Absurdly, stupidly basic cooking questions (Part 2)

[rotuts]

@ElsieD

 

Nice .  very nice .

 

did you keep the Jus ?

 

those big hunks , after their first hour , and bone removal might need 30 min more 

 

probabbly not the necks .  but its 30 min unattended.

 

cheers

 

 

[ElsieD]

18 minutes ago, rotuts said:

did you keep the Jus ?

You bet I did.  There was quite a bit so it is in the fridge and I'll add it once the fat has solidified and I've removed it.

[ElsieD]

@rotuts  This is my yield.  the first cup has a lot of fat, once the fat has solidified I'll remove it and test the end product.  I'm hoping for good things.

[rotuts]

@ElsieD

 

very nice.

 

is each unit from a separate iPot-ing ?

[ElsieD]

No, i followed your directions.  The carcasses for 1 hour, large bones taken out, meat cooked another 30, next batch into the same water.  Repeat.  Oh, the meat was pressed through a food mill and the liquid added back to the pot after each batch.  I strained the works through cheesecloth into a large bowl and filled those cups up from left to right.  I had 6 batches all told as we had a capon for Thanksgiving and the carcass from that was added as well.  I did start last night which turned out to be a good thing or I might still be at it.

[ElsieD]

I took the reduced stock that I had made  (my first post) using the stock pot method and the result using @rotuts's IP method, put the two of them in a pot and reduced it to just under 4 cups.  To say it's powerful stuff would be an understatement.  This I put in ice cube trays in 1 tablespoon amounts and put the trays in the fridge to set.  Once set (consistency is like hard rubber)  I took them out of the trays, put them on a sheet pan and froze them.  They are now bagged and in the freezer.

[rotuts]

@ElsieD

 

did you find the iPot repeat method ' interesting ? '

[ElsieD]

3 hours ago, rotuts said:

@ElsieD

 

did you find the iPot repeat method ' interesting ? '

I'm sorry to tell you this as I know you are very fond of the IP method, but for me, using the stove top method is much more efficient.  It's sort of set it and forget it type of thing.  Now, I had 6 batches so it was picking the bones out 6 times, putting the meat through a food mill 6 times and IPing 12 times versus picking the bones out once and putting the meat through a food mill to extract any remaining stock once.  So yes, it was interesting but for me, I'll be sticking with the stove top method.  I will say that the stock produced by your method was excellent and I'd give the same score to that produced by both methods.  

[rotuts]

@ElsieD

 

good points.  Im  pleased you tried.

[TdeV]

I've just been to the last outdoor farmers' market, so I have lots of vegetables.

 

Does anyone have suggestions for cooking green beans and then freezing portions?

 

I'm thinking long cooking green beans with tomatoes and onions, but will they manage in the freezer?

[TdeV]

I've also found a recipe for a cheese and sausage quiche which seems to suggest pouring the mixture into a still-frozen commercial pie shell. Can that be right?

 

Source: Southern Living

[Ddanno]

35 minutes ago, TdeV said:

I've just been to the last outdoor farmers' market, so I have lots of vegetables.

 

Does anyone have suggestions for cooking green beans and then freezing portions?

 

I'm thinking long cooking green beans with tomatoes and onions, but will they manage in the freezer?

 

Personally I would just freeze them raw, but I like my veg with a bit of crunch. I'd imagine cooked then frozen then reheated will come out a bit mushy for my taste.

[AlaMoi]

I always froze excess garden green beans 'uncooked - unblanched - whole - untrimmed'

I would chill them, then spread very thin on a cooking / roasting sheet, into the freezer.

my 'take' on IQF - put the frozen beans in a freezer zip lock. 

that way I could extract/cook as many as I needed.

 

in my experience, cooked/boiled/steamed green beans become greenish mush when frozen-then-thawed....

[Okanagancook]

We like slow long cooked beans with tomatoes, chopped onions and a few rashers of smoked bacon.  Result is a lovely winter side dish from the freezer.  How long to cook depends on your preference so taste often.

[TdeV]

@Okanagancook, good to hear from you. I meant to ask you about oxtail, but I'll do that later...

 

Back to the topic.

Do you short the cook of the bean dish at all?

I.e. if you expect to freeze the dish, you know it'll get more cooking when being reheated, so then do you cook the dish for less time?

And can you quantify that?

[ElsieD]

49 minutes ago, Okanagancook said:

We like slow long cooked beans with tomatoes, chopped onions and a few rashers of smoked bacon.  Result is a lovely winter side dish from the freezer.  How long to cook depends on your preference so taste often.

Aren't the beans mushy?

[Ddanno]

5 minutes ago, ElsieD said:

Aren't the beans mushy?

 

@Okanagancook do you mean green beans, or borlotti/kidney/other dried beans?

[TdeV]

If my understanding is not wonky, there are two ways to cook green beans. One, short [fresh and crisp], and the other long [and softer].

 

I thought it was a "Southern" technique.

 

But I don't really know –– hence my questions.

 

@Kim Shook? @Shelby?

[Okanagancook]

I was answering the question about what to do with farmers market green beans.

The Italians like long cooked beans and Hazan’s recipe calls for the beans to be cooked until “tender but firm”.

 

Southern cooking also do beans as mentioned but the receipe i use from Lee Brothers Charleston Kitchen says to cook them uncovered for 30 min then covered for 45 min.

So i think the first time you make them taste often and perhaps pull them just before you think they are the way you like them to account for reheat cooking.  I don’t find them ‘mushy’.   They are meltingly tender. 😁
Maybe make a small batch to see what you like best.

[Deephaven]

I blanch in salt water and the chill in an ice bath before freezing.  I can't say I've compared to other methods but the results are good