Share a recipe or food thought - General Discussion.

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Networkn
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#2852567 18-Jan-2022 08:42

I don't really enjoy the texture of the Lasagna sheets I have tried and prefer smaller bits spread over in a layer. I am not sure we have tried Barilla ones specifically so perhaps one of these days I'll give it a go.

Unrelated; I have to also say, that I don't love the texture of fresh pasta that often. I have had some nice stuff, but I prefer dried most of the time. I have had some nice stuff, but it's not that common.

freitasm

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#2852618 18-Jan-2022 08:52

For something with more texture to hold a nice creamy sauce (Alfredo) or a slow cooking ragout (beef or rabbit) you might want to try Tagliatelle or Pappardelle.

MikeAqua

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#2852845 18-Jan-2022 14:11

networkn:

Do you guys use Spaghetti or Bucatini (Hollow Spaghetti) when you do Bolgenese or the likes? I have tended toward the hollow stuff recently, but I don't see much sauce getting inside such a narrow hole, so thinking perhaps it's more about texture?

I'm spaghetti all the way for Bolognese or meatballs. For sauce grabbing it's hard to go past fusilli or conchiglie. Actually had big a feed of meatballs on spaghetti at the weekend. Homegrown tomatoes, zucchini and herbs in/on the sauce. So good.

At this time of year every few days I make a pot of tomato and herb sauce. It can be used a a pizza sauce, pasta sauce, in casseroles or in chilis. Even if you don't grow tomatoes you can usually find 'sauce tomatoes' cheap at the local farers market along with big bunches of fresh herbs.

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MikeAqua

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#2852849 18-Jan-2022 14:13

I got an Instant Pot (pressure cooker) for my Bday recently. Does anyone here have one?

So far I've made rice and stock. Going to try some ribs this weekend.

Mike

networkn

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#2855441 24-Jan-2022 11:43

In the weekend, I cooked one of the best steaks I've had in a very long time. No pictures sorry, I was too busy smashing down the steaks. In case anyone wants to know how I did it;

I cooked using very thick cut T-Bones.

1) Pulled the T-Bones out of their vacuum seal bags.

2) Grabbed a tray and rack and then salted all the surfaces generously and put in the fridge for half a day (longer is better). (Called a dry brine)

3) Reverse sear in the oven. I used 110c and monitored until internal temp was 47c (10 degrees less than desired finished temp). I let them rest for 25 minutes whilst my charcoal grill was powering up.

4) Added Pepper and then lightly oiled.

5) Put on Weber over the (very high) heat until it had a nice sear.

6) Basted with Rub n Que Garlic butter rub mixed with melted butter.

7) Rested for 5 minutes then cut from the bone and sliced across the bias.

4 of the 6 people who ate them said it was the best steak they had ever eaten. It was perfectly medium, tender, stupidly juicy, a little bit smokey. Devine.

One thing I don't have perfected yet, is how to get that ever so slightly charred flavour without the flare-ups that are bad for your health. I strongly dislike char marks on my food, the taste disgusts me (bitter), but one level below that is nice.

networkn

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#2863557 8-Feb-2022 13:37

Did my first ever banana cake over the weekend. I don't like baking as I don't eat a lot of baked sweets generally, and I don't like the required precision compared to say cooking, though I have to say it turned out pretty well. Two mistakes I made was my butter/sugar hadn't cooled enough from being melted, when I added my egg, so I ended up with very slightly cooked whites, and despite cooking it for the prescribed time and tasting great, it was crumbly, not moist, so I am guessing it cooked a little bit too long. Is there a reliable way to tell when something like a banana cake is cooked ?

SirHumphreyAppleby

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#2863582 8-Feb-2022 13:41

networkn:

it was crumbly, not moist, so I am guessing it cooked a little bit too long. Is there a reliable way to tell when something like a banana cake is cooked ?

Never made it, but I find banana cake is often crumbly, although not necessarily dry. I like it with walnut pieces and lemon icing.

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networkn

Networkn
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#2863586 8-Feb-2022 13:44

SirHumphreyAppleby:

networkn:

it was crumbly, not moist, so I am guessing it cooked a little bit too long. Is there a reliable way to tell when something like a banana cake is cooked ?

Never made it, but I find banana cake is often crumbly, although not necessarily dry. I like it with walnut pieces and lemon icing.

I think my gut says this was cooked 5m too long. I've had lovely and moist banana cake, actually, new world do a fantastic banana bread loaf.

SirHumphreyAppleby

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#2863591 8-Feb-2022 13:51

networkn:

Is there a reliable way to tell when something like a banana cake is cooked ?

Only the usual baking trick. Watch it closely and probe it when you think it's close to being done. When the probe comes out clean, it's done.

networkn

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#2863625 8-Feb-2022 15:18

So apparently, crumbly may (likely) not be a consequence of being overcooked, but rather other things like the batter was overmixed and other things. This is why I hate baking.

MikeAqua

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#2863638 8-Feb-2022 15:42

I mentioned in a post above that I recently bought a pressure cooker. It also does sioux vide, which I tried this weekend. I also took delivery last week of a Smokeai 1 litre cold smoke generator.

I got some tomohawks, cold smoked them with cherry and oak until they coloured up nicely. I then chucked them into the sous vide at 48C for 24 hours. Then seared on a very hot BBQ grill, rested and served. Amaaaaazing.

Mike

networkn

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#2863642 8-Feb-2022 15:49

MikeAqua:

I mentioned in a post above that I recently bought a pressure cooker. It also does sioux vide, which I tried this weekend. I also took delivery last week of a Smokeai 1 litre cold smoke generator.

I got some tomohawks, cold smoked them with cherry and oak until they coloured up nicely. I then chucked them into the sous vide at 48C for 24 hours. Then seared on a very hot BBQ grill, rested and served. Amaaaaazing.

That does sound great. 24 hours is quite a long time for sous-vide steaks, usually, 2-4 hours is plenty.

networkn

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#2889736 21-Mar-2022 21:08

Castello Truffle Double Cream Brie with Countdown Sea Salt Crackers are an excellent match. I like to leave the cheese on the bench for at least 30 minutes prior to soften.

tieke

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#2889745 21-Mar-2022 21:24

networkn:

...Is there a reliable way to tell when something like a banana cake is cooked ?

The skewer test is always good, but sometimes doesn't work too well on cakes with high fruit content (apple etc). One reliable sign is that if the cake has started contracting, it's done - ie, if it's even slightly pulling in from the sides of the tin, time to get it out.

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#2890260 22-Mar-2022 17:49

networkn:

Did my first ever banana cake over the weekend. I don't like baking as I don't eat a lot of baked sweets generally, and I don't like the required precision compared to say cooking, though I have to say it turned out pretty well. Two mistakes I made was my butter/sugar hadn't cooled enough from being melted, when I added my egg, so I ended up with very slightly cooked whites, and despite cooking it for the prescribed time and tasting great, it was crumbly, not moist, so I am guessing it cooked a little bit too long. Is there a reliable way to tell when something like a banana cake is cooked ?

Here are some of my notes if that might be useful.

Mise en place

Use ingredients at room temperature (especially eggs and butter)
Mix dry ingredients (flour, baking powder, salt, cinnamon) evenly
Mash the bananas separately. Use very ripe bananas.
Use accurate weights and ratios

Technique

Combine (not cream) butter and sugar very lightly (basically just bring together)
Incorporate eggs one at a time and then add vanilla
Incorporate mashed banana until just combined
Add remaining liquids.
Incorporate the dry ingredients (use a sieve) by folding in until no dry flour is seen.

Pour into appropriate tin, and bake until done. Usually when I think it is done, I just stick in a baking thermometer and check the internal temp. One can also see if the skewer comes out clean.

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