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Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
Chef: Do you use cut-resistant gloves? In my early apprenticeship I had squared off the top of my left thumb while slicing sirloins to the point if didn't grow out round until about 5 years in the industry. Pretty good question Z.. I have used them over the years, mostly the old chain mail type, especially when boning large amounts of meat in the course of a day, you get tired and stupid. I didn't generally wear them when doing fish as you cant feel the scales and fine bones and especially spikes that can lead to some major health challenge's if you are more comfortable in keeping you fingers in the shape God made them then by all means pick one up. IF you are going to regularly be breaking down venison, goats, camels and other forms of wildlife you may be well served by a good cut proof glove. I awaiting the web sites to open, I will look and IF I can recommend one over the other, I will edit here. CHEF try this link, I've used knives from this company for ~20yrs, and still have my chainmail glove, and a couple sets of breaking knives, (the hookeye or sharptech are very good) |
I'm not dead yet!
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Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
I've been called lots of name - I'll have to add this one to the list. 
These new ones seem to be a good compromise - not as heavy as the steel mesh gloves, but not quite the same cutting resistance. Seems like they'd be pretty ideal for the light-weight stuff I'd use them for. I have seen them, used them a time or two KEEP IN MIND they are for SLICING ACCIDENTS it you drive straight in/stab, NOT so much so helpful but it is a prophylactic not the end all solution. observance and care or the only true solutions. us old school guys, just bled wrapped it in a towel and kept cutting.
when you have 200 or 300lbs of loin to trim out, during lunch, and your lunch cook quit, you just pretty much move as fast as you can and practice makes perfect but you always get cut. so, GET SUM pay attention to your hands before and after you have cut up a quantity of meat, they will be baby's bottom soft. the enzimes of de-comp break down YOUR skin as well as you are handling the meat..butchers have the softest hands on the planet but also suffer from HANG nails like no one else either as the cuticle gets constantly weakened from the same thing so watch for that. CHEF [\quote] +1 you want old school??? cut teh tip off my index finger, actually sliced the corner off on day cutting up stew beef , bandaid didn't cut it, and I was actually filling up the finger of a rubber glove with my blood ,,,, boss was an old school butcher, had me place my finger down on a table, and lean into it to stop the bleeding, then poured about a 1/2 container of salt on it, didn't hurt till I let off, and only for a few seconds, stopped bleeding too, wrapped it up an went back to work, |
I'm not dead yet!
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FWIW, I built an outdoor 'hog cooker' at my place once.
I did it above ground, lined with stone and galvanized sheet metal. I was not concerned about the galvanization, the stones kept the heat from them. I loaded it ...loaded it with hardwood. I mean, it was about four feet deep in hardwood. The grill dimensions were about 2' tall 4' wide, 6' long. Lit the fire friday night and stepped back. I planned to have a 5-10" bed of coals the next moring to do a slow grilling of a feral that weighed about 60lbs, dressed. Food was to be served about 1-2ish on Saturday afternoon. Nice fire, real nice. Gorgeous, even. I was impressed with myself (I know, that's rare for me) Next morning, I got up, went to admire my bed of coals... nothing left. Not an ember, not a coal, just a 6" pile of ashes. I must have burned at least 1/4 cord or more and did not realize that those pretty metal sides were going to reflect the heat back upon itself. Lesson learned. I have not done an inground roast, but the pics posted were spot on for the method needed. Thanks for posting them. |
Uncle Ruckus is my hero.
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Chef,
Serious question. When is a food seared, grilled, charred, or just burnt? Grilling a pepper is good, searing a steak is ok, getting an onion to slightly char is fine, burnt toast can be scraped... But, when do you say, oh hell, gotta throw this out! Or is everything salvageable? This comes from something I am doing right now. I am pan cooking some onions, with bacon grease. I added chunks of butternut squash, I got busy with boiling a feral hog shoulder (previously mesquite grilled) I plan to make a thick soup of the squash/onions with the picked shoulder in it. Once the sholder is boiled, and the juices rendered to stock, I am going to puree the onions and squash and add them (along with the picked meat from the shoulder) to make a thick soup. Problem is, I got some of the squash a little too dark. I am going to use them, damn the torpedoes, to see if it should have been discarded, but ...it got me to thinking. What is the limit? What is the rule? When is a food too far gone to save it? TRG |
Uncle Ruckus is my hero.
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Originally Posted By TheRedGoat:
Chef, Serious question. When is a food seared, grilled, charred, or just burnt? Grilling a pepper is good, searing a steak is ok, getting an onion to slightly char is fine, burnt toast can be scraped... But, when do you say, oh hell, gotta throw this out! Or is everything salvageable? This comes from something I am doing right now. I am pan cooking some onions, with bacon grease. I added chunks of butternut squash, I got busy with boiling a feral hog shoulder (previously mesquite grilled) I plan to make a thick soup of the squash/onions with the picked shoulder in it. Once the sholder is boiled, and the juices rendered to stock, I am going to puree the onions and squash and add them (along with the picked meat from the shoulder) to make a thick soup. Problem is, I got some of the squash a little too dark. I am going to use them, damn the torpedoes, to see if it should have been discarded, but ...it got me to thinking. What is the limit? What is the rule? When is a food too far gone to save it? TRG goat, thanks for a serious question.... and for a less than serious answer...generally when you pick up the charred piece of offensive drek and it goes PUFF and basiclly ceases to exist in this realm..it is not salvagable,, 
the second answer and a bit more serious is taste,, some items take a charing just fine and it ads a distictive flavor to the end product, beef and pork, most root vegatables, a hearty tomato stock etc,, other products just taste burnt.and they tend to be lighter tasting foods like fish, chicken, cream base soups, .so, it is your personal limit to what is salvagable and what is trash and who your serving it to, I will eat things I would never offer polite company, doesnt mean it is bad, but it isnt the best, and my few friends deserve the best I have to offer...this is the only true answer I can offer.. 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 TheRedGoat:
Chef, Serious question. When is a food seared, grilled, charred, or just burnt? Grilling a pepper is good, searing a steak is ok, getting an onion to slightly char is fine, burnt toast can be scraped... But, when do you say, oh hell, gotta throw this out! Or is everything salvageable? This comes from something I am doing right now. I am pan cooking some onions, with bacon grease. I added chunks of butternut squash, I got busy with boiling a feral hog shoulder (previously mesquite grilled) I plan to make a thick soup of the squash/onions with the picked shoulder in it. Once the sholder is boiled, and the juices rendered to stock, I am going to puree the onions and squash and add them (along with the picked meat from the shoulder) to make a thick soup. Problem is, I got some of the squash a little too dark. I am going to use them, damn the torpedoes, to see if it should have been discarded, but ...it got me to thinking. What is the limit? What is the rule? When is a food too far gone to save it? TRG goat, thanks for a serious question.... and for a less than serious answer...generally when you pick up the charred piece of offensive drek and it goes PUFF and basiclly ceases to exist in this realm..it is not salvagable,,
the second answer and a bit more serious is taste,, some items take a charing just fine and it ads a distictive flavor to the end product, beef and pork, most root vegatables, a hearty tomato stock etc,, other products just taste burnt.and they tend to be lighter tasting foods like fish, chicken, cream base soups, .so, it is your personal limit to what is salvagable and what is trash and who your serving it to, I will eat things I would never offer polite company, doesnt mean it is bad, but it isnt the best, and my few friends deserve the best I have to offer...this is the only true answer I can offer.. CHEF
Hmmmm. Well the soup was well received (but Russians will eat anything) . I will post pics tomorrow. But... I used some brown sugar to hopefully offset the unexpected charring. But... I am not going to let you off with a lightweight answer. I won't serve burnt garlic, or scorched cream sauces. Also, past 'golden brown'...potatoes are not salvageable to me. I wanted a grilled/smoked flavor in the soup tonight. I hoped to get that from the grilled, then boiled, pork shoulder. But, the color I expected was darker than I had planned... I am certain it came from the semi-burnt squash. If it had been any sort of competition, I would have tossed the butternut and started over...with more attention paid to the root. I suppose what I am asking is your opinion of what you have cooked that you drew the line at serving. Cream sauce..gotcha. Scalded chicken, understood. As you once ran a kitchen, I am curious about what is a red flag item for tossing out if it is charred. What have/can you salvage in to another meal/stock/service and account for the over-char. We both would probably agree that almost anything is still edible, but I am still curious where you draw the line on service. TRG PS. WTH is 'drek'...? |
Uncle Ruckus is my hero.
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Thanks Chef! I owe you some of the credit, as you provided about 50% of my research into the idea! Originally Posted By TheRedGoat: FWIW, I built an outdoor 'hog cooker' at my place once. I did it above ground, lined with stone and galvanized sheet metal. I was not concerned about the galvanization, the stones kept the heat from them. <snipped> Pics TRG, or GTFO  I'm considering building a smokehouse and roaster large enough to do a whole deer or so. (WA deer, not the puny things ya'll got there in the Lone Star )I'd like to build it so I can roast a 200# hog, or hang 4 quarters of a 150-200# animal to smoke. I suspect that I'd need to build a seperate chamber for generating smoke, but could slide a steel plate into place to build a fire inside and use direct heat. Perhaps even make it adjustable to customize the draw, amount of smoke....hmmmmmmm  There's a guy in my area who has a smokehouse. I'm goging to get in touch with him to see if zI can get a closer look....here's the link to where I found him online: http://www.thesmokering.com/forum/viewtopic.php?p=299199&sid=a6919e48b1f40cf468c5636bfc4455fa Slaincha! 
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"I never walk into a place I don't know how to walk out of." DeNiro, RONIN
migradog: Because he's Matt45 and facts matter.
migradog: Because he's Matt45 and facts matter.
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Originally Posted By Matt45:
Thanks Chef! I owe you some of the credit, as you provided about 50% of my research into the idea! Originally Posted By TheRedGoat:
FWIW, I built an outdoor 'hog cooker' at my place once. I did it above ground, lined with stone and galvanized sheet metal. I was not concerned about the galvanization, the stones kept the heat from them. <snipped> Pics TRG, or GTFO
I'm considering building a smokehouse and roaster large enough to do a whole deer or so. (WA deer, not the puny things ya'll got there in the Lone Star )
I'd like to build it so I can roast a 200# hog, or hang 4 quarters of a 150-200# animal to smoke. I suspect that I'd need to build a seperate chamber for generating smoke, but could slide a steel plate into place to build a fire inside and use direct heat. Perhaps even make it adjustable to customize the draw, amount of smoke....hmmmmmmm
There's a guy in my area who has a smokehouse. I'm goging to get in touch with him to see if zI can get a closer look....here's the link to where I found him online: http://www.thesmokering.com/forum/viewtopic.php?p=299199&sid=a6919e48b1f40cf468c5636bfc4455fa Slaincha! I've been to WA too many times. Flights go both ways. Fly down and I will host ya, and let you examine the site of the hog roaster. TRG |
Uncle Ruckus is my hero.
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Originally Posted By TheRedGoat: I've been to WA too many times. Flights go both ways. Fly down and I will host ya, and let you examine the site of the hog roaster. TRG You must think WA guys are all soft in the head like 1GR! You can't fool me!!! But it's still an offer I'd consider.......  In the meantime, some pics? Pretty Please? |
"I never walk into a place I don't know how to walk out of." DeNiro, RONIN
migradog: Because he's Matt45 and facts matter.
migradog: Because he's Matt45 and facts matter.
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Originally Posted By Matt45:
Originally Posted By TheRedGoat:
I've been to WA too many times. Flights go both ways. Fly down and I will host ya, and let you examine the site of the hog roaster. TRG You must think WA guys are all soft in the head like 1GR! You can't fool me!!!
But it's still an offer I'd consider.......
In the meantime, some pics? Pretty Please? I can prob sketch out an MS paint, but the original hog roaster no longer stands. It succumbed to too many overly exuberant arfcom arsonists. TRG |
Uncle Ruckus is my hero.
| reserved for answer when I get home |
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:
reserved for answer when I get home Well, while you were wating to get home, I pondered it myself over the weekend, but I only came up with a few items that I have never been able to recycle in to another dish. Taters, rice, cream. Maybe butter, but, somethimes a little darker than I expected can still taste good on fish. Something about the way that they burn just means that they get tossed. Nothing to re-use them in, in any way, that can mask the flavor, or reuse the materials. For example burnt chicken can get scraped, cut and boild to make enchiladas, or soups, or sammich spread. |
Uncle Ruckus is my hero.
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Originally Posted By TheRedGoat:
Originally Posted By douglasmorris99:
reserved for answer when I get home Well, while you were wating to get home, I pondered it myself over the weekend, but I only came up with a few items that I have never been able to recycle in to another dish. Taters, rice, cream. Maybe butter, but, somethimes a little darker than I expected can still taste good on fish. Something about the way that they burn just means that they get tossed. Nothing to re-use them in, in any way, that can mask the flavor, or reuse the materials. For example burnt chicken can get scraped, cut and boild to make enchiladas, or soups, or sammich spread. when we get into burnt food or over cooked food in general it is going to effect the taste of the over all product and just about anything you add it to in professional kitchens, it is all about quality control and a batch of burnt chicken, gallon of burnt soup or sauce, an entrée over done is going to generally go to one of two places,, into one the the help or the trash, well established kitchens have, use, Mandate quality control, to help offset the 'prideless' folks that will serve anything to anyone... It boils down to printed/photographed Specs/ specifications there is generally a book or a wall plaque with pic's and descriptors of menu items and product needs to match these, overall established quality of the kitchen, if the Chef wont allow half asses, sub prime product off the line, neither will his cooks, lastly there is the issue of costs, then it is back to the Chef to decide if the product is viable to be "reworked" into something else, can you clean up a batch of Kiev into tomorrows enchiladas for staff meal, but when it comes to soups and sauces, at least in my kitchen, if scorched or out right burnt,,its trashed and wont be used, something else will be made, a rush to the stores for what is quick and serviceable and preferable comparable to the ruined product,, not sure I am answer your question beyond it is the cooks call if he wants to put his name on something less than desirable and serve it to friend, family or consumer.. sorry.. 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 odontia32m:
Chef, Why does Worcestershire sauce and some BBQ sauces contain anchovies? I will hang up to listen offline for the answer. Bob Tell me Bob, how long has this question been keeping you up nights? When preserved by being gutted and salted in brine, matured, then packed in oil or salt, they acquire a characteristic strong flavour. In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities, and were also consumed raw as an aphrodisiac. Today they are used in small quantities to flavour many dishes. Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish such as tuna and sea bass. The strong taste that people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much milder flavor. The European anchovy, Engraulis encrasicolus, is the main commercial anchovy, with Morocco being the largest supplier of canned anchovies[citation needed]. The anchovy industry along the coast of Cantabria, initiated in Cantabria by Sicilian salters in the mid 19th century, now dwarfs the traditional Catalan salters. Fresh and dried anchovies are a popular part of the cuisine in Kerala and other south Indian states, where they are referred to as "Kozhuva" and provide a cheap source of protein in the diet. Fresh anchovies are eaten fried or as in a spicy curry. In English-speaking countries, alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade, a preservation method associated with the coastal town of Collioure in southeast France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs. Thailand and Southeast Asian countries, dried anchovies are known as "ikan bilis", "setipinna taty", or in Indonesia "ikan teri", with "ikan" being the Malay word for fish, or "dilis" in the Philippines. In Indonesia, Malaysia, and to a certain extent Singapore, anchovies are used to make fish stock, sambal, or are deep fried. Ikan bilis is normally used in a similar way to dried shrimp in Malaysian cuisine. Anchovy is also used to produce budu, by a fermentation process. In Vietnam, anchovy is the main ingredient in the fish sauce- the unofficial national sauce of Vietnam. In other parts of Asia, such as Korea and Japan, sun-dried anchovies are used to produce a rich soup similar to "setipinna taty". These anchovy stocks are usually used as a base for noodle soups or traditional Korean soups. There are many other variations on how anchovy is used, especially in Korea. In the United States, anchovies are most commonly known as a pizza topping, as an optional ingredient in Caesar salad, and as a component of Worcestershire Sauce. Anchovies can concentrate domoic acid, which causes amnesic shellfish poisoning in humans, sea mammals, and birds. If suspected, medical attention should be sought. Anchovies also contain a high level of uric acid, a build-up of which can cause the inflammatory condition known as gout. so, though anchovies are food, and used in many recipes as a main ingrediant, Most recipes require very little anchovies. They usually blend in and are completely unrecognizable to the palate other than lending a rich flavor. Move beyond the basic pizza and antipasto salad and there are many great recipes using anchovies. These recipes use fresh anchovies, canned anchovies, anchovy oil or anchovy paste (available in a tube). So whats the simple answer so you my friend may get some sleep? THE INTENSE FLAVOR of the processed anchovie that is the key ingrediant few recognise..it is like an explosion to the tastebuds...and conparable to next to nothing.. Caesar Salad Ingredients: 2 large raw egg yolks (optional) 5 large cloves garlic, peeled 3 Tablespoons Dijon mustard 1/4 cup fresh lemon juice 2 Tablespoons red wine vinegar 1 Tablespoon Worcestershire sauce 1 cup extra-virgin olive oil 1 (2-ounce) can anchovy fillets, chopped Salt and freshly ground black pepper to taste 1 head romaine lettuce, cleaned, dried, and torn . Garnish: 1/2 cup freshly grated Parmesan cheese 1 cup croutons Preparation: In the bowl of a food processor fitted with a metal blade, combine the egg yolks, garlic, Dijon mustard, lemon juice, wine vinegar, and Worcestershire sauce. Pulse the mixture together until the garlic is finely chopped. Then, while continuing to pulse, add the olive oil in a very patient, slow, steady stream to produce a smooth, creamy mayonnaise emulsion. Add the anchovies, pulse for 30 seconds, and season with salt and pepper to taste. This makes enough dressing for 8 servings. The extra dressing can be stored in the refrigerator 3 to 4 days. To serve, place the romaine in a large salad bowl. Add the Parmesan cheese and half the dressing. Crumble the roasted croutons roughly over the salad. Toss thoroughly to coat the greens evenly. Chef's tip: You can make your own croutons from day-old sliced French or country bread brushed with olive oil and toasted in a 250-degree F. oven until golden brown. Yield: 4 servings anchovie mashed potato : 6 large (about 3-1/2 pounds) russet potatoes, peeled and cut into 1-inch pieces 1 medium sweet onion, finely chopped 3/4 stick (6 tablespoons) butter 8 flat anchovies, drained and minced 1/4 cup chicken or vegetable broth 1/2 cup heavy cream (or more - see instructions) 1/4 cup minced fresh chives 1/4 teaspoon white pepper Preparation: Place potatoes in a steamer, cover, and cook until they easily break apart, 15 to 20 minutes. Meanwhile, gently saute onions over low heat in the butter until they are soft, but not browned. Stir in the anchovies and mash until they disintegrate into the onions. Stir in broth and cream. Heat to a simmer, but do not boil. Add steamed potatoes to the hot cream mixture and mash until somewhat smooth. Some lumps may remain. Fold in chives and white pepper. Add additional cream to obtain a consistency to your liking if need be. Gently reheat mashed potatoes over low heat if necessary. Yield: 6 servings Olive Tapenade Ingredients: 20 pitted Kalamata olives, coarsely chopped 1 Tbsp rinsed, drained, and chopped capers 1 tsp fresh lemon juice 2 tsp olive oil 1/2 tsp anchovy paste Fresh cracked black pepper Preparation: Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks. Use as a spread for sandwiches like panini and muffaletta or as a condiment. Yield: about 1 cup thanks for your question, hope that helped.. 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, Thanks for the tips. I will try them and let you know how they turned out. Speaking of In and Out burgers. This is what made me request this as i have heard them spoken about on the radio and think that my hamburgers general arent anything to speak of. Thanks again. |
Only two defining forces have ever offered to die for you, Jesus Christ and the American Soldier. One died for your soul, the other for your freedom.
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Originally Posted By mudhog79: Originally Posted By Zhukov: Thanks for the burger write-up, chef! you end up with a football-shaped patty (exaggerating a little, but you know what I mean) where the edges are overcooked. You mean im not the only one that can do this trick? I'm ashamed to admit that I didn't find out about this until I was 40 years old. It seems like cooking a burger ought to be simple, but it's harder than it looks to grill 'em right. I've messed up more burgers than I care to admit. The last time I did a couple of burgers, I fried them in a cast-iron skillet to get them seared, then pulled them off the heat and put the skillet in a 300 or so degree oven to finish cooking until they were medium rare. It seemed like a good idea to keep the outside from becoming too charred, and worked very well. |
Daddy loves you. Now go away.
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Originally Posted By Zhukov: Originally Posted By mudhog79: Originally Posted By Zhukov: Thanks for the burger write-up, chef! you end up with a football-shaped patty (exaggerating a little, but you know what I mean) where the edges are overcooked. You mean im not the only one that can do this trick? I'm ashamed to admit that I didn't find out about this until I was 40 years old. It seems like cooking a burger ought to be simple, but it's harder than it looks to grill 'em right. I've messed up more burgers than I care to admit. The last time I did a couple of burgers, I fried them in a cast-iron skillet to get them seared, then pulled them off the heat and put the skillet in a 300 or so degree oven to finish cooking until they were medium rare. It seemed like a good idea to keep the outside from becoming too charred, and worked very well. I was told this is an excellent way to cook Steaks, as well. Sear them on the grill and stick in the oven until medium rare. |
Operation LARUEMINATI - SS17
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Originally Posted By 45FMJoe:
Originally Posted By Zhukov:
Originally Posted By mudhog79:
Originally Posted By Zhukov:
Thanks for the burger write-up, chef! you end up with a football-shaped patty (exaggerating a little, but you know what I mean) where the edges are overcooked. You mean im not the only one that can do this trick? I'm ashamed to admit that I didn't find out about this until I was 40 years old. It seems like cooking a burger ought to be simple, but it's harder than it looks to grill 'em right. I've messed up more burgers than I care to admit. The last time I did a couple of burgers, I fried them in a cast-iron skillet to get them seared, then pulled them off the heat and put the skillet in a 300 or so degree oven to finish cooking until they were medium rare. It seemed like a good idea to keep the outside from becoming too charred, and worked very well. I was told this is an excellent way to cook Steaks, as well. Sear them on the grill and stick in the oven until medium rare. Joe, you would do that to a steak? 
I Have to officially retract my condolances in the thread describing your horrible Christmas holiday.. SANTA WAS TELLING YOU SOMETHING JOE TIME TO LISTEN... 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 mudhog79:
CHEF, Thanks for the tips. I will try them and let you know how they turned out. Speaking of In and Out burgers. This is what made me request this as i have heard them spoken about on the radio and think that my hamburgers general arent anything to speak of. Thanks again. you are welcome..you heard an IN and OUT burger commercial in louisiana??? |
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 Marauder777:
Originally Posted By Marauder777:
Originally Posted By douglasmorris99:
Originally Posted By Marauder777:
thank you for the AAR did you do this in your home oven?? CHEF Negative. Smoked it in my Big Green Egg. The hood over my oven isn't quite powerful enough to try smoking inside.
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Originally Posted By Marauder777:
Originally Posted By douglasmorris99:
Originally Posted By Marauder777:
Originally Posted By Marauder777:
Originally Posted By douglasmorris99:
Originally Posted By Marauder777:
thank you for the AAR did you do this in your home oven?? CHEF Negative. Smoked it in my Big Green Egg. The hood over my oven isn't quite powerful enough to try smoking inside.  you mean you dont have your own smoke house built yet,,and your in the survival forums????
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 Marauder777:
Negative. Smoked it in my Big Green Egg. The hood over my oven isn't quite powerful enough to try smoking inside. you mean you dont have your own smoke house built yet,,and your in the survival forums????
CHEF
Forgive me father, for I have sinned! Recently bought a condo, so... It's going to be at least a good 5 years until I get to a point where I can sell this and upgrade to a real house with space. I can promise that when I finally have the space I want, there will be both a smokehouse and a food cellar.
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Originally Posted By douglasmorris99: Originally Posted By P95Shooter: Hey Chef, love the thread! I need assistance with chicken stir fry. I put cubed chicken breast cuts into a hot wok w/peanut oil and once they start to brown, add red and green peppers, mushrooms, and onions. Shortly after I add soy sauce. Tonight I realized that soy sauce just doesn't seem right...how else can I add an authentic Asian taste? I also plan to add cubed pineapple to the wok just as soon as I get some. Ideally I'd like to eat this over brown rice. Any suggestions appreciated. thank you, glad the thread is of service,,,and a good question,, if you check the index on the food and garden page, look for master sauce, it is an ancient recipe for basic chinese sauces and fun to create and give "life" to in cooking Asian food, peanut oil is good and an OK flavor, but want true asian flavor try sesame oil..you are also lacking garlic and GINGER, a very common ingredient in Asian cooking. here is a good stir fry sauce you can make and hold in your refer for future use, should last about 6mo with out question, maybe a year if you care for it.. Basic Stir Fry Sauce Ingredients: 1 1/ 2 tsp. sesame oil 1/ 2 tsp. minced garlic 1/ 2 tsp. minced ginger 1/ 2 cup chicken broth 1 Tbs. soy sauce 1 Tbs. brown sugar 1/ 8 tsp. Tabasco 1/ 2 tsp. salt 1/ 4 tsp. pepper 1 1/ 2 tsp. lemon or lime juice 1 1/ 2 tsp.cornstarch 1 Tbs. rice wine or sherry Directions: Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside. hope that helps you out,, CHEF Well I tried it tonight, kind of. The store I was at didn't have rice wine or sherry so I grabbed a random bottle of sauv blonc. I also used lime juice. When cooking it, how long should it take to get thick? I had it boiling for several minutes and it didn't get real thick like the sauces you'd see in restaurants. I didn't want to boil it any longer since I was afraid I'd lose flavor. How should I apply it to the food? I put it in the wok with the food and a majority of it burned instantly. Should I put it on the food after the food is transfered to a bowl? |
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Originally Posted By P95Shooter:
Originally Posted By douglasmorris99:
Originally Posted By P95Shooter:
Hey Chef, love the thread!
I need assistance with chicken stir fry. I put cubed chicken breast cuts into a hot wok w/peanut oil and once they start to brown, add red and green peppers, mushrooms, and onions. Shortly after I add soy sauce. Tonight I realized that soy sauce just doesn't seem right...how else can I add an authentic Asian taste? I also plan to add cubed pineapple to the wok just as soon as I get some. Ideally I'd like to eat this over brown rice. Any suggestions appreciated. thank you, glad the thread is of service,,,and a good question,, if you check the index on the food and garden page, look for master sauce, it is an ancient recipe for basic chinese sauces and fun to create and give "life" to in cooking Asian food, peanut oil is good and an OK flavor, but want true asian flavor try sesame oil..you are also lacking garlic and GINGER, a very common ingredient in Asian cooking. here is a good stir fry sauce you can make and hold in your refer for future use, should last about 6mo with out question, maybe a year if you care for it.. Basic Stir Fry Sauce Ingredients: 1 1/ 2 tsp. sesame oil 1/ 2 tsp. minced garlic 1/ 2 tsp. minced ginger 1/ 2 cup chicken broth 1 Tbs. soy sauce 1 Tbs. brown sugar 1/ 8 tsp. Tabasco 1/ 2 tsp. salt 1/ 4 tsp. pepper 1 1/ 2 tsp. lemon or lime juice 1 1/ 2 tsp.cornstarch 1 Tbs. rice wine or sherry Directions: Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside. hope that helps you out,, CHEF
Well I tried it tonight, kind of. The store I was at didn't have rice wine or sherry so I grabbed a random bottle of sauv blonc. I also used lime juice. When cooking it, how long should it take to get thick? I had it boiling for several minutes and it didn't get real thick like the sauces you'd see in restaurants. I didn't want to boil it any longer since I was afraid I'd lose flavor. How should I apply it to the food? I put it in the wok with the food and a majority of it burned instantly. Should I put it on the food after the food is transfered to a bowl?
ok, wine wont matter much, though the taste wont quite be what your seeking. but not far off. and you didnt tell us how it tasted???? and well, sounds like I made an assumption..or making one now, either way,,your sauce didn't come out correctly. when adding corn starch as a thickening agent, you have to have a bit of a practiced hand, you combine the ingredients and bring them to a boil and you then whisk in the corn starch blend. the stock has to be at a rolling boil when whisking in the cornstarch, allowed to bring back to a boil and then remove from heat immediately! Secondly, in making the cornstach blend, you have to sort of keep it moving after you mix it or the starch just settles to the bottom and doesnt gel correctly when added to the stock. the sauce should gel slightly thicker than maple syrup, to test, Dip the bottom of the bowl of a room temp ladle and pull out immediately, it should look freshly shellacked Allow a moment to cool and then dip it again, and you should get a second "coat", this double coating should be clear and not cloudy at all nor should you see small opaque lumps, pills, or balls, these lumps are improperly broken down cornstarch and if you see them, you need more practice, just strain the sauce, bring it to a boil and try again..bnt only once or twice or you are going to effect the taste..(you can practice on the cheap by thicking boiling water )
I don't know if you ever played with cornstarch,, you take a tablespoon or so of cornstarch in the palm of your hand, get it a bit wet and begin to try rolling it into a ball with both hands, palm to palm, add a bit more water until you can make it happen, once you have a ball going, STOP and watch it turn into a rather disgusting looking puddle in your palm, and begin to roll again and you will quickly have a ball forming again. in understanding how cornstarch and water works together, it helps you understand a bit how it works when you are cooking with it. s long as you keep moving the palms of your hand you will have a solid viable ball, once you stop, phfft, gooey mess 1 bring stock to a rolling boil 2 whisk cornstarch and water/wine together quickly 3 whisk starch blend into boiling stock 4 whip while it thickens lightly then allow it to return to a boil, whisking occasionally 5 turn off and remove from heat immediately..shoudl settle out in about 10 min. when making Asian food of any kind remember you need to move things very quickly to get the "right" taste/texture of the fresh ingredients. when adding the sauce to the cooked food, it is the absolute last thing added, stirred in when you have achieved temp for the main ingredients and then transferred to the serving dish immediately. it is a sugar based sauce and will stick and burn when added to HIGH heat as it is caramelizing and you MAY have to add the sauce after transferring the ingredients to a separate bowl, maybe. let me know if that does it,,and if you like Asian food and have limited time and knowledge there of, check out Martin Yan;s books, He does a nice job of explaining Asian nuances. Thank you, hope that gets you there 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,
I have a beef brisket but I don't have a smoker. Do you know of any recipe for brisket that doesn't require a smoker and the meat still comes out good? Thank you. |
Smart people talk about ideas, average people talk about events, stupid people talk about people.
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Originally Posted By bstonemega:
Chef, I have a beef brisket but I don't have a smoker. Do you know of any recipe for brisket that doesn't require a smoker and the meat still comes out good? Thank you. I'm not Chef, but Mrs. Feral pointed this link out to me and told me WE HAVE TO MAKE IT.
Southwestern Pulled Brisket |
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Originally Posted By Feral:
Originally Posted By bstonemega:
Chef, I have a beef brisket but I don't have a smoker. Do you know of any recipe for brisket that doesn't require a smoker and the meat still comes out good? Thank you. I'm not Chef, but Mrs. Feral pointed this link out to me and told me WE HAVE TO MAKE IT.
Southwestern Pulled Brisket that one of yours Feral does look delicious.. 
and Thank you for offering it..assistance is always welcome There are dozens of ways to cook this juicey peice of cow..from corned beef to bbq to just plain old roasting it..and the perparation varies from cook to cook some demand the deckal be removed, trimmed and tied back on, other say that layer of fat helps season the rest of the meat...and go to a Texas BBQ and watch the tempers flare on the absoulte best, most classic and tastiest way to prep it, and it is like the Earps VS the Cowboys all over again.. ....I like mine with about 1/2 the deckal trimmed and slow roasted at around 300 degrees with salt, pepper and garlic...easy and simple taste for such a simple man
indoor slow cook BBQ Brisket.. Ingredients * 1/2 cup honey * 3 tablespoons soy sauce * seasoned salt to taste * * 1 (5 pound) beef brisket * 1 cup apple cider * seasoned salt to taste * * 3/4 cup ketchup * 1/4 cup packed brown sugar * 2 tablespoons Worcestershire sauce * 1/4 cup apple cider vinegar * seasoned salt to taste * 1/2 teaspoon garlic powder, or to taste Directions 1. Preheat the oven to 300 degrees F . Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil. 2. Roast the brisket for 3 hours in the preheated oven. Don't peek. 3. Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt. 4. When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce. 5. Meanwhile, in a saucepan over low heat, make a barbecue sauce by combining the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary. 6. Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce. here is one from a frriend of mine, she has an indoor brisket BBQ machine of some sort, NOT the RonCo one, but another..It is very good. K.T's brisket Ingredients * 4 1/2 pounds beef brisket * 1 (1 ounce) envelope dry onion soup mix * 1 (10 ounce) can diced tomatoes and green chiles * 1 (15 ounce) can tomato sauce * garlic powder to taste Directions 1. Preheat oven to 325 degrees F 2. Place the beef brisket in a baking dish. In a bowl, mix the onion soup mix, diced tomatoes and green chiles, tomato sauce, and garlic powder. Pour over the brisket. 3. Loosely cover the brisket with foil. Bake 3 hours in the preheated oven, or to an internal temperature of at least 145 degrees. a variation on this may be. adding a splash of two of liquid smoke in you tomato sauce blend. as always, feedback and pics appreciated |
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: I recently bought two new saute pans to replace the ridiculous cheap teflon coated one we used for everything. Initially, I bought a 12" stainless pan with a heavy/clad bottom (I think it's aluminum sandwiched between the steel), but then realized that I wanted a non-stick pan as well. Sam's Club actually sells some what I would consider decent restaurant supplies under their "Bakers and Chefs" brand. Very heavy aluminum, nice long handle with silicone insulation, riveted handle as well for $20. Then I realized I don't really even know when you'd use a stainless vs. a non-stick pan when cooking. It seems like the general consensus is that non-stick cookware is used mostly for eggs, fish, and similar "delicate" foods, or if you want to saute with very little oil for low-cal cooking. Everything else should be cooked in the stainless pan, since it sears much better. Is that about right? |
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Originally Posted By Zhukov:
Chef: I recently bought two new saute pans to replace the ridiculous cheap teflon coated one we used for everything. Initially, I bought a 12" stainless pan with a heavy/clad bottom (I think it's aluminum sandwiched between the steel), but then realized that I wanted a non-stick pan as well. Sam's Club actually sells some what I would consider decent restaurant supplies under their "Bakers and Chefs" brand. Very heavy aluminum, nice long handle with silicone insulation, riveted handle as well for $20. Then I realized I don't really even know when you'd use a stainless vs. a non-stick pan when cooking. It seems like the general consensus is that non-stick cookware is used mostly for eggs, fish, and similar "delicate" foods, or if you want to saute with very little oil for low-cal cooking. Everything else should be cooked in the stainless pan, since it sears much better. Is that about right? you pretty much have it Zhuk,,,the teflon pans are also good for reducing sauces as the edges collapse into the sauce and you don't get the gummy side wall effect but remember a steel whisk will take the non stick right off the S/S back in my early days, all S/S and Cast aluminum saute' pans were seasoned and had to be re-seasoned every night if they were accidently soaked in the sink, IT sucked as every time you get a new dishwasher, they want to focus on getting that brown hue off the inside of the saute pan,,ya gotta watch em!!! generally in sauteing you deglaze the pan with wine, this pretty much cleans out the pan, wipe it out and oil it up and get ready to go, in working a 6 to 8 pan saute station on a saturday nite, you are constantly in a wipe and go frenzy getting short a pan by burning it up will throw the rush in the crapper.. 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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I know Ive been sick, but NOT FELLING THE LOVE HERE....no one is cooking this week?
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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 Zhukov:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
Since we're on the gravy part, I might as well ask about the TURKEY to go with. I was all set to make an Alton Brown brined turkey, but all the turkeys I saw in the store were "injected with an 8% solution" - I assume a brine of some kind. Am I correct in assuming that these turkeys should not be brined any further or they'll become too salty? Is the injected solution a pretty good substitute for a home-made brine? it is saline basicly, adding weight in the bird under the pretence of "adding moisture" to the bird when in actuality it is adding an surtax to your purchase.. a page or two or three back I did a long diatribe on turkey, smoking, frying, roasting etc,,think there is mention of brining as well..it was fairly recent.. check that out Chef: I checked a few pages back, and the long turkey article didn't really mention brining beyond the fact that it adds a lot of weight to the bird that you end up paying for. Since the one I bought was already injected, I was planning on NOT re-brining it because I assume it would be too salty. Do you concur? On a side note, I made my first gravy from pan drippings. I've made gravy out of grease that came from cooking before, but never from the pan drippings of something I roasted. I made poule au pot tonight, strained the drippings, waited for the fat to separate, used the fat to make a roux and discarded the rest, then used the remaining jus to finish the gravy. ok, I didnt commit, ya got me,, BUT you sound like one of my Ex Wives...
I would say the factory brining/injection method will have little or no effect on your personal brining of your bird prior to cooking, nor will injecting seasoning methods in the recomended areas.. UNLESS you are gonna deep fry, I would not put anything that full of water into boiling grease, inside or outside with out prudent use of block and tackle leaving all flamable materials, including my personal accoutrement's 20ft away.. 
gravy, Excellent job and creative use of the fat, this is something I do but many just throw it out, sort of like the baby with the bath water.... 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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Originally Posted By douglasmorris99: you sound like one of my Ex Wives... I would say the factory brining/injection method will have little or no effect on your personal brining of your bird prior to cooking, nor will injecting seasoning methods in the recomended areas..  Nag, nag, nag. I'm an engineer by trade, so I'm a "research ad nauseam" kind of guy in just about everything I do. Thanks for all your help. I was definitely NOT going to deep fry this turkey. Good safety point though - all that injected fluid could cause some severe boil-over - makes sense. |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
you sound like one of my Ex Wives...
I would say the factory brining/injection method will have little or no effect on your personal brining of your bird prior to cooking, nor will injecting seasoning methods in the recomended areas..
Nag, nag, nag. I'm an engineer by trade, so I'm a "research ad nauseam" kind of guy in just about everything I do.
Thanks for all your help. I was definitely NOT going to deep fry this turkey. Good safety point though - all that injected fluid could cause some severe boil-over - makes sense. an engineer,,well it all makes sense now... My Father was an engineer, electrical, PHD even, a NASA GEEK the last 20 years he worked,,,all far and above my feeble mind. thanks for your questions though, glad I could help 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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Hi Chef,,
What's the practical difference between black pepper and white pepper? I read somewhere that "black pepper has superior flavor and should always be used unless you need white pepper so you don't color the end product." Do you agree with that or is white pepper essentially interchangeable with black provided you want a finely ground pepper? Thanks. |
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Originally Posted By Feral:
Hi Chef,, What's the practical difference between black pepper and white pepper? I read somewhere that "black pepper has superior flavor and should always be used unless you need white pepper so you don't color the end product." Do you agree with that or is white pepper essentially interchangeable with black provided you want a finely ground pepper? Thanks. FWIW, some people are allergic to black pepper. Fairly common allergy. Most are not allergic to white. TRG |
Uncle Ruckus is my hero.
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Originally Posted By douglasmorris99:
a thought/memory about Carlos HE was an OLD MAN and only worked 2 or 3 days a week, during busy days, and only did prep where he could stand still, didnt walk real fast and had some issues, but he could stand or sit on a little stool he kept near by for when he got weary.. one very busy day, I had him frying chicken for many hundreds of people for a function, needed LOTS of fried chicken.. he toiled away all afternoon, frying, stacking, storing in hot boxes and in a Baine Marie, ( Marie;s Bath/steam table) around 4 our front house crew started coming in for 7pm dinner.. one of them a young boy, 15 or 16, a busboy.. HE LOVED Carlos's fried chicken, LOVED IT,, I needed LOTS OF FRIED CHICKEN for this group, and we do try to keep things tight on costs, yeilds etc, so, chicken is counted, I told carlos we needed, say, 1000 pcs.. well thats what he was frying, 1000 peices,,not 1010 or 990, 1000pcs. young busboy comes the the baine marie and snatches chicken leg,,Carlos comes off his stool yelling YOU LEAVE CHEFES CHICKE' ALONE...sits down fuming, (I can see this from my office where I am doing orders for the next day) young busboy comes swooping in a second time and grabs another peice of chicken,, Carlos comes off his stool, picks up tongs, says SUMBICH, YO Tuch CHEFFEs Chicke agin, I gonna KiLLLLL YOU.. 
10 min later here comes young busboy,,,grabs for chicken, Carlos grabs the kid, Kid jerks back, grabs chicken with his other hand and RUNS FOR THE STAIRS Laughing his ass of,,say's CATCH ME YOU OLD TURD!!!! and laughs,laughs laughs, on his way up the stairs, CARLOS 
this is ONE PISSED OFF OLD MAN,, FUMING jumps off stool, kicks it out of his way, reaches out and grabs a 20" long PORK CLEAVER off the tool rack and starts up the stairs faster than I can blink, he is gone behind this kid I literally go over my desk, and persue him, thinking maybe 10 steps he'll be done, dead or just colapsed.. 3 flights later I catch up with carlos, on the roof, who has the young offender leaning back over the blustrade. pork cleaver held high, screaming I SHOW U, I SHOW U HOW WE DO JAPENESE IN P.R., I SHOW YOU followed by languge I rather not repeat, I fortunatly was able to grab the old man by the arm, and the kid by the belt at the same time, shoviing one and pulling up the other,,turned to the old man, got hiim calmed down. walked him back downstairs,, went looking for The kid? HE IS GONE, in the wind, a cloud of leaves still settling in the courtyard where he ran thru, he was never seen again...did not even pick up his last paycheck
he wasnt missed much, and a damn chicken thief anyways... CHEF
... Thanks for the laugh Chef, I enjoyed that!
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Originally Posted By Feral:
Hi Chef,, What's the practical difference between black pepper and white pepper? I read somewhere that "black pepper has superior flavor and should always be used unless you need white pepper so you don't color the end product." Do you agree with that or is white pepper essentially interchangeable with black provided you want a finely ground pepper? Thanks. Green pepper corns are taken early and generally pickeled and have a limited amount of uses IMHO, they are bitter..but do end up dry in items like 5 peppercorn mixes Black pepper has a biting, hot flavor suitable to seasoning an immense variety of foods. White pepper is more subtle in heat and more practical in lighter colored dishes where black specks would be unappealing. Used in combination, black, white and green peppercorns offer a great range of tastes. black and white peppercorns come from the same plant. black peppercorns are picked before they are fully ripe and left in piles to ferment. then after a few days they're seperated and laid out in the sun to dry until they shrivel and turn almost black. white peppercorns are picked when they're fully ripened before they turn red. then they're placed in bags of water for a week or more until the outer coating becomes soft. then the outer coating is removed revealing a gray core and then they are laid out in the sun to dry. the sun bleaches them white. red peppercorns are the same crop, left longer on the plant and picked when moving towards the end of the cycle.. I for several years have taken to using Tabasco in white sauces, hollendaise and other egg dish's gives me a bit of a spicy flavor, generally blends in well leaving no color trace and an over all smoother profile. good question, hope that answered it 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 TheRedGoat:
Originally Posted By Feral:
Hi Chef,, What's the practical difference between black pepper and white pepper? I read somewhere that "black pepper has superior flavor and should always be used unless you need white pepper so you don't color the end product." Do you agree with that or is white pepper essentially interchangeable with black provided you want a finely ground pepper? Thanks. FWIW, some people are allergic to black pepper. Fairly common allergy. Most are not allergic to white. TRG hmmm...both are the same, wonder if the chemical breakdown changes when the white pepper is aging on the vine?? |
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 TheRedGoat:
Originally Posted By Feral:
Hi Chef,, What's the practical difference between black pepper and white pepper? I read somewhere that "black pepper has superior flavor and should always be used unless you need white pepper so you don't color the end product." Do you agree with that or is white pepper essentially interchangeable with black provided you want a finely ground pepper? Thanks. FWIW, some people are allergic to black pepper. Fairly common allergy. Most are not allergic to white. TRG hmmm...both are the same, wonder if the chemical breakdown changes when the white pepper is aging on the vine?? Dunno. Just seen it myself enough to go, "hmmmm, guess they weren't kidding." Might have to do with the size of the grains that are typically served. TRG |
Uncle Ruckus is my hero.
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Originally Posted By douglasmorris99:
Green pepper corns are taken early and generally pickeled and have a limited amount of uses IMHO, they are bitter..but do end up dry in items like 5 peppercorn mixes Black pepper has a biting, hot flavor suitable to seasoning an immense variety of foods. White pepper is more subtle in heat and more practical in lighter colored dishes where black specks would be unappealing. Used in combination, black, white and green peppercorns offer a great range of tastes. black and white peppercorns come from the same plant. black peppercorns are picked before they are fully ripe and left in piles to ferment. then after a few days they're seperated and laid out in the sun to dry until they shrivel and turn almost black. white peppercorns are picked when they're fully ripened before they turn red. then they're placed in bags of water for a week or more until the outer coating becomes soft. then the outer coating is removed revealing a gray core and then they are laid out in the sun to dry. the sun bleaches them white. red peppercorns are the same crop, left longer on the plant and picked when moving towards the end of the cycle.. I for several years have taken to using Tabasco in white sauces, hollendaise and other egg dish's gives me a bit of a spicy flavor, generally blends in well leaving no color trace and an over all smoother profile. [/img] Good info, thanks. I guess my lingering question is whether you consider white/black pepper interchangeable if the color isn't an issue. Can you substitute one for the other if all you're after is "pepper flavor"? Interesting thing on the allergies from TRG. I wonder if the issue is in the black rind of the peppercorn? Doesn't matter to me too much, but interesting nonetheless. [/quote] |
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Originally Posted By TheRedGoat:
I think it was Paul Prudhomme that talked about the uses for each pepper, red, white, black. Might be something to look in to as well for some more recipes that focus on each pepper's usage. TRG Prudhomme 
Prudhomme
how dare you mention Prudhomme
why you -(*%$^*(_0977%&^&$^%$^547
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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 Feral:
Originally Posted By douglasmorris99:
Green pepper corns are taken early and generally pickeled and have a limited amount of uses IMHO, they are bitter..but do end up dry in items like 5 peppercorn mixes Black pepper has a biting, hot flavor suitable to seasoning an immense variety of foods. White pepper is more subtle in heat and more practical in lighter colored dishes where black specks would be unappealing. Used in combination, black, white and green peppercorns offer a great range of tastes. black and white peppercorns come from the same plant. black peppercorns are picked before they are fully ripe and left in piles to ferment. then after a few days they're seperated and laid out in the sun to dry until they shrivel and turn almost black. white peppercorns are picked when they're fully ripened before they turn red. then they're placed in bags of water for a week or more until the outer coating becomes soft. then the outer coating is removed revealing a gray core and then they are laid out in the sun to dry. the sun bleaches them white. red peppercorns are the same crop, left longer on the plant and picked when moving towards the end of the cycle.. I for several years have taken to using Tabasco in white sauces, hollendaise and other egg dish's gives me a bit of a spicy flavor, generally blends in well leaving no color trace and an over all smoother profile. [/url] Good info, thanks. I guess my lingering question is whether you consider white/black pepper interchangeable if the color isn't an issue. Can you substitute one for the other if all you're after is "pepper flavor"? Interesting thing on the allergies from TRG. I wonder if the issue is in the black rind of the peppercorn? Doesn't matter to me too much, but interesting nonetheless. [/quote] while they are interchangable as far as putting pepper on your eggs, yes but as a general rule, no I dont think they are interchangable,,while white has its uses in hiding itself in white stocks,and clear broths I feel it takes too much to get the pepper taste you seek in a true pepper flavor, giving it an unpleasant tounge in my opinion, using tabasco ins said white sauces gets you that bit of heat and opens the taste buds with much less and much less taste effecting the finished product if you want to not show the pepper in the sauce, a veloute, fish white sauce as an example would look dirty with black pepper in it so white pepper is used but no one cares if the pepper is visable on a steak or in your brown gravy....it truly boils down to personal taste, style, opinion.. I just dont care for white pepper and never have,,now, IF YOU HAVE A HANDLE on a BULK of white pepper, it is FULLY Interchangable with black, but again, the taste is a bit different..and remember all, Pepper, black, white, red etc are 25% of the worlds spice trade today and a big part of europeans explorations of the world. Wars have been fought, won and lost for want of this little black pearl...far and beyond blood and treasure.. 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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