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PassionateAmateur

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  1. PassionateAmateur

    2018 Holiday Cooking and Baking

    BeeZee -- can't help you with the rice dressing, but King Arthur makes gluten free flour - I wouldn't trust it for baking bread, but it works just fine as the thickener in gravy (I had "that one guest" at my place last year). Worked exactly the same as normal all-purpose. Whoops -- just saw your later post. Oh well, someone else might need the suggestion!
  2. Thanks all. Keychris, at 246 is it about the texture of fudge? I’m worried I’ll tip it into chewy-taffy territory.
  3. PassionateAmateur

    The Savory Baking Topic

    Tiny pork pies! Kept it simple -- shoulder, bacon, shallots, granny smith apple, cognac & cream.
  4. Hi All, After binge watching Great British Bake Off, I decided to make Millionaire Shortbread (cookie bars with shortbread base, caramel layer, chocolate layer on top). All the recipes I found online had slight variations on the following for the caramel layer: sweetened condensed milk + sugar + butter, boil x amount of time. Experiments came out bland, over-sweet, underwhelmingly caramelly, and grainy - blech. Yesterday I decided to tweak my regular caramel sauce recipe to make my own -- I believe I ended up going with 800 g sugar, 440 g heavy cream, 360 g butter, dash of salt - I cooked the sugar to nice dark caramel, added the dairy & salt, then boiled, stirring until temp came back up to 238 degrees F. Poured over cooked shortbread in pan, let cool a bit, covered with melted chocolate and let set overnight at room temp. The flavor and smoothness is out-friggin-standing. But, while I've gotten rid of the graininess, I have definitely not chosen the correct temperature, as it seriously oozes when I cut into bars, rather than cutting cleanly. Anybody have any thoughts on what temp I should have used? Clearly 238 is not a winner. (though I am still totally happy eating these with a fork, since they can't be finger food). Thanks! Emily
  5. PassionateAmateur

    Chili Infused Tequila?

    3-5 habaneros, if sliced, are likely going to produce rather more heat than you're looking for in a 1.75 bottle. I'd suggest tasting it after about 15 minutes and then at 10 minutes intervals after that, so you can stop when it gets painful.
  6. Just finished re-reading Kitchen Confidential. Such a shame that voice is lost to us!
  7. PassionateAmateur

    Slow-roast short ribs?

    In a Brooklyn apartment, it's not just the kitchen that's small.
  8. PassionateAmateur

    Slow-roast short ribs?

    I tend to do multi-course dinner parties for 10 or so guests and the counter space for the water bath is just too much -- kills my prep space for all the other courses. Ends up more of an inconvenience. If it turns out I won the lottery last night and can buy a brownstone, i will definitely revisit!
  9. PassionateAmateur

    Slow-roast short ribs?

    I do have a stovetop smoker -- will start there then go to a nice low 250 oven until they're melting off the bones. Thanks for all the suggestions!
  10. PassionateAmateur

    Slow-roast short ribs?

    Interesting. I gave up on my sous vide setup -- took too much real estate. But thanks! I'm curious that everyone's suggestions avoid actually slow-roasting, and none of my gazillion cookbooks mention it as a possibility for short ribs either. Anyone have any thoughts on why this pretty basic technique doesn't get used for this cut? I'm thinking I need to run some experiments even at the risk of ruining a glorious piece of meat!
  11. PassionateAmateur

    Slow-roast short ribs?

    Thanks -- will experiment this weekend.
  12. PassionateAmateur

    Suggestions re Japanese noodles?

    I picked up a nicely priced copy of the old version of Japanese Cooking, and leafing through it gave me the distinct feeling I need to read the whole thing closely, rather than my usual browse for a likely recipe and get cooking. MFK Fisher's fault - the lyrical intro sucked me right in.
  13. PassionateAmateur

    Slow-roast short ribs?

    I know -- in fact I braised some on Sunday and am still enjoying the leftovers. But I'm interested in roasting too!
  14. PassionateAmateur

    Slow-roast short ribs?

    Hill Country BBQ in NYC serves this meltingly tender, fabulous beef short rib --I believe it's just salt, pepper and hours and hours of smoke. (I dream about it sometimes.) Though I can't recreate the smoke in my Brooklyn apartment without getting a visit from the fire department, I was thinking that a slow roast could still be very pleasing. Has anyone tried this with short ribs? I was thinking a 225 degree oven until the meat comes to 180. Sound right? Also -- would I need to sear first to get a good roasty/crusty exterior (which I don't need to do for my porchetta recipe - though that gets a wine/drippings slathering every 1/2 hour or so, so the sugars might be doing the work there)? Any thoughts/experience/technigques appreciated!
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