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Low and Slow Whole Salmon?

Now I'm so confused!

It's like 11-12 pounds

Dec 24, 2013
overthinkit in Home Cooking

Low and Slow Whole Salmon?

hmm...
well, I just don't know. Low and slow is my go to method for meat but there could be a reason why all the recipes for whole salmon call for cooking it on high heat.
As far as timing goes, that's one of the reasons I like low and slow... much easier to get even cooking.
As far as wild... I'm pretty sure that it's farmed. I just bought it at the place that sells to the grocery store instead of the grocery store, but I bet if it were wild there would have been a sign or something.

Dec 24, 2013
overthinkit in Home Cooking

Low and Slow Whole Salmon?

I appreciate the help!
Rabaja, this is a whole fish, boned, head on, skin on, stuffed with citrus (etc) and tied.
So roasting --> flakes, low and slow --> melty?
Hmm.... now I'm not sure what to do...

Dec 24, 2013
overthinkit in Home Cooking

Does low and slow work as well for NY Strip roast (top loin) as it does for Prime Rib?

thanks!
I rubbed it inside and out with salt, pepper and mayo (heard mayo keeps it moist), stuffed it with a mix of shaved fennel, onion, and citrus, and tied it up.
Now I just have to decide whether to cook it wrapped or unwrapped.

Dec 24, 2013
overthinkit in Home Cooking

Low and Slow Whole Salmon?

thanks!
So... I should put it in the oven at like 250, *unwrapped*?
I'm pretty sure it's not wild. I just went down to the waterfront this morning (east coast) and asked for the biggest freshest salmon they had.

Dec 24, 2013
overthinkit in Home Cooking

Does low and slow work as well for NY Strip roast (top loin) as it does for Prime Rib?

Hey Fourunder,
Have you ever tried your method on fish?
I have a huge whole salmon to cook and your techniques have always worked well for me in the past.
Merry Christmas!
Overthinkit

Dec 24, 2013
overthinkit in Home Cooking

Low and Slow Whole Salmon?

Hi folks,
I want to cook a whole salmon. I've read that cooking salmon low and slow is a great technique, but the only recipes for whole salmon I've found say to blast it at 500 degrees or so.
Cooks Illustrated has a recipe for "poached" salmon that has you wrap in foil and cook it at 250... but they say to cool to room temp before eating.
So, stupid question: while whole salmon cook/taste better cooked at high heat?
I want to serve it hot, not cold...

Dec 24, 2013
overthinkit in Home Cooking

Stretching/Rolling Fresh Pasta By Hand?

This is very helpful! Thanks!!

Jul 15, 2013
overthinkit in Home Cooking

Stretching/Rolling Fresh Pasta By Hand?

It's not too thin period, but it's too thin for different kinds. Like, fettuccine is supposed to be thicker than tagliatelle, right? Mine works fine for lasagna but makes more than Hazan's recipe says it's supposed to make (hence my assumption I'm rolling it thinner than she intends) but when I cut the extra into pasta it seems too thin for a hefty sauce like bolognese.
Calipers are a great idea... so if tagliatelle is supposed to be 1-2 mm, how thick should fettuccine be?

Jul 15, 2013
overthinkit in Home Cooking

Stretching/Rolling Fresh Pasta By Hand?

Hello hand pasta rollers,
I have a question for you. How do you know when your pasta is the right thickness?
I've gotten good at the hand rolling technique and now I have a problem I never thought I'd have: I think I'm getting my pasta too thin!
So: how thick should, say, tagliatelle be, and does anyone have advice for how to measure the thickness? A ruler hasn't been much help for me.

Jul 15, 2013
overthinkit in Home Cooking

Buying ghost peppers (fresh, dried, sauce made with, anything) in DC?

very helpful! thanks

Buying ghost peppers (fresh, dried, sauce made with, anything) in DC?

wow, this is so helpful! Thanks!
I want some for this weekend so I'll check out the California Tortilla website, but I'll definitely give that farmer's market a look.
Thanks so much for the information!

Buying ghost peppers (fresh, dried, sauce made with, anything) in DC?

Hey there,
Does anyone know where I can get ghost peppers in dc? I found some dried ones once at harris teeter, but I've never seen them again. Some already made into a hot sauce would be ideal...
Thanks!

Recipe for Mandu?

Hello, all!

Our supper club is doing Korean food, and I signed up for dumplings. Does anyone have a good recipe for Korean dumplings? I think they're called Mandu, and I haven't found a whole lot of recipes.
I'm planning to do one kimchi/pork dumpling and one less scary for the less adventurous eaters.
I'm planning to pan fry them potsticker style, and to bring a couple different dipping sauces.

I'd be very grateful for any advice!

Dec 10, 2012
overthinkit in Home Cooking

Frozen banana "ice cream"??? Can this really work?

I was raised by health fanatics: no sugar, eggs, white flour, meat, oil, butter, milk, honey, (a.k.a nothing good) and this was what we got for a treat on special days like birthdays. (don't get me started on what we had for "cake"...)
It's actually very tasty, though! Even melts in a kind of soft-servy way. We literally just froze sliced bananas and pureed them in the blender or food processor or something.
Haven't eaten it in years because I grew up left the house and discovered just how good the real thing can be.
It's no substitute for the real thing, but it's totally tasty.

Jul 26, 2012
overthinkit in Home Cooking

Mayonnaise with an Immersion Blender

In his book "Ratio", Michael Ruhlman gives a great explanation of mayonaisse. if I remember correctly, he claims the amount of yolk (he doesn't use white) is less relevant than the water/liquid element, because it's liquid the oil needs to emulsify. It's a fascinating explanation and if you google "Rulman ratio mayo" you can find some version of it pretty easily. He sure doesn't seem to think the whites have anything to do with it.
I've tried with a stick blender and had bad luck, but I'm going to try it again using a smaller container and see if I have better luck. A Belgian woman I work with uses a bowl and a whisk! Talk about elbow grease.

Jul 23, 2012
overthinkit in Home Cooking

Steak Tartare in DC?

bourbon steak's is amazing.

Fresh Peach Tart?

very similar to what I was looking for. Thanks!

Jun 23, 2012
overthinkit in Home Cooking

Fresh Peach Tart?

thanks! This gives me confidence. I'll give it a go.

Jun 23, 2012
overthinkit in Home Cooking

Fresh Peach Tart?

So, the local farmer's market has peaches that look amazing.
I'm thinking of making the following tart:
Shortbread crust, almond flavored pastry cream, topped with fresh peaches glazed with peach preserves.

Any thoughts? When I google peach tart, nothing similar to this comes up, and that makes me worried.

Thanks!

Jun 23, 2012
overthinkit in Home Cooking

Coconut Cream Pie?

I always have great results with the CI recipe. Basically, make the custard with coconut milk (1 can, and whole milk for the rest) and use an animal cracker crust. Not too hard and very tasty. They say Goya coconut milk is good for pies (though it breaks in curry sauces) because it has a more intense coconut flavor. I usually use it and my husband says it tastes just like the coconut creme pie he had as a kid...

Jun 18, 2012
overthinkit in Home Cooking

Boxed Pasta vs. Homemade

I think it depends on what you're making.
For some things fresh pasta is waaaay better. For some things, I think dry pasta is actually the way to go.
Macella Hazan's lasagna is all about showcasing the fresh pasta. So are things like tagliatelle and ravioli.
But if you're making pasta with olive oil and garlic or carbonara, then I think it works best to go with dry boxed pasta. Similarly, I think fresh pasta would be wasted on a typical American lasagna that's all about the filling.
I actually saw a list somewhere where they broke down the kinds of pastas that work best for various kinds of dishes. Maybe in CI's pasta bible?
I've been learning to make fresh pasta and I love it, but it takes some time and some patience and you have to know going in that it's probably not going to turn out right the first time. I highly recommend getting some 00 flour if you do... it vastly improves the texture.

May 01, 2012
overthinkit in Home Cooking

A Chicken Emergency.

I feel your pain! I never have much luck with chicken breasts but like you always find it hard to resist the siren song of 89 cents/pound.
Have you tried brining? It does wonders and is much more forgiving if you -- as I often do -- over cook a bit.
With that said, the best thing I've found to do with these is slice into thin cutlets (I'm assuming these are those gigantic supermarket chicken breasts), pound even, bread and pan fry. Then they can be chicken parm, chicken piccata, or any number of other dishes.

Apr 30, 2012
overthinkit in Home Cooking

Stretching/Rolling Fresh Pasta By Hand?

that makes me feel better. Maybe the fancy chefs assume you have a pasta maker for recipes like that.
I'll stick with what works. If I ever get a pasta maker, maybe I'll try the zillion-yolk pasta again.

Apr 23, 2012
overthinkit in Home Cooking

Stretching/Rolling Fresh Pasta By Hand?

Thanks, Thimes.
So you think just adding more water to the dough would do the trick?

Apr 23, 2012
overthinkit in Home Cooking

Stretching/Rolling Fresh Pasta By Hand?

Hey all,
I've made pasta several times now, and I'm getting better and better at it.
Full of confidence, I decided to try Thomas Keller's 7 yolk pasta. I followed the recipe exactly, and it was *impossible* to knead. It wasn't dry or crumbly, just hard. After 3 hours of resting it I could roll it, barely, but it I ended up throwing it out.
Any ideas what the problem is? I usually use 2 eggs/cup of 00 flour, so I assumed 1 egg and 14 yolks (the recipe called for it... not really sure why it's called 7 yolk when it calls for 14) to 2.5 cups of 00 flour would be plenty pliant. The only thing I can think is that the egg yolks were somehow responsible for the toughness.
After the failure I made my usual recipe and it turned out great.
I'm grateful for any thoughts anyone has!

Apr 22, 2012
overthinkit in Home Cooking

Best Recipe for Derby Pie?

Hi All,
I volunteered to bring Derby pie to a Kentucky Derby party. The problem is, I've never ever made one.
Does anyone have a tried and true recipe?
Thanks!

Apr 22, 2012
overthinkit in Home Cooking

Blacksalt, Lauberge Chez Francois, BLT or... ?

Thanks! What's the other place you go to?

Blacksalt, Lauberge Chez Francois, BLT or... ?

Thanks for the great suggestions, guys!
It looks like Blacksalt is the definite winner...

Blacksalt, Lauberge Chez Francois, BLT or... ?

Thanks! Do either of you have any places that you think would be as good as Blacksalt? We'd like to let our guests pick from a few different options.
Oh, and Ziv, how long ago did you go to L'Auberge?