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Posts posted by operaflute

  1. I don't remember, actually, and possibly nothing at all! I have always wanted to roast a capon for the holidays, and that old article is what started it all. I'm finally making one, and, while I can certainly cook it without the recipe, I am dying to read the article that put that bee in my bonnet in the first place.  Silly, I know...


  2. Hello E-Gulleters!

    I'm fixated on finding an old Saveur mag recipe and article that included a capon recipe, mostly for sentimental reasons. It's NOT the Oct 2007 one that shows up on a search on saveur.com, but one from some years earlier. (late 1990's/early 2000's?)  Just narrowing it down to an issue number might help.   Maaaaybe it was Issue 39 (based on the cover) but I can't be sure.

    I saw ONE reference to it with an outdated broken link here, but that's all I've got. Serves me right for not hanging on to those old magazines...


    Thank you!


  3. Hello!


    I'm  not sure if the "cookbook" section of the forum is the best choice for this post, but...


    I recent was gifted "Dry-Curing Pork" by Hector Kent - a purely self serving gift from my boyfriend, I might add!  :laugh:

    I'm going to make the coppiette this weekend, and his instructions for slicing the loin are a bit vague to me.

    He directs to slice it in "... 3/4 inch strips at least 8 inches long."
    Do you suppose the 3/4" dimension refer to thickness of the slice (ie the smallest of 3 dimensions), or might he mean thinner slices that are 3/4" wide? Misinterpreting this would really change the cure/dry time...  Am I making sense?




    And for fun, here's my report on my first attempt at his bacon recipe (among other things). Um... wow!




  4. I'm giving this technique a try this year.


    I'll poach tomorrow morning, cool in the bath. (I'm making broth out of a bunch of turkey backs right now - I'll use that for the bath.)

    Then I thought I'd take it out and dry in the fridge overnight, because I, too was worried it might not brown nicely from being so wet. (Reports here, however, are good in that regard.)

    I'm not sure why you'd put the fat on the bird before poaching - makes more sense to do this before browning.  I'll use the turkey fat I get out of the stock I'm making now.

    Finally, I'm considering putting the already cooked and still hot dressing IN the bird while it's browning, just to give that stuffed bird effect...

  5. Curious about Goya's product "Maiz Trillada/Hominy Corn"


    The word "hominy" implies (to me) nixtamalized corn, but this product is recommended by Maricel Presilla in her book "Gran Cocina Latina" for use in arepas which (usually) use corn that has mechanically hulled, i.e., "maiz pilada" - traditionally cracked in a pilon, not nixtamalized. Is the Goya product nixtamalized or not?  I'm, uh... "cornfused."

    Thanks for your thoughts!


  6. I live in Tucson so it's easy for me to get prepared masa just a few blocks from my home. But, being a food nerd, that is not enough. I can also buy nixtamal at the corner grocery, so of course I did.

    In a test batch using equipment at hand , 1 pass through the KA coarse meat grinder plate, 1 pass with KA finer meat grinder plate, 1 pass through Rosle food mill second finest disc (2mm), and 1 final pass through the Rosle food mill finest disc (1mm) yields PERFECT tortilla masa, no extra water needed. That being said, it'll take you 3 days to get 3 lbs of nixtamal through that last pass.  (I gave up after two tortillas worth, but oh my they were good!)

    SO -

    I'm thinking about one of the hand mills, but am wondering if they really grind fine enough for proper tortillas.

    Of course, I could have a local tortilleria grind my own nixtamal, but that's no fun, plus can't be done when the mood strikes at odd hours...

    Thoughts on the Estrella, Corona, and Victoria grinders?  (Trying to not allow myself to buy a nixtamatic... no no no....)


  7. I realized the genesis of my confusion today, while canning apricots. I'll add the info here, for completeness of the thread.


    In "Blue Ribbon Preserves," by Linda J. Amendt, on p 35, there is a chart of processing temps for various foods. Example: "Fruit (whole or pieces) 190F- to 200F.  Times vary depending on the type of fruit, size of pieces and method of preparation. (See recipe for exact time.)"

    Below this chart she writes, "If you live at an altitude above 1,000 feet, you will need to make some adjustments for the altitude by adding additional time to the standard water bath processing times given above."  Another chart follows, giving the increases of processing times for altitude.  Next to this comment, I had penciled in, "Why needed if proper temp (ie 290) can be achieved???)


    It seems to me, something is not quite right with her instructions.  Or I am mis-understanding them.



    Following "Blue Ribbon Preserves" instructions I would process quart jars of hot pack apricots at 190-200F for 30 min plus 10 more minutes for my elevation, for a total of 40 min.

    Following Natinal Center for Home Food Preservation Guidelines, I would process the same at boiling for 25 minutes plus 10 min more for my elevation, for a total of 35 minutes.


    FWIW, water boils at about 203F at my current elevation.


    For now, I use the NCHFP Guidelines, although I am curious if there is an "approved" way to process FRUIT at 190, to see if the quality of the product improves.  (I realize there is an NCHFP approved method for low-temp processing for PICKLES.)

  8. Right, of course. Water boils at lower temps higher up. But many recipes state a water bath BELOW my boiling point. If I can achieve that temp, there should be no reason to compensate for my altitude, as far as I can tell.


    Processing times are inherently increased in low-temperature recipes that are tested safe but the use of an accurate thermometer and timer is essential.



    In water-bath processed recipes where the boiling point is inherent, processing times must be increased because water boils at lower temperatures as altitude increases. Increasing the process time compensates for lower boiling temperatures. 

  9. Here's a question that has made me crazy for some time.

    When canning/preserving using a hot water bath, often a temperature is given for the water bath rather than "full boil." (Ex - pickles are often done at a lower temp than a rolling boil - 185 deg F - to preserve crispness).  In the same breath, the directions will often say to increase the processing time for high altitude according to a chart.

    My question: If I can get my water to waterever temp the recipe calls for, why do I need to increase the time for altitude.  Water boils at a lower temp at higher altitude, but 185 is 185 no matter what altitude, correct?

    What am I missing?


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