ASK THE CHEF Part DEAUX (Page 11 of 39)
Chef: The meat itself doesn't taste like it's been injected, but if they use something that helps break down the meat fibers without changing the flavor, then I suppose you'd be right. I think they hickory-smoke it, and the tri tip I smoke at home tastes virtually identically. This is one I smoked - it's done a little more and I trimmed the fat cap back before smoking: |
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Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Chef: The meat itself doesn't taste like it's been injected, but if they use something that helps break down the meat fibers without changing the flavor, then I suppose you'd be right. I think they hickory-smoke it, and the tri tip I smoke at home tastes virtually identically. This is one I smoked - it's done a little more and I trimmed the fat cap back before smoking: http://www.ar15.com/media/viewFile.html?i=36323 not an "injection" more a tenderizing process, the multible needles act like the machine style tenderizer used for chicken fried steak on a Micro scale putting minute tears in the fibers allowing a tender'r cut of beef from what we a scant 10 years ago only ground up for hamburger.. Top Round is generally used for roast beef you see in restaurants and on buffets,,IF I get someone to take me to dinner,,I'll get them to order the tri tip,,whilest I enjoy my ribeye so I can 'try it"  sorry I couldnt be more helpful...
eta,,now that the pic has loaded,,Try slicing that the opposite way, see if it gets a bit more tender.. 
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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
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Looking back in part 1, i found this lasagna recipe from you.
INGREDIENTS 9 lasagna noodles 1 tablespoon olive oil 1 pound ground beef 1 pound bulk Italian sausage 1(16 ounce cooked sliced mushrooms, drained and patted dry 1 tablepoon minced garlic 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon dried basil when using fresh, expand proportionatly 64 oz tomato sauce fresh or canned salt and pepper to taste 1 (8 ounce) container ricotta cheese 1 (8 ounce) container of cottage cheese 3 eggs, beaten 1/3 cup grated Parmesan cheese 1 pound shredded mozzarella cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain. Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes. Meanwhile, mix together the ricotta cheese, cottage cheese, eggs, and Parmesan cheese in a bowl. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving 90 minutes?????????????? really? is that right?????????????? |
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9x13 pan isnt very big..nd your total weight is in the neighborhood of 3lbs
90 min should do it.. |
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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So, I made the Pasta Carbonara from the first thread yesterday.
and HOLY MOTHER OF GOD WAS IT GOOD!!!!!!!!!!!!!!!!!! But I have questions. 1. why full eggs instead of just egg yolks?????? (I looked at a couple other recipes and they called for egg yolks, not full eggs) 2. Why the pine nuts????? They didn't seem to add anything IMO. (although to be fair my wife liked them) Also my wife (the baker, i'm a terrible baker) made this recipe for Italian bread with it. It came out REALLY WELL and she said "it was so easy" so i thought I would add that in, since there isn't one in either thread. Italian herb bread Ingredients 1 1/4 cups warm water (110 degrees F/45 degrees C) 1 tablespoon white sugar 1 teaspoon salt 3 1/2 cups high-gluten bread flour 1 tablespoon active dry yeast 1 teaspoon dried oregano 1/2 teaspoon dried basil 2 tablespoons water 1/4 teaspoon salt 1 tablespoon sesame seeds, toasted Directions Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time. When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking sheet that has been well greased with olive oil. Cover with a damp towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 400 degrees. In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds. Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting. |
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Originally Posted By BozemanMT:
So, I made the Pasta Carbonara from the first thread yesterday. and HOLY MOTHER OF GOD WAS IT GOOD!!!!!!!!!!!!!!!!!! But I have questions. 1. why full eggs instead of just egg yolks?????? (I looked at a couple other recipes and they called for egg yolks, not full eggs) 2. Why the pine nuts????? They didn't seem to add anything IMO. (although to be fair my wife liked them) Also my wife (the baker, i'm a terrible baker) made this recipe for Italian bread with it. It came out REALLY WELL and she said "it was so easy" so i thought I would add that in, since there isn't one in either thread. Italian herb bread Ingredients 1 1/4 cups warm water (110 degrees F/45 degrees C) 1 tablespoon white sugar 1 teaspoon salt 3 1/2 cups high-gluten bread flour 1 tablespoon active dry yeast 1 teaspoon dried oregano 1/2 teaspoon dried basil 2 tablespoons water 1/4 teaspoon salt 1 tablespoon sesame seeds, toasted Directions Place warm water, sugar, 1 teaspoon salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Most machines have a 'beep' toward the end of their cycle that allows you to add additional ingredients. Sprinkle in oregano and basil at this time. When machine's Dough cycle has ended, turn the dough out onto a lightly floured surface and shape into an oval or round loaf. Place loaf on a baking sheet that has been well greased with olive oil. Cover with a damp towel and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 400 degrees. In a small bowl, mix 2 tablespoons water with 1/4 teaspoon salt. Cut three slits on top of bread. Brush entire loaf with salt water mixture and sprinkle with toasted sesame seeds. Bake in preheated oven for 20 to 25 minutes, until golden and bottom of loaf sounds hollow when tapped. This bread will be hard when it comes out of the oven. Let sit 10 minutes to soften before cutting. well why whole eggs..because..
why Pine nuts......well,,,because.... 
seriously,,just to make the recipe a bit different from all the others...and thank you for hte feed back, never get enough Itralian bread sounds GREAT...may try it with next weeks batch of bread. I am about 99% on whole wheat with lots of seeds and whole oats in my daily bread....havnt had good crusty white Italian in a good while.. |
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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I have a question about gumbo. 1) I wanna a dark gumbo. All the "new orleans style" gumbo I have had has been dark and less tomatoey. They still have a little tomatoes in them, just not as red as other gumbos. But them haven't been as thick. One of my favorite places to eat gumbo is Denny's Seafood in New Orleans. 2) For shrimp. Do I need to cook it before I add it to the gumbo pot or can I just throw the raw shrimp with every to let it cook? |
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:
I have a question about gumbo. 1) I wanna a dark gumbo. All the "new orleans style" gumbo I have had has been dark and less tomatoey. They still have a little tomatoes in them, just not as red as other gumbos. But them haven't been as thick. One of my favorite places to eat gumbo is Denny's Seafood in New Orleans. 2) For shrimp. Do I need to cook it before I add it to the gumbo pot or can I just throw the raw shrimp with every to let it cook? as a young Chef, moderatly talented cook at the time, truth be told... I came to TEXAS after spending time in NYC sufferiing under union demands, arrogant assholes and
an overwhelmingness of peoplestink.. on that first job in an Old Money country club, a cook who had been there for centuries said to me, "com'r boy, we's gonna teach youz to make GUMBO FEELAY"... I, being a yankee boy grown on Campbells and grilled cheese sandwhiches knew what Gumbo was,,that FEELAY crap was another story... we proceeded to turn flour, oil, clear water, clear chicken stock, clear fish stock and assundry fishes, fowl and sausages into the nastiest looking pot of yuck west of the Mississippi 
well, Mama Rose's Gumbo FEELAY, while looking like dredges from the bottom of said Mighty River, tasted like HEAVEN compared to that canned crap I grew up on... 
once layered on freshly steamed rice it disappeared from my bowl as quickly as I could spoon it into my gaping yaw 
the secret to good gumbo, and I will choke on these words regardless of the truth,, is the ROUX Gumbo Roux needs to be toasty brown, not pecan brown, not walnut brown, more crayola BROWN, and should smell like toasted nuts bordering on burning...then you build your gumbo a top that roux with stocks, the holy trinity of diced bell pepper, diced celery, diced onion, whole or cut OKRA, crushed Tomato, chunks of chicken and GUMBO FILE, bought to a slow roiling boil, Once the chicken is cooked you then add your shrimp, cut up fish, oysters, crawfish, and smoked andouille sausage stir them in well.. Bring the pot to a boil once more, place lid on top, turn off heat and come back 30 min later with bowls of rice and a big ladle, adjust seasoning a bit with a bit of Tabasco, a pinch of salt and a twist of black pepper.......,  coonAss heaven...
Ingredients 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground black pepper 1 1/2 teaspoons paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 4 bayleaves 1 bay leaf, crushed 1 teaspoon salt 3/4 cup vegetable oil 2 cups chopped celery 2 cups chopped onion 2 cups chopped green bell pepper 2 cups of fresh Okra(sub frozen OK) 1lb diced chicken meat 1 teaspoon minced garlic 3 tablespoons file powder 2 teaspoons hot pepper sauce 1 1/2 cups tomato sauce 10-12oz diced tomato 7 cups fish stock 2 cups shucked oysters 1 cup crabmeat 1 pound small shrimp - peeled and deveined, 1 pound sliced andouille or smoked sausage 2 cups dark roux Tabasco, salt and pepper for seasoning adjustments.. Directions 1. Combine the red, white, and black peppers, paprika, thyme, oregano, bay leaf, and salt; with the chicken, set aside. 2. bring to a boil 4 quarts of water with reserved shrimp shells, boil for 15 min, strain off stock, discarding shells 3. In a heavy pot, 5 quart or larger, heat oil over medium heat, warming the pot first. Add onions, celery, and green pepper and chicken. Turn heat to high. Stirring frequently, add garlic, file, hot sauce, and the pepper-herb mixture and OKRA, Cook for about 10 minutes, stirring constantly until the chicken starts to become opaque. 4. Add tomato sauce, and stir as it reduces over high heat. Add shrimp stock and bring to a boil. begin adding roux and tighten to a consistency of "thick glue" Reduce heat, and simmer for 1 hour, stirring occasionally remember the roux needs to cook into the stock as it thickens to avoid any pastey taste... 5. When ready to serve, add tomato, sausage, shrimp, oysters, and crabmeat. Cover, and wait 15 minutes. Turn off heat, and let stand for 15 minutes. Serve. cajun roux 2 cup all-purpose flour 3/4 cup bacon drippings, butter, or olive/corn oils Make a roux by whisking the flour and 1.5 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking. hope that helps 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
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Ok, I'm making the lasagna from a little bit back.
90 minutes to go. It smells damn good. couple notes on the recipe. the timing is wrong. it says as the first line do the noodles. but that's incorrect. They were sitting there drying out while waiting for the sauce to simmer down until i remember to put them in cold water with some olive oil. You should do the noodles when you are simmering the sauce. it BARELY fits in the pan. I mean it's over the top and i"m sure it's going to bubble over. (I put the 9x13 pan on top of a sheet pan to catch it) it must weigh 10lbs It could feed an army. I'm going to be eating lasagna for a week. (not such a bad thing) don't' buy the mozzarella balls and try to grate them. totally doesn't work. the dishwasher (spousal unit) is pissed. You really dirty a LOT of dishes. it's pretty involved. (I'm 44 years old and never made lasagna) i told her she won't have to do nothing but plates for the next few days (as they get microwaved) I have a question. Why the eggs in with the ricotta? is that to bind it? or just to add creaminess? It smells damn good. I shall update in a few hours after my food coma.
ETA FOOD COMA!!!!!!!!!!!! OMG, damn good I screwed up and didn't put enough cheese on top but that's my fault. not runny, stayed together, good flavor (the mushrooms are a real nice touch) good |
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Thanks so much!!! I'm gonna make it next week. Not on a big scale like that, I'm only cooking for two that night. But I wanted seafood gumbo and since the one person who is allergic to crawfish is gonna be outta the house, I'm making it!
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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 BozemanMT:
Ok, I'm making the lasagna from a little bit back. 90 minutes to go. It smells damn good. couple notes on the recipe. the timing is wrong. it says as the first line do the noodles. but that's incorrect. They were sitting there drying out while waiting for the sauce to simmer down until i remember to put them in cold water with some olive oil. You should do the noodles when you are simmering the sauce. it BARELY fits in the pan. I mean it's over the top and i"m sure it's going to bubble over. (I put the 9x13 pan on top of a sheet pan to catch it) it must weigh 10lbs It could feed an army. I'm going to be eating lasagna for a week. (not such a bad thing) don't' buy the mozzarella balls and try to grate them. totally doesn't work. the dishwasher (spousal unit) is pissed. You really dirty a LOT of dishes. it's pretty involved. (I'm 44 years old and never made lasagna) i told her she won't have to do nothing but plates for the next few days (as they get microwaved) I have a question. Why the eggs in with the ricotta? is that to bind it? or just to add creaminess? It smells damn good. I shall update in a few hours after my food coma.
ETA FOOD COMA!!!!!!!!!!!! OMG, damn good I screwed up and didn't put enough cheese on top but that's my fault. not runny, stayed together, good flavor (the mushrooms are a real nice touch) good some of the recipes are writen with a mindset that experienced cooks are using time, I apoligize I dont cover everything,,cooked pasta has to be held in cold water OR tossed with olive oil in a bowl,,I use baggies, rinse the pasta, shake dry, dump in baggie, teaspoon to tablespoon of oil,,toss around a bit so noodles are covered and wont stick..and set aside..until prep stage when needed... the egg in the cheese helps to bind the whole dish together so when you slice out chunkd of it, it holds together so the next person gets as nice a peice as the last.. glad it worked well for you, and buy the dishwasher some new shoes...or a diamond,,that usually works 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
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Originally Posted By SpeechPathJunkie:
Thanks so much!!! I'm gonna make it next week. Not on a big scale like that, I'm only cooking for two that night. But I wanted seafood gumbo and since the one person who is allergic to crawfish is gonna be outta the house, I'm making it! cool Mississippi is 10 hours from here,,so what time should I be by for dinner? remember, like most folks in the south, when making dark roux, you cant rush it..it'll only get pissed off and stink up the place!!! ..slow, low and steady, get that nice toasted almond
smell and rich brown color...and Lazie le Bon Temps Rolle' I spent some time in Ol Miss, parents lived in Picauyne,
Dad ran the NASA facility in Bay St Louis until he retired... lost their place to Katriana,, 
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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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Originally Posted By douglasmorris99: Originally Posted By SpeechPathJunkie: Thanks so much!!! I'm gonna make it next week. Not on a big scale like that, I'm only cooking for two that night. But I wanted seafood gumbo and since the one person who is allergic to crawfish is gonna be outta the house, I'm making it! cool Mississippi is 10 hours from here,,so what time should I be by for dinner? remember, like most folks in the south, when making dark roux, you cant rush it..it'll only get pissed off and stink up the place!!! ..slow, low and steady, get that nice toasted almondsmell and rich brown color...and Lazie le Bon Temps Rolle' I spent some time in Ol Miss, parents lived in Picauyne, Dad ran the NASA facility in Bay St Louis until he retired... lost their place to Katriana,, I am about 2 hours from Picauyne. Went to prcc if you know what that is. Katriana sucked Don't rush the roux, I will have to remember that.
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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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Chef, I've tried a bread machine (zojirushi) twice and each time the crust of the bread comes out very hard and thick. I'd like a lighter crust like I can get from the oven. Do you have any tips?
Also, any tips on using honey as the sweetener? I've read you use less honey then sugar. Thanks. |
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Originally Posted By Andras:
Chef, I've tried a bread machine (zojirushi) twice and each time the crust of the bread comes out very hard and thick. I'd like a lighter crust like I can get from the oven. Do you have any tips? Also, any tips on using honey as the sweetener? I've read you use less honey then sugar. Thanks. Honey can easily be substituted for sugar. Due to honey's ability to retain water, products made with honey tend to remain moister longer than similar products made with sugar or other sweeteners. Some minor adjustments may need to be made to a recipe when substituting honey for sugar: 1. Use equal amounts of honey for sugar up to one cup. Over one cup, replace each cup of sugar with 2/3 to 3/4 cup over honey depending upon the sweetness desired. 2. Lower the baking temperature 25 degrees and watch your time carefully since products with honey brown faster. 3. In recipes using more than one cup honey for sugar, it may be necessary to reduce liquids by 1/4 cup per cup of honey. 4. In baked goods, add 1/4 teaspoon of baking soda per cup of honey if baking soda is not already included in the recipe. This will reduce the acidity of the honey, as well as increase the volume of your product. Moisten a measuring spoon or cup first with water, oil, or an egg before measuring the honey to prevent it from sticking to the measuring utensil. A 12 ounce jar of honey equals one standard 8 ounce cup. A quart weighs 3 pounds. Bread machine, are there different settings?, sounds like your timer is off if not. try pulling the bread 5 to 10 min sooner. I didnt care a whole lot for the crust my Cusine art made either..I have taken to making in in the oven since I bought a Kitchen Aid table top mixer,,does the work 1/2 the time..and I can control the rise a bit more etc.. let me know on the settings.. |
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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Originally Posted By egdinger:
So I'm not real good at soups, but I'd like to make a Manhattan style clam chowder, but I've got no idea where to start. Any advice/recipes? Thanks. one secret on making soup never over think them. for the most party, they're stock, veggies, salt and pepper, bought to a boil and served hot usually I would send a reader back to the orginal thread for this as I am pretty sure I have posted Manhatten, Boston and Rhode Island chowdah's there...but I have a few minutes between preparing my new Gun Shop and trying to make a few pennies so.... Manhattan Clam Chowder.. Ingredients 1 pint shucked clams 1 6 oz can V8 juice 1 cup clam juice 2 potatoes, cleaned and chopped 1 cup chopped green bell pepper 1/4 cup chopped green onions 1/4 teaspoon ground black pepper 1 (14.5 ounce) can Italian-style diced tomatoes sea salt and pepper to taste. Directions 1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid. 2. Combine clam juice mixture, clam- juice V8 cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender. 3. Stir in the undrained tomatoes and the chopped clams and bring to a boil, shot off, place lid on pot, allow 10 min to rest and serve.. you may need to adjust seasoning a bit with more black pepper, a bit of sea salt.. CHEF adjust seasoning |
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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Originally Posted By egdinger: So I'm not real good at soups, but I'd like to make a Manhattan style clam chowder, but I've got no idea where to start. Any advice/recipes? Thanks. The trash heap, which is where all "Manhattan" clam chowders belong. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Originally Posted By egdinger:
So I'm not real good at soups, but I'd like to make a Manhattan style clam chowder, but I've got no idea where to start. Any advice/recipes? Thanks. The trash heap, which is where all "Manhattan" clam chowders belong.
So judgmental.
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Originally Posted By FragDoll: Originally Posted By Zhukov: Originally Posted By egdinger: So I'm not real good at soups, but I'd like to make a Manhattan style clam chowder, but I've got no idea where to start. Any advice/recipes? Thanks. The trash heap, which is where all "Manhattan" clam chowders belong. So judgmental. But so true. |
I haven't slept for ten days because that would be too long......
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Originally Posted By Zhukov:
Originally Posted By egdinger:
So I'm not real good at soups, but I'd like to make a Manhattan style clam chowder, but I've got no idea where to start. Any advice/recipes? Thanks. The trash heap, which is where all "Manhattan" clam chowders belong.
obviously you've never had my preferred chowder
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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
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Originally Posted By FragDoll:
Chef, I'm a decent cook and baker, but have zero pastry skills. Suggestions to learn and starter recipes please good sir? Pastries are a pretty broad skill set,,from Sacher Torte to Danish, Brownies to chocolate chip cookies fall in the line from "baker" to Pastry Chef... Bakers make the base cakes, pies, cookies, up to puff pastry and cream puffs, breads, rolls, muffins etc..
Pastry folks focus on decoration, building exotic flavor profiles and combining them in tarts and towers...turning out creations of art that is edible... A Pastry Chef is a baker but a baker is not a Pastry Chef.. and many pastry chefs are known to suck at actuall baking,,as the timing and chemistry bore's them
tell me where you want to go.. have you done book fold pastry? turned it into Danish, bowties, Napoleans,,, made fondent dipped 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
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Originally Posted By FragDoll:
Never done book Fold pastry 
We can start there if you like I've never made fondant either ok lets start with a simple puff pastry.. Ingredients 5 cups bread flour 2 1/2 teaspoons salt 2 cups water, or as needed 2 cups unsalted butter, at room temperature Directions 1. Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes. 2. Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes. 3. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes. 4. Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry. I have made pasty with 18 folds, it is nearly limitless beyond time, patience, endurance..
Blackberry Tart Ingredients 10oz puff pastry cut into shells 1/2lb cream cheese, at room temperature 1/2 cup white sugar 1/2 teaspoon ground cinnamon 1/4 cup milk 1/4 cup turbinado sugar 1 1/2 cups fresh or frozen blackberries Directions 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. 2. Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside. 3. Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar. 4. Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside. 5. Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries. 6. Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more. Herbed Brie Ingredients 3/4 teaspoon chopped fresh parsley 1 clove garlic, minced 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried marjoram 2 ounces thinly sliced salami or cooked Bacon or Pancetta, chopped 1 (2.2 pound) wheel Brie cheese 1 10 x10 sheet of puff pastry,(approx.) water 1 egg, beaten Directions 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Mix together parsley, garlic, rosemary, thyme, marjoram, and meat of choice. Slice the Brie in half crosswise, so you have two wheels. Spread the meat and herb mixture on one of the cut sides and top with the other half of the Brie wheel. Place the Brie in the center of the sheet of puff pastry. Fold the puff pastry up and over the Brie, pressing to secure the pastry together using a little bit of water if necessary. Brush the pastry with beaten egg. 3. Bake the pastry in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let stand for 15 minutes before serving. apple Cresent Ingredients 1/3 cup white sugar 1 egg 1 (8 ounce) package cream cheese, room temperature 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 cup white sugar 3 Granny Smith apples - peeled, cored and chopped 20-24oz puff pasty sheet 1 tablespoon butter, melted Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Mix together the cinnamon and 1/4 cup sugar in a cup or small bowl, sprinkle about 1 tablespoon of this mixture over the apples, and set aside. 2. In a medium bowl, mix together 1/3 cup of sugar with cream cheese until smooth. Beat in the egg until light and fluffy, and then stir in vanilla. Set aside. 3. Unroll the crescent roll dough, and place the pieces side by side on a large cookie sheet. Pinch seams together to form one big sheet. Place the apples lengthwise down the center. Use scissors to snip the edges into a fringe with strips about 1 inch wide. Pour the cream cheese filling over the apples, and bring the strips from the side up over the apples in an alternating fashion to cover the filling. Pinch ends closed. 4. Bake for 35 minutes in the preheated oven, or until golden brown. While still hot, brush the top with butter, and sprinkle the remaining cinnamon sugar over the top. simple Napoleon Ingredients 10x10 sheet puff pastry, 2 cups cold milk 2 cups sour cream 2 (3.9 ounce) packages instant chocolate pudding mix TOPPING: 1 cup confectioners' sugar 2 tablespoons milk 2 (1 ounce) squares semisweet chocolate, melted and cooled Directions 1. On a lightly floured surface, roll pastry into a 12-in. square. With a sharp knife, cut into twelve 4-in. x 3-in. rectangles. Place on ungreased baking sheets. Bake at 400 degrees F for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool. 2. In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners' sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately. Classic Nepoleon The French name for a Napoleon dessert is Mille Feuille, meaning "a thousand sheets" Ingredients: 1 lb. Pre-made Puff Pastry 4 cups Whole Milk 2/3 cup Granulated Sugar 1/3 cup Flour 7 oz. Butter (room temperature) 2 tbsp. Cornstarch 2 Vanilla Beans 10 Egg Yolks Additional Flour to roll out pastry crust Additional Butter for baking sheet (or use parchment paper as a lining) Powdered Sugar to decorate How to Make It: Preheat oven to 400°F 1. On a lightly floured surface, roll out pastry into a large rectangle that you will be able to cut into three even parts (once cooked, not now!). Transfer rolled out pastry onto a baking sheet (lightly buttered or else lined with parchment paper). Prick top of pastry with a fork. Cover pastry with a layer of parchment paper and place another baking sheet, of the same size, on top, to keep pastry flat. If you don't have another baking sheet, just pour rice or any dried bean over the top. Put in the refrigerator for at least 30 minutes. 2. Remove pastry from the refrigerator and bake (with either the additional baking sheet on top, or with the rice/beans on top) for ten minutes. Take out of oven, remove baking sheet (or rice/beans) and remove top layer of parchment paper. Put back in oven for another 10 to 15 minutes or until lightly browned. Remove from oven and let cool off entirely before spreading on cream filling. 3. As your pastry is baking, you can prepare the cream filling. In a large saucepan combine the yolks and sugar and stir well. Then stir in flour, and cornstarch. 4. Cut vanilla beans in half lengthwise, and scrape out the seeds into the mixture and stir well. 5. Slowly stir in the milk until homogenous. Put the cream filling on the stove (light heat) and very gently bring to a simmer –– when you see small bubbles, take it off the heat and refrigerate. 6. In a large mixing bowl, beat the butter so that it rises. Gently mix in the rest of the cream filling. 7. Once the pastry has cooled, cut it carefully (serrated knife works best) into three even parts. Using a spoon and a spatula spread a thick layer of cream filling on two parts of pastry crust. Stack these two layers and cover with the third (top) pastry piece. Sprinkle top with powdered sugar. Refrigerate until serving. Variations for Napoleon Dessert Recipes Chocolate Napoleon: Follow the traditional recipe above, just add chocolate to the cream filling! Use 8 oz. of unsweetened baking chocolate. Cut into small pieces and stir in as you are warming up the cream filling. Just make sure to stir enough so that the texture of the cream is completely even. You can still use the vanilla if you want, or you can leave it out. Orange-Cream Napoleon: Follow the traditional recipe, just substitute the vanilla with 1 to 2 tbsp. of grated orange rind… depending on how strong you want it to be. Almond Napoleon: Follow the traditional recipe, just add 3 tbsp. of ground almond powder right before adding the flour and cornstarch. Use 1 vanilla bean instead of two. Sprinkle the top of each layer with a thin coat of grilled almond slices. Orange Blossom Napoleon: Follow the traditional recipe, just add 2 tbsp. of orange blossom water right before adding the flour and cornstarch. Use one vanilla bean instead of two. Berry Napoleon: Follow the traditional recipe, adding a thin layer of berries on top of the cream filling. You can use raspberries, blueberries, sliced strawberries, blackberries… or anything that suits your fancy! Decorate the top with powdered sugar and with berries. the uses for puff pasty is nearly limitless, only imagination gets between you and running out of concepts.. danish fish in puff pastry veggies in puff pastry fruit Jam in puff pastry Hope thats a good start.. 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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Chef, I made an impulse buy this afternoon, a whole veal tongue. I have wanted to try making one of these for a while now and finally had the balls to buy one. Just one problem: I have no idea how to prepare/ cook it. Any thoughts?
ETA: I did a search on both indexes but did not anything about tongue |
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tounge is a very uncommon dish in todays world,,...
ok simple Boiled tounge with horseradis is common olld school prep, and sliced cold on pumperknickle with stone ground mustard 
"corning" it as you prepare corned beef brisket works well as well...thers a brisket recipe in the orginal thread same seasonings, minutes per pound on boiling.. Tounge with Mushroom sauce is tasty.. Ingredients : 1 beef tongue 2 tbsp. of vinegar 1 whole garlic 1 whole onion 6 peppercorns 1 bay leaf 1/2 carrot a few stalks of leek 1 can condensed mushroom soup 1/4 c. + 2 tbsp. of butter 1 onion, chopped 1/2 k. of potatoes 1/2 c. of milk salt and pepper 1 tsp. of finely chopped fresh parsley 1 onion, sliced 4 button mushrooms, chopped How to : Scrape the ox tongue with a knife. Rinse well under running water. Place in a glass bowl and cover with water. Add 2 tbsp. of vinegar. With your hands, “wash” the tongue in the warer-vinegar solution. Rinse well. Place the ox tongue in a casserole and cover with water. Pierce garlic in several places with a sharp pointed knife. Add garlic, onion, carrot, leeks, peppercorns and bay leaf to the tongue. Set over medium heat and bring to a soft boil, removing scum as it rises. Lower heat, cover and simmer until tender, about 4 hours. While simmering the meat, prepare the mashed potatoes. Using a brush, scrub the potatoes under the tap, making sure that no soil remains. Place the potatoes in a saucepan and cover with water. Add 1 tsp. of salt. Set over high heat and bring to a boil. Lower heat, cover and simmer until tender. To test for doneness, insert a pointed knife at the thickest part of the potatoes. Drain the potatoes and transfer to a glass bowl. Cut the potatoes into small pieces. Mash with a fork (I did not remove the skin). Add 2 tbsp. of butter and mix well. Season with salt and pepper. Pour in 1/2 c. of milk in a thin stream. Blend well. Stir in the chopped parsley. Cover the bowl with a cling wrap. When the tongue is tender, transfer it to a plate and cool completely. Remove the skin and slice crosswise into 1/4″ thick slices. Set aside. Strain the broth. Over medium-high heat, melt 1 tbsp. of butter in a skillet. Brown the chopped onion. Remove with a slotted spoon and drain on paper towels. Set aside. Increase heat to high and melt the remaining butter in the skillet. Add the sliced lengua and brown them in batches, removing them as they brown and adding more butter if necessary. Saute the sliced onion in the skillet. Add the chopped mushrooms. Dilute the mushroom soup with the meat broth. Use equal parts of soup and broth for a regular sauce; reduce the amount of broth by half for a thicker sauce. Pour diluted soup into the skillet. Lower heat to medium and bring to a soft boil, stirring to make sure that no lumps remain. Return the tongue slices to the skillet and heat through. Serving suggestion: south American tounge with with peppers Ingredients 1 beef tongue 5 fresh green chile peppers 1 tablespoon olive oil 1 white onion, sliced thinly 4 cloves garlic, minced 4 small tomatoes, halved and sliced 2 (15 ounce) cans whole kernel corn, drained salt to taste Directions 1. Wash tongue and place in a large pot of water to cover. Simmer until no longer pink, about 50 minutes per pound of tongue. Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into 1/4 inch slices. 2. Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds. 3. Heat olive oil in a large skillet over medium heat. Saute chile peppers, onion and garlic until onion is translucent. Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes. Season with salt. Serve immediately working a gun show this weekend..thats the best I can get on the fly tonite.. thank you.,,great quest. 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
|
Thank you very much Chef.
I wanted to try something interesting this week, and it was between this and marrow bones, but the grocery store always has marrow bones, and hardly ever has tongue. I think the South American style sounds great, i will try it out some time this week and will try to remember to take pics. Thanks again kKlroy |
| I want to try simple baked chicken parts tomorrow. Other efforst have been "meh". If the skin gets crispy, the meat is dry. If the meat is moist, the skin is, well, gross. I think I'm going to brine the parts first and bake the parts on a baking/cooling rack. Any good ideas for a brine? |
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Originally Posted By Trumpet: I want to try simple baked chicken parts tomorrow. Other efforst have been "meh". If the skin gets crispy, the meat is dry. If the meat is moist, the skin is, well, gross. I think I'm going to brine the parts first and bake the parts on a baking/cooling rack. Any good ideas for a brine? Basic brine: 1 quart water, 1/4 cup table salt, 1/2 cup sugar. High-heat brine (450-500 degrees): 1 quart water, 2 Tbsp table salt, 2 Tbsp sugar. 1 quart brine for each pound of food. Brine for 1 hour/pound. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Trumpet:
I want to try simple baked chicken parts tomorrow. Other efforst have been "meh". If the skin gets crispy, the meat is dry. If the meat is moist, the skin is, well, gross. I think I'm going to brine the parts first and bake the parts on a baking/cooling rack. Any good ideas for a brine? opps, wrong thread, sorry Chef |
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I've got one that I don't think has been asked... It has to do with searing meat that has been cut up for stir-fry or stews, for example. Typically, I try to cook these at high temperature to sear them and brown the exterior. The problm is that they exude a ton of moisture, and that usually ends up braising the meat rather than searing it. I do blot the meat dry before adding it to the pan. Is there a secret to keep them from shedding all that liquid?
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Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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My wife has a question for "that Chef guy"
why do so many restaurants fail to season anything. eggs, steaks (esp), anything. we're not talking $50/plate places but regular restaurants. My bet is laziness and stupid public that knows no better, but I await the Chef's word on high. |
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Originally Posted By BozemanMT: My wife has a question for "that Chef guy" why do so many restaurants fail to season anything. eggs, steaks (esp), anything. we're not talking $50/plate places but regular restaurants. My bet is laziness and stupid public that knows no better, but I await the Chef's word on high. Not the Chef, but I've kind of noticed a trend in that direction. My guess is that they're trying to become more health conscious with Michelle Obama's war on salt. Groceries have voluntarily reduced the amount of salt in what you buy as it is, and most of the time it's not noticeable. New York was trying to ban salt being used in restaurants at all, which is insane. So anyway - that's a sneaking suspicion I have... |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
|
Originally Posted By Zhukov:
Originally Posted By BozemanMT:
My wife has a question for "that Chef guy" why do so many restaurants fail to season anything. eggs, steaks (esp), anything. we're not talking $50/plate places but regular restaurants. My bet is laziness and stupid public that knows no better, but I await the Chef's word on high. Not the Chef, but I've kind of noticed a trend in that direction. My guess is that they're trying to become more health conscious with Michelle Obama's war on salt. Groceries have voluntarily reduced the amount of salt in what you buy as it is, and most of the time it's not noticeable. New York was trying to ban salt being used in restaurants at all, which is insane. So anyway - that's a sneaking suspicion I have... LAZYNESS, Lack of talent, fear, stupidity. POOR MANAGEMENT by the Chef, Sous Chef or Kitchen managers 
except Eggs...folks are VERY fussy about egg preperation...and most automaticly salt their eggs before tasting.. 
I have spent COUNTLESS hours asking, telling, screaming at cooks to "salt the f**ing french fries you stupid XXX#&#%@$)* " Even a simple hamburger needs to be properly salted and peppered before service if nothing more.. My last Chef posting, Salt and Pepper had to be requested at the table, as food left my kitchen seaoned or not at all. Michelle Obama can kiss my Scottish Ass on Broadway... 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 cyrus-the-virus:
I don't know if this is the right spot or not. But can you recommend any cook books for simple meals for two? well, there is this and my other thread
while I can not recomend books with our reading them, I did a quick peruse over to amazon and looked at a few offerings there,,(their are HUNDREDS) I Have seen eating well books before, they are pretty good even an E Book that looks good and try your public library, might suprise you the quality of cook books that show up there..and far cheaper to persue and ffind a style you like 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
|
In another thread someone asked about a Fish Kettle they'd inherited..while not a common pan in most households as it has limited uses..
they're kind of neat to have..whole poached salmon, bass or sea trout make beautiful presentations for holiday meals, special occasions and jut for the hell of it,,and a cold poach salmon with simple mayo spread over it is hmm good... Ingredients 1 whole salmon, (8-pound), scaled, gutted, and cleaned (gills removed) Court-Bouillon 6 large egg whites 2 tablespoons plus 3/4 teaspoon unflavored gelatin Fennel fronds, for garnish 1 lemon, sliced into 1/4-inch-thick rounds, for garnish 1 orange, sliced into 1/4-inch-thick rounds, for garnish 2 or 3 kumquats, sliced into 1/4-inch-thick rounds, for garnish (optional) Directions 1. Rinse fish under cold running water, washing away any blood around the gills, which would cloud the stock. Pat the fish dry inside and out with paper towels; place on a clean work surface. Trim the fins from the back, belly, and near the gills with a pair of kitchen scissors. If the fish is too long to fit in the poacher, remove the head and tail with a sharp knife; cut off the tail right below the tail fins. 2. Cut a double thickness of cheesecloth 17 inches wide and 8 inches longer than salmon. Place the cheesecloth on a clean work surface. Lay the fish lengthwise on the cloth, and wrap the cloth around the fish. Tie the ends of the cheesecloth with kitchen twine. 3. Place the rack in the bottom of the poacher, and fill with the cooled court bouillon. Using the ends of the cloth as handles, lower salmon into the poacher, adding water if necessary to cover the fish. Cover, and set the poacher over two burners. Bring the liquid to a simmer; reduce heat to very low. Cook at a bare simmer for 25 minutes (the water should not be boiling). 4. Slide a wooden spoon through each handle of the poaching rack; lift out the rack, and prop the spoons on the edges of the poacher so the fish is elevated. Raise one of the spoons to lift the side of the rack that supports the head end, and expose the widest part of the fish's back. Insert an instant-read thermometer near where the fin was. The fish is fully cooked when the temperature registers 135 degrees. (For a larger salmon this may take up to an hour.) If the temperature is too low, return the fish to the liquid, and continue poaching, checking the temperature every 10 minutes. 5. Using two wooden spoons as described in Step 4, remove the rack from the liquid, and prop it on top of poacher at an angle to drain, reserving court bouillon. When salmon is cool enough to handle, about 15 minutes, transfer to a clean work surface; let cool completely, about 45 minutes. 6. To make the aspic glaze, pour the court bouillon through a fine sieve. Place 6 cups of the bouillon in a stockpot. In a separate bowl, whisk 6 egg whites until frothy, then whisk the whites into the bouillon. Whisk the mixture over medium heat until it comes to a simmer, about 10 minutes. The egg whites will draw all the cloudy particles out of the stock and begin to coagulate on top. Stop whisking, and simmer until all the foam has risen to the surface and the broth below is clear, about 15 minutes 7. Using a slotted spoon, carefully lift out the foam. Soak a 12-by-12-inch piece of cheesecloth in ice water. Squeeze out any excess water, and line the sieve with the cold cheesecloth. Pour the broth through the sieve. Repeat, using fresh cheesecloth each time, until all the foam has been removed from the stock. Place 1/3 cup cold water in a small bowl, and evenly sprinkle the gelatin over the top. Let sit until gelatin is softened, about 10 minutes. Add the gelatin mixture to the clarified stock, and bring to a simmer over medium heat, whisking constantly, until all the gelatin has dissolved; do not boil. Remove from the heat. 8. Unwrap the fish, leaving the cheesecloth in place underneath. If the head and tail are still attached and are in good shape, you may want to leave them on for decoration. If not, remove the tail with kitchen scissors. The head will pull off easily. Turn the fish over, so that the side that was on the rack faces up. Peel the skin off using a paring knife and your fingers. 9. Using cheesecloth to support the fish, flip it onto a serving platter, skin side up. Remove the skin from the top of fish. Using the back of a paring knife, gently scrape off any brown fat. 10. Decorate the salmon with your choice of garnishes. Arrange the garnishes on top of the fish; temporarily secure with toothpicks. Pour the aspic into a large bowl set over an ice-water bath. Stir the aspic until it begins to thicken, 5 to 10 minutes. Remove the aspic from the ice bath, and ladle a coating over the salmon. Refrigerate the salmon 20 minutes. Repeat the glazing process, if desired. If the aspic becomes too thick to ladle, warm in a double boiler until liquid again. Remove the toothpicks. Keep the salmon in the refrigerator, uncovered, up to 24 hours, or until your guests arrive. (The aspic coating keeps the fish from drying out.) 11. When ready to serve, clean away any collected aspic around the bottom of the fish; cut with a fish server. Start at the wide end of the fish; slide the server under or between the garnishes, rather than cutting through them. Cut down to the bone, working the server gently between the flakes. Lift a section of the fish with the garnishes on top, and transfer to a dinner plate. Continue cutting and serving as needed. OR Ingredients 1/2 gallon water 4 lemons, halved 3 tablespoons salt 1 onions, thinly sliced 1 whole salmon, (about 6 to 8 pounds) scaled and gutted 1 1/2 pounds white potatoes, peeled, cubed, cooked until tender and cooled completely 2 1/2 cups mayonnaise 1/2 teaspoon yellow mustard 1/4 cup minced onions 2 tablespoons finely chopped fresh parsley leaves 1/4 cup finely chopped sweet pickles Freshly ground black pepper 1 medium cucumber, thinly sliced 2 dozen (2-inch squares) of dark pumpernickel bread 1 cup fresh parsley sprigs Directions Combine the water, lemon juice, salt and onions in a fish poacher, over medium heat. Bring the liquid to a simmer. Add the fish, covered and cook for about 1 hour or until the fish is flaky. Carefully remove the salmon, discarding the liquid and place on a large platter and chill completely. Using a thin knife, remove the top skin from the salmon. (start removing the skin from below the head and to the tail. In a mixing bowl, mash the potatoes until smooth. Stir in 1/2 to 3/4 cup of the mayonnaise, mustard, onions, parsley and pickles. Mix well. Season with salt an pepper. Set aside. Place the thin slices of cucumber over the exposed salmon meat. |
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 Trumpet:
I want to try simple baked chicken parts tomorrow. Other efforst have been "meh". If the skin gets crispy, the meat is dry. If the meat is moist, the skin is, well, gross. I think I'm going to brine the parts first and bake the parts on a baking/cooling rack. Any good ideas for a brine? Not the chef but I like the way my baked chicken parts come out. I bake them at 375 in the center of the oven, half an hour with the "bottom" side up, then flip to skin side up for another 20-30 minutes. Then I cheat and turn on the broiler 5-10 minutes and that will crispen that skin right up. I like mine nice and dark, and I'm usually doing thighs so the skin has lots of fat and you can hear it popping at is gets broiled. Don't forget to move the rack up when you hit the broiler (electric stove, broiler is just the top element running full bore, YMMV, etc).
For seasoning I use a bit of season salt and Nature's Own. It's kinda cheating to use premix stuff like that I suppose but I'm lazy and you can cook a buttload of chicken with about 5 minutes prep time. |
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Chef - I think you might have missed a question, so I'll dupe myself... It has to do with searing meat (top round or something like that) that has been cut up for stir-fry or stews, for example. Typically, I try to cook these at high temperature to sear them and brown the exterior. The problem is that they exude a ton of moisture, and that usually ends up braising the meat rather than searing it. I do blot the meat dry before adding it to the pan. Is there a secret to keep them from shedding all that liquid? |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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Originally Posted By Zhukov:
Chef - I think you might have missed a question, so I'll dupe myself... It has to do with searing meat (top round or something like that) that has been cut up for stir-fry or stews, for example. Typically, I try to cook these at high temperature to sear them and brown the exterior. The problem is that they exude a ton of moisture, and that usually ends up braising the meat rather than searing it. I do blot the meat dry before adding it to the pan. Is there a secret to keep them from shedding all that liquid?
Maybe, it happens... gettin old and too busy trying to develope my gunshop ATF Comes Thrusday for inspection of my facility...
try tossing your meat lightly in AP Flour before cooking it, you'll see a difference OR cook, drain, cook drain etc..
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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 bito:
Originally Posted By Trumpet:
I want to try simple baked chicken parts tomorrow. Other efforst have been "meh". If the skin gets crispy, the meat is dry. If the meat is moist, the skin is, well, gross. I think I'm going to brine the parts first and bake the parts on a baking/cooling rack. Any good ideas for a brine? Not the chef but I like the way my baked chicken parts come out. I bake them at 375 in the center of the oven, half an hour with the "bottom" side up, then flip to skin side up for another 20-30 minutes. Then I cheat and turn on the broiler 5-10 minutes and that will crispen that skin right up. I like mine nice and dark, and I'm usually doing thighs so the skin has lots of fat and you can hear it popping at is gets broiled. Don't forget to move the rack up when you hit the broiler (electric stove, broiler is just the top element running full bore, YMMV, etc).
For seasoning I use a bit of season salt and Nature's Own. It's kinda cheating to use premix stuff like that I suppose but I'm lazy and you can cook a buttload of chicken with about 5 minutes prep time. I think I missed this question as well, IF I did I apologize.. Not sure what your're doing "wrong" so I will explain my chicken roasting in a standard oven as discussed before, clean chicken with 10% acid bath..vinigar or Lemon juice in water. rince, pat dry. season by dusting lightly with mixture of salt, pepper, galic powder, poultry seasoning and Paprika (mixed 20% of each) INSIDE AND OUT OR use a pre mix seasons mix, I like Tony Cachere's, really rub that seasoning inside the body cavity so the flavor will cook from the inside as well as out place on rack above drip pan: cooking time is about 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 375ºF. IE;, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins. Some people prefer to set the oven temperature to 450ºF and roast the bird at this high temperature for the first 10 - 15 minutes or the last 10 - 15 minutes. The rest of the time the chicken should be roasted at 375ºF. The surge of heat will result in a really crispy and brown skin and deliciously succulent meat. Hope that helps 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 Skammy:
How do you make french macaroons? and how would I make chocolate bark? Macaroons are actually one of my favorite sweets and even though my blood sugars give me fits, if there's one available,,IM On it!! and very simple to make French Macaroons Ingredients 1 1/4 cups plus 1 teaspoon confectioners sugar 1 cup (4 ounces) finely ground sliced, blanched almonds 6 tablespoons fresh egg whites (from about 3 extra-large eggs) Pinch of salt 1/4 cup granulated sugar 8 oz of toasted coconut Directions 1. To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture until completely incorporated. 2. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes. 3. Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month. 4. To fill the macarons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour. 5. Variations: To make coffee-flavored macarons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaron filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling. To make cassis-flavored macarons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling. To make pistachio-flavored macarons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaron filling with 1 tablespoon pistachio paste for the filling. or, to simplyfy things a bit American Macaroons Ingredients 4 large egg whites Pinch salt 1/2 cup sugar 8-ounces sweetened shredded coconut, lightly toasted Directions Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut. On parchment or rice paper lined cookie sheets, Pipe through a pasty bag or drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist. Chocolate bark 16 ouncessemi sweet or bittersweet chocolate, finely chopped 1/4 - 1/2 cup dried cranberries or cherries 1/4 - 1/2 cup dried papaya or apricots, diced 1/2 cup shelled salted or unsalted pistachios, coarsely chopped or other types of dried fruits, nuts, pretzels, crushed candy canes, mint, even oreo's/ Line a baking sheet with parchment paper. Melt about 11 ounces of the chocolate in a clean and dry heatproof bowl placed over a saucepan of barely simmering water. Stir frequently so the chocolate will melt slowly and evenly, and then remove from heat. Wipe the bottom and sides of the bowl to remove any moisture. Stir into the melted chocolate the remaining 5 ounces of finely chopped chocolate (in three batches). Make sure that each batch of chocolate is thoroughly melted before adding the next batch. Use a rubber spatula and be patient as this will take a little time. As the chocolate cools it will start to thicken and lighten in color. Test the chocolate to see that it has reached the proper temperature by either measuring with a chocolate thermometer 88 - 91 degrees F or you can place a small dab of melted chocolate on your lower lip and it should feel about body temperature (not too warm or too cool). If the melted chocolate is too warm, add a little more finely chopped chocolate. If the melted chocolate is too cool, warm for just a few seconds in a heatproof bowl placed over a saucepan of barely simmering water. It is now ready to use. Spread the melted chocolate into a 10 - 12 inch circle on the parchment lined baking sheet. Sprinkle top with the dried fruits and nuts and gently press into the chocolate. Set aside to firm at room temperature for a few hours or refrigerate for about 30 minutes. Cut or break the bark into small irregular pieces. Store in an airtight container at room temperature or in the refrigerator for up to two weeks. |
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, my good sir. I would like to pick your brain if I could. I went to a restaurant on Saturday for their "Habanero Hades burger" and it was great. It had slightly cooked habanero and jalapenos on top with a homemade habanero sauce that was just great. My nose was running the whole time I ate it! I would love to make it at home. The description of the sauce is "habaneros, spices and jalapenos." Any suggestions for such a sauce? It was unstrained as there were little bits of peppers in it. Also, the sauce had a very good taste, almost sweet when you first taste it. Initially it doesn't really even taste hot - but then the heat comes from the back of your mouth and was fantastic. Thankfully the bun was able to cool the fire!
Also, any particular way to cook the chiles without cooking out the heat? I was thinking small cast iron skillet, whole chiles in just a little oil? Thanks chef! Posted Via AR15.Com Mobile |
SS17
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You can saute the chilies just like any other aromatic, so yes - a little oil will work just fine. As far as a sauce is concerned - your description is pretty lacking. You could start out by making an enchilada-type sauce; there are a lot of recipes online that you could start with. Basically - roux + chicken broth + chili powder + cumin+ salt/pepper. Instead of - or in addition to - chili powder you can use habanero and/or jalapeno powder and of course bits of the fresh peppers as you mentioned.. Jalapeno and habanero in powdered form hard to find, although they're available at Central Markets here in central TX. Alternatively, you can dehydrate the peppers yourself and grind them in a spice mill. Seems like you wouldn't have to go through that hassle if you add finely minced fresh peppers to your sauce. I don't know about the sweet aspect - I've never tried putting sugar in am enchilada-type of sauce. Another way to make a sauce is without a roux and using corn starch as a thickener - something akin to an asian-type of sauce. That I could easily see going toward the sweeter side. Was the sauce more translucent or opaque? If translucent, then it might be corn-starch based. And don't worry about cooking the heat out of habaneros - there's still plenty left. I'm interested in the Chef's take on this - that sounds interesting and I wouldn't mind trying out what he suggests on a future burger. |
Daddy loves you. Now go away.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
Originally Posted By PAEBR332: Congratulations. This post has a created a stupidity event horizon from which no logic, reason or science will ever escape.
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do different cuts of beef taste differently ? I cooked up some stew meat and spiced them with some taco mix spices...and well, my tacos tasted like stew beef. I always thought stew beef got its taste from the stew spices. it was a weird matrix moment cause it reminded me of the conversation they had about cream-o-wheat and chicken.
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YOU WILL ALWAYS VOTE FOR EVIL.
RON PAUL 2012 !!! THE SMALLEST EVIL SO FAR !!!
RON PAUL 2012 !!! THE SMALLEST EVIL SO FAR !!!