Cooking and Dining

Gaucho
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Cooking and Dining

Postby Gaucho » Tue May 12, 2020 5:38 am

Image

MR25
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Cooking and Dining

Postby MR25 » Thu May 14, 2020 6:02 pm

Found an 8 oz delmonico in Shop n Save, so that was my next experiment.

Online recipes I found said 5 minutes on each side... 5 on one was way too much char on the one side so I went 3 on the other. Ended up being thin so it came out medium-well in the middle but was still tender enough that it wasn't completely ruined.

count2infinity
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Postby count2infinity » Thu May 14, 2020 6:04 pm

Tried making one of those French toast egg sandwiches that seem to be the rage at the moment. You pour the egg into the pan, dip the bread in the egg and then set it on top. Cook it for a bit, flip everything together, add your fillings and close the sandwich.

Not a fan, but it was neat making one.

willeyeam
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Cooking and Dining

Postby willeyeam » Thu May 14, 2020 6:06 pm

Found an 8 oz delmonico in Shop n Save, so that was my next experiment.

Online recipes I found said 5 minutes on each side... 5 on one was way too much char on the one side so I went 3 on the other. Ended up being thin so it came out medium-well in the middle but was still tender enough that it wasn't completely ruined.
Well the thing with Delmonico us that it could be a different cut so I'd stray from using any set recipe/times

MR25
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Cooking and Dining

Postby MR25 » Thu May 14, 2020 6:19 pm

I'm not quite at the point where I can figure out the difference and eyeball doneness :lol:

willeyeam
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Cooking and Dining

Postby willeyeam » Thu May 14, 2020 6:20 pm

In my experience once it looks done you cooked it too long

meow
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Postby meow » Thu May 14, 2020 6:21 pm

Do you know the palm of your hand tricky thing? I use that. Hasn't steered me wrong yet

tifosi77
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Postby tifosi77 » Thu May 14, 2020 6:24 pm

The only foolproof method of knowing doneness is a thermometer. Anything else is a guess.

Sam's Drunk Dog
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Postby Sam's Drunk Dog » Thu May 14, 2020 10:32 pm

A Quaker Steak and Lube is opened up in Bensalem on Monday and has takeout available. I am annoyed I just found out about it. I know it won't be as good as I remember it, but I'll take any possible chance to reminisce.

blackjack68
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Cooking and Dining

Postby blackjack68 » Thu May 14, 2020 11:03 pm

A Quaker Steak and Lube is opened up in Bensalem on Monday and has takeout available. I am annoyed I just found out about it. I know it won't be as good as I remember it, but I'll take any possible chance to reminisce.
Gotta be on Street Road, right?

shafnutz05
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Postby shafnutz05 » Fri May 15, 2020 6:31 am

The only foolproof method of knowing doneness is a thermometer. Anything else is a guess.
This is why I SV just about every steak I get.

Sam's Drunk Dog
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Postby Sam's Drunk Dog » Fri May 15, 2020 8:21 am

A Quaker Steak and Lube is opened up in Bensalem on Monday and has takeout available. I am annoyed I just found out about it. I know it won't be as good as I remember it, but I'll take any possible chance to reminisce.
Gotta be on Street Road, right?
Yea, 2900

blackjack68
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Cooking and Dining

Postby blackjack68 » Fri May 15, 2020 1:23 pm

A Quaker Steak and Lube is opened up in Bensalem on Monday and has takeout available. I am annoyed I just found out about it. I know it won't be as good as I remember it, but I'll take any possible chance to reminisce.
Gotta be on Street Road, right?
Yea, 2900
Seems like everything in Bensalem is on Street Road...the dumbest street/road name. :lol:

count2infinity
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Postby count2infinity » Sun May 17, 2020 10:48 am

Convection can regular oven? What’s the difference and do I need to adjust times, temps, etc?

tifosi77
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Postby tifosi77 » Sun May 17, 2020 12:34 pm

You have three options, but you aren't going to know what's best for your specific oven until you try them.

- Same temp, shorter time
- Same time, lower temp (most people drop 20-25 deg F)
- Shorter time and temp

There's no hard and fast rule here, as everything is dependent on the combination of actual temp inside the box, how big the fan is (and how many of them there are), how much air is getting circulated, etc. The deviations on each metric are going to be unique to your oven, so now's the time to whip up a batch of cookie dough and practice. (My oven tends to deviate by about -15F when the convection fans are running. You may want to do some Googles specific to your oven.)

Those are the adjustments you'd make for using convection, so just reverse the logic for not using the fans.

robbiestoupe
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Postby robbiestoupe » Mon May 18, 2020 5:12 pm

Our Samsung convection automatically lowers the temp by 25F. But you have to know whether the food you are cooking can be cooked via convection or not. I’m usually too lazy to look it up so sometimes have to lengthen the cook time.

mac5155
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Postby mac5155 » Tue May 19, 2020 12:08 am

I usually just cook anything I want crispy, on convection at the same time and temp. Like French fries, or a meatloaf (not crispy so to speak, but forgiving)

mac5155
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Postby mac5155 » Sat May 23, 2020 12:05 am

Who has two thumbs and
50 lbs of sausage
10 lbs of pork chops
10 lbs of bacon
Coming from a Berkshire pig today?

Wooo

tifosi77
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Postby tifosi77 » Sat May 23, 2020 12:59 am

Aw, man....

mac5155
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Postby mac5155 » Mon May 25, 2020 12:17 am

Oh. I paid 250 for it all... Lol

tifosi77
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Postby tifosi77 » Mon May 25, 2020 1:43 am

Geez, I could easily pay well more than $100 just for the chops at retail.

count2infinity
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Postby count2infinity » Mon May 25, 2020 7:28 am

I know most itt are pork of beef heads, but I’m not sure there’s much I enjoy more than grilling a whole chicken. Spatchcocked of course. We had that last night. Lemon and herb was the flavor of the evening.

count2infinity
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Postby count2infinity » Tue May 26, 2020 9:06 am

Sourdough starter begins this evening... picking up the rye flour for it this afternoon and getting it going. Looking forward to some sourdough pizza crusts.

count2infinity
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Postby count2infinity » Fri May 29, 2020 8:49 am

24 hours in to the starter:
Image
Lots of yeasties.... I'm excited for this. Apparently the yeast that dominates is what is on the flour when you get it rather than captured from the air. The rye flour that I'm using for this came from Burnt Cabins Grist Mill, so it's yeast of down closer to my home. Interested to see how it turns out.

willeyeam
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Postby willeyeam » Fri May 29, 2020 9:16 am

my favorite thing I learned during quarantine is how sourdough bread is made with the starter and that some people have starters that are really f*ing old and have cool stories

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