LaureltQ's Profile

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Successful orange curd - at any cost?

Well, great success! I made my standard lemon curd recipe, but subbed in orange juice concentrate for the lemon juice, forgot to get an orange at the store, so used some lemon zest, and added 2 extra yolks to help set it. Then I tried to add a tiny bit of orange food coloring (my orange cupcakes this was going into were pretty bright and I didn't want the curd to look pale in comparison) turned it a tang-color, but otherwise, it's pretty incredible.

Aug 12, 2014
LaureltQ in Home Cooking
1

Successful orange curd - at any cost?

This is exactly what I needed. I had thought of orange juice concentrate initially, but then I got in my head and figured that fresh must be better, otherwise RLB wouldn't advocate going to the effort of reducing, but I think I'll stick with concentrate and add an extra yolk. Plus maybe add the zest of one orange to the mixture while it cooks, then strain out at the end?

Aug 08, 2014
LaureltQ in Home Cooking

Successful orange curd - at any cost?

The cake bible recommends reducing down the orange juice from something like 1 cup to 2 tablespoons, so I suppose I am on the right track. Rose did mention that blood orange juice is more acidic, so does a better job of setting a curd.

I wonder if a starch would be more conducive to piping the curd into a cupcake, whereas gelatin may get globby?

Aug 08, 2014
LaureltQ in Home Cooking

Successful orange curd - at any cost?

I love me some lemon curd. I've even made some damn fine orange curd. I'm making a batch of orange creamsicle cupcakes in a few days and would love to fill them with orange curd before icing. According to Rose Levy Beranbaum in The Cake Bible, orange curd does not thicken as successfully as lemon or lime curd due to a lower acidity. I have never attempted orange curd, but hate the idea of throwing out ingredients, so I'd like a solid jumping-off point at least.

I am not worried about PITA processes. I'm totally OK using stabilizers if it will give me a better end product. So far, my 2 thoughts are to add citric acid (I have it on-hand for cheesemaking), or to add gelatin, tapioca starch, arrowroot, or cornstarch. What do you think?

Aug 07, 2014
LaureltQ in Home Cooking

Need best chocolate buttercream recipe

If they're not, you could easily follow the recipe for her mousseline buttercream which has 248 degree syrup poured in (and the whites get quite warm) and then add the chocolate in. Alternatively, you could buy pre-pasteurized whites in a carton.

Jun 26, 2014
LaureltQ in Home Cooking

Pure light olive oil?

Interesting. I was under the impression that it was further refined. I guess I was wrong!

Jun 25, 2014
LaureltQ in General Topics

Ideas for canned chicken...

This sounds awful, but it's surprisingly good.

Open can of chicken, drain
Add 1-2 T dijon mustard
Add 1-5 T franks red hot
Stir
Eat

250 calories, keeps you full for hours.

Jun 24, 2014
LaureltQ in Home Cooking

Need best chocolate buttercream recipe

RLB's Egg White Chocolate Buttercream is incredible. I got the recipe from The Cake Bible, but this one looks the same
http://www.realbakingwithrose.com/201...

Jun 24, 2014
LaureltQ in Home Cooking

Pure light olive oil?

Kind of a strange request, but I am about to do a "Whole 30," which is a diet where you basically just eat meats, veggies, fruits, and some limited nuts for 30 days. I know the positives and negatives with this kind of eating, and have done a less intense version of paleo before.

Here's where I am interested... I currently make my own mayonnaise with cold pressed sunflower oil, and it's great, however the omega3:omega6 ratio isn't so great. I'd prefer to be using a light olive oil for mayo making (i've also experimented with avocado and hazelnut oils, which are OK, but not quite as neutral as I'd like). I keep reading that light olive oil is the key, but I know that there is a huge tendency to cut actual olive oils with other stuff, which is part of what I'm trying to avoid.

A while back, I listened to a podcast where they discussed how to ensure your olive oil is pure, and the consensus was that California-produced olive oils are far less likely to be cut with something else. I spent 15 minutes in the grocery store this afternoon trying to locate a light olive oil that wasn't produced overseas, and was unable to find any! Have you located a light olive oil that has been made in California, or is proven to be pure?

Jun 24, 2014
LaureltQ in General Topics

All purpose non GMO oil for sauteeing

Where do you get yours?

Jun 24, 2014
LaureltQ in Home Cooking

Food Safety Question

Personally, I wouldn't be that concerned if the meat came from a reputable grocery store, and you're cooking the snot out of it to make barbacoa. Sashimi is a different story, but for something like that, I probably wouldn't serve to guests, but I'd eat it.

Jun 04, 2014
LaureltQ in General Topics
1

Braised lamb hearts

I've been meaning to get up the guts (pardon the wordplay) to try hearts and tongue. This may be the push I needed. Thanks!

Jun 03, 2014
LaureltQ in Home Cooking

How Do You Make Mexican Restaurant Refried Beans?

If one really wanted to argue, queso fresco, if made from grain-fed cows, is almost entirely omega 6 fats

Lard, if rendered from pastured pigs, has a much higher omega 3 percentage.

At least in my kitchen, I have pastured leaf lard, and if i'm able to find queso fresco, it's certainly not going to be grassfed. To me, fat composition is much more important than minerals, protein, and calorie content.

Jun 03, 2014
LaureltQ in Home Cooking

Ranking of steak cooking methods?

First try at sous vide steak on sunday. Cooked to 130. It was incredible.

Jun 03, 2014
LaureltQ in Home Cooking

Harissa, garlic, and salt rubbed leg of lamb - now what?

I do tabouleh style quinoa that's similar to this as well... interesting. I hadn't thought of that. I also have a recipe for a roasted hot pepper chimichurri type of sauce that may be incredible with this lamb..... oh decisions decisions!

Jun 03, 2014
LaureltQ in Home Cooking

Anova Precision Cooker - on kickstarter now

I have a Dork Sous Vide Temp Controller (got it on amazon for $100) and I love it, however my crock pot isn't that large, and I'd prefer the versatility of using any vessel I own. This way, I'll have 2 setups. I can do a long slow cook (72 hour beef cheeks, or similar) and still do a nightly chicken breast/pork chop, etc. I am excited to get it!

Jun 03, 2014
LaureltQ in Cookware

Anova Precision Cooker - on kickstarter now

If you are into sous vide, or interested in it, this may be worth a look. There are currently 3 real contenders in the immersion circulator game, the Sansaire, the Anova, and the Nomiku. Serious eats did a post about them a while back, comparing the 3. Prices ranging from $199, to $299
http://www.seriouseats.com/2013/12/so...

They had some input, and complaints about all 3. Anova (a big name in precision lab equipment) recently set up a kickstarter campaign for a new model, essentially addressing all of the complaints that people have had, improving the design, incorporating bluetooth functionality (you can download the app to your phone, and then send a "program" for time and temp to the unit) and push notifications. Seems neat. To me, the biggest improvement is the adjustable height of the clamp.

https://www.kickstarter.com/projects/...

Additionally, pricing has dropped. Retail pricing will be $179 (if they make the additional $15k in the next 14 days, and are able to include the stainless skirt, vs the plastic one) I think they're at $159 for singles, and you can get a two pack for $249. A friend and I are splitting one, bringing our total to $125/unit. They are supposed to be released in October (and I assume they probably will be, it's a company with product release experience, and they want to be sure to have backorders filled before Xmas).

Anyway, I'm also into hearing about what's new in kitchen technology, and even after having exhaustively researched similar units for a few days, didn't learn about it til someone posted a link on another forum I'm on. Figured I'd share, and let anyone who may have balked at the original price of a way to get it for less.

Jun 03, 2014
LaureltQ in Cookware

Harissa, garlic, and salt rubbed leg of lamb - now what?

I got one of the boneless legs of lamb at costco, and cut a flat part out (probably 2-2.5lbs) and rubbed it with harissa seasoning, a little granulated garlic, and some salt, then vac packed it and tossed it in the freezer. I'm on a sous vide kick and am wanting to try a 24 hr cook at 130 degrees for this, but I'm not entirely sure what to do as far as sides? We generally avoid refined flour/grains, but for a special meal, I'm totally happy to change that.

My initial thoughts were some sort of lemony minty greek yogurt mixed with israeli couscous or wheat berries, plus either wilted kale or sauteed zucchini? I don't usually do a lot of north african type cooking, so I'm kind of at a loss here!

Jun 03, 2014
LaureltQ in Home Cooking

Kick-Ass Cupcakes for Grad Party

May 17, 2014
LaureltQ in Home Cooking

Costco Boneless Leg of Lamb - salad ideas

DH and I are trying to lose weight. We are also making an effort to continue eating real foods with lots of nutrients in them. As such, we've been doing a lot of salads. We are getting together with my father and stepmom on thursday, and I'd love to do something with part of this leg of lamb. I have one of those dorkfood sousvide temp controllers for my crock pot, and thought of cooking chunks of lamb at a lowish temp, then tossing them on a grill pan while I pan fry some falafel and assemble salads. Does this sound like it would be awful? Input on time/temp to sous vide pieces of lamb?

May 17, 2014
LaureltQ in Home Cooking

At the end of my rope -- please help

You said that you've made Test Kitchen recipes with no success? I am surprised by this. While I may not LOVE every one of their recipes, if I read through prior to starting, then follow directions and don't make substitutions, I've never made a single one of their recipes that hasn't been solid, and at the very least, a good jumping off point. While I wouldn't recommend an online subscription to CooksIllustrated.com anymore due to the ridiculous costs associated with it, either getting a magazine subscription or picking them up at the grocery store is a good plan.

Otherwise, I'd try epicurious. They have quality recipes oftentimes, and as long as you're making something with lots of reviews (that you've read), you should be safe.

I'd recommend just making simple stuff, like tacos with ground meat and a taco seasoning packet (grew up on this), then add or subtract toppings as you like (we always do cheese, sour cream, canned refried beans, avocado, and salsa). The more you make it, the quicker it gets, and you can start making small changes, maybe make your own taco seasoning, and adjust ("Seems like there's too much cumin in this. Scale it back next time.") and ask for honest input from your husband. You guys both benefit if he's honest with you about how he feels about the food.

May 09, 2014
LaureltQ in Home Cooking
1

How do you handle raw pork?

All of my pork gets cooked to medium. Well, except when I'm doing something like a boston butt....

May 09, 2014
LaureltQ in Home Cooking

What's the Worst Dish You Ever Made?

This is so hilarious. My husband and I have taken turns making terrible stuff before also!

May 09, 2014
LaureltQ in Home Cooking

What's the Worst Dish You Ever Made?

When I was a wee lass, I wanted to make part of dinner by myself. We had boxed flaked mashed potatoes, and I incorrectly assumed that 1/2 meant 1 OR 2(I hadn't learned fractions yet), and since I like salt, 1 figured I'd go on the high side of things. I made instant mashed potatoes with 4x the recommended salt, and far too much milk. My dad was so cheap that he made me eat a full serving to "teach me" to ask questions when I don't understand something.

May 09, 2014
LaureltQ in Home Cooking

Costco Food Finds - 4th Quarter 2013

I haven't seen this, but I recently came across a knockoff of Humboldt Fog, called "celebrity."

May 09, 2014
LaureltQ in Chains

What's the Worst Dish You Ever Made?

The only way I've had success with "healthy" turkey burgers is to sautee then chop up a bunch of mushrooms, and mix those into the turkey.

May 09, 2014
LaureltQ in Home Cooking

Help me! My pizza stone got covered with grease!

Are you saying that oven manufacturers coat their ovens in a material that becomes dangerous and volatile at high heat, then also build a cleaning cycle into them? Seems like there would be some oversight or public outrage on this.

May 09, 2014
LaureltQ in Cookware

How to serve bigass bottle of vodka?

I was able to locate a couple of Dry Fly bottles, and using Star San, stripped the paint. I can't find any stoppers (I usually use these as vases) but I can always use an expanding wine stopper for them, and it'll work fine.

May 09, 2014
LaureltQ in Spirits

How to serve bigass bottle of vodka?

Thanks for the input. It's not that I'm embarassed that I'm serving smirnoff, I just prefer to have things that are a little bit more manageable in size. I have some clear glass pitchers, or I could use the whiskey decanter. I also have some fancier short liquor bottles (dry fly, etc) that I could try stripping the paint from, that way I could keep the vodka frozen prior to serving...

May 07, 2014
LaureltQ in Spirits

How to coat massive ammounts of nuts in chocolate?

When I visited my mormon family who gets together the week after thanksgiving and hand dips literally THOUSANDS of chocolates, I learned a thing or two. All of the grandchildren got nut duty because we weren't skilled enough to write on the tops of the chocolates with the trail.

Do it by hand! It's faster than a fork and you have a lot more dexterity. Get your bowl, throw a handful of nuts in, then you can kind of squeegee excess off each nut as you set it on waxed paper or parchment!

May 06, 2014
LaureltQ in Home Cooking