LaureltQ's Profile

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Which Anova Sous Vide Device?

I would like to know more about the oxtails. I have a couple of them from the steer we got, and I haven't pulled the trigger on cookign them yhet!

2 days ago
LaureltQ in Cookware

Does anybody LIKE their ceramic cooktop?

While I am not advocating smoothtop ranges (we bought a white one and it looks awful 100% of the time), I can tell you that a quality one isn't so bad. When we bought our house, we got a $1000+/- smoothtop range and besides it always looking dirty, it does a great job of cooking. I did have to get some new cookware, some of the cheaper stuff I had from college didn't sit flat, but I am happy to have been "forced" to get nicer cookware.

It heats quickly, although a friend of mine has a cheap one and it's the worst thing I've ever used. Dealing with boilovers is MUCH easier than a coil type range.

I can get even the white top clean with some barkeepers friend and the scrubby side of a sponge, so it's just a matter of elbow grease. Not ideal, but it's the hand that I've been given.

I also essentially "learned" to cook effectively while I have had the smoothtop range, so all of my real experience is using it. I am hoping to get an induction range in a few years once I can convince my husband that we "need" one, but til then, I at least satisfied with my smoothtop range.

2 days ago
LaureltQ in Cookware

Fancy Bloody Marys

I had thought of infusing black peppercorns into vodka. I may start a mason jar tonight and see if it's picked up enough flavor by Wednesday.

2 days ago
LaureltQ in Spirits

Fancy Bloody Marys

Hahaha, I kind of feel that way. I have a costco container of roquefort crumbles... I better do my experiments while sober, otherwise it's going to look like extra creamy tomato soup.

2 days ago
LaureltQ in Spirits

Fancy Bloody Marys

Any recs as far as ratios?

Dec 19, 2014
LaureltQ in Spirits

Fancy Bloody Marys

Agreed. I have some "wasabi powder" which is WAY hotter than the "prepared horseradish" in jars form the grocery store.

Dec 19, 2014
LaureltQ in Spirits

Fancy Bloody Marys

This sounds incredible.

Dec 19, 2014
LaureltQ in Spirits

Fancy Bloody Marys

I work in a pretty loosey-goosey environment, and our small office staff has decided that since we have to work 4 hours on Xmas Eve morning, we'll make an event of it and do a bloody mary brunch. The 3 of us are all bringing 1-2 different bloody mary mixes and a handful of ridiculous garnishes.

I'm gonna try a bloody bull (I have a few cups of homemade grassfed beef stock I'm planning to reduce). I haven't looked into recipes yet, but I'm thinking of garnishing with beef jerky and maybe some steam-roasted garlic or slim-jims.

I also want to do a buffalo chicken one. As far as recipes go, I assume the flavors will be pretty self-explanatory, but probably Franks Red Hot instead of horseradish. I've thought of making a slightly runny whipped bleu cheese sauce out of bleu cheese, silken tofu, and sour cream or something, then garnishing with a piece of celery, a deep fried drumette, and a skewer with some bigger chunks of roquefort or similar.

What do you think? What are your favorite gimmicky bloody marys?

Dec 19, 2014
LaureltQ in Spirits

A shortcut to making latkes?

I do "oven fried" orange chicken this way. Just enough oil to thickly coat the bottom of a 1/2 sized sheet pan, preheated in the oven (a pizza stone is useful in this endeavor) at 450. Remove, add the items to be "fried" and pop back into the oven. After 20 minutes or so, slide out enough to flip, turn them over, and back into the oven until totally crisp.

Dec 17, 2014
LaureltQ in Home Cooking

Input on venison dish please!

Yeah. We had about 10 gallon size ziploc freezer bags full of "icky" meat that our dogs devoured.

Dec 17, 2014
LaureltQ in Home Cooking

Input on venison dish please!

An update -

I didn't brine the meat, but I did end up tossing a couple sprigs of rosemary, some black peppercorns, some juniper berries, a drizzle of olive oil, and a glug of cabernet in the baggy before cooking SV for a little over an hour at 135. Then I dried it off, seared the outside, and served it with chicken-fat roasted sweet potato fries and a cranberry red wine sauce.

It was delicious.

Dec 15, 2014
LaureltQ in Home Cooking
1

Input on venison dish please!

The deer was probably 2 years old. He was a 2 pointer. Lived in the woods. WA state has a pretty early deer season so the testosterone levels in the meat tend to be less than you'd get in the midwest.

We had an unseasonably warm autumn in WA state, and it was 60+ in our garage the day it was shot (unfortunately, the place that we had looked in to processing the deer wasn't accepting any more animals, so we had to "wing it" in terms of processing). They immediately gutted and rinsed it, and then got it home within 4 hours, hung it in the garage and got it skinned. It hung for about 24 hours (in the 40-65 degree range) before we were able to get it butchered and frozen.

http://www.homeindisarray.com/2014/10...

Dec 15, 2014
LaureltQ in Home Cooking

Input on venison dish please!

Agreed.

Hubby nailed it with a 300 win mag at about 20 yards. The bullet went through the aorta. Deer made it about 100 feet before it bled out.

Dec 15, 2014
LaureltQ in Home Cooking
1

Input on venison dish please!

Good call on the juniper. I love them with venison. I will do the cranberry as planned. Thanks!

Dec 11, 2014
LaureltQ in Home Cooking

Input on venison dish please!

Thanks for the input. I have read many places that suggest brining venison as a way to pull some of the gaminess from the meat. Since we are still "novice" game eaters, we are working up to non-saucy preparations. So far we've done sloppy joes and tacos with the ground (mixed 60/40 w/ pork) and bourguignon with some of the stew meat.

Dec 11, 2014
LaureltQ in Home Cooking

Input on venison dish please!

The part of the deer that I'm cooking is not the backstrap, it's the tenderloin. Is there a reason why I wouldn't want to sous vide the t-loin and then give it a quick sear?

Dec 11, 2014
LaureltQ in Home Cooking

Input on venison dish please!

My husband shot his first deer this year, and I am doing my best to honor it each time I cook it. We are having his hunting buddy over for dinner for the first time since I deemed it "safe" to eat after spending a month in the freezer (theoretically killing parasites). I am thinking I'll brine overnight in a vinegared brine with allspice, then serve with a red wine cranberry sauce (I have some fresh cranberries in the fridge that need to be used) and roasted sweet potato slices.

Planning on cooking the tenderloin sous vide at 135. Should I go up to 140? Is the cranberry sauce idea weird? Should I opt for a creamy mushroom sauce instead?

Dec 11, 2014
LaureltQ in Home Cooking

Homemade caramel question

When I have overcooked caramel, not burnt, but just firmer than I'd like, I've added back to a pan with a splash of cream and cooked back to the desired temp. Worked like a champ.

Dec 09, 2014
LaureltQ in Home Cooking

Most useless/useful kitchen thing you've ever been given?

My mother in law bought me a woven cotton "oven glove" with a fake fur cuff.

So it is thin cotton (strike a) which holds water (strike b) with a flammable and totally disgusting cuff that will get oil and crumbs all in it(strike c). It was also pink (strike d).

She bought this for me along with a large green plastic knife that was shaped like a handsaw, designed for cutting cakes. Because my real knives don't do the trick apparently.

Most useful: a Fluke Foodpro Plus food safety thermometer. A friend that works at fluke gave it to me. I didn't realize what i had been missing without the infrared portion of this.

Nov 25, 2014
LaureltQ in Cookware

Venison Stew

Here is a blog post that I made on the subject. Basically, if you're going to be eating it rare, leave it in the freezer for some time to be safe.

http://www.homeindisarray.com/2014/10...

Nov 21, 2014
LaureltQ in Home Cooking

Anyone else preorder the Anova Precision Cooker?

Sous vide is really the only way to have a grassfed steak that can be chewed and swallowed. The photo below is a sirloin steak I did in our DSV temp controller and crock pot.

We have an ipad laying around, so I too would be interested in the app. If you hear back, do you mind posting a link here?

Nov 19, 2014
LaureltQ in Cookware

Venison Stew

I was super concerned about this when I did a bourguignon, but I cooked it at a lower temp for a little longer than the Julia Child recipe calls for (followed the rest of the recipe as well as i do when I make it with beef) and the venison had the same texture as beef. Tender and moist. It was actually really surprising. My husband claimed (he is very picky) that if I had told him it was grassfed beef, he would have believed me.

Nov 19, 2014
LaureltQ in Home Cooking

Venison Stew

I don't have enough experience to say not to use those aromatics, I have rosemary growing on my deck so I would definitely always use that, but with a dish like a bourguignon, I don't know that their flavors were present. I'm sure dried would work fine.

Nov 19, 2014
LaureltQ in Home Cooking

Anyone else preorder the Anova Precision Cooker?

I am not entirely sure I'll be using bluetooth either. As is, I have a Windows phone, so without an app, I wont be able to control it via bluetooth anyway.

I got my signup notification with their website to update my address on Monday, so hopefully it gets shipped this week! (it'll still probably be next week)

Nov 19, 2014
LaureltQ in Cookware

Venison Stew

My husband shot a deer and I used hunks from the shoulder to make venison bourguignon. it was INCREDIBLE. I did brine it overnight with a bunch of aromatics, but i'm not convinced it made all that much difference.

Nov 19, 2014
LaureltQ in Home Cooking

I have seven butternut squash. I had ten. I used three, and used several more in the past few weeks... need more ideas.

I like peeling and cutting into squash fries. 425* oven in a sheet pan with avocado oil. Incredible steak fries dipped in homemade mayo mixed with sriracha. My husband and i cam go through a full squash in 24 hours.

Nov 14, 2014
LaureltQ in Home Cooking

Do you have to wait til food cools completely before refrigerating?

This. Our fridge is 15 years old and on its last legs. The last thing I need is a 150 degree pot of something going in and heating up other food that's in the fridge minding its own business.

Nov 14, 2014
LaureltQ in General Topics
1

Frozen cheese-board packets

Interesting. I will see if I can figure out a compact way to store this in the fridge!

Nov 14, 2014
LaureltQ in Cheese

Baking question: multicolor carrots for carrot cake?

Was the color offputting?

When I've grown purple carrots, they are notably more bitter than the orange ones mixed in with them. Have you had this experience in the cake as well?

Nov 14, 2014
LaureltQ in Home Cooking

stuffed peppers... something different??

Buffalo chicken stuffed peppers!!!

http://www.homeindisarray.com/2013/10...

Nov 13, 2014
LaureltQ in Home Cooking
1