Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 0
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Sunday, April 07, 2024, 07:22 PM
I tried making a steak directly on the grill as opposed to souse vide or reverse sear.
I salted the steak a few hours earlier and then took it out of the fridge about 45 min before grilling. I used a probe thermometer and cooked it flipping about every min until it was 130°F.
It was very good! I think that could be because I was certain this was USDA Prime (though from Walmart for whatever that’s worth).
I grilled it at home then wrapped it in foil and let it rest while I went to Emily’s to feed the cats. I cut and ate it there.
Saturday, April 06, 2024, 06:35 PM
I made something that is a hybrid of a "Chopped Cheese" and a "Cheese Steak". I've also seen these called "Cheese Steak Sloppy Joes", though that usually also is done on a bun.
I sautéed onion in [too much] oil...and probably a bit too long. I then pressed beef roughly like I was making smash burger. Not very hard but enough. Flipped it, then chopped it up. This was just to get some crusty bits. I then mixed in cheddar cheese.
Wish I used less oil and/or drained it. It was 90/10 mix but still a bit oily. It was, however, very good!
I noted it above but I think pressing into the pan is key to the flavor and matching a cheese steak. It is also my new favorite way to brown beef. You put the beef in the pan and press it down like a smash burger to cover as much as possible. As it cooks you can cut it into bits to make easier to flip. Flip it, let it cook a bit more, then chop with a sharp spatula! A lot more flavor and cooks faster.
Monday, April 01, 2024, 07:01 PM
I made Balsamic Butter Chicken Bites [Matthew Francis]. It was pretty good but didn't have the same crispiness or stickiness as in the video. It was also maybe just a tad too buttery (even though I think I went light).
I kind of mix sautéed and steamed broccoli and then I made sauce from Peruvian Chicken. For the sauce, I swapped proportion of mayo and sour cream but also used (full-fat) greek yogurt instead of sour cream. I figured I wasn't going to heat it much so I wasn't worried about curdling.
I mixed it with the broccoli off heat. It was pretty good. A bit thin but I liked it.
Sunday, March 31, 2024, 06:06 PM
I made Crispy Chili Beef [Dean Edwards] using 2/3 lbs top sirloin beef. I slightly adjusted the sauce using 3 Tbsp ketchup and 2 Tbsp sriracha. I also doubled the garlic and ginger. I used serrano peppers and added them with the sauce as opposed to as a garnish in the video. I also only did 15 grams of sugar, not 30. I realized I used the wrong kind of sauce. I used sriracha but I should have used the sweet chili sauce. Maybe I will try again soon.
I thought I followed the set up for the beef and it was good but certainly not crispy. I probably needed more corn starch!
While not crispy, I did like it a lot! It was a nice amount of food (probably a bit too much for one but I didn't have sides)
Sunday, March 31, 2024, 06:04 PM
This was my lunch prep for the week. I again velveted chicken (1.5 lbs). I used 2 Tbsp water and 1 Tbsp soy sauce.
While doing that, I stir-fried and steamed broccoli. I used an entire can of Raos plus 1/2 cup heavy cream to make a blush sauce. I probably could have skipped the cream but I like the added flavor and it only adds about 100 cal/serving for each of the four servings.
Sunday, March 17, 2024, 09:59 PM
I reverse seared a well-salted NY Strip steak with a mix of ghee then butter. In the butter, I added garlic and dried rosemary. After it was done, I drained a lot of the fat (it had kind of burned). While the steak rested, I sautéed/stir-fried broccoli adding a bit of the flavored fat.
It was good but still nowhere near restaurant quality I was going for.
Sunday, March 17, 2024, 09:58 PM
Another lunch creation. I sautéed/stir-fried broccoli and I followed Velveted Chicken [The Woks of Life] to velvet some chicken. I mixed with the above sauce into three portions.
Sunday, March 17, 2024, 09:57 PM
I prepped small grilled cheeses to take halves for lunch. Worked well to add variety.
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