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Pontormo

Absurdly, stupidly basic cooking questions (Part 2)

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25 minutes ago, Kim Shook said:

Flavor and crunch enhancement.  Also, any bare flesh (there's always some) would get seriously tough immersed in boiling oil.  Or have I misunderstood your question?  

 

Thanks, I don't think you misunderstood the question.  However last night I got very good results, I thought, deep frying bare naked chicken.  I may try coating some to see if I like it better.

 

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1 minute ago, JoNorvelleWalker said:

 

Thanks, I don't think you misunderstood the question.  However last night I got very good results, I thought, deep frying bare naked chicken.  I may try coating some to see if I like it better.

 

Wow.  That's intriguing to me.  I've always felt that the coating was protective as much as anything.  I looked at your picture and that thigh looks great.  Also, now that I think about it, lots of places don't batter or even flour their wings.  Hmmmmm.  I'll have to try this out.  Coating can be a mess and time consuming - I might find myself frying nekkid chicken fairly often!  I'm glad you asked the question!

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18 minutes ago, Kim Shook said:

Wow.  That's intriguing to me.  I've always felt that the coating was protective as much as anything.  I looked at your picture and that thigh looks great.  Also, now that I think about it, lots of places don't batter or even flour their wings.  Hmmmmm.  I'll have to try this out.  Coating can be a mess and time consuming - I might find myself frying nekkid chicken fairly often!  I'm glad you asked the question!

No no no no. Fried chicken without a coating is just wrong. Shame on you both. Harumph.

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2 hours ago, JoNorvelleWalker said:

I've been playing with fried chicken.  It seems that traditionally fried chicken involves batter or breading in some way, shape, or form.  What is the reason for this?

 

 

Makes it easier to pick off the greasy part 😏

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3 hours ago, pastrygirl said:

 

Makes it easier to pick off the greasy part 😏

...to be devoured first. :)

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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39 minutes ago, chromedome said:

...to be devoured first. :)


Now I feel dumb... I thought that's what she meant. :D

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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34 minutes ago, Tri2Cook said:


Now I feel dumb... I thought that's what she meant. :D

 

Haha, nope!

 

Well OK, the first few bites are good but I have my limit and it's low.

 

Not dumb just a different POV.


Edited by pastrygirl (log)
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46 minutes ago, Bhukhhad said:

Hello Pastrygirl!

Pastry nerd or not, your answer came up in my search for apple buckle! I searched the Google gods for this answer and they came up with an apple watch strap buckle!!! Thank goodness for egullet. 

Now, here is my need: I had apple buckle as a child and it was served warm with warm vanilla custard. That is still my very favorite. Then I had apple pie as an adult and it was served alone or with vanilla ice cream. 

Now I want to serve some apple dessert to a crowd for potluck. It cannot be hot from the oven, and there is no provision for ice-cream. It would all be in foil tray containers and remain at room temp for several hours. 

Which kind of apple dessert will work without custard or icecream, and the topping should not get soggy too? 

Apple crisp will get soggy. Any solution? For 50 people.

Bhukkhad

 

I beg to help:  Joy of Cooking Sour cream apple cake soufflé Cockaigne.  It is served at room temperature.  I have taken it to potlucks.  Always been well received.

 

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7 minutes ago, Bhukhhad said:

Joy of cooking. Is it a ‘souffle’? I am not an advanced baker. Would you send me the recipe please. Perhaps separately as others might already know it. 

Thank you

Bhukkhad

 

Pretty sure I am not allowed to post the recipe.  You can read about it here...

https://www.amnh.org/explore/news-blogs/interviews/joy-of-cooking-family-history

 

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@Bhukhhad serve pouring custard or whipped cream on the side.  Creme anglaise can be kept cold in a thermos or in a bowl that is inside a larger bowl of ice.

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On 6/16/2019 at 7:20 AM, JoNorvelleWalker said:

Tell everyone it's a trifle.

 

 

Add some beef sauteed with peas and onions.

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So, I routinely heavily-salt meat a day or two in advance of cooking it, per Judy Rodgers' formulas.  

 

But -- there's no advantage to doing this to meat that is going to be poached, right???

 

We're talking about chicken, here.  I occasionally poach otherwise-unsalted chicken in heavily salted water with an eye toward shredding for fillings.  But here I'm making the Eastern-Carolina variation on chicken-n-dumplings (which is known as "Chicken-pastry"); so the water is going to become the broth-basis of everything.  Given that, I'm not inclined to heavily-salt it for the poach of thick chunks of meat, I'd salt it for vegetable-additions with an expectation that everything is going to be consumed together. 

 

But unless the water is salted roughly equally to the meat, any pre-salting of the meat is going to be leeched into the broth, leaving the meat tasting basically wherever it was to begin with, right?  Maybe the texture will be different, but I never was pre-salting for texture . . . .

 

I think I better just follow the recipe, and not worry about bland meat. 

 

I am tired.  This feels like something that should not be so hard to figure out.  But -- I am tired.  

 

 

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A brief poach won't add that much salt to the meat. I recall a number like  a cm/day for salt penetration

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I would pre-salt as per your usual.  Poach in just enough water to cover...stick a thermapen in the chunks, very gentle simmer, turn off heat and cover pot when they are 5 degrees from your done point.  Leave the meat in the liquid...it will reaborb some of the salt and keep it nice and moist.  Add the whole lot to your main dish when it is ready to serve...may need to apply some heat and adjust salt.

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" But -- there's no advantage to doing this to meat that is going to be poached, right???  "

 

that's a no and yes.

it's important to understand what "surface salting" does to a meat - beef, chicken, fish . . . the chemical reaction is similar.

surface salt tends to 'extract' water from the meat.  then the cells, subject to extracted water, decide to absorb "salty water" to balance the osmotic pressures.  the freakasauri in the crowd thus attribute the (re-)absorption of salty water to "drawing the seasonings in."

 

dealing with moisture at the cellular level, poaching modifies nothing.

once salted and infused, baking/broiling/grilling/poaching/steaming/nuking . . . . the meat still retains it's 'more moister' moniker.

 

arguments in 3 . . . 2 . . . 1 . . .

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This is an absurdly basic question: We are moving into a new house that came with kitchen appliances. The stovetop is flat and smooth; no electrical heating elements. Does that mean it is an induction cooktop? If so, what's the practical difference?

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Posted (edited)
17 minutes ago, Orbit said:

We are moving into a new house that came with kitchen appliances. The stovetop is flat and smooth; no electrical heating elements. Does that mean it is an induction cooktop?

 

No, might be radiant such as this https://www.homedepot.com/p/GE-30-in-Radiant-Electric-Cooktop-in-Black-with-4-Elements-including-2-Power-Boil-Elements-JP3030DJBB/205951510

 

Radiant should work with any material pots and pans and heat without anything being on the burner.  Induction will only work with conductive metal pans and the burner itself won't heat without a pan on it.


Edited by pastrygirl (log)
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45 minutes ago, Orbit said:

This is an absurdly basic question: We are moving into a new house that came with kitchen appliances. The stovetop is flat and smooth; no electrical heating elements. Does that mean it is an induction cooktop? If so, what's the practical difference?

Got pictures?

 

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1 minute ago, Kerry Beal said:

Got pictures?

 

 

I'll go over there later today and take one.

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If it's radiant, be careful how you use it and clean it, because it'll scratch. If you're using cast iron on it, be very easy with how you move it around, etc.

 

Also, if its' radiant, it'll take longer to cool down than a conventional electric stove will.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Yeah, they're not at all responsive. Changing the temperature is like watching an oil tanker do a three-point turn.

 

On the upside, they're pretty easy to wipe up. No cracks and crevices.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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I am in the minority, I usually find.  I LOVE my radiant heat stove.  I enjoy the ease of cleaning it.  I like that I can put cloths over it and have another surface to use.  You do have to use a little care that you don't drop things on it and be careful that you don't drag things (especially cast iron) across it.  Mine is at least 10 years old, so the surface isn't perfect.  But I can tell you I'll never buy another kind again.  YMMV, of course.  

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1 hour ago, Kim Shook said:

I am in the minority, I usually find.  I LOVE my radiant heat stove.  I enjoy the ease of cleaning it.  I like that I can put cloths over it and have another surface to use.  You do have to use a little care that you don't drop things on it and be careful that you don't drag things (especially cast iron) across it.  Mine is at least 10 years old, so the surface isn't perfect.  But I can tell you I'll never buy another kind again.  YMMV, of course.  

 

I too love my glass top stove.  That being said I've been cooking as often as not on my Paragon induction.

 

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