Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 87
KitchenKatalog: Blog 87
Wednesday, September 23, 2020, 02:09 PM
Meredith made Pumpkin Collagen bites from Eating Bird Food (LOCAL)
Wednesday, September 23, 2020, 08:11 AM
Meredith made a different Sheet Pan Pancakes. No photo. But well received
Tuesday, September 22, 2020, 07:20 PM
I made (and burned) oven-fried wings. I followed the general wing recipe except I made sauce with Sweet Baby Rays, some butter, and some sriracha. While cooking the wings, I tried broiling them for a bit but eventually went back to the heat. However, I thought it may work well for the sauce.
Nope! It burned! Not too bad. You could still easily eat them unlike the ribs but there was still some burn. I think next time, no broiler. Just let the sauce cook on in regular heat!
I also made grilled shrimp with my regular Montreal Chicken Seasoning.
Tuesday, September 22, 2020, 12:00 PM
Meredith made salmon salad. Very good as usual!
Monday, September 21, 2020, 07:26 PM
I've been wanting to make smash burgers for some time. I followed the Serious Eats recipe (LOCAL, including the video and PDF of The Food Lab).
I used the bottom of a small frying pan with non-stick aluminum foil to smash. I did them on the Baking Steel outside on the grill. I also broke the one rule Kenji said not to break and used a different cheese. I didn't expect to need as much pressure as I did! But I think it worked well enough. The later ones were done better (as you can see in the photo).
I used 85-88% lean beef since that is the fattiest that Keller's sells but I think it worked okay.
Sunday, September 20, 2020, 07:56 PM
We had friends over for a socially distant dinner and made sous vide brisket, green beans, and potatoes.
The brisket was the normal Serious Eats method. I bought "Choice" instead of "Prime". Even though prime is supposed to be better, the choice was a nicer cut, with less fat, and a better size (though more expensive so about the same cost). I still trimmed away a good amount of fat (estimated 1 lbs, 7 oz). I did add about 1/2 tsp of liquid smoke in each of the two bags (cut as best as could with the grain to make it easier to cut against it later). I cooked it for about 30 hours and then finished it on the grill for about 3.
| When | Weight | Comments |
|---|---|---|
| In package | 11.38 lbs | Package label |
| Bagged | 9.96 lbs | Before sous vide. Includes bags |
| After draining | 7.16 lbs | based on 2.77lbs of liquid but also missed a lot |
| Cooked | 5.31 lbs | Likely started out with less than above |
I also tried to make a gravy with the sous vide juice. I reduced it to about 2 cups (way too much) while skimming. I then made a slurry of 3 tbsp cornstarch and 1/4 cup water. It worked but was so salty that you could really barely eat it.
Meredith made her regular green beans. She let the marinate for about 2 hours. The thing is, the longer they marinate, the better they taste and the worse they look!
Also, we had leftover vinaigrette from last week so Meredith made potatoes again. They were really good!
Sunday, September 20, 2020, 09:17 AM
Nothing particularly special except I wanted to note that I made french toast with the challah and also served it with apples and honey. I tried to use honey in the french toast liquid but it didn't mix well. I think I need to heat it first next time
Saturday, September 19, 2020, 07:07 PM
Regular roasted gnocchi except maybe doubled.