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GreenM4Guy thank you for your question,,,blueberry pie..lots of memories of blueberry pie and my Dad. My Dad Loved Blueberry pie..he was not a fat man and very choosey of what he ate,,but LOVED GOOD FOOD, we NEVER had gravies, heavy sauces, BBQ sauce,,other CRAP foods in the house..alwasy fruit and veggies, lean meats etc..dad was an early Health nut Euell Gibbons, Jack LaLane type and lived to 95 to prove it...,but my Dad LOVED blueberries beyond every other fruit in the market..and above that He LOVED blueberry pie.. matter of fact my Dad loved blueberry pie so much, he planted and maintained 3 acres of berry bushes that berried over 120 days so there was a constant supply thru out the growing season and let poeple pick for a $1 a qt and lost money every damn year.. he was a diabetic so..lets start here BLUEBERRY PIE WITH EQUAL Pie Pastry for double crust 9-inch pie (see below) 6 cups fresh or 2 packages (16 ounces each) frozen unsweetened blueberries 3 tablespoons lemon juice 6 tablespoons cornstarch 1 cup plus 2 tablespoons Equal® Spoonful* Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal; toss to coat. (If frozen blueberries are used, let stand 30 minutes.) Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge. or regular pie fill.. BLUEBERRY PIE FILLING 3/4 c. sugar 3 tbsp. corn starch 1/4 tsp. salt 1/2 c. water 4 c. fresh or frozen blueberries 1 tbsp. lemon juice 2 tbsp. butter In saucepan combine sugar, salt and corn starch with water, blueberries and lemon juice. Cook over medium heat until thick. Remove from heat and stir in butter. Place in Pie shell (see below) HOMEMADE PIE CRUST Makes 8 or 9-inch double crust. 3/4 c. Crisco shortening 1 tsp. salt 5 tbsp. cold water Cut Crisco into flour using pastry blender or 2 knives to form pea-sized chunks. Sprinkle water one tablespoon at a time. Toss lightly with fork until dough forms a ball. Divide ball in half. Press to form 2 (5-6 inch) "pancakes". Flour each side. Slide one between sheets of waxed paper. Place on dampened counter top. Roll dough into circle, 1-inch larger than upside down pie plate. Sprinkle flour on pastry if it sticks. Turn for even rolling. Repeat for top crust. Flip into pie plate. Peel off paper. Press into pie plate. Trim edge even with pie plate. Add filling and moisten edge. Cover with top crust and trim 1-inch larger than pie plate. Fold under and flute. Vent and bake 400 degrees for 55 to 60 min. or Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim within 1 inch of edge of plate. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2-inch-wide. Bake in preheated 400°F oven until pastry is browned and filling is bubbly, 55 to 60 minutes. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers. CHEF  bowing to the Gods of Pie.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Just wanted to let you know I made a jar of garlic cloves in olive oil and have used 3/4 of it over the past 6 months, it tastes great and hasn't killed me yet 
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and that once removed DO NOT place a clove back into the storage container
"We need to internalize this idea of excellence. Not many folks spend a lot of time trying to be excellent." - Barack Obama
Proud Member of "Ranstad's Militia".
كافر<
Proud Member of "Ranstad's Militia".
كافر<
thanks for your input, fully appreciated, and glad your still amongst the living... or are you?  zombie garlic lover maybe thats how all the training films got started, wasnt a germ from outerspace,,it was garlic cloves in olive oil whats started the Zombie rampage.  .yeah..thats it..  CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
thank you Sir.. 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Thanks, Chef! You are a living encyclopedia of cooking! Quick question: Does the temperature of the solution affect the brining process? I usually soak in a cold brine placed in the refrigerator, sometimes I put ice in it to keep everything cold. I don't like the idea of letting fresh fish sit around at room temperature. I don't know how I managed to ask about smoking fish, I like to smoke a salmon fillet or some trout for topping bagels. I had been reading about backpacking meals at the time I asked. I just never thought about smoked fish as a trail food. After reading your comments about food poisoning, I may keep thinking about it (as opposed to actually trying it). |
I would brine refrigorated if at all possible.. I think our ancestors probably found diareiaha the norm vs the abnormal until Ice became commonly used/made for those who could afford it..wiith modern refers being a tru Godsend upon creation. thanks again CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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I apologize in advance if my questions are dupes. I have not read the entire thread. I love omelets, as do my wife and daughter. I am not very good at cooking them. Would you mind sharing your knowledge on how to make a really good omelet? We also love scallops, but I am always afraid I am undercooking them, so I overcook them, and they tend to come out "rubbery." Can you share a tsaty recipe for scallops and the right way to cook them? Thanks! |
There is no slack in Light Attack.
anykey,,thanks for your question and actually no dupe here omelettes take practice, eggs take practice,,I have known Master Chefs that cant cook breakfast to save thier lives  dumbasses..so,,tell me where your hung up the secret to cooking eggs, over easy, basted, and omelettes is almost Never Wash your pan and always wipe and re-oil it after cooking while the pan is hot even teflon and other no stick coatings..the secret is the pan.. the temp is important, of the pan and oil,,medium heat for omelettes, but medium high for over easy..and the oil cant be too hot.. its really alot of practice..Person to Person, I could teach you in 30 min,,to put it into words,,not so easy.. Crab, swiss and mushroom Omelette INGREDIENTS 2 tablespoons butter 1/2 cup sliced fresh mushrooms 4 eggs, separated 2 tablespoons milk 1 cup cooked crabmeat 1 cup shredded Swiss cheese DIRECTIONS Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat. In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites. Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate. Fresh Apple Omelette INGREDIENTS 2 egg whites 3 tablespoons white sugar 3 tablespoons all-purpose flour 1/4 teaspoon baking powder 1 pinch salt 3 tablespoons milk 2 egg yolks, beaten 1 tablespoon lemon juice 1 teaspoon butter 1 large apple - peeled, cored and thinly sliced 1/4 teaspoon ground cinnamon 1 tablespoon white sugar DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, whip egg whites with an electric mixer until foamy. Sprinkle in 3 tablespoons of sugar while continuing to whip until stiff peaks form. In a separate bowl, stir together the flour, baking powder, and salt. Mix in the milk, egg yolks, and lemon juice until well blended, then fold in the egg whites using a rubber spatula or wooden spoon. Melt the butter in a large cast-iron (or other oven proof) skillet over medium heat. Spread the batter evenly in the pan. Layer the thinly sliced apple over the batter, and sprinkle with cinnamon and remaining sugar. Place the skillet in the oven, and bake for 10 minutes, or until the apples are golden brown and glazed looking. Cut into wedges to serve. Scallops...a deep sea bit of food from God.. worse thing in the world is over cooked scallop,,if you dont have a thermomoter..get one,,,just bring any food to 160 degree center heat and your good to go 99% of the time..secondly,,scallops need to be very fresh to cook lightly if there is any hint of "old" to the smell of them, deep fry them,,if they make your eyes water,,dump em.. fresh scallops,,truly all sea fishes should smell like the sea and nothing more,,a sliced fresh scallop should have a clear/milky look litteraly like milk glass, if it is white with no glare..not so fresh..and need to pass the sniff test for certain I like them seared in fresh butter with Tony Chachere's seasoning on the outside, medium rare on a bed of wild greens vinnegrette..  some things you have to take a little risk on,,or lightly grilled INGREDIENTS 1 1/2 pounds fresh sea scallops 1/4 cup white wine 1/4 cup butter or margarine, melted 1/2 teaspoon Tarragon Leaves 1/2 teaspoon minced Onion 1/2 teaspoon crushed Garlic 1/2 teaspoon Seasoned Salt DIRECTIONS Preheat grill or broiler. Thread scallops onto skewers. Combine remaining ingredients in a small bowl and brush over both sides of scallops. Grill or broil scallops, 10-15 minutes, brushing occasionally with remaining wine mixture. baked sea scallops INGREDIENTS 16 sea scallops, rinsed and drained 5 tablespoons butter, melted 5 cloves garlic, minced 2 shallots, chopped 3 pinches ground nutmeg salt and pepper to taste 1 cup bread crumbs 4 tablespoons olive oil 1/4 cup chopped parsley lemon wedges for garnish (optional) DIRECTIONS Preheat oven to 425 degrees F (220 degrees C). Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish. In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops. Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side. if you tell me where your hanging up on your eggs, I can help a bit more..and Good Cooking CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Douglasmorris99, What's your take on celebrity chefs? Who do you like, who can't you stand? Are any celebrity chefs generally considered hacks by other chefs you know or work with? I was prompted to ask you this after catching 15 minutes of Emeril and listening to his audience hoot and holler when he adds trace amounts of liqueur to something or, god forbid, 'BAM'. |
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Gentlemen, you can't fight in here! This is the War Room.
Gentlemen, you can't fight in here! This is the War Room.
Wow, thank you for taking the time to give me all that info. The grilled scallops sound fantastic! I think I may be going wrong just about everywhere on the omelette. I was flipping the whole thing over and cooking both sides rather thank letting it sit and cook through. (you are probably cringing at this point!) I was afraid of burning it, too much heat after reading your post. I was adding water instead of milk. You say to never wash the pan. Do you mean between omlettes, or ever? I am going to "practice" a little this weekend using your instructions. Again, thanks for taking the time. I really enjoy cooking, but have never had any kind of instruction. Just trial and error. I'll let you know how my omelette turns out. |
There is no slack in Light Attack.
I have little to say about the superstars Chefs beyond, God Bless em and may their Stars slowly extinguish rather than burn out and slam to earth.. It is very tough to become one of these Chefs and harder to maintain the success.. it takes several things beyond talent and an acceptable personality, lots of stamina, a dedication to the success, a good business acuman, support from family, and MONEY,,lots of Money..a publicist, an agent. lots of advertizing dollars to get the public to your restaurant to begin with,, the write ups on the newspapers, magazines, etc,,,trust me, ,the space was bought and paid for.. you will RARELY see a restaurant get a write up that doesnt advertize in the paper, magazine etc...very Rarely.. I years ago was a "rising Star Chef" news print, regional magazines, national magazines, local TV and Radio,,Even a few appearances on national TV,. went to all the right parties, and gave parties to the right people,,and watched my baby girl Cry becase daddy's Job was more important than she was.... walked away from it the same day..and I was more the Ramsey type of Chef vs the Emeril, though Em is very demanding in his own way..as are Paul P and Anthony B... read Kitchen Confidential by Bourdain,,pretty much describes the type of life I started with in culinary.. Today, if you behave as Ramsey does,,you wont work,.period.. CHEF  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
people tend to leave the pan in the soap too long,,tend to drop the hot pan into cold water, this ruins the pan,,I keep a cheap Miro teflon pan for eggs..cook in it,,wipe it out while hot with a paper towel, oil it with another paper towel and some olive oil and,,when it starts to get FUNKY,,toss it and buy another cheap egg pan.. once in a while, Scrambles get away from me or my roommate uses it..and then it has to be washed,,dried, heated and OILed... good cooking CHEF 
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I thought you were the reincarnation of Justin Wilson! Seriously, Chef Morris: I'm glad you were asked about making omelettes because I have had trouble making them, too. Using sugar and apples in an omelette is new to me but it sounds good. You have previously mentioned having diabetes and using sugar as an ingredient for an omelette surprised me. I know that the quantity of sugar in this recipe is not substantial, but where should we draw the line when cooking for those who might have trouble with management of diabetes? Many recipes seem to completely eliminate the use of added sugar or use alternative sweeteners. |
there has been much experimentation on sugar free, reduced sugar, the use of fruit juice vs sugar etc by my self, many others and  MY MOM...Dad was an adult on set diabetic at 50,,avg built man, actually slim until a sudden weight gain he couldnt get rid of..and became a fanatic about his disease..and HATED giving up his sweet tooth..and maintained a Healthy blood sugar level until his passing at 95/..Mom learned to bake all over..bannana, pumpkin, zucchini and date breads, pies, cookies, even a cake that was sweet enough but,,wasnt real attractive..never really masted that damn cake she still complains about. there are just some recipes that will not commute to sugar free regardless what the Sweeter box says,, I am just getting into such things,,I wasnt born with the family curse of craving sweets and my only jones is the occasional low sugar bannana bread at starbucks once in a great while.. in truth I think the REAL CULPRIT in our seemingly disproportionate rize in Diabetes is HIGH FRUCTOSE CORN SYRUP..I think this is poison..the second is lack of proper excersize and lastly it has become extremly simple to test for today vs the all day, drink this sugarwater, lets take more blood of the past in testing for it..hence finding it more common.. now,,what is enough.. IMHO,,any sugar is too much, less it is a piece of Cane you get once in a while as a treat. that said.. a cigar a few times a week wont kill you a cup of coffee 3 times a day wont kill you a cookie or two after supper wont kill you or give you diabetes a beer before supper or a glass of wine with wont make you an alkie watching TV wont make you fat sitting on the couch on sunday wont do you in either,, now, sit on the couch, eating cookies, drinking beer while smoking a cigar and watching TV,,every day all day..your gonna die sick, sooner than expected.. I,though overweight,,walk 3 mi every morning at 5am, I worked 40 years on my feet, 12 hours a day, doing things that made most people sore looking at...I maintain a diet of fruit, veggies, lean meats, reduced dairy and unfortunatly have a major jones for fresh high quality Bread  ,,my weakness..with Fresh Butter ah well..got to have something..anyways my point is.. a bit of this, a little of that, a well balanced diet with the occasional treat and excersize outside of your daily activities..will help to maintain your health and overall well being. hope I answered your question?? CHEF
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who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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I have discovered a local cafe has reduced sugar oatmeal cookies that are to my liking. Now that I am in part retired..I have gotten into some baking,,I started as a baker in my YOUT,,might as well become one in my Dottage..that and 4 bucks for a freaking loaf of bread is a joke....secondly,,I have nearly gotten my digital camera operable and hope to soon be adding some pics to the posts... anyways, so,,I went to work in the kitchen,,here is what I have come up with Sugar free cookies TOO INGREDIENTS • 2 cups rolled oats • 2/3 cup butter, melted • 4 egg whites • 1 and 1/2 cup granulated artificial sweetener (Estee Fructose) • 1 1/2 cups all-purpose flour • 1/2 teaspoon salt • 2 teaspoons baking powder • 1/2 cup milk • 1 teaspoon vanilla extract • 1/2 cup raisins • 1/2 cup chopped pecans or walnuts DIRECTIONS 1. Preheat oven to 350 degrees F. Grease cookie sheets. 2. Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts. 3. Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets [pat and form a bit as they dont spread out well with the "mock"sugar] 4, Bake for 10 to 15 minutes in the preheated oven. might use a little tweeking, made 2 batchs this am..this is the second adjusted batch. NOT overly sweet but enough to enjoy with a glass of cold milk or good fresh roasted, freshly breweed coffee...dont ask me how I know this.. awaiting my bread to finish,,made a loaf of sourdough this morning as well,,simple stuff, will get into some heavy grain bread tomorrow or thurs, gonna mess up the cheap flour first. I have kind of taken over the kitchen with the friends I am visiting while house shopping so.. cookies as you can see, they dont quite Brown/Carmalize the same with the sugar sub |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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AQUA, WASSER, NEPO. ACQUA, 水. ВОДА, H2O\ ALL SPELL,,, WATER THE MOST VALUABLE ASSET TO SURVIVORS, RANCHERS, FARMERS, HOUSEWIVES AND CHEFS..water is in everything we eat, drink, keeps plants green and growing and human Kids and Goat kids hale and hearty.. found a great deal on one of the best water purification systems on the planet.. the British Berkfield..Berky'' as mentioned, Chef has traveld the world beyond the average person due to Dads involvement in .Gov and my own and of course the persuit of my Craft.. these Berkey units are used all over the planet and work like no other.. so here is a great deal I have found on them...thought I would share Just bought to of the Big Berkeys for the ranch in part of my restocking...so,,go here, buiy one and stop buying the bloody bottled water.. Berkeys |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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as I am re-preparing my retirement home my final selection will be 2 companion animals..thinking Rotts, GSD or Boxers have owned Pups all my life..due to some circumstances a few years ago. I spent 4 months in a Hotel room with a GSD, a Siberian and a Chiuiuia mix. and pretty much lost the desire for dogs for a bit..but,,it has rounded back to missing the companionship..one of the thing I have done for years was puppysnax...even before doggie treats were "cool" heres a batch you can try and see if the Pups like em.. the kids will chew on em too...mine did anyways.. HOMEMADE DOG BISCUITS 1 cup uncooked oatmeal 1 tablespoon bouillon granules (beef/chicken) 3/4 cup powdered milk 1 egg, beaten 1/3 cup unsalted butter 1 1/2 cup hot water 3/4 cup cornmeal 3 cup whole wheat flour (or plain flour) 1/3 cup nutritional yeast* (full of protein and B vitamins which reduce stress) 1. Preheat oven to 325°F. 2. In a large bowl, pour hot water over oatmeal, bouillon granules and butter, allow to stand for about five minutes. 3. Mix in beaten egg, powdered milk and cornmeal. Combine well. 4. Add flour a little at a time while mixing. Continue to stir thoroughly. Add more flour if necessary to make the dough very stiff. 5. Roll dough into a 1/2 inch thickness to cut into shapes and place on lightly greased baking sheet (lightly grease the sheet with butter wrapper). 7. Bake at 325°F for 45 minutes. Turn off oven and crack oven door but leave biscuits in to slowly cool and thoroughly dry out. There are many ways to vary the recipe using various ingredients - have fun finding your pet's favorites! |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Hi, Chef, So, I have a high-school junior daughter thinking about a career in the field. Thanks for the culinary.net link. How do you tell which schools are good and which are BS? How do you recommend moving in this direction? (For example, the local school's website says something about the ideal student already having 6 months' experience cooking in restaurant.) |
Not sure what your asking in relationship to sustainable foods? explain please.. in regarsds ot your beef dish.. tenderloin is truly a 100% yeild cut as all the small bits and pieces can be cooked and used as tips, stew meat etc and be very tender with out the need of "overcooking" to soften it up.. the cap and silver skin can be processed into stock and the sliver skin can be used as "gut" for sewing leather goods and such.. there are countless light recipes for tender loin,,you can use the very heart for your Carpaccio and still get a few nice filet cuts before getting into the wings and tail I like flash saute of the beef and follow up with a nice quick pan sauce unless I am going for a bearnaize or similiar topper... Pan sauces are made by using the drippings (also called fond) left in a skillet after meat has been browned, adding liquid to release the drippings from the pan, reducing by boiling to concentrate flavor, then adding a bit of fat to smooth the sauce, give it a velvety finish, and soften the flavor. The fond is so flavorful because it is a combination of new compounds made during the heating of meat fibers. There are both protein and sugar molecules in meat. When these molecules are heated, they break down and combine to form new compounds that are very flavorful, in a chemical reaction called the Maillard reaction. That's why it's so important to use every last bit of the drippings in a pan sauce. For liquids, you can use chicken stock, beef broth, wine, water, or fruit juice with a bit of lemon juice. When you add the liquid, scrape the bottom of the pan with a heavy spoon to make sure all of the drippings are released. The sauce must cook over high heat to reduce quickly so the meat (which is waiting on the side, covered with foil, or in a low oven) doesn't dry out or get cold. I like adding a tablespoon of butter to finish the sauce, but you can also use heavy cream or olive oil. For most pan sauces, 1/2 cup of liquid is a good amount for a very quick sauce. This amount reduces quickly and doesn't dilute the flavor of the drippings. Add 1 Tbsp. butter, cream, or olive oil, swirl it through the sauce, and you're done. as an aside,,a Roullade of tenderloin, stuffing with crab, lobster and a light duxxcelle of maybe shitakes or oyster mushrooms,,roasted,,with a demi and lemon butter sauce base....  |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Chef just watched a movie with Catharine Zeta-Jones,,,called Reservations I believe in the first 30 min of the movie she really portrays the life of the chef or what it can be if one really wants success and allows it to become them rather than a career choice,,fortunatly there is a Happy ending,,which seems to be unusual in a world where the bad guys seem to win in every damn movie I see of late... and yes,,,she will need a minimum of 6 months in the business before going to culinarly,,more if possible,,2 years would be good if possible,,even mcdonalds again the passion of wanting to do this,,to succeed, not just be some schlub going thu the motions will develop early..A lot of culniary grads sell cars as in the end it wasnt for them.. Chef was 12 yrs old, washing dishes in a local hash shop and moved up from there its in the heart... now,,good schoold of course stay with the known schools if possible johnson and wales CIA cordon bleu the new england culinary academy her school counsler should be able to get her moving in the right direction to some degree.. check the american culinary federations web site for thier reccomendations/approved schools they used to be a bunch of Frog bastards,,but IT has changed quit a bit in recent years.. A,C,F, CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
I guess we are just looking to produce a menu that is made up of sustainable foods. Examples: grass-fed beef, line caught seafood, organic produce, and such. Really since i have been thinking about it, there is no reason that you cannot take any chicken dish and make it sustainable by using free-range chickens. The "sustainable" i believe just comes down to if the animal had a good life while alive then it is it isnt harmful to eat them (harmful to the animal, except that its now dead, and better for the environment, and not going to deplete such things as seafood because of overharvesting with trawl nets and dredges that take out so much more than the fish they are after). Basically, i guess i am looking for ideas of menu items that people who are really concerned about eating this type of food would want? They are going to have to pay more for it, so it just seems like it would naturally be more upscale. ...sorry if i just gave you examples of sustainable items that you of course already knew, and a definition that you knew and were not asking for. And thanks for the previous reply. THat roullade sounds awesome! derek |
I have a family member who's worked most of her life in the profession and worked with some big names including Wolfgang and Bobby Flay. She's done numerous prestigious things but she's not living an exceptionally comfortable life. There is prestige that might come with working certain areas of the profession but not a hell of a lot of pay. Some of the places she's been and things she's done you'd think she'd be a lot more financially secure than she currently is, as it sits she's done maybe 4-5 years in one spot then the restaurant industry screws her over and she moves onto something else. Very difficult industy to be involved in based on what I've seen her do over the past 15-20 years. Only thing keeping her going is that it's her passion, money doesn't mean a lot to her if she's loving what she's doing and can see doing it well into the future past typical retirement age. That is provided she can stop indulging on the readily available foods and alcohol, I think she starts her sipping bottle of wine around 10 in the morning as she goes about her work. |
the question has arisen many times since I started this thread,, my son, daughter, nephew, etc wants to be a Chef.. what uglygun has said about his relation is TRUTH personified.. I have been married, 3 times, have done OK in the finance dept but,,I hit a small lotto that allowed me to set up an investment fund, buy a home etc, though the last 5 years has depleted my reserves somewhat,,I aint dead yet and will replace it before I retire the BUSINESS had nothing to do with my positive financial situation.. I consult now, but have had 12 real jobs in 20 years I have been in EVERY state of the Union and 6 different countries I have NO familial relationship with my 2 brothers, their 7 kids and 6 grandchildren I have 2 grandsons I haven't seen since 2001 as their father wont speak to me I have a daughter that has issues in relationships that I feel in part to blame for,,cant rely on men sort of thing,,though I think I was a good father,,I was not a good husband I have NO FRIENDS I am in NO family Photos since 1973 I have few Photos of myself period I have missed every wedding but my own and even left one of my receptions as I had a party to get out that night. It was my JOB to be sure someone else's wedding went off flawlessly my own be damned. there is NO LOYALTY in the business and your only as successful as your last success.. there is always someone wanting your job there is always the owner or New manager that thinks your shit and wants you gone there is always the restaurant, hotel, chain that goes under, gets a new management contract, gets a new operator that thinks your a moron. the job is STRESSFULL, Time consuming, and SUCKS the life from you and to succeed it must supersede ALL ELSE. Chef is your mistress, Your love, your life,,the very air you breathe. at the height of my culinary career,, I worked 100 hours a week at my job I sat on several boards dames de escofia chef and child 2 chefs associations culinary olympics team food banks etc I did radio shows I did several TV shows, local and national I hosted Promotion parties I went to promotion parties hosted by others I went to the Right Parties of those who could help my career or promote my establishment today..just another schlub pushing 60, getting by, hoping I can maintain 10 more years with out asking "YOU WANT FRIES WITH THAT OR WELCOME TO WALMART" My feet give me problems my hip gives me problems I have diabetes and diabetic neuropathy I have a bad back from throwing 100lb sacks of flour and 200lbs smart ass Sous chefs around the kitchen I have arthritis in my hands they say is related to my constant immersion from heat to cold in food preparation which has effected and advanced the issue I have had 8 hernia repairs in 5 years because I have to keep on my feet, moving, acting like I am not pushing 60 or some pup is gonna cost me the next job. and after 40 years of sweating, pounding, bleeding for my industry...I got Bupkus.. so,,if you can steer them away...tell them its nice to cook for friends,,it sucks to cook for strangers.. and as stated,, IF IT IS A PASSION, A Burning, something the HAVE to do,,you wont stop em..support them, love them, understand them and try not to loose them to the desire they have to be CHEF the plus side,, I have had a GRAND TIME seen more, done more, been to more, loved more, laughed more, experienced more than 90% of the people I meet, talk to or swap lies with..I have regrets but,,dont we all? would I do it again,,,NO FREAKING WAY but,,,laizzes les bon temp rolle |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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douglasmorris99, check your PMs, sent you info on my aunt and her next adventure in the industry. Everything you have said about the industry is absolutely spot on. Not only after having heard it from her own mouth and seen her own frustrations in her own life but also personally in the short time that I worked in the food industry and sharing experiences with friends now in the same industry. There's a lot there that strikes home about the sacrifice that has to be made and how rough it is to be successful in the industry. And real fast, something I just gotta ask. What is your opinion about Rachael Ray? I can't stand the bitch just because her personality irritates the hell out of me. But my aunt has met her on an occasion or two and says she leaves a lot to be desired. |
personally,,I want to just smack her when I see her..regardless of her talents or abilities,,,she looks like every little high school twit cheerleader I ever met... my Nephew is a NYState troop...he has delt with her on a few occasions...and says she is a ............. best not to say other then your moms opinion is probably truer than you may think and thank you.. CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
as you said,,,any base recipe can be used to prepare substainable foods.. chicken is chicken etc... now,,there tends to be stronger flavors in free ranging animal,,sheep, chickens and range cattle..are lower in fat and tend to be gamier in taste as there is no cnotrol feed.. so heaver sauces and accoutroumonts work well with them.. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
| So the wife buys chuck roasts because they are on sale. MMMmmmm....Roast Beef. Beef & Vegetable Stew. French Onion Soup. Had them several times lately, I'm ready to try something DIFFERENT. Any good ideas on what to do with these less-than-stellar cuts? |
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every country cries out over cheap cuts of beef and there are probably more ways to prepare it than chicken...here are some from Germany, India, France, and Portugul I wont post my american Chili recipe,,,sorry, its mine,,, but there are hundredsSauerbraten 2 cups water 1 cup cider vinegar 1 cup red wine vinegar 1 medium onion, chopped 1 large carrot, chopped 1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat 1/2 teaspoon freshly ground black pepper 2 bay leaves 6 whole cloves 12 juniper berries 1 teaspoon mustard seeds 1 (3 1/2 to 4-pound) bottom round 1 tablespoon vegetable oil 1/3 cup sugar 18 dark old-fashioned gingersnaps (about 5 ounces), crushed 1/2 cup seedless raisins, optional In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day. After 3 days of marinating, preheat the oven to 325 degrees F. Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce. BEEF CURRY 2 lbs. inexpensive braising or stewing beef cubes 1 lb. of 1/2" diced carrots, onions, celery, turnips (4 oz. each) 8 oz. Patna rice (Mahatma or UNCLE BEN'S®) 1 oz. hot curry powder 1/4 oz. fines herbs (sage, thyme, cumin) 2 oz. tomato paste 6 cloves garlic 1/2 tsp. salt 1 oz. honey 2 pts. chicken stock 2 oz. butter Melt the butter in a saucepan, heat until hot, add the beef and fry until sealed golden brown, add all the vegetables and the crushed garlic and the herbs. Fry for 5 minutes and add the flour, cook for another minute, stirring all the time. Add the tomato paste with the stock, cover and cook in an oven for about 2 hours, or on the stove simmering very slow for 2 hours, after 1 1/2 hours boil the rice until soft. The rice takes no more than 18 minutes to cook. The oven should be at 350 degrees. NAVY MINCED BEEF (SOS) 2 pounds minced beef 1 large onion, chopped 3 tablespoons flour 2 28 oz cans tomatoes, crushed 1/8 teaspoon ground mace, nutmeg, or cloves 1/3 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon pepper Saute beef and onions until beef browns slightly. Stir, breaking apart. Drain excess fat. Sprinkle flour over beef. Add remaining ingredients and combine well. Simmer an additional 10 to 15 minutes. Serve over biscuits, toast, rice or pasta boeuf bourguignon ingredients 2 pounds beef cubed 1 tablespoon butter 2 tablespoons olive oil Salt Pepper 1 cup finely chopped onion 1 tablespoon finely chopped garlic 1 tablespoon flour 1 bottle of red wine 2 bay leaves 1 sprig fresh thyme 15 cipollini or pearl onions 15 cremini mushrooms 15 baby carrots 5-ounce piece of pancetta 1/4 cup water Dash of sugar Chopped fresh parsley directions Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces. Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn’t form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead. For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons. Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes. To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve. PORTUGUESE CHUCK ROAST 1 chuck roast, 4-5 lb. (bone or in boned) 1 c. water 1/2 c. vinegar 1/4 tsp. chili powder 1/4 tsp. ground allspice 1 clove garlic, sliced 1 chorico (Gaspars) 1 can tomato soup or whole tomatoes, your choice Potatoes, quartered Carrots, cut in 1 1/2 inch pieces Potatoes and carrots may be added if desired (very good this way) Braise chuck roast in roasting pan on both sides; add water, vinegar, and other ingredients. Place chorico on top of roast. Pour tomato soup over all, mixing liquids with spoon. Place roast at 350 degrees with cover on and bake 2 to 2 1/2 hours. |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
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Chef Morris, I have a seafood related question for ya. I tried making bacon wrapped scallops one time. It came out ok. The main problem I had was the bacon was at crispy as it could've been. How do you get the bacon crispy yet keep the scallop from not overcooking. Is there a difference in terms of the scallop to be using and thickness of the bacon? Thx |
the trick,,(never mentioned) is to pre cook the bacon,,,enough that it starts to brown but not get crisp,,then wrap and broil the scallops at very high heat for short time...scallops should be Medium Rare to Medium,,not over cooked.. INGREDIENTS: 24 large sea scallops (about 2 lbs.) 12 slices partially cooked bacon Seasoned pepper PREPARATION: Cook bacon gently until partially cooked but not crisp and still very flexible. Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper. Preheat broiler. Place scallops on rack in broiling pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides. I like scallops rolled in corn meal and deep fried with tartar sauce to be honest,,its my favorite way,,but,,,in doing my best to keep good eating habits,,,I like the following served atop a mixed field green salad vinigrette or a butter and heavy black pepper tossed pasta.. PAN FRIED SEA SCALLOPS large sea scallops butter minced garlic lemons parsley paprika Clean scallops. Melt 3-4 tbsp butter in skillet. Add scallops and minced garlic to skillet. Allow to cook for a 3-4 minutes, turning over. As scallops begin to brown slightly, squeeze fresh lemon over scallops. Sprinkle with parsley and paprika to taste. Cook to desired browness and add additonal lemon and butter if needed. Do not allow scallops to burn. Add more butter if needed for moisture. Let scallops turn very brown on each side. thanks,,, CHEF |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
you know how to get to Lincoln Center IN NYC? PRACTICE, practice, practice,,,,, not all the tricks are in the book, seen in class or shown on TV...experience is the best teacher be it cooking, auto mechinics, painting or good sex....its all in how you learn and do... |
who beat their swords into plowshares will plow for those who don't-- T J
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
The best we can hope for ...people at large is that they be properly armed -- A H
Firearms ..are the American people's liberty, teeth and keystone under independence. . G W
Undercooking? They have been known to be eaten raw as well as cooked. My question to the Chef is when do good raw green onions go "bad" and why? |
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the problem with salmonenella, e-coli and Campylobacter being spread to readily today is in the harvesting, washing, overall handleing from the field to the table..in restaurants and truthfully even worse, in the home. the country has grown to the extent the product cant get from the fields fast enough to appease the consumer and some take short cuts or totally ignore safety rules. In my youth.. you didnt get tomatos, strawberries, blueberries, oranges, grapes, plums, and many other fruits in the off seasons, wasnt there.. there was vegetables from S Texas Vally, Californaia and maybe a limited amount from over seas or Mexico..I remember the changes in taste in potatoes and onions towards the end of winter haveing a musky taste from storage and I not 60 yet so this wasnt long ago today..A whole nother story..food imported from China and Mexico not being inspected, Hormone added or changed, forced ripening by gassing, genitic meddling.. I wont eat apples anymore...taste like cucumbers or worse, taste like nothing anyways here's some basic rules to keep in mind to avoid getting sick Cook meat, poultry and eggs thoroughly. Using a thermometer to measure the internal temperature of meat is a good way to be sure that it is cooked sufficiently to kill bacteria. For example, ground beef should be cooked to an internal temperature of 160o F. Other foods bought above 140o F. Eggs should be cooked until the yolk is firm. Don't cross-contaminate one food with another. Avoid cross-contaminating foods by washing hands, utensils, and cutting boards after they have been in contact with raw meat or poultry and before they touch another food. Put cooked meat on a clean platter, rather back on one that held the raw meat. Refrigerate leftovers promptly. Bacteria can grow quickly at room temperature, so refrigerate leftover foods if they are not going to be eaten within 4 hours. Large volumes of food will cool more quickly if they are divided into several shallow containers for refrigeration. Wash produce. Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Remove and discard the outermost leaves of a head of lettuce or cabbage. Because bacteria can grow well on the cut surface of fruit or vegetable, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours. Don't be a source of foodborne illness yourself. Wash your hands with soap and water before preparing food. Avoid preparing food for others if you yourself have a diarrheal illness. Changing a baby's diaper while preparing food is a bad idea that can easily spread illness. |
| I bought a gallon can of tomato sauce at the store because I recognize a bargain when I see one (it was $1). I thought I'd make a pot of gumbo or some kind of fish soup, or maybe make a big batch of spaghetti sauce to freeze in smaller portions, or something useful like that. Now I have this giant can of tomato sauce taking up shelf space because I don't really have a good use for it. Would you offer some tasty suggestions on how to use this up without having to fill my freezer with ziplocks of sauce? Seems all of my recipes call for only a few ounces of the stuff.....HELP!!! |
arkansas food bank a gal of tomatoe sauce, once you add. paste, vegetables, meat etc..weather making soup or sauce is gonna double in volumne unless you have a large freezer or alot of kids... or, as I have done in the past with such bargins...set a day aside and make a varity of soups and sauces that will use the sauce up., marinara sauce, chili, sopa de marisco, manhatten chowder, tortilla soup, vegetable soup etc: |
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You grill yours with garlic? Makes it a little bitter sometimes, IMHO. I prefer a garlic butter sauce on top, after it is removed from the open flames. BTW, glad to see you got your head on straight about the beans. TRG |
im1gunrunner: tip back...turn the crank
im1gunrunner: down the throat
im1gunrunner: down the throat
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cooking tips of the Day When rolling out crust, roll from the center out, very lightly, then cover with a large piece of plastic wrap – continue to roll carefully and turn crust over so that the crust is now on top of the plastic wrap. Place another piece of plastic wrap on top and finish rolling to desired thickness, refrigerate if necessary. With butter based crusts, the plastic helps hold the shape of the crust, eases annoying splitting of the crust, and helps keep you from adding too much flour. Lumpy gravy of any kind is always an embarrassment. Even seasoned professionals occasionally have lumps in sauces and gravies. Simply drain the sauce or gravy through a fine sieve to remove lumps and discard them. Veteran gravy makers, like Grandmothers, will think you’re a kitchen whiz. Soups can also be drained with the addition of a coffee filter. |
First off, thanks Chef Morris for doing this!  Very cool, and I'm sure you'll stay busy -- best wishes on your recovery. I'm a native CO guy, but a naturalized Texan ('85 Ag, HS football, etc.) and wanted straighten out ARFCOM/help you and MAYBE keep this thread on track -- There are NO beans or any other filler crap EVER allowed in real competition chili! Here are the rule makers: Chili Appreciation Society International, Inc. (Read and heed -- they host the largest, most chili comps in the country, including the Terlingua International Chili Championship! ) Their rules:
Keep that meat and bean soup the hell out of real chili discussions!  OK, for a real question: What's your favorite brine for turkey/poultry? We've gone exclusively to brining, but are always willing to experiment (Emeril got me started...  )Thanks again Chef M.! |
LIVE WELL! LAUGH OFTEN! LOVE MUCH!
There's no such thing as the good life, there's just life -- Now go live it!
NRA-ILA Take Action/Find Lawmakers: http://www.capwiz.com/nra/dbq/officials/
There's no such thing as the good life, there's just life -- Now go live it!
NRA-ILA Take Action/Find Lawmakers: http://www.capwiz.com/nra/dbq/officials/
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OK, for a real question: What's your favorite brine for turkey/poultry? We've gone exclusively to brining, but are always willing to experiment (Emeril got me started... )Thanks again Chef M.!  Now here is a serious Chili affectionado.... Nuff said...Chili Guys..start your own thread!!!! OK,, Brining Be VERY CAREFUL on your salt solution. Brining is VERY easy to do. But it DOES require that you follow the instructions detailed below. You will almost ALWAYS have excellent results if your Poultry or Pork is Under Brined (too little salt or too little time) but it MAY be almost uneatable if: A) The brine solution includes too much salt, B) The brine solution does not contain enough sugar, C) The meat is left in the brine solution too long or D) The meat is not washed thoroughly afterwards before cooking. I usuggest: 1) Make your (basic) Brine Solution up using: HALF CUP of Kosher salt GALLON of water, HALF CUP of sugar. favored spices. Brown sugar is preferred by many. Also note that Instead of sugar or maple syrup, you can try sweetening the brine with honey, molasses, or even caramelized sugar. 2) Leave your meat in the brine solution on the low end of the time table shrimp 30 minutes whole chicken (4 lbs) 8-12 hours chicken parts 1 1/2 hours chicken breasts 1 hour Cornish game hens 2 hours whole turkey 24 hours pork chops 12-24 hours whole pork loins 2 to 4 days 3) Brining MUST take place at 40 degrees or below. Please do not try and cut corners on the proper temperature. Place your poultry in the brine solution after it is Cool - not while it is still warm. Cool the brine solution with ice in plastic bags, if necessary. 4) Please be CAREFUL with what you put into your brine solution. Acidic foodstuffs, such as apple juice, beer, orange juice should NEVER be used on POULTRY,. you will end up with a bloody slurry. lastly.. A secret of mine... chicken and Pork I always soak for 10 min and wash with a 20% vinigar water solution when I open it up. white, red, apple cider,,what ever, before cooking or storing/freezing then rinse with cold water. acidic enough to strip the blood and yuck off and reduce the risk of food borne illness and the bath also leeches old blood out of veins and pockets leaving a fresher taste to your cooked foods.. |
That's a darned GOOD idea! I'll bet they'll trade me an empty gallon can, too, so I can make the kiddos a hobo stove....
Yep, that's the problem I have in a nutshell
GOOD IDEAS, ALL!! Thanks, Chef! Jeff |