What did I cook this weekend.....

Yakima 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
1637351824621.png

If anyone can make them work in a recipe, you can.
I'm just kidding. Recipe looks good.
Evilgrin said:
Brown the snausage,
Click to expand...
 
I know :D i did that on purpose.

Im becoming a huge fan of the IP for cooking beans. You just need to make adjustments for different kinds. No need to soak but i still do sometimes. Soaked overnight needs about half the cook time.
 
I have a pressure cooker and a slow cooker but I don't know much about the instant pot other than it looks versatile. I'd want one of those, a sous vide whatchamacallit and an air fryer but I'm not sure how much mileage I would put on them.
I might use the pressure cooker to speed up the pinto beans for refried. Since I'm not making them until tomorrow, I might soak them overnight.
I get really different finish times on my black beans. I wonder if it has to do with freshness. I get all my beans from Nuts.com.
 
For refried i find it easier since over cooked is not an issue. Soaked and 12-15min in a pressure cooker on high will turn almost any bean to dead soft and falling apart.

I thin the mashed beans down a little with stock and then dump that on to some good melted lard. It cooks down and thickens great. Any oil will work actually i just think the lard taste best for refried beans.
 
Last edited:
Evilgrin said:
i just think the lard taste best for refried beans.
Click to expand...
if the beans were for me, I'd use the drippings from the bacon I make. They are for my wife, however, and it will be olive oil.
I worked at TGIFs back in the day and bacon fat would be added periodically to the large pan of refried beans kept hot on the line when they began to dry out. I remember making a mental note that the customers had no idea we were doing it. They were delicious though.
 
Has anyone cooked with the sous vide methode? Planning on using my HLT with a HERMS coil, mash pump and a cooler to cook in.
If you have, what did you make?
 
KyBeer said:
Has anyone cooked with the sous vide methode?
Click to expand...
There are a few here who are really into it and can answer. If I can remember their names, I'll post again. In the meantime, try searching "sous vide" in relation to this thread.
 
davidabcd said:
if the beans were for me, I'd use the drippings from the bacon I make.
Click to expand...
That works just fine too. I have a tub of purified bacon dripping. Yeah you can actually buy it since i dont cook up much bacon. I also like them with some fatty chorizo. Fry up the chorizo with some onion and dump in the mashed bean mixture.
 
KyBeer said:
Has anyone cooked with the sous vide methode? Planning on using my HLT with a HERMS coil, mash pump and a cooler to cook in.
If you have, what did you make?
Click to expand...

I use one frequently. In fact I plan to cook my 18.5 pound turkey in it on Wednesday - I'll cut the breasts off the carcass, cut the legs/thighs/wings off and do them separately. The breast needs about 4 hours at 155*, the legs and thighs need about 8 hours at 170*. The carcass and wings I'll use to make stock.

I do extra-thick ribeye steaks in the SV for about 3 hours at 135*, then pan-sear in a screaming hot cast iron skillet with some tallow, a sprig each of thyme and rosemary from the garden, for about 1 minute each side.

I do all sorts of meats in there, also have done yogurt, cheesecake (in individual little 4 ounce canning jars), all kinds of stuff. Whatever meats I cook in there, I drain the resulting juices off into a gallon ziploc which I keep in the freezer. When I have enough, I make pho or ramen with those juices.

I believe the Instant Pot now has a version which will sous vide for you too! I love my IP and if it broke I'd buy another immediately. I also have a larger electric pressure cooker which will do canning and a stovetop PC as well as a dedicated canner. Love my kitchen toys!
 
Temptd2 said:
I believe the Instant Pot now has a version which will sous vide for you too!
Click to expand...
Yes they do but that feature dont work too well from what ive read. They do work stellar though for cooking tougher cuts of meat quickly. I can make my chuck roast soup in a fraction of the time and the meat is falling apart tender. Cooking beans, chilli, stew, ect is nearly idiot proof.

Im doing a turkey thigh experiment next. Cant ever get them tender in the oven before the skin is done. So into the instant pot for 20min or whatever then into the air fryer to crisp up the skin. That should render out lots of fat too.
 
Just went from cooking prime rib or filet mignon for Thanksgiving to roasting a turkey. I've deep-fried tons of them but not roasted.
I have what looks to be a solid recipe so we'll see and it should be fun.
 
davidabcd said:
Just went from cooking prime rib or filet mignon for Thanksgiving to roasting a turkey. I've deep-fried tons of them but not roasted.
I have what looks to be a solid recipe so we'll see and it should be fun.
Click to expand...
I prefer a roasted turkey! A Martha Stewart tip is to “tent” the breast with parchment and foil so it cooks slower than the dark meat which takes longer when cooking it whole.

As you know from my last post I’m vacationing, but tonight I’m cooking as hubby caught a nice sized trevally. So I just put together a pineapple salsa. Will grill the fish and serve it with leftover rice and garlic from plate lunch and baby bokchoy.
7B72876C-4D81-4D65-A9BA-6E33264814D4.jpeg

EB2B71F7-2D79-46B8-B61D-FB476C950AD5.jpeg
 
Last edited:
KyBeer said:
Has anyone cooked with the sous vide methode? Planning on using my HLT with a HERMS coil, mash pump and a cooler to cook in.
If you have, what did you make?
Click to expand...

Anything tough works great as do fatty cuts off meat (pork belly, ribeye, beef cheeks, and similar). I've done halibut and octopus as well, eggs, porn loin, ...

I reach for the sous vide weekly.
 
Hoppy2bmerry said:
A Martha Stewart tip is to “tent” the breast with parchment and foil
Click to expand...
Thanks for the tip. Since you mentioned Martha, I took a look at one of her recipes. Perfect Roast Turkey 101 Recipe
She covers the turkey with a cheese cloth soaked in butter and wine. It sounds appealing.
Would you try the above or just stick with parchment/foil?
(I would skip filling the turkey with stuffing)
 
davidabcd said:
Thanks for the tip. Since you mentioned Martha, I took a look at one of her recipes. Perfect Roast Turkey 101 Recipe
She covers the turkey with a cheese cloth soaked in butter and wine. It sounds appealing.
Would you try the above or just stick with parchment/foil?
(I would skip filling the turkey with stuffing)
Click to expand...
I haven’t done the cheese cloth method, but buttered turkey is usually a win. I had learned to tent from my mom, but she didn’t make it form fitting and she didn’t ever have parchment in the kitchen. Maybe it was a different celebrity chef… I’ll see if I can check on that.
 
I roast then tent it in the oven. No need to form anything. Just loosely cover it in foil. The BIG deal with turkey is let it rest awhile before slicing. If you slice into a breast and a huge cloud of steam comes out its WAY too hot to carve. A big bird can set for a good 45min and its still plenty hot inside if you keep it covered. The breast wont ever be dry if you let it rest before carving.

Unstuffed cooks faster and "dressing" on the side is just fine with me. I use the giblets and a couple turkey necks for the meat in the dressing. Use the stock you used to cook the giblets in for the dressing. Use plenty of celery and oysters are a nice touch too. (totally optional but sooo good)
 
Last edited:
Hoppy2bmerry said:
Maybe it was a different celebrity chef… I’ll see if I can check on that.
Click to expand...
Thanks.
At the very least, I'm going to do both parchment and foil. I double-checked the link. It's Martha from '95. She looks pretty young. I'll end up flipping a coin as to whether or not to cheese cloth it.

Evilgrin said:
Unstuffed cooks faster and "dressing" on the side is just fine with me.
Click to expand...
Thanks. That seems to be the most recent technique. The video and recipe I hyperlinked above with Martha has her stuffing the bird which I'd skip.

I have a backup plan no matter what happens.
 
I meen "stuffing" is good and that is how grandma did it a lot but you get more crunchy outside when cooked in a dish/pan/ect. I topped one with the fried onions one year. Everyone loved it. Same Durkee fried onions lots of people put on top of green bean casserole.
 
davidabcd said:
I have a pressure cooker and a slow cooker but I don't know much about the instant pot other than it looks versatile. I'd want one of those, a sous vide whatchamacallit and an air fryer but I'm not sure how much mileage I would put on them.
I might use the pressure cooker to speed up the pinto beans for refried. Since I'm not making them until tomorrow, I might soak them overnight.
I get really different finish times on my black beans. I wonder if it has to do with freshness. I get all my beans from Nuts.com.
Click to expand...
We were given a Ninja Foodi. It does all of the above including sous-vide. We use the pressure cooker and air fryer at least once a week. I want to try the sous-vide, but then you still have to grill when you are done, but it's on my list.
 
@Brewbuzzard
Those. Look. Great.
I use an embarrassingly large amount of butter on mine. My English muffins are just okay but my wife swears by them--forgiving audience.
 
Menu set for Friday (not a typo)
Cooking a turkey in the oven which I have never done.
The rest of the dishes are ones I've made over and over. Stuffing will be fun. I might add some dried cranberries and walnuts. I'd do oysters but the guests aren't those types of guests.
 
Brewbuzzard said:
There is a gob of butter under the cream cheese.
Click to expand...
Seems like we are on the same page--I could eat butter, sour cream or cream cheese as a snack--or mayo.
Sister in law gawped at how I made a turkey sandwich many moons ago. She was cool about it but she had to be thinking, "How much butter is he going to put on that sandwich?"
 
davidabcd said:
Seems like we are on the same page--I could eat butter, sour cream or cream cheese as a snack--or mayo.
Sister in law gawped at how I made a turkey sandwich many moons ago. She was cool about it but she had to be thinking, "How much butter is he going to put on that sandwich?"
Click to expand...
We are on the same page, I love Mayo. Fries and Mayo, to hell with the ketchup.
 
I have been a Best Foods (Hellman's) girl all my life, until about 3 years ago - I didn't want the crappy oils any more. MUCH taste testing ensued and we finally found Chosen Foods mayo (avocado oil) and that has become the standard in this house now. And yes, I am looking forward to turkey sandwiches slathered with mayo, homemade SF cranberry jalapeno sauce, and piled with turkey breast meat! Yummo!

Yesterday I butchered the 18.5 pound bird, put it in brine, and this morning I took it out, rinsed, vacuum sealed, and it's in the sous vide. I'll remove the breasts when they've been in there at 150* for 5 hours, crank the heat up to 175* and continue to cook the thighs for another 4 hours. Then they'll go into the fridge; tomorrow I'll take them out and pat dry and broil til the skin gets golden and crispy. Can't wait!
 

Similar threads

P
Newbie
Replies
6
Views
461
timream1991
timream1991
F
whats with all the different types of apples?
Replies
22
Views
1K
dmtaylor
dmtaylor
nxc3441
apple pie cider under 10 bucks a gallon
Replies
2
Views
1K
nxc3441
nxc3441
Clint Yeastwood
Thanksgiving Fighting Words
2 3
Replies
85
Views
3K
Beerstein
Beerstein
Chalkyt
Is this too left-field???
Replies
2
Views
262
Jonakr
J
Brewer's Friend 300

Latest posts

Back
Top