radtek
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Posts posted by radtek
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In 2012 I inherited a box of cling wrap (Daily Chef Foodservice Film - 18" x 3,000') that my parents bought at Sam's- most likely for less than $15. Pretty sure they had it a couple years before I acquired the film.
Amazingly it's seen constant daily use and there's still plenty left after three years. How long does one of these things last anyway...?
Sure it's almost like an appliance on your counter but that's value for money. The only complaint I have is that they could have made the cutter longer.
I'll probably cry when this one finally runs out. -
Great replies!
I chopped up the leg quarters and have it on the stove now. Initially I was a little dismayed at how murky the liquid looked but once scumming progressed it is amazing how quickly it clears up. I've never bothered to skim any stock. Veg is in too and just monitoring for the next 3-4 hours I guess.
Maybe I could press the solids separately and reduce that portion. Probably not enough to make it worthwhile but this time I want something a bit more polished for this batch.
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Allright Thanks! One last quick question and we can put this one to rest unless anyone wants to add something...
Some say you can press the solids. Some say don't.
To press or not to press?
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I advise against a rapid release when making stock, as this can cause intense, spontaneous boiling that can cloud your stock. I'd cook for 1.5 hours in the PC with a slow release. I don't understand the rationale for the hybrid technique as you describe it. If you were going to do a hybrid technique, I'd cook with chicken only for 90 minutes, slow release, and then add aromatics and simmer for 30-45 minutes. That's how I do it.
JC states that there is a "pressure-cooker taste" which I equate to "canned" and not sure if I've actually witnessed this effect. However, I rely heavily on my pressure cooker.
Thirdly, with a quick stock one can harvest the meat. I'm assuming that with a proper 3-4 hour stock the meat will be spent and only fit for the trash can. I've never made a stock from cuts only from raw or cooked bones and hate any sort of waste in the kitchen.
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Ah. Any suggestions on pressure cooker technique? I believe JC suggests a hybrid technique of 15 min in the PC with a quick release and then simmering for another hour.
I got #5 of leg-quarters for $0.97/lb and hope to make about 4 quarts of stock. Don't have a lot to do anyway.
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With the thinner ones 25-30 minutes and they come out better than slow braise IMO. Good to know about the time difference with thickness.
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Hello all-
Normally I buy Minors bases as it saves time but the price and shipping has become ridiculous. Been working on my stock skills with some small success.
Consider Mark Bittman's "How to Cook Everything" and the techniques described therein.
Particularly, Bittman has 3 types of chicken stock: quckest, full-flavored and a darker, richer chicken stock. The first two concern me the most.
For the "quickest" stock (40-60 min) whole cuts are prefered and the "full-flavored" (180+ min) are raw/cooked bones and/or chicken parts. My primary question is can I take the cooked bones from the first after stripping the meat away and add the bones with fresh chicken parts/bones for a second, separate "full flavored" stock?
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To me deep-frying stinks up the place. Badly. Is the problem the peanut oil I've been using?
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A bottle of George DIckel rye. Damn tasty and affordable. My house bourbon.
Also a bottle of Maison Rouge vsop cognac. It's meant for cooking but am sure I'll drink half of it...
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The binding is a function of two things: adding salt (try around 12% of total weight and then adjust to taste) and mixing and squeezing the meat (apropos Chris' comment above about activating the Myosin). I'd also second using a coarse rather than a fine grind, keeping the mixture (and your equipment) cool, and adding finely diced back fat to bring the total amount of fat up to around 25%. Wash the chopped fat in a combination of boiled and chilled wine and slightly warm water to separate it out before mixing it in to the meat. Rest the meat in an open container in a refrigerator for a day just above 0C to let it bind without having ice crystals form.
Must be a typo: 12% salt by weight? Don't you mean 1.2%? I prefer 1.6% myself.
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What do you mean by the threshold being 165F?
This is where the dangerzone for potential bacterial growth appears and the serving zone ends. I'd assume one could cover the pan/pot to keep contents hot yet set it aside for serving as the rest of prep comes together. If it cools too much (into 165 range) it would need reheating. But, one could start the actual cooling process uncovered then for unused portions.
I'm not much in favor of Ruhlman's practice stated in the article. Yes perhaps in days of no refrigeration, but we have other options now...
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Mealy and dry?
It sounds like a binding issue which is easily fixed by improving the mixing technique. Invest in a stand mixer if you don't already have one. I agree about the fat as well. One can grind extra fat separately with a coarser die and add at mixing time. Those sausages look fantastic tho!
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A couple days ago I made Civet de Mouton with a weird cut off the spine. It was the cheapest meat I could find and lamb to boot. Surprising amount of meat it was the chine off the sacrum or base of the tail (I think).
Braising versus quick cooking such as grilling. No way am I gonna ruin a tender cut by braising it. And why cover up all that flavor? I'm a salt and pepper guy when it comes to grilling steaks and the like.
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Hmm. I often do not have large volumes to cool. When I do have an excess of two quarts- a water bath in the sink (covered) happens. Helps speed things up especially in the warmer months. I've always been concerned with air-born bacteria falling into a cooled environment while still in the danger-zone, so have religiously kept saucepans covered.
It'll be a process change for me then. No more covering a pan and wandering off while it cools.
I'm assuming the threshold would be 165F on this. Lower than that one should warm and serve or chill uncovered and refrigerate.
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I recently started reading and trying recipes from J. Child's collaboration "Mastering the Art of French Cooking, vol. 1".
She mentions not to cool soups or stews while covered as this will lead them to "sour". I have not observed this phenomenon.
But it raises serious concerns and questions in my own mind as it conflicts with my established practice. I've followed JC's instructions as closely as possible and have been exhilarated with the results. So I'm inclined to trust her and have adopted this practice for the time being.
Any ideas about what she's talking about?
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One of my discerning bros maintains you only need to sharpen a quality knife once and then hone it thereafter thus maintaining the exactingly bevelled cutting-edges. I hand sharpen my cheap knives once or twice a year or as needed on an oxide stone and steel the rest of the time.
A lot depends on what your definition of sharp is. Mine has changed radically since getting into sharpening.
Mine too. My friend uses an accusharp on his expensive blades which I claim eats away too much metal with each pass and is considered sharpening. He counters (rants) that a bevel angle consistent with manufacturer's specs is maintained. I remain unimpressed with his honing technique and finish my beer.
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Absinthe. A bottle of Kubler and now working away at Absinthe Ordinaire. The Kubler is better.
I like to do 1 part gin and absinthe on ice at the customary time. A habit I picked up from last year.
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I can only say that that is genius. The buried in flour idea... I feel a choucroute garni phase ending and a dumpling one beginning. Thanks for the link!
The wonton wrappers are perfectly serviceable and also make a great impromptu single-serving lasgana.
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One of my discerning bros maintains you only need to sharpen a quality knife once and then hone it thereafter thus maintaining the exactingly bevelled cutting-edges. I hand sharpen my cheap knives once or twice a year or as needed on an oxide stone and steel the rest of the time.
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One trick I have that will soften any dried bean is to use a tsp to a tbs of baking soda in the first soak depending on the type and amount. Beer is great in beans obviously as everyone attests too. Hoppy beers- even moderately hopped will turn the beans disgustingly bitter so don't go wasting an expensive IPA or the like in the pot. A classic American pils or similar beer with low to no hop presence works the best. Also, finished beer has a pretty low pH- often below 5.
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I did a loaf last night. I allowed the dough to rise longer than an hour due to the cooler temps here. It rose to the top of the pan but there wasn't any dough-spring in the oven which was disappointing. However, suprisingly the resulting bread tasted quite good and the crumb was far better than expected. Certainly this mix would be improved if kneaded and allowed to proof by established methods.
Glad I used a $0.50 off coupon so the whole experiment cost less than two bucks. I'll stick with my bread flour from now on though.
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It is ubiquitous here in S. Texas and definitely red. If one renders off the copious amounts of grease the chorizo remains red. I wouldn't put the makers of the commercial stuff above using red dye along with annato. This type of chorizo is a far cry from anything European and is meant almost solely for breakfast use while mixing with scrambled eggs. When I make my own chorizo- which is probably closer to a Spanish-style, lots of paprika is used and boy is that sausage red!
In fact I think a chorizo and egg taco is calling my name right now...
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What a 20 minute rise time says to me is that the yeast is there for flavor and not much leavening.
But won't that flavor be, ummmm, gross? The whole idea of a long (or even reasonable) rise time is so that the yeast has time to work its magic on the flour and develop delicious flavors.
I agree but not necessarily with "gross". There is a yeasty component to bread after baking IMO. Usually I make a poolish when doing bread. But I'm intrigued as to how this "no knead" technique would be any better than what I could do for myself without a mix that has all of this:
INGREDIENTS: Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour, may contain enzymes, ascorbic acid), sugar, canola or soybean oil, nonfat milk, salt, fumaric acid, wheat gluten, soy lecithin, lactic acid, calcium lactate, enzymes, natural flavor (contains milk derivatives).
YEAST PACKET INGREDIENTS: Active yeast, ascorbic acid.
CONTAINS: Wheat, milk and soy.
Was at the store tonight and bought this: http://www.krusteaz....h-bread-mix-445 It has three different ways to make the bread including a 1 hour no knead technique. I'm following that but turned the mixed dough into a loaf-pan to rise.
Says to bake after an hour, but I might let it rise for longer but will be hands off until slashing the dough. Will report back.
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What a 20 minute rise time says to me is that the yeast is there for flavor and not much leavening.
Foodservice Film
in Kitchen Consumer
Posted
Evidently the new rolls come with a serrated cutter as reviewers' chief complaint. I say hold on to the old one even though it is too short!