Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 83
KitchenKatalog: Blog 83
Sunday, December 20, 2020, 05:17 PM
I made Pulled Pork to freeze for future meals. I did the noted change of just doing salt, garlic powder, pepper, and coriander in the crust. The biggest note was that I finished it in the oven. It was a lot and I wasn't sure it would all fit on the grill. And this was way easier. Taste wise, going into the bag, it good. We'll see if we notice a difference when we crisp it up. There was still a crust but less pronounced than some others.
I started with a lot of pork but I didn't have enough of everything. For the crust, I did:
Cooked souse vide at 165°F for about 24-26 hours (not sure how long it took to finally come to temp)
After it was out of the bags, I weighed them to be about 6-3/4 oz so I adjusted my initial weight accordingly
| When | Weight | Comment |
|---|---|---|
| Start | 14 lbs 10.2 oz | I had trimmed off fat from the original package but this includes spices |
| Post Cook | 10 lbs 4.3 oz | based on 4 lbs 5-7/8 oz of liquid) |
| Final | 8 lbs 8 oz | I did eat some but certainty not more than a few oz |
About a 42% loss. Not too bad
Saturday, December 19, 2020, 06:49 PM
Meredith made White Bean Chicken Chili from Eating Bird Food (LOCAL). She skipped the jalapeño and used only half the green chile (using the 505 Brand medium). Also, she used Costco Rotisserie Chicken instead of cooking it. Anf finally, she followed the tip to mash one of the cans of beans.
We really liked it. It was really tasty and flavorful. It certainly didn't taste too salty1, though we were feeling it later
Meredith went light on the salt and then decided it did need more and added it later ↩
Thursday, December 17, 2020, 07:05 PM
I made Black Bean Soup from Love and Lemons (LOCAL). I followed the recipe uncharacteristically closely. It came out pretty good. A lot spicier than I would have hoped, especially since we planned to give it to Caroline. But she actually liked it (though it was spicy). I will consider dropping the spice next time!
We also had the bagged BBQ Ranch salad and some toaster hash browns (as an approximation for latkes on the last night of Chanukah). For the hash browns, you toast them right on the grates three times at full setting. They come out super crispy.
Wednesday, December 16, 2020, 05:39 PM
We had pulled pork (the last from 2020-08-23). I reheated it in the cast iron which I think helped crisp it up even more. I heated it up, broke it up from being vacuum packed, and then, when it was crispier, I added BBQ Sauce.
Meredith also made her regular coleslaw but actually measured the lemon juice and it was maybe a bigger bag of slaw. Either way, it was really, really good!
Served with quartered tortillas which worked really well (BBQ tacos!)
Sunday, December 13, 2020, 07:02 PM
Meredith made Tempeh Tacos based on Eating Bird Food (LOCAL). She followed the recipe closely and also made some cauliflower rice with adobo powder.
Decent option for vegetarian tacos!
Sunday, December 13, 2020, 04:43 PM
I was really unhappy with how the biscotti came out yesterday so I thought I'd try again with some changes.
First and foremost, I realized I made mistakes yesterday. Notably, I didn't use the offset spatula to take it off the silpat and then I also didn't try to do that until I was ready to cut.
So today, I made some notable changes:
With those, they cut way better! I was much happier with them.
Sunday, December 13, 2020, 02:05 PM
We made Croque Monsieur using the bread from yesterday. They were really good!!!
Saturday, December 12, 2020, 03:44 PM
I made Rose Levy Beranbaum's Basic Hearth Bread. I was trying to figure out how to juggle the sponge and the mixer bowl and decided to actually prep it the day before and do the overnight.
Because the kitchen is cold, I let it sit out for about 1.5 hours before going in the fridge. Also,
The next morning, around 9:00, I did the rest of the recipe. It was cold in the house so for the first rise today, I turned on the oven and let it warm up a bit, then turned it off and let the bread rise there. That worked well (maybe too well?). Anyway, I did the second rise but it (a) went fast and (b) I was doing the biscotti so after it had gotten pretty big, I put it in the fridge. And then took it out about 30 min before shaping it.
I debated how to interpret the directions for the oven and decided to do the following:
I was worried that it would burn that close on to the baking steel but it seemed fine as you can see in the photo below.
When I rotated it, I also added more ice figuring it is so dry in ABQ.
I didn't make any altitude changes figuring I could use this as a baseline
It came out pretty good. Very substantial crust but the inside was maybe a bit too soft and with too small of bubbles. Not bad for sure but room for improvement. I need to research what to do differently.
