Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 71
KitchenKatalog: Blog 71
Sunday, March 21, 2021, 03:18 PM
I made the Whole Wheat variation of American Sandwich Bread [Bread Illustrated by America's Test Kitchen]. The biggest note is that I let the rise way too much in the pan. As you can see from the photos, it is way more than an inch above the pan. Also, I had some trouble shaping it because I didn't try to do it right out of rising like I was supposed to.
I think it came out ok. Maybe a bit dry. I did let it go to 199°F which is very high for this altitude. I should have taken it out a tiny bit sooner. But otherwise, I was pretty happy with it and I liked that it was "healthier" than the white-bread one.
Saturday, March 20, 2021, 07:25 PM
I made Peruvian Chicken for our friends. I mostly following The Food Lab / Serious Eats (LOCAL) but I also read some others including America's Test Kitchen. Also, the Food Lab Website version is slightly different with the spices bumped up.
I finally settled on the following for one chicken. I decided to use two (4.74 lbs and 4.34 lbs) so I doubled the following:
The Food Lab one has you dry-brine the bird and then add the spices right before cooking. The America's Test Kitchen has you make a saltier paste and apply that for at least 6 hours. So I kind of did both. I used salt (under and on top of the skin) to dry-brine for about 24+ hours. Then the next day, I made the spice mixture (again both under and on the skin) for another 5-6 hours.
I debated grilling or baking the chicken but eventually decided on the oven. I cooked it at 475°F with the thermometer set to 153°F (a bit of a compromise of a few different sources). Of course, at that point, my instant read showed everywhere was much hotter. Not sure what is going on with that...
Note: It put out a ton of smoke while cooking! I wonder if turning off convection would help with that filling the kitchen so much?
For the sauce, I followed the recipe with no major changes. For the three jalapenos, I de-ribbed and de-seeded two of them. Also for the "salt to taste", I did about 1/2 tsp. Next time a little bit less salt. I also may have gone a tad high on the garlic. I used the little bits leftover from the microplane for the spices. I did not have ají Amarillo paste.
We also served it with roasted asparagus and our friends made sweet-potatoes
Saturday, March 20, 2021, 05:43 PM
Meredith covered it for the last 10 minutes of baking since it needed more time but was getting too browned
Saturday, March 20, 2021, 01:23 PM
Friday, March 19, 2021, 07:00 PM
Meredith made Frijoles a la Charra [Homesick Texan] with Jalapeño Pinto Beans [Homesick Texan]. She actually made a lot of the Frijoles stuff a while ago but she had overcooked the beans so froze it and used it this time. She followed the bean recipe just going by taste to know when they were done.
They were super delicious as always!
Friday, March 19, 2021, 05:35 PM
I prepped Sous Vide Pulled Pork with our normal changes, though I forgot the coriander in the crust.
I put liquid smoke in one bag but not the other (forgot). I did the oven for 2 hours to finish it since I didn't feel like baby sitting the grill.
One thing I did differently (and added to the recipe) was to let it cool before distributing into bags. Way easier since I didn't have fat getting into the sealer and making the seal less good. Tip: Put the whole bowl on the scale, zero it, and measure out with negative weights into bags.
It started as 14.54 lbs and I made 7.77 lbs (though I also had some nibbles along the way before it was weighed)
Wednesday, March 17, 2021, 08:01 PM
I made corned beef for St. Patty's Day. It was pre-brined brisket from the grocery store. I rinsed away the brine and dried it with towel. I then sous-vide cooked it for about 10 hours at 180°F.
When it was done, I was able to slice/scrape off a lot of the fat. I cut against the grain and then seared each slice to crisp them up a bit.
It wasn't the most amazing corned beef but still pretty good. Salty as you would expect. Even Caroline liked it (with yellow mustard)
Tuesday, March 16, 2021, 05:51 PM
Spicy Salmon Black Bean Salad [The Kitchn]