Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 99
KitchenKatalog: Blog 99
Saturday, July 04, 2020, 05:52 PM
We grilled hot dogs and hamburgers for Fourth of July. We also had Tony and Kacie over while staying outside and with careful distancing. They brought taco stew.
Not much to say about the burgers but we didn't have buns so I made some!
I used the Brioche Bun recipe from The Perfect Egg
I followed it pretty closely. My major notes were that I used the packet yeast and the food processor. Actually, I really struggled to get it to come together and it even jammed the processor. I ended up taking it all out, kneading it by hand (with a bit more flour) and then letting the processor knead it. I think in the future, that is the way to go: bring it together by hand, let the food processor really knead it, and then clean it up by hand.
The rolls were pretty good. Maybe a tad dry. And the crust was a bit much for a burger bun. But it was fun getting to make it. And I had no idea brioche had so much butter! You can see the structure in the second photo below.
We also had grilled okra (not pictured)
Saturday, July 04, 2020, 09:11 AM
Meredith made egg clouds using the (now noted) addition of folding in cheese and chives.
We also had bacon, toast, and leftover tomato chutney from last time.
As always, they were really good! We should make these more often
Friday, July 03, 2020, 07:10 PM
We had vegan ceviche and pickle tacos (with turkey).
For the ceviche, Meredith used some leftover cilantro sauce instead of cilantro. I liked the added flavor but I missed the actual cilantro. I think next time, we'll do both
Thursday, July 02, 2020, 06:47 PM
Meredith made a double batch of Puy Lentil Stew for us and her family. As usual, it came out really good!
Wednesday, July 01, 2020, 12:14 PM
Meredith made curried chickpeas. She used light coconut milk which worked but wasn't as good as the full fat. Also she used frozen spinach with made this a pantry meal!
Served on quinoa
Tuesday, June 30, 2020, 07:13 PM
Meredith's parents are staying with us for a bit and Bill requested brisket. I was happy to oblige.
As usual, this is based on the Serious Eats Recipe. I started with about 11 lbs from Costco and trimmed off some fat. I split it into four bits (potentially not in a good way. Not sure) and had to make a big water bath. This was the largest I have ever done. I was worried that the circulator wouldn't be able to handle it but it worked well.
I did decide to add 1/8tsp of liquid smoke to each bag.
I did about 40 hours at 155°F.
I also followed what I did last time with pork and did not recoat the brisket with seasonings.
I had trimmed off a lot of fat but each bit still had a lot of at least one side. I made the mistake of grilled it with the bit of fat down. The one piece (furthest left in the last picture below) had basically cooked the fat and was dry. The other ones were much more moist (maybe too moist).
I grilled it for about 3 hours at 300°F (according to the mediocre grill thermometer. Two burners off, one at nearly-full blast). I used wood and tried to add as needed. After about three hours, I turned the heat down to keep warm and we ate it about 2 hours later.
The hardened fat piece was dry and cut easily. The other ones were much more moist and were harder to cut. I basically ended up with chopped, not sliced, brisket. That worked fine to mix it all.
We liked it and ate way too much!
I also made green beans on the grill with Fox Point Seasoning
Again, I started to track the weights
| Weight ( |
When | Comment |
|---|---|---|
| 11:8.75 | In package | Package says 11.7. LIES |
| 9:6.25 | With fat trimmed off | Measured 2:2.5 of fat |
| 6:10.5 | Without liquid | Measured directly but also measured liquid and the difference is about 1/2 oz! Not bad! |
| 4:8.125 | Final, off the grill |
Depending on whether you count the fat I cut, it was 39% to 48% of the initial weight!
This is the largest sous vide batch I've done. I was worried that the 800W circulator couldn't handle it but it did just fine!
Monday, June 29, 2020, 08:36 PM
We had Chicken Tawook and Mushroom Pasta for dinner. They were both very good though kind of odd to have together. We also had the chicken with Trader Joe’s Garlic Spread & Dip which is basically toum.
Monday, June 29, 2020, 12:40 PM
Meredith made quinoa stuffed peppers from What's Gabby Cooking (LOCAL). She went light on the cheese but I think otherwise followed the general idea of the recipe. Also used pintos instead of black beans.