Hank Hanover's Profile

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Books for beginning a cookbook collection

Which ever classic cookbooks you choose. May I recommend not buying the most modern edition of them. a brand new cookbook will set you back $25 - $40. A used one that is one edition older will be less than $8. You get a lot more book for your dollar.

Jul 13, 2014
Hank Hanover in Home Cooking
2

Your Best Main Dishes

I found a new recipe that was very popular with my family.

It is Unstuffed cabbage Rolls ... The flavor of cabbage rolls without the hassle of stuffing the cabbage.

Unstuffed Cabbage Rolls - HH

2 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
2 cups water or mixture of red wine, beef broth & water
1 teaspoon ground black pepper
1 teaspoon sea salt
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 tablespoon Worchestershire
1 cup dry rice
¾ cup chopped carrots
1/3 lb chopped mushrooms

Preparation:

In a large skillet, heat olive oil over medium heat. Sweat the onions, carrots and mushrooms. Add the garlic and continue cooking for 1 minute.
Add the ground beef and cook, stirring, until ground beef is no longer pink and veggies are tender.

Add the dry rice, tomatoes, tomato sauce, pepper, and salt. Mix well then add cabbage. Bring to a boil. Cover and simmer for 25 - 30 minutes, or until cabbage is tender.
Add more liquid if necessary and taste for spice adjustment.
Yield: Serves 6 to 8

Jul 13, 2014
Hank Hanover in Home Cooking

Post shoulder surgery meals

I would pre-cook a lot of stuff... Maybe look into the freezer meals where they suggest cooking and freezing weeks of meals in 1 day. Get yourself a Foodsaver, that will help.

Oh as a former rotator cuff surgery patient, you might be surprised how much you can do with your arm in a sling. That being said, I have met others that had a real hard time.

Jun 18, 2014
Hank Hanover in Home Cooking

heating food directly on stove top

Peppers.. absolutely. In fact most chefs do it the same way then they put the peppers in a sealed plastic bag to steam for 15 minutes and then remove the skin.

Jun 18, 2014
Hank Hanover in Home Cooking

Chicken soup - adding more chicken

If you are going to make soup out of it, why do you care whether it is cloudy or not?

The other peoples suggestions will solve the problem.

In my chicken soup, I want all the flavor I can get. In fact, most of the time when I make stock with just bones, it taste like chicken fat ... not chicken.

I would poach chicken meat in your stock. I might even take a suggestion from America's Test Kitchen and grind up some of the chicken which would add more flavor, more chicken particles and almost certainly become cloudy.

Jun 18, 2014
Hank Hanover in Home Cooking
1

What basic cooking skills should a beginner know?

Speaking of time management, I question your use of time to post such a universal statement. No doubt about it, time management is very useful in everything. You could make this same post on every forum in the world no matter what they are discussing. Good luck on that.

You could also post that a very important aspect in learning to cook is breathing.

I think you can learn to cook even if you are as scatter brained as Archie Bunkers wife, Edith.

Granted it will take longer for Edith and she would make more mistakes and even repeat a lot of mistakes.

I'm sorry to be combative but I don't see the usefulness in your post.

Jun 12, 2014
Hank Hanover in Home Cooking

Half and Half Substitute: Just Mix Milk and Cream?

I agree with ACGold... about a 2 to 1 mix should get you pretty close.

Jun 12, 2014
Hank Hanover in Home Cooking

Learned from experience?

I let my 8 year old grand daughter slice mushrooms with my $100 ultra-sharp chef knife this weekend for the first time.

Please note she had a stainless steel finger guard.

A trip to the hospital isn't happening on my watch!

Jun 08, 2014
Hank Hanover in Home Cooking

Learned from experience?

I don't how intrepid my soul is.

Ben Franklin is quoted as saying "Experience keeps a dear school, but fools will learn in no other."

This quote describes me better. In fact it seems I always learn more from my failures than my successes. If only I could learn more from others mistakes.

Jun 08, 2014
Hank Hanover in Home Cooking

Cheap Foods that Become Popular

Pork Baby Back ribs used to be cheap because they were small and didn't have much meat.

As rudeboy has already noted. Beef short ribs are ridiculously priced.

Chicken feet

Jun 08, 2014
Hank Hanover in General Topics
1

Poor man's slow cooker?

If I were camping, I would use a cast iron dutch oven with a really good lid and dig a hole for the fire. Let it burn down to coals. Put the dutch oven in the pit on top of the coals and bury it in dirt. Dirt is a excellent insulator. 2 - 4 hours later, just dig it out. Dinner is served.

This would work. It is made to have coals layed on top. The lid will seal and not move.

http://www.target.com/p/stansport-cas...

May 23, 2014
Hank Hanover in Home Cooking

Poor man's slow cooker?

You could try a wonderbag,

http://www.sfgate.com/food/article/Wo...

A wonderbag is basically a super insulated pot designed to help poor people in places like Africa. The idea is to heat up a pot to boiling for 1/2 hour then take off the heat and wrap in insulation. Let it set for 2 -3 hours and everything is cooked. saves lots of wood in the 3rd world.

You could do it with a cast iron dutch oven. Heat it to boiling for 1/2 hour then put it in a box lined several inches of styrofoam then more styrofoam on top. Then seal the box and leave it alone for 3 hours....a poor mans slow cooker, literally! As a bonus, you can claim you are bonding with your poor sisters in Africa.

For a real show stopper, you could heat the dutch oven with a solar oven.

Now, it would probably be easier and cheaper just to pay $15 for a crockpot at a garage sale.

May 22, 2014
Hank Hanover in Home Cooking

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