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Originally Posted By Nozzelnut:
Originally Posted By douglasmorris99:
Chef has returned from behind enemy lines in NE New York for the last week...and survived to tell the tale hope I was missed Ouch the part in red stings a little. I apologize for the sting, but I was surrounded by my Liberal Family and I bit my tongue long and often listening to bunch of drivel |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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Originally Posted By Skunkum:
Originally Posted By douglasmorris99:
Chef has returned from behind enemy lines in NE New York for the last week...and survived to tell the tale hope I was missed You WERE missed. I've been reading lots of threads about survival preps lately. A couple of things I don't see mentioned in preps are baking soda and baking powder. What are their functions in baking, and are there reasonable substitutions? I seem to recall that they generally don't have a long shelf life. Thanks. a very good question... Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening. When using baking powder or baking soda in a recipe, make sure to sift or whisk with the other dry ingredients before adding to the batter to ensure uniformity. Otherwise the baked good can have large holes. Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power. Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb. Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately. Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake. Baking soda is a great product with many uses. Many people know it is for baking but, don't realize just how handy that little box of baking soda can be in other areas of the house. Baking soda can be used for everything from cooking to cleaning and even deodorizing. It also works well for soothing insect bites and bee stings. Below are some of the uses that I am aware of for the product. The stove: The next time you are cooking and have a fire on the stove don't panic. A little baking soda sprinkled on the flames will instantly put the fire out. Stains: Baking soda is great at removing a variety of stains from fabric. When using baking soda on fabric you should always try it on a hidden spot first just to make sure it will not alter the color of your fabric. If you have a blood stain, moisten the stain and then rub baking soda into it, this can help to get the stain out of the fabric. A baking soda paste works well to get rid of sweat stains and smells in clothing. You should rub the paste onto the stain before you wash the clothing. For really bad stains you might have to let the paste sit on it for a couple of hours. Sometimes when there is vomit on clothing you can still smell the vomit even after you have washed the clothes. If you rinse the vomit off before washing and sprinkle baking soda over the area and rub it in before washing this will help you get the vomit smell out. This works really well when babies spit up on their clothes also. Stains from wine, fruit, soda and juice need to be treated quickly. You can put baking soda on the stain, and then run hot water over the back side of the stain to help get the stain out before it sets into the fabric. use and testing of Baking Soda and Baking Powder 1 teaspoon To test baking powder's effectiveness: mix 1 teaspoon baking powder with 1/2 cup hot water and the mixture should bubble immediately. Store in a cool dry place and it should be replaced every 6-12 months. To test baking soda's effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately. Note: The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons of baking powder leavens 1 cup of flour. The amount will depend on the ingredients and how they are mixed. Substitution for 1 teaspoon commercial baking powder: 1/4 teaspoon baking soda, 1/2 teaspoon cream of tartar plus 1/4 teaspoon of cornstarch or 1/4 teaspoon baking soda plus 1/2 cup of an acidic ingredient (buttermilk, sour milk or yogurt). Since homemade baking powder immediately releases its carbon dioxide gas when it is added and then moistened by the batter, it is important to bake the batter right away. Note: Cream of Tartar - Lining the inside of wine caskets after fermentation is a white sediment (tartaric acid). This sediment is removed, purified and then ground to produce a fine white powder which we call cream of tartar. Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place. 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
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Question
So, I'm doing a leg of lamb for thanksgiving. (stuffed with mint and goat cheese, you've heard me talk of this before) but I''m thinking of doing some "home fries" with it, parboiling the potato's beforehand and then frying them off in the pan drippings from the lamb. (with some butter probably) But, not sure what I should use to de-glaze the pan initially. thoughts? thanks |
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Originally Posted By BozemanMT:
Question So, I'm doing a leg of lamb for thanksgiving. (stuffed with mint and goat cheese, you've heard me talk of this before) but I''m thinking of doing some "home fries" with it, parboiling the potato's beforehand and then frying them off in the pan drippings from the lamb. (with some butter probably) But, not sure what I should use to de-glaze the pan initially. thoughts? thanks couple of things lamb fat is pretty strong and will fully permaite your potatoes with that taste, leaving your meal with one flat flavor profile lamb fat tends to be a bit watery and you wont get the browning you're thinking in cooking the par boiled potato leaving them a bit mushy instead of toasty.. deglazing the pan wont do much but give you additional base to make a lamb gravy or lamb AuJus..I would use a mild red wine. if your serving home fries with the lamb, brown the potato separately in olive oil with some fresh rosemary it will compliment your stuffed lamb far better.. CHEF
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Question So, I'm doing a leg of lamb for thanksgiving. (stuffed with mint and goat cheese, you've heard me talk of this before) but I''m thinking of doing some "home fries" with it, parboiling the potato's beforehand and then frying them off in the pan drippings from the lamb. (with some butter probably) But, not sure what I should use to de-glaze the pan initially. thoughts? thanks couple of things lamb fat is pretty strong and will fully permaite your potatoes with that taste, leaving your meal with one flat flavor profile lamb fat tends to be a bit watery and you wont get the browning you're thinking in cooking the par boiled potato leaving them a bit mushy instead of toasty.. deglazing the pan wont do much but give you additional base to make a lamb gravy or lamb AuJus..I would use a mild red wine. if your serving home fries with the lamb, brown the potato separately in olive oil with some fresh rosemary it will compliment your stuffed lamb far better.. CHEF thanks I will do that, i appreciate all the knowledge and options. olive oil and rosemary it is. |
Great info about baking soda Chef, thanks for posting.
It also works quickly to neutralize stomach acid if you're a reflux sufferer...a teaspoon of baking soda into a cup of warm water. You may have to hold your nose to get it down but it works quickly and it's effective. 
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After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
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Originally Posted By Glockgirl26:
Great info about baking soda Chef, thanks for posting.
It also works quickly to neutralize stomach acid if you're a reflux sufferer...a teaspoon of baking soda into a cup of warm water. You may have to hold your nose to get it down but it works quickly and it's effective. thank you.. there are hundreds of uses for common foods in historic times., vinegar is up there with a miracle product, baking soda has multiple uses salt does more than rip your taste buds open
CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
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I'm getting ready to order some (20-30lbs) dried beans again and was thinking about adding a couple pounds of black eyed peas and split green peas to the order as I've never tried either. Any particularly tasty uses for these that you could share?
eta. I see they also have lentils...is it sad that up until now I thought a lentil was a pasta type 
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Chef!!!!!!!!!!!!!!!!!!!!!!!!!!
Halp!!!!!!!!!!!!!!!!!!!!!!!! I need some rice pudding help. Make the rice, it tastes like rice should taste when done) mix in the cream, egg yolks, etc and and put in the fridge to cool down. take out a few hours later and the rice is chewy/hard/icky. WTF is my wife doing wrong? tried with both short grain and medium grain. thanks |
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Originally Posted By 4xDawn:
Originally Posted By douglasmorris99:
<snip> CHEF Thanks again, so much!! Sunday Night Football dinner was amazing, and I really appreciate the help. :) I'm making a tenderloin roast next weekend, and I generally prepare it by rubbing it with olive oil, then cracked pepper, garlic, and salt and searing it in a flaming hot wok on all sides to get a crust, then I pop it in the oven at 350 until the center temp is 140, then let it rest to get to Med rare. (I use the Wok because it's the largest pan I have, and has a large surface area.) Is there a good way to do this all in the oven, or grill? I've looked at recipes that call for a super hot grill/oven for a set period of time, then a reduction of temp, but I'm scared of trying a different method with an expensive piece of meat. I also wanted to add, you are doing a great service to the membership here. I started a thread years ago asking a simple question, "Do you know how to cook?" the poll and replies were largely on the "no" side. My own kids have no choice. They are my indentured sous chefs.
thank you, I enjoy doing it and as always enjoy feedback both failures and sucesses,,,not that there's a lot of failures..
You can heat sear larger cuts of meat in an oven, starting at 500dgrs BUT I would not with a tenderloin or boneless pork loin..as you say, it would chance ruining a fine cut of meat.. Professionaly, I have done both, but prefer your current method, even with larger cuts such as prime rib roasts V. oven searing.. good question, thank you..now off to beating those indentured Sou's as a sound caning is the best way to keep that troublesome lot in line.. CHEF 
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SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Chef! Thanks much for the consult....I'm a bit shy on pics, but here is the gist of it all. I came up a day late on obtaining a hog to pit roast for my annual WAHTF Getogether....HOWEVER! Two days before, I have this exchange in that same thread: Originally Posted By Kolat: Followed by:Originally Posted By Matt45: Originally Posted By Kolat: Want me to shoot a deer and drop it off Thu night? Posted Via AR15.Com Mobile Predicated upon a "legal" harvest....Yes.  Ok went killing after work, 4x4 whitetail work? Just got home from skinning it and washing it down, doubt I'll be awake anywhere near that early. If you want it I'll bring it out there and you can make it into whatever will feed the masses the best. If you don't want it then I'll drop if off at eggers tomorrow after work and tell them to make me more pepperoni sticks. and then, there was deer.If you take it, then no bitching about shot placement, 100+ yards with iron sights on a muzzleloader that has the trajectory of a sling shot is.....challenging. The backstraps are there, but they may require a bit of picking of bone out of them.....but for the most part the spine turned into a powder when the bullet hit it, hornady lock and load bullets = fragment at slingshot velocity.   This wasn't no undersized dog that you find in TX....No Sir...this fellah dressed out around 110lbs. He was harvested at the intersection of a heavy woods with water, a wheat field, and alfalfa/grass field. I'd bet he didn't wander more than 2 miles at any point in his life. Once in the garage, I hung him up, iced the cavity, and grilled me some tenderloin. No strong game taste, kinda beefy actually, because of his age and the feed he was on. Ok, so we prepped Bambi, carved steaks off of the back quarter. We then wet the inside of the cavity, rubbed it down with a salt/chipolte pepper/black pepper/white pepper/garlic powder/smoked paprika dry rub. After that he got stuffed the with 30 or so garlic cloves, chopped, several large handfuls of sage, rosemary, a bit of tyme, 1/2 dozen quartered onions:  The steaks were prepped some more with garlic and a touch of soy sauce, then we prepped the fire pit, alternating oak, almond, and applewood logs:  As soon as they charred up nice and took a good set as far as coals, we wrapped the carcass in wet burlap, wet canvas, chicken wire overlay, and we then cut last spring's apple wood trimmings to length. Dropped in the saplings, waited for 'em to smoke a bit, then dropped the wrapped venison on the coals, covered with non-galvanized tin shoveled dirt around the edges until the only smoke coming out was from the 2" 'chiminy'.  We waited for him to cook right around 3.5 hours (It was only really 65lbs of cookin' to be done at the point where he got wrapped) In the mean time, we did venison steaks to order.... Here's the venison after unburying and unwrapping:  ANNNNNNNNNND the obligitory carving photo!  Yes, there was enough meat on the ribs to eat, and yes.....it was enjoyed by one and all! Now...the backstrap....The backstrap was MONEY!  Thanks again for the assist Chef!  Up to this point I had never even heard of someone doing venison luau style!  Here's the after action review: http://www.ar15.com/forums/topic.html?b=8&f=15&t=426975&page=1 |
Proud Founding Member and Navigator of the Irish Bog Racing Team
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
migradog: Because he's Matt45 and facts matter.
"I keep happiness chained up like a little dog. Mostly so I can beat it into submission" 161Infantry
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MATT, thank you excellent post...
what did you stuff Bambi's Babies daddy wit? CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Originally Posted By douglasmorris99: Originally Posted By Zhukov: I made asparagus soup tonight and used an immersion blender as suggested to make the soup creamy. Unlike when I make split-pea soup, the asparagus has a ton of fine "strands" left in the soup. We ate it as-is and it was good - I guess I could also strain it. Is there a secret to pureeing asparagus, or is it impossible to get all the fibrous strands? impossible to get the strands..with out straining.. you can use a tomato ricer as well but the fiber will remain and generally not worth the extra work for the final extact which can actually be bitter.. Is it normally served with the stringy solids in place of do you strain it? |
Daddy loves you. Now go away.
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Originally Posted By Zhukov:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
I made asparagus soup tonight and used an immersion blender as suggested to make the soup creamy. Unlike when I make split-pea soup, the asparagus has a ton of fine "strands" left in the soup. We ate it as-is and it was good - I guess I could also strain it. Is there a secret to pureeing asparagus, or is it impossible to get all the fibrous strands? impossible to get the strands..with out straining.. you can use a tomato ricer as well but the fiber will remain and generally not worth the extra work for the final extact which can actually be bitter.. Is it normally served with the stringy solids in place of do you strain it? in my kitchen, Day to Day normal ops, never, it is unpleasant to the tongue and can be more like sticks dependent on the age of the vegetable and is pushed through a sieve than marrried to milk/cream reduction and of course you keep the tips separate, served ONLY as a side dish (as why waste the tender tips to be boiled to paste).and make the soup from the stems of the plant too tough to eat,, but. SHTF, nothing would be wasted to state the obvious
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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
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Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Chef!!!!!!!!!!!!!!!!!!!!!!!!!! Halp!!!!!!!!!!!!!!!!!!!!!!!! I need some rice pudding help. Make the rice, it tastes like rice should taste when done) mix in the cream, egg yolks, etc and and put in the fridge to cool down. take out a few hours later and the rice is chewy/hard/icky. WTF is my wife doing wrong? 
tried with both short grain and medium grain. thanks are you not cooking the rice pudding? directions say (paraphrased) milk and cream, heated mix in rice cook rice til soft beat egg yolks and sugar til creamy, mix in the rice return to heat for 5 minutes til starts to thicken, do not overheat. cool rapidly end at the point it's hot, it's great but the time you eat it a few hours later it's chewy/sticky (it's still great, but the texture seems wrong, like old rice) what kind of rice? same brand or different brands Tried it twice. once with medium grain, once with short grain rice, same results is is covered in the refer? is the rice fully cooked? yes and yes I make mine from left over rice. add custard and bake it like a pie more or less, only the top has a slight tendency to be a wee bit chewy but not, crusty.. 
what do you mean left over rice? I'm confused on the whole sentence to be honest. OK I have ONLY made RICE PUDDING from cold rice, in which I added the custard mix(egg, milk, vanilla, sugar) then baked in the oven, either in using precooked rice for the purpose of making the pudding, or using left over rice the next day to use it rather than lose it. I have Never had it get hard or dry in the process, I am puzzled by your quandary. so you're cooking the rice (in water, standard way) to finished rice THEN adding the regular stuff, mixing it in and baking it. (to warm it, yes?) hmmmmmmmmmmmm that's not what this recipe is doing, it's cooking the rice (from grains, not finished) in the cream/egg mix hmmmmmmmmmmm I'll send the wife off to experiment, let you know the results. |
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Originally Posted By douglasmorris99: in my kitchen, Day to Day normal ops, never, it is unpleasant to the tongue and can be more like sticks dependent on the age of the vegetable and is pushed through a sieve than marrried to milk/cream reduction and of course you keep the tips separate, served ONLY as a side dish (as why waste the tender tips to be boiled to paste).and make the soup from the stems of the plant too tough to eat,, but. SHTF, nothing would be wasted to state the obvious Yeah, these were pretty tough. The first time I didn't notice the fibers being so numerous - or tough. I should have blanched the tips, but I was lazy so they got pureed also - I'll probably not skip that step next time either... |
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Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Originally Posted By douglasmorris99:
Originally Posted By BozemanMT:
Chef!!!!!!!!!!!!!!!!!!!!!!!!!! Halp!!!!!!!!!!!!!!!!!!!!!!!! I need some rice pudding help. Make the rice, it tastes like rice should taste when done) mix in the cream, egg yolks, etc and and put in the fridge to cool down. take out a few hours later and the rice is chewy/hard/icky. WTF is my wife doing wrong?
tried with both short grain and medium grain. thanks are you not cooking the rice pudding? directions say (paraphrased) milk and cream, heated mix in rice cook rice til soft beat egg yolks and sugar til creamy, mix in the rice return to heat for 5 minutes til starts to thicken, do not overheat. cool rapidly end at the point it's hot, it's great but the time you eat it a few hours later it's chewy/sticky (it's still great, but the texture seems wrong, like old rice) what kind of rice? same brand or different brands Tried it twice. once with medium grain, once with short grain rice, same results is is covered in the refer? is the rice fully cooked? yes and yes I make mine from left over rice. add custard and bake it like a pie more or less, only the top has a slight tendency to be a wee bit chewy but not, crusty..
what do you mean left over rice? I'm confused on the whole sentence to be honest. OK I have ONLY made RICE PUDDING from cold rice, in which I added the custard mix(egg, milk, vanilla, sugar) then baked in the oven, either in using precooked rice for the purpose of making the pudding, or using left over rice the next day to use it rather than lose it. I have Never had it get hard or dry in the process, I am puzzled by your quandary. so you're cooking the rice (in water, standard way) to finished rice THEN adding the regular stuff, mixing it in and baking it. (to warm it, yes?) hmmmmmmmmmmmm that's not what this recipe is doing, it's cooking the rice (from grains, not finished) in the cream/egg mix hmmmmmmmmmmm I'll send the wife off to experiment, let you know the results. bake it until the custard sets, firm, , like a quiche or lemon chess pie. 12 eggs to 1qt of 1/2 and 1/2 is my recipe divided by how you need it. 6 eggs to a pint 3 eggs to a cup etc.. |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Ha! I just thought of another one that you may not have gotten before... Turkey - pretty much every single bird you see in the store is injected. I've found several great looking recipes that call for a brine, and they state specifically not to use it with injected turkeys for the obvious reason. One is Alton Brown's method of making an aromatic brine with salt, vegetable stock, etc. My question is: Will the turkey still absorb flavors from the seasoning "bath" if I leave out the salt, or does the already injected salt prevent further absorption of flavor making that a waste of time? The only non-injected turkeys I've found were almost $2/pound at the specialty foods market. Ouch. One method that looked really interesting was from Cook's Illustrated. They cut 1 pound of salt pork into 1/4" slices, draped them over the bird, covered that with water-soaked cheesecloth, then covered that with aluminum foil to prevent the cheesecloth from burning. After some time in the oven, they pulled off all the extras and roasted it golden brown. Of course the salt pork won't work when the turkey is already brined... |
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Originally Posted By Zhukov:
Ha! I just thought of another one that you may not have gotten before... Turkey - pretty much every single bird you see in the store is injected. I've found several great looking recipes that call for a brine, and they state specifically not to use it with injected turkeys for the obvious reason. One is Alton Brown's method of making an aromatic brine with salt, vegetable stock, etc. My question is: Will the turkey still absorb flavors from the seasoning "bath" if I leave out the salt, or does the already injected salt prevent further absorption of flavor making that a waste of time? The only non-injected turkeys I've found were almost $2/pound at the specialty foods market. Ouch. One method that looked really interesting was from Cook's Illustrated. They cut 1 pound of salt pork into 1/4" slices, draped them over the bird, covered that with water-soaked cheesecloth, then covered that with aluminum foil to prevent the cheesecloth from burning. After some time in the oven, they pulled off all the extras and roasted it golden brown. Of course the salt pork won't work when the turkey is already brined... fresh natural turkeys are a premium this year, thank you Democratically held Washington for your intrusion into the economy and food production and the announcement there is NO INFLATION, and dont be shocked if they're $3 by Christmas with chickens at $4 .50 and gas and milk in the same general area, the salt pork adds fat to what is a try bird by nature and it's actually best placed under the skin in small pockets allowing it to nearly melt away in the cooking process, there is simply not a lot of fat in the breast and body of the bird, all of it is in the leg and thigh so adding fat, injecting moisture and brineing I am not a fan of brineing, I am not convinced COLD dead meat takes much additional flavoring beyond what you sear into it at the start of or DURING the cooking process, but that's my opinion, injection I think works and works even on pre injected meat. With injection, the heat in the cooking process, steams the injected effusion into the meat; while trying to do what trapped hot gas does by nature, hence flavoring the surrounding tissue while making it's escape. the use of foil has some purpose beyond making Reynolds Aluminum stockholders very happy every 4th quarter. The foil traps the steam laden with grease and the effusions of the injected salt water escaping the cooking bird, allowing it to condensate and drop back into the pan, creating a steam bath that helps moisturize the bird and speeding up the cooking process, removing it allows the skin to crisp and dry out the excess water trapped under it. science class is dismissed..
Chef |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
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Soooooo.... You would say that the salt pork should significantly contribute to the overall saltiness of a turkey that has already been injected? In general, I think the injected turkeys are probably the best thing that could have happened for the average American household that simply throws a turkey in the oven every year and doesn't expect anything fancy. |
Daddy loves you. Now go away.
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Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
Ha! I just thought of another one that you may not have gotten before... Turkey - pretty much every single bird you see in the store is injected. I've found several great looking recipes that call for a brine, and they state specifically not to use it with injected turkeys for the obvious reason. One is Alton Brown's method of making an aromatic brine with salt, vegetable stock, etc. My question is: Will the turkey still absorb flavors from the seasoning "bath" if I leave out the salt, or does the already injected salt prevent further absorption of flavor making that a waste of time? The only non-injected turkeys I've found were almost $2/pound at the specialty foods market. Ouch. One method that looked really interesting was from Cook's Illustrated. They cut 1 pound of salt pork into 1/4" slices, draped them over the bird, covered that with water-soaked cheesecloth, then covered that with aluminum foil to prevent the cheesecloth from burning. After some time in the oven, they pulled off all the extras and roasted it golden brown. Of course the salt pork won't work when the turkey is already brined... fresh natural turkeys are a premium this year, thank you Democratically held Washington for your intrusion into the economy and food production and the announcement there is NO INFLATION, and dont be shocked if they're $3 by Christmas with chickens at $4 .50 and gas and milk in the same general area, the salt pork adds fat to what is a try bird by nature and it's actually best placed under the skin in small pockets allowing it to nearly melt away in the cooking process, there is simply not a lot of fat in the breast and body of the bird, all of it is in the leg and thigh so adding fat, injecting moisture and brineing I am not a fan of brineing, I am not convinced COLD dead meat takes much additional flavoring beyond what you sear into it at the start of or DURING the cooking process, but that's my opinion, injection I think works and works even on pre injected meat. With injection, the heat in the cooking process, steams the injected effusion into the meat; while trying to do what trapped hot gas does by nature, hence flavoring the surrounding tissue while making it's escape. the use of foil has some purpose beyond making Reynolds Aluminum stockholders very happy every 4th quarter. The foil traps the steam laden with grease and the effusions of the injected salt water escaping the cooking bird, allowing it to condensate and drop back into the pan, creating a steam bath that helps moisturize the bird and speeding up the cooking process, removing it allows the skin to crisp and dry out the excess water trapped under it. science class is dismissed..
Chef How is brineing not a slower form of injecting. Brineing is widely accepted as a way to a juicier turkey. Cooks Illustrated (America's test Kitchen) highly recommends brineing.I can tell you from personal experience that brining makes a huge difference with both pork and turkey. |
I cook with wine and sometimes it ends up in the food
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Originally Posted By Zhukov:
Soooooo.... You would say that the salt pork should significantly contribute to the overall saltiness of a turkey that has already been injected? In general, I think the injected turkeys are probably the best thing that could have happened for the average American household that simply throws a turkey in the oven every year and doesn't expect anything fancy. I dont think the salt pork will add that much to the prepped turkey..but you only want to use a small amount I salt and pepper mine, all around then a dusting of paprika and in the over they go in the oven upside down for the set time they are turned in the last 2 hours to brown the top if they are presentation grade birds, if they're slice and dice for a buffet line, we dont bother browning skin thats going to the dumpster to begin with.
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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 thebomber:
Originally Posted By douglasmorris99:
Originally Posted By Zhukov:
Ha! I just thought of another one that you may not have gotten before... Turkey - pretty much every single bird you see in the store is injected. I've found several great looking recipes that call for a brine, and they state specifically not to use it with injected turkeys for the obvious reason. One is Alton Brown's method of making an aromatic brine with salt, vegetable stock, etc. My question is: Will the turkey still absorb flavors from the seasoning "bath" if I leave out the salt, or does the already injected salt prevent further absorption of flavor making that a waste of time? The only non-injected turkeys I've found were almost $2/pound at the specialty foods market. Ouch. One method that looked really interesting was from Cook's Illustrated. They cut 1 pound of salt pork into 1/4" slices, draped them over the bird, covered that with water-soaked cheesecloth, then covered that with aluminum foil to prevent the cheesecloth from burning. After some time in the oven, they pulled off all the extras and roasted it golden brown. Of course the salt pork won't work when the turkey is already brined... fresh natural turkeys are a premium this year, thank you Democratically held Washington for your intrusion into the economy and food production and the announcement there is NO INFLATION, and dont be shocked if they're $3 by Christmas with chickens at $4 .50 and gas and milk in the same general area, the salt pork adds fat to what is a try bird by nature and it's actually best placed under the skin in small pockets allowing it to nearly melt away in the cooking process, there is simply not a lot of fat in the breast and body of the bird, all of it is in the leg and thigh so adding fat, injecting moisture and brineing I am not a fan of brineing, I am not convinced COLD dead meat takes much additional flavoring beyond what you sear into it at the start of or DURING the cooking process, but that's my opinion, injection I think works and works even on pre injected meat. With injection, the heat in the cooking process, steams the injected effusion into the meat; while trying to do what trapped hot gas does by nature, hence flavoring the surrounding tissue while making it's escape. the use of foil has some purpose beyond making Reynolds Aluminum stockholders very happy every 4th quarter. The foil traps the steam laden with grease and the effusions of the injected salt water escaping the cooking bird, allowing it to condensate and drop back into the pan, creating a steam bath that helps moisturize the bird and speeding up the cooking process, removing it allows the skin to crisp and dry out the excess water trapped under it. science class is dismissed..
Chef How is brineing not a slower form of injecting. Brineing is widely accepted as a way to a juicier turkey. Cooks Illustrated (America's test Kitchen) highly recommends brineing.I can tell you from personal experience that brining makes a huge difference with both pork and turkey. ok, as stated above, My PERSONAL experience says it doesn't...tomato V tamatoe I prefer injection for the reasoning posted above.. |
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: ok, as stated above, My PERSONAL experience says it doesn't...tomato V tamatoe I prefer injection for the reasoning posted above.. Does this apply only to bigger things like a whole turkey, or does brining not benefit smaller cuts of meat like chicken breasts and pork chops either? |
Daddy loves you. Now go away.
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Originally Posted By bukowski548:
Ok Chef I have a need for some ideas. I've been a serious reader of this thread but I've never posted on it before. I'm a culinary student so I'm genetically predisposed to be terrified of you.
So the church is having it's annual dinner/bake sale. As the "chef guy" I've been put in chage of the bake sale. And by "put in charge" I mean producing everything myself. So I'm looking for ideas. I've already got plans to do the usuals, chocolate chip cookies, oatmeal raisin cookies, probably mini pecan pies, chess pies, buttermilk pies, etc. What I'm looking for is ideas for something different, and recipies if you've got them. So my criteria are: 1. Fairly cheap 2. Fairly easy to produce in mass quantities It's not until the first weekend in December, but I'd like to be well prepared. Thanks for your help and for this great thread! buk and SCARED YOU SHOULD BE DAMMIT.... how Dare you Approach THE CHEF with out proper genuflecting and mea culpa's, Tidings and GIFTS 
ok,,I am going to recommended a couple of things, you have the basics down, cookies, cakes, and PIES lots of pies...people buy pies at bake sales, cakes are easy to whip up at home, most folks today are afraid to make pies.....and MUFFINS BIG MUFFINS for $2 to $3 Turnovers made with puff pastry OR Phyllo Dough.. and TARTS small individual tarts, consist of a small amount of crust, a bit of custard, a few slices of fruit low cost and an easy $3 to $5 ADD in a few specialty and or Classic cakes, ones you really put heart and soul into in the $30 to $50 range like a Sacher Torte', Linzer Torte' and anything "enrobed" in Chocolate!! I would go so far as to say a few Entree Tarts or Pizza, both classic and FRUIT as well, and as you know presentation is 90% of tart appeal, bold, colorful, lots of fruit orIngredients VEGGIE Tart Ingredients Crust 3/4 cup walnuts 1 1/4 cups whole-wheat pastry flour, (see Note) 1 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons chopped fresh thyme, and/or rosemary 3/4 teaspoon salt 3/4 teaspoon freshly ground pepper 1/2 cup extra-virgin olive oil Filling 1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 1/2 cups thinly sliced red onion 1 cup shredded fontina, or Cheddar cheese 1 large egg white, mixed with 1 teaspoon water Preparation 1. Preheat oven to 425°F 2. To prepare crust: Pulse walnuts in a food processor until finely ground 3. Combine in a large bowl with whole-wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper 4. Make a well in the center and add 1/2 cup oil and water 5. Gradually stir the wet ingredients into the dry ingredients to form a soft dough (it will seem wetter than other types of pastry dough) 6. Knead in the bowl just until the dough comes together 7. Pat it into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days 8. To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl 9. Spread on three-fourths of a large rimmed baking sheet 10 Toss onion in the bowl with 1 teaspoon oil 11 Spread evenly on the remaining one-fourth of the baking sheet 12 Roast for 10 minutes 13 Remove from the oven 14 Reduce temperature to 375° 15 Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour 16 Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking 17 Transfer the crust to a baking sheet with the parchment or baking mat in place 18 Leaving a 2-inch border, sprinkle cheese evenly over the crust 19 Make an overlapping ring of the larger sweet potato slices over the cheese, leaving the 2-inch border 20 Spread the onion slices in another ring closer to the center 21 Using the rest of the sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull’s-eye) 22 Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it’s okay if the dough cracks a little as you fold it); the filling will not be completely covered 23. Brush the crust with the egg-white wash 24. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary 25. Bake the tart until lightly browned on the edges, about 50 minutes 26. Cool for 10 minutes before slicing NOW I would pull this at about 40 min, allow to cool, place on foil wrapped/covered cardboard, saran covering and sell as a take and bake unwrap, place in 450 oven for 10 to 15min slice and serve.. Sacher Torte Ingredients * 6 egg whites shopping list * 5 ounces semisweet or bittersweet chocolate, chopped shopping list * 1/2 cup butter (no substitutes) shopping list * 6 egg yolks shopping list * 1-1/2 teaspoons vanilla shopping list * 1/2 cup sugar shopping list * 3/4 cup all-purpose flour shopping list * 2/3 cup apricot preserves shopping list * chocolate glaze (see recipe below) shopping list * chocolate curls (optional) shopping list * Edible flowers (optional) shopping list How to make it 1 *Let egg whites stand at room temperature in a very large bowl for 30 minutes. Grease and lightly flour a 9-inch springform pan. Set aside. 2 * Melt chocolate and butter in a medium saucepan over low heat; cool. Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside. 3 * Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight). 4 * Fold about 1 cup of the egg white mixture into chocolate mixture. Fold chocolate mixture into remaining egg white mixture. Sift about one-third of the flour over the egg mixture; gently fold in. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat twice, sifting and folding in one-third of the flour at a time. 5 * Spread batter into the prepared pan. Bake in a 350 degre F oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Completely cool cake in the pan on a wire rack. Remove sides of pan. Brush crumbs from edges of cake. (Top crust will be slightly flaky.) Remove bottom of pan from cake. 6 * Heat preserves in a small saucepan until melted. Press apricot preserves through a sieve; cool slightly. 7 * To assemble, cut cake horizontally into two even layers. Place the bottom layer on a large serving plate. Spread the preserves on top of the cake layer on plate. Top with the second cake layer. Pour Chocolate Glaze over torte, spreading as necessary to glaze top and sides completely. Let torte stand at room temperature at least 1 hour before serving. If desired, top with chocolate curls; garnish with edible flowers. 8 * Chocolate Glaze: Cut up 4 ounces semisweet or bittersweet chocolate. Heat chocolate and 2 tablespoons butter or margarine in a saucepan over low heat just until melted, stirring occasionally; set aside. Bring 1/2 cup whipping cream and 2 teaspoons light corn syrup to a gentle boil in a heavy small saucepan. Reduce heat and simmer for 2 minutes. Remove from heat. Stir in chocolate mixture. Cool to room temperature. Linzer Torte Ingredients * 1 2/3 cups sliced almonds with skins (6 oz) * 1/3 cup sugar * 1 stick (1/2 cup) unsalted butter, softened * 1 large egg yolk * 1/2 cup all-purpose flour * 1 teaspoon finely grated fresh lemon zest * 1/4 teaspoon salt * 1/8 teaspoon cinnamon * 1/8 teaspoon ground cloves * 3/4 cup red-currant jam (8 oz) * Special equipment: a 9-inch (24-cm) round springform pan 1 Grind almonds with half of sugar in a food processor until powdery (be careful not to process to a paste), then transfer to a small bowl. 2Add butter, yolk, and remaining sugar to processor and blend, scraping down sides, until light and fluffy. Add ground almonds, flour, zest, salt, cinnamon, and cloves and pulse, scraping down sides if necessary, until a dough forms. (Dough will be sticky.) 3Divide dough into 1 one-third portion and 1 two-thirds portion and form each portion into a disk on plastic wrap. Wrap disks in plastic wrap and chill until slightly firm, about 30 minutes. 4Put oven rack in middle position and preheat oven to 350°F. 5 Unwrap larger disk and put in springform pan. Cover surface with plastic wrap and press dough (through plastic wrap) evenly onto bottom and 1/4 inch up side of pan. Discard plastic wrap. 6 Bake until golden brown, 20 to 25 minutes, then transfer crust in pan to a rack and cool completely, about 30 minutes. Leave oven on. 7 Roll out remaining dough between 2 sheets of plastic wrap into a 9-inch round, then transfer to a baking sheet and freeze 10 minutes. (Round will be thinner than bottom crust.) 8 Remove top sheet of plastic and cut dough into 12 (1/2-inch-wide) strips, then freeze strips 5 minutes. Discard any remaining dough. 9 Spread jam evenly over cooled crust, leaving a 1/4-inch border around edge, then arrange 6 strips 1 inch apart across jam, pressing ends onto edge of crust. Arrange remaining 6 strips 1 inch apart diagonally across first strips to form a lattice with diamond-shaped spaces. (Repair any broken pieces of dough by carefully pressing them together.) Trim edges of all strips flush with edge of pan. 10 Bake until top is golden brown, 30 to 40 minutes. Cool in pan on rack 10 minutes, then remove side of pan and cool completely. 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 Skunkum:
Originally Posted By bukowski548:
by "put in charge" I mean producing everything myself. Boy Scouts I used to work with used to use a church kitchen for an annual pie sale. They made the pies with only a little oversight. I'll bet you can get a youth group to assist with preparations. So I'm looking for ideas. I've already got plans to do the usuals, chocolate chip cookies, oatmeal raisin cookies, probably mini pecan pies, chess pies, buttermilk pies, etc.
The scouts sold 9" pies in those aluminum pans for $5-$6 (cream pies) and $10-$12 for pecan or specialty pies. The ingredient cost for making cream pies is very low. very good suggestion, Free Labor is the best labor... |
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
|
Chef,
Wasn't sure if you caught it in Team or not, but I'm going to have to drop out of your little competition. I don't think the Army is going to let me into the kitchen at Bagram...
I'll be keeping my eyes on this thread, though - make me hungry for what I'll be missing
_MaH |
So how does it feel to know that someone's kid in the heart of America has blood on their hands, fighting to defend your rights, so you can maintain the lifestyle that insults this family's existence?
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Originally Posted By loonybin:
Hey, Chef! I am in charge of Christmas dinner, as my wife will be on bed rest by then (expecting baby #7), so I have to come up with something. We were just given a ton of goose breasts (ok, closer to 50lbs) that have been frozen in water since last goose season. Any ideas? Juniper berries are out as small kids and pregnant women are not supposed to eat them, apparently. 7 kids,,, my GOD,,maybe the wife's been goosed a bit too much??
I am assuming wild goose? domestic goose has far more fat in it than wild... Asian Goose Breast Ingredients * 4 goose breasts * salt to taste * 1 dash dry vermouth (optional) * 1 tablespoon grated orange zest * 1 orange, juiced * 1 teaspoon lemon juice * 1 teaspoon brown sugar * 1 clove garlic, minced * 1 tablespoon soy sauce * 1/2 teaspoon dry mustard * 1/4 teaspoon caraway seeds Directions 1. Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside. 2. In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish. 3. Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking. Roast goose with Cherries and PORT Ingredients * 1 (10 pound) whole goose( you can tie your breasts to create Mock whole goose and rub with butter or shortening before seasoning or ROLL and Pack into a baking dish) * sea salt to taste * 1/2 orange * 1/2 lemon * 1/2 Granny Smith apple * * 2 tablespoons goose fat(butter) * 1 cup cherries, pitted and halved * 1 cup port wine * 1 1/2 teaspoons grated fresh ginger root * 1/4 cup thinly sliced green onion * 1 tablespoon white sugar * 1 1/2 teaspoons soy sauce * 1/2 cup chicken stock Directions 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water. 3. Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest. 4. Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose. WILD FOWL IN MUSHROOM SAUCE 2 ducks or 1 goose (breasted) 1 egg 2 tbsp. milk 1 tsp. salt 1/4 tsp. paprika 1/4 tsp. pepper 1/2 lb. mushrooms, sliced or halved 1/4 c. green onion, chopped 1/4 c. sherry or white wine 2 tbsp. lemon juice 1 c. chicken broth 1 tbsp. cornstarch Sprig of parsley garlic powder, onion powder, salt, pepper and paprika (for sprinkling) 1 tablespoon olive oil (to brush on) 1 tablespoon butter 1 Brush goose with olive oil and sprinkle lightly with garlic powder, onion powder, salt, pepper and paprika. Roast in a 375°F degree oven for 20 minutes; reduce heat to 325°F and roast until juices run clear when inner thick is pierced with a cake tester or fork, or breast meat registers 155-160°F on a meat thermometer. 2 When goose is nearly done, prepare the sauce. Combine egg, milk and cornstarch, stirring to mix well. 3 In a saucepan, over medium high heat, melt butter and sauté green onions and mushrooms until onions are translucent. Stir in broth and bring to a boil. Reduce heat to a simmer. 4 Add cornstarch and milk mixture; simmer over very low heat, stirring occasionally until mixture thickens. Add lemon juice, salt and pepper, to taste and a pinch of paprika. Stir in wine and cook 10 more minutes. 5 Allow goose to stand at room temperature for 15 minutes before carving. Carve breast diagonally and arrange in a fan shape on plate. Pour sauce down the center. Garnish with parsley. hope that helps a bit 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 bukowski548:
Ok Chef I have a need for some ideas. I've been a serious reader of this thread but I've never posted on it before. I'm a culinary student so I'm genetically predisposed to be terrified of you.
So the church is having it's annual dinner/bake sale. As the "chef guy" I've been put in chage of the bake sale. And by "put in charge" I mean producing everything myself. So I'm looking for ideas. I've already got plans to do the usuals, chocolate chip cookies, oatmeal raisin cookies, probably mini pecan pies, chess pies, buttermilk pies, etc. What I'm looking for is ideas for something different, and recipies if you've got them. So my criteria are: 1. Fairly cheap 2. Fairly easy to produce in mass quantities It's not until the first weekend in December, but I'd like to be well prepared. Thanks for your help and for this great thread! buk Not to step on anyone's toes, but I would suggest a couple of bake sale mainstays...Rice Krispie treats and cupcakes...you are limited only by your imagination as far as how you trick these out. Good thing for this time of year that you could probably do in quantity easily enough, would be pumpkin pies...
Good luck with your endeavor.
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After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
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Originally Posted By BozemanMT:
never mind I found it the index is wrong it's on page 22, not page 33. NOTE The Chef is not wrong, the index is wrong Chef is never wrong. you would be correct in all areas.. CHEF didnt catalog the index, a few loyal readers did out of kindness....
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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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Thanks for the help Chef, I'll have to try those out soon. Make sure I can actually pull them off.
Big thanks from everyone for the great ideas. And Glockgirl, I would have never thought of Rice Crispy treats. Hands down my favorite desert ever. There is no chance any of them will make it to the sale.
buk |
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Originally Posted By mhoffman:
Chef, Wasn't sure if you caught it in Team or not, but I'm going to have to drop out of your little competition. I don't think the Army is going to let me into the kitchen at Bagram...
I'll be keeping my eyes on this thread, though - make me hungry for what I'll be missing
_MaH I am sorry to hear you're dropping out,,and also sorry your headed to one of the worlds pest-holes.. 
stay safe, stop by and keep us informed as you can...watch your six brother... 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
|
ok, made the hollandaise (eggs benedict, yes, my wife is very spoiled, does she even know? last night shrimp and sausage creole over rice, this morning eggs bene, tonight herb crusted rack of lamb with eggplant gateau.)
It tasted awesome. it didn't split (good) but it was lumpy (bad) what did I do wrong? |
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Originally Posted By BozemanMT:
ok, made the hollandaise (eggs benedict, yes, my wife is very spoiled, does she even know? last night shrimp and sausage creole over rice, this morning eggs bene, tonight herb crusted rack of lamb with eggplant gateau.) It tasted awesome. it didn't split (good) but it was lumpy (bad) what did I do wrong? lumpy as in chunks of egg? there is no thickening agent.. did you whip the egg over dry heat or wet heat? dry heat cooks fast and takes a practiced hand to whip egg yolk over dry heat. did someone else add the clarified butter or did you stop whipping while adding the gee? this too allows the egg to sit and set in minute particles that clump together. the cooking of the egg/butter blend, continual movement is key in keeping the egg from lumping up...and getting a smooth end result you can press it thru a china cap to clean it up, but your going to end up with 'grainy"
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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 bukowski548:
Thanks for the help Chef, I'll have to try those out soon. Make sure I can actually pull them off.
Big thanks from everyone for the great ideas. And Glockgirl, I would have never thought of Rice Crispy treats. Hands down my favorite desert ever. There is no chance any of them will make it to the sale.
buk great, you are welcome,,break a leg... and PICS are mandated .....and samples,,, a well made Linzer torte, cup or two of french roast,,,,
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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 douglasmorris99:
Originally Posted By BozemanMT:
ok, made the hollandaise (eggs benedict, yes, my wife is very spoiled, does she even know? last night shrimp and sausage creole over rice, this morning eggs bene, tonight herb crusted rack of lamb with eggplant gateau.) It tasted awesome. it didn't split (good) but it was lumpy (bad) what did I do wrong? lumpy as in chunks of egg? there is no thickening agent.. did you whip the egg over dry heat or wet heat? dry heat cooks fast and takes a practiced hand to whip egg yolk over dry heat. did someone else add the clarified butter or did you stop whipping while adding the gee? this too allows the egg to sit and set in minute particles that clump together. the cooking of the egg/butter blend, continual movement is key in keeping the egg from lumping up...and getting a smooth end result you can press it thru a china cap to clean it up, but your going to end up with 'grainy"
Lumpy as in like gravy lumpy. wet heat (double boiler, real low, not even boiling water, took your hint on that) added melted butter, tried to keep whipping. (need more hands, those darn aliens have all the advantages) probably on that step. thanks, will try again later. practice, practice, practice. still tasted good, lot better than all this made up hollandaise they are trying to pass off. |
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Originally Posted By 50cal_Mopar:
Holy crap, I dont know how I overlooked that. Thanks! You are making her a better cook! you''re welcome and glad the wifes cooking is improving, as should your's be
want to get a women interested in your antic's..Cook her FOOD!
Remember, cooking is chemistry, COOKING is from the SOUL..
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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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Hey Chef, got another one for ya, whenever you get around to it. I don't recall seeing any posts about making hash, and didn't see it in the index either. Got any recipes? TIA
Hope you had a happy, blessed and safe holiday! Posted Via AR15.Com Mobile |
After Armegeddon, the ony things left working will be cockroaches carrying AK-47's and driving 4.0L I6-powered Jeeps...bluezerosix
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Originally Posted By svtfast:
Do you know any German dishes? My wife is german and she just wants to see if you know any ways to make what she calls normal german food better. Sour Meat is one of my favorites. German food like any ethnic foods can create entire threads of their own for certain and finds its self in the roots of American cooking.. lets start with Potato salad 8-10 salad potatoes 1 onion 1/2 cup of warm meat broth white wine vinegar, sunflower oil and salt to taste fresh ground black pepper Steam the potatoes in their skins until tender.Peel them and let them cool slightly until just warm. Chop the onion finely. Slice the potatoes thinly with a potato slicer or a vegetable knife. Place in a large bowl. Add the onion and enough warm meat brothso that the potatoes are quite moist but not sitting in broth! and leave to soak for an hour. Lastly add enough sunflower oil, vinegar, salt and pepper to taste. Again I can`t give exact quantities but I suggest that you start off with a couple of tablespoons of each of the oil and vinegar and then add more to taste. Mix thoroughly. sauerbraten 1 large carrot 1 medium onion 1-2 bay leaves 3 cloves 1 tsp peppercorns 1.5 cup vinegar, such as red wine vinegar 1 cup red wine 4 to 5lbs beef 1 tbsp clarified butter salt, black pepper 100g honey cake or plain cake 2 tbsp raisins a little sugar 2 tbsp sliced almonds 1 large freezer bag Wash and peel the carrot. Peel the onion. Roughly chop the carrot and onion and put in a pan with the bay leaves, cloves, peppercorns, vinegar and wine. Add 200ml water and simmer for 2 minutes. Leave to cool. Wash the meat and put it in a large freezer bag and then place in a bowl. Pour the marinade into the freezer bag. Secure the bag and leave in the fridge for 2-3 days. Stir occasionally. Take the meat from the marinade and pat dry. Sieve the marinade and collect the juices. Heat the clarified butter in a roasting tray. Sear the meat all over on a high heat. Add salt and pepper to taste. Pour on the marinade, bring to the boil, cover and braise for about 2 hours. After an hour, break up the honey cake and add to the Sauerbraten. Wash the raisins. Remove the meat and keep warm. If necessary sieve the marinade, remembering to keep the juices!! If the marinade is too thin, thicken with cornflour. Add the raisins and sliced almonds and simmer for another 10 minutes. Add salt, pepper and sugar to taste. Slice the Sauerbraten and serve with the sauce. Schnitzel Recipe With A Creamy Mushroom Sauce 4 pork fillets salt and pepper 1 cup mushrooms, sliced 4 tbsp oil 1/2 bunch parsley, chopped 1/2 cup sherry 1.5 cup meat broth 1/2 cup cream 1 onion, finely chopped Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper. Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through. Take the meat from the pan and keep warm. Fry the finely chopped onion and mushrooms for a couple of minutes. Then add the sherry to the pan and bring to the boil. Then add the meat broth and cream. Heat the sauce through, but do not boil. Lastly add the parsley. Rinderrouladen 2 onions 4 garlic dill pickles 8 slices smoked bacon 2 tsp of grainy mustard salt and pepper 4 6oz slices beef top round (Rinderrouladen) 6oz baby onions 2tsp olive oil 2 dessert spoons tomato puree 1 tsp pepper corns 2 Tsp flour 12oz beef broth Chop the onion, pickles and bacon finely. Fry the bacon in the pan with olive oil. Then add the onion and fry until glassy. Add the pickles and mustard and stir through. Season with salt and pepper and leave to cool. Wash the beef and dry with kitchen paper towel. Season with salt and pepper and then spread over the bacon and pickle mixture onto each slice. Roll up the meat and then tie with kitchen string or wooden toothpicks. Peel the baby onions. Add oil to a skillet or pan and brown the meat all over. Add the onions and fry until golden brown. Add the tomato puree and pepper corns and heat through quickly. Sprinkle over the flour and then fry for about 3 minutes stirring all the time. Add the meat broth and bring to the boil. Turn down to a simmer, put a lid on the pan and simmer for about 1 1/2 hours. Turn the beef rouladen every 15 minutes or so. Take the beef rouladen out of the pan. Remove the string.Taste the sauce and season if necessary. Serve the rouladen with the sauce further back I did a sacher torte and linzer tortes for dessert ideas.. Thank, hope that helps a bit. 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 Glockgirl26:
Hey Chef, got another one for ya, whenever you get around to it. I don't recall seeing any posts about making hash, and didn't see it in the index either. Got any recipes? TIA Hope you had a happy, blessed and safe holiday! Posted Via AR15.Com Mobile thank you and the same to you..,,,let's see if I can hash this out Hash is generally made from left overs, beef, turkey, pork being common ingredients.. as it is breezy, raining and 70degrees in N Texas this morning. how about starting with a tribute to Hawaii? Ingredients Hawaiian Pork Hash * 1/4 pound ground pork * 1/4 pound shrimp - peeled, deveined and minced to a paste * 1 egg white * 2 tablespoons chopped water chestnuts * 2 tablespoons chopped green onion * 2 tablespoons cornstarch * 2 teaspoons soy sauce * 1 teaspoon white sugar * 1 teaspoon minced garlic * 1 teaspoon oyster sauce * 1/4 teaspoon salt * 1/4 teaspoon ground black pepper * 1/4 teaspoon sesame oil * 1 (14 ounce) package round dumpling skins Directions 1. In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil. 2. Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer. 3. Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes. Beef or corned beef hash * 3 cups cooked beef, coarsely chopped (use leftover pot roast, oven roast, corned beef, etc.) * 2 large baking potatoes, peeled and diced * 2 medium onions, chopped * 1 green bell pepper, chopped * 2 ribs celery, finely chopped * 1 teaspoon dry mustard * 1 teaspoon salt * 1 teaspoon garlic powder * 1/4 teaspoon ground thyme * 1 1/2 cups beef broth* *If you have a cup or so of leftover gravy, use gravy with water or broth to make 1 1/2 cups. Combine all ingredients and pack into a well-greased shallow baking pan. Cover with foil and bake at 375° for 45 minutes. Uncover and brown under broiler. Serves 6. or use up some of that left over turkey Turkey Hash Ingredients: * 1/2 cup chopped celery * 1/2 cup chopped onion * 1/4 cup chopped green bell pepper * 2 to 3 tablespoons chopped red bell pepper * 4 tablespoons butter * 1 1/2 cups cooked turkey, chopped * 1 cup turkey gravy * 1 tablespoon chopped parsley * salt and pepper, to taste Preparation: Saute vegetables in butter until limp. Add remaining ingredients and simmer until blended, about 15 to 20 minutes. The hash is better if made the day before, and it freezes well. Serves 6 to 8. maybe a bit of southwestern flavor? this calls for ground beef, but any left over shredded meat will work. ingredients: * 1 1/2 pounds lean ground beef * 3 large onions, sliced * 1 clove garlic, minced * 1 green bell pepper, seeded, chopped * 1 can diced tomatoes with juice * 1/2 cup uncooked long-grain rice * 1 teaspoon chili powder * 1 to 2 tsp salt, or to taste * 1/2 teaspoon pepper Preparation: Lightly grease a 2-quart casserole dish. Brown beef and onions in a large skillet over medium-high heat. When onions are translucent, add garlic and green pepper; cook until green pepper is softened. Remove from heat; stir in remaining ingredients. Transfer mixture to the baking dish; cover with lid or foil and bake at 350° for 45 minutes. Remove cover and bake for 15 minutes longer. Serves 4 to 6. thanks and hope that gets you there CHEF |
SOCIALISM, COMMUNISM AND FACISM ONLY WORK WHEN THE BOOT HEEL OF THE LEADERSHIP CLASS IS ON THE NECK OF THE WORKING CLASS, PICKING ITS POCKETS FOR THE LEISURE CLASS
fighting communists since 1969
fighting communists since 1969
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Chef Morris,
I'm trying to duplicate a Turkey Enchilada recipe that we've made before but lost the recipe. The sauce uses leftover turkey gravy and adds sour cream and typical spices, resulting in a creamy white sauce instead of the typical red. Do you have anything like that up your sleeve? |
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Ingredients:
* 1 medium onion, chopped * 1/2 package cream cheese * 1 tablespoon water * 3/4 teaspoon ground cumin * salt and pepper to taste * 4 cups cooked diced turkey or chicken * 12 6-inch flour tortillas * 1 10 3/4-oz.can cream of chicken soup or left over turkey gravy. * 1 cup sour cream * 1/2 to 1 cup milk dependent on how thick you like it * 1 or 2 tablespoons chopped pickled jalapeno peppers * 1/2 cup shredded cheddar cheese * cilantro or parsley * chopped tomato and green sweet bell pepper * 1/4 cup chopped toasted pecans* Preparation: In a little water in a skillet, cook the chopped onion until tender. For enchiladas, spray a 13x9x2-inch baking dish with nonstick coating. In a small mixing bowl combine cream cheese, water, cumin, and salt and pepper to taste. Stir in the cooked onion, turkey or chicken, and toasted pecans*. Heat tortilla in microwave or skillet just until soft. Spoon about 1/4 cup turkey mixture onto each tortilla, roll up. Place seam side down, in the baking dish. For sauce, in a medium mixing bowl combine soup, sour cream, milk and chile peppers; pour over enchiladas. Bake casserole, covered, in a 350° oven about 40 minutes or until heated through. Sprinkle enchiladas with cheddar cheese. Bake uncovered for about 4 to 5 minutes longer, or until cheese is melted. Topped with minced cilantro or parsley, chopped tomatoes, and chopped green pepper. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an un-greased skillet over medium heat, stirring, until golden brown and aromatic.
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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 Skunkum:
Thanks! Glad I asked, because no one around here remembered the cream cheese. Are the toasted pecans a secret ingredient? It doesn't say how many to use. I'm guessing a handful or two? very rare air pecans...need special glasses to see em
dropped them off the end of the recipe,,will adjust sorry |
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