Recipes / Food - Drink

[SameOldStory]

Pyrodex is fine.

[kindlekitten]

Originally Posted by wodin

You can borrow mine, but you'll have to come the Beautiful Sandwich Isles to use it. Oh, and unless you want to use Pyrodex, you’ll have to bring your own black powder. You can’t buy it here; something about it being classified as an explosive rather than a propellant.

BTW, don’t even think about trying to bring black powder on an airplane!

about 10 years ago I ACCIDENTALLY took 3 pounds of black powder into Canada! we had a really big important horse show in Vancouver and a Rendezvous to go to just this side of the border. the horse show was 10 days long, but my daughter wasn't in any of the classes over the weekend when the show was. we went to the Rendezvous site, set up our camp, dropped off the rifles, shooting boxes and so on in the shooting shed, got back in the RV and headed for the border. I got dinged for a bag of apples that were intended for the horses (the horses were with the rest of he team... it was a Draft Horse show, and there is almost always an adult male, adult female, and at least one teenager per 8 horse hitch... ), but nothing else. when we came BACK to the states and I was looking for stuff in the "basement" of the RV (the underneath stowage), I found a crate we had over looked behind some camping gear we had not unloaded. it had the black powder, about 1000 .22 rounds and a box of .54 balls. I got pretty light headed and sat down hard and just kind of shook for about 15 minutes

[kindlekitten]

Originally Posted by SameOldStory

Pyrodex is fine.

it's a sumbitch to clean though

[Ea]

Originally Posted by beppe

That's my man.
Did you work on ships?

Just one small addition to your recipe. Put the meat in the water when it's already happily boiling. The heat will close the meat and the juices will stay inside. Other wise thi will dissove in the water that you throw away.
What do you think?

"Closing the pores" of the meat with heat is a myth. I have a good source on this (but it's in Danish). My own hypothesis as to why searing meat and frying at a high temperature produces juicier meat, is 1) high heat means it's done quicker, thus less of the juices flow out/evaporate, and 2) you get a bit of crust which gives the sensation/appearance of juicyness through contrast. Anyway, have you ever had a slow simmered stew where the meat were in any way juicy? Very possibly tender, but not juicy.

[SameOldStory]

Just pull the pin and wash it in the tub.

[Ea]

Originally Posted by SameOldStory

I'm making a beef stew right now.

I'm not going to tell you the best type of meat, or what type of onions to use. Not going to even suggest what spices (mostly) to toss in.

When I say stew, I mean that I stew the meat not that I make it with a gravy as some do with a stew.

Stewing the beef. This is not a slow boil. I simmer it, which is below a slow boil

Now I'm going to make you shudder in horror.

I first cook the meat for about an hour and a half.

But that's not enough time!

Yes it is. Remember talking about vinegar? Put about 2 tablespoons (or 3) in the water. It doesn't matter what type. The vinegar will act as a meat tenderizer. If the meat is really tough you can add another falf hour.

Next. Find some cheep, strong beef bullion. Put a lot in the water (which should be just a little more than you need to cover the meat. I prefer the granular kind. [B]

"But that’s going to taste terrible!" A thud like a dropping body is heard in the background.
Don't worry. Everything will be fine.

Now add extra onion and garlic powder. A blood curdling scream is heard from several MR readers.

Don't put any fine herbs and spices in the water.

While the meat is slowly cooking do your veggie thing. Chop away.

DING

Get a colander to catch the meat. Let the liquid go down the drain. That is, unless you have servants that you don't like.

So what do you have now? You have tender meat that is infused with a little too much flavor. But some of that will go back into the new liquid.

After rinsing the soup pot out, put all of those veggies, meat, herbs, and spices that make it "your" stew/soup. Remember, the meat is already cooked so you're just cooking the veggies and adding the fancy stuff.

Note - I like barley in the stew but I cook it separately and add it after the veggies are tossed in.

One woman I told this to tried it with venison stew and loved it.

But why on earth go to all that trouble of measuring out vinegar and hurrying the meat, and starting over with the liquid part, when you can just dump meat, home-made frozen stock, and spices in a slow cooker and just let it take care of itself. Add vegetable and herbs a little closer to dinner time. Much less fuss
(If you want a nicer looking sauce, you may have to sauté the meat, but I find the difference is negligible taste-wise).

Seriously, I really like slow cookers because 80% of the work is done well in advance and there's no rush to finish everything right before dinner-time.

[beppe]

Originally Posted by Ea

"Closing the pores" of the meat with heat is a myth. I have a good source on this (but it's in Danish). My own hypothesis as to why searing meat and frying at a high temperature produces juicier meat, is 1) high heat means it's done quicker, thus less of the juices flow out/evaporate, and 2) you get a bit of crust which gives the sensation/appearance of juicyness through contrast. Anyway, have you ever had a slow simmered stew where the meat were in any way juicy? Very possibly tender, but not juicy.

Hi Ea,

we are talking of boiling. You want to have a rich broth start with cold water.You want the meat to be goold start it hot. It is not so much a question of juices, but of nourishment.


In the pan
The "juiceness" just comes on how much fat is in with fibers.

Veal scaloppine, for instance (we eat veal in this degenerate and dissolute country). if you cook themtimidly, and I am afraid this is what most of the women in my families do, it will make water and become dry.
If you just sear at high heat, it will stay tender and tasty. Confirmed by n professionals among whom the companion of my uncle who was a renown butcher.




About meat in the pan.

[Ea]

Homemade general purpose stock

What:
A "soup-bone", beef or veal - get it very, very cheaply at the butcher's
And/or, a chicken carcass, or chicken bones collected and frozen (to "save up" until you have enough)
Scraps of meat (collect and save up when there is any - not too much pork)
Vegetables, cut in large chunks:
- onion
- root celery (or leaf celery if that's what you're used to)
- mushrooms
- carrots
I think these would be the essentials for an all-purpose stock
...and an easy/cheap way is to collect and freeze whenever you've got a bits left over or a carrot that won't keep much longer - also a good use for mushroom stalks
- carrots
A few spices such as few whole all-spice berries, bay leaf, pepper - anything else you could think off that would work.

How:
Heat some/a generous amount of neutral oil or - even better, clarified butter (as it won't burn easily) on a heavy frying pan (by that I meant cast iron if possible) and brown the vegetables well (very important for taste). You may brown the meat and bones a little as well.

Dump everything in a large pot or slow cooker and add hot water. Bring to almost simmer on stove (or turn on the slow cooker on). Let it stand for 6-8 hours. Remember, no boiling.

When it's done, remove bone, meat and vegetables, and run it through a fine-meshed sieve once or twice. Taste. If it's weak you need to reduce it (if you haven't browned the vegtables it will be weak). When it's all right, add salt to taste.

Freeze in a portion-size that fits your cooking. I prefer ice-cube-size.

Use whenever you want an extra good gravy or brown sauce. And yes, this is more bother than stock-cubes or granules or concentrate (which I also use), but the result is so much worth it, and the work is not all that great in total.

[Ea]

Originally Posted by beppe

Hi Ea,

we are talking of boiling. You want to have a rich broth start with cold water.You want the meat to be goold start it hot. It is not so much a question of juices, but of nourishment.

Not exactly sure what you mean by "goold" ... But I still don't understand why you suggested boiling water for juiciness - unless it was meant as a joke?

Originally Posted by beppe

Veal scaloppine, for instance (we eat veal in this degenerate and dissolute country). if you cook themtimidly, and I am afraid this is what most of the women in my families do, it will make water and become dry.
If you just sear at high heat, it will stay tender and tasty. Confirmed by n professionals among whom the companion of my uncle who was a renown butcher.

That was exactly what I meant. Don't sauté at low heat. Unfortunately many do.

[beppe]

Originally Posted by Ea

Not exactly sure what you mean by "goold" ... But I still don't understand why you suggested boiling water for juiciness - unless it was meant as a joke?

goold? may be I am emotioned of being in cospect of a powerful wizardess!

Originally Posted by Ea

That was exactly what I meant. Don't sauté at low heat. Unfortunately many do.

Agreement! The pleasure doubles, go to Parklane collecting all rents.

How is the kitchen of your new house, oh perfectionist?

[SameOldStory]

Originally Posted by Ea

But why on earth go to all that trouble of measuring out vinegar and hurrying the meat, and starting over with the liquid part, when you can just dump meat, home-made frozen stock, and spices in a slow cooker and just let it take care of itself. Add vegetable and herbs a little closer to dinner time. Much less fuss
(If you want a nicer looking sauce, you may have to sauté the meat, but I find the difference is negligible taste-wise).

Seriously, I really like slow cookers because 80% of the work is done well in advance and there's no rush to finish everything right before dinner-time.

I don't really measure the vinegar. Just a guess as to how much I put in. If you put in too little and cook for a short time = tough meat.

Put in too much vinegar and no problem, you throw away the water anyway.

In total it's not much work at all. You still have to cut the meat and veggies for either one. The simmering pot needs no attention. The vegetables can be cut up at any time and when ready to cook take little time.

Crock pot vs. simmer- I find that the Crockpot is often too hot. The meat can come out falling apart, but still be stringy. The only flavor in the meat is the flavor in the liquid. This way the meat has a more concentrated flavor.

Here's something that I tried a log time ago. Divide a small amount of meat into 3 parts. Cook with no spices. One part just boil rapidly and set aside for later. One part simmer for 2 hours. The last one cook on a low boil for 3 or more hours. Maybe put them in, marked, separate containers in the fridge.

Heat all three up to the same temp. and test each, one at a time.

After this test I made chili with the rest.

Alternately try making a small amount my way and test the flavor.

Key to this is the simmering. Drop it into the boiling water, bring it to a boil, and then reduce the heat to a simmer. Again a simmer is below a slow boil. The meat will be different.

Needless to say, you don't have to do this with chicken.

[beppe]

Originally Posted by Ea

Homemade general purpose stock

- mushrooms

Excellent, with an hint of brown.
I would take mushrooms out of it.
Butcher here give you pieces of knee of veal (for free if you ask). That release much colagen.

I alway keep a reserve of it in the freezer, in plastig bags with about a pound in it. I put all the bags on plane surface and then in the freezer, like that they do not wrinkle and store better. I use it mostly for clear soups (tortellini) or risotto. I use garlic, onions, one bay leaf, celery and carrots, no salt. At the beginning spoon out the blood. I do not sauté.

I'll try yours, because the taste of the brown sauce from the bones is one of the most delicious one (really French school).

You also, good cook, I keep

[kindlekitten]

Originally Posted by SameOldStory

Just pull the pin and wash it in the tub.

oh I do! but it is still harder to clean. it is also a problem if you are doing a LOT of shooting during the day and just want to run a dry patch through to remove some of the buildup. it simply doesn't come out the way regular powder does

[Verencat]

For Beppe

My Hummous recipe

1 can of chick peas
2 roasted garlic cloves
3 table spoons of plain yogurt
2 table spoons of tahini

Pass in the blender. It's great has a dip and has a spread, to replace mayo in sandwiches or eaten with a spoon!

[ShortNCuddlyAm]

Originally Posted by Verencat

For Beppe

My Hummous recipe

1 can of chick peas
2 roasted garlic cloves
3 table spoons of plain yogurt
2 table spoons of tahini

Pass in the blender. It's great has a dip and has a spread, to replace mayo in sandwiches or eaten with a spoon!

That sounds delish!

(The recipe I usually use uses lemon juice instead of the yoghurt. But I imagine it will be very nice indeed done with yoghurt)