Rhee's Profile
Foods you dread making because they’re time-consuming
I hate making stock. SPecial shopping trip for the ingredients and no dinner to show for it afterwards. Dealing with all the nasty bones and leftovers. Straining the stuff. Waiting hours for it to be done. Finding containers for it. Washing the big stockpot afterwards. Halfway through I usually just chuck the whole thing out.
Potato salad secrets?
My secret ingredient is green olive brine, not pickle juice. Olive brine is delicious. Its adds a flavored salty taste (potatoes need salt to accent their flavor) and dilutes the mayonaise so the salad is less fatty/greasy. I also add or garnish with thinly sliced olives. I like celery for the crunch but despise hard boiled eggs.
Also I use perfectly cooked red potatoes.not too hard, not too soft. Smaller is better than large because they cook more evenly. I peel them after boiling and don't worry about getting every last speck of peel off. I add olive oil and red wine vinegar to the warm potatoes, then dress lightly later with a mayonaise/olive brine/dry mustard/paprika mixture. Easy on the dry mustard.
High Protein Vegan Breakfasts
I often have reheated oven baked medium soft tofu cubes for breakfast, along with fruit and possibly toast. I make several pounds of the squares ahead of time. They keep for weeks. I cube tofu, let it drain, marinate in a soy/sesame based marinade for a few days in a ziplock bag, then bake on rimmed baking sheets for 40 minutes or more, turning until two sides are brown and somewhat crusty. For me its comfort food and I am not a vegetarian.
Favorite Mollie Katzen recipes?
She had a gingerbread recipe where you sauteed fresh ginger with butter that I liked. I no longer have the cookbook but I have been looking for a similar recipe.
Problem browning (sea) scallops
I have bought the Costco "road show" scallops several times recently. They browned beautifully for me without any flour. They are different colors,,beige, salmon, etc.
I love the brown "goo" in the pan. I wonder what causes that yummy browning.
Need a cheap, easy & healthy snack for a large crowd
Deviled eggs. Most people love them. Or small rounds or squares of bread with egg salad, tuna salad, ham salad, cheese, etc. on top. Sandwich squares of any type.
Prime Rib Roast - Higher or lower heat? That is the question.
Low heat if you want a traditional rib roast that is uniformly pink . High heat if you want it well done and pink in the center.
Prime rib..is boneless just as good?
Hi Aacgold7,
Thanks for your response and enthusiasm. Should I just roast the boneless roast on any rack that will fit the roast? Should I tie it with string to keep the shape? Thanks again for your advice.
Rhee
Prime rib..is boneless just as good?
Hi everyone,
I went to Costco today and could not choose between a boneless whole prime rib roast for 11.99/lb and a boneless for 10.99/lb. The boneless will fit in my fridge instead of needing an ice chest. And its a better deal. Will my guests notice the difference in flavor? I assume I would cook the boneless on a rack and it might not be as juicy?
Thanks for your comments.
Rhee
Jus and other sauces for Prime Rib
I've used fresh horseradish mixed with sour cream the past two years. My guests did not like it as well as the horseradish in the jars. I tend to agree. I don't think really great rib roast needs a sauce.
Crock Pot Brisket for a mob
My crockpot gets too hot for tender brisket or corned beef. Even on "keep warm" it eventually boils the meat. I get a much more tender result by cooking at 300 degrees or lower in the oven or on low simmer on the stove.
I understand that newer crockpots cook hotter, something about liability and food safety.
Marie
Standing Rib Roast: New Cooks Illustrated 200 degree method? Use for 7 rib roast?
What temperature is "safe"? What bacteria are we trying to kill at that temperature? For a rare roast I roast to 125 degrees. Normally bacterian is found on the outside of the roast, not the inside. I do have a meat thermometer that reads on the outside of the oven. I would not cook a standing rib roast without one.
Standing Rib Roast: New Cooks Illustrated 200 degree method? Use for 7 rib roast?
The problem I have is adapting the recipe for a 7 rib roast when all the cooking times are for a 3 rib roast. A 7 rib roast is more than twice the weight of a 3 rib roast. I don't think turning off the oven at 110 degrees will work for a 7 rib roast. There won't be enough residual heat to bring the roast up to 125 degrees. So how do I adjust the recipe? And how long will it take? I need to serve the roast about 30-40 minutes after I serve the salad. And when will the oven be available to cook other dishes? This information will determine my menu.
According to SI this residual heat cooking it the determining factor in getting a restaurant quality rib roast. I tend to believe them. I have done the old 200 degree cooking for the last two years. I got uniformly rare meat but I did not get the same lucious texture roast served in some restaurants. It was just as rare but was missing some of that gelatinous texture I love so much.
I welcome any comments for advice.
Dungeness crab prices for '11
I have Ranch 99 cut up the live crab for me. I just look the other way or walk around until they are done. Then I roast the raw crab in the oven at 400 degrees with some ginger and green onion. Warm crab, not overcooked and not waterlogged. And Ranch 99 keeps the big shells and inards so my garbage does not smell horrible all week.
Standing Rib Roast: New Cooks Illustrated 200 degree method? Use for 7 rib roast?
Hi acgold,
No this is not from the 1995 version. This is from the latest issue. The goal is not to cook the roast at 200 degrees. The goal is to cook the roast at a temperature closer to 140 degrees to get the same results that restaurants acheive. They say that long cooking around 140 degrees gives a much better texture.
Holiday dinner for 20: Prime rib alternative
You could grill several whole tri tips and serve sliced with horseradish sauce. Costco has a good price. Just as an fyi..whole rib roasts are about $120 at Costco.
If you plate the food in the kitchen for large dinners as I do, sliced tri tip is fine. You eat with your eyes first. I would think about how to make each plate look festive. I buy those glass votive candle holders from Ikea for about 20 cents each and use them over and over again. I will put beets, a special corn pudding, or something else that its colorful and beautifully garnished in the votive holder on the plate. It adds interest and height to the food on the plate and keeps things from running together.
I made paella for one dinner party. It looked very impressive plated and is a special dish that is economical because it is rice based.
Standing Rib Roast: New Cooks Illustrated 200 degree method? Use for 7 rib roast?
Hi everyone,
Has anyone tried this new method? You cook the roast at 200 degrees, then turn off the oven. The extra time spend at low temperature is supposed to greatly improve the texture of the meat.
Yes? No? Also the recipe is for a 3 rib roast. I want to use it on a 7 rib roast. I find it so worrisome to try to calculate cooking time so its not done too early or late.
Also has anyone used a torch to brown a rib roast. My husband has one. Its hard to brown a 7 rib roast in a frying pan. The roast is too big to fit in.
We want to do a practice roast but don't want to do a 7 rib practice roast..too expensive, too much waste.
I welcome everyone's comments.
Rhee
Seeking Gingerbread Cookie Recipe, Crunchy not Cakey
I like a crispy hard cookie. To get that I use a recipe that calls for melting the sugar, molasses and butter, then adding the dry ingredients. Very easy, very fast. This kind of dough is often used for gingerbread houses. No eggs, no creaming the butter and sugar. Roll as thin as you can to get a crunchy crispy cookie. These cookies can be TOO hard if you don't roll them very thin. They keep forever.
King Arthur Flour worth the $?
This is a very interesting thread. I've learned that brominated flours are a big advantage in making bread light with a soft crust. I've learned that some people question the health consequences of bromination. I've learned that King Arthur is a small company with admirable values. I've learned that King Arthur flour is supposed to have a consistent protein content for consistent baking results.
Other than consistency, and manufacturing process (bromination, bleaching) what are other aspects of flour quality? What affects or determines taste? I read somewhere that non-brominated flour needs to be aged after milling for best flavor? Does the type and growing conditions of the wheat affect flavor? Is there something else I can learn about flour in this thread?
I bought the King Arthur white whole wheat when it was sold at Trader Joes and did not like the taste of the bread I made with it. Maybe I needed to use a different recipe. I have been surprised that I have often prefered the tast and texture of bread made with cheaper, bleached AP than bread made with higher cost unbleached AP or bread flour.
Thanks to everyone who has posted..
San Fran Suggestions for dinner to celebrate in-laws' 40th anniversary
I would suggest the Cliff House. Its beautiful and the views are memorable. And its casual.
Corn --- off the cob. So delicious
I have never boiled corn. Too lazy. I've always microwaved it without the husks. I break them in half and place in a spoke pattern around the plate, about three minutes per large ear that is cold from the refrigerator.
I also strip it off the cobb and add to salads without cooking it.
Add bacon to anything...of course it tastes better!
Brisket does not fit in dutch oven - HELP
Cut it into pieces so you can use the cover properly. You will probably slice it later anyway.
Don't rip romaine? [moved from General Topics]
I like romaine chopped with a knife and the ribs are my favorite part. I really like the cool crunchy vegetable flavor and texture. I don't like wimpy lettuce very much. I want my lettuce to have structure and backbone! Also I think dressing can dominate wimpy lettuce and make it soggy.
Lots of leftover lamb... what do I make?
Lamb curry! mmm.mm. My family's favorite meal when I was a child made with leftover leg of lamb. Take any lamb curry recipe. Make the curry, add the cubed cooked leg of lamb. Simmer 30 minutes or so. Serve over rice with chutney. Keeps well in the fridge too.
7 Minute Frosting - Starts out Wonderful, then turns grainy!
My mother made hundreds of cakes with 7 minute frosting. It would start to harden and turn into a crunchy meringue by the next day. I think you have to serve it the same day to have that wonderful light pillowy texture.
Your favorite recipes using Roasted Red Peppers????
Smother cooked asparagus in a generous topping of olive oil, diced red pepper, cooked egg whites, capers and a smaller amount of dill pickle. Heavy on the roasted red pepper. The egg whites are there for looks and texture. Looks beautiful. The dill pickles give it a mystery zing.
I don't like my crockpot
My crockpot gets way too hot. It sterilizes everything I put in it. Even on "keep warm" everything ends up in a hard boil after an hour or two. Pot roast always turms out tough and chewy. I understand the temperature is set this way for food safety. I think its more energy efficient than using my electric oven so I wish I could regulate the temperature better.
Where to purchase a whole pig???
We have purchased while pigs from Ranch 99. I think they have those in southern california. Last time, we went on the internet and purchased a whole pig from a local farmer. We've paid $125-$190 for around a 70 pound pig.
Picky, allergic, downer friends for St. Patrick's Day. Help.
I would avoid making salmon for them because others might want it too. I would buy a rotissery chicken from the store and offer them that. You can refrigerate it and heat it in the microwave. If you think they will starve with just that you could microwave a potato or too. That's plenty.
I would not base the menu around their likes and dislikes.
The other option is to tell them what's on the menu and invite them to bring something they would prefer.
Selection of corned beef cuts - Help please!
The point cut is moister and much more delicious to me. If you cook the corned beef long and slow its still moist but not overly fatty, imo. Usually the point cut is cheaper.
