Oven roasting Brisket

Also, what's the best way to reheat the brisket?

Aldoogie in Home Cooking

Oven roasting Brisket

I'm trying to replicate a recipe that I did a few years back. I browned beef brisket in a pan then wrapped with BBQ sauce and seasonings in a tight foil pouch. I roasted it in the oven at 160 for 22 hours. It came out amazing. Has anyone had any experience roasting slow and low for that long?

Best, Aldoogie

Aldoogie in Home Cooking

Reheat Mash Potatoes ??

Hi there!

I'm serving a meal to 30 guests this Friday night. Dinner will be served at 8:30. I'd like to be done with all my major cooking by 7. Mash Potatoes are on the menu. If I make them by 6, what's the best way to keep them, then warm them. Please help!! :) Thanks, Aldoogie

Aldoogie in Home Cooking

storing homemade pasta / avoiding salmonella

Thanks! Great to know. I don't think home cooks explore food safety enough. I can assure you there will be no salmonella Santa at my house this holiday.

Aldoogie in Home Cooking

storing homemade pasta / avoiding salmonella

Thanks! Good to know

Aldoogie in Home Cooking

E Baldi???

Good spot - a bit of a scene at times.

Aldoogie in Los Angeles Area

storing homemade pasta / avoiding salmonella

I love making fresh pasta Fettucini. I use egg yokes in my recipe. Usually I use all the fresh pasta within a couple of hours of making it. I noticed that the pasta dries very nicely while hanging. I'd like to store some for future use, however, I'm always concerned with food safety. Since there is some raw egg in the pasta, is it safe to store the dried pasta in a tight container in the cupboard? Since it's dry, does that create an environment that prohibits Salmonella? Or is there nothing to worry about since the pasta will be boiled/cooked through before consuming?

Thanks! Aldoogie

Aldoogie in Home Cooking

Under cooked cookie safety

Thank you for the helpful answer! A

Aldoogie in Home Cooking

Under cooked cookie safety

My amazing chewy cookies have a bit cookie dough in the center that's chewy/a little raw. They're great fresh and usually we feel safe eating them. I wanted to ship them to my brother in another state, but I'm concerned with food safety. Any advice out there? Thanks! Aldoogie

Aldoogie in Home Cooking

Best Frozen Cake Company?? [moved from Food Media]

What's the best frozen cake company that sells into groccery stores? I'm doing some research for a class.

Cheers, Alex

Aldoogie in General Chowhounding Topics

Mac and Cheese: Help, it's too creamy?

The past couple of times I’ve made Mac and Cheese, it turns out too creamy/wet.

I have followed the recipe on Cooks Illustrated and Alton Brown.

I feel like there might be too much milk, or is it a reduction issue before adding cheese?

Thoughts….

Thanks,

Aldoogie

Aldoogie in Home Cooking

ThermoWorks - Super Fast Thermapen - worth the money?

On the ledge here, do I jump and buy a Thermapen, is it really worth the money???
:)

Adoogie

Aldoogie in Cookware

Troubleshoot Braised Beef Short Ribs

OP here ,

yes! went back to my butcher , told her what i was up to, she hooked me up with great cuts from the chuck. Followed the recipe again, came out amazing!! See my new post regarding Thermometer.. ;)

Aldoogie in Home Cooking

Rainbow Trout Appetizer

I plan on pan searing then quickly roasting rainbow trout. Anyone have some thoughts on how to serve it as an appetizer, maybe on bruschetta type of app?

Aldoogie in Home Cooking

Troubleshoot Braised Beef Short Ribs

Covered em up. This was clealy a case of not hot enough and too fast for them beef ribs!

Thanks all, will go back for another go.

Aldoogie in Home Cooking

Troubleshoot Braised Beef Short Ribs

Dear Tommy,

First, thanks for the Welcome ;) Wow, love having everyone here to advise on this stuff haha.

ok, so here is the rundown. For the most part, I followed the "Braised Beef Short Ribs" recipe in the Jan 09 issue of Cooks Illustrated.

Took about 6 Short Ribs with the bone still on, cleaned a bit of the fat.

Browned them fine, removed, dropped in the onions for 8 min on med, tomato paste followed for 2 min, then the garlic for 30 secs, turned back to med-high and added 2 Cups of Cab, reduced for about 9 minutes till the wine halved, the beef back in, added some carrots and 1 Cup of stock, brought to a simmer and into the oven.

Here is where I think things might have gone wrong.

Oven was on 250 and I cooked in my Creuset dutch oven for 2 hours.

Not long enough, huh?

Aldoogie in Home Cooking

Troubleshoot Braised Beef Short Ribs

My short ribs came out dry, not falling off the bone juicey ? What are some possible explanations?

I thought of:
1. did not turn enough during cooking
2. did not braise long enough

Thanks :)

Aldoogie in Home Cooking

When to salt (season) beef prior to braising?

thanks! thought that as well. cheers,

Aldoogie in Home Cooking