***Official Cooking Discussion Thread*** (2 Viewers)

[Mister CIA]

Made a breakthrough with my beans and rice a few weeks ago. For starters, I frequently never got to the rice part ("I was raised on beans and cornbread") and would always toss the sausage into the pot of beans. Not bad, but seriously lacking. Out of the blue it hit me to put the sausage in the rice pan and cook the two together.

Now I hear the angels sing.

 

[Chaos Commish]

Is it weird that I'm in Hawaii and I'm most excited about preparing food for people?

Yup, that's pretty weird. What part of the island?

Kona. Been trying as much local coffee as I can too. Doing a 12 hour bus tour of the island today.

Jealous. Try Bite Me for just caught fish. Opakapaka (maybe my favorite fish evah) or Ono are better calls than Ahi, which is Yellowtail and can be found most anywhere. The fish guy at KTS(?) Market also has much better connections for the local stuff than Costco or any other big brand grocer. I'd use that market before Bite Me or any other place, but the smoked marlin tacos at Bite Me are worth not cooking a meal. You'd have to ask around (that market or a farmer's market) to find a source but Wild Cattle (yes feral cows gone completely wild) and possibly Axis deer are world class eating, always fresh, and not something you can find on the mainland. Of course you'll serve some wild boar, perfect protein for Pepin's braising.

 

[Tiger Fan]

Made a breakthrough with my beans and rice a few weeks ago. For starters, I frequently never got to the rice part ("I was raised on beans and cornbread") and would always toss the sausage into the pot of beans. Not bad, but seriously lacking. Out of the blue it hit me to put the sausage in the rice pan and cook the two together.

Now I hear the angels sing.

not sure if i missed it, but what kind of recipe are you cooking? red beans and rice? some other type?

 

[Mister CIA]

Made a breakthrough with my beans and rice a few weeks ago. For starters, I frequently never got to the rice part ("I was raised on beans and cornbread") and would always toss the sausage into the pot of beans. Not bad, but seriously lacking. Out of the blue it hit me to put the sausage in the rice pan and cook the two together.

Now I hear the angels sing.

not sure if i missed it, but what kind of recipe are you cooking? red beans and rice? some other type?

I'm a pans-beans kind of guy but I usually stick to the basics - Pinto, black and red - in that order.

ETA: I've been rolling with black beans the past couple of weekends.

 

[Judge Smails]

Spending two weeks in a timeshare condo with 3 other people, and I'm doing all the cooking for two weeks.

The timeshare cooking tools are as bad as you would imagine. I bought a couple ceramic non stick pans and a couple cheap knives from Costco just to make it bearable. It just isn't fun cooking with horrible knives.

I made salad dressing today. Very simple, some white wine vinegar, mustard, salt, pepper and onion blended together, then add olive oil until it's the desired consistency. I started with cooked onion so it wouldn't be so strong, but it tasted sort of dead. Ended up with half cooked and half raw onions, and it's a really nice balance between the freshness of the raw onion and the sweet maillard taste of the cooked onion. Sort of found it by accident, but I'll be doing it again.

I read Pepin's techniques book on the plane over here (big island) and I think it's weird he braises most every meat and boils most every veggie, his stuff on sauces and eggs was great, and I've told everyone that omelettes are for breakfast every morning and to let me know what they want in them. So I get two weeks of making four omelettes every day to practice.

The folks I'm with love salad, so I get to make that every day too. Lots of chopping practice so I can get better at uniform sizes and shapes. Dinner will be some sort of protein and veggie. Got a family pack of prime tri tip that'll take care of a couple meals, and I'm excited to make fish too. Had seared ahi last night, and there's a local market I plan on checking out too. I wish I had my immersion circulator. Also I love tropical fruit, and it's dirt cheap here.

Is it weird that I'm in Hawaii and I'm most excited about preparing food for people?

Nice - where you stayin' Ninja? We've done multiple weeks on the big island in condos (typically Kings Land, Waikoloa or Bay Club next to the HIlton). Always load up at Costco to do some cookin' at the condo. Then there is a fresh fish market I used to go to as well when heading to Hapuna or Mauna Kea beach. Hit or miss depending on their catch, but good stuff. Man, I loved cooking on vacation on Hawaii. Family was chillin', doing cannonballs in the pool, whatever and I had a cold beer doing ribs, steaks, fish, etc on the grill, with a sand wedge and a pocket full of golf balls. When time for indirect heat I'd take my beer, hop over the fence and hit wedges into the green. Jealous. Enjoy. Snorkel at black sand beach by the Fairmont! Oh - I think the fish market was Hale I’A Da Fish House Market.

 

[Judge Smails]

Is it weird that I'm in Hawaii and I'm most excited about preparing food for people?

Yup, that's pretty weird. What part of the island?

Kona. Been trying as much local coffee as I can too. Doing a 12 hour bus tour of the island today.

Jealous. Try Bite Me for just caught fish. Opakapaka (maybe my favorite fish evah) or Ono are better calls than Ahi, which is Yellowtail and can be found most anywhere. The fish guy at KTS(?) Market also has much better connections for the local stuff than Costco or any other big brand grocer. I'd use that market before Bite Me or any other place, but the smoked marlin tacos at Bite Me are worth not cooking a meal. You'd have to ask around (that market or a farmer's market) to find a source but Wild Cattle (yes feral cows gone completely wild) and possibly Axis deer are world class eating, always fresh, and not something you can find on the mainland. Of course you'll serve some wild boar, perfect protein for Pepin's braising.

Bite me is good. Loved going there before doing the Manta Ray night dive (which I highly recommend).

 

[bierfiend]

Very nice pn. We spent a week at the Hilton waikoloa last January. Great family trip!

 

[bierfiend]

Give a lime, ginger, lemongrass beurre blanc a shot with that

 

[bierfiend]

I am a fan of soy reduction, just prefer them more with other proteins (or "heavier" seafood). Like more delicate sauces and cooking methods for lighter fish.

 

[bierfiend]

I wish I'd been interested in cooking when you were up here, by the way

I was very happy with our dining and bier options....

Car is still running great.

 

[Mr. Ected]

Looking to purchase a couple of pans. 12" or so Cast Iron Skillet, and 12" or so nonstick. The skillet is replacing one I have that I didn't take care of well, and want to just start over and do it right from the beginning. The nonstick is replacing one that I received as a hand-me-down from my wife's grandmother, a number of years ago 10+ and I'm sure it wasn't all that new. It's starting to lose the non-stick.

I have a bit of $$$ from Amazon that I figure this would be a good use.

 

[Mister CIA]

Help! I bought a nice, big, Calphalon roaster with the gift certificate my kids gave me last Christmas and this weekend the cows are coming home to roast. What can I do? I'll be eyeballing meat chunks in the 5-8 pound range.

Will be youtubing away, but in the meantime I'm all ears for suggestions for a traditional roast with carrots, potatoes and onion.

 

[Tiger Fan]

I tried something very different the other day based on a recipe Eddie Jackson did from the Food Network Star show.

I started with some very nice squash and zucchini. Using a carrot peeler, I removed the skin and then thin sliced the vegetables into long ribbons.

On side I made a lemon, butter and chicken stock based sauce.

The vege noodles were then quickly sauteed and tossed in the sauce. Came out great, turning the veggies into pasta like noodles.

I have one of these.

http://www.ebay.com/itm/Kitchen-Spiral-Shred-Vegetable-Fruit-Process-Device-Cutter-Slicer-Peeler-Tool-WW/161679677371?_trksid=p2141725.c100338.m3726&_trkparms=aid%3D222007%26algo%3DSIC.MBE%26ao%3D1%26asc%3D20141212152715%26meid%3D318373d0735b47359077ae135ecf7c58%26pid%3D100338%26rk%3D2%26rkt%3D29%26sd%3D261814791982

It actually makes it much more like pasta than just a vegetable peeler. I use it all the time.

Purchased. Estimated shipping Aug 28 - Sept 30. oof

when you get this please give a review as I am very interested what type of veggies you can use with this. Off the top of my head it looks good for cucumbers and carrots.

Got this in....used it once with Squash. It was relatively easy, had to clean out the mushy stuff a few times to "shred" the entire squash. That's the only thing I've used it for so far.

 

[Mister CIA]

Help! I bought a nice, big, Calphalon roaster with the gift certificate my kids gave me last Christmas and this weekend the cows are coming home to roast. What can I do? I'll be eyeballing meat chunks in the 5-8 pound range.

Will be youtubing away, but in the meantime I'm all ears for suggestions for a traditional roast with carrots, potatoes and onion.

I adapt this recipe for a roast instead of short ribs and enjoy it. I usually have everything to make it on hand, which makes it easy.

http://thepioneerwoman.com/cooking/braised-short-ribs-heaven-on-a-plate/

I'm going to do those short ribs next week. Taking a practice run today at the mash potato recipe found in that link.

 

[RedmondLonghorn]

Is it weird that I'm in Hawaii and I'm most excited about preparing food for people?

Yup, that's pretty weird. What part of the island?

Kona. Been trying as much local coffee as I can too. Doing a 12 hour bus tour of the island today.

Jealous. Try Bite Me for just caught fish. Opakapaka (maybe my favorite fish evah) or Ono are better calls than Ahi, which is Yellowtail and can be found most anywhere. The fish guy at KTS(?) Market also has much better connections for the local stuff than Costco or any other big brand grocer. I'd use that market before Bite Me or any other place, but the smoked marlin tacos at Bite Me are worth not cooking a meal. You'd have to ask around (that market or a farmer's market) to find a source but Wild Cattle (yes feral cows gone completely wild) and possibly Axis deer are world class eating, always fresh, and not something you can find on the mainland. Of course you'll serve some wild boar, perfect protein for Pepin's braising.

Ahi is actually Yellowfin Tuna. Yellowtail is a common fish name but in the Pacific it generally refers to a yellowtail Pacific amberjack (known as hamachi in the Islands and Japan).

 

[Mister CIA]

Help! I bought a nice, big, Calphalon roaster with the gift certificate my kids gave me last Christmas and this weekend the cows are coming home to roast. What can I do? I'll be eyeballing meat chunks in the 5-8 pound range.

Will be youtubing away, but in the meantime I'm all ears for suggestions for a traditional roast with carrots, potatoes and onion.

I adapt this recipe for a roast instead of short ribs and enjoy it. I usually have everything to make it on hand, which makes it easy.

http://thepioneerwoman.com/cooking/braised-short-ribs-heaven-on-a-plate/

I'm going to do those short ribs next week. Taking a practice run today at the mash potato recipe found in that link.

$40 on a Dutch oven at Sam's Club and $32 worth of grass-fed short ribs will get you this: http://1drv.ms/1RnRvYZ

Alas the kids are coming over for Sunday dinner so it will have to sit patiently in the fridge overnight. Will be plating with another batch of mash potatoes and, by special request, sauteed okra (fresh okra in a non-stick with olive oil heated high and okra cooked nearly crisp with minced garlic tossed in for the last minute).

 

[heckmanm]

Making those short ribs SOON.

 

[Mister CIA]

Hold my beer and watch this!

On the heels of my moderate success with the short ribs dish, this weekend I'm going to dive into coq au vin. There will probably be a lot of overlap between the ribs and the chicken, however, where I avoided the natural urge to add chile peppers to the ribs (I typically add chiles to EVERYTHING, including especially breakfast), I won't be holding back with the pollo.

 

[bierfiend]

I have a coq au vin recipe for you. When I get to my comp tonight I will post it.

 

[bierfiend]

coq au vin:

3 3 1/2 lb chickens (parted into 8's-> can buy em that way if you don't want to be the butcher)

6- 8 slices of bacon (small dice)
24 pearl onions
1 1/2 lb button mushrooms (sliced)
1 qt red wine
1 pt chicken stock
sachet of: thyme, bay leaf, 4 crushed garlic cloves

2 oz of butter (softened)
2 oz of flour


preheat oven to 300. crisp the bacon in pot or pan. remove from pot or pan (but save). sear chicken. remove. boil pearl onions for 2-3 min. peel. saute onions and mushrooms until brown. remove and save. pour off fat from pan. add wine and stock- bring to boil. add sachet. return chicken to pot/pan. bring back to a boil. cook covered in oven until done (30-40 min). again... lol... remove chicken (can hold it in low temp oven). on stove, bring liquid to boil. add mushrooms, onions, bacon. reduce liquid to 1 qt. mix the butter and flour in a bowl (called a beurre manie- uncooked roux). add just enough to thicken using a whisk.

serve over chicken.


edit: makes 12 servings...adjust accordingly.

 

[bierfiend]

a coq au vin derivative:

4-6 chicken thighs
about 4 oz sliced crimini
about 2-3 shallots (sliced)
3-4 slices of pancetta
4 oz chicken broth
4 oz white wine ( i used a cali chard and it was fine...better with a white burgundian)
italian seasonings or herb de provence - a few pinches
2 oz balsamic



dice pancetta (1/4 inch). render and crisp in pan or skillet. set aside. season chicken with s&p. sear (brown both sides). set aside. saute mushrooms and shallots. i actually covered them for 4-5 minutes then sauteed for 4 min. add broth and wine. bring to boil. add chicken back to pan. cover and cook for about 30 min (just want it simmering). when chicken is done, put it aside covered. in the pan, add the balsamic and herbs. reduce to thicken. s&p to taste. serve-> pour over chicken then hit it with the pancetta. we have done it with pilaf, but i think a roasted red potato with herbs would have have been great with it.....

12-20 red potatoes
1/2 stick of butter (melted)
herbs of you choice or lawry's or old bay


quarter potatoes. place in pot with salted cold water. bring to a boil. cook until they are about 70% done (you want them to hold their form). strain and cool just enough to handle. toss in large bowl with butter and herbs. lay out on sheet tray (cookie tray) roast at 425 until golden and crispy.

i have also used these when doing fondue.

 

[Mister CIA]

a coq au vin derivative:

4-6 chicken thighs

about 4 oz sliced crimini

about 2-3 shallots (sliced)

3-4 slices of pancetta

4 oz chicken broth

4 oz white wine ( i used a cali chard and it was fine...better with a white burgundian)

italian seasonings or herb de provence - a few pinches

2 oz balsamic

dice pancetta (1/4 inch). render and crisp in pan or skillet. set aside. season chicken with s&p. sear (brown both sides). set aside. saute mushrooms and shallots. i actually covered them for 4-5 minutes then sauteed for 4 min. add broth and wine. bring to boil. add chicken back to pan. cover and cook for about 30 min (just want it simmering). when chicken is done, put it aside covered. in the pan, add the balsamic and herbs. reduce to thicken. s&p to taste. serve-> pour over chicken then hit it with the pancetta. we have done it with pilaf, but i think a roasted red potato with herbs would have have been great with it.....

12-20 red potatoes

1/2 stick of butter (melted)

herbs of you choice or lawry's or old bay

quarter potatoes. place in pot with salted cold water. bring to a boil. cook until they are about 70% done (you want them to hold their form). strain and cool just enough to handle. toss in large bowl with butter and herbs. lay out on sheet tray (cookie tray) roast at 425 until golden and crispy.

i have also used these when doing fondue.

Sounds tasty. I watched several youtube variations on coq au vin and concluded that there are only guidelines to follow when preparing the dish. This guy impressed me the most. I particularly noted his emphasis on the importance of browning the chicken. His technique calls for cooking the dish at 175° for 9 hours and then chilling and reheating the next day. I got a late start, so I'm going with 200° for about 6 hours and I will do 175° for about three hours tomorrow.

I knocked out several firsts today. In addition to the dish itself, I also carved up a whole chicken - 10 pieces total - two legs, two thighs, two wings and the two breasts were halved. Definitely a C- result but I think the dish will be forgiving. I also threw the chicken backbone (with lots of meat hanging on) into a well-seasoned and well-vegetated pot of water. I'm about an hour away from my first batch of chicken stock. ... My dog is a drooling fool and has ramped up her begging efforts to 11. All that meat from the stock will soon be hers. Lastly, as demonstrated in the aforementioned youtube, I boiled bacon for the first time before cooking

There will be pictures tomorrow, and mash potatoes too.

 

[Mr. Ected]

Love when we get into fall, great to pull out braising recipes...One of my favorites, made it last weekend.

Made this last night. Got it from theKitchn.com, wonderful website, great recipes.

Braised French Onion Chicken with Gruyère

serves 4 to 6

3 tablespoons unsalted butter
2 pounds onions, sliced into thin half-moons
Kosher salt and freshly ground black pepper
4 garlic cloves, sliced
2 small sprigs thyme, leaves only
4-inch sprig rosemary
2 cups chicken broth, divided
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
3 pounds boneless skinless chicken thighs
2 ounces Gruyère cheese, finely grated or shaved (about 1 cup)

Melt the butter in a deep 10-inch sauté pan over medium heat. When the butter has melted completely and foams up, add the onions. They will fill the pan to the top, at this point. Stir as you add the onions to coat them in the butter. Sprinkle lightly with salt and black pepper. Cook the onions for about 40 minutes over low or medium heat, stirring occasionally.

When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently. Turn the heat up to high and cook for a further 5 minutes, stirring frequently. You want dark, slightly burnt spots to appear on the onions, and for them to develop a rich mahogany color. When the onions get quite dark, add 1 cup of the beef or chicken broth. Add it slowly, stirring and scraping the pan vigorously to scrape up any burnt or stuck-on bits. When the liquid has been added, bring it back up to a simmer and simmer lightly for 5 minutes, or until it is somewhat reduced.

Take the onions off the heat and pour them into a 3-quart oven-safe dish with a lid. (If you don't have a Dutch oven or another oven-safe dish with a lid, you can use a 9x13-inch baking dish. Just cover it tightly with a double layer of foil.)

Heat the oven to 325°F.

While the onions are cooking, brown the chicken. Heat another 10-inch or cast iron skillet over medium-high heat. Pat the chicken thighs dry and season lightly with kosher salt and black pepper.

When the skillet is hot, add the thighs and brown for about 3 minutes on each side, 6 minutes total. When they've developed a golden-brown crust, remove from the pan and set on top of the caramelized onions in the baking dish.

Add the remaining 1 cup broth to the pan. Stir vigorously, scraping up any browned bits on the bottom of the pan. Whisk in the balsamic vinegar and Dijon mustard. Simmer for about 5 minutes or until reduced by half. Pour this sauce over the chicken and onions, and put the lid on the baking dish. The chicken and onions will look quite saucy; there will be plenty of liquid in the baking dish.

(At this point you can refrigerate the dish for up to 48 hours. Let it sit at room temperature for at least 15 minutes before baking, or else add about 5 minutes to the bake time.)

Bake at 325°F for 30 minutes. Remove the chicken from the oven and turn the heat up to broil. Take the lid off the baking dish, and sprinkle the cheese evenly over the top of the chicken. When the broiler has heated up, return the dish to the oven and broil for 3 to 4 minutes, or until the cheese is melted and golden on top.

This was delicious, very easy to do, just required some time and attention. If you like French Onion Soup, this is right up your alley. Kids liked it even though they aren't big onion fans, just served them chicken and sauce without onions and they were fine! One key that I missed was to buy some french bread for dipping into the sauce, will do that next time!

 

[bierfiend]

very good. it is also not uncommon to marinate overnight.

be sure to skim your stock. chill it overnight and skim off the additional fat. use half for stock.

for the other half...bring to a boil, then reduce heat to a simmer.. reduce until syrupy. you now will have stock and a chicken glace.

 

[bierfiend]

FO soup.....

1 red onion (finely sliced)

1 yellow onion (finely sliced)
1 c marsala
1/4 c sweet vermouth
5 c beef stock (or a combo of beef and chicken)
1/2 c cup sherry
3 bay leaves
3 springs of thyme
3 branches of parsley
5-10 peppercorns


slowly saute onions in large pot over low/me heat for about 2-3 hrs. stir every 10 min... the longer you go the more frequently you need to stir. i add a couple of ounces of water every 10-15 min and bring it au sec. deglaze with marsala and vermouth. reduce by half. add stock. bring heat up.. bring to boil.. then simmer for about 30 min- 1 hr. create a seasoning bag (sachet) with cheese cloth (or coffee filter and string).... put the bay leaves, parsley, thyme and peppercorn in.... add sachet to soup for the duration of simmering... then discard... add sherry..... something else i used to do was add parm or gruyere rind to the soup while simmering. season with s&p.

best served with gruyere melted over toasted baguette slices via broiler

 

[Mister CIA]

Coq au Vin was incredible. Pics don't do it justice.

As much as I love the idea of buying a whole chicken and carving it up and making stock on the side, next time I will follow Bierfiend's suggestion and go with a bunch of thighs. Besides I now have four cups of frozen chicken broth.

Typically i"m a chile pepper snob with southwestern tastes, but I added two split habaneros to the pot and could have not been more pleased.

Pics or it didn't happen:

Believe it or not there is a whole chicken in this pot

I won't be quitting my daytime job anytime soon to profit from my plating skills.

 

[bierfiend]

Like I said.... That second one is not coq au vin. More simplistic and quicker, with similar flavors.

Enjoy

 

[Mister CIA]

Coq au Vin was incredible. Pics don't do it justice.

As much as I love the idea of buying a whole chicken and carving it up and making stock on the side, next time I will follow Bierfiend's suggestion and go with a bunch of thighs. Besides I now have four cups of frozen chicken broth.

Typically i"m a chile pepper snob with southwestern tastes, but I added two split habaneros to the pot and could have not been more pleased.

I have had good luck reducing the broth by half, and freezing the concentrate in muffin tins. After they freeze overnight, just put them in a zip-loc freezer bag. Pull out the individual cubes and mix half and half with water.

I was going to do something similar with ice cube trays, but damn if I can remember to buy some when I'm at this store.

 

[Judge Smails]

I consider myself a pretty good cook but man I have a hard time correctly searing fish. Got some nice halibut from Costco. Made sure it was out of the fridge for 15+ minutes, patted dry, salted both sides, canola oil on medium high in hot cast iron skillet, followed timing for a Thomas Keller recipe perfectly for pan roasting. It came out perfectly cooked, moist, etc - etc but just a little light brown and no real sear/crust. Too much liquid in the pan.

Same issue with scallops. Can't get that great sear I see at restaurants, even with a hot cast iron skillet.

Now I can sear meat perfectly. Only issue is with fish/scallops. What am I missing?

 

[Binky The Doormat]

I consider myself a pretty good cook but man I have a hard time correctly searing fish. Got some nice halibut from Costco. Made sure it was out of the fridge for 15+ minutes, patted dry, salted both sides, canola oil on medium high in hot cast iron skillet, followed timing for a Thomas Keller recipe perfectly for pan roasting. It came out perfectly cooked, moist, etc - etc but just a little light brown and no real sear/crust. Too much liquid in the pan.

Same issue with scallops. Can't get that great sear I see at restaurants, even with a hot cast iron skillet.

Now I can sear meat perfectly. Only issue is with fish/scallops. What am I missing?

Still not dry enough? Pan not hot enough? Too much in the pan at once? Not letting sit long enough before moving?

 

[NewlyRetired]

I have always wanted to try cooking with tomatillos so today I did this recipe. It is simmering away now and looks pretty good.

It is a chili verde/pork stew

Video is included if you scroll down

http://foodwishes.blogspot.com/2015/09/pork-chili-verde-green-pork-chili-green.html

 

[Nigel]

I have always wanted to try cooking with tomatillos so today I did this recipe. It is simmering away now and looks pretty good.

It is a chili verde/pork stew

Video is included if you scroll down

http://foodwishes.blogspot.com/2015/09/pork-chili-verde-green-pork-chili-green.html

I have a very similar recipe in my rotation, so damn good.

 

[NewlyRetired]

I have always wanted to try cooking with tomatillos so today I did this recipe. It is simmering away now and looks pretty good.

It is a chili verde/pork stew

Video is included if you scroll down

http://foodwishes.blogspot.com/2015/09/pork-chili-verde-green-pork-chili-green.html

I have a very similar recipe in my rotation, so damn good.

nice! What variations does your have?

I did not find any pork shoulder at my supermarket today so I subbed in country style ribs. The white part of the ribs won't be as tender but the dark meat should be great.

 

[sbonomo]

I consider myself a pretty good cook but man I have a hard time correctly searing fish. Got some nice halibut from Costco. Made sure it was out of the fridge for 15+ minutes, patted dry, salted both sides, canola oil on medium high in hot cast iron skillet, followed timing for a Thomas Keller recipe perfectly for pan roasting. It came out perfectly cooked, moist, etc - etc but just a little light brown and no real sear/crust. Too much liquid in the pan.

Same issue with scallops. Can't get that great sear I see at restaurants, even with a hot cast iron skillet.

Now I can sear meat perfectly. Only issue is with fish/scallops. What am I missing?

Use a non-stick pan and grape seed oil. scallops are basically two minutes per side. Halibut, i will sear for 2-3 minutes per side then into the 350 over for 6-8 min depending on how thick it is.

ETA: you want to get the oil good and hot (you will see a "sheen" when it is ready). Make sure both a dry and only season one side (season the second side when it hits the pan).

 

[heckmanm]

I consider myself a pretty good cook but man I have a hard time correctly searing fish. Got some nice halibut from Costco. Made sure it was out of the fridge for 15+ minutes, patted dry, salted both sides, canola oil on medium high in hot cast iron skillet, followed timing for a Thomas Keller recipe perfectly for pan roasting. It came out perfectly cooked, moist, etc - etc but just a little light brown and no real sear/crust. Too much liquid in the pan.

Same issue with scallops. Can't get that great sear I see at restaurants, even with a hot cast iron skillet.

Now I can sear meat perfectly. Only issue is with fish/scallops. What am I missing?

I just ran across this article today. Make sure you're not buying "wet" scallops.

The first problem with scallops occurs before you even buy them. Many scallops are treated with sodium tripolyphosphate (STP), a chemical that, while perfectly safe to consume, wreaks havoc on your ability to achieve a proper sear. In the industry, chemically treated scallops are called wet scallops, and they're the norm in most supermarkets, including the one where I'd bought mine.

Why is it added in the first place? STP loosens the structure of proteins in scallops, causing them to suck up excess moisture like a sponge—up to 30% of their original weight. This is good news for fishmongers who sell scallops based on weight, but bad news for consumers who are paying top dollar for added water, not to mention the soapy aftertaste treated scallops can have.

What's worse, the treatment makes scallops nearly impossible to sear properly, as all that excess moisture floods the pan as soon as the scallops start to cook. Your scallops end up deflated, rubbery, and anemically pale.

 

[Mr. Ected]

Had some Potomac Rockfish last nite, used some S&P, and dusted it with a Pan Searing Flour from Wegmans (http://bit.ly/1LN7YnF) (comparable in nature to Wondra). Since I had four nice sized fillets, I decided to use an electric griddle, so I wouldn't have to do batches. Sear was nice, went about medium on the heat. Finished with a lemon butter sauce (also from Wegmans - going nice but easy!!) Delicious!!!

 

[Nigel]

I have always wanted to try cooking with tomatillos so today I did this recipe. It is simmering away now and looks pretty good.

It is a chili verde/pork stew

Video is included if you scroll down

http://foodwishes.blogspot.com/2015/09/pork-chili-verde-green-pork-chili-green.html

I have a very similar recipe in my rotation, so damn good.

nice! What variations does your have?

I did not find any pork shoulder at my supermarket today so I subbed in country style ribs. The white part of the ribs won't be as tender but the dark meat should be great.

Very similar ot yours:

http://www.simplyrecipes.com/recipes/chile_verde/

It says Poblano or Anaheim peppers optional, I use both and I double the jalapenos. I also add a pinch of cumin.

 

[NewlyRetired]

I have always wanted to try cooking with tomatillos so today I did this recipe. It is simmering away now and looks pretty good.

It is a chili verde/pork stew

Video is included if you scroll down

http://foodwishes.blogspot.com/2015/09/pork-chili-verde-green-pork-chili-green.html

I have a very similar recipe in my rotation, so damn good.

nice! What variations does your have?

I did not find any pork shoulder at my supermarket today so I subbed in country style ribs. The white part of the ribs won't be as tender but the dark meat should be great.

Very similar ot yours:

http://www.simplyrecipes.com/recipes/chile_verde/

It says Poblano or Anaheim peppers optional, I use both and I double the jalapenos. I also add a pinch of cumin.

I used Poblano tonight with Jalapeno's and they worked nicely. The recipe I used also had cumin.

It was a big hit for us and I think I will be doing it again while I can find the tomatillo's. Th country style ribs worked out great chunked up.

 

[Tiger Fan]

had the same set of kitchen hardware (pots & pans) for 12 years now. Want to begin slowly replacing. Anyone know where to start?

 

[Mr. Ected]

Have been making breakfasts on Sunday before kids go to skating lessons. Been doing mostly regular stuff like pancakes, eggs, etc. But found this article about The Egg McMuffin and decided to try it. Ordered egg ring molds from Amazon and tried them this morning. Very easy, delicious, as long as you follow the procedure.

Here is the basic recipe; but read the article, it is interesting for explaining the why.

Egg McMuffin

Ingredients
Eggs
Canadian Bacon
Cheese
English Muffins
Egg Ring Molds

Instructions
Heat a nonstick skillet using medium heat, place the ring mold in the center of the pan, and apply some vegetable oil inside the ring, using a pastry brush to spread the oil evenly. You could also use cooking spray.

Crack the egg into the mold (breaking the yolk and stir it a little, to disburse it evenly throughout the whites) add salt and pepper and add a few tablespoons of water to the outside of the ring.

Cover egg and leave for 2-3 minutes.

Assemble it in the following order: English muffin (bottom), cheese, egg, Canadian bacon, English muffin (top).

After making a couple I made the following adjustments:

Toasted the muffins on the lowest setting on my toaster to get them warm. I also warmed the Canadian Bacon up slightly, and that helped. Used PepperJack cheese for extra flavor.

 

[Mister CIA]

Have been making breakfasts on Sunday before kids go to skating lessons. Been doing mostly regular stuff like pancakes, eggs, etc. But found this article about The Egg McMuffin and decided to try it. Ordered egg ring molds from Amazon and tried them this morning. Very easy, delicious, as long as you follow the procedure.

Here is the basic recipe; but read the article, it is interesting for explaining the why.

Egg McMuffin

Ingredients

Eggs

Canadian Bacon

Cheese

English MuffinsEgg Ring Molds

Instructions

Heat a nonstick skillet using medium heat, place the ring mold in the center of the pan, and apply some vegetable oil inside the ring, using a pastry brush to spread the oil evenly. You could also use cooking spray.

Crack the egg into the mold (breaking the yolk and stir it a little, to disburse it evenly throughout the whites) add salt and pepper and add a few tablespoons of water to the outside of the ring.

Cover egg and leave for 2-3 minutes.

Assemble it in the following order: English muffin (bottom), cheese, egg, Canadian bacon, English muffin (top).

After making a couple I made the following adjustments:

Toasted the muffins on the lowest setting on my toaster to get them warm. I also warmed the Canadian Bacon up slightly, and that helped. Used PepperJack cheese for extra flavor.

Saw some sort of all-in-one doo-dad appliance in WalMart yesterday designed to heat/cook all ingredients at once for an egg McMuffin experience.Link:http://www.target.com/p/hamilton-beach-dark-gray-breakfast-sandwich-maker-25475/-/A-14437927?ci_src=17588969&ci_sku=14437927&ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Appliances%2BShopping&adgroup=SC_Appliances&LID=700000001170770pgs&network=g&device=t&location=9013927&gclid=CK_4-M3sk8kCFQuSaQodLWgDtw&gclsrc=aw.ds

 

[Mr. Ected]

Have been making breakfasts on Sunday before kids go to skating lessons. Been doing mostly regular stuff like pancakes, eggs, etc. But found this article about The Egg McMuffin and decided to try it. Ordered egg ring molds from Amazon and tried them this morning. Very easy, delicious, as long as you follow the procedure.

Here is the basic recipe; but read the article, it is interesting for explaining the why.

Egg McMuffin

Ingredients

Eggs

Canadian Bacon

Cheese

English MuffinsEgg Ring Molds

Instructions

Heat a nonstick skillet using medium heat, place the ring mold in the center of the pan, and apply some vegetable oil inside the ring, using a pastry brush to spread the oil evenly. You could also use cooking spray.

Crack the egg into the mold (breaking the yolk and stir it a little, to disburse it evenly throughout the whites) add salt and pepper and add a few tablespoons of water to the outside of the ring.

Cover egg and leave for 2-3 minutes.

Assemble it in the following order: English muffin (bottom), cheese, egg, Canadian bacon, English muffin (top).

After making a couple I made the following adjustments:

Toasted the muffins on the lowest setting on my toaster to get them warm. I also warmed the Canadian Bacon up slightly, and that helped. Used PepperJack cheese for extra flavor.

Saw some sort of all-in-one doo-dad appliance in WalMart yesterday designed to heat/cook all ingredients at once for an egg McMuffin experience.Link:http://www.target.com/p/hamilton-beach-dark-gray-breakfast-sandwich-maker-25475/-/A-14437927?ci_src=17588969&ci_sku=14437927&ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Appliances%2BShopping&adgroup=SC_Appliances&LID=700000001170770pgs&network=g&device=t&location=9013927&gclid=CK_4-M3sk8kCFQuSaQodLWgDtw&gclsrc=aw.ds

Clever, although I hope that I try to follow the Alton Brown theory of kitchen gadgetry; that you should try to have multiple uses for items that you buy for your kitchen. Otherwise you end up with huge amounts of stuff filling the storage areas in your kitchen. The rings I bought were $8 for 2. I over purchased and bought 4, hoping I could do several at once. I found on round 1 that one at a time works so far. I can also use them for small pancakes if I want to have perfectly round ones.

 

[NewlyRetired]

had the same set of kitchen hardware (pots & pans) for 12 years now. Want to begin slowly replacing. Anyone know where to start?

There are so many brands it is not easy.

Consumer Reports (if you trust them) has some in depth info that might help you get started. From everything I have read, most expensive does not equal best quality for what ever reason.

http://www.consumerreports.org/cro/kitchen-cookware.htm

 

[Binky The Doormat]

I made the best top round I have ever had earlier this week. I cooked it sous vide for 48 hours, sliced it into 1.5'' thick steaks, which I packaged in the fridge with salt and pepper and have been pulling out to sear in the CIS. They're a bit dry, as there isn't much fat, but I've been searing in butter, and they've been delicious.

Everyone should own an immersion circulator. I can take a crappy hunk of meat and make delicious steak, and it's ridiculously easy.

https://www.instagram.com/p/9-NOkxho_N/?taken-by=masonethompson

Think I am going for one for Christmas. I need to use it with a big pot instead of a giant tub. What are you using?

Anova

 

[Tiger Fan]

I made the best top round I have ever had earlier this week. I cooked it sous vide for 48 hours, sliced it into 1.5'' thick steaks, which I packaged in the fridge with salt and pepper and have been pulling out to sear in the CIS. They're a bit dry, as there isn't much fat, but I've been searing in butter, and they've been delicious.

Everyone should own an immersion circulator. I can take a crappy hunk of meat and make delicious steak, and it's ridiculously easy.

https://www.instagram.com/p/9-NOkxho_N/?taken-by=masonethompson

Think I am going for one for Christmas. I need to use it with a big pot instead of a giant tub. What are you using?

Anova

I've got the older Anova without the wifi. Though why I'd need to connect this thing to the internet I have no idea. The app is pretty worthless. The device is amazing.

I used my own pots for a little while before getting a dedicated SV container from a restaurant supply house. I wanted one with a lid so I could reduce evaporation on longer cooks. The one I've got is a little big for smaller stuff, I think I'm going to swing by and pick the one they've got that is half the depth but fits the same lid.

This is my setup, but most of the time I put it on the floor in the corner these days to keep it out of the way.

I'm completely shuked. What does this thing do?

Also, another stupid question, for the sous vide...are you vacuum bagging the meat yourself or do you buy it that way?

 

[Tiger Fan]

What are you guys doing for Thanksgiving? I'm looking at Chefsteps' recommendations, but also looking at Kenji's spatchcocked turkey as well. Not sure how complicated I want to get, and the food lab's recipe is about as simple as it gets.

I'm responsible for the turkey and dessert. Get a fried turkey from Popeyes every year. Out freaking standing. For dessert, doing chocolate chip cookie ice cream sandwiches (we'll have 6 kids under 6 at the house). Here's my turkey gravy recipe:

[SIZE=9.5pt]Ingredients[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]2-3 turkey necks[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]1 box of Chicken Broth[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]2 tsp. cayenne pepper [/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]2 tsp. ground white pepper[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]2 tsp. ground black pepper[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]2 tsp. dried basil [/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]1 tsp. dried thyme (for basil/thyme rub back/forth so very fine)[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]2-3 cups of onions, bell peppers, celery (heavier on the onions and bell peppers)[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]1.5 cups of vegetable oil[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]3 cups of all purpose flour[/SIZE]

[SIZE=9.5pt]Preparation[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]Put all seasonings in a bowl, mix them up and set aside[/SIZE]

[SIZE=9.5pt]· [/SIZE][SIZE=9.5pt]Chop up the veggies and set aside[/SIZE]

[SIZE=9.5pt]Broth[/SIZE]

[SIZE=9.5pt]1. [/SIZE][SIZE=9.5pt]Put 2-3 turkey necks in a small pot & cover about an inch in chicken broth [/SIZE]

[SIZE=9.5pt]2. [/SIZE][SIZE=9.5pt]Bring to boil then put on low covered for about 45 mins[/SIZE]

[SIZE=9.5pt]3. [/SIZE][SIZE=9.5pt]Pull the necks out, separate the meat, and put the meat back in the pot.[/SIZE]

[SIZE=9.5pt]Roux for gravy - feel free to use instant roux (nobody really knows)[/SIZE]

[SIZE=9.5pt]1. Using a n[/SIZE][SIZE=9.5pt]on-stick skillet is the easiest[/SIZE]

[SIZE=9.5pt]2. [/SIZE][SIZE=9.5pt]Pour 1.5 cups of vegetable oil into skillet on medium heat. [/SIZE]

[SIZE=9.5pt]3. [/SIZE][SIZE=9.5pt]When oil is warm, gradually add up to 3 cups of all purpose flour. A sifter makes it a little easier. If it gets chunky, add more oil[/SIZE]

[SIZE=9.5pt]4. [/SIZE][SIZE=9.5pt]Constantly stir with wooden spoon, something with a nice flat works well, be sure nothing sticks – about 20 minutes total[/SIZE]

[SIZE=9.5pt]5. [/SIZE][SIZE=9.5pt]If you see 1 spot that uneven and darker brown, start over, its ruined. [/SIZE]

[SIZE=9.5pt]6. [/SIZE][SIZE=9.5pt]Towards the end (last 2-3 mins), slowly incorporate about 1/3rd of the seasonings in... then, when you are finally done with the roux, cut the heat[/SIZE]

[SIZE=9.5pt]Gravy[/SIZE]

[SIZE=9.5pt]1. [/SIZE][SIZE=9.5pt]Combine vegetables, broth (can use turkey drippings from bottom of pan instead) and meat with roux mixture[/SIZE]

[SIZE=9.5pt]2. [/SIZE][SIZE=9.5pt]Put heat on low for an hour – stir every 10 mintues[/SIZE]

[SIZE=9.5pt]3. [/SIZE][SIZE=9.5pt]After 20 min, put another 3rd of the seasoning in. then slowly add more as you taste, [/SIZE]

[SIZE=9.5pt]4. [/SIZE][SIZE=9.5pt]Salt to taste (or chicken boullion)[/SIZE]

 

[Tiger Fan]

I made the best top round I have ever had earlier this week. I cooked it sous vide for 48 hours, sliced it into 1.5'' thick steaks, which I packaged in the fridge with salt and pepper and have been pulling out to sear in the CIS. They're a bit dry, as there isn't much fat, but I've been searing in butter, and they've been delicious.

Everyone should own an immersion circulator. I can take a crappy hunk of meat and make delicious steak, and it's ridiculously easy.

https://www.instagram.com/p/9-NOkxho_N/?taken-by=masonethompson

Think I am going for one for Christmas. I need to use it with a big pot instead of a giant tub. What are you using?

Anova

I've got the older Anova without the wifi. Though why I'd need to connect this thing to the internet I have no idea. The app is pretty worthless. The device is amazing.

I used my own pots for a little while before getting a dedicated SV container from a restaurant supply house. I wanted one with a lid so I could reduce evaporation on longer cooks. The one I've got is a little big for smaller stuff, I think I'm going to swing by and pick the one they've got that is half the depth but fits the same lid.

This is my setup, but most of the time I put it on the floor in the corner these days to keep it out of the way.

I'm completely shuked. What does this thing do?

Also, another stupid question, for the sous vide...are you vacuum bagging the meat yourself or do you buy it that way?

It holds water at a precise temperature. In it you can put anything that is sealed - I vaccum bag my food with a 60 dollar foodsaver I got at Costco. You can do zip loc freezer bags too. I've even made creme brulee in small mason jars.

There are a few benefits

1. Perfectly even cooking. Whatever temp you set the water to is the temp your food will be cooked to. Evenly and all the way through.

2. Longer cooking times without drying out or overcooking. Since it can only get to the temp the water is set at, it just stays there as long as you want it to. Just like a long smoke on a pork butt, the collagens melt and it gets very tender.

3. Timing isn't a big deal. For me, currently, I do all the cooking, and I also work pretty late. I can throw a roast in the bath and pull out a perfectly done roast, sear it, and have dinner on the table right away. If I have something come up and I'm stuck out for a couple hours, no big deal, it'll still be ready.

It's definitely not the right tool for every job, but there's no tool I know of that can do what it does.

Interesting. Thx

 

[sbonomo]

Have been making breakfasts on Sunday before kids go to skating lessons. Been doing mostly regular stuff like pancakes, eggs, etc. But found this article about The Egg McMuffin and decided to try it. Ordered egg ring molds from Amazon and tried them this morning. Very easy, delicious, as long as you follow the procedure.

Here is the basic recipe; but read the article, it is interesting for explaining the why.

Egg McMuffin

Ingredients

Eggs

Canadian Bacon

Cheese

English Muffins

Egg Ring Molds

Instructions

Heat a nonstick skillet using medium heat, place the ring mold in the center of the pan, and apply some vegetable oil inside the ring, using a pastry brush to spread the oil evenly. You could also use cooking spray.

Crack the egg into the mold (breaking the yolk and stir it a little, to disburse it evenly throughout the whites) add salt and pepper and add a few tablespoons of water to the outside of the ring.

Cover egg and leave for 2-3 minutes.

Assemble it in the following order: English muffin (bottom), cheese, egg, Canadian bacon, English muffin (top).

After making a couple I made the following adjustments:

Toasted the muffins on the lowest setting on my toaster to get them warm. I also warmed the Canadian Bacon up slightly, and that helped. Used PepperJack cheese for extra flavor.

you needed a recipe to figure this out?

 

[Binky The Doormat]

I made the best top round I have ever had earlier this week. I cooked it sous vide for 48 hours, sliced it into 1.5'' thick steaks, which I packaged in the fridge with salt and pepper and have been pulling out to sear in the CIS. They're a bit dry, as there isn't much fat, but I've been searing in butter, and they've been delicious.

Everyone should own an immersion circulator. I can take a crappy hunk of meat and make delicious steak, and it's ridiculously easy.

https://www.instagram.com/p/9-NOkxho_N/?taken-by=masonethompson

Think I am going for one for Christmas. I need to use it with a big pot instead of a giant tub. What are you using?

Anova

I've got the older Anova without the wifi. Though why I'd need to connect this thing to the internet I have no idea. The app is pretty worthless. The device is amazing.

I used my own pots for a little while before getting a dedicated SV container from a restaurant supply house. I wanted one with a lid so I could reduce evaporation on longer cooks. The one I've got is a little big for smaller stuff, I think I'm going to swing by and pick the one they've got that is half the depth but fits the same lid.

This is my setup, but most of the time I put it on the floor in the corner these days to keep it out of the way.

That is mother ####### sweet. I love the dedicated SV container - is that a custom sized hole? Question about the bluetooth ...sounds like you don't use it because the app sucks?

 

[Binky The Doormat]

I made the best top round I have ever had earlier this week. I cooked it sous vide for 48 hours, sliced it into 1.5'' thick steaks, which I packaged in the fridge with salt and pepper and have been pulling out to sear in the CIS. They're a bit dry, as there isn't much fat, but I've been searing in butter, and they've been delicious.

Everyone should own an immersion circulator. I can take a crappy hunk of meat and make delicious steak, and it's ridiculously easy.

https://www.instagram.com/p/9-NOkxho_N/?taken-by=masonethompson

Think I am going for one for Christmas. I need to use it with a big pot instead of a giant tub. What are you using?

Anova

I've got the older Anova without the wifi. Though why I'd need to connect this thing to the internet I have no idea. The app is pretty worthless. The device is amazing.

I used my own pots for a little while before getting a dedicated SV container from a restaurant supply house. I wanted one with a lid so I could reduce evaporation on longer cooks. The one I've got is a little big for smaller stuff, I think I'm going to swing by and pick the one they've got that is half the depth but fits the same lid.

This is my setup, but most of the time I put it on the floor in the corner these days to keep it out of the way.

I'm completely shuked. What does this thing do?

Also, another stupid question, for the sous vide...are you vacuum bagging the meat yourself or do you buy it that way?

It holds water at a precise temperature. In it you can put anything that is sealed - I vaccum bag my food with a 60 dollar foodsaver I got at Costco. You can do zip loc freezer bags too. I've even made creme brulee in small mason jars.

There are a few benefits

1. Perfectly even cooking. Whatever temp you set the water to is the temp your food will be cooked to. Evenly and all the way through.

2. Longer cooking times without drying out or overcooking. Since it can only get to the temp the water is set at, it just stays there as long as you want it to. Just like a long smoke on a pork butt, the collagens melt and it gets very tender.

3. Timing isn't a big deal. For me, currently, I do all the cooking, and I also work pretty late. I can throw a roast in the bath and pull out a perfectly done roast, sear it, and have dinner on the table right away. If I have something come up and I'm stuck out for a couple hours, no big deal, it'll still be ready.

It's definitely not the right tool for every job, but there's no tool I know of that can do what it does.

Interesting. Thx

TF - this makes melt in your mouth meat or fish - even chicken. Unbelievable difference - just brown it up (if you want) in the pan or on the grill. Filets are awesome too - and always the perfect doneness the way you like it.