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travelerjjm's Profile

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Pot Roast lacks flavor-suggestions?

While I have used tomato paste to rescue bland pot roast, red wine is great. I do agree that browning meat helps. The dark soy has some sweetness that would help (as does the elsewhere-suggested ketchup).

Jan 29, 2015
travelerjjm in Home Cooking

why am I so bad a sauteing chicken breast? High elevation issues.

When I do a whole chicken or turkey I brine and cook low and slow. That has never worked for me for small pieces. Little pieces dry out when cooked for a longer time. I have found that quick cooking at high temp causes less moisture loss.

Jan 17, 2015
travelerjjm in Home Cooking

why am I so bad a sauteing chicken breast? High elevation issues.

After reading other replies, I have two more questions: what is your normal stir-fry marinade and how much oil are you using to cook it? I use only a small amount of (usually sesame) oil and I get it very hot.

Jan 17, 2015
travelerjjm in Home Cooking

why am I so bad a sauteing chicken breast? High elevation issues.

Hmmm, I live at 8500ft. The only issue I have along this line is getting the wok hot enough. My propane stove doesn't have a work burner. I deal with this by getting the wok very hot, stir frying the chicken, removing it, letting the wok heat back up, cooking the other ingredients, then throwing the chicken in near the end to warm.

How big are you cutting the chicken?

Jan 17, 2015
travelerjjm in Home Cooking

Tell me what you use your oval oven for

I don't think I use it differently than a round one. I got an oval one at a big discount from a Le Creuset outlet. I suppose it is easier to put a whole fish or foul in, but I don't recall thinking so at the time. It is a bit more convenient to have an oval one on the front burner when I have a big round pot on the back -- not sure big round ones would fit on the front and the back at the same time.

Jan 16, 2015
travelerjjm in Cookware

Favorite sushi fillings?

I do various combinations when I do it at home. I like to add Enokitake, shiso leaves, pickled gobo, or tobiko or masago (roe) to various things. (You can get the gobo or roe at an Asian market.) I sometimes put the roe on the outside or sprinkled on the roll after it is cut.

I keep surimi (fake crab) in the freezer to add to rolls (such as a California roll).

I love eel. Gravlax or lox are nice in sushi rolls. Hot-smoked salmon works well too, as does other hot-smoked fish

Shrimp is good in rolls. I steam or fry it. (You can order ama-ebi -- sweet shrimp --or get it at an Asian market sometimes. I like that raw in rolls.)

A sushi press is fun to play with. It makes sushi "rolls" (oshi-zushi) quickly.

I want to use some of the colorful soybean paper instead of seaweed nori. I had some at a sushi bar a couple years and they said it was traditional in some parts of Japan.

Jan 13, 2015
travelerjjm in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Cool. Thanks!

Jan 13, 2015
travelerjjm in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

My wife got a deal on a small New York roast (bone-in). I've aged standing rib roasts for a couple of weeks, but not a NY. Is there anything different I should do? I wouldn't think so, but thought I'd ask.

Jan 13, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

It was an oooold recipe. I don't make it that way.

Jan 11, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

If you wanted to be a little "old school", I suspect Charlotte Russe would be a big hit. (And I don't mean the clothes :)

Jan 10, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

Yes it is easy to serve. It is a crust made of vanilla wafers or graham crackers. It does have a lot of sugar and margarine, but I have never seen it melt if left out. It might on an outside deck in a hot climate :)

Jan 10, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

LOL. What do they call it there? On my recipe the name is "Funeral Dessert".

I have a recipe for no-bake banana split pie with crushed pineapple and other optional fruit...

Jan 10, 2015
travelerjjm in Home Cooking

Need suggestion for a ladies club dessert

My mom passed this recipe to me. I have no idea whence it came. She says women prefer the butterscotch version. I prefer chocolate. I really don't like Cool Whip so I uses stabilized (with e.g. WhipIt) whipped cream.

Crust
1 c flour
1 c finely chopped pecans
1 stick margarine

Mix ingredients and press into 8x13 pan. Brown until golden in oven. Watch carefully because it burns very quickly. Cool.

Layer 1:
8 oz cream or Neufchantel cheese
1/2 large Cool Whip
Spread this mixture over thoroughly cooled crust.

Layer 2:
1 pkg chocolate or butterscotch instant pudding
1 pkg vanilla instant pudding
Mix together with milk as noted on packages and spread over layer 1.

Layer 3:
Other 1/2 of large Cool Whip. Sprinkle with shaved chocolate (for chocolate) or chopped pecans (for butterscotch).

Chill. Keeps several days.

Jan 10, 2015
travelerjjm in Home Cooking

What do you buy your spice jars?

I just bought a bunch of tin ones at www.specialtybottle.com. They have glass, too, but I didn't compare prices.

Jan 08, 2015
travelerjjm in Cookware

Favorite Freezable Soups/Stews

Yes. It is based on that from Chef François le Vision of -- among other restaurants -- the Courtyard Kitchen in Albuquerque. I have a modified, annotated version I use.

Gumbo (Based on a Recipe from Chef Françoise)

Meat:
2 Chickens (at least 3lbs each)
or cut-up chicken breasts and thighs to equal 5 lbs leave skin on
2 ½ pounds Andouille sausage. Cut in quarters lengthwise, then slice to make small pieces.

15 Cups Chicken stock I use the concentrated organic kind in a jar and reconstitute it.

Vegetables:
2 Cups of onions chopped fine
1 ½ cups diced green peppers
1 ½ cups diced celery

2 – 3 cloves garlic chopped fine

1 cup green onions chopped fine for serving

Pinch Thyme

Seasoning Mix:
1 tablespoon garlic powder
1 ½ teaspoon cayenne (I use less)
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon ground black pepper
1 teaspoon ground white pepper

1 cup flour for the roux.

1 cups vegetable oil for the roux.

Cooked rice for serving. I cook mine in a rice cooker, starting it about 20 minutes before serving.

Cut breasts and thighs from whole chicken, keeping remaining parts for stock.

In plastic or paper bag put Seasoning Mix, mix well. Add chicken parts and shake until coated, or place chicken parts on baking sheet and sprinkle the seasoning mix on both sides. Drizzle with a bit of oil, if you wish.

Let rest at room temperature for 30 minutes.

Bake the chicken parts at 350 until done, about 40 minutes.

In a 10 – 12 quart pot, heat the stock on low, adding the thyme.

Making the roux:
Put 1 cup of the oil into a heavy pan (I use an enameled cast iron one.) and heat over medium high-heat until you see the top of the oil ripple slightly. If it starts to smoke lightly, that’s ok. Turn down heat to medium. Add a little flour from the cup whisking constantly. Continue until all the flour is in. Whisk continuously until the roux becomes a dark chocolate brown. If the phone rings, don’t answer. Be sure it is dark brown, but not burnt.

Remove from heat, still stirring. Let cool about 5 minutes. Add half of the vegetables (onion, peppers, celery). Stir well and slowly. When the vegetables are coated with roux, add the other half. Slowly stir in 1 ½ to 2 cups stock. The pan will be hot and it will quickly steam up. Keep your face away. Cook for a minute or two and then transfer into hot stock. I use a 1/2 cup ladle.

Add the Andouille and the garlic. Bring to a boil, lower the heat and simmer covered 40 minutes. While this is cooking, debone and shred the chicken, including some of the crispy skin. The skin has the spices, so use some. Cut it fine. When the simmering is over, put in the chicken and 1/2 of the green onions.
Stir and simmer for 10 minutes.

Scoop a 1/4 c measuring cup into the rice and upend it into the serving bowl so the rice is a nice mound in the center. Fill bowl with gumbo. Garnish with remaining green onions.

Favorite Freezable Soups/Stews

Gumbo! Freeze without the rice.

Jan 05, 2015
travelerjjm in Home Cooking

Why are dough sheeters so expensive and is there any hope for something affordable?

Have you tried that one?

Jan 05, 2015
travelerjjm in Cookware

Why are dough sheeters so expensive and is there any hope for something affordable?

I want a dough sheeter. Not some fancy electrical job, but just a tabletop unit so I can make croissants and other laminated doughs and other doughs that require lots of rolling. I have a good marble rolling pin, but I have arthritis and that is a lot of work.

I've looked for affordable dough rollers (sheeters) on the web. I found one from Brazil, but the only comments I could find say it's a bit flimsy. I think 10 inches or so would be good enough for me.

The sheeters probably are expensive because the dough is heavy and it takes work to roll it, but is there more?

Jan 05, 2015
travelerjjm in Cookware

Stainless Steel Cook ware

My broiler pan is noname stainless and it has no color tinge at all.

Jan 02, 2015
travelerjjm in Cookware

freeze jambalaya?

I have frozen Jambalaya successfully in a vaccuum shrink bag. I then put the bag in a pot of boiling water to heat it. It was still wonderful. Mine had crawfish instead of shrimp, though. I agree the shrimp will likely get at least a poor texture after freezing.

Jan 02, 2015
travelerjjm in Home Cooking

What to do with leftover prime rib?

In addition to French Dip, I've served it sliced very thin with mashed potatoes and a thin gravy (au jus style).

I also like it sliced thin and served cold on a roll with horseradish sauce and a thin slice of sharp cheddar.

Dec 31, 2014
travelerjjm in Home Cooking

What is your favorite one dish meal?

If you haven't chosen, mine is gumbo. You could make it today and serve it then -- it keeps well and reheats well and is actually better if made a day or two before.

You can also do cabbage rolls the day before, throw in the crock pot or stove pot a few hours before you want to eat and really please everyone.

Dec 27, 2014
travelerjjm in Home Cooking
1

Alternative raclette methods?

What about a toaster oven and a cast iron griddle or similar?

Check out http://chowhound.chow.com/topics/884762

Dec 22, 2014
travelerjjm in Home Cooking

How to present deviled quail eggs?

Place each on a small mound of tobiko or masago to keep with the caviar theme.

Dec 17, 2014
travelerjjm in Home Cooking

Kombu "cured" beef?

Thanks. I just found a turkey brine with kombu. I will be smoking one soon and will definitely add the kombu.

Dec 16, 2014
travelerjjm in Home Cooking

A shortcut to making latkes?

Interestingly, Deb Perelman reposted a link to one of her older Smitten Kitchen latke links today: http://smittenkitchen.com/blog/2008/1... The make-ahead section has some good ideas I plan on trying soon.

Dec 16, 2014
travelerjjm in Home Cooking

Kombu "cured" beef?

I have used Kombu in dashi and thrown a chunk or two in other soups for the flavor. Then I saw Iron Chef Morimoto wrap some fish in kombu for a brief marinade. I'm not sure what else he does to it, but it sounded interesting. In looking for info on the technique I found this: http://www.kurakonusa.com/blog/2014/0... Has anyone tried it? Thoughts?

Dec 16, 2014
travelerjjm in Home Cooking

Has anyone tried a WokMon?

I was looking for wok burners last night and I saw an article about the WokMon: http://www.seriouseats.com/2014/05/th...
Has anyone tried this? Does it work? Can it damage the burner unit?

Dec 16, 2014
travelerjjm in Cookware

Food safe color code cutting boards/knives

I have three boards and I have written on the edges what to use them for: meat, poultry, etc. When one or two die, I will likely get a set. I have never done it with knives, but I have seen it done with cleanup rags.

Dec 11, 2014
travelerjjm in Cookware

The myth of marble pastry boards

"If you want to use a marble board to keep your pastry cold, chill the board in the refrigerator beforehand. Some people already do this, but many don't.

If you're not going to chill your board, stick with wood."

This is the real point here. The discussion below seems to emphasize that. I don't have a proper wooden board. I mostly make pastry in the winter when I can leave the board out for an hour or two in the snow...

Dec 08, 2014
travelerjjm in Cookware