OFFICIAL THREAD: General Cookery and Discussion

[Piobaire]

Made crab bennies this morning. They did not suck.

 

[double00]

Made crab bennies this morning. They did not suck.

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we couldn't get any dungeness last week for high surf but it's back on the menu .

last nite my old lady bootlegged a simple fried rice with crab and edamame and a splash of shoyu . it did not suck !

 

[NakedYoga]

Made French onion soup gratinee and salade Lyonnaise-ish. First time making either; it turned out well. Used Jacques Pepin’s technique for the soup and used chicken broth, made it pleasantly light. Couldn’t find frisée for the salad, so I used baby arugula.

 

[brokencycle]

Made French onion soup gratinee and salade Lyonnaise-ish. First time making either; it turned out well. Used Jacques Pepin’s technique for the soup and used chicken broth, made it pleasantly light. Couldn’t find frisée for the salad, so I used baby arugula.

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I have always used Kenji's recipe. It is super easy, and it is great.

 

[NakedYoga]

I have always used Kenji's recipe. It is super easy, and it is great.

Just read his recipe. Pepin's is classic, just onions, oil, butter, bread, and cheese. The Kenji one is interesting for the fish sauce suggestion. I wholeheartedly agree with the discussion about how long it takes to sufficiently caramelize the onions on low heat. After cooking for 5 minutes on high heat until translucent, they cooked on low heat for probably at least an hour before I finally added the stock. And even then, they weren't "dark brown". I was actually a little worried that they weren't cooked enough, but it was getting late and I needed to finish it. It turned out very balanced with no hints of burnt onion. Again, I think the chicken stock had a lot to do with it. It was store bought, but a huge difference compared to beef broth.

 

[brokencycle]

Just read his recipe. Pepin's is classic, just onions, oil, butter, bread, and cheese. The Kenji one is interesting for the fish sauce suggestion. I wholeheartedly agree with the discussion about how long it takes to sufficiently caramelize the onions on low heat. After cooking for 5 minutes on high heat until translucent, they cooked on low heat for probably at least an hour before I finally added the stock. And even then, they weren't "dark brown". I was actually a little worried that they weren't cooked enough, but it was getting late and I needed to finish it. It turned out very balanced with no hints of burnt onion. Again, I think the chicken stock had a lot to do with it. It was store bought, but a huge difference compared to beef broth.

I've stopped using beef broth all together because of Kenji.

His point was beef broth and chicken brother sell for the same price at the store. Beef broth costs more to make, so it is ultimately more watered down.

 

[Gibonius]

Better than Bouillon is great, which I think is another Kenji tip (America's Test Kitchen loves it too). Only problem is the salt levels if you're reducing it a lot.

You're just paying for water with boxed stock, that paste lasts forever and you can adjust the dosage to your liking.

 

[Piobaire]

LOL @ non self making stock

 

[NakedYoga]

LOL @ non self making stock

Good point. One of our dogs eats a lot of boiled shredded chicken (don't ask), so I may check and see exactly what my wife buys to make this stuff for the dog. If it's bone-in, etc. I may try to start making stock with it.

 

[NakedYoga]

On the subject of homemade stock, any noticeable difference when making it on a stovetop vs. Instant Pot?

 

[double00]

LOL @ non self making stock

we roast chicken often and make stock the next day . nice to simmer on a winter afternoon . full of fresh flavor not sodium . freeze for later use . can heat it up and sip it out of a cup , delightful .

Made French onion soup gratinee and salade Lyonnaise-ish. First time making either; it turned out well. Used Jacques Pepin’s technique for the soup and used chicken broth, made it pleasantly light. Couldn’t find frisée for the salad, so I used baby arugula.

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interesting wares , canvas print is wild .

we make stock on the stovetop ( don't use instapot ) , low and slow protect those terps . I suspect instapot would be good for getting a meatier stock but I love how clean and herbal our stock tastes

 

[brokencycle]

On the subject of homemade stock, any noticeable difference when making it on a stovetop vs. Instant Pot?

I'll eat my hat if there is.

I've never made my own stock though - I have made my own demi though. That's good eats.

 

[beargonefishing]

On the subject of homemade stock, any noticeable difference when making it on a stovetop vs. Instant Pot?

What kind of power cable are you using for the instant pot? You need a high quality power cable with low jitter or thr quality will suffer.

 

[double00]

if you do chicken stock in the instapot add the aromatics later , like halfway through . like I say low and slow it's best to protect those terps but if you need to use an instapot it will cook at a much higher temp than a slow simmer .

stovetop all can go in at the beginning . the other thing about stovetop is you strain out all the impurities and end up with a cleaner/clearer stock . if you do it right the celery and carrots etc will shine . if not you'll be claiming it doesn't make a difference .

 

[brokencycle]

if you do chicken stock in the instapot add the aromatics later , like halfway through . like I say low and slow it's best to protect those terps but if you need to use an instapot it will cook at a much higher temp than a slow simmer .

stovetop all can go in at the beginning . the other thing about stovetop is you strain out all the impurities and end up with a cleaner/clearer stock . if you do it right the celery and carrots etc will shine . if not you'll be claiming it doesn't make a difference .

You can strain a stock regardless of where you cook it. Also there are a ton of temp settings on an instant pot. Low temp slow cook will barely be a simmer.