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The General Cooking Thread

Discussion in 'Cooking' started by Blue Dog, Oct 20, 2009.

  1. Nettdata

    Nettdata
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    Mr. Toast

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    I generally leave a marinade for the tougher cuts, like flank. Then all you need is really an acid and an oil... I like olive oil and balsamic vinegar, with some pepper, garlic, maybe a splash of Lee and Perrins.. then just let it sit for a couple of days in a zip-lock baggie... moving it around every so often to keep stuff covered.

    For a nice cut, like rib-eye, I'd just rub it with an obscene amount of salt (big thick kosher granules) and pepper, leave it in the fridge for a day, then let it sit at room temp for about 3-4 hours before you grill it.
     
  2. Nettdata

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    And when I say "obscene amount", it's more like you're trying to see just how much salt you can get to stick to the steak... just press it into the surface as much as you can.
     
  3. Kubla Kahn

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    Yeah yea yeah I know the standard operating procedure with "good" steaks we've all done it since Alton Brown was born. I want to try something different because one, Ive got the chamber sealer, two, Im going to be sous vide cooking them so to maximize the cooking potential of having vacuum sealed liquids when I cook it. I picked a random one a few weeks ago that had the most reviewers and highest star rating on google. I just left it vacuum sealed with the marinade when I cooked it. I'd like to hear if anyone has some insight on this and could direct me to something great.
     
  4. Nettdata

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    If that's the case, then I'd put in some Lee and Perrins, some thyme sprigs, salt/pepper, some butter, and maybe some garlic.
     
  5. Kubla Kahn

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    I tried the rosemary with salt and pepper and butter but it really didn't turn out great, underwhelming. Ive sous vide a lot of steaks and mainly just used my regular food saver or the submerging technique. Since I have a chamber sealer on hand I'd like to try using it for the biggest selling point it has over the regular ones, being able to vacuum liquids.
     
  6. TheFarSide

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    I've used this recipe with great results for sous vide steaks

    Recipe: Faux Dry Aged Steak Marinade (inspired by Modernist Cuisine at Home)
    Feel free to substitute or remove any of the ingredients below, or alter the quantities to your taste. All of the recommended ingredients are high in glutamic acid, amplifying the umami flavor in the meat.
    Yield: enough for 4 steaks
    Ingredients:

    1. Combine all ingredients and blend until smooth.
    2. To season, divide the marinade among the bags, add the steak, and vacuum seal using your preferred method. This can be done just before cooking.
    https://sansaire.com/cook-steak-sous-vide/
     
  7. Revengeofthenerds

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    Anyone have a good Pho recipe?
     
  8. Puffman

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    Watch a YouTube video. After seeing all that is involved, I will just pay my $10 at the local Pho restaurant.

    Fucking auto correct.
     
    #1688 Puffman, Jul 23, 2018
    Last edited: Aug 11, 2018
  9. bewildered

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    Use the ready made pho base with fresh seasoning and buy the noodles, meat, basil, and sprouts fresh for the soup. Maybe I didn't have enough oxtails or something, but I just ended up with an extra greasy thin tasting soup when I made it once. If I had better quality or more bones maybe it would have been better. You have to cook that stuff all fucking day too. I guess it was a fun exercise to try once. You have to char the ginger and onions and simmer it for like 6hrs to get all the essence out of the bones. I think I used a guide from Serious Eats. I agree with Puffman, for more routine eating I'd rather get the huge portions they charge $10 for. My ingredients were kinda expensive too, so it wasn't particularly cost effective compared to what you get at your local pho place. I'm pretty sure your local pho place is using the premade seasoning packets anyway unless they butcher their own meat.
     
  10. Nettdata

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    Today it feels like Fall... overcast, getting cooler (already down to 55°F)... so figured it was a great candidate for a nice dinner...

    Thanks to the garden, the theme for today was "use some of these fucking tomatoes".

    IMG_5523.JPG.jpeg

    Started off making some tomato tarts; puff pastry, spread with a layer of Dijon mustard, sliced tomatoes placed on it, then sprinkled with salt/pepper, some Herb de Provence, some cheese, and olive oil. Very, very tasty... but maybe not if you don't like mustard. Luckily I love mustard, and I thought it tasted really, really good.

    Recipe from here:

    Then I made some baked tomatoes... just olive oil, cored tomatoes, salt and pepper, some roasted garlic shoved in the cores, then baked at 375 for about 45 minutes. Then sprinkle with pre-cooked bacon, fresh basil, chopped green onion, a sprinkle of balsamic, and some mozzarella... then in the 425 oven for about 20 minutes... pull out, then let rest for a bit. Caramelized tomatoes are amazeballs.

    More roasted garic, caramelized onions and mushrooms not shown.

    Then there's the sous-vide beef tenderloin there (the new BBQ grill had its maiden voyage and worked perfectly!).

    Not a bad Saturday night meal!
     
    #1690 Nettdata, Sep 8, 2018
    Last edited: Sep 8, 2018
  11. jdoogie

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    Do any of you Idiots have a go-to sausage recipe that you recommend that uses beef (at least in part)? I've got a bunch of leftover ground beef and pork from the last couple of animals I bought and wanted to make a bunch of sausage with it for my annual barbecue.

    I've already got a Hungarian garlic recipe, a spicy Italian and a chorizo recipe that I will use for most of the pork, but not sure what to do with the beef.
     
  12. GTE

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    Getting a few Prime NY Strips tonight for a dinner on Sunday. Originally my thought was to dry age them but according to Alton, that takes at least 4 days. My next idea was to dry brine them but that only needs to be a hour to a few hours. What do you Idiots think of dry ageing until Sunday and then dry brining them?

    Side question; has anyone tried using the Sous Vide with dry aged steaks?

    TIA
     
  13. Revengeofthenerds

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    Since I learned how to dry brine, I haven't grilled or smoke any pork or beef in years that wasn't first prepared with this method. I use sea salt. It's a little more expensive, sure, but when you buy it in bulk it's worth it I think. Just taste-wise.
     
  14. Kubla Kahn

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    Need to get your help scaling this recipe down to 7 single person portions. Not sure why the place released the recipe and didn't help in that regard:

    Hungarian Soup

     
  15. GTE

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    I went ahead and did a 48 hour dry age and they looked great but then I fucking over cooked them!! Ended up with a medium well so they weren't trash but definitely not what I wanted. So pissed at myself.
     

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  16. jdoogie

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    Idiots, I need your help. I'm going to a neighborhood get together this weekend and everyone is supposed to bring a home-cooked soup dish. Now I can make a couple of standard dishes quite well (chicken noodle, beef vegetable...) but I'm looking for something that there won't be 4 other variations on to try. I was going to make an attempt at Nett's garlic soup, but figured it would be better not to unleash biological weapons on the entire hood.

    So...
    [​IMG]
     
  17. Nettdata

    Nettdata
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    Pussy.
     
  18. jdoogie

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    I have to live there too. I already did them a service by making the entire hood smell like delicious BBQ for 16 straight hours on Saturday.
     
  19. Kubla Kahn

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    Did you not see mine two post above? I made it this week and it is pretty good. The miatake mushrooms did not soften enough, maybe should have simmered it longer definitely needed to be chopped finer than I did.


     
  20. Revengeofthenerds

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    Caldo de Pollo is comfort food around here. It's basically a mexican-style chicken soup mixed with a vegetable soup.

    I use a mix of chicken and vegetable broth, as well as jalapeno peppers instead of Serrano. The key is to make it early and let it simmer for as long as you can, so all the flavors can make love with each other. You can also serve it with broken tortilla to make it kinda a chicken soup. One of those things that's impossible to fuck up.