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Quoted from Edster:Please share recipes. The sour dough bread especially. I wan to make bread. I have a Traeger and a Komodo Joe. Ready for anything...
Nice. If I were to buy a second grill it would be a Komodo, I love my Traeger for the ease of use.
Here’s the bread recipe I used.
It’s a 30 minute video!
This guy has some very good videos including sourdough.
I used a mixer for the first mix.
Also the second time I made it I added a bit more water (20G) but turned out very good the first time.
Quoted from dirkdiggler:Wife is making starter today for sourdough. Takes about a week. Can't wait.
Sorry I have to post mother baking with Jack video but I found this very useful on how to keep you’re starter.
Quoted from Jaybird815:I thought this was a cooking thread not a baking thread
Baking thread is the Cannabis club.
Quoted from Edster:Great thanks. Do you make a starter? I hear that is key.
Yes. Watch that video I posted from Jack on how to Keep it. Post #57.
Edit: a starter acts like a mild yeast and adds a bit of a sour kind of flavor.
Edit#2 Baking is an art!
Pizzas in the oven are banging!
Thick steel on top rack top of oven radiates heat back down plus I can turn on the broiler
Tonight’s pie pics.
Quoted from djreddog:Does anyone own a Roccbox for pizzas? I’ve been eyeing one for like 6 months but haven’t pulled the trigger yet.
I do. That’s how I normally make pizzas. The Rocbox has a thermometer under the stone that is very useful.
In my pizza pictures you see I’m using the Rocbox peal.
I use caputo pizzarea flour for the Rocbox and Caputo Americana flour for cooking in
the oven.
My oven pizza turns out crunchy and pizza in the Rocbox is light with a puffy crust and usually a floppy center.
You gotta be on you’re toes cooking in the Rocbox turning the pizza every 30 seconds as the back of those small ovens is very hot. I get mine ripping hot and turn it down to low when the pizza goes in and use the timer on my phone trying to cook it for 3 minutes.
Quoted from punkin:Very much into pork dumplings.
These are next on my list now!
What’s the red sauce you’re using?
Quoted from Jaybird815:Just about done, the stall was a lengthy one for whatever reason, going on hour 11
What temp are you cooking at.
I bbq everything at 275F
Except I cook chicken at 375F
Pork butts I (wrap) halfway through to help get past that stall.
Also PIZZA!
Quoted from benheck:My first attempt at fish & chips using my new Dutch Oven.
I need to dial in keeping the temperature constant, when more items are added the exothermic loss is much higher. Suggestions? Gas stove.
Exothermic loss is a Bitch!
Keep working on it and keep us informed.
Good work and thanks!
HaHa
Deep frying in my Ninja electric keeps temps consistent and easy with not to bad of a clean up.
I save the used oil in the freezer for next time.
I am Using peanut oil as well.
RVH
Wow the cooking thread really lights up on 420!
I have used this recipe from HighTimes with great success but was gonna Sous vide for two hours at 160F =71c next time instead of using the mini crockpot.
Right now I’m trying to make some of those steam buns tonight. We will see.
Quoted from punkin:How'd you make the butter? Last time i did it simmering it stunk the shed out. If i could use the SousVide machine i'd be happy but the bags soften and go sticky at 90C and it doesn't seem to really carbolise. I
Sorry I meant to address this in my last post decarboxylate first then cook in the butter.
The peanut butter pickle toast is better on a very grainy bread but what can I say, times are tough and I had to go with Texas toast.
At least my dinnerware game is on point.
Thanks.
Quoted from punkin:Ribs come out of the sous vide
This is all I really want to know about now. Please do go on about you’re Sous vide ribs.
Quoted from punkin:I envy you bakers. Bread is one thing i've never got a handle on. I've tried different bread machines, different ovens, loaf tins etc. I've bought books on methoiods, like the 5 Minute a Day Artisan bead book and tried for months with different recipes and methods.
This agian is a pretty solid recipe.
I mix in a stand mixer myself
2nd attempt at steam buns was much better, I screwed up the filling first time with some rice vinager.
Pork and mushroom this go.
Im gonna boil some ribs soon, I mean Sous vid.
Best thing I like to sous vide is corned beef for 48 hrs at 140F
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Don’t look at the plate.
Eyes on the doughnut not the hole!
Boiled bear steaks
House mushrooms
Kraft mac n cheese with green Thai pepper and parmesan Reggiano
This plate design reminds me of my childhood.
It looks like the plates my parents had when I was very young.
B767E9C2-4285-43A0-8670-256A188CEE22 (resized).jpeg
Edit: plate design confirmed by mom she wants to know where I got the picture from.
Edit #2 the gold designs on ours were maby slightly smaller.
Quoted from golfingdad1:What's your Grill Lineup ?
I think I'm good , ironically my mom has a traeger she wants to give me , I think I have it covered Mom .
Take the Trager. You might not know what you’re missing. There super easy to use.
Quoted from punkin:Any one good with sticky rice in a rice cooker? Did a google and saw some saying soak for 4 hours rinse add some salt coconut milk and water and cook as normal?
We just rinse it a few times and cook with water. Well cook sticky rice and jasmine rice in a cooker using a little less water to keep it from being to soft.
You can also steam it, Steaming sticky rice is the traditional way to make it. I’ll stir it a few times as it steams
Quoted from PanzerFreak:Baked macaroni and cheese, 1lb noodles, 4lbs cheese lol.
Ok I just watched the Full recipe and the last 3 minutes are pretty funny.
seriously that looks Ridiculously cheesy!
I don’t think I would try to cook that unless I tried it first or consulting my doctor.
But I would like to try it.
Edit: Also Kerrygold butter is awesome as stated in the recipe.
Quoted from djreddog:Pooh the Roc Box. Once we get back to normal that’s my next purchase.
I would look into the Ooni Koda. It’s About $200 cheaper, the flame source looks better on it, it looks dead sexy and will make a bigger pizza.
The only thing it’s missing is a thermometer. The Rocbox Also comes with a nice aluminum peal but with the money savings on the ooni you can buy a bitching peal from the websturant store online.
It takes about an hour to heat up the Rocbox properly.
Quoted from Shredso:Maybe there are some BBQ experts here that can help me out. I put on a full brisket at around 11:30 last night. The plan was 8 hours at 195 degrees, wrap, 8 hours at 250, rest for 2.
I do brisket and pork shoulders the same on my Traeger. Cook with a temperature of 275 And wrap the meat when it reaches 170° To help get past the stall. continue cooking until an internal temperature of 195. Full packer brisket’s usually take 12 to 14 hours and pork shoulders eight hours or so I think.
Quoted from Shredso:I'm going to check the temps on my Traeger next cook, I wonder if it's running hot.
Try to keep the Traeger in the shade when you’re cooking if you can
Usually if I’m gonna do a brisket I buy a packer brisket from restaurant depot and trim it myself. That’s what I think of brisket when it has the flat and the point still attached is a full brisket, usually around 12 pounds.
these pictures are from two years ago so it’s not really my best trim job.
Quoted from Shredso:This was a full brisket, about 15 pounds. I didn't do a great job trimming it. My knives need to be sharpened badly.
Aah, I in the past have allways used a Rapala fish knife and have only just recently purchased a nice boning knife
Sous vide is good with thick cuts of meat. I think the best thing I’ve cooked sous vide is corn beef brisket, 48 hours at 140F. Best corned beef ever.
Quoted from Bax1:so I picked up some cast iron skillets for free the other day. What do you guys use to season yours? I've seen flax seed, avocado, and Martha says to use Crisco. how many times do you season it?
I’ve been using grape seed oil and give it a quick season after every use on the stovetop.
Quoted from Bax1:ok so I am going to do my first sous vide soon. I want to make barbacoa and like the recipe on sous vide everything on youtube.
Serious answer here, download the Joule app and use those recipes with your Anova. Their app is just better. That’s what I’ve been doing ever since I bought my Anova.
Quoted from Jaybird815:Just had a phenomenal Reubon at my buddies house. He sous vide the corned beef for 48 hours at 140. Delicious!
You don’t say?
Checking post #774
And # 782
Sous vide pork chops Jamaican firewalk cream sauce
Very nice.
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Quoted from jester523:Spatchcocked chicken with potatoes, carrots, and Brussel sprouts. Kind of just came in here to use the word spatchcock...
Yeah but the picture says more!
Looks awsome!!!
Quoted from MightyGrave:Picture9: Bolognese bake with tomatoes and mozzarella
I like the looks of that. Haven’t made pasta in awhile and never made something looking like that.
I have been thinking about making my own pasta lately (Never have) and have checked out a few videos on YouTube from a channel called pasta grannies, pretty hot.
Quoted from dirkdiggler:Do it. It's super easy to make and is unbelievably better. We've never made it b4 the lockdown and now the only premade pasta I'll buy are for macaroni salads, etc...
Ok did it. Very fun to do for me.
I did ravioli here on my second go.
Quoted from punkin:Inspired, doing bbq prawns today, thanks.
Those huge prawns look amazing!!!
I made a 1/2 lb mushroom Swiss burger tonight.
Rockbox flatbread sandwiches with the leftover bbq Char Siu pork From the steam buns I made on Friday.
Last pic is steaming 4 of the 20 steam buns.
Sorry for abbreviating the word picture!
I don’t know why it was so good but we ate the steam buns with my homemade mustard and some sweet caraway sauerkraut?!
14019273-B904-465F-9CB3-CE96401B4B94 (resized).jpegD766369F-7B95-49EC-BF68-954447D5E1F5 (resized).jpeg272FF08E-1DEB-46A9-8A62-392CD8FFCB85 (resized).jpegQuoted from Bowlingpin:This 13lb birthday present went down last weekend.
Dang that SRF meat is super pricy. I’ve never bought any myself.
Happy Birthday indeed!
Quoted from punkin:You got me, doing a pulled pork shoulder for pinball lunch at comp on Sunday.
Look away if you think there's only one way to do something as you are sure to get offended, outraged maybe even.
Smoked Pork Shoulder
Start with a rubbed shoulder, sous vide at 74C for 18 hours.
I’m interested to see the rest of this cook. I normally do pork shoulder on a pellet grill but I have an Anova sous vide and some shoulder to cook so.
I bet the most difficult part of smoking pork sous vide is keeping it lit.
Quoted from punkin:And ready for saucing.
I hope you got some vinegar mustard and pickles for samaches!
Yum!
Last time I made brisket half of the point got dried out, butcher had cut it nearly in half and that wasn’t visible in the vacuum sealed bag.
Anyways I made chili out of the dried parts and it was phenomenal.
Quoted from Spyderturbo007:I think I’ve just hit the longest stall ever. I’m considering pulling it, wrapping in foil and kicking up the temp to 275-300.
275 is fine to cook bbq brisket at.
I wouldn’t go to 300 myself.
That cut sure looked good.
Quoted from jester523:That looks so good...
Thanks, I’ve made a few hundred pizzas in the Roccbox the past few years and I finally have gotten it thin and crispy the way I like it.
Here’s another with Calabrese salami.
Quoted from mtn-:I sometimes cut ul the sausageslike that to give them a larger fry area.
I cut them up like that then fry them. lately we’ve been making Swedish potato sausage
Quoted from punkin:I had nuked franks out of the freezer, sans buns and dipped in tomato sauce mixed with hot english mustard for breakfast at 5 am after reading this shit.
I can’t believe you even eat hot dogs!
Gross!
What are you nine years old?!
Quoted from JohnnyPinball007:I only eat one thing at a time. If I have a burger, with baked beans and fries, I eat the fries first, then the burger, and the beans last.
Sounds good.
A.k.a. serial killer.
Quoted from Bax1:Thanksgiving dinner for the wife and I. I think I might’ve made a little to much
Thanksgiving leftovers are the best!
Quoted from punkin:Waiting not much longer.
Every few years i revisit my bread failures.
Maybe try making it more often to develop you’re techniques. Like once a week until you become more happy with the results. and take some notes to think on for next time. I did that last year for my pizza dough and i improved quite a bit.
I have not made Focaccia myself but in baking I find using a digital scale and going over notes I make using the ingredients I’m using and the equipment I have helps to get to a better and more consistent result.
I recently found a great baking channel on YouTube called
Chain baker.
He has a 3 hour Focaccia video.
Looks like some sticky dough!
Keep trying, fresh bread is awesome!
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