Hank Hanover's Profile

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How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

Zest has already been suggested. The only other way I can think of is to concentrate the lemon juice by boiling until it is half the volume you started with. That would work, too.

Apr 13, 2014
Hank Hanover in Home Cooking

The big stock debate

it's not going to hurt anything but if it was cooked for several hours, (to quote Emeril) "all the love has been sucked out of it".

I wouldn't think it would contribute much. It's taking up space that fresh bone could take.

Feb 26, 2014
Hank Hanover in Home Cooking

How many people really use shallots? I generally don't.

yeah... We beat this thread to death 3-1/2 years ago. Hopefully it won't happen again.

Feb 26, 2014
Hank Hanover in Home Cooking

what to do with leftover bbq pulled pork?

A restaurant I know sells what they call gutbusters.

It is a hollowed out baked potato filled with pulled pork. Grated cheese is sprinkled over it. It is served with bbq sauce, sour cream, sliced jalapenos and guacamole on the side.

You didn't say you wanted it to be light did you?

My pulled pork doesn't last too long. There are always hamburger buns available so foragers make short work of it.

Feb 26, 2014
Hank Hanover in Home Cooking

Do you always brown the meat?

I always sear because it makes a difference. If you don't sear it will be good but searing will make it better.

I have tried both with dishes that I was perfectly happy with without searing but when i seared, I liked it better.

However, if you just feel lazy that day, I won't tell.

Feb 26, 2014
Hank Hanover in Home Cooking
1

How to cook 4 year old hens - and maybe a rooster

Yep old chickens is exactly what Coq au vin was made for. No need to use expensive burgundy. Whatever you can get. lot's of folks here advocate "2 buck Chuck" aka Trader Joe's "Charles Shaw" burgundy. I understand it is a little more than 2 bucks now. You get the idea.

Feb 25, 2014
Hank Hanover in Home Cooking
1

Chuck roast help

These people have already told you. I will pipe in, too.

I use an enameled cast iron dutch oven. You can get one at walmart for $40 or so. You can usea 8 quart pot with a lid or if you have to, you can seal it with foil.

Season the pot roast with salt & pepper.

Sear the roast on all sides and put aside for a couple of minutes. Lower the temperature on the burner and add some coarse chopped onions and maybe a little broth, wine or water and some salt to sweat the onions. Scrape the fond off the bottom of the pot with a wooden spoon. When the onions are transluscent, put the roast back in.
Add a couple cups of beef broth and a bay leaf and bring to a boil. Cover the pot and put into a 300 ° Fahrenheit oven. Roast for 3 hours. Turn roast at least once, twice is best during this time so every hour to hour & a half.

Remove roast to platter and cover with foil. Defat the braising liquid and make a gravy from it.

I usually roast some veggies the last hour but you could mash some potatoes...whatever you like.

The roast will pull apart at this point. I hope that is what you are looking for. Again.. sear it well. turn the heat up high with a little oil and let each side sear for 3 minutes or so. That will give you that crust.

Feb 25, 2014
Hank Hanover in Home Cooking

Just got a Sansaire (sous vide machine)! What should I cook?

I have never done this but i understand that Soas vide salmon is hard to beat.
http://www.williams-sonoma.com/recipe...

Feb 22, 2014
Hank Hanover in Home Cooking

Why Is My Home Made Chocolate Candy So Dang Messy?

yes.. You need to temper the dipping chocolate. I'm lazy I use a $400 tempering machine. Santa got it on sale a few years ago.

There are a few ways to temper chocolate without having a culinary degree and 30 minutes with a marble slab. Look them up on youtube, If you can melt the chocolate but not bring it above 104 ° Fahrenheit or so then add more tempered chocolate to melt it and stir it in, it will keep it's temper but you have use pretempered chocolate in the first place. and chocolate chips usually won't work. They have additional things added to them from the world of chemistry.

Alton brown does it with a heating pad and a metal bowl.

Anyway when it solidifies it hardens in a crystalline structure that is more heat resistant and snaps when you break it. It is also shinier than untempered.

Feb 22, 2014
Hank Hanover in Home Cooking

Use for an eye round roast

Slice in 1/2 inch medallions. Cube or tenderize them with a 48 blade tenderizer and use them for chicken fried steak or Swiss Steak. Someone will tune in that you should never braise a cut like that because it doesn't have connective tissue. Yep. that's the rule. Maybe Swiss Steak is the exception that proves the rule. Something like chuck steak would break down into little bite size pieces but then it woudn't be Swiss Steak, it would be stew.

Roasting the entire roast and then slicing it for sandwiches would be good. When I was a kid, we would tolerate rump roast the first night so we could have hot beef sandwiches the next night.

Feb 22, 2014
Hank Hanover in Home Cooking

What can I make with Guittard Mint Chips?

I would just use a vanilla ice cream recipe and add a handful of chips.

Another idea.. you could make a mint genache. Then mold it or roll it and dip in chocolate sort of a high end peppermint pattie.

Feb 22, 2014
Hank Hanover in Home Cooking

How many people really use shallots? I generally don't.

I have moved away from my original position a tiny bit. There are a few of my recipes that a shallot is the only solution. In those cases when I go to the store I buy one. The clerk usually asks what it is and once I tell them they charge me a ridiculous amount per pound but my 1 shallot only weighed a tenth of a pound.

Feb 22, 2014
Hank Hanover in Home Cooking

Just got a Sansaire (sous vide machine)! What should I cook?

Start by looking on the web about sous vide eggs and then experiment with them. Amazing what kind of results, you can get and the difference even a degree or two makes.

Feb 21, 2014
Hank Hanover in Home Cooking

How many people really use shallots? I generally don't.

yeah... vinaigrettes just aren't my thing. When I'm gonna have a salad which is probably less often than a lot of chowhounders, I use ranch dressing or whip up a little batch of thousand island.

Feb 21, 2014
Hank Hanover in Home Cooking

How many people really use shallots? I generally don't.

When I first started on Chowhound, I experimented with posts designed to get lots of responses. I found making controversial statements worked very well. I learned from some of the responses and got big laughs from the angry, berserk responses.

As for the original post, it's still basically true. Shallots are a very expensive variant of an onion. In many recipes that call for a shallot, a mild onion would work just fine.

Feb 21, 2014
Hank Hanover in Home Cooking

How many people really use shallots? I generally don't.

5 ibs fo shallots huh... I bought a 1 pound bag once because the Asian market had them cheap that way. Mostof them rotted.

As I said.. i use them sparingly.

Feb 21, 2014
Hank Hanover in Home Cooking

How many people really use shallots? I generally don't.

i use shallots sparingly for a sauce. When it is neccessary, I go to the store and buy 1 shallot. Even if the price is way high, 1 shallot is seldom more than 5o cents.

I never did but I still think the solution is to buy French gray shallots on line and use them to grow your own. Then you will have the good ones and they will be cheap.

Feb 20, 2014
Hank Hanover in Home Cooking
1

What cookbooks have you bought recently, or are you lusting after? February 2014 edition! [Through February 28, 2014]

Rose's book (kindle version) is on sale today for $2.57.

http://www.amazon.com/Roses-Heavenly-...

Feb 20, 2014
Hank Hanover in Home Cooking
1

Rose's Heavenly Cakes - Cookbook

I have good news and bad news. Good news is the kindle version of this fine cookbook is on sale at amazon for $2.57.

http://www.amazon.com/Roses-Heavenly-...

Bad news.. I bought this cookbook years ago.

Feb 20, 2014
Hank Hanover in Home Cooking

I'm nervous! Keeping oven on over night to make pulled pork

Your biggest problem is going to be waking up in the middle of the night smelling pulled pork. It smells great but it will permeate your dreams.

Oh another thought... why 300 degrees if you are going to cook it for hours and hours? 250 ° Fahrenheit will be fine.

Feb 20, 2014
Hank Hanover in Home Cooking
3

EXPLODING baked potatoes??

Funny.. same thing happens with snails in the microwave but that is another story.

Poke lots of holes and pretty deep too.

After i poke holes in them, I like to put them in a plastic bag and drizzle olive oil and some kosher salt on them and roll em around to get each potato covered. then I take them out with tongs and put them in the oven just like that.. no foil. Then I throw the plastic bag away and I didn't even get my lilly white hands oily.

Feb 18, 2014
Hank Hanover in Home Cooking

searing meat

Yes the soup with the seared meat will almost certainly be better. However, the soup without seared meat will be pretty good.

In every dish, there are tricks, techniques and additions that will make it better. the trick is determing if it is worth the cost in time or money.

If something is just going to make it pretty and you are just going to eat it yourself... maybe it isn't worth it. If you are serving it to your mother-in-law ... maybe it is.

if somethng doesn't take much time and doesn't cost much money then you should, at least, try it.

In short, searing the meat only takes a few minutes and maye an additional pan so I think you should try it and then you can make the choice as to whether it was worth it next time.

Feb 15, 2014
Hank Hanover in Home Cooking

Your favourite "magic" few-ingredient recipes

Here are two of my favorite, most raved about dishes. They are easy, quick and have few ingredients.

Chicken Marsala - HH

Yield: Makes 5 servings
Active Time: 50 min
Total Time: 50 min

Ingredients:


1 cup chicken stock
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 oz mushrooms, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
5 skinless boneless chicken breast halves
2 tablespoons extra-virgin olive oil
1 cup sweet Marsala wine
½ cup heavy cream
1 teaspoon fresh lemon juice
4 oz prosciutto
4 Tbls flour in slurry

Directions:

Put oven rack in middle position and preheat oven to 200°F.

Pound chicken to 1/4 inch thick. Season chicken with salt and pepper and dredge with flour.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Turn down heat and sweat shallot in 3 tablespoons butter, stirring, until shallot begins to turn golden, about 1 minute. Add prosciutto and allow it to render some fat.

Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Add 1 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add stock, cream, and flour slurry then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and 1/2 teaspoon sage.

Serve chicken with sauce.

Oven Barbecued Pork Tenderloin HEH

There is a difference between pork tenderloin and pork loin. Make sure you get a tenderloin. At my store, they usually come two at a time in a cryovac plastic bag. The two tenderloins probably won’t weigh more than 2.5 pounds.

Trim the tenderloin of the silverskin and tie up the thinner tail. Here is a link to a video showing how to do that. http://video.about.com/southernfood/Roast-Pork-Tenderloin.htm

This is optional but I recommend tying your tenderloin with string to maintain its round shape. Here is a link describing that process. http://allrecipes.com//HowTo/tying-roasts/Detail.aspx

Put your tenderloin(s) in a zip lock bag and pour in 6-7 tablespoons of soy sauce and 1 tablespoon of brown sugar. As you close the zipper, squeeze out as much of the air as possible. Roll the tenderloin around to distribute the soy sauce and to dissolve the sugar. Put the bag in the refrigerator and let soak for 45 minutes to an hour. This process is called brining. It puts water and flavor inside the meat. I highly recommend it for pork or chicken. You can brine with salt too. Here is a link describing the science of brining.
http://www.edinformatics.com/math_sci...

After 1 hour rinse and pat dry the tenderloin. Season with salt, pepper and garlic powder. Sear tenderloin in a med high stainless steel frypan with a little oil for 3 minutes on each side.

Put the tenderloin in a 350 degree oven until it reaches an internal temperature of 135 degrees as monitored by a digital temperature probe. If you don’t have a probe, you can bake it for about 15 minutes.

At this point, put your favorite barbecue sauce on the tenderloin and continue baking to 150 degrees or about 5 more minutes. Take the tenderloin out of the oven and wrap in aluminum foil to rest for 10 minutes.

Slice in ¼ inch slices and serve.

You could serve any kind of rice with this. Even Zatarains yellow rice mix in a box. A nice salad would go nicely. Some bbq beans. We will pretend you made them form scratch rather than buying a can of Bush’s.

Feb 13, 2014
Hank Hanover in Home Cooking

Learning by experience or cooking classes?

In this instance, I suspect your better off on your own because you already know how to do it and looking at recipes and playing on your own is the best thing you could do. If you can easily afford it, take it anyway so you can ask the instructor lots and lots of educated questions. Plus you will meet other local bakers.

However, in general for something you are not familiar with a course or class would be wonderful.

Feb 13, 2014
Hank Hanover in Home Cooking

Stove substitute for oven

I have a few recipes like that. I use a non stick electric skillet with a lid.

Another even better way is using a enamel coated cast iron dutch or french oven. You can sear and sweat vegetables in the same pan then deglaze with wine. Add everything else and put in oven. You may have to take the seared meat out temporarily and lower the heat while you sweat the mirapoix.

It doesn't sound like you have a dutch oven but I highly recommend you save for one. Start out with a 6 quart tramontina brand for around $50. Someday, you may want to try a $200 Le Creuset or maybe not.

Feb 09, 2014
Hank Hanover in Home Cooking

Best Well-Done Steak Method?

Go with an Angus ribeye. It has high fat content and is one if not the tenderest steak. Sear it and throw it in a 300 to 350 ° Fahrenheit oven. Cook your steak the way you want it and remove. Let his stay in 5- 8 minutes longer. Wrap them both in foil to rest as soon as they come out of the oven. You can feel the steak with your finger the firmer steak is more done than the other. Unfortunately, I don't have the language skills to tell you how to do this. You just have to practice a few times.

Feb 09, 2014
Hank Hanover in Home Cooking

HOW TO COOK A GOOD STEAK WHEN THE GRILL ISN’T AN OPTION

To tell you the truth, I sear my steaks off so there is some nice browning on each side and pop them into the oven at 350 ° Fahrenheit. Let em bake until they are where i want them. Pull them out and wrap them in foil and let them rest for 10 - 15 minutes. Serve.

Prep work involves letting them set on the counter at room temperature for 45 - 60 minutes. While they are setting out, I sprinkle them with kosher salt. When they are ready, I pat them dry, sprinkle with pepper maybe some granulated garlic and smear some oil on each side with a brush. I think the oil helps them brown.

I'm usually happy with that but then I don't like the taste that the restaurant char broiler imparts. I do love them on the Weber kettle though. Gives it just a tiny bit of smoke taste.

i try to take comfort in the knowledge that Ruth's Chris steak will be $50 or more for just the steak and I pay $10 for an Angus ribeye on sale. Even if I wanted to go Kobe beef, I could buy it for $30.

Feb 03, 2014
Hank Hanover in Home Cooking

scrambled eggs for 125, sous vide possibly?

I've seen a hotel do it that way. They were ok... not great but it got the job done.

The only other way I could imagine doing it is with a 11" x 15" electric skillet. I think you could do 20 eggs each batch.
Unfortunately, you would need 300 - 400 eggs. That is 15 - 20 batches. Even with 3 skillets, you're talking 5 - 6 waves.

On second thought, a hotel pan is the way to go.

Feb 03, 2014
Hank Hanover in Home Cooking

Cooking demo for kids

I have started teaching my 8 year old grand daughter knife skills. However, want to make sure nothing bad happens on grampaws watch so I bought a stainless steel finger guard that she wears when cutting.

It is something similar to this. http://www.amazon.com/Deglon-2-Inch-F...

Feb 03, 2014
Hank Hanover in Home Cooking

Learning something new on Chow: how to cook oats/ skirlie

Interesting dish. Will have to experiment with it some. I like that it is simple poverty food. It sounds like it would taste good and heaven forbid be good for you.

Although I can always counter the healthy aspect by using butter and or bacon fat rather that olive oil :-).

It would be flexible. if you had meat, you could throw it in. If you didn't then you could use more veggies. If you had cheese, you could throw it in. Sounds very flexible.

Feb 02, 2014
Hank Hanover in Home Cooking