ASK THE CHEF Part DEAUX (Page 24 of 39)
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Originally Posted By TheWind:
What is his user name on here? ya know, I go thru life askin for a little smarts and a little ass...and all I get anymore is smart asses.. 
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
| LOL being a Chef doesn't scare me.... My grandfather was a Chef and in the Swiss Army.... I was his favorite |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
I understand when you smoke meat once the external meat temp hits something in the low 100s smoke is unable to penetrate anymore into the meat. Is having just enough charcoal to keep the wood smoking and yet not get the smoker above refrigerator temps for a few hours a good plan to have the smoke penetrate a lot more than usual? assuming it is 20-30 degrees out the day I do this.
Also, what do you recommend for rubs, mopping sauces and barbecue sauces for a brisket? With 3 additives it seems like it would be very easy to have three great things added that end up with just a mediocre flavor. |
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Okie Dokie,
Just picked up a 6 lb prime rib roast at the Amish market today. It's for Xmas dinner. Will it keep well in the fridge 'til then or should I freeze it? Also, cook low and slow the whole time or start it at 500 for the first 15-20 and then turn it down? |
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Originally Posted By Trumpet:
Okie Dokie, Just picked up a 6 lb prime rib roast at the Amish market today. It's for Xmas dinner. Will it keep well in the fridge 'til then or should I freeze it? Also, cook low and slow the whole time or start it at 500 for the first 15-20 and then turn it down? I will be back to answer this later today..thinking we did a full page on Prime a few years ago...but I can't find it... Keep that in the frige, wrapped. preferably in a muslin cloth,, You'll be rinsing it in a 10% white vinegar solution the morning of processing I has family in town..Christmas crap to finish, church and wife are running me this morning.... crap,,civilian life can sux... CHEF.. OK I know in this or the original Chefs thread there's prime rib discussed but,,I"ll do a refresh here and throw out a basic recipe based on a 10lb roast you mentioned a 6lb'r so reduce a bit, about 40%(40 to 55 min @325) and use a thermometer.... 1 (10 pound) prime rib roast 10 cloves garlic, minced 2 tablespoons olive oil 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dried thyme .Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature but no longer than 1 hour at that temp. meanwhile, Preheat the oven to 500 degrees F Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. hope that helps,,there was a video posted in the thread you started, it's pretty decent for the noob. CHEF |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By MrKasab:
I understand when you smoke meat once the external meat temp hits something in the low 100s smoke is unable to penetrate anymore into the meat. Is having just enough charcoal to keep the wood smoking and yet not get the smoker above refrigerator temps for a few hours a good plan to have the smoke penetrate a lot more than usual? assuming it is 20-30 degrees out the day I do this. Also, what do you recommend for rubs, mopping sauces and barbecue sauces for a brisket? With 3 additives it seems like it would be very easy to have three great things added that end up with just a mediocre flavor. not real sure where you heard that..I may not buy it but I am not a BBQ "expert" Just a cook..but...that 100 degree stuff???not real sure on that.. Brisket should have a pretty deep smoke ring when checked in competition. or you're gonna fail. 
internal temp has to hit 165 degrees and that smoke makes the Q....I'll be back later today to elaborate... too damn BUSY. CHEF.. OK Whatever means you use you need to know your equipment and know how to maintain a steady temperature for as much as 10 to 15 hours. You will want a fire of about 200 degrees F to 230 degrees F. At this temperature you can expect the cooking time to be about 1 1/2 hours per pound. Do the math ahead of time so you know how long you will need to keep the fire going. At this temperature range the collagen in the meat will breakdown nicely and make the meat tender and tasty. Once you have the smoker ready place the brisket fat side up in the center of the cooking grate. If you are using a water smoker you can leave it fat side up the whole time. With an off set smoker you will want to turn it after a few hours to keep the bottom from drying out. You will also need to baste, or mop it every hour to keep the surface moist. Brisket can dry out even with a good fat cap If you are using an off set horizontal smoker you can add a water pan to the smoking chamber to help keep the moisture up. Because of the drying problem, if you are planning on going very low and slow you might try wrapping the brisket after the first 5-6 hours. Though there are people who swear they go 20 hours naked to the smoke most people find that the meat eventually dries out. Mopping helps but sometimes you just have to go the extra step of wrapping the brisket in foil to finish it off. It's important that you keep a good eye on it to make sure it is staying moist. I have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil. The temperature to aim for is 165 degrees F. Measure that with a good meat thermometer in the thickest part of the meat being careful to keep it away from the fat. When you have reached this temperature the brisket is done. On the point of wrapping, many people have pointed out that if you are going to do this you might as well put the Brisket in the oven at 220 degrees and finish it there. After all you have better temperature control in the average oven than you do in a smoker. The reason for the wrapping is to keep the Brisket moist. But if you have a good fat layer, your temperature isn't too high and you keep a good supply of water in the smoker you shouldn't have any trouble with the meat drying out. When the brisket is done, remove from the smoker and let stand for about 10 to 15 minutes. Then carve. Remember, in a full brisket the grain runs in different directions between the point and the flat. Lay the brisket, fat side down and carve off the point. If you look at the grain and fat line you should be able to see it pretty clearly. Then carve the remaining fat layers off, stack the point on the flat and carve across grain into thin, long strips. You should get long rectangular pieces. Everybody who smokes has favorite mop recipes and there are hundreds if not thousands...the same can be said with BBQ Sauces.. •4 quarts beef stock •2 pints Worcestershire Sauce •1 pint vinegar •1 pint oil •3 tablespoons salt •3 tablespoons dry mustard •3 tablespoons paprika •2 tablespoons hot sauce, Louisiana, choulla similar brands •2 tablespoons garlic powder •2 tablespoons chili powder •1 tablespoon ground bay leaf Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let stand overnight. This mop is applied in large amounts. BBQ sauce 2 tablespoons butter 1 small onion, minced 2 cups ketchup 1/2 cup cider vinegar 1/4 cup water 1/4 cup apple juice 1/4 cup Worcestershire sauce 2 tablespoons brown sugar 2 tablespoons molasses 2 tablespoons honey 2 teaspoons dry mustard powder 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon ground cayenne pepper Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally. will be awaiting my sample via FedEx overnight.. 
CHEF |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99:
not real sure where you heard that..I may not buy it but I am not a BBQ "expert" Just a cook..but...that 100 degree stuff???not real sure on that.. Brisket should have a pretty deep smoke ring when checked in competition. or you're gonna fail.
internal temp has to hit 165 degrees and that smoke makes the Q....I'll be back later today to elaborate... too damn BUSY. CHEF.. OK Whatever means you use you need to know your equipment and know how to maintain a steady temperature for as much as 10 to 15 hours. You will want a fire of about 200 degrees F to 230 degrees F. At this temperature you can expect the cooking time to be about 1 1/2 hours per pound. Do the math ahead of time so you know how long you will need to keep the fire going. At this temperature range the collagen in the meat will breakdown nicely and make the meat tender and tasty. Once you have the smoker ready place the brisket fat side up in the center of the cooking grate. If you are using a water smoker you can leave it fat side up the whole time. With an off set smoker you will want to turn it after a few hours to keep the bottom from drying out. You will also need to baste, or mop it every hour to keep the surface moist. Brisket can dry out even with a good fat cap If you are using an off set horizontal smoker you can add a water pan to the smoking chamber to help keep the moisture up. Because of the drying problem, if you are planning on going very low and slow you might try wrapping the brisket after the first 5-6 hours. Though there are people who swear they go 20 hours naked to the smoke most people find that the meat eventually dries out. Mopping helps but sometimes you just have to go the extra step of wrapping the brisket in foil to finish it off. It's important that you keep a good eye on it to make sure it is staying moist. I have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil. The temperature to aim for is 165 degrees F. Measure that with a good meat thermometer in the thickest part of the meat being careful to keep it away from the fat. When you have reached this temperature the brisket is done. On the point of wrapping, many people have pointed out that if you are going to do this you might as well put the Brisket in the oven at 220 degrees and finish it there. After all you have better temperature control in the average oven than you do in a smoker. The reason for the wrapping is to keep the Brisket moist. But if you have a good fat layer, your temperature isn't too high and you keep a good supply of water in the smoker you shouldn't have any trouble with the meat drying out. When the brisket is done, remove from the smoker and let stand for about 10 to 15 minutes. Then carve. Remember, in a full brisket the grain runs in different directions between the point and the flat. Lay the brisket, fat side down and carve off the point. If you look at the grain and fat line you should be able to see it pretty clearly. Then carve the remaining fat layers off, stack the point on the flat and carve across grain into thin, long strips. You should get long rectangular pieces. Everybody who smokes has favorite mop recipes and there are hundreds if not thousands...the same can be said with BBQ Sauces.. •4 quarts beef stock •2 pints Worcestershire Sauce •1 pint vinegar •1 pint oil •3 tablespoons salt •3 tablespoons dry mustard •3 tablespoons paprika •2 tablespoons hot sauce, Louisiana, choulla similar brands •2 tablespoons garlic powder •2 tablespoons chili powder •1 tablespoon ground bay leaf Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let stand overnight. This mop is applied in large amounts. BBQ sauce 2 tablespoons butter 1 small onion, minced 2 cups ketchup 1/2 cup cider vinegar 1/4 cup water 1/4 cup apple juice 1/4 cup Worcestershire sauce 2 tablespoons brown sugar 2 tablespoons molasses 2 tablespoons honey 2 teaspoons dry mustard powder 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon ground cayenne pepper Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally. will be awaiting my sample via FedEx overnight..
CHEF Originally Posted By douglasmorris99:
Originally Posted By MrKasab:
I understand when you smoke meat once the externa. meat temp hits something in the low 100s smoke is unable to penetrate anymore into the meat. Is having just enough charcoal to keep the wood smoking and yet not get the smoker above refrigerator temps for a few hours a good plan to have the smoke penetrate a lot more than usual? assuming it is 20-30 degrees out the day I do this. Also, what do you recommend for rubs, mopping sauces and barbecue sauces for a brisket? With 3 additives it seems like it would be very easy to have three great things added that end up with just a mediocre flavor. not real sure where you heard that..I may not buy it but I am not a BBQ "expert" Just a cook..but...that 100 degree stuff???not real sure on that.. Brisket should have a pretty deep smoke ring when checked in competition. or you're gonna fail.
internal temp has to hit 165 degrees and that smoke makes the Q....I'll be back later today to elaborate... too damn BUSY. CHEF.. OK Whatever means you use you need to know your equipment and know how to maintain a steady temperature for as much as 10 to 15 hours. You will want a fire of about 200 degrees F to 230 degrees F. At this temperature you can expect the cooking time to be about 1 1/2 hours per pound. Do the math ahead of time so you know how long you will need to keep the fire going. At this temperature range the collagen in the meat will breakdown nicely and make the meat tender and tasty. Once you have the smoker ready place the brisket fat side up in the center of the cooking grate. If you are using a water smoker you can leave it fat side up the whole time. With an off set smoker you will want to turn it after a few hours to keep the bottom from drying out. You will also need to baste, or mop it every hour to keep the surface moist. Brisket can dry out even with a good fat cap If you are using an off set horizontal smoker you can add a water pan to the smoking chamber to help keep the moisture up. Because of the drying problem, if you are planning on going very low and slow you might try wrapping the brisket after the first 5-6 hours. Though there are people who swear they go 20 hours naked to the smoke most people find that the meat eventually dries out. Mopping helps but sometimes you just have to go the extra step of wrapping the brisket in foil to finish it off. It's important that you keep a good eye on it to make sure it is staying moist. I have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil. The temperature to aim for is 165 degrees F. Measure that with a good meat thermometer in the thickest part of the meat being careful to keep it away from the fat. When you have reached this temperature the brisket is done. On the point of wrapping, many people have pointed out that if you are going to do this you might as well put the Brisket in the oven at 220 degrees and finish it there. After all you have better temperature control in the average oven than you do in a smoker. The reason for the wrapping is to keep the Brisket moist. But if you have a good fat layer, your temperature isn't too high and you keep a good supply of water in the smoker you shouldn't have any trouble with the meat drying out. When the brisket is done, remove from the smoker and let stand for about 10 to 15 minutes. Then carve. Remember, in a full brisket the grain runs in different directions between the point and the flat. Lay the brisket, fat side down and carve off the point. If you look at the grain and fat line you should be able to see it pretty clearly. Then carve the remaining fat layers off, stack the point on the flat and carve across grain into thin, long strips. You should get long rectangular pieces. Everybody who smokes has favorite mop recipes and there are hundreds if not thousands...the same can be said with BBQ Sauces.. •4 quarts beef stock •2 pints Worcestershire Sauce •1 pint vinegar •1 pint oil •3 tablespoons salt •3 tablespoons dry mustard •3 tablespoons paprika •2 tablespoons hot sauce, Louisiana, choulla similar brands •2 tablespoons garlic powder •2 tablespoons chili powder •1 tablespoon ground bay leaf Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let stand overnight. This mop is applied in large amounts. BBQ sauce 2 tablespoons butter 1 small onion, minced 2 cups ketchup 1/2 cup cider vinegar 1/4 cup water 1/4 cup apple juice 1/4 cup Worcestershire sauce 2 tablespoons brown sugar 2 tablespoons molasses 2 tablespoons honey 2 teaspoons dry mustard powder 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon ground cayenne pepper Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally. will be awaiting my sample via FedEx overnight..
CHEF Love me some brisket. But I have to disagree with your recipe. At least your temps. Traditionally you would cook at a pit temp of about 225. Lots of people however are cooking much higher (300-325) with great results. If you prefer a sugary rub ( and you shouldnt on brisket) then keep it under 300 so the sugar doesn't burn. Next point is the meat temp. Brisket will be safe to eat at an internal temp of 165 but it will be tough as shoe leather. For a really tender brisket your internal temp should be more like 200. Don't rely strictly on temp though. 200 will be very close but the best indicator is to feel how the thermometer probe slides I to the meat. When it slides in with very little resistance its good and tender. Lastly the whole relationship between smoke and temp. It is my understanding that the chemical reaction that creates the much sought after smoke ring stops occurringwhen the meat temp hhits about 165. The meat can continue to pick up smoke flavor well beyond that but the smoke ring won't continue to develop. And one more thing on the subject of wrapping. I prefer to wrap in butcher paper. Not foil. no the paper wont burn if you are cooking over indirect heat and kess than 300 degrees Many people will wrap in foil and often pour in some liquid. Personally I want brisket, not steamed beef or stew. Wrapping in butcher paper will slow the evaporation of the meats jucies, prevent drying, and speed up cooking time but it will do it without the meat soaking for hours. The result is that the bark holds together a little better. Here us how I do my brisket. Trim all but a thin layer of fat. Rub generously with salt pepper and garlic powder On to the smoker set at about 250 LEAVE IT ALONE. Don't peak. Don't mop, don't flip. Leave it till the internal temp seems to stop climbing. This is the stall and is usually around 165 degrees. It will stall here for hours as moisture evaporates if you don't wrap. Eventually it will start climbing again. If you wrap you can power through the stall. Anyway at 165 I have a look. If the bark looks good and the color looks good I wrap. If the bark hasn't developed yet I give it another hour then wrap. I wrap it in plain unwaxed uncoated butch paper. Two completed wraps all tucked in tightly. No liquid added. Reinsert the temp probe and leave it alone till it hits an I sternal temp of 195. At that point I'll probe for tenderness. If its done I pull it and let it rest before carving. If its still tough I push it to about 200 and pull it off the smoker and let it rest. If it ain't tender at at hat point. Its just a tough brisket. |
“A man may not care for golf and still be human, but the man who does not like to see, hunt, photograph or otherwise outwit birds or animals is hardly normal. He is supercivilized, and I for one do not know how to deal with him.” - A. Leopold
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Originally Posted By adrock1:
Love me some brisket. But I have to disagree with your recipe. At least your temps. Traditionally you would cook at a pit temp of about 225. Lots of people however are cooking much higher (300-325) with great results. If you prefer a sugary rub ( and you shouldnt on brisket) then keep it under 300 so the sugar doesn't burn. Next point is the meat temp. Brisket will be safe to eat at an internal temp of 165 but it will be tough as shoe leather. For a really tender brisket your internal temp should be more like 200. Don't rely strictly on temp though. 200 will be very close but the best indicator is to feel how the thermometer probe slides I to the meat. When it slides in with very little resistance its good and tender. Lastly the whole relationship between smoke and temp. It is my understanding that the chemical reaction that creates the much sought after smoke ring stops occurringwhen the meat temp hhits about 165. The meat can continue to pick up smoke flavor well beyond that but the smoke ring won't continue to develop. And one more thing on the subject of wrapping. I prefer to wrap in butcher paper. Not foil. no the paper wont burn if you are cooking over indirect heat and kess than 300 degrees Many people will wrap in foil and often pour in some liquid. Personally I want brisket, not steamed beef or stew. Wrapping in butcher paper will slow the evaporation of the meats jucies, prevent drying, and speed up cooking time but it will do it without the meat soaking for hours. The result is that the bark holds together a little better. Here us how I do my brisket. Trim all but a thin layer of fat. Rub generously with salt pepper and garlic powder On to the smoker set at about 250 LEAVE IT ALONE. Don't peak. Don't mop, don't flip. Leave it till the internal temp seems to stop climbing. This is the stall and is usually around 165 degrees. It will stall here for hours as moisture evaporates if you don't wrap. Eventually it will start climbing again. If you wrap you can power through the stall. Anyway at 165 I have a look. If the bark looks good and the color looks good I wrap. If the bark hasn't developed yet I give it another hour then wrap. I wrap it in plain unwaxed uncoated butch paper. Two completed wraps all tucked in tightly. No liquid added. Reinsert the temp probe and leave it alone till it hits an I sternal temp of 195. At that point I'll probe for tenderness. If its done I pull it and let it rest before carving. If its still tough I push it to about 200 and pull it off the smoker and let it rest. If it ain't tender at at hat point. Its just a tough brisket. Originally Posted By adrock1:
Originally Posted By douglasmorris99:
Originally Posted By MrKasab:
I understand when you smoke meat once the externa. meat temp hits something in the low 100s smoke is unable to penetrate anymore into the meat. Is having just enough charcoal to keep the wood smoking and yet not get the smoker above refrigerator temps for a few hours a good plan to have the smoke penetrate a lot more than usual? assuming it is 20-30 degrees out the day I do this. Also, what do you recommend for rubs, mopping sauces and barbecue sauces for a brisket? With 3 additives it seems like it would be very easy to have three great things added that end up with just a mediocre flavor. not real sure where you heard that..I may not buy it but I am not a BBQ "expert" Just a cook..but...that 100 degree stuff???not real sure on that.. Brisket should have a pretty deep smoke ring when checked in competition. or you're gonna fail.
internal temp has to hit 165 degrees and that smoke makes the Q....I'll be back later today to elaborate... too damn BUSY. CHEF.. OK Whatever means you use you need to know your equipment and know how to maintain a steady temperature for as much as 10 to 15 hours. You will want a fire of about 200 degrees F to 230 degrees F. At this temperature you can expect the cooking time to be about 1 1/2 hours per pound. Do the math ahead of time so you know how long you will need to keep the fire going. At this temperature range the collagen in the meat will breakdown nicely and make the meat tender and tasty. Once you have the smoker ready place the brisket fat side up in the center of the cooking grate. If you are using a water smoker you can leave it fat side up the whole time. With an off set smoker you will want to turn it after a few hours to keep the bottom from drying out. You will also need to baste, or mop it every hour to keep the surface moist. Brisket can dry out even with a good fat cap If you are using an off set horizontal smoker you can add a water pan to the smoking chamber to help keep the moisture up. Because of the drying problem, if you are planning on going very low and slow you might try wrapping the brisket after the first 5-6 hours. Though there are people who swear they go 20 hours naked to the smoke most people find that the meat eventually dries out. Mopping helps but sometimes you just have to go the extra step of wrapping the brisket in foil to finish it off. It's important that you keep a good eye on it to make sure it is staying moist. I have heard some people complain that after about 8 to 10 hours that the meat can get too smoky. If you like a milder smoke flavor then you have another reason to wrap the brisket in foil. The temperature to aim for is 165 degrees F. Measure that with a good meat thermometer in the thickest part of the meat being careful to keep it away from the fat. When you have reached this temperature the brisket is done. On the point of wrapping, many people have pointed out that if you are going to do this you might as well put the Brisket in the oven at 220 degrees and finish it there. After all you have better temperature control in the average oven than you do in a smoker. The reason for the wrapping is to keep the Brisket moist. But if you have a good fat layer, your temperature isn't too high and you keep a good supply of water in the smoker you shouldn't have any trouble with the meat drying out. When the brisket is done, remove from the smoker and let stand for about 10 to 15 minutes. Then carve. Remember, in a full brisket the grain runs in different directions between the point and the flat. Lay the brisket, fat side down and carve off the point. If you look at the grain and fat line you should be able to see it pretty clearly. Then carve the remaining fat layers off, stack the point on the flat and carve across grain into thin, long strips. You should get long rectangular pieces. Everybody who smokes has favorite mop recipes and there are hundreds if not thousands...the same can be said with BBQ Sauces.. •4 quarts beef stock •2 pints Worcestershire Sauce •1 pint vinegar •1 pint oil •3 tablespoons salt •3 tablespoons dry mustard •3 tablespoons paprika •2 tablespoons hot sauce, Louisiana, choulla similar brands •2 tablespoons garlic powder •2 tablespoons chili powder •1 tablespoon ground bay leaf Combine all ingredients in a large pot. Bring to a boil. Remove from heat and let stand overnight. This mop is applied in large amounts. BBQ sauce 2 tablespoons butter 1 small onion, minced 2 cups ketchup 1/2 cup cider vinegar 1/4 cup water 1/4 cup apple juice 1/4 cup Worcestershire sauce 2 tablespoons brown sugar 2 tablespoons molasses 2 tablespoons honey 2 teaspoons dry mustard powder 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon ground cayenne pepper Melt the butter in saucepan over medium heat. Stir in the onion, and cook until tender. Mix in ketchup, cider vinegar, water, apple juice, Worcestershire sauce, brown sugar, molasses, honey, mustard powder, chili powder, garlic powder, and cayenne pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally. will be awaiting my sample via FedEx overnight..
CHEF Love me some brisket. But I have to disagree with your recipe. At least your temps. Traditionally you would cook at a pit temp of about 225. Lots of people however are cooking much higher (300-325) with great results. If you prefer a sugary rub ( and you shouldnt on brisket) then keep it under 300 so the sugar doesn't burn. Next point is the meat temp. Brisket will be safe to eat at an internal temp of 165 but it will be tough as shoe leather. For a really tender brisket your internal temp should be more like 200. Don't rely strictly on temp though. 200 will be very close but the best indicator is to feel how the thermometer probe slides I to the meat. When it slides in with very little resistance its good and tender. Lastly the whole relationship between smoke and temp. It is my understanding that the chemical reaction that creates the much sought after smoke ring stops occurringwhen the meat temp hhits about 165. The meat can continue to pick up smoke flavor well beyond that but the smoke ring won't continue to develop. And one more thing on the subject of wrapping. I prefer to wrap in butcher paper. Not foil. no the paper wont burn if you are cooking over indirect heat and kess than 300 degrees Many people will wrap in foil and often pour in some liquid. Personally I want brisket, not steamed beef or stew. Wrapping in butcher paper will slow the evaporation of the meats jucies, prevent drying, and speed up cooking time but it will do it without the meat soaking for hours. The result is that the bark holds together a little better. Here us how I do my brisket. Trim all but a thin layer of fat. Rub generously with salt pepper and garlic powder On to the smoker set at about 250 LEAVE IT ALONE. Don't peak. Don't mop, don't flip. Leave it till the internal temp seems to stop climbing. This is the stall and is usually around 165 degrees. It will stall here for hours as moisture evaporates if you don't wrap. Eventually it will start climbing again. If you wrap you can power through the stall. Anyway at 165 I have a look. If the bark looks good and the color looks good I wrap. If the bark hasn't developed yet I give it another hour then wrap. I wrap it in plain unwaxed uncoated butch paper. Two completed wraps all tucked in tightly. No liquid added. Reinsert the temp probe and leave it alone till it hits an I sternal temp of 195. At that point I'll probe for tenderness. If its done I pull it and let it rest before carving. If its still tough I push it to about 200 and pull it off the smoker and let it rest. If it ain't tender at at hat point. Its just a tough brisket. thanks for your imput..I'm sure the poster appreciates the second opinion. as with BBQ sauce and mop sauces, for every bbq cook there's a different version style, flavor profile.. CHEF
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
| Merry Christmas Chef and all..... so tomorrow we are having a traditional Jewish Dinner.... should I order Pepper steak? Chicken MeiFun? or try something different? |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
Originally Posted By TheWind:
Merry Christmas Chef and all..... so tomorrow we are having a traditional Jewish Dinner.... should I order Pepper steak? Chicken MeiFun? or try something different? Thank you and belated Happy Chanukah to you and yours.. for the holiday, you should go to your local Halal Diner and enjoy some traditional Arabic food in keeping with the spirit to desire Peace within the season .. Baba Ghanouj is a delicious Arabian appetizer made with fire roasted eggplants and Tahini sauce. Ingredients •3-5 medium eggplants (3 lbs) •5 table spoons Tahini paste •Juice from 1 freshly squeezed lemon •3 garlic cloves, crushed •1 table spoon white vinegar •1 teaspoon salt (or to taste) Instructions 1.Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes. 2.While eggplants are still hot (not too hot so you don’t burn your hands), peel them and discard as much as possible of their seeds. 3.Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid Baba Ghannouj. 4.Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste. 5.Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles…etc 6.Serve cold as an appetizer, with a side of Pita bread. Fasolia Beans Stew Recipe aka Fasolia bi Zait . Ingredients •2 cups of pinto beans (fasolia) •1 medium onion, finely chopped •1 head of garlic, finely minced •1 medium head of potato, cut into tiny cubes •½ cup of olive oil •1-2 teaspoons of tomato paste •½ teaspoon of salt (or to taste) •8 cups of water Instructions 1.Soak the beans overnight in fresh water so that they soften and cook faster. 2.In a deep cooking pot, sautee the garlic, onions, potatoes and beans in the olive oil for 5-10 minutes. 3.Add 8 cups of warm water to the pot along with the salt and stir well 4.Cover the pot and let gently boil/simmer on low heat for 1 hour 5.Add 2 teaspoons of tomato paste to the pot, stir well, boil for another 15 minutes and serve hot with a side of pita bread. Note that if you add cold water instead of warm water to the pot, the beans may wrinkle Sumac and Oregano Pulled Baked Fish . Ingredients •3 lbs of fresh fish, preferably Red Snapper •1 green pepper (bell pepper), finely chopped •1 sweet red pepper, finely chopped •1 garlic head, crushed •2 lemons, juiced •7 teaspoons ground thyme or oregano •2 teaspoons ground cilantro (or dried cilantro flakes) •7 teaspoons of quality sumac •5 teaspoons olive oil •1 teaspoon salt or to taste Instructions 1.Rinse the fish with water then place in a baking tray and rub with a bit of salt and with about 2 teaspoons of ground thyme or oregano, place some cut lemons inside and bake for 20 minutes at 350F. 2.Meanwhile, chop green and red peppers into small cubes, then mix crushed garlic with lemon juice, 5 teaspoons of ground thyme or oregano, the ground cilantro, the sumac, olive oil and salt to taste. This should yield a red paste that you would then mix with the chopped peppers. 3.Once the fish is baked, and while still warm (watch out so you don’t burn yourself) remove its bones and scales, pull its meat then place it in a baking tray and scoop the paste on top of it until it’s all covered. You don’t have to mix it, the paste will seep through naturally. 4.Bake again for about 10 minutes at 350F so the paste infuses well into the meat then serve hot or cold along with a side of Fattoush or your preferred salad dolma-like recipe involving cabbage leaves stuffed with ground meat, rice, spices, and cooked in a lemony garlicky sauce. DOLMA Ingredients •1 Cabbage head (4 lbs) •¾lb of lean ground beef •1 cup of rice, rinsed, dried •3 heads of garlic, freshly peeled •4 lemons, freshly squeezed •1-2 teaspoons of 7 spices •3 table spoons of olive oil •Salt to taste Instructions 1.A 4 lbs cabbage head should yield around 30-35 rolled cabbage leaves depending on how big the leaves are. 2.Peel and discard the outer leaves of the cabbage. 3.Pit out the large stem from the bottom of the cabbage as in the photo above. This will help the leaves get separated easier. 4.To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes while carefully turning it over to ensure exposure to all of its sides. 5.As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other. Do this slowly and carefully so you don’t hurt yourself with boiling water, and to also ensure that leaves are whole and not torn. 6.Place the cabbage leaves in a colander as you peel them. Please note that if you try to peel leaves of a raw cabbage they’ll very likely break and tear. 7.Once you’ve separated all leaves, try to roll one or two of them to see if they are soft enough. If not, and if they tear or break, put them back in the boiling water pot and cook them for another 5 minutes. 8.Mix the ground beef with the rice, 1 to 2 teaspoons of Lebanese 7-spices (or Allspice) to taste as well as ½ teaspoon of salt to taste. Mix them well and set aside. 9.Lay each cabbage leaf separately on a cutting board, cut out the stem if it’s too thick. Spread 1 to 2 table spoons of meat stuffing along the edge of the leaf , then roll it slowly and tightly over the meat all the way. 10.Line up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact manner until you’ve completed a layer which you will garnish with a few chopped cloves of garlic. Place the rolls with the greenest leaves on the bottom of the pot since they need more heat/longer to cook. 11.Roll all the leaves and place them in the pot in this manner while placing garlic cloves in between the layers. You may end up with 2 to 4 layers of rolls, depending on how wide the cooking pot is. 12.In a frying pan, saute 10-15 cloves of freshly minced or crushed garlic (one head) with 3 table spoons of olive oil and a squeeze of lemon juice until they start to turn light brown then dump the entire content on top of the cooking pot. 13.Squeeze 4 lemons, mix them with 4 cups of water, and ½ to 1 teaspoon of salt (to taste), then add them to the cooking pot. The sauce should cover the rolls and if not, add more water until it does. 14.Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywhere and that the fried garlic also mixes well with the sauce (or you can mix them in advance). 15.Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes until they boil, at which time you turn heat to very low and let them simmer slowly for 1 to 1.5 hours (until the cabbage is fully cooked and is no longer crunchy – time may vary, however you should be left with a bit of sauce on the bottom don’t let it dry up). 16.Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice. Lebanese Rice Pudding Dessert. Ingredients •4 cups of milk •10-12 teaspoons of sugar (to taste) •½ cup of rice •2-4 Table Spoons of corn starch •2 teaspoons of orange blossom water •Pistachio as a garnish Instructions 1.Rinse the rice then let dry 2.Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously. 3.As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn starch the pudding becomes too jello-like and if you add little it’ll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to. 4.As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating. 5.Serve cold. As-salamu alaykum |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By douglasmorris99: Thank you and belated Happy Chanukah to you and yours.. for the holiday, you should go to your local Halal Diner and enjoy some traditional Arabic food in keeping with the spirit to desire Peace within the season .. Baba Ghanouj is a delicious Arabian appetizer made with fire roasted eggplants and Tahini sauce. Ingredients •3-5 medium eggplants (3 lbs) •5 table spoons Tahini paste •Juice from 1 freshly squeezed lemon •3 garlic cloves, crushed •1 table spoon white vinegar •1 teaspoon salt (or to taste) Instructions 1.Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes. 2.While eggplants are still hot (not too hot so you don’t burn your hands), peel them and discard as much as possible of their seeds. 3.Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid Baba Ghannouj. 4.Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste. 5.Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles…etc 6.Serve cold as an appetizer, with a side of Pita bread. Fasolia Beans Stew Recipe aka Fasolia bi Zait . Ingredients •2 cups of pinto beans (fasolia) •1 medium onion, finely chopped •1 head of garlic, finely minced •1 medium head of potato, cut into tiny cubes •½ cup of olive oil •1-2 teaspoons of tomato paste •½ teaspoon of salt (or to taste) •8 cups of water Instructions 1.Soak the beans overnight in fresh water so that they soften and cook faster. 2.In a deep cooking pot, sautee the garlic, onions, potatoes and beans in the olive oil for 5-10 minutes. 3.Add 8 cups of warm water to the pot along with the salt and stir well 4.Cover the pot and let gently boil/simmer on low heat for 1 hour 5.Add 2 teaspoons of tomato paste to the pot, stir well, boil for another 15 minutes and serve hot with a side of pita bread. Note that if you add cold water instead of warm water to the pot, the beans may wrinkle Sumac and Oregano Pulled Baked Fish . Ingredients •3 lbs of fresh fish, preferably Red Snapper •1 green pepper (bell pepper), finely chopped •1 sweet red pepper, finely chopped •1 garlic head, crushed •2 lemons, juiced •7 teaspoons ground thyme or oregano •2 teaspoons ground cilantro (or dried cilantro flakes) •7 teaspoons of quality sumac •5 teaspoons olive oil •1 teaspoon salt or to taste Instructions 1.Rinse the fish with water then place in a baking tray and rub with a bit of salt and with about 2 teaspoons of ground thyme or oregano, place some cut lemons inside and bake for 20 minutes at 350F. 2.Meanwhile, chop green and red peppers into small cubes, then mix crushed garlic with lemon juice, 5 teaspoons of ground thyme or oregano, the ground cilantro, the sumac, olive oil and salt to taste. This should yield a red paste that you would then mix with the chopped peppers. 3.Once the fish is baked, and while still warm (watch out so you don’t burn yourself) remove its bones and scales, pull its meat then place it in a baking tray and scoop the paste on top of it until it’s all covered. You don’t have to mix it, the paste will seep through naturally. 4.Bake again for about 10 minutes at 350F so the paste infuses well into the meat then serve hot or cold along with a side of Fattoush or your preferred salad dolma-like recipe involving cabbage leaves stuffed with ground meat, rice, spices, and cooked in a lemony garlicky sauce. DOLMA Ingredients •1 Cabbage head (4 lbs) •¾lb of lean ground beef •1 cup of rice, rinsed, dried •3 heads of garlic, freshly peeled •4 lemons, freshly squeezed •1-2 teaspoons of 7 spices •3 table spoons of olive oil •Salt to taste Instructions 1.A 4 lbs cabbage head should yield around 30-35 rolled cabbage leaves depending on how big the leaves are. 2.Peel and discard the outer leaves of the cabbage. 3.Pit out the large stem from the bottom of the cabbage as in the photo above. This will help the leaves get separated easier. 4.To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes while carefully turning it over to ensure exposure to all of its sides. 5.As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other. Do this slowly and carefully so you don’t hurt yourself with boiling water, and to also ensure that leaves are whole and not torn. 6.Place the cabbage leaves in a colander as you peel them. Please note that if you try to peel leaves of a raw cabbage they’ll very likely break and tear. 7.Once you’ve separated all leaves, try to roll one or two of them to see if they are soft enough. If not, and if they tear or break, put them back in the boiling water pot and cook them for another 5 minutes. 8.Mix the ground beef with the rice, 1 to 2 teaspoons of Lebanese 7-spices (or Allspice) to taste as well as ½ teaspoon of salt to taste. Mix them well and set aside. 9.Lay each cabbage leaf separately on a cutting board, cut out the stem if it’s too thick. Spread 1 to 2 table spoons of meat stuffing along the edge of the leaf , then roll it slowly and tightly over the meat all the way. 10.Line up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact manner until you’ve completed a layer which you will garnish with a few chopped cloves of garlic. Place the rolls with the greenest leaves on the bottom of the pot since they need more heat/longer to cook. 11.Roll all the leaves and place them in the pot in this manner while placing garlic cloves in between the layers. You may end up with 2 to 4 layers of rolls, depending on how wide the cooking pot is. 12.In a frying pan, saute 10-15 cloves of freshly minced or crushed garlic (one head) with 3 table spoons of olive oil and a squeeze of lemon juice until they start to turn light brown then dump the entire content on top of the cooking pot. 13.Squeeze 4 lemons, mix them with 4 cups of water, and ½ to 1 teaspoon of salt (to taste), then add them to the cooking pot. The sauce should cover the rolls and if not, add more water until it does. 14.Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywhere and that the fried garlic also mixes well with the sauce (or you can mix them in advance). 15.Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes until they boil, at which time you turn heat to very low and let them simmer slowly for 1 to 1.5 hours (until the cabbage is fully cooked and is no longer crunchy – time may vary, however you should be left with a bit of sauce on the bottom don’t let it dry up). 16.Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice. Lebanese Rice Pudding Dessert. Ingredients •4 cups of milk •10-12 teaspoons of sugar (to taste) •½ cup of rice •2-4 Table Spoons of corn starch •2 teaspoons of orange blossom water •Pistachio as a garnish Instructions 1.Rinse the rice then let dry 2.Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously. 3.As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn starch the pudding becomes too jello-like and if you add little it’ll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to. 4.As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating. 5.Serve cold. As-salamu alaykum Originally Posted By douglasmorris99: Originally Posted By TheWind: Merry Christmas Chef and all..... so tomorrow we are having a traditional Jewish Dinner.... should I order Pepper steak? Chicken MeiFun? or try something different? Thank you and belated Happy Chanukah to you and yours.. for the holiday, you should go to your local Halal Diner and enjoy some traditional Arabic food in keeping with the spirit to desire Peace within the season .. Baba Ghanouj is a delicious Arabian appetizer made with fire roasted eggplants and Tahini sauce. Ingredients •3-5 medium eggplants (3 lbs) •5 table spoons Tahini paste •Juice from 1 freshly squeezed lemon •3 garlic cloves, crushed •1 table spoon white vinegar •1 teaspoon salt (or to taste) Instructions 1.Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes. 2.While eggplants are still hot (not too hot so you don’t burn your hands), peel them and discard as much as possible of their seeds. 3.Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid Baba Ghannouj. 4.Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste. 5.Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles…etc 6.Serve cold as an appetizer, with a side of Pita bread. Fasolia Beans Stew Recipe aka Fasolia bi Zait . Ingredients •2 cups of pinto beans (fasolia) •1 medium onion, finely chopped •1 head of garlic, finely minced •1 medium head of potato, cut into tiny cubes •½ cup of olive oil •1-2 teaspoons of tomato paste •½ teaspoon of salt (or to taste) •8 cups of water Instructions 1.Soak the beans overnight in fresh water so that they soften and cook faster. 2.In a deep cooking pot, sautee the garlic, onions, potatoes and beans in the olive oil for 5-10 minutes. 3.Add 8 cups of warm water to the pot along with the salt and stir well 4.Cover the pot and let gently boil/simmer on low heat for 1 hour 5.Add 2 teaspoons of tomato paste to the pot, stir well, boil for another 15 minutes and serve hot with a side of pita bread. Note that if you add cold water instead of warm water to the pot, the beans may wrinkle Sumac and Oregano Pulled Baked Fish . Ingredients •3 lbs of fresh fish, preferably Red Snapper •1 green pepper (bell pepper), finely chopped •1 sweet red pepper, finely chopped •1 garlic head, crushed •2 lemons, juiced •7 teaspoons ground thyme or oregano •2 teaspoons ground cilantro (or dried cilantro flakes) •7 teaspoons of quality sumac •5 teaspoons olive oil •1 teaspoon salt or to taste Instructions 1.Rinse the fish with water then place in a baking tray and rub with a bit of salt and with about 2 teaspoons of ground thyme or oregano, place some cut lemons inside and bake for 20 minutes at 350F. 2.Meanwhile, chop green and red peppers into small cubes, then mix crushed garlic with lemon juice, 5 teaspoons of ground thyme or oregano, the ground cilantro, the sumac, olive oil and salt to taste. This should yield a red paste that you would then mix with the chopped peppers. 3.Once the fish is baked, and while still warm (watch out so you don’t burn yourself) remove its bones and scales, pull its meat then place it in a baking tray and scoop the paste on top of it until it’s all covered. You don’t have to mix it, the paste will seep through naturally. 4.Bake again for about 10 minutes at 350F so the paste infuses well into the meat then serve hot or cold along with a side of Fattoush or your preferred salad dolma-like recipe involving cabbage leaves stuffed with ground meat, rice, spices, and cooked in a lemony garlicky sauce. DOLMA Ingredients •1 Cabbage head (4 lbs) •¾lb of lean ground beef •1 cup of rice, rinsed, dried •3 heads of garlic, freshly peeled •4 lemons, freshly squeezed •1-2 teaspoons of 7 spices •3 table spoons of olive oil •Salt to taste Instructions 1.A 4 lbs cabbage head should yield around 30-35 rolled cabbage leaves depending on how big the leaves are. 2.Peel and discard the outer leaves of the cabbage. 3.Pit out the large stem from the bottom of the cabbage as in the photo above. This will help the leaves get separated easier. 4.To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes while carefully turning it over to ensure exposure to all of its sides. 5.As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other. Do this slowly and carefully so you don’t hurt yourself with boiling water, and to also ensure that leaves are whole and not torn. 6.Place the cabbage leaves in a colander as you peel them. Please note that if you try to peel leaves of a raw cabbage they’ll very likely break and tear. 7.Once you’ve separated all leaves, try to roll one or two of them to see if they are soft enough. If not, and if they tear or break, put them back in the boiling water pot and cook them for another 5 minutes. 8.Mix the ground beef with the rice, 1 to 2 teaspoons of Lebanese 7-spices (or Allspice) to taste as well as ½ teaspoon of salt to taste. Mix them well and set aside. 9.Lay each cabbage leaf separately on a cutting board, cut out the stem if it’s too thick. Spread 1 to 2 table spoons of meat stuffing along the edge of the leaf , then roll it slowly and tightly over the meat all the way. 10.Line up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact manner until you’ve completed a layer which you will garnish with a few chopped cloves of garlic. Place the rolls with the greenest leaves on the bottom of the pot since they need more heat/longer to cook. 11.Roll all the leaves and place them in the pot in this manner while placing garlic cloves in between the layers. You may end up with 2 to 4 layers of rolls, depending on how wide the cooking pot is. 12.In a frying pan, saute 10-15 cloves of freshly minced or crushed garlic (one head) with 3 table spoons of olive oil and a squeeze of lemon juice until they start to turn light brown then dump the entire content on top of the cooking pot. 13.Squeeze 4 lemons, mix them with 4 cups of water, and ½ to 1 teaspoon of salt (to taste), then add them to the cooking pot. The sauce should cover the rolls and if not, add more water until it does. 14.Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywhere and that the fried garlic also mixes well with the sauce (or you can mix them in advance). 15.Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes until they boil, at which time you turn heat to very low and let them simmer slowly for 1 to 1.5 hours (until the cabbage is fully cooked and is no longer crunchy – time may vary, however you should be left with a bit of sauce on the bottom don’t let it dry up). 16.Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice. Lebanese Rice Pudding Dessert. Ingredients •4 cups of milk •10-12 teaspoons of sugar (to taste) •½ cup of rice •2-4 Table Spoons of corn starch •2 teaspoons of orange blossom water •Pistachio as a garnish Instructions 1.Rinse the rice then let dry 2.Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously. 3.As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn starch the pudding becomes too jello-like and if you add little it’ll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to. 4.As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating. 5.Serve cold. As-salamu alaykum |
| I can't get good kosher around here, the last place that had falafel, you could use as cannon balls, I think I will get both |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
Originally Posted By watercat:
The rice pudding sounds delicious. Where can you generally find orange blossom water? Originally Posted By watercat:
Originally Posted By douglasmorris99:
Originally Posted By TheWind:
Merry Christmas Chef and all..... so tomorrow we are having a traditional Jewish Dinner.... should I order Pepper steak? Chicken MeiFun? or try something different? Thank you and belated Happy Chanukah to you and yours.. for the holiday, you should go to your local Halal Diner and enjoy some traditional Arabic food in keeping with the spirit to desire Peace within the season .. Baba Ghanouj is a delicious Arabian appetizer made with fire roasted eggplants and Tahini sauce. Ingredients •3-5 medium eggplants (3 lbs) •5 table spoons Tahini paste •Juice from 1 freshly squeezed lemon •3 garlic cloves, crushed •1 table spoon white vinegar •1 teaspoon salt (or to taste) Instructions 1.Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes. 2.While eggplants are still hot (not too hot so you don’t burn your hands), peel them and discard as much as possible of their seeds. 3.Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don’t get a liquid Baba Ghannouj. 4.Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste. 5.Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles…etc 6.Serve cold as an appetizer, with a side of Pita bread. Fasolia Beans Stew Recipe aka Fasolia bi Zait . Ingredients •2 cups of pinto beans (fasolia) •1 medium onion, finely chopped •1 head of garlic, finely minced •1 medium head of potato, cut into tiny cubes •½ cup of olive oil •1-2 teaspoons of tomato paste •½ teaspoon of salt (or to taste) •8 cups of water Instructions 1.Soak the beans overnight in fresh water so that they soften and cook faster. 2.In a deep cooking pot, sautee the garlic, onions, potatoes and beans in the olive oil for 5-10 minutes. 3.Add 8 cups of warm water to the pot along with the salt and stir well 4.Cover the pot and let gently boil/simmer on low heat for 1 hour 5.Add 2 teaspoons of tomato paste to the pot, stir well, boil for another 15 minutes and serve hot with a side of pita bread. Note that if you add cold water instead of warm water to the pot, the beans may wrinkle Sumac and Oregano Pulled Baked Fish . Ingredients •3 lbs of fresh fish, preferably Red Snapper •1 green pepper (bell pepper), finely chopped •1 sweet red pepper, finely chopped •1 garlic head, crushed •2 lemons, juiced •7 teaspoons ground thyme or oregano •2 teaspoons ground cilantro (or dried cilantro flakes) •7 teaspoons of quality sumac •5 teaspoons olive oil •1 teaspoon salt or to taste Instructions 1.Rinse the fish with water then place in a baking tray and rub with a bit of salt and with about 2 teaspoons of ground thyme or oregano, place some cut lemons inside and bake for 20 minutes at 350F. 2.Meanwhile, chop green and red peppers into small cubes, then mix crushed garlic with lemon juice, 5 teaspoons of ground thyme or oregano, the ground cilantro, the sumac, olive oil and salt to taste. This should yield a red paste that you would then mix with the chopped peppers. 3.Once the fish is baked, and while still warm (watch out so you don’t burn yourself) remove its bones and scales, pull its meat then place it in a baking tray and scoop the paste on top of it until it’s all covered. You don’t have to mix it, the paste will seep through naturally. 4.Bake again for about 10 minutes at 350F so the paste infuses well into the meat then serve hot or cold along with a side of Fattoush or your preferred salad dolma-like recipe involving cabbage leaves stuffed with ground meat, rice, spices, and cooked in a lemony garlicky sauce. DOLMA Ingredients •1 Cabbage head (4 lbs) •¾lb of lean ground beef •1 cup of rice, rinsed, dried •3 heads of garlic, freshly peeled •4 lemons, freshly squeezed •1-2 teaspoons of 7 spices •3 table spoons of olive oil •Salt to taste Instructions 1.A 4 lbs cabbage head should yield around 30-35 rolled cabbage leaves depending on how big the leaves are. 2.Peel and discard the outer leaves of the cabbage. 3.Pit out the large stem from the bottom of the cabbage as in the photo above. This will help the leaves get separated easier. 4.To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes while carefully turning it over to ensure exposure to all of its sides. 5.As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other. Do this slowly and carefully so you don’t hurt yourself with boiling water, and to also ensure that leaves are whole and not torn. 6.Place the cabbage leaves in a colander as you peel them. Please note that if you try to peel leaves of a raw cabbage they’ll very likely break and tear. 7.Once you’ve separated all leaves, try to roll one or two of them to see if they are soft enough. If not, and if they tear or break, put them back in the boiling water pot and cook them for another 5 minutes. 8.Mix the ground beef with the rice, 1 to 2 teaspoons of Lebanese 7-spices (or Allspice) to taste as well as ½ teaspoon of salt to taste. Mix them well and set aside. 9.Lay each cabbage leaf separately on a cutting board, cut out the stem if it’s too thick. Spread 1 to 2 table spoons of meat stuffing along the edge of the leaf , then roll it slowly and tightly over the meat all the way. 10.Line up the stuffed rolls carefully in a wide/deep cooking pot one by the other in a compact manner until you’ve completed a layer which you will garnish with a few chopped cloves of garlic. Place the rolls with the greenest leaves on the bottom of the pot since they need more heat/longer to cook. 11.Roll all the leaves and place them in the pot in this manner while placing garlic cloves in between the layers. You may end up with 2 to 4 layers of rolls, depending on how wide the cooking pot is. 12.In a frying pan, saute 10-15 cloves of freshly minced or crushed garlic (one head) with 3 table spoons of olive oil and a squeeze of lemon juice until they start to turn light brown then dump the entire content on top of the cooking pot. 13.Squeeze 4 lemons, mix them with 4 cups of water, and ½ to 1 teaspoon of salt (to taste), then add them to the cooking pot. The sauce should cover the rolls and if not, add more water until it does. 14.Carefully shake/tilt the cooking pot sideways a few times to ensure the sauce seeps through everywhere and that the fried garlic also mixes well with the sauce (or you can mix them in advance). 15.Place a heavy plate inside the pot, on top of the rolls, cover the pot, and turn on the stove on high heat for about 5-10 minutes until they boil, at which time you turn heat to very low and let them simmer slowly for 1 to 1.5 hours (until the cabbage is fully cooked and is no longer crunchy – time may vary, however you should be left with a bit of sauce on the bottom don’t let it dry up). 16.Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice. Lebanese Rice Pudding Dessert. Ingredients •4 cups of milk •10-12 teaspoons of sugar (to taste) •½ cup of rice •2-4 Table Spoons of corn starch •2 teaspoons of orange blossom water •Pistachio as a garnish Instructions 1.Rinse the rice then let dry 2.Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously. 3.As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn starch the pudding becomes too jello-like and if you add little it’ll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to. 4.As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating. 5.Serve cold. As-salamu alaykum your local liquor store should have it..Orange blossom or Orange Flower water.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By TheWind:
I can't get good kosher around here, the last place that had falafel, you could use as cannon balls, I think I will get both falafel ball, Motzah ball, Christmas ball...oye! given me blue balls.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99:
falafel ball, Motzah ball, Christmas ball...oye! given me blue balls.. Originally Posted By douglasmorris99:
Originally Posted By TheWind:
I can't get good kosher around here, the last place that had falafel, you could use as cannon balls, I think I will get both falafel ball, Motzah ball, Christmas ball...oye! given me blue balls.. Now my matzoball soup is to die for, I make it from the chicken carcass... with floaters not sinkers |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
Update on my frying problems.
Instead of pulling out the fry daddy last night, I pulled out the dutch oven and a candy thermometer and worked off the stove top. I had a bit of trouble maintaining the right temperature, either getting too high and almost smoking the oil, or dipping below 300. After I got that figured out I started cooking and varying the temperatures on purpose. Anything cooked over 320 degrees was as crispy as you could hope for. Anything under was soggy. I suspect the thermostat on the fry daddy is not up to snuff and that the element isn't quite up to the task, either. From here on it looks like cast iron and stove top - which is how I probably should have been doing it anyway.
I appreciate the input. It helped me sort out potential problems and find an answer. I'm happy to be subscribed to this thread now too, because yum! |
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Originally Posted By Wight_Hat:
Update on my frying problems. Instead of pulling out the fry daddy last night, I pulled out the dutch oven and a candy thermometer and worked off the stove top. I had a bit of trouble maintaining the right temperature, either getting too high and almost smoking the oil, or dipping below 300. After I got that figured out I started cooking and varying the temperatures on purpose. Anything cooked over 320 degrees was as crispy as you could hope for. Anything under was soggy. I suspect the thermostat on the fry daddy is not up to snuff and that the element isn't quite up to the task, either. From here on it looks like cast iron and stove top - which is how I probably should have been doing it anyway.
I appreciate the input. It helped me sort out potential problems and find an answer. I'm happy to be subscribed to this thread now too, because yum! you're very welcome, glad we you were able to deduce the issue, soggy fried food is improper frying temperature .
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Is there any way to save cast iron skillets that have been outside in the weather for the past few months? I just got all new pots and pans for Christmas and tempted to throw them away. I'm just getting over morning sickness (yeah right its really all day sickness) and the hubs just sat my cast iron on the back porch. I haven't been in kitchen for a good two months.
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Award: Most likely to need to call the police 24/365
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Originally Posted By SpeechPathJunkie:
Is there any way to save cast iron skillets that have been outside in the weather for the past few months?
I just got all new pots and pans for Christmas and tempted to throw them away. I'm just getting over morning sickness (yeah right its really all day sickness) and the hubs just sat my cast iron on the
back porch. I haven't been in kitchen for a good two months. well, congratulations or condolences...depending on how you feel about your condition..The beauty of raising adopted children is...I never had to deal with that just crazy women!!!
Sure your cookware is salvageable, good cleaning, wire brush for rust removal, heat and oil and you're golden brown so to speak... I have a tutorial on caste iron here...if it isnt there...let me know.. |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Chef,
What's the secret for tender beef for use in stir-fry or beef & broccoli? I've had it a few times, home cooked at other people's houses and the beef is always tough and chewy. Is it the cut of beef, way of cooking, both, other? Many thanks. Would like to make a nice beef & broccoli this weekend. |
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Originally Posted By Laramie:
Chef, What's the secret for tender beef for use in stir-fry or beef & broccoli? I've had it a few times, home cooked at other people's houses and the beef is always tough and chewy. Is it the cut of beef, way of cooking, both, other? Many thanks. Would like to make a nice beef & broccoli this weekend. Laramie a very good question...and a really simple answer.. CORNSTARCH!!! Cornstarch you say??? That’s it. you'd think it was some kind of commercial meat tenderizer some "ancient Chinese secret". But it’s not. So take your THINLY SLICED across the grain beef (works with possum, pork, chicken, Tabby and personally I prefer black Dog,) (you MAY want to throw your meat into the freezer for 20 min or so to get it solid and easy to slice... in the meantime. Mix together cornstarch, oil of your choosing (use peanut oil or SESEME Oil for truer Asian flavor.. but canola or EVOO work fine) and soy sauce in about equal quantities to make a runny paste. Add whatever Asian seasonings you like. I prefer fresh ground white pepper, dried ginger, salt and garlic. 5 spice works. mix the thinly-sliced near-frozen meat into the runny, seasoned cornstarch paste, and let sit covered for as long as you can stand. At least 15 minutes, but an hour or two is best. absolute BEST if you let it marinate overnight. . final prep, take the marinated meat and cook it in a well-seasoned cast iron skillet, nonstick pan or wok(what you don't have a wok) on high heat in a little oil. When the crust of the meat is browned flip the meat over, and do the same to the other side, you will cook it for some time..almost to the point you think it's over cooked. Pull the meat from the pan and Put it aside. refresh your pan, bring to heat and Stir-fry your vegetables in the hot skillet. JUST Before you sauce the vegetables, return the warm meat to the pan. Then sauce the entire dish mixing evenly... serve with white or brown rice let me know how it works out CHEF
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By douglasmorris99:
Laramie a very good question...and a really simple answer.. CORNSTARCH!!! Cornstarch you say??? ~SNIP~ let me know how it works out CHEF Originally Posted By douglasmorris99:
Originally Posted By Laramie:
Chef, What's the secret for tender beef for use in stir-fry or beef & broccoli? I've had it a few times, home cooked at other people's houses and the beef is always tough and chewy. Is it the cut of beef, way of cooking, both, other? Many thanks. Would like to make a nice beef & broccoli this weekend. Laramie a very good question...and a really simple answer.. CORNSTARCH!!! Cornstarch you say??? ~SNIP~ let me know how it works out CHEF I would have never guessed cornstarch! I'm going to get everything together and try this on Saturday. Will report back will results. Thanks again. I'm looking forward to trying this now. |
| Happy New Year Chef, looks like some stir fry beef is up for Saturday now. HurricaaineAllie asked for one thing for Christmas, a real Bow and a quiver full of arrows, she got them, she wants to go kill a deer and cook it now |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
|
Hi Chef. Awesome thread!
It has taken me 4 days to read thru the whole thing and I am going to tackle the old thread starting next week. I got an enameled cast iron dutch oven yesterday and I am going to do braised short ribs with polenta on Saturday. The recipe I have calls for wine and I am not a wine drinker. I picked up a cooking wine to cover dinner on Saturday but am hoping in the future to be able to get a bit more fancy. I saw in the index for the old thread that wine was discussed. Can you or anyone else point me to the page it is on since the index for that thread does not work  If it was just a discussion of wine for pairing then what are a few readily available reds and whites that are good for cooking. Thanks!
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Originally Posted By TheWind:
Happy New Year Chef, looks like some stir fry beef is up for Saturday now. HurricaaineAllie asked for one thing for Christmas, a real Bow and a quiver full of arrows, she got them, she wants to go kill a deer and cook it now Happy New year to you as well..is she a fan of Hunger Games? |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By Mrs_Tim_McBride:
Hi Chef. Awesome thread! It has taken me 4 days to read thru the whole thing and I am going to tackle the old thread starting next week. I got an enameled cast iron dutch oven yesterday and I am going to do braised short ribs with polenta on Saturday. The recipe I have calls for wine and I am not a wine drinker. I picked up a cooking wine to cover dinner on Saturday but am hoping in the future to be able to get a bit more fancy. I saw in the index for the old thread that wine was discussed. Can you or anyone else point me to the page it is on since the index for that thread does not work If it was just a discussion of wine for pairing then what are a few readily available reds and whites that are good for cooking. Thanks!Thank you, flattery will will get you far... I hope you picked up an inexpensive wine you plan on reducing for your sauce NOT "COOKING WINE" which is heavily salted water with wine flavoring 
The thread is rather through but we've yet to answer all the questions...as the previous page shows with Cornstarch marinade the secret to tender beef stir fry.. I am sorry I don't have a any idea where wine is covered, it is mentinoned more than a few times..Ford Guy did the index's and they're pretty spot on and there was assistance from a few other folks as well, KittywithSigs I think being a player.. Wish I could help...SEARCH should show you something?? PLEASE feel free to ask any questions, IF it's been discussed before and I know where it is..I'll send you there, if not I'll climb atop my soapbox gladly.. CHEF
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99:
Thank you, flattery will will get you far... I hope you picked up an inexpensive wine you plan on reducing for your sauce NOT "COOKING WINE" which is heavily salted water with wine flavoring
The thread is rather through but we've yet to answer all the questions...as the previous page shows with Cornstarch marinade the secret to tender beef stir fry.. I am sorry I don't have a any idea where wine is covered, it is mentinoned more than a few times..Ford Guy did the index's and they're pretty spot on and there was assistance from a few other folks as well, KittywithSigs I think being a player.. Wish I could help...SEARCH should show you something?? PLEASE feel free to ask any questions, IF it's been discussed before and I know where it is..I'll send you there, if not I'll climb atop my soapbox gladly.. CHEF
Originally Posted By douglasmorris99:
Originally Posted By Mrs_Tim_McBride:
Hi Chef. Awesome thread! It has taken me 4 days to read thru the whole thing and I am going to tackle the old thread starting next week. I got an enameled cast iron dutch oven yesterday and I am going to do braised short ribs with polenta on Saturday. The recipe I have calls for wine and I am not a wine drinker. I picked up a cooking wine to cover dinner on Saturday but am hoping in the future to be able to get a bit more fancy. I saw in the index for the old thread that wine was discussed. Can you or anyone else point me to the page it is on since the index for that thread does not work If it was just a discussion of wine for pairing then what are a few readily available reds and whites that are good for cooking. Thanks!Thank you, flattery will will get you far... I hope you picked up an inexpensive wine you plan on reducing for your sauce NOT "COOKING WINE" which is heavily salted water with wine flavoring
The thread is rather through but we've yet to answer all the questions...as the previous page shows with Cornstarch marinade the secret to tender beef stir fry.. I am sorry I don't have a any idea where wine is covered, it is mentinoned more than a few times..Ford Guy did the index's and they're pretty spot on and there was assistance from a few other folks as well, KittywithSigs I think being a player.. Wish I could help...SEARCH should show you something?? PLEASE feel free to ask any questions, IF it's been discussed before and I know where it is..I'll send you there, if not I'll climb atop my soapbox gladly.. CHEF
Thanks. I did pick up cooking wine, but have enough time to run to the store for real wine. You have saved my meal. |
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Originally Posted By Mrs_Tim_McBride:
Braised Short Ribs with Cheesy Polenta <a href="http://s1150.photobucket.com/user/Eve_Ill/media/IMG_5269_zps113a1135.jpg.html" target="_blank">http://i1150.photobucket.com/albums/o603/Eve_Ill/IMG_5269_zps113a1135.jpg</a> The meal was really good but that is the first time I have had short ribs and I don't think I am a fan of them. So I am not sure I will be making this again. it looks excellent...well done! Brava!! Short ribs..are fatty, and can be a bit greasy and unless you lovvveee cutting the fat cap off a full bone in prime rib and fighting over it with the scullery crew..you should probably steer clear of the steers ribs...and tail and shanks and steamship round...
glad your recipe came out well, thank you for the pic. Chef loves pics..and please enjoy both threads and stop by for questions anytime.. Chef |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Chef,
I have a question for you. Is there a method to get maximum cumin flavor without weird bitterness? I have had dishes that had such a heavy lovely cumin flavor that it was crazy, but no bitter flavor at all. When I try to produce that flavor My dish ends up with a strange unpleasant bitter flavor. I have found that using the cumin seeds whole as opposed to toasting then grinding them gets me far more cumin flavor, but then you have little seeds in your dish. |
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Originally Posted By cutlass1972:
Chef, I have a question for you. Is there a method to get maximum cumin flavor without weird bitterness? I have had dishes that had such a heavy lovely cumin flavor that it was crazy, but no bitter flavor at all. When I try to produce that flavor My dish ends up with a strange unpleasant bitter flavor. I have found that using the cumin seeds whole as opposed to toasting then grinding them gets me far more cumin flavor, but then you have little seeds in your dish. crush your seeds, store in olive oil for a few weeks...strain, use cumin infused oil for seasoning is how I'd do it..
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By douglasmorris99:
crush your seeds, store in olive oil for a few weeks...strain, use cumin infused oil for seasoning is how I'd do it.. Originally Posted By douglasmorris99:
Originally Posted By cutlass1972:
Chef, I have a question for you. Is there a method to get maximum cumin flavor without weird bitterness? I have had dishes that had such a heavy lovely cumin flavor that it was crazy, but no bitter flavor at all. When I try to produce that flavor My dish ends up with a strange unpleasant bitter flavor. I have found that using the cumin seeds whole as opposed to toasting then grinding them gets me far more cumin flavor, but then you have little seeds in your dish. crush your seeds, store in olive oil for a few weeks...strain, use cumin infused oil for seasoning is how I'd do it.. WOW!! I am going to have to try this... Do you recommend toasting first? |
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Chef, I tried twice to make caramel sauce yesterday, and failed both times. I was following this recipe: 2 cups sugar 2/3 cup butter cut in small cubes 4 tbsp water 1 cup whipping cream Begin by mixing the sugar and water in a large saucepan. NOTE: I use a large saucepan of about 3 quarts or larger because the sugar foams up when you add the butter and cream so make sure you have a large enough pot. Boil the sugar and water over medium heat until the mixture begins to turn a light to medium amber color. The real skill in making caramel sauce does come with experience and knowing the point at which the color is perfect. Good advice for beginners is that it is better to be a little too light in color rather than a little too dark because too dark a caramel can often taste a little burnt. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe. Do not stir the boiling sugar, this can cause it to crystallize. If you find the sugar starts to crystallize, use a pastry brush to brush water around the inside edge of the pot as it boils. You may have to do this several times. Carefully swirling the pan occasionally is also helpful to avoid crystallization of the sugar. When the color is right, (around 300* on a candy thermometer) quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth. Cool completely. The first batch seized up and crystallized. The second batch, I increased my stove temperature, thinking that the water evaporated too quickly before the sugar could caramelize. It also started to crystallize, so I went ahead and mixed in the butter and cream. I ended up with a sauce, but it wasn't caramel sauce. (pictures below) Any suggestions on what I did wrong?   |
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Originally Posted By douglasmorris99:
Ford Guy did the index's and they're pretty spot on and there was assistance from a few other folks as well No, Skunkum did the indexes. Nobody else.
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"There's only room for one bitch in this pig hutch and I'm it" --Mrs. Feral, 12/24/2013
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Originally Posted By watercat: Chef, I tried twice to make caramel sauce yesterday, and failed both times. I was following this recipe:. The first batch seized up and crystallized. The second batch, I increased my stove temperature, thinking that the water evaporated too quickly before the sugar could caramelize. It also started to crystallize, so I went ahead and mixed in the butter and cream. I ended up with a sauce, but it wasn't caramel sauce. (pictures below) Any suggestions on what I did wrong? http://i1189.photobucket.com/albums/z429/felromarfcom/1150609_10202087020209886_1621071351_o_zps8910306f.jpg http://i1189.photobucket.com/albums/z429/felromarfcom/1498125_10202087297896828_982822347_o_zpsc7122805.jpg DO NOT stir again until the cream and butter go in. DO NOT move the pan, any agitation will cause crystallization. You should only rinse the side of the pan once,do it towards the end. Also adding an inverted sugar to the mix will help crystallization from happening.10% by weight of sugar is enough. An Inverted sugar is Glucose, corn syrup, and other liquid sugars. For caramel you would want to use glucose or light corn syrup. ETA- the tips are for your first batch.The second batch wasnt cooked hot enough. I was always taught for caramel sauce you want almost an amber color before anything else gets tossed in the pot. All of the complex flavors of caramel are in the sugar.Cook it to a dark amber! |
Political correctness is the mistaken belief that a turd can be picked up by the clean end.
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Originally Posted By tony55690: A couple tips, once you put water into the sugar stir it once and only once. DO NOT stir again until the cream and butter go in. Originally Posted By tony55690: Originally Posted By watercat: Chef, I tried twice to make caramel sauce yesterday, and failed both times. I was following this recipe:. The first batch seized up and crystallized. The second batch, I increased my stove temperature, thinking that the water evaporated too quickly before the sugar could caramelize. It also started to crystallize, so I went ahead and mixed in the butter and cream. I ended up with a sauce, but it wasn't caramel sauce. (pictures below) Any suggestions on what I did wrong? http://i1189.photobucket.com/albums/z429/felromarfcom/1150609_10202087020209886_1621071351_o_zps8910306f.jpg http://i1189.photobucket.com/albums/z429/felromarfcom/1498125_10202087297896828_982822347_o_zpsc7122805.jpg DO NOT stir again until the cream and butter go in. DO NOT move the pan, any agitation will cause crystallization. You should only rinse the side of the pan once,do it towards the end. Also adding an inverted sugar to the mix will help crystallization from happening.10% by weight of sugar is enough. An Inverted sugar is Glucose, corn syrup, and other liquid sugars. For caramel you would want to use glucose or light corn syrup. ETA- the tips are for your first batch.The second batch wasnt cooked hot enough. I was always taught for caramel sauce you want almost an amber color before anything else gets tossed in the pot. All of the complex flavors of caramel are in the sugar.Cook it to a dark amber! I'll try it again and see what happens. With the second batch, I knew it wasn't dark enough, but it was starting to crystallize again and I was frustrated.  If I use corn syrup, should I remove 10% of the granulated sugar and replace with an equal amount of corn syrup? Or just add an extra 10% weight/volume of corn syrup?Thanks! |
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Originally Posted By Feral:
No, Skunkum did the indexes. Nobody else.
Originally Posted By Feral:
Originally Posted By douglasmorris99:
Ford Guy did the index's and they're pretty spot on and there was assistance from a few other folks as well No, Skunkum did the indexes. Nobody else.
ok ,,SORRY SKUNKUM....I am getting old and forgetful at times...Mea Culpa.. thank you for the correction friend Feral...
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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Originally Posted By watercat:
DO NOT move the pan, any agitation will cause crystallization. You should only rinse the side of the pan once,do it towards the end. Also adding an inverted sugar to the mix will help crystallization from happening.10% by weight of sugar is enough. An Inverted sugar is Glucose, corn syrup, and other liquid sugars. For caramel you would want to use glucose or light corn syrup. ETA- the tips are for your first batch.The second batch wasnt cooked hot enough. I was always taught for caramel sauce you want almost an amber color before anything else gets tossed in the pot. All of the complex flavors of caramel are in the sugar.Cook it to a dark amber! I'll try it again and see what happens. With the second batch, I knew it wasn't dark enough, but it was starting to crystallize again and I was frustrated. If I use corn syrup, should I remove 10% of the granulated sugar and replace with an equal amount of corn syrup? Or just add an extra 10% weight/volume of corn syrup?
Thanks! Originally Posted By watercat:
Originally Posted By tony55690:
Originally Posted By watercat:
Chef, I tried twice to make caramel sauce yesterday, and failed both times. I was following this recipe:. The first batch seized up and crystallized. The second batch, I increased my stove temperature, thinking that the water evaporated too quickly before the sugar could caramelize. It also started to crystallize, so I went ahead and mixed in the butter and cream. I ended up with a sauce, but it wasn't caramel sauce. (pictures below) Any suggestions on what I did wrong? http://i1189.photobucket.com/albums/z429/felromarfcom/1150609_10202087020209886_1621071351_o_zps8910306f.jpg http://i1189.photobucket.com/albums/z429/felromarfcom/1498125_10202087297896828_982822347_o_zpsc7122805.jpg You should only rinse the side of the pan once,do it towards the end. Also adding an inverted sugar to the mix will help crystallization from happening.10% by weight of sugar is enough. An Inverted sugar is Glucose, corn syrup, and other liquid sugars. For caramel you would want to use glucose or light corn syrup. ETA- the tips are for your first batch.The second batch wasnt cooked hot enough. I was always taught for caramel sauce you want almost an amber color before anything else gets tossed in the pot. All of the complex flavors of caramel are in the sugar.Cook it to a dark amber! I'll try it again and see what happens. With the second batch, I knew it wasn't dark enough, but it was starting to crystallize again and I was frustrated. If I use corn syrup, should I remove 10% of the granulated sugar and replace with an equal amount of corn syrup? Or just add an extra 10% weight/volume of corn syrup?
Thanks! you guys are on it,,I"d go with the 10% to start, I've never used it..molasses maybe for a darker caramel..only added towards the end..but 99% of the time the above recipe..... ..Caramel isn't hard, but it does take practice. and the line between caramelized and burnt is very fine... CHEF |
SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
|
Originally Posted By watercat: DO NOT move the pan, any agitation will cause crystallization. Originally Posted By watercat: Originally Posted By tony55690: Originally Posted By watercat: Chef, I tried twice to make caramel sauce yesterday, and failed both times. I was following this recipe:. The first batch seized up and crystallized. The second batch, I increased my stove temperature, thinking that the water evaporated too quickly before the sugar could caramelize. It also started to crystallize, so I went ahead and mixed in the butter and cream. I ended up with a sauce, but it wasn't caramel sauce. (pictures below) Any suggestions on what I did wrong? http://i1189.photobucket.com/albums/z429/felromarfcom/1150609_10202087020209886_1621071351_o_zps8910306f.jpg http://i1189.photobucket.com/albums/z429/felromarfcom/1498125_10202087297896828_982822347_o_zpsc7122805.jpg DO NOT stir again until the cream and butter go in. DO NOT move the pan, any agitation will cause crystallization. You should only rinse the side of the pan once,do it towards the end. Also adding an inverted sugar to the mix will help crystallization from happening.10% by weight of sugar is enough. An Inverted sugar is Glucose, corn syrup, and other liquid sugars. For caramel you would want to use glucose or light corn syrup. ETA- the tips are for your first batch.The second batch wasnt cooked hot enough. I was always taught for caramel sauce you want almost an amber color before anything else gets tossed in the pot. All of the complex flavors of caramel are in the sugar.Cook it to a dark amber! I'll try it again and see what happens. With the second batch, I knew it wasn't dark enough, but it was starting to crystallize again and I was frustrated. If I use corn syrup, should I remove 10% of the granulated sugar and replace with an equal amount of corn syrup? Or just add an extra 10% weight/volume of corn syrup?Thanks! |
Political correctness is the mistaken belief that a turd can be picked up by the clean end.
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Hey Chef,
I need some advice on what to get to slice Jalapenos for bulk quantities. Every kitchen gadget we have tried so far crushes rather than slices..... I've been looking at restaurant equipment suppliers, but so far have only located industrial choppers.... Thanks |
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Originally Posted By elginrunner:
Hey Chef, I need some advice on what to get to slice Jalapenos for bulk quantities. Every kitchen gadget we have tried so far crushes rather than slices..... I've been looking at restaurant equipment suppliers, but so far have only located industrial choppers.... Thanks 
 charles machine and supply
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
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After watching enough youtube vids to make my eyes water, we narrowed it down to two....
a Nemco onion slicer or a Edlund Arc slicer I don't suppose you have experience with either brand or product line? |
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Originally Posted By elginrunner:
After watching enough youtube vids to make my eyes water, we narrowed it down to two.... a Nemco onion slicer or a Edlund Arc slicer I don't suppose you have experience with either brand or product line? I a at my condo in Dallas and my el cheapo DSL won't play videos....I am very familiar with Edlund products in that they seem to last for ever.. that's the best I can say until Monday when I get back to the ranch... CHEF..
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood
| Need some recommendations for pork, I am having a regular Aporkcolypse Now, with a couple of sales leaving me deep in boneless loin and bone in sirloins. I have made pork stew (x2), pork tikka, pork enchiladas, blackened pork chops, stir fried pork, and pork fried rice. I am making stuffed pork chops tomorrow, but still have enough loin for one more meal and 2 sirloin roast and I am all out of ideas. |
How should I begin, and how should I presume?
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Originally Posted By douglasmorris99:
Laramie a very good question...and a really simple answer.. CORNSTARCH!!! *SNIP* let me know how it works out CHEF Hey Chef, Just wanted to thank you for the help on how to prepare the beef for stir-fry/beef & broccoli! It turned out really well and the beef was VERY tender. I think i should have sliced the beef a bit thinner, but otherwise it was delicious. I would have never guessed to add cornstarch to a marinade. I have always stuck with beer, ginger and vinegar to break down meat in a marinade, but I love learning new things. Thanks again! 
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| Greetings Chef... well HurricaineAllie made me a chocolate birthday cake, only she misread the oil, Instead of a 1/2 cup, she put in a cup and a half.... it was very most, no pics I ate it |
Homeland Security is the American People
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
You can't see the wind can you? ....But you can feel it and feel it's effects all around you correct? 1GunRunner
كافر
Eric the Hun Rest in Peace
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Originally Posted By Laramie:
Hey Chef, Just wanted to thank you for the help on how to prepare the beef for stir-fry/beef & broccoli! It turned out really well and the beef was VERY tender. I think i should have sliced the beef a bit thinner, but otherwise it was delicious. I would have never guessed to add cornstarch to a marinade. I have always stuck with beer, ginger and vinegar to break down meat in a marinade, but I love learning new things. Thanks again! http://i.imgur.com/5YU6xUV.jpg Originally Posted By Laramie:
Originally Posted By douglasmorris99:
Laramie a very good question...and a really simple answer.. CORNSTARCH!!! *SNIP* let me know how it works out CHEF Hey Chef, Just wanted to thank you for the help on how to prepare the beef for stir-fry/beef & broccoli! It turned out really well and the beef was VERY tender. I think i should have sliced the beef a bit thinner, but otherwise it was delicious. I would have never guessed to add cornstarch to a marinade. I have always stuck with beer, ginger and vinegar to break down meat in a marinade, but I love learning new things. Thanks again! http://i.imgur.com/5YU6xUV.jpg looks wonderful, job well done sir and you're very welcome....yes, it could have been sliced a bit thinner,,remember to cut it into manageable pieces and put it in the freezer under it sort of "crusts" enough to make the meat firmer and easier to slice into slender pieces.. as I sit here eating fauxurkey (land of frost, meh it's ok for the price, step below plantation)on my home made whole wheat with a slice of huge Mexinese grown tomato and coleslaw..
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SOCIALISM COMMUNISM AND FACISM ONLY WORK WHEN BOOT HEEL OF A POLITICAL CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING POCKETS FOR THE LEISURE CLASS
fighting commies since '69 2013 Nick Hollywood
fighting commies since '69 2013 Nick Hollywood