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chainsaw_chef

Joined: 10/14/2009

Msg: 2 (view)

Thanksgiving Turkey - Moisture control Posted: 11/25/2009 4:40:45 PM
Cool. I place breast side down after a special brine I make and cook extremely hot to bring fat up to skin and crsip than slow cook. Can ring juice right out of the meat. An interesting one I just saw the other day was pace salt pork over turkey than cover with cheese cloth cook at 325 until temp reaches 140 than take pork and cloth off finish cooking in 400 degree oven. Turned out nice and brown and really juicy looking.

chainsaw_chef

Joined: 10/14/2009

Msg: 16 (view)

beating Posted: 11/23/2009 5:03:37 PM
One of the keys everyone is missing is what type of flour are you using. Cake batter will mix longer if you actually use cake flour. There is no gluten in the flour and you will get more volume out of the batter when baked. All purpose flour has a gluten content in between pastry flour and bread flour. So the more you mix the more the gluten will develop and the more likely you are to have tough, dry, or cracked product. A lot of brownies have more to do with what kind of ingredients are in the recipe and how they are handled. My dense chocolate fudge brownie I developed for commercial baking and I use for teaching in my culinary classes has the eggs and sugar whipped to the ribbon stage, the chocolate and butter are melted together and everything is than folded. To make a little cakier(made up word). I add a little more flour and a little baking soda. The creaming method is actually beating air into butter and sugar or shortening and sugar. Here is the best way to get a perfectly round muffin top: First, combine the dry ingredients. Use a wire whisk or fork to evenly distribute the leavening and salt as well as aerate the flour. Next, beat the eggs and thoroughly combine with the liquid ingredients. Finally, make a well in the dry ingredients and pour the egg mixture into the well all at once. Stir the ingredients just until moistened; do not mix until batter is smooth. Overmixing can cause muffins to “peak” or form pointy tops. Generally, the dry ingredients should be combined first…then the liquids stirred in just until moistened. It’s normal for a few lumps to remain in the batter. This works for about 95% of muffin recipes. Pastry flour is usually the best flour to use for muffins. Most recipes will work better if your ingredients are at room temperature too. The type of sugar can even make a difference. The type of sugar you use in your cookies can promote spread in baked cookies. To understand this, you need to know that sugar is a tenderizer which interferes with the formation of structure. Sugars with a finer granulation promote more spread (because they dissolve sooner and only dissolved sugars tenderize). Powdered sugar (confectioner's sugar), when it contains cornstarch, prevents spread in cookies despite its finer grind. I can go on about the chemical break down and how the ingredients react differently. Basically just need to practice the basics and you will learn the recipes and what you need to do with each recipe. Many recipes will give you instructions, but more often than not if you follow them to the letter the product will not turn out. You will learn with more experience.

chainsaw_chef

Joined: 10/14/2009

Msg: 6 (view)

chewy + moist cookies Posted: 11/21/2009 12:07:49 PM
1 cup brown sugar, firmly packed 1 cup sugar 1 1/8 cups butter, softened but not melted 2 eggs 1 1/2 tsp. Vanilla 2 cups white flour 2 1/2 cups oatmeal (before grinding) 1 Tbs. baking soda 1 tsp. salt 18 ounces of high quality chocolate chunks The oatmeal will make this a moist and chewy cookie. Grind the oatmeal into oatmeal flour. It will keep from changing the texture of the cookie.

chainsaw_chef

Joined: 10/14/2009

Msg: 3 (view)

Beef tenderloin for x-mas Posted: 11/20/2009 6:37:29 PM
If you grill it whole you will need to tie part of the tenderloin up as to help make it as close to the same thickness all the way down the meat. I would rub it with olive oil, fresh garlic, cracked pepper, and the salt that you prefer at least 1 day if not more before you grill it. Dry aging it before that would be even more beneficial. Pull the meat out 20-30 mins. before grilling to help bring the temp of the meat closer to room temperature and keep them from being so cold. Grill to desired temp. Cut filets you can do the same way. Not a lot of difference in flavor between the 2 cuts. Hope this helps and good luck with whatever you decide.

chainsaw_chef

Joined: 10/14/2009

Msg: 22 (view)

New Stove Posted: 11/20/2009 2:45:02 PM
I just finished installing a masonry soap stone wood heater with a bake/roasting oven in it. I figured since I heat my house with wood I would take advantage of it. Finished it last week and would recommend it to anyone. Already have done true artisan breads everyday the traditional way with either my grape starter or my mother dough. What a true difference. Love love love it. Will slow roast a prime rib in it Saturday. This would be my second recommendation on an oven.

chainsaw_chef

Joined: 10/14/2009

Msg: 59 (view)

Okay...How many cookbooks do you have? Posted: 11/20/2009 2:33:43 PM
I have way to many. Family, friends, and colleagues have been giving me cookbooks for years. I got my first cookbook when I was 12. Than I would buy used cookbooks, garage sale cookbooks, and new ones ever since. I have not received one in at least 2 years(other than the new ones I get every year for my classes I teach.). Use the internet a lot and have been developing my own bread and pastry recipes for teaching for years which are all on my computer database. I have created some cookbooks for myself from magazine recipes and ideas I have seen. I will put them in books that I have categorized and keep adding to them over the years. Eventually I will have them all in my computer. Currently helping one of my fellow instructors write a cookbook for publication. He has some phenomenal ideas. There is still something about having that new cookbook in your hands opposed to looking at recipes on line. I feel like a young kid at Christmas still when I get that new cookbook I had been looking at for a while. Enjoy your books everyone and have fun creating.

chainsaw_chef

Joined: 10/14/2009

Msg: 48 (view)

Cooking Myths Posted: 11/15/2009 6:09:13 AM
When I was younger we were always taught that alcohol was cooked off. When I was first teaching the health and sanitation instructor was teaching a class I sat in on and he said this myth was false. The class did an experiment and we were able to test the amount of alcohol left in the sauce after different periods of cooking. Quite eye opening.

chainsaw_chef

Joined: 10/14/2009

Msg: 7 (view)

New Stove Posted: 11/15/2009 6:00:29 AM
Working and teaching in the culinary field I would pick a dual fuel stove. Gas burners with electric convection oven. The oven will cook much more evenly and the gas burners will be easier to control. There are many options for propane stoves now. Most natural gas stoves can be converted to propane by getting a conversion orifice. I worked at a secluded hunting resort that only had propane and all my gas cooking appliances used propane. Never noticed a difference. If you are looking for a quality stove I would pick a dual fuel Wolf range. I currently own a 60" propane/electric and absolutely love it. All electric with induction cook top might be another way to go. Electric burners are so hard to control but induction is pretty much instantaneously like gas. Many places will show you a demo or google it and you can see a demo. There are other quality dual fuels out there. Bosch is another.

chainsaw_chef

Joined: 10/14/2009

Msg: 38 (view)

Cooking Myths Posted: 11/13/2009 5:26:02 PM
Here is one of my favorite myths. Sushi is raw fish. Sushi is actually the vinegared rice mixed with the other ingredients whether it is cooked fish or raw fish. Sashimi is actually raw fish without the rice.

chainsaw_chef

Joined: 10/14/2009

Msg: 6 (view)

Happy Veterans Day! Posted: 11/11/2009 6:13:18 PM
I am a proud veteran myself and I take this day and every day to make sure I make time in my day to thank a veteran that came before me or one that came after me to thank them for making this country the best one in the world. You will never be forgotten.

supercalifragilisticexpia

Joined: 10/14/2009

Msg: 13 (view)

Your best garlic recipes!! Mmmmmm Posted: 11/8/2009 1:57:14 PM
Garlic and chocolate are the two forgotten foods on the the food pyramid.

supercalifragilisticexpia

Joined: 10/14/2009

Msg: 24 (view)

Cooking Myths Posted: 11/6/2009 1:00:53 PM
The acid will only penetrate a short depth. Also depends on what kind of meat it is. 14 day dry aged New York Strip thrown on a 700 degree wood grill seared on both sides is the way to go. Extra rare. Many places call this Kansas City style.

supercalifragilisticexpia

Joined: 10/14/2009

Msg: 21 (view)

Cooking Myths Posted: 11/5/2009 4:10:28 PM
I have been a culinary instructor for 12 years have a food science degree, and I am a CCE, CEPC, and CEC. I am always trying to learn new things from my students as well as anyone else. Have worked in 4- and 5 star Restaurants as a pastry chef for many years and worked in restaurants as a chef . Here is the best ways to test your rest of meet dilemma. Cook two prime ribs to 120 degrees and cut into 1 of them right away and than cover the other and cut it in 10-15 minutes and you will see a huge difference. Steak of course you would not let rest for 10 - 15 minutes unless you had it in a temperature controlled holding unit. 3- 5 mins. yes. Yes meats can have there connective tissue(collagen and elastin) broken down with acid in a marinade or in the cooking method. The tenderizers are usually not going to be used my the home cook or even the restaurant cook. Dry aging is one of the best ways to to naturally tenderize and enhance the flavor of beef. The bacteria and enzymes will do wonders to beef. My thought is do whatever you like as long as it makes you happy and you enjoy the meat. It's like art; everyone has an opinion and only your opinion counts.

supercalifragilisticexpia

Joined: 10/14/2009

Msg: 34 (view)

Do you cook for your dogs? Posted: 11/1/2009 6:06:53 AM
I had to start cooking for my dog out of necessity. Bonus for the other dog is she ended up getting the same food. My dog ended up having severe food allergies to most things in food. Corn, chicken, lamb, potatoes, wheat, barley, egg, fish, shell fish, and many others. I researched and could never find anything I could buy that she could eat. I have recently found some products that she could have eaten but she has passed away from cancer . The reason they say not to feed dogs raw meet is not because the dog can not handle it, it is because the dog may get on your furniture after licking its paws, lick your face, etc... The food could have salmonella or another food born illness and the dog could pass it to the human. The dog would not get sick from it but the human would. I ended up making a pretty low carb diet because of the allergies. I used cooked venison, or beef and turkey. I cooked sweet potatoes, carrots, and brown rice. I ran every thing through the food processor leaving it chunky. Than I processed, greens(spinach, collard, or mustard), parsley(helps with digestion), garlic, olive oil, fresh green beans, fresh peas, soy flour, flax seed, cheese, and fruit. I would make a huge batch, separate it into containers and freeze. I would pull out what i would need. I did this fro about 7 years. I still make some for my dog I have now but I also buy some real good quality food that I have researched. I also would make dog treats for them because it was so hard to find something she could eat. Being a pastry chef and a culinary arts instructor gave me some knowledge on the nutrional value of the food which helped be come up with the proper amounts of each ingredient. The best thing was when I got done with the 30 gal bin I would scoop the food out of I would lay it on its side and two butts would stick out while they cleaned the inside of the bin. They sure did look forward to food day.

supercalifragilisticexpia

Joined: 10/14/2009

Msg: 19 (view)

Torturing your siblings Posted: 10/29/2009 4:40:16 PM
My only sister was 2 1/2 years older than me and I usually got blamed for everything even when it was her fault (not saying I did not usually deserve it). So I decided to get even one day. My sister did very well in school but really had to study. She was up late one Saturday night studying for exams and she fell asleep in the family room with her books and notes all spread all over. I found her still there Sunday morning at about 7:15 am and I startled her awake and told her she had 30 mins. to get to class for her exam. She rushed to get ready for school jumped in her car and went to the school. Needless to say she realized what day it was when she got to school. Was it mean? yes. Was it funny? yes. Did we laugh about it later? yes. Rest in peace sis it has been almost 19 years and you are still remembered, loved and extremely missed. Thanks for the good times.

supercalifragilisticexpia

Joined: 10/14/2009

Msg: 11 (view)

Need new Recipes for this Fall/Winter....... Posted: 10/27/2009 3:53:55 PM
Here is a cream sauce that you can use for many recipes and it also freezes well. Saute' some fresh garlic in olive oil add heavy cream reduce by about a third reduce heat and add a blend of Asiago, Parmesan, and Ramono cheese mix in until sauce thickens. Now you can use it for Fettuccine Alfredo, add meat and or veggies to it. Use basically any pasta you like. Add pesto or sun dried tomato pesto for a twist. Can also use this sauce as a base for cream soups. Like cream of potato and cheese soup. Use this sauce on chicken cordon bleu. Take a boneless skinless chicken breast slice a pocket in the breast. Start at the wide part of the breast and go towards the bottom of the breast. The pocket opening should be at the top of the chicken. Fill with sliced swiss cheese and thinly slice prosciutto ham. Take italian seasoned bread crumbs and press the chicken bread into the crumbs on both sides. No need for egg or milk they will stick. Saute medium heat till browned on both side finish in the oven. Serve over rice, pasta, rissotto, etc.. Top with the cream sauce (preferably the pesto cream sauce.) Another recipe: Yakasoba brown ground beef and garlic and chopped green peppers drain fat boil spaghetti noodles add beef mixture and soy sauce to taste (Ii use lite soy sauce less sodium) eat Another parboil chopped red potatoes saute potatoes, sliced onions, and chopped apples(granny smith, honey crisp, etc..) add caraway seed and sliced polish sausage Here is a favorite chicken panini slices of italian bread, an asiago or three cheese artisan bread or some other artisan bread grilled chicken breast cut into thin slices warm bacon dijon sauce(mayo dijon mustard and finely chopped cooked bacon cooked bacon swiss cheese take bread slices spread bacon dijon sauce generously on each slice place a slice of swiss cheese on each slice add chicken and bacon and than grill I use my charcoal grill could use a gas grill or broil each side in the oven

supercalifragilisticexpia

Joined: 10/14/2009

Msg: 23 (view)

Pumpkins!!! Posted: 10/26/2009 8:15:29 PM
Pumpkin seed brittle or pumpkin seed nougat. Pumpkin pancakes with pecan syrup.

supercalifragilisticexpia

Joined: 10/14/2009

Msg: 14 (view)

eggs Posted: 10/26/2009 7:15:48 PM
Here are some tips for poaching an egg. If you water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk. You will want to bring the water to a temperature of about 160-180ºF . Do not drop the egg into boiling water. This will negatively affect the taste and texture of your eggs. As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking. To obtain the correct temperature, spin the boiling water with a spoon to cool down the water before you drop in the egg. I use my instant-read thermometer to test the water temperature (adjust heat to maintain the proper temperature). If you use white vinegar it will help congeal the white in the egg quicker. Especially if you are going to use it for eggs benedict you will not notice the vinegar taste. Can drop egg inn a ring mold in the water to help with shape if needed. 3 mins. will give you a medium firm egg. Asparagus cheese strata 1 1/2 lbs fresh asparagus 3 tablespoons butter 1 loaf sliced bread (1 pound) 3/4 cup shredded sharp cheddar cheese 2 cups cubed canadian bacon or prosciutto ham 6 eggs 3 cups milk 3 teaspoons chopped onion 1/2 teaspoon salt 1/2 teaspoon garlic 1/4 teaspoon dry mustard In a saucepan, cover asparagus (cut into 2-inch pieces) with water; cover and cook until just tender or grill them. Drain and set aside. Lightly brush butter over one side of bread slices (crusts removed). Place half of the bread, buttered side up, in a greased 9x13 glass baking dish. Sprinkle with 1/2 cup cheese. Layer with asparagus and ham. Cover with remaining bread, buttered side up. In a bowl, lightly beat eggs. Add milk, onion, salt and mustard to eggs. Pour over bread. Cover and refrigerate overnight. 2. Bake at 325 for 50 minutes, uncovered. Sprinkle with remaining cheese and return to oven for 10 minutes longer. Another good recipe is bacon and avacado cheese omelet with fresh tomato salsa. Use monterey jack cheese.

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