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Trouble shoot my pork loin

Okay, with shoulder would you go beyond medium rare temperature? Is the idea that there would be enough fat to keep the meat moist and tender?

Jan 08, 2014
chinaplate in Home Cooking

Trouble shoot my pork loin

Sorry -- I cooked two pork loins following the recipe (just doubled). I was only saying that the first time I made the recipe I went by time and the second time (thanks to what I'd learned with pork chops) I watched the temperature.

So, if I slowly braised the meat would it have become more tender, even if it passed ideal pink range? (My mom said just what you did about it being impossible to keep the pork we get these days from becoming dry.)

Jan 08, 2014
chinaplate in Home Cooking

Trouble shoot my pork loin

http://www.dinneralovestory.com/marce...

Here is the recipe. I made this once almost exactly as directed and it was good but a bit dry. For a holiday meal I doubled the amounts but tried a different approach. Specifically, I've recently learned that the key to great pork chops is removing them from the pan soon as my thermapen reads 135 degrees. So I browned the roast and after 45 minutes of cooking checked the temp. They were getting towards done. But I kept going a good bit longer since the recipe is for a long slow cooking. At 1hr 15min the temp was 165 and I just pulled them. The pork was embarrassingly dry. Luckily the sauce was good and the side even better.

So here are my questions ... would cooking it longer have helped? I.e., some infusion of fluids back into the meat? Did I maybe brown too aggressively? Should the simmer have been much much lower so that the meat would just be 135 after two hours?

I love the milk curd flavor but am not eager to ruin another pork loin!

Jan 08, 2014
chinaplate in Home Cooking

Adams Morgan for 30 people?

I would go for U street. There is fun and then there is overly young and kind of dirty. I think you get the latter with Adam's Morgan. Mintwood might be nice enough but I think you'd have a hard time with that many people there on shorter notice.

What about Masa 14, or upstairs Bar Pilar, or rooftop Marvin?

Sep 23, 2013
chinaplate in Washington DC & Baltimore

what to seek out in Switzerland?

YUM. They look like macarons. Is that right? I am gluten intolerant and since I'll be 15 weeks pregnant while we are there can't blithely decide to eat and just suffer the consequences (a reason we decided on Switzerland instead of Spain where I'd really regret missing some of the tapas). I figured there would be plenty of good cheese and veggies + potatoes to dip in fondue on this trip so will only shed a small tear when my DH gets to indulge in all the grainy german style breads that I used to love so much :)

Aug 02, 2013
chinaplate in Cheese

what to seek out in Switzerland?

Wow, thanks!

Jul 31, 2013
chinaplate in Cheese

what to seek out in Switzerland?

Are there any cheeses you know and love that will be more easily found and sampled in Switzerland? What are the must trys? (I am supposed to be avoiding unpasteurized products but may make an exception for something really special.)

Jul 29, 2013
chinaplate in Cheese

Your favorite ice cream recipes?

If you like halvah, this is fantastic. I really like a strong sesame taste so actually used double the amount of tahini for the same recipe (and an extra T of honey too). I also switched it to 2 cups whole milk and 1 cup heavy cream.

Tahini and Honey Ice Cream

2 cups heavy cream
1 cup whole milk
½ cup tahini
½ cup raw honey
2 eggs
1 TBS vanilla extract
1 TBS arrowroot powder (optional for extra creaminess)
¼ tsp salt

Add all the ingredients to a blender. Blend on high until everything is completely incorporated. Pour into a frozen ice cream canister and freeze according to the manufactures instruction. The ice cream should be done in about 20 minutes. You can enjoy it soft from the maker or allow it to firm up “ripen” in the freezer for 2 to 3 hours.

Jun 17, 2013
chinaplate in Home Cooking

have lots of onions... ideas other than soup?

Slice them 1/3 inch thick (horizontally) and put on an oiled and salted sheet pan (I just rub oil and sprinkle salt on a sheet pan covered in foil because I'm lazy and it's easier than coating each slice on both sides) then sprinkle upside with salt and olive oil. Roast in oven at 375 for however long it takes for them to roast and start to brown (I like really brown but take them out when you like). Oven roasted onion slices are the best side dish or condiment ever! Serve with burgers, as the veggie to go with roasted chicken or fish, etc.

Jun 10, 2013
chinaplate in Home Cooking
1

Can I cook steak IN sauce

Update: I cooked my husband's steak traditionally. Let an all clad skillet heat up in the oven while cauliflower roasted at high heat. Pulled the pan from the oven and put it over high head and seared the steak on both sides for 40 seconds or so and then put the steak under the broiler for about 2 minutes a side (pulled at 125).

For my steak, I did shake off the majority of the marinade but not all and added the steak to the pan only for the broiler portion of the cook (giving it an extra minute per side).

My husband's steak had a much nicer crust and the outside was nicely salted. The inside was less flavorful. My steak had a hint of pesto marinade, a softer less appealing outside but a more tender juicy center. (I don't know if mine was a touch thicker from the outset or not but I cooked them to the same temp so wonder if the moistness came from the longer marinade or having a wet coating).

My husband liked both. I liked mine a little more than his but in general still can take or leave steak.

Jun 04, 2013
chinaplate in Home Cooking

Can I cook steak IN sauce

It does help. I googled it too and was coming up empty as well. Okay, I'm going to decide tonight to either rinse and say goodbye to the sauce (luckily since it was a dressing there was a good bit of water, maybe some did get in the meat) or risk it and slow cook my own in the sauce.

The point that I can gift a better cooked steak to my husband for lunch isn't lost on me :)

Jun 03, 2013
chinaplate in Home Cooking

Can I cook steak IN sauce

Ah, there is parm, in the pesto. The good news is that I did this only to my own steak. My husband wouldn't let me touch his. But I was worried about this kind of thing exactly.

Jun 03, 2013
chinaplate in Home Cooking

Can I cook steak IN sauce

I guess because steak never seems tender to me even when it's tender (if that makes sense). Or maybe it's tender but just seems bland? I really only tend to enjoy super thinly sliced Mongolian style beef (which I know is probably made with a fatty cut and is saturated in salty sauce). I like other meat a lot but struggle with beef.

Jun 03, 2013
chinaplate in Home Cooking

Can I cook steak IN sauce

It's currently in a zip lock in at least a cup of sauce but I can easily get rid of most of that and just broil it with a good coating of sauce. I worried it would burn but if you don't think so, I'll try it.

Jun 03, 2013
chinaplate in Home Cooking

Can I cook steak IN sauce

I'm not a big fan of grilled steak in general, even if it is a wonderful expensive cut.

My husband bought two Delmonico cut steaks from the farmer's market and is going to marinate his own in just some olive oil and balsamic and then pan sear.

But I made a pesto like salad dressing last night and had more than would fit in the bottle left so asked if I could marinate my own in the pesto sauce (thinner than a paste but not watery like a marinade). So my steak has been marinated in pesto and now I'm not sure how to cook it. The sauce is awesome and I'm not sure, even with 24 hours, if it will have flavored the meat at all. So I'm hoping that I don't have to get ride of the marinade and just pan sear.

Has anyone cooked a steak in sauce like you would poach a plain chicken breast in mushroom sauce? Or will I ruin a good steak?

Jun 03, 2013
chinaplate in Home Cooking

Cauliflower Steak?

Now that I read the article good health posted, maybe it would work better with the blanching step (not in the BA recipe)

May 20, 2013
chinaplate in Home Cooking

Cauliflower Steak?

I didn't have much luck with this one. Also, you get two good slices out of the middle of the cauliflower but the rest won't work since there is only so much stem. I used the rest for another dish but found it a PITA.

May 20, 2013
chinaplate in Home Cooking

Naturally Gluten Free Bread

I had a lentil flour pappadum recently ... yum

May 01, 2013
chinaplate in Home Cooking

fishsauce ideas

It does wonders in odd places. If I make a vegetable based tomato sauce that is flat ... a good dash of fish sauce often fixes it perfectly.

May 01, 2013
chinaplate in Home Cooking

Dinner for hungry skiers

Similar to the taco bar ... we were in a very similar position a couple years ago and did a faijita like bar.

Bought flour and corn tortillas.

At home made a big pot of mashed black beans with lots of green onion, garlic, and cilantro.

Brought a big bag of chicken breast that had been sliced and seasoned and then frozen (take out of freezer before leaving Saturday morning)

(You can add steak to the above. With chicken and beans we felt that was enough.)

We brought lots of peppers and onions and sauteed on the spot but you can do them ahead of time and just rewarm there.

Ditto a big batch of portobellos.

Make some guac.

Put out some shredded cheese and sour cream and bottled salsa (make ahead if you are really ambitious).

Yum!

Dec 28, 2012
chinaplate in Home Cooking

South beach diet recipes

I'm thinking ahead to Jan. 2. I am not overweight but not at my happy weight. Too many sweets, too much wine, too much snacking, and too little control of my schedule (inlaw visits etc) have all contributed. So I want to spend a month getting the snacking and bad choices tamed. (I also will be giving up running in Jan. for other reasons so a focus on diet is key.) Last year we did a month of South Beach and both my DH and I saw results super quickly. Since I won't be running this year, I think it's a good way to go and won't be as difficult (it also helps us get in the habit of menu planning, shopping, and lunch bringing.)

SO ... any good recipes for lean meat and vegetable dishes? I love to cook and don't mind more complicated work if it means better flavors.

Dec 21, 2012
chinaplate in Home Cooking

What type of red wine do I like?

Not sure if it would match the oak criteria but south American Malbecs might be worth a shot.

Dec 19, 2012
chinaplate in Wine

January Cooking - Recommend Your Recipes

This is great! I adore both daikon and konnyaku (though finding the cakes where I live now is harder than when I lived in NYC)

Dec 19, 2012
chinaplate in Home Cooking

January Cooking - Recommend Your Recipes

Great idea! Thanks.

I'd still be interested in hearing if anyone has a recipe that they love to make when time allows. A good example is one of my more complex slow cooked vegetable pasta sauce. I usually short cut it but the real deal is worth the effort when I have time.

Dec 18, 2012
chinaplate in Home Cooking

January Cooking - Recommend Your Recipes

I'm a long distance runner who is being forced to take a month off in January. I am looking to fill the time with some favorite hobbies and cooking is one of them. I cook often but usually am rushing to get a nice dinner on the table after work. So rarely seek out time consuming recipes. But, I'd like to tackle some more complex dishes and flavors during my period of "rest". The trick is that I'll not be running and have no interest in getting fat. So, while bread baking would be fun, that's out. Other super rich foods aren't ideal either. So, what recipes are complicated, worth the work (be that many steps, lots of chopping, or both) and provide a healthful delicious meal at the end?

Dec 18, 2012
chinaplate in Home Cooking

Arrgh! Frustrating Blooming Chocolate on Candied Orange Peel. (PICTURE)

I don't know about the cause (I've used a different microwaved version of tempering that has worked well enough in the past) but why don't you get some white chocolate and use it to make some distracting drizzles over the dark just so you can go ahead and gift?

Dec 18, 2012
chinaplate in Home Cooking

cornbread with non southern food / non chili ?

We are having dinner with neighbors tonight. They will bring fish curry, we will roast cauliflower (with some cumin and other related spices) and make a salad (greens, pear, craisin, candied pecans, and blue cheese). It seems like the sweetness of cornbread might go well with the curry and the sweet aspects of the salad. But is it weird to serve cornbread with curry (versus fried chicken or chili)?

Dec 06, 2012
chinaplate in Home Cooking

Best Small Plates in DC area

http://www.boquerianyc.com/ on M and 18th.
Bar Pilar (especially now with the addition space and new cocktail menu
)Masa 14

Never been to Estadio ... need to get there.

Nov 29, 2012
chinaplate in Washington DC & Baltimore

best coffee grinder for grinding other things?

I discovered that my coffee grinder set aside exclusively for spice grinding also did wonderfully making small batch tahini, nut butters, and quick pesto.

But, I killed it making a nut butter with raisins mixed in. Overheated and motor died. I just think wet sticky raisins are too much to ask from a coffee grinder.

So, I got a new one (cheapy $16 thing from Target) and after experimenting with using it to make sprinkles out of some chunks of parm killed that one too. (I think a chunk got caught under the blade and it overheated from not being able to move).

Now, I know that I'm asking too much from these little machines and will go back to using my smaller food processor more often. But I'd still like to use it for grinding nuts, spices, and making quick work of dressings and pesto.

Anyone have a sturdy brand they can recommend?

Oct 11, 2012
chinaplate in Cookware

Side dishes for raspberry and balsamic-glazed Cornish hens

Between the butternut soup and bacon wrapped chicken, I think (even for a holiday) something a bit greener and lighter. I'd roast some brussel sprouts (maybe with some crushed hazelnuts) and add a fennel citrus salad.

If you want a carb side dish I would just watch texture and flavor combinations. Between squash soup and pumkin mousse, I wouldn't add mashed sweet potatoes. Maybe a traditional oyster stuffing?

Oct 04, 2012
chinaplate in Home Cooking