boudin noir
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Posts posted by boudin noir
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I have found that the easiest way to spatchcock chickens and especially ducks is with garden hand pruners. They cut through the bones effortlessly .
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Crock pot. Prefer standard braise. Bought 20 years ago. Used twice.
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Stick to food you know.
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How long can you keep szechuan peppercorns?
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If you froze it immediately after you composed it, I would thaw it out enough to remove all that surrounds the beef. Then I would sear the total exterior of the fillet. Then cook the fillet. Discard the surrounds.
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Mouse cubes on Amazon. Release a mile away.
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On 11/7/2016 at 10:51 PM, Norm Matthews said:
Once many years ago, I had sort of an epiphany. I had seen many cooks hawking their new cookbooks on TV shows by presenting a recipe froheir new book. I had bought a few of them. Christopher Kimball (who I didn't know at the time) (and I wondered how could someone so skinny could be a good cook) appeared on one show with his new cook book (Yellow Farmhouse, i think it was) with a fried chicken recipe. I tried it and it was really good so I bought that book and found that there was no other recipe in the book that I wanted to try. The other books I'g got were similar: The featured recipe on the TV show was the best recipe in the whole book. Since then I have been happy to try the recipe presented by a new cookbook and not buy the book. The same is how I feel about the premier issue of the magazine. They probably spent a lot of time making sure the magazine is going to impress enough people to sell subscriptions. I have tried two recipe from the magazine so far and am not impressed with either. One was for scrambled eggs and one was for cheese and pasta. Neither one was very good so I imagine the future recipes won't be either.
I have subscribed to a fair number of food and cooking magazines over the years and find now that they just recycle old ideas perhaps with a few esoteric new ingredients that you may use once. If I'm looking for new ideas I google the main ingredient and some suggested additional ingredient or cuisine and see what pops up. Works for me.
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Hate peas. Fall off fork. Often starchy. Except for sugar snap peas.
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Cut off the tip. Cut off the piece you wish to use with the wrap on. Stand the the piece you wish to use on end and slice down the middle with a sharp knife. The wrap will fall off.
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For the lazy - could you not use frozen puff pastry dough?
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Sous vide goose confit. Hoppin john
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On 3/27/2014 at 6:05 PM, SobaAddict70 said:
Wine appears in many recipes for tomato sauce.
One example is Marcella Hazan's recipe for bolognese in "Essentials", pages 203-205.
I'm pretty sure Artusi's has recipes for tomato sauce that contain wine, but will have to check when I get home.
Just sayin'.
BTW I never did get around to posting that pic I mentioned above. Maybe this weekend I will.
I think in cooking rules are meant to be tested. Try it. If you like it that is good for you. If not try an other route.
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What unnecessary kitchen appliance or tool would you be reluctant to give up? Mine is an under the counter automatic ice maker.
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Is there a flavor or texture advantage to cooking tough meats, i.e beef short ribs, by pressure cooking v. traditional braise?
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15 hours ago, BonVivant said:
"My" Wiener Schnitzel. I got air pockets and I got golden brown!
It's actually 2 pieces.
Check out this short clip (1.5min long) to learn how to make a proper Wiener Schnitzel.
This one is made at 1 of Vienna's Schnitzel specialists. Watch to learn the proper technique, even if you don't under stand German.
Basically...
- Pound the meat paper thin. (My long rolling pin works find)
- Remove all sinew, membrane, fat etc.
- Do not press the breading.
- Do not leave the breaded meat sitting around anywhere. Cook in hot oil straight away.
- Shake the pan a little to encourage forming of air pockets. Also spoon some fat all over the meat.
- Snip the edges a few times to discourage buckling (meat curls up when comes into contact with hot oil).
It's like reading about something that doesn't interest me so much but I still read it anyway because there's nothing I like more than learning (and reading).
That looks like the kind of schnitzel I want to make.
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It has been my belief that "schnitzel" should be very thin; 1/8-1/4 inch thick. Much of what I see in the photos is much thicker. Am I wrong?
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I tip over 20% almost all the time. The few extra dollars mean little to me but much more to the server.
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I have difficulty spatchcocking birds ( chickens and ducks ) using kitchen shears, chefs knives and cleavers. My hand hurts from shears and the bird is usually a mess whichever weapon I use. I recently saw on Amazon garden pruning shears that could cut through a 3/4 inch branch. I bought them. (I often use non-cooking stuff when I'm cooking.) They are great. They cut through the birds with little effort and the birds look as intended.
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19 hours ago, pep. said:
You could try butterflying the chops instead of pounding them.
Most of the recipes I've seen for schnitzels of all sorts of meat have called for pounding to appropriate thickness. I've had restaurant schnitzels that are thinner than 1/4 inch. I guess they might have slicing machines that can slice that thin, but then why do the recipes call for pounding if it is ineffectual.
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My problem with schnitzel is thickness. I start with thin ( 1/4 inch ) pork chops. I then pound them down to about 1/8 inch. I flour, egg, bread crumb and fry. They quickly thicken back to their previous thickness as they cook. How do I prevent this?
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I use the Times food site and find it to be very useful. Well worth getting the Times and for any cook looking for a vast library of recipes a great resource.
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I find that I don't use very much cookbooks written by authors who also have big name restaurants ( with a few exceptions ). I am keeping mostly classics. I get many recipes online and find that I can get most of what I need.
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I'm not sure that photo whets my appetite.
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On 5/12/2017 at 7:30 AM, Franci said:
A little update.
This is crazy. Yesterday I was on the phone with Hotmix Italy. So, following their instructions, I put water to the first level of the carafe (1L), selected the first speed and then temperature to 100C. The machined reached 100C. I repeated numerous times and each time took a different time, I supposed if the machine is still hot makes a difference. First time it went to temperature in almost 11 minutes. I also tried with milk. 500 g, reached temperature in 6 minutes and 29. I tried again with the pastry cream. At 25 minutes was still at 65C, I selected 84C.
Also on the other side of the phone were saying that it's crazy. I don't understand how this is possible. Next week we are doing a video call...
I'm not sure this is the answer to all of your problems but:
1 Water has the highest specific heat, i.e it will take more calories to raise the temp. 1 degree in water than other liquids such as the fat in milk and pastry cream.
2 If air is incorporated into the liquid as would be more likely in milk and pastry cream it would take even more calories to raise the temp 1 degree, therefore more time.
However it should take the same amount of time to raise the temp. 1 degree in the same volume of the same liquid every time.
All of these assume the same starting temp. and volume.
Tales of Spatchcocking
in Cooking
Posted
I have half a dozen poultry shears that i have tried. None come close to the garden pruners. I have a dedicated set.