CookingEra | OT | vol. 1 mise en place

Deleted member 11637 · Nov 2, 2017

OnkelC said:
Some pics from the last couple months:

Love it!

I'm a big carbonara fan myself, what's the latest science on egg yolks and cholesterol? (Not like it's gonna stop me)

Edit for top of page: transfer cooked noodles from boiling water directly into crisped bacon/pancetta and rendered fat (with heat off), toss to coat, then swiftly stir in egg yolks. The residual heat of the noodles will be just enough to temper the yolks without scrambling them.

kvetcha · Nov 2, 2017

Channel5News said:
Love it!

I'm a big carbonara fan myself, what's the latest science on egg yolks and cholesterol? (Not like it's gonna stop me)

"They are delicious."

OnkelC · Nov 2, 2017

One of the fiercest monstrosities I encountered so far was this autumn in the medieval town of Speyer. Since the accomodation was frugal to say the least:

Luxury Accomodation by Chris Jaeger, auf Flickr
I didn't put much hope in the catering, either.
I found the place to dine and the monstrosity itself by a whispered recommendation of an ex-colleague who studied there some years ago.

It is called "Nr. 43-Timo" and is a Calzone filled with a Schnitzel Wiener Art (made from pork instead of veal), served with a helping of Bolognese sauce.

Ohne Titel by Chris Jaeger, auf Flickr

Ohne Titel by Chris Jaeger, auf Flickr

Behold the Bastard:

Ohne Titel by Chris Jaeger, auf Flickr

Ohne Titel by Chris Jaeger, auf Flickr

Afterwards, I walked home in the rain. Unable to sleep, I binged The Tick and got a bad flu the day after that.

zbarron · Nov 2, 2017

All this food porn looks to die for. I haven't made much photo worthy lately, but I hope to change that soon.

Cor · Nov 2, 2017

two (technically) sourdough baguettes that were overproofed to hell and a round ball of whatever that didn't rise like i expected it to. hrm. No idea why one of the baguettes developed those veins. Would like to be able to consistently reproduce.
gods i need a less crap oven.

ThEoRy... · Nov 2, 2017

LGHT_TRSN said:
Gonna repost this here thanks to Infinitebento :)

I just got my Anova Precision Cooker last week and it's been fantastic. Cooked up a few steaks (3 different marinades) to start off. 130 degrees for about 3 hours. Just your typical top sirloin medium quality steaks from Costco. All I have to say is....holy shit. So tender, so perfectly cooked throughout, so easy. Quick sear in the cast-iron for about a minute total and I could eat them with a butter knife.

I am a bit perplexed about one thing though....chicken. We tried chicken the other night (2 marinades, one dry, one wet), and while the wet marinated chicken was indeed very tender, the dry marinade ended up surprisingly dry. I expected both to maintain their moistness due to being sealed in the bags. Now, I didn't actually seal the bags myself, and I did notice that the person who did left some air at the top of the bag, even though the chicken was entirely submerged. We also cooked it at 150 degrees for about 2 hours. I'm thinking maybe the remaining air in the bag allowed the moisture to escape the meat? Everything I've seen says the bags need as much air as possible removed, even the parts that aren't submerged. We just got some dedicated sous-vide bags, so we'll see if they work better than the normal ziplocks we've been using so far.

I may be late in my reply. I just found this thread. For a cacciatore dish on my fall menu I sous vide chicken thighs and drums by vacuuming with butter, garlic cloves, sliced shallot, salt, pepper and thyme and cook at 135.5 Fahrenheit for 4 hours. Slow and low. Shock, strain, pat dry. For service simply sear skin side down in a hot pan then toss in the convection oven at 425 for like 8 minutes to heat through. Results in a super moist and tender finished product with an exceptionally crispy skin.

Deleted member 8166 · Nov 3, 2017

OnkelC said:
On
Afterwards, I walked home in the rain. Unable to sleep, I binged The Tick and got a bad flu the day after that.

next time you visit the town I went to school, send me a message :p

OnkelC · Nov 3, 2017

How should I know?

laminated · Nov 3, 2017

I made com suon nuong, or rice with roasted pork chop. This is a standard Vietnamese dish, although it's often served with broken rice which I did not have on hand, nor did I feel like breaking my own rice! The pork chop was on sale and had quite a bit of sinew, so I marinated it overnight to tenderize it a bit. That would allow me to cook it longer, render the fat, and have it still be tender and juicy (the salt in the marinade assists in the meat retaining moisture). It's not pink but still very tender and juicy. It was marinated overnight in a mixture of sugar, soy sauce, fish sauce, oyster sauce, sesame oil, garlic, lemon grass, shallots, and scallions. The egg was overlook agh! But it was crispy which is how I like my fried eggs.

peteykirch · Nov 4, 2017

StarCreator said:
So I've got exactly one thing I do well, and I just keep doing it because people expect me to bring it to parties now lol

This is a combination of a bunch of key lime pie recipes I've seen online - crust is crushed graham crackers mixed with sugar and butter, filling is one can of sweetened condensed milk, 3 egg yolks, 5/8 cup of freshly squeezed key lime juice, and the zest from a couple of said key limes. Still having some issues balancing sweetness and tartness (I'm finding the brand of key limes I use matters, and I've been playing with how much juice to add) and I've not found a foolproof way of actually cutting into the pie without making a mess (thus there being no pic of a slice, lol).

Your Key Lime Pie somehow looks the same color as my Sour Orange Pie.

Hidant · Nov 4, 2017

Hey guys, can anyone please hook me up with a recipe to make some BBQ ribs in an big outdoor charcoal grill? I would love to smoke them but I don't have the time or resources to do it. I do have access to an indoor gas oven but I dont want to leave the whole place smoked with the wok smoking technique.

I have thought of maybe baking them a little in low heat and then transferring them to the grill covered in foil, but I don't know to introduce the smoky flavor apart from liquid smoke.

Cor · Nov 4, 2017

nvm completely misread;

Liljagare · Nov 4, 2017

Hidant said:
Hey guys, can anyone please hook me up with a recipe to make some BBQ ribs in an big outdoor charcoal grill? I would love to smoke them but I don't have the time or resources to do it. I do have access to an indoor gas oven but I dont want to leave the whole place smoked with the wok smoking technique.

I have thought of maybe baking them a little in low heat and then transferring them to the grill covered in foil, but I don't know to introduce the smoky flavor apart from liquid smoke.

Soak woodchips, toss in alucontainer, put on coals. Or, you can soak and sprinkle them in now and then. Or, wrap in foil, poke a few holes at the top, place on coals. Fresh juniper twigs also work wonders, if you have access to any, or fresh birch twigs smoke well too, right on the coals. 30 minutes in heavy smoke is more than enough for the smoke flavour imho.

Sandfox · Nov 4, 2017

Does anyone have any good recipes and tips for a dry-brined turkey? I want to give it a try for Thanksgiving this year.

Hidant · Nov 5, 2017

Liljagare said:
Soak woodchips, toss in alucontainer, put on coals. Or, you can soak and sprinkle them in now and then. Or, wrap in foil, poke a few holes at the top, place on coals. Fresh juniper twigs also work wonders, if you have access to any, or fresh birch twigs smoke well too, right on the coals. 30 minutes in heavy smoke is more than enough for the smoke flavour imho.

Thank you very much. In the end I decided to go all in and -try to- smoke the ribs, they are right now in the fridge with the dry rub applied and I'm making the sauce as we speak. I'm very concerned because I have never made ribs before, much less smoked. Let's hope it all comes out ok, cause if not I'm going to have a bunch of angry hungry people after me lol.

Liljagare · Nov 5, 2017

It is hard to mess up..

:) Hope the guests like them!

OnkelC · Nov 5, 2017

Quick Bolognese served with Mezze Penne Rigate:

Bolo by Chris Jaeger, auf Flickr

Ultryx · Nov 6, 2017

So I've been challenging myself lately by making dishes I've never tried before. This weekend I made eggs Benedict with hollandaise sauce. I had never attempted to make poached eggs before. Happy to say they turned out great! For dinner this evening I made French onion soup! Here's a couple photos. It was pretty tasty and perfect for the cold weather and rain we've been having! I froze the leftovers.

laminated · Nov 6, 2017

Ultryx said:
So I've been challenging myself lately by making dishes I've never tried before. This weekend I made eggs Benedict with hollandaise sauce. I had never attempted to make poached eggs before. Happy to say they turned out great! For dinner this evening I made French onion soup! Here's a couple photos. It was pretty tasty and perfect for the cold weather and rain we've been having! I froze the leftovers.

Damn I need some soup!

NEO · Nov 6, 2017

Anyone have any recipes to share for a Slow cooker?

Ultryx · Nov 6, 2017

NEO said:
Anyone have any recipes to share for a Slow cooker?

What sort of recipe are you looking for (other than the slow cooker requirement)?

Deleted member 11637 · Nov 6, 2017

Ultryx said:
So I've been challenging myself lately by making dishes I've never tried before. This weekend I made eggs Benedict with hollandaise sauce. I had never attempted to make poached eggs before. Happy to say they turned out great! For dinner this evening I made French onion soup! Here's a couple photos. It was pretty tasty and perfect for the cold weather and rain we've been having! I froze the leftovers.

Gorgeous!

SwampBastard · Nov 6, 2017

I finally got my account here approved today after waiting almost a week. I missed you guys.

I just moved a little over a week ago and am still trying to get my kitchen in order, so I have not had a chance to cook much. Very much looking forward to getting back into it.

magnificent83 · Nov 6, 2017

All the food here is making me want to get back into the kitchen and cook, lol

zbarron · Nov 6, 2017

I made roast beef. I got a CAB eye of round and removed the fat and silverskin. Then I rubbed it and gave it a reverse sear.

Slice thinly and put on an onion roll wth aged cheddar cheese and horseradish cream sauce.

Heaven.

NEO · Nov 6, 2017

Ultryx said:
What sort of recipe are you looking for (other than the slow cooker requirement)?

Anything easy to make with meat in it

Pennywise · Nov 6, 2017

Winter is approaching and therefore it's time for some hearty dishes.
Decided to make some Roulades a couple of days ago, one of my favorite autumn/winter dishes. You can combine it with alot of great side dishes, had potatoes the first day and brussel sprouts/dumplings the next day.

For those who aren't familiar with the dish :
https://en.wikipedia.org/wiki/Rouladen

Sorry for the messi picture, but I'm a horrible with pictures and I just wanted to dive in and eat :P

Deleted member 11637 · Nov 6, 2017

NEO said:
Anything easy to make with meat in it

Pulled pork is an easy way to get comfortable with it. Just a couple pounds of pork shoulder on a bed of onions, BBQ sauce if you like, and a little water or orange juice to keep it from burning early. The hardest part is just not touching the thing for hours, but you get great results!

Ultryx · Nov 6, 2017

Channel5News said:
Gorgeous!

Thank you!

zbarron said:
I made roast beef. I got a CAB eye of round and removed the fat and silverskin. Then I rubbed it and gave it a reverse sear.

Slice thinly and put on an onion roll wth aged cheddar cheese and horseradish cream sauce.

Heaven.

You took the words out of my mouth. Drools.

NEO said:
Anything easy to make with meat in it

I would recommend doing a variation of pulled pork. You can do the super easy method and just put some Root Beer in a slow cooker and let that go. There are sorts of variations from simple to complex.

Channel5News said:
Pulled pork is an easy way to get comfortable with it. Just a couple pounds of pork shoulder on a bed of onions, BBQ sauce if you like, and a little water or orange juice to keep it from burning early. The hardest part is just not touching the thing for hours, but you get great results!

This is a great method also, NEO.

Ultryx · Nov 7, 2017

Here goes another night of new foods! I got 2 pounds of chicken drums and wings at the store the other day. I made half of them panko, Italian seasoning, garlic, and parmesan. The other half was a honey, soy, garlic, and lemon glaze. It was fantastic! Considering when we go to the local breweries, a single pound of wings is generally $11-$15 per pound, we did well with the 2 pounds I got for $5.50! Also pictured is a slice of pumpkin pie that my girlfriend made! It was delicious and we used the leftover heavy cream to make some whipped cream to top it with!

NEO · Nov 7, 2017

Channel5News said:
Pulled pork is an easy way to get comfortable with it. Just a couple pounds of pork shoulder on a bed of onions, BBQ sauce if you like, and a little water or orange juice to keep it from burning early. The hardest part is just not touching the thing for hours, but you get great results!

I'm gonna try this one! When I go to the market tomorrow I'll be sure to grab some pork shoulder. When I put in the water or OJ does it just need to cover the meat?

DrJackson · Nov 7, 2017

Did you guys watch Chef Johns latest video?
Some nice cutting and presentation of the bird right there.

Deleted member 11637 · Nov 7, 2017

NEO said:
I'm gonna try this one! When I go to the market tomorrow I'll be sure to grab some pork shoulder. When I put in the water or OJ does it just need to cover the meat?

No, just enough to cover the bottom of the cooker. The shoulder will release a lot of its own juices as it cooks.

I also like to strain out all the juices you're left with into a jar. That's "pork stock", which is basically impossible to find in stores, and I freeze that until I can add it to a pork sausage ragu for a deep, rich flavor.

havokex · Nov 7, 2017

First post for IronEra.

Made a rib roast on Sunday for the family, had it in the oven for about 6-7hrs total. Turned out really well, unfortunately wasn't pink throughout as i had hoped. The upper edges got cooked, probably broiled it for too long.

Izzy · Nov 8, 2017

DrJackson said:
Did you guys watch Chef Johns latest video?
Some nice cutting and presentation of the bird right there.

Maaaaaaan, Chef John got me into cooking. I don't know why it happened, but I ended up watching his scone video many years ago. I figured, yeah I could probably do that. And even though I didn't own a pastry cutter I ended up baking something that sorta kinda looked like a scone. And it was tasty! Soon after I saw pumpkin cheesecake. That looked complicated.. but not that complicated. And I went out and bought a springform pan and made a cheesecake. Like a real one! Not one of those coolwhip abominations. And I felt suuuper fancy.

The first time kneading a yeast dough by hand was an afternoon of uncertainty. But you gotta be willing to fail if you wanna be able to make cinnamon rolls from scratch. And man does that make you feel good when you see your pan of proofed cinnamon swirly dough.

I consider myself a novice, but there's something empowering about knowing that anytime you have flour, sugar, and butter in the house you can convert them into cookies. So hello IronERA! Gonna have to think up something interesting to try this weekend so I can join in with pics.

SwampBastard · Nov 8, 2017

Izzy said:
Maaaaaaan, Chef John got me into cooking. I don't know why it happened, but I ended up watching his scone video many years ago. I figured, yeah I could probably do that. And even though I didn't own a pastry cutter I ended up baking something that sorta kinda looked like a scone. And it was tasty! Soon after I saw pumpkin cheesecake. That looked complicated.. but not that complicated. And I went out and bought a springform pan and made a cheesecake. Like a real one! Not one of those coolwhip abominations. And I felt suuuper fancy.

The first time kneading a yeast dough by hand was an afternoon of uncertainty. But you gotta be willing to fail if you wanna be able to make cinnamon rolls from scratch. And man does that make you feel good when you see your pan of proofed cinnamon swirly dough.

I consider myself a novice, but there's something empowering about knowing that anytime you have flour, sugar, and butter in the house you can convert them into cookies. So hello IronERA! Gonna have to think up something interesting to try this weekend so I can join in with pics.

I love those anecdotes, and I'm delighted to have another creator here, but please keep in mind that this thread celebrates cooking of any kind. It doesn't have to be fancy, you just need to enjoy it. Welcome!

DrJackson · Nov 9, 2017

Izzy said:
Maaaaaaan, Chef John got me into cooking. I don't know why it happened, but I ended up watching his scone video many years ago. I figured, yeah I could probably do that. And even though I didn't own a pastry cutter I ended up baking something that sorta kinda looked like a scone. And it was tasty! Soon after I saw pumpkin cheesecake. That looked complicated.. but not that complicated. And I went out and bought a springform pan and made a cheesecake. Like a real one! Not one of those coolwhip abominations. And I felt suuuper fancy.

The first time kneading a yeast dough by hand was an afternoon of uncertainty. But you gotta be willing to fail if you wanna be able to make cinnamon rolls from scratch. And man does that make you feel good when you see your pan of proofed cinnamon swirly dough.

I consider myself a novice, but there's something empowering about knowing that anytime you have flour, sugar, and butter in the house you can convert them into cookies. So hello IronERA! Gonna have to think up something interesting to try this weekend so I can join in with pics.

Nice to hear! Chef John has been a huge inspiration for me as well. While he's pretty hardcore about meat, and I'm all about dat seafood, his playfulness in the kitchen has inspired me to be more creative, both in terms of technique, ingredients and presentation. The biggest lesson of all is that there really is no recipe. When you combine flavours and produce you are passionate about yourself, chances are big others will love your cooking too :D

CrimzonSamurai · Nov 10, 2017

So I'm trying to come up with a menu for my "Friendsgiving" this year. I've limited myself to a main, two sides, and a salad. Last time I made duck confit, butternut squash risotto, and pommes puree.

This year I've got to settle on a protein. The host has two geese frozen for me to use, but they've been frozen since February, and they're probably dry as hell. I could probably get around this by making some kind of stew or curry, but goose isn't really suited to that. So maybe I'll just go with turkey and then save the geese to make pate or something later where their individual dryness isn't as much of an issue since I'll be adding more fat.

For the sides I'm going with apple and bacon risotto and hachis parmentier made with pulled pork instead of beef. The salad I haven't decided on the final composition but I've got a lovely dark chocolate infused balsamic to work as the dressing base so I'm not too worried about it.

What do you guys think, particularly in reference to the goose problem? Do you think it's still good to roast after 9 months in the freezer? I have my doubts, but I don't want to let them go to waste or sit in there much longer either.

Cor · Nov 10, 2017

CrimzonSamurai said:
This year I've got to settle on a protein. The host has two geese frozen for me to use, but they've been frozen since February, and they're probably dry as hell. I could probably get around this by making some kind of stew or curry, but goose isn't really suited to that. So maybe I'll just go with turkey and then save the geese to make pate or something later where their individual dryness isn't as much of an issue since I'll be adding more fat.

What do you guys think, particularly in reference to the goose problem? Do you think it's still good to roast after 9 months in the freezer? I have my doubts, but I don't want to let them go to waste or sit in there much longer either.

If they were placed in plastic bags or containers before being frozen, dont show any signs of freezer burn and are properly thawed, they should be quite fine.

Can always do a wet brine if you're worried about them tasting dry. Will have the obvious side-effect, but that can be countered with a good jus.

fair warning: im extrapolating from my experiences with long frozen turkey and chicken.

CrimzonSamurai · Nov 10, 2017

They're in plastic bags, I'll check them for freezer burn before I commit. Thanks! I'd like to salvage them if I could.

SwampBastard · Nov 11, 2017

I made fettuccine with white bolognese last night. It tastes a hell of a lot better than it looks.

empressdonna · Nov 12, 2017

Because it's getting colder here now I've been thinking about maybe trying to make my own soup so I was wondering if anyone has any recipes that they could recommend.

Valkerion · Nov 12, 2017

Been debating buying a larger toaster/microwave combo type oven. Here in Japan there are rarely larger ovens in apartments which is killing me "."

Anyway excited for my friends cooking class this Saturday, our menu is going to be Miso soup, Teriyaki Chiken, and some other side dish to tie it together all made from scratch... minus the chicken hehe. Main purpose is to experiment with the setup for a tourist event we are going to do but I will post results!

le-seb · Nov 13, 2017

empressdonna said:
Because it's getting colder here now I've been thinking about maybe trying to make my own soup so I was wondering if anyone has any recipes that they could recommend.

1. Peel and mince season veggies (around 300 grams per serving)
2. Throw them all in boiling water (around 300 mL per serving), add salt
3. Wait for veggies to be cooked
4. Add pepper, mix (if you wish), and enjoy your home made soup

For extra taste you can add some broth in the water, cook the veggies a bit in olive oil or duck grease before adding water, add butter or whipped cream at the end.

This week's soup for me:
- potatoes
- turnip
- carrots
- leek
- green cabbage
- white beans
- a bit of cured ham for taste

Kinda looks like that:

OnkelC · Nov 13, 2017

Schnitzel time! served with fries and bell pepper stew.

Ohne Titel by Chris Jaeger, auf Flickr

Ohne Titel by Chris Jaeger, auf Flickr
Edit: Majo and Remoulade by Bruckmann out of the giant tubes are a must as a side.

Fxp · Nov 13, 2017

First time posting on IronERA but being our family's dedicated cook I just need to ask - please recommend your favorite soup recipe. Preferably something that can be made with easily acquired ingredients and tastes good when reheated on the 2nd day :)

Deleted member 11637 · Nov 13, 2017

Fxp said:
First time posting on IronERA but being our family's dedicated cook I just need to ask - please recommend your favorite soup recipe. Preferably something that can be made with easily acquired ingredients and tastes good when reheated on the 2nd day :)

A mushroom soup is always nice and hearty. Slather some olive oil and tomsto paste on the mushrooms, onions, carrots and celery (cremini are perfect on their own, I've used some rehydrated shiitake for a woodier flavor) and roast them for forty-five minutes to get some color. Dump them in your biggest pot and simmer for at least an hour. Then use an immersion blender (or regular blender, but be careful when blending hot liquids) to smooth it out, and that's all! You can easily freeze the leftovers.

SwampBastard · Nov 13, 2017

empressdonna said:
Because it's getting colder here now I've been thinking about maybe trying to make my own soup so I was wondering if anyone has any recipes that they could recommend.

My wife and I really love this recipe for Zuppa Toscana:

INGREDIENTS

1 lb ground HOT Italian sausage

1 large chopped onion

4 tsp minced garlic

10 cups chicken stock (I use the low sodium stuff)

3 large potatoes, cut into bite-sized pieces

1/2 cup heavy cream

1 bunch of kale, chopped

4 Tbsp cooked bacon pieces

DIRECTIONS

Brown Italian sausage in a medium size pan. Drain excess fat.

Add all ingredients to crock pot EXCEPT heavy cream, kale and bacon.

Cook on LOW for 4 hours, or until potatoes are soft.

Add heavy cream & kale to soup (note: it looks like A LOT of kale, but it cooks down)

Let kale and cream merry with soup, approx. 20 minutes

Serve in bowl with bacon pieces sprinkled on top.

Pro-tip: when we make this now, we usually substitute cheese tortellini for the potatoes and it's twice as good.

Frankish · Nov 13, 2017

empressdonna said:
Because it's getting colder here now I've been thinking about maybe trying to make my own soup so I was wondering if anyone has any recipes that they could recommend.

I just had people over last night and served escarole and bean soup, it was a huge hit with my super judgmental Italian family, so I know it's good.

It's very easy. Chop an onion, saute in olive oil until soft. Slice up a head of escarole crosswise into strips, saute until wilted. Throw in some garlic and pepper flakes and cook for a few seconds. Add a couple cans of white beans, then fill up pot with chicken stock. You can use water if you want to do it the old school way but I always have homemade stock in the freezer and it adds adds a ton of flavor. Also, I put a thick slice of parmigiano in the broth, so it melts and distributes as it cooks.
Boil, then simmer. The longer the better.

To serve, top the bowl off with some Olive oil and grated parmigiano.

zbarron · Nov 13, 2017

Last year about this time I took a weekend and made a large batch of every one of the following soups. I chose them because they are tasty and some share ingredients.

http://www.seriouseats.com/recipes/2014/01/easy-sausage-kale-and-black-eyed-pea-soup-wit.html
http://www.seriouseats.com/recipes/...le-andouille-sausage-stew-one-pot-recipe.html
http://www.seriouseats.com/recipes/2013/10/one-pot-wonder-vegan-black-bean-squash-chili-recipe.html
http://www.seriouseats.com/2014/01/split-pea-soup-with-ham-from-lighten-up-america.html
http://www.seriouseats.com/recipes/...up-parsley-garlic-lemon-gremolata-recipe.html

I put the cooled soup in gallon sized ziploc bags and froze flat after removing the air. It looked like this.

It's a ton of food and takes up surprisingly little storage space since you can store them like vinyls. I definitely recommend making soups in bulk like this. Making 1 meals worth is soup is just as hard as making 4 meals worth. I chose different ones so I could have some variety.

CookingEra | OT | vol. 1 mise en place

Deleted member 11637

Account closed at user request

Deleted member 11637

Deleted member 11637

Deleted member 11637

Deleted member 11637