Crouton
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Posts posted by Crouton
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Instant ClearJel is the way to go. It is modified food starch. It won't set wobbly or firm, just thick and, as the name says, clear. But perhaps you don't need it at all....you may need to tweak your pecan pie filling recipe. What are you putting into it? Properly made, it shouldn't be runny, even when thick. Have you tried using more pecans? (My pet peeve is a "veneer" pecan pie, where a thin layer of nuts rides atop the filling. Use more nuts and they'll add some structure to the wobbly middle.)
Interesting. I will definitely check Instant ClearJell out.
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What happens to gelatin when it's cooked? How would you add it?
I'm really not sure what happens when it cooks. I was assuming I'd add it straight to the corn syrup/egg/sugar mixture right from the getgo before filling the pie shell and baking? Or maybe predisolve it in a little boubon and then add it if needed.
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I like thick pecan pie, like really thick, at least 1"-2" thick In the center. The only problem is, when it's that thick I have a hard time getting it to set properly and not have runny goo in the center. Will commercial gelatin solve my problem by gelling the middle layer all the way through? Will it have a negative effect on the texture? Or would I be better off just cooking it longer?
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Two options I would recommend - ad hoc's blow torch technique or the grill to oven method. The purpose of the blow torch is NOT to give you a nice finished sear. It will look spotty and turn the meat pale and gray, not exactly pleasing to the eye. The trick is using the blow torch BEFORE you put the roast in the oven, while the meat is completely raw. That little bit of spotty sear achieved with the blowtorch is greatly magnified as it slowly roasts in the oven. By the time it's ready you will have a wonderful crusty exterior with no need for final searing. Seems weird but it works. That's all i do these days.
The other method is sear off the roast on your grill, outside before switching over to the oven.
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The oven if it's not being used or the warming drawer if I remember to turn it on in time as it takes forever to come to temp. I have an unfounded fear if heating empty plates in the microwave.
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I think it's hilarious. They'll probably get fired for it - right or wrong I have no idea - but it's hilarious nonetheless.
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Then it seems a bit precipitate to dismiss those who make chicken stock at home.
I wasn't dismissing, i was asking why you'd prefer a light chicken stock at home. In a restaurant I could understand, but at home I tend to go for maximum flavor
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I don't make risotto.
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Why would you want a light chicken stock at home? If I want a "cleaner" flavor I would use water.
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So every now and then I'll pick up a rotisserie chicken from Publix for a quick week-night meal and hopefully chicken salad with any leftovers. With rotisserie chicken from the supermarket I usually toss the carcass in the trash. For whatever reason the idea of making stock out of a store bought cooked chicken never cross my mind, until now. I have two questions:
1) Do you make stock out of supermarket rotisserie chicken?
2) Does rotisserie chicken ever give you a headache/stomach ache? I noticed this on more than one occasion.
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Split pea soup. Won't touch it with a ten foot pole.
Another result of childhood trauma brought on by one instance of my mothers (bless her heart) cooking and the 'don't leave the table' thing.
That what I had for dinner! What else do you do with that ham bone?
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Bad super market feta.... i served it as a dip one time melted in olive oil and one of my guests said "this taste like horseshit". I said "huh?" and he said "No, I mean this really taste like horse-shit". And he was right. Once I tried it, it tasted very much like horseshit smells.
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The OP said "I picked up a whole frozen Duck at Publix"!
These ducks I have found are brought to market at the lowest possible price point and range in quality. Freezing seems to make them compress slightly but they can be useful two different ways. As usual the commercial market has taken a good thing and made somthing that at times is a pale shadow of its former self. I try to purchase my ducks from local farmers or at a live poultry establishment.
First is to simply slow roast with aromatics inside until about 160F and letting rest, tented in foil for about 15-20 minutes. They can range from inedible almost to quite good, its' really a 'pig in a poke' with these commercial ducks.
Secondly, you can deconstruct, first skin and render the fat, saving both. The cracklings go good on a salad or with Crystal Hot Sauce. the fat use for frying french fries.
The breasts can be lightly sautéed until rare and served with a sauce made from stock made with the carcass. Leg/Thighs can be slow roasted for duck rilletts. Again the quality of the breasts is variable. Usually duck breasts for this application are from aged larger ducks.
Good luck!-Dick
You mentioned roasting the duck until the internal temp reaches 160F. I notice most recipes that deal with just the breast recommend aiming for medium rare which is far less than 160F. I assume that if you roast the whole duck then you you can't aim for medium rare breasts b/c the legs/thighs would be undercooked?
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Looks like plenty of good ideas in this thread and the linked thread. I want to emphasize a couple of things that will help to prevent trashing your oven when roasting a duck.
Use a deep roasing pan. I like to butterfy the duck so it lays flat, skin side up (or cut it in half if that fits your pan better). Definitely pour off the rendered fat periodically while the bird roasts, if you don't it ends up all over the inside of the oven. Putting water in the pan will prevent some of this, but then you don't have the beautiful fat to use to roast potatoes
Thanks for the tips. If I add water to the roasting pan, could I not boil that off before freezing? Assuming I wouldn't be making potatoes with the dish... but now I'm considering potatoes with the dish 'cause that sounds wonderful.
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If its good quality duck, and fresh, I would recommend dry aging it for a week in the fridge. Makes it so much better.
Hmmmm, that I'm not sure. It was frozen when I purchased it and has been in my deep freezer for at least 5 months. I'm not sure how "fresh" that would leave it. But I will definitely remember that. thanks.
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What kind of duck? Some of the farm raised birds are incredibly fatty, while wild ducks are lean. Makes a big difference in how to cook.
I would imagine it's farm raised since as far as I know it's illegal to sell wildlife.
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Goat cheese.... i don't know what it is, but it tastes like a sweaty jock strap. Not that I've ever tastes a sweaty jock strap but one can imagine.
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I picked up a whole frozen Duck at Publix the other day and figured I'd give it a shot. Having never cooked a duck before I'd like to start with something fairly simple so no duck confit etc.
Can I roast it like I would chicken?
Or should I remove the breasts and cook those separately? If so, what would I do with the legs & thighs?
Should I make a stock out of the carcass like I normally do with chicken?
thanks for any suggestions.
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"Modernist" anything. Sous-vide, foams, gels, using food service ingredients to essentially create processed food at home. I'm sure it's great and I know sous-vide serves its purpose well in a restaurant environment but I can't help roll my eyes when i hear of any of this stuff being used at home. The Modernist Cuisine at Home thread for example... Sous-vide buffalo wings, seriously?
....and I'll just show myself out
It sounds like you have some built up resentment, and this is a bit of an oversimplification and close minded approach to food. If you enjoy bread, souffles, cappuccinos, and meringue than you have enjoyed foams. If you enjoy alcohol or any other fermented products than you are drinking processed food that is just as "unnatural" as any ingredients used in modernist food. Most modern gels are made with seaweed extracts of some sort. Calling this food processed shows how unfamiliar you are with the actual techniques and ingredients.
Would you prefer everyone prepare food the same way forever and never have any innovation?
No, I think innovation is great. But over-complicating something as simple as buffalo wings is not innovation. It's silly.
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They're nice for east meals - most slow cooker recipes in existence generally consist of throwing all ingredients in the cooker and not much more. As mentioned before, they are great at keeping food warm for serving, and they're usually very low cost.
With that said, I haven't touched mine since getting a water bath a few years ago. I find that slow cookers don't offer much precision if you want to elevate your braised foods to the next level.
I think it's safe to assume a slow cooker is used for convenience, not precision. If I'm using a slow cooker it's because I would like to come home from work and have dinner ready with minimal effort. Dragging out my vacuum sealer and Putting food in little baggies just seems counter productive.
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"Modernist" anything. Sous-vide, foams, gels, using food service ingredients to essentially create processed food at home. I'm sure it's great and I know sous-vide serves its purpose well in a restaurant environment but I can't help roll my eyes when i hear of any of this stuff being used at home. The Modernist Cuisine at Home thread for example... Sous-vide buffalo wings, seriously?
....and I'll just show myself out
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Alabama checking in. Nope, not a "southern thing". I know all of 0 people who would even know what to do with such a thing.
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Does anyone think there is a particular, culinary, reason why the buffalo wings are shallow fried? Would the result be the same if deep frying were substituted for that step? I'm making them tonight and my deep frying setup is already there....
Just a guess here but Cooks Illustrated's "chicken fried steak" recipe's big "secret" was when they switched from deep frying to shallow frying, that shallow frying let more steam escape which allowed for a much crispier texture that stayed crispy far longer, even when topped with gravy.
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Even though Bill Buford's Heat centers around Batali in some chapters, it really is an excellent book. It is extremely well written compared to the flat/sterile writing style of most food journalists, Michael Ruhlmen etc.
Steam injection oven – Keller style – safe?
in Pastry & Baking
Posted
What purpose do chains and rocks have over a simple pan of water? Seems squirting a water gun over a pan fulll of rocks wouldn't produce all that much steam, or at least a consistent supply once the initial spray evaporates off.