Id be interested to hear how they are. They have to be orgasmic to go through all those steps for mashed potatoes.
What do y’all put in your bolognese? Been browsing a bunch of recipes and ingredients are all over the place. Best I can tell ground beef, Italian sausage, onion, garlic, carrot, celery, milk, white wine and tomatoes are the most agreed upon base but after that seasonings and other add ons are all over the place.
Owsley I think you asked me about Chef John’s beef jerky a while back but the search function isn’t working so I could find the post. I’ve been using his technique but experimenting with the flavors and I’m thinking of giving some of it as Christmas gifts.
Good thing youre working on it now, because after all... youre in charge of how swift, you make your Christmas gift!
Ok, whose doing sous vide prime rib for the holidays and what's your plan, cook time/temp, etc? I'm considering it this year as I won't be taking Half Knight to see the grandparents until a few days after, my dad is usually the one who does the rib.
anyone have any good soup recipes? i really only make chicken tortilla soup and i need something else to add to the repertoire
Ive been playing round w soups a lot lately Butternut -Cube and caramelize squash in the stock pot -chop a medium onion, 3-4 carrots, celery and add to pot - Cover w chicken stock until it just barely covers everything - Add a bouquet garni of sage & rosemary - red pepper flakes - Let the simmer at least until the squash is soft, but the longer the better. - pull the herbs and blend the soup. - if it's too thick, just add a little water or stock to thin it out - add a little bit of honey to taste. - add a dollop or two of creme fresh I also like to toast up the squash seeds as a garnish. But tbh, I usually eat most of them before the soup is ready. Cream of Mushroom - Shit load of mushrooms, sweat them out in butter, until theyve released all the moisture and and most of it has evaporated from the pot. - 1 T flour and mix in. - Add a diced shallot, leek and a couple cloves of garlic - cook until those become a little translucent - 1 C of white wine, or apple cider vinegar - 4 parts chicken stock to 1 part Milk - Zest and juice of 1 lemon Let it simmer until it thickens up, Blend , enjoy
I thought about it, but after doing a little research it sounds like good 'ol fashioned reverse sear is the way to go. You get perfectly evenly cooked prime rib w/ sous vide, but you don't get the deep, roasted flavors...and vacuum sealing a whole prime rib isn't easy.
Anyone’s got a good stuffing recipe? Been doing it approximately forever but hosting 25 persons this weekend and I’d like a gameplan. Thanks!
stuffing is something that you put inside of something else. dressing is a similar concept, cooked on its own in a vessel that is not inside other food. salad dressing is a condiment for salads.
Yes, I normally stuff my turkey with stuffing without the stock, but since that doesn’t make enough for everyone, I do a batch of pretty much the same, but cooked on its own in the oven with stock, which I also call stuffing. Anywayyyy....
yeah, that's pretty common vernacular for anybody who doesn't want to be a pedant. I've made some fairly good ones over the years, do you prefer cornbread or loaf bread as the base?
some poultry, yes it's fine. cooking it inside of a turkey isn't the best idea unless you cook the turkey so long that it's bone dry.
The term or the stuffing itself? I’m just translating from french. Stuffing = farce, dressing = vinaigrette. Had no idea about the debate
In English people also often call the stuff you put on salad dressing but they usually use the full phrase Salad Dressing.
He's saying stuffing that's cooked inside the turkey should be illegal. He prefers stuffing cooked in a casserole dish, which is technically called dressing.
You have to play with the proportions. Inside the turkey, I’m gonna do more seasoning, add mashed potatoes and cut everything smaller. Got it. Will express myself accordingly in the future.
BTW - The upside down method is the best job of having juicy boobs, dark meat and stuffing at the proper temps. edit - and brining it. obviously
For that style I like this one, I just omit the marjoram. https://www.bonappetit.com/recipe/sausage-stuffing-with-fennel-and-roasted-squash
spatchcocking a turkey is the only way to correctly cook it in an oven and I will die on this hill right here.
Thanks, similar enough to what I’d been doing. Squash will be a nice change of pace from the potatoes.
I mean, I spatchcock my chicken at home, but an overnight brine and controlled cooking has never given me dry turkey.
made Thomas Keller short ribs for “Christmas dinner” tonight before we leave town. Also adding Brussels sprouts, mashed potatoes, and tomato bisque soup with grilled cheese croutons.