Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 76
KitchenKatalog: Blog 76
Saturday, January 23, 2021, 08:35 PM
Friday, January 22, 2021, 09:02 PM
I made chicken tawook with home made flat bread. The tawook was pretty standard. It was about 3 lbs of chicken but I didn't adjust the marinade. I grilled them and then let them stay in the oven (225°F) while I finished the bread.
We didn't have the Trader Joes garlic spread (toum) which was missed but they were still pretty good.
Friday, January 22, 2021, 03:19 PM
I made pan-grilled flat bread from Bread Illustrated by America's Test Kitchen. I do not know if I added too much additional water (which I usually need) or if the dough is supposed to be super sticky and wet, but this was super sticky and super wet. I kept adding flour and working it by hand but I could not get it to a point of being grabbed by the dough hook. As you can see, it is just being mixed around:
I eventually just assumed that's what it is supposed to be like. I also could barely knead it out (again, adding a lot of flour). It also rose a bit faster than I expected so I lightly pressed it down about an hour into the rise.
I decided to make six instead of four. Because I was doing the tawook at the same time, I think they sat after being balled for about 30-50 minutes.
Rolling was hard but not the nightmare I expected based on the dough. I did struggle to shape, get them up, and then onto the pan. I also tried a few different ways to spray them. Some on the counter but it wet the counter where I needed to roll more. And some in my hand but that meant that (a) I only had one hand holding the dough and (b) I had to flip it on the pan.
Keeping the pan temp was not very easy but I think I did okay. They came out pretty good. Nice structure inside and an okay flavor. I don't think they were as good as restaurant naan but I am willing to try it again!
Friday, January 22, 2021, 03:17 PM
I made potato rolls from Bread Illustrated by America's Test Kitchen. I followed the recipe as stated but needed to add a bit more water (as seems to be usual).
They rose very fast (they warn you in the recipe but still). I divided into ten (instead of 9) and I let them do another rise. I had debated refrigerating and cooking tomorrow or just having it done and decided to just do it.
I think I let them rise a bit too long before going in the oven based on how big they were. I did the egg wash and then some black sesame seeds. I cooked them for 10 minutes, then rotated trays and another 5.
They came out pretty good. Maybe a tad airy and a tad dry but really, pretty good. You could really taste the black sesame. They added a nice flavor too.
Friday, January 22, 2021, 12:14 PM
I made Pistachio Arugula Patties with about 1.75 lbs of ground turkey for lunch. I didn't read the directions for the amount of salt so I just guessed and it needed a bit more (I've since noted that in the ingredients)
Wednesday, January 20, 2021, 09:06 PM
Meredith made chicken tamale chili from Half Baked Harvest (LOCAL). She used rotisserie chicken instead of cooking it and then cooked it for a bit less time. We also added water since it was really thick. I am not sure it tasted super like a tamale but it was good!
Monday, January 18, 2021, 09:45 PM
I made oven-fried wings and African Peanut Soup for dinner.
I defrosted the wings last week and prepped them on Saturday (so they had a long drying time). I think I baked them a little too long but they were otherwise very good. The sauce was 1 Tbsp of butter with Sweet Baby Rays and some chili oil. The chili oil gave it a bit of heat but it mostly lingered on the lips. I would just used crushed red pepper next time.
For the soup, I followed the recipe though went heavy on the water and a tiny bit heavy on the peanut butter. And I used a whole can of tomato paste. I ended up blending about half of it which did make it easier with the peanuts and tomato paste. I think I prefer it to be less blended in the future.
Monday, January 18, 2021, 07:44 PM
While I was making dinner I realized we had a lot of peppers that were not looking great. So while cooking, I threw together bean fajitas. I used about 2 onions and 4 peppers. For seasoning, I mostly used the Badia Adobo Powder. I finished it with two cans of pintos (too many!)