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ValleyCreek's Profile

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?: Freezing brined pork: Any concern?

Hey hey Hounds, Thanks for your thoughts. Fourunder: I'm going with you on this one; Water added meats "Up to 6%......." are purchased frozen all the time frozen, so there may be some quality issue at stake but not a disaster. I wasn't interested in cooking the pork first so I just need to make a decision and deal with the attributes. I'll be thawing & cooking these cuts over the coming months & I'll post then how all turned out. It is really nice to be able to bounce ideas off of the wall here so, again, I'm really grateful. Happy Day Hounds.

Nov 20, 2012
ValleyCreek in General Topics

?: Freezing brined pork: Any concern?

I purchased a full pork loin and am now brining it to get the benefits of flavor & moisture. I have a lot of this & want to freeze it to cook as needed. Question: knowing that the brining is introducing moisture into the cell structure of the pork, Will freezing the brined meat have a negative effect on the final product once cooked? I was concerned that the extra moisture in the cell structure would freeze & significantly change the mouth feel, much like some vegetables freeze well and others go to muush. What do you think?

Nov 17, 2012
ValleyCreek in General Topics

Sourdough Starter: "Bad"?

So thanks to you all for your posts; That's why I love Chowhounds. Re: some questions you all offered, I do keep it in the fridge. I only poured off the hooch as I thought it could be the source of something weird; but no, it is not an extraordinary color, just the light brown you & others have described. I've always given dough a teaspoon size sample for taste without issue. Maybe sourdough yeasts are a bit stronger. And true: How could there be any connection to GI from eating baked bread? I pull it at just under 200* to retain moisture, well above the 140* that is the upper limit for yeast. No special grains or flour. This could also be a complete anomaly, I've only used this starter once. Again, I'm quite grateful to you all for responding; Nothing better than seeking other's experiences. Happy Day

Apr 09, 2012
ValleyCreek in Home Cooking

Sourdough Starter: "Bad"?

Q?: I have recently begun using a 100 year old starter given by a friend; I don't have that much more history on where it's been. Problem: My wife & I both have lower GI tract disturbances from this: She from the bread; I from tasting for salt & flavor in the dough before baking, not the bread. I have only since learned to pour off the 1/4" hooch, which does include some brown color. The rest of feeding seems simple: equal weight flour/water, plastic container, every week or so, feed before baking. Starter smells fine, not bad; rises & falls properly. Anyone else experience GI disturbance?

Apr 06, 2012
ValleyCreek in Home Cooking

Oatmeal Raisin Cookies: Flour to Oats?

My wife Kate can't get enough grains, so I'll look for oatbran as well. We're really trying to make a cookie meal out of this. It would be nice to munch on something that has all that an oatmeal cookie has and be able to eat ALOT of the them too: great texture, only a little sweet, some fats, spices and some very good nutrition as well. I think the infamous Oatmeal Raisin Cookie is up to the task!

Feb 14, 2012
ValleyCreek in Home Cooking

Oatmeal Raisin Cookies: Flour to Oats?

No real problem in finding them. Yes, the crunchies will have them at our coop and likely some good ones. These thicker rolled oats are just what I'm looking for. Thanks for the response. Happy Day

Feb 13, 2012
ValleyCreek in Home Cooking

Oatmeal Raisin Cookies: Flour to Oats?

I can see why there are 300 replies to your link. Quite an in depth conversation coming out of what was intended to be a simple quest for a good cookie. The video truly was paradox; nonchalant precision. I only got through 1/3 of the replies. Intriguing. Thanks a lot, really, for that link. What fun.

Feb 12, 2012
ValleyCreek in Home Cooking

Oatmeal Raisin Cookies: Flour to Oats?

For my part, I did finally find out that I was using quick oats, part of the problem I am trying to solve. Yes, steel cut oats are texturally like corn meal.

Feb 12, 2012
ValleyCreek in Home Cooking

Oatmeal Raisin Cookies: Flour to Oats?

Yes, gang, that 3 cup oats/1 cup flour was what I was using. I was playing with combining aspects of 2 different recipes; This was the first trial. I would like to have more moisture in the mix; this batch was really stiff. I'll use honey or molasses next time, plus add some additional liquid. I'll also try to let the mix rest longer, so the oats soak up more moisture. At least I've soaked the raisins. I did not overbake them; they were only just set. I'll also take a look at the link below. Happy Day

Feb 10, 2012
ValleyCreek in Home Cooking

Oatmeal Raisin Cookies: Flour to Oats?

Rolled oats. I did use the mixer to blend them in. I'll add them in by hand next time.

Feb 10, 2012
ValleyCreek in Home Cooking

Oatmeal Raisin Cookies: Flour to Oats?

Yes, the entire good-cookie-eatin-world loves a moist, chewy oat cookie. As the texture goes, I'd like to have more oats & less flour or dough. Realizing that each recipe has it's own chemistry, in general, how low can you go on oats to flour? Also, I am wondering if, after creaming the mixture, should the rest be folded in so as not to grind up the oats?

Feb 10, 2012
ValleyCreek in Home Cooking

Q?: Research info on 5-course meal

The Conde Nast article on etiquette was another helpful point, the small formalities behind this meal.

Jan 28, 2011
ValleyCreek in General Topics

Q?: Research info on 5-course meal

Thanks Nicole,
I haven't had the chance to get to a good library, so I'm sure to find what I need there; and thanks for the tack on a modern chef's perspective. I am having fun with it, yes, while I can. This is my final semester.

Jan 28, 2011
ValleyCreek in General Topics

Q?: Research info on 5-course meal

Thanks to you both for the super quick responses. My Chef at work has a library of culinary texts in his office. I'll start there.

Jan 26, 2011
ValleyCreek in General Topics

Q?: Research info on 5-course meal

Hey All,
I am a culinary student. I need to write a very simple paper about a subject of my choosing. I've chosen to write about a classic 5-course meal. I'm actually having difficulty finding substantive information about this. My instructor will not allow wikipedia as a source. What I've found the most from are Ask.Com or similar wiki type sites. I don't trust their sources and I really haven't found a reputable culinary source. A lot of my fellow students don't know about this classic meal. I'm trying to present what the courses are, why they come in that order, how this formal structure came to be. I am not finding this information online very easily. I'll head to the library. Any suggestions online or otherwise?

Jan 24, 2011
ValleyCreek in General Topics