JoanN's Profile

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Tell us about your Thanksgiving disaster

I know nothing about sous viding a turkey breast, but I just got the new Anova and I'm ecstatic about it. I've barely begun to play with it, but pork chops were a revelation. Salmon and steak were superb. Haven't even tried a less expensive cut of beef, which every says it excels at. Had it barely a week and a half and I'm already extolling it's virtues to anyone I can make sit still long enough to listen.

Nov 30, 2014
JoanN in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

I tried criadas in Guatemala last year. Not bad, but nothing special. Just one more to check off the list. No need to revisit.

Nov 30, 2014
JoanN in Home Cooking
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Tell us about your Thanksgiving disaster

Speaking of durable goods, on Friday morning I hauled out my grandmother's waffle iron to make waffles from the leftover stuffing. That waffle iron has to be nearly 100 years old by now. Still has its original fabric-covered cord. It smoked a bit from residual grease in the hinge, which is almost impossible to clean, but otherwise worked like a charm.

Nov 30, 2014
JoanN in Home Cooking

APRIL COTM AMFT/Greenspan: Nibbles and hors d'oeuvres; soups; salads, starters, and small plates

These have been on my to-try list since first reading all these great reviews. A post from Caitlin a week or so ago reminded me of them and these, made with Comté, were what were served for nibbles pre-Thanksgiving dinner. Nothing to add, really, except to echo the kudos. "Huge payoff for very little effort" says it all.

Nov 30, 2014
JoanN in Home Cooking

Pie for breakfast!

Is it considered breakfast if you woke up at 5:00 a.m., had a slice of apple pie, and then went back to sleep?

Nov 29, 2014
JoanN in General Topics

So Far I've Made (from Thanksgiving leftovers):

Sounds marvelous. Love mushroom barley soup and haven't made one in ages. Hmmm.

Nov 29, 2014
JoanN in Home Cooking

Do you give out your recipes at thanksgiving?

My paternal grandmother had two sisters. All three were competitive bakers. Family dinners could be a problem because god forbid anyone praised one dish more highly than another. Share? Not even with their children and grandchildren. And now they're gone. And so are all their recipes. Such a shame.

Tell us about your Thanksgiving disaster

Oy! Reminds me of my grandson, the perfectionist. When he was little he used to love to help me make pizza and his favorite part was stretching out the dough. But the dough had to be in a perfect circle. Perfect! I think I still have the scars on my tongue. Perhaps no surprise that he’s now in his fourth year of architecture school.

Tell us about your Thanksgiving disaster

I had the same problem. This was the first time trying a spatchcocked turkey and since I was unsure of the timing, I was checking temperatures fairly regularly. Ended up with the breast meat a higher temp than I wanted trying to get the thigh meat cooked. When I went to slice the turkey, the breast meat was underdone near the bone. Still had plenty of perfectly cooked white meat to serve, and the undercooked portion with go into the soup pot, but it was a rather unpleasant surprise. Still can't figure out how it could have happened.

Also, a corn pudding I've made umpteen times before never set properly and had melted butter floating on top. Can't quite figure that one out either, except that I made it in a different casserole dish. Was able to save it by draining it though a sieve and it tasted fine.

Nov 29, 2014
JoanN in Home Cooking

So Far I've Made (from Thanksgiving leftovers):

I took that one step further by making the Turkey and Stuffing Waffle Croque-Madame from Serious Eats. Outstanding!

http://www.seriouseats.com/2014/11/tu...

Nov 29, 2014
JoanN in Home Cooking
2

Best New Thanksgiving Dish

Perhaps my most successful new dish wasn't from the dinner itself but from the leftovers. I made the Turkey and Stuffing Waffle Croque-Madame from Serious Eats for a very (very!) late breakfast the next morning and my grandson was bowled over by it.

http://www.seriouseats.com/2014/11/tu...

Nov 29, 2014
JoanN in Home Cooking
2

Your Thanksgiving Menu for 2014

It was a little weird. I ended up not removing the legs because after 2 days of dry brining the bird didn't overhang the pan

I checked temps at about 50 minutes and they were about 20 degrees below what I was aiming for: 150F for breast, 165F for thighs. Pulled it again at about 80 minutes; breast registered a little high, but thighs were right. Then, when I went to carve it, the breast meat near the bone was definitely undercooked. The rest of the breast was fine and we had plenty of white meat, but still. Can't figure it out. It's a new oven and it was my first time using convection roast, but that shouldn't have caused problems. Guess I should have removed the legs after all.

Anyway, really (really!) liked having all that crisp skin, though and there are many advantages to the much shorter cooking time. Will definitely try it again and will definitely remove the legs next time, whether the bird fits in the pan or not.

Nov 28, 2014
JoanN in Home Cooking

Dedicated Sous Vide Board?

Good to hear, because I am finding their SV information tremendously informative.

Nov 27, 2014
JoanN in Site Talk

Your Thanksgiving Menu for 2014

I couldn't find a pan large enough for even a 12-pound spatchcocked turkey. I can't imagine what kind of pan would be required for a 20 pounder.

Nov 26, 2014
JoanN in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

The terms are often used interchangeably, but a pork shoulder consists of both the butt and the picnic roast. The picnic roast comes from the lower part of the leg; the shoulder from the upper. Confusingly, both are often sold as “pork shoulder.”

Nov 26, 2014
JoanN in Home Cooking

Your Thanksgiving Menu for 2014

Actually, Kenji says the cooking time is for a 12- to 14-pound bird, but I'll definitely begin checking earlier.

Good idea about removing the legs. My bird just barely fits on my grill pan, with one of the legs refusing to stay put and inching out to hang over the edge. I may just cut them off as you suggest. That would also expose more breast skin for browning.

Nov 25, 2014
JoanN in Home Cooking

Your Thanksgiving Menu for 2014

Interesting that it only took an hour to roast a 13-pound spatchcocked turkey. I just spatchcocked and dry brined my 12 pounder. Never done it before, but following Kenji's instructions it says to roast for 80 minutes. Guess I'd better start checking temps earlier, huh?

Nov 25, 2014
JoanN in Home Cooking

Your Thanksgiving Menu for 2014

After someone recommended it last year, I've begun adding two teaspoons of Red Boat fish sauce to my make-ahead gravy. It's not recognizable as fish sauce, just adds a wonderful depth and umami.

Nov 25, 2014
JoanN in Home Cooking

Pre-searing steak before sous vide

<The presear crust will be soft after SV.>

Yes, it is. But it crips up and browns a lot more quickly afterward if you've pre-seared it first.

Nov 25, 2014
JoanN in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

Ha! Same recipe I posted above. Guess that's two thumbs up!

Nov 25, 2014
JoanN in Home Cooking

Pre-searing steak before sous vide

I'm new to sous vide cooking and have been researching whether or not a steak should be pre-seared. This is the article that convinced me it should be:

http://www.chefsteps.com/activities/p...

In essence, (1) Kills bacteria, (2) Improves flavor, (3) Avoids overcooking. I've tried both and definitely prefer a steak that has been pre-seared.

Nov 25, 2014
JoanN in Home Cooking

Dedicated Sous Vide Board?

Yes, but I'm not finding their temperatures or timing entirely to my liking. For my preferences, at least so far, they seem to err on the high side of both temperature and time. And their recipes are far less interesting than others I've found--on Serious Eats, for instance.

Nov 24, 2014
JoanN in Site Talk
1

Dedicated Sous Vide Board?

Actually, started posting on eG ages ago, but found the CH community, on the whole, more welcoming and less intimidating. Guess I'll be spending more time there than I have recently.

Nov 24, 2014
JoanN in Site Talk

What's for dinner #336 -- The Thanksgiving 2014 Edition! [through 2 December 2014]

LOVE this tuna noodle casserole:

http://www.epicurious.com/recipes/foo...

When I was stocking my mom's freezer on a regular basis, this was one meal she asked for over and over again. And it froze and reheated beautifully. I would use panko instead of bread crumbs and would vary the type of cheese, often using gruyère or comte instead of cheddar, but otherwise made it as written.

Nov 24, 2014
JoanN in Home Cooking
1

Your Favorite Cooks Illustrated and ATK cookbooks

I only have two: "The Cook's Illustrated Cookbook," which I haven't used very much (although a dear CH friend tells me the Wild Rice Pilaf with Pecans and Dried Cranberries is amazing), and ATK's "The Best Simple Recipes," which I picked up at Costco and don't think I've used at all.

Nov 24, 2014
JoanN in Home Cooking

Your Thanksgiving Menu for 2014

Sounds marvelous. And way too much food on Thanksgiving is the way it always plays out in my house. More leftovers for everybody is a good thing.

Nov 23, 2014
JoanN in Home Cooking

Dinner decision for last night in NYC

Surly waitstaff at Wolfgang's on Park? Not my experience AT ALL. Old-time NY waiters with a wry sense of humor, perhaps. But surly? Musta been furriners.

Nov 23, 2014
JoanN in Manhattan

Dedicated Sous Vide Board?

Yes, I do. My problem has been that as a newcomer to sous vide, I'm having real difficulty finding the information that I'm looking for. Some of the best information, as well as the most accessible and reliable, has been on the Modernist cooking board on e-gullet. With all the information in one place, it's quite easy to scroll through the post titles to find what I'm looking for. Guess I was hoping for something akin to that on Chow or Chowhound, in whatever form it might take, since all in all I'd rather be hanging out here than there.

Nov 23, 2014
JoanN in Site Talk

Cooking Thermometer

The problem with a wired probe, and I often use one in addition to the Thermapen, is that it gives you a single reading from where the tip of the thermometer is placed. I'll put one in the breast meat so I can have some idea of when I'm approaching the temp I'm looking for, but will then switch to the Thermapen so I have an exact reading of both the breast and thigh meat. At that stage of the cooking process, a drop in oven temperature of about 25 degrees isn't critical.

Nov 23, 2014
JoanN in Cookware

Cooking Thermometer

A minor point, perhaps, but the Cave Tools thermometer has a 4- to 6-second read time whereas the read time for the Thermapen is 3 seconds.

Nov 23, 2014
JoanN in Cookware