What's cooking? part 4

OMG gurl I just got a Dutch oven and have been reading up on roast chicken recipes!! What's yr technique??

I want to make Julia Child's coq au vin -- y/n? Is this like the most delicious thing ever? idk I've never had coq au vin

I've never made coq au vin --- but I made her boeuf bourguignon and it was incredible.

I have been using the super-stripped down Mark Bittman technique --- evoo, salt & pepper, potatoes tossed in oil & s/p scattered around, in the oven for an hour at 400, basting/stirring potatoes every 15 min

cooks up a dream, so delicious. I should try it in the dutch oven though - let me know if you find a good recipe!!

For my first loaf of bread in about a year, I tried the Kazakh Family Loaf that Tep blogged about here -- http://okaycheckitout.blogspot.com/2013/11/kazakh-family-loaf.html
I screwed it up twice (forgot the salt; got impatient and didn't let it rise enough) and it still turned out pretty good, especially accompanying a fairly salty potato soup.

I'm roasting a chicken and potatoes (and brussels) right now.

i made scratch gravy for the first time & weeee so good

(raised on powdered gravy mix, deal w/it.gif)

I cook a chicken pretty much every week (well, I do when I have a kitchen at my disposal). My favorite technique is actually not roasting! It's here:

http://www.democracyforums.com/showthread.php?p=1250637

I play it pretty fast and loose with the recipe. I love this technique because you get delicious chicken to shred up for other uses, then you pitch the carcass back into the broth to simmer down into stock. A dutch oven is perfect for this.

whats under there

http://i.imgur.com/mu8Nynl.png

I would guess sage.

looks like something more substantial, unless its fate piles of sage

fat

like it could almost be muscles or oysters

one of them looks kind of like a mouse

bay leaves?

oreos

Slices of black truffle?

Basil?

i wanted macaroni and cheese, so i made my first roux, but i didn't have flour, so i used some cornstarch, it didn't seem to matter

is it supposed to?

I don't think so, unless you want to get the flour browned for some toasty flavor.

cornstarch has a different consistency and flavor than flour, in this case since youre mixing it with all that cheese it prob doesnt matter too much, but in some sauces its p easy to tell the differnce

huh, apparently my lyfelong platonic macaroni ideal kraft uses cornstarch (at least, in the organic one - the reg one sez 'modified food starch', which who knows), so p. much zero chance of my noticing if the cornstarch makes it come out weird

: )

you can make that weird half solid half liquid science project with corn starch but you can't make it with flour

i'm poaching a whole chicken like q said to. not quite the same recipe but it's ok.

well, i used real cheese which seems to make full technological refinement in the sauce impossible, not sure where i can get cheese powder to substitute

maybe i can buy a box of kraft and just use the packet

on a bit of a pizza making binge; trying to get dough to be perfectly how i want it (not necessarily crsipy/crackery like i was into for awhile, but more)like new york slices. last night at home madea nice one with just green olives (fontina and sauce, natch). today @ work have got the dough more refined, put roasted red fresno chile strips, roasted eggplant, on top of sauce and mozz. pizza rules

mmmm, I believe 5-7 minutes on a low/medium setting will give it enough gluten to provide elasticity. my friend that works @ a pizza joint says she knead theirs for 13-15 minutes but that's doing a 50# bag of flour. not sure what overworking would look/feel like

I used to knead in my stand mixer for 3-4, having no idea that longer would make it more elastic - I tried my last one for about 7 minutes and wow, what a world of difference! I dedicate my next pizza to you.

funny you say that. i think i need a bit more patience than i had today. still came out real nice but coulda been a little more elastic. had it on a medium speed for about 3 minutes 'cuz i had some stuff i needed to get on with doing

Do you guys use the high-gluten flour that's supposed to be better for pizza? I can only find that around here in large bags, so I haven't tried it.

Also, I use the no knead method - mix dough, let sit for 18 hrs, then form and let rise for 2 hours. Anyone make pizza this way?

have never used high-gluten before but made my first batch of dough with .00 flour (specialty flour that is used for pizza in Italy) the other day. not sure what dif it made. was def v cracker-y.
last pizza of the week today: dough>sauce with finely chopped habaneros added>mozzarella>topped with thin slices of red chiles and pineapple. that is all

A handful of almonds and some brussels sprouts count as breakfast, yes? I don't even know what I want to cook anymore, I could eat Chinese and Indian takeout for weeks, I feel like.

gonna dutch oven-roast a chicken this weekend, i am excite

we won a ten pound "pasture sampler" of various meat cuts from a local farm in a silent auction and it has been really fun trying out all these different things. We have 2 lbs of stew beef and a small chicken and like a pound of ribs left over, this weekend we are making chili w/the beef and maybe that 40-garlic-clove chicken recipe? not sure yet.

A 40-clove recipe would definitely drive me to buy one of those deli containers of already peeled cloves. It's probably about the only thing that could.

OMG I want that 40 clove recipe where is it

http://hormelfoodws.blob.core.windows.net/products/7505000611.jpg

this is my new go-to for stir-fry sauce. mmmmmmmmm

I've been going to TOWN on my new stove this holiday season, esp the big griddle thingie. So far I've used it to make tons of pancakes and arepas and also falafel? i dunno, it was not as good as fried, but still tasty. Makes a great tortilla warmer too.

dutch-oven chicken turned out ok --- unfortunately it ended up a bit over cooked, the oven temp was a little higher than I thought and i should have checked it after an hour, but it was waaaaaaaaaay done at an hour 20.

made some BITCHIN gravy though. damn. gonna try it again, shorter cook time should do the trick.
despite being overcooked though, it was ridic tender

I pulled a pack of roasted green chiles from the freezer today and made my version of posole. I didn't taste these chiles back when I roasted them, just peeled and froze 'em -- holy shit are they hot. The stew turned out so good, but my wife couldn't eat it.

I took some to my mom, who loves some Scovilles -- she took a bite and said "that's good -- not too hot, thoughOH MY LORD, WOW"

The 40 garlic clove chicken recipe originated with James Beard, iirc. I made it a couple of times back in the early 80s. All I remember for sure is that you were supposed to seal the lid onto the casserole dish with a paste of flour and water.

and then use a crowbar to open it back up again?

OK this probably doesn't really qualify as "cooking," but it is the closest I'm going to get in a hotel room! Today I'm going here to, among other things, *create my very own, one-of-a-kind Cup Noodle*!!!

http://en.wikipedia.org/wiki/Momofuku_Ando_Instant_Ramen_Museum

i froze some of the gumbo that i made on christmas and ate it last night with tater tots instead of rice after going to a bar where the two were being served together and it was sooooooo gooooood
like gumbo poutine

gumboutine

omg LL that is blowing my mind, I'm gonna try that

http://farm3.staticflickr.com/2887/11920912085_405e73cd3d.jpg
i plated it like this so the tots wouldn't get soggy

oh for a wonkavision app

I made some cinnamon biscuits from the Silver Spoon cookbook. They're like snickerdoodles, but made with olive oil. Don't think I've ever made a sweet anything with olive oil before.

That looks like the gumbo and the tots are going into battle

In my little camp-like kitchen (details posted on the cookbook thread) I have thus far prepared:

Steamed pork buns. Well, I bought the buns and warmed them up, which took some improvisation because at the time I had only one pot with zero lid or steaming rack at my disposal.

Udon with stir-fried beef, ginger, garlic, scallion, soy, sesame oil

Three-cup chicken with pepper, carrots, udon

Today's plan: rice cakes (the noodley disks, not the crispy styrofoam stuff) with pork and pickled mustard greens

Lot of noodles going on around here, basically.