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Originally Posted By Zhukov:
Hopefully this wasn't covered previously: How about dressing/stuffing NOT using cornbread? My MIL makes a pretty good version with flavored croutons, onions, celery and butter. I was looking for something that's: 1) Unique/doesn't use cornbread, and 2) doesn't go into the bird. Thanks Chef... so, you dont want to tell the wife to Stuff IT?? 
a nice aside I serve at times is a seafood stuffing..there are numerous recipes and ways to acheive it,,and it is best served en cassarole as a side, makes a nice change from the taste of the fowl, be it chicken, duck, turkey or goose,,and very complimentary Ingredients 1/2 cup margarine 1/2 cup chopped green bell pepper 1/2 cup chopped onion 1/2 cup chopped celery 1 pound crabmeat, drained and flaked 1/2 pound medium shrimp - peeled and deveined 1 and 1/2 cup seasoned dry bread crumbs, yours, store bought etc,, (I also like the cheap bag O bread stuffing mix found in grocery stores for under a buck) 2 tablespoons white sugar, divided (optional) 1/2 cup chopped mushrooms 2 &1/2 cup chicken broth Directions Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish. and sprinkle the other Tlbs of sugar over the top. Bake for 30 minutes in the preheated oven, or until lightly toasted on top, the sugar sprinkles should glaze over a bit.. thank you, hope that works for Ya CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: lastly.. if you dont have one, BUY a cooking thermometer, especially if you can't tell by feel how well a slab of meat is cooked and you should check ALL your hot foods for tempature correctness before serving from soup to soupscum..the electronic ones today are super cheap compared to years ago, I have a Lazer one that tells me from 20' across the room the temp of a buffet table or the coffee in your cup. I finally got fed up after realizing that most "instant" thermometers are anything but. More like "instant" = 25 seconds. For my birthday, I asked for a Thermapen by Thermoworks. It may be a frivolous purchase, but this thing will have the temp indicated pretty much by the time you're done pushing it into the meat. Pricey at $75-100, but well worth it for me so far.  |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Originally Posted By Intimdtr77:
Hey Chef, I got a nice basic Beef Stew started and I was curious what spices I wanted to use? Salt, pepper, garlic....anything else? I checked the index and found the strogganoff recipe, is it more or less the same? Not the chef, but I started dabbling around with beef stew myself lately and found that if you add too much other crap, it detracts from the "meat and potatoes" taste that makes beef stew what it is. Now I did see this recipe for Frech Beef Stew Provecal that actually included finely minced anchovy filets, thinly sliced orange peel, and olives as part of the recipe. I guess those are traditional for the Provence region, but I'm having a hard time thinking how that tastes when it's all done. you have to remember Zhuk,,,MOST of the world doesnt have the RICHNESS of America, thats why they hate us, cause they have to eat miniture fish and GARBAGE as a part of thier diet..like orange peels, and snails, and horses,,,,and OFFAL.... CHEF actually the orange peel sounds interesting, a bitter sweet with the salty anchovy and musk of the olive, would be an interesting combo... |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Thanks, Maestro
Originally Posted By cobra-ak:
I can't seem to make a T-bone steak taste good when cooked indoors...best seasoning and cooking methods would be appreciated, Maestro. Cobra let me tell you that cooking a steak at home on the "broiler" in most electric and even gas ovens is a bit of a challenge for even professional cooks, it is never quite right and just not the same..so lets start with a simple shelf stable meat seasoning blend works for chicken, fish, beef and pork as a MINIMUM of flavor enhancing.. 1 part each salt black pepper garlic powder paprika 1/2 part onion powder 1/4 part ground red pepper next, position the top rack four to five inches from the top of the oven. Take the steak out of the refrigerator as you pre-heat the broiler, most home stoves had a setting that says Broil or top only or similar option on the dial. While the broiler warms, pre-heat an empty cast-iron skillet(preferred by ALL of ArfCom) or grill pan under the broiler for 5 to 10 min. IF you're using a premium cut of aged meat and a well-seasoned pan, you won't need to add any oil to the pan, if a well seasoned cast iron you rarely will need to grease the pan your hot pan might start to smoke a bit. Be careful and keep in mind you can smelt lead in a steel pan
Once both the broiler and the pan are pre-heated, sprinkle the steak with seasoning , remove the HOT pan from under the broiler, place the steak in the pan and place the pan back on the top rack, under the broiler. Let the steak broil for four minutes and then carefully flip it to the other side for another four minutes. If you're using a grill pan with raised ridges make sure you don't wiggle the steak around in the pan. You'll mess up the grill marks. After the steaks have broiled on each side, pull the pan out of the broiler. check if the steak is done to your liking. Remember, the steak will keep cooking a bit even after it is out of the broiler. If you'd like the steak more well done, return it to the broiler, checking it again after another minute. once you reach medium rare it takes very little time to move up to med, Mwell, well done.. Move the steak from the pan to the platter and serve immediately keeping in mind, the HOT STEAK will continue to cook for several minutes once removed from heat. now, IF by chance you dont have a broiler in your stove, I know hard to beleive but especially some small apt stoves dont have a broiler option, only a bottom heat element..SOME of this type also has an UNDER the Stove boiler option, get the flash light out and look,,so NO, ok PAN-FRIED STEAK Fry over Medium-High Heat: 1 T. olive oil 2 New York Strip Steaks 14 oz. each (1-1/2 inches thick) –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– PAN-FRYING STEAK 1 Pour olive oil into a sauce pan. Use a paper towel to coat the entire inside of the pan with oil. Heat Skillet up to medium-high. (regardless of pan type, style, age, seasoning, this is best) 2 The pan is ready when you can throw a little piece of fat in and the fat starts sizzling right away. For medium rare 1-1/2"- thick steaks, cook six minutes on one side, then flip the steak and cook 6 minutes on the other side. 3 The meat should be nicely browned on both sides by now. Double check doneness by thermometer, touch, or cutting, to make sure it's done the way you want it. lastly.. if you dont have one, BUY a cooking thermometer, especially if you can't tell by feel how well a slab of meat is cooked and you should check ALL your hot foods for tempature correctness before serving from soup to soupscum..the electronic ones today are super cheap compared to years ago, I have a Lazer one that tells me from 20' across the room the temp of a buffet table or the coffee in your cup. 140 Rare 150 Medium Rare 160 Medium 165 Medium Well 170 Well there is a manual way to tell I will try to explain it 1 Make a fist with the thumb resting above the index finger 2 press on the swell below the thumb, (where the rear of your pistol grip hits) that feeling is RARE 3 moving your thumb down over your fingers, touch the pad of your thumb to the back of your index finger that is Medium rare 3 moving to the next finger and again press on the palm swell, that is Medium 4move to your pinky finger and press on the palm swell, that is well done so as your finger moves down your fingers, the swell of your palm gets harder and harder that is how broilermen test the doneness of meat.. hope that gets ya there let us know CHEF |
The OJ not walk
OJ ain't walkin', no not
The Juice is sittin', sittin' Juice
Sittin' and the pulp be settlin'
Sittin' settlin' Juice
Juice
OJ ain't walkin', no not
The Juice is sittin', sittin' Juice
Sittin' and the pulp be settlin'
Sittin' settlin' Juice
Juice
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
lastly.. if you dont have one, BUY a cooking thermometer, especially if you can't tell by feel how well a slab of meat is cooked and you should check ALL your hot foods for tempature correctness before serving from soup to soupscum..the electronic ones today are super cheap compared to years ago, I have a Lazer one that tells me from 20' across the room the temp of a buffet table or the coffee in your cup. I finally got fed up after realizing that most "instant" thermometers are anything but. More like "instant" = 25 seconds. For my birthday, I asked for a Thermapen by Thermoworks. It may be a frivolous purchase, but this thing will have the temp indicated pretty much by the time you're done pushing it into the meat. Pricey at $75-100, but well worth it for me so far. http://www.thermoworks.com/products/thermapen/new_images/SplashProofThermapen-gallery.jpg yes a bit pricy, but the cost of a case of food poisioning because you didnt have the chicken cooked fully..well lets say it is at least $6k minimum as of 18 years ago, and there is a chain Soup and Salad Bar Restaurant that shall NEVER have my busniess again CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Pangea:
Proofing breads/rolls? What does this mean? good question, thanks for asking.. this is also known as "proving" in some areas. , proofing means to allow the mixed bread dough to rise. Often, in basic yeast bread recipes, the dough will be proofed twice. The first proofing will be in a covered bowl. The second and final proofing will be in a bread pan. Each time the bread is allowed to rise, with the first rise being deflated and allowed to rise the second time to bake. RARELY is there a third time as this tends to kill the yeast, Proofing gives the yeast or "mother" time to build up additional air with in the dough. giving you a lighter "crumb" the interior part of the bread, the "crust" being the outer in commercial kitchens there are proof boxes where dozens of loaves are proofed at the same time with a controled steam generating heat, during the second rise, the first rise being acheived in the mixer or on a floured bench. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Chef, While I have never had a desire to cook for a living, I have always been fascinated by cooking for myself, friends & family. As a kid, I used to watch cooking shows like The Frugal Gourmet with Jeff Smith, Louisiana Cookin' with Justin Wilson, The Galloping Gourmet with Graham Kerr and Yan Can Cook with Martin Yan. Nowadays, I find myself influenced by the current crop of TV chefs on Food Network and the internet. I tend to use them as influences and adapt, improvise and overcome according to my needs, tastes and whatever I have on-hand. In other words, I ain't scared of the kitchen! In light of this thread in General Discussion: http://www.ar15.com/forums/topic.html?b=1&f=5&t=969119, what is the proper way to cook a prime rib? I have done a salt-encased prime rib in the past, where kosher salt is applied to the meat as a paste that hardens into a moisture-retaining shell with excellent results. However, I'd like to try something more traditional / conventional. In fact, in the aforementioned thread, I kinda like the idea of cooking to temperature not time. I have a thermometer suitable for the task.  What tips or tricks do you have with regards to selecting the perfect standing rib roast? Is dry-aging at home a viable option, if not how can one replicate the effects? Tell us about roasting pans appropriate for cooking one. Can I get away with using a Pyrex baking dish or do I need a specific roasting pan? Should I cook the meat elevated off of the pan on a rack, or cook it directly on the pan? Any tips on making au jus? You might want to pop into that thread above and square-away the fail.  Thanks for your advice! |
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Originally Posted By JS98010:
Chef, What tips or tricks do you have with regards to selecting the perfect standing rib roast? Is dry-aging at home a viable option, if not how can one replicate the effects? Tell us about roasting pans appropriate for cooking one. Can I get away with using a Pyrex baking dish or do I need a specific roasting pan? Should I cook the meat elevated off of the pan on a rack, or cook it directly on the pan? Any tips on making au jus? You might want to pop into that thread above and square-away the fail.
Thanks for your advice! excellent question, and I am cooking Prime Rib for dinner on Christmas day for my family for the first time EVER!  and though I have cooked 1000's of them in 40 years, I am a bit nervous doing ONE in my home oven..o
keep in mind there are more than a few schools on how to cook prime rib of beef, from salt encrusted as you stated to blasting it with High heat and turning off the oven, and allowing residual heat to finish the process and other that demand SLOW roasting for hours at low temps, A full prime rib/standing rib roast is seven (7) ribs, close to 15 pounds, and enough to feed 14-18 people. The term "standing" means the bones are included in the roast, thus the roast can stand by itself. A rib roast comprises of seven ribs starting from the shoulder (chuck) down the back to the loin. Unless you are feeding the Dallas Cowboys or a couple of Walmart shoppers a good rule of thumb is:
six people - three rib roast eight people - four rib roast ten people - five rib roast twelve people - six rib roast fourteen people - seven rib roast less than a three-rib roast, is not a roast but rather a thick steak and would be better treated as such. when purchacing a whole rib roast Most GOOD butchers will recommend that you request a rib roast from the small end toward the back of the rib section, which is leaner and gives you more meat for your dollar. This cut is referred to as the first cut, the loin end, or sometimes the small end, because the meat and ribs get larger as they move up toward the shoulder. I do NOT recommend purchasing a boneless rib roast, as roasting with the bones adds flavor BUT is easier to cut up and you do get more value for your money.. Be sure and check the date the prime rib was packaged. This is an indicator as to how long it has been sitting around in the store. Look at the color of the prime rib; it should have a bright red color and no dry or brown edges. Check for any damage to the packaging and wrapping; and once you have decided THIS IS THE ONE, I would poke a hole in the package just enough to get a good wiff to insure there is NO Decomp odor, trust me you will know it.. You asked about Dry ageing.. if you have the time and the space in your refrigerator, you can dry age the rib roast for several days to bring out additional flavor and produce a more buttery texture in prime rib roast (aging allows the natural enzymes to break down some of protein in the meat). A food safety note: Home refrigerators aren’t as consistent or as cold as commercial meat lockers. Before aging meat at home, get a Refrigerator Thermometer and be sure your refrigerator is set below 40°F. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice from the best meat source in your area. Buy a whole prime rib roast, rib-eye roast, or loin strip. You cannot age individual steaks. Unwrap the beef (do not trim), rinse it well with cold water, allow the meat to drain, and pat then pat the meat dry with paper towels. Wrap the roast loosely in a triple layer of cheesecloth or a plain white cotton dish towels; and set it on a rack over a rimmed baking sheet or other tray. Place the wrapped roast on the bottom shelf of the refrigerator (which is the coldest spot in your refrigerator). Refrigerate for 7 to 10 days; the longer the beef ages, the tastier it gets. After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat. When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. NOTE: There is much waste as the dried and sometimes moldy meat needs to be trimmed away before cooking and eating it. you can now roast it whole or cut into steaks. in prepping the beef for roasting: Trim roast of excess fat, but not the thin layer of fat the butcher leaves on the roast to protect and baste it while it cooks. Excess fat means any fat more than one (1) inch thick. The fat provides the flavor and what you are paying for with prime rib, so leave it on. To cook evenly, the roast must not be cold - let it stand at room temperature, loosely covered, for about 2 hours. (If you don't let the roast come to room temperature, if will take longer to cook your roast. Your roast won't cook evenly, and you'll end up with well-done slices on the end and raw meat in the center.) If your rib roast is frozen, let it thaw completely in the refrigerator. Remove the roast from the refrigerator about 2 hours before cooking to let it come to room temperature. It is important to tie the prime rib before roasting. If left untied, the outer layer of meat will pull away from the rib-eye muscle and overcook. To prevent this problem, tie the roast a both ends, running the cooking twine parallel to the bone. Most butchers will tie your rib roast for you. Prime Rib Roast at room temperature 2 tablespoons butter, room temperature garlic minced or powdered cracked black pepper kosher salt Preheat oven to 450 degrees F. Pat the rib roast dry with paper towels or napkins. Smear the cut ends only of the roast with the butter. Place the roast, ribs down or fat side up, in a heavy stainless-steel Roasting Pan or other metal roasting pan. Select a roasting pan that has sides at least 3-inches deep, I don't recommend using nonstick pans, as these pans yield fewer of the cooked-on bits that make the au jus juice or gravy. The rib bones are a natural rack; you won’t need a metal one. generously sprinkle on the seasoning, keeping in mind you want the flavoring to break down IN TO the meat as it is cooking. Sear the rib roast for 15 minutes at the higher oven temperature (450 degrees F.), then turn the oven to the lower temperature (325 degrees F.) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature (use a good instant-read digital meat thermometer). As I have stated a few times, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness and to maintain healthy foods. Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120 degrees F. Remove from oven, cover with aluminum foil, and let sit approximately 15 to 20 minutes. Remember, the rib roast will continue to cook as it sets. The temperature will rise to 125 degrees F to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked prime rib roast sit.IF it is going to sit longer than 20 min, CUT IT in the center about 1/2 way down and allow the cooking to STOP.. IF using a Convection Oven: the temperature of your roast can rise as much as 30 degrees - so remove roast from oven at 110°F on your meat thermometer for rare, 115 degrees F to 120 degrees F degrees for medium rare, and 125 degrees F for medium doneness. Holding Cooked Rib Roast: To hold cooked roast until serving time, immediately turn off oven and leave door ajar after removing roast. Let roast sit 15 minutes on counter and then return roast to the oven, door closed, for up to an hour or even 2 hours for the biggest roasts. Check the temperature every 15 minutes. If will rise approximately 10° F at first, then gradually subside. Au Jus is a French term meaning "with juice." The term is used to describe the serving of meat, most often prime rib roast, surrounded in or served with a container of the natural juices It is not thick like a typical sauce or gravy though some cooks thicken it with cornstarch arrow root or roux just light enough so as to cling to the ladle a bit.. Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the prime rib roast), and how many people you will be serving. Add your beef broth and/or wine according to how much Au Jus you think you will need for each person being served. I wish I could give you exact directions, but it is impossible to have an exact recipe for this. Beef juices from cooked Prime Rib Roast Beef broth/stock Red wine (of your choice) The au jus will only be as good as your beef stock (and also the red wine you use), so it is recommended that you use homemade beef stock, if possible. If you must use canned stock, buy the best you can find, as a last grasp chance use salty, artificially-flavored bouillon cubes. I prefer english beef tea or a product common in most high end groceries is a product called "better than boullion" which is a paste made with animal fat and available in beef, chicken and fish and I think vegetable. This product is exactly what MOST restaurants use in making soups, stocks, gravies, etc and easy to use and much more flavorfull than boullion cubes.. from your roasting pan, Pour off all but about 2 tablespoons of the fat and discard (or reserve if making Yorkshire puddings). Place the roasting pan on two (2) burners on medium heat. Add the beef stock and stir to release any browned bits in the pan. Add red wine of your choice. Bring mixture to a boil and cook until the stock is slightly reduced, about 5 minutes. remember Au jus is not thick like a typical sauce or gravy but again, SOME cooks thicken it a bit with cornstarch, arrow root etc. Season to taste with salt and pepper. Transfer to a gravy boat (remember to SAVE the au Jus after dinner for Future beef ventures!) because I mentioned it.. HIGH HEAT COOKING,, here is the down and dirty way to do it I DO NOT like this style but some do.. 6-8 pounds boneless beef rib roast 1 tablespoon onion salt 1 tablespoon granulated garlic powder 1 tablespoon paprika 1/2 tablespoon freshly ground pepper, preferably white 1/2 tablespoon thyme a few cloves of garlic peeled and sliced olive oil Preheat oven to 500 degrees Multiply the weight of the meat times 5. This will give you the amount of time to leave it in the oven at 500 degrees. Example: 5 lbs. times 5 equals 25 minutes. Ovens may vary. 5 times the weight gives me medium to medium rare. For medium rare to rare I multiply the weight of the meat by 4.8. Wash and dry the meat and rub olive oil on the meat. Put small slices into the meat and insert garlic slivers. Mix the spices together and rub them on the meat. Stand the roast fat side up in a roasting pan. I also place a rimmed cookie sheet under the pan to stop some of the splatter. Put the roast into the well preheated oven and close the oven. BE EXACT ON YOUR TIME! DO NOT REOPEN THE OVEN DOOR! My 5 lb. roast will stay at 500 degrees for 25 minutes. Your roast stays in for whatever the number of minutes you figured out. When the timer goes off, shut the oven off and reset your timer for 2 hours BUT DO NOT OPEN THE OVEN DOOR UNTIL 2 HOURS ARE UP! Your roast will be ready to serve and perfect throughout. slow heat cooking is pretty simple, prep as described above with seasoning place in oven at 200 to 250 degrees for 12 to 16 hours throw it way and go to the nearest chinese restaurant for dinner... I DONT LIKE THIS METHOD if you havnet gotten the hint.
lastly the CLASSIC side dish for prime rib is the pop over or Yorkshire pudding FERAL did an excellent thread on making these in various forms and methods, but to save search and to include it with the topic, here is a basic recipe for them for 6 muffin tin pop overs.yorkshire pudding 1 3/4 cups whole milk or half-and-half, warmed 2 cups bread flour* 3/4 teaspoon salt 1/2 teaspoon baking powder 3 large eggs, room temperature 2 tablespoons melted unsalted butter Bread flour is a high-protein flour. The high protein help the popovers rise. All-purpose flour may be substituted but the results won't be as spectacular. in my opinion one of the keys to making great popovers is having the eggs and milk at room temperature or warm before mixing. It is also important to let the batter sit for an hour before baking it. (My very British 90 year old Mother on the other hand says it is best if the batter is kept refrigerated until poured into the hot pan, if you are brave and daring, I will give you her number and you can argue with her on the merits of either after 50 years of arguing with her, I give up) Place the milk in a bowl and microwave on high for approximately 1 1/2 minutes, or until warm to the touch. Spoon the flour into a cup and level it off with a knife (do not shake the cup to settle the flour). In a large bowl, sift the flour, salt, and baking powder together In a blender combine the eggs, milk, melted butter; process approximately 10 seconds until blended. Add flour mixture to egg mixture in blender. Process approximately 10 to 15 seconds or until just combined. NOTE: Only mix the batter until small lumps are left in it, to reduce the risk of over mixing the batter. Scrape down the sides of the blender with a rubber spatula, if necessary. Let batter rest for 60 minutes before pouring into the popover cups. DO NOT refrigerate the batter. Preheat oven to 450 degrees F. Place oven rack on the middle rung and heat a empty popover pan for 5 minutes, or until it is hot. Once oven is the correct temperature and the empty popover pan is hot, quickly remove the popover pan from the oven; lightly spray the popover cups with a nonstick spray (the tins only need a thin coating of baking spray to prevent sticking). Fill the popover cups almost to the top with the batter. NOTE: If you leave one of the cups of the popover pan empty, fill it half full of water (this will help protect the pan from the high heat). Immediately place the pan back into the oven. Bake without opening the door for 15 minutes. Reduce heat to 375 degrees F. and bake for another 20 to 25 minutes or until deep golden brown on the outside and airy on the inside. Under baking can cause popovers to collapse after they’re removed from the oven. NOTE: Resist the urge to open the oven door. If you open the oven door, the heat escapes, the oven cools down, the steam inside the popovers condenses, and the popovers collapse. Remove popovers from the oven, and unmold onto a rack. Pierce the sides with the tip of a sharp knife to let steam escape (this will keep the exterior crisp, the interior moist, and prevent the popovers from collapsing), and serve immediately . MY familys Christmas dinner will be: fresh shrimp cocktail caesar salad cranberry and jalapeno granita Standing prime rib of beef au jus popovers broccoli with 3 cheese baby carrots roasted garlic mashed potato's with a nice Merlot mixed berry shortbreads with clotted cream pecan pie Linzer Torte with a 1941 french Port and fire roasted jamican blue mountain coffee yeah, daddy dropped a few bucks on dinner.. Hope that helps,, thank again and MERRY CHRISTMAS CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Douglasmorris99, Im planning on having the in-laws and grandparents over during the Christmas holidays. I would like to Roast a few Beef tenderloins. How do you best suggest to do this? Do i need a roasting rack or can i just just a cast iron skillet? What do you suggest i put on the beef prior to roasting? Thanks |
Only two defining forces have ever offered to die for you, Jesus Christ and the American Soldier. One died for your soul, the other for your freedom.
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Originally Posted By mudhog79:
Douglasmorris99, Im planning on having the in-laws and grandparents over during the Christmas holidays. I would like to Roast a few Beef tenderloins. How do you best suggest to do this? Do i need a roasting rack or can i just just a cast iron skillet? What do you suggest i put on the beef prior to roasting? Thanks thank you, another very good pre Christmas food question...but,, I can understand giving the Grandparents a nice meal but usually in-laws are barely worth a Christmas ham let alone Beef Tenderloin, though I did have 2 sister in laws I would have liked to give a Christmas Goose to... .
roasted tenderloin, like prime rib mentioned above really need to be served Rare and a minimum of Medium Rare to enjoy the true flavor, beyond that, have a nice salisbury steak and leave the real meat for the grownups please.. 
Roasted beef tenderloin with shallots Ingredients 3/4 pound shallots, halved lengthwise and peeled 1 1/2 tablespoons olive oil salt and pepper to taste 3 cups beef broth 3/4 cup port wine (any good red will work port has a more robust distinct flavor though) 1 1/2 teaspoons tomato paste 2-3 pounds beef tenderloin roast, trimmed [watch for silver skin some comercial butchers leave you some, tell them to remove it as it is garbage and shouldnt be paid for..] 1 teaspoon dried thyme 3 slices bacon, diced 3 tablespoons butter 1 tablespoon all-purpose flour Directions Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 120 degrees F (50 degrees C) for rare, about 18-20 minutes. Transfer beef to platter. Tent loosely with foil to hold. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix over medium heat in a small saute pan, 1 1/2 tablespoon butter and flour (roux); whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season to taste with salt and pepper. Cut beef into 1/2 inch thick slices. Spoon some sauce over, garnish and serve.. this recipe doubles, triples etc easily... hope that gets you there..and have a Merry Christmas.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99: WOW! Thanks for the great information you have provided here. Oh yeah i too have a Sister in law that will be coming to the house too! Originally Posted By mudhog79: Douglasmorris99, Im planning on having the in-laws and grandparents over during the Christmas holidays. I would like to Roast a few Beef tenderloins. How do you best suggest to do this? Do i need a roasting rack or can i just just a cast iron skillet? What do you suggest i put on the beef prior to roasting? Thanks thank you, another very good pre Christmas food question...but,, I can understand giving the Grandparents a nice meal but usually in-laws are barely worth a Christmas ham let alone Beef Tenderloin, though I did have 2 sister in laws I would have liked to give a Christmas Goose to... .roasted tenderloin, like prime rib mentioned above really need to be served Rare and a minimum of Medium Rare to enjoy the true flavor, beyond that, have a nice salisbury steak and leave the real meat for the grownups please.. Roasted beef tenderloin with shallots Ingredients 3/4 pound shallots, halved lengthwise and peeled 1 1/2 tablespoons olive oil salt and pepper to taste 3 cups beef broth 3/4 cup port wine (any good red will work port has a more robust distinct flavor though) 1 1/2 teaspoons tomato paste 2-3 pounds beef tenderloin roast, trimmed [watch for silver skin some comercial butchers leave you some, tell them to remove it as it is garbage and shouldnt be paid for..] 1 teaspoon dried thyme 3 slices bacon, diced 3 tablespoons butter 1 tablespoon all-purpose flour Directions Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 120 degrees F (50 degrees C) for rare, about 18-20 minutes. Transfer beef to platter. Tent loosely with foil to hold. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix over medium heat in a small saute pan, 1 1/2 tablespoon butter and flour (roux); whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season to taste with salt and pepper. Cut beef into 1/2 inch thick slices. Spoon some sauce over, garnish and serve.. this recipe doubles, triples etc easily... hope that gets you there..and have a Merry Christmas.. CHEF  |
Only two defining forces have ever offered to die for you, Jesus Christ and the American Soldier. One died for your soul, the other for your freedom.
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
lastly.. if you dont have one, BUY a cooking thermometer, especially if you can't tell by feel how well a slab of meat is cooked and you should check ALL your hot foods for tempature correctness before serving from soup to soupscum..the electronic ones today are super cheap compared to years ago, I have a Lazer one that tells me from 20' across the room the temp of a buffet table or the coffee in your cup. I finally got fed up after realizing that most "instant" thermometers are anything but. More like "instant" = 25 seconds. For my birthday, I asked for a Thermapen by Thermoworks. It may be a frivolous purchase, but this thing will have the temp indicated pretty much by the time you're done pushing it into the meat. Pricey at $75-100, but well worth it for me so far. http://www.thermoworks.com/products/thermapen/new_images/SplashProofThermapen-gallery.jpg Not frivolous at all. Cooks Illustrated once again gave it their nod. I'm gonna buy one for myself for Christmas. Where's the best place to get it? Bomber |
"when it's all over, the bad guys are going to have flies walking across their eyeballs".....C. Black 2001
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Originally Posted By Dunragit:
Douglas, I am on a gluten free diet, can you tell me of an ingredient which could replace the wheat gluten but still bind the remaining ingredients? Thanks Pete  I WISH I could be gluten free, BREAD is my biggest issue when it comes to carb absorbtion..and I just cant/dont want to kick it..not a sweets guy, not big on cakes or pies, or cookies etc.. but a loaf of fresh bread is a HUGE temptation to me,, but,, Baking without gluten can be challenging because gluten contributes important properties to baked goods. A wide variety of gluten-free flours, starches and baking aids can be used to produce high quality baked products. Using combinations of various gluten-free products can enhance nutritional content. Gluten-free baking is a trial-and-error process. Demand for gluten-free foods is growing as more people are diagnosed with celiac disease and other types of gluten sensitivity. Gluten is most often associated with wheat and wheat flour but can also found in barley, rye, and triticale – a wheat hybrid. Gluten proteins in wheat flours make dough elastic and stretchy, and trap gas within baked goods, providing a light, airy structure. Spelt is closely related to wheat and is not suitable for use in gluten-free products. Additionally, gluten can be found in products made with these grains like salad dressing, sauces and even toothpaste. Baking without Gluten Baking without gluten (as found primarily in wheat flour) can be challenging because gluten contributes important properties to various types of baked products like cookies, cakes, pastries and breads. Gluten development is not as important for cookies as it is for cakes, so gluten-free flours can be substituted with similar results. Cakes and other types of batter-based products, like pancakes, need gluten for its gas-retaining ability that produces a light and airy interior structure and a tender crumb. In addition to replacing the wheat flour with gluten-free flour, other additives can hold gas. These products include xanthan gum and guar gum that can be found in the baking or natural food section of the grocery store. Bread is perhaps the most challenging gluten-free baked product to make because gluten provides structure, creates a tender crumb, and retains gas. With experimentation and practice, a combination of gluten-free flours and gums can be used to create a loaf with good volume, softness and texture. Although it is not a baked product, pasta is usually made from hard wheat flour. The gluten component not only gives structure to the noodles but also keeps the starch in the flour from leaching into the cooking water or becoming too sticky. These properties can be approximated with the use of gluten-free flours in combination with eggs and xanthan gum. Replacement Products A wide variety of gluten-free flours, starches and baking aids can be used in combination to produce high-quality baked goods and pasta. Recipes calling for 2 cups of flour or less are more easily adapted, especially those that use cake flour because they contain lower levels of gluten. Many of the alternative grains and pseudo-cereals commonly found in the marketplace are listed below Pseudo-cereals are “false cereals” that are not derived from grasses (as are true cereals), but come from other plants that have seeds that can be used in the same manner as cereal-based grains. White rice flour and starches usually can be stored in the pantry but because of higher fat and protein content, purchase whole grain flours and meals in smaller quantities and store in the refrigerator or freezer. Because of the relatively short shelf-life, you may want to take a small taste of the flour before blending to determine if a rancid taste has developed. Several of these flours, such as almond, can be made at home with a coffee grinder. Flour Blends Baking books and online resources frequently offer gluten-free flour blend formulations for use in making cookies, cakes, quick breads and yeast breads. The formula might include three or four different types of flours and starches and make 2 to 12 cups of blended flour. Flours with stronger flavors typically make up no more than 25 percent to 30 percent of the total blend and are balanced by neutral flours and starches. Stronger tasting flours (such as bean flours) generally are used in small quantities in recipes that feature delicate flavors. A higher percentage of these flours can be used in baked goods that include nuts, chocolate, or a high level of spice. Flour blends for quick breads often contain 1/2 teaspoon xanthan gum per cup of flour while yeast breads contain 3/4 teaspoon per cup of flour blend. Gums and Binders The most common binder in gluten-free baking are eggs. Eggs can replace many of the functions that gluten provides, such as binding, enhancing texture and helping set the structure of the final product. Besides eggs, which are protein-based, two starch-based products often used to bind and thicken glutenfree baked products are guar gum and xanthan gum. These products are largely interchangeable and are used in small amounts (1/2 to 1 teaspoon per cup of flour) to add volume and texture to baked goods. Both are also commonly carried in large grocery chains, either in the baking aisle or natural foods section of the store. Profiles of Alternative Grains and Pseudo-cereals. Gluten-free Flours & Starches Type Characteristics Amaranth Pseudo-cereal native to South America Higher in protein, fiber and iron than most grains Provides structure and binding capability Pleasant, peppery flavor Best used in combination with other gluten-free flours Arrowroot Used as thickener and in baking similarly to cornstarch Bean/Legume Legume flours include fava beans, garbanzo beans, soybeans Good source of protein and fiber Best used in combination with other gluten-free flours to balance taste and texture Bean flours complement sorghum flour Buckwheat Nutritious grain rich in B-vitamins, magnesium, dietary fiber and antioxidants Strong, somewhat bitter flavor Best used in pancakes or yeast breads in combination with neutral gluten-free flours Chia (Salba) Like flax, ground chia seeds can add nutritional value to baked goods Neutral in flavor Corn flour Used in breads, waffles, and tortillas Corn meal Used in spoon breads and baking powder-leavened breads Corn startch Works well in combination with tapioca starch Flax Ground flax seeds increase nutritional value High in soluble fiber which allows gel formation; retains moisture and gives spongy texture to baked goods Nutty, bold flavor Adds color to baked goods Millet Powdery consistency, color similar to cornmeal Delicate, sweet flavor Suitable for use in flatbreads and muffins Montina (Indian rice grass) Milled from a grass native to Montana High in fiber and protein Nut flours include almond, pecan, walnut, hazelnut, filbert, and chestnut Contribute flavor and nutrition to baked products Best used in combination with other gluten-free flours to balance taste and texture Quinoa Pseudocereal native to South America Good source of protein, folate, copper and iron Mild, slightly nutty flavor Suitable for cookies, cakes and breads Potato flour Neutral flavor Blends well with stronger flavored flours( a secret ingrident in a famous donut chain recipe) Potato starch Provides a light consistency to baked products Helps retain moisture, combines well with eggs Bland flavor, low in fiber and nutrients Rice, Rice bran Comes in brown, white and sweet varieties Best used when combined with other gluten-free flours and binders or gums Neutral flavor Sweet rice flour is used in pie crusts and as a thickener Sorghum (milo) milo) Tropical cereal grass native to Africa Sweet, nutty flavor Best when used with other neutral gluten-free flours and gums Teff Small cereal grain native to Africa Taste similar to hazelnuts Very high in nutrients Ability to gel makes it a good thickener Tapioca Starchy, sweet flavor Adds chewy texture to breads Used in blends to improve color and crispiness of crusts Baking Tips Gluten-free baking can be a trial-and-error process. Here are some tips that can help achieve successful results. To Increase Nutrition Use a variety of gluten-free flours in combination to maximize nutrition (Table 1). Use whole grain or enriched, gluten-free flours (vitamins and minerals have been added). Substitute up to 1/4 cup ground flaxseeds plus 1/4 cup water for 1/4 cup flour in a recipe (flax will absorb more moisture). To Increase Moisture Add gelatin, extra egg or oil to the recipe. Honey or rice malt syrup can help retain moisture. Brown sugar often works better than white. Dough enhancers improve tenderness and staling resistance. To Enhance Flavor Add chocolate chips, nuts, or dried fruits. Double the amount of spices. To Enhance Structure Use a combination of gluten-free flours and mix together thoroughly before adding to other ingredients. Add dry milk solids or cottage cheese into recipe. Use evaporated milk in place of regular milk. To reduce grainy texture, mix rice flour or corn meal with liquid. Bring to a boil and cool before adding to recipe. Add extra egg or egg white if product is too crumbly. Do not over beat; kneading time is shorter since there is no gluten to develop. When using a bread machine, use only one kneading cycle. Leavening Starch flours need more leavening than wheat flours. Rule-of-thumb: start with 2 teaspoons baking powder per cup of gluten-free flour and adjust downward as need for altitude. If baking soda and buttermilk are used to leaven, add 1 1/8 tsp. cream of tartar for each 1/2 teaspoon baking soda used to neutralize acid. For better rise, dissolve leavening in liquid before adding to other ingredients or add a little extra baking powder. Texture/Lightness Sift flours and starches prior to measuring. Combine and sift again (together) after measuring to improve the texture of the product. Hold gluten-free dough at least 1/2 hour (up to overnight) in the refrigerator to soften and improve the final texture of the product. In products made with rice flour or corn meal, mix with the liquid called for in the recipe. Bring to a boil and cool before adding to recipe to help reduce grainy texture. Baking Pans and Utensils Bake in smaller-than-usual portions at a lower temperature for a longer time (small loaf pans instead of standard size; use mini-muffins or English muffin tins instead of large muffin tins). Use dull or dark pans for better browning. Keep a separate sifter to use with gluten-free flours to prevent crosscontact with gluten. Freshness Gluten-free baked goods can lose moisture and quality quickly. Wrap them tightly and store in the refrigerator or freezer in an airtight container to prevent dryness and staling. Refrigerate all flours for freshness and quality but bring to room temperature before measuring. good resources Case, S. 2006. Gluten-Free Diet: A Comprehensive Resource Guide. Case Nutritional Consulting. Regina, Canada. Fenster, C. 2007. Gluten-Free Quick and Easy. Penguin, East Rutherford, NJ. Hagman, B. 2000. The Gluten-Free Gourmet Bakes Bread. Holt & Co., New York. Wenniger, MA. 2005. The Best-Ever Wheat and Gluten-Free Baking Book. Fair Winds Press, Beverly, MA. hope that gets you going in the right direction good luck and Merry Christmas CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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One I hope hasn't been covered: We bought a wedge of Parmigiano-Reggiano a while ago. I read that exposure to air is bad, but that if you could the cheese out of the air, you could store it for quite a while. Is it safe to store this cheese vacuum-packed in the fridge, and for how long? [ETA] Found my answer on the Foodsaver website. It says that vacuum sealed cheese lasts 4-8 months in the fridge as compared to 1-2 weeks. Follow-up: How do you tell hard cheese is going bad? |
Daddy loves you. Now go away.
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Originally Posted By Hurlamaboc:
Chef: I am trying to make "healthier" hot wings for the big game today. I do not like breaded wings, nor do I want to fry them. However, I want the skin to be crispy because there is nothing worse than slimy skin on a hot wing! Any pointers? Thanks,  simplest way, low fat way is Ingrediants 2 Dozen Chicken Wings 3 Tablespoons Chili Powder ½ Teaspoon of Garlic Powder ¼ Cup of Catsup ½ Cup Steak Sauce Salt & Pepper to Taste ½ Cup of Orange Juice ¼ Bottle of Hot Sauce or I like to use Picante’ Sauce (measure More/Less to Taste) Cup of Light or fat free Ranch Dressing Combine chili powder, garlic powder, salt, pepper. Stir in steak sauce, catsup, picante & orange juice. Mix well, until smooth. Marinate wings in sauce for about one hour. Arrange wings in a foil-lined pan; cover with marinate sauce. Bake in a pre-heated 350-degree oven for approximately twenty minutes, or in microwave on high for about 6 minutes – until juices run clear. Serve with ranch dressing. or grilled/broiled indoors Ingredients * 2 pounds chicken wings, tips discarded * 1 teaspoon cayenne pepper * salt and ground black pepper to taste * 1 cup honey * 1/2 cup butter, melted * 1/2 cup hot sauce Directions 1. Preheat an outdoor grill for medium heat and lightly oil grate. 2. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper. 3. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking. 4. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce. or Asian Fusion... Ingredients * 4 cloves garlic, minced * 3 green onions, chopped * 1 tablespoon sugar * 1 tablespoon Chinese five-spice powder * 2 tablespoons fish sauce * 2 tablespoons soy sauce * 2 tablespoons sweet chili sauce * salt to taste after cooking(optional) * 16 chicken wings * 2 limes, quartered Directions 1. Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight. 2. Preheat oven to 425 degrees F Lightly grease a baking sheet. 3. Arrange the marinated chicken on the prepared baking sheet. 4. Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side. let us know how they work out CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Zhukov:
One I hope hasn't been covered: We bought a wedge of Parmigiano-Reggiano a while ago. I read that exposure to air is bad, but that if you could the cheese out of the air, you could store it for quite a while. Is it safe to store this cheese vacuum-packed in the fridge, and for how long? [ETA] Found my answer on the Foodsaver website. It says that vacuum sealed cheese lasts 4-8 months in the fridge as compared to 1-2 weeks. Follow-up: How do you tell hard cheese is going bad? Excellent question, with the exception of fresh cheese, Ricotta, cottage cheese, mozzarella, mascarpone, crème fraiche, and other soft, "farmers" cheeses, should be treated similar to that of milk or cream depending on the fat content of the cheese. The higher the fat content in the fresh cheese the longer it will last. The high moisture to salt ratio in these cheeses allows for an environment that encourages spoilage. One way to combat this is to add active cultures to the mix, such as those contained in yogurt and sour cream. These retard the formation of spores that cause the eventual deterioration of every thing..they can also alter these fresh cheeses by draining their moisture or salting them. Provolone is actually made the same way as Mozzarella but with a dryer, saltier environment Provolone can age indefinitely. (At least as far as food safety is concerned.) Cheese making techniques have been around and perfected for a few thousand years, and have come a long way by the time of the Romans. Accounts of cheeses with a suspicious resemblance to Parmaggiano were being described in the areas to the north of previous Etruscan territories and it had been produced for more centuries than we can count, Hard durable cheeses such as Parmaggiano or Pecorino of today – were a means of nourishment a soldier could travel with for months in the hot Mediterranean climate. Soldiers were freed from the worry of foraging for fresh food. basiclly, Cheese was he original version of C-rats and today's MRE's Natural cheese is alive. Suffocation and dampness is the enemy. Plastic wrap, plastic bags, and other airtight containers should be avoided in all cases except the fresh cheeses. These storage methods trap in stale air, as well as prohibiting the cheese from venting moisture and other byproducts. Once a soggy oxygen deprived environment develops, anaerobic bacteria present themselves. This is a bad thing. This is spoilage. Butcher paper, parchment paper, and wax paper avoid this problem. The cheese is allowed to dry out as it would do anyway if were intentionally aged in a full wheel; it just dries faster in a cut wedge. Mold will still grow on the cheese. Generally these molds are the same ones found naturally on the cheese’s rind. Just cut off the moldy part, and you’re good to go. Eventually the cheese will get stale, but not much worse. In general, long before the cheese is ever dangerous to ones health, it will taste awful. As for refrigeration: As previously stated, the invention of refrigeration followed the advent of cheese making by thousands of years and probably predates written history so dry natural cheese is bred to allow cool and room temperature storage. IF you have been to Italy, Spain, Greece, you will find fresh hard cheeses sitting on the counter wrapped in cheese cloth, the cloth the only thing protecting it from the elements and it has been this way, well, forever.. Refrigeration merely slows down the life cycle of the cheese. For a piece of Gouda this means 3 months outside refrigeration vs. 6 (or even more) months inside. For Taleggio, this could mean 12 days as apposed to 3 or 4 weeks . In the case of vacuum sealed cheeses, we are dealing with what accounts to suspended animation. The vacuum created generally halts any biological activity that would otherwise occur. Once the seal is broken the cheese should always be stored in a breathable environment So, to generally answer your question, Dried cheese rarely goes bad, it dries out, it loses flavor, it grows additional molds similar to the molds that created the cheese to begin with,, as long as your hard cheese's are wrapped in breathable wrapping to avoid contamination and are not allowed to sit in dampness they will last quite a long time, months, even a year or more easily. Sealing, Water entrapment, the sweat or tears that weep from quality cheeses, not allowed to dry are the enemy of dry cheese not particularly age and lastly if it Tastes like your feet and it wasn't supposed to to begin with IT IS probably BAD Thank you, you always bring me challenging questions,,appreciate it.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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VALENTINES DAY IS SUNDAY...just in case Hallmark and the media is letting you forget
if you have read this thread for more than a page or three you may understand Ol Chef' LOVES WOMEN,,alot,,,and have a few Ex Wives to prove it....
but thru it all, romance was the last to die and was never the reason for the ruinations... So, how about a few ideas falling on a Sunday this year, Breakfast is a great way to start the day or a romantic lunch for two,,maybe a late supper with a nice wine after the kids are off to bed...(I always suggested nyquil but was generally vetoed from the get) French Toast..Orange' Ingredients * 1/4 cup all-purpose flour * 1/2 cup milk * 1/2 cup OJ * 1oz of Triple sec or Cointreau * 1 pinch salt * 3 eggs * 1/2 teaspoon ground cinnamon * 1 teaspoon vanilla extract * 1 tablespoon white sugar * 12 thick slices bread * 1/2 cup confectionery sugar Directions 1. Measure flour into a large mixing bowl. Slowly whisk the eggs adding the milk, OJ, Liquor salt, cinnamon, vanilla extract and sugar until smooth. 2. Heat a lightly oiled griddle or frying pan over medium heat. 3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. sprinkle on confectionery sugar Serve hot (BUT, still pretty tasty at room temp, case things get well, mmm,, busy). Banana Crepe's Ingredients * 1 cup all-purpose flour * 1/4 cup confectioners' sugar * 2 eggs * 1 cup milk * 3 tablespoons butter, melted * 1 teaspoon vanilla extract * 1/4 teaspoon salt * * 1/4 cup butter * 1/4 cup packed brown sugar * 1/4 teaspoon ground cinnamon * 1/4 teaspoon ground nutmeg * 1/4 cup half-and-half cream * 6 bananas, halved lengthwise * 1 1/2 cups whipped heavy cream * 1 pinch ground cinnamon Directions 1. Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth. 2. Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed. 3. Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat. 4. Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon. Strawberry bruschetta Ingredients * 24 slices French baguette * 1 tablespoon butter, softened * 2 cups chopped fresh strawberries * 1/4 cup white sugar, or as needed Directions 1. Preheat your oven's broiler. Spread a thin layer of butter on each slice of bread. Arrange bread slices in a single layer on a large baking sheet. 2. Place bread under the broiler for 1 to 2 minutes, just until lightly toasted. Spoon some chopped strawberries onto each piece of toast, then sprinkle sugar over the strawberries. 3. Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve immediately. Breakfast casserole Ingredients * 1 pound ground pork sausage * 1 teaspoon mustard powder * 1/2 teaspoon salt * 4 eggs, beaten * 2 cups milk * 6 slices white bread, toasted and cut into cubes * 8 ounces mild Cheddar cheese, shredded Directions 1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. 2. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. 3. Preheat oven to 350 degrees F (175 degrees C). 4. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set. Crab cakes Ingredients * 2 tablespoons olive oil * 6 green onions, chopped * 3/8 cup olive oil * 1 (6 ounce) can canned crabmeat, drained or 1lb of fresh crab * 1 egg * 1 tablespoon mayonnaise * 1 teaspoon dry mustard * 8 ounces buttery round crackers, crushed * 1/2 teaspoon ground cayenne pepper * 1 teaspoon garlic powder * 1/4 teaspoon Old Bay Seasoning TM * salt to taste * ground black pepper to taste * 1 cup dry bread crumbs Directions 1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. 2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs. 3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot. Pasta and shrimp Ingredients * 2 tablespoons olive oil * 3 cloves garlic, minced * 4 cups diced tomatoes * 1 cup dry white wine * 2 tablespoons butter * salt and black pepper to taste * * 1 (16 ounce) package linguine pasta * * 1 pound peeled and deveined medium shrimp * 1 teaspoon Cajun seasoning * 2 tablespoons olive oil Directions 1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper. 2. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. 3. Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve. Curried chicken and coconut Ingredients * 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks * 1 teaspoon salt and pepper, or to taste * 1 1/2 tablespoons vegetable oil * 2 tablespoons curry powder * 1/2 onion, thinly sliced * 2 cloves garlic, crushed * 1 (14 ounce) can coconut milk * 1 (14.5 ounce) can stewed, diced tomatoes * 1 (8 ounce) can tomato sauce * 3 tablespoons sugar Directions 1. Season chicken pieces with salt and pepper. 2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. 3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. or simply a pan seared steak, or saute shrimp and scallops, a grilled breast of chicken, accompianed by a salad of fresh mixed greens and a light vinaigrette and tall glasses of sparkling water will make a simple, special, pleasant evening together...but, remember please. Together is the key... CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By James16688:
Wolf vs. Viking vs. DCS vs. Blue Star,etc. Does it really matter for the home? for just a second, I wondered "what the hell is he asking me foot ball questions for?" just a second and no, MONEY is the only issue for any of those for home use, less set on fire, you will NEVER wear one of them out in yours or your Children or possibly Grandchild's life times. FOR the money I did recommend here somewhere IIRC WOLF .. Hope that helped CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By max229:
I just read your recent explanation on cheese storage. Interesting read. I hope I can get some time to browse through the rest of this thread. thank you, hope you enjoy, and tell your buddies... CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Any suggestions on things to do with rice? I've been eating on the cheap since I lost my job and chicken and rice always seems to find its way into a meal. I need some variety.
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"Upon further review, we have determined that the string itself is not a machinegun"
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Originally Posted By Hunter660:
Any suggestions on things to do with rice? I've been eating on the cheap since I lost my job and chicken and rice always seems to find its way into a meal. I need some variety. Thanks suprising enough, very few questions have been asked about rice. being a survival forum, you would think requests for suggestions for beans and rice would abound... 
so, GOOD QUESTION,,thank you.. Rice and sausage san Antone.. Ingredients * 2 2/3 cups water * 1 1/3 cups uncooked long grain white rice * 1 pound ground pork breakfast sausage * 1 (16 ounce) jar picante sauce * 1 (8 ounce) container sour cream * 8 ounces Cheddar cheese, shredded Directions 1. In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes. 2. Preheat oven to 350 degrees F (175 degrees C). 3. In a skillet over medium heat, cook the sausage until evenly brown. 4. In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. Top with Cheddar cheese. 5. Bake 20 minutes in the preheated oven, until cheese is bubbly. Broccoil and rice Ingredients * 2 (10 ounce) packages frozen chopped broccoli * 3 cups instant rice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 1/4 cups water * 1 (16 ounce) package processed American cheese, cubed * 1 tablespoon butter * 1 bunch celery, chopped * 1 large onion, chopped * salt and pepper to taste Directions 1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn. 3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft. 4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9x13 inch baking dish. 5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown. Rice Mexicalli Ingredients * 1 pound lean ground beef * 1 onion, diced * 1 green bell pepper, diced * 1 (14 ounce) can beef broth * 2 cups fresh corn kernels * 1 (10 ounce) can diced tomatoes with green chile peppers * 1 (15 ounce) can tomato sauce * 1/2 cup salsa * 1/2 teaspoon chili powder * 1/2 teaspoon paprika * 1/2 teaspoon garlic powder * 1/2 teaspoon salt * 1/2 teaspoon ground black pepper * 1 teaspoon minced cilantro * 1 1/2 cups uncooked white rice * 1 cup shredded Cheddar cheese Directions 1. In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender. 2. Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice. 3. Cover and cook until rice is done, about 25 minutes. 4. Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted. Chicken and Pork with rice cassorole Ingredients * 1 pound ground pork sausage * 2 skinless, boneless chicken breast halves, chopped * 1 onion, chopped * 3 cloves garlic, crushed * 1 cup chopped celery * 3 cups chicken broth * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (6 ounce) can sliced mushrooms, drained * 2 (6 ounce) package long grain and wild rice mixture * 1 (3 ounce) package sliced almonds Directions 1. In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds. 4. Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through Rice and Black eye peas Cajun style Ingredients * 1 pound lean ground beef * 2 small onions, chopped * 1 cup chopped green bell pepper * 1 cup long grain white rice * 2 cups water * 1 tablespoon Creole seasoning * 1 teaspoon ground black pepper * 1/2 teaspoon garlic powder * 2 (15.5 ounce) cans black-eyed peas, drained Directions 1. Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease. 2. Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas. Fried rice Ingredients * 2 cups enriched white rice * 4 cups water * 2/3 cup chopped baby carrots * 1/2 cup frozen green peas * 2 tablespoons vegetable oil * 2 eggs * soy sauce to taste * sesame oil, to taste (optional) Directions 1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. 2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. 3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again. THIS Very Basic RECIPE can be adulterated any way you wish, cube up beef, pork or chicken and saute and add to the mix, peel and saute shrimp, add mushrooms, you can throw in canned chicken, canned crab, canned shirmp, Tuna, anything you wish to build up this dish.. hope that takes you in a few directions... Thank you CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
suprising enough, very few questions have been asked about rice. being a survival forum, you would think requests for suggestions for beans and rice would abound...
I think a lot of people like to buy and store items, but have no idea what to do with them. I know more than one person with 55 gal drums of beans, wheat, rice... but would have no idea what to do with them if the time came. Thanks for the suggestions, I'll try them soon. |
"Upon further review, we have determined that the string itself is not a machinegun"
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I have a couple. Our favorite italian restaurant has the best calamari in the world and I've tried to make it at home but it's never the same. It's crispy but the breading is almost white and stays stuck to the squid, are they using a special oil or flour? How do they do it?
The other is when I was a kid we used to get the best bockwurst sausage, I have tried making that too but it's never the same and I can't really find anything like it in the store or meat shop anymore. I think there is a filler or a process I'm missing. And thank you for such a great thread! |
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Originally Posted By masheenhead:
I have a couple. Our favorite italian restaurant has the best calamari in the world and I've tried to make it at home but it's never the same. It's crispy but the breading is almost white and stays stuck to the squid, are they using a special oil or flour? How do they do it? The other is when I was a kid we used to get the best bockwurst sausage, I have tried making that too but it's never the same and I can't really find anything like it in the store or meat shop anymore. I think there is a filler or a process I'm missing. And thank you for such a great thread! you are welcome on the thread, glad you find it informative and I will try to help you the best way possible first on the calimari It would be good if I knew what you were doing so as to see what you may be doing "wrong" the breading is probably a commercial breading but MAY BE a simple Rice Flour which fries up far whiter than wheat flours.. here is a standard breading procedure that will give you a clean and sanitary way to start the process.. This process, while optional, is a common way to prepare foods for pan-frying. If it is done correctly, the finished item will have an even coating that is extremely crisp, golden and delicious. Breading needs a little time to firm up before it is pan-fried for the best possible results. If you bread an item, then immediately put it into hot oil, there is a good chance that the breading will fall away. Not only will this have a negative impact on the dish's finished texture, it will also make the cooking oil break down quickly. Then, subsequent batches cooked in the same oil will blacken without cooking properly. Dry the item well, then hold it in one hand (left hand if you are right-handed, and right hand if you are left-handed) and dip it in flour. Shake off any excess flour, and transfer the food to the container of egg wash. Switch hands, pick up the food and turn it if necessary to coat it on all sides. Transfer it to the container of bread crumbs. Use your dry hand to pack bread crumbs evenly around the food. Shake off any excess, then transfer the food to a holding tray. Let the food rest under refrigeration for about 1 hour or longer before continuing on with the pan-frying. Discard any unused flour, egg wash or bread crumbs. The presence of juices, drippings or particles of the food you just coated will contaminate these products, making them unsafe for use with other foods. Even sifting the flour or crumbs or straining the egg wash will not be sufficient to prevent cross-contamination and eliminate the potential for food poisoning. Pan-Frying Process Heat oil to correct temperature for food being cooked. In general, there should be enough cooking oil in the pan to allow the food to swim in the oil. As a rule of thumb, add enough oil so that the oil comes one-quarter to one-half the way up the sides of the food; the thinner the main item, the less oil is required. The pan and the cooking oil must reach the correct temperature before you add the food. Otherwise, the development of the crust will be slowed, and it may never achieve the desired state. When a faint haze or slight shimmer is noticeable, the oil is usually hot enough. Add food to the hot oil and keep oil and/or food in motion. Getting all surfaces of pan-fried foods evenly browned and crisped requires that the food be in direct contact with the hot oil. If the foods are crowded, then they may not develop good colors and textures. If there is not enough oil in the pan, the food may stick to the pan and tear, or the coating may come away. Keep the oil and/or the pan gently in motion, either by using tongs to gently move the food around in the pan or by using an easy circular motion to keep the oil in the pan moving. When pan-frying a large quantity of food in batches, remember to skim away any loose particles between batches. Add more fresh oil, or replace all of the oil, to keep the level constant and to prevent smoking or foaming. Brown on first side, then turn the food. Once a good crust and a pleasing color develops on the first side, turn the food. Continue to cook the food until a rich golden color develops on the second side. If the food is of the right size and shape, it will be completely cooked at this point. Finish in pan or uncovered in oven. Some foods can be cooked completely in the pan. Others, because they are thick, include bones, or a stuffing, may need to finish cooking in the oven. If they do need to go into the oven, be sure that they are left uncovered to prevent steam from softening the crisp coating you have developed. Ideally, they should be placed on a rack. Foods that can finish cooking in the pan over direct heat should be watched carefully. If they are becoming too brown, turn the heat down. Fried Calimari wth Pepperocini Remolaude * 6 to 8 drained bottled whole green peperoncini * 1/2 cup mayonnaise * 1 tbsp stone ground mustard * 1 pound cleaned squid, preferably small * 6 to 7 cups vegetable oil * 3/4 cup rice flour* Halve peperoncini and discard stems and seeds. Rinse and pat dry, then mince enough to measure 1/4 cup. Stir peppers and mustard into mayonnaise in a small bowl and set aside. Rinse squid under cold running water and lightly pat dry between paper towels, leaving some moisture so rice flour will stick. Leave tentacles whole and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings, then reserve separately on paper towels. Heat 2 inches oil in a 4- to 5-quart heavy pot (4 inches deep; preferably cast-iron) over high heat until it registers 390°F on thermometer. Preheat oven to 200°F. While oil is heating, whisk together flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a shallow bowl. Have ready a medium-mesh sieve in another shallow bowl. Dredge a small handful of squid rings in flour mixture, tossing to coat well. Transfer to sieve and shake over other bowl to remove excess flour. Return excess flour to first bowl. Fry floured rings in oil, stirring to separate, until golden, about 1 minute, then transfer with a slotted spoon to dry paper towels to drain, arranging in 1 layer. Coat and fry remaining rings in about 3 more batches in same manner, returning oil to 390°F between batches. Transfer fried and drained rings to a shallow baking pan in 1 layer and keep warm, uncovered, in middle of oven. Coat and fry tentacles in 2 or 3 batches until golden, about 1 1/2 minutes per batch, returning oil to 390°F between batches and transferring as fried to paper towels, then to baking pan. Serve with peperoncini mayonnaise for dipping. secondly, if you can get me where you think the flavor profile of your bockwurst is and where it should be, more peppery, sweeter, etc..that will help sausage, especially "custom" sausage recipes are as different and as well guarded as most professionals. getting a sausage recipe from a Butcher Shop is like getting the recipe for Coke or Pepsi. you May want to try WeissWurst, in the flavor you are seeking, it is a more common Bavarian variety of Bockwurst..both are veal sausages but the Bavarian s have a different take on it.. INGREDIENTS For the casings: * 10 feet medium hog casings * For the filling: * 1 3/4 pounds pork shoulder * 1 3/4 pounds veal shoulder * 1 1/2 pounds pork fat * 3/4 cup nonfat dry milk * 1/4 cup kosher salt * 1 teaspoon onion powder * 2 teaspoons freshly ground white pepper * 1/2 teaspoon ground mace * 1/2 teaspoon ground ginger * 4 teaspoons freshly grated lemon zest * 1/3 cup finely chopped fresh Italian parsley * 3/4 cup crushed ice Weisswurst INSTRUCTIONS For the casing: 1. Find the end of the casing, measure about 10 feet, and cut. If the casings were packed in salt, rinse thoroughly. Place in a bowl of tepid water and soak for 30 minutes. Discard soaking water, rinse the insides of the casing with running water, and soak in fresh tepid water at least another 30 minutes. Meanwhile, start making the filling. For the filling: 1. Place a baking sheet, 2 large mixing bowls, the stand mixer bowl, the paddle attachment, the grinder attachment, and the coarse grinding plate (1/4 inch) in the freezer until very cold, at least 30 minutes. 2. Meanwhile, trim the pork and veal shoulders of any excess fat, gristle, tendons, glands, silver skin, or blood vessels. Cut the pork, veal, and pork fat into 1-inch pieces and mix to evenly combine. Arrange in a single layer on the frozen baking sheet and place in the freezer until stiff but not frozen solid, about 45 minutes to 1 hour. 3. When the meat is ready, attach the frozen grinder attachment to the mixer. Push the chilled meat to one side of the baking sheet. With the mixer on medium speed, grind the meat by the handful onto the empty side of the baking sheet. (The meat should easily pass through the auger and grinding plate. If it appears to stick to the front of the grinding plate, disassemble the grinder and clean out any tendons or fat that may be entangled in the blade.) Arrange the ground meat in an even layer and place it back in the freezer until stiff but not frozen solid, about 30 minutes. Meanwhile, clean the grinder attachment and pieces and place them back in the freezer. Place the spices in a medium bowl and mix to evenly combine; set aside. 4. When the ground meat is ready, reattach the frozen grinder attachment to the mixer. Sprinkle the spice mixture evenly over the meat, place the meat in a large (nonfrozen) bowl, and mix in the crushed ice. Grind half of the meat mixture on medium speed into one of the frozen bowls; place in the freezer. Grind the other half into the frozen stand mixer bowl and place in the freezer. Clean the grinder attachment and place it back in the freezer. (You will no longer need the grinding plate.) 5. Meanwhile, check the meat mixture for proper seasoning by forming a small, thin patty. Pan-fry until the center is no longer raw. Taste it, keeping in mind that the flavor will develop as the sausage sits, or ages; add additional seasoning to the ground meat as desired. 6. Attach the frozen paddle attachment to the mixer. Remove the stand mixer bowl of filling from the freezer and mix on medium speed until the fat is well incorporated and the mixture appears sticky, about 3 to 5 minutes. Remove mixture to the second frozen bowl and place in the freezer. Transfer remaining filling to the stand mixer bowl and repeat the paddling step. Add mixture to the bowl of filling already in the freezer until ready to stuff the sausages. To stuff the sausages: 1. Attach the cleaned, chilled grinder attachment fitted with the large stuffer tube to the mixer. Place a baking sheet in front of the stuffer tube and moisten it with water (this will help the sausage coil more easily). Remove the filling from the freezer and, with the mixer on low, push enough filling into the feeding tube using the stuffer tool until the filling is just visible at end of the tube (this keeps air from being pushed into the end of the casing before the first sausage). Place the filling back in the freezer. 2. Moisten the stuffer tube with water. Dip the end of the casing in water to create a small water bubble and begin feeding the casing onto the stuffer tube with one hand while holding the casing with the other hand to keep the water bubble level with the stuffer tube. Leaving a few inches of casing slack in between your hands, feed all but a few inches onto the stuffer tube. Let any water drain out of the casing, then tie the end in a knot. 3. With the mixer on medium speed, begin to stuff the casing by feeding golf-ball-sized handfuls of filling down the tube using the stuffer tool, adding more filling as it packs the casing. (You may feel some suction in the stuffer tube—using small handfuls of filling and allowing the attachment to become coated with filling keeps this to a minimum.) Make sure the filling is firmly and evenly packed but not stretching the casing. Leave enough vacant room for sectioning off the sausages. Continue to stuff the casing until all the filling is gone. 4. Push any remaining casing off the stuffer tube, leaving at least 1 to 2 inches of empty casing from where the sausage ends, and tie it off with a knot. Cut off any remaining casing with kitchen scissors and discard. (You should now have one long, coiled sausage.) Gently run your hand down the length of the casing to evenly distribute the meat. 5. Pinch the sausage about every 5 inches to demarcate the links. Beginning at one end, twist the first and third links in the same direction about 3 times. Continue to twist in this manner until all the links have been sectioned off. Cut the sausage links with kitchen scissors at the twisted joints. If any air bubbles appear, prick them with a clean, sharp pin or knife tip. 6. Refrigerate the sausages in a single layer covered with plastic wrap or in an airtight container. Let them age at least 2 to 3 hours before cooking and eating. Use fresh refrigerated sausages within 3 days, or freeze sausages individually wrapped in plastic for 2 to 3 months. The sausages can be roasted at 450°F for 15 to 20 minutes, pan-fried over medium heat for 20 to 25 minutes, or poached. To poach the weisswurst, fill a shallow pan about halfway with water and heat over low heat until the water reaches 165°F. Add the sausages and gently simmer until their internal temperature reads 155°F on an instant-read thermometer, about 20 to 25 minutes. (Do not let the water boil, as the casings may split.) Maybe this will take you where you want to go, and thanks again CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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WOW! Pretty much all I can say other than thanks. You are the man.
I'll try rice flour for the calamari, and the bockwurst I'll try too. I don't think it's the flavor I was thinking of with the mace but I'll try anyway. It wasn't a flavor I can really put my finger on, and the texture, you know it was about the crunchiest sausage I've ever had. When cut with a knife or bitten it had a real crunch. I was thinking maybe a filler was responsible. The flavor was not a spice maybe.. It's been driving me crazy for three or four years. If I can ask another... I knew these folks from Cambodia who made noodles and there was a taste I have never figured out either. I've looked at Thai recipies, Vietnamese recipies, it's definently a green vegetable taste but not any of the vegetables visably present, it had a raw green taste if that makes any sense, but couldn't be picked out as far as looking at it. This was a long time ago and I'm out of touch with these people now and I have came across the same taste in a Thai restaurant but only once and asked but it was pretty much useless. Anyway I like to make asian noodles and it's one of those things that has bothered me for awhile now. Any ideas? I almost want to say the flavor is not vegetable at all but in the noodle, the Thai place was about as authentic as it could be without being in Thailand. I'm thinking they made the noodles and I just stumbled on people from the right region or something. Maybe fermented something but not like miso. |
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Originally Posted By TheRedGoat:
Originally Posted By Zhukov:
Originally Posted By retgarr:
What is the best way to prevent dryness in a chicken breast when baked? I'm going to go with "brining" for $200, Alex. I'm going with 'Don't over cook it' FTW, Alex. TRG My thoughts as well..most folks tend to want to cook the crap out of chicken, pork etc, hell some want to KILL BEEF by going over Medium rare in its preperation..though some cheaper cuts do better with being well done, IE inside and top rounds, cubed scrap beef, ribs, etc.. surest thing is to get a thermometer and get that famous 160 degree center heat and ITS DONE stop the cooking process..second and most commonly used by OLD Skool chefs..is poke it with a fork, if you see blood in the juices, it aint cooked, if the 'JUICES RUN CLEAR" for both fowl and pork product IT IS DONE.. CENTER HEAT is hitting the breast MEAT in the center, not driving the thermometer into the empty body cavity.. if you are baking plain chicken breasts and they are drying out..simply roll a carrot, celery and onion ring into the breast, fold it over THEN roast it. you will get a flavorful steaming of the inside of the breast making it a much moister finish..works as well for whole chickens, turkies, rolled pork loins etc..you just adding moisture with out effecting the process a whole lot or boiling the taste out of it.. Hope that helps CHEF. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By Zhukov:
Originally Posted By retgarr:
What is the best way to prevent dryness in a chicken breast when baked? I'm going to go with "brining" for $200, Alex. Actually MOST chicken and turkey products you are buying today are BRINED already, read your labels to be sure..I try to avoid it. God knows how many 1000's of chickens go thru the process between cleanings of the tanks 
soaking the little dead bird for a few hours in a "saline" soulution ads a few ounces in its weight prior to packaging.. makes you wonder why Bo Pilgrim went bankrupt, well beyond being unable to use Ilegal Mexicans in his processing any longer.
if you are buying those prepacked, pre seasoned pork loins and similar items, like Tysons, your paying premium price for water as well.. and the amount of water injected in those processed hams may shock your knickers off too..they have big mechanical needles like some freaking alien movie shooting them hams up! 
Buy fresh hams and learn to smoke em, roast em just like any other roast, and IF you havent had Fresh Ham that hasnnt been smoked, processed, injected infected etc, your in for a taste treat.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By bigsapper:
Originally Posted By TheRedGoat:
Originally Posted By bigsapper:
Originally Posted By TheRedGoat:
Originally Posted By bigsapper:
Originally Posted By douglasmorris99:
Originally Posted By bigsapper:
Chef, what is a decent substitute for onions, if there is any? My wife doesn't eat anything with onions. Its not that she doesn't like them, she says they don't like her. Cooked and/or raw. shallots is my first thought, but is she Allergic,,there is not much, if she is.. Garlic should bother her far more than onions if that's the case, ,DO green onions bother her as well or just white and yellow 
also, you can add a bit, a dusting, a sup scum of baking soda to you sautéing onions and it MAY reduce gas and or indigestion... CHEF Mostly its when I sautee white/yellow onions (not carmelize) or use raw red onions in salads. Are you missing the flavor of the onion, or the texture that they add? What about elephant garlic? TRG I like both the flavor and texture. She does too. It just gives her the shits or something. Women. what about onion powder? same effect on her? TRG Good question. I use it in my chili. I'll do a more deliberate experiment this weekend. IMHO, it may be a good idea to just try some other ingredients, like onion powder, and not mention it to her. She might be blaming onions, when it is actually a different spice that is causing the issue. I discovered my own food allergies by starting with a very plain diet, then adding in spices to a meal one at a time. Found what peppers I could and could NOT eat this way. White pepper, black peeper, jalapenos .... all good. Red pepper, in any form, bad "ju-ju". (Zhukov this is not directed at you) TRG |
Uncle Ruckus is my hero.
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Originally Posted By TheRedGoat:
Originally Posted By Zhukov:
Originally Posted By TheRedGoat:
Chef, I am going to type this in a stage whisper to you, so others cannot hear it.... <stage whisper>If Alton Brown did it, then Zhukov thinks he can do it. He channels Alton in his sleep. Hope that helps explain the way Zhukov thinks/cook. </stage whisper> TRG You're just angry that I learned how to cook. Jealousy is such an ugly thing. I am proud that you NOW know how to use more than just an oven. But, you still burn everything to a crisp. Old habits die hard, jew know? TRG OK Guys, keep this crap in GD,,not my thread,,, thank you though CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Chef, I used your pan-fried chicken cooking technique with good results but it took too long when doing multiple chicken breasts at the same time. I deboned a chicken breast and cut it up into 5 pieces, coated them, and pan-fried the pieces about 4 minutes aside, which turned out to be a little too long. The next time I did them about 3 minutes a side had a good result.
Do you have any tips for doing fried chicken 'strips' or deboning chicken breasts in general? Thanks! |
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Hey Chef,
I have a lot of collards planted (Georgia collards) this year (long story) do you know of any other ways to prepare collard greens other than the normal cook them with a ham hock? Thanks for any ideas and thanks for all you helpful cooking tips and receipes. rr |
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Originally Posted By Andras:
Chef, I used your pan-fried chicken cooking technique with good results but it took too long when doing multiple chicken breasts at the same time. I deboned a chicken breast and cut it up into 5 pieces, coated them, and pan-fried the pieces about 4 minutes aside, which turned out to be a little too long. The next time I did them about 3 minutes a side had a good result. Do you have any tips for doing fried chicken 'strips' or deboning chicken breasts in general? Thanks! I worked with a philipino man many years ago, he was well into his 80's at the time, Carlos. Carlos could debone a full chicken by making a few cuts into the joints, sticking his hand inside the cavity and pulling the insides out, with a few more remaining nicks the entire chicken was deboned HE wouldnt allow anyone to watch him do it and could clean and debone chicken like nobodies business..he took his secret with him to the grave, I tried for 4 years to watch him, he would just stop working when someone entered the butcher shop..including "His" Chef,,yeah, he loved me... he was a good man.
Not a lot I can give you on that, beyond using a very sharp knife, almost surgical, alway cut "into" the bone, meaning tilt your blade slightly, just enough like your trying to shave the breast off the bone V cutting it off. It is one of those things I could show you but hard to tell you about..while using the shaving motion, continously pull the breast meat back and away from the blade. BE CAREFUL, unless your dark complected, chicken and fingers have similar coloration,,I have seen more nicked fingers while deboning chicken than other meats, pork being second. Chicken cut in strips are going to cook pretty quick and timing is an issue of you will have fried jerky..Go back to our famous thermometer, 160deg centers and also, poke it and whent he JUICES RUN CLEAR with no sign of blood, it is DONE, pull it and serve it. a thought/memory about Carlos HE was an OLD MAN and only worked 2 or 3 days a week, during busy days, and only did prep where he could stand still, didnt walk real fast and had some issues, but he could stand or sit on a little stool he kept near by for when he got weary.. one very busy day, I had him frying chicken for many hundreds of people for a function, needed LOTS of fried chicken.. he toiled away all afternoon, frying, stacking, storing in hot boxes and in a Baine Marie, ( Marie;s Bath/steam table) around 4 our front house crew started coming in for 7pm dinner.. one of them a young boy, 15 or 16, a busboy.. HE LOVED Carlos's fried chicken, LOVED IT,, I needed LOTS OF FRIED CHICKEN for this group, and we do try to keep things tight on costs, yeilds etc, so, chicken is counted, I told carlos we needed, say, 1000 pcs.. well thats what he was frying, 1000 peices,,not 1010 or 990, 1000pcs. young busboy comes the the baine marie and snatches chicken leg,,Carlos comes off his stool yelling YOU LEAVE CHEFES CHICKE' ALONE...sits down fuming, (I can see this from my office where I am doing orders for the next day) young busboy comes swooping in a second time and grabs another peice of chicken,, Carlos comes off his stool, picks up tongs, says SUMBICH, YO Tuch CHEFFEs Chicke agin, I gonna KiLLLLL YOU.. 
10 min later here comes young busboy,,,grabs for chicken, Carlos grabs the kid, Kid jerks back, grabs chicken with his other hand and RUNS FOR THE STAIRS Laughing his ass of,,say's CATCH ME YOU OLD TURD!!!! and laughs,laughs laughs, on his way up the stairs, CARLOS 
this is ONE PISSED OFF OLD MAN,, FUMING jumps off stool, kicks it out of his way, reaches out and grabs a 20" long PORK CLEAVER off the tool rack and starts up the stairs faster than I can blink, he is gone behind this kid I literally go over my desk, and persue him, thinking maybe 10 steps he'll be done, dead or just colapsed.. 3 flights later I catch up with carlos, on the roof, who has the young offender leaning back over the blustrade. pork cleaver held high, screaming I SHOW U, I SHOW U HOW WE DO JAPENESE IN P.R., I SHOW YOU followed by languge I rather not repeat, I fortunatly was able to grab the old man by the arm, and the kid by the belt at the same time, shoviing one and pulling up the other,,turned to the old man, got hiim calmed down. walked him back downstairs,, went looking for The kid? HE IS GONE, in the wind, a cloud of leaves still settling in the courtyard where he ran thru, he was never seen again...did not even pick up his last paycheck
he wasnt missed much, and a damn chicken thief anyways... CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By rusteerooster:
Hey Chef, I have a lot of collards planted (Georgia collards) this year (long story) do you know of any other ways to prepare collard greens other than the normal cook them with a ham hock? Thanks for any ideas and thanks for all you helpful cooking tips and receipes. rr Cows seem to like em just fine as they come from the garden Russ....I think pigs will eat them as well, but they tend to be pickier than cows...specially when it comes to greens..
Thanks for your question, seriously.. here are a few differnt ways to try em Italian style Greens Ingredients: 1 1/2 pounds greens, washed and trimmed (kale, mustard greens, turnip greens, collard greens, or mixed) salt and black pepper 1 1/2 cups chicken or vegetable broth, divided 1 cup half-and-half 4 tablespoons butter 1/4 cup flour 1/3 cup grated Parmesan cheese 1/2 cup ricotta cheese (whole milk or part skim) 3 tablespoons dry bread crumbs 2 ounces Mozzarella cheese, shredded, about 1/2 cup Preparation: Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375°. Cut out and discard the tough stems; if using kale or collards, cut out thick center ribs. Rinse all the greens and shake off any excess water, chop them into 1/2-inch pieces. In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt. Add 1/2 cup of chicken broth, then cover the skillet; braise for 10 to 15 minutes, or until tender. Pour off any liquid left in the skillet, then season the greens with salt and pepper. Transfer to a bowl and set aside. Heat the remaining 1 cup of broth and half-and-half in a saucepan, just until bubbles form around the edge of the pan. In the large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute. Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened. Whisk in the grated Parmesan and ricotta cheeses. Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish. Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned. Serve immediately. Serves 6. Beef and Greens Ingredients: 1 pound beef top round or flank steak 1 1/2 to 2 tablespoons spicy Southwest or Cajun-style seasoning, purchased or the combination below vegetable oil spray 8 medium red skinned potatoes, halved 2 cups onions, finely chopped 2 cups beef broth 3 cloves garlic, minced 1 large carrot, peeled, cut in very thin strips about 2 inches in length 1 pound (about 2 bunches) mustard greens, collard, or turnip greens, stems removed and torn in bite-size pieces Preparation: Thinly slice flank steak across the grain into long strips 1/8-inch thick. The beef will be firmer and easier to slice if partially frozen. Thoroughly coat each beef strip with spicy seasoning. Spray a large heavy skillet with vegetable oil spray or lightly coat the pan with olive oil. Preheat pan over medium-high heat. Add meat; cook quickly, stirring, for about 5 minutes. Reduce heat to medium. Add potatoes, onion, beef broth, and garlic. Cover and cook over medium heat for 20 minutes. Stir in carrot strips. Arrange the greens over top. Cover and cook until carrots are tender, about 15 minutes. Serve with cornbread or a crusty bread. Serves 6. Spicy Seasoning Blend 2 tablespoons paprika 1 tablespoon dried oregano 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon coarsely ground black pepper 1/4 teaspoon cayenne pepper dash of dry mustard Combine seasoning ingredients and stir to blend thoroughly. Store in an airtight container. Greens and Tomato side dish 2 pounds collard greens, washed thoroughly, tough stems cut out of leaves, cut or torn in bite-size pieces 2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary 1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid Preparation: Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer. Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot. Greens can be prepard as well in any favored spinach recipes, chopped an wilted into quiche, chopped and added to soup recipes, in your pinto's or kidney beans, adds lots of IRON and fiberr to meals that are a bit flat.. Thank you hope that takes you in some new directions.. CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Thanks Chef, all the receipes looks delicious, but one question: the Italian chicken and greens, I seem to not be able to find the chicken? Is it just the chicken stock?
Thank again for the receipes. rr BTW: our cows and pigs are opposite, the pigs willo eat them but the cows won't....
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Originally Posted By 45FMJoe:
Hey Chef, find anything out about the Parmesan crusted chicken? page 59 14th p o s t
kids just dont read these days
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By rusteerooster:
Thanks Chef, all the receipes looks delicious, but one question: the Italian chicken and greens, I seem to not be able to find the chicken? Is it just the chicken stock? Thank again for the receipes. rr BTW: our cows and pigs are opposite, the pigs willo eat them but the cows won't.... sorry, cows, pigs, democrats, other dumb animals all in the same class for me..sorry, also sorry I messed up typing up that recipe...it is a vege only cassar |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By rusteerooster:
Thanks Chef, all the receipes looks delicious, but one question: the Italian chicken and greens, I seem to not be able to find the chicken? Is it just the chicken stock? Thank again for the receipes. rr BTW: our cows and pigs are opposite, the pigs willo eat them but the cows won't.... sorry, cows, pigs, democrats, other dumb animals all in the same class for me..sorry, also sorry I messed up typing up that recipe...it is a vege only cassar Thanks, sounds good we are definately going to try it....and you are spot on about "cows, pigs, dems, and other dumb animals"... Thanks again for your help |
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Originally Posted By masheenhead:
WOW! Pretty much all I can say other than thanks. You are the man. I'll try rice flour for the calamari, and the bockwurst I'll try too. I don't think it's the flavor I was thinking of with the mace but I'll try anyway. It wasn't a flavor I can really put my finger on, and the texture, you know it was about the crunchiest sausage I've ever had. When cut with a knife or bitten it had a real crunch. I was thinking maybe a filler was responsible. The flavor was not a spice maybe.. It's been driving me crazy for three or four years. If I can ask another... I knew these folks from Cambodia who made noodles and there was a taste I have never figured out either. I've looked at Thai recipies, Vietnamese recipies, it's definently a green vegetable taste but not any of the vegetables visably present, it had a raw green taste if that makes any sense, but couldn't be picked out as far as looking at it. This was a long time ago and I'm out of touch with these people now and I have came across the same taste in a Thai restaurant but only once and asked but it was pretty much useless. Anyway I like to make asian noodles and it's one of those things that has bothered me for awhile now. Any ideas? I almost want to say the flavor is not vegetable at all but in the noodle, the Thai place was about as authentic as it could be without being in Thailand. I'm thinking they made the noodles and I just stumbled on people from the right region or something. Maybe fermented something but not like miso. sausage..the thickness and handling of the casing may be what your refering to...the tooth, with out sampling it, it will be hard to diagnose what you're seeking..sorry. I understand your "tasting green" description, some things just taste green, aspargus tastes green, celery tastes green and grasses taste green Basil is a common ingredient throughout SE asia as well as cooking with a variety of grass's Lemon grass the most common and surely could be used in making noodles This aromatic grass is native to Southeast Asia, where in some places the lemon tree is absent. It is useful in flavoring salads, fish dishes and soups. The grass is available powdered as "Sereh Power". In Thailand, and other parts of Southeast Asia, the leaves of the Kaffir lime (Citrus hystrix) are also used for fish dishes and lastly Jasmine is used heavily in a variety of dishes from both the far and near east sorry I cant be more specific... CHEF. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
|
Originally Posted By douglasmorris99:
Originally Posted By masheenhead:
WOW! Pretty much all I can say other than thanks. You are the man. I'll try rice flour for the calamari, and the bockwurst I'll try too. I don't think it's the flavor I was thinking of with the mace but I'll try anyway. It wasn't a flavor I can really put my finger on, and the texture, you know it was about the crunchiest sausage I've ever had. When cut with a knife or bitten it had a real crunch. I was thinking maybe a filler was responsible. The flavor was not a spice maybe.. It's been driving me crazy for three or four years. If I can ask another... I knew these folks from Cambodia who made noodles and there was a taste I have never figured out either. I've looked at Thai recipies, Vietnamese recipies, it's definently a green vegetable taste but not any of the vegetables visably present, it had a raw green taste if that makes any sense, but couldn't be picked out as far as looking at it. This was a long time ago and I'm out of touch with these people now and I have came across the same taste in a Thai restaurant but only once and asked but it was pretty much useless. Anyway I like to make asian noodles and it's one of those things that has bothered me for awhile now. Any ideas? I almost want to say the flavor is not vegetable at all but in the noodle, the Thai place was about as authentic as it could be without being in Thailand. I'm thinking they made the noodles and I just stumbled on people from the right region or something. Maybe fermented something but not like miso. sausage..the thickness and handling of the casing may be what your refering to...the tooth, with out sampling it, it will be hard to diagnose what you're seeking..sorry. I understand your "tasting green" description, some things just taste green, aspargus tastes green, celery tastes green and grasses taste green Basil is a common ingredient throughout SE asia as well as cooking with a variety of grass's Lemon grass the most common and surely could be used in making noodles This aromatic grass is native to Southeast Asia, where in some places the lemon tree is absent. It is useful in flavoring salads, fish dishes and soups. The grass is available powdered as "Sereh Power". In Thailand, and other parts of Southeast Asia, the leaves of the Kaffir lime (Citrus hystrix) are also used for fish dishes and lastly Jasmine is used heavily in a variety of dishes from both the far and near east sorry I cant be more specific... CHEF. Don't worry about it, you've been very helpful. It's probably something particular to a region or something. They had the family back home send them stuff all the time. It was a really good flavor though. They had something that they put in a bottle of vodka that turned it purple and the guy took a shot everyday and called it medicine. He was a fanatic squirrel hunter too, they thought the world of squirrel, filled the freezer every year and ate it probably four times a week for lunch. Thanks Chef. ETA: I'll look into that lemongrass powder. |