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deltadoc

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Everything posted by deltadoc

  1. 1. Tabouli 2. Sundry till crisp, keep in tightly closed glass jar (wife's brother gives us a quart jar like this every year) 3. Get a dyhradrator and load up all 9 trays, save in glass jar. 4. Like someone else said, keep the stems, wrap and keep in freezer for bouquet garni or sache d'espice. doc
  2. deltadoc

    Pot Roast Recipe?

    You've got it!~ Stan's sauce had these chunks of garlic in them that were probably about 1/2" in size, and one of the attractions of the dish was biting into them and they were so tender, tasty, and not biting to the tongue. And falling all over is the effect you want. It's not really stringy, but if there are still whole pieces in there, they should cut up very tender. My crock pot is very old, ceramic insert with a plastic lid. There is a little vent on the lid, but I usually keep it closed. The only other thing I can add is that the smell is so intoxicating as its cooking that its hard not to lift the cover and try tasting it, but this is very bad! It takes a long time for the crock pot to catch up again. So my approach is to start it in the morning when I go to work, and then its all ready when I get home. I'm glad everybody gave such positive feedback. Glad I could share this with you! If you don't have your own stock, try Swanson's beef stock. It works pretty good. I shy away from boullion cubes as they tend to oversalt the dish. doc
  3. deltadoc

    Pot Roast Recipe?

    Here's the recipe I found online. I assume that this is it? It sounds good, but I have a couple of questions: Why soak the garlic overnight? I thought that garlic in oil was subject to botulism. why not just smash them? Finally, it seems to me that a chuck roast would be better with this cooking method than a sirloin tip roast. Is there a reason for that choice? ← To flavor the olive oil and merge flavors of the soy sauce, garlic, EVOO overnight. I don't think that botulism could form to any degree overnight. Made this for 20+ years, as well as literally hundreds of co-workers who told their friends, and their friends told their friends, etc. just like the Clairol commercial, without anyone ever getting sick For the garlic, what does "quartered and halved" mean, and why not just smash the cloves? Cloves come in all kind of sizes. If some of the cloves, lets say, are as big as your thumb, and others are the size of the tip of your little finger, what you're trying to do is make all the pieces about the same size. Therefore, you either halve a smaller clove, or quarter a bigger clove. The idea of not smashing them is for the garlic pieces to cook slowly over the 8-10 hours in the crock pot, and similar size pieces will cook evenly. You really want fairly nice uniform garlic chunks to start with! Smashing them would just cause them to release all their flavor very quickly, and not much methinks would be left at the end. I like to use sirloin tip roast, as it doesn't have much fat, and it does well with slow moist cooking. A grisly piece of chuck would be just fine, as part of the sauce's essence comes from the breakdown of collagen, tendons, gristle, whatever that slowly melts away and becomes part of the sauce. doc
  4. deltadoc

    Pot Roast Recipe?

    Use Google to search for "Delta Doc's Garlic Beef". Literally hundreds of people have tried this recipe, which was published in the Blues-L Cookbook a few years ago. I developed by imitating the famous Mazlak's Garlic Beef that world famous Stan used to serve at Mazlak's in NE Minneapolis. He's gone now, and so is his famous dish. What they sell now, doesn't bear any resemblance to Stan's lunchtime special. In the early 1970's some co-workers were going to take me there. They said "Be prepared to stand in line around the block". I thought they were joking with me! When we got there the line was 2 blocks long! Exciting dish. The recipe as published mispelled Kikkoman's Regular Soy Sauce (don't use the low salt edition, doesn't work!). Also, you don't really have to use stale beer. I open a fresh bottle and drink a couple swallows and empty the rest into the crock pot. Serve with hard rolls, potato salad or coleslaw on the side, and pepper rings. I like pumpernickel best, but rye is also traditional according to Stan's manner of presentation. doc
  5. I couldn't be quite sure whether you were canning using the water bath method or a pressure canner. We gave up on the water bath method because of uncertainties such as you mention in the end product. After 30 years of canning with a pressure cooker, we've had a few bottles break during the process, we've had a couple of bottles that, despite feeling the glass lip with our fingers, had a chip that allowed the vacuum to escape. However, in such cases, you can pretty much tell if something is fresh by the look, smell or lack of a "Pop" when removing the lid. We also pressure cook the jars 5-10 minutes longer than guidelines say, just to be extra safe. Never gotten sick once in 30 years from our canned stuff. Found some tomato puree we canned 4 years ago, and when opened, it still smelled fresh like the day we canned it. On the other hand, we made some raspberry puree, using lemon juice and sugar, and I recently found one jar that escaped my attention from 2005 that was dark colored, and didn't smell right when opened so we threw it out. ON the other hand there was a 1/2 pint jar that was canned in 2006, and it smelled good, and so we used it for salad dressing and on some vanilla Hagen Daz ice cream. Um Um good. That was a week ago, and I'm here to tell ya..... Well you get the picture. Throw out the water bath and get a good pressure canner. They're much safer and more versatile. Buy spare sealing rubber rings for the cover, as they do lose their sealing characteristics after a few years of use. doc
  6. While I would never consider myself any kind of meat locker consultant, I do know that controlling the temperature and the humidity is important for aging meat. I'd try contacting your state college agricultural department. I would think they would have the type of information that you require to do this right. Or you might try locating the National Pork Association or such and ask for advice. doc
  7. deltadoc

    Brown Rice

    I bought a Zojirushi Neuro Fuzzy Logic rice cooker. It cooks any kind of rice, and the bowl that it cooks in has printed in water lines depending on type of rice and how many cups. I've cooked about 5 different types of organic brown rice from Natural Foods up the corner from where I live. I prefer the short brown rice. ANyway, I put vegetables in with the rice, sometimes a little S&P and EVOO, and it comes out exactly right everytime. IT even keeps it warm for up to 12 hours without scorching or losing the just right consistency. Pardon the pun, but just set it and forget it. It plays a little happy tune when its done, and even lets you know how much more cooking time is left. For white rice, it allows you to choose soft, medium or firm textures. For the money, I wouldn't be without it. I guess the fuzzy neuro logic is what does the trick. It must sense doneness, and does so extremely well. It placed first in rice cookers on America's Test Kitchen. doc
  8. Shaking the jar out of the refridgerator adds "heat" quickly enough that the hardened EVOO will meld back into a suitable suspension for use. Actually I kind of like the way the vinagrette is "thicker" doing this. However, it quickly melts on your salad within mere seconds. doc
  9. I don't subscribe, but I watch America's Test Kitchen. I learned one trick about searing filet mignon in a very hot dry cast iron skillet, then popping it into the oven. It really works! However, while I find the show entertaining for the most part, most all of their recipes are bland! Two reasons for this methinks: 1) The show is creating recipes for the masses. The masses are what made McDonalds famous and rich. Those with gourmet tastebuds usually don't occur in "masses". 2) Everybody's feelings about "what tastes good" is different, i.e. why some people like steak medium rare and others well done. doc
  10. And aren't there a wide variety of hog casing thicknesses? doc
  11. Somewhat along the lines of one of the other responses, I would create a stuffing of sauteed mushrooms (a couple of different ones), bread crumbs, rosemary, some parsley, a little white wine, and some cooked diced bacon. Then I'd pound the chicken breasts as consistently flat as possible, add the stuffing and roll them up. Tie or pin with poultry pins and saute in butter until nicely carmelized. Then add some stock, cover the pan and simmer until internal temperature is correct. Slice on the diagonal, and what pan sauce remains, add some cream, cognac or brandy, reduce to correct consistency, season, and ladle over the sliced roullettes. doc
  12. I just as soon add some flour to the butter softened shallots, creating a roux. Taste for S&P. Add some stock and reduce. I also will use heavy cream and the sauce always tastes great with no curdling ever. doc
  13. To me, tenderloin "trimmings" is the strap minus the silverskin. 1:1:1 ratio of chuck:sirloin:strap ground together is the best hamburger I've ever made. And if a little of the "tail" or "stroganoff" part of the tenderloin gets mixed in, no big deal. doc
  14. This is my absolute favorite!!!!! Crostini with Roasted Garlic, Goat Cheese and Apple Chutney! http://www.epicurious.com/recipes/food/views/102290 doc
  15. Well, they don't any hotter than 212 f (100 C), but with thermodynamics in motion, I would think there'd be some heat loss from the boiling water as it heats up the grill block. Anyway, I think frying involves higher temperatures and White Castles only fry the french fries onion rings etc. doc
  16. My understanding is that after the olives are pressed, the juice is allowed to sit, until the oil separates from the liquid part. The liquid part is then discarded, I think. Anyway, to answer a previous question "how to you remove the poison?", read up on how rapeseed (canola) oil is processed. doc
  17. It has been just a few years since I used to eat White Castles for breakfast. There was a drive-thru 1/2 block from where I worked. I could sit there in my pick-up truck and watch the whole process. First, they used re-hydrated dried onions. They put the onions on the grill (which is heated from underneath by boiling water) and then slather them with a pitcher of white clear oily looking stuff. I figured it was just light liquid crisco or something. Then once the onions are going, they laid the patties on the bed of onions. Then after "cooking?" for a bit, they turned them over and then laid the bun top on them. Traditionally, they're served with the onion and dill pickle. The holes were meant for two things: patties won't shrink, and the amount of thickness of meat becomes more uniform throughout the patty. Yes, I learned long ago to order them without the onion. Once they screwed up the order and I got sick the next day. The number one important thing to remember about White Castle, is going there ONLY when they're busy. That way, you have a better chance of getting fresh White Castles and not ones left over from the last batch sitting there under a heat lamp. Just my observations. I'll take a Maid-Rite over a White Castle any day! doc
  18. Please see replies below You're welcome! My dishwasher has to have the JetDry added each time I use it if I want it to be in there. I wouldn't use it for sterilizing jars. Even if they have some water spots on them, they're still sterile. To each his/her own! Veal bones, while somewhat harder to find, make a much more delicate wonderful stock than beef. But that's just my personal preference. This is news to me about the USDA. I have several canning books, most of which either came from Ball, the pressure cooker company, the local Univ. of Minnesota, the other jar making company whose name escapes me just this moment, and other reputable sources. A pressure canner has always been the preferred method for canning due to the uncertainties associated with the water bath method. Well, I don't know everything about every pressure canner, but ours you have the little tray at the bottom, because you don't want the bottoms of the jars touching the base of the canner or they'll break on you. However, we fill the canner up (after placing the jars in it) to about 1 1/2 - 2 inches from the top of the jars. That way the jars are immersed in the boiling water. If I read your post correctly, adding only 1/4 " of water would be ineffective. But if that's how your canner's instructions say to do, then who am I to argue? I can't comment on that because our canner, which we've had for 30+ years doesn't work that way. And it has to have steam coming out of it, to ensure it is working properly. Maybe that is why we have to put so much water in it?? I don't know. Thank you to everyone!
  19. This post doesn't quite make sense. I thought that the USDA recommends using a presssure cooker/canner rather than a water bath. We first started out with water baths, but only for very high acid foods. Even tomatoes required the addition of lemon juice to attain the high acidity. We used the water bath method for about 2 summers, and then bought the pressure coooker/canner. The only time we've had a problem is about 1 out of 100 jars breaks during the canning process. Doesn't hurt the other jars, just makes you feel bad to lose a whole quart! The other problem is the sealing. Sometimes there is a slow leak. That is why you want to hear a solid "POP" when you open the lid. Also, the reason to take the jars out of the canner as soon as it stops steaming is to take advantage of the sealing characteristic. Bringing the outside of the lid to room temperature whilst the contents are still hot (meaning there is a good vacuum in the jar) is essential to long shelf life. After taking the jars out of the canner, you should hear them begin to "POP" as they seal. Once they are cool to the touch, push lightly on the center of each lid. If is concave and doesn't move, it is probably sealed. If it is convex and moves (like a "clicker") then it didn't seal. Put it in the fridge right away and use it as soon as possible. (Or transfer the contents after reboiling into another jar and re-can it....a lot of work compared to the few times they don't seal vs putting it into the fridge) ....or freezing it if you don't think you'll use it right away. A pressure cooker is very SAFE. Do not be afraid of it. The worst thing that can happen, is the pressure relief valve (safety valve) blows. In 30+ years, have never had that happen. But if it does, its not big deal. The canner will not explode unless you glued the pressure relief valve shut....and I assume you would never do that! doc
  20. Well, now I can speak on this subject from 30+ years of canning. We make our own stock too, in very large batches. I roast 50 lbs of New Zealand veal bones. Half at a time in my stove, and each 25 lbs batch ends up in a 22 qt stock pot. I follow the usual steps of browning mirepoix in the grease leftover from the browning of the bones (I am assuming you are making brown stock!). The filtering process is the most tricky. I find trying to pour it through cheesecloth is a waste of time as the stock quickly clogs up the cloth. So we've resorted to pouring it through a large china hat with relatively larger holes in it first. This gets rid of a lot of the debris. Then I carefully pour it through a smaller chinois with relatively small holes. I have to let it sit for quite a while sometimes to get the stock through, and then I clean the chinois (no soap) and start again. Anyway, the stock goes warm into the canning jars (usually quart jars). Here's some very important steps to take. 1. Check the rim of each jar carefully for nicks, scratches, cuts. From popping off the lids over time, the jars become unsealable. 2. Make sure the jars are super clean with no soap residue. We usually run them through the heated sterilization cycle of the dishwasher and let them dry and cool before using them. 3. Always use a funnel to fill the jars. 4. Always use a pyrex or other small measuring cup to fill the jars. 5. ALWAYS place a steel or metal knife into each jar BEFORE filling. Don't want to crack the glass. 6. Always boil your lids and buy one of those convenient magnet type lid picker-uppers to fish out a lid from the hot water. 7. Make sure the jar rim is clean after filling. Wife wipes them with a clean cloth to ensure a good sealing surface. 8. Using a pressure cooker is great. I always add 5 minutes to the recommended time in the canner, and you don't start counting the time until the canner (in our case there's no meter, just a pop-up) pop-up pops up. 9. Once the canner is really steaming, turn down the heat just a bit to keep it from steaming so much that the pressure relief valve pops open! You still want a lot of steam to be coming out of it to be sure it is sterilizing your stock. 10. Get yourself one of those jar grippers (like a big pair of tweezer like clamps) to remove the jars while still warm. (Don't open the canner until it stops steaming and the pop-up goes back down to normal position). 11. Be careful what kind of surface you place the canned hot jars to cool. We put them on the grill of our gas stovetop. Oh, Make sure that the jars are not touching each other either when you put them in the canner, and when you take them out. They shouldn't touch each other. As far as shelf life, I've found jars of canned stock that were 4 years old, and they were just fine. Make sure the lid makes a popping sound when you open them. I use my fingernail to pop the lid (my wife is unable to do this) rather than using a metal can opener device. Avoids chipping the glass and ruining the jar. ALWAYS smell the contents before using. The stock should pretty much smell just like it did when you made it. Sometimes the flavor even gets a bit better over time, but unless there's a leak in the seal, the shelf life usually is longer than the time it takes to use the stock. We find we can barely make it from one Thanksgiving to the next on the turkey brown stock we make each year from a 20+ lb turkey. That's in addition to the veal stock. I don't make beef stock for fear of mad cow. Mad cow doesn't go away just cause you simmered it for 8-12 hours. I don't make fish stock, so have no idea how long it might last on the shelf. Never knew anyone who canned fish stock. So my expertise lies solely with brown stocks, both turkey and veal. I suppose you could make turkey stock out of chickens, but for two people, a 20+ turkey precludes buying chicken parts to make chicken stock. Turkey stock does just fine in any situation that calls for chicken stock. Be careful not to use veal stock where a poultry stock is called for. We've found the taste base just doesn't work. But veal stock is so very much more delicate and good tasting and works better in any situation calling for beef stock. Hope this helps! doc
  21. My experience with anything from the supermarket labeled "Stewing Meat" is tough, gristly meat remnants. Nothing short of 6 hours in a slow cooker is going to soften up the collagen in meat like that. Round, while pretty much flavorless, isn't near as tough. A round roast should be ok, but many "roasts" are chuck, and chuck is rather gristly. That is why is gets mechanically tenderized by making it into hamburger, or gets baked in a covered liquidy pot in the oven. Don't know many people that fry a chuck steak! One thing you could try would be to take a taste every so often and see if the meat is getting more tender until it is "tender enough". Just some thoughts. doc
  22. deltadoc

    Cooking Rice?

    2 years ago I bought a Zojirushi Fuzzy Logic Rice Cooker. It has a premarked rice cooker bowl that has "cool touch handles" and you put your desired type and amount (in cups) of rice, then look for the appropriate water level mark for the type and amount of rice and add water to the mark. Stick it back into the body of the rice cooker, select the type of rice and doneness (white rice allows you to select soft, medium, hard), but I almost always cook brown rice, which has one setting. You push the button, and it plays a merry little tune for a moment and you don't hear from it again, until it plays another little merry tune to tell you your rice is done. But don't worry, it will keep the rice warm for up to 12 hours! And it works perfect everytime. Pardon the TV infomercial plagiarism here but "Just set it and forget it!". doc
  23. The idea of not using clarified butter for Hollandaise or Bearnaise these days reminds me of calling reduced stock demi-glace rather than going through the trouble to make stock, then Espagnole sauce then combining and reducing and adding Sherry just like Escoffier said! doc
  24. And then you have home deep fryers like Rival, where the dial says 350 and the candy thermometer says 200, and the dial says 375 and the candy thermometer says 220. They'll send you a new one, but you have to send the old one back and pay postage both ways. Estimate postage was more than the original cost of the fryer and on the internet, I found 22 pages of people who had the same trouble with their Rival deep fryer. Yep, bet the company is really glad to send you more of their junk, since no one is going to buy a second one anyway, they might as well give 'em away and make money on the postage and handling! BTW: It is a simple case of thermodynamics. The more volume of heated oil to product to be fried, the less the temperature drop. Also, as was pointed out, the bigger the heating element in relation to the amount of oil to be kept at a certain temperature, the faster the recovery time. doc
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