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Originally Posted By Andras:
Chef, I used your cooking instructions for some fried chicken and it turned out really good. I cooked 3 1# chicken breasts and it was moist and tender. Do you have any suggestions for reheating chicken that helps retain moisture? Thanks! I have found just wrapping in paper towels then in aluminum foil in the oven at low heat helps in microwaving I also just warp in paper towels lastly, I like to use left over fried chicke and make coq au vin in one form or another or strip down for chicken salad or other chicken dish hope that helps CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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We tried the Carne Asada recipe for dinner tonight. Boy was it tasty!!!
A couple things I may tweak next time is some more lime and more cummin. In addition, I would marinate it overnight so the meat take up more of the flavor. Maybe even blend the marinade before soaking the meat. We marinated for 4 hrs this evening. Thank you so much for the recipes!!!! Cheer to you Chef. |
Waterfowl Hunting - The only time a guy wants commitment.
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Originally Posted By Defcon:
We tried the Carne Asada recipe for dinner tonight. Boy was it tasty!!! A couple things I may tweak next time is some more lime and more cummin. In addition, I would marinate it overnight so the meat take up more of the flavor. Maybe even blend the marinade before soaking the meat. We marinated for 4 hrs this evening. Thank you so much for the recipes!!!! Cheer to you Chef. THANK YOU and thanks for your input.,. remember when marinating, the marinade can break the meat down into a slurpy if your not careful.. CHEF.. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By odontia32m:
Chef, How do I make a rich brown gravy for my roast beef, potato's and carrots made in a crock pot. Thanks in advance, Bob just poor the au jus off from the crock pot and thicken it with a light roux or add a packaged gravy mix to it following the directions accordingly, subbing the Jus for the required water.. Thanks CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Defcon:
We tried the Carne Asada recipe for dinner tonight. Boy was it tasty!!! A couple things I may tweak next time is some more lime and more cummin. In addition, I would marinate it overnight so the meat take up more of the flavor. Maybe even blend the marinade before soaking the meat. We marinated for 4 hrs this evening. Thank you so much for the recipes!!!! Cheer to you Chef. i looked but can't find the carne asada recipe. can somebody point me to it?? |
64,999,987 firearms owners killed no one yesterday.
Owning a bobcat would be like riding a bicycle with the seat off. Sooner or later its going to get in your ass. -- Blackbird_Pilot
Owning a bobcat would be like riding a bicycle with the seat off. Sooner or later its going to get in your ass. -- Blackbird_Pilot
Check out 'Chef's Index' tacked in this forum! I just noticed it the other day. 
http://www.ar15.com/forums/topic.html?b=10&f=19&t=616770 Carne Asada is on pg 22. 
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Waterfowl Hunting - The only time a guy wants commitment.
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hello to all my readers, wow, 18 months, nearly 30k reads, lots of questions and lots of answers...and now, CHEF needs
help.. as I am SICK of the direction our country is moving as are many of my readers, I got a little involved in the Dallas Tea Party and was impressed, hell, I was shocked to the amount of people that showed up 4/15, wow..now, as someone with some event experience I have gotten my self more involved with the movement in trying to align up a Venue for July 4... some of you came to or were involved with the Dallas Tea Party. and I thank you,, we expected a thousand or two and ended up the over 5000 attendees. we are trying to do it again ,JULY 4th as we the people of Dallas have hosted "america’s team" for 30+ years, we are now looking to do and be "Americas Tea Party" we have incorporated Plano, Ft Worth, Arlington and other area tea parties into our tent and have joined forces with several other large groups around the country, where else but Dallas to have Americas Tea Party, the message is the same STOP THE SPENDING and Dont Tread on Me...smaller government, no more bailouts etc.. NO POLITICOS will be allowed to speak, this is a Total Grassroots organization, not Astroturf per our speak of the house.. We are speaking to a few B list politico celebs, all the A list types are doing their own thing, IE Beck, Hannity.. we have approached a few NAME BRAND music folks and will be seeking Local bands as well. MY POINT WE NEED A VENUE, yes, late planning for a Huge holiday weekend, the ballpark is busy, the race tracks are busy, the stadium is closed we are thinking the Naval station and another large existing venue but, may be stuck with NO WHERE.. I know, Late to the game Sally, Proper planning prevents piss poor preformance but I am comming into this on the fly as the organizers are NOT event planners and I am. so. basiclly we need a plot of dirt where we can put 30 to 50k people, yes, thirty to fifty thousand people, BIG PIECE OF DIRT is needed, once a venue is arranged, we wills deal with bathrooms, water and security, genny's PREFERRED IS GRAND PRARIE ARLINGTON AREAS... …now HELP PLEASE CHEF CHEF.... |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Chef,
I've done some digging in your index and read the cookware comments. I'm getting ready to spend a few $ on some new pots. I need sauce pans and small pots (1.5 -3 Qt probably), and likely a saucier too. I'm prepared to spend the most I can as you recommend. Even after reading your review, I'm still torn and a bit confused. I'm never going to be a chef, just a guy that loves to cook. I positively love my cast iron and do my cooking on a commercial grade gas stove. I do not make candy which per your other responses is the deal for copper use, but I also understand copper is the best way to control the heat. I'd like your opinion on the following options. All-clad or similar with "a stainless steel cooking surface, a thick core of copper sandwiched between two layers of aluminum, and a stainless steel exterior". Best of both world or too good to be true? The other thing I'm leaning towards is the enamel coated cast iron pots. I have 2 enamel coated dutch ovens and think they're great. Satisfies my love for cast iron, even heat distribution and even easier clean up. Thoughts or should I stick to "the basics" as just go all stainless steel? |
"The first rule of a gun fight, of course, is to have a gun" -Ted Nugent
"Life's tough......It's even tougher if you're stupid." -John Wayne
"Life's tough......It's even tougher if you're stupid." -John Wayne
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Originally Posted By New4John:
Chef, I've done some digging in your index and read the cookware comments. I'm getting ready to spend a few $ on some new pots. I need sauce pans and small pots (1.5 -3 Qt probably), and likely a saucier too. I'm prepared to spend the most I can as you recommend. Even after reading your review, I'm still torn and a bit confused. I'm never going to be a chef, just a guy that loves to cook. I positively love my cast iron and do my cooking on a commercial grade gas stove. I do not make candy which per your other responses is the deal for copper use, but I also understand copper is the best way to control the heat. I'd like your opinion on the following options. All-clad or similar with "a stainless steel cooking surface, a thick core of copper sandwiched between two layers of aluminum, and a stainless steel exterior". Best of both world or too good to be true? The other thing I'm leaning towards is the enamel coated cast iron pots. I have 2 enamel coated dutch ovens and think they're great. Satisfies my love for cast iron, even heat distribution and even easier clean up. Thoughts or should I stick to "the basics" as just go all stainless steel? I have avoided doing a straight recomendation as there is just too damn many to choose from I think I have said before,,weight it very important to me in day to day cookware, I have a few cast aluminum clepheon I used daily, and some cast alumimum commercial ware, I also have a full set of med weight, heavy bottom, copper clad revere ware set of pots I use when company comes calling, as they are bigger, IF I was going out to buy new cookware to last a life time, commercial wareever cast aluminum, period, a few hunderd up front and a lift time of use. 2 differnt size silverstone for eggs and crepes 2 med saute 2 large saute sauce pots 2 2cp 2 1qt, 1 2qt 1 1/2 gal stock pots 1 1gal, 1 3gal ONE LID should fit your 2 stock pots and your large saute PICK the best you can afford, the most comfortable to use, I have mentioned before, I dont like the enamal over iron as it chips, once chipped, it is a health threat,,beyond that, what you like is what you get, Thank you,, CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Okay, I still have 18 of Chef's posts to go before 5000.1000 Saving space HERE for my question, in case it gets chosen for post number 5000.  
Chef, do you want a recipe question (seems kinda anticlimactic) or a big, overarching, all-encompassing cooking-type question? I'm just sayin.... 
It's a big deal...chef's 5000th 1000th post and all. Kitties
not looking for epic, just,,something special, maybe exotic maybe I may just post pics of my new digs, dont know.. Okay, I asked a question above, but I have another. When you begin to study food, as a novice cook, and you're NOT in cooking school....how do you approach a self-study method? What are the questions to ask, the notes to keep? The form to keep them in so they're accessible? Where do you begin? With the mother sauces? With a certain cuisine? What? Cooking is a bit like weapons in a way. Either you grow up knowing about it, or short of culinary school, it seems almost impossible to learn because one simply doesn't know where to begin. When you start playing guitar, you usually begin with the simplest and easiest chord and build on that. But with cooking, I haven't found an equivalent to the "one-finger-G" chord. While I wish to mix and build flavors like a pro, I don't have the fundamentals of understanding. How to take something basic and adapt it requires a certain base knowledge and skillset. How does one go about building that skillset? thanks Chef, for all you do. Kitties KIttie,,I think you actually came up with the 1000 post to the thread,,I will respond to that, it will take some typing....so give a few days.. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
VALENTINES DAY...the day for romance, the day for baring your heart to your beloved, the day for making your significant other Loved beyond all others....
Thought I would post a few recipes for a nice dinner for two..nothing heavy, I always reccomend you stick to fish, chicken, petite Lamb chop or MAYBE a thin Filet mignon..not heavy fatty beef steaks or roasts if you want to take the romance to the bedroom for dessert,,maybe even just a light salad and some fruit, can make a nice simple dinner for two with out putting anyone to sleep....
a nice Valentine breakfast treat is Scones. very simple to make and bake the night before or the morning after
VALENTINE CHERRY SCONES 4 c. flour 1/4 c. sugar 1 tbsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1 1/2 c. butter 1 1/3 c. buttermilk Cherry jam or pie filling Red sugar crystals Bake at 425 degrees. Grease baking sheet. Combine dry ingredients, cut in butter, add buttermilk. Knead gently 5 or 6 times. Roll out to 1/2 inch thick and cut with 4 inch heart cookie cutter. Lay on baking sheet, top with 1 tbsp. jam or pie filling. Moisten edges, place a second heart on top. Sprinkle with sugar crystals. Bake for 15 minutes. Shrimp Kisses INGREDIENTS 1 (8 ounce) package Monterey Jack cheese, cut into strips 20 large shrimp 16/20 great, but smaller works also- peeled, deveined and butterflied 10 slices bacon, cut in half DIRECTIONS Preheat the oven to 450 degrees F (220 degrees C). Place a small piece of cheese into the butterflied opening of each shrimp. Wrap half of a slice of bacon around each one to conceal the cheese, securing with toothpicks. Place on a cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until bacon is browned. shrimp and scallop K-bob INGREDIENTS 14 large shrimp, peeled and deveined 14 sea scallops 1/4 cup butter or margarine 3 tablespoons lemon juice 3 tablespoons Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon paprika DIRECTIONS Place shrimp and scallops in a large resealable plastic bag. In a microwave-safe bowl, combine th butter, lemon juice, Worcestershire sauce, garlic powder and paprika. Microwave at 50% power for 1-1/2 minutes or until butter is melted. Stir to blend; set aside 1/3 cup for basting. Pour remaining marinade over shrimp ans scallops. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. Alternately thread shrimp and scallops on metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 6 minutes, turning once. Brush with reserved marinade. Grill 8-10 minutes longer or until shrimp turn pink and scallops are opaque. LOBSTER and Paste, INGREDIENTS 1 large (2 pound) fresh lobster 3 tablespoons butter 1 large onion, chopped 3 cloves garlic, chopped 1 (28 ounce) can diced tomatoes 4 tablespoons olive oil 4 teaspoons salt 1 teaspoon ground black pepper 1 tablespoon ground cinnamon 1 cup heavy cream 1 (12 ounce) package dried spaghetti or fresh pasta if your energetic 1 tablespoon butter 1 clove garlic, minced 1 bunch fresh parsley, chopped DIRECTIONS Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red. As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown. When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes. Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt. Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done. Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve. If you wish to use an already cooked lobster, boil it for 3 to 4 minutes just to warm it up. Lamb Chop grilled with herbs INGREDIENTS 1/2 cup olive oil 1/2 cup red wine vinegar 1/4 cup white wine 2 tablespoons lemon juice 2 cloves garlic, peeled and minced 1/4 cup minced onion 1 teaspoon dried tarragon 1 teaspoon chopped fresh parsley 1 teaspoon black pepper 4 lamb chops DIRECTIONS In a large, nonreactive container, blend the olive oil, red wine vinegar, white wine, lemon juice, garlic, and onion. Season with tarragon, parsley, and pepper. Place lamb chops in the mixture. Cover, and marinate in the refrigerator about 2 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Grill lamb chops on the prepared grill 5 minutes per side, to an internal temperature of 145 degrees F (63 degrees C). Discard remaining marinade. Asian fusion Lamb chop INGREDIENTS 15 (3 ounce) lamb loin chops (1-inch thick) 2 cloves garlic, sliced 1 teaspoon garlic powder, or to taste 1 pinch chili powder 2 tablespoons white sugar freshly ground black pepper to taste 1 tablespoon fresh lime juice 1 tablespoon soy sauce 2 tablespoons olive oil 1/4 cup chopped fresh cilantro 2 lime wedges 2 lemon wedges DIRECTIONS Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight. Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats. Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving. Filet Mignon with Rich Balsamic Glaze INGREDIENTS 2 (6 ounce) filet mignon steaks 1/2 teaspoon freshly ground black pepper to taste salt to taste 1/4 cup balsamic vinegar 1/4 cup dry red wine DIRECTIONS Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately. Citrus Broiled Salmon INGREDIENTS 4 large oranges 8 (4 ounce) fillets salmon 2 teaspoons red wine vinegar 1/2 cup chopped green onions 2 teaspoons cracked black pepper DIRECTIONS Preheat the oven's broiler. Slice, peel, and pith oranges; slice crosswise into 1/4 inch rounds. Season fillets with salt. Place salmon fillets on broiling pan. Place the pan of fillets 4 to 6 inches from heat. Cook for 15 minutes under the preheated broiler, or 10 minutes per inch of thickness. Remove from broiler just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top. Sprinkle with green onions and cracked black pepper. Broil 1 minute longer. Salmon with pineapple tomato salsa' INGREDIENTS 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 2 tablespoons soy sauce 3 tablespoons shallots, chopped 1 teaspoon sugar 1/2 cup diced pineapple 2 large plum tomatoes, diced 1/4 cup chopped fresh basil salt and pepper to taste 4 (6 ounce) fillets salmon 1/2 cup chicken broth lemon pepper to taste DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving. Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper. Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side. and of course a proven method to get the Lady Love in the mood.. CHOCOLATE.. Chocolate dipped strawberries Ingredients: 2 oz. fine dark chocolate, coarsely chopped 2 tsps. unsalted butter 2 cups large strawberries, washed and patted dry wax paper Instructions: Melt chocolate and butter in the top of a double boiler over hot (not boiling) water. Stir until smooth. Remove double boiler from heat. Dip strawberries into chocolate. Place on a cookie sheet lined with wax paper. Chill at least 15 minutes or until chocolate is set. you can also simply use Hershey' kisses or bars DARK light milk chocolate tends to get sweaty when it reconstitutes after melting.. bittersweet Chocolate Truffles Truffle base 1 1/4 cups heavy whipping cream 9 ounces high–quality bittersweet chocolate (70% cocoa), chopped, divided Chocolate coating 8 ounces high–quality bittersweet chocolate (70% cocoa), chopped Unsweetened cocoa powder (optional; for rolling) PreparationFor truffle base: Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes. Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours. Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour. For chocolate coating: Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly. Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving. chocolate cherry ice cream bombe Ingredients 1 16-ounce jar purchased hot fudge sauce 1 12-ounce package semisweet chocolate chips 3 tablespoons water 1/4 cup brandy 3 pints cherry-vanilla ice cream with chocolate chunks or fudge flakes, slightly softened 1 1/2 pints chocolate sorbet or chocolate-cherry sorbet, slightly softened 1 9-ounce package chocolate wafer cookies PreparationStir first 3 ingredients in heavy medium saucepan over medium-low heat until melted and smooth. Remove from heat. Whisk in brandy. Cool. Line 10-inch-diameter, 10-cup metal bowl with plastic wrap, extending over sides. Spread cherry-vanilla ice cream over inside of bowl to within 3/4 inch of top edge, leaving center 6-inch-diameter hollow. Freeze 30 minutes. Fill hollow completely with sorbet; smooth top. Overlap half of cookies (about 22) atop ice cream and sorbet, covering completely and pressing gently. Spread 1* cups fudge sauce over cookies. Overlap remaining cookies atop sauce. Cover; freeze bombe overnight. Cover and chill remaining sauce. (Can be made 3 days ahead. Keep bombe frozen. Keep sauce chilled.) Rewarm remaining sauce over low heat, stirring often. Turn bombe out onto platter. Peel off plastic. Cut bombe into wedges. Serve with remaining sauce. Chocolate Trifle with apricots and raspberries Ingredients White Chocolate Pudding 10 large egg yolks 1/3 cup sugar 2 tablespoons cornstarch 4 cups half and half 1 pound imported white chocolate (such as Lindt), chopped 1/2 cup (1 stick) unsalted butter, cut into pieces Poached Apricots 2/3 cup plus 3 tablespoons water 1/3 cup honey 1/3 cup sugar 4 tablespoons fresh lemon juice 9 ounces dried apricots Dark Chocolate Cream 1/2 cup whipping cream 5 tablespoons light corn syrup 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 1/2 (about) purchased 12-ounce pound cakes 6 tablespoons dark rum 3 tablespoons white crème de cacao liqueur 4 1/2-pint baskets fresh raspberries or 16 ounces frozen unsweetened raspberries, thawed Firmly whipped cream PreparationFor Pudding: Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to simmer in heavy large saucepan. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan and whisk over medium heat until custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour pudding into large bowl. Add white chocolate and butter and whisk until smooth. Chill until thick and cold, whisking occasionally, about 3 hours. For Apricots: Line cookie sheet with foil. Brush foil lightly with vegetable oil. Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium saucepan. Stir over high heat until sugar dissolves. Add apricots and bring to boil. Reduce heat, cover and simmer 10 minutes. Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet. Combine remaining apricots with remaining poaching syrup, 3 tablespoons water and 2 tablespoons lemon juice in processor and puree. Pour puree into bowl. Cook apricots in skillet over high heat until syrup is reduced to glaze, turning apricots once, about 4 minutes. Using tongs, transfer candied apricots to foil. Cool. Mix any syrup from skillet into puree. (Can be prepared 1 day ahead. Cover candied apricots and puree separately and let stand at room temperature.) For Dark Chocolate Cream: Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted. Chill until cold but still pourable, stirring occasionally, about 30 minutes. Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares. Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently spread with back of spoon, allowing puree to show at sides of bowl. Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining berries over puree, arranging some berries to show at sides of bowl. Starting 1 inch in from sides of bowl, pour 1/3 of dark chocolate cream over, making sure it does not touch sides of bowl. Starting at edge, pour 2 cups white chocolate pudding over chocolate cream. Repeat layering with remaining cake, rum mixture, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each. Smooth top. Cover and chill overnight. Spoon whipped cream into pastry bag fitted with medium star tip. Pipe around edge of trifle. Top with candied apricots and reserved berries. (Can be made 8 hours ahead; chill.) Serve cold. white chocolate cheesecake with white chocolate brandy sauce INGREDIENTS (Nutrition) 4 (1 ounce) squares white chocolate 3 (8 ounce) packages cream cheese 3/4 cup white sugar 1/4 cup all-purpose flour 3 eggs 1 1/2 cups heavy whipping cream 1/2 teaspoon vanilla extract 2 cups finely chopped white chocolate 2 fluid ounces brandy DIRECTIONS Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan. To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve. Chocolate-Vanilla swirl cheesecake INGREDIENTS 20 OREO Cookies, crushed 3 tablespoons non-hydrogenated margarine, melted 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened 1 cup sugar 1 teaspoon vanilla 1 cup sour cream 4 eggs 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled DIRECTIONS Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended. Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter. Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By douglasmorris99:
saved for valintine recipes to post friday...  Chocolatechocolatechocolatechocolate!!!!!! 
 
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
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Originally Posted By littlebeavis:
"Cheryl" Check page #20, third post from the bottom. You say you could write a book. I would like to be the first to order one. Do you currently own an AR? What kind? THAT CHERYL......
sorry, that would be an X rated post.. an AR, as in a weapon??  guns are icky but IF I DID own AR's I would own a rock river..and I am a john moses browning deciple.
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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valentines suggestions up on page 39
CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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Originally Posted By Kitties-with-Sigs:
I've decided on a question at last. I might ask another one later though....I ain't promisin' nuthin.
Here goes: I would like a treatise on steak. An epic food. There's a bit about it on page three of this thread already, but it's not covered extensively unless I've missed it. It's not an exotic question, though you might suggest some exotic recipes. A bit of background: Last year I was fussing because I couldn't grill good steak. I started a thread about grilling steak. ARFCOM members came to the rescue, I bought the recommended Weber (which is a miracle) and hardwood charcoal and a charcoal chimney and used the recommended techniques and time and now I can grill a kick-butt steak. I get a thick (about an inch and a quarter) cut––usually sirloin, the best the meat cutter has (often this is just the grocery store and the quality varies). BUT: I want to understand steak. I'd like to ask about steak in different ways, and some problems I encounter with steak. Here are some points I hope you can cover, not necessarily in the order they're listed: 1) Recently a younger friend asked me if I knew how to cook steak without a grill. She didn't have one, and she wanted steak. (Actually she's a fellow wine enthusiast/student and wishes to introduce her friend to the divine experience that is a big Cabernet with a good steak) I was tempted to go and buy her a grill, but this is a good challenge with a classic food. My mom pan fried thin steak like she pan fried everything––to a good shoe leather consistency. (THIS I cannot do to a piece of meat––not on purpose any how.) I've been experimenting. Meh. Not much flavor. 2) THE BIG PROBLEM: My friend likes her steak well done, or at the least, medium well. Now, while I consider this the ultimate heresy, my guest's comfort and pleasure is more important than my opinions of how she likes her food. SO: How do you cook a decent steak, not on a grill, and get it done without it being tough? 3) That "fire-seared" flavor (I usually pound up some peppercorns and heat them in EVOO with some crushed garlic cloves for a marinade when I grill––this was recommended in the aforementioned thread and as yet I haven't beaten it) is part of the "steak" I love. Do you have suggestions for imparting flavor that can compete with this, even if it's not the same, and I hope for at least SOME suggestions that would be work-night friendly. In other words, I didn't have to plan yesterday to cook steak today and marinate overnight. 4) Cheaper cuts––Not just cheaper cuts, but the lesser-quality "better cuts" we get in the ordinary Southern Kentucky grocery store. We don't all have a butcher shop down the street, and can't always afford to fork over $40 just for one night's raw meat, so....."poor food" done well is an art form all its own, and I'm interested in studying that art. I see stuff about slicing tougher cuts thin and on the diagonal, yadda yadda yadda––it's all a bit confusing. So I realize there's a lot here, and it's a rather broad question. I've seen books about steak and steak alone. But they're not good books––at least not the ones I've read. So what does a chef do when faced with a less-than-optimal situation, and needs to make good food out of whatever "steak-like thing" is in front of him/her? I honestly don't care if the recipes vary from some simple shepherd's pie to some fancy french thing––I truly don't. But I'd love to know how to a) judge the quality of the meat in front of me b) adapt to what I have and c) make good, satisfying food out of it. And I'd like to figure out how to make steak good without that Weber. Thanks chef. Kitties moved to answer....YE GODS KITTIES! that s a hell of a question.. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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moved to answer....YE GODS KITTIES! that s a hell of a question..  Yeah, it's a long question isn't it.....Maybe I should've done a series...like installments or layaway maybe.....
I have more questions, but maybe I better wait. 
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
A QUESTION FOR THE CHEF;
Years ago, our explorers, cowboys, even the Indians, ate simple fare....not MRE's, and freeze dried stuff....So, my question is, do you have a recipe for Pemmican?...or corn dodgers(ala John Wayne)?....also, any other foods that will keep without any special care, that are easy to make, and that, if the need ever arose, that anyone can make after the "prepared" stuff runs out? Thanks! Happy Trails! |
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Originally Posted By Kitties-with-Sigs:
moved to answer....YE GODS KITTIES! that s a hell of a question.. Yeah, it's a long question isn't it.....Maybe I should've done a series...like installments or layaway maybe.....
I have more questions, but maybe I better wait.
OK, Kittie... STEAKS steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat beef cut with the grain of the muscle, cooks up tough and stringy. Steaks are typically served grilled, though they are also often pan-fried. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized. The more tender steaks have a premium price and perception; In talking about steak, we have to talk a bit about Beef in general.. Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from "hoof and horn" increases. Different countries have different cuts and names. American primal cuts American cuts of beef.The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section Upper half Chuck — one of the most common sources for hamburgers. Rib — short ribs, rib eye steak. Short loin — from which porterhouse steaks are cut. Sirloin — less tender than short loin, but more flavorful. Tenderloin — the most tender, from which filet mignon is served. Top sirloin Bottom sirloin Round — lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly. Lower half Brisket — often associated with barbecue beef brisket. Shank — used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts. Plate — produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat. Flank — used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price. Designations of Beef Certified Angus Beef Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms "Angus Beef" or "Black Angus Beef" are loosely and commonly misused and/or confused with CAB; this is especially common in the foodservice industry. The brand or name Certified Angus Beef can't be legally used by an establishment that is not licensed to do so. However Black Simmental beef may also be included in the certified angus beef program. Certified Hereford Beef is beef certified to have come from Hereford cattle. Grass fed beef has been raised primarily on forage rather than in a feedlot. Kobe beef : Cattle of the Wagyu breed raised and fattened in the hills above Kobe, Hyōgo Prefecture, Japan. During the fattening period, the cattle are hand-fed (using high-energy feed, including beer and beer mash) and hand-massaged for tenderness and high fat content. Halal beef (and other food) has been certified to have been processed in a prescribed manner in accordance with Muslim dietary laws. Kosher beef (and other food) has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws. Organic beef is produced without added hormones, pesticides, or other chemicals, though requirements for labeling something "organic" vary widely. USDA beef grades Inspected carcasses tagged by the USDAIn the United States, the USDA Agricultural Marketing Service (AMS) operates a voluntary beef grading program. The meat processor pays for a trained AMS meat grader to grade whole carcasses at the abattoir. Users are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. The official USDA grade designation can appear in one or any combination of the following ways: container markings, individual bags, legible roller brand appearing on the meat itself, or by a USDA shield stamp that incorporates the quality and/or yield grade. There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). Some meat scientists object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in supermarkets is graded US Choice or Select. US Prime beef is sold to hotels and upscale restaurants. Beef that would rate as US Standard or less is almost never offered for grading. U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, only two percent of carcasses grade as Prime. U.S. Choice - High quality, widely available in foodservice industry and retail markets. U.S. Select (formerly "Good") - lowest grade commonly sold at retail, acceptable quality but less juicy and tender due to leanness. U.S. Standard - Lower quality yet economical, lacking marbling. U.S. Commercial - Low quality, lacking tenderness, produced from older animals. U.S. Utility U.S. Cutter U.S. Canner Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners. There are five beef yield grades - 1 to 5, which estimate the yield of saleable product, with YG 1 having the highest and YG 5 the lowest. Although consumers rarely see or aware of it, yield grade was an important marketing tool for packers and retailers. The conversion from carcass and bone-in primals to boneless, trimmed cuts has reduced the importance. Traditionally, beef sold in steakhouses and supermarkets has been advertised by its USDA grade; however, many restaurants and retailers have recently begun advertising beef on the strength of brand names and the reputation of a specific breed of cattle, such as black Angus. Cooking a steak Cooking with dry heat Tender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as charcoal grilling, broiling, roasting, and sautéing Grilling is cooking the beef over or under a high radiant heat source, generally in excess of 650 °F This leads to searing of the surface of the beef, which creates a flavorful crust. Broiling is similar to grilling, but specifically with the heat source above the meat. Roasting is a particularly British way of cooking meat in a hot oven, producing roast beef. Liquid is not usually added; the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat. The amount of time a steak is cooked is a personal preference; shorter steak cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked: Raw - Uncooked. Used in dishes like steak tartare, Carpaccio, Gored gored, tiger meat and Kitfo. Blue rare or very rare - (37.8°C/100°F core temp) Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as 'blood rare'. In the United States this is also sometimes referred to as 'Black and Blue' or 'Pittsburgh Rare'. Rare - (48.9°C/120°F core temp) The outside is gray-brown, and the middle of the steak is red and slightly warm. Medium rare - (52.2°C/126°F degrees core temp) The steak will have a fully red, warm center. Unless specified otherwise, upscale steakhouses will generally cook to at least this level. Medium - (57.2°C/135°F degrees core temp) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown. Medium well done - (62.8°C/145°F degrees core temp) The meat is light pink surrounding the center. Well done - (73.9°C/165°F degrees core temp) The meat is gray-brown throughout and slightly charred. there is also Chicago-style, cooked to the desired level and then quickly charred. The diner orders it by asking for the style followed by the doneness (e.g. "Chicago-style rare"). A steak ordered "Pittsburgh rare" is rare or very rare on the inside and charred on the outside. In Pittsburgh, this style is referred to as "black and blue" (black, i.e. sooty on the outside, Blue rare on the inside). Cooked: Temperature Description Very rare 115 – 125°F (46 – 52°C) Blood-red meat, soft, very juicy Rare 125 – 130°F (52 – 54°C) Red center, gray surface, soft, juicy Medium rare 130 – 140°F (54 – 60°C) Pink through, gray-brown som juice Medium 140 – 150°F (60 – 66°C) Pink center, becomes gray-brown dry Medium well 150 – 160°F (66 – 71°C) Thin line of pink, firm texture, dry Well done 160°F (>71°C) Gray-brown throughout, tough texture dry When shopping/deciding a Meny, There are several types/styles of "steak" and the Classic Preparation there of.. Chateaubriand steak — Usually served for two, cut from the large head of the tenderloin. Chuck steak — A cut from neck to the ribs. Cube steak — A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades. Filet mignon — A small, choice cut from the small end of the tenderloin; the most tender and most expensive cut by weight. Flank steak — From the underside. Not as tender as steaks cut from the rib or loin. Flat iron steak — A cut from under the shoulder blade. Hanger steak or (French) onglet — a steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender. Popeseye steak — thinly sliced Rump steak, originating in Scotland and available in the UK. Rib eye steak — A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted Round steak, rump steak, or (French) rumsteak — A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough, if not cooked properly. Sirloin steak — A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag. Outside Skirt steak — A steak made from the diaphragm. Very flavorful, but also rather tough. Inside skirt steak - A steak from the flank or bottom sirloin similar in appearance but more tender than the outside. Strip steak — (also known as Delmonico, Kansas City strip, New York strip, and Entrecôte), A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender. T-bone steak and Porterhouse - A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse –though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size. Several other foods are called "steak" without actually being steaks: Salisbury steak — Not a steak, but rather a patty from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive cut of steak, usually because it is made of lower grade meat. Steak tartare or tartar steak - Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg. Hope that covers your question CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
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YE GODS CHEF! That's a helluvan answer...
Okay, getting a glass of wine to read through it. 
THANK YOU! Kitties ETA: Golly, I'd get you a gift card if I knew what was available in Dallas, and what a chef likes to eat when he eats out... 
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Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
Okay Chef:
Here's a follow up––this will help me in my thinking––how to "think" about what I have in front of me. If you're shopping, have some good friends coming over, and are on a tight budget, and what's on sale is Flank or round (which you don't trust to not be tough if you grill it) what do you do? I bet you could make something really yummy out of one of these cuts of meat, fit for people you love. So what would you do? And what would you serve with it? I mean, from the moment you look at it, faced with making something less than quality into an appealing meal, what does a chef's instincts tell you to do? Or maybe, under these circumstances, you'd just roast a chicken????? Which is totally cool if that's what you'd do. Tough beef has stymied me, and I find, more often than not, when I buy the "top sirloin" or "choice" (often there's no such distinction available here) that the tenderness varies substantially. From a meat cutter––independent butcher, not so much. But from the grocery? WIDE range of quality under the same heading. thanks for the education! Kitties |
Born with a low tolerance for bullshit.
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
Loosely connected to UXB.
Wait. That's an oxymoron.
Well-behaved women rarely make history--Marilyn Monroe
|
Originally Posted By EvilVaquero:
A QUESTION FOR THE CHEF; Years ago, our explorers, cowboys, even the Indians, ate simple fare....not MRE's, and freeze dried stuff....So, my question is, do you have a recipe for Pemmican?...or corn dodgers(ala John Wayne)?....also, any other foods that will keep without any special care, that are easy to make, and that, if the need ever arose, that anyone can make after the "prepared" stuff runs out? Thanks! Happy Trails! excellent question,,Trail food, predominatly Pemmican, Jerky, Bannock, corn dodgers/johnnycakes and tortillas are all simple, high energy foods that take up little space, "keep" fairly well and gets us thru to the next full camp we can set up or get to. Pemmican is a concentrated mixture of fat and protein used as a nutritious emergency foodstuff. The word comes from the Cree word pimîhkân "pemmican", which itself is derived from the word pimî "fat, grease". It was invented by the native peoples of North America. It was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Robert Falcon Scott and Roald Amundsen. Pemmican was among the supplies taken by the Burke and Wills expedition across central Australia. Because the supply was spoilt and presumably not eaten, it contributed to scurvy and death among members of the expedition, which became a disaster. Properly packaged, pemmican can be stored for long periods of time. The specific ingredients used were usually whatever was available; the meat was often bison, moose, elk, or deer. Fruits such as cranberries and saskatoon berries were common. Cherries, currants, chokeberries and blueberries were also used, but almost exclusively in ceremonial and wedding pemmican. The highest quality pemmican is made from lean meat and bone marrow fat; the pemmican buyers of the fur trade era had strict specifications. Traditionally pemmican was prepared from the lean meat of large game such as buffalo, elk or deer. The meat was cut in thin slices and dried over a slow fire, or in the hot sun until it was hard and brittle. Then it was pounded into very small pieces, almost powder-like in consistency, using stones. The pounded meat was mixed with melted fat with a ratio of approximately 50% pounded meat and 50% melted fat. In some cases, dried fruits such as saskatoon berries, cranberries, blueberries, or choke cherries were pounded into powder and then added to the meat/fat mixture. The resulting mixture was then packed into "green" rawhide pouches for storage. here are a few recipes, there is no right or wrong and should be made in accordance to your tastes and product availability.. pemmican 1 Ingredients: 2 cups raisins 2 cups dates Honey (enough for a binder) 2 cups nuts (peanuts, cashews, walnuts, etc.) Preparation: Grind together all ingredients except honey. Add honey a little at a time, mixing well until moist enough to mold well and hold shape. Pour into a pan until about 3/4 inch think, or mold directly into bars. Refrigerate and cut off bars from the pan; wrap in aluminum foil. Note: This was originally a cold climate trail food which was very high in fat (suet). The recipe substitutes honey instead of suet for a binder. However, suet can be substituted for a cold weather trip. Pemmican 2 Yield: 3 cups 1 c jerky, beef or venison 1 c dried cranberries, dates, raisans or blueberries 1 c unroasted sunflower seeds or crushed nuts of any kind 2 ts honey 1/4 c peanut butter 1/2 ts cayenne [optional] This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets. Grind [or pound] the dried meat to a mealy powder. Add the dried berries and seeds or nuts. Heat the honey, peanut butter and cayenne until softened. Blend. When cooled, store in a plastic bag or sausage casing in a cool dry place. It will keep for months. 1 Batch = 3 1/2 pounds 4 cups dried meat - depending on how lean it is, it can take 1 - 2 lbs. per cup. Use only deer, moose, caribou, or beef (not pork or bear). Get it as lean as possible and double ground from your butcher if you don't have a meat grinder. Spread it out very thinly in cookie sheets and dry at 180° overnight or until crispy and sinewy. Regrind or somehow break it into almost a powder. 3 cups dried fruit - to taste mix currents, dates, apricots, dried apples. Grind some and leave some lumpy for texture. 2 cups rendered fat - use only beef fat. Cut into chunks and heat over the stove over medium (or Tallow) heat. Tallow is the liquid and can be poured off and strained. Unsalted nuts to taste and a shot of honey. Combine in a bowl and hand mix. Double bag into four portions. The mixture will last for quite a while without refrigeration. I have eaten it four years old. It actually improves with age. HINT: Vary the fat content to the temperature in which it will be consumed. Less for summer. Lots for winter. Not only is it good energy food for canoeing, but an excellent snack for cross country skiing. corn dodgers, johnny cakes and tortillas were also wrapped in cheescloth and carried along with jerky, pemmican and dried fruits,, Johnny Cakes – scald one pint of milk 3 pints of Masal half pint of flour: pinch of salt 1 tlb shortening, butter, olive oil, 3tlb molassas Mix cook like pancakes on a hot buttered griddle, can also be baked in an oven like muffins Corn Dodgers and Corn Pone are practically the same thing. In a Journey Through Texas written in 1856 by Fredrick Law Olmstead, he relates that “A universal food of the people of Texas, both rich and poor, seems to be corn-dodgers and fried bacon” Corn Dodgers 2 cups corn meal 1 tsp salt 2 tsp fat 1 3/4 cup boiling water Pour boiling water over all of the ingredients Beat well. When cool, form into cakes Bake 30 minutes in hot oven, or Dutch Oven, until crisp Serve with butter or gravy Corn Pone 2 cups white corn meal 1 tsp salt 1 1/2 cups cold water (enough to make a soft mixture that can be spooned like pancake batter) 4 Tbs vegetable oil Preheat oven to 450◦ F Mix corn meal, salt, and water Heat oil in 9” round iron skillet and spoon in some of the fat that comes to the edges up on the top of the batter. Bake for 15 minutes or until golden brown. Broil for the last 2-3 minutes to make extra golden brown and crispy around the edges. and lastly tortillas and shuck bread shuck bread is mostly laid at the feet of the Choctaw people but similar recipes are found through out the soutwest shuck break 6 cups corn meal 2 teaspoons soda 12-18 good sized corn husks cleaned of silk. Pour enough boiling water over the meal-soda mixture to make a soft dough which can be handled with the hands. Prepare 4 to 6 handfuls of corn shucks by pouring boiling water over them to cover, strip a few shucks to make strings to tie up the bundle. Tie 2 strips together at ends. Lay an oval shaped ball of dough on shucks. Fold carefully around dough and tie in the middle with the strings. Place in large stew pot and boil 30 to 45 minutes. Tortillas, though thought of being a Mexican bread, it is found through out the south west in one form or another, usually made with corn/masa,,white flour tortillas were only made on holidays and weddings due to the cost of wheat flour and didnt come in to the new world until the Spanish bought it with them Corn tortillas are made with a type of specially treated corn flour called masa harina. To make masa harina, whole corn kernels are boiled with an alkali until the hulls loosen and float to the top. The kernels are then drained, crushed, and dried. The resulting flour is mixed with water and kneaded into a pliable dough in order to make tortillas. You can find dry masa harina at many supermarkets. At specialty stores and Mexican grocers, you may even find fresh masa, which needs to be used right away. Corn Tortilla Recipe (Tortillas de Maiz) Corn tortillas are made from a special dough called masa or masa de maize. Masa is made from dried corn that has been treated by boiling and soaking the kernels in a dilute mixture of slaked lime (a type of pickling lime often called cal). This process softens and loosens the tough outer skin of the corn kernel and frees up nutrients, niacin among others, to be utilized by the body. After the corn kernels are treated and thoroughly rinsed, they are ground into a thick starchy paste that becomes the dough called masa and is the basis for making tortillas, tamales, and many other Mexican and Latin American foods. Basic Recipe (10-12 tortillas) 2 cups Instant Corn Masa Mix 2 tsp. salt 1-1/4 cup water (tepid) Step #1 - Corn Masa Options available for obtaining the corn masa from which corn tortillas are made: Those with a desire for the freshest, most traditional tortillas possible, may choose to make their own masa from dried corn. This process takes time, a little effort, and a few basic tools. Read instructions for making fresh corn masa. Those living in an area with a substantial Hispanic population may be able to buy fresh masa at a local tortillera (small tortilla factory) or mercado (market). The most convenient option is to use one of the instant corn masa mixes. Decide on the type and source of corn masa you will use. To begin, try using an instant corn masa mix. The most widely available brands are Quaker Oats Masa Harina or Maseca Instant Corn Masa Mix. They usually come in 2 or 4 lb. bags and only require the addition of water and salt. Step #2 - Mixing the Dough Blend the dry mix and salt together in a large mixing bowl. Gradually stir in water to form a stiff crumbly dough. Knead the dough smooth with your hands for 4-5 minutes. If any dry mix remains in the bottom of the bowl or the dough cracks and crumbles as you work it, add a little more water, one teaspoon at a time. (If too much water is added, the dough may become sticky. In this case, add a little more masa mix.) The dough should not stick to the sides of the bowl and should cleanly roll in your hands. This can be somewhat of an art, and with practice you will recognize the right consistency. Let the dough “rest” covered in the refrigerator for 30 minutes. Step #3 - Forming the Tortillas Cover tortilla press surfaces with plastic wrap or wax paper. Remove masa from the refrigerator and pinch out a golf ball sized portion. Keep the rest of the dough covered to prevent drying out. Roll into a ball. Place the ball of dough in the center of your tortilla press and close. Apply moderate pressure to the handle, squeezing it several times to produce the desired thinness. (Thinner tortillas cook faster, are more flexible, and work well as a wrap for fillings. Thicker tortillas are chewier and more satisfying to eat out of the hand, like bread.) Carefully open the tortilla press, peel the tortilla off the plastic wrap and place it immediately on a preheated (medium - medium high) comal or griddle. It should sizzle softly. Step #4 - Cooking the Tortillas The tortilla will begin to look "dry" or small bubbles may appear on its surface within 20-30 seconds. Flip and cook 45 seconds more. (If the tortilla sticks to the comal, it is either not ready to flip or the comal is not hot enough.) Flip back over and cook for an another 15-20 seconds to finish. The tortilla is done when it slightly puffs from the steam inside, or when all appearance of wetness is gone. Scattered brown spots on the tortilla are normal; homemade tortillas do not have the even color of store bought. Dark brown or burnt spots indicate that the comal is too hot and the heat should be slightly reduced. Remove tortilla from the comal and place in a covered dish, tortilla warmer, or a basket lined with a napkin or towel. Keep the cooked tortillas covered at all times while you cook the rest of the batch to prevent drying out. Do not overcook the tortillas. Cook them just enough to appear completely dry and to puff slightly from the steam. Perfectly cooked tortillas are flexible, tender, and slightly flaky in texture. Making tortillas is an art, and it takes practice to get a feel for the process. Enjoy them while still warm! Flour Tortilla Recipe Flour tortillas were relatively late additions to Mexican cuisine. The Spanish introduced wheat cultivation and wheat flour bread making to Mexico in the late 16th century. Flour tortillas were a natural outgrowth. They are a popular part of the cuisine of Northern Mexico, the Southwestern United States, and are central to "Tex-Mex" cooking. Flour tortillas are not made with a tortilla press, they are formed using a rolling pin to roll them flat and into the round. This takes practice to do properly. Wheat flour dough needs to be worked and rolled in order to break down the gluten it contains, otherwise the tortillas will be tough and curl up when cooked. Basic Recipe (10 - 12 tortillas) 3 cups all-purpose flour (not bread flour) 2 teaspoons baking powder 1 teaspoon salt about 1-1/4 cup warm water 2 tablespoons vegetable oil, shortening, or lard Step #1 - Mixing the Dough Stir dry ingredients together in a large mixing bowl, folding in the oil or lard. Gradually stir in enough warm water to form a stiff crumbly dough; knead the dough until it holds together, approximately 5-7 minutes. Turn the dough out onto a floured pastry board and again knead it until smooth (3-5 minutes). Once the dough is smooth and no longer sticks to the pastry board, roll it into a "log" shape. Divide the dough into 12 equal pieces and form each into a ball. Cover the dough balls with plastic wrap and let rest 20 minutes. Step #2 - Forming the Tortillas Place a dough ball between two sheets of plastic wrap or wax paper and flatten by hand into a 4" or 5" patty. Use a rolling pin or tortilla pin and, working from the center out to the edges, roll into thin 8-9", round tortillas. Try not to roll over and off the edge of the tortilla as this will make the edges too thin. Turn the tortillas often as you roll. Stretch the dough slightly in your hands as the tortilla is carefully peel off the work surface. If the tortillas tear too easily to handle you may want to reknead the dough. Note: if rolling out round tortillas is too difficult or time consuming, we have a great alternative. Our electric heated flour tortilla maker produces round, thin precooked 8" flour tortillas in 3-4 seconds and ready to be finished in a hot comal or stored for cooking later. This is a unique and innovative kitchen tool made in Mexico that we have found very handy and effective. See our products page for details and purchase information. Step #3 - Cooking the Tortillas Carefully place the tortillas, one at a time, onto a preheated (medium) dry comal or griddle. Within seconds, tiny blisters will appear in the surface of the tortilla. Flip and immediately press down on the tortilla with a wide spatula or flat wooden paddle, apply gentle but firm pressure all over the top. This will cause the tortilla to puff from the steam inside. Blisters will form over most of the tortilla surface as you press down. Turn the tortilla again and press the other side until the blisters turn a light golden brown; the tortilla should remain soft. If the tortillas stick to the comal or burn reduce the heat. The cooking time should be less than 1 minute. Do not overcook. Stack the tortillas as they are cooked inside a cloth towel lined tupperware container or tortilla warmer. Make sure to seal the container so that they can "steam" while you finish cooking the rest of the batch. For the best taste, serve the tortillas while still warm and fresh |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Please, more chef stories for page 50! ok, Chef story..includes GUNS,, I have too many times been a bit to liberal, or too conservative in my managing of team members,, strong beleiver in a HAND UP, but not on hand outs, one becomes the other, I quit.. I had a fellow worked for me had substance abuse issues,,drugs, drunk, hell, Sterno if nothing else..a dishwasher, so as long has he showed up sober, he could work his ass off, messed up he was usless.. so, after 5 times of having to send him home in a 3 mo period, he shows up totally spaced out one very BUSY Night, think I had 1500 for 3 weddings that evening in a hotel not really set up to do parties like that,, I looked at him as he walked downt he hallway and in 30secondes decided he was out of there.. I grabbed his arm and walked him out the back door, and told him not to come back until friday for his last check, he was fired.. I then got busy,, parties went well, got done with what I needed to do, lined up my Sous for duties for next day and about midnite headed out the same back door to go home.. leaning on my front fender is MR FAILURE,  and 
with a machete... "YOU SHOULDNA FIRED ME SOB" YOU NO GOOD BASTAGE", IM GONNA CUT YOU" I still HOLDING a reasonable amount of insanity as I was still in my youth and bulletproof, walked a large loop around him, getting him to follow me around the car while keeping the car between him and I..HE continuing his diatribe of what a no good prick I am.. for firing him for being stoned at work for the 6th time, 
sharp guy.. sharp enough for me to get to the double barrel 12ga under my seat,,you know the kind, pistol stocked, barrells slightly shorter than nessassarly legal, exposed hammers, HUGE MOUTH staring at you in the glommin pulled it out, laid it across the hood of the car and cocked one hammer all in one quick, smooth enough to be proud of movement with a HUGE CLICK... HE became rather quiet,, 
eyes got rather large 
death made a visit to his befuddled mind and whispered to him
his machette hit the ground about the same time he was 30' across the lot yellin IM SORRY CHEF, IM SORRY CHEF,,, I DIDNT MEAN IT CHEF......  Bravo!! Well played chef. |
<font size=3>Volusia Tactical. Stripped lowers in stock and ready to ship! </font id=s3>
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DV8 and Kitties, thank you both..glad yo liked the story, I laugh about it now,,,,but. anyways, I responded to another member question about a dessert sauce, thought I would add the recipes here as well so they archive... CHEF Dulce de Leche - Sweet Milk Sauce 5 cups whole milk 1 and 1/2 cups granulated sugar 1 vanilla bean, split 1 teaspoon baking soda Place the milk in a large, heavy saucepan over medium-high heat. Bring to a boil and allow skin to form on top. Do not stir. The skin will thicken and puff up. Reduce heat to medium and remove the skin. Increase heat to medium-high and repeat the process 3 times. Add the sugar and vanilla bean, and stir until the sugar has melted, about 2 minutes. Reduce heat to low and stir in the baking soda. Simmer milk, stirring often, but taking care not to break the film of cooked milk forming, on the inside of the pan. Simmer, skimming the foam (not skin) until reduced by half, about 1 hour. Reduce the heat to very low and simmer for another 3 and 1/2 hours, stirring and skimming foam occasionally. The mixture will brown as it cooks. Strain the completely cooked mixture through a sieve into a bowl, cover and refrigerate. Makes about 1 1/2 cups sauce. MAYBE Creamy Vanilla Sauce 3/4 cup sugar 1/8 teaspoon salt 1/3 cup flour 2 eggs 2 Tablespoons butter 2 Cups milk Combine all ingredients in a small saucepan, adding the milk slowly. Cook over a medium heat, stirring constantly, until thick and smooth. Cool and serve. Makes about 2 cups. . POSSIBLE? Creme Anglaise 2 1/2 cups milk 1 cup heavy cream 2 vanilla beans (or 2 teaspoons vanilla extract *) 8 egg yolks 3/4 cup granulated sugar Place a medium bowl into a larger bowl filled with ice water. Place a fine mesh strainer inside the empty bowl. Set aside. Combine the milk and cream in a medium-sized saucepan. Split the vanilla bean down the center with the tip of a paring knife and scrap out as many of the seeds as possible. Place the seeds and entire vanilla pod into the milk mixture. Bring mixture just to a boil. Remove pan from the heat. Allow the mixture to stand for at least 30 minutes allowing the vanilla bean flavor to infuse into the milk. Set aside. In a medium bowl beat the yolks and sugar together until the mixture has thickened and is a pale yellow color. Remove the vanilla bean/pod. Bring the milk mixture just back to a boil. Add approximately 1/2 cup of hot milk mixture to the egg mixture to temper the yolks, mixing while adding the hot milk. Then, while stirring constantly with a heat resistant spatula, add the egg mixture back into the pan with the remaining milk/cream mixture. Stir mixture constantly over medium-low heat until the mixture is the consistency of heavy cream or until you can draw a line with your finger along the back of the spoon and have the mixture leave a trail. If the mixture stays separated and leaves a distinct path without the two sides running together the cream is finished. Immediately strain the finished cream through a fine mesh strainer into the iced bowl. *If using vanilla extract add it now. Stir occasionally until cooled. Store tightly covered for up to 2 days in the refrigerator. Makes about 4 cups. |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Chef, what about tres leches cake? (Three-milk cake). Is that anything similar to the Dulce de leche? I've never had it, but uxb talks about it all the time. He had it in Texas when he was working in hospitals down there, and we've never seen it up here. Okay, I take that back. We've seen it on the menu once at a Mexican place up here, but according to him, it was a sorry, lame excuse for what he had in Texas. I don't know if you've covered that or not in this thread. A quick glance at the index did not reveal Tres Leches cake. Kitties |
Born with a low tolerance for bullshit.
"Wine is sunlight held together by water."~~Galileo Galilei
"Wine is sunlight held together by water."~~Galileo Galilei
|
Originally Posted By Kitties-with-Sigs:
Chef, what about tres leches cake? (Three-milk cake). Is that anything similar to the Dulce de leche? I've never had it, but uxb talks about it all the time. He had it in Texas when he was working in hospitals down there, and we've never seen it up here. Okay, I take that back. We've seen it on the menu once at a Mexican place up here, but according to him, it was a sorry, lame excuse for what he had in Texas. I don't know if you've covered that or not in this thread. A quick glance at the index did not reveal Tres Leches cake. Kitties dulce de leche is basiclly carmelized milk, as simple as a boiled in the can evaporated milk to the recipe listed above with milk, sugar, vanillia heat etc.. ,Dulce de leche from condensed milk ( THIS CAN BE DANGEROUS) Ingredients: 1 can sweetened condensed milk Directions: 1) Get a large pot with a metal rack 2) Place the can inside the pot on the metal rack 3) Add water to completely cover the can, plus 2-3 inches. 4) Simmer for 3-4 hours 5) The can must always be completely covered in water. Caution: If the can becomes uncovered there could be an explosion THIS CAN BE DANGEROUS!!! 5) Let the can cool for 3-4 hours 6) Open the can and enjoy Tres leches cake, or Pastel de Tres leches "Three milk cake", is a sponge cake,—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. Following the same recipe for the cake, but soaking it in a mixture of water, rum or brandy, and sugar, it is called pastel borracho (drunken cake). It is popular throughout Central America in this form. In the Caribbean, cream of coconut is occasionally used instead of condensed milk. As in the pastel borracho, rum is sometimes added. In addition, fruit or nuts are added in some recipes, as well as many other kinds of alcohol. Cherries are most commonly used as decoration, but other fruits or berries are sometimes used instead. At some restaurants in Texas and Florida, the addition of cajeta ("BURNT MILK" is a Mexican confection of thickened syrup usually made of sweetened caramelized milk) creates what is known as a cuatro leches ("four milks") cake. Sponge cakes are what they are good or bad and recipe by recipe it is one of the most basic scratch cake recipes BABY bakers learn early in the teaching process, easy to make, equally easy to screw up..the process in tres leche is time consuming but not as hard as it looks, but there is quite a bit of prep..there are several different versions of the cake, Cuban, Dominican, Mexican, and Spanish,,heres is the one I am most familar with.. Pastel Tres Leche de Mexicano Ingredients For the cake: Vegetable oil 6 3/4 ounces cake flour, plus extra for pan 1 teaspoon baking powder 1/2 teaspoon kosher salt 4 ounces unsalted butter, room temperature 8 ounces sugar 5 whole eggs 1 1/2 teaspoons vanilla extract For the glaze: 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened condensed milk 1 cup half-and-half For the topping: 2 cups heavy cream 8 ounces sugar 1 teaspoon vanilla extract For the cake: Directions Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze. For the glaze: Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight. Topping: Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. send my slice to CHEFs .45 Ranch 1884 county road.. CHEF...
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Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
| When cooking a box of rotelle noodles in the water, should you put salt in the water? Does it really add flavor? Is there anything else I should put in the water besides the oil? |
I feel like I'm at recess in grade school when the recess monitor would disappear to f**k the principal... -- theliberating1
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Originally Posted By elderboy02:
When cooking a box of rotelle noodles in the water, should you put salt in the water? Does it really add flavor? Is there anything else I should put in the water besides the oil? I have always salted the water for pasta, as that is what I was taught, my understanding is that not only does the salt impart/bring out a bit of flavor to the pasta, (there is a mild taste difference) the salt water helps to breakdown some of the gluten in the pasta as well to speed the cooking and take some of the "starchiness" out of the product. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
Originally Posted By elderboy02:
When cooking a box of rotelle noodles in the water, should you put salt in the water? Does it really add flavor? Is there anything else I should put in the water besides the oil? I have always salted the water for pasta, as that is what I was taught, my understanding is that not only does the salt impart/bring out a bit of flavor to the pasta, (there is a mild taste difference) the salt water helps to breakdown some of the gluten in the pasta as well to speed the cooking and take some of the "starchiness" out of the product. CHEF Thanks! Do you put the salt in before the water boils, or after the water boils? |
I feel like I'm at recess in grade school when the recess monitor would disappear to f**k the principal... -- theliberating1
|
Originally Posted By elderboy02:
Originally Posted By douglasmorris99:
Originally Posted By elderboy02:
When cooking a box of rotelle noodles in the water, should you put salt in the water? Does it really add flavor? Is there anything else I should put in the water besides the oil? I have always salted the water for pasta, as that is what I was taught, my understanding is that not only does the salt impart/bring out a bit of flavor to the pasta, (there is a mild taste difference) the salt water helps to breakdown some of the gluten in the pasta as well to speed the cooking and take some of the "starchiness" out of the product. CHEF Thanks! Do you put the salt in before the water boils, or after the water boils? your welcome.. I usually add the salt when the water reaches a roiling boil, then add the pasta CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By douglasmorris99:
Originally Posted By elderboy02:
Originally Posted By douglasmorris99:
Originally Posted By elderboy02:
When cooking a box of rotelle noodles in the water, should you put salt in the water? Does it really add flavor? Is there anything else I should put in the water besides the oil? I have always salted the water for pasta, as that is what I was taught, my understanding is that not only does the salt impart/bring out a bit of flavor to the pasta, (there is a mild taste difference) the salt water helps to breakdown some of the gluten in the pasta as well to speed the cooking and take some of the "starchiness" out of the product. CHEF Thanks! Do you put the salt in before the water boils, or after the water boils? your welcome.. I usually add the salt when the water reaches a roiling boil, then add the pasta CHEF Interesting topic as I had this discussion with another chef last week. He is in the "add salt after the boil" camp and I am a firm believer in adding salt before. My reasoning is a) it flavors the water (true in both cases) and b) it raises the boiling temp of the water making it cook the pasta faster. JMHO.
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<font size=3>Volusia Tactical. Stripped lowers in stock and ready to ship! </font id=s3>
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Originally Posted By Ken914:
What's the best method to melt chocolate for dipping? The few times I've tried, the chocolate has separated and it's not suitable for fruit. Never allow any water to come in contact with the melting chocolate, unless the chocolate is being melted in a large amount of water (2 tablespoons water per ounce of chocolate is the minimum amount). Just a drop or two of water can make the chocolate seize up, or become hard and lumpy. Even the steam from the bottom of a double boiler can cause this problem. Make sure to keep the chocolate dry as it melts. If it does seize, you can blend in a teaspoon of vegetable oil (NOT butter or margarine) and the chocolate should smooth out. Chocolate should only be melted over low heat. The microwave is a good appliance to use because the cooking time is so controlled. If you stand there at the stove and stir constantly, you can melt chocolate in a pan set over very low heat. A double boiler (watch out for condensation) is a good method; make sure the water in the bottom is barely simmering. White chocolate or vanilla milk chips are the most difficult to melt. Too much heat will make this type of chocolate seize. To melt chocolate bars in a microwave, first coarsely chop the chocolate. Place in a microwave safe bowl and heat on 50% power for 1 minute. Remove from the microwave and stir. Continue this process until the chocolate is almost melted. Then stir until the chocolate is smooth. Melt chocolate chips just like chopped bars. To make a dipping chocolate for coating candies, when the chocolate is almost melted add 1/4 cup more chips and stir constantly until the mixture is smooth. This will help set up sugar crystals so the chocolate stays firm at room temperature. |
<font size=3>Volusia Tactical. Stripped lowers in stock and ready to ship! </font id=s3>
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Originally Posted By douglasmorris99: Originally Posted By Kitties-with-Sigs: Chef, what about tres leches cake? (Three-milk cake). Kitties Tres leches cake, or Pastel de Tres leches "Three milk cake", is a sponge cake,—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. <snip> CHEF...OMG! THAT SOUNDS FANTASTIC!!!! Thanks chef! I may have to try this when I'm feeling energetic and have the brain cells to plan ahead for the next day. Wow, there are just too many amazing ingredients in there. It has to be wonderful. |
Born with a low tolerance for bullshit.
"Wine is sunlight held together by water."~~Galileo Galilei
"Wine is sunlight held together by water."~~Galileo Galilei
|
Originally Posted By DV8:
Originally Posted By Ken914:
What's the best method to melt chocolate for dipping? The few times I've tried, the chocolate has separated and it's not suitable for fruit. Never allow any water to come in contact with the melting chocolate, unless the chocolate is being melted in a large amount of water (2 tablespoons water per ounce of chocolate is the minimum amount). Just a drop or two of water can make the chocolate seize up, or become hard and lumpy. Even the steam from the bottom of a double boiler can cause this problem. Make sure to keep the chocolate dry as it melts. If it does seize, you can blend in a teaspoon of vegetable oil (NOT butter or margarine) and the chocolate should smooth out. Chocolate should only be melted over low heat. The microwave is a good appliance to use because the cooking time is so controlled. If you stand there at the stove and stir constantly, you can melt chocolate in a pan set over very low heat. A double boiler (watch out for condensation) is a good method; make sure the water in the bottom is barely simmering. White chocolate or vanilla milk chips are the most difficult to melt. Too much heat will make this type of chocolate seize. To melt chocolate bars in a microwave, first coarsely chop the chocolate. Place in a microwave safe bowl and heat on 50% power for 1 minute. Remove from the microwave and stir. Continue this process until the chocolate is almost melted. Then stir until the chocolate is smooth. Melt chocolate chips just like chopped bars. To make a dipping chocolate for coating candies, when the chocolate is almost melted add 1/4 cup more chips and stir constantly until the mixture is smooth. This will help set up sugar crystals so the chocolate stays firm at room temperature. what he said CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By Kitties-with-Sigs:
Originally Posted By douglasmorris99:
Originally Posted By Kitties-with-Sigs:
Chef, what about tres leches cake? (Three-milk cake). Kitties Tres leches cake, or Pastel de Tres leches "Three milk cake", is a sponge cake,—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. <snip> CHEF...
OMG! THAT SOUNDS FANTASTIC!!!! Thanks chef! I may have to try this when I'm feeling energetic and have the brain cells to plan ahead for the next day. Wow, there are just too many amazing ingredients in there. It has to be wonderful. you are welcome Ya'll come back now CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By Heyday:
Thanks Chef, I made the feta and olive meatballs and they turned out great. excellent, alway appreciate feedback, thank you, glad you liked the recipe.. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By smlockeiii:
Chef, Any special secrets for lasagna? I've got some sauce on the cooktop now. All ingredients as fresh as I can get them other than growing them myself. (even had to chop some herbs). Thsnks, Sam Thanks Sam,, only one, I use farmers/cottage cheese cut with my ricotta by half, makes the final product a bit moister.. and pre cook the pasta lightlty, some folks make it with the Dry Pasta in layers and extra water,,yuck, makes it starchy and unevenly cooked. CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Originally Posted By smlockeiii:
Will do and thanks Chef! Didnt have time this morning to post a recipe as I usually do, had some computer issues, NOW I am running on a 1994 model HP as my newer 2006 model Dell has fried the Mommyboard...I seved it up with soma fava beans and a nice chianti
INGREDIENTS 9 lasagna noodles 1 tablespoon olive oil 1 pound ground beef 1 pound bulk Italian sausage 1(16 ounce cooked sliced mushrooms, drained and patted dry 1 tablepoon minced garlic 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon dried basil when using fresh, expand proportionatly 64 oz tomato sauce fresh or canned salt and pepper to taste 1 (8 ounce) container ricotta cheese 1 (8 ounce) container of cottage cheese 3 eggs, beaten 1/3 cup grated Parmesan cheese 1 pound shredded mozzarella cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain. Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes. Meanwhile, mix together the ricotta cheese, cottage cheese, eggs, and Parmesan cheese in a bowl. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
|
Hi Chef,
The local discount food market had a bunch of wheels of "baby brie" for $1 a piece. We've been putting them in the oven as an appetizer on our pasta nights––darn good on a baguette. 
Two questions for ya: 1) Is there any proper etiquette for eating brie? Are you supposed to eat the wax coating? I prefer just the cheesy part.....but I'm curious if there's a "right" way to eat Brie. 2) What are some easy things to top a wheel of Brie with before baking? Thanks. 
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Originally Posted By Feral:
Hi Chef, The local discount food market had a bunch of wheels of "baby brie" for $1 a piece. We've been putting them in the oven as an appetizer on our pasta nights––darn good on a baguette.
Two questions for ya: 1) Is there any proper etiquette for eating brie? Are you supposed to eat the wax mold coating? I prefer just the cheesy part.....but I'm curious if there's a "right" way to eat Brie. 2) What are some easy things to top a wheel of Brie with before baking? Thanks.
http://img.photobucket.com/albums/v40/FredFeral/IMG_0939.jpg Excellent question Feral,, I was starting to feel forgotten, hell I even fell off the first page
everyone is busy with summer and I am busy with the new homestead..but we are NOT out of the game anyways.. Brie is one of the most recongnisable and more popular of the soft cheeses, Camembert the other The soft white coating is a mold that is characteristic of brie and camembert cheeses. This mold protects the cheese and helps to give it the flavor the makes brie cheese special. It is safe to eat, or can be removed and discarded when serving. I dont care for it,, 
Brie is a soft cows' cheese named after Brie, the French province in which it originated It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is edible, and is not intended to be separated from the cheese before consumption. Brie may be produced from whole or semi-skimmed milk. The curd is obtained by adding rennet to raw milk and heating it to a maximum temperature of 98.6 °F. The cheese is then cast into moulds, Each mould is filled with several thin layers of cheese and drained for approximately 18 hours. The cheese is then taken out of the moulds, salted, inoculated with cheese mold Penicillium candidum, Penicillium camemberti and/or Brevibacterium linens and aged in a cellar for at least four to five weeks. If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâté drier and darker, and the rind also darker and crumbly, and is called Brie Noir or Black Brie. Over-ripe brie contains an unpleasant, excessive amount of ammonia, which is produced by the same micro-organisms required for ripening. There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of milk. Despite the variety of Bries, the French Atlantic government officially certifies only two types of Brie to be sold under that name: Brie de Meaux and Brie de Melun. Brie is usually purchased either in a full wheel or as a wheel segment. Further sub-division in most homes is subject to social conventions which have arisen in order to ensure that each person partaking in the cheese receives a roughly equal amount of skin. Slices are taken along the radius of the cheese rather than across the point. Removing the more desireable tip from a wedge of brie is known as "pointing the brie" and is widely regarded as a fairly serious social faux pas baked brie with carmelized pears, shallots and thyme INGREDIENTS 1 tablespoon butter 2 shallots, thinly sliced 2 pears - peeled, cored and sliced 1/3 cup dry white wine 1/2 teaspoon brown sugar 1/2 teaspoon chopped fresh thyme salt and pepper to taste 1 (8 ounce) round loaf sourdough bread 1 (8 ounce) round Brie cheese 1/2 cup slivered almonds Assorted crackers DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside. Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions. Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet. Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers. Baked Brie en Croute with Raspberry jam and walnuts INGREDIENTS 1 sheet frozen puff pastry, thawed 1 (8 ounce) round Brie cheese 1/3 cup seedless raspberry jam 2 tablespoons chopped walnuts DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease with cooking spray. Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry. Spread the jam evenly over the top of the Brie. Sprinkle the walnuts atop the jam. Fold the puff pastry over the top of the Brie, sealing all openings. Bake in preheated oven until the pastry is golden brown, about 20 minutes. Brie and Pear Quesidias INGREDIENTS 2 (10 inch) flour tortillas 2 ounces Brie cheese, sliced 1/2 pear, cored and thinly sliced 1 pinch ground nutmeg salt to taste DIRECTIONS Place slices of Brie cheese over a tortilla. Layer the cheese with pear slices. Sprinkle with nutmeg and salt as desired. Top with the second tortilla. Spray a skillet with cooking spray. Place the quesadilla in the skillet over medium heat, and cook until golden brown and Brie melts, about 3 minutes on each side. Cut into four or eight triangles, and serve immediately. baked chicken and brie INGREDIENTS 1 cup light beer or dry white wine 4 skinless, boneless chicken breast halves salt and black pepper to taste 1 teaspoon dried oregano, or to taste 8 ounces Brie cheese DIRECTIONS Preheat the oven to 400 degrees F Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish. Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete! Brie and honey spread INGREDIENTS 1 (14 ounce) round Brie cheese 1 (10 ounce) can refrigerated crescent roll dough 1 1/2 cups honey 1 1/2 cups pecan halves DIRECTIONS Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls. Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the cheese. Place in a 9x9 inch baking dish. Sprinkle pecan halves over the top, and drizzle honey over the whole thing. Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or cornbread crackers. baked brie and carmelized onion INGREDIENTS 1 head garlic 1/4 cup butter 1 yellow onion, sliced 1 Granny Smith apple - peeled, cored and sliced 1 (8 ounce) wedge Brie cheese 1 sheet frozen puff pastry, thawed 1 tablespoon melted butter DIRECTIONS Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside. Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside. Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter. Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic. hope that covers it, and gives you a few things to experiment with CHEF |
Who beat their swords into plowshares plow for those who don't TJ
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW
Best we can hope for people at large is that they be properly armed AH
firearms anywhere & everywhere restrains evil & deserve a place of honor with all that's good GW