The Cookbook
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wrote on 22 Apr 2020, 20:30 last edited by
First moderately successful foray into baking bread.
I didnt flour the proofing basket enough - so it stuck to the bottom and ain’t super pretty. But the proofing was good and it had good oven spring.
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wrote on 22 Apr 2020, 20:46 last edited by
That looks like an excellent bread! I bet you can "hear" that bread (which is one of the most reliable quality indicators).
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First moderately successful foray into baking bread.
I didnt flour the proofing basket enough - so it stuck to the bottom and ain’t super pretty. But the proofing was good and it had good oven spring.
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wrote on 23 Apr 2020, 00:54 last edited by
Yes, the post oven crackle is a beautiful sound. Well done!
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wrote on 23 Apr 2020, 01:18 last edited by
That looks great. Well done Xenon!
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wrote on 23 Apr 2020, 01:38 last edited by
Looks like a professionally baked loaf I have. Very nice.
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wrote on 27 Apr 2020, 23:08 last edited by
Tonight's dinner: Schweineschnitzel
Ingredients:
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)Instructions;
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko) and paprika.
3 Dredge cutlets: Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Deglaze pan, make sour cream dill sauce: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock.
Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like.
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Tonight's dinner: Schweineschnitzel
Ingredients:
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)Instructions;
1 Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
2 Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko) and paprika.
3 Dredge cutlets: Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
4 Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
5 Deglaze pan, make sour cream dill sauce: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.
In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock.
Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like.
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wrote on 28 Apr 2020, 12:16 last edited by
@brenda said in The Cookbook:
@George-K
How was it, George?Quite good!
Random things - based on a recipe I saw elsewhere, I threw a little Dijon mustard into the egg wash.
Also, the "paprika mixed with bread crumbs" doesn't work - the paprika filters to the bottom of the bowl, and there's none of it on the crust. Next time, I'll put the paprika into the flour.
Lastly, the sauce needs more dill.
But, Mrs. George approves, and I'll make it again.
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@brenda said in The Cookbook:
@George-K
How was it, George?Quite good!
Random things - based on a recipe I saw elsewhere, I threw a little Dijon mustard into the egg wash.
Also, the "paprika mixed with bread crumbs" doesn't work - the paprika filters to the bottom of the bowl, and there's none of it on the crust. Next time, I'll put the paprika into the flour.
Lastly, the sauce needs more dill.
But, Mrs. George approves, and I'll make it again.
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wrote on 30 Apr 2020, 22:16 last edited by xenon
Anyone maintain sourdough starter?
I'm on day 3 of starting a new culture (just flour and water). The thing has already risen and bubbled - but it smells like baby vomit as of a few hours ago.
Some folks say this is normal and keep at it, other recommend starting over.
Thoughts?
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wrote on 30 Apr 2020, 22:32 last edited by
It's spring, so perhaps not a time for "comfort food."
But, what the hell....
Tonight's dinner: Slow Cooker Stroganoff.
Ingredients:
1 lb cubed beef stew meat
2 can golden mushroom soup
½ cup chopped onion
1 tablespoon Worchestershire sauce
¼ cup water
boullion cube
½ packet onion soup mix
sautéed mushrooms
4 oz cream cheeseDirections:
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In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
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Cook on Low setting for 5-6 hours, or on High setting for about 4 hours. Stir in cream cheese just before serving.
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Add a "dollup" of sour cream when you add the cream cheese to get an extra "tang",
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Add sauteed mushrooms about 1/2 an hour before serving.
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Serve over cooked wide butter noodles.
Note: I sautéed the beef in butter(!) before putting it into the cooker. Yeah, it's pretty damn good!
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wrote on 30 Apr 2020, 22:49 last edited by xenon 5 Jan 2020, 02:03
How do you control the salt in that?
I've cooked with mushroom soup and soup mix. I love the flavor - but for me it's over-seasoned.
Ratchet up the amount of beef maybe?
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How do you control the salt in that?
I've cooked with mushroom soup and soup mix. I love the flavor - but for me it's over-seasoned.
Ratchet up the amount of beef maybe?
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wrote on 3 May 2020, 19:06 last edited by
A Skyline knock-off. I'm making it now.
Ingredients:
1 tbsp. canola oil
2 lbs. lean ground beef
1 onion diced fine
3 cloves of garlic minced
6 ounces of tomato paste
1 15 oz can tomato sauce
3 cups of beef stock
3 tbsp chili powder
1 tbsp cumin
2 tbsp cocoa powder
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
salt and pepper to tasteInstructions
Turn your Instant Pot to saute. Once it reads HOT, add oil and then ground beef and onion. Cook beef until browned, and use a potato mashed or wooden spoon to break the meat up into very fine pieces. Once brown add garlic and cook for 1 minute, or until fragrant.
Turn the saute function off. Add all remaining ingredients and stir well. Put lid on the Instant Pot and turn to Manual or High Pressure and set timer to 25 minutes. Let cook and when the timer beeps, let the pressure out with a quick release.
Serve over spaghetti and top with desired toppings. I recommend onions and cheddar cheese.=-=-=-=-=-=-=
I'm going to cook some spaghetti and freeze that and the spaghetti together. Report to come later today.
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wrote on 3 May 2020, 19:34 last edited by
Well, it sure looks like Skyline. I had to thicken it up a bit with some cornstarch slurry.
The taste is just a bit "off." I added a little extra salt and pepper. Seems to help a bit.
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wrote on 3 May 2020, 19:39 last edited by
Oh that looks so good. Haven't had Cincy chili for a couple months.
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wrote on 3 May 2020, 19:54 last edited by
@Mik it has a bit of a "chalky" taste. I wonder if it's the cornstarch.
Anyhow, I cooked some spaghetti, broken into smaller pieces and put it into ziploc containers. One will go in the fridge for tomorrow's lunch, and the other three into the freezer.
