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

Nigel said:
I pay $40/yr for a subscription to NY Times Cooking, totally worth it to me. I get a daily email with five new recipes along with a writeup by Sam Sifton, and access to a huge library of recipes. I’ve got a bunch of great dishes from there in my regular rotation. Best thing about it is the comments section for each recipe. Lots of knowledgable cooks who offer legit feedback on the quality of the recipes, and ways to improve them. Definitely a more sophisticated culinary clientele than free sites.
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:goodposting: There's a lot of good free options, but $40 a year is not expensive and I agree NY Times Cooking is worth it. 

 
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As you're all holed up the Bon Appetit YouTube series shot from their test kitchen is awesome. Pretty unique format, very entertaining and recipes look awesome.

 
Binky The Doormat said:
Watching Brad make a master stock - excellent
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Presently driving around looking for fresh blueberries, wife & daughter making pie from ep we watched this am. Pretty sure they’re gonna f up the dough, and pretty sure they know that too - likely why they told me I have to stay in basement while they make it. From what I’m told its stressful to cook if I’m around.   :oldunsure:

 
Hastur said:
I have a question for the goup:

Do you prefer to look up recipes in cookbooks, or look them up online?

I prefer to look them up in the cookbooks I own, and have a tendency to trust them than anything I see online.  My 'logic' is that I have vetted out the cookbook(I make sure it is a well respected cookbook), vs. some random person online.

Is this crazy?
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I don't like to follow recipes.  I like to look up a bunch of recipes on the internet and try to understand what they're doing the same and what each one does differently, then pick the twists that sound best to me.

During Christmas vacation I made baked mac and cheese with buffalo chicken and breadcrumbs. So I needed to figure out how to make the macaroni and cheese (how to make a roux, how much cheese to use, which kinds of cheese work best), how to get good breadcrumbs (canned, seasoned or no, butter or something to make them bake crisp), and how to add buffalo chicken (big chunks of chicken or shredded or sliced? Grilled or fried or rotisserie?  Should i use blue cheese? Do i add buffalo sauce to the chicken or to the cheese mix or both?).  I ended up mixing ideas from a few recipes, and picked up buffalo chicken tenders at the store instead of making them myself because I was in a time crunch (i wouldn't do it that way again but it wasn't terrible). But now I feel like i can try different things next time - maybe make it "right" next time, or test out barbecue chicken, or maybe even dice up some chick fil a instead of buffalo chicken - whatever sounds cool when I'm thinking about cooking. Even if it doesn't come out perfect i just like cooking this way. 

 
bostonfred said:
I don't like to follow recipes.  I like to look up a bunch of recipes on the internet and try to understand what they're doing the same and what each one does differently, then pick the twists that sound best to me.

During Christmas vacation I made baked mac and cheese with buffalo chicken and breadcrumbs. So I needed to figure out how to make the macaroni and cheese (how to make a roux, how much cheese to use, which kinds of cheese work best), how to get good breadcrumbs (canned, seasoned or no, butter or something to make them bake crisp), and how to add buffalo chicken (big chunks of chicken or shredded or sliced? Grilled or fried or rotisserie?  Should i use blue cheese? Do i add buffalo sauce to the chicken or to the cheese mix or both?).  I ended up mixing ideas from a few recipes, and picked up buffalo chicken tenders at the store instead of making them myself because I was in a time crunch (i wouldn't do it that way again but it wasn't terrible). But now I feel like i can try different things next time - maybe make it "right" next time, or test out barbecue chicken, or maybe even dice up some chick fil a instead of buffalo chicken - whatever sounds cool when I'm thinking about cooking. Even if it doesn't come out perfect i just like cooking this way. 
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If it's a great chef, I try to follow the recipe to the letter the first time, maybe even the second time if technique was an issue the first time. 

Also, depends on what you are making.  Mac and cheese, sure it's okay to mix and match.  Coq au vin or butter chicken, not so much.

It just hit me.  I did not grab any macaroni pasta on my grocery store raids.  ####

 
bostonfred said:
I don't like to follow recipes.  I like to look up a bunch of recipes on the internet and try to understand what they're doing the same and what each one does differently, then pick the twists that sound best to me.

During Christmas vacation I made baked mac and cheese with buffalo chicken and breadcrumbs. So I needed to figure out how to make the macaroni and cheese (how to make a roux, how much cheese to use, which kinds of cheese work best), how to get good breadcrumbs (canned, seasoned or no, butter or something to make them bake crisp), and how to add buffalo chicken (big chunks of chicken or shredded or sliced? Grilled or fried or rotisserie?  Should i use blue cheese? Do i add buffalo sauce to the chicken or to the cheese mix or both?).  I ended up mixing ideas from a few recipes, and picked up buffalo chicken tenders at the store instead of making them myself because I was in a time crunch (i wouldn't do it that way again but it wasn't terrible). But now I feel like i can try different things next time - maybe make it "right" next time, or test out barbecue chicken, or maybe even dice up some chick fil a instead of buffalo chicken - whatever sounds cool when I'm thinking about cooking. Even if it doesn't come out perfect i just like cooking this way. 
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I do this with the aforementioned cookbooks. For example, I have 4-5 soup cookbooks I trust and all of them have a recipe for black bean soup( for example).  I read each recipe and figure out what works and what doesn't.

 
I have one textbook, Sauces. It's awesome because while it has recipes, it also spends most of the book explaining how to make different kinds of sauces (I mean all kinds, it's like 500 pages) and how they relate to what you cooked and how you cooked it. For example, I'm getting ready to saute or braise tilapia, and then reserve the cooking liquid for an integral sauce. We'll serve it with roasted potatoes and braised kale.  But I know the order of types of ingredients, and which flavors I like together, and go from there.

 
I go online, unless it is a particular recipe that I have had forever.

I use a site called OneTsp.com to store recipes that allows me to pull the recipe off of a page into a searchable format and then when I want to use it, I can put the ingredients into a list for easy shopping.

 
Made Butter Chicken Wednesday....made bacon yesterday morning as no amount of candles burning had completely rid the house of the smell of Indian food for several days.

 
Broiled some Crystal River Snook I caught in April, and paired it with seared U-10 sea scallops and sauteed asparagus and cherry tomatoes. I need to work on plating, but this meal was OFF THE CHAIN.

ohhh so good!

 
Cowboysfan8 said:
https://forums.footballguys.com/forum/topic/765849-official-air-fryer-thread/?tab=comments#comment-20984762

wings in my opinion are as good as fried and way better for you

Imo, make sure you get one that holds more food than you think you will need
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Binky The Doormat said:
link?  

that's one of the reasons I haven't taken the plunge yet ...haven't found any large enough yet

though I haven't looked that hard
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Yeah, if you have any suggestions on air fryers, I'd be interested. One of those things that I've put off and kind of think is more of a want to have as opposed to must have, but the wife made a comment about some of her friends talking about it so I'm thinking that is opening the door.

 
Binky The Doormat said:
link?  

that's one of the reasons I haven't taken the plunge yet ...haven't found any large enough yet

though I haven't looked that hard
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acarey50 said:
Yeah, if you have any suggestions on air fryers, I'd be interested. One of those things that I've put off and kind of think is more of a want to have as opposed to must have, but the wife made a comment about some of her friends talking about it so I'm thinking that is opening the door.
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https://www.google.com/amp/s/newairfryers.com/air-fryers-with-multiple-racks/amp/
 

I haven’t researched brands/models yet but something like these 

 
Cowboysfan8 said:
New to sous vide, have only tried pork chops

Can you tell me what you did with the chicken? Boneless breasts?
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boneless, skinless thighs - we like the thighs for most things

used a simple chicken rub I found on line and gave them 3 hours at 165 degrees yesterday - will fire up the grill pretty hot and throw them on there to get the grill marks and heat them up a bit (pull them out of the fridge and let them come to room temp). 

 
Binky The Doormat said:
boneless, skinless thighs - we like the thighs for most things

used a simple chicken rub I found on line and gave them 3 hours at 165 degrees yesterday - will fire up the grill pretty hot and throw them on there to get the grill marks and heat them up a bit (pull them out of the fridge and let them come to room temp). 
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👍

thanks

 
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Cowboysfan8 said:
I’ll read this later but....chicken cooked to only140??

:oldunsure:
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Yes, and thats why I linked the article, which explains chicken pasturization temps and times (which makes it safe to eat). I also do pork chops to about 137° with SV and they always turn out fantastic. Heres some.of the article:

If we're to believe what our parents always told us, chicken should be cooked to 165°F (74°C). Then again, it's a pretty safe bet your parents had neither modern equipment nor a modern approach to food safety. These two things are what allow us to safely cook chicken to far lower temperatures while achieving more desirable textures. Here's the scoop.

There is a misconception about what constitutes a safe cooking temperature for meat. If you've ever taken a ServSafe class, you've probably heard of the 40–140°F (4–60°C) "danger zone," the temperature range in which bacteria supposedly thrive. You've been given urgent warnings to avoid serving any food that has remained within this range for a total time of four hours. You've probably also heard that in order for chicken to be safe, it ought to be cooked all the way to 165°F.

Yet sous vide–style precision cooking often takes place well below the 140°F mark, in excess of four hours, and my own recommendation for cooking chicken falls in the 145–150°F (63–66°C) range, well below the 165°F target we've all learned. What gives? Is my sous vide chicken still safe to eat?

Here's the thing: Industry standards for food safety are primarily designed to be simple to understand, usually at the expense of accuracy. The rules are set up such that anybody, from the turn-and-burner at Applebee's to the fry-dunker at McDonald's, can grasp them, ensuring safety across the board. But for single-celled organisms, bacteria are surprisingly complex, and despite what any ServSafe chart might have you believe, they refuse to be categorized into a step function.

What the USDA is looking for is a 7.0 log10 relative reduction in salmonella bacteria in chicken. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that piece of chicken to start, only one will survive

The upshot is: Food safety is a function of both temperature and time.

Take a look at this simplified chart and graph using data from the USDA's guide.

Chart

graph

As you can see, at 165°F, you achieve pasteurization nearly instantly. It's the bacterial equivalent of shoving a stick of dynamite into an anthill.

At 136°F (58°C), on the other hand, it takes a little over an hour for the bacteria to slowly wither to death in the heat. In fact, you can even pasteurize chicken as low as just above 130°F (54°C), but I don't recommend it. Partly because there's a risk that your sous vide device is mis-calibrated by a degree or two, but, more importantly, because chicken cooked to 130°F has a very soft, almost raw texture that is simply not appealing.

It's important to note that these times represent the minimum safe cooking time for chicken after it has reached those temperatures internally, which can take up to 45 minutes or so. To be safe, I recommend tacking on an extra hour to the time recommended in the government charts when starting with chicken from the fridge, or two hours when starting with frozen chicken.

 
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Cowboysfan8 said:
New to sous vide, have only tried pork chops

Can you tell me what you did with the chicken? Boneless breasts?
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145 for 2 hours.  Tony Cachere's is a great seasoning if you want to get something prefab but I usually just do salt, garlic powder, onion powder, and habanero powder.  Occasionally I'll drop a couple dabs of liquid smoke in too

I am a total sous vide addict.  Far better result than grilling ever has been.  I'm doing a brisket right now, just smoked it for about an hour and put it in the water a couple hours ago.  48 hours sounds like such a long time now.  Ribs, turkey, pork butt, and O M G the beef cooks I have done - amazing.

 
Cooked the last of the fish from my offshore trip last month...

Breaded mangrove snapper (breading was flour > beer/egg wash > a mix of crushed tortilla chips, saltine crackers, house Autry fish fry and some seasoning) on a grilled onion roll with air fryer French fries, home made potato salad, and my signature tarter sauce...Im not sure I've ever had a better fried fish sammich...

https://i.imgur.com/qxvlAsB.jpg

Mangrove snapper is so hard to beat.

 
The last 3-4 times I got jalapenos from the grocery store, they had the heat equivalent to a green bell pepper.  Very disappointing.  

This past Saturday I stopped at a road-side vegetable stand.  They had jalapenos that were about 1/3 orange-ish, and knew when they ripen that much it tends to have more heat.  I got a half dozen, and went home.

Used one in a recipe this evening, and these things are no joke!  Whew....be careful what you wish for boys and girls.

 
Hastur said:
The last 3-4 times I got jalapenos from the grocery store, they had the heat equivalent to a green bell pepper.  Very disappointing.  

This past Saturday I stopped at a road-side vegetable stand.  They had jalapenos that were about 1/3 orange-ish, and knew when they ripen that much it tends to have more heat.  I got a half dozen, and went home.

Used one in a recipe this evening, and these things are no joke!  Whew....be careful what you wish for boys and girls.
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This is my secret recipe if you are into spicy.  It's BLAZING hot so you gotta go super easy, but it's got an incredible flavor when you get it right.  I use it on everything.  I'm not a hot freak either, I hate food that's hot for the sake of being hot.  It's gotta have a good flavor.  I first got turned onto habanero by my mexican joint serving them on spicy shrimp tacos (best food I've ever had) and have come to really like the flavor.  I actually carry a small jar of this powder everywhere I go and put it on everything.  It's great on burgers, pizza, all of it.  I do fresh habanero too but the powder has less of the "pepper" flavor and more of the "heat/smoky/habanero-y" flavor.

 
Hankmoody said:
This is my secret recipe if you are into spicy.  It's BLAZING hot so you gotta go super easy, but it's got an incredible flavor when you get it right.  I use it on everything.  I'm not a hot freak either, I hate food that's hot for the sake of being hot.  It's gotta have a good flavor.  I first got turned onto habanero by my mexican joint serving them on spicy shrimp tacos (best food I've ever had) and have come to really like the flavor.  I actually carry a small jar of this powder everywhere I go and put it on everything.  It's great on burgers, pizza, all of it.  I do fresh habanero too but the powder has less of the "pepper" flavor and more of the "heat/smoky/habanero-y" flavor.
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have this, the green jalapeno powder and the smoky chipotle powder - we use the chipotle the most (smokiest) but they are all great.   :thumbup:

 
Binky The Doormat said:
have this, the green jalapeno powder and the smoky chipotle powder - we use the chipotle the most (smokiest) but they are all great.   :thumbup:
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Not a fan of jalapeño flavor but I would be interested in the chipotle powder.  The favorite meal around the house is chipotle chicken nachos.  2/3 of my nieces/nephews have requested this for their birthday meal of all things.  I cook the chicken up in chipotle Tabasco sauces (yes, I bought the gallon) and slather it all over some nacho goodness.  I started it as a semi-joke/snack meal but it's caught fire in my world.

 
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I had no idea chipotle was just smoked jalapeño pepper.  Interesting that I don't like the flavor of jalapeños but I really enjoy most chipotle I eat they must really do work on that smoking process.

 
Hankmoody said:
Not a fan of jalapeño flavor but I would be interested in the chipotle powder.  The favorite meal around the house is chipotle chicken nachos.  2/3 of my nieces/nephews have requested this for their birthday meal of all things.  I cook the chicken up in chipotle Tabasco sauces (yes, I bought the gallon) and slather it all over some nacho goodness.  I started it as a semi-joke/snack meal but it's caught fire in my world.
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Chipotle Tabasco is the shizznit flavor-wise

 
Ron Swanson said:
Try the little cans of chipotle en adobo sometime. The adobo soaked with chipotle flavor is pure gold.
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On my list thanks.  I'm a big fan of adobo. When I lived in Columbus I had a great little Mexican grocery store I used to frequent and they have a bunch of good ones, I still check in when I'm in the area.  This is where I was first turned onto Oaxaca cheese (wa-ha-ca) which is named after the region in southern Mexico and has a nice mellow yet sweet flavor and is used in many Mexican restaurants including my local fave Los Guachos.  My local Kroger used to stock it but they sold like 2 blocks a week and axed it because they tossed more than they sold.  Not surprising from a bunch of American heathens 

 
Hankmoody said:
I had no idea chipotle was just smoked jalapeño pepper.  Interesting that I don't like the flavor of jalapeños but I really enjoy most chipotle I eat they must really do work on that smoking process.
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wildly different flavor ...love them both

I really like that "green" flavor of fresh jalapenos - but am also a smoky-flavor guy for most things

 
Ron Swanson said:
Try the little cans of chipotle en adobo sometime. The adobo soaked with chipotle flavor is pure gold.
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I've found a little goes a long way with this - somewhere I've got a chipotle chili recipe that very clearly states only chop up one of the chipotle peppers and then use about 1.5 Tablespoons of the adobo sauce..... so, like a typical gringo after following recipe to a T the first time and thinking it was really good, I figure more must be better - next time I made the recipe I put in two peppers and a bit more of the adobo (and this is for a very large pot) and my tongue (and eventually rear door) did not appreciate my decision making on that.

 
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