Harry Potter
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Warm enough in February so I couldn't pass up BBQ'n today. Rib eye with a warm mushroom salad.
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Cooking |OT| If you can read, you can cook!
- Thread starter Kraftwerk
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Warm enough in February so I couldn't pass up BBQ'n today. Rib eye with a warm mushroom salad.
That salad looks great, looks like avocado, white mushrooms, feta, and some herbs anything else in there? I think maybe a toasted nut would go great for some extra texture
Subtervotion
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This is the kind of thread I needed! Subbed!
Harry Potter
Banned
It's frisée, shiitake and crimini mushrooms, yellow onion and avocado's. Sauteed it all up with some olive oil and red wine vinegar. I agree with your nut idea, might go with some pepitas next time.
This is all I ever use on my rib eyes. I know I should branch out but it's just so damn good. It's referred to as "magic salt" in my house.
Vermillion
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Subscribed.
But I'd need some things that I can cook here at college...
But I'd need some things that I can cook here at college...
What is your equipment?
Emperor Bohe
Member
anyone have some good fried chicken recipes/tips? whenever I make a batch the skin always falls apart too easily. what's the best marinade? the best breading? let me know all of your secrets!
The last issue of Bon Appetite has fried chicken on the cover. You could give that a shot.
the mesoamerican triad of beans, squash, and corn is a rather complete nutritional intake.
Soak the chicken pieces in buttermilk or milk (add tabasco or something like that if you like it a little spicy, you can add quite a lot). I guess you could soak it up to a day, but at least a couple of hours. Then toss them in flour/seasonings.
I always go with the buttermilk method, easy to make and idiot proof to cook. making the spiced flour is way too messy and its hard to gauge the correct amount of spices or flour while making it on the fly.
http://momofukufor2.com/2010/03/ad-hoc-buttermilk-fried-chicken-recipe/
Using that same recipe, ignore the brine and go directly to the coating, dump all the spices onto the chicken in a large bowl and then add as much buttermilk to cover half of the chicken.
If you don't have buttermilk, you can make your own. Add a TBSP of lemon juice or vinegar to a cup of milk and let it sit on the counter for five mins and you got some buttermilk. (taste it to see if it has the right amount of spices)
After that let it marinate for however long you like, get some flour to coat it in and throw some season salt in the flour for good measure.
I like to do it that same way I do it at work, fry em up till they get nice and golden brown color and then pop em in the oven at 375 degrees for 30 mins for tender juicy flavor.
The pan might need to be seasoned more, that and don't be afraid of the oil. Don't be shy, just make sure it's hot enough that the eggs don't absorb the oil as much.
I put plenty of butter in there, but when making an omelette I feel you need to stir the eggs for a bit in the skillet so that they cook evenly and don't brown on the outside...similar to how I've seen Gordon Ramsay cook an omelette.
I didn't think you were supposed to season aluminum or stainless steel pans.
I didn't think you were supposed to season aluminum or stainless steel pans.
way more
Member
By "forced" do you mean, "advised to use the tool created to make this job easier?"
Listen, no matter what level of cooking you are at and no matter what you are making there will always be someone that says they do it the more difficult way. This is seen as a mark of pride and not evidence that they are just dumb.
The more they are used the better they will get. I'm thinking of a virgin aluminum pan with a few drops of oil(or butter) and an egg dropped in. Yeah it's gonna stick.
Anyone ever use ceramic/enaml pans? Saw a Berghoff Earth Chef ceramic fry pan that was intriguing at the store. Wasn't too pricey. Supposed to be non-stick, scratch resistant, and usable up to 1000F (yeah, obviously wouldn't go that high, but it means I could do some au gratin after frying something up very easily).
Actually, watching a video by TheHealthyButcher while I type this, and he has a similar fry pan to what I'm talking about...seems to say that if you're not going to use seasoned cast iron, that's what to use for eggs.
Hmmmm...
edit: or I could get a Le Creuset enameled skillet for about $100. Hmmmmm... Yeah, that might be the way I go.
edit2: bleh, unnecessary. I'll just learn to properly season my cast iron.
Actually, watching a video by TheHealthyButcher while I type this, and he has a similar fry pan to what I'm talking about...seems to say that if you're not going to use seasoned cast iron, that's what to use for eggs.
Hmmmm...
edit: or I could get a Le Creuset enameled skillet for about $100. Hmmmmm... Yeah, that might be the way I go.
edit2: bleh, unnecessary. I'll just learn to properly season my cast iron.
Alright. Just gonna go the workhorse route. Going to buy an All Clad stainless 10" skillet, as well as a Lodge cast iron 10" skillet. Any recommendations as to specific collections? Both seem to have several. All Clad has a regular stainless steel, Master Chef 2 (seems to be cheaper?), DC5, Copper Core (seems unnecessary).
beat
Member
I think I've read that All-Clad's five or even seven ply pans have more even heating.
Why not get one 12" and one 10" pan? You might want the additional room of the 12".
Don't have a burner big enough for a 12"...at least not at the moment. Since I'm only cooking for myself and one other at most, 10" should be plenty big.
I Stalk Alone
Member
Using beef tallow and ghee would be a good idea if wanting to use higher temperature and keeping a good fatty acid ratio. Beef tallow and Ghee also give good flavour. I use ghee but I have never really used beef tallow as I don't see it sold much in my country.
So, deciding between All Clad Stainless and All Clad d5. Seems like d5 is a more even heating and slightly improved version of their stainless line. Good and all, but apparently it's a fair bit heavier too, since the 10" Stainless lists at 2lbs and the 10" d5 lists at 3lbs. Not sure if that's a big downside or not yet...
edit: nevemind, that decision was made easy. Williams Sonoma doesn't ship to Canada, even though they ship to 75 other countries. >_>
edit: nevemind, that decision was made easy. Williams Sonoma doesn't ship to Canada, even though they ship to 75 other countries. >_>
Made some spare ribs and fries tonight
PORK PORN INCOMING (sorry for the image size)
Very very nice!
If you put an "l" at the end of the filename (i.e. before the dot), you create a large thumbnail, which is usually the right size for forums. I changed the pics so just compare the urls.
oktarb
Member
What's you recipe? I'm looking for a good rib recipe.
I usually make a dry rub out of sea salt, black pepper, cayenne, cumin, paprika, garlic powder, a whole bunch of brown sugar, a little bit of canola oil, and then put the ribs in the oven at 285 for around 3 hours. Simple and tasty.
blame space
Banned
[Youtube] http://www.youtube.com/watch?v=BpedRnzBbBA [? Youtube]
Random thoughts;
Griswold made the best cast iron skillets.
Julia Child did not like cilantro and neither do I.
Here's a unscrewupable chicken roast recipe.
http://www.nola.com/food/index.ssf/2011/03/thomas_kellers_roast_chicken.html
Joy of Cooking is the best cookbook of all time.
Use lard in your pie crust.
Griswold made the best cast iron skillets.
Julia Child did not like cilantro and neither do I.
Here's a unscrewupable chicken roast recipe.
http://www.nola.com/food/index.ssf/2011/03/thomas_kellers_roast_chicken.html
Joy of Cooking is the best cookbook of all time.
Use lard in your pie crust.
oktarb
Member
Cool. very similar to what I do. I go about 4 hours at 250 and then throw them on the grill for some smoke and char.
darkiguana
Member
Kara-Age, japanese fried chicken:
Just marinated in ginger/garlic then deep fried. Beware, it's insanely delicious. It's super easy, can be made in large batches, is equally as tasty when cold. Just google it, if you want the recipe.
I made this last week. It turned out great. Thanks for sharing
beat
Member
I think it's just about getting hot oil in the pan. I've made eggs that didn't stick in a stainless pan by not being stingy with the oil (but it wasn't an egregious amount either) and getting the whole thing quite hot before adding the eggs. I think I started with adding oil to the cold pan , by the way. Anyways, I think the theory goes that if the hot oil can cook the bottom layer of the eggs before they sink through the oil into the pan, they'll be fine.
I would have preferred to cook 'em in nonstick, but this was a hostel kitchen and presumably they didn't want the headache of guests screwing up their nonstick pans.
Another thing you can do is add a tiny amount of water (be careful, it'll splatter) and pop the lid on. The steam will help cook the top of the eggs really quickly sp you won't have to flip.
I should note I'm going for a really runny yolk here. If you want your yolk cooked through, you should probably use a nonstick pan, a lower temperature, and a longer cooking time.
yeah looks like I really need a nonstick pan lol
You're welcome. It was silly easy, no?I made this last week. It turned out great. Thanks for sharing
just tried it today, used sugar because no sake, it's good!
There's really no right or wrong, I've seen tons of variation in recipes. Glad you liked it
btw how do you clean burn marks on the side of a stainless steel pan
a powder abrasive cleaner that is safe for nice pans, Cameo is one I use. Or Bon Ami.
What would you use to clean actual burns inside a stainless steel pan? Just soap and hot water?
I watched the video that I think someone posted here on the first page regarding doing the water bead test in a stainless steel pan before adding your oil. I assume this is for doing a quick sear on a piece of meat, correct? You'd still have to finish it in the oven, right? Because you obviously can't keep a thick piece of meat at a high temp for long or the outside will be charred and the inside raw. And if you put it in the oven at a decreased temp, will it stick to the bottom of the stainless steel pan?
I like to think of myself as a fairly decent cook, but I'd like to understand more of the technical things of the right way of doing it so that I don't cause unnecessary work for myself later in cleanup.
Last night I made a pretty random dish of some steamed rice. Then a pan of black beans, onions, serrano peppers, and some garlic. Then I grilled some chicken on the Foreman with a Cajun seasoning and salt and pepper. Put the rice on a plate, the black beans mixture, then cut up the chicken on top with a little cheese. Very good.
Froggy in a hole is one of my all time favorite breakfasts when made by my mom
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