Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 275
KitchenKatalog: Blog 275
Friday, October 25, 2013, 04:41 PM
These are for the person watching Gracie. I made marshmallow pop-corn balls. I didn't follow a specific recipe but I read a bunch to get the idea. They are actually all roughly the same.
My goal was to make something different but I also wanted to have coconut and peanut butter since I was trying to resemble Chick-O-Sticks.
My first version was a bit overdone with peanut butter, toasted coconut, toffee and whiskey. I didn't taste the coconut (though I really only tried it while it was cooking, not a final one). So I simplified it and stepped it up for the second.
I haven't really tasted them yet. I will wait and update this post as needed.
Both:
Version 1:
Version 2:
Pop the popcorn. (I used an air-popper).
Toast the coconut in a frying pan. Place coconut in pan on medium and keep it moving. As it gets close, take off the heat and keep stirring using the residual heat to finish toasting. Move to a dish when finished. (note that the sugar will leave quite a bit of mess on the pan)
To make the batter, melt the butter and peanut butter (and whiskey for version 1) on medium. When melted, add the marshmallows (and_untoasted_coconut for version 2). Combine until all melted. Scrape the pan as needed.
When fully melted, add mixture to the popcorn (and add toffee for version 1). Combine with a spoon. When cooled slightly, butter (or pam) your hand and use that to help combine. When fully combined, use both hands, buttered, (or sprayed with butter pam) to shape into balls. Try not to compress them too much (I over-did it. They should have been fluffier).
For version 2, press the toasted coconut unto the balls. Rolling didn't seem to work. They needed to be pressed.
Allow to cool on a tray. Made about 12 medium-sized popcorn balls.
Original Wordpress ID and Date: 6822, 2013-10-25_164145
Thursday, October 24, 2013, 10:10 PM
I do not know what happened but I forgot to take a picture. Anyway...
I started by peeling beets and tossing them with a bit of olive oil, salt, pepper, garlic powder and rosemary. I then roasted them in the oven at 400 for about 30-40 mins.
In the mean time, I cut up the beet greens and stalks. I cooked the stalks in a pan for about 8-10 minutes with about half of it being with water to steam them. I then added the chopped greens with salt and other seasonings. I decided I wanted a bit of protein so I mixed 2 eggs with 2 eggs worth of egg beaters. I added the beet greens to the pan and then the eggs. I cooked that for a bit and then put it under the broiler
The roasted beets were great. Perfectly cooked and very sweet. Lots of flavor from the rosemary and other seasonings.The frittata was kind of bland. Not sure what I could have added. These beets have very long stalks so the frittata was mostly stalk as well.
Original Wordpress ID and Date: 6819, 2013-10-24_221030
Wednesday, October 23, 2013, 10:24 AM
I made cauliflower fritters kind of based on last time except that I made a lot of changes. They were roughly as followed:
They were pretty good. A bit chewy and probably could have cooked a bit longer but they still had a lot of flavor. I like to have different ways to cook cauliflower so I am happy with this.
Original Wordpress ID and Date: 6815, 2013-10-23_102446
Tuesday, October 22, 2013, 11:18 AM
Homebrew 7. Wes helped me with this brew.
(PDF) (TXT) (HTML) (XML -- Stored locally)
By Brewing Classic Styles, p. 135
Method:
All Grain
Style:
American Pale Ale
Boil Time:
60 min
Batch Size:
1.375 gallons (fermentor volume)
Boil Size:
1.9 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.045 (recipe based estimate)
Original Gravity:
1.062
Final Gravity:
1.017
ABV (standard):
5.85%
IBU (tinseth):
43.5
SRM (morey):
7.48
Fermentables
Amount
Fermentable
PPG
L
Bill %
2.8125 lb
American - Pale 2-Row
37
1.8
84.9%
3 oz
American - Munich - Dark 20L
33
20
5.7%
3 oz
American - Victory
34
28
5.7%
2 oz
American - White Wheat
40
2.8
3.8%
Hops
Amount
Variety
Time
AA
Use
Type
IBU
0.15 oz
Magnum
Pellet
15
Boil
60 min
32.58
0.13 oz
Cascade
Pellet
6
Boil
10 min
4.1
0.13 oz
Centennial
Pellet
10
Boil
10 min
6.83
0.13 oz
Cascade
Pellet
6
Boil
0 min
---
0.13 oz
Centennial
Pellet
10
Boil
0 min
---
Mash Guidelines
Amount
Description
Type
Temp
Time
4.6 qt
Strike at 164
Infusion
152 F
60 min
--
Mash out
Temperature
168 F
10 min
4.1 qt
Dunk Sparge (water at 175)
Sparge
168 F
10 min
Starting Mash Thickness: 1.4 qt/lb
Other Ingredients
Amount
Name
Type
Use
Time
0.13 tsp
Yeast Nutrient
Other
Boil
10 min
0.25 tsp
Irish Moss
Fining
Boil
10 min
Yeast
Ferments / Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 F
Starter:
Yes
Fermentation Temp:
66 F
Pitch Rate:
0.75 (M cells / ml / P)
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
__
Below are my notes
](/media/2013/10/IMG_7954.mov)
I placed the bucket into the fridge on 2013-11-17 after I bottled the Sour Scotch Ale (#6). So it had about 3 days of cold crashing. Below are my notes
I bottled it which went well. I had almost another full beer which I just drank. I do recognize that it has extra sugar from the priming sugar but it was way too sweet. Probably from overshooting the efficiency by such large numbers making it too sweet. Had I known the OG was so high before racking it, I would have considered adding some sugar to try to bring it down. I really need to start updating my recipes for the higher efficiency. Or, go full BIAB and let the lack of sparge be the reason for the lower efficiency.
2013-12-07 Note: 3 weeks will be 2012-12-11 but may need more because of temp and cold-crash leaving less yeast
Original Wordpress ID and Date: 6803, 2013-10-22_111815
Monday, October 21, 2013, 08:04 PM
I made spaghetti squash with grilled chicken and home made sauce. I did the spaghetti squash in the microwave. I cut the ends and sliced it lengthwise. I scrapped out the seeds, pammed it sprinkled it with salt and pepper then 13 minutes in the microwave. I was going to use pre-made sauce but I decided to make it myself.
To make the sauce, I sautéd half an onion, and then added garlic towards the end. I then added a 28 oz can of petite diced tomatoes. I drained a little bit of liquid off first. I then added a bit of sriracha. I then added some seasonings and let it cook down.
Finally, I grilled chicken. My meat thermometer decided to crap out so I had to guess. When I first cut it, it was clearly not done. I cooked it more, sliced it, and then cooked the slices again.
Finally, I mixed it all in a big bowl with lots of parm cheese.
It was surprisingly good. I do not know if it was the sauce or the squash but it was really sweet. It could have used more chicken but its all I had. It made a lot with a large lunch portion left over
Original Wordpress ID and Date: 6798, 2013-10-21_200451
Sunday, October 20, 2013, 08:00 PM
I made pasta with steamed broccoli and ham for lunch. All I did was cook pasta (4 oz), steam a lot of broccoli and a cubed ham steak. I mixed it all together with cheese, garlic powder, salt, pepper and Penzeys Sandwich Sprinkle. It was pretty good and made a nice amount of food with only a bit of pasta. It made two nice sized lunch portions and a small portion I saved.
Original Wordpress ID and Date: 6793, 2013-10-20_200048
Thursday, October 17, 2013, 11:18 AM
Manav wanted me to show him how to make falafel so we made this together. We followed the standard falafel recipe spretty much by the book. We made a double batch and cooked them both. The ones towards the bottom of the oven got more browned but both were fine.
We served them with a Za'atar dip (FF Greek Yogurt, Za'atar, salt, pepper garlic powder) and with store-bought hummus on whole wheat pita pockets.
We also made snickerdoodles following the recipe from last time. They mostly came out ok but were not consistently cooked. I moved the racks to the top of the oven but I don't think I left enough space. I staggered them when I put them in and one ones on the bottom shelf that had overlap cooked less than the others. So, when I left them in a bit longer, we got some browned ones. Next time, I need to leave more space between trays.
Also, we made 36 larger ones. We should make more smaller ones next time. It is better when they don't stick and when they are smaller. (FWIW, I also made Manav take most of them home!)
Original Wordpress ID and Date: 6784, 2013-10-17_111836
Wednesday, October 16, 2013, 02:42 PM
Homebrew 006. See Photos (link later)
Note, still in progress
This is based on the clone of Oskar Blues' Old Chub (slightly modified) but sour-mashed with about 24% of the grist. It is my first time sour-mashing so I am also testing out that method and equipment. I am also testing doing no-sparge on the soured part of the grains to get an idea of efficiency
(PDF) (TXT) (HTML) (xml stored locally)
Method:
All Grain
Style:
Strong Scotch Ale
Boil Time:
90 min
Batch Size:
1.375 gallons (fermentor volume)
Boil Size:
2.15 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.050 (recipe based estimate)
Original Gravity:
1.078
Final Gravity:
1.022
ABV (standard):
7.36%
IBU (tinseth):
34.89
SRM (morey):
22.45
Fermentables
Amount
Fermentable
PPG
L
Bill %
2.5 lb
American - Pale 2-Row
37
1.8
59.9%
3.5 oz
United Kingdom - Extra Dark Crystal 120L
33
120
5.2%
3.5 oz
German - Munich Light
37
6
5.2%
1 oz
United Kingdom - Chocolate
34
425
1.5%
1.5 oz
Belgian - Special B
34
115
2.2%
1.25 oz
American - Smoked Malt
37
5
1.9%
1 lb
American Pale 2 Row for Sour Mash (25%)
37
1.8
24%
Hops
Amount
Variety
Time
AA
Use
Type
IBU
0.18 oz
Nugget
Pellet
14
Boil
60 min
34.89
Mash Guidelines
Amount
Description
Type
Temp
Time
2.3 qt
Full vol. mash sour with 162-163
Infusion
155 F
60 min
0 qt
Mash Out
Temperature
168 F
10 min
--
Cool to 120
Temperature
115 F
--
--
Innoculate with 2.5 oz grain. hold 4 days
--
115 F
999 min
4.22 qt
Mash In around168
Infusion
155 F
60 min
--
Mash Out
Temperature
168 F
10 min
2.9 qt
Dunk Sparge at 175
Sparge
168 F
10 min
Starting Mash Thickness: 1.33 qt/lb
Other Ingredients
Amount
Name
Type
Use
Time
2.5 oz
American Pale 2 Row (DO NOT MASH)
Other
Mash
--
0.25 tsp
Irish Moss
Fining
Boil
10 min
0.13 tbsp
Yeast Nutrient
Other
Boil
10 min
Yeast
Ferments / Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 F
Starter:
No
Fermentation Temp:
69 F
Pitch Rate:
-
Notes
Based on http://www.homebrewtalk.com/f12/oskar-blues-old-chub-clone-byo-303487/ but I tweaked the numbers a bit for round numbers. And I lowered the base malt to make it less strong.
-----------------------------
Boil Volume is 2.15 so for ~25%, it is about 2 quarts. With a grain absorption of 0.3 qt/lbs, that means sour with 2.3 qt and 1 lbs of grain
-----------------------------
The 1 lbs 2-row and the 2.5 oz can be ordered together but 2.5 ounces should be withheld
---------------------------
This recipe is souring about 24%
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Date: 2013-10-17 18:35 UTC
Recipe Last Updated: 2013-10-16 21:07 UTC
Spiked to 48. Set a bit lower to 46.5
2013-10-17:
Set lower to 46.3. I've been watching it. When it clicks on, it doesn't drop any further. It then stays there for a bit before rapidly rising past it's goal. (rose from 46C to 46.8C). Continues to rise slowly and peaked at 47.5
The most common contaminant of a sour mash is Clostridium butyricum. This anaerobic bacteria produces butyric acid, a foul-smelling compound that turns the mash rancid. Sour mashes infected with Clostridium should be thrown out. Luckily, these bugs are inactive above 112 F. Keeping the sour mash above this temperature will inhibit Clostridium.
Acetobacter, an acetic acid-producing bacteria, can also infect sour mashes. These aerobic bacteria grow on the surface of the mash if oxygen is present and can convert alcohol to acetic acid at pH values as low as 4.5. Keeping the sour mash tun tightly closed to seal out oxygen will inhibit the growth of Acetobacter. It can also be inhibited by raising the temperature above 122 F. (Temperatures above 120 F will stun L. delbruckii, but they will survive unless temperature exceeds a high of 131 F.)
Here are my notes. I started around 11:15 or so. Normal procedure with_italics_
Quick note later of brew day. I was looking over the recipe and realized that I accidentally did a 60 minute boil instead of 90. Oops. I do not think it will make much of a difference other than more volume (as I found). I still had great numbers but I may have been able to do better with a longer boil. I didn't use pilsner so I shouldn't have to worry about DMS.
Moved the whole bucket to the fridge for cold crash
Note that while I was bottling, I was also brewing batch 008. Here is my log
Original Wordpress ID and Date: 6770, 2013-10-16_144254