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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.

about 6 hours ago
JoanN in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition!

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.”

about 9 hours ago
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.

1 day ago
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?

1 day ago
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.

1 day ago
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.

1 day ago
JoanN in Home Cooking

What's for dinner #336 -- The Thanksgiving 2014 Edition!

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

1 day ago
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.

1 day ago
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!

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

Dedicated Sous Vide Board?

Point taken. Although many of those posts with “Braising” in the title are referencing the Molly Stevens book and very few of them discuss braising in terms of technique.

Nov 23, 2014
JoanN in Site Talk

Dedicated Sous Vide Board?

Now that you mention it, neither do I. At least, not until I'm looking for specific information, in which case I find those boards tremendously helpful. Just curious. Do you do any sous vide cooking?

Nov 22, 2014
JoanN in Site Talk

Dedicated Sous Vide Board?

I know, I know. These requests for a new board are such a PITA.

But I just did a “Sous Vide” search on the Home Cooking board and see there are more than 70 posts with “Sous Vide” in the title, and far, far more with “sous vide” in the text. With prices for circulators dropping considerably and many more of us now using this technique, I’d like to propose a dedicated Sous Vide board as an adjunct to the Home Cooking board. I’m finding it difficult to wade through the Home Cooking posts to find what I’m looking for and would love to see recommendations, recipes, and help in one place.

Anyone else think this a worthy idea?

Nov 22, 2014
JoanN in Site Talk
1

Cooking Thermometer

Thermapen. Definitely.

Nov 22, 2014
JoanN in Cookware

Your Thanksgiving Menu for 2014

Oy. I see now I left out the word "Incredible." Got the Incredible Red again this year as I did last. No oenophiles at the table, and the price is easy on the budget. I really liked it with the meal.

Nov 22, 2014
JoanN in Home Cooking

Your Thanksgiving Menu for 2014

I follow loosely a recipe published by Cook's Illustrated in 2001.

http://community.tasteofhome.com/comm...

Instead of giblets , neck, and backbone, I buy and cut up wings and legs (using a lot more turkey than they call for); sometimes I add a touch of sherry or even a couple of teaspoons of fish sauce, which deepens the flavor and adds a nice touch of umami.

Not sure why your gravy doesn't thicken as you would like it since the proportions seem about right to me. Maybe upping the flour a bit would help, as might simmering the gravy more before you refrigerate it. It could also be that you're adding a lot more drippings along with the wine at the end.

One reason I like the CI recipe so much is that it's done entirely ahead of time. You don't have to mess with the drippings from the cooked turkey at the last minute.

Nov 22, 2014
JoanN in Home Cooking

Your Thanksgiving Menu for 2014

My menu is fairly traditional and doesn’t change all that much year to year. But I am trying some variations this year.

We’ll start with the Cheez-It-ish Crackers from “Around My French Table” that Caitlin has recommended. That will be served with Prosecco.

Kabocha Squash Soup from “Sunday Suppers,” because my grandson said “I don’t care what else you make as long as you make the soup.”

Persimmon and Pomegranate Salad from “Sunday Suppers.” Huge hit last year.

Turkey (trying Kenji’s Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey this year, because the best part is the skin, right? Also trying Kenji’s Sage and Sausage Stuffing. (Really excited about this because I’ve never been able to make a sausage stuffing before; always had at least one guest who didn’t eat pork.) CI Make-Ahead gravy. Cranberry Relish. Schatze’s Corn Pudding from Anthony Dias Blue’s “Thanksgiving Dinner.” (No idea who Schatze is, but her corn pudding has been very well received for a few years now.) Brussels Sprouts with Chestnuts (and unholy amounts of butter; a personal favorite).

Trying a new apple pie this year from King Arthur Flour, which will be served, as apple pie always is, with the Ginger-Honey Gelato from “Dolce Italiano.” And also new this year will be an Emeril recipe, Pumpkin Crème Brulée (because crème brulée is my grandson’s favorite dessert, I love pumpkin pie, and I hope this will satisfy both of us).

Peachy Canyon Red Zinfandel (which was great with the meal last year) and apple cider for those who will be going light on the alcohol).

Nov 22, 2014
JoanN in Home Cooking

Anyone else preorder the Anova Precision Cooker?

But not very many aged prime rib steaks. And many of us paid a good deal less than $179.

Nov 20, 2014
JoanN in Cookware

Anyone else preorder the Anova Precision Cooker?

Thanks, saluki. I saw a week or so ago that someone had asked the question, but it hadn't been answered yet. Good to know.

Nov 20, 2014
JoanN in Cookware

Anyone else preorder the Anova Precision Cooker?

Okay. Just saw an article in the Times that says the Anova app isn't being released until December.

http://www.nytimes.com/2014/11/20/tec...

Nov 20, 2014
JoanN in Cookware

December 2013 Cookbook of the Month, ALL ABOUT ROASTING by Molly Stevens: Beef & Lamb; Pork

Ah! The good old days. The first time I made Yorkshire pudding I followed the instruction to set the roast directly on the oven rack and let the drippings drip into the batter in the pan set on a rack below. I can't find now where this must have come from, but I know it was an adaptation of a recipe from Larousse Gastronomique that called for using that method if you were spit-roasting the beef--which I, of course, was not.

Nov 19, 2014
JoanN in Home Cooking
1

Anyone else preorder the Anova Precision Cooker?

I'm sort of curious and would like to at least try the bluetooth app since I have an iPhone 6 anyway, but I can't find the app anywhere. I wrote to Anova asking about it yesterday, but no reply as of yet. Anyone seen the app? Anyone know where to get it?

By the way, have made both steak and salmon so far and I'm absolutely thrilled with it. My searing technique could still use some work, but flavor and texture were as good as I'd hoped they'd be.

Nov 19, 2014
JoanN in Cookware

February 2011 Cookbook of the Month: THE ESSENTIAL NEW YORK TIMES COOKBOOK Chapters 9-12

I made a similar dish about six months later, this time from the book "Radically Simple", and it was a far better version, not least because I used better quality peas and puréed them in the Vitamix.

Nov 16, 2014
JoanN in Home Cooking