Bryan Pepperseed's Profile
Tricks you figured out in the kitchen and thought 'good one'!!!
For some reason a clear response is not flowing from my brain to my keyboard today, so please excuse if this does not "read well".
I have no idea where this came from, but under the following circumstances it seemed like a good one to me at the time:
1. Hot day, needed some cooked chicken for chicken salad in a hurry, and didn't want the kitchen to get too hot in the process, so I decided to microwave it.
2. Also decided that (à la Barbara Kafka) "poaching" in a dish with my homemade stock and tightly sealed with plastic wrap was the way to go.
3. Had fun watching the plastic expand during initial cooking, but then decided that I didn't want to struggle with steaming hot pastic immediately after cooking. I also didn't want the plastic to settle back down and make contact with the food. So.....
Took two wooden skewers that were long enough to span my round dish, and as soon as cooking was finished I poked them through the expanded plastic at right angles to form an "x" so that the plastic then settled back down on the skewers well above the food and basically became a "tent".
Need help making sauerkraut from scratch
Author of 'Wild Fermentation', which is worth checking out of the library if available, shows the basics in this 6-1/2 (about twice as long as it needs to be) minute youttube.
http://www.youtube.com/watch?v=i77hU3zR-fQ
Pizza Stone Corn Meal Question
Somewhere (probably here at chow) it was suggested that when using parchment from a roll, to crumple it into a ball and then "un-crumple" in order to avoid struggling with it tending to curl back up after being torn off the roll.
Just thought I'd add that I'm currently working on a theory that this also produces a better texture on the bottom of the dough (and probably cookies too) than the one produced using just a "flat" piece of parchment.
I probably need to do to a few more "tests", but at this point, I think even if I purchase parchment in loose sheets I will continue the crumple/uncrumple method.
Chinese cooking, meat and cornstarch
Thanks for the schnitzel tip (BTW, I've been wondering the same thing about the logic behind the price of veal myself) just so I'm clear, after you've flash fried it do you coat with egg again before breading?
As for velveting in general, the reason for my original post was because after my first attempt came out perfectly, my subsequent attempts seemed to be much more of a struggle to keep my oil from being too hot and causing the meat to "sizzle" - which according to the ONE youtube video I've watched should be avoided.
During the time since posting I've put on my Alton Brown/Harold McGee hat and tried (contrary to my nature) to take an analytical approach to my problem. My current theory is that I screwed up after my first attempt and started to use a different pan for my oil. The second pan I used was smaller in diameter (which I wanted in an attempt to use less oil) but it also had thinner walls. The current plan is to go back to the original pan to confirm my theory and then find a pan that will still work but use less oil. The good news is that all my attempts have resulted in finished products that were worth the effort. ;-)
Chinese cooking, meat and cornstarch
Thanks Caroline. I was guessing it was a time/effort thing as opposed to a "type of protein" thing or perhaps a "type of cut" thing.
Unless you relpy saying something to the contrary, I'm going to assume that you're sort of telling me not to get to obsessed with monitoring the oil temp and just take it out when it changes color.
Chinese cooking, meat and cornstarch
Just curious - what determines whether you flash deep-fry or poach you protein?
Got a good salad dressing recipe?
Always thought Ceasar dressing was "complcated" before seeing Anne Burrell (who I usually don't pay any attention to) do an eggless version of yours. I tried it and liked it, but I'm no "ceasar expert". She said that the omission of the raw egg is not noticable and produces a recipe that not only can be made days/weeks in advance, but can also be enjoyed by people who don't eat eggs.
Perhaps you could go eggless for the sake of science and let us know what you think.
http://www.foodnetwork.com/recipes/anne-burrell/eggless-caesar-salad-recipe/index.html
Is it safe? - Leftover "drippings" from a chicken with garlic recipe
I think you're absolutely correct Ipse - last night I used some of the garlic in an "experiment" that produced what was probably the best pizza sauce I've ever made.
Is it safe? - Leftover "drippings" from a chicken with garlic recipe
Thanks fourunder.
I thought I might be over thinking the garlic thing, but thought I'd just take the "better safe than sorry" route and ask.
Is it safe? - Leftover "drippings" from a chicken with garlic recipe
After skimming through my copy of 'Microwave Gourmet' that probably hasn't left the bookshelf since the late eighties, I decided to try out a "combine chopped garlic, chicken broth, and chicken pieces - then nuke' recipe.
I ended up with a lot of "juce" that I saved thinking that I could (at the very least) use the seperated fat as a "faux garlic schmaltz" for something in the future.
I then recalled the food safety warnings regarding garlic infused oil being linked to botulism and wondered if I should rethink my plan. Any thoughts?
Whole chicken newbie - what to do besides roasting? Freezing tips appreciated!
@meatn3 - Thanks for reminding me that I have access to the Frugal Gourmet via Youtube and that I have no excuse for not having any ideas when I'm tired of my usual chicken recipes.
@looz - If you've been watching Youtube videos you may have seen these, but just in case I thought I'd post the links.
In this one, Jeff Smith cuts up a chicken before beginning the recipes which include:
chicken stuffed with potatoes and olives (Italy), chicken piccata (Italy), stuffed chicken thighs, pan-fried chicken strips, and chicken pieces with lime. :
Fancy Chicken Dishes Part 1:
http://www.youtube.com/watch?v=r9FI-Buvbz4
If you click on the progress bar at about the 11:50 mark of the link below, you can see the finished dishes to see if you think it's worth your time watching the whole episode.
.
Fancy Chicken Dishes Part 2:
http://www.youtube.com/watch?v=RWPfU6m0E2c
Please help, I've never made Jalapeno poppers and my son has requested them for the Super Bowl.
Just wanted to report that I tried your technique yesterday and will no longer do my baked/broiled poppers any other way - Thanks for the tip!
Pizza Stone Corn Meal Question
Because the longer the stretched dough stays on any surface, the more likely it is to stick.
homemade sauerkraut--is it supposed to smell like this?!
Have never made anything like your recipe, but I have made kimchi and sauerkraut the more "traditional" way.
In addition to Meadandale's accurate comments regarding salt, I thought I'd post a couple of thoughts that came to mind while reading the thread:
1. One should avoid using tap water that contains chlorine because it will inhibit the fermenting process - filtered or bottled water is best.
2. Any store bought ingredients (in your case that appears to just be the miso) should not contain any preservatives for the same reason.
Where Can I Find GOOD Stollen in NJ?
I've never tried it, but I've heard that the stollen sold at Aldi's is pretty good.
Simple things you can't get right
Homemade raw kraut (IMO) is really pretty good - not to mention good for you. Same goes for kimchi.
That said, one of my favorite childhood meals was cooked kraut with pork chops (with mashed potatoes on the side of course) - do I assume correctly that your braising method will consistently produce the highly browned (caramelized?) version that I remember mom making? The reason I ask is that every time I try to duplicate mom's version I end up saying to myself, "It's not like moms" followed by a, "I think the kraut should have cooked longer, but I don't remember mom cooking it that long". Unfortunately at this point in time mom doesn't remember how she cooked anything, so I can't ask her.
What Is the Hottest Hot Sauce You've Ever Tasted?
According to this list - http://www.chilliworld.com/FactFile/Scoville_Scale.asp
the hottest I've had is Dave's Ultimate.
I'm currently working on a bottle of Da Bomb Ground Zero, and between the two I prefer Da Bomb. That said (at least when adding to my ramen) my top pick would be Dave's Total Insanity - it's not as hot as the other two, but in addition to preferring the flavor, I think it blends well with my other ramen additives. - unfortunately it's not included in the above list so I don't know how it compares to Great White.
menu suggestion for British 1930s themed dinner party
If you can find it, this might help:
http://www.amazon.com/Mrs-Bridges-Upstairs-Downstairs-Cookery/dp/0671220292
I want to love my slow cooker, can you help?
I've done both flour and corn versions.
Partially due to my always wanting to experiment and never really deciding on one "definitive method", adding water is basically a "play it by ear" thing every time......
I find in general that freshly cooked/baked items usually have enough moisture left in them so that additional water is not needed for about an hour with the crock set to warm or low.
Any longer than that (or if I'm using premade store bought items) is when I'll at least start thinking about placing the items on a plate (or in my case a homemade metal trivet) and adding a couple of tablespoons of water underneath.
I want to love my slow cooker, can you help?
+2 on the mashed potatoes.
Nothing better during "Thanksgiving crunch time" than being able to make them hours ahead of time and still have them come out of the crock like they were just made.
They're also good for keeping freshly made tortillas (not to mention naan, pancakes,rolls etc.) warm.
Trenton Tomato Pies
Not exactly in Trenton, but close - but I would only try these after Papa's and Hudson St. Delorenzos:
Over the years, there have been a good number of people who prefer the pies at Wildflowers Restaurant in Pennington over Delorenzo's.
http://www.wildflowersinnrestaurant.com/
And Conte's in Princeton also has a good number of fans, but I don't recall anyone ever saying they prefer it over Delorenzos.
http://contespizzaandbar.com/
Beans for breakfast
In case you don't consider brownies a cake.......
http://www.foodnetwork.com/recipes/melissa-darabian/black-bean-brownies-recipe/index.html
Who here eats steak for breakfast?
As you might have guessed, the Pepperseed in me thinks that sounds pretty good.
Who here eats steak for breakfast?
I have never tried the "Huiray whole yolk method", but I guess now I'll have to give it a go at least once for the sake of "science".
Austintexicans' theory is probably closest to the truth even though I don't intentionally dip my steak (I actually prefer to dip my buttered toast in it) I'm sure some of the yolk ends up on the steak due to my sloppiness.
Who here eats steak for breakfast?
Steak and eggs has been my all-time favorite breakfast for years.
Not sure why, but ......
If the eggs are scrambled, both get eaten with ketchup. If the eggs are fried, the ketchup stays in the fridge.
Best Cranberry Sauce Recipe
On The Splendid Table yesterday, the host gave an interesting sounding recipe to a caller that in addition to the usual cinnamon, allspice and orange zest, it also included onions and garlic with a touch of red and black pepper.
http://splendidtable.publicradio.org/listings/111119/
The conversation starts at about the 35:32 mark of the podcast.
Storing Strawberries
Many threads on the subject. Here's one:
http://chowhound.chow.com/topics/277137#6544780
In this video, Harold Mcgee says to soak in 125 degee water for 30-45 seconds:
http://www.youtube.com/watch?v=2fEcQjDrwGE
In his article describing his "fruit soaking" experiment, he says he sealed the "test berries" in air tight containers to encourage spoilage - so I'm guessing he wouldn't recommend the jar method.
http://www.nytimes.com/2009/08/26/dining/26curi.html?ref=haroldmcgee
All I want is a good cup of coffee at home. [moved from General Topics]
Excerpt from a book about coffee -'God in a Cup: The Obsessive Quest for the Perfect Coffee'
http://splendidtable.publicradio.org/listings/101113/making-coffee.shtml
Link about halfway down this page plays an interview with the author-
http://splendidtable.publicradio.org/listings/101113/
