castiron's Profile

Title Last Reply

Saving overly dehydrated jerky

My kitchen-challenged husband dehydrated his jerky (in a dehydrator) for about three times as long as he should have. It's now way too dry, so I am trying to help him figure out a way to moisten it slightly. It is elk and antelope from his hunting trip. Some of the ideas we've thought about:
1. Remarinating it and re drying it. I just worry it might get too salty.
2. Soaking it in some water and re drying it. But here the problem would be that some of the salt would leave the jerky, which would maybe make it not salty enough, but could also potentially invite bacterial contamination if it's not salty enough.
3. Just spritzing it with some water or covering it in damp towels in the fridge for a while.
4. A combos of ideas 3 and 1. 3 first, then 1. The idea is to get the salt out, then reinsert it.

Any thoughts or other ideas?

Dec 15, 2012
castiron in Home Cooking

Healthy New Year's Cooking Inspiration

Soups! I always feel so good after a nice soup for dinner. My favorites to make and eat are black bean, lentil, split pea (all of which can be livened up with some meat additions if you need, lots of great recipes with lots of veggies too), minestrone, chicken tortellini, squash soups with endless variations on spices, seafood chowders (up the veggies and reduce the dairy, they can still be great without tons of cream/butter).
The volume of liquid makes you feel fuller, and using a good stock gives a good deep flavor. Serve with a salad and some whole grain bread.

Jan 03, 2011
castiron in Home Cooking

Recipes to use up Cream Cheese (besides frosting)?

There's a cream of tomato soup recipe I love in either the Moosewood Cookbook or the Enchanted Broccoli Forest Cookbook (can't remember which it's one of three "variations").
It's chunky and has a good amount of cream cheese stirred in at the end. It's really good. I don't see the original recipe on google but, it would work to stir in cream cheese to any tomato soup recipe. Yum.

Jan 03, 2011
castiron in Home Cooking

wonton wrapper raviolis - ideas on how to make them more "al dente"

Hi,
I made some ravioli last night - turban squash and mushroom filling in Nasoya brand wonton skins, boiled about 4 min - and I wasn't very pleased with the results. The wonton skins were mushy. A second batch I only boiled 3 min and let cool a bit before I ate them. These were a little better.
I'm not ready to give up though. I've been looking through old conversations here, and it seems like most people posting just put themselves in the "this is an awesome way to make ravioli" camp or "these raviolis turn out pasty/mushy/not the right flavor/wontons are too thin"... without a whole lot of info on improving things.
One recommendation to improve the texture was to steam them - I'm a little skeptical of this and saw a few posts stating boiling was better. Also I would only be able to steam like 6 or 8 at once. I guess that's not too many fewer than you can boil at once, but seems like more work to me. Plus they might stick to the steamer basket.
I have a few other ideas I wanted some feedback on.
1. Do you think that doubling up the wrappers would work? If the mushiness/texture problem stems from the thinness of the wrappers, doubling up might solve it? If so, my inclination would just be to paste two together with a little water, then proceed as normal (I used one square wrapper folded in half to make a triangle.
2. Sauteeing - years ago at a bbq I made some ravioli, tossed them with ample olive oil, put 'em in a foil pouch and grilled them. I vaguely remember them being pretty good - better than my boiled ones last night. Am I just remembering through rose colored glasses or might this work in a sautee pan?
3. Boil for 2-3 minutes - since my second batch was better than the first maybe the first were just over cooked?
Thanks.

Jan 03, 2011
castiron in Home Cooking

Critique my Denver list on food caliber and child-friendliness, please

Haven't been to most of these places, but let me give a whole hearted recommendation for US Thai. It's very casual and there is lots of room so it should be good for the kid. The food is quite hot, so order one spiciness level lower than you would normally. I typically go for "hot" but definitely ask for "medium" at US Thai. The quality of the food is very high, the portions large, and the prices are great. I've gotten lots of different things there but what stands out the most is the Pad Piew-wang (sour and sweet) - I get it with tofu. It seems to take longer to prepare than other things though, one time in a big group it came out well later than everyone else's entrees.

-----
US Thai Cafe
5228 W 25th Ave, Edgewater, CO 80214

Dec 13, 2010
castiron in Mountain States

Skim milk into whole milk

whoops, that should say 1/4 c of cream, 1 and 3/4 c. skim ... to make 2 c.
which is the same as Karl's chart.

Sep 27, 2010
castiron in Home Cooking

One Bay Leaf Question

I totally agree, have always thought how specific recipes are when it comes to bay is really weird. I've put in like 5 or 6 for a gallon of soup (trying to use up old ones... I know I know, just throw them away already...). And what is the difference between Turkish and California?
Would love to see a real answer if anyone has one.

Sep 27, 2010
castiron in Home Cooking

Skim milk into whole milk

I think that whole milk is 4% fat and cream is 35% fat (right? not totally sure about that...) if you want the same amount of fat (assuming skim milk is 0%), you can use the old C1 * V1 = C2 * V2 formula:
2 c. * 0.04 = x c. * 0.35
x = .23 or about 1/4 c. of cream, 2 and 3/4 c. skim.

Sep 27, 2010
castiron in Home Cooking

Canning newbie - converting apple sauce to apple butter with pectin?

Thanks for the feedback! We, errrr..., didn't follow a recipe ... I was kind of going on memories of what my mom used to do, which in my possibly faulty recollection was to make apple sauce and then cook it down for a long, long time. But she never canned it, so that might be part of my problem. What we did was
1 - Cored a huge amount of mostly apples (galas and honeycrisps, but did not peel) - prob. 25 lbs, and a few pears.
2 - Cooked them with a little added water, and some allspice, cloves, cinnamon.
3 - When they were soft (after maybe an hour) we put them through a food mill.
4 - Put the milled product (basically apple sauce) back on the stove and cooked it for probably 5 hours. After 5 h. it was definitely thicker and a nice dark brown, but just not really spreadable consistency. This took longer than we thought, so then I put it in the fridge and went to sleep. Oh but first I ate a small bowl of it.
5 - Heated it back up on the stove (at this point there's a gallon of it) and added one box of Sure-jell low sugar pectin, boiled it for two minutes according to the instructions on the pectin.
6 - Packed it and pressure canned it. (Followed directions on the pressure canner - processed 10 min at 10 lbs - we're at 5500 feet).

Do you guys think it'll work? i.e. be safe to eat in a few months? Our newbie opinion was that the pressure canning would make everything safe so we just thought we could kinda do whatever in terms of a recipe.

Sep 21, 2010
castiron in Home Cooking

Canning newbie - converting apple sauce to apple butter with pectin?

Hi!
so some friends and I tried to make apple butter the other day... but we cored the apples before cooking them (and then put it through the food mill), and even though we cooked it for about 4 hours its still more apple sauce consistency. We didn't finish canning it, so I'm heating it up as I type to get it ready for pressure canning. Here's my question - can I add some pectin now to thicken it up? I wasn't planning on cooking it for a long time today - how long would it take for the pectin to do it's thing? And how much should I add? I have about 1 gallon of apple sauce.
thanks!

Sep 21, 2010
castiron in Home Cooking

Is Yotam Ottolenghi's "Plenty" a Failure?

Having trouble taking the review seriously after the non-sensical second sentence... misuse of both eponymous and locale.
http://topics.blogs.nytimes.com/2010/...

Sep 21, 2010
castiron in Features

Unique Muffin flavours

I make rosemary ginger snaps at christmas every year. The recipe is from a king arthur's book- I wouldn't have guessed rosemary and ginger go so well together but they do! maybe to translate it to a muffin add some pine nuts and lemon zest?

Sep 09, 2010
castiron in Home Cooking

Colorado Roadfood Suggestions Needed

Probably doesn't fit your criteria, but if it does, Empanada Express in Golden is incredible.

Sep 08, 2010
castiron in Mountain States

Giant Zucchini

I haven't tried it yet, but plan to make some zucchini pickles with a big one that I have. I would remove the seeds and maybe cut lengthwise into quarters before thinly slicing cross-wise for the pickles.
http://www.latimes.com/features/food/...

Aug 10, 2010
castiron in Home Cooking

Simple Poached Cod

this was great, but the potatoes tasted too salty. i would recommend 2-3 teaspoons salt.

Jul 14, 2010
castiron in Recipes