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Everything posted by TdeV

  1. Spam, Spam, Spam, Spam

    I believe that spam is more than 50% fat.
  2. Because Maple Leaf Farms sells duck leg meat in 2 lb bags,I have to be creative about using it in a hurry. Hard as it is to believe, one might have too much duck fried rice, eh? As one of my dishes, I've tried "Chinese" clay pot rice which has formed a crust on the bottom of the pan. I'm not sure what I was doing wrong. Too much liquid? Too hot? Here's another good example. Hassouni posted in 2013 this picture (which is not on his website). Can you tell me how to achieve either of these crusty-bottomed rice textures?
  3. Actually I'm using a tagine. I used already-cooked rice, duck, veg and added fresh leek and still-frozen peas (damp). I added oil and duck fat and about 1/2 cup of mushroom stock. The leek had been soaking in water, so that added more liquid. So, the pot was not dry. Should it have been? The instructions I found seem to heat up the pot (above halfway) at the finish for about 5 minutes.
  4. Query about lamb stew meat

    I'm going to a Burns Supper (Robert Burns) next weekend and my contribution is Scotch Broth (my favourite soup). My local agricultural college being lambless, I bought packets of boney "Lamb Stew" from a Middle Eastern grocery store. I've been cleaning the meat for hours and it occurs to me that some parts will dissolve during long cooking. But I don't know which parts though. Do I need to cut away (i.e. what happens to): skin? (does lamb stew meat ever come with skin attached?) opaque white connective tissue (~1 mm) nearly transparent, thin silvery layer (is this fascia?) fat cartilage white things that look like veins but there's no blood in them other connective tissue I, personally, don't like messy, gristly stew. I am taking most of the meat from the bones, then broiling the bones for about 30 minutes at 425F, then putting the bones into the stock pot water. I'll add the (somewhat cleaned) lamb meat later. Also, how do these requirements for cleaning the meat change if I'm sous viding the meat at 133F? P.S. Large fat deposits are removed because we feed them to the birds.
  5. Chop chicken leg bones?

    Wondering about the value of cutting through chicken bones when making a stew. When I'm making chicken or duck stock, I cut through the bones so that the marrow can become part of stock fluid. When I'm making stock, I filter it eventually, so any fine bone particles get removed. I know in Asian cooking that the chicken thigh gets chopped into 3, but I'm assuming that's to make the pieces smaller. What's your opinion? Is there value in chicken bone marrow getting into the stew? If one picks out the bits of broken bone ends, is that good enough?
  6. Chop chicken leg bones?

    @btbyrd, is that true even when the bones are surrounded by chicken leg meat?
  7. Chop chicken leg bones?

    @HungryChris, can I ask for the recipe?
  8. Russet Potato Flavor

    I'll be interested to hear other opinions (as well) on how to select the most flavourful potatoes.
  9. Roasted Cauliflower

    Thank you for all 18 pages of this topic! Only took me a few days . . .
  10. Coffee and vegetables

    I have a hankering for something made with coffee and I can't find any vegetable-with-coffee suggestions on egullet. Ideas?
  11. Baked Brie

    Last time I made baked brie, I had too many layers of puff pastry which didn't cook enough. I've looked at a few blog posts where it seems "other people" are able to have many overlapping pastry leaves, see link. Suggestions about how to avoid undercooked dough?
  12. Inverter Microwaves

    This is the only discussion I can find on inverter microwaves. Are there updated opinions?
  13. Sous Vide Fish - Questions

    When do you start counting the time in sous vide cooking? - when you first put the plastic bag into the heated water? Or, - when the heated water comes back to the desired temperature? I have a 7 quart slow cooker with an Auber instruments controller. There is nothing to circulate the water, but it has never proved to be a problem for me before. Sous vide fish is a new activity for me. After much research I planned 119F for 20 minutes, though in future I'll try one degree lower each time. My first experiment was salmon tail and it was the most delightful salmon I have ever eaten. Water heated to 119F. Added marinaded fish in a ziplock-type bag which had been removed from the fridge not long before, and I used the sous vide water to push the air out of the ziplock bag. Temp dropped enormously (but I don't recall exactly) and it took 15-20 minutes to get back up to 119F. Then I cooked for 20 further minutes. Second experiment was salmon tail and it was as boring as I usually find salmon. I took the marinaded fish out of the fridge 1 hour or 1 1/2 hour before it went into the sous vide pot. I used lukewarm water in bowl in sink to remove air from ziplock. When the fish was dropped in, the temp dropped to 113F. I was not as anxious watching the temp rise this time, so I didn't check it every few minutes. Somehow the water got up to 124F. In both these cases I used a soup bowl in the sous vide pot to hold the fish under water. So, short of buying some new sous vide equipment, could you advise me about things I could do to minimize the temperature drop and maximize my control over the fish.
  14. Dinner 2017 (Part 6)

    @Kim Shook, sorry for my delay. Could you please say what is the topping on this dish? Thanks.
  15. My casserole looked the same as others on this thread, but I've got to say: these slow roasted tomatoes are absolutely fabulous! If you haven't tried this, you wouldn't know how out of this world they are.
  16. Beef for stir fry

    What cut of beef do you use for stir fry? Do you use marinade to tendertize it? What's in the marinade?
  17. Beef for stir fry

    OK @FeChef, what do you use to tenderize beef?
  18. Sous vide Chinese long beans

    Sarah James Essential Sous Vide has a recipe for slow-braised green beans which takes 3 hours at 183F. She also has a recipe for green beans which takes 1 hour at 183F. Has anyone done Chinese long beans sous vide? How long? Also, when eating out at Chinese restaurants, one dish I always ordered was long beans with red pepper. What is the relationship between how much heat one puts into the bag vs. what comes out? E.g. for many things, one needs less spice for sous vide cooking.
  19. Prepping Ahead - Yea or Nay?

    @Fernwood, I have always cut Monterey Jack or Mozzarella into large chunks (which will fit in the feed tube) and put those in the freezer for 20-30 minutes. Then the cheese is hard enough to shred well with the Cuisinart medium shredding blade. Give the blade a quick rinse under hot water to remove any stuck lumps and put as is into the dishwasher.
  20. Dinner 2017 (Part 6)

    @Shelby, looks yummy. What is a CSO?
  21. Dinner 2017 (Part 6)

    Pizza. Homemade dough, tomato jam, fresh mozzarella, freshly ground parmesan.
  22. Does anyone have a conversion table between whole spice volume and ground spice volume? (An internet search produced some very short lists, some of which were obviously false. Perhaps I'm not using the right terms?)
  23. Oops, I forgot to mention that this is the best conversion table I've found yet www.chefs-resources.com/culinary-conversions-calculators-and-capacities/dry-spice-yields/
  24. I used to have one of those scales. It could measure an amount, but one was unable to add a few grains of spice (or tea leaves) and have the scale re-calibrate. So I tossed it.