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Soaked Beans all day, Can't cook tonight.....

Ah, thanks so much !!!!
I knew I could count on y'all !!!!

Jun 05, 2014
oooYUM in Home Cooking

Soaked Beans all day, Can't cook tonight.....

Just a quick yes or no.....
I found out I have to get up at 0400 and be at work at 0500 tomorrow morning.....
Right now, I am just not inclined to cook the beans I have soaked all day today.

If I drain them and put them in the fridge, can I cook them tomorrow when I get home, or ???

Thanks in advance, Chow Hounds !!!

Jun 05, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

well, my pies ( I used my E Henry small pie plates ) turned out very nicely and got rave reviews from the fam.

My oven is new !!! as a matter of fact.
I didn't really think of that. 8-O

Now that you mention it, I think it has taken a bit longer with just about everything I've put in there,
but I haven't minded.
The only time it seems to be a "problem" is with the pies, so I will adjust accordingly !!!
Thanks !!
(I LOVE my new oven, BTW !!!)

Mar 31, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

I have thought of that. I used 3 Granny Smith and 2 golden delicious today, as well as 3 Bosc pears and threw in some dried cranberries...
I usually bake the pies 425 for 15 minutes, then turn the heat to 350 and bake and additional 45 - 50 minutes, but I will bet I do need to bake longer..
I will try that too, the next time.

The weird thing is, it's only recently started happening, I have made fine pies all up until just recently (*I am trying to blame the fruit instead of the cook, ha ha ha !!!!)

Mar 30, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

I think the next time I might try as you suggest and freeze the apples... It's time to take the pies out now, I guess we'll see how it goes.
I cooked the fruit until not-quite-tender, and then strained it, cooked the juices down a little and thickened them and then added them back to the fruit.
What a lot of extra work !!!
In my childhood memory, my Mom could whip up a pie in half an hour, it takes me half a day !

Mar 30, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

Thanks, it's weird but the pies have plenty of juices, it's just that the fruits somehow seem to remain "firm" not "cooked".
I'd like my fruits to be cooked "tender" not remain crispy...

The last 2 apple pies I have made, it feels like I have eaten a bowl full of cut-up apples, some tasty cinnamon juice / sauce, and some nice tender crust. It doesn't sit very easy on the stomach when I go to bed..... the apples.

Mar 30, 2014
oooYUM in Home Cooking

Fruit Pies with DRY FILLING ~ UGH !

so I am going to try again today :-(

I am happy with the crusts I make and all my pies were turning out very nicely....

and then

I made a "peach pie" that used such dry peaches that the entire pie had to be thrown out *( my fault, peach season was DEFINITELY OVER when I bought those "peaches" )

but the last 2 apple pies were dry too.
I typically use a blend of apples, sometimes throw in a fresh pear as well.
Last time, the apples didn't seem cooked although the pie was in the oven longer than I normally bake it, and the juices were bubbling over the crust.
There were juices, just the apples seemed "hard" still, not cooked, and rather dry....
I don't think I am explaining this very well, and I am always very critical about my own cooking, but these pies take a bit of time, and I feel like I know what I am doing.

Today, for the first time ever, I am contemplating par-cooking the apples and pears, because I have cut them up and they don't seem overly juicy to me....

UGH, any advice?

Mar 30, 2014
oooYUM in Home Cooking

HAVE PEACHES, MAKING COBBLER.....

Thanks to everyone who replied !!!

I ended up mixing 3/4 C sugar, 3 T tapioca flour, 1/4 t cinnamon, and 1/8 t ginger, and added it to the sliced peaches, to which i had already added juice of one lemon.

I put it in the baking dish, threw a cup of Raspberries on top, then dotted with butter, grated my leftover pie dough on top and sprinkled a bit of turbinado sugar over the top.
It's in the oven now, so we'll see......

I can't mess it up that badly, and next time I will try those other toppings, they sound great !!!

Jul 27, 2013
oooYUM in Home Cooking

HAVE PEACHES, MAKING COBBLER.....

WOW THANKS !!!!

Jul 27, 2013
oooYUM in Home Cooking

HAVE PEACHES, MAKING COBBLER.....

I have 8 not-that-ripe peaches on my kitchen counter, and some leftover bits of pie dough in the freezer. I plan to bake a cobbler in an hour or so.

I just plan to grate the dough on top of the peach filling in a 9x13 pan, then sprinkle with cinnamon-sugar and bake.

Can anyone give me a standard plan for the peaches though?
Just rule of thumb amounts for sugar, flavorings, etc
How about thickener.....
I have tapioca flour, tapioca, cornstarch, regular flour, etc for thickener....

Any help would be much appreciated, as always :-)
I

Jul 27, 2013
oooYUM in Home Cooking

Leftovers tonite....

Thanks everyone for the great suggestions !!!!
They all sounded wonderful, but
in the end, I decided to go with MidwesternerTT's
suggestion, thin slicing the meats and heating them
up in some Barbeque Sauce.
I made some nice baked potatoes,
brought out the butter, sour cream, shredded cheese,
extra barbeque sauce
and sliced avocado.
I made a nice big salad with fresh sliced tomato,
and also served some corn.
It was tasty and satisfying, everyone loved it,
and it was very simple.
I really appreciate the ideas, sometimes I just can't
think of anything and I was stumped this morning !!!
Cheers !!!!!

May 22, 2013
oooYUM in Home Cooking

Leftovers tonite....

I am totally out of ideas for tonite's dinner.
OF course, since it's 5 AM, maybe it's just my tired brain.

Anyway, what would CH's do with....

one each cooked leftover roast chicken thigh and breast, 1 1/2 cooked boneless pork loin chops (Dry dry dry, ack...) and a grilled beef sausage.....

Want to use them up.
Will be feeding DH and 2 grown sons.
Just had stir fry with some of the roast chicken 2 nites ago....

Any ideas for something quick to fix after work?

Thanks :-)

May 22, 2013
oooYUM in Home Cooking

Boneless Beef Short Ribs ~~~ Proceed?

WOW !!
I really should use MS cookbook more often !!!
Her recipes make me seem like a pretty good cook :-D

The short ribs were amazing ~ flavorful, falling apart tender with that delicious glaze.
I steamed a few nice carrots and brushed them with a bit of the glaze that i scraped out of the pan after I glazed the ribs, and that worked really well, too.

My son, however, made probably the best mashed potatoes I have ever tasted anywhere, EVER in my life !!!!!!!!
He used 2 heads of roasted garlic, a touch of heavy cream added to the milk and some butter melting on top,,,,,,,,
That pushed the meal totally over the top.....ahhhhhhhhhh..........

Apr 28, 2013
oooYUM in Home Cooking
1

Boneless Beef Short Ribs ~~~ Proceed?

Thanks !!!
I will go ahead then......
Wonder why I am obsessing, I didn't used to be that way????

Apr 27, 2013
oooYUM in Home Cooking

Boneless Beef Short Ribs ~~~ Proceed?

Hi y'all, I decided to start using up my freezer stockpile, so
Thursday pulled out a couple packages of beef short ribs to
thaw in anticipation of cooking them this weekend.

I had planned to use Molly Stevens' recipe for Short Ribs with Maple-Rosemary Glaze.
but at this point I am wondering if I can still use this treatment
with boneless ribs...

Shall I just proceed? Or would the Hounds recommend a different
recipe?
I have already laid out the ribs and salted them as she advised....

Apr 27, 2013
oooYUM in Home Cooking

I left my cheesecake in oven to cool, and left overnight by accident.

An ex BF of mine (a million years ago) had a Mother who was "the best cook in the world"
IIRC, her cheesecake recipe called for baking the cheesecake, then leaving it in the oven all night without touching it, and taking it out of the now-cold oven in the morning....
I have to admit, the cheesecake was amazing.
Anyway, that's how she did it, and I *think* I've seen recipes that call for this technique in the past....

Mar 24, 2013
oooYUM in Home Cooking
2

BEST Recipes To Impress a Man... Please HELP!

Aaaaaahhhhhh !!!!!
Are you in Georgia ?

Mar 17, 2013
oooYUM in Home Cooking

Baked salmon - to wrap or not to wrap...in foil?

Oh, I'm glad you got the plank !!!!
Not sure about the oven,,,,, I haven't tried that....
.
I soak my plank till it's good and water-logged,
that said, it is often charred on an end by the time my Salmon is grilled.....I think it's because the planks are pretty thin....

I would probably be one to "try" the oven thing, though, just to see. Keep in mind, I was the child who touched the iron that my mother warned me was "hot" :-D

Maybe set the water-logged plank into an aluminum pan
first, then keep an eye peeled !

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

HA !!!!! I had an unfortunate year with a man who not only didn't like anything green, but only liked his mother's cooking, no joke. I can't believe I wasted that much time. It didn't matter WHAT I made *(even her very own recipes!) it was never quite "piquant" enough for him......

Looooooooser......

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

You know, the pot roast idea sounds really great, and it lends itself to the casual "I felt like making a nice pot roast in the slow cooker, and there's going to be a lot, so...."
Then it cooks itself, and you have time to get a salad and some crusty bread ready, maybe have a glass of wine or a beer together first.....
Casual and easy...

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

Querencia, I also shed a little tear.
What a wise woman you are, and how lucky as well....

My husband is just like yours was, even down to the picking-up-at-airport-in-blizzard thing.
I must remember how lucky I am too.......

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

Well, if he grills steaks,
then one of the BEST dessert ideas EVER.....

Grilled peaches.... Google a few good methods,
but basically grilled peach served with Vanilla Bean ice cream, maybe with a tiny drizzle of Raspberry liqueur on top.
OMG !!!!!!
WHEN will peaches be in season again ?!?!?!?! Hurry !!!!

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

My lasagne NEVER failed me back in the day !!!!
With Crusty bread and something nice to drink.
Brownies for later......

Mar 17, 2013
oooYUM in Home Cooking

BEST Recipes To Impress a Man... Please HELP!

UGH !!!! Run away fast........ looks like the chicken is about to give birth....... Icky

Mar 17, 2013
oooYUM in Home Cooking
1

Pork loin: cook whole or boil in pieces in pressure cooker??

WOW, So good to hear !!!

I applaud you on all your changes for the better !!!
And in helping to improve your mother's health, how wonderful !!!

I hope I didn't come off sounding condescending at all, but I fear that I have.....
I need to learn that some folks come to cooking later in their lives for many and varied reasons.......

I can't wait to hear what you do next ~ I love this site too, I never fail to get helpful responses from ChowHounders who are generous with their time and advice.....
and I have been cooking since I was age 12 !!!!!

Oh, and I will be interested to see your kitchen improvements !!!!!!

Mar 16, 2013
oooYUM in Home Cooking

Pork loin: cook whole or boil in pieces in pressure cooker??

Way to go, Man !!!

I have 4 sons (all early 20's) who are learning to cook,
and I am interested in helping them. I def keep it low-key.

If they need an item (cast iron fry pan, enameled cast iron dutch oven, baking sheet, etc,) then I'm the go-to Mom.
When they come home for the weekend, they are welcome to cook with me.
They each have their "specialty" ~ last nite, for example, Andy made his Baked Ziti. Everyone loves it, all that positive reinforcement can't be bad, right ?

They are delighted when they make something that
"turns out delicious" and everyone tells them so!

I am VERY proud of you, Mike !!!

Now, about that pork shoulder.......

Mar 16, 2013
oooYUM in Home Cooking

Brisket Point Cut Ideas

Well, I am making this tonite (let it slow cook all night)
for serving tomorrow evening.

http://smittenkitchen.com/blog/2010/0...

It is the second time I will be making this within two weeks.
That's how delicious it is *not to mention, easy

I LOVED the adobo in this! once cooked, I chilled the meat and sauce separately the following day, before dinner I cooked down the (strained) sauce to about 1/3 before serving, shredded and then chopped the brisket, mixed with some of the sauce and served the rest alongside, served with slaw, tortillas, avocado, fresh tomatoes, sour cream although it certainly didn't need it and tasted great with just the tortillas, meat and slaw....

I have really been on a brisket kick lately, and believe me, my family is thanking me for it.....

Mar 15, 2013
oooYUM in Home Cooking

9lb Pork Shoulder: HELP!

Well, here's a no-brainer....
Pork shoulder into slow cooker.
One can of Root Beer poured over
(OR: sometimes use Coke, Mexican CocaCola (can be found in the Latin section of Walmart, for example) I've used Dr Pepper before since we always have it on hand.)
Salt and pepper, let it slow cook.
It will be amazing pulled pork for the beginner.

Mar 15, 2013
oooYUM in Home Cooking

9lb Pork Shoulder: HELP!

YES !!!! This is what I'm talkin' about !!
Your marinade sounds good !!!!
I may steal it!
If you use lard, a cut-up orange or two and some coriander in the braise it's also Amazing!!!!

Mike, I would check through the many "Carnitas" threads here, or google Carnitas recipes and go for it.

I think once you get the hang of pork shoulder, it's going to become your favorite meat :-)

Believe violatp when it's said, it's really really hard to mess up a pork shoulder
You'd pretty much have to be tryin'

Mar 15, 2013
oooYUM in Home Cooking

9lb Pork Shoulder: HELP!

Hi Mike, all I can say is, it is very doubtful that if you get this pork shoulder cooked to tender, that it is going to be "all stringy and hard to chew".

My local HEB actually sells bags of "Carnita" meat that is just pork shoulder cut up into 2, 3, 4 x chunks, ready to get cookin'.
They take away your work of cutting it up .....
It is succulent and def NOT stringy and tough to chew when it's cooked.....

There are SOOOO many Carnitas techniques, and good recipes abound, and they are very very easy.

But.
It's fine if you don't cut up the meat. Cook it whole, it will be as tender and nice as it would be if you cut it up first.....

I am curious, why would you think throwing a hunk of seasoned meat into the oven to roast or braise is more difficult than pressure cooking? or is it that time is the factor?

Mar 15, 2013
oooYUM in Home Cooking