Cooking stuff you suck at

[Brisketexan 103602]

Just now, Rip76 said:

Right on.  Smallest I have is an 10" cast iron.

I will check out the 8".

I bet you could do them in a 10 inch pan, but it's hard to find a tight-fitting lid for a cast iron skillet, even harder to find a glass one.  You can get a cheap 8 inch pan with glass lid at Walmart or something -- probably $10-15.

[dcbc 14250]

With eggs, put them in a glass of warm water for a few minutes.  It helps with just about all aspects of egg cooking not to have ice-cold eggs from the fridge hitting a hot pan.

 

Medium to medium low heat with plenty of butter is just about the rest of the equation for most styles of egg cooking.  Eggs go in the pan as soon as the butter stops bubbling (but before it browns).

Edited September 9 by dcbc

[Brisketexan 103602]

1 minute ago, dcbc said:

With eggs, put them in a glass of warm water for a few minutes.  It helps with just about all aspects of egg cooking not to have ice-cold eggs from the fridge hitting a hot pan.

 

Medium to medium low heat with plenty of butter is just about the rest of the equation for most styles of egg cooking.

Yep.  When I finally got over my "young and impatient cook who wants my scrambled eggs NOW" approach, and did the "whisk the eggs, cook in a pan over low to med-low heat with LOTS of butter, occasionally folding them around the pan with a rubber spatula" technique....it got me a lot more gratitude with the wife, and I really started loving scrambled eggs.  Do that technique....when about 30 seconds from done, drop in some fresh diced hatch chile.  Salt.  Fantastic.

[dcbc 14250]

Yep.  When I finally got over my "young and impatient cook who wants my scrambled eggs NOW" approach, and did the "whisk the eggs, cook in a pan over low to med-low heat with LOTS of butter, occasionally folding them around the pan with a rubber spatula" technique....it got me a lot more gratitude with the wife, and I really started loving scrambled eggs.  Do that technique....when about 30 seconds from done, drop in some fresh diced hatch chile.  Salt.  Fantastic.

I've been doing a lot of French omelettes in carbon steel pans for the last year or so, and the newer pans will absolutely punish me for getting too hot since they hold onto heat like cast iron. But I've been getting better results once I learned to keep the heat a little lower.

[Brisketexan 103602]

2 minutes ago, dcbc said:

I've been doing a lot of French omelettes in carbon steel pans for the last year or so, and the newer pans will absolutely punish me for getting too hot since they hold onto heat like cast iron.  

Yep.  You can't get away with a "heat it up quick, then turn it down" maneuver.  Just put it on your preferred low heat, and give it a coupla minutes to come up to the proper heat and stay there.  Patience and being willing to cook on lower heat goes a LONG way for so many things.

[dcbc 14250]

1 minute ago, Brisketexan said:

Yep.  You can't get away with a "heat it up quick, then turn it down" maneuver.  Just put it on your preferred low heat, and give it a coupla minutes to come up to the proper heat and stay there.  Patience and being willing to cook on lower heat goes a LONG way for so many things.

Add to the equation that I have an induction cooktop and if I bring it up too quickly, I can warp the carbon pans.  That's been enough of a reminder.  

 

I'll typically start on 2/10, bring it to 3/10.  Then, turn it off for a minute or so and let the heat even out.  This whole time, I'm getting everything ready.  So I'm not just standing there waving my hand over the pan.  When I have everything ready to go, I bring it up a bit at a time again a little more quickly.  Butter goes in when I hit 4/10.   After I stir and shake furiously and get my curds set, I'll drop it back to 3 and keep going a bit more before turning off the heat.

[WhatTheBuck 28613]

Whenever I cook eggs on a skillet, the burner is off by the time I’m done and I’m finishing them with the heat retained by the pan.

I’m late to comment on some earlier topics. This could go in the breakfast foods thread because I love eggs and beans for breakfast.

I like my boiled eggs warm so I’m not going to leave them in an ice bath for long. I add vinegar to the boiling water and it’s been my observation that they’re easier to peel since I’ve been doing that. My process is to (gently) drop cold eggs into boiling water and let them boil for 7 minutes. Then I pour out the water and fill the pan with cold water from the sink, covering the eggs, about as much as I used to boil them. I don’t usually run into problems peeling them. When I do, it’s usually the first of the eggs which leads me to believe that letting them sit in the cooling bath a bit longer would help. But it’s never bad and doesn’t often happen so I’m not worried about it. Like I said, I don’t want them to cool down too much. This way I get eggs where the yolks are just starting to set and they’re sort of gelatinous.

I soak my pinto beans but not for as long I used to. I’ve found that 2-4 hrs is sufficient. It takes 2 hrs of simmering to finish them. I can use pork products in them but often don’t. I don’t know if my take on these beans would be Texas-approved but I like them. I use the same spices I’d use for chili. It gives me a cheap, convenient way to experiment with different blends of peppers and spices. And I include the soaking liquid. After the beans have been thoroughly cleaned and rinsed, why not?

Sometimes my beans have more broth, sometimes less. I generally try to make sure they’re just covered in the pot. I start off sautéing minced onions and garlic in oil or bacon grease, then add my spices, maybe a bouillon cube, then add the beans and liquid. Bring to a boil, cover and simmer til the beans are tender. Right around 2 hrs. It’s pretty quick and easy. 

[SimonBolivar 10677]

I make beans every week (in a regular pot) and the Mexican side of my family asks for them at Christmas so it must be ok.

 

 beans (no soak), water, bacon (lots), jalapenos, tomato (roma), salt, pepper, garlic, bouillon cube, Fiesta Fajita seasoning

 

easiest thing in the world

Edited September 10 by SimonBolivar

[pops 6959]

Based on the replies on this page, I'm guessing french omelette has been posted. I can cook a perfect poached egg. The fluffiest, softest and still a bit wet, scrambled eggs. Over easy with a soft white? No problem. I can't do an omelette... Especially a nice soft wet omelette for fuck all. 🤷🏿‍♂️

[jimmyjazz 45192]

14 minutes ago, pops said:

Based on the replies on this page, I'm guessing french omelette has been posted. I can cook a perfect poached egg. The fluffiest, softest and still a bit wet, scrambled eggs. Over easy with a soft white? No problem. I can't do an omelette... Especially a nice soft wet omelette for fuck all. 🤷🏿‍♂️

 

 

[gsoda3 3194]

On 9/9/2024 at 3:47 PM, Brisketexan said:

Secret: small, shallow pan, with a lid, med-low heat.  That's how my wife likes her eggs, and I make breakfast for her on the weekend.  Heat the pan, think a 3-4 out of 10 on heat, leaning toward the 4.  Melt sufficient butter to cover bottom of pan.  Crack two eggs in the pan (the pan should be the size that the two eggs cover the bottom of the pan - mine is a Calphalon 8 inch pan), cover (glass lid is really best, because you can watch them as they cook - the Calphalon space-saving pans have a great glass lid).  As SOON as the tops of the yolks take on a light white color (almost looks like a film covering the yolk), they're done.  Remove the lid, and immediately slide the eggs onto the plate.  Perfect over-medium every time.

the sound of pulling apart the cracked egg and it hitting a hot but not searing pan is one of life's finest little joys.

[jimmyjazz 45192]

Hard boiled 4 eggs for a chef's salad tonight.  Old school Julia Child method, + vinegar.

100% face plant failure.  Good thing I planned to dice the eggs.  Oof.

[dcbc 14250]

8 hours ago, pops said:

Based on the replies on this page, I'm guessing french omelette has been posted. I can cook a perfect poached egg. The fluffiest, softest and still a bit wet, scrambled eggs. Over easy with a soft white? No problem. I can't do an omelette... Especially a nice soft wet omelette for fuck all. 🤷🏿‍♂️

Seven posts up.

[Keef 729]

I suck at roasting vegetables which is maybe the easiest task on the planet.  I always end up crowding the pan and steaming them.

[pops 6959]

11 hours ago, jimmyjazz said:

 

 

I first saw him do it on pbs when I was a kid.  Wizardry as far as I'm concerned. 

Edited September 11 by pops

[jimmyjazz 45192]

9 minutes ago, pops said:

I first saw him do it on pbs when I was a kid.  Wizardry as far as I'm concerned. 

Yeah, that was what I was searching for, but I found the other video first and got lazy.

[DallasSooner 277]

I'd love to be able to make some shrimp brochette.  I don't know how you get the bacon and the shrimp done at the perfect time. 

[Brisketexan 103602]

6 minutes ago, DallasSooner said:

I'd love to be able to make some shrimp brochette.  I don't know how you get the bacon and the shrimp done at the perfect time. 

Key is use bacon that's pretty thinly sliced.  Thick cut no bueno.

[Braff Zacklin 13298]

 

18 minutes ago, jimmyjazz said:

12 hours ago, pops said:

Based on the replies on this page, I'm guessing french omelette has been posted. I can cook a perfect poached egg. The fluffiest, softest and still a bit wet, scrambled eggs. Over easy with a soft white? No problem. I can't do an omelette... Especially a nice soft wet omelette for fuck all. 🤷🏿‍♂️

Yeah, that was what I was searching for, but I found the other video first and got lazy.

There was an episode of "Good Eats" several years ago that learned me on making French omelets. Can't find the video anywhere but Alton does have a step-by-step page available.

https://www.foodnetwork.com/recipes/alton-brown/perfect-omelet-recipe/how-to-make-an-omelet-like-alton-brown

[Jerry Callo 8630]

1 minute ago, Brisketexan said:

Key is use bacon that's pretty thinly sliced.  Thick cut no bueno.

You can also precook the bacon on a pan in the oven.  Not enough to make it crispy, but enough that it get closer to matching the shrimp when completed.  

[Brisketexan 103602]

Just now, Jerry Callo said:

You can also precook the bacon on a pan in the oven.  Not enough to make it crispy, but enough that it get closer to matching the shrimp when completed.  

Yep, also a strong move.  Get the bacon cooked halfway before you wrap, and that's helpful.

[Mitch Cumsteen 18332]

On the beans thing... use chicken broth instead of water. Game changer.

[WhatTheBuck 28613]

I started out making Emeril’s red beans & rice recipe using stock and three kinds of pork. I was comfortable thinking ham hocks were the key ingredient to a great pot of beans. And I still believe that pork and stock are great ways to crank up the flavor. But then I got a lesson on minimalism and learned that keeping things simple can work out just fine.

I found some of these little red “silk beans” at the Mexican market that I’d never noticed before. They were exactly like this bag:

I bought the bag then went home and googled “frijol rojo de seda” and came up with some recipes and the following video which is as basic as it gets.

They don’t soak the beans. They just put them in a pot of boiling water with an onion and a head of garlic and add salt at the end. That’s what I did. At a simmer it took 4 hours until they were tender. She looks like she keeps the water more at a boil. In the time it took my beans to cook, the onion halves and whole garlic cloves basically dissolved into the broth. Pretty close. Now I just give them a rough chop first. I found that I got a darker broth that was a deeper red color than hers. It’s very tasty.

I’ve experimented with embellishing it by adding dried peppers. Pasillas work pretty well. But the simplicity of the recipe got me to rethink my approach to beans and it’s given me a lot more options.

In my searching I came across a number of recipes for gallopinto (or gallo pinto, there doesn’t seem to be a consensus and I’m not sure which I prefer but I lean toward the latter). It fries the beans above with pilaf style rice with onions and peppers. That stuff is awesome and now when I make the beans I’ll make a pot of rice pilaf just to save for the next day to make gallopinto. I see these beans all over now and from various brands but since the first bag I bought was from Nicaragua, I went with the Nicaraguan recipe.

https://eatsbythebeach.com/nicaraguan-gallo-pinto/

https://www.seriouseats.com/gallopinto-nicaraguan-rice-and-beans-recipe

There’s a lot of versatility in how to make it. Adding Canadian bacon was a winner.

[PilotsError 2255]

On 9/11/2024 at 11:53 AM, Mitch Cumsteen said:

On the beans thing... use chicken broth instead of water. Game changer.

 

use broth for rice too instead of water.  game changer.

[Underdog 28219]

On 9/11/2024 at 11:21 AM, DallasSooner said:

I'd love to be able to make some shrimp brochette.  I don't know how you get the bacon and the shrimp done at the perfect time. 

 

On 9/11/2024 at 11:31 AM, Jerry Callo said:

You can also precook the bacon on a pan in the oven.  Not enough to make it crispy, but enough that it get closer to matching the shrimp when completed.  

 

On 9/11/2024 at 11:33 AM, Brisketexan said:

Yep, also a strong move.  Get the bacon cooked halfway before you wrap, and that's helpful.

What if, and bear with me, you fed bacon to shrimp?  

[Underdog 28219]

19 hours ago, WhatTheBuck said:

I started out making Emeril’s red beans & rice recipe using stock and three kinds of pork. I was comfortable thinking ham hocks were the key ingredient to a great pot of beans. And I still believe that pork and stock are great ways to crank up the flavor. But then I got a lesson on minimalism and learned that keeping things simple can work out just fine.

I found some of these little red “silk beans” at the Mexican market that I’d never noticed before. They were exactly like this bag:

I bought the bag then went home and googled “frijol rojo de seda” and came up with some recipes and the following video which is as basic as it gets.

They don’t soak the beans. They just put them in a pot of boiling water with an onion and a head of garlic and add salt at the end. That’s what I did. At a simmer it took 4 hours until they were tender. She looks like she keeps the water more at a boil. In the time it took my beans to cook, the onion halves and whole garlic cloves basically dissolved into the broth. Pretty close. Now I just give them a rough chop first. I found that I got a darker broth that was a deeper red color than hers. It’s very tasty.

I’ve experimented with embellishing it by adding dried peppers. Pasillas work pretty well. But the simplicity of the recipe got me to rethink my approach to beans and it’s given me a lot more options.

In my searching I came across a number of recipes for gallopinto (or gallo pinto, there doesn’t seem to be a consensus and I’m not sure which I prefer but I lean toward the latter). It fries the beans above with pilaf style rice with onions and peppers. That stuff is awesome and now when I make the beans I’ll make a pot of rice pilaf just to save for the next day to make gallopinto. I see these beans all over now and from various brands but since the first bag I bought was from Nicaragua, I went with the Nicaraguan recipe.

https://eatsbythebeach.com/nicaraguan-gallo-pinto/

https://www.seriouseats.com/gallopinto-nicaraguan-rice-and-beans-recipe

There’s a lot of versatility in how to make it. Adding Canadian bacon was a winner.

That looks phenomenal. 

[Brisketexan 103602]

Back to the “perfect over medium egg,” I took pics as I made breakfast this morning. Whole process took 5 mins.






Temp on about a 3 out of 10 on my gas stove. Melt just enough butter to cover the bottom of the pan. Crack eggs into 8 inch pan, cover. When the yolk tops just go filmy-white-ish, they’re done. Remove lid, slide em onto the plate immediately. Walla.

[dcbc 14250]

On 9/9/2024 at 3:47 PM, Brisketexan said:

Secret: small, shallow pan, with a lid, med-low heat.  That's how my wife likes her eggs, and I make breakfast for her on the weekend.  Heat the pan, think a 3-4 out of 10 on heat, leaning toward the 4.  Melt sufficient butter to cover bottom of pan.  Crack two eggs in the pan (the pan should be the size that the two eggs cover the bottom of the pan - mine is a Calphalon 8 inch pan), cover (glass lid is really best, because you can watch them as they cook - the Calphalon space-saving pans have a great glass lid).  As SOON as the tops of the yolks take on a light white color (almost looks like a film covering the yolk), they're done.  Remove the lid, and immediately slide the eggs onto the plate.  Perfect over-medium every time.

Just putting this on this page so others don't have to go back and reread.  Those eggs look great!

 

/I can't see the handle on the lid.  So that picture messed with me and looked like you had some sort of ice-water bath technique going on.

Edited September 15 by dcbc

[Jerry Callo 8630]

I'm usually a one-flipper on fried eggs, but I tried the Brisketexan method yesterday at lunch and it worked like a charm.  Made for an odd lunch though - left over pork tenderloin, brazed cabbage, and a perfect over-medium egg.

[gsoda3 3194]

26 minutes ago, Jerry Callo said:

I'm usually a one-flipper on fried eggs, but I tried the Brisketexan method yesterday at lunch and it worked like a charm.  Made for an odd lunch though - left over pork tenderloin, brazed cabbage, and a perfect over-medium egg.

call it a deconstructed colcannon and you can charge $40

[elfenix 34109]

On 9/3/2024 at 7:36 AM, dcbc said:

Or an Instant Pot.  1 lb pintos, 6 cups of water, 1 T salt, 3 tsp coarse pepper, onion powder, garlic powder, paprika, chili powder, cumin, (I like a little curry powder), and a bullion cube.  About 1 hour 10 minutes under pressure and as much time after that as you can spare (hour or so). 

[dcbc 14250]

2 hours ago, elfenix said:

My brain wasn't working or I was thinking 4 T in 1/4 Cup.  I honestly don't measure anything for beans.  I just pour a little in my hand, eyeball it, and toss it in the pot.

 

Edited September 17 by dcbc

[DoobieWah 1379]

2 hours ago, Jerry Callo said:

...brazed cabbage...

* braised

[Brisketexan 103602]

3 hours ago, DoobieWah said:

* braised

* brazen cabbage

 

 

[NeverMarryAStripper 21765]

On 9/5/2024 at 1:47 PM, HouTex said:

That brings back so many memories.  Our maid growing up, who was like a second mom to me, made the best pinto beans I’ve ever had.  She always used salt pork.  

I always put ham hock in mine

[Wiler77 1541]

On 9/14/2024 at 11:09 AM, Brisketexan said:

Back to the “perfect over medium egg,” I took pics as I made breakfast this morning. Whole process took 5 mins.






Temp on about a 3 out of 10 on my gas stove. Melt just enough butter to cover the bottom of the pan. Crack eggs into 8 inch pan, cover. When the yolk tops just go filmy-white-ish, they’re done. Remove lid, slide em onto the plate immediately. Walla.

I've done that before, and it absolutely simplified the process, but I like the crispiness you get when you flip once.  Once I flip, I give a 10 count, turn off the heat, then plate the eggs.  Comes out medium every time.

[After irth 1240]

On 9/11/2024 at 8:22 AM, Keef said:

I suck at roasting vegetables which is maybe the easiest task on the planet.  I always end up crowding the pan and steaming them.

Toss veggies in Olive Oil and season however you wish.  Doesn't hurt if you hit them with a bit of citrus, or vinegar, or hot sauce, or soy sauce, either.

400 degrees in a sheet pan.  Toss/stir every 10 minutes.  

Most veggies will be beautifully roasted in 20 or 30 minutes.

This works for just about anything.

[BlueGreySky 989]

On 9/18/2024 at 12:47 PM, NeverMarryAStripper said:

I always put ham hock in mine

Depends on if I am in the mood for smoked flavor or not with my beans.  I used split pigs feet in mine when I don't want to use a smoked hock.  Here's what I made this weekend...

• Put into a pot:
  • 2lbs pinto - rinsed and picked through
  • 4 cups stock, 5 cups water
  • 1 tsp salt, 1 tsp garlic powder, 2 tsp pepper
  • 1 split pigs foot (or 2, do whatever you want)
• Bring to a boil slowly - it took my pot over an hour to get to a slow roll
• Let it slow boil for another hour after it gets there

In the meantime... 

• 6 oz bacon diced and then fried in a pan
• When it's not quite done, toss in 6 oz of chorizo sausage either diced or crumbled
• Save a couple TBL of the grease to cook the veggies
• Put aside the meat
• Caramalize a diced yellow onion in the grease you saved
• Add in 4-5 cloves of minced garlic and stir for 2 mins
• Add in 2-3 diced roma tomatoes, half bunch of cilantro chopped, 1 TBL cumin, 1 TBL chili pwdr and a little water to release the char from the pan
• Cook for a few minutes and reduce the water.
• Add the meat back to the pan with the veggies, and one tallboy of your choice
• Simmer for a few mins 
• Add all of this into the pot of beans with 4 whole jalapenos
• Keep at a simmer for 3-4 hours or until beans are done

I add in a little fresh cilantro with each bowl and serve with saltines (at least that's the way my family has always done it).

Edited September 23 by BlueGreySky

[Spaulding Smails 1550]

Evidently, after 25+ years of crafting my fajita cooking skills, I now suck.  

I had something really strange happen Sunday evening.  Picked up a big inside skirt steak from the meat counter at HEB.  Probably a pound and a half.  Had them run it through the tenderizer.  Used a tried and true lime marinade.  The meat sat for maybe 2.5 hours in a Ziploc in the fridge in the marinade.  Fired up the charcoal grill around 6 PM.  Added a few small chunks of well seasoned Oak.  Coals were perfect by 7:00.

Threw the beef fajitas on there along with a few chicken breasts and a link of sausage.  I went to go flip the beef, and it fell apart.  Not in the form of a desirable tenderness.  As in disintegration.  Every time I tried to pick it up with the tongs, it would get worse.  I slid some foil under it to keep it from falling through the grates.  As it cooked, it fell apart more and more.  As a last ditch effort, I heated up a skillet and threw it in there thinking it would be like a machacado.  The end result was a big pile of mush.  I tried a bite and immediately threw it in the trash.  Not even the slightest semblance of appetizing texture.  Literal mush.  It wasn't until this morning that I remembered this thread.  I really wish I would've taken pictures of this science experiment gone awry.

So, what gives?  I'm dumbfounded.  Was the lime juice too acidic?  Bad cut of meat?  Or, for the tin foil hat conspiracists, did the acidity + heat compromise the integrity of the food-grade glue that was holding together the Soylent Green product that was sold to me as a beef skirt steak and I've now developed a technique to expose a massive scheme by big beef to alter our food supply?

[gsoda3 3194]

sounds like they overtenderized and the marinade sat for too long but two and a half hours shouldn't do that.  that's something that happens over the course of like 24+ hours. was it an unusually thin cut and when they tenderized it they essentially turned it into ground beef?

[jimmyjazz 45192]

Yeah, I'd be looking at the mechanical tenderizing first.

[Steamboat1874 4013]

Last time I made a pot of beans I went plain vanilla old school.

Three slices of smoked bacon, salt and pepper.

That’s it.

That’s the list.

They were fabulous.

[Spaulding Smails 1550]

1 hour ago, gsoda3 said:

sounds like they overtenderized and the marinade sat for too long but two and a half hours shouldn't do that.  that's something that happens over the course of like 24+ hours. was it an unusually thin cut and when they tenderized it they essentially turned it into ground beef?

That was my thought at first.  But, it didn't appear to be overly tenderized and was probably at least 1/2" thick in most parts.  When I say it turned into mush, it was the consistency of refried beans.  It wasn't like it turned into small chunks.  Every bit of meat changed its constitution.  So strange.

[BlueGreySky 989]

If all other factors were the same, my guess would be meat quality, right?  Something that it was shitty to begin with or something shitty about it that allowed the marinade to break it down too much, too fast?

[dcbc 14250]

On 9/20/2024 at 4:11 PM, After irth said:

Toss veggies in Olive Oil and season however you wish.  Doesn't hurt if you hit them with a bit of citrus, or vinegar, or hot sauce, or soy sauce, either.

400 degrees in a sheet pan.  Toss/stir every 10 minutes.  

Most veggies will be beautifully roasted in 20 or 30 minutes.

This works for just about anything.

This, except a lot of veggies will be beautifully roasted at 400F in 12--15 minutes (in my experience).  Depends on the veggies though.  I certainly can see carrots taking a bit longer.

Edited September 24 by dcbc

[Braff Zacklin 13298]

12 hours ago, Spaulding Smails said:

That was my thought at first.  But, it didn't appear to be overly tenderized and was probably at least 1/2" thick in most parts.  When I say it turned into mush, it was the consistency of refried beans.  It wasn't like it turned into small chunks.  Every bit of meat changed its constitution.  So strange.

Sounds like the stuff those traveling meat trucks sell--might have been subjected to multiple freeze/thaw cycles. That'll turn any meat into mush.

[Spaulding Smails 1550]

10 hours ago, Braff Zacklin said:

Sounds like the stuff those traveling meat trucks sell--might have been subjected to multiple freeze/thaw cycles. That'll turn any meat into mush.

Didn't even think about that aspect.  I bet you're spot on.  

[DoobieWah 1379]

I find it unlikely that HEB is buying meat from the back of a van. 

I'm sticking with over-tenderized, over-acidized. 

[Braff Zacklin 13298]

5 hours ago, DoobieWah said:

I find it unlikely that HEB is buying meat from the back of a van. 

The "back of a van" was merely an example of what happens to meats that have experienced multiple freeze-thaw cycles. Most probably realized I wasn't sincerely positing that HEB buys its meats from a roving meatwagon.

[Brisketexan 103602]

22 minutes ago, Braff Zacklin said:

roving meatwagon

Coincidentally, the nickname of your high school girlfriend.