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IronGAF Cookoff (hosted by OnkelC)
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harriet the spy
Member
jet1911 said:It's surprisingly(?) easy to make.
http://en.wikipedia.org/wiki/French_king_cake
http://www.youtube.com/watch?v=I2PQ1RxcCv8
The "paste" in the middle is called frangipane (almond powder (100gr) + eggs (2) + sugar (100gr) + butter (75gr) iirc) and the dough is puff pastry. It's really good.
Yay! Galette des rois, funnest cake ever. I have tried to make it a couple of times, but I can never find puff pastry that I like in the US. And good pate feuilletee/puff pastry is a bitch to make yourself.
edit: i hope you didn't forget the little token inside
nakedsushi
Member
A simple, one pot, hearty, filling stew.
Ingredients:
1 bunch collard greens
1 bunch swiss chard
1 onion
1 medium-sized carrot
1/2 tsp cayenne pepper (more to taste)
1/2 tsp smoked paprika
1 tsp aleppo pepper (optional)
half a lemon
1 can cannellini beans
2 cups broth
2 cups water
1 handful whatever leftover dried pasta is around
salt, pepper, and olive oil
Instructions:
In a soup pot, pour in enough olive oil to cover the bottom and put it on medium-low heat. Dice the onion and put in the oil. Put in a pinch of salt and pepper and stir. Do the same for the carrots which go in right after the onions. Stir and let them soften. In the meantime, wash the greens and separate the stems of the chard. Dice the chard stems into the same size as the carrots and onions and put them in and give them a stir.
While the onions, carrots, and stems are cooking down, wash and shake dry the rest of the greens. I separated the collards from their stems and discarded the stems. Roughly chop the leaves. They can be left pretty large since they shrink while cooking.
When the onions and stems are tender, throw in the rest of the leaves and give it a stir. Then put in the cayenne pepper, aleppo pepper (if you have it) and stir to combine. Once the leaves are wilted and tender, open the can of beans and pour that in, soaking liquid and all. I guess you can rinse the beans, but I think the liquid gives the soup a nice thickness.
Pour in the broth and water and stir to combine. Put the pasta in, cover the pot, leaving the lid ajar so it doesnt boil over, and cook for 10 minutes, or until the pasta is done. Squeeze in the juice of half a lemon, add more salt and pepper to taste, ladle into bowls and then serve with some crusty bread. I had some cheese in the fridge, so I grated that over the soup.
slidewinder
Banned
Yeah, me too. I'd like to see your mom's or UrokeJoe's recipes for sure.ChldRebelSoldr said:
nakedsushi
Member
Maiar_m said:My first go at peanut butter!
As always, click for recipe, but why would you need one Oo?
You take such great pictures! From your post, peanut butter seems easy to make. Maybe I'll attempt that next time I get peanuts from the store. I always thought you needed some sort of grinder like a coffee bean grinder for peanut butter. I didn't know you could make it so easily in the blender. I wonder if I can do it in the food processor?
Haven't been doing anything new or creative since I've been in the middle of a move, but that's done with now.
Wanted to drop by to bring this deal up: http://www.ikea.com/us/en/catalog/products/30101168
7-piece cookware set for $39.99. (I'd call it a 4-piece, since I don't think counting lids is fair)
They're good quality stuff, nice thick bottoms on everything, and the pots have fluid measuring lines in them!
I don't know how they rate against the best stuff, but for basically $10 a piece, the quality is excellent. I'm impressed.
Wanted to drop by to bring this deal up: http://www.ikea.com/us/en/catalog/products/30101168
7-piece cookware set for $39.99. (I'd call it a 4-piece, since I don't think counting lids is fair)
They're good quality stuff, nice thick bottoms on everything, and the pots have fluid measuring lines in them!
I don't know how they rate against the best stuff, but for basically $10 a piece, the quality is excellent. I'm impressed.
Do I need more or less time to cook pork using this method compared to the duck? I tried it today and the pork was cooked pretty thoroughly, whereas I'm looking for a bit of blood (unless that's unsanitary for pork?)Zyzyxxz said:
Halycon said:
If your pork is thin and you are going to sear it after you take it out of the water bath I'd recommend something low like 130-133
Last time I did a pork tenderloin this is what I did:
http://lestomac.tumblr.com/post/933639050/pork-tenderloin-cooked-sous-vide
joeyjoejoeshabadoo
Member
UrokeJoe said:
So I got a late Christmas present a new grilling book. So I can't decide if I want to do ribs or pulled pork this weekend. In the past I have had great success with pulled pork and only minor success with ribs.
I am thinking a nice slow cooked butt would be great for the games this weekend...so i might pull a recipe out for that and toss the butt on the egg Friday night and let it cook for the next 16 or so hours...
I may do a wing recipe after that...so bbq and wings sound good?
I am thinking a nice slow cooked butt would be great for the games this weekend...so i might pull a recipe out for that and toss the butt on the egg Friday night and let it cook for the next 16 or so hours...
I may do a wing recipe after that...so bbq and wings sound good?
nakedsushi
Member
Axion22 said:
Your mashed potatoes look delicious!
I made a vegan pot pie tonight for dinner. The filling is vegetable curry with potato, carrots, broccoli, shallots, and some vegan field roast (fake meat) thing we had leftover.
Would a recipe like this be good to make into a full loaf of bread with a bread maker? I love the taste and feel of dinner rolls and have always wanted to have a full loaf in all their glory :lol
My neighbor found a bread maker in his closet and had no use for it so he gave it to me.
e: Wow, that recipe is actually for bread machines
My neighbor found a bread maker in his closet and had no use for it so he gave it to me.
e: Wow, that recipe is actually for bread machines
Axion22 said:
Oh I love the pots! Especially the saucepan! The nonstick pan is really nice too but you gotta take really good care of it, mine wore out after a year. Love the design and heavy bottomness but I'm somewhat against non-stock coatings due to the leeching of chemicals into food over time.
For the pots alone its worth it though.
slidewinder
Banned
You should PM Yes Boss! about the dal and get him to post in here again while you're at it.
scissorfight
Banned
are there any that don't do this? i'm looking to buy a couple good non-stick pans to compliment my cast-iron.Zyzyxxz said:
magnificent83
Member
Any good guides on how to season a cast iron skillet, i bought a pre-seasoned lodge logic skillet from amazon and one of the reviews said the skillet wasn't seasoned and i wanted to know whats the best way to get it done
This video gives a good quick guide. I never did the whole surface but it won't hurt since rust can develop anywhere and that is partly what seasoning the outside is protecting against. Once you start cooking with it you will continue to build the seasoning. I now will wash out the pan by just wiping it out with a paper towel, adding some salt if I need to scrub something off. If you ever get it wet, dry it thoroughly since you don't want rust.magnificent83 said:
slidewinder
Banned
He was one of those factory pre-seasoned skillets, though, which is apparently all that Lodge makes anymore.
If you want, you can take steel wool to it until you're down to bare metal, and then grease it up and season it in the oven a suggested in that video or anywhere else on the web. You could even sand down the inside to get it as smooth as possible before seasoning it, as I believe someone in this thread did not too long ago.
If you go that route, I would only bother with the inside of the pan, as the factory seasoning will be fine for protecting the outside from rusting.
Otherwise, you can try it as-is for a while and see how it works out for you, since you can always go back to the steel wool (and optionally sand paper) later on if need be.
If you want, you can take steel wool to it until you're down to bare metal, and then grease it up and season it in the oven a suggested in that video or anywhere else on the web. You could even sand down the inside to get it as smooth as possible before seasoning it, as I believe someone in this thread did not too long ago.
If you go that route, I would only bother with the inside of the pan, as the factory seasoning will be fine for protecting the outside from rusting.
Otherwise, you can try it as-is for a while and see how it works out for you, since you can always go back to the steel wool (and optionally sand paper) later on if need be.
Ah yeah I guess if its pre-seasoned there would be no need to season the outside of the pan. From what I've read though its still recommended to go through and season the inside with the technique anyway.
I've never heard about rubbing down the surface with steel wool or sanding it to get the smooth surface. My pans don't have the smoothest of surfaces so I might look into that.
I've never heard about rubbing down the surface with steel wool or sanding it to get the smooth surface. My pans don't have the smoothest of surfaces so I might look into that.
scissorfight
Banned
that was me. seems like with all the modern cast iron pans they never smooth them down at all (cheaper to mass-produce i'm sure). they just cover them with that "pre-seasoning" coating.slidewinder said:
i used an electric sander on the inside with various grades of sandpaper until it was totally smooth, then seasoned before using. kind of extreme but i'm really happy with the results.
magnificent83
Member
Thanks for all the replies, i'll follow the video guide.
Yeah,SnakeXs said:
I do have my great Dal Mahkani recipe! No longer have a computer, a kitchen, and I now live in Germany but I'll try to find the post that detailed my steps for a perfect batch and give some pointers...
EDIT: guess I never posted an actual recipe. Here is what it looks like (I use a pressure cooker for the beans):
http://www.neogaf.com/forum/showpost.php?p=17227362&postcount=5656
I'll post the steps shortly...on an iPhone so it might take a moment lol So good, though!
scissorfight said:
I've heard good things about Calphalons hard-anodized cookware but have not really used it myself.
The newer Calphalon nonstick sear are actually oven safe up to a certain temp and seem like they are high quality but if long term test show they still wear out then the risks is still there.
Honestly I try to never use my nonstick, only for certain fish that I don't want to stick at all or certain egg dishes. Otherwise I'm using my cast iron and carbon steel pans all the time and letting the seasoning get really nice.
Mr_Appleby
Member
gotta remember to start taking photos of stuff for this thread. I bought a slow-cooker over christmas, this one.
it has a cast aluminium insert so you can brown your meats and such on the stovetop then just put the insert into the slowcooker. Yes it's nonstick, but such is life. It's either that or those plastoceramico inserts that melt when they get too hot. So far I've done a lamb madras, a pork and apple roast, and home-made baked beans + chunks of pork belly. The pan juices after the roast was done (started with some stock underneath to begin with) were delicious and once I managed to stop myself from drinking them like soup, they were frozen and became the liquid for the baked beans.
That Dahl Makhani posted above looks delicious and possibly suitable for such an endeavor.
it has a cast aluminium insert so you can brown your meats and such on the stovetop then just put the insert into the slowcooker. Yes it's nonstick, but such is life. It's either that or those plastoceramico inserts that melt when they get too hot. So far I've done a lamb madras, a pork and apple roast, and home-made baked beans + chunks of pork belly. The pan juices after the roast was done (started with some stock underneath to begin with) were delicious and once I managed to stop myself from drinking them like soup, they were frozen and became the liquid for the baked beans.
That Dahl Makhani posted above looks delicious and possibly suitable for such an endeavor.
Ok, here is the Dal Makhani Ingredients and steps. Fairly simple dish for the incredible amount of flavor. It does take some time though.
INGREDIENTS:
1 1/2 cup dried black un-hulled urad dal, soaked for one hour
1 cup dried rajma/kidney beans, soaked for one hour.
1 T oil, vegetable or ghee if you have it
1 T cumin seed
1/2 tsp of hing/asfoetida
Whole garam masala (1 cinnamon stick, 6 whole cloves, 6 green cardamon pods, piece of mace, 2 bay leaves)
2 T ginger/garlic paste
1 white onion, finely chopped
1 tsp turmeric
3 whole fresh tomatoes
2 fresh green chiles (thai or serrano)
1 T red chili powder
1 T heaping coriander powder
1-2 teaspoons salt (regular, not sea or kosher)
1 stick of butter (salted or unsalted, either work)
Clump of kasoori methi/dried fenugreek
1/4 cup heavy cream
Finely chopped fresh coriander/cilantro
INITIAL PREP:
Mix the two different dried bean together, wash then soak in double its volume of water.
After soaking put everything in a pressure cooker and cook for thirty minutes. Check to see if rajmas are cooked through and have started to slightly crack. If not then continue cooking for five minutes under pressure in the cooker. Don't worry about the urad dal over-cooking. They are a tough little bean and their texture will remain. Drain the beans and reserve the bean-cooking juice.
Make the ginger/garlic paste. Blend equal parts, by weight, gresh garlic and fresh ginger with oil to emulsify.
Put the tomatoes and green chilis into a blender and puree them to liquid, seeds and all. If they still have stems add those as well!
Chop the onion and cilantro. Don't worry about oxidation or wilting on the cilantro...it will disappear into the dish at the end.
Portion out all other ingredients. This is important since you will need to use some of them in rapid sequence.
COOKING THE DISH:
Heat oil to medium-high in a large metal flat-bottom pan. Metal is reccomended for the heat...stainless, cast-iron, or hard-anodized will do.
Add the whole corriander seed and wait till they crackle and burst...about thirty seconds.
Quickly add the hing for twenty seconds.
Quickly add the whole garam masala for thirty seconds, stirring so all spices have a chance to fry and release their oils.
Quickly add the ginger/garlic paste for thirty seconds or a minute to you smell it had cooked off.
Add the finely chopped onion and salt. This stops the the fried spices from burning and buys you five minutes.
Once the onions have sweated and turned translucent then add the tomato/green chili puree and bring to a boil.
Add the dried corriander and red chili powder.
You will now reduce this mixture for five ro ten minutes, boiling the spices till oil starts to bubble at the surface. It will turn a dark red.
Add the stick of butter and stir in.
Add 1-2 cups of reserved bean juice. Or water if you did not save the juice. Bring to a boil.
Add the cooked bean mixture, stir and bring to a boil.
Add the kasoori methi/dried fenugreek. But, crumble it to a powder form. It is brittle and will powderize easily...you just don't want twigs in the dish.
Reduce to low and cover. Cook for thirty minutes to an hour, stirring every five minutes. If it gets too dry then add a little more water here and there as needed.
Uncover and stir in heavy cream and cook for a minute or two. Check your salt levels and add more if needed.
Stir in chopped cilantro/fresh corriander and remove from heat.
You can remove the cinnamon stick and bay leaves if desired. I leave them in. Don't worry about removing the cardamon, mace and whole cloves...they will have broken down considetably and are hidden bursts of taste when encountered while eating.
INGREDIENTS:
1 1/2 cup dried black un-hulled urad dal, soaked for one hour
1 cup dried rajma/kidney beans, soaked for one hour.
1 T oil, vegetable or ghee if you have it
1 T cumin seed
1/2 tsp of hing/asfoetida
Whole garam masala (1 cinnamon stick, 6 whole cloves, 6 green cardamon pods, piece of mace, 2 bay leaves)
2 T ginger/garlic paste
1 white onion, finely chopped
1 tsp turmeric
3 whole fresh tomatoes
2 fresh green chiles (thai or serrano)
1 T red chili powder
1 T heaping coriander powder
1-2 teaspoons salt (regular, not sea or kosher)
1 stick of butter (salted or unsalted, either work)
Clump of kasoori methi/dried fenugreek
1/4 cup heavy cream
Finely chopped fresh coriander/cilantro
INITIAL PREP:
Mix the two different dried bean together, wash then soak in double its volume of water.
After soaking put everything in a pressure cooker and cook for thirty minutes. Check to see if rajmas are cooked through and have started to slightly crack. If not then continue cooking for five minutes under pressure in the cooker. Don't worry about the urad dal over-cooking. They are a tough little bean and their texture will remain. Drain the beans and reserve the bean-cooking juice.
Make the ginger/garlic paste. Blend equal parts, by weight, gresh garlic and fresh ginger with oil to emulsify.
Put the tomatoes and green chilis into a blender and puree them to liquid, seeds and all. If they still have stems add those as well!
Chop the onion and cilantro. Don't worry about oxidation or wilting on the cilantro...it will disappear into the dish at the end.
Portion out all other ingredients. This is important since you will need to use some of them in rapid sequence.
COOKING THE DISH:
Heat oil to medium-high in a large metal flat-bottom pan. Metal is reccomended for the heat...stainless, cast-iron, or hard-anodized will do.
Add the whole corriander seed and wait till they crackle and burst...about thirty seconds.
Quickly add the hing for twenty seconds.
Quickly add the whole garam masala for thirty seconds, stirring so all spices have a chance to fry and release their oils.
Quickly add the ginger/garlic paste for thirty seconds or a minute to you smell it had cooked off.
Add the finely chopped onion and salt. This stops the the fried spices from burning and buys you five minutes.
Once the onions have sweated and turned translucent then add the tomato/green chili puree and bring to a boil.
Add the dried corriander and red chili powder.
You will now reduce this mixture for five ro ten minutes, boiling the spices till oil starts to bubble at the surface. It will turn a dark red.
Add the stick of butter and stir in.
Add 1-2 cups of reserved bean juice. Or water if you did not save the juice. Bring to a boil.
Add the cooked bean mixture, stir and bring to a boil.
Add the kasoori methi/dried fenugreek. But, crumble it to a powder form. It is brittle and will powderize easily...you just don't want twigs in the dish.
Reduce to low and cover. Cook for thirty minutes to an hour, stirring every five minutes. If it gets too dry then add a little more water here and there as needed.
Uncover and stir in heavy cream and cook for a minute or two. Check your salt levels and add more if needed.
Stir in chopped cilantro/fresh corriander and remove from heat.
You can remove the cinnamon stick and bay leaves if desired. I leave them in. Don't worry about removing the cardamon, mace and whole cloves...they will have broken down considetably and are hidden bursts of taste when encountered while eating.
ElectricThunder
Member
Yep, that time again!
Cheese: Paneer
Special Seasoning: Jerk
Invisible this time around Crumble: Joseph Banks Cassava Chips Chili & Kaffir Lime
Indeed, good times tonight even with an anti-melt cheese like this one----just tasty and the Jerk seasoning somehow really kicked up the Spicy Sopressata in particular. Ditto for the Cassava chips, things I had never heard of prior to picking up that one bag at the food section of a Marshall's but now would hope to come across in more varieties.
Though I lost a local BJ's recently that I copied all that cheese info from via their Book of Cheeses---I did manage to score a few new, spirits infused cheeses to trudge onward with while I try to make it back to the Farmer's Market to take some proper notes this time.
Sideline: Hemp Oil IS pretty damn spiffy----had some with a Spaghetti-ish concoction I call The Slop that is made from Soba noodles, my special sauce, Ground Buffalo or Venison, Grated Romano, Mixed Herbs earlier this week and it had a rather nice taste indeed.
Jill Sandwich
the turds of Optimus Prime
Winter Warmer Soup Time: Butternut Squash.
I split the squash in two and drizzled on some honey and cubes of butter, then alved some large potatoes around it with some olive oil and rock salt. Put them in the oven for 45 minutes on a high heat.
In a large saucepan I chopped up some onion, garlic and a piece of bacon, and fried them in butter until soft and starting to caramelize.
Then I added a litre of chicken stock, the potatoes and scooped out the butternut flesh.
Once it was bubbling, I turned it off the heat, blitzed it with a blender and added some black pepper and a good scoop of soft cheese to melt into it.
All that was left was to serve it! I made some cheese scones yesterday so I put one on the side.
Mmm, lovely and creamy. My ma makes a nice curried parsnip soup, I NEED that recipe.
I split the squash in two and drizzled on some honey and cubes of butter, then alved some large potatoes around it with some olive oil and rock salt. Put them in the oven for 45 minutes on a high heat.
In a large saucepan I chopped up some onion, garlic and a piece of bacon, and fried them in butter until soft and starting to caramelize.
Then I added a litre of chicken stock, the potatoes and scooped out the butternut flesh.
Once it was bubbling, I turned it off the heat, blitzed it with a blender and added some black pepper and a good scoop of soft cheese to melt into it.
All that was left was to serve it! I made some cheese scones yesterday so I put one on the side.
Mmm, lovely and creamy. My ma makes a nice curried parsnip soup, I NEED that recipe.
Ether_Snake
å®å®å®å®å®å®å®å®å®å®å®å®å®å®å®
Wow that looks awesome! And easy to make.
Yesterday I made maple syrup pork roast.
Here is the recipe: http://allrecipes.com/Recipe/Roast-Pork-with-Maple-and-Mustard-Glaze/Detail.aspx
Picture from Allrecipes.com (not mine)
It's so easy to make, and it's delicious! I still have half of it left for tonight, and I kept the sauce for cooking other meats later this week. I suggest adding fresh rosemary on the side in your plate, and just push some of it onto the sweet mapley pork. The mix of pine-like bitterness and sweet maple syrup is INCREDIBLE. I ate this with a side of sweet potatoes.
Yesterday I made maple syrup pork roast.
Here is the recipe: http://allrecipes.com/Recipe/Roast-Pork-with-Maple-and-Mustard-Glaze/Detail.aspx
Picture from Allrecipes.com (not mine)
It's so easy to make, and it's delicious! I still have half of it left for tonight, and I kept the sauce for cooking other meats later this week. I suggest adding fresh rosemary on the side in your plate, and just push some of it onto the sweet mapley pork. The mix of pine-like bitterness and sweet maple syrup is INCREDIBLE. I ate this with a side of sweet potatoes.
cartoon_soldier
Member
Zyzyxxz said:
Just wondering, what is the difference between Stainless Steel and Carbon Steel?
Never used carbon steel and looking to get a couple of new pans.
cartoon_soldier said:
stainless steel is very versatile and can cook everything easily except eggs and fish (those take practice or lots of oil too). They sear well and can handle very high temperatures in the oven and are lightweight compared to cast iron pans.
Carbon steel is prone to rusting so you take care of it like a cast iron pan. Season it with fat/lard/oil. Never wash with soap. Keep it lightly greased to prevent rusting.
It is lightweight, oven friendly, heats faster than cast iron, develops a nice seasoning too. Pretty much combines most of the pros of both stainless steel and cast iron. Although you have to take care of it like a cast iron and you must never use metal utensils and avoid cooking acidic items or they may develop a metallic taste such as tomatoes. Carbon steel will not gain a season as well as a cast iron but its still pretty close to non stick eventually.
cartoon_soldier
Member
Zyzyxxz said:
cool, might get one to try it out. Thanks!!
Edit: Dinner Tonight, Steak again
Recipe used was one I had read sometime back on a forum.
Main thing was, after sear when I put it in the oven, also went in:
Butter
Garlic
Thyme
Rosemary
Served with Carmalized Onions and Baked Potato.
First time cooking it that way, was awesome.
Was wondering though if I can use the leftover juices to create some sort of a sauce?
rykomatsu
Member
Halycon said:
How did the second attempt go? Also, what are you using for your sous vide apparatus? I've been messing around with it using a large ice chest and really really like the results it gives. And it saves a of time to do other things while waiting too.
Ordered all (or atleast most) of the parts to make my own circulator
cartoon_soldier
Member
Zyzyxxz said:
Ok thanks.
Looks like I will have to buy some red wine and try that.
Getting back on my sous vide groove I decided to go with Snake River Farms American style Wagyu beef. Ribeyes and New York steaks are so damn expensive though but what about chuck steak? When it comes to regular shit quality factory farmed beef its tough, low in marbling, and takes a long time to cook but it has such good beefy flavor.
Wagyu chuck steak has very intense marbling and it takes well to cooking medium rare so I did a butter and rosemary poached chuck steaks @ 120 F for 3 hours.
While leaving that to be it freed me up to do my other prep work. First I saw some beautiful rainbow baby carrots at the Santa Monica Farmers Market that I just had to buy along with some baby potatoes from elsewhere.
Plated:
Seabass with quinoa
Wagyu chuck steak has very intense marbling and it takes well to cooking medium rare so I did a butter and rosemary poached chuck steaks @ 120 F for 3 hours.
While leaving that to be it freed me up to do my other prep work. First I saw some beautiful rainbow baby carrots at the Santa Monica Farmers Market that I just had to buy along with some baby potatoes from elsewhere.
Plated:
Seabass with quinoa
Zyzyxxz said:
How did the chuck steak turn out? I've found that using oil/butter as a "marinade" of sorts seems to pull the flavor out of the meat itself...ie. fat soluble tastes end up in the butter rather than remaining in the meat itself. I end up with highly aromatic butter mixed with a little bit of the meat juices, but the meat I've found tastes a little more bland.
Looks great, though
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