- Ping sf corned beef - 4 Updates
- Hot air fryers - 2 Updates
- OT: I just commited a radical political act! I VOTED!! - 6 Updates
- creaming sugar/butter - 2 Updates
- Semisweet chocolate (sugar-free) in baking? - 3 Updates
- Brown sugar blues - 2 Updates
- Corned Beef Cooking - 3 Updates
- Leftover Duck recipes? - 2 Updates
- Suhthun slummin' - 1 Update
| sf <sf@geemail.com>: Mar 22 04:24PM -0700 On Tue, 22 Mar 2016 09:45:55 -0000, "Ophelia" <OphElsinore@gmail.com> wrote: > > want to cook it from the git go. > OK I wasn't aware of that. I've never had (not canned) corned beef before > so I am just learning now. Is "canned" an exchangeable term for "vacuum packed"? I've never heard anyone call it canned before. > Do you not need to pre soak the commercial stuff > before you cook it? No. I used to blanch it (if that's a term to use with meat). I'd place it in cold water, bring to a boil, discard the water and start again: BTB, lower the heat and simmer until done - but that isn't necessary anymore because they don't salt the meat as heavily now. If I was planning to do it entirely in the oven, I'd rinse it off, pat dry and proceed - but I start it off in water and finish it in the oven. I'm rethinking the sous vide corned beef. On one of the sites I read this morning, a commenter said he did one traditionally and another sous vide and served them to guests who preferred the texture of the traditionally cooked one. Both were tender and delicious, but there's a certain barely stringy quality people prefer with corned beef. So, I might go with tri-tip as my first beef venture but not before I've tried chicken and maybe even fish. I'm thinking that sous vide might be the way to cook thin fish fillets like sole, because I invariably over cook them. BTW: how many days are you leaving yours in the brine? When you're done, remember that ours has been brined in Prague powder (which means it's pink) and spices so they are completely different from what yours will be. > https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide > This is the one I use and I have it printed off. Using it for tough meats > (as per the guide) works beautifully. Thanks, I found that last night and wanted to save it to Pinterest but couldn't. They have disabled the ability to copy and save to a doc too. > When I do chicken I find that if I use it for less than 'well done' it is > still bloody in the middle. Holy moly, sous vide is a virtual money pit! I was wondering how to tell when something is at the desired temp and guess what I found? http://thermoworks.com/products/handheld/therma_k_sous_vide.html > I tend to use it for legs, thighs etc but if > you are like me, you will use it for everything you can get your hands on > until you are used to it:) Oh I do love to experiment:)) Yes! Actually, chicken breast has been the same cost per pound as thigh lately. Not sure how long that's going to last. If they are still a low price when I go to the store, I think I'll buy a couple and try them sous vide. They should be pretty juicy. Oh, that's another thing. Do you season or add butter when you sous vide? > I like to use it for thick chops and then brown them off in a very hot pan. > I usually do a lot and freeze them. Very handy:) I was wondering about cooking times, which can be quite long, and eating. Do you cook them the day before and refrigerate, or what? > > would you put them in two different packages or together? > I don't sous vide veg. I prefer to steam. If you get really good results > though please share. I'm willing to try root vegetables at least once. I'm thinking now that I'll do my corned beef the regular way and sous vide the onions, carrots and potatoes. I'm particularly intrigued by idea of sous vide "buttered" potatoes. I will probably roast my cabbage, just because I like it that way. Here's how to cook corned beef on your stove top http://startcooking.com/how-to-cook-corned-beef-brisket > > absolutely necessary. Is that really true? > Yes. So long as you get the air out of the bag. I used to use a straw to > suck it out but I do have a food saver now and prefer it. One of the sites suggested slowly submerging the bag and letting water pressure take care of pushing the air out. Seemed simple enough. Then just clip it to the side of the container you're using. What I haven't found out yet is how the water circulates around a bag that's clipped to a container (for even "cooking"). > > http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html > Cool thanks:)) > Btw this email is good if you want to ask there:) Thanks. One last question. My unit apparently has a wifi capability. It seems there's an app you put on your phone, so you can start the water heating on your way home (from work or shopping, I guess). Do you ever use that feature and do you find it convenient? -- sf |
| sf <sf@geemail.com>: Mar 22 04:26PM -0700 On Tue, 22 Mar 2016 09:52:01 -0000, "Ophelia" <OphElsinore@gmail.com> wrote: > > to start with. > Sorry. I should have said that I put the food in to start with along with > the hot water ... the timing will begin once it reaches temp. Oh! That makes a lot of difference, thanks. How does it notify you that it's up to temp? Does it ding or do you have to keep checking? -- sf |
| sf <sf@geemail.com>: Mar 22 04:28PM -0700 On Tue, 22 Mar 2016 10:05:10 -0000, "Ophelia" <OphElsinore@gmail.com> wrote: > >> http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html > This one is brilliant:) It describes using the 'rub' too. Which means that > next time, I can use my Prontocure!!!! YW. Serious Eats is a seriously helpful site. Look for Kenji (I forget his last name) and Donna Curie. -- sf |
| S Viemeister <firstname@lastname.oc.ku>: Mar 22 09:30PM -0400 On 3/22/2016 7:24 PM, sf wrote: >> so I am just learning now. > Is "canned" an exchangeable term for "vacuum packed"? I've never > heard anyone call it canned before. No, she means 'canned'. It's not the same as the vacuum packed stuff sold in the US around St Patrick's Day - think _Spam_ but made with beef, rather than pork. <http://www.tesco.com/groceries/product/details/?id=259200234> |
| sf <sf@geemail.com>: Mar 22 06:02PM -0700 > On 21-Mar-2016, Rick Daly <rfdjr1@optonline.net> wrote: > > Anyone have any experience with an air fryer? Comments or reviews? > None. I don't get the appeal; isn't hot air frying just roasting? I don't know. Oven frying suits my purposes for the few times I want anything similar, but it looks like the price per unit is significantly lower than the last time I checked them. http://bestreviews.com/best-air-fryers -- sf |
| John Kuthe <johnkuthern@gmail.com>: Mar 22 06:20PM -0700 On Tuesday, March 22, 2016 at 7:02:42 PM UTC-6, sf wrote: > http://bestreviews.com/best-air-fryers > -- > sf Cheap Chinese JUNK! I had a Groupon email about an air fryer. Someone has a whole container of them somewhere and is trying to sell them off. Maybe several containers! John Kuthe... |
| anomaly <not@he.re>: Mar 22 05:30PM -0600 On 3/22/2016 3:51 PM, dsi1 wrote: >> Bring me his head on a platter and I will tribute you with manifest >> gifts and packets of secret sauce. > Sounds tasty! :) It's Easter, expect some Peeps too. |
| anomaly <not@he.re>: Mar 22 05:31PM -0600 On 3/22/2016 3:53 PM, Je�us wrote: > Things have changed considerably since 1972 No shit!!!! Fuck off Auztard. |
| anomaly <not@he.re>: Mar 22 05:31PM -0600 On 3/22/2016 4:34 PM, graham wrote: > I never made it to Ayers Rock Have a heart attack there then, you asshole. |
| dsi1 <dsi12@eternal-september.invalid>: Mar 22 02:13PM -1000 On 3/22/2016 1:30 PM, anomaly wrote: >>> gifts and packets of secret sauce. >> Sounds tasty! :) > It's Easter, expect some Peeps too. I saw Peeps in the store for $1.69. I love Peeps but I'm not paying over a buck for those delectable marshmallows with the crunchy sugar coating. They should be going for $.79 each. I mean, what is this, Russia? |
| John Kuthe <johnkuthern@gmail.com>: Mar 22 05:35PM -0700 On Tuesday, March 22, 2016 at 6:13:21 PM UTC-6, dsi1 wrote: > I saw Peeps in the store for $1.69. I love Peeps but I'm not paying over > a buck for those delectable marshmallows with the crunchy sugar coating. > They should be going for $.79 each. I mean, what is this, Russia? You mean each? Per Peep? John Kuthe... |
| anomaly <not@he.re>: Mar 22 07:03PM -0600 On 3/22/2016 6:13 PM, dsi1 wrote: > I saw Peeps in the store for $1.69. I love Peeps but I'm not paying over > a buck for those delectable marshmallows with the crunchy sugar coating. > They should be going for $.79 each. I mean, what is this, Russia? I will send them on the easterly wave, no Russkies involved. |
| sf <sf@geemail.com>: Mar 22 05:53PM -0700 On Tue, 22 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton > > that method the next time I make biscuits (if I remember). > Tall, yes, because the extra little bit of gluten makes a structure > to hold on to the gases generated by the baking powder. What does melted butter vs cut in solid have to do with it? I'm on to diastatic malt powder. Finally got a glimmer, but I still don't know how much is included in grocery store flour and if it should be added to AP/bread flour or not... and then I found out that between diastatic and non-diastatic malt, there's a low diastatic malt. GAAAH. -- sf |
| sf <sf@geemail.com>: Mar 22 05:55PM -0700 On Tue, 22 Mar 2016 07:54:37 -0600, Janet B <nospam@cableone.net> wrote: > gluten from developing. That reason is in the back of my mind. I > have nothing to support that. > Janet US I knew it coated the flour, no idea what it does to gluten. Still don't know why the biscuits were so tall. Think I'll give it a try. -- sf |
| lenona321@yahoo.com: Mar 22 05:07PM -0700 The brand Baker's Semisweet Chocolate is 54% cacao, BTW. That one is not sugar-free. For the record, here's one useful formula: 5 ounces of semisweet chocolate are equal to 3 oz. baking chocolate + 4 tablespoons sugar OR 9 tablespoons cocoa + 3 tablespoons shortening + 4 tablespoons sugar. So, I was in Star Market (not exactly cheap) and, just my luck, in the discount section, I found four broken 3-oz. semisweet bars of some sugar-free, gluten-free brand (it said it has 50% cacao). I bought all of them for $2 - that's $2.66 per pound, less than a third of the usual price! I wonder, though, about whether the taste (or formula) will be any different when I use them in baking. Does anyone know? My guess is that only a professional might detect the difference in taste. Lenona. |
| John Kuthe <johnkuthern@gmail.com>: Mar 22 05:46PM -0700 > So, I was in Star Market (not exactly cheap) and, just my luck, in the discount section, I found four broken 3-oz. semisweet bars of some sugar-free, gluten-free brand (it said it has 50% cacao). I bought all of them for $2 - that's $2.66 per pound, less than a third of the usual price! > I wonder, though, about whether the taste (or formula) will be any different when I use them in baking. Does anyone know? My guess is that only a professional might detect the difference in taste. > Lenona. That's cheap for real chocolate. It might be old. John Kuthe... |
| lenona321@yahoo.com: Mar 22 05:52PM -0700 On Tuesday, March 22, 2016 at 8:47:01 PM UTC-4, John Kuthe wrote: > That's cheap for real chocolate. It might be old. Um, it was discounted because the bars were BROKEN. |
| lenona321@yahoo.com: Mar 22 05:10PM -0700 On Sunday, March 20, 2016 at 3:35:48 PM UTC-4, Dave Smith wrote: > > da' trash. I'll buy some new stuff next week. ;) > You pitched it?? You could have put a piece of bread in with it and > the sugar would have resurrected within a day or two. Or maybe one could just put it in the type of steamer with the holes near the top, so nothing leaks out? (It looks like a double boiler from a distance, for those who don't know.) I can't imagine what would go wrong with that, unless you forget it for an hour and either it would get too wet or the water would dry up and it would burn. Lenona. |
| jinx the minx <jinxminx2@yahoo.com>: Mar 22 07:29PM -0500 > with that, unless you forget it for an hour and either it would get too > wet or the water would dry up and it would burn. > Lenona. I just stick mine in the microwave for a few seconds. Instantly useable. No waste. -- jinx the minx |
| sf <sf@geemail.com>: Mar 22 04:33PM -0700 On Tue, 22 Mar 2016 09:30:23 -0400, Dave Smith > tater tots. They are both cylinders of potato. Once uses mashed and > the other uses grated. Home fries and hash browns seem to have > similarly blurry distinctions. lucretiaborgia is a top tier example of someone who talks out her ass. -- sf |
| lucretiaborgia@fl.it: Mar 22 08:55PM -0300 >> the other uses grated. Home fries and hash browns seem to have >> similarly blurry distinctions. >lucretiaborgia is a top tier example of someone who talks out her ass. Go play on fools book ! |
| anomaly <not@he.re>: Mar 22 06:03PM -0600 >> lucretiaborgia is a top tier example of someone who talks out her ass. > Go play on fools book ! STFU, you rich bitch swiss boarding school cunt! What would "David" say? |
| "cshenk" <cshenk1@cox.net>: Mar 22 07:01PM -0500 sf wrote in rec.food.cooking: > I have certain issues with farmed, but I'd rather improve farming > practices than have wild populations over fished to the point of > extinction. Agreed. I get farmed catfish all the time. I have not heard that they have created any environmental issues and they taste well enough to me. Catfish aren't endangered but it simply makes sense to help out with fisheries learning how o get it right, by eating farm fished items. -- |
| "cshenk" <cshenk1@cox.net>: Mar 22 07:02PM -0500 > Salmon frequently escape and are free to spawn with natural born > salmon, so don't refer to farmed salmon as 'sustainable' - they > can/will likely be the end of wild, natural salmon. Yes, I know. That seems to be a problem. I am hoping they solve it. Their mere mating with wild salmon however isnt a problem. -- |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 22 09:05AM -0700 > > --Bryan > How does this taste made with cornstarch instead of > flour? It's missing that flour taste. --Bryan |
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