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Borsche69 posted:The turkey is such a stupid thing, its probably one of the most impractical things to roast whole. You have multiple meats that all cook at different rates to different temps, non-uniform mass with a big cavity so that the heat penetrates different parts at different rates, a large mass so it takes more time for the heat to penetrate. Skin is even worse - its next to impossible to get skin to stay crisp even on a small bird like a quail, just because the meat underneath is going to steam. Resting, carving, serving are all going to ruin the crisp texture. Though it'll still taste great and I still like even a chewy skin - (yakitori plays on the concept well), it's ultimately not what a lot of people are shooting for. All valid, but in my family as long as the meat is nice and juicy, all other issues don’t matter. Years and years of my mom not cooking turkey at all, and my mother in law overcooking turkey to hell has made my turkeys the best things ever since I started taking over the bird.
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Nov 27, 2020 21:37
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Bloodfart McCoy posted:All valid, but in my family as long as the meat is nice and juicy, all other issues don’t matter. Totally fair, its just one of those things that sticks in my head. Not like cooking a turkey whole to a juicy doneness and a well seasoned flavor is particularly difficult, but it always felt like people are trying to cook with training weights on.
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Nov 28, 2020 00:22
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had the smoker going yesterday, and had sides leftover from thanksgiving, so it was time to make ribs ribs, baby: 
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Nov 28, 2020 01:59
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Testing out the new pizza stone on the barbecue 
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Nov 28, 2020 11:49
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Eggs "benedict" Beer sourdough instead of english muffin  Pancetta instead of lame-o canadian "bacon" ham  Smokey chile morita powder and obligatory grilled serrano with every meal 
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Nov 28, 2020 19:12
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Turned the Thanksgiving duck leftovers into a nice little pho-style soup.
Bloodfart McCoy fucked around with this message at 01:22 on Nov 29, 2020 |
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Nov 29, 2020 01:06
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ogarza posted:Eggs "benedict" that looks very good.
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Nov 29, 2020 01:15
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bunch of profession chefs itt
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Nov 29, 2020 01:21
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Quick and easy honey ham w/cloves for dinner tonight. Plus it goes with all the leftover Thanksgiving sides we need to get rid of. 
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Nov 29, 2020 07:49
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Gong Bao Ji Ding
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Nov 30, 2020 02:33
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leftover mashed potato waffles w/ buttermilk, blue cheese, kale, spinach and spring onions mixed in. didn't have stuff for hollandaise but that would've been even better
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Nov 30, 2020 03:07
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large hands posted:leftover mashed potato waffles w/ buttermilk, blue cheese, kale, spinach and spring onions mixed in. didn't have stuff for hollandaise but that would've been even better
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Nov 30, 2020 03:09
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mystes posted:Wow that looks good. I used to always fry leftover mashed potatoes for breakfast and the best part is the golden, crispy crust. waffling gives you like ten times more of that
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Nov 30, 2020 03:21
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I have some leftover cooked potatoes in the refrigerator so I might mash them and try this tomorrow.
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Nov 30, 2020 03:32
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large hands posted:leftover mashed potato waffles w/ buttermilk, blue cheese, kale, spinach and spring onions mixed in. didn't have stuff for hollandaise but that would've been even better This is the first year in a while where I didn’t get to make leftover Thanksgiving stuffing-waffle egg sandwiches 
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Nov 30, 2020 03:37
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mystes posted:I have some leftover cooked potatoes in the refrigerator so I might mash them and try this tomorrow. I used this serious eats recipe for ratios of flour/egg/buttermilk
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Nov 30, 2020 04:05
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Thanksgiving dinner with a capon instead of a turkey.  https://www.seriouseats.com/recipes/2020/11/toasted-white-sesame-tart-chocolate-ganache.html Our crust was a bit more ... rustic.  Leftovers made into a stuffing waffle, capon into a chicken salad, topped with gravy and cranberry. 
Ginger Beer Belly fucked around with this message at 09:56 on Nov 30, 2020 |
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Nov 30, 2020 09:49
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Before  I was going to post an after but the photo won’t show up for some reason. Torquemada fucked around with this message at 13:00 on Nov 30, 2020 |
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Nov 30, 2020 12:33
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 Sweet potato soufflés. Somewhat underdone in this pic, so they went back in for a bit. Very tasty tho!
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Dec 1, 2020 01:57
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large hands posted:I used this serious eats recipe for ratios of flour/egg/buttermilk
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Dec 1, 2020 03:07
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a friend made a shitload of perogies and gave them out, and holy poo poo they were so good. served with sauteed onions, sour cream, applesauce, and a post-photo dusting of paprika 
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Dec 1, 2020 14:20
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 Turkey chili mac made with most of the enormous amount of leftover turkey I had. Thanks Chef John! It is super delicious, filling, and was extremely easy.
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Dec 1, 2020 16:48
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 Some pretty glass noodles, I used a ton of tumeric to give it a yellow look. Pretty good I think, I even used ceyanne, and barbeque sauce to give it a bite of sweet
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Dec 2, 2020 23:51
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ogarza posted:Eggs "benedict" beautiful
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Dec 2, 2020 23:52
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Cheese Thief posted:
Welcome back, Excellent Bird Guy.
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Dec 3, 2020 00:32
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marinated pork fried rice!   
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Dec 3, 2020 01:34
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Chicken w/tomatoes and spinach in a cream sauce:
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Dec 3, 2020 01:45
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kumba posted:marinated pork fried rice! Nice looking fried rice. I feel like mine has been coming out mushy lately. Maybe because I’m cooking the rice too long initially? Before putting in the fridge and using it the next day in the fried rice?
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Dec 3, 2020 04:39
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Not sure if legal, but I've concocted an oxtail/pozole hybrid now that the cold is here https://i.imgur.com/GFNvQPA.mp4
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Dec 3, 2020 06:06
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I’ve only cooked with dry pozole from a recipe (never eaten it cooked by a Mexican), and it was really unpleasantly chewy. What did i do wrong, or is that normal?
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Dec 3, 2020 14:10
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ogarza posted:Not sure if legal, but I've concocted an oxtail/pozole hybrid now that the cold is here That is absolutely beautiful, the red is so deep
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Dec 3, 2020 14:31
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Bloodfart McCoy posted:Nice looking fried rice. my first thought when you said mushy was that you're using freshly cooked (e.g. not put in the fridge overnight) rice but that next sentence threw that out the window  not sure. does the rice taste okay after the initial cook just plain? if, after frying, your rice is overly glossy and wet you might be using too much oil
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Dec 3, 2020 14:37
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Torquemada posted:I’ve only cooked with dry pozole from a recipe (never eaten it cooked by a Mexican), and it was really unpleasantly chewy. What did i do wrong, or is that normal? Hmm.. not sure, the texture of the corn should be more like chickpeas. If you tried from dry corn a couple of things, 1st) the correct variety is cacahuazintle corn, 2) it needs to be cooked in an alkaline solution before making the soup to make hominy, then cleaned to remove the husk and optionally the little triangle thing at the bottom so it blooms (not sure what this is called), 3) it was maybe overcooked? The easiest when someone doesn't have a day or two is to just rinse some canned white hominy, and then simmer it a bit with some mint in a pan, then drain and throw in the soup after the meat is tender, cuz sometimes ain't nobody got time to de husk 2lb of individual grains of corn ogarza fucked around with this message at 14:46 on Dec 3, 2020 |
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Dec 3, 2020 14:40
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Sounds like I missed a few steps, I’ll use canned next time!
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Dec 3, 2020 15:43
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kumba posted:my first thought when you said mushy was that you're using freshly cooked (e.g. not put in the fridge overnight) rice but that next sentence threw that out the window I might be overcoming the rice initially. Trying again tonight.
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Dec 3, 2020 19:16
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Bloodfart McCoy posted:Nice looking fried rice. Hi there from your probably not local neighborhood upscale Chinese food restaurant prep chef! Like you said, you may be cooking it too long, but I would also suggest taking it off the heat and leaving the lid on for about 10 minutes to allow the steam/moisture to even out more. If you’re purposefully making the rice only for fried rice, drop your water by about 10% from normal. It’s actually totally okay if you have a spot at the top in the center that looks not fully hydrated after cooking. You’ll also get a much better result if you dump the rice onto a lined tray and spread it out to dry. About an hour at room temp, then into the fridge lightly covered in plastic wrap. Once it is completely cold, it should break up really nicely and you can put it into a smaller container.
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Dec 3, 2020 19:51
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Doom Rooster posted:Hi there from your probably not local neighborhood upscale Chinese food restaurant prep chef! Using a little less water is a good idea. I’ll try that next time. And before I put the rice in the fridge I usually spread it out and let it cool off a bit. I made sure to rinse my rice this time as well. This all helped and it came out much better! My wife has been asking to do a Spam and pineapple fried rice for a while, so that’s what I went with tonight.  
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Dec 3, 2020 23:50
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Bloodfart McCoy posted:Using a little less water is a good idea. I’ll try that next time. And before I put the rice in the fridge I usually spread it out and let it cool off a bit. I made sure to rinse my rice this time as well. This all helped and it came out much better!  Holy poo poo that looks fantastic.
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Dec 4, 2020 00:19
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Kadhi with fried chickpeas
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Dec 4, 2020 02:44
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NLJP posted:Kadhi with fried chickpeas is that serrano?
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Dec 4, 2020 02:55
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