Marlene
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Posts posted by Marlene
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I third the Breville. Expensive but really works well.
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I've had the gratin dauphinois recipe in Bourdain's Les Halles Cookbook bookmarked long enough, so count me in.
It's a great gratin!
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Beef bourguignon
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Love it all except the beer and tomato juice.
Never did get that.
it's almost the only way I drink beer.
So I was so happy to see that someone else does too! -
Perhaps the schools should offer a new type of curriculum? Say, 3 mths of basic training, and a diploma. After 6-12 mths of working in the field, course ii is offered for another 3 mths of intense training. After graduating from this course, the grad has a "peg" to demand a higher wage, and after an additional 6-12 mths of working in the field, course iii is offered.
My son is studying to be an electrician and this is sort of how it works. Two semesters in class, 16 months of co-op, out in the field, and then a final two semesters in class culminating in writing the apprentice ticket.I think it makes sense. After 16 months in the field, he's going to know if he's cut out for this or not. Same would go for would be culinary students.
As for me, I studied hotel and restaurant management at college. I worked full time at a restaurant at night while going to college. By the time I was done, I swore I'd never work in another restaurant again.
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You make eggs that don't peel without tearing the egg whites to shreds.
Ah. I hate it when that happens.
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We are having company at the cottage tomorrow, but we're keeping it simple.
Bacon cheddar puffs to start
Steaks
either baked potatoes or a gratin, but I don't have my slicer here which means I'd have to slice by hand
Cumin honey carrots
Bread pudding with caramel sauce
Cristal champagne at midnight while we watch the ball drop.
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How do you fail at devilled eggs?
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I'm done working for 2010 so it's plan tonight, cook tomorrow am and eat with friends pm.
Lots of local stuff on hand: lobsters, lamb, game hens, sunchokes, beets, parsnip, berries, etc. I've always wanted to makes a lobster poutine. And what to do with the sack of dulse.
I'm pretty sure Mark McKewan has a recipe for lobster poutine in his new book which I got for Christmas
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My second Christmas Prime Rib and successful both times. So I would consider this pretty much fool-proof:
A four rib aged roast weighing 11 lbs, seasoned with kosher salt and cracked pepper, cooked for 5 min a pound (55 min) at 500 F. Turned oven off and let it continue with door closed for two hours. Very even and perfectly medium rare throughout (much like ChefCrash's pictures), except for about 3/4 of an inch on the left outer side which was medium-well. OK since one of my 13 guests wanted it cooked more anyway. We didn't get to it until about and hour after removing it from the oven, but, thankfully, it was still hot.
There wasn't much drippings so I had to use my demi and red wine reduction for the jus. But with the fat and the cracklings it was really tasty.
This is pretty much how I usually do it, although I use 450 convection and oven off for an hour an a half. I usually get a fair amount of fat in the pan. However, I always have to clean my oven the next day, and cleaning the roasting with this method is a huge pain.
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Prime rib on the menu tonight. Can anyone tell me if this method produces any drippings or enough for gravy?
Marlene,
I did a roast this way Christmas Day and got nearly no drippings. And, the roast had a reasonable fat cap and marbling.
Bummer. However, my sous chef, Jake assures me she'll take care of the gravy using my veal stock and some other magical stuff. So we're going to give this a shot!
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99 % of the time, I use the timer on my microwave. The other 1% I use a ktichenaid timer, which my husband seems to love, but like Fat Guy's, you have to push the button for each minute you want.
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Nice, ChefCrash. So you don't sear before or use a torch after? And let me see if I understand this. about 4 hours at 200 convection. when roast reaches 130 turn the oven down and leave it for another 135 minutes?
Thanks Marlene. No searing at all.
Sorry, missing punctuation, my mistake. That sentence should read "The roast was taken out at 135*F, thirty minutes later".
Ah. That makes a lot more sense! I've got a Prime rib to roast on Tuesday. I think I'll try this method! Question. Do you get enough drippings to make gravy with? With the high heat, turn off method I do. Not sure that this will produce enough though.
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We're just waiting for the lad to get up, then I'll make cinnamon pecan waffles and we'll all go off in our separate directions. Turkey sandwiches tonight!
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One of Santa's helpers, aka the UPS man, deliverd my rice cooker yesterday. I was going to wait until after Christmas but what the heck, we made jasmine rice to go with our sausage and lentil soup last night. The rice was perfect and I love the songs the cooker plays!
I have a book I think You'll love. The Ultimate Rice Cooker by Beth Hensperger and Julie Kaufmann. Great book.
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One of Santa's helpers, aka the UPS man, deliverd my rice cooker yesterday. I was going to wait until after Christmas but what the heck, we made jasmine rice to go with our sausage and lentil soup last night. The rice was perfect and I love the songs the cooker plays!
I'll probably be sorry I asked...
..."but what do you mean...the songs the cooker plays!"Mine plays Mary had a little lamb when it starts up I think. It does play a song when it starts up and when it finishes, but I'm so used to it, I can't remember the actual songs.
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Chris, our Christmas dinner is in the oven (yes, turkey), because we are celebrating today with our son. I wanted to take this opportunity to wish you and yours a very Merry Christmas and a wonderful dinner tomorrow, as I'll be offline for part of it, travelling to the (snowbound) cottage.
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Am I mistaken, or are those cinnamon rolls resting on a sheet of dough? If so, what's that about?
The PC is putting in a few hours at work, so I'll have to get back to you on that. Perhaps someone else around here knows....
Looks to me like the glaze, as in for sticky buns almost.
(sorry, didn't see Andrea's reply before posting this)
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I think the freezer itself is warped. The company even sent replacement shelves and it still happens. I can tell you when and if I move, that cursed freezer will not be moving with me!
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Found some in the freezer. Had to dig around:
It's like Fibber McGee's closet in there these days....
I have the identical freezer, but my shelves don't seem to fit properly and everytime I put any weight on them, they fall down.
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I've been having a bugles craving ever since I found out they aren't available in Canada anymore.
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I make basmati in my rice cooker all the time, it's my husband's favourite rice. As I recall, I use a slightly higher water to rice ratio whereas for regular long grain rice I use 50/50
The State of Toasters, 2011 -- or, Why Do They Suck So?
in Kitchen Consumer
Posted
Not the Ikon in my case. The die cast.
breville die cast