dave_c's Profile

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deal on London broil

The typical London broil sold in the supermarket is from the round - top round.

As you mentioned, the cut is lean, not to flavorful and chewy.

I agree that marinades are useless for this cut. Marinades won't tenderize the beef.

What I like to do is to coat with a dry rub and cook over high heat to medium-rare or medium which is contrary to the typical "low and slow" method for less tender cuts of beef. Slice thinly. The flavorful charred outer coating and the thinly sliced beef help with flavor. Also, you can add a sauce after the meat is cooked to boost the flavor.

I've also used the London broil to make beef jerky. Slice and marinade 24 hours before drying. The meat is sliced thin so a marinade will actually do something.

about 10 hours ago
dave_c in Home Cooking

Why are people slaves to a date, say February 14?

Why Feb 14th?

Marketing and people (mainly women) have bought into that date as a day when a guy needs to show how much they care. Never mind that men work more dangerous jobs and tend to die earlier trying to support the family.

about 13 hours ago
dave_c in Not About Food

Can I use a meat thermometer instead of a candy thermometer?

I use an meat thermometer for candy with no problems. The thermometer is a digital reader with a probe that goes into the meat while cooking in the oven.

If your meat thermometer can read that high at least you know it has the temperature range.

Also, how fast does your thermometer read the temperature?

What you can do is bring a pot of water to boil and check the temperature of the water at boil. It should be around 212 F. If it reads low or high, you now know how much your thermometer is off by and how quick it reads.

about 13 hours ago
dave_c in Home Cooking

Too much hassle to bother with foods

Turkey. Don't like the flavor and kids have moved out so too much bird for two.

Jan 26, 2015
dave_c in General Topics
1

What's the point of celery in recipes?

Depends upon the recipe, but celery does have flavor and does add flavor in dishes like potato salad, tuna salad, mac salad and even stir-fry dishes.

Also, for soups, a mirepoix (onions, carrots and celery) are often used to form the base flavors. The Cajun trinity is onion, bell pepper and celery.

Point of celery is flavor and in some recipes bulk.

The Taste 1/22/2015 Finale Spoilers

I caught the first episode of the season and the first hour of the finale.

I don't know how this worked out the previous season, but I'm not surprised that celebrity chefs/judges, Ludo and Marcus, with restaurants had contestants in the finale.

Anthony was holding on by a thread. He's now a media personality and Nigella is not a chef. It looked like her contestants were gone.

Jan 23, 2015
dave_c in Food Media & News

Signs that someone is a GOOD cook

Corollary to 6

6a) Only one battle scarred small pot from all the ramen cooking and boiling over.

:)

Jan 20, 2015
dave_c in General Topics
1

Can you can your home made chicken stock?

Since chicken stock is a low acid food, you need to pressure canner to can your stock.

Jan 19, 2015
dave_c in Home Cooking

Signs that someone is a GOOD cook

Other than eating a variety of dishes someone has cooked, I don't think there are any signs of a good cook.

I do have warning signs that draw into question their cooking skills until they prove it.

1) Someone who calls themselves a "foodie". Too many people know how to talk the talk, but can't wok the wok.

2) Someone who trashes canned foods. A good cook will know how to use all sorts of ingredients.

3) Someone who claims to be a good cook. Saying it out loud and often doesn't make it so.

4) Someone who cooks the same thing for parties. People may learn set dishes, but don't have the ability to cook something different.

5) Someone who is a Yelp Elite. Actually, I cast into doubt anything a Yelp Elite spouts. :-)

Jan 19, 2015
dave_c in General Topics
1

Adding Whole Grains/Seeds to Bread

Thanks for the update. Sounds like you're on the right track where you're cooking the grains al dente.

Also, you're learning and customizing a recipe to your liking. That's the fun part of cooking.

Cleaning is another story. :-) lol

Jan 09, 2015
dave_c in Home Cooking

Why is my oil burning?!

In essence, you know your correction factor for your stainless pan, add +150F to your IR reading.

So at room temp, what does the stainless pan read with your IR reader?

Jan 08, 2015
dave_c in Home Cooking
1

Why is my oil burning?!

As another check, what did your IR thermometer read on the back wall of the oven?

Jan 08, 2015
dave_c in Home Cooking

Ghost Pepper Wings at Popeyes

The wings weren't spicy hot and seem to be on the mild side. As 4Snisl mentioned, there is a faint lingering burn which is similar to eating a habanero.

I suspect it's a marketing ploy. The franchise can't truly knock your socks off with the ghost pepper since most people/customers can't stand the heat.

Jan 08, 2015
dave_c in Chains

Adding Whole Grains/Seeds to Bread

Seeds and rolled oatmeal - stuff that can be easily chewed don't need to be hydrated or cooked.

For grains/cereal that are usually eaten cooked (for example, Kashi or brown rice), I recommend cooking the grains and cooling before adding to the bread dough.

I've had no problems mixing in cooked grains/cereals without the need to compensate for hydration. Let the feel of the dough tell you where you're at.

Jan 08, 2015
dave_c in Home Cooking

Why is my oil burning?!

Basically you want the oil hot enough to sear your steaks for a nicely browned crust.

My advice is to ditch the thermometer or take a reading with the oil in the pan.

I would suggest adding the the oil to the cold pan and let both come up to temperature. Visually, you'll see ripples in the oil or a little wisp of smoke. When you add the steak, which will cool the oil, you should hear the desired crackling sound.

Another alternative is to preheat the pan in the oven, if you're using the oven, preheat your burner right before you take the pan out of the oven and start searing that way.

When I brown steaks, I usually turn my electric burner to 9 so the oil stays hot while I'm searing the steak. It takes about 1.5 to 2 minutes per side to brown nicely.

Jan 08, 2015
dave_c in Home Cooking

Most Essential Tools for Home Cooks

I call shenanigans on that list.

Essential are items I use the most for everyday cooking.
1) Chef's Knife.
2) Heat resistant spatulas
3) Colander and Fine mesh strainer
4) Thermometer - instant read and an oven one.
5) Potato peeler - the old school one works best for me.

Explain Alton Brown beef instructions?

One of the nice features of CFS is the nooks and crannies created by the needling process. CFS using cubed steak is similar to an english muffin of the toast world.

Pounding will just result in plain cutlets.

Dec 18, 2014
dave_c in Home Cooking

Explain Alton Brown beef instructions?

I agree with this explaination.
Chicken fried steak is typically mechanically tenderized. Cut with the grain you end up with a mushier CFS.

Dec 18, 2014
dave_c in Home Cooking

Rib eye roast - Moist on cutting board dry on plate

How long did you rest the roast?
You left it the roast in the skillet with sauce. Was the stove top on?

The rule of thumb I've used is to rest about 10 per pound... so a large roast can rest up to 40 to 50 minutes. Also, I take it out of the cooking pan and tent on a platter since the cooking pan is hot from the oven.

Bottom line: The roast overcooked, but I'm surprised the sliced beef went from red to grey without the addition of heat. I've found meat tends to turn red as it cools.

Dec 16, 2014
dave_c in Home Cooking

Am I a super taster or just super picky?

This is the chicken or the egg question.

You used a lot of salt because you found foods bitter or is food bitter because you used too much salt. 6 grams!

YOu might have to give your taste buds time to get used to food without a heavy dose of salt.

Dec 10, 2014
dave_c in General Topics

Skimming Stock - Fat or Gelatin?

Gelatin should be dissolved in the liquid of the stock. That dry layer that forms on top of the fat maybe a layer of gelatin and protein (from the scum that forms when cooking the bones for stock). In other words, I see that layer as the impurites from the bone so skim away and toss.

Dec 10, 2014
dave_c in Home Cooking

Ben Edelman, Harvard Business School Professor, Goes to War Over $4 Worth of Chinese Food

Lawyer Ben's next action is to sue the restaurant under the Americans with Disabilites Act for having a bathroom mirror 0.01" too high.

Also, as a sidebar for the lawyers out there in Chow, is email protected conversation needing two party consent? Just curious.

Dec 10, 2014
dave_c in Food Media & News

Should we be adding salt?

Compared to fats, sugar and being overweight, salt has a lesser impact on our health.

From my college years (40 years ago), we were taught to limit our salt to 2000 mg a day and ideally 1500 mg a day so I shoot for a range of 1500 to 2000 per day.

Dec 10, 2014
dave_c in General Topics

Dumpling disaster, any ideas?

What you're making is a wrapper for a steamed dumpling like fun gaw or har gaw. Rice flour, boiling water, mix and rest.

My suggestion is to use a recipe, such as, Andrea Nguyen website.

Cooking - it sounds like your used too much water. The rice flour based skin will melt if not cooked first.

Have you considered steaming the dumpling first and finish off in a skillet to crisp the bottom?

Dec 09, 2014
dave_c in Home Cooking

Why did the chicken cross the road? To avoid a debate!

...

Dec 08, 2014
dave_c in General Topics

Ham Bones For Soup

Good to know what's the cost?

Dec 08, 2014
dave_c in General Topics

Why did the chicken cross the road? To avoid a debate!

At restaurants from the Chinese wait staff, I've heard Tso (as in "SO"), Tsao and variations ("Chow" and "Sow").

I don't even thing the industry has a standard pronunciation. lol

Dec 08, 2014
dave_c in General Topics

I'd like to, but I've never tried homemade . . .

When I spun sugar, I lined the floor with news paper as a precauction. However, the sugar cools in mid-air to form the thin web like strands.

The trick is getting the sugar to the right consistency/temperature where you're not splatter the floor, walls and ceiling with hot sugar syrup.

Overall it works out with no crime scene splatter. lol.

Dec 08, 2014
dave_c in General Topics

I'd like to, but I've never tried homemade . . .

On my to-do list to make from scratch

Cultured butter
Cheese (using rennet)
Hog's head cheese
Crisy Pata

Dec 05, 2014
dave_c in General Topics

Opps! Forgot the butter in the pecan pie-do I need to start over?

2 tablespoons in a 8" or 9" pie is nothing to worry about.

If you're freaked out about the butter and just put the pie in, you can just pour it on top and swirl it back in.

I doubt someone can taste the missing 2 tablespoons of butter in a pecan pie.

Edit... dang. This question is from 2010. My excellent advices is 4 years too late. :-) lol

Nov 26, 2014
dave_c in Home Cooking