schoenfelderp's Profile

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2012 - What were your cooking highpoints?

Sharpening my own knives, finding a source for veal bones, making veal stock, putting out an decent spread for my first Easter and Christmas dinners, and creamed corn. Yes, creamed corn was the single most delicious bite I had all year.

Things to do better for next year include roasting meat with less of a "bullseye", putting half a pound of vanilla beans to use, and taking advantage of the produce of the seasons more.

Jan 03, 2013
schoenfelderp in Home Cooking

Skim Forming on Veal Stock During Reduction

Yup, blanched first to remove impurities.

Jan 03, 2013
schoenfelderp in Home Cooking

Skim Forming on Veal Stock During Reduction

Hmm I'm not sure, the stock was extremely thickly gelled when cooled.

Jan 03, 2013
schoenfelderp in Home Cooking

Skim Forming on Veal Stock During Reduction

I think it may be that I didn't do a good enough job skimming during parts 1 and 2 and its just fat that I don't want emulsified into the stock but I'm not sure

Dec 21, 2012
schoenfelderp in Home Cooking

Skim Forming on Veal Stock During Reduction

I made a first extraction for stock from veal bones, I made a remouillage, and now I'm combining the two and reducing as per TFL instructions. Every 10 minutes or so a skin forms on the stock as its reducing. Should I be skimming this skin (i.e. is it considered an impurity), or should I be breaking it up back into the stock?

Dec 21, 2012
schoenfelderp in Home Cooking

Pineapples galore. Hoping for recipe ideas.

If you're interested in a desert, Thomas Keller offers a great method for pineapple in TFL. You could make just the pineapple portion if you're not up for the whole thing and it would be great with some whipped creme fraiche. It's a really fantastic way to cook pineapple.

Oct 12, 2012
schoenfelderp in Home Cooking

College Student, 4 Days in Rome, No obligations

I'm a college student, I have a 4 day layover in Rome. I don't know where I'm staying or have any plans or obligations, it's just me. I want to check out some good food, and especially some good wine. Any suggestions in terms of restaurants? Vineyards in surrounding area to visit? Wine tastings? Other general advice?

Jun 09, 2012
schoenfelderp in Italy

If I had a whole pig head, this is what I would do with it,______

Oh boy you don't even want to know how excited I would be to get a pig head.

I would probably just straight roast it, nice and slow. Going caveman on it is how I would probably do it the first time since I've never done it before. I like the hardwood fire idea above. You could also pull the cheek meat and eat it in some tortillas with whatever condiments you like.

Jun 01, 2012
schoenfelderp in Home Cooking

2012 Confessions

Whats wrong with ketchup on a hot dog? Now, ketchup on a hot wiener is a sin, but I always thought a hot dog was fine.

May 28, 2012
schoenfelderp in Not About Food

whats up with this

My theory has always been that water has a maximum temperature of 212 before it steams, so if its steaming you've pretty much hit maximum temperature, regardless of bubbles. Feel free to correct me if I'm wrong. I don't like to let it come to a boil, because from everything I've read, boiling it emulsifies back into the liquid (if you're making something like stock where this matters).

Apr 30, 2012
schoenfelderp in Home Cooking

Food Safety - Leftover Bones

Thanks. I had a strong suspicion that was the case.

Apr 19, 2012
schoenfelderp in General Topics

Ramps, Spring Onion, Scallion

There seem to be many different names but I can't seem to figure out the difference. Are they in fact different? If so, what are the differences?

Apr 19, 2012
schoenfelderp in General Topics

Food Safety - Leftover Bones

If serving a bone-in piece of meat, say bone-in shortribs, is it safe to finish roasting off those bones after the ribs have been eaten and then use them for stock from a food safety point of view? I would assume that in roasting the bones the temperature comes high enough to kill anything, and for my own family I would do this. Is this an acceptable practice when it comes to other people or a restaurant setting though?

Apr 17, 2012
schoenfelderp in General Topics

Seared scallops with minimal fat

Searing anything, meat , fish, or otherwise, doesn't inherently add more fat. Whether you coat the pan with the barest film of oil or with a 1/4 inch of oil doesn't matter. The food doesn't just drink up oil (unless you're frying with a batter or coating, but that's a different story)

There are two main reasons oil is used: as a medium for heat transfer and to prevent sticking. The reason oil is needed to transfer heat is because the surface of any given food is not even. Because oil conducts heat well, and can get to those nooks and crannies on food, using it gives you more even heating and a better sear.

The only oil that is added to the end product is that which clings to the surface of the food after it has been cooked, which you can remove by setting the food on a paper towel.

Apr 14, 2012
schoenfelderp in Home Cooking

de Buyer Handle Coatings

Just personal preference

Apr 10, 2012
schoenfelderp in Cookware

de Buyer Handle Coatings

Thanks! I wish everything people post was as straight to the point as that.

Apr 08, 2012
schoenfelderp in Cookware

de Buyer Handle Coatings

I find the de Buyer website and catalog to lack information, and to be honest, I find the threads on here regarding the specs on these carbon steel pans very contradictory.

1. The website does not list carbone plus as oven safe, yet everything I hear say that these are more oven safe than the Mineral line pans. Why?

2. At W-S I felt a pan, and it had some thin coating on the handle. I don't want anything on the handles. I want steel. Straight up carbon steel. I wish I could remember what line this was, but I can't. Does anyone know what lines have this and what don't?

3. Essentially, I want a good, thick, industrial carbon steel pan, no coatings, and it needs to be able to be stuck in the oven. I hear de Buyer is the best, but which line fits this?

Apr 08, 2012
schoenfelderp in Cookware

Huge Leg of Lamb Cooking Time

I wasn't planning on a leg of lamb so large, but I wound up with 7.8 lb. cut. I want to sear this off in my cast iron pan and then roast at 250 until the lamb registers about 130. I have done this before with a similar cut of beef and the results were fantastic, but I forget how long it took. I have a feeling this will take about 3 hours in the oven. Anyone else want to weigh in as a second opinion?

I normally wouldn't worry about it, but I told guests dinner would be on the table between 5 and 530, so I have a half an hour window I need to hit.

Apr 06, 2012
schoenfelderp in Home Cooking

Thomas Keller Does American Express Commercial

How does everyone feel about arguably one of the greatest chefs of all time doing this?

Mar 29, 2012
schoenfelderp in Food Media & News

Easter Appetizer (small plate, not hors d'oeuvres)

I'm looking for a backup in case I can't get fresh fava beans (may not be in season yet) for my original appetizer (which was the Fava Bean Agnolotti with a Curry Emulsion from The French Laundry). I'm stumped! Any ideas would be more than welcome!

In case it helps, here's the main and dessert courses:

Slow Roasted Leg of Lamb, Lamb Jus, Flageolet Beans, Spring Vegetables (or roasted baby carrots finished with fresh herbs and mustard if the farmer's market doesn't have spring veg at this point)

Ricotta Tart, Poached Prunes, Kumquat Confit

Mar 28, 2012
schoenfelderp in Home Cooking

Lamb - Local and Grassfed, but Frozen

How much would freezing affect the quality of the meat? It's the only way some farms are licensed to sell. Better alternatives? I'd have to imagine that local and grassfed is still better even when frozen, but I have little knowledge of freezing meat.

Mar 27, 2012
schoenfelderp in General Topics

April Religious Holidays 2013 - What's on the Menu?

Whole Roasted Leg of Lamb, Lamb Jus, Spring Vegetables, Flageolets, and Mashed Potatoes

The lamb will be marinated in thyme and garlic. The lamb jus will be lamb stock reduced with more aromatics, including tomatoes and garlic. We're having a really light winter and early spring up here in New England so the first of the spring vegetables will hopefully be in by then. I could do ramps, asparagus, baby carrots, artichokes, sugar snap peas, red and white pearl onions, or whatever else looks good. Flageolet beans cooked with garlic confit go great with lamb. Wouldn't get away with not serving a starch to my family so mashed potatoes are in there too.

Mar 19, 2012
schoenfelderp in Home Cooking

Cost of Bones

I have done that with chicken before which is awesome. I don't buy a whole lot of veal though. Which reminds me, I was thinking about the sustainability of veal because we use a lot more bones that we eat actual meat, that may have to be another post sometime.

Mar 11, 2012
schoenfelderp in General Topics

veal stock. useless without the bone marrow?

Flavor comes from the bones. Marrow is not necessary, in fact, I would tend to think it would cloud the stock.

Mar 11, 2012
schoenfelderp in Home Cooking

Cost of Bones

Just curious what other people are paying per pound for various bones:

Veal
Chicken
Pork
Duck
Lamb

I've only ever seen them for $2+ per pound (I only know of one place to get them) and it seems expensive. But then again, at $2/lb., to make 3 quarts to a gallon of stock costs $20, which is cheaper than actually buying the stock my butcher makes (usually about $11/quart), and lets me have control over the process.

What do you pay and what do you think is a reasonable cost for bones?

Mar 11, 2012
schoenfelderp in General Topics

HELP! I left beef broth out all night!

http://ruhlman.com/2011/08/stock-clar...

This article should clarify a few things regarding this topic for you.

Jan 29, 2012
schoenfelderp in Home Cooking

What feature would you like to see on Chowhound?

I haven't but I'll be sure to, it sounds pretty good.

Jan 28, 2012
schoenfelderp in Site Talk

What feature would you like to see on Chowhound?

+1. I would love to be able to do this. As a college student, I don't know anyone who thinks about food in a similar way to me (i.e. there's more to cooking than dumping a bottle of sriracha in everything). Potentially it would allow me to meet some other college students (in Boston) who are interested in going to the farmers market, or a restaurant other than the nearest Qdoba or Applebee's, or anything else of the sort. PM'ing would be a good way to do this, without giving out personal information too fast.

Jan 27, 2012
schoenfelderp in Site Talk

Hibachi - Food Safety

Not that I noticed after the chicken, it was the putting it back in his "holster" that just seemed odd to me, it had a leather strap and I doubt he's washing that.

Jan 27, 2012
schoenfelderp in General Topics

Hibachi - Food Safety

Yes he did use the spatula for everything. Chicken isn't like steak though, you can't order it medium rare, it needs to be cooked to 165.

Jan 27, 2012
schoenfelderp in General Topics