Cooking with 12oz

[Deine Mudder]

Hi!

Some very nice stuff in here, thanks for sharing!

 

 

Is there anybody who can tell how to make nice white bread at home (using a gas stove).

 

I'm pretty familiar with making dough for pizza, Quiche Lorraine and the like,

works like a treat and tastes wonderful.

But I never managed to make a proper baguette or gems for example;

they always end up being too crunchy on the outside, and underdone inside, no matter how i play with temperature etc.

 

Any advice would be appreciated!

 

 

And thanks again for the inspiring recipes, 'specially the vegetarian ones!

[RUSO]

should also brine your chicken aswell, especially if youre going to fry it.

 

yep yep, poultry.

[morton]

I have never brined chicken before frying and my fried chicken is the hit. Will try it next time though.

 

Had a party on Sunday, food was quite good, will put together a post with recipes later when I have the time.

[!@#$%]

Hi!

Some very nice stuff in here, thanks for sharing!

 

 

Is there anybody who can tell how to make nice white bread at home (using a gas stove).

 

I'm pretty familiar with making dough for pizza, Quiche Lorraine and the like,

works like a treat and tastes wonderful.

But I never managed to make a proper baguette or gems for example;

they always end up being too crunchy on the outside, and underdone inside, no matter how i play with temperature etc.

 

Any advice would be appreciated!

 

 

And thanks again for the inspiring recipes, 'specially the vegetarian ones!

 

 

i have a james beard cookbook and he is the bread master.

Beard on Bread

 

i'll see if i have time to copy some tips out of it.

 

here's a recipe from the beard foundation

 

http://www.jamesbeard.org/index.php?q=recipes/show/myrtle_allens_brown_bread

 

Myrtle Allen's Brown Bread

James Beard

Beard on Bread (1973)

"I first ate Myrtle Allen's brown bread in her delightful inn, Ballymaloe House, in Ireland. It is an uncommonly well-textured whole-wheat bread with a lovely flavor, and I have made it repeatedly since visiting there. It should be eaten fresh, with plent of good sweet butter. You will note that this is an unusual recipe, since the dough is not kneaded and has only one rising."

-James Beard, Beard on Bread (1973)

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Yield:

1 loaf

 

Ingredients:

3 3/4 cup whole-wheat flour, preferably stone ground

1 1/2 packages active dry yeast

2 cups warm water (100ºF to 115ºF, approximately), divided

2 tablespoons molasses

1 tablespoon salt

 

Method:

Put the whole-wheat flour in a large mixing bowl and place in a warm oven (a gas oven with the pilot light on or an electric oven set as low as possible). Both the flour and the bowl should be warm when you make the bread.

 

Dissolve the yeast in 1/2 cup of the warm water, and blend in the molasses. Let proof. Add another 1/2 cup water. Combine the flour, yeast mixture, and salt. Add enough warm water to make a wet, sticky dough (about 1 cup or more according to the flour). Put directly into a buttered 9 x 5 x 3-inch bread tin. Cover, set in a warm spot, allow to rise by one-third its original size. Preheat the oven and bake at 450ºF for 50 minutes, or until the crust is nicely browned and the loaf sounds hollow when tapped. Remove from the pan and leave on the rack in the turned-off oven for 20 minutes more to give a crustier finish.

 

 

 

..............

 

and, heavy on the directions, Beard White Bread

 

BASIC WHITE BREAD BY JAMES BEARD, CHEF & COOK

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pk Yeast -- active, dry

1/4 c Water -- warm (110-115 degs)

2 ts Sugar

1 c Milk

3 ts Salt

3 tb Butter

3 3/4 c Flour -- All-purpose

-----EGG WASH-----

1 md Egg White -- beaten slightly

-in 1 tbspn warm water.

 

James Beard’s Basic White Bread Makes 1 large loaf or

2 small loaves * Making basic white bread dough *

In a small bowl mix the yeast and the 1/4 cup warm

water; add the sugar, stir well, and set aside until

proofed. It is proofed when fermentation is apparent:

the mixture will swell and small bubbles appear on the

surface. (If it doesn't proof at all, it means the

yeast is not fresh.) In a small saucepan heat the milk

with the salt and stir in the butter until it melts.

Set aside to cool until it is no warmer than the yeast

mixture. Put 2 cups of the flour in a large mixing

bowl and stir in the milk mixture. Beat well with a

wooden spatula, add the yeast mixture, and continue

beating the dough until it is smooth, adding an

additional cup of flour to make a firm dough.

Turn the dough out onto a floured work surface and

begin the kneading process, which evenly distributes

the fermenting yeast cells through the dough.

* Kneading Instructions *

There are several kneading methods, but the basic one

is to flour the dough and your hand lightly, then push

the heel of your hand down into the dough and away

from you. Fold the dough over, give it a quarter turn,

and push down again. Repeat pushing, folding and

turning until the motion becomes rhythmic. Knead for

about 10 minutes, kneading in additional flour as

necessary, until the dough is smooth and no longer

sticky, and blisters form on the surface.

To test whether the dough has been kneaded enough make

an indention in it with your fingers; it should spring

back. If blisters form on the surface of the dough and

break, this is another sign that the kneading is

sufficient. * Note: If you have a heavy-duty electric

mixer with a dough-hook attachment, knead the dough

with the hook and finish it off on the board.

Butter a large bowl, transfer the dough to it, and

turn the bowl until the dough is well coated with

butter on all sides. Cover the dough with a dish towel

and let it rise in a warm, draft-free place for 1 to

1-1/2 hours, until it is doubled in bulk. A good,

warm, draft-free place is inside your room temperature

oven. To test further if the dough has risen properly,

make an indentation in it with two fingers: if the

dough does not spring back, then it is ready.

* Baking Preparations *

Butter a 9x5x3 inch loaf pan, or two pans that are

about 8x4x2 inches. Punch the dough down with your

fist to deflate it; transfer it to a floured board and

knead it well for about 3 minutes. Pat it into a

smooth round or oval shape and let it rest for 4 to 5

minutes. Then form into 1 large or two small loaves,

by shaping the dough into an oval the length of your

bread pan, then gently stretching, rounding, and

plumping it in the palms of your hands, tucking the

edges underneath and pinching them together. Lift

carefully; drop the dough into the pan or pans and

smooth out. Cover the dough with a towel and let it

rise again in a warm draft-free place for about 45

minutes to 1 hour, until it is double in bulk.

Preheat the oven to 400dF. Brush the egg wash over

the top of the dough.

Bake in the center of the oven for 20 minutes; reduce

the heat to 350dF and bake for 20 to 25 minutes

longer, until the crust is well browned and the bread

sounds hollow when removed from the pan and tapped on

the bottom with the knuckles. If you like a crusty

loaf, remove it from the pan about 5 to 10 minutes

before the end of the baking time and let it finish

baking on the oven rack. It will get brown and crusty

all over. Remove the bread from the oven and let it

cool on a rack before slicing.

The bread may be stored in a plastic bag in the

refrigerator after it has cooled. If you seal it in a

bag before it is completely cooled, the crust will

become soft. Stored bread will keep about 1 week. It

also freezes well if wrapped tightly in plastic wrap

and sealed in a plastic bag and can be kept for up to

3 months.

[Deine Mudder]

Thanks a bunch, man!

Will give that a shot next weekend!

[earl broclo ESQ]

I've been cooking a little bit recently. Excuse the shitty photos, I'm no gourmet photog.

 

The first dinner was Almond/Panko crusted chicken with strings beans cooked in lemon butter.

 

 

It's easy to make and you can replace the protein with whatever you want.

 

Ingredients:

 

Chicken cutlets (as many as needed)

Eggs

Baking Flour

Panko Crumbs

Almonds (crushed)

 

We have an old timer nut grinder.

 

 

If you don't have a grinder, I recommend picking one up. They have newer versions if you want to keep it modern. They come in handy more often than you'd think, especially with dishes like this.

 

So first thing I did was take my almonds and grind them up. You can use whatever almonds you want, and I recommend fucking with flavors, but for this dish I went with Smokehouse BBQ.

 

 

I crushed up about a half a cup of almonds for three cutlets, but it might vary for yours. The steps are pretty simple. Wash the cutlet in the flour, wash it in the egg, wash it in the crushed almonds. Then I baked them on parchment paper at 425 for maybe 15 minutes.

 

The string beans were easy too. Cook a pound of string beans in a tablespoon of butter for 3-5 minutes (salt/pepper to your taste). Add about 2/3 a cup of chicken stock and let boil until the stock and butter thicken up a little -about 5 minutes. Bring to a simmer and add a 1/4 a cup of parsley and a 1/4 a cup of lemon juice. Add more lemon juice to taste if needed. Let that simmer, stir occasionally, for a few minutes. I like my strings a little softer, so I cooked longer than probably needed. So cook to the texture you feel comfortable with.

 

 

That dish I got from Rocco Dispirito's new cookbook. The next dish came from my demented mind.

 

 

Triple Tilt Malt Liquor Tacos

 

 

Ingredients:

 

Colt 45 (or any premium malt liquor of your choice)

Pound of ground pork

2 chorizo sausages (diced)

1 Jalapeno (diced)

1 Poblano pepper (diced)

One packet of taco seasoning

One bottle of taco sauce

2 tablespoons of chopped red onion

 

Pretty simple. Throw down a little oil and cook ground pork for a few minutes on medium heat. Add chorizo and cook until the pork is pale and slightly browning. Add diced peppers and onion mix. Mix well and give it a tilt of your malt liquor bottle. Let it cook on medium heat while stirring occasionally for a few minutes. Stir in your taco seasoning (powder) then give another tilt of your malt liquor and stir well. Cook for another few minutes then stir in your taco sauce, then give another tilt of your malt liquor and stir well. Let simmer on low heat until sauce thickens.

 

When finished, it should look something like this:

 

 

I think in all, I used half of the 22oz bottle, but you can work it to your taste. You can also change up the protein if you want. Next time, I'm going to use chopped pork cutlet. I used the ground because it's cheaper. I also used real tortillas, not the soft boxed kind you get in the Taco Bell section. If you don't usually use real tortillas, all you have to do is butter a non-stick pan lightly, then fry the tortillas for maybe a minute on each side. Just fry until you start to see a slight brown.

 

I did use cheap seasoning though.

 

 

Top the tacos with grated cheese, I used sharp cheddar, and a cilantro/onion mix. Just dice up some cilantro and add some chopped red onion. Salt and Pepper to taste.

 

I also made a guac which we put on the tacos as well.

 

 

So yeah, that's that. If you try either out, let me know how it goes.

[!@#$%]

sweet addition! your photos are ok mang c'mon! this ain't untitled son.

 

gawd i want some tacos right now.

RIGHT NOW

[earl broclo ESQ]

They look blurry to me.

 

On a sidenote, I was going to take my dog for a walk, but the schools just got out and I can't stand the hoodrat parade.

[RUSO]

Looks good Earl, ground pork chorizo combo got me drooling...damn!

[Deine Mudder]

and, heavy on the directions, Beard White Bread

 

..did it two days ago. Nice!

 

Tastes really good & the recipe is solid.

 

Came out a little brown on the outside and jjjjust done inside, but i think i didn't hit the temperature to well (using an old gas stove over here, the dial is kinda waggly).

 

Will definitely try again; thanks again, symbols!

[!@#$%]

nice! you're very welcome. i'm glad you tried it :D

i SO need to get better at bread.

[morton]

I have heard that the best way to make bread at home is in a cast iron pan.

[NightmareOnElmStreet]

will be trying out that taco throwdown for sure.

[Deine Mudder]

I have heard that the best way to make bread at home is in a cast iron pan.

 

i've read that before, and i believe there's truth to it.

has got to do with the thicker walls, maybe they deliver the heat to the dough

in a different way, like more radiating?

 

will try next time, though the pan i got is pretty shallow.

 

 

 

another important thing about making bread is the kneading.

i don't have a machine, so it gets kinda strenuous with big doughs.

it helps a lot if you have a big, robust, wooden workspace that suits your height,

so you can apply pressure with your palms easily.

[earl broclo ESQ]

will be trying out that taco throwdown for sure.

 

Do it man. It was relatively cheap considering how much it made. The ground pork was cheap and I used Goya chorizo.

 

 

I made a basic guac with two avacodos, a handful of chopped cilantro, a handful of chopped onion, and salt/pepper. It worked well on the tacos.

[earl broclo ESQ]

I found this on my camera from a while ago.

 

In honor of his passing, I'm going to name this "The Kevorkian Casserole."

 

 

 

 

 

The Stuff:

 

Chorizo (sliced)

Green/Yellow/and Red Pepper

Mushrooms

Garlic

Pasta

Tomato Sauce

Hot Sauce

Chili Powder

Salt & Pepper

Jalapeno

Monteray Jack Cheddar

Sharp Cheddar

and CHEEZ-ITS (Tobassco flavor for more spice)

 

And I think that's it. It's simple. Just boil the pasta and cook everything else in a separate pot with butter or oil. I'd use maybe two full jars of pasta sauce after you saute your veggies and meat. Cook that until it starts to boil and let simmer. Cook just until the vegetables start to absorb the sauce. Then add to the pasta pot and simmer on a low heat until the pasta has sat in the sauce for a few. Then add to your casserole dish. I put down a later crushed Cheez-Its, then a mix of cheeses, then more Cheez-Its, and another layer of cheeses. Then baked on 450 for about 10-15 minutes (until the cheese and Cheez-Its browned).

 

Add Malt Liquor to sauce if desired.

 

If you can't tell, I really like chorizo. I think I used like 6 or 8 for this dish.

[pissdrunkwhat?!]

youre goin chorizo crazy my friend.

 

i usually only use it in chorizo/bean/egg tacos.

maybe i should venture else where with this cased meat of mystery.

nh

[!@#$%]

chorizo loco!!

 

haha i'm down with soyrizo

need to get it at more stores round the way.

 

[pissdrunkwhat?!]

^^eaten that before.

 

if you mix that with a little refried beans and mix a little in scrambled eggs right when you toss em in the pan.

best breakfast tacos ever.

[!@#$%]

scrambled eggs huh?

i'll try it

[Newer Bigger Better]

I make perfect french fries...

 

[Guest Ginger Bread Man]

learn a broski up?

 

my technique isnt too shabby though.

[itsallafarce]

cut....soak in water for 24hrs to leach out the starch.....blanch in 325 oil till cooked through but not crisp....cool on a sheet pan with a wire cooling rack to let the excess fat drain refry at 350-360 oil until GBD (golden brown delicious) soft pillowy center crisp exterior. perfect fry every time.

[!@#$%]

word, i never have the patience to do the leeching but it makes a HUGE difference.. learned that in a restaurant.

 

i think one thing of note would be to refrigerate them while soaking?

we always did.. dunno maybe that's obvious.

i fry mine at 375.. is the lower temp better? i find them not to be quite crispy enough

[Citizen X]

She was attractive with her rain drenched form but... not so attractive that I wanted to ride my bike 4 miles in a storm to get AP flour instead of the bread flour I had in abundance... the empanadas, however, were just gut luggage. Tasty insides but no flaky light outside, like eating chilli and a burlap sack.

[!@#$%]

i have been eating leftover pasta salad that has been refrigerated and well, that is not the way to go.

 

..um, gut luggage?

oontz has me laughin today dayum

[SukiSukiNow]

chorizo loco!!

 

haha i'm down with soyrizo

need to get it at more stores round the way.

 

 

had that but i have to say this one is way tastier

[DownSyndrome]

Grilled Ribeye Steak + Onion-Blue Cheese Sauce

 

I thought I'd drop some knowledge on here. This is a Ribeye + Onion Blue Cheese sauce Recipe I found online. Very Simple to make - Try it out. Impress the opposite sex with your superb culinary techniques.

 

STEP 1 (Ribeye Steak)

 

 

1. Get the Ribeye ready

 

 

2. Butter the grill

 

 

3. Season with Salt and Pepper

 

 

4. And Grill - add more seasoning if you'd like.

 

 

STEP 2 (Sauce)

 

 

1. Grab a whole onion

 

 

2. Cut in half and make Slices like so

 

3. Melt Butter on high

 

 

4. Throw in onion

 

 

5. when onion looks brown and soft, turn the heat to low

 

 

6. Add 1 Cup of Heavy Cream , turn it to low medium, to make the sauce thick

 

 

7. After 3-5 minutes it should look like this, turn low again

 

 

8. Add 1/2 Cup of Blue Cheese Crumbles - stir it around until blue cheese completely dissolves into sauce - on LOW heat.

 

 

9. It should thicken up, taste it and it should taste of blue cheese. Thats when you know the sauce is done.

 

STEP 3 (Serving)

 

 

1. Serve on plate

 

 

2. Put Ribeye over sauce

 

 

3. And eat.

 

 

[Newer Bigger Better]

cut....soak in water for 24hrs to leach out the starch.....blanch in 325 oil till cooked through but not crisp....cool on a sheet pan with a wire cooling rack to let the excess fat drain refry at 350-360 oil until GBD (golden brown delicious) soft pillowy center crisp exterior. perfect fry every time.

 

I totally forgot to add the recipe..

 

Mines pretty close to this but i soak in water and vinegar. It breaks up the starch a bit more, and you can do things like add the vinegar from a jar of jalapenos or pickles to give the fries an undercover flavor. If you pickle things yourself, you probably have a bunch of flavored vinegar lying around.

 

My cooking method is the same except you're missing a HUGE crucial step. After you do the first fry, pat them dry under some towels and then... Are you ready?

 

FREEZE THEM SHITS. Freezing them breaks down the cell walls even more so, so when you fry them, you get that bubbly crisp texture with the creamy inside, except even MAS.

 

The reason this way is even more rad is because if you're like me, you buy 50 potatoes and then forget about them until they are growing in your cupboard. What i usually do is chop and first fry about 15 or 20 of the little fuckers, put them in freezer bags and use as needed. Or bring them to a friends house for bbqs.

 

If they are frozen together in the bag run it under cool water for a couple of minutes and bash them a little bit. Dont put them under hot water because they will cook a bit and get crazy soggy.

 

Holla

[MyWay]

I've been cooking a little bit recently. Excuse the shitty photos, I'm no gourmet photog.

 

The first dinner was Almond/Panko crusted chicken with strings beans cooked in lemon butter.

 

 

It's easy to make and you can replace the protein with whatever you want.

 

Ingredients:

 

Chicken cutlets (as many as needed)

Eggs

Baking Flour

Panko Crumbs

Almonds (crushed)

 

We have an old timer nut grinder.

 

 

If you don't have a grinder, I recommend picking one up. They have newer versions if you want to keep it modern. They come in handy more often than you'd think, especially with dishes like this.

 

So first thing I did was take my almonds and grind them up. You can use whatever almonds you want, and I recommend fucking with flavors, but for this dish I went with Smokehouse BBQ.

 

 

I crushed up about a half a cup of almonds for three cutlets, but it might vary for yours. The steps are pretty simple. Wash the cutlet in the flour, wash it in the egg, wash it in the crushed almonds. Then I baked them on parchment paper at 425 for maybe 15 minutes.

 

Nice one Earl, lil thing Chef taught me when making tonkatsu/schnitzel/breaded protein was panko mix, then egg, then panko mix again. Try it and see what ya think.

Also anyone got/feel like sharing a recipe for something like a white wine, chicken and bacon stew? I tried one in a restaurant recently and it was fukn tight. Googled a few recipes and tried em with limited success. Any tips/pointers/recipes/walkthroughs with images?