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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
- Start date
There is 0% truth in it.
That looks really tasty OnkelC
I did prebake it. I blind baked it with heavy duty foil on top weighted down with sugar.
I really should have foiled the top once I started seeing it turn brown. Thanks I'll know that for next time.
Of all the aspects I was most proud of the pie crust I made. It was flaky, tender, tasty and didn't have a soggy bottom. I halved that recipe. It says it's supposed to make two crusts so since my food processor is tiny I halved it. Next time I'll make ~125% of what I made this time and hope it fits in.
I did prebake it. I blind baked it with heavy duty foil on top weighted down with sugar.
I really should have foiled the top once I started seeing it turn brown. Thanks I'll know that for next time.
Eye for an Eye
Member
The pie recipe I use calls for four cups of flour. I can make up to six crusts with it. I've never halved it either. I find it to be one of those cheap enough to make things, so better to have extra. You can also coat it in sugar and cinnamon for a little cookie treat and bake for 15mins. My grandmother used to do that. It was my favorite part.
empressdonna
Member
Can anyone suggest a decently priced Rice Cooker, preferably with a Keep Warm function?
If possible, can you link it from Amazon UK?
If possible, can you link it from Amazon UK?
Eye for an Eye
Member
Zojirushi if you want something that'll last. Some of the older models go for like $25 on ebay, but a new one would cost $100-$200 depending on size.
Hamilton Beach 4.75L Rice Cooker
I just got the American one this week. It's what cooked the rice under the stir fry higher up on this page. It was cooked on the Quick Rice setting, so it didn't take that long.
I bought it because of this review:
http://thesweethome.com/reviews/the-best-rice-cooker/
Have taken 2 weeks off work, so looking to spend more time in the kitchen again. Invited a friend for lunch and made a spicy cauliflower soup garnished with parsnip, parsley, and olive oil, and garlic toast.
Was also looking to use the time for some self improvement and take this online Gordon Ramsay course https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking
If anybody has any experience with it, I'd be interested in impressions, otherwise I'll report back myself.
Was also looking to use the time for some self improvement and take this online Gordon Ramsay course https://www.masterclass.com/classes/gordon-ramsay-teaches-cooking
If anybody has any experience with it, I'd be interested in impressions, otherwise I'll report back myself.
So 25% whole wheat actual comes out edible as opposed to 100%:
IMG_20170313_152108 by adamwolach, on Flickr
I didn't get much of a rise out of the dough during proofing. From the beginning of the proof to the final product, how much rise should I expect? I'm using my own starter which is very active (bubbly) but my levains don't tend to pass the float test.
IMG_20170313_152108 by adamwolach, on FlickrI didn't get much of a rise out of the dough during proofing. From the beginning of the proof to the final product, how much rise should I expect? I'm using my own starter which is very active (bubbly) but my levains don't tend to pass the float test.
Cooked chicken breast for the first time in the pan. The chicken tasted well enough for me (outside was dry and slightly burnt but the meat itself was still tasty), but the process of cooking it wasn't that great. Oil splattered everywhere and I feel like I inhaled an uncomfortable amount of oily smoke/steam. I've gotten an oil screen and lid and hope that makes things better.
I've stored one half of the breast to use for some other dish. Is it ok to cut it up and add it to the pan while cooking vegetables or pasta sauce or should I just reheat with microwave?
I've stored one half of the breast to use for some other dish. Is it ok to cut it up and add it to the pan while cooking vegetables or pasta sauce or should I just reheat with microwave?
Sounds like you had the heat up too high.
ok, thanks. Should the oil stay in the pan? all the oil was gone several minutes before the chicken was done.
I usually use a non stick pan and don't use oil, but with lower heat you should find less spatters or burns off, so you should have some left in the pan at the end.
Eye for an Eye
Member
Oil shouldn't be gone, unless you're making fried chicken. Try working with chicken thighs. They're more forgiving, and more likely to be the same thickness throughout. I also find quality chicken is better than foster farms or sanderson farms.
Also, did you butterfly the breast? You want as even a thickness as possible throughout for even cooking.
shrapnelmagnet
Member
Hi IronGaf, I am gonna be making a Cornish Hen tomorrow and I have done it before but I wonder if anyone has some good or out of the box ideas / techniques that I could consider.
Current plan is pretty standard, I think - seasoning and roasting (roast pan) with onions, sweet potatoes, herbs, with garlic and lemon inside. Should I roast on a rack? Will have a thermometer waiting for 155º and then take out and rest?
Cornish Hens are super delish on its own, so maybe I shouldn't over-complicate. Maybe some parsnips in there?
Current plan is pretty standard, I think - seasoning and roasting (roast pan) with onions, sweet potatoes, herbs, with garlic and lemon inside. Should I roast on a rack? Will have a thermometer waiting for 155º and then take out and rest?
Cornish Hens are super delish on its own, so maybe I shouldn't over-complicate. Maybe some parsnips in there?
LocknessMobster
Member
Happiness is a skillet full of Schnitzel with mushroom cream.
Making pork schnitzel for the second time soon,would love to try that mushroom cream sauce if your willing to share. The first time I made some lemon butter cream sauce but I didnt think it was all that great.
Found some briskets on sale for $1.70/ lb at walmart so I bought 2 12 pounders,cant wait for the weather to warm up so i can throw em on the smoker!
peteykirch
Member
Went to visit my Dad in Charlotte, he took me to this one restaurant called Webb Custom Kitchen. The venue was very unique, it used to be a former theatre.
Food was so so good. Their Caesar salad is served in an bowl made out of parm reggiano.
Food was so so good. Their Caesar salad is served in an bowl made out of parm reggiano.
LocknessMobster
Member
Damn all that looks tasty!
codswallop
Member
I made cinnamon rolls for the first time last night. Well, Monday but the dough didn't rise quickly so I left it in the fridge overnight and finished them Tuesday evening.
Wasn't sure how thick to roll them, and used 1/3 of the cinnamon suggested in the recipe (21g for 12 seemed like an awful lot - most of a jar!), and some ended up a little undercooked I think. Should've maybe given them 25 minutes instead of 15 in the shitty oven I have. Didn't bother with the icing, either as I like them without and there's enough sugar already.
http://www.kingarthurflour.com/recipes/cinnamon-rolls-recipe
Wasn't sure how thick to roll them, and used 1/3 of the cinnamon suggested in the recipe (21g for 12 seemed like an awful lot - most of a jar!), and some ended up a little undercooked I think. Should've maybe given them 25 minutes instead of 15 in the shitty oven I have. Didn't bother with the icing, either as I like them without and there's enough sugar already.
http://www.kingarthurflour.com/recipes/cinnamon-rolls-recipe
Just made a recipe from Host the Toast aka Morgan Eisenberg's food blog site tonight 
The recipe was for Enchilada Meatball Pasta Bake. Really simple but really good IMHO.
Recipe can be found at Enchilada Meatball Pasta Bake.
The recipe was for Enchilada Meatball Pasta Bake. Really simple but really good IMHO.
Recipe can be found at Enchilada Meatball Pasta Bake.
brb need to change my underwear
Of course!
I used two small cans of sliced mushrooms, three shallots, three slices of bacon (the stuff served for breakfast), half a litre of beef stock and half a glass of milk. optional a splash of Sherry.
I use the canned mushrooms on purpose because they are perfectly suited for ths sauce.
Cut the shallots (one or two small onions will do the trick as well) in rings, cut the bacon in thin strips, sautee them together in a medium heated skillet until the onions get a bit glassy, then add the drained mushrooms. stir fry for a couple of minutes until the skillet turns dry. then add the Sherry and let it vaporise, then add the beef stock and let it reduce to a third of the original volume. Before serving, stir in the milk and let it come to a boil. Salt and Pepper to taste. If at hand, add a handful of chopped parsley immediately before serving.
LocknessMobster
Member
Awesome thank you sir! Will post pics once I make it.
codswallop
Member
I made this recipe from Epicurious, with the sponge crust, and I loved it. Others who had previously only eaten cheesecake with biscuit crust weren't so sure but their opinion is objectively wrong.
Cake: http://www.epicurious.com/recipes/food/views/original-new-york-cheesecake-51200640
Base: http://www.epicurious.com/recipes/food/views/juniors-sponge-cake-crust-51200460
Thanks, I will give this a try!
Can't find cream of tartar anywhere though... How important is it?
codswallop
Member
Honestly I don't know what it's for. Google says it's to help structure in meringues etc so maybe it helps create a light structure in a sponge. You could probably go without and it would probably be fine, just not as "nice" as it would otherwise be. But that's mostly a guess.
it's potassium bitartrate. you can buy it at pharmacies for little money.
Funky Papa
FUNK-Y-PPA-4
So here's me being a disgusting creature. I haven't been posting a lot because of work and other boring stuff, so I'll just dump some of the latest things that have come out from my kitchen.
Shrimp Fra Diavolo from Serious Eats.
One-Bowl Tiramisu From 'Paris Pastry Club'
Of course it tasted fantastic. It's tiramisu. I also happen to give no fucks about finesse when it comes to cocoa.
Buzzfeed's cinnamon rolls.
I'd describe them in ways that would be unbecoming of a NeoGAF moderator, so I'd just say they came out borderline sexual. Buzzfeed's Tasty and their crappy recipes can get lost for all I care, but this one is surprisingly legit (probably because it doesn't involve chicken or absurd amounts of cheese).
Homemade bbq chicken pizza.
I've given up on making my own bread, but during my testing I accidentally developed a phenomenal recipe for thick (T-H-I-C-C), super bready pizza dough. Sauce was homemade because store bought ones are crap. I'm feeling some base urges just thinking about it.
This is not the best shepherd pie in the world, it's just a tribute.
One that happens to look like runny baby poop. But it tasted fantastic, I swear. I used minced beef instead of lamb because that what I already had (and I'm not a huge fan of lamb's gamey taste). Alas, I was making this as a surprise for my girlfriend since she was working odd hours and I couldn't get it finished by the time she came home, so I couldn't reduce the sauce as much as I needed. I also didn't have potatoes (because who cares about lists), so I had to make do with instant mashed potatoes, which I actually happen to like, but didn't bond that well with the cream cheese (well, it bonded just fine at first, then it looks like it began to release too much water). Veggies were also fresh because that's what I had.
One of those dishes that taste much better than they look.
Shrimp, caramelised onions and leek quiche.
Easy and to the point. The crust was homemade and came out terriffic. Next time I'll double the amount of onions and use fresh shrimp instead of frozen ones for a stronger taste.
Shrimp Fra Diavolo from Serious Eats.
I had to cut all amounts in half since the original recipe could feed an entire family. The recipe came out very nicely except for the fact that it needed twice the sauce for some reason. Next time I'll try to increase the amount of canned tomatoes. Please notice my stellar, woodsman-grade job chopping that parsley. Much care. Such delicacy.
One-Bowl Tiramisu From 'Paris Pastry Club'
Of course it tasted fantastic. It's tiramisu. I also happen to give no fucks about finesse when it comes to cocoa.
Buzzfeed's cinnamon rolls.
I'd describe them in ways that would be unbecoming of a NeoGAF moderator, so I'd just say they came out borderline sexual. Buzzfeed's Tasty and their crappy recipes can get lost for all I care, but this one is surprisingly legit (probably because it doesn't involve chicken or absurd amounts of cheese).
Homemade bbq chicken pizza.
I've given up on making my own bread, but during my testing I accidentally developed a phenomenal recipe for thick (T-H-I-C-C), super bready pizza dough. Sauce was homemade because store bought ones are crap. I'm feeling some base urges just thinking about it.
This is not the best shepherd pie in the world, it's just a tribute.
One that happens to look like runny baby poop. But it tasted fantastic, I swear. I used minced beef instead of lamb because that what I already had (and I'm not a huge fan of lamb's gamey taste). Alas, I was making this as a surprise for my girlfriend since she was working odd hours and I couldn't get it finished by the time she came home, so I couldn't reduce the sauce as much as I needed. I also didn't have potatoes (because who cares about lists), so I had to make do with instant mashed potatoes, which I actually happen to like, but didn't bond that well with the cream cheese (well, it bonded just fine at first, then it looks like it began to release too much water). Veggies were also fresh because that's what I had.
One of those dishes that taste much better than they look.
Shrimp, caramelised onions and leek quiche.
Easy and to the point. The crust was homemade and came out terriffic. Next time I'll double the amount of onions and use fresh shrimp instead of frozen ones for a stronger taste.
I also made a cottage pie this week based off Chef John's recipe. I had onions carrots and celery on hand so I added in a mirepoix and forgot to add the peas, but it was still tasty. I made Irish Soda Bread last night for my wife to take in to her work's St Patrick's Day party. I've been bad about taking pictures of my food. I think I may make those cinnamon rolls this weekend. I have 48 of those disposable pie plates and all the ingrediants except cream cheese and powdered sugar. What kind of yeast did you use?
Funky Papa
FUNK-Y-PPA-4
Active dry.
For the record, I didn't use powered sugar (largely because I don't have any of it). Instead I used granulated and mixed the glaze together using an immersion blender with the whisk attachment. It came out very smooth. It just needs a couple of minutes of mixing at room temperature.
Just gonna say thanks for this. We just bought it and waiting for it to be delivered next week hopefully
BobTheFork
Member
I keep making this for breakfast and it never fails.
I figure out that if I turn up the over from 350 to 375, it cooks faster and if I put my sheetpan with my sausage or bacon over the pan with the eggs, the yolk stays softer.
I figure out that if I turn up the over from 350 to 375, it cooks faster and if I put my sheetpan with my sausage or bacon over the pan with the eggs, the yolk stays softer.
I'm glad to hear that you were able to find some. Do you plan on trying the no knead bread again with it?
I'll probably just grab some powdered sugar if I end up making it this weekend. I need to run out for cream cheese anyway.
You're quite welcome. I hope you enjoy it. I just used it again tonight.Just gonna say thanks for this. We just bought it and waiting for it to be delivered next week hopefully
I put the rice to the side to showcase that it's perfectly cooked.
We got a 12 pack of Certified Angus Beef strip steaks that were on sale so I removed most of the fat and sliced it thin against the grain. Even without marinating it they were very tender and still juicy.
Funky Papa
FUNK-Y-PPA-4
It turns out I was looking at the wrong section of the supermarket. It's not a typical ingredient, but it's not that hard to find after all.
As for the no knead bread, I think I'm done with it. It takes even more effort and space than normal bread (in my experience) and the crust always comes out extremely hard, particularly on the bottom. I suspect this may happen because I preheat the pot so the enamel doesn't crack from temperature shock (which may happen when a cold pot enters a hot oven instead of slowly increasing the temperature with the pot inside). Anyway, I'm not making any more tests for the time being, I need to start cutting my carbs/get my mankini body on.
The Technomancer
card-carrying scientician
Man my willpower to cook anything new or challenging has fallen off a cliff since I got a huge wok. "Stir fry meat with chilis and bean paste served over rice" is just so damn easy
Coriolanus
Banned
Using the bake & sear method suggested by gaf's very own EBreda, went to town on what the butcher said was a very nice short rib, even though i wasnt 100% on that, but wasn't about to argue with someone selling a cut that nice for +-5usd per kg.
Pretty happy with the results.
cooked deboned weight rested at exactly 666 grams.
Pretty happy with the results.
(even if cutting it along the grain was a bit of a crime)
cooked deboned weight rested at exactly 666 grams.
Funky Papa
FUNK-Y-PPA-4
Today's lazy ass meal: Instant pot soy sauce chicken and rice.
One pot. 40 minutes. Done.
My only complains is that the rice got way clumped (yes, I rinsed it before) and that I used Sichuan peppercorns instead of pepper (as in grounded) since I'm a bit of a dummy, so the stock wasn't super spicy. Still, the mix of soy sauce (I only used thick, dark one with some water substituting light sauce), chicken juices and star anise made for some interesting stock. I kept the remaining liquid in a jar as I plan to use it through the week.
As a side note, I just discovered that my cheapy programmable pot can be used for searing/lightly frying (!!!) without a separate pan. I just love this thing. I was planning on upgrading to an Instant Pot since I had to replace the utterly crappy, all scratched up "non-stick" inner pot, but I think I'll just buy the Instant Pot's stainless steel one and call it a day.
One pot. 40 minutes. Done.
My only complains is that the rice got way clumped (yes, I rinsed it before) and that I used Sichuan peppercorns instead of pepper (as in grounded) since I'm a bit of a dummy, so the stock wasn't super spicy. Still, the mix of soy sauce (I only used thick, dark one with some water substituting light sauce), chicken juices and star anise made for some interesting stock. I kept the remaining liquid in a jar as I plan to use it through the week.
As a side note, I just discovered that my cheapy programmable pot can be used for searing/lightly frying (!!!) without a separate pan. I just love this thing. I was planning on upgrading to an Instant Pot since I had to replace the utterly crappy, all scratched up "non-stick" inner pot, but I think I'll just buy the Instant Pot's stainless steel one and call it a day.
Trying to get the most out of my barbeque in what remains of our terrible summer this year. Tried a meat I've rarely had myself and made grilled wild venison with beetroot chutney, roasted figs, and blue cheese on a micro salad
I was worried I'd dry out the meat too much given I haven't had any experience with it and I know you have to be super careful, but the results were amazing between the meat itself and the mix of flavours and textures. Probably in the top 3 things I have ever made.
I was worried I'd dry out the meat too much given I haven't had any experience with it and I know you have to be super careful, but the results were amazing between the meat itself and the mix of flavours and textures. Probably in the top 3 things I have ever made.
Looks great, everybody!
The BBQ season will start here next saturday if the weather allows it. It'll be a humble start with Bratwurst and maybe a chicken skewer or something along the line.
Re: Shepherds pie, out of coincidence I made one a few weeks ago as well:
Next time, I'll make the mashed potatoes even drier.
And for food porn reasons, here's a prime example of a Pizza Margherita:
The BBQ season will start here next saturday if the weather allows it. It'll be a humble start with Bratwurst and maybe a chicken skewer or something along the line.
Re: Shepherds pie, out of coincidence I made one a few weeks ago as well:
Next time, I'll make the mashed potatoes even drier.
And for food porn reasons, here's a prime example of a Pizza Margherita:
Funky Papa
FUNK-Y-PPA-4
That crust looks so good. Which recipe did you use?
Funky Papa
FUNK-Y-PPA-4
You cheating cheat.