter. thoughts as a texan and a chef??????? I discussed chili to the Nth degree in the orginal thread, check that out..it's a war I really don't want to begin again
CHorizo,I think,is going to break down to a seasoning more than an ingredient.,it is a very thin, fatty "sausage" in most parts and cooks down to nothing unless cased,,once cutup it is probably going to break down.. well, it's in there, I'll let you know in a few hours 1lb of ground beef 1lb of ground pork 1lb of chorizo. (mexican, not spainish) I think I might have enough chili for a day or so.
not seein beans on that list there 
think my sample will make it via USPS?
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
chili I know I know but it's a specific question normally when I make chili I've been doing equal amounts of beef and andouille sausage which I like a lot. but I was thinking about doing maybe beef and chorizo. But i'm starting to wonder if that chorizo is going to work or it's going to be too bitter. thoughts as a texan and a chef??????? I discussed chili to the Nth degree in the orginal thread, check that out..it's a war I really don't want to begin again
CHorizo,I think,is going to break down to a seasoning more than an ingredient.,it is a very thin, fatty "sausage" in most parts and cooks down to nothing unless cased,,once cutup it is probably going to break down.. well, it's in there, I'll let you know in a few hours 1lb of ground beef 1lb of ground pork 1lb of chorizo. (mexican, not spainish) I think I might have enough chili for a day or so.
not seein beans on that list there
think my sample will make it via USPS? nope, sorry all spoken for. Love ya though you had to bring up the beans thing didn't you?
You were right, the chorizo just disappeared into the chili. No taste profile at all, just more meat. back to the andouille next time I think, it's a nice change to have the harder sausage in there with the different heat profile. if you don't try, you won't know, now I know. thanks. |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
chili I know I know but it's a specific question normally when I make chili I've been doing equal amounts of beef and andouille sausage which I like a lot. but I was thinking about doing maybe beef and chorizo. But i'm starting to wonder if that chorizo is going to work or it's going to be too bitter. thoughts as a texan and a chef??????? I discussed chili to the Nth degree in the orginal thread, check that out..it's a war I really don't want to begin again
CHorizo,I think,is going to break down to a seasoning more than an ingredient.,it is a very thin, fatty "sausage" in most parts and cooks down to nothing unless cased,,once cutup it is probably going to break down.. well, it's in there, I'll let you know in a few hours 1lb of ground beef 1lb of ground pork 1lb of chorizo. (mexican, not spainish) I think I might have enough chili for a day or so.
not seein beans on that list there
think my sample will make it via USPS? nope, sorry all spoken for. Love ya thoughyou had to bring up the beans thing didn't you?
You were right, the chorizo just disappeared into the chili. No taste profile at all, just more meat. back to the andouille next time I think, it's a nice change to have the harder sausage in there with the different heat profile. if you don't try, you won't know, now I know. thanks. THE high lighted and underlined are common sentences I have heard from Wives, Kids, Sous Chef's and Employers for 40 years
Andouille in Chili is a new one on me by the way. Again, turning it into meat stew....
thank you, apprecite your being hear,, try the veal Chef
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
chili I know I know but it's a specific question normally when I make chili I've been doing equal amounts of beef and andouille sausage which I like a lot. but I was thinking about doing maybe beef and chorizo. But i'm starting to wonder if that chorizo is going to work or it's going to be too bitter. thoughts as a texan and a chef??????? I discussed chili to the Nth degree in the orginal thread, check that out..it's a war I really don't want to begin again
CHorizo,I think,is going to break down to a seasoning more than an ingredient.,it is a very thin, fatty "sausage" in most parts and cooks down to nothing unless cased,,once cutup it is probably going to break down.. well, it's in there, I'll let you know in a few hours 1lb of ground beef 1lb of ground pork 1lb of chorizo. (mexican, not spainish) I think I might have enough chili for a day or so.
not seein beans on that list there
think my sample will make it via USPS? nope, sorry all spoken for. Love ya thoughyou had to bring up the beans thing didn't you?
You were right, the chorizo just disappeared into the chili. No taste profile at all, just more meat. back to the andouille next time I think, it's a nice change to have the harder sausage in there with the different heat profile. if you don't try, you won't know, now I know. thanks. THE high lighted and underlined are common sentences I have heard from Wives, Kids, Sous Chef's and Employers for 40 years
Andouille in Chili is a new one on me by the way. Again, turning it into meat stew....
thank you, apprecite your being hear,, try the veal Chef
well isn't chili at it's heart a meat stew????????? (how can we get rid of all this meat that is going bad? I know, let's make a stew and hide it with hot chili's.:-) ) Honestly my chili's tend to turn out a bit like that anyway because of the low carb thing. it's ok, chili is like BBQ, everyone likes something different, but you'll try everything once. veal seems awful damn expensive to put into chili. 
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
chili I know I know but it's a specific question normally when I make chili I've been doing equal amounts of beef and andouille sausage which I like a lot. but I was thinking about doing maybe beef and chorizo. But i'm starting to wonder if that chorizo is going to work or it's going to be too bitter. thoughts as a texan and a chef??????? I discussed chili to the Nth degree in the orginal thread, check that out..it's a war I really don't want to begin again
CHorizo,I think,is going to break down to a seasoning more than an ingredient.,it is a very thin, fatty "sausage" in most parts and cooks down to nothing unless cased,,once cutup it is probably going to break down.. well, it's in there, I'll let you know in a few hours 1lb of ground beef 1lb of ground pork 1lb of chorizo. (mexican, not spainish) I think I might have enough chili for a day or so.
not seein beans on that list there
think my sample will make it via USPS? nope, sorry all spoken for. Love ya thoughyou had to bring up the beans thing didn't you?
You were right, the chorizo just disappeared into the chili. No taste profile at all, just more meat. back to the andouille next time I think, it's a nice change to have the harder sausage in there with the different heat profile. if you don't try, you won't know, now I know. thanks. THE high lighted and underlined are common sentences I have heard from Wives, Kids, Sous Chef's and Employers for 40 years
Andouille in Chili is a new one on me by the way. Again, turning it into meat stew....
thank you, apprecite your being hear,, try the veal Chef
well isn't chili at it's heart a meat stew????????? (how can we get rid of all this meat that is going bad? I know, let's make a stew and hide it with hot chili's.:-) ) Honestly my chili's tend to turn out a bit like that anyway because of the low carb thing. it's ok, chili is like BBQ, everyone likes something different, but you'll try everything once. veal seems awful damn expensive to put into chili.
yes,,white chili...using only ghost peppers and white onions hmm hmmm hmmmm
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By cutlass1972:
Chef, Thank you for the beef heart recipes. I look forward to trying them. I now have in my possession a beer heart as well. Is there anything you would do differently with it as opposed to beef heart? deer, bear or really BEER? pretty much the same recomendation for all..or grinding it into your chili or sausage. if it's deer or sheep, reduce cooking time about 1/3 to 1/4.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Ninja_Moose:
Hello Chef, Do you have a recipe for an Oreo cheesecake? I do
you don't actually want one do you?
1 pkg. (15.5 oz.) OREO Cookies, divided 1/3 cup butter or margarine, melted 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1 cup Sour Cream 1tsp. vanilla 4 eggs HEAT oven to 350°F. CRUSH 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust. BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF. To prevent top of cheesecake from becoming too brown, tent with foil for the last 15 to 20 min. of the baking time, if necessary. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Ninja_Moose:
Hey Chef, Thanks for the cheesecake recipe and it turned out pretty good although I think I might have pressed down the crust too much since it was a little chewy.You're welcome, ,and you are probably right, Glad it came out well, anxiously awaiting my mail delivery today for my sample slice
CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By BozemanMT:
ok, i've got a bunch of leftover lamb (leg of lamb) from thanksgiving. what do I do with it? I'm drawing a huge blank. of course, stupidly i threw away the drippings, so I'm screwed there too. not screwed, a nice demi with mint jelly whipped into it makes a nice sauce for left over lamb.. wrap the lamb in a damp paper towel, microwave it a few minutes until it's heated up and serve with mint demi..or. Lamb Stew, Lamb Stir Fry, Lamb Tacos. lamb kabob's, Lamb cubed up tossed on a goat cheese pizza with garlic and black olives, . Cubed up in a sheppards pie layered with green peas and potato topping. bit of packaged beef gravy in the bottom, it will pick up some of the lamb flavor when baked.. Lamb Curry 2 tablespoons butter 2 -3 cups cubed cooked lamb 1 onion 1 apple, peeled and cored 1 stalk celery 2 cloves garlic 2 tablespoons curry powder (not gonna get into the 87 varities of personally preferred ground curries) 1/4 teaspoon dried thyme 1 cup chicken stock 1/2-1 cup chopped whole peeled tomato salt and pepper Using a food processor (if you have one), finely chop the onion, apple, celery and garlic. .. Melt the butter in a skillet and cook the vegetables until softened but not browned. Stir in the curry powder and thyme; cook, stirring, for 1 minute. Stir in the chicken stock and tomatoes; simmer for five minutes. Season with salt and pepper; add more curry powder if desired. simmer a bit longer, allowing he added spice to break down a bit.(IF you want a smoother sauce, puree in the food processor and pour back into the skillet.) Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick. Serve over rice or toast points. Lamb cassarole 1 med. green pepper, seeded and diced 1 sm. onion, diced 1/4 c. butter 1/4 c. flour 1 tsp. salt 1/4 tsp. white pepper 1/2 tsp. dill weed 1 1/3 c. milk 2/3 c. dry sherry 2 c. diced, cooked lamb 2 med. potatoes, cooked and cubed 8 fresh mushrooms, sliced 1 pimento, diced 1/2 c. grated white provolone, swiss etc..cheese Preheat oven to 375 degrees. In an ovenproof baking dish, saute green pepper and onion until transparent, about 5 minutes. Stir in flour. Add milk and sherry, and cook, stirring constantly, until thickened. Season with salt, pepper, and dill. Add other ingredients, except cheese hope that'll get you off stall CHEF
I missed it, but a very Happy THANKSGIVING TO ALL!! CHef
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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