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March 09, 2014

Food Thread: Technique: Why It's Important (CBD)
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I am doing double-duty as cook and nurse -- there is flu in Chez Dildo! (I rock the outfit however, so there is that silver lining. You know how much white stockings cost in my size?). But I haven't been able to poke around the cooking section of my local bookstore, looking for inspiration, or just something to plagiarize.

I have been thinking about the difference between recipes and technique. Most people with reasonable hand-eye coordination and a well-written recipe will be able to cook that recipe with minimal trouble. The problem is that many recipes assume too much or, even more frequently, just don't make perfect sense.

In my experience, the venerable (hah) NY Times food section recipes are often just rough guides, and occasionally will be off significantly. A year or so ago they had a recipe for sourdough rye bread that was missing a few cups of liquid. And that's were an understanding of technique would help. But most people reflexively assume that if it's published then it's going to work as described. And yes, I made that mistake, and had to add more and more starter liquid and water until it looked like a manageable dough. Had I been firmly grounded in baking technique, my first reading of the recipe would have yielded a snort, a laugh, and a loud, "Ah, the idiots are at it again!"

Technique is nothing more than a general understanding of what happens to ingredients when they are treated a particular way. Most of us are reasonably proficient in grilling technique -- what happens to a piece of steak of x thickness on a fire of y temperature over z time. No recipe can cover all of the variables, but with that simple technique, we can grill anything.

The trick is to find good recipes, and divine the underlying technique. And once you know the technique, you really don't need a recipe. And then you will be a real cook.

This was really driven home to me by a friend of mine who is a superb bartender. I won't call him a mixologist because he thinks that's an asshole term, to be used only to describe pompous hipsters with delusions of grandeur. And if I called him one he might stop making me smoked bourbon old-fashioneds, and that would ruin my life.

But...he once explained that there are some basic ratios (basic technique) for cocktails, and if you stick them you'll be okay. And bartending is just cooking, but (mostly) without heat.

IAMNOTAMANHATTAN

3 oz. Evan Williams Bourbon (Or any reasonable quality bourbon)
Â½ oz. Dry Vermouth
Â½ oz. Sweet Vermouth
3 dashes Angostura Bitters
Â½ oz. Cointreau

Stir in lots of ice
Strain into cocktail or lowball glass
Garnish with a twist of lemon

This, as the name suggests, is not a Manhattan, but itÂ’s damned close, as well as being damned good.

Try it with Rye Whiskey for a spicier, slightly less sweet drink.

Posted by: Open Blogger at 01:00 PM | Comments (105)
Post contains 545 words, total size 4 kb.

1 My mom loved Manhattans. They were her go-to drinks if she was out for a nice lunch. Mr Y-not is starting to like them now, too. I think we've discussed this before, but I still must say that Jacques Pepin is the best cooking show dude I've ever watched. I've been recording his Fast Foods My Way, Essential Pepin, and Jacques & Julia programs and they are teh awesome. He often inserts some technique information as he's chugging along in these 30 minute programs. I really enjoy them and learn a lot.

Posted by: Y-not at March 09, 2014 01:06 PM (zDsvJ)

2 I'm happy with a can of Dr. Pepper and a glass of ice ...

Posted by: Adriane... at March 09, 2014 01:07 PM (qoKTg)

3 For example, he refers to catsup as a "thickening agent."

Posted by: Y-not at March 09, 2014 01:08 PM (zDsvJ)

4 In my experience, the venerable (hah) NY Times food section recipes are often just rough guides, and occasionally will be off significantly.

The Iowa State Fair offers cookbooks of the prize winners, and I swear half of them intentionally leave something out or use a wrong measurement so no one else can ever make it as good as they did. Sometimes I think the fundraising cookbooks by churches and women's groups are the same way. "Finally! Mrs. Backpfeifengesicht's Smurf Pie recipe! Wait....five tablespoons of Tabasco? I always thought that was curacao..."

Posted by: HR at March 09, 2014 01:09 PM (hO8IJ)

5 The people who really amaze me are natural bakers. I guess it's like anything else, if you do it enough you develop a "feel" for the process. But I have to stick to the recipes when it comes to baking.

Posted by: Y-not at March 09, 2014 01:13 PM (zDsvJ)

6 The Iowa State Fair offers cookbooks of the prize winners, and I swear half of them intentionally leave something out or use a wrong measurement so no one else can ever make it as good as they did.

My boss asked his s-i-l for her mac and cheese recipe so he could make it over the holidays. She said, 'no, but I'll make it for you.'

Posted by: Retread at March 09, 2014 01:19 PM (cHwk5)

7 Isn't baking basically a 1:2:3 ratio for the main ingredients? I know that baking is far more precise than just "cooking" - much more scientific, and everything has to be measured very carefully to get good results. Not like tossing a roast in the crockpot in the morning and having succulent meat for supper....

Posted by: Teresa in Fort Worth, TX (@Teresa_Koch) at March 09, 2014 01:21 PM (PZ6/M)

8 I just pulled a steak (Wegman's filet) out of the freezer and plopped it, in it's native plastic bag, into a pot of tap warm water. It has been frozen solid since Christmas when we didn't eat it for some reason. Will it be thawed enough to grill by 6 Eastern? It's my only dinner plan.

Posted by: Lincolntf at March 09, 2014 01:21 PM (ZshNr)

9 One of the reasons I like Joy of Cooking is that they often include 'be sure to do this' or 'don't do that' tips for success.

Posted by: Retread at March 09, 2014 01:21 PM (cHwk5)

10 The folks who amaze me are the ones who can intuitively fiddle with a baked goods recipe to account for atmospheric conditions or produce a desired different result. I cannot do that. Lincolntf, Why don't you defrost in the microwave?

Posted by: Y-not at March 09, 2014 01:23 PM (zDsvJ)

11 You stand a better chance of getting your steak thawed if you keep running slightly warm water into the bowl. Otherwise, the temp is just going to reach an equilibrium and you'll never ever get to eat your yummy steak. 'Scuse me while I go cook mine now.

Posted by: Tonestaple at March 09, 2014 01:25 PM (B7YN4)

12 Lincolntf, remember those rectangles they used to advertise on TV to quickly thaw food? My mother, the kitchen gadget queen, bought one and it turns out it's just a piece of aluminum. So I use the space between the burners on the stovetop and it really does speed up the thaw.

Posted by: Retread at March 09, 2014 01:25 PM (cHwk5)

13 Posted by: Y-not at March 09, 2014 05:13 PM (zDsvJ)

"natural bakers" are amazing.

I have some skill and talent for cooking, but baking? I am at the mercy of the recipe.

And the technique is just weird.

Why is it that I can mix my pizza dough for five minutes, and it comes out amazingly tender and puffy, but if I mix biscuit dough for more than it takes to incorporate the ingredients they have the consistency of hockey pucks?

Posted by: CharlieBrown'sDildo at March 09, 2014 01:25 PM (QFxY5)

14 Daily reminder: Liberalism is a mental derangement.

Posted by: Daily Reminder Guy at March 09, 2014 01:26 PM (6j8ke)

15 And the technique is just weird. Why is it that I can mix my pizza dough for five minutes, and it comes out amazingly tender and puffy, but if I mix biscuit dough for more than it takes to incorporate the ingredients they have the consistency of hockey pucks? -- The one that freaks me out is the doubling recipe issue. I had no idea that you cannot simply double recipes. I did it with something or other (I can't recall if it was cookies or a quick bread) and the things were ruined.

Posted by: Y-not at March 09, 2014 01:27 PM (zDsvJ)

16 Microwave is an option but I have bad memories of graying around the edges. Running water over it is probably the best way, but what a waste of water. I'm going to check it now, if it's still a beef-brick, I'll utilize one of those options.

Posted by: Lincolntf at March 09, 2014 01:28 PM (ZshNr)

17 Posted by: Lincolntf at March 09, 2014 05:28 PM (ZshNr)

Just leave it in cool water, and make sure it is submerged.

Posted by: CharlieBrown'sDildo at March 09, 2014 01:30 PM (QFxY5)

18 Just be very careful on teh microwaving. Do it at 30% for 1/3rd of the lenght of time you think they need. Then check and repeat as needed.

Posted by: Y-not at March 09, 2014 01:31 PM (zDsvJ)

19 Posted by: Y-not at March 09, 2014 05:27 PM (zDsvJ)

Of course the first thing to blame is the Jooos, but I'm one of them, and as far as I recall there was no discussion of this during the Zionist Occupation Government seminars.

Posted by: CharlieBrown'sDildo at March 09, 2014 01:32 PM (QFxY5)

20 Some recipes double, some don't. Toll House cookies do, roll-out cookies don't, ime.

Posted by: Retread at March 09, 2014 01:32 PM (cHwk5)

21 Posted by: Retread at March 09, 2014 05:32 PM (cHwk5)

WHY DAMNIT!

WHY?

Posted by: CharlieBrown'sDildo at March 09, 2014 01:33 PM (QFxY5)

22 Of course the first thing to blame is the Jooos, but I'm one of them, --- Speaking of which, are you leavening agent free for all of Passover or just special days? I picked up a latke starter from W-S (hit the sale bin the other day) so I was going to make some up some night when we need an easy supper.

Posted by: Y-not at March 09, 2014 01:34 PM (zDsvJ)

23 WHY DAMNIT! WHY? --- ^This!

Posted by: Y-not at March 09, 2014 01:35 PM (zDsvJ)

24 Wait a minute, a guy named dildo from NJ in stockings. Is this a diet thread or did I miss the joke setup?

Posted by: DaveA[/i][/b][/s] at March 09, 2014 01:37 PM (DL2i+)

25 Kai Winn, ladies and gentlemen, a truly evil woman (for those who also recognize her from Star Trek: DS9).

I have no doubt Louise Fletcher is a sweet woman -- why does she play so many evil, horrible women?

Posted by: acethepug at March 09, 2014 01:37 PM (KB+BG)

26 Some cooks are honest and tell you right out that they won't give you their special recipe. I knew someone who made the best chocolate chip cookies you ever had. I'm not exaggerating. No one else's were like this. She said they were a secret family recipe and she would not share it. But at least she didn't give you a recipe and sabotage it.

Posted by: nerdygirl at March 09, 2014 01:39 PM (k2GaM)

27 Some recipes double, some don't. Toll House cookies do

My mother always doubled everything but the chocolate chips, which she halved. O_o I was well into adulthood before I realized there was supposed to be more than two chips in each cookie.

When I make cookies for work I double the recipe and use one bag of semi-sweet and one bag of dark chocolate.

Posted by: HR at March 09, 2014 01:41 PM (hO8IJ)

28 "there is flu in Chez Dildo!" Ah yes, there's the AOSHQ I know and love...

Posted by: Yoshi, Aggrieved Victim of the White Man at March 09, 2014 01:42 PM (OzZJn)

29 Way back in the day

http://tinyurl.com/puhxx2z

Posted by: DaveA[/i][/b][/s] at March 09, 2014 01:43 PM (DL2i+)

30 The steak has softened, expecting it to be grillable by 6.

Posted by: Lincolntf at March 09, 2014 01:45 PM (ZshNr)

31 Spicy Montreal steak seasoning will save the day if it tastes a bit off.

Posted by: Lincolntf at March 09, 2014 01:46 PM (ZshNr)

32 Have any of you ever taken one of those "knife skills" classes that places like Sur La Table and Williams-Sonoma offer? I'm kind of curious about them. Would love to get better with a knife for things like boning and filleting.

Posted by: Y-not at March 09, 2014 01:46 PM (zDsvJ)

33 I don't know WHY DAMNIT! but suspect it has to do with how ingredients interact with each other. Too much flour can overwhelm baking powder, for instance, so the proportions have to be changed. I don't know how to scale the various ingredients but someone who cooks on an institutional scale might. My sneak around is to make two separate batches, one after the other. It isn't time efficient but the result is eatable.

Posted by: Retread at March 09, 2014 01:46 PM (cHwk5)

34 33 I don't know WHY DAMNIT! but suspect it has to do with how ingredients interact with each other. ---- It's physics! It's ALL physics!

Posted by: Y-not's husband (B.S. in physics, magna cum laude) at March 09, 2014 01:48 PM (zDsvJ)

35 Changed the water, it seems to be thawing well. Kind of a long skinny filet which probably helps.

Posted by: Lincolntf at March 09, 2014 01:49 PM (ZshNr)

36 I just pulled a steak (Wegman's filet) out of the freezer and plopped it, in it's native plastic bag, into a pot of tap warm water. It has been frozen solid since Christmas when we didn't eat it for some reason. Will it be thawed enough to grill by 6 Eastern? It's my only dinner plan.

Posted by: Lincolntf at March 09, 2014 05:21 PM (ZshNr)

If you leave it in warm water, you actually start the cooking process (a "watered down" form of sous-vide cooking, so to speak), so that's not a good idea. The quickest water-based thawing method is under cold running water. Some people will use the microwave (although that also jump starts the cooking process). If I only have a short period of time, I will sometimes use this method, but at a setting designed for half the weight of what I am defrosting, and then letting the residual warmth from the center thaw the steak the rest of the way, usually over the rest of an hour.

Of course, there is only 13 minutes left before your 6pm deadline, but hopefully this info will be useful in future such emergencies.

Posted by: CQD at March 09, 2014 01:50 PM (4iOIE)

37 32 Have any of you ever taken one of those "knife skills" classes that places like Sur La Table and Williams-Sonoma offer? I'm kind of curious about them. Would love to get better with a knife for things like boning and filleting. Posted by: Y-not at March 09, 2014 05:46 PM (zDsvJ) He said "boning." Heh. Seriously, I so need to take a knife SHARPENING course. That is a skill that comes in handy all over the place, not just the kitchen. Sharp knives make for much easier and skillful work, even if you are a novice at whatever you're trying to do. And dull knives are MUCH more dangerous than sharp ones; the latter tends to leave cleaner cuts that heal easier and, G-d forbid, make it easier for E.R. personnel to deal with.

Posted by: J.J. Sefton at March 09, 2014 01:50 PM (olDqf)

You know those baked snacks made with shredded cheddar cheese, flour, and sticks of butter? They're either called cheese dollars are cheese straws. I think they may be the most addictive food on earth. Pure concentrated cholesterol.

Posted by: Reggie1971 at March 09, 2014 01:51 PM (S11Oq)

39 HR, my mother always used Crisco in the chocolate chip recipe. When I was first out on my own I thought I'd use butter instead. Once. Didn't 'taste right.'

Posted by: Retread at March 09, 2014 01:52 PM (cHwk5)

40 Thanks. I wanted to start with cool water, but the steak was such a chunk of beefy permafrost that I thought it'd take forever. 10 mins and I'll see if I need to accelerate the process.

Posted by: Lincolntf at March 09, 2014 01:52 PM (ZshNr)

41 Posted by: Y-not at March 09, 2014 05:34 PM (zDsvJ)

All eight days. But I love it....I am one of seven humans who like matzoh.

Posted by: CharlieBrown'sDildo at March 09, 2014 01:54 PM (QFxY5)

42 HR, my mother always used Crisco in the chocolate chip recipe. When I was first out on my own I thought I'd use butter instead. Once. Didn't 'taste right.'

Posted by: Retread at March 09, 2014 05:52 PM (cHwk5)

Retread, has Crisco changed since the late 70s / early 80s ? I have a great snickerdoodles recipe from that era that, back then, tasted great. Now, not so much.

Posted by: Steck at March 09, 2014 01:55 PM (5i94q)

43 Truth be told, I like such Pittsburgh style steak that I'll leave mine a little frozen in the middle before grilling, assuming I'm doing a thick steak (which is 99% of the time around here).

Posted by: Y-not at March 09, 2014 01:55 PM (zDsvJ)

44 It's physics!

It's ALL physics!

Posted by: Y-not's husband (B.S. in physics, magna cum laude) at March 09, 2014 05:48 PM (zDsvJ)

Well, in my experience it is closer to astrology than physics.

Posted by: CharlieBrown'sDildo at March 09, 2014 01:56 PM (QFxY5)

45 Speaking of which, are you leavening agent free for all of Passover or just special days?

You mean the blood of Palestinian infants?

Posted by: pep at March 09, 2014 01:57 PM (6TB1Z)

46 Your religion has good food, CBD. Except for the lack of bacon.

Posted by: Y-not at March 09, 2014 01:57 PM (zDsvJ)

47 They're either called cheese dollars are cheese straws. I think they may be the most addictive food on earth.

Close, but no. That honor goes to Cheetohs.

Posted by: pep at March 09, 2014 01:58 PM (6TB1Z)

48 Baking: My philosophy has always been "eh, close enough" when measuring ingredients. This works about 97% of the time with out the obsessive measuring and weighing. Pizza dough vs. Biscuits: pizza dough is well mixed and kneaded to give consistency in texture and elasticity. Cut your fat (cold bacon grease peeps) into the flour/baking powder and just enough liquid to pull your biscuit together. The glutens are working against you with biscuits-touch them as little as possible.

Posted by: tms at March 09, 2014 01:59 PM (7ub16)

49 I love these things: http://lowcarbdiets.about.com/od/snacks/r/cheesecrisps.htm

Posted by: Y-not at March 09, 2014 02:00 PM (zDsvJ)

50 By the way, thanks to whoever provided the chili verde recipe on the cooking thread last week. I made some today and it was great. I followed the commenter's suggestions and put the stuff into a tortilla with cheese and sour cream. Of course I had yumminess dripping on my hands.

Posted by: nerdygirl at March 09, 2014 02:01 PM (k2GaM)

51 Stech, I don't know if Crisco has changed but flour certainly has. Could it be that instead of the Crisco?

Posted by: Retread at March 09, 2014 02:01 PM (cHwk5)

52 Ace just posted about the Malaysian plane.

Posted by: CharlieBrown'sDildo at March 09, 2014 02:02 PM (QFxY5)

53 Another good technique to know is how to make your mother sauces (note, not your mother's sauces). One can make tons of variations depending on what's in the fridge if the know the basics of deglazing and making a roux.

Posted by: taylork at March 09, 2014 02:03 PM (9bPUR)

54 Posted by: taylork at March 09, 2014 06:03 PM (9bPUR)

Excellent point.

We'll start next week on Hollandaise!

Posted by: CharlieBrown'sDildo at March 09, 2014 02:04 PM (QFxY5)

55 Spicy Montreal steak seasoning will save the day if it tastes a bit off.

Posted by: Lincolntf at March 09, 2014 05:46 PM (ZshNr)

If you are worried about the steak picking up a funny flavor from having been frozen for a couple of months, that should not be a problem as long as you haven't had any extended power outages and partial thawing in that period of time. The best way to freeze meat, however, is to make sure it is wrapped tightly, to prevent exposure to air that will cause freezer burn. When freezing steaks, I always wrap them in plastic and squeeze out all the air before then putting them in a freezer bag and squeezing out all the air again.

On a somewhat related note, I just thawed and cooked a turkey that I had in a coffin freezer for 15 months. It came out fine, which I attribute to the fact that it was in a standalone freezer, and also to the tight wrapping that all frozen turkeys come in.

Posted by: CQD at March 09, 2014 02:05 PM (4iOIE)

56 nerdygirl...there were a couple chile verde recipes, but if you used mine, hip, hip, hooray!

Posted by: concrete girl at March 09, 2014 02:06 PM (l9vxU)

57 I love these things:

http://lowcarbdiets.about.com/od/snacks/r/cheesecrisps.htm

-----
Brilliant! And easy peasy to make.

Posted by: Retread at March 09, 2014 02:06 PM (cHwk5)

58 53 Another good technique to know is how to make your mother sauces (note, not your mother's sauces). --- Yeah, I'm starting to take the time (more often, anyway) to make sauces, although I rarely do the Hollandaise type. But other kinds, finishing them with butter or cream and taking the effort to strain them etc. A weird thing for me is that I am never - and I mean basically never - happy with my salad dressings. And it's not that I don't know how to incorporate the oil. I just never like the taste. I don't know why.

Posted by: Y-not at March 09, 2014 02:06 PM (zDsvJ)

59 Retread, wait, what? How is flour different (basic All-Purpose, Gold Medal) these days? Not doubting, just intrigued.

Posted by: Steck at March 09, 2014 02:07 PM (5i94q)

60 We have advanced beyond the realm of the hypothetical, the steak is on the grill. Generously spiced, only prospective side dish is cottage cheese.

Posted by: Lincolntf at March 09, 2014 02:07 PM (ZshNr)

61 I used to bartend once upon a time, and the missus wanted me to come up with a cocktail that would be good for drinking with sushi. -- Interesting. Thanks! It can be hard to find a good match for sushi. I usually wind up drinking Asahi Super Dry, but a cocktail would be nice.

Posted by: Y-not at March 09, 2014 02:08 PM (zDsvJ)

62 The SCOAMF is a gutless pussy.

Posted by: Insomniac at March 09, 2014 02:09 PM (UAMVq)

63 Chemistry, physics and love. You have to put your love in there. Try not to scald it, though.

Posted by: garrett at March 09, 2014 02:09 PM (kBAHu)

64 Good point, I used to know how to make basic "mother" sauces but it's been years.

Posted by: Lincolntf at March 09, 2014 02:09 PM (ZshNr)

65 The best way to freeze meat, however, is to make sure it is wrapped tightly, to prevent exposure to air that will cause freezer burn. -- That's why we got our vaccu-sealer. It's just two of us and I wanted to be sure our Costco meat (which is very good around here, especially the lamb) kept well.

Posted by: Y-not at March 09, 2014 02:10 PM (zDsvJ)

66 All eight days. But I love it....I am one of seven humans who like matzoh. Posted by: CharlieBrown'sDildo at March 09, 2014 05:54 PM (QFxY5) I love matzoh ball soup. There was a deli type restaurant around here that had great matzoh ball soup. They went out of business quite a while ago and I don't know who else has it.

Posted by: nerdygirl at March 09, 2014 02:10 PM (k2GaM)

67 ...and I think that proper cleanup and sanitation are good skills/know how to have as well. Of the top of my head: 1) do't touch your eyes after dealing with chili peppers. 2) make your stock the night before you garbage day so you don't have to deal with a rotting vegetable smell later in the weak. 3) take your still hot but not coagulated grease and pop it in a silicon cupcake mold then stick the mold in the fridge. After the grease has hardened you can just pop out your disk of fat into the trash. Your pan is now easier to clean and you haven't melted a trash bag with hot grease. I've become a big fan of bon ami powder to get caked in grease stains off (all it is is limestone, feldsfar, and baking soda).

Posted by: taylork at March 09, 2014 02:12 PM (9bPUR)

68 Love Matzoh. Streits. Salted. Matzoh ball soup is one of my specialties.

Posted by: garrett at March 09, 2014 02:13 PM (kBAHu)

69 Going to give the steak it's one flip. Apollo guide my hand....

Posted by: Lincolntf at March 09, 2014 02:14 PM (ZshNr)

70 57 nerdygirl...there were a couple chile verde recipes, but if you used mine, hip, hip, hooray! Posted by: concrete girl at March 09, 2014 06:06 PM (l9vxU) Don't know if it was yours, but I used up most of a jar of jalapenos and it cleared my sinuses very nicely. I love the hawt. I eat sushi just so I have something to put wasabi on.

Posted by: nerdygirl at March 09, 2014 02:17 PM (k2GaM)

71 Yeah, I'm starting to take the time (more often, anyway) to make sauces, although I rarely do the Hollandaise type. But other kinds, finishing them with butter or cream and taking the effort to strain them etc. A weird thing for me is that I am never - and I mean basically never - happy with my salad dressings. And it's not that I don't know how to incorporate the oil. I just never like the taste. I don't know why. >>> I never do hollandaise myself, too much of a pain in the ass (though I do seem to remember Ina Gartner had a fairly easy recipe to make), it doesn't keep well, and it's not healthy to eat it regularly. Isay it's best left for brunch out. Odd about the oil,though I don't even bother with the whole slow pour whisking thing. My vinaigrettes are just mustard, vinegar S&P in a jar. Then I do a 3:1 ratio of oil to vinegar close the lid and shake vigorously. Maybe you use too good an oil and it masks the flavour of the other things?

Posted by: taylork at March 09, 2014 02:17 PM (9bPUR)

72 The steak has spawned a satellite beefaroid. The fat melted away and left an independent meat pod that detached upon flippage.

Posted by: Lincolntf at March 09, 2014 02:18 PM (ZshNr)

73 OT, I know I'm not suppsed to go OT, but Shirley Temple movies are running on TCM. The one that's starting now is the one where she's an orphan.

Posted by: nerdygirl at March 09, 2014 02:19 PM (k2GaM)

74 I saw Independent Meat Pod open for Hole at the Tacoma Convention Center in 1994.

Posted by: garrett at March 09, 2014 02:19 PM (kBAHu)

75 That's why we got our vaccu-sealer. It's just two of us and I wanted to be sure our Costco meat (which is very good around here, especially the lamb) kept well.

Posted by: Y-not at March 09, 2014 06:10 PM (zDsvJ)

I have seen those advertised for years, and am always tempted, but (1) I don't have room for another appliance and (2) I have no idea how long machines like that are intended to last. How long have you had yours?

Costco steaks are excellent, although around here QFC (a chain that was acquired by Kroger years ago) still sells choice beef and has a friendly butcher's department that will cut steaks to order. I wait until they are on sale and then buy a bunch...some to freeze and some to eat right away (well, after a bit of dry-aging in the refrigerator). Even though dry-aging is not supposed to be done on already-cut steaks, it works well enough. All I'm really trying to do is remove a bit of the moisture, after all...I'm not going for the 72-day, blue mold on the outside of the cut of beef effect.

Posted by: CQD at March 09, 2014 02:21 PM (4iOIE)

76 Anyone else here bake their bacon?

Posted by: taylork at March 09, 2014 02:21 PM (9bPUR)

77 Maybe you use too good an oil and it masks the flavour of the other things? --- That's interesting. I only have extra virgin olive oil. Not necessarily the most expensive one out there but usually at the higher end. Should I be using a lighter olive oil or a blend or something?

Posted by: Y-not at March 09, 2014 02:21 PM (zDsvJ)

78 Bacon? Here's a method Pepin uses. I haven't tried it yet. http://www.kqed.org/w/morefastfoodmyway/episode211.html

Posted by: Y-not at March 09, 2014 02:22 PM (zDsvJ)

79 Anyone else here bake their bacon?

Posted by: taylork at March 09, 2014 06:21 PM (9bPUR)

Absolutely. The bacon doesn't curl, there's no splatter, and it is possible to control the done-ness to a very accurate degree, as long as you keep your eye on it at the end of the cooking process.

Posted by: CQD at March 09, 2014 02:25 PM (4iOIE)

80 I have seen those advertised for years, and am always tempted, but (1) I don't have room for another appliance and (2) I have no idea how long machines like that are intended to last. How long have you had yours? ---- We got a basic FoodSaver (also at Costco). I've had it for a couple of years now. Does the job. Although I think if this one dies, I'll try to upgrade to one that is wider and/or heavier duty. I think they make some designed for guys who butcher their own game meat that looks to be a little more versatile.

Posted by: Y-not at March 09, 2014 02:28 PM (zDsvJ)

81 How is flour different (basic All-Purpose, Gold Medal) these days? Not doubting, just intrigued.

I don't think Gold Medal All-Purpose has changed, but over the years Gold Medal has added varieties such as no-sift and unbleached. As far back as I can remember there was always all-purpose and cake flour but with the advent of bread machines more varieties appeared on the shelves. And then there are the other brand-names that didn't used to be so common. The flour section is very much bigger than it was thirty years ago. Through being in a hurry and not paying close enough attention, I almost bought the wrong stuff during the cookie making season and since I dump it in a canister and toss the bag I nearly had a head-scratcher on my hands trying to figure out why a recipe I'd made for years didn't work this time.

Posted by: Retread at March 09, 2014 02:31 PM (cHwk5)

82 That's interesting. I only have extra virgin olive oil. Not necessarily the most expensive one out there but usually at the higher end. Should I be using a lighter olive oil or a blend or something? >>>I've heard that if your olive oil taste good on its own, chances are mixing it in with other stuff will make it less good. I use a blended oil that's mostly EVOO, canola and grape seed oil. It's still has the olivey taste but it's more in the background and allows other flavors to play nice with it. The other benefits are that it has a higher smoking point and it's pretty cheap to buy a bi jug of it (like $12.00 for a gallon at costco).

Posted by: taylork at March 09, 2014 02:32 PM (9bPUR)

83 Speaking of ovens, does anyone have opinions about cleaning self-cleaning convection ovens? I was going to run the cycle on mine, but then I read that it's best not to because the high temp can lead to electrical issues. Any experience with cleaners designed for safe use in self-cleaning ovens?

Posted by: Y-not at March 09, 2014 02:32 PM (zDsvJ)

84 Thx taylork!

Posted by: Y-not at March 09, 2014 02:33 PM (zDsvJ)

85 ...and yes, I agree that Jacque Pepin is the best. I only discovered hime 2-3 years ago while watching PBS, but it is one fine show. I like how it's absent of all the food network bullshit that's on now a days.

Posted by: taylork at March 09, 2014 02:33 PM (9bPUR)

86 Speaking of ovens, does anyone have opinions about cleaning self-cleaning convection ovens? I was going to run the cycle on mine, but then I read that it's best not to because the high temp can lead to electrical issues. Any experience with cleaners designed for safe use in self-cleaning ovens? >>>I can't think of when I've ever cleaned anything but the glass inside my oven. Is that bad?

Posted by: taylork at March 09, 2014 02:35 PM (9bPUR)

87 >>>I can't think of when I've ever cleaned anything but the glass inside my oven. Is that bad? --- LOL. I rarely clean. But I had a mishap and the damned thing is smoking up a storm now.

Posted by: Y-not at March 09, 2014 02:38 PM (zDsvJ)

88 I like how it's absent of all the food network bullshit that's on now a days.

You mean like these bad boys? *leans over*

Posted by: Giada at March 09, 2014 02:39 PM (6TB1Z)

89 It was delicious.

Posted by: Lincolntf at March 09, 2014 02:41 PM (ZshNr)

90 Giada has a ginormous head. And her boobehs are really not that much, it's just that she'll willing to push them up to her chin and lean over a lot.

Posted by: Y-not at March 09, 2014 02:43 PM (zDsvJ)

91 ...and yes, I agree that Jacque Pepin is the best. I only discovered hime 2-3 years ago while watching PBS, but it is one fine show. I like how it's absent of all the food network bullshit that's on now a days.

Posted by: taylork at March 09, 2014 06:33 PM (9bPUR)

I don't know if he's in Jacques Pepin territory, but Chef John from foodwishes dot com has a lot of interesting video recipes, and I've liked everything that I've tried so far.

Posted by: CQD at March 09, 2014 02:43 PM (4iOIE)

92 Y-not, I used one of those safe for non-stick pans spatulas to scrape up pumpkin pie spill. Didn't seem to hurt the coating in the oven.

Posted by: Retread at March 09, 2014 02:45 PM (cHwk5)

93 Y-Not, my understanding is you definitely do *not* use oven cleaner in an oven that does self-cleaning. I've been able to get a lot of oven mess cleaned up with warm water / paper towels / rinse / repeat.

Posted by: Steck at March 09, 2014 02:45 PM (5i94q)

94 for Y-not... Burt Reynold's Dressing 1 tsp. salt, 2 tsp. sugar, 1 tsp. dijon mustard, 1 garlic clove, minced, 1/3 c. wine vinegar, 3/4 c. canola or corn oil (do not use olive oil) i got this recipe from my Aunt and it's fool proof.

Posted by: concrete girl at March 09, 2014 02:53 PM (l9vxU)

95 Giada has a ginormous head. And her boobehs are really not that much, it's just that she'll willing to push them up to her chin and lean over a lot. Love ya' Y-Not. ...but this aggression will not stand.

Posted by: garrett at March 09, 2014 02:53 PM (pVEY3)

96 Thank yo for the cleaning ideas. Travel thread now up.

Posted by: Y-not at March 09, 2014 03:00 PM (zDsvJ)

97 Take a baking dish fill it with boiling water and stick on the lower shelf of your cold oven. Take a glass shallow dish or another glass baking dish and place it on the upper rack, pour 1 cup of ammonia in the upper dish. Close oven door and leave over night. In the morning add some warm/hot water and a small squeeze of dish soap to the ammonia dish, put on gloves and use an old sponge or dish cloth with the ammonia/soap solution and wipe the inside oven out. Remove the water dish before cleaning. Everything should wipe right off. Wipe down with clean damp(water only) towel afterwards. It's way less toxic than the store bought cleaners and very little to no scrubbing. Leave oven open to air dry after.

Posted by: lindafell at March 09, 2014 03:04 PM (PGO8C)

98 Thank you, linda!

Posted by: Y-not at March 09, 2014 03:09 PM (zDsvJ)

99 At one point in time I rocked a nurses outfit, cap (two velvet stripes indicating rank plus graduation school 14K gold pin), white hose, white nurse shoes/clogs the works, y'all. It is not the same in scrubs, both age and, they are "scrubs."

Posted by: ChristyBlinky, Redneck Queen at March 09, 2014 03:54 PM (baL2B)

100 Giana looks like a Bratz doll. Also, don't use EVOO in salad dressing. I use canola.

Posted by: SusanamanthaPdmimiPdmimi at March 09, 2014 04:54 PM (J0VjC)

101 I mean Giada, obviously.

Posted by: SusanamanthaPdmimiPdmimi at March 09, 2014 04:55 PM (J0VjC)

102 41 But I love it....I am one of seven humans who like matzoh.

I must be one of the other seven. But I like them spread with soft butter and lightly sprinked with salt, or used as a cracker for little Norwegian sardines.

Best brand I've found is Yehuda, but it doesn't turn up much.

Posted by: Splunge at March 09, 2014 05:02 PM (qyomX)

103 Posted by: Splunge at March 09, 2014 09:02 PM (qyomX)

Cream cheese, but the soft kind.

And of course I make matzoh brei (sp) every day of Passover.

Posted by: CharlieBrown'sDildo at March 09, 2014 05:04 PM (QFxY5)

104 105 Cream cheese, but the soft kind.

If I put cream cheese on them, I'd want Nova on the cream cheese, and then I would wish they were a bagel. Or maybe not -- I'll have to give this a try. But soft cream cheese seems to not be much of a thing in Northern CA.

Posted by: Splunge at March 09, 2014 05:08 PM (qyomX)

105 Nurse Ratched was Hawt. Hawty hawt hawt hawt. I woulda tapped that in a flash. Of course the meds took away my manhood, you know, but she was a looker.

Posted by: Horny uncle al at March 09, 2014 09:04 PM (Lr0UN)

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