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IronGAF Cookoff (hosted by OnkelC)
- Thread starter OnkelC
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You can add more cheese yes. One thing I add when I make cheese sauce is some Dijon mustard (a tablespoon). It makes a huge difference.
bucknuticus
Member
I also like to put some smoked paprika into my mac and cheese when I make it.
Mmm I need to try that.
Use more flavorful cheese for the sauce. I love adding some Gruyere to sharp cheddar, but that can get a bit pricy. Also, I highly recommend adding some pieces of bacon throughout. Delicious.
You can also try the Modernist Cuisine recipe for Mac n' Cheese
http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/
http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/
Metroid Killer
Member
Here ya go. I hope it's what you wanted!
Yesterday I made
Choux pastry
Or Vandbakkelse as these Danish version of Choux pastry are called.
I haven't made choux pastry before, but had heard rumors that it's easy to screw up the batter in several ways, but in the end they came out perfect. I rarely buy pastries at a bakery since it's really expensive where I live, but once in a while I do buy these vandbakkelse, and honestly the ones I made are just as good if not better. The jelly came out a little too watery, but nothing a small adjustment can't fix next time.
nakedsushi
Member
^-- Looks good. What kind of bacon is that? It kinda looks like a bacon treat that my dog eats.
Etrian Oddity
Member
Thiny-sliced spam confit.
Metroid Killer
Member
The great thing about choux pastry is all that air inside, they feel very light to eat, or... you can fill'em up!
Which is what I did yesterday when I made another batch.
Half of them filled with raspberry cream and the other half with mango mousse. Suddenly just two of them feels like you gained 3 extra kilos.
Mr.Squirrel
Tom
Did you make that bread? Burger looks really good
Metroid Killer
Member
Made yet another domeshaped entremet. I have to use some of my other molds, but the dome sure is versatile in its use
Tropical Entremet
At the bottome there's a chocolate spongecake, a slice of fresh pineapple with bittersweet chocolate mousse, a dome of mango mousse and decorated with colored coconut shreds.
Loved the juicyness from the pineapple, great contrast to the somewhat dry chocolate mousse, and that mango mousse is still the king of mousses!
Tropical Entremet
At the bottome there's a chocolate spongecake, a slice of fresh pineapple with bittersweet chocolate mousse, a dome of mango mousse and decorated with colored coconut shreds.
Loved the juicyness from the pineapple, great contrast to the somewhat dry chocolate mousse, and that mango mousse is still the king of mousses!
Made some egg bénédictine
Sooooooo good.
Looks very delicious.
Made some egg bénédictine
Sooooooo good.
my dream is to one day turn this into a casserole
Made a simple little pepperoni pizza. Didn't cut my own pepperoni. Just used pre-sliced because I was lazy. Oh well. Still delicious.
OH. Also, just got my first cast iron skillet, and after a couple missteps with it, and then some lengthy reseach on the internet, I've successfully cooked on it. I LOVE IT! Everything was SO tasty.
OH. Also, just got my first cast iron skillet, and after a couple missteps with it, and then some lengthy reseach on the internet, I've successfully cooked on it. I LOVE IT! Everything was SO tasty.
Just wondering, what did you cook on your new cast iron skillet? At first I thought it might be the pizza you pictured in your post but it looks a little too large for that. Have thought about using a cast iron skillet to make pizza but I'm just not sure how well it'd turn out.
No, I tried frying eggs first haha. Interestingly, though, I DID make a pan pizza with the cast iron skillet and it turned out AMAZING.
Oh! I've got a baking stone but I wasn't thrilled with the results I got. Of course it was just my 1st try so I should probably not give up on it just yet but I need something better than the peel I've got to help move the pizza around when it's baking. I've got an Exo Super Peel, which is great for getting the pizza on the stone and getting it off but it's not really good for more subtle movements like shifting a pizza a half turn on the stone. Also the recipe I had was for a thin crust so I think I either stretched the dough too much or didn't let it cook fully through when I went to turn the pizza because the middle rip to shreds :-( A pan though would kind of avoid these issues, the only problem being how to I get the pizza out of the pan to prevent it from overcooking? Invert it onto a wire rack and then back up right? *shrug* I'll have to give this more thought. I have made a deep dish pizza in a 9 inch cake pan and that turned out well so I suppose the same should hold true for a regular pan pizza in a 12 inch cast iron skillet.
Oh! I've got a baking stone but I wasn't thrilled with the results I got. Of course it was just my 1st try so I should probably not give up on it just yet but I need something better than the peel I've got to help move the pizza around when it's baking. I've got an Exo Super Peel, which is great for getting the pizza on the stone and getting it off but it's not really good for more subtle movements like shifting a pizza a half turn on the stone. Also the recipe I had was for a thin crust so I think I either stretched the dough too much or didn't let it cook fully through when I went to turn the pizza because the middle rip to shreds :-( A pan though would kind of avoid these issues, the only problem being how to I get the pizza out of the pan to prevent it from overcooking? Invert it onto a wire rack and then back up right? *shrug* I'll have to give this more thought. I have made a deep dish pizza in a 9 inch cake pan and that turned out well so I suppose the same should hold true for a regular pan pizza in a 12 inch cast iron skillet.
Cooking with a stone was hard at first. There's no denying that. I spent my fair share of frustrations. TRUST ME. But now I'm usually getting pizza's like the one I posted very consistently. You just have to get into the groove of it because it really is the superior method of home oven pizza making. I always put a light dusting of cornmeal on my peel, and always give the pizza a little shake a couple of times while you're topping the pizza. In terms of your pizza ripping in the middle, that can come from improperly hand tossing the pizza, or also from over-topping near the middle.
Keep it up. You'll get it.
ElectricThunder
Member
Some fine pizza there VanWinkle---top stuff.
Made a simple little pepperoni pizza. Didn't cut my own pepperoni. Just used pre-sliced because I was lazy. Oh well. Still delicious.
OH. Also, just got my first cast iron skillet, and after a couple missteps with it, and then some lengthy reseach on the internet, I've successfully cooked on it. I LOVE IT! Everything was SO tasty.
That looks godly.
Deadly Cyclone
Pride of Iowa State
Posted in the burger thread but here's my chipotle bacon cheeseburgers from the other night. Pan fried.
Its so true. It's honestly not that expensive to make either. Made it for my family and they LOVED it!
Snkfanatic
Banned
Made a simple little pepperoni pizza. Didn't cut my own pepperoni. Just used pre-sliced because I was lazy. Oh well. Still delicious.
OH. Also, just got my first cast iron skillet, and after a couple missteps with it, and then some lengthy reseach on the internet, I've successfully cooked on it. I LOVE IT! Everything was SO tasty.
Wow that pizza is perfect. Great work
killertofu
Member
I don't know what to cook tonight Iron GAF D:
amitaiwinehouse
Neo Member
Been making a lot of burgers recently, just in 5/10 minutes. Easy meal as a student and can be eaten at any time of the day.
Maklershed
Member
That looks fantastic. Always love a good cheeseburger pic.
EatChildren
Currently polling second in Australia's federal election (first in the Gold Coast), this feral may one day be your Bogan King.
Might as well post it here given I've posted it everywhere else.
Two scotch fillet steaks marinated for 24 hours in Worcestershire sauce, hot English mustard, habanero Tabasco sauce, freshly crushed garlic, and pepper. Cooked medium rare on the barbecue.
One large potato cut into strips, shook with olive oil, chilli flakes, herbs, and chicken salt. Cooked on the barbecue.
Strips of zucchini and capsicum cooked on the barbecue, and a chopped up tomato, tossed with mixed lettuce and dressing.
One glass of White Rabbit dark ale.
Amazing.
Two scotch fillet steaks marinated for 24 hours in Worcestershire sauce, hot English mustard, habanero Tabasco sauce, freshly crushed garlic, and pepper. Cooked medium rare on the barbecue.
One large potato cut into strips, shook with olive oil, chilli flakes, herbs, and chicken salt. Cooked on the barbecue.
Strips of zucchini and capsicum cooked on the barbecue, and a chopped up tomato, tossed with mixed lettuce and dressing.
One glass of White Rabbit dark ale.
Amazing.
CrystalGemini
Member
Probably too late...but what do you have in your inventory?
ClassyPenguin
Banned
Might as well post it here given I've posted it everywhere else.
Two scotch fillet steaks marinated for 24 hours in Worcestershire sauce, hot English mustard, habanero Tabasco sauce, freshly crushed garlic, and pepper. Cooked medium rare on the barbecue.
One large potato cut into strips, shook with olive oil, chilli flakes, herbs, and chicken salt. Cooked on the barbecue.
Strips of zucchini and capsicum cooked on the barbecue, and a chopped up tomato, tossed with mixed lettuce and dressing.
One glass of White Rabbit dark ale.
Amazing.
I need to move so I can grill again.
dragonlife
Member
Marry me.Made a simple little pepperoni pizza. Didn't cut my own pepperoni. Just used pre-sliced because I was lazy. Oh well. Still delicious.
OH. Also, just got my first cast iron skillet, and after a couple missteps with it, and then some lengthy reseach on the internet, I've successfully cooked on it. I LOVE IT! Everything was SO tasty.
Cosmic Bus
pristine morning snow
Bread porn from today: Kalamata olive ciabatta and pecan flax rye.
Frank the Great
Banned
got damn that bread looks good
Sounds great, thanks! My mom is a longtime fan of Victorinox knives, too.
how thick is the spine where it hits the handle? I've heard great things about the victorinox knives but at the end of the day it's still stamped, not forged, and I don't see how'd they'd get a thick spine, which is something I find more comfortable on a knife...
Maklershed
Member
cosmic bus - what kind of camera did you use for those bread pictures?
Cosmic Bus
pristine morning snow
A stock Rebel XTi that I've been borrowing from a friend.
Eh, it's $30, so I don't worry about it too much. I chop by holding the spine in a pincer, and I find it quite comfy.
Funky Papa
FUNK-Y-PPA-4
I'm in the process of configuring/designing and equipping the first kitchen of my own.
God damn, this is some expensive (and complex) shit.
God damn, this is some expensive (and complex) shit.
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