I use my scale for dry ingredients quite often. More and more recipes are using weights, even for US recipes (and I tend to gravitate toward the more science-y materials anyway). And although cup measurements can be pretty inaccurate, you’ve got to consider the scale versus, say, bakers’ weights. If you’re off by a few percent on a small scale, there’s not really going to be much harm.
As for par-broiling or par-boiling, never! Although I’ll sometimes “finish” in the oven.
I’d consider making my own mole, if only I had a metate.
Sometimes (if I’m in a hurry) I’ll buy canned garbanzos for making hummus. And I always buy the tahini.
I just saw the Good Eats’ porterhouse episode last night (it’s a newish episode). Alton seared then brought it up to temperature. He also employed my favorite technique for steaks: let 'em sit at least an hour at room temperature before cooking.
Does Velveeta count as a shortcut? I use it all the time when making cheese dips. I’ve tried making the dips with real cheese, but I can never get the texture right.
Also, I’m one of those people that prefer the taste of Velveeta cheese dips anyway.
Yes. The episode I’m referencing was one on a rib roast, not steaks. Here’s the science behind the reverse sear method, courtesy of America’s Test Kitchen/Cook’s Illustrated. It’s apparently not just drying the surface of the meat and evenly cooking it through that helps it out, but also some kind of enzymatic activity which tenderizes the meat when it slowly cooks up to temperature.
Trust me. Try it.
ETA: And the ATK/CI reverse sear method does not require you to use room temperature meat (although I usually do, out of habit.) It works fine with refrigerated meat, as long as you have a slow oven (275F). IIRC, the actual article on this in CI specified refrigerated meat.
ETA2: Here’s the oven and cast-iron pan sear method, which I adapt for grill. The actual CI link is not available without a subscription, but that summary is spot-on.
I had a very traumatic childhood. Especially when you know I had to eat Medium Well steak at least once a week… frequently more! On top of that, my Mom boiled any vegetables to mush.
My Dad eventually reformed and my kids used to look forward to going to Grandpa’s for “Red Steak.” Now their mother has corrupted them and they are back to Medium Well… the cycle of abuse continues.
Cook’s Illustrated is a godsend. Their recipes may not have the flair of some other chefs’ but their recipes will come out the same way each and every time, and they almost always explain and show what happened when they tinkered with the recipe.
For the OP, I have a mortar and pestle, but I usually break out the coffee grinder when grinding whole roasted spices. I also use the food processor to make pesto, and find my blender hollandaise comes out much better than whisking over the water bath.
As far as garlic goes, is it really that much of a PITA to mince some cloves of garlic? My knife skills aren’t that good, and still it doesn’t take me long to peel, slice, and mince the three cloves I need for a dish. And I use garlic in just about everything. A brief whack to the clove with the flat usually pops the skin open w/out pulverizing the clove. If I need a paste, I mince, then add kosher salt to the mince, and drag the flat of my knive or a stainless steel scraper over the pile. No press required.
So I am curious about this “plastic wrap corn” method.
So all I do is take an ear of corn, wrap it in Glade and put it in the microwave and it tastes better than boiled? Since my parents are apparently evil and boiled corn forever I’m curious as to how this works.
Do I put water in the wrap too? seasonings? butter? or do I literally just wrap the thing tight and chuck it in there til it’s warm?
I’ll try nuking my corn next time I pick up some lovely fresh ears.
But I don’t boil it forever–just put the cleaned ears in boiling salted water. Let it come to a boil again, cover the pot & turn off the burner. Then let it sit a few minutes until it’s “cooked.” It’s easy–but not as easy as using the microwave.
You use the water displacement method. Fill a measuring cup with a half cup of water, spoon in butter/shortening until the water rises to one-and-a-half cups, pour the water off = One Cup.
That’s not what we were saying, though. We cream the sugars and fats first, then add the dry stuff on top of it, rather than wasting another bowl to swirl them around seperately. Not creaming the fats and sugar first seems like it’d make it a lot harder to stir and get the fats to melt into everything else.
Fresh corn is very moist and will cook up perfectly without any added moisture, butter or seasonings. Boiling corn, like with so many things, leeches out nutrients (and flavor IMO) and can make it mushy, if you’re not careful. I want to make one thing clear: I AM NOT A FAN OF MICROWAVE OVENS FOR COOKING. But this method works so well that I use it often, unless I’m grilling. If you must use boiling water, for Og’s sake don’t salt it. Salt makes corn tough IME.
You got off lightly. I had to eat liver at least once and usually twice a week. Until I vomited on the table and then my mother would let me eat just the veggies of dinner. My mother LIKES liver, and my father didn’t really object to it.
I’ll third this. In fact, it goes for almost all meat: it works better if you start at room temperature.
I make my own stock, but that’s mostly because my parents gave me their old freezer and I had to fill it with something. But I had no problems using Swanson’s box o’ stock before that. Yes, the homemade is better - WAY better - but even though I am an extremely over-the-top cook who always prefers homemade to store-bought, sometimes I just wanted chicken soup without having to make stock first. But it had to be the Swanson’s, all the others I’ve found are far too salty.
I do use canned beans at times, too. They’re good and it’s easy to throw together some beans-n-rice for a quick dinner with them.
Other than that, I mostly cook from scratch if I’m going to cook. I have the luxury of working from home, though, which makes it easy to throw something on the stove anytime during the afternoon (that’s another reason why I always have homemade stock around - very easy to do while working all day) When I worked out of the house, things were harder, and more shortcuts were taken.
I make corn this way all the time, but I use a damp paper towel instead of plastic wrap. I don’t know if it makes a difference in the cooking, but I don’t like the idea of nuking plastic wrap onto my food.
It cooks up great though, the only way I like better is on the grill. I also prefer the microwave for baked potatoes.
As for the garlic thing, I timed myself last night and it took me just under two minutes to peel and mince 5 cloves of fresh garlic. I could have probably done 10 cloves without adding more than a minute to the whole process and I don’t have amazing knife skills, so put me in the camp of people who don’t understand jarlic. I do use garlic powder though. To me it is a different substance from fresh garlic with it’s own taste and uses. It isn’t a replacement for fresh, it’s its own thing. Onion powder too.
I used to only use microwaves for reheating (in fact, I never owned one until about five years ago), but they are great for steaming veggies. I will also use it for a shortcut roux recipe I have, and I think it works fantastic for bacon (much to my surprise), although I still do bacon in a pan, as it’s actually a little easier for me to deal with.
Another thumbs up for corn in the 'wave. I mentioned upthread veggies are great in it, and summer corn is divine. I too go the damp paper towel route, not a fan of overheated plastic (and for heaven’s sake Sir T-Cups, please don’t use Glade! It may smell nice and fresh, but it can’t be good for you!).
You can do a simple conversion for cups to weight. Look at the nutrition facts on the bag of flour. It will have a serving size and it will give it in cups and weight. Something like: 1/4 cup (30 grams). Use that as a guideline to get an accurate conversion for whatever flour you’re using.
I’m basing this on my belief (perhaps mistaken) that the recipe writers use weight themselves and then convert that to cups.
I’ll try it out sometime. I prefer the smooth transition from carmelization down to sub-rare in the center, but that’s a matter of personal taste, and varies with the cut of meat. I’ve used a torch also. With a thin cut of meat its very helpful.
