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Today I roasted two turkey breast tenders that I've had marinating in honey and Worcestershire sauce since Saturday. (These are for my lunches, so I don't need to worry about the small amount of garlic in the sauce.)
May 14, 2018 at 1:27 pm in reply to: Imprecise quantities — or “how much is two bunches of spinach” #12383I did some quick searching and this issue has come up on other forums. It appears that a 'bunch' is the amount that can be comfortably held in one hand. 250 grams seems to be a good upper bounds.
Both the king crab and the lobster were excellent, I think my wife preferred the lobster, I like them both, but crab is a lot more work to eat. I did the crab in the microwave, I butter poached the lobster tails after removing them from the shell.
Commercial bakeries used to keep 2 kind of flour on hand, bread flour and cake flour, so blends of the two were not unusual. I would think a 50-50 blend of bread flour and cake flour would wind up with a protein content at the low end if not a bit below that of AP flour. (13+8)/2 = 10.5
Personally, for cookies I use bleached AP flour. (That's about the only reason to keep bleached flour on hand.)
Skirt steak is often used for fajitas, I've seen packages of meat labeled as 'fajita meat', though whether or not it was skirt steak was not indicated.
You're supposed to cut it cross-grain.
There's outside skirt (IMPS cut 121C) and inside skirt (cut 121D), I believe inside skirt is considered the better cut.
It is supposed to have the membrane removed.
See Skirt Steak Cuts
This article suggests that what you will find in stores in the USA is usually inside skirt.
There are sites that have meat identification flash cards, but I don't know how detailed they are.
Tonight is baked skinned bone-in chicken breasts on a bed of mirepoix and red pepper, with some white wine, a little parsley and fresh thyme.
Pancakes for supper here tonight.
There's something wrong with your link.
I remember when stores had trouble selling skirt steak even though it was one of the cheapest cuts on the shelf, now it's one of the higher priced cuts.
And yes, it can be very tough, but that's true of more than a few cuts of beef if not cooked correctly. Part of the science of cooking is knowing what cooking methods to use with each type of food. Making it taste and look good is where the art comes in.
The cookbook awards for 2018 are also out. One of the nominees in the 'single subject' category looks interesting, it's a 300 page treatise on Stocks and Broths.
The recipes used for the Bocuse D'Or are so over-the-top that I can't imagine any restaurant ever offering these dishes, even The French Laundry. (The French Laundry Cookbook is also packed with over-the-top recipes.) This is cookery at its finest!
That's a very different recipe from the one that mine is based on, which seems have been moved to this URL: Texas Chocolate Sheet Cake
The batter is much thicker and the frosting uses regular sugar and milk rather than powdered sugar and buttermilk. Not gelatinizing the flour by pouring the hot butter/cocoa/water on it would change the texture a lot, too.
If you search for Texas Chocolate Sheet Cake, there are a number of different recipes. Some of them use Dr. Pepper in the batter, which would be a very Texas-like thing to do.
I made stuffed peppers today, with these HUGE red bell peppers that I got at the store over the weekend. The two of us didn't finish even one of them, but they should make great leftovers.
I've used a cornstarch glaze on rye bread, never really understood why people like it, but I don't understand the Dutch Crunch topping that some people rave about, either.
I used a combination of egg whites, honey and water to stick the poppy seeds down on my hot dog buns last week, that worked really well. (But that recipe calls for an egg yolk so there's an egg white to use up.)
I'm tempted to try a honey/butter topping with a seeded loaf to see how that works.
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