Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 95
KitchenKatalog: Blog 95
Tuesday, July 21, 2020, 12:52 PM
This is decidedly not food, though Caroline did try to eat a bit. But it is made in the kitchen so we decided to post it.
Meredith made play dough (LOCAL). We had some really old, likely rancid bread flour which worked really well for the purpose (I don't think the extra protein mattered)
Tuesday, July 21, 2020, 08:42 AM
Meredith made Lemon Sticky Buns. Last time they were a bit dry so she used her (now common) Joy the Baker's King Cake for the dough and The Kitchn's Lemon Sticky Buns for the filling.
She prepped it and let it do some rising the night before. Then she let it come to temp and do a bit more rising this morning before baking it following her technique from Baklava Sticky Buns. She used the thermometer to determine when they were done (190°F)
They were really good! A hit with everyone!
Monday, July 20, 2020, 07:24 PM
I made a huge (18.98 lbs) thing of Sous Vide brisket using the same Serious Eats recipe. The biggest note is that I got a vacuum sealer (Nesco VS12) so, after trimming fat (3.83 lbs of it), I cut it length wise and vacuum sealed it. I used the gentle seal setting so that it didn't super compress it but it did get out all of the air. I did put a half tsp of liquid smoke in each bag.
The biggest issue, and I think it showed with the brisket being slightly dried out, is that I messed up times. I prepped it with salt and pepper on Saturday night but realized I wasn't supposed to start it until Sunday morning. So it sat in the vacuum bags "curing" overnight. May or may not have actually made a difference.
As I said, there were some dry bits but most of it was fine! I finished it on the grill with smoke from hickory. Despite the 1/2 tsp of liquid smoke in each bag and the grill smoke, I didn't think it was particularly smokey.
In the future, I want to look into making a solution to inject into the brisket with liquid smoke. I saw some recipes with that.
I froze a bunch and saved some for leftovers.
I did not keep careful track of the weights this time after trimming
Meredith also made green beans with "12 [Meredith] turns of salt". I updated that recipe accordingly
Sunday, July 19, 2020, 08:34 PM
I made tofu satay. I made in the day before but we decided to push the meal so they marinated for over a day. Also, I wasn't paying attention while cutting so they were odd shapes. I used smaller skewers for the smaller ones.
The biggest note is that I sprayed the tofu with pam before putting it on the grill. This helped so much with them sticking! I added that note.
Sunday, July 19, 2020, 09:52 AM
Meredith made a Tahini Date Smoothie from Cookie and Kate (LOCAL)
Halve the recipe except keep the amount of milk and halve the banana (2x milk, 1/2 banana). Also added whey powder
Friday, July 17, 2020, 08:25 PM
We grilled chicken tawook. I just bought tenders so we tried not cutting them. I think tenders worked well as far as being easier but Meredith preferred smaller parts that had more flavor. We will go back to smaller pieces and skewering them. We also had pocket-less pita that I heated (a bit too much for some) on the grill
Thursday, July 16, 2020, 08:15 PM
I made chicken wings using the oven method. I got the full wings since I wasn't happy with the size last time. Well, these ones were really big. Maybe too big. They were fully cooked but the skin was a bit less crispy than I prefer. It also could be that they sat in the sauce for a little bit.
We also had hotdogs (not much to them except that Caroline ate three of them!!!). I did also make some peppers (and a bit of onions but I forgot some of the onion). That took a little while to prep but they were good!
Thursday, July 16, 2020, 11:03 AM
Meredith made Caprese Quiche a little differently:
Slight variation on typical caprese quiche with pesto and fresh mozzarella on top