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Author Topic: Food/Recipe Thread  (Read 450314 times)

Offline beeweegee

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Re: Food/Recipe Thread
« Reply #1100 on: June 10, 2016, 12:08:52 AM »
I made a turkey roast, and just tried slicing it and it was crumbling. Did I overcook it? Slice it the wrong way? Was a 3 lb roast, cooked it for 2.5 hours as per the recipe, but it looks a bit dry.

Offline snapit

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Re: Food/Recipe Thread
« Reply #1101 on: June 10, 2016, 12:19:08 AM »
I made a turkey roast, and just tried slicing it and it was crumbling. Did I overcook it? Slice it the wrong way? Was a 3 lb roast, cooked it for 2.5 hours as per the recipe, but it looks a bit dry.
I just sliced one about 15 min ago, I let it cool in the fridge until it's firm (about 2 hrs) and it sliced really nicely

Offline E R K

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Re: Food/Recipe Thread
« Reply #1102 on: June 10, 2016, 08:32:27 AM »
I made a turkey roast, and just tried slicing it and it was crumbling. Did I overcook it? Slice it the wrong way? Was a 3 lb roast, cooked it for 2.5 hours as per the recipe, but it looks a bit dry.
Sounds over cooked. Turkey roasts tend to dry quickly. Next time use a thermometer. Btw I undercook, cool, slice and reheat. It finishes cooking when reheated.

Offline beeweegee

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Re: Food/Recipe Thread
« Reply #1103 on: June 10, 2016, 11:51:33 AM »
Sounds over cooked. Turkey roasts tend to dry quickly. Next time use a thermometer. Btw I undercook, cool, slice and reheat. It finishes cooking when reheated.
What temp should the center be?

Offline Emkay

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Re: Food/Recipe Thread
« Reply #1104 on: June 20, 2016, 12:43:53 PM »

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #1105 on: June 20, 2016, 12:45:01 PM »

Offline Sam Finkelstein

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Re: Food/Recipe Thread
« Reply #1106 on: June 29, 2016, 10:43:04 PM »
Does anyone have a fabulous Shul Chulent recipe with precise measurements?
Formula for success: rise early, work hard, strike oil. –J. Paul Getty

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #1107 on: June 29, 2016, 11:57:23 PM »
What temp should the center be?
165. Keep in mind the temp goes up 5 to 15 degrees after taking from oven. Unless you slice immediately
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Offline churnbabychurn

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Re: Food/Recipe Thread
« Reply #1108 on: June 30, 2016, 12:05:08 AM »
165. Keep in mind the temp goes up 5 to 15 degrees after taking from oven. Unless you slice immediately
Um that doesn't compute to me, but sounds interesting..

Online aygart

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Re: Food/Recipe Thread
« Reply #1109 on: June 30, 2016, 12:17:49 AM »
Um that doesn't compute to me, but sounds interesting..
It happens because the outside temperature is already higher and it evens out even without additional heat.
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Offline churnbabychurn

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Re: Food/Recipe Thread
« Reply #1110 on: June 30, 2016, 09:06:16 PM »
It happens because the outside temperature is already higher and it evens out even without additional heat.
Ok makes sense now

Online SamKey

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Re: Food/Recipe Thread
« Reply #1111 on: July 01, 2016, 04:08:15 AM »
Just made this http://foodwishes.blogspot.co.il/2013/07/grilled-coffee-cola-skirt-steak-two.html

Absolutely phenomenal!
Just made a London broil with this marinade hope it comes out good

Offline Zalc

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Re: Food/Recipe Thread
« Reply #1112 on: July 01, 2016, 10:49:50 AM »
What's the deal with pre seasoned pans. Is it a kashrus problem?
If you are talking about cast iron, see this and:

cRc Kosher – ‏@cRcKosher
Factory-seasoned cast iron pots & pans mst B kashered w/ hag’alah or libun kal B/4 use & kashering can B done 2 large utensils in “parts”
26 Aug 2010

Offline henche

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Re: Food/Recipe Thread
« Reply #1113 on: July 01, 2016, 11:57:58 AM »
If you are talking about cast iron, see this and:

cRc Kosher – ‏@cRcKosher
Factory-seasoned cast iron pots & pans mst B kashered w/ hag’alah or libun kal B/4 use & kashering can B done 2 large utensils in “parts”
26 Aug 2010

Yah, I don't understand that. 

I've seasoned pans.  You shmear oil all over, and then heat in oven until it's dry.  How is that not chum d'tzli?

Offline Zalc

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Re: Food/Recipe Thread
« Reply #1114 on: July 01, 2016, 12:15:07 PM »
Yah, I don't understand that. 

I've seasoned pans.  You shmear oil all over, and then heat in oven until it's dry.  How is that not chum d'tzli?
I'm not entirely sure, but this may help.

My understanding of the seasoning process is this: if the 3 parameters (thickness of the oil, temperature and time) are met, the oil will polymerize into a "plastic" that is nonstick and a rust barrier. link

In that case, it would be like using any dish made of plastic, where you do not need a hechsher on the oil that is it made from.

In essence, what you buy from the factory would be a plastic coated pan, and it shouldn't make a difference that the coating started out as edible oil.

Offline henche

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Re: Food/Recipe Thread
« Reply #1115 on: July 01, 2016, 12:40:03 PM »
I'm not entirely sure, but this may help.

My understanding of the seasoning process is this: if the 3 parameters (thickness of the oil, temperature and time) are met, the oil will polymerize into a "plastic" that is nonstick and a rust barrier. link

In that case, it would be like using any dish made of plastic, where you do not need a hechsher on the oil that is it made from.

In essence, what you buy from the factory would be a plastic coated pan, and it shouldn't make a difference that the coating started out as edible oil.
But then you wouldn't need libun kal either...

Offline rulesoferick

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Re: Food/Recipe Thread
« Reply #1116 on: July 01, 2016, 05:20:15 PM »
LENTIL SOUP

500 grm dried lentils-rinse an dry
2 large onions
4 garlic cloves
3 large carrots
600 grm chopped ( canned) plum tomatoes
salt pepper to taste
1/2 cup olive oil
6 cups water
2 bay leafs
 20 grms dry porcini mushrooms--add to 2 cups of boiling water -let sit while u perpare :

heat oil saute onions,garlic med to low heat( till soft) about 7 min.--add carrots cook about 8 more min--keep tossing ---add lentils toss coat with oil --add tomatoes with juice --and 6 cups  cold water and all the mushrooms with liquid -2 bay leafs  --bring to boil lower heat to simmer --keep partially covered for about any hour --add water if necessary --soup should be thick --salt pepper at end -when serve add some olive oil and a tiny amount of red wine vinegar

Im definitely trying this tonight!

Offline Iz

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Re: Food/Recipe Thread
« Reply #1117 on: July 12, 2016, 03:15:37 PM »
I asked about this in the Prime Day thread, but it probably belongs here:
https://www.amazon.com/Modern-Jewish-Cooking-Recipes-Customs/dp/1452127484/ref=sr_1_1?s=prime-day&psr=PD16&ie=UTF8&qid=1468350573&sr=1-1&keywords=cookbook++kosher
Anyone have a/t to say about this book? Thanks.

Offline henche

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Re: Food/Recipe Thread
« Reply #1118 on: July 12, 2016, 03:17:30 PM »
I asked about this in the Prime Day thread, but it probably belongs here:
https://www.amazon.com/Modern-Jewish-Cooking-Recipes-Customs/dp/1452127484/ref=sr_1_1?s=prime-day&psr=PD16&ie=UTF8&qid=1468350573&sr=1-1&keywords=cookbook++kosher
Anyone have a/t to say about this book? Thanks.

There's only one kosher cookbook worth owning. https://www.amazon.com/Spice-Spirit-Complete-Cookbook-classic/dp/082660238X/ref=sr_1_1?s=books&ie=UTF8&qid=1468350975&sr=1-1&keywords=spice+and+spirit

It's a simple layout. no pictures, just recipe after recipe. Just follow the recipe and it comes out great every time.

Offline Iz

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Re: Food/Recipe Thread
« Reply #1119 on: July 12, 2016, 03:32:46 PM »
There's only one kosher cookbook worth owning. https://www.amazon.com/Spice-Spirit-Complete-Cookbook-classic/dp/082660238X/ref=sr_1_1?s=books&ie=UTF8&qid=1468350975&sr=1-1&keywords=spice+and+spirit

It's a simple layout. no pictures, just recipe after recipe. Just follow the recipe and it comes out great every time.
Thanks for the reply.
That may be, if your goal is a good cookbook. However, my goal is a gift for a woman who has many CBs, so I'm looking for a new one. Any info on this one?