What's Cooking EDF? #4 - Page 20

Isura · #**191** 10-15-2007, 03:26 PM

offTopic,

Do you use just the nuts for the crust?

offTopic · #**192** 10-15-2007, 03:32 PM

[ QUOTE ]
offTopic,

Do you use just the nuts for the crust?

[/ QUOTE ]

No, I grabbed a random recipe off the internet that sounded reasonable...IIRC, it was

1 C. AP flour
2 eggs
xxx cayenne pepper (to taste, I don't remember the exact amount)
~1 C. macadamias (I used roasted and lightly salted, as mentioned)

I'd recommend a food processor for the nuts.

Put the flower in a shallow bowl

Mix the eggs/pepper and put that in a separate bowl

Put the nuts in a third bowl

Dredge in flour, shake off excess
Dip in egg
Dip in processed nuts

It was 4 approx. 5 oz filets for like 12-13 minutes @ 375.

I think the recipe also called for drizzling melted butter over the filets, presumably to help with the browning, but I think the nuts are sufficiently oily that it didn't need it.

SamIAm · #**193** 10-18-2007, 11:19 AM

A couple days ago, leftover steak + frozen sauce + frozen homemade pizza dough.

Parm, Mozz, & Onions on the left. Cheddar, Mozz, & CherryTomatoes on the right.

mwalsh2020 · #**194** 10-18-2007, 01:25 PM

i'm not sure if this is the right forum, but I was really wondering if anyone had a recipe for pot roast where you can use the oven instead of a range, because I'm a total newb and don't have a crock pot or dutch oven which all the recipes are saying to use.

I bought a cross rib roast and was trying to make something semi decent for my friends tonight. If anyone has any suggestions of how to cook it in the oven I'd really appreciate it.

SamIAm · #**195** 10-25-2007, 10:31 AM

The Official Rules of Sushi state that you have to take a pretty picture every single time you make sushi. [img]/images/graemlins/smile.gif[/img]

Ron Burgundy · #**196** 10-25-2007, 01:25 PM

Sam,

Pic is too far away! The most purty colorful food I've seen you make and it's hard to see! I'm sure it was good though.

Is that on the floor or a table? I really like those tiles.

BK_ · #**197** 10-25-2007, 03:38 PM

I just bought the French Culinary Institute's "The Fundamental Techniques of Classic Cuisine" from Barnes and Noble. It is easily the best cookbook I've read. Not that I have read it all yet - it is 500 pages of cooking theory, recipes, and pictures. Its pretty expensive (54.00 for members), but worth it for me.

http://browse.barnesandnoble.com/boo...4783&itm=1

I'm only through like 50 pages so far and have already found 10 or so fundamental mistakes I have been making.

bobhalford · #**198** 10-25-2007, 04:16 PM

[ QUOTE ]
I just bought the French Culinary Institute's "The Fundamental Techniques of Classic Cuisine" from Barnes and Noble. It is easily the best cookbook I've read. Not that I have read it all yet - it is 500 pages of cooking theory, recipes, and pictures. Its pretty expensive (54.00 for members), but worth it for me.

http://browse.barnesandnoble.com/boo...4783&itm=1

I'm only through like 50 pages so far and have already found 10 or so fundamental mistakes I have been making.

[/ QUOTE ]

Wow, good to know that there's a book. I was considering paying the big bucks to take the course here in NY. I think I'd rather just read the book!

SamIAm · #**199** 10-25-2007, 05:00 PM

[ QUOTE ]
Pic is too far away! The most purty colorful food I've seen you make and it's hard to see! I'm sure it was good though.

Is that on the floor or a table? I really like those tiles.

[/ QUOTE ]
My bad. Go-go-gadget digital-zoom?

Those tiles are our coffee table that serves as a dining-room table. [img]/images/graemlins/smile.gif[/img] The sushi was crab, tuna, and awesome red snapper.

We couldn't quite finish it all; if you want, I'm happy to mail you a piece...

[ QUOTE ]
I'm only through like 50 pages so far and have already found 10 or so fundamental mistakes I have been making.

[/ QUOTE ]
Sounds cool. If you don't mind, what kinds of things are you learning?

BK_ · #**200** 10-25-2007, 08:05 PM

[ QUOTE ]
If you don't mind, what kinds of things are you learning?

[/ QUOTE ]

Pepin says at one point "When cooking vegetables, each type should be cooked separately to retain its integrity of flavor and texture". This makes sense and isn't something I usually do. Of course he isn't referring to things like stir-frys and such....

I dont think Ive been using the cover on my skillet often enough when cooking vegetables. Even when they make "glazed" vegetables, they are using the top to stem them more than I do. My usual method makes it take longer to cook through, drying them out a bit.

I also didn't know that you shouldn't use salt when boiling or poaching eggs. Apparently it causes the whites to break down. I think I always throw salt in boiling water... oops.