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Spatchcocked Turkey > 12 lbs

Most of the guides I've seen suggest 10-12 lb birds, but I already bought a 16 lb bird. I'd still like to try this, but I don't think I can get a sheet large enough to handle the bird.

Would two sheets and plenty of foil help solve this problem?

Nov 13, 2012
fasttimes in Home Cooking

Cooking a 2.5 lb brisket in an oven

I got a nice 2.5 lb brisket marked down to $5 a few days ago. I put on a rub and wrapped it in plastic and it's been marinating in the fridge.

I would like to oven bake this little guy @ 250 in a Dutch oven. How long do you think this would take?

Or if you have another suggestion that can be done inside that would be nice too. Time is not a factor, I can take 12 hours if needed. I just don't want to get all saucey like a Bubbies brisket.

Thanks

Jul 12, 2012
fasttimes in Home Cooking

Kitchen Aid Meat Grinder -- Gray Ooze

you can also stick the FGA in the freezer a few hours before grinding.

Mar 10, 2012
fasttimes in Cookware

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

It turners out ok. Not as buttery as I had hoped. I used corn and olive oil like Steve suggested. I also used a 10 inch cast iron skillet.

Steve, any suggestions on the oil? Should I go 50:50 corn to olive oil?

Feb 16, 2012
fasttimes in Home Cooking

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

How thick do you make the bottom and side crusts?

Feb 05, 2012
fasttimes in Home Cooking

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

I was going to try that recipe, but I think Steve knows what he is talking about and am in the process of trying his. The dough is in the fridge as I type.

Feb 04, 2012
fasttimes in Home Cooking

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

I just made a 2 cup dough ball. The dough wasn't really that sticky like Mel's, just slightly tacky.

I coated a bowl with olive oil and got the dough ball shined up, wrapped the bowl with plastic drum tight and it's in the fridge until tommorow until 1pm or so. At that point I plan to take it out for a 4-6 hour room temperature rise and then bake just before the Superbowl starts.

Feb 04, 2012
fasttimes in Home Cooking

Chicago Deep Dish Pizza Crust Recipe - How do I get that Buttery Goodness?

Do you rise at room temperature? What size pan does this recipe use?

Feb 03, 2012
fasttimes in Home Cooking

Salt crusted baked potato

I tried the egg white/salt mix at 400 for an hour and the Russert still didn't get a crispy skin.

Arrrrrgh.

I did a Yukon gold at the same time however and that came out wonderful. But I really want the Russert to come out right.

May 10, 2010
fasttimes in Home Cooking

Salt crusted baked potato

Ok, a chef friend of mine told me to create a paste out of egg white and kosher salt and use that.

I also found this. It looks interesting!

http://www.101cookbooks.com/archives/...

May 10, 2010
fasttimes in Home Cooking

Salt crusted baked potato

I'm trying to recreate the salt encrusted baked potato served at Houstons at home. It has this awesome skin that is crispy and when you cut the potato with a knife, the skin is still attached to the moist insides. Crisp and moist in the same bite!

I've gotten close, however I can't get that super crispy outer skin that Houstons has.

What I'm doing is washing and drying the potato. Then I poke some steam holes in the potato and then rub oil all over and then roll the potato in kosher salt.

I bake for an hour at 350. I've tried both convection and non convection mode.

Any suggestions on getting that super crispy skin?

May 09, 2010
fasttimes in Home Cooking