CookingEra | OT | vol. 1 mise en place

Briareos · Jan 15, 2018

Nice work everyone, looking good. Decided to make this recipe for southern style mac and cheese.It turned out pretty well, although I may have got distracted when broiling the top... but the flavors were great, the hints of mustard, nutmeg, pepper, umami from the Worcestershire, etc., worked out nicely, and the pasta wasn't overcooked when coming out of the oven.

Eldest daughter made a mint brownie. It had good subtlety of flavor and was pretty well balanced actually. Mint layer is a white chocolate ganache and the top a standard bittersweet ganache.

Cor · Jan 15, 2018

i wanna feel humbled so i'll ask:

how old is the eldest daughter, to be making 3 layer brownies with two kinds of ganache?

Briareos · Jan 15, 2018

Coriolanus said:
how old is the eldest daughter, to be making 3 layer brownies with two kinds of ganache?

Thirteen, although we are a very cooking oriented family so I wouldn't infer much by it. You can see her cut and plating is sub-par, despite the admonishment to wipe the blade clean with hot water between cuts.

SwampBastard · Jan 16, 2018

First crack at making chicken teriyaki with steamed broccoli. It was cheap, easy, and really, really good.

icyflamez96 · Jan 16, 2018

snacknuts said:
First crack at making chicken teriyaki with steamed broccoli. It was cheap, easy, and really, really good.

What recipe did you use? Looks great.

SwampBastard · Jan 16, 2018

icyflamez96 said:
What recipe did you use? Looks great.

Thanks! My wife sent me this text message while she was eating leftovers for lunch today: "GODDAMN this teriyaki chicken is fucking amazing"

The recipe is below. It look appreciably longer to get the sauce to thicken than these directions say.

INGREDIENTS

1 cup soy sauce

1 cup granulated sugar

1½ teaspoons brown sugar

6 cloves garlic, crushed in a press

2 tablespoons grated fresh ginger

¼ teaspoon freshly ground black pepper

1 3-inch cinnamon stick

1 tablespoon pineapple juice

8 skinless, boneless chicken thighs

2 tablespoons cornstarch

PREPARATION

1) In a small saucepan, combine all ingredients except cornstarch and chicken. Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat and let cool. Discard cinnamon stick and mix in 1/2 cup water.

2) Place chicken in a heavy-duty sealable plastic bag. Add soy sauce mixture, seal bag, and turn to coat chicken. Refrigerate for at least an hour, ideally overnight.

3) Remove chicken and set aside. Pour mixture into a small saucepan. Bring to a boil over high heat, then reduce heat to low. Mix cornstarch with 2 tablespoons water and add to pan. Stir until mixture begins to thicken, and gradually stir in enough water (about 1/2 cup) until sauce is the consistency of heavy cream. Remove from heat and set aside.

4) Preheat a broiler or grill. Lightly brush chicken pieces on all sides with sauce, and broil or grill about 3 minutes per side. While chicken is cooking, place sauce over high heat and bring to a boil, then reduce heat to a bare simmer, adding water a bit at a time to keep mixture at a pourable consistency. To serve, slice chicken into strips, arrange on plates, and drizzle with sauce.

Lockness Mobster · Jan 17, 2018

Shit so this is the new cooking thread. Thought is was for weight lifting going by the title. Will be sure to come tribute. Is Onkel in here?

Edit
He is cool,seems like a good amount of people migrated.

A Robot · Jan 17, 2018

Maybe the title should be changed to something more descriptive?

OnkelC · Jan 17, 2018

I thought of Risott'ERA Cooking thread

icyflamez96 · Jan 17, 2018

snacknuts said:
Thanks! My wife sent me this text message while she was eating leftovers for lunch today: "GODDAMN this teriyaki chicken is fucking amazing"

The recipe is below. It look appreciably longer to get the sauce to thicken than these directions say.

Thanks. I'm tryin this tonight, don't have cinommon sticks though. I imagine that shouldn't be too big of a deal since I have cinammon.

I'm gonna alter it a bit so I can bake the chicken and veggies in one pan. (also with much less chicken)

icyflamez96 · Jan 19, 2018

snacknuts said:
Thanks! My wife sent me this text message while she was eating leftovers for lunch today: "GODDAMN this teriyaki chicken is fucking amazing"

The recipe is below. It look appreciably longer to get the sauce to thicken than these directions say.

Ok I waited until I could buy the other stuff and follow this recipe closer. I'm doing it now and god DANG that's a lot of sugar. This abouta be DANK

Podge293 · Jan 20, 2018

Was looking for this place for ages.

Anyone any suggestions what to cook with duck breasts? The local butcher gave me 2 fantastic breasts as a thanks for the custom last year

Also any ice cream ingredients? The in-laws got me an ice cream maker for Christmas but the two tries so far haven't been great (pistachio, tasted gone didn't freeze properly and mixed berry weird taste also didn't freeze properly)

Deleted member 11637 · Jan 20, 2018

Podge293 said:
Was looking for this place for ages.

Anyone any suggestions what to cook with duck breasts? The local butcher gave me 2 fantastic breasts as a thanks for the custom last year

Also any ice cream ingredients? The in-laws got me an ice cream maker for Christmas but the two tries so far haven't been great (pistachio, tasted gone didn't freeze properly and mixed berry weird taste also didn't freeze properly)

Might as well make duck fat potatoes, specifically pommes de terre sarladaises:

http://www.seriouseats.com/recipes/2010/09/french-in-a-flash-classic-potatoes-sarladaise-recipe.html

icyflamez96 · Jan 20, 2018

Podge293 · Jan 20, 2018

Channel5News said:
Might as well make duck fat potatoes, specifically pommes de terre sarladaises:

http://www.seriouseats.com/recipes/2010/09/french-in-a-flash-classic-potatoes-sarladaise-recipe.html

Was thinking potatoes yeah

Briareos · Jan 20, 2018

Podge293 said:
Also any ice cream ingredients? The in-laws got me an ice cream maker for Christmas but the two tries so far haven't been great (pistachio, tasted gone didn't freeze properly and mixed berry weird taste also didn't freeze properly)

Fresh mint is our perennial favorite; wife likes it with flecks of chocolate in it. But the fresh mint flavor is just insanely intense compared to what you normally get in a commercial ice cream.

beat · Jan 20, 2018

I say trim the excess fat to make duck fat, then make duck prosciutto with the breasts. (Leave the skin on and most of the uncovered fat... you won't have a lot of excess fat to trim.)
http://ruhlman.com/2009/03/duck-prosciutto/

I Don't Like · Jan 20, 2018

snacknuts said:
First crack at making chicken teriyaki with steamed broccoli. It was cheap, easy, and really, really good.

Damn that looks good.

Re-posting from the Anova Sous Vide thread. Made these sirloins recently. Note the size of the steaks - almost dinner-plate's length and thick. Salt, pepper and a tad of a spicy steak seasoning I have + Anova Sous Vide and a sear with a pan and torch. Best steaks I've ever made. Got two more to make later tonight and I think I'm going to do slightly lower temp to get it even more pink inside.

Keen · Jan 21, 2018

icyflamez96 said:
Ok I waited until I could buy the other stuff and follow this recipe closer. I'm doing it now and god DANG that's a lot of sugar. This abouta be DANK

Yeah, that was a ton of sugar. No wonder it tastes good :P I'd like to try it, but would cut way down on the sugar and add som acid in there, to balance things out.

icyflamez96 · Jan 21, 2018

Keen said:
Yeah, that was a ton of sugar. No wonder it tastes good :P I'd like to try it, but would cut way down on the sugar and add som acid in there, to balance things out.

It turned out good though I forgot... the brown sugar.

Excited to try it again though. Probably will add in like 5/8ths a cup of sugar, more pinapple juice, and actually add brown sugar. What are you thinking about for the acid? Some kind of vinegar? Most teriyaki recipes I've come across uses vinegar so that would make sense I think.

Lemon or lime juice might be interesting.

Briareos · Jan 21, 2018

Ten year old has been obsessed with slowly going through the Mary Berry oeuvre, this is her Death By Chocolate cake:

Came out pretty good, nice crumb, moist, etc. The icing/ganache was a bit much but I have my limits on decadence. She did everything herself other than cut the two cakes in half to make the four layer setup; wife did that.

Keen · Jan 21, 2018

icyflamez96 said:
It turned out good though I forgot... the brown sugar.

Excited to try it again though. Probably will add in like 5/8ths a cup of sugar, more pinapple juice, and actually add brown sugar. What are you thinking about for the acid? Some kind of vinegar? Most teriyaki recipes I've come across uses vinegar so that would make sense I think.

Lemon or lime juice might be interesting.

Probably some type of vinegar, yes. White wine, or Xianking to go with something asian.

MarioW · Jan 23, 2018

Have just stared watching Chefs Table on Netflix, about 4 or 5 episodes jumping around. Great insight and inspiration around cooking and food innovation if almost completely devoid of practical instruction and tips.

In related fine dining news, I also made (and paid for) a reservation at Atelier Crenn, a two Michelin star restaurant in San Francisco for March. Will cap off the end of my week at GDC nicely as well as being the one year anniversary dinner for myself and girlfriend. Might be the highest rated restaurant I have ever been too and quite pricey, but hopefully worth it for the experience and only being in SF a couple of times a year.

icyflamez96 · Jan 23, 2018

Keen said:
Probably some type of vinegar, yes. White wine, or Xianking to go with something asian.

What is Xianking? I looked that up and am getting nothing food related lol.

Argyle · Jan 23, 2018

icyflamez96 said:
What is Xianking? I looked that up and am getting nothing food related lol.

Wonder if they meant Chinkiang vinegar...

Keen · Jan 23, 2018

icyflamez96 said:
What is Xianking? I looked that up and am getting nothing food related lol.

Argyle said:
Wonder if they meant Chinkiang vinegar...

Yes, that's it! Sorry!

Briareos · Jan 23, 2018

MarioW said:
In related fine dining news, I also made (and paid for) a reservation at Atelier Crenn, a two Michelin star restaurant in San Francisco for March. Will cap off the end of my week at GDC nicely as well as being the one year anniversary dinner for myself and girlfriend. Might be the highest rated restaurant I have ever been too and quite pricey, but hopefully worth it for the experience and only being in SF a couple of times a year.

Their website is impressively opaque about what they serve, but the photos on Yelp are pretty insane. Curious to hear how it goes.

I'll be bouncing between Dottie's and the Cavalier for breakfast if anyone is in SF during GDC week and wants to get breakfast. I should probably setup some dinner reses now...

MarioW · Jan 23, 2018

BriareosGAF said:
I'll be bouncing between Dottie's and the Cavalier for breakfast if anyone is in SF during GDC week and wants to get breakfast.

I've never been to either, but both look great. That being said, I don't eat breakfast pretty much ever (unless its brunch) as I prefer to sleep in, especially at GDC.

Deleted member 11637 · Jan 25, 2018

Broke in my new culinary torch last night with a rib-eye, it turned out great! Here's 6 minutes of that ASMR-ey goodness:

Eye for an Eye · Jan 25, 2018

My friend just shared this with me

https://www.williams-sonoma.com/m/p...le-creuset%2Fcookware|12&cm_src=PRODUCTSEARCH

I MUST have it. I need it. It's the coolest thing possible.

icyflamez96 · Jan 26, 2018

le-seb · Feb 10, 2018

It's been a long time since I've baked a lemon meringue pie.

zqogqFsrA_ivGcJoSePPcdL3ik6PbCIfnPRdnXi-qGJqnxQCJj_anDyrieFK6jVYb_A_PVnGRrhU_NpyOh33i17Xnhh3cZnanes

SwampBastard · Feb 12, 2018

The KitchenAid stand mixer is 44% off at Amazon for the next 14 hrs.

Funky Papa · Feb 12, 2018

Speaking of mixers, the gf got me a 1200w one from LIDL of all places. It's a beast of a machine and it weights like a mofo (all metal construction + hefty motor), but it's also surprisingly quiet. The vessel is also pretty massive at 6L.

It may not be as pretty as a KitchenAid, but it looks like a lot of kit for €140. It even comes with a large glass jar/food processor accesory which I'll probably never use. So far I've only used it for pizza dough.

Podge293 · Feb 12, 2018

Funky Papa said:
Speaking of mixers, the gf got me a 1200w one from LIDL of all places. It's a beast of a machine and it weights like a mofo (all metal construction + hefty motor), but it's also surprisingly quiet. The vessel is also pretty massive at 6L.

It may not be as pretty as a KitchenAid, but it looks like a lot of kit for €140. It even comes with a large glass jar/food processor accesory which I'll probably never use. So far I've only used it for pizza dough.

I too got that one. Pretty class in my opinion

I Don't Like · Feb 13, 2018

Channel5News said:
Broke in my new culinary torch last night with a rib-eye, it turned out great! Here's 6 minutes of that ASMR-ey goodness:

I use a torch and pan method after sous vide cooking but that is a loooooooong torch. You didn't get an aftertaste?

Deleted member 11637 · Feb 13, 2018

PlayALLTheGames said:
I use a torch and pan method after sous vide cooking but that is a loooooooong torch. You didn't get an aftertaste?

I was worried myself, but no! As long as you don't touch it with the hottest inner flame (and actually I did that time, lol) there shouldn't be any torch taste. It did produce a thin "cooked" ring inside the meat, so not perfect edge-to-edge rare, but it tasted fantastic.

I also discovered the importance of slicing up your steak before serving, as the insides will become more red once exposed to air (at least I think that's correct.)

Keen · Feb 13, 2018

Funky Papa said:
Speaking of mixers, the gf got me a 1200w one from LIDL of all places. It's a beast of a machine and it weights like a mofo (all metal construction + hefty motor), but it's also surprisingly quiet. The vessel is also pretty massive at 6L.

It may not be as pretty as a KitchenAid, but it looks like a lot of kit for €140. It even comes with a large glass jar/food processor accesory which I'll probably never use. So far I've only used it for pizza dough.

Wow, that's certainly a great price. Will have to look into it.

SwampBastard · Feb 13, 2018

I was browsing TJ Maxx on my lunch break and they had an All-Clad 12" skillet. I don't need it, but I was tempted to get it just to try out a piece of their equipment since I've heard about how great it is. Even at TJM, it was still $70 for one piece. Is their stuff really that much better to justify that asking price? How much extra quality can they put in a stainless steel pan compared to the fully clad Cuisinart stainless set I use at home?

Funky Papa · Feb 13, 2018

It's not *that* crazy. Proper steel pans with a heavy bottom do cost a fair bit of coin. I use a large Ikea Sensuell one (which is shockingly hefty), however, and I'm pretty damn happy. I'd look into those if you want to save money or even better, visit a professional shop for restaurants. I recently bought a couple of SS pots there at a ridiculous prize and I'm couldn't be more satisfied. Sure, they are not pretty, but they cost 1/3 of your usual retail brand and thats the stuff used by the actual pros.

SwampBastard · Feb 13, 2018

There's a restaurant supply store around the corner from my office that I check out every once in a while. I'll check out their skillet offerings.

MarioW · Feb 14, 2018

I made a Valentine's Day dinner for the girlfriend. At her request, it was Kung Pao Chicken following the recipe from Melbourne restaurant Spice Temple (one of her top all time restaurants)

peteykirch · Feb 14, 2018

Made chicken and waffles from scratch for my GF this Valentine's Day

Came out so good!

Chitown B · Feb 16, 2018

have a Searzall on the way for use with my Anova. I usually sear in the oven or my cast iron but I'm excited to use this.

Chitown B · Feb 16, 2018

Stuart444 said:
So IronEra, I have picked up a new title today. I am the guy that failed at making Apple Crumble

I used this recipe:

https://www.bbcgoodfood.com/recipes/best-apple-crumble

And everything that could go wrong went wrong:

I recommend getting one of the $20 apple peel/slice/core cranks at Bed Bath and Beyond (or the like). They work wonders. Uniform slices and instant peeling. I use it for apple pies. It's fast so they don't brown - you'll also want to toss in some lemon juice to help stop browning.

Stuart444 · Feb 16, 2018

Chitown B said:
I recommend getting one of the $20 apple peel/slice/core cranks at Bed Bath and Beyond (or the like). They work wonders. Uniform slices and instant peeling. I use it for apple pies. It's fast so they don't brown - you'll also want to toss in some lemon juice to help stop browning.

Live in the UK so not sure what this $20 tool is :(

But Lemon Juice stops browning? Didn't know that.

Chitown B · Feb 16, 2018

Stuart444 said:
Live in the UK so not sure what this $20 tool is :(

But Lemon Juice stops browning? Didn't know that.

yeah, it's the acidity I think.

So, something like this - https://www.amazon.com/ProFreshionals-Apple-Machine-Peels-Slices/dp/B00FQSTRVE

zbarron · Feb 19, 2018

I got a big package of pork chops the other day. I made honey mustard pork chops with wilted spinach:

And the rest I marinated in pineapple juice, soy sauce, brown sugar, and spices and grilled. I don't have pictures of those, but they were phenomenal.

icyflamez96 · Feb 19, 2018

Made some indian style chicken.

icyflamez96 · Feb 20, 2018

Orange Chicken

CookingEra | OT | vol. 1 mise en place

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