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Jussayin's Profile

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Help MacGyvering a Glaze

I wouild cut my porkloing into medallions and sear. That way you can glaze quickly when the pork is almost done, depending on how you like your pork cooked. This will also give you more control as you can make the glaze seperate and perfect the flavor and hold warm while you cook the pork. I don't agree with balsamic. When I think of pork I think of bacon, onions, apples or pineapple for example. I would think of orange as well or even cilantro to add to your chutney. Also some sort of acidity, like lime or grapefruit.

Feb 21, 2011
Jussayin in Home Cooking

Sitting fish outside at room temperature?

I do bring my fish to room temp as well as all my proteins. I use that time to prep. Most health dept. have a law requiring food to be used within x - hours or thrown out. My health dept. requires me to use foods withing 4 hours or throw it away. The reason for this is is that bacteria grows most rapidily between 40* - 140*. So that is the risk of leavimg your food out. For 30 minutes your fish will grow more bacteria. Cooking will killl most bacteria, especially if you cook your food to 165*. I cook my fish medium rare, 118*. I am willing to take the chance of 30 minutes, but not when buying and storing. I ensure my fish is fresh and refrigerate if not eating right away. Study up on what types of fish are more suseptible to bacteria and most important, know where your fish came from.

Feb 21, 2011
Jussayin in Home Cooking

Reheating meatloaf w/o drying out

Let the meatloaf get to room temp. HAve a liquid ready, approxamately 4 oz. You can use any type of stock, wine, beer, or any other liquid. Just keep in mind if the liquid is salt, like soy sauce, you will need t o water it down and adjust your seasoning. Heat oil in a saute pan until the oil begins to ripple. Season the meatloaf with salt and pepper. Lay meatloaf in pan, placing ing it so it lays away from you. Braown one side, turn it ove and pour liquid in to pan and cover. The thinner the slices of meatloaf, the quicker they will heat through.

Feb 21, 2011
Jussayin in Home Cooking

Rouxbe?

I think rouxbe is a great video site. However you will still be following recipes. To move beyond recipes and learn to cook and manage your food and kitchen look up cooking 101. I agree with you that there people that can follow resipes and there are people that just cook. That stage of just cooking is where the task turns into enjoyment. Another great reference is The Flavor Bible. A great place to start is with leftovers. Don't just reheat them, look up what flavors go with what you have and reinvent your leftovers into something new. Ceativity and confidence is what most people need to practice in their kitchens.

Feb 21, 2011
Jussayin in Home Cooking

Pan temperatures for searing or browning meat using Infrared Thermometer?

The challanges you will face is that temps very greatly from pans, stoves, grilss etc... Also the infrared thermo will only pick up surface temps. I recommend a dial style thermometer as that is the truest internal temp of your food, as long as you are temping the thickest part of your food. Browning of meat will occure on med to high depending on the pan. Pans like cast ireon or blue steel will heat quicker, more evenly, hold temp and recover better.

Jan 05, 2011
Jussayin in Home Cooking

Thai/holy basil question

Absolutely use basil. I agree with mint, but as an addition and not a sustitute as well as cilantro.

Jan 05, 2011
Jussayin in Home Cooking

Wok recommendation? Cast iron and seasoning?

There are a lot of issues here... non-stick, cast iron, woks, seasoning and wobbly bottoms, the pans not the baby's. First the wok... woks are a high heat, fast pased pan that requires tools to stir. If you want to maintain that style then go with cast iron. Iron will heat evenly, hold temp and seasoning. You can ruin any pan, if left on the burner too long. Better the cast iron than the copper. Also any cooking will pull stuff from the pan, I would prefer to have iron in my food than aluminum or other non-stick material. Any pan with a wobble in the bottom should be replaced. It will not perform cconsistantly and may have integretity issues, especially if it is a non-stick. I also use french steel pans as they react very similar to woks, but are a more friendly size. With steel or cast iron you need to poperly treat your pans before using them. I oil the entire surface with oil and bake for 2 hours at 200* and never clean with soap as it pulls the seasoning out. Even in my professional kitchens I used steel pans over non-stick as cast iron and steel pans act similarlly yo non-stick.

Jan 05, 2011
Jussayin in Cookware

Slate and Honed Black Granite Countertops -- Do they stain or not? Do they need constant wiping down to look good?

My experience in restaurants all counters will stain, even stainless steel. Hard water especially. From granite, marble to stainless I have had the the best luck and apperance with stainless or sealed concrete.It seems the darker the material the more the spots show. The stainless was by far the most friendly. Concrete seemed to hide the stains better than any stone style top, even with frequent treatments.

Jan 05, 2011
Jussayin in Cookware

Giant Stain on my Stainless Steel Pan

I agree, it sounds like an oil stain. All the suggestions may help in removing the stain, but I think you will find a slight taint in flavor depending on what you cook in it. To prevent this from happening again, a stainless steel pan needs to be "treated". I always rub my new stainless, blue steel or french steel pans with oil. I oil the entire thing, inside, outside and handle. The steel pan I purchase have no rubber handle cover. They are oven capable. After oil-ing I bake them at 200* for a couple of hours and then let them cool. I never wash with soap, as it pulls the "seasoning" out of the pan. I treat them like I treat my cast iron pans. I love the steel pans for their quickness to heat and the sear they give my proteins.

Jan 05, 2011
Jussayin in Cookware

Thanksgiving, Looking Ahead to 2011.....

Fast, Cheap, and Good... pick two. If it's fast and cheap, it won't be good. If it's cheap and good, it won't be fast. If it's fast and good, it won't be cheap. Fast, cheap and good... pick two words to live by. Cutting up the whole turkey will speed up the longest element, but that means less time for you to multi task. Quality takes time and eight courses require focus and timing. Be proud and continue a great holiday for your family.

Dec 07, 2010
Jussayin in Home Cooking

How Much Nutmeg if you grate it yourself from a whole nutmeg?

The rule of thumb in a professional kitchen is 2:1 fresh herbs: dry. However with nutmeg it reversed. You can always add more, but you can not take it away. Most peoples spices in their pantry are old, stale and flat in flavor. You will need to start of with less and discover what you like.

Dec 07, 2010
Jussayin in Home Cooking

Crumbled Sausage Ideas

Sausage and leek ragu over mustard rubbed pork loin
Sausage, seared mushroom pizza with basil oil
Add to your meatball recipe and drizzle with saffron sauce
Minestrone

Dec 07, 2010
Jussayin in Home Cooking

Pickles Safety Query

Do not eat them. The fizzeness is absolutely telling you that the pickles have spoiled. There are a few higher quality pickles that require refrigeration and Nathan's is one of them. Bacteria grows quickest between 40* & 140*, so by not keepimng them refrigerated the bacteria has been able to multiple rapidly. Not all pickles need refrigeration due to the cooking process and lack of preservatives.

Dec 07, 2010
Jussayin in Home Cooking

Confusing Pork Cut

I agree with WO that it is probably a bone in rib chop. I think that is the best pork cut. Is it oval with a bone running along one side? It doesn't really matter. I would seasoning it however you like and sear it. That creates a crust that locks in the juices and flavor so it is not over cooked. If you have the time I would brine it. Marinate it in water, salt, brown sugar, ginger and bay leaf for several hours. This allows the meat to absorb the flavor and water so the pork is more tender and juicy.

Dec 05, 2010
Jussayin in Home Cooking

Flour Quality

No question is stupid. As a chef I look at baking as chemistry and cooking as more of an art. With that said there will be performance differences in all your ingredients. The most important thing is to be consistant. Always use the same ingredients and vary the amounts until you achieve your desired end. Take into considerationthe altitude, humidity, bakeware and oven capacity as well. When you have exhausted all the your possibilities, and you are still not happy with your bread then change one item and start over.

Dec 05, 2010
Jussayin in Home Cooking