Food/Recipe Thread

[Yehoshua]

It gels once refrigerated.

So does demi-glace, but it's clean (fat removed) and served heated up as a sauce over food, which returns it to it's liquid state.

[lubaby]

Is it eaten in a liquid state? Seems like demi-glace gone wrong.

Here's how it's eaten (although maybe without the garnishes). Works great as a chaser for Vodka*.





*If you can stomach Vodka, you can stomach this.

[Moshe123]

So does demi-glace, but it's clean (fat removed) and served heated up as a sauce over food, which returns it to it's liquid state.

It's not the same thing. The fat is the best part here.

[Yehoshua]

It's not the same thing. The fat is the best part here.

Best is relative.

[Moshe123]

Best is relative.

You never tasted it...

[Yehoshua]

You never tasted it...

True, and I don't plan on it, but i know people discard solidified fat all the time from their food.

[Moshe123]

True, and I don't plan on it, but i know people discard solidified fat all the time from their food.

This food is all about the fat. It's the way it is. It's the way all the generations loved it.

[Luvtotravel]

my galarete didnt congeal enough. someone told me a tip that after you boil it after freezing, let it cool to room temperature before refrigerating. is that accurate? do you have any other way to make it congeal to cutting consistency. mine needed to be served with a spoon

[churnbabychurn]

my galarete didnt congeal enough. someone told me a tip that after you boil it after freezing, let it cool to room temperature before refrigerating. is that accurate? do you have any other way to make it congeal to cutting consistency. mine needed to be served with a spoon

I never made this, but maybe you're cooking w too much water?

[moko]

What is galerete? Sounds like you started describing how to make a demi-glace, except then you changed once you said remove the fat (while still hot; with a demi-glace you remove the fat after you've cooled the liquid since it's super easy to peel off the solid fat layer than to fish it out and lose some of the demi-glace with it). Also in a demi-glace the fat is discarded.

otherwise known as p'tcha

[Yehoshua]

otherwise known as p'tcha

I've heard of that, just not the other name. Is there a difference between who calls it what?

[henche]

Is it from a food store or a hardware store? The dough is sitting directly on be steel (is it graded "food safe"? Steel coatings?)

Neither. It's from a metal shop.  The guy cut it for me!

It is solid steel. a36 hot roll. 

a36 is the type of steel, also called "mild."  It is the type used generally for food preparation items such as griddles and pots or pans. 

I soaked it in vinegar to remove the "mill scale" but I didn't get it all off, so I stuck it in self clean to burn it all off.  I heard that works. Then I'll season it. 

[churnbabychurn]

I don't understand. Can't pizza steels be purchased on Amazon or something?

[etech0]

otherwise known as p'tcha

You know how they named it? It's the noise that the first person made when he tasted it.

[Moshe123]

my galarete didnt congeal enough. someone told me a tip that after you boil it after freezing, let it cool to room temperature before refrigerating. is that accurate? do you have any other way to make it congeal to cutting consistency. mine needed to be served with a spoon

Too much water.

[Yehoshua]

You know how they named it? It's the noise that the first person made when he tasted it.

lol 

[henche]

I don't understand. Can't pizza steels be purchased on Amazon or something?

Yes, but.

Here's one for way more than I paid, that is smaller and half as thick.  http://www.amazon.com/The-Original-Baking-Steel-1/dp/B00N205G22/ref=sr_1_4?ie=UTF8&qid=1464280863&sr=8-4&keywords=pizza+steel

Here's one for less than I paid that is smaller and a quarter as thick. http://www.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q/ref=sr_1_3?ie=UTF8&qid=1464280863&sr=8-3&keywords=pizza+steel


The 1/4 inch thick one for 89 dollars will probably give you pretty good results, but the website I read recommended at least 3/8, and really 1/2. I figure if I'm this obsessed to get a steel, I should get the right one.  I also didn't want to spend 89 dollars.

I'd be wary of the 1/8 inch being sold for 29 dollars.  That's not a very significant thermal mass. Maybe stack two for 58 dollars, but you're still only at 1/4 inch.

[talmid chuchem]

The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.

I put gala in plastic container, & just microwave in a bowl to defrost, & then rerefrigerate.

[Moshe123]

I put gala in plastic container, & just microwave in a bowl to defrost, & then rerefrigerate.

That works as well. I don't have a fleishige microwave.

[etech0]

Do they make crock pot bags for 2-quart crock pots?