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halving pork loin roast

Founder, I took it out of the liquid @ 140 & let it rest, tented. It was fine, but a lot of fuss (for me) for just fine. I tried it because a really good cook / friend said they had just had a loin braised in milk that had been extremely moist & I was curious. I do usually trust the CI recipes. I'm not much of a meat cook, though... If ARenko tries a milk braise, I'll be interested to hear how it goes.

2 days ago
THewat in Home Cooking

halving pork loin roast

I just did a CI milk braised loin. Mine was about a pound and a half, and got to 140 in about an hour at 200. I thought it would take longer to cook and my guest ran late, so the result was that I left it at room temperature for about three hours (and served it at room temp.) It lost some liquid in the process - I wish I'd been able to try it 20 minutes out of the oven. I was underwhelmed by the whole thing.

Dec 18, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition, part two!

Souschef, the batter spread fine (I used a little offset knife) and making tuiles is a very neat trick indeed. My only complaint is that they are wildly sweet - are they always? If not, can you suggest another recipe?

Dec 18, 2014
THewat in Home Cooking
1

halving pork loin roast

Did you make both recipes? If so, which did you prefer?

Dec 17, 2014
THewat in Home Cooking

Pork roast cooking time question.

Thanks all. Super helpful threads.

Dec 17, 2014
THewat in Home Cooking

Pork roast cooking time question.

I am primarily a baker with a history of ruining perfectly good cuts of meat; if you all can help me save this one, I'd be super appreciative.

I have a 22 ounce boneless pork loin tied into a small roast. I want to make a CI milk-braised pork recipe that call for a 2 - 2.5 lb roast. They brown the roast on all sides and then cook in milk in a dutch oven for 40 to 50 minutes at 275.

Three questions: if I'm cooking a roast that is basically half the size called for, when do I start checking the internal temperature? Does any size roast ever reach 140 in 40 to 50 minutes at 275 (it seems fast to me)? Last, the roast came to me directly from a good store on Monday afternoon - can I cook & eat tomorrow (Thursday) or should I be cooking today?

You guys are the best.

Dec 17, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition, part two!

Yeah, I don't know. I was following this recipe: http://www.finecooking.com/recipes/cl...

Dec 17, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition, part two!

Thanks. Tuile batter in refrigerator. Kitchen mostly clean.

Dec 15, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition, part two!

Complaint of the disorganized baker: I got slammed for time last week & needed to make something fast with ingredients I had, so I made a chocolate-almond torte, leaving me with seven egg yolks. So I bought some heavy cream to make burnt Caramel Pudding. I left the yolks out too long, so I tossed them & used some of the cream in an indian saag. Then it turned out I needed to make a dessert for seven for tomorrow, one gluten free. So I used the rest of my eggs to provide the three necessary yokes for the pudding. Then I poured the caramel into the cream instead of the other way around & had a brief thought of starting over, but by then I didn't have enough cream to do it again... slightly worse-for-wear puddings are in the oven. My kitchen is a mess & I'm glaring at the three egg whites in a bowl on the counter.

Dec 15, 2014
THewat in Home Cooking
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What are you baking these days? December 2014 edition! [old]

Very forgiving. I cooked it for an extra fifteen or maybe twenty minutes. It sank seriously, so it didn't look great, but it tasted good, as always.

Dec 09, 2014
THewat in Home Cooking
1

What are you baking these days? December 2014 edition! [old]

Great to know. How much honey do you use in place of the sugar?

Dec 09, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition! [old]

Alice Medrich's Italian Chocolate-almond Torte as a thank you for friends who are doing me a large favor. Unfortunately, I put it in an 8" springform instead of a larger one that I guess I use usually, and it is taking forever to bake. I'll be interested to see how forgiving it is.

Dec 09, 2014
THewat in Home Cooking
1

What are you baking these days? December 2014 edition! [old]

Do you like the base recipe? I've had it marked for several years...

Dec 09, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition! [old]

I didn't ice it, so I can't comment on the recipe as a whole. I wasn't crazy about the cake part - it is cocoa based with no added chocolate, which always falls a little flat for me. However, my picky, elderly parents quite liked it...

Dec 09, 2014
THewat in Home Cooking

What are you baking these days? December 2014 edition! [old]

Sour Cream Chocolate Cake (from Holly B's bakery on Lopez Island). Recipe from Isolda: http://chowhound.chow.com/topics/7853... A new cake for me, recipe halved & baked in a loaf pan.

Dec 02, 2014
THewat in Home Cooking
1

Fish suggestion?

The little piece was 6 ounces. I poached 3 in oil & followed alkapal's instructions for the other 3. Both really good, and I'm a little less scared of it. Thanks chowhounds!

Dec 01, 2014
THewat in Home Cooking
1

What are you baking these days? December 2014 edition! [old]

Panquecitos from The Cuban Table. A new recipe for me. They will be really tiny; I seem to have misplaced my regular muffin tin. How do these things happen?

Dec 01, 2014
THewat in Home Cooking

Fish suggestion?

Thank you all! A little fish cooking lesson for me in seven posts! Each of your suggestions sounds doable. I really appreciate it.

To one of the two of you who suggested poaching in oil - my understanding (from marksdailyapplae.com) is that I put 3-ounce or smaller chunks of fish in a small skillet, season with salt, cover completely with olive oil, set over low heat, and watch like a hawk to make sure the oil gets warm but not burning hot. Assume done in 5-8 minutes. Sound about right?

Dec 01, 2014
THewat in Home Cooking

Fish suggestion?

I have a small piece of steel head trout in my refrigerator. I don't cook fish that often. Can anyone suggest an easy preparation that will do right by this fish?

Nov 30, 2014
THewat in Home Cooking

Make ahead (or prep ahead) Brussels sprouts for Thanksgiving not at my home?

I would par boil the brussels sprouts for 5 minutes only, drain, and let them cool in a single layer. I'd do that at my house where I know where everything is.

I like them halved and simmered in cream (Julia Child), so I'd probably follow the rest of her recipe (all skillet) in the last ten minutes before people sat down to eat.

Nov 24, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

dkennedy, is it this one? http://eatcookblog.com/tag/isabels-ca...

Nov 22, 2014
THewat in Home Cooking

First food thought this morning

I wondered if the houseguest would be ok with lamb stew. (yes.)

Nov 22, 2014
THewat in General Topics

What are you baking these days? November 2014 edition (part two)! [old]

It is my gift to several friends who aren't comfortable bakers - I do crusts for them in advance & they can roll & fill for their celebratory meals.

What are you baking these days? November 2014 edition (part two)! [old]

I think it would be improved with a pinch of salt.

Nov 21, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

I was trying to figure out about what I was eating. I quartered the recipe & put it in the 6.5" soufflé dish pictured. I used about a croissant and a half. As I would portion it, it would just serve four people. I didn't think any sauce was necessary, so that helped me out. If I did my math right, each portion ended up as a teaspoon and a half of butter (plus whatever significant amount was in 3/8 of one of those croissants), a tablespoon of sugar, 2 1/2 tablespoons heavy cream, a little bit of good chocolate, a little bit of alcohol. Not slimming, but not as egregious as I had feared. All about portion size.

Nov 21, 2014
THewat in Home Cooking
1

What are you baking these days? November 2014 edition (part two)! [old]

Thanks Donna, it sure is. I put some bourbon in the custard, left out the fruit, and used very good chocolate. -Tracy

Nov 20, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

Caitlin, you would be so welcome. It's pretty good.

Nov 20, 2014
THewat in Home Cooking

What are you baking these days? November 2014 edition (part two)! [old]

Chocolate croissant bread pudding (Michael Chiarello).

What are you baking these days? November 2014 edition (part two)! [old]

Salted Oatmeal Cookies. I make so many of them I seldom post about it anymore.

What are you baking these days? November 2014 edition (part one)! [old]

Please post if you're excited about your results. I bought some pre-made ones the other day that were just awful - in a rather unusual move I just composted them...

Nov 11, 2014
THewat in Home Cooking