#cooking (Discord ID: 338763700750123009) in MacGuyver - Skills & Academics, page 3
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It's so good. We have one of those restaurants that do it up big with exotic meat, it's all great, I'm hooked on elk burgers and fries deep fried in duck fat.
@RevStench hell yeah. Got some good Bison and other game living in Colorado. I've got nothing like that out here. Too citified
Yeah bro, Bison is good, there are a few farms out where I grew up. I'm surprised there aren't any around you.
What's do folks here think is the best material to cook in? I'm leaning towards hammered copper, for the traditional aspect of it.
Copper is an excellent conductor of heat. I'd say it depends on what you're cooking and what the fuel is. IE gas electric, etc
Cast iron is also "#tradAF" @Svatopluk-NY#3425
Cool, thanks. I think I'm going to spend some money and get a full copper set and one of those lodge cast iron pans, so I can get going on some trad cookery.
Looks pretty good.
With a few slices missing.
After using the bread machine for a while,
I decided to try making bread by hand and baking it in the oven.
I'm not a prepper, ... more of a suburban homestead hobbyist/dabbler.
So I won't be taking refugees during the apocalypse.
Bucket o' wheat
SuperPail Hard White Wheat - 40 lbs. $50
(Shelf-life 15 to 30+ years.)
Bucket and Bung Opener $5
(Or just mangle the lid off with a screw driver.)
Gamma Seal Lid $8
Hand Grain Mill $75
(Get two if you are a prepper. 2 is 1, and 1 is none.)
Mixing bowl, wooden spoon, measuring cups, measuring spoons, wooden cutting board.
Stoneware Loaf Pan $25
(No high-tech non-stick stuff.)
Next baking experiment:
(Ready to eat. Long shelf-life. Like old school MREs.)
Second run on the home built smoker, had a little seasoning runoff and one hot spot but pretty damn good
Oh lol thought it was a typo
What's your avatar? Looks familiar
Little Celtic fella from Rome 2 total war
Ah. Cool looking
For the poorer folk in IE: You can replicate a brisket for the most part with your normal rump or chuck roast. Personally, I think the rump roast is the closest in texture, though. ((3.75lb rump roast, rubbed down and refrigerated overnight. Smoked at 275 for three and a half hours over mesquite chunks and lump hardwood charcoal.))
Would brewing/fermenting be appropriate here in the cooking channel?
@TheMighty - OH Eff yeah. We brew ten gallons of beer every six weeks at my place.
@Deleted User - Very nice. I usually do 5-6gallon batches. I've been doing ciders lately and have worked out a decent/simple/cheap recipe. I'll take photos and post next time I do it.
How does it turn out? I'd like to try cider
@Deleted User - Took me a few batches, but I think the final batch turned out great! Great balance of sweetness, tartness, dryness, and abv. Most of the store bought was too sweet for me.
Is it apple or something else?
Yes, this current recipe is 100% apple based. Am going to try a 50/50 apple/pear for spring, but currently ive only done apple
alright thanks. will be reaching out to you at some point if that's ok
How big is your set up?
I have two carboys and one of those new catalyst fermentors that I got for xmas, all of them hold 6-1/2gals if you filled them to the brim, but I usually do 5-1/2gal batches so I dont have to worry about using a blowoff.
I also have a home-made mash tun that I use for my all-grain batches
I have three five gallon kegs, four carboys, a co tank, and one regulator. I also have a mini freezer with a mechanical temperature switch
@Deleted User - The mini-freezer would be nice. Have you had any luck with lagers? I've tried a couple times and failed miserably
I haven't tried. We mainly do stouts and an ipa. I'd like a much lighter drink for summer if you have any recommendations
Am not confident enough to give you advice on a lager! I'd recommend trying a kolsch. Thats what i did after my lager failures lol
Here's a good 5gal Kolsch recipe. If the malts listed aren't easily available to you, you can sub the 10lbs of pilsner out for regular old 2-row and the 1/2lb of Munich for Vienna or 60L Crystal.
@Alfred Hoshall - TN#1685 Thanks! I've been experimenting a bit with the smoker, trying to find cheaper alternatives to the priciera cuts of meat usually used. 'Course nothing beats an actual brisket. I'm doing deer today and one of my next days off, game hens.
About as organic as it gets. Smoked, wild hunted deer.
My wife's people have been making swtichel for generations. I'm just now drinking it. Pretty good.
Interesting, what's the main flavor? Does it taste really vinegary?
Water, ACV, maple syrup, lemon juice, sliced ginger
Obviously mostly water but you can tweak it to taste
That’s the article she recommenda
Haha I sounded Italian. *recommends
Ah okay. i googled it and looked at some recipes. Most of them had apple cider vinegar in them. o.O
I'll make some when weather warms up
***Long post warning***
Okay so here's my hard cider process/recipe.
I explain through some basic stuff here & there just to make it noob-friendly. So for the griseled veterans, don't take offense.
(6) Gallons of apple juice ($18)
(1) Pound of brown sugar ($2)
(2) Cans of apple juice concentrate ($3)
(1) Packet of dry cider yeast ($3)
Your juice can be apple juice or cider, it can be organic or non-organic, you can press your own apples, buy it from a farmer, grow your own trees, whatever. I personally am not a puritan with this stuff, so I use Kroger and CostCo brands (Kroger brand is pictured). There's just a couple things you want to look around on the labels and see if they're present. One of those things is whether or not it's pasteurized. 99.99999% chances are that it is. Most stores, and even apple farmers, won't put something on the shelf that could possibly get them sued. If you are a better man than I am and decided to crush & juice your own 100lbs of apples, then it is NOT going to be pasteurized. The only difference this is going to make in the process is whether or not you need to boil just a little of your juice, or ALL of it.
If you're going with store-bought stuff, you just want to keep an eye out some harmful preservatives. I won't get into the science of each, but here's a quick & easy cheat sheet for the most common one's you'll see:
Sodium Benzoate = BAD
Potassium Sorbate = BAD
Sulfur Dioxide = BAD
Ascorbic Acid = Perfectly fine
The bad preservatives will hurt your yeast's progress or halt it completely. Avoid them.
The presence of yeast is crucial to making cider, ale, wine, etc, however the type of yeast isn't very important to the un-snobbish amongst us.
I've used wine yeast, ale yeast, cider yeast, and wild yeasts, all with fine results. The only one I have yet to try is bread yeast, so I can't speak to that. Out of all that I've used, I found that the Cider House brand (pictured) is one of the more balanced, at least for the taste I'm going for. You may or may not find it at your local homebrew store, but you can buy it off of Amazon for $9 for a 3-pack. https://www.amazon.com/Cider-House-Select-Premium-Yeast-3/dp/B00N2WGUPW
***-Frozen Apple Juice Concentrate-***
I use this to back-sweeten, add some fermentable sugars to the batch, and to give back some appley-ness to my cider. Much like the juice notes earlier, you don't have to get very fancy with this unless you want to. Just read the label and make sure that the preservatives I noted earlier are not present.
This is another preference of mine. You could easily use white sugar or some other kind of candy sugar, but I found that brown sugar gives the cider a nice amber tone along with some nice earthy molasses tastes. On the practical side, it is adding some fermentable sugars to your cider as well as backsweetening it. Any old brown sugar will do, you can be as fancy or as cheap as you like here. I have found that the British stuff is the best, but it isn't always readily available.
Temperature is a big deal. Too hot will kill your yeast. Too cold and they will quit working and go dormant on you. Ideal temperature ranges between 70 to 85 degrees. A bit above or below that isn't going to be a deal-breaker, but be at least slightly conscious of it. Maybe don't leave your cider to ferment out in the garage in the middle of summer or in the garden shed in the middle of winter. I keep mine in my basement, as it has a pretty steady 70 degree range.
Sterilize everything. My routine is to wash everything with dish soap and the soft end of a scrubbing pad. Rinse it well.
Gather your tools and ingredients.
If your juice has been in the refrigerator, take it out and let it start warming it up to room temperature. Your yeast will hate you if you throw them into cold juice.
For tools, you should have a stockpot or kettle that can hold at least 2-gallons, a fermenter vessel that can hold at least 6-gallons, a lid for your fermenter, and an airlock of some sort.
In my photos I am using a Catalyst Fermenter, and I really can't recommend these things highly enough. https://www.amazon.com/Catalyst-Fermentation-Craft-Brew-Fermenter/dp/B073W7MGL4
If you don't have $200 handy for getting one of these things, any old food-grade plastic bucket with a lid will work fine. There's also a number of cheap alternatives in your local homebrew store, home depot, Amazon, or wherever. An igloo water cooler works just as well as any fancy fermenter.
An airlock is something that you can find at any homebrewing store for $2. But it isn't a super-duper crucial thing. My Grandmother used to make booze in a metal garbage can with a cheesecloth draped over it. Ultimately you just want to keep critters from getting into your cider.
Get your yeast started.
You can always just dump the dry yeast straight into the fermenter when you're done, but getting them started prior to that gives them a chance to wake up, rub their eyes, stretch, hump their wife, take a shower, have their coffee, maybe stop by the gym on their way to work etc. Put yourself in the yeast's shoes. Would you rather wake up naturally and give yourself ample time to get moving in the morning, or would you rather wake up in a panic to a blaring alarm in your ear. Getting them started is a simple task, so you may as well just do it, the yeast will appreciate it.
Take a cup of lukewarm water along with a tablespoon of the brown sugar and swirl it around until the sugar is mostly dissolved. From there dump your yeast in and swirl them around until the whole concoction is sufficiently mixed. Set it aside somewhere warm.
Start your science experiment.
Add a gallon of your juice to your stockpot and turn the heat up. You don't need to boil it, just get it up to a simmer. Once it's simmering, add (1) can of your frozen concentrate and (1) pound of your brown sugar to it. Get yourself a spoon or ladle that's big enough so that you don't have to stick your hand into scalding liquid, and from there just gently stir it until everything is dissolved. I'd say a good 30minutes should suffice.
*For those of you familiar with brewing beer, you're probably wondering what this devilry is all about. You're used to getting the whole thing to a rolling boil and then leaving it that way for an hour or more. Cider is different, the ingredients are different, and the invasive bacteria that can ruin your beers are different, so a lot of the steps a beer brewer is used to doing aren't at all necessary with a cider. Cider is far more forgiving than beer.*
Add frozen concentrate
Add brown sugar
Simmer for a bit
Cool it down.
Pretty self-explanatory. Once it's simmered for a good 30min or so, just put it somewhere cool/cold and let it cool down. Wintertime is nice for this, as you just toss the whole pot outside and let the weather do the work. You can also put it in the refrigerator if you have the extra space, or even fill your sink with some icewater and set the pot in it. It really doesn't matter, just cool the stuff down. You'll know it's done when you can put your hand on the side of the pot and hold it there for 10seconds without burning yourself.
Fill up the fermenter.
Dump (4) gallons of your juice into your fermenting vessel, it's as simple as that really. Hopefully it's at room temperature, but if not, don't worry too much about it.
Mix it all together and top it off.
Your concoction sitting out in the winter air should hopefully be cooled down enough after an hour or so. Take that pot and dump it into your fermenter on top of the 4 gallons of juice that you just put in there. The mixture of the regular juice and the semi-hot concoction should bring all 5 gallons to a liveable temperature for your yeast.
Take your last gallon of juice and top off your fermenter with it. Leave it about an inch from the top so it has some room to fizz without making a mess.
Pitch your yeast.
Your yeast should be awake and ready to start their day at this point. Ideally they are bubbling along in their container, tasting the brown sugar you gave them, and looking for more of it. They're ready to go.
If you have a thermometer somewhere, do a quick check on the temperature of your juice in the fermenter. Optimal temperatures are between 70 to 85 degrees (Fahrenheit!), a little bit up or down from that isn't too big of a deal. But again, put yourself in the yeast's shoes. Imagine washing ashore on a tropical island full of blonde-haired blue-eyed Caucasian women who are wearing only leaves to cover their bits, you'd be ready to get to work right away! Amirite?! Now imagine that same scenario, only instead of the Bahamas you wash up in Antarctica, or the Sahara desert. It becomes a bit of a different scenario. Not an impossible one, but less than ideal for sure.
If your temperature looks good, then you're all set. Dump that container full of yeast right in!
Lock it up.
A lot of people like to leave the airlock off for a day so the yeast get a steady supply of fresh air while they're multiplying and reinforcing their ethnostate. The claim is that it makes the process faster, but I personally haven't really noticed much of a difference. My general approach with brewing and fermenting is to fix-bayonets and yolo, so I just strap on the airlock and leave it alone for a couple days.
Usually within 24-48hrs you should be seeing quite a bit of activity. Your fermenter should be cloudy, your airlock should be bubbling away and your yeast should be happily eating their way through the sugar utopia you placed them in. Check on it every couple of days, but mostly just leave it alone to do it's thing.
Rack it, bottle it, or neither.
Around the 10-15 day mark, you should be seeing significantly less activity. There's less (if any) bubbling in the airlock, there's a weird sediment at the bottom of the fermenter, This is something of a crossroads for you, think of it like one of those 'Choose your own Adventure' kinda books.
We can: A.) Bottle the semi-cloudy cider up and be done with it. or B.) Leave it be for a bit longer so it can clear up some more.
I typically choose option B, but with some conditions. I'll give it another few days, but I also close the vents in my basement so it cools down into the low 60's. The cool temperatures speed up the clearing phase. The yeast will drop to the bottom (that's what that weird tan sediment is) and the cider starts to look more and more like something you'd like to drink. But also keep in mind that the cider will just as easily clear up in the bottle, so it's really up to you. Feel free to pour yourself a glass and check it out. It isn't quite what the final product will taste like, but it'll give you an idea.
If you intend to leave it alone long enough to clear out completely, then I would suggest siphoning your cider into another vessel, cleaning out the main fermenter, and then siphoning your cider back in to the fermenter. This is called "racking".
Leaving your cider on that tan yeast sludge for extended periods of time can give it some off flavors, and nobody wants that.
Bottle it up.
For the roughly 6 gallons of cider we made here, you're going to need roughly 3 cases of 12oz bottles (72 bottles) or roughly 2 cases of 16oz bottles. I keep a few growlers around in case I run out of bottles.
***DO NOT DO NOT DO NOT USE WINE BOTTLES! This stuff is going to be under pressure and wine bottles are not made for that kind of pressure. Champagne bottles are fine, but wine bottles are NOT.***
WASH YOUR BOTTLES.
The easiest way is to toss them all into the dishwasher. If you have some bottles that have some stubborn debris in them, add a tablespoon or two of bleach, top them off with warm water, and let them sit for an hour or two. Bleach will take off the most stubborn grime 99% of the time.
Take your last can of frozen concentrate and heat it up in a saucepan with a couple cups of water. The added water will make it less syrupy and easier to mix in with your cider. Once it's cooled down, dump it in your cider and give it a few stirs with a large ladle or spoon.
Pour or siphon your cider into your bottles and cap them off.
Let it age.
Sit them on a shelf and leave them alone for at least 7 days.
The longer you let it age, the better it will get, most traditional ciders won't get touched for a minimum of 3-6 months. But let's be real, traditional ciders don't use Kroger apple juice either, so we're going to make our own damn rules here.
Give one a try after a week, if it tastes a little flat or a little too sugary, then give it another week.
Keep that tan sludge! Those are your yeasts! They're tired and a bit drunk, but they are very much still alive. Once you've bottled up your cider, add a little bit of water to whatever cider is still left at the bottom of your fermenter. Swish it around until you've dislodged most of that sludge, dump it into some jars, put a lid on them and toss them in the fridge. Next time you make a batch of cider, don't bother with using a fresh packet of yeast. Instead just let that jar warm up a bit, shake it around, add a pinch of sugar, and dump it into your new batch. Hey it's not alot, but $3 is $3 right?
Enjoy your booze.
Gonna try and pin this for selfish reasons
If anyone has any questions, always feel free to dm me
Nice! I'm definitely interested in trying that.
GREAT write up on the cider!
This looks yummy.
I should do the same the next time I make another batch of mead.
For you drinkers out there, I present “The Jackrabbit” (patent pending). In a 12-ounce glass, in the following order:
- 2 handfuls of ice
- 2 shots of Jack Daniels
- 1 dash of Vanilla Extract
- 1 dash of Lime Juice
- Fill to top with Barge’s Root Beer
- Optional: stab with a straw
OMG, I have to try that
Whoooo ~ Sounds great!
That sounds damn good sir
Straws r gay
Cornish Hens stuffed with green peppers, onions, celery and rosemary. Picture taken with a potato.
It came out good. Two was way too much meat for one person though.
I think I'm going to smoke my first brisket tomorrow. I love to BBQ and do a really good smoked pork spare ribs and butt, this gonna be interesting
Hey all! I.E. Lit channel is putting together a cookbook. If you want to submit a recipe, DM me.
Funny thing is, when I cook it's rarely the same every time. Every "recipe" I do, always includes a little (maybe more) beer in me while I do it, so I add stuff for flavor that always makes it a little different
@Phillip Wiglesworth - FL So make something up. You sound super creative! :)
ya I could give you my ribeye steak recipe (I kinda use the same marinade for any steak I do, too). Rarely change it, other than the brand of red wine I put in it. Always perfect.
Awesome! Thank you so much!
I do scratch biscuits (so easy to do, you'll never wanna buy them in the can again), tortillas, alfredo sauce, lasagna, lots of different things
Perfect! This'll be a fantastic addition!
This recipe is proof that slow-cookers are magic
Use the inner bowl
You can leave the apple pieces fairly large because they will melt in your mouth
I topped it with more maple syrup, but I bet a little powdered sugar would be great too.
Hey so I've been trying to start hard boiling eggs to bring to work and I think I'm doing something wrong. They come out fully cooked and they taste fine but they are really hard to peel. My mom used to make eggs where the shell would basically fall off on its own. Does anyone know how to fix this issue?
^ I’m having the same problem. They’re even hard to peel right out of the water and when I run cold water over them.
Shock them in ice water right out of the pan
^ that’d be my suggestion as well
I usually have success peeling them under running cold water soon after boiling them. My wife says she does the ‘ice bath’ thing after cooking them in her instant pot.
If anyone has advanced cooking questions let me know, I’m a serious home chef with past restaurant experience. French cuisine mainly, but i can also smoke and ferment meats. I’m no baking expert but I can make leaven bread.
You should post recipes. I do some cooking myself, always looking for something new
Hey beer brewers. After all these years it looks like brewing my own beer costs about the same as buying a lot of the beers that I like. Am I missing a calculation?
@John O -#7072
But I think I can guess at the concept.
The more you make of something, the cheaper it is per unit. A way to conceptualize it is to consider how long it takes to set up all your tools to do a job, and then realize that it doesn't take much longer to set up a large job than a small job. So a small job has a higher % of time and resources spent in preparation, so higher cost per unit
This is also why things are cheaper in bulk. If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo
After years of cooking just about every cut of meat, I come back to the shoulder every time: lamb should, beef shoulder (chuck), pork shoulder (Boston butt), venison shoulder. The connective tissue renders at low temperatures to produce the best flavor and texture. Plus shoulder is very affordable.
*If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo* haha this is a great quote
I make mine a bit chunkier than most for texture
@Deleted User as a person whose heritage is one quarter German autiste, it blows my mind that anyone got anything done before the Industrial Revolution
@Deleted User Shoulder, in all it's forms, is fantastic. Great for smoking - obviously like you said low and slow works best - cheap cut comparatively, if you're single you can always divide into several single-use cuts and freeze. Been buying Boston butts and going four sections, enough for me and my wife ends up being about $2 per meal for the protein.
You can pressure cook that to tender in about 90 minutes as well if you're pressed for time and don't care about the smoke.
holy crap...my grilled ribeye recipe has become so good after Easter dinner yesterday, you'll beg for them as leftovers today.
@Deleted User it’s a great cut for hosting large numbers and not breaking the bank.
@Deleted User , yeah our chapter had a bbq at my place recently - did a pork shoulder and Brisket, cost factor for the pork was ultra low. Feeds a ton of people.
@Deleted User can’t beat the flavor. Pork shoulder is the main cut for dry cured salami as well, plus fat back.
I like Venison as well, my kid kills quite a few every year ( or used to, he's got a limit now he's not a minor ) tastes delicious. Smoked a raccoon a couple years ago, that bastard was tasty
Dude, smoked, barbecued coon is pretty good, Opoussm is good too
We don't need no stinkin' immigrants.
This shit owns
Never had mango...gonna have to get some of that
Rice Vinegar absolutely rocks though
So did I. Getting back into it before too long
Everything else is boring
Yikes. They're kind of asking for it here
Mexican American Master Chef...oh yeah? Now serving Taco Tuesday at C.I.A. I guess
Optimal time for grilling hamburgers?
Some people like low heat from the coals, I like high flame 4 minutes per side.
But that's not "cooked".
I thought it also depends on the size of the patties.
Lid on, 2-3 minutes tops
Lid off? Ok. Got it. Thanks!
3 1/2 in in diameter
Gently press the meat to see what the give is.
Yeah lid on is nice if you want some smoke. Experiment with one you can give to your dog.
Lid off is my preference. Go 3 minutes.
It will continue to cook when you take it off with residual heat.
Alright, good advice. Going to try one batch with lid off vs. on.
If it's someone you love, err on the side of rare, if it's someone you hate, burn it and offer them a salad.
Looks more like a jumbled mass.
wth is that?
Apparently this needs practice.
How can I keep avocados from going bad so quickly?
Spray with lemon juice.
Buy before ripe and use them....if cut though, spray with lemon juice or Saran Wrap very tight to the flesh.
@SamanthaMoh honey,i wish i could take you aside and show you the way,lol. Better luck next time! 🍔
@celticflame Awww thanks. ❤️❤️❤️ I'll give you a call before the next attempt.
Just wanted to share a simple white sauce recipe, made it with some chicken
Very rich and would go well with pasta, veggies, just about anything really!
Try some nutmeg in it, sounds weird but it’s actually pretty good.
My mom randomly gave me one of these 300 dollar Dutch ovens so I guess it’s big boeuf time
This was pretty good- and not terrible for you. It’s just berries, and the “cream” is non fat Greek yogurt mixed with honey. Powdered sugar for presentation.
I like to buy ground beef. Does anyone have any ideas of what I can make with it other than burgers?
Meatballs are always good. I like mixing the beef with an egg, spices and bread crumbs. Then when I roll them I put some mozzarella in the middle. Goes great with a lot of pasta dishes.
That’s a good idea
There's honestly so much to do with ground beef
working on it, moment
throw it in:
Pasta, Lasagna, Stir fry, A wrap, beef Wellington
Meatloaf is good for sandwiches
This is making me really hungry now
I made some Keto peanut bread today.
I hate it 😅
That looks and sounds so wrong..
@ophiuchus Those Le Creuset Pots are awesome and do wonderful cooking jobs! I got lucky, my dad has bought me 2 of them from a factory store in the past for a lil cheaper!
They make the most tenderest of meats and everything else!
I really wanted bread, but not the carbs.. haha
@ophiuchus i also have the same 1 you have in your picture but in orange
wasn't sure what to do
Feed it to the dog? Lol😂
No pupper :(
Oh ok.. well maybe give it to a homeless person or use as a frisbee disc,lol😂
I mean, it's not terrible, but it's not great
Well your the 1 that has to eat it or not,so its all you,if not maybe you could try it on a friend or family member..something
Burn it as fuel
Turn it I to PB&J loaf
You might be onto something
Getting ready for the 4th of July dinner.
Anyone have suggestions for a traditional Northeast American recipe? I have a New England heritage cookbook with all kinds of stuff, but looking for more ideas.
https://youtu.be/GsyjNef2ydQ James Townsend & Sons, now just called Townsends...nice channel loaded with recipes from the birth of our Nation.
Any breakfast guys in here? Gonna set up a make-your-own omelette tomorrow. American or cheddar or 3 cheese blend/ham/sausage/peppers/tomatoes/onions/bacon bits
That sounds fantastic
I have to eat breakfast. Three fried eggs, a handful of spinach, and a piece of wheat toast
I think my favorite omelette right now is cheddar, turkey, and spinach
Two eggs spinach blueberries- if I don’t eat breakfast I get pretty stomach sick
Yeah I need breakfast more than any other meal. My job requires a lot of energy as well so breakfast is a must for me
Meal I'm preparing