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CookingEra | OT | vol. 1 mise en place
- Thread starter infinitebento
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I made a batch of Saltimbocca yesterday, with a realy darkish Marsala sauce.
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
Cauliflower. God. It may be one of the few ingredients I actively dislike. Just rank. I greatly enjoy broccoli, however. I've been using it a lot lately and I've found that the stems can greatly improve vegetable stock. Which I find interesting, because overcooked broccoli reeks like exactly like cauliflower, but you can cook the stems for 45 minutes along the rest of the ingredients and they'll only add some nice depth to your stock.
Anyway, I feel like making some cold ramen after watching this video from Vice, but I'll be damned if I can find furikake at not extortionate prices in my neck of the woods. I may get a bit creative to substitute it with something else.
Anyway, I feel like making some cold ramen after watching this video from Vice, but I'll be damned if I can find furikake at not extortionate prices in my neck of the woods. I may get a bit creative to substitute it with something else.
Ok so I ordered Toyama koshihikari rice which should hopefully arrive later this week.
Should I rinse/wash it in water before I put it in my Rice Cooker (which will have water in it anyway but still)? If so how much/how long should I wash it for? First time using this type of rice and I've never washed rice before so felt I should ask.
Should I rinse/wash it in water before I put it in my Rice Cooker (which will have water in it anyway but still)? If so how much/how long should I wash it for? First time using this type of rice and I've never washed rice before so felt I should ask.
if you don't have a rice washing colander, just put into a bowl, fill with water, swoosh around a couple times and let sit for a minute or two until the top of the water looks white. pour out water. repeat a couple more times. that's what I do at least. Cleans the rice and gets rid of excess starch.
Ok, ty. I read that some dishes like Risotto you want the excess starch but other than those ones, it's best to always wash.
Too bad I didn't know that before as I had never washed the rice before. (which was just some long grain white rice, not sure what the brand or anything was lol)
Made Chef John's ribs today. First time making ribs and they came out real good so I'm definitely gonna try some other recipes in the future.
Wow. Looking good. That's an old recipe of his. I love hoisin sauce so that sounds good. What kind of ribs did you use? Spare?
300*F is a little hot for my liking. With my ribs I'm a BBQer but if you don't have a smoker you could get similiar results by following any BBQ recipe and instead of a smoker I'd set your oven to 250*F, though getting a charcoal grill or smoker is always an option. You won't get the smoke flavor or the smoke ring, but otherwise it should be comparable. Also I don't see it in that recipe, but I like to remove the membrane on the back of the ribs. That stuff isn't fun to eat.
I find the IKEA flat bottom wok works well on my glass top.
Unrelated hotpots are a super great dish for miserable days.
Finally had my dinner at Atelier Crenn in San Francisco on the weekend. 14 courses across 2.5 hours combined with champagne and the "mid range" wine pairing for one (split between myself and my girlfriend). Was heavily seafood based which isn't my thing typically, so a lot of courses didn't hit for me, but great overall experience and some of the dishes were exquisite. Think I'd try somewhere else at a similar price point before I returned for sure.
Also, got to Luce and Alexander's Steakhouse while at GDC, both of which I'd been to before, so I was a little spoiled for great dining.
Also, got to Luce and Alexander's Steakhouse while at GDC, both of which I'd been to before, so I was a little spoiled for great dining.
Good Friday is fish day. My favorite Burger joint has recently added a Burger with plaice, Lollo Bionda, a beurre noistette-based condiment and bacon to the menu, which I wanted to try out. So off to the inner city!
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
Was great:
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
My wife went with a vegetarian burger on a black bean base and a helping of sweet potato fries with a topping of raw onions, lime and cilantro:
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
I couldn't resist and got a double "Purist"(just the patties, caramelized onions, ketchup and cheddar) as well, because if there is no sin, the savior died in vain:
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
Happy Easter, everybody!
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf FlickrWas great:
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf FlickrMy wife went with a vegetarian burger on a black bean base and a helping of sweet potato fries with a topping of raw onions, lime and cilantro:
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf FlickrI couldn't resist and got a double "Purist"(just the patties, caramelized onions, ketchup and cheddar) as well, because if there is no sin, the savior died in vain:
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf FlickrHappy Easter, everybody!
Found a huge filet mignon on sale at my Harris Teeter for $20. Hit it with the Sous Vide for an hour at 125, then the cast iron with butter, garlic and thyme plus a quick torch. Paired with mashed potatoes and veggies. I swore I took a pic of the inside after cutting but can't seem to find it. Anyway, wish I could just eat this shit every day
Hey I'm pretty novice when it comes to cooking, can I use my NutriBullet as a food processor substitute in some cases (sauces, chopping veggies, pesto)?
Tried my hand at a basic ramen today. The broth was made with Thanksgiving turkey stock and chicken demi-glace (both sitting in my freezer for months) and topped with shoyu tamago.
Soft-boiling the eggs with my sous-vide for 45 mins at 65 C/149 F, the yolks came out custard-perfect; but the whites were way too soft and runny to handle (after peeling one of them, I simmered my other two eggs for an extra minute to try and firm up the whites more, but I'll need more practice before they're just right.)
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I use my knock off one to do it. Handy for tomato sauces as the wife hates lumps of tomato.
Nice ramen! This is more an amusing food prep thing. You've perhaps heard that fresh eggs are harder to peel when hard-boiled than older eggs? Yeah, guess which of these two are from the store vs our chickens:
Thanks! And that makes sense, the eggs I used were at least a week old and were a pain to peel.
Nice ramen! This is more an amusing food prep thing. You've perhaps heard that fresh eggs are harder to peel when hard-boiled than older eggs? Yeah, guess which of these two are from the store vs our chickens:
Did you add the eggs to boiling water from the start? When I don't, the shells often stick
I'm not sure what my wife's methodology is, although I do know she uses ice baths at the end. Either way, both the (older) store eggs and (newer) fresh eggs from our chickens were cooked at the same time, so it's a nice A/B for how egg age affects things.
Powdered sugar has cornstarch added to it, so not a good substitute for the real thing unless it's in a small or partial amount.
That's a lot of meat. Easter over here means that I overdosed on chickpeas with cod and chard, which sounds like a bad idea, but it's actually wholesome and very, very tasty. Oh, and torrijas. Lots of torrijas.
I can't be the only one put off by butter basted beef. There's something about the dairy aroma that I find extremely displeasing when coupled with meats.Found a huge filet mignon on sale at my Harris Teeter for $20. Hit it with the Sous Vide for an hour at 125, then the cast iron with butter, garlic and thyme plus a quick torch. Paired with mashed potatoes and veggies. I swore I took a pic of the inside after cutting but can't seem to find it. Anyway, wish I could just eat this shit every day
As CB said, powdered sugar is not a substitute for actual granulated sugar. Honey may be a better pick.
Also, this weekend I tried ginger-chicken meatballs with Chinese broccoli. Only I used actual broccoli, but it came out really nice and the soup was incredible. A great high protein, low carb combination for those of us on a diet. Next time I'm making a couple of kilos and see how well they freeze.
I don't use much. I eat well and go to the gym twice a day, so trust me, butter use is rare and in small amounts. I would not want a "dairy aroma" either although I have never had that when I do use it for steaks, probably because I use it sparingly.
Cooking beef with butter is pretty common over here.
The beurre d'ail and persillade are often coming along a good beef steak.
Butter is good for you - way better than most other types of fats or manufactured shortening. It's natural and has the fatty acids we need. I wouldn't disparage it.
For what is worth, I think butter is a great ingredient for savoury dishes. I'm only averse to it on steaks.
Unrelated: I saw a 2 kg for 1 € sale on ripe tomatoes this past weekend, so of course I spent the entire Sunday making and canning tomato sauce. And I hear my parent's garden is doing great so far. I need one of those new Instant Pots with a canning setting...
Unrelated: I saw a 2 kg for 1 € sale on ripe tomatoes this past weekend, so of course I spent the entire Sunday making and canning tomato sauce. And I hear my parent's garden is doing great so far. I need one of those new Instant Pots with a canning setting...
I've just started getting interesting in cooking and making my own food, so I don't know if my meager efforts are even worth posting among such great chefs, but I want to so whatevs ^_^
This is my first time making pizza dough, well my first time making any dough of any kind. I found a recipe that was supposed to be based on buddy's pizza in Detroit (Detroit pizza is the best pizza).
1) The ingredients:
2) Rest a bit:
3) Rise it in the pan:
4) Assemble the ingredients........Yeeeaaahhh I used store bought sauce, one step at a time folks! (I am planning to grow tomatoes and basil this year so fresh sauces are on the way)
5) Baked (it needed a bit more time, it was a little doughy in the middle)
6) Finally served!
Like I mentioned earlier a little underbaked, not raw but a bit too soft and chewy in the center. Also I need to investigate why it was so dense, I didn't think too much about that before hand but when I order out there is usually fair sized air pockets/bubbles in the crust. But no one expects perfect on the first try, overall I'm fairly proud of how it turned out for a first time bake.
This is my first time making pizza dough, well my first time making any dough of any kind. I found a recipe that was supposed to be based on buddy's pizza in Detroit (Detroit pizza is the best pizza).
1) The ingredients:
2) Rest a bit:
3) Rise it in the pan:
4) Assemble the ingredients........Yeeeaaahhh I used store bought sauce, one step at a time folks! (I am planning to grow tomatoes and basil this year so fresh sauces are on the way)
5) Baked (it needed a bit more time, it was a little doughy in the middle)
6) Finally served!
Like I mentioned earlier a little underbaked, not raw but a bit too soft and chewy in the center. Also I need to investigate why it was so dense, I didn't think too much about that before hand but when I order out there is usually fair sized air pockets/bubbles in the crust. But no one expects perfect on the first try, overall I'm fairly proud of how it turned out for a first time bake.
Thanks!
The recipe called for the pan to be "well oiled" with olive oil so I did that and the edges were crispy enough, would have been more in a better pan I think. I did let it rise in the pan for almost 2 hours, it doubled nicely. I think I may have kneaded it wrong? or too much? Never kneaded anything before so hard to know, but it wasn't really holding together and stretching but rather tearing when I worked it. This is something I'll definitely come back to and try again after some research but my goal is to keep trying new things, pick a recipe or technique I would have never even considered trying before and see how it goes.
Detroit style is more of a biscuit style crust, like Chicago style - so it won't be as chewy, and will be more dense. It will also be more "gummy" on top.
Maybe a slightly lower heat for a longer time? That way you're not burning it but the middle gets cooked more.
Maybe a slightly lower heat for a longer time? That way you're not burning it but the middle gets cooked more.
Made a first attempt at making Ramen over the weekend. Turned out pretty well!
edit: Can't seem to insert imgur links =\
Fixed them for you. You were using the media and not the IMG setting/tags.
When I was using the IMG tags the pictures weren't showing at all, that's why i switched to the media tags
Which links were you using? It has to end in .jpg or . something. You can usually get them by right clicking and opening image in new tab. (sometimes on Imgur, I have to use the link they give you in the copy field and once I open that in a new tab, right click -> Open image in new tab and that works)
Don't know why it should be that complicated but whatever.
As for the food itself. don't like the look of the egg things to the right (not my thing) but the bowl as a whole looks pretty nice and well done. Almost makes me hungry.
I'm having the hardest time getting the bake time right on a Japanese souffle cheese cake. The first recipe I tried said that a skewer should come out clean, so I've been following that every since, but I baked it for almost twice the time tonight and all I ended up with was a slightly burnt top.
Should I just ignore the whole skewer thing?
Should I just ignore the whole skewer thing?
Today is a public holiday where I live, so I decided to be a little creative with my lunch.
I started with some nice fresh bread from the bakery and added some seeded mustard and Japanese mayonnaise
Then I added some home made pickles
And some Roma tomatos
I was planning on adding some feta cheese, but I ran out, so I just had to use normal sliced cheese
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Finally, I added some cold roast pork from last night's dinner
And we're done
I started with some nice fresh bread from the bakery and added some seeded mustard and Japanese mayonnaise
Then I added some home made pickles
And some Roma tomatos
I was planning on adding some feta cheese, but I ran out, so I just had to use normal sliced cheese
Finally, I added some cold roast pork from last night's dinner
And we're done
Very happy with my recreation of the super-trendy Sorrel Pesto rice bowl from Sqirl in LA. I swapped out the sorrel for kale and lemon juice per the Bon Appetit recipe; it features brown rice, watermelon radish, a poached egg, preserved lemon, feta and fresh dill:
I don't have a mandoline to slice the radish as thinly as I wanted, but on flavor it's pretty damn close to the original!
I don't have a mandoline to slice the radish as thinly as I wanted, but on flavor it's pretty damn close to the original!
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Funny kitchen story I thought I'd share.
So I work our fish station on Sundays, but normally I work grill. So I don't really have many of the prep recipes for fish station. I had to make Parisian Gnocchi for salmon garnish, and didn't have the recipe, so I received it verbally from the morning guy who couldn't be assed to make it. I haven't made choux pastry since culinary school, and Parisian Gnocchi are slightly different from normal choux anyway. So I cook the flour and butter and milk together in a rondeau and then throw it in the stand mixer to cool it down. Wait a few minutes, start adding the egg. I meant to add it in thirds, but the mixer's paddle caught the bowl I had the eggs in and dumped about 4/5ths of the eggs into the mixer. So the mixer just keeps churning, and the eggs don't seem to be integrating at all. They're just sitting on the top of the flour mixture, just a little clump of play doh under a sheet of eggs. So I go and ask my sous chef to come take a look hoping to find a way to fix it. He says he'll be over in a minute, so I just wait for him in the back by the mixer. It takes him about 10 minutes to get over there (I hadn't been looking at the mixer out of frustration for the entire time). And he takes a look at it and says "add more eggs." I thought he was being sarcastic at first, but then I looked and the eggs had actually integrated. So then I just threw the rest of the eggs in and they turned out perfectly :P
So an inspirational lesson. Just leave it in the mixer and never lose hope.
So I work our fish station on Sundays, but normally I work grill. So I don't really have many of the prep recipes for fish station. I had to make Parisian Gnocchi for salmon garnish, and didn't have the recipe, so I received it verbally from the morning guy who couldn't be assed to make it. I haven't made choux pastry since culinary school, and Parisian Gnocchi are slightly different from normal choux anyway. So I cook the flour and butter and milk together in a rondeau and then throw it in the stand mixer to cool it down. Wait a few minutes, start adding the egg. I meant to add it in thirds, but the mixer's paddle caught the bowl I had the eggs in and dumped about 4/5ths of the eggs into the mixer. So the mixer just keeps churning, and the eggs don't seem to be integrating at all. They're just sitting on the top of the flour mixture, just a little clump of play doh under a sheet of eggs. So I go and ask my sous chef to come take a look hoping to find a way to fix it. He says he'll be over in a minute, so I just wait for him in the back by the mixer. It takes him about 10 minutes to get over there (I hadn't been looking at the mixer out of frustration for the entire time). And he takes a look at it and says "add more eggs." I thought he was being sarcastic at first, but then I looked and the eggs had actually integrated. So then I just threw the rest of the eggs in and they turned out perfectly :P
So an inspirational lesson. Just leave it in the mixer and never lose hope.
I almost didnt find this thread because the title doesnt include "cook" or "recipe"
aaaaaanyway, I wanted to ask yall whether there's an app out there that you know of that lets you record/store your own recipes. I'm imagining an ingredients list, instructions, and pictures. Can be very simple, but I think it would be super useful over having word documents or pdfs or notepad equivalents.
aaaaaanyway, I wanted to ask yall whether there's an app out there that you know of that lets you record/store your own recipes. I'm imagining an ingredients list, instructions, and pictures. Can be very simple, but I think it would be super useful over having word documents or pdfs or notepad equivalents.
Nice ramen! This is more an amusing food prep thing. You've perhaps heard that fresh eggs are harder to peel when hard-boiled than older eggs? Yeah, guess which of these two are from the store vs our chickens:
Put a splash of vinegar and a tiny dash of baking soda in the water and the shells come right off after boiled. I make them all the time at work. Start off with cold water and once it hits a boil, turn off the heat and cover for 7 minutes, then straight into an ice bath. Your eggs will come out perfect!
Bucatini alla bottarga; with preserved lemons, capers, shallots, toasted panko breadcrumbs and fresh parsley.