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makinitgreen's Profile

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Slow roasting the turkey: a homily

I have another question: I'm going to be cooking the turkey at home and then I have to transport it 15 minutes away to my friend's house where we'll be eating. What's the best way to do this? Do I crisp up the skin when I get there and then carve it? Do I need to let the bird sit after I crisp the skin if I've already let it sit at home? How do I keep it warm? I would just drive the turkey over to my friend's house and cook it there, but she needs her oven, and I also have a baby, so the logistics are a little messy. Thanks in advance!

Nov 27, 2013
makinitgreen in Home Cooking

Slow roasting the turkey: a homily

Can I revive this wonderful thread to ask whether it's worth brining the turkey for added flavor before slow roasting? Thanks!

Nov 19, 2013
makinitgreen in Home Cooking

De Buyer Mineral Pan - what am I doing wrong?

Thanks for this - I like hearing others' experience. What do you use for your eggs?

Sep 03, 2013
makinitgreen in Cookware

De Buyer Mineral Pan - what am I doing wrong?

Well, I was going by the method someone posted via De Buyer's website, which is to heat the oil in the pan on the stove for 5 minutes. It was a disaster because there is a thick, sticky layer of half-cooked oil on the top of the pan - around the edges, about 1" down. Also, my house is filled with smoke and reeks of burnt oil. The bottom of the pan looks fine, but I think I'm going to run into problems if I don't clean off that sticky layer.

If I use the bake method, at what temp and for how long?
Thanks.

P.S. To get that sticky layer off, can I use an SOS pad? I don't want to do the self-clean oven technique because it's too stinky/smoky with a baby in our little apartment.

Sep 02, 2013
makinitgreen in Cookware

De Buyer Mineral Pan - what am I doing wrong?

Okay, so I'm back for some help. I've tried twice now to reseason the pan, and it's getting worse every time. The first time I tried it with bacon grease, and it just didn't season properly, so the eggs were still sticking. I just tried again now with crisco, and it was a disaster. From the De Buyer video I couldn't tell how hot to heat the oil, and I think I overheated it. I also put a cover on it, and now there is a thick, sticky, burnt layer around the top where it splattered. Obviously I'm going to have to do this all over again. But to be honest, I'm really scared of the paper towel/tong method. I have a baby in the house, and I just can't afford to burn myself or have a fire or any other scary thing. What else can I try? How hot should my oil be? On medium? Thanks!

Sep 02, 2013
makinitgreen in Cookware

De Buyer Mineral Pan - what am I doing wrong?

Thank you so much! I wouldn't say the spots are green — more gray/black — but probably your assessment is right on anyways. I'll give it a try and report back. Thanks again!

Aug 25, 2013
makinitgreen in Cookware

De Buyer Mineral Pan - what am I doing wrong?

I finally got a chance to upload a photo. Can you tell from this photo the direction I might need to head in? Thanks so much.

Aug 24, 2013
makinitgreen in Cookware

De Buyer Mineral Pan - what am I doing wrong?

I'm realizing I probably messed up the seasoning. I have a 10-month old, so unfortunately I don't have time to read all of the previous threads about this. Any quick suggestions about how remedy the first round of seasoning? Sand it down? Just try the potato peelings all over again? Thanks so much.

Aug 18, 2013
makinitgreen in Cookware

Ideas for rubs - food allergies

My daughter and I both have a ton of food allergies, so coming up with ideas for seasonings can be pretty tough. I just found out that my daughter is quite sensitive to nightshades, so my go-to rub of smoked paprika, cumin, cinnamon, salt and oregano has to change.

Here's what we can't have:
allium (garlic/onions/shallots, etc)
nightshades
gluten (which means no soy sauce)
dairy
eggs
nuts, including coconut
corn
soy
sugar
vinegar/wine

I have some spareribs I want to season. Any suggestions for what to replace the smoked paprika with? Thanks!

Aug 18, 2013
makinitgreen in Home Cooking

De Buyer Mineral Pan - what am I doing wrong?

Yep.

Aug 18, 2013
makinitgreen in Cookware

De Buyer Mineral Pan - what am I doing wrong?

On the advice of many chowhounds, I purchased a 9.5" De Buyer mineral pan as a replacement for the skillet my husband was using for his eggs in the morning. He's very unhappy with it, says it sticks. I know this shouldn't be happening. He cooks his eggs low and slow and uses plenty of coconut oil. We then just rinse it out and use a brush to scrape off the stuck pieces and then dry and re-oil. What should I be doing different.

Aug 18, 2013
makinitgreen in Cookware

Pork fat in meatloaf

Thanks, all! I'll give it a whirl. The cuts are mostly rib roasts without the bones and are very, very lean. I'll report back after this next endeavor.

Aug 12, 2013
makinitgreen in Home Cooking

Pork fat in meatloaf

I have some grassfed beef roasts that have been too tough to eat on their own, even with the very low and slow approach, so I started grinding some of the meat and turning it into meatloaf. The results are awful (dry, unpleasant texture), I think because it needs some fat. I have some pork fat I thought I'd grind in with the next batch. I just don't know what ratio I'd want to aim for. Any suggestions? If it helps, I usually cook 6 pounds of hamburger at a time. Thanks in advance . . .

Aug 12, 2013
makinitgreen in Home Cooking

Place to have meat ground

Except that they're in Vermont, and we're in Boston, so getting the meat back to them would be an ordeal. I'll contact the farmer, though, and see if he has any ideas. Thanks.

Place to have meat ground

Thanks, all. I tried putting my meat through the attachment on my juicer, and it didn't work at all. Seems like I need to invest in a grinder. It's quite a bit of meat because we purchased a whole cow!

Place to have meat ground

I have a bunch of grassfed roasts that I don't care for and want to have ground into hamburger. Is there a place in the area where I can have this done? Would any butcher be willing to grind up my meat for me?

Grass-fed beef texture

Thank you for this! So, as I'm doing my research, what criteria do I want to look for, aside from 100% grassfed? Looks like I need to request a steer that's 20-24 months old, raised on grass free from pesticides and well watered. Anything else? Thanks!

Jun 28, 2013
makinitgreen in Home Cooking

Grass-fed beef texture

Actually, this second purchase was from a different farmer since the first farmer wanted to focus on his dairy output and get away from raising steer for meat. I'm obviously going to have to do some research into this whole thing since my jaw is sometimes literally in pain after eating if I don't slice the rib eye paper thin.

Jun 27, 2013
makinitgreen in Home Cooking

Grass-fed beef texture

You guys are so helpful! Thanks for this. I'm in the Boston area. Would there be a 4H organization out here? I always thought of that as a midwest thing, but clearly I have some learning to do about this process.

Jun 26, 2013
makinitgreen in Home Cooking

Grass-fed beef texture

This is good advice. Thanks. I didn't realize how many factors go into raising a locally raised grass-fed cow. I just figured that a farmer who raised 100% pasture-raised cows would produce good meat. Apparently not. I'll look into this further.

Jun 24, 2013
makinitgreen in Home Cooking

Ideas for rubs

I should say that we can't eat sugar or chili powder or any kind of peppers other than black pepper. Also, can't do vinegar, except for apple cider, or wine. Love the fennel thing - I do it a lot for pork.

Apr 29, 2013
makinitgreen in Home Cooking

Grass-fed beef texture

Yeah, we can't eat oats, even gf. Too bad! I'm sure it would be delicious.

Apr 29, 2013
makinitgreen in Home Cooking

Grass-fed beef texture

Yeah, this might be it - a courser grind. Thanks. I'll look into it.

Apr 29, 2013
makinitgreen in Home Cooking

Grass-fed beef texture

I just had a new delivery of a grass-fed cow, and I'm noticing that the texture of the hamburger is really different from the previous farmer's. I always have the processor grind up all of the steaks into the chuck because we don't care for steaks in this house. But this ground beef feels more grainy, and when I make my usual meatloaf, without any egg or gluten since we're allergic, the texture is like eating browned hamburger instead of the nice smooth texture we always had before. Any ideas about what the difference might be? They're both 100% grass-fed cows. And any suggestions about what I could add to my meatloaf to make it have a more pleasing texture? (Please note we can't have any dairy, eggs, grains or high-carb veggies such as carrots or potatoes or winter squash.) Thanks!

Apr 29, 2013
makinitgreen in Home Cooking

Ideas for rubs

I have a favorite rub that I use for everything: smoked paprika, cumin, cinnamon, oregano, s&p. But I need some new ideas. Can't have garlic/onion/cayenne/chili pepper Any new ideas? Thanks!

Apr 29, 2013
makinitgreen in Home Cooking

Cooking short ribs and shanks together

Thanks, guys! Just wanted to know what to tell my babysitter since I'm heading out for the afternoon.

Mar 16, 2013
makinitgreen in Home Cooking

Cooking short ribs and shanks together

Hey all,

I needed to throw together a meal for tomorrow, and I had 2 packages of beef shanks and 2 beef ribs left in my freezer. I decided to just brown and braise them together. I realize the 2.5" thick shanks will need longer than the 1" ribs. I just put them in the oven at 200 and plan to let them go a good long while. Any recommendations about how long for each?

Thanks! (And yes, I realize this is an unorthodox way to do things.)

Mar 16, 2013
makinitgreen in Home Cooking

Smoked ham question

We've just gotten a delivery of a whole pig from our local farm, and I'm confused about how to cook/prepare the smoked hams. Are they considered cooked after they've been smoked? Or do I proceed as if they were fresh? Thanks!

Mar 15, 2013
makinitgreen in Home Cooking

Rendering fat from whole pig

I finally decided to figure out how to render the fat from the whole pig we had delivered last week. I'm a little daunted because it's not ground up; it's in long, thick strips. I have the fat back and the curly stuff that looks like intestines. Is this the leaf lard? Or is this a different kind? Do I need to cut up the fat with the skin on it before I render it? Can I do this in the oven? I'm going to be using it for cooking, not for baking, so it doesn't have to be pure white. Actually, I like that porky flavor. Thanks in advance!

Feb 27, 2013
makinitgreen in Home Cooking

Beef shank soup

Nice idea. Thanks for these suggestions! They're so helpful.

Feb 20, 2013
makinitgreen in Home Cooking