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Premixing No Knead Bread dry ingredients OK?

I agree not much time savings however occasionally when we go away and there is a kitchen it would be nice to premix the ingredients and not lug the scale and individual ingredients around.

I recently stumbled on the Artisan bread in 5 min a day either here or a blog post. I had seen the authors original book bread in 5min a day but didnt realize they had a new book for Artisan bread. It looks great and am going to give it a try.

Jan 25, 2014
whoppr in Home Cooking

Premixing No Knead Bread dry ingredients OK?

Hi.

I was hoping to premix a couple of batches of the yeast, flour, and salt for no knead bread and individually store them in bags or storage containers to streamline making this bread a little more.

Has anyone done this and are there any issues? Will the salt kill off some of the yeast?

Thanks

Jan 23, 2014
whoppr in Home Cooking

Strip loin roast and pork roast

Fourunder, thank you so much again for the tips. Strip loin roast came out fantastic. I was only able to rest it about 45 minutes so it will only come out better next time. I wound up applying the rub after the sear. Roasted garlic and spices didnt burn and added some good flavor.

Pork came out great as well but the sear was not as nice. I know why so will have to adjust next time. I am certain I didnt dry it enough after the brine so I think next time I will brine it earlier and pat and air dry longer.

Thanks again.

Dec 26, 2012
whoppr in Home Cooking

Strip loin roast and pork roast

Thanks so much again. I will have to try the rest for 2 hours. What you say makes sense. Today I may not have that luxury but will get this in the oven as soon as I can. One question, meat doesnt cool too much on a not such a thick roast, even after a reblast. Pork butt I have held for a while, but that is a thicker cut of meat.

I do a lot of slow cooking but mostly on the smoker and sometimes in the oven with cheaper cuts (Chuck, pork butt, etc).

I am extremely frugal so I am always looking for deals. Thanks for the tip. I just wish I had an extra freezer. Sams price is not usually $3.92, they just bought too many so they marked them down from $6.00 or $7.00. So I bought one cryovac for today and another that I will wet age for a week or so and cut into steaks.

BTW I think I read one or more of your posts. I think there was one where you(I think it was you) cooked Chuck a million different temps, times, and thicknesses. Great work.

Thanks again.

Dec 25, 2012
whoppr in Home Cooking

Strip loin roast and pork roast

Fourunder...

Thanks that is some really great info. I may see if I can fit everything in the oven then. My oven is a bit on the small side, but it may work. I have to wait for the bread to finish up first.

Curious, do you usually take the roasts out an hour or so before roasting to bring to room temp? I usually do and think it makes a difference.

I am a little surprised the hour plus rest makes a difference. I know resting is important but usually rest the meat for half hour but have never rested anything 2 hours by design. Sometimes I will wrap up something off the smoker if it finishes earlier than I expect or just want it done early.

BTW I noticed in one of the threads you linked, you said you were able to get strip loin pretty cheap. Sams had the cryovac for $3.92/lb which is why I went with the Strip loin this year.

Thanks again

Dec 25, 2012
whoppr in Home Cooking

Can you freeze a rib roast?

I agree with most folks here. "Dry age" it the fridge for a few days and then cook. CI and AB have demonstrated this and I have found it helps tenderize a bit. Put in the back of the fridge for a few days and cook it

Dec 24, 2012
whoppr in Home Cooking

Strip loin roast and pork roast

I am planning to do a strip loin roast tomorrow for Christmas dinner. I have been browsing several discussions and plan to roast this slow (225-250) unless there are other suggestions.

It is a large roast and debated whether to divide this into two separate roasts so I could sear it in a pan but decided to keep it whole. Instead I plan to broil or turn oven on high for 10 minutes or so to sear it, then remove it (cool slightly) so I can apply rub of salt, pepper, rosemary, roasted garlic and maple syrup. I want to apply the rub after since I think it will burn if broiled or even at high heat.

When the oven comes down to the low temp I will put it back in for a couple of hours.

I have a couple of questions. How long should this take at low temp? 3 hours or so? I cant imagine the weight of the roast matters since it is long and thin.

Anyone see a flaw in my approach? Suggestions?

A second but peripheral question is how if possible can I do a center cut pork roast at the same time. I think this wants to be done at higher heat so I will be probably pulling out the standalone roaster. I think low heat on this will dry it out even if I am brining overnight.

Comments and suggestions welcome.

Thanks in advance.

Dec 24, 2012
whoppr in Home Cooking

Kidney Bean soak too long?

No not now. I had pulled them out intending to make chili as well. I wasnt able to cook them and had never let them soak that long so wasnt sure if it was safe or wise. Dont want to cook something unsafe or ruin a good pot of chili either.

Jan 04, 2012
whoppr in Home Cooking

Kidney Bean soak too long?

Hi...

I started a soak of kidney beans 2 days ago. I usually do an overnight or 24 hours.

Does anyone know if these are still OK to cook and how they may turn out?

Thanks

Werner

Jan 04, 2012
whoppr in Home Cooking

Snow Day food

Made some New England Clam Chowder the other day when it snowed. Yum....One of those dishes that is great in winter and summer

Feb 03, 2011
whoppr in Home Cooking

Snow Day food

Here is a link to Mark Bittman's mod by weight.

http://www.nytimes.com/2006/12/06/din...

My modifications are that I still do a lot by volume except the water and flour. The flour I do by weight because it can vary a lot even by volume and until I get a better feel. My measuring cup doesnt have eighths so I wanted to do that by weight as well.

-Mr Bittman uses 430grams of flour and I use the same.
-He also says 345 grams of water. The original recipe calls for 1 5/8 cups of water. This should be about 384 grams so I think he is either off or is deviating from the original. I have settled on about 370 grams of water but am still experimenting with it.
- I use about 3/4 tablespoons of salt.
- I use 1/4 teaspoon instant yeast. You can buy this in bulk at sams for like $5 and is well worth it.
- As I mentioned earlier I also use a clay baker with good results.

Hope that helps.

Feb 03, 2011
whoppr in Home Cooking

Snow Day food

I also saved the article and have been experimenting with this for a couple of months now. I do the recipe by weight and also add more salt (a little shy of a tablespoon)as Bittman noted in his follow up recipe column. I have actually been pre-measuring everything except the water and putting them in bags or containers to make it even easier when I want to make bread.

The first couple batches I used a cast iron dutch oven, but find a clay baker also really works well if I want something more loaf shaped.

jfanderh, I also find the dough super tacky. I use a spatula to spoon/pour it out. I have also found 3 hours instead of 2 hours on the second rise gets the loaf a little taller. I flour the board or counter as well as my hands probably more than I should to have it not stick to my hands when shaping the loaf.

Jan 31, 2011
whoppr in Home Cooking

Snow Day food

I cook all the time with Maple Syrup and havent used it in baked beans. I think it might be worth a try. Cooks has all molasses, about 2 cups, salt pork and some bacon. The recipe you have above is pretty similar. Calls for brown mustard, no maple syrup. If you google it, it shows up on tastebook and virtual weber bullet I think. I actually subscribe so I have the original magazine copy. If you have trouble and are intersted let me know, I can send it to you.

I also used to use a recipe from Mabel Haufmann (sp ?) from years ago. Crockpot version. I tried it recently and didnt come out nearlyl as good as a remember. So either my tastes have changed or I didnt something wrong.

Jan 12, 2011
whoppr in Home Cooking

Cooking dried kidney beans-splitting

Thanks to you both... I think I will try the pot next time.... I just read a previous post from someone that said they let them cook while they are at work. I will either do that or keep an eye on them to see what time works with this crockpot. Thanks so much again.

Jan 12, 2011
whoppr in Home Cooking

Snow Day food

Hey Gretchen...

you have the recipe handy? You mind sending it to me? I use the one from Cook's Illustrated and have had great luck with it but am always looking to try others

Jan 12, 2011
whoppr in Home Cooking

Snow Day food

I actually did baked beans this weekend. Working on another batch and a batch of chili....

Yum

Jan 12, 2011
whoppr in Home Cooking

Cooking dried kidney beans-splitting

Hi....

I am cooking dried kidney beans for a batch of chili. I have read several posts about soaking, adding salt, not adding salt, etc. However, I am trying to figure out why the beans split when I cook them. I usually have used cans and am trying to plan in advance so that I can use dried instead. Ive cooked dried before, but not often so I am not sure what I am doing right or wrong. What should I avoid doing?

Here is what I did

-soaked overnight. Threw out water it was soaked in.
- Threw soaked beans in a crockpot and filled with water.
- Turned on low. After 6 1/2 hour they looked done. As I mentioned, a bunch of these split.

So any insights? Here are my thoughts and questions.

Cooked too long?
Low is not low enough?
Add salt?

Thanks in advance for insight

Jan 12, 2011
whoppr in Home Cooking

Butcher Shop in Nashua?

Hi Evan...

I have lived in the Nashua area for years. I dont usually go to a butcher except for special occasions and specific cuts. I also do a decent amount of BBQ in the summer. For Pork shoulder, you can go to either Market Basket. I also go to Sams Club often for Pork Butt when I want to make pulled pork. It ranges from$1.27/lb to $1.79/lb. I also get my pork loin ribs there at Sams.

To answer your more specific question about butchers, I would try Angus Butcher(formerly Franks Place Butcher) in Merrimack. It is a small privately run place, but it is close and I find the service good. It is on the southern end of Merrimack so depending on where you are in Nashua, it will be very close.

If you are close to Bedford there is a new butcher shop across from Harvest Market(Vista foods) right on Rte 101. I dont recall the name but it is a new building right on 101 on the corner of Wallace Rd., again in Bedford.

Hope that helps

Apr 07, 2008
whoppr in All New England Archive