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Author Topic: Food/Recipe Thread  (Read 450321 times)

Offline cholent

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Re: Food/Recipe Thread
« Reply #1020 on: May 20, 2016, 11:52:05 AM »
I was going to boil it

I dont think I have the equipment to steam it, Im not even sure how to steam it.

In case I was unclear I have a raw peace of meat pickled by the butcher.
I always boil, changing the water halfway through. Then top with a sweet and sour glaze and bake 30 min
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Offline henche

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Re: Food/Recipe Thread
« Reply #1021 on: May 20, 2016, 11:56:51 AM »
I was going to boil it

I dont think I have the equipment to steam it, Im not even sure how to steam it.

In case I was unclear I have a raw peace of meat pickled by the butcher.

The way I did it is I put a couple inches of water in pot, then I put ramikins in the pot, and balanced the meat on top of the ramikins out of the water.

Offline cholent

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Re: Food/Recipe Thread
« Reply #1022 on: May 20, 2016, 12:00:40 PM »
The way I did it is I put a couple inches of water in pot, then I put ramikins in the pot, and balanced the meat on top of the ramikins out of the water.

What's the benefit of steaming corned beef instead of boiling it? I thought boiling was preferable in this case to remove excess saltiness
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Offline CS1

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Re: Food/Recipe Thread
« Reply #1023 on: May 20, 2016, 12:01:01 PM »
I always boil, changing the water halfway through. Then top with a sweet and sour glaze and bake 30 min

that sounds good. How long do you boil for in total?
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Offline henche

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Re: Food/Recipe Thread
« Reply #1024 on: May 20, 2016, 12:03:54 PM »
What's the benefit of steaming corned beef instead of boiling it? I thought boiling was preferable in this case to remove excess saltiness

I soak to remove excess saltiness. 

I've never actually made corned beef.  I did the steam method when it was pastrami and I didn't want to wash off the spices/bark from smoking.

Online SamKey

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Re: Food/Recipe Thread
« Reply #1025 on: May 21, 2016, 02:41:27 PM »
I have a corned beef for shabbos. any cooking tips
Personally I use a recipe I believe I posted upthread: 2 bottles of Irish stout, whole onion, whole head of garlic, some brown sugar. In a crock pot for 6-48 hours. It's amazing

Offline wayfe

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Re: Food/Recipe Thread
« Reply #1026 on: May 23, 2016, 01:19:34 PM »
Has anybody tried Trader Joe's smoked salmon? Are they available at the Brooklyn stores?
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Offline MisterHock

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Re: Food/Recipe Thread
« Reply #1027 on: May 23, 2016, 01:50:03 PM »
Are they available at the Brooklyn store?
FITY

Offline henche

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Re: Food/Recipe Thread
« Reply #1028 on: May 25, 2016, 06:01:07 PM »
henche's pizza steel. 
  • 16*18*.5
  • 3 pieces
  • 41 lbs



Offline CS1

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Re: Food/Recipe Thread
« Reply #1029 on: May 25, 2016, 06:20:58 PM »
henche's pizza steel. 
  • 16*18*.5
  • 3 pieces
  • 41 lbs

3 rectangle pieces makes the 16" x 15"? Or 3 total squares?

Wishing luck with the toiveling.
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Offline henche

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Re: Food/Recipe Thread
« Reply #1030 on: May 25, 2016, 09:05:11 PM »
3 rectangle pieces makes the 16" x 15"? Or 3 total squares?

Wishing luck with the toiveling.

3 pieces equals 16 by 18. Each is 16 by 6.

Not planning to toivel. I don't think its a kli until I'm mechasheiv on it to be a kli. I didn't tell the guy it was going to be a kli.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1031 on: May 25, 2016, 09:07:37 PM »
3 pieces equals 16 by 18. Each is 16 by 6.

Not planning to toivel. I don't think its a kli until I'm mechasheiv on it to be a kli. I didn't tell the guy it was going to be a kli.
My question was not whether to toivel but rather how baking pizza on a steel with slits in it will work. Will the pizza have 2 lines on the bottom? Will it sag into the cracks in the 30 seconds or so before it's baked enough to support it's own weight? Will any corn meal or flour on the bottom of the pizza slip through the cracks?

Offline henche

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Re: Food/Recipe Thread
« Reply #1032 on: May 25, 2016, 09:19:19 PM »
My question was not whether to toivel but rather how baking pizza on a steel with slits in it will work. Will the pizza have 2 lines on the bottom? Will it sag into the cracks in the 30 seconds or so before it's baked enough to support it's own weight? Will any corn meal or flour on the bottom of the pizza slip through the cracks?

The bars have close a 90 degree edge, and the ends are very precise.  They will fit together very closely.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1033 on: May 25, 2016, 09:27:55 PM »
The bars have close a 90 degree edge, and the ends are very precise.  They will fit together very closely.
Oh good.

Offline CS1

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Re: Food/Recipe Thread
« Reply #1034 on: May 26, 2016, 08:42:03 AM »
3 pieces equals 16 by 18. Each is 16 by 6. Not planning to toivel. I don't think its a kli until I'm mechasheiv on it to be a kli. I didn't tell the guy it was going to be a kli.

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?)
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Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1035 on: May 26, 2016, 09:39:54 AM »
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.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1036 on: May 26, 2016, 10:48:32 AM »
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.
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.

Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1037 on: May 26, 2016, 10:50:51 AM »
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.

https://en.wikipedia.org/wiki/P%27tcha

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1038 on: May 26, 2016, 11:00:41 AM »
https://en.wikipedia.org/wiki/P%27tcha
Is it eaten in a liquid state? Seems like demi-glace gone wrong.

Offline Moshe123

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Re: Food/Recipe Thread
« Reply #1039 on: May 26, 2016, 11:01:30 AM »
Is it eaten in a liquid state? Seems like demi-glace gone wrong.

It gels once refrigerated.