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***Official Cooking Discussion Thread*** (1 Viewer)

proninja said:
Update?
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Didn't marinade it at all. Just defrosted it and put it in the 170 degree water bath for seven hours.

Took it out, dried it off, perforated the skin, salt and pepper and then brushed the skin with some white vinegar. Put it under the broiler for 15-20 minutes.

It was really plain, but the texture was close to perfect.

i may be hooked on the sous vide, though it will be hard to replace my InstantPot obsession.

 
Cross-posting:  I posted this in the "I just bought a pit barrel smoker" thread when it should have been in here.

I mentioned earlier I would take a couple of pics of a new dish we wanted to make - Peking Chicken.  

We love Peking Duck and have a place that we really like that does it well.  They do the steamed buns instead of pancakes ...though we like both.  Duck is usually somewhat expensive and we were thinking we could something similar with chicken thighs - dark meat and a nice skin to crisp up so we gave it a run tonight.  

I bought a 10 piece pkg of bone-in thighs 88 cents a pound for about $5.50.  I made a marinade of half slightly salted water and half low sodium soy sauce.  I kicked it up a little with several slices of ginger, about 5-6  crushed cloves of garlic, jalapenos, and a little sesame oil.  It ended up marinating a couple of days, but overnight is all that is required.  I baked it uncovered at 375 for about 40 minutes ...just kept an eye on it.  

I let it cool and pulled off the skin and sandwiched them flat between foil and just wrapped the casserole dish I baked the thighs in.  When I was ready to assemble - I pulled and rough shredded the meat and microwaved it covered with a little soy and mirin (sweet chinese vinegar).  I spread the skin right on the oven rack and turned it on to 400 degrees.  I put a foil lined jelly roll baking pan underneath to catch the drippings to prevent a smokey mess.  

That's about it ...thin slice the green onion tops and steam the buns.  

Loved it and will definitely do it on a regular basis.  I may go with the thin pancakes as you can get a larger meat, skin, onions ratio to bun/pancake.  
 
proninja said:
I went to see Alton Brown's "eat your science" show tonight. 

If he comes to your town, get tickets. 
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Saw the "edible inevitables" tour (or something like that) a while back.  He's great live.

 
proninja said:
He sings, dances, blows #### up, mixes drinks, makes fun of some other food network people, makes some food, tells some stories, rants a little bit, and has you in stitches pretty much the whole time. 

It's unlike anything else I've seen. And it's awesome. 




 
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Nice.  Who does he make fun of and what does he say about them?

 
Dan Lambskin said:
Recipe? 
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1 boneless breast, butterflied then pounded thin into 2 pieces. dunk in egg.  grab 5 pretzel rods and grind....salted is ok.  add rods to cup of bread crumbs and coat after egg bath.  fry in thin layer of oil about 2 minutes per side.

2 tbsp honey, 2 tbsp dijon, cup beer, dash of sage.  boil then simmer to reduce by 1/2.  add 2 cups chick stock and 1 tbsp corn starch.  boil then simmer to reduce and thicken.  salt pepper and a pat of butter to finish.

i made spaetzle as a side.

 
Cooking this beef stew tonight ...making 3lbs of beef and just adjusted up.  And some extra gravy.  No potatoes.  

Will let it rest and eat tomorrow, won't be ready until tomorrow morning.  

Found pork sausage patties on sale for $2 for 1.75lbs.  Made them on the grill and baked roll biscuits 2/$1.  Like 3 dinners for $5.  Will freeze half the sausage patties.  

 
proninja said:
I went to see Alton Brown's "eat your science" show tonight. 

If he comes to your town, get tickets. 
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Last week I decided to record some TV shows to learn a little more about cooking. I'm decent with a recipe in front of me but wanted to learn more of the ins and outs to be able to improvise. Alton Brown's show came up during some searches online as being helpful. I've heard the name but never saw his show. At first I was like WTF! but it's definitely grown on me. Even if he's talking about things I have no interest in, there's still stuff to learn. I saw tickets for a his show the other day and couldn't believe that's a thing. Not something I would probably do, but interesting to hear that it's worth the price of admission.

 
jamny said:
Last week I decided to record some TV shows to learn a little more about cooking. I'm decent with a recipe in front of me but wanted to learn more of the ins and outs to be able to improvise. Alton Brown's show came up during some searches online as being helpful. I've heard the name but never saw his show. At first I was like WTF! but it's definitely grown on me. Even if he's talking about things I have no interest in, there's still stuff to learn. I saw tickets for a his show the other day and couldn't believe that's a thing. Not something I would probably do, but interesting to hear that it's worth the price of admission.
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A must see is Alton Browns video on how to carve a turkey. If you don't know how or are even the slightest bit intimidated by it, this video is gold. 

 
heckmanm said:
I'll still stop and watch old Good Eats reruns when they show up on Cooking Channel.
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I have my dvr set to record them and they must be on all the time. I have like a dozen of them already. Just watched Squid part 1 and 2. He is good. Entertaining and easy to learn from.

 
Did my first sous vide steak this weekend. Took a medium thickness bone-in ribeye and sealed it in vacuum bag with seasonings, sliced garlic and fresh thyme. Did about 90 minutes in a 129 degree water bath, then seared it in a super-heated cast iron pan for a minute or two per side.

I was pretty happy with the results.

 
Last edited by a moderator:
Did all beef meatballs yday

2 lbs of relatively lean ground beef (7-10% fat I believe)

2 onions, four cloves of garlic, blended with a little water

2 eggs

Smoked salt (quite a bit as I recall)

A healthy dusting of paprika

Plenty of ground black pepper

Mix, mix, mix. TheN start adding equal parts of flour and breadcrumbs until you get the right consistence.

Form into balls just smaller than ping pong balls

Place on baking sheet in a preheated oven (I used a forced air oven at 340F).

After abt 20 mins roll them around a bit.

After further 15 mins you can turn the oven off. If they are not completely done you can leave them in the oven as it cools for a bit.

They turned out very well. Having them later with a homemade spicy tomato sauce

 
jamny said:
I have my dvr set to record them and they must be on all the time. I have like a dozen of them already. Just watched Squid part 1 and 2. He is good. Entertaining and easy to learn from.
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One of my favorite Food Network shows. Interesting to note that Alton went to school to study film, which why I have always thought his shows are better and easier to watch.

Was double checking this today, and noticed he did cinematography for music videos, including for "The One I Love" by R.E.M.

 
RedmondLonghorn said:
Did my first sous vide steak this weekend. Took a medium thickness bone-in ribeye and sealed it in vacuum bag with seasonings, sliced garlic and fresh thyme. Did about 90 minutes in a 129 degree water bath, then seared it in a super-heated cast iron pan for a minute or two per side.

I was pretty happy with the results.
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Meat Pictures was the name of my one-man show on Syrian refugees. Critics called it "rare" and "unnecessary".

 
proninja said:
I want to run two water baths, but I also really want a Joule too. Two birds and all that. :)
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Never heard of it ...just looked it up.  We have the Anova - looks like the Joule is $50 more bucks but more powerful and a couple more features.  Pretty sweet.  

 
proninja said:
I want it because it heats the bath up faster and it's way smaller and easier to fit in a drawer. Problem is, it's pretty easy to heat the bath up fast by heating some water on the stove and dumping it in if I'm in a huge hurry, and my anova works fantastic. So instead of replacing the anova I'll just be able to run two baths. :)
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We have the Sansaire. 

I have used it all of twice, but I like it.

 
Binky The Doormat said:
Just saw this on DD&D and found a recipe - gotta do it.

Whole lemon ...lemonade in the blender.  
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What is a few tablespoons of sugar? Sounds like we're still talking about 45-50 gms of sugar, minimum.

Back in my juicing faze I used to toss in two apples and about a half of lemon with ice, and it tasted just like lemonade. Still a similar boatload of carbs, but presumably you would be ingesting more vitamins and whatnot.

 
Mister CIA said:
What is a few tablespoons of sugar? Sounds like we're still talking about 45-50 gms of sugar, minimum.

Back in my juicing faze I used to toss in two apples and about a half of lemon with ice, and it tasted just like lemonade. Still a similar boatload of carbs, but presumably you would be ingesting more vitamins and whatnot.




2
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Yeah, it's no diet drink.  

Could always use Xyla for a good and reasonably healthy sweetener.  

 
proninja said:
I'm just going to dump some pictures of stuff I've cooked recently into one post, because hey. I take pictures of stuff. It's not all plated great, but it's what I've been doing and I've been having fun

Salami and olive pizza (my wife's favorite)
Smoked pork loin and sous vide mashed potatoes
Cheddar armadillo eggs
savory breakfast custard with sausage, onions, garlic, peppers
Chilean Sea Bass SV to 134, topped with pico de gallo and avocado sauce, with Kenji's best roast potatoes ever (make these)
Potato/veggie hash
sweet potato hash
sausage/bean/3 peppers/onions/garlic I don't know what to call it
The BGE is a searing monster (sous vide steak, wish I had a cut picture to show the inside)
Ribs for lunch at work
Chicken Pot Pie (with bacon because why not?)
steak for my daughter (my goal is to have restaurants disappoint her)
ground beef hand pies
Apple Pie 
Two custards - Lavender and Earl Grey
No picture of the finished product, but did a coffee creme brulee too
Spaghetti
 
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awesome stuff!

Could you share a recipe for the ground beef hand pies?

 
proninja said:
When you boil a potato you infuse water into the potato. Which is fine, water doesn't taste bad, but it isn't delicious like butter and whole milk. With sous vide I can vacuum seal potatoes, whole milk, water, butter and the potatoes cook in the delicious dairy instead of the neutral water.

The result is a mashed potato that tastes a lot stronger and a lot more like, well, potato. I prefer it. The texture has a tendency to be a bit more grainy which I  don't prefer though. 

I had stopped doing it this way because it was a pain. But now that I've got a chamber vac, it isn't a pain anymore.
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Thanks for the explanation.

Sealing liquid into the vacuum bags using my vacuum sealer is a dicey affair. Especially if it is a substantial amount of liquid. So I guess I'll just have to take your word for it.

We now make mashed potatoes in the Instant Pot, which works like a charm and is super fast, even if it infuses them with that pesky water.

You do have me intrigued though. I would be curious to sample sous vide mashed potatoes.

 
proninja said:
Anybody ever made Banh Mi or the rolls? A few friends do a thing where we all bring food on a theme. This weekend's thing is sandwiches. 

I'm thinking about doing a pork belly banh mi with a wasabi aoli. Wondering if anyone has any good resources to point me toward?
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Pre Mixed flour is the key..........

 
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