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32 Hungry Boys

Perfect dish for a crowd, and not expensive: Pork Shoulder. 3 of them should be fine. As long as you cook it low and slow (say 220 degrees for possibly ten hours or so - a temp of 185 for slicing, 200 for pulling) it will be delicious. You can also season anyway you like. Fennel and garlic for Italian porchetta style. Oregano, garlic and cumin for Pernil. I usually smoke mine with a dry rub, though last time I did Tandoori. Either way, don't forget to salt!

Cooking time is long, but you can make it a day ahead and reheat gently.

Mar 02, 2015
sbp in Home Cooking

Slow roasted pork shoulder cooked way too fast! How to serve?

No problem. Don't try to slice, and don't try to pull. Cut it into large chunks.

Feb 21, 2015
sbp in Home Cooking

Question about slow roasting a turkey breast

Can you send it all to me? Nice crispy turkey skin is the best!

Feb 21, 2015
sbp in Home Cooking

What was the last spicy meal you cooked?

Crispy pan fried chicken with an vinegar/hot italian peppers pan sauce.

Feb 20, 2015
sbp in Home Cooking

Question about slow roasting a turkey breast

The temp at which meat is done is the same if it's 2 pounds or 20 pounds. It's tough sticking the probe in because turkey is dense meat with no intramuscular fat (marbling).

Feb 20, 2015
sbp in Home Cooking
1

Question about slow roasting a turkey breast

Doneness isn't tested by how easily a probe or knife slides in. That's for potatoes. Over 160 is overdone for white meat.

What is your go-to pie crust?

Kenji's latest from Serious Eats, though I still use 1/2 vodka per his earlier recipe.

Feb 19, 2015
sbp in Home Cooking
2

chuck roast

Chuck roast is a low and slow cut. An hour and a half is probably 2 hours shy of being "done." Put it back in a 250 oven for 2-3 hours.

Feb 16, 2015
sbp in Home Cooking

CHOW story hits a pet peeve: Telling me I don't know what I don't like

I think the real problem is you don't know what you like because you've never had mine.

Newbie questions about chicken stock (possibly dumb)

I will add that ziploc bags - seemingly regardless of brand - just don't work as well as they used to. All the "new and improved" double zippers, etc..., just seem to make them impossible to close. Then they leak. The quart bags that now sit in my drawer have the distinction of being impossible to open right out of the box. The plastic bag tears apart while trying to force the seal to unlock. Ugh.

Feb 15, 2015
sbp in Home Cooking

Ghirardelli Brownie Mix

THIS! My daughter just made a batch when I wasn't in the room and decided to put most of it in a heart shaped copper mold. Which had way too little surface area, so the batter was very deep. Sure enough, the sides released but the center, by the bottom, was more or less raw - and the only way to unmold was to dig out the center. Fortunately, with brownies, you can patch it up with the stuff that sticks and flip it over for a presentation side.

Feb 15, 2015
sbp in Home Cooking

Homemade chicken soup question

I'll definitely try that. I do like having meat from whole chickens for the soup and chicken salad - part of the reason I use whole chickens.

Feb 15, 2015
sbp in Home Cooking

Newbie questions about chicken stock (possibly dumb)

Second everyone else's comments. Other than carrots, I remove the vegetables after cooking, but the chicken is fine for the soup and chicken salad.

As far as freezing - first pour the soup into quart sized takeout containers (the tall plastic ones). Refrigerate until cold, peel off the fat, then freeze. And to save the containers, you can then "unmold", pop into a freezer bag, and plop that back into the freezer (I used a vacuum sealer for the same effect).

Feb 15, 2015
sbp in Home Cooking

Homemade chicken soup question

I do raw, young chickens (more collagen than "stewing" hens). You can't get the same body from roasted chicken, not enough collagen left in the carcass in my experience.

Chicken from the supermarket is extremely cheap, so if you want that roasted flavor, do both.

Feb 15, 2015
sbp in Home Cooking
1

Potsticker or dumplings

Not exactly, but borrowed the technique a bit. Instead of putting a big cube into the dumpling skin with the meat, I mixed the gell into the meat mixture itself. Made the dumpling extra juicy. However, when I cooked as potstickers, it splattered like crazy because any gelatin that seeped out hit the hot oil! Next time, I'll steam them.

Feb 13, 2015
sbp in Home Cooking

Potsticker or dumplings

Raw. PS: I also took some chicken stock, thickened with gelatin, chilled till it was jello consistency, then chopped up and added to the meat. Extra juicy.

Feb 13, 2015
sbp in Home Cooking

to beat or not to beat, or: please help with my cake question!

Depends on the recipe. If there is no other or very little other leavener, you could have problems. Though a classic pound cake is a pound of eggs, pound of flour, pound of butter, pound of sugar - and it works.

Feb 12, 2015
sbp in Home Cooking

Converting Pie Recipe

I would make a 1.5x recipe for the crust and just cut away the extra (you can always use to top a fruit cobbler recipe).

For the filling, you could get away as is, or again, 1.5X, pack to bursting, and use the rest for something else.

Feb 12, 2015
sbp in Home Cooking
1

Dessert when main course is waffles?

Side dish: roasted Brussels sprouts with bacon. Bacon, waffles, maple syrup - yum.

Feb 11, 2015
sbp in Home Cooking

BK's Chicken Nuggets Officially SUCK!

Doesn't it seem that EVERY decision, both food and marketing, that Burger King has made in the past 10 years or so has been designed to be a flop? (Remember the Chef's Choice burgers? Coated Fries, the Big Head King?).

I feel like they watched the movie "The Producers" and said to themselves "it COULD work..."

Feb 09, 2015
sbp in Chains

Health care surcharge...what do you think?

Meat surcharge. Water surcharge. It's all absurd and simply designed (like your phone bill) to obscure the real cost of the meal. If you have these costs, build them into your pricing. Simple as that.

Serious Eats Pan Pizza Recipe

Haven't tried it, but have yet to make a Kenji recipe that was not spot on. He sweats the details.

Feb 09, 2015
sbp in Home Cooking

ISO, Boneless Pork Loin Recipes

I almost bought one this weekend for the same reason; very inexpensive. But as you said, not very flavorful and overcooks easily. Hoping this thread will give me a reason to buy!

I was thinking slice medallions, pound out and make Indiana style "fried tenderloin sandwiches".

Feb 09, 2015
sbp in Home Cooking

Sous Vide HELP!? What am I doing wrong?

You CAN cook frozen food in a sous vide bag, just as you CAN cook frozen chicken conventionally. But defrosted chicken will always have a different (and IMO less appealing) texture than fresh chicken. Freeze/thaw damages cell walls. Try it with fresh chicken.

Also, 158 is too high a temp. The 160 degree number put out by the FDA is the temp at which bacteria are instantly killed. But one of the advantages of sous vide is that bacteria are killed at lower temps if left at the lower temp for a while. If you don't want pink chicken, try 150 for the recommended time.

Finally, you are reading too much into "cook and hold" claims. It's not an absolute. You can't "hold" for months and expect the same result as holding for an hour. Certain food hold for a long time with enhanced texture and flavor (like short rib). Certain foods drastically change texture the longer they are held (egg yolk). Fish and chicken can be held for a while at temp, but my understanding is texture degrades more quickly than other meats once that target temp is reached - mushy is the most common complaint.

All that being said, I've done sous vide chicken breast, at 148. (Then bread crumb and fried for extremely moist chicken parm). But if you don't typically overcook chicken breast, the extra effort does not result in the big payoff of using sous vide for tough cuts of meat.

Feb 08, 2015
sbp in Home Cooking

Can I use butter as a substitute for lard in a pie dough?

It should also be noted that pie dough making isn't an exact science - the flour behaves differently based on temperature and humidity levels, among other things. The OP shouldn't be a slave to the recipe when it comes to adding water. Typically, you use the amount in the recipe as a rough estimate, then add slowly and mix just until you get the dough to come together.

Feb 08, 2015
sbp in Home Cooking

A Proper New York Corn Muffin Recipe

I work in NYC and order corn muffins from local delis often. Pretty much "northern" style corn bread baked in a muffin tin. Jiffy mix is actually very close, but not quite as sweet or dense.

Feb 08, 2015
sbp in Home Cooking

Can I use butter as a substitute for lard in a pie dough?

I make tons of pie, never use lard. Butter has much more flavor, and if you used a good technique, just as flaky. Google Serious Eats pie dough and you'll get Kenji Lopez Alt's recipe that works very well. My only change is to substitute half the water for vodka.

Feb 08, 2015
sbp in Home Cooking
1

Cupcake secrets

Don't refrigerate. Cold cupcake = cold butter = dry in the mouth.

Feb 06, 2015
sbp in Home Cooking

Chowhound hacked?

I'm having issues on my iPhone for about 2 weeks. Selecting a board, not an ad or off site link, and suddenly pages start popping up and the app store launches.

Feb 02, 2015
sbp in Site Talk

Problem with an Aloo Tikki recipe (Indian potato patty)

That was my first thought, but the recipe said "any kind." Of course, some recipes aren't tested and the author may have made that assumption. Yes, it could be the potato. Russets have more starch, starch is "glue." But yukons are still starchier than white or red skinned.

Jan 31, 2015
sbp in Home Cooking