mmdad's Profile
looking to make an english turkey gravy, no flour??
I need to make a gluten free, dairy free gravy for christmas.
My family likes the english style gravy, which in my experience is like a nice thickened clear broth.
I have a chicken carcass and gizzards that I plan to make my own chicken stock with. by roasting the bones and gizzards with some vegetables then simmering for a few hours in some water.
I will obviously have the turkey neck and gizzards.
I have thoughts of frying up the turkey neck and gizzards with onions then adding celery and carrots all with olive oil and some salt, pepper and thyme. Adding a bunch of water. Simmer for a few hours. Strain. Sit to the side.
Take my turkey and chicken stocks combine them, skim some of the fat.
Then take the roasting pan from the turkey and deglazing with a little red wine maybe 1/2 cup.
strain this then skim the fat.
Then add a little of the skimmed fat to a pan, throw in celery, carrots, onion and cook those for about 10 minutes, then throw in the pan juices, the turkey stock and the chicken stock.
Bring to a boil and reduce for about 10 minutes, then strain.
Does this sound about right? Too much? Too little?
I cant find my strainer/sieve I am making a roast chicken with pan gravy
thanks for all the suggestions. I am going to do a little of all.
I cant find my strainer/sieve I am making a roast chicken with pan gravy
I take the juices in the pan, add celery, onion, carrot, garlic, cook it down in the fat add stock and reduce. Then I strain. I can't find a strainer, no time to buy one. What do you suggest. I also have no cheese cloth.
I am cooking up 8 chicken legs tonight. Do I save the bones? Can I make stock with them?
I will have eight chicken legs tonight for dinner with my family.
The left over bones, and skin are they useful?
Should I try making a stock out of them?
Thinking slow cooker?
Thanks
I have this package of bottom round steak up, steak for braising, 1 inch thick. how do I cook it?
My wife bought this 1 inch braising steak package. It is called bottom round steak up.
I imagine I could just sear it and then pop it in the oven with some liquid.
But, give me some tips or recipes. I am trying to eat healthier.
Beer bread tastes phenomenal but its too heavy and biscuit like.
I have played around with the beer bread and the idea is great. I don't have all this equipment and I like the idea of making bread by hand in an old fashioned old world style of way. Its fun and its a good story when you bring it to guests. The recipes I have tried are abundant but I have finally settled on my version and its perfect but the texture and its too heavy.
Its probably the nature of the beast but I am thinking I should try something else but with the same simplicity.
Give me some recipes and tips for making a simple old world style bread think Italian bread or french baguettes that I can make as simple as a beer bread. I like adding some simple touches like garlic, subbing brown sugar in place of some sugar for a more molasses texture, I also add a touch of hotsauce like franks red hot for a touch of flavor. I also like the idea of playing with different types of flour. I am not a huge fan of overly yeasty tasting bread or bread that tastes like a ton of baking powder/soda. I also like to use my hands and not spend day/days waiting for it to rise.
Thanks in advance.
Ina garten brownie is amazing
I just made a half batch of the ina garten brownie and its probably the best I have ever had.
My only complaint is that it sticks to the pan like no other and I buttered and floured it and refrigerated it. Still it sticks. I probably need a different pan but I used a pyrex. I am not a fan of nonstick but I may not have a choice in the future.
Any suggestions?
Garbanzo beans. I have a 1lb bag of dried beans soaking. What can I make?
Felafal is a good idea. I think I might try to make those. I know they will be balls and fried and contain onion and garlic. What else? A simple recipe would be great, keep in mind I am not spice or herb loaded I have the basics.
thanks
Garbanzo beans. I have a 1lb bag of dried beans soaking. What can I make?
I plan to make hummus that is an obvious one. But one pound bags are about 4x what a can is. So I will have extra. What can I make?
Just got a strange all clad 8 inch. There is no pitch?
Still have it and still seems strange
Does anyone have a Peugeot pepper grinder?
What size do you think is the best to have for the kitchen cook?
Help me concoct a soup with what I have in the fridge- woke up sick
ok thanks for the suggestions so far. I am piecing it all together with various recipes and your information.
I found some ham and some celery so I started out with onion,celery,carrot with some olive oil on medium heat for about 10 minutes. Added garlic. Added ham and and sauted. I then added a 28 oz can of crushed tomatoes and let that simmer for about 10 minutes. I then just now added 16 oz of dried lentils. Right now its like a really thick minestrone with ham and lentils. I am now adding 8 cups of chicken stock so its more soup like. I added a bunch of parsley some hot sauce and some brown sugar to cut the tomato a little. I also added a cup of milk to cream it a little. I am going to added the pasta that is boiling right now with a little of the pasta water.
I thawed the chicken and put them in a pan with some olive oil and salt and pepper and put it in the oven at 350. I am going to keep them in there for about 40 minutes.
I plan to shred that and at that to the soup.
Thats all I got at this point. I think it will be pretty good.
Help me concoct a soup with what I have in the fridge- woke up sick
I woke up with my 2 year old son today sick the both of us. I decided I need some aromatics to help beat this flu/cold bug. I want to ingest some serious onions and garlic.
Here is what I have in the house
Chicken stock organic in boxes several
Shredded carrots
Cans of crushed tomatoes
Several packages of Goya 16oz lentils dried
A package of Goya 16oz blackbeans dried
various noodles from small shells to piccolini(small)
Onions
Garlic
Various spices just the basics
Franks red hot ( but the baby can only handle so much spice)
eggs
some milk
frozen chicken breast tenders. These not breaded not cooked just chicken cut into tenderloins frozen no bones.
Olive oil
frozen vegetables like peas
I have only made soup a few times and I am new to it. Can anyone concoct a recipe for me?
I am thinking some kind of chicken lentil soup with noodles and lots of garlic and onions. I am new to cooking so I am still at the follow a recipe stage. I need assistance thank you.
Does anyone have a Peugeot pepper grinder?
I am thinking that the vic firth is currently making the best. They are really nice.
Why would you need more than a 6 qt. stock pot?
Ok I am convinced I picked up a 8qt. allclad. Thanks all.
Just got a strange all clad 8 inch. There is no pitch?
I just got my set of allclad in and I had an 8 inch which I returned to get the set. The one I returned had the standard all clad style pitch that many people love and many people hate.
The new one has zero pitch. Its the same handle and the same pan essentially from what I can tell but no pitch. It feels odd to me as I am used to a pitch.
I am wondering if All-Clad is changing their handle style. The set left the factory in june so its really new. I live 25 minutes from the factory so I might see stuff quicker than other parts of the country.
Anyway at first I thought it was bent and was expecting an S for second stamp. I don't know why that would have slipped into the set but I didn't know. Anyway everything checks out other than the pitch.
Here is what my original looked like and here is what every advertisement looks like. They advertise it with that all clad pitch.
http://www.metrokitchen.com/product/AC-5108?utm_source=froogle&utm_medium=scs&utm_term=AC-5108
The new one's handle is like the julia child omelette pan
http://www.potshopofboston.com/OmelettePan.htm
Just curious if this is a change in their products? I am not sure I like it. I love the other pieces and don't want to return the set. Maybe they are trying to make it like a "traditional omelette pan" I am not sure if traditional has a pitch or not so I am just guessing.
So my question: Is All-Clad changing their handle styles? Is this piece supposed to be a traditional omellete pan therefore no pitch?
I have contacted customer service but that is always slow going. I am waiting for a reply.
I don't want to use it until I know the answer, I am sure I can get use to it but who knows.
Demeyere Atlantis stuff looks great
Dan thanks for the reply.
As for cast iron. I love the stuff but I think I am more interested now in pottery like emile henry. I can use the stuff and I like the flametop collection so I am looking at one of those.
As for demeyere. They are fantastic and the welds may just be fine.
But as you said I have allclad and I feel confident in them and their rivets.
I like cookware right now as a hobby. I have no needs really for anymore its just fun. I plan to get a demeyere or two. But no longer really feel urgency.
As for copper, well I just cant be bothered. I know the benefits but I honestly don't feel like worrying about the cleaning and polishing and such. I know some people just let them patina but to me I would be driven crazy by them.
SS is simple and the allclad makes me happy. So I am good.
The only desire is a few demeyere in the future.
Ravioli, no Red Sauce
I did a nice healthy sauce the other day that I think is killer with mushrooms and pasta.
I made pasta.
In a fry pan I put in a tablespoon of butter. I let the butter brown slightly then added 1 tablespoon of olive oil. I then added about a half a cup of chopped onions and a pinch of salt. I let that sweat for a few minutes around 5. I then added a whole chopped garlic clove for about one minute. I turned up the heat slightly and deglazed with apple juice about 3/4 a cup. I let that reduce for a few minutes then added about a 1/4 of the pasta water and some pepper and frozen peas I let that simmer for a few minutes. Finally I took the pasta and sauted for a few minutes in the sauce while adding parmessan.
It was great. I think it would work perfect for a ravioli especially a mushroom ravioli.
It is so easy too.
Demeyere Atlantis stuff looks great
Yeah the demeyere seem rather thin and even though they are 7 ply when you give them the knuckle rap that just don't ring like an all clad. they are beautiful but I think I may only want 1 or 2 speciality pieces in my kitchen. I actually like the rivets. I understand the pain a toothbrush cleaning every once in a while means but I think its durable. I have no clue if demeyere's welds will ever be a problem but I do feel that allclad rivets will not be a problem ever and like you said they both have great warranties. I like them both but may prefer allclad for everyday use.
Demeyere Atlantis stuff looks great
You know these demeyere are super nice but I got to check some more out today and I can't help but think that the allclads that I own are much more sturdy and more durable feeling. I like the idea of no rivets but honestly it doesn't inspire confidence. I plan on getting some demeyere at some point but I can see why so many dig the allclad stuff.
Emile Henry Lasagna pan. Can this be used for roasting and turkeys as well as lasagna?
Can you use it over the stovetop? for gravy?
Emile Henry Lasagna pan. Can this be used for roasting and turkeys as well as lasagna?
Emile Henry Lasagna pan. Can this be used for roasting and turkeys as well as lasagna?
I love Emile Henry stuff. I need a lasagna pan but I also don't have anything for meatloaf or roasts or turkey.
I plan to make meatloaf, lasagna, I want to try some roasts and I want to try and make a turkey this year.
Check out this pan http://www.cookware.com/asp/show_detail.asp?sku=EHY1807
Its for lasagna but it is mentioned in the description that it is great for roasting a turkey.
My question is this, is the pan big enough for a turkey? Don't turkeys need a rack?
How about a roast?
I think meatloaf will be fine.
Why would you need more than a 6 qt. stock pot?
I can see doing that. I don't imagine however that I will ever have access to quality huge amounts of sea food. Just the occasional lobster or shrimp. If I did what you do I can imagine wanting like a 16 qt. Sounds amazing, wish I was closer to the sea.
Why would you need more than a 6 qt. stock pot?
I know it may sound like a dumb question but, why would I need more than a 6 qt?
I actually don't plan on making stock as I just don't have the interest. I get stock cheap at whole foods anyway so its not really something I plan on doing.
What I do like to do is make soups, stews, chili, pasta, etc.
I am a family of 4, 2 adults 2 small kids.
Where would the need come into play? If you don't make stock do you really need bigger? I can't imagine make more than 6 qts of anything else?
Thanks for the help in advance.
Do you really need a 12 inch skillet if you have a 12 inch saute?
I would say I was a cook for many years but I did what most people tend to do. I mainly heated up things or warmed things up.
I recently remodeled the kitchen and became a parent twice. All in a short span of 2 years.
My wife is not really patient enough to cook. But I want my kids to grow up with healthy foods so I dumped the microwave. I bought a few pans and started reading and watching videos. I already knew the basics but started understanding more complex forms of cooking for me anyway like soups and stews and sauces and that kind of things. I now think I can make a great steak, great chicken, a few really good sauces like marsala, picatta, etc. i make good pasta,macaroni and cheese, hummus,pesto,mashed potatoes, I make really good home made polenta and home made tomato sauce. I truly only have about 10 recipes mastered. But my family is happy and I prefer eating at home now rather than a restaurant and that was not true 6 months ago.
I am a novice sure, I am still learning but its a hobby and its fun and my goal is that my kids grow up and say " I love my dads cooking, I can't wait to go home and have my dad cook".
So- just an explanation of me. Thanks for listening.
Can't use cast iron, Won't use non stick, options for omelettes?
I just heated up my pan for about a minute on medium low to low. Added a splash of olive oil and a splash of butter then swirled. I waited till the butter stopped bubbling and then I cracked in an egg and let it cook for about 2 minutes or when the white seemed cooked. I then slowly agitated it and worked it free, no sticking. I then capped the pan with the lid and let it sit for about 3 more minutes. Perfectly done and no sticking. It was still free and not sticking and perfectly cooked. Not an ounce of stick. I think I have that version mastered. Scrambling needs work . I think I can pull off the omelette and a frittata with patience and care. Its not going to be as fast but hey I think I can pull it off without worrying about something other than my SS pans. Scrambling I just don't know how to tackle that one yet. But I must say I saw this video(http://www.youtube.com/watch?v=dU_B3QNu_Ks) and realized he was using a SS saucepan. So...just more practice. Thanks again everyone for the dialogue.
So what's in your tuna sandwich?
I refuse to use mayo. It just grosses me out.
Mine is simple
chopped garlic chopped onion tuna canned with water drained dijon mustard olive oil salt and pepper nicely mixed
on top of nice italian bread toasted with provolone melted.
The idea of butter and a few other ingredients has me thinking.
I also always splash on some red hot.
Savoury oatmeal ?
I just had an idea and tried it and it was great
recipe
4 tbs chopped onion
2 cloves garlic chopped
4 pieces of corned beef from deli chopped
6 scottish oatmeal bobs red mill or steel cut
18 ounces chicken stock
1/2 tbs butter
1 tbs olive oil
salt and pepper to taste
I took the olive oil and heated it up and addedthe onions and sweated them out for a bit with a pinch of salt about 5 minutes on medium low. I then added the corned beef and cooked that with the onions for another 5 minutes slightly browning the corned beef. I then added the garlic for about a minute. Then added the butter and the oats and toasted the oats in the butter corned beef and onion and garlic. I ground some pepper. Then after the oats seemed nice and toasty and the smell indicated they were toasted I added the stock. I brought this up to a boil and simmered for about 15 minutes may need about 20-25 for steel cut. Once it was nicely reduced and creamy it was finished. I topped it off with an over medium slightly runny egg and a touch red hot on one half of the bowl and a touch of maple syrup on the other half.
It was fantastic. It was like having oatmeal, eggs and corned beef hash with a touch of heat and a touch of sweet.
Makes 4 servings.
Do you really need a 12 inch skillet if you have a 12 inch saute?
Ck,
See thats why I like a smaller skillet like a 10 inch. And a Saute. I Like having the rim. Sometimes I think I might prefer 2 Saute pans. But you always need a quick little skillet.
I bought a lot of all clad recently and some are going back as I think I like the less is more approach. I feel more of a bond to use just a couple pans all the time than to reach into the cabinets to find a new pan that I haven't seen in the last few weeks. I think limiting myself to a pair of saucepans and a pair of skillets/sautes will allow me to bond with my cookware. Sounds corny but I think its true for me at least.
