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Thanks, can you elaborate on "it is academic where Jus become stock"? I am sorry I am not sure I understand what you mean,

be careful using commercially prepared products in this case rotisserie chicken. it can be quite salty . and if you concentrate the result , you are concentrating the salt Ive made concentrated roast chicken stock , on the iPot thread : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ and threads before this one. its academic where Jus become stock . a tablespoon of my latest Jus/Gel/Stock transform many of my dishes not. and I freeze the result in bricks. from on sale chicken legs good luck

Thanks, isnt that chicken stock though? rather than jus? I thought the classic jus specifically started from browned meat bones/veggies etc..

A very grandiose version of Baba-Savarin. A departure from my usual recipe, this is made in a 10 cup Bundt pan, it rose about 2” over the edge of the mold while baking. It as yet has not had its rum bath or apricot glaze , this is for Xmas eve. I plan on wrapping it well and refrigerating until Tuesday when it will be finished off. This is from the “Gateau” cookbook.

the pot pie innards - yes - precooked the crust, no. caveat: when baking pot pie from frozen, use a pre-heated mega-heat bottom source ala baking/pizza stone. . . . the usual timing : bake at x F' for Y mins typically results in an uncooked/soggy/wet bottom crust. mucho bottom heat is needed to 'cure' the soggy bottom.

very simple. chicken in a pot. put lid on. roast at 275'F cool pour off the chicken juice.

So I have to make chicken Jus for a couple of Eleven Madison Park recipes I am making for NYE. The process of making the jus is always somewhat of an annoyance for me, yet I understand that it is important for a good result. After seeing the Chris Young recipe on the instapot chicken stock. I am wondering if there is any worthwhile shortcuts I could consider that would still yield a good results if not perfect. Any ideas? The EMP recipe calls for 10lbs of chicken wings to be roasted in the oven for 90 minutes as well as simmering all ingredients (vegetables, red wine, roasted chicken wings + raw chicken feet, tomato paste) for 5+hours. I am considering starting from a rotisserie chicken instead and adding a couple of chicken wings instead of feets (more accessible to me). I am wondering if I could consider the use of the instapot for 40 minutes to reduce te cooking time? Any suggestions?

Breakfast concoction for a full house: This started as a simple breakfast and kept growing as more expressed interest. Separately sautéed shrimp, mushrooms, plantains, and green beans. Fried crumbly chorizo with onion and garlic, added some sambal ulek from last night, and finished with chopped parsley, Mexican oregano, and garam masala. Scrambled in eggs and feta and mixed everything together. Younger son said it was too spicy. I told him he needed to build up his tolerance before coming home for a visit.

I'll look that topic up. Bite your tongue!!! As for Christmas cookies I'm going to see if I can be on my feet long enough to make Orange Cranberry Shortbreads. Otherwise it's my standby---Gluten-free (although we finally realized that Ed is not gluten-intolerant) Chocolate Cake with a topping of dark chocolate ganache laced with Chambord.

I have took a boneless well trimmed ribeye roast, dry brined it for 2 days, froze it, deep fried it, rubbed it with a butter and herb paste, then low and slow cooked it till it reached 120F. It had the best crust on a rib roast i have ever done. But it was a lot of work, lol.

Thank you, ma’am! I get the darkest roux when I do it in the oven. ETA: I was in that gumbo cookoff, but my pics no longer show!

@KennethT interesting idea. beef flavor would depend on which cuts of beef were shaved . they probably shave cheaper cuts , and sometimes those cuts have more beef flavor . re : maillard flavor : make some beef stock , and call that sandwich a French dip.

Seems worth a try. I'm not sure the deli roast beef I buy sometimes for sandwiches has much of a Maillarded edge to it, though now that I think of it that may explain why it sometimes tastes "flat" to me.

Looks like a perfect medium rare to me. Anymore then that i would consider medium.

I had a thought recently about making beef for roast beef sandwiches. My local Wegmans supermarket commonly has shaved beef slices - I guess to use for stir fry or for Korean BBQ? I was thinking - you could put a bunch of slices in a ziplcok bag and SV at like 120F and have easy, thin sliced roast beef for sandwiches - but they just wouldn't have the maillarded edge. Thoughts?

I first noticed them at Costco, but Albertsons has a Bob Mills brand, and now I just checked and Walmart has them! Shelby, there is good satisfying flavor and texture in this dish. I think you’ll love it. You can play with the ingredients, too. I usually have pecans on hand, but other nuts would be good, as well. After the veg is sautéed and the pecans slightly toasted, I add the hemp hearts, stir it around, and then add some chicken stock, and let it get absorbed. Season to taste. ETA: If you’re interested, I’ve made falafel and tabouleh with hemp hearts!

Thanks for this. Always on the hunt for new low carb recipes. Do you find hemp hearts at a regular grocery store?

@Smithy I think that beef looks perfect. the roast looks so good , I can imagine the aroma. Id consider slicing some of the remainder thinly forroast beef sandwiches.

To me, that level of rare is just perfect. Beautiful.

I indulged myself recently and had ButcherBox send me a package that included a Sirloin Cap. 1.5 pounds. Looked irresistible. Yesterday I thawed and cooked it. They noted in the online instructions that it's a lean cut of meat so DON'T OVERCOOK IT. I coated it lovingly with a blend of chopped garlic mashed with rosemary, oregano, parsley, salt and olive oil, then browned it in a preheated cast iron pan. In the same pan I cooked it at 375F, uncovered, until it registered 120F. I pulled it out and let it rest while the potatoes finished cooking. The idea of pulling it such a low temperature was (a) not to overcook it and (b) knowing that the temperature would keep rising for a while as the heat redistributed and the meat continued to cook. Looks pretty good, doesn't it? I learned that the internal temperature of a 1.5 pound piece of meat won't rise nearly as much during resting as it would for a 5- or 10- pound roast. (I know. duh.) So it was really still quite rare, a bit rarer than I prefer. Good, though: and individual slices will lend themselves well to a quick sear in the pan. Years ago I had prime rib served that way: very high heat to develop an outer crust of delicious brownness, then a quick pan sear to get the slices done to order.

I made a big lot of green chile stew (beef) early for Christmas Day. But the way we've been plowing through it, I don't know if I will have it for long. It's that good. I made my @ninagluck egg nog late, so it hasn't had much time to temper. I went off recipe a bit with a batch and added ube powder. Who doesn't love purple egg nog? It's fiery thanks to the everclear base, but the vanilla ube notes are really nice. My Christmas Eve meal is planned to be weinerschnitzel, mushroom gravy, mashed potatoes, braised red cabbage. I am precooking the veal cutlets sous vide ahead of time. I have some Modernist Pantry Ever Crisp and CrispCoat to use added into the breading for extra crunch and stability. Precooking the meat means you just need to focus on the desired breading color and crisp, I find it a very friendly way to deep fry meats, I use that technique for chicken wings also. This is also my first go at schnitzel, what's that old adage? Don't try new recipes for Holiday dinners? Bah, humbug. I think dessert will be cinnamon crisps with a sweetened cream cheese dip. Need simple one this time.

Those look amazing, and a nice variety! 😍 I made two cookie boxes a few days ago, but baked what I needed for those boxes (with extras for my husband). Chocolate chip, dark chocolate cranberry oatmeal, chocolate dipped peanut butter, and salted vanilla toffee cookies. I have cookie dough in the fridge for making boxes as needed, and will make more of some for the cookie tray.

You need to correct that! Given where you live, it may not be possible to buy packaged gumbo (for instance, Zatarain's boxed mix) but you can get a good start on making your own by checking out this topic: eG Cook-off #3: Gumbo. Incidentally, @patti's gumbo has the quintessential dark roux. I don't think I've ever gotten mine quite so dark! Hers looks wonderful!

My sister and I decided that except for giving each other a jigsaw puzzle this year, we would do a Christmas cookie exchange. My offering, left to right: Samosas, candy cane shortbread, speculoos behind them, turtle cookies, shortbread, triple ginger cookies, and candy cane cookies.

I just checked on shipping frozen gumbo to Canada, but it appears that mixed ingredient foods are not allowed. 🤨 Gumbo is to Cajuns what pho is to the Vietnamese, or chicken soup is to the Jewish community. Soul soothing and comforting. With rice is best, of course: But sans rice, and with deviled eggs subbing for potato salad… also delicious. Seafood gumbo is pricey these days, but it is truly my favorite. I would LOVE to make it for Christmas Eve, but son and DIL wouldn’t eat any, and my husband would be good for one bowl and then done. Sigh. Not sure why I keep so many pics of gumbo on my computer, haha! Shrimp and okra gumbo.