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Better to cut a London Broil into two pieces and freeze half, or cook the whole thing and have leftovers?

Thanks so much everyone! I think I will cut the roast into two and save half for a later day :-)

Mar 24, 2014
TBusidan in Home Cooking

Better to cut a London Broil into two pieces and freeze half, or cook the whole thing and have leftovers?

So I bought a shoulder cut London Broil yesterday, and am planning on making it tonight (probably will grill it and top with a compound butter). The London Broil is a little over 2 lbs, and this would be for just my wife and I. So my debate is whether I should just cook the whole thing and deal with leftovers (any suggestions for leftovers?), or whether I should cut it in two, cook half tonight and freeze the other half. If I cut the steak, will I end up with a tough steak because juices will escape from the cut end?

Thoughts?

Mar 24, 2014
TBusidan in Home Cooking

Recommendations for fishmonger in Brooklyn or Manhattan

Cool thanks, I'll check out Fish Tales (never heard of it). Court Street is a little out of the way, but it's better than nothing :-)

And you're absolutely right that Fleischer's is on 5th ave, not 7th. That was my mistake. It's right across the street from another of my favorite spots- Bierkraft!

Jan 03, 2013
TBusidan in Outer Boroughs

Recommendations for fishmonger in Brooklyn or Manhattan

Hi everyone, Happy New Year! Hope you all make delicious food in 2013 :-)

I live in Windsor Terrace in Brooklyn (right next door to Park Slope). I've been buying all (or most) of my meat at Fleischer's on 7th ave. It's all organic, grass fed, and local. For produce I've been mainly going to Union Market, or to the farmer's markets when I can, or to Fairway in Red Hook (which is currently closed for renovations due to the hurricane).

What I don't have is a good fish market. I know there are two on 7th ave in Park Slope, but I haven't shopped there yet and would love your opinion on freshness if you've been there? I know that many people also recommend the Chinese markets down in Sunset Park or in Chinatown. What are your opinions on these? Every time I've walked past the fish markets on Canal Street I found them to smell incredibly fish, which I thought is a bad sign.

I definitely value quality and sustainability over cheap prices, but if you trust the Chinese markets I'd love to know. I feel like I may be potentially missing out on a good thing.

I guess now that I found Fleischer's, I feel like I have "my butcher". I would love to have "my fishmonger" as well...

Thanks for your input!

Jan 03, 2013
TBusidan in Outer Boroughs

Cast iron pan smokes when preheating

Thanks, that makes sense. So when you see that very faint smoke, that's when you consider your pan preheated correct? I guess I was aiming for "glowing red iron HOT" lol. I've gone to steakhouses that tout their special grills that hit 1600 or some ridiculous number, but maybe I should adjust my expectations for a home stove-top steak :-)

Sep 25, 2012
TBusidan in Cookware

Cast iron pan smokes when preheating

Thanks for all the replies, lots of good information here. Just seeing that people disagree about some of this is helpful; it shows me that there's no "right" way and I'm doing it "wrong".

When I preheat my CI pan for searing, it doesn't end up smoking up the entire house like when the steak actually hits the pan, but it's definitely not just wisps of smoke either. So I was curious how people handle this. I always see that you should apply a thin layer of oil to the pan before and after use. I always see that when oil is smoking, you've heated it too high. And I always see that cast iron is great for high heat searing. So I don't understand how these concepts fit together.

Sep 25, 2012
TBusidan in Cookware

Cast iron pan smokes when preheating

OK so this is where I get confused. Pretty much everything I read says that when you're done using your pan, you clean it out, dry it well (in a hot oven or over the stove) and then wipe a thin layer of oil in the pan for storage. Sometimes you also see recommendations to wipe a thin layer of oil in the pan before you use it. Wouldn't this oil smoke next time you use the pan?

Or another example. Forget about wiping a thin layer of oil before or after cooking...what about just residual oil from your previous meal? Let's say I make bacon, pour out the oil when I'm done, and clean up the rest with a paper towel. Obviously since I'm not using soap and water, there will still be a thin layer of bacon grease left in the pan, and I assume that would smoke up next time I heat the pan.

Does this make sense?

Sep 24, 2012
TBusidan in Cookware

Cast iron pan smokes when preheating

Hi there, I know this is a newb question but when I preheat my cast iron skillet to get super-hot for searing, the pan will inevitably smoke as the seasoning begins to burn (or if it's not the "seasoning" per se, it's whatever residual oil is on the pan). This is normal right? I'm always wondering if I should be throwing my steaks on as soon as I see smoke, or if this is just part and parcel of cooking with cast iron.

Thanks

Sep 24, 2012
TBusidan in Cookware

Bar showing the boxing match (Mayweather vs Cotto) tonight?

Anyone know of a bar in Park Slope where I can go watch the fight tonight?

Thanks!

May 05, 2012
TBusidan in Outer Boroughs

Fish baskets for the grill- need one w/o a handle, or with a detachable handle

Thanks!

Apr 20, 2012
TBusidan in Cookware

Fish baskets for the grill- need one w/o a handle, or with a detachable handle

Hi all,

I'm relatively new to grilling (only recently moved into a place that has an outdoor space), and I'd like to grill up some fish- either whole or fillets depending on what looks good at the market. I've been keeping an eye out for a good fish basket and all of them seem to have either wooden or plastic handles. I have a gas grill and I typically leave the cover down while cooking, so I assume that these baskets wouldn't work for me.

Anyone know of any baskets that can stay on the grill with the cover down? Maybe a detachable handle, or no handle, or a heat resistant handle?

thanks!

Apr 20, 2012
TBusidan in Cookware

Need help- cooking beans with more than just water?

Yeah that's a great point. "More expensive" isn't the same thing as "expensive". I'll definitely give it a go and and see if the extra price is worth it for me. But right now I've got something like 4 lbs of black beans in the house lol. Gotta get through these first. :-)

May 23, 2011
TBusidan in Home Cooking

Need help- cooking beans with more than just water?

Thanks Alan, I appreciate the input. I did see some heirloom varieties in Whole Foods (I think they were heirloom, they definitely weren't the run-of-the-mill varieties), but they were way more expensive. As someone who eats very little meat (and therefore relies on lots of beans for protein) I'm trying not to break the bank. Maybe I can find them cheaper at the farmer's markets...definitely something to look into...thanks!

May 23, 2011
TBusidan in Home Cooking

Need help- cooking beans with more than just water?

hmmm, awesome idea on the chipotle!

I'm amazed that in my 5 or 6 vegan cookbooks, not a single one mentions anything like this...they all just say to cook in water...

May 23, 2011
TBusidan in Home Cooking

Need help- cooking beans with more than just water?

Thanks Sunshine...so would you add onion/celery/carrots/garlic for example? And would you just throw everything together in the water, or should I saute the aromatics before adding the beans and water? Wouldn't the aromatics get all mushy after simmering for 1-2 hours?

May 23, 2011
TBusidan in Home Cooking

Need help- cooking beans with more than just water?

Hello all, I was hoping for suggestions on getting more flavor out of dried beans (it's going to be black beans in this particular case, though I suppose this could apply to any type of bean).

I am trying to make vegan & vegetarian bean dishes, and every recipe I've seen calls for cooking beans in water until tender, then using those beans in whatever your final dish is. However, let's say I'm making a black bean burger. I'd love to cook the beans in something more than just water, so that the beans themselves will be infused with more flavor. Most of the dishes I'd be making with beans are not going to be long-simmered, so it's not like there's a lot of flavor developing there.

I've seen suggestions to add a ham hock to the water, but that won't work for me here. I've also seen suggestions to add acids or salt late in the cooking process, but I need more clarification on that...Anyone have good recipes or suggestions they'd be willing to share? Can I just throw some onions and garlic into the water with the beans?

Thanks much...

May 23, 2011
TBusidan in Home Cooking