How do you cook it?

[natedagg]

I've been experimenting a lot with gravies and sauces, especially which lipids and deglazing liquids I like best.

Lipids: olive oil, butter, (no shit right), refrigerated bacon fat, sesame oil, hot chili oil. Combine any two or three with onions, shallots, garlic, then go hot (sweet and hot peppers) or go delicate (celery, fennel, other aromatics). Then add a tablespoon of flour and a teaspoon of corn starch. By step one the sauce can have a ton of unique depth.

Then the deglazes: light - chicken broth, white wine or sake, complex - apple cider vinegar, sherry, brandy, burbon, rum, or dark beer.

My son has an aversion to any spicy flavor in my cooking, and my wife has been anti-spice lately. Making a good sauce without heavy spices keeps me challenged.

Bacon fat for the sauté lipid for chili is bomb.

Butter should be kerrygold's, which is made from cows that are grass fed. Taste that shit and tell me I am wrong. Dare you.

 

[OptimusPrime]

Soon the government is gonna make ATM illegal. And we'll have nothing...and like it.

Amirite?

Who knows? But you know they could if they wanted to.

 

[The Oi]

Bacon fat for the sauté lipid for chili is bomb.

Butter should be kerrygold's, which is made from cows that are grass fed. Taste that shit and tell me I am wrong. Dare you.

Brummel & Brown with yogurt is pretty awesome.

 

[natedagg]

Brummel & Brown with yogurt is pretty awesome.

The taste? The relative lack of calories?

 

[The Oi]

The taste? The relative lack of calories?

Taste. Never checked the calories.

Consistency is very soft and creamy.



Fuck off.

 

[BMAN]

always deglaze the pan with half an Edmund Fitzgerald.

Coffee is also good.

Still trying to figure out this cooking thing. So whwn you deglaze the pan you just put that in with whatever you just cooked? So in this case with the chili?

 

[el_capitan]

Still trying to figure out this cooking thing. So whwn you deglaze the pan you just put that in with whatever you just cooked? So in this case with the chili?

No you put the liquid in once you've removed the meat, and use it to scrape up all the little good bits of food that have stuck to the pan. Then you cook it down a little until it's slightly thick.

 

[BMAN]

No you put the liquid in once you've removed the meat, and use it to scrape up all the little good bits of food that have stuck to the pan. Then you cook it down a little until it's slightly thick.

I get that, but do you add that to the food then?

 

[FiveThous]

I've got a new set of knives coming tomorrow #schwing

 

[Randolphkeys]

I get that, but do you add that to the food then?

Depends on what you are making. With chili, you can just put the meat back in the deglazed pan. I usually only deglaze after searing a big piece of meat.

 

[Maximus]

I wear the gloves when removing seeds with really hot peppers because you don't want to rub your eye or take a deuce right after getting them on your hands.

Wtf?
Why not use toilet paper instead of your bare hand to wipe after you "take a deuce"...or are you still showering after every shit? You "standers" are freaks...

 

[Kouki]

One other thing when you are making chili, or anything really. Depending on what you are cooking, water/steam is either your enemy or your friend.

If you want some nice browning, for example on your meat for your chili, make sure you dry your meat before putting into the pot, and do not overcrowd the pot...cook in batches if you have to. If you overcrowd the pot, the water that gets released as you cook in the form of steam has nowhere to go, and it condenses in the bottom, and you are not searing the meat. If you don't overcrowd the pot the water/steam just evaporates away.

If you are cooking something you don't want to brown up immediately, you can add a bit of water/broth or salt to the food (salt draws out the water in the food...why you should never salt your eggs before you cook them). I do this when i am kind of in a hurry and want to cook something faster, for example, when sauteing onions/mushrooms. I salt them or add a bit of liquid at the beginning. By the time they are cooked through the water has evaporated and you can then add some color by continuing to cook.

A good example, I made steak tips a few nights ago...dried the meat well, seared it off in batches, added salted onions/mushrooms/garlic to the pot with a bit of water, let that cook till water was evaporated and some subsequent browning happened, then added butter/flour, then added in broth seasoned with bitters, let that thicken up a bit, then re-added the beef to finish cooking to medium rare...delicious. Served with a plate of roasted cauliflower.

 

[cavsrook25]

One other thing when you are making chili, or anything really. Depending on what you are cooking, water/steam is either your enemy or your friend.

If you want some nice browning, for example on your meat for your chili, make sure you dry your meat before putting into the pot, and do not overcrowd the pot...cook in batches if you have to. If you overcrowd the pot, the water that gets released as you cook in the form of steam has nowhere to go, and it condenses in the bottom, and you are not searing the meat. If you don't overcrowd the pot the water/steam just evaporates away.

If you are cooking something you don't want to brown up immediately, you can add a bit of water/broth or salt to the food (salt draws out the water in the food...why you should never salt your eggs before you cook them). I do this when i am kind of in a hurry and want to cook something faster, for example, when sauteing onions/mushrooms. I salt them or add a bit of liquid at the beginning. By the time they are cooked through the water has evaporated and you can then add some color by continuing to cook.

A good example, I made steak tips a few nights ago...dried the meat well, seared it off in batches, added salted onions/mushrooms/garlic to the pot with a bit of water, let that cook till water was evaporated and some subsequent browning happened, then added butter/flour, then added in broth seasoned with bitters, let that thicken up a bit, then re-added the beef to finish cooking to medium rare...delicious. Served with a plate of roasted cauliflower.

I completely agree with the general principle, but eggs are a little unique.

I would recommend trying scrambled eggs that have been salted for about 15 minutes prior to cooking at a low temperature. Salt while acting as a catalyst to make proteins bond at low temperatures will also function as a buffer to prevent proteins from getting too close to each other. If you have ever experienced watery eggs that leak liquid when you cut into them with your fork then you have experienced eggs where the proteins become too close and actually squeeze water out. Cooking at a low temperature will help prevent overcooking and browning. I think you will find the pre-salted eggs to be surprisingly tender and moist.

All that said, cooking technique and method have a far greater effect on eggs than to salt or not to salt.

 

[Kouki]

Interesting. I have never tried that. You are definitely right that cooking method is most important.

My method of egg making is lots of butter, low heat, whip them up good with a spatula as they come up to tell. Then kind of pull/push around the pan until you get nice congealed chunks of egg, always lightly stirring so you don't break them up too much but uncooked egg is always covering them. Then take them off when they are the desired doneness, I like mine a bit wet. Result is pillowy, creamy, almost juicy eggs.

 

[Hurl Bruce]

Woah...is it getting hot in here? It's like reading Fifty Shades of Eggs in here the way you two are describing them.