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JoNorvelleWalker

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    Dinner 2018

    in Cooking

    Posted

    1 hour ago, kayb said:

    It was a most excellent dinner.

    st.pats1.JPG.c299e392d47fbf10343eef17b70ec7ab.JPG

     

    The brisket was only four pounds, not the five I'd guessed. I cut it in two pieces and plunked it in the IP. Ninety minutes pressure cook, 10 minutes NPR, dipped out a few ladlefulls of broth to cook the cabbage because there was no room, added the potatoes and carrots. Put it back on for another 10 minutes, another 10 NPR. Veggies probably could have done with seven or eight minutes, but they weren't harmed. Meanwhile, I cooked the cabbage in the stock on top of the stove just until it still had some body to it, but was perfectly tender.

     

    Corned beef was a tad salty, which surprised me, as it was the Ruhlman brine, which last year was perfect. May have been the fact I left it 10 days, rather than the week he recommends? I thought when one reached equilibrium there was no corresponding increase in saltiness for length of time brining. Am I wrong?

     

    Nevertheless, it'll make fine sandwiches and hash. Looking forward to both.

     

     

     

     

    According to 23andme I am mostly Irish/British.  I wish I could stomach corned beef.  I can't.

     

    Dinner 2018

    in Cooking

    Posted

    Last night:

     

    Dinner03172018.png

     

     

    Unremarkable except for the potatoes.*  New technique informed by three authors.  Fluffiest potatoes I have made.  Proud that an entire dishwasher was devoted to preparing one portion of my mashed potatoes.

     

     

    *and for the fact that I did not spill any peas.

     

     

    • Like 11
    • Haha 4

    Dinner 2018

    in Cooking

    Posted

    2 hours ago, BonVivant said:

    A common fish in north-west Europe. It was slashed deeply, filled with dill, lemon slices and oven roasted.

    w4QGRmO.jpg

     

     

    It looks unhappy.

     

    • Like 1
    • Haha 7

    Home Made Ice Cream (2015– )

    in Pastry & Baking

    Posted

    26 minutes ago, Pastrypastmidnight said:

    Thanks, Jo—I may try that as well. I really want a dairy ice cream that tastes like PB, but if I get around to purchasing some xantham gun I’ll give it a whirl. Thanks for the suggestion. 

     

    Oddly the MC gelato tastes like dairy.  Hard to believe, I know.

     

    • Like 1

    Home Made Ice Cream (2015– )

    in Pastry & Baking

    Posted

    57 minutes ago, Pastrypastmidnight said:

    I’m almost afraid to post on this thread—I’ve read the whole thing and my head is spinning with all the science and the precision of testing. 

     

    My question is about peanut butter flavored ice cream. I have tried a handful of recipes and the peanut butter always results in a strange texture that is a bit crumbly and doesn’t really melt as it warms. I’ve tried with and without eggs, natural vs. regular commercial peanut butter, less cream/more milk, etc. 

     

    I recently had a PB flavor at a local artisanal shop and it was the smooth, creamy texture of a vanilla but had peanut butter flavor. Has anyone tried steeping peanuts in the cream instead of using PB in their ice cream (not dairy free MC@H gelato)? This has worked really well for me making a gianduja flavor and an almond cherry flavor. I noticed on the ingredients list for Jeni’s Splendid Ice Cream’s PB flavor she lists peanuts and peanut oil as ingredients but no PB. 

     

    Or or has anyone made a nicely textured PB flavored ice cream using actual peanut butter?

     

    Thanks!

     

    Consider Modernist Cuisine peanut butter gelato.  Actually it is peanut butter and jelly gelato but I leave out the jelly.

     

    http://modernistcuisine.com/recipes/p-b-j-gelato/

     

    Methode Rotuts

    in Wine

    Posted

    Agreed forcing CO2 into solution is easy.  But I can't unsee photographs of pressure vessel parts embedded in concrete blocks.  I'd gladly pay people like iSi who have thought about these things.  I pay $125 for a case of thirty boxes of CO2 chargers that last me over a year.

     

    Plus I don't have space for the Dave Arnold infrastructure.

     

    • Like 2

    Dinner 2018

    in Cooking

    Posted

    On ‎3‎/‎14‎/‎2018 at 8:38 AM, KennethT said:

    After washing, I spin it dry in a salad spinner.  Then I take a few cloves of garlic and give them a rough chop.  In a wide pan (if I had a wok, I'd use it but I don't), I fry the garlic in a little bit of grapeseed oil on high heat - just for a few seconds until you can smell it.  I add a few grinds of Vietnamese peppercorns (that's what I've been using lately) and then dump in the bok choi.  I flip it around until they're all coated with the oil - maybe about 30 seconds or so.  Then, if I'm lazy, I'll add about 1/4C water with maybe 1/4t salt mixed in... if I'm not lazy or want something a little better, I'll use about 1/4C chicken stock that I've simmered garlic and ginger in and then froze.  In addition to the 1/4t salt, I might add about 1/8t MSG.  Anyway, once the liquid is added, I'll stir it around for about 30 seconds and it's done.

     

    Thanks.  Tonight was my first attempt at stir fried bok choy.  No Vietnamese peppercorns here, Cambodian is the best that I could muster.

     

    I wept as the whole head of baby bok choy cooked down to next to nothing.  Exquisitely flavored nothing, but almost nothing nonetheless.

     

    Dinner03162018.png

     

     

    I don't miss meat once in a while but I am not used to going to bed hungry.  Still, I would have been delighted to have been served this dish in a restaurant.

     

     

    • Like 10

    eG Cook-Off 76: Consider the Schnitzel

    in Cooking

    Posted

    Now that I have the Paderno pounder I realized I could make my cutlets as thin as I liked.  I had vacuum sealed a couple cutlets from the other day.  These I pounded till they practically filled their bags:

     

    Cutlets03152018.png

     

     

    Because they were so thin they were harder to work with but not impossible...

     

    Dinner03152018.png

     

     

    By the way this a serving platter not a normal dinner plate.  I had two cutlets and two fried eggs.

     

     

    • Like 16

    Methode Rotuts

    in Wine

    Posted

    27 minutes ago, paulraphael said:

    Those of you using an isi, are you staying within the volume recommendations of the siphon, and doing a maximum of 500ml in the 1l container? Or have you gone rogue and done a whole 750ml bottle in there?

     

    I am confused.  For the 1 quart iSi the max. filling volume is specified as 1 liter, and a liter of liquid comes to the max fill line marked on the vessel.  There is headspace above that.  Why would you use only 500 ml?

     

    Methode Rotuts

    in Wine

    Posted

    Perhaps a matter of definition:  a siphon has a tube through which fluid is forced up.  This I would call a siphon...

     

    https://www.isi.com/us/culinary/products/detail/product/23/

     

     

    What I use is an iSi Gourmet Whip...

     

    https://www.isi.com/us/culinary/products/detail/product/3/

     

     

    For optimally dispensing carbonated beverage the vessel is neither inverted nor cut in half.  If you squirt the MR from the nozzle you give up all the fizz.

     

    I use three chargers as recommended somewhere by @nathanm.  The first charger is applied with the valve slightly open to expel air and clear the headspace.  The second and third chargers provide the carbonation.  I shake well after each one.  Possibly a single charger would give more than satisfactory results but I buy my chargers in bulk by the case when they are on sale.

     

    After about an hour in the freezer (assuming there's no ice cream) I place the iSi on the counter in the upright position and slowly release the pressure.  When all is clear I unscrew the head and pour.  Replacing the head until the next glass.

     

    I do recommend the optional silicone sleeve to prevent flesh from sticking to the stainless steel and marring the finish.

     

    Methode Rotuts

    in Wine

    Posted

    10 hours ago, Orbit said:

    Can I use a Sodastream to carbonate wine? Everyone seems to be using something else.

     

    But if you had a one liter iSi you could use it for MR and so much else.

     

    • Like 2

    Mark Bittman's "How to Cook Everything"

    in Cookbooks & References

    Posted

    3 hours ago, ProfessionalHobbit said:

    See, JOC is really great. And if that were the book chosen, I'd be more enthusiastic.

     

    I don't feel the same way about Bittman's. I've made a few things from JOC and they've generally worked out well. I feel that one of the differences is that JOC doesn't cut corners unlike its competitor. You can clearly see it in the recipes.

     

    I am firmly in the JoC camp.  Not a few of my favorite standbys come from there.  I've been relying on JoC for close to fifty years.  Is it possible you and @gfweb have different editions?

     

    • Like 1
    • Haha 1
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