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Can you buy sourdough starter in stores?
@dbcurrie
I did note that the detergent needs to be completely rinsed or it will kill the starter-no mention of bleach.
What I get on glass jars is a film that looks like a frosted glass-thin, but you can scrape it with a nail. As noted, I have very hard water and it is possible that it simply will not wash off without a bit of help from a strong detergent. I agree that liquid atop the starter can be stirred back in without any harm, though I have not had that particular problem.
What to do with 20 zested Lemons?
Lemon curd can be frozen. I have mine stored in 1/2 pint freezer jars, leaving 1/2 inch headspace. It is handy for throwing together a tart quickly.
Can you buy sourdough starter in stores?
I've never seen it in a store, however I have purchased starter from King Arthur through the post. I had great luck with the KA starter, but not straight off-a starter will take time to develop and will change depending how you feed it. I used First Clear flour to feed it and made some of the beast breads of my life, but I primarily bake rye. It kept going over a year but was sadly lost in the tornado last spring. I've learned a bit since then and would probably grow my own were I to do it again. The KA starter was very easy to start growing (they send you a blob of starter in a plastic bottle) and I think it was ready to use in a couple days. Again, the personality of the starter will change depending what you feed it with. It can also be split into a couple of different starters if you want to try feeding one with whole wheat. Don't misunderstand, I'm not trying to talk your sister out of buying starter but if you do it, and want good results then it pays to feed it and maintain it with good flour-and water. I used bottled water to feed it because our water would have killed it in the first week. Heavily chlorinated water is supposed to be bad as well, but having well water, I can't vouch for that.
I wonder, if your sister asked around if someone might have some to share (starter grows like mad and you always have more than a single family can use. It is also limiting in that you become reluctant to bake anything except sourdough-because you have all that starter. )
Don't buy the $20. crock they try to sell with it. Use a large glass jar with a wide mouth and keep it loosely covered with plastic. It will get a film on it over time, but a good scouring with Dawn will take care of that-just make sure you get it all out or again, the starter will suffer. Sterilising with boiling water isn't a bad idea either. I suspect if your sister purchases a starter, you'll soon find a jar of your own growing in the fridge (because there will be more of it than she can possibly give away).
Sorry for the extra-long brain vomit-I'm old and am not going to learn to be concise at this point in my life.
P.S. The toss-off makes killer onion-ring coating.
Good luck.
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Recipe Request: Best Brisket Recipes
Two bottles of Bennett's chili sauce atop the brisket in a roasting pan. Add two thickly sliced onions on top of the sauce. Into the pan, chop up some carrots and add a few whole cloves of garlic. Pour over the brisket 2 cups of Mogen David concord grape wine. Cover, and cook at low heat (about 300 degrees) for several hours until very soft. You may need to add more liquid, so check it at least once every hour. The size of the roast will determine cooking time. If you want potatoes, add them in the last hour to the pan.
It will be much easier to slice when cooled. If you are serving it right away, it does help to let it stand a short time-at least ten minutes. Be sure to save the cooking liquid for re-heating thin slices in the next day (really great on thick slices of challah).
Can you buy sourdough starter in stores?
@dbcurrie
I did note that the detergent needs to be completely rinsed or it will kill the starter-no mention of bleach.
What I get on glass jars is a film that looks like a frosted glass-thin, but you can scrape it with a nail. As noted, I have very hard water and it is possible that it simply will not wash off without a bit of help from a strong detergent. I agree that liquid atop the starter can be stirred back in without any harm, though I have not had that particular problem.
What to do with 20 zested Lemons?
Lemon curd can be frozen. I have mine stored in 1/2 pint freezer jars, leaving 1/2 inch headspace. It is handy for throwing together a tart quickly.
Can you buy sourdough starter in stores?
I've never seen it in a store, however I have purchased starter from King Arthur through the post. I had great luck with the KA starter, but not straight off-a starter will take time to develop and will change depending how you feed it. I used First Clear flour to feed it and made some of the beast breads of my life, but I primarily bake rye. It kept going over a year but was sadly lost in the tornado last spring. I've learned a bit since then and would probably grow my own were I to do it again. The KA starter was very easy to start growing (they send you a blob of starter in a plastic bottle) and I think it was ready to use in a couple days. Again, the personality of the starter will change depending what you feed it with. It can also be split into a couple of different starters if you want to try feeding one with whole wheat. Don't misunderstand, I'm not trying to talk your sister out of buying starter but if you do it, and want good results then it pays to feed it and maintain it with good flour-and water. I used bottled water to feed it because our water would have killed it in the first week. Heavily chlorinated water is supposed to be bad as well, but having well water, I can't vouch for that.
I wonder, if your sister asked around if someone might have some to share (starter grows like mad and you always have more than a single family can use. It is also limiting in that you become reluctant to bake anything except sourdough-because you have all that starter. )
Don't buy the $20. crock they try to sell with it. Use a large glass jar with a wide mouth and keep it loosely covered with plastic. It will get a film on it over time, but a good scouring with Dawn will take care of that-just make sure you get it all out or again, the starter will suffer. Sterilising with boiling water isn't a bad idea either. I suspect if your sister purchases a starter, you'll soon find a jar of your own growing in the fridge (because there will be more of it than she can possibly give away).
Sorry for the extra-long brain vomit-I'm old and am not going to learn to be concise at this point in my life.
P.S. The toss-off makes killer onion-ring coating.
Good luck.
Help make my pea soup REALLY special!
This is going to sound kind of strange, but my mother always cut up hunks of kosher beef salami into her pea soup. It was the weirdest thing in the world, but it was fantastic.
I'm not advising you to try this out on guests, but something you might consider with leftovers.
fp dough attachement vs. mixer ...
Is this by chance an old better Homes And Gardens recipe? They used to feature "easy mix" recipes that incorporated the yeast at the beginning with flour, milk and nearly everything else. The problem is that not all yeast will dissolve without being proofed first, and this method isn't the best way to go if you're using a heavier, larger grained yeast like Fleischman's. This is apparently a big problem in Canada because of slight differences in the way the yeast was manufactured (or so I'm told).
I'd (if I were making it) proof the yeast first, then incorporate it into the other wet ingredients and then mix in the sugar and flour last. Then, just knead it until smooth. Those old easy mix recipes really weren't, but everyone had shiny new mixers they wanted to put to use.
Trends for 2009
Sardines on toast with tomato soup (we grew up on it)
Canning/preserving
Rabbit ("kill the wabbit, kill the wabbit") because it is essentially free if you live in the country. I draw the line at groundhog though.
Stella D'Oro Sesame Breadsticks - Whither goest?
Oh man, those bags of cookies with the strangely frosted pink flowers-what I wouldn't give for one of those! We used to pretend the bread sticks were cigars-I have a pretty distinct memory of my dad taking a lighter to them for us so we could pretend to smoke. Yeah, the 60's were weird.
I must be really old because all this talk of Stella Doro made me remember another food from that time I never see anymore-melba toast.
Cake decorations? For a guy?
If he's a fisherman you can buy a bag of gummy fish and worms and pipe on a net, or rod and reel with royal icing. If you want to go a bit fancier, make sugar cookies and decorate them for the fish and make a border with them.
For frosting a large cake that you want rather smooth use a decorator's buttercream that is half Crisco. It will spread smoothly and harden-up as it sits. As a bonus, you don't have to fool around cooking frosting.
Here's some decorated cookies I did last Father's day to give you an idea of the cookie option:
http://eattheblog.blogspot.com/2008/06/fathers-day-ideas.html
They look difficult, but really were not. For the wide areas of colour I just used a butter knife to spread the frosting and then piped on the details.
Good luck-post photos of what you end up doing (I can always use new ideas, living in a house full of guys).
Does anyone not like your cooking?
@brooke
Holy moley, my Dad has a seperated at birth brother! I mean, the tantrums over food-OMG, have I been there wishing to disappear. I remember one time I baked a rye bread and he not only wouldn't eat it, but went to the store and bought a Beefsteak bread to my house to show me "real" rye bread-after spending a couple days insulting my cooking. He would invite himself for every holiday and then sit there complaining about the food and refuse to eat it. I think the only way we could have pleased him would be to serve hot dogs and coke for Thanksgiving. He was really something.
Don't let your FIL pull that nonsense with you. I regret all the years I put up with it from my old man. Just give him a phone book and tell him to order something that better suits his tastes and let it be. People like that-I don't know. It's a meal for heaven's sake. They act like the world will come crashing to an end if they have to eat something they don't care for. It isn't about food, it's about manners (or lack of) and getting the better of people.
Agh. I'm so sorry you have to put up with that.
Jam and Jelly recipes for diabetics
The Ball Blue Book has a section devoted to special diet canning. I'd stick to recipes that are made with fruits lower in sugar to begin with like peaches and raspberries rather than say, pineapples or grapes (even low sugar grape jelly is still pretty carb-heavy). Jams will require less sugar than jellies (in most cases).
Keep in mind that low-sugar jams and jellies, particularly the ones made with unsweetened fruit juice rather than pectin do not have the same shelf-life because of the preserving qualities of sugar. If you're making a "fridge-jam" (not going through a canner so it can be stored without refrigeration) you can just omit the sugar altogether. In that case, strawberry is probably the easiest.
How do YOU latke?
I grate my potatoes into milk, so that's obviously limiting if you keep kosher. Here's the basic recipe:
Grate 4 medium potatoes into about 1 cup milk (you can add more to cover at the end). Add 1 tablespoon dried, minced onion flakes. Set in refrigerator, lightly covered to prevent discolouration. Heat about 2 inches of oil in a frying pan. Drain the potatoes and add 1-teaspoon salt, ¼ teaspoon pepper, 1 egg, and 4-5 (or more) tablespoons of flour until it is no longer runny (a little drip is ok-but you don't want it soupy). Drop by spoonful into hot fat and fry until both sides are dark brown. Drain on a metal rack placed over a baking sheet (paper towels make soggy potatoes). If dinner will be delayed, keep warm in a small covered casserole dish, once drained).
And because this dish isn't fattening enough, I serve it with sour cream, though homemade applesauce is always welcome.
Lunch ideas to take to work
If you have the freezer space, rice and bean burritos work well, and you can just grab one on the way out the door. I try to make a batch each week for my husband's lunch, since he really is happy enough to eat that day in and day out. If you really want to go cheap and easy, but a tin of "chili beans" and just use it straight from the container over some rice with a bit of grated cheddar cheese. Toss in a splash of hot sauce and then roll in a tortilla. Wrap tightly in waxed paper (great for using in the microwave) and tape shut.
Or, you can go nuts and make a large batch of tamales and wrap them individually in parchment to freeze-but then you'll end up sharing your lunch with co-workers when they find out you have homemade tamales.
Sour Grapes......need advice.
I'd be less worried about the raw egg whites than the choking hazard of a frozen grape with a young child-frosted grapes are murder on fillings for adults as well. Yow, that hurts just thinking about it.
I'd cut the grapes in half (or quarter them depending on the age of the toddler) and toss them with sugar, or if you prefer, a simple syrup and add them to other sweet fruit for a cocktail of sorts. Grapes also take well to baking, if you're feeling inspired. By "a ton", if you indeed have a great quantity you can run them through a food mill to get rid of the skins and then use the pulp as the basis for a gelatin mold, chiffon pie, or even sauces. It works better with dark grapes, but I've used green ones as well. These might be your best bets for sweetening them up. As a last ditch use, you could toss them on a pizza where a bit of tart, fruit would be welcome.
Inoffensive Powdered Milk?
Honestly, we buy a big box of store-brand powdered milk and my kid drinks it straight. I don't notice a smell when I mix it, but I also use purified water to make it (we can't stomach the water from our well-THAT smells).
I've used it to make pudding, ice milk, and I bake with it all the time with excellent results. I do store it in a glass bottle in the fridge because plastic in general picks up odor. I've never added it to a dry mix though, so I can't attest to what it would do when stored with cocoa, etc. I've never been the type to drink a glass of milk though, and I rarely drank it growing up (we ate cheese instead) so it might be that I don't have a bias towards fresh milk.
Some people swear by shoving a used vanilla bean into it like sugar, but that kind of cuts into the cost savings of buying powdered milk. Thankfully, kiddo isn't picky.
Fennel v. Endive
You can just pronounce fennel like a normal person but endive seems to bring out people's worst tendencies to pretension:
"oh, but this is a plate of charred on-deeev!"
And what Buffy said.
I need a really impressive chicken or pasta recipe, please...
I agree with everyone that suggested sticking with what you know-but I also understand the desire to really knock one out of the ballpark. Kota Kapama is a Greek dish of chicken with tomatoes and white wine served over pasta. It features cinnamon and a whole bunch of olive oil which really makes a wonderful sauce. It is not difficult to make, but it requires paying attention to an absurd number of steps (Gourmet, 1972-when everything was overly fussy). If you decide to make it, do a trial run. I would also go with a lighter dessert as the dish is somewhat hearty.
You Will Need:
A 3-pound frying chicken cut into quarters
Juice of 1 lemon
1 ½ teaspoons cinnamon
1-teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
1-tablespoon butter
1 large onion, diced
½ cup dry white wine or vermouth
1/3 cup boiling water
1-tablespoon butter
1-tablespoon flour
1-cup water
1 cup drained Italian plum tomatoes (I used tinned)
1-cup tomato sauce
¼ cup dry white wine or vermouth (again)
½ teaspoon additional cinnamon
salt and pepper to taste
¼ cup finely grated Parmesan cheese
Cooked pasta
Cut a chicken into quarters and place in a large bowl. Cover with the lemon juice, cinnamon, salt and pepper. Let sit 15 minutes.
In a very large skillet, heat the olive oil and brown the chicken pieces. Remove browned chicken pieces to a plate. Add 1-tablespoon butter to pan and fry the onion until soft and golden. Return the chicken to the pan, add 1/3 cup wine and simmer the chicken gently, covered for 15 minutes.
Add 1/3 cup water and cook the chicken 15 minutes longer.
In a saucepan, melt 1-tablespoon butter over medium heat. Add 1-tablespoon flour and with a whisk, quickly blend together to make a roux. Cook the roux for about 1 minute, taking care to keep it moving. Slowly add the water, whisking as you go. Blend well. Add the tomato sauce, ¼ cup wine, cinnamon, and salt and pepper. Add the plum tomatoes last. Cook the sauce gently, stirring regularly for 10 minutes. Blend in the Parmesan cheese. Pour sauce over chicken. Cover, and cook another 15 minutes until tender and sauce is well incorporated. Serve over pasta.
Good luck, and please let us know how it goes.
In Season: Fennel
I forgot I posted the recipe at the blog when I made it :
http://eattheblog.blogspot.com/2008/10/roasted-fennel-with-apples-and-apricots.html
In Season: Fennel
The best success I've had with fennel is combining it with dried apricots and thickly sliced apples tossed in olive oil and salt-then roasted on a pan. It cooks fast, so you need to watch it (and use an apple hard enough to withstand roasting (Granny Smith are great for this) . My four year old son really loves this and would probably eat it every day if I let him.
Have you stocked up on anything for holiday cooking/baking?
@lamora
I can't find candied pineapple around here this year, but I have no idea if we're out of the chocolate stars too. I had to make my Christmas cakes without pineapple which was kind of sad...so I added extra brandy, which tastes nothing like pineapple, but eh, it's the holidays.
Baking chocolate was on a major discount so I might have gotten a bit carried away buying twenty five bars, but eh, chocolate keeps.
Snapshots from the UK: Turkish Delight
I really do love the stuff, and always have right from the start. The rosewater and lemon ones are so wonderful and perfume-y. I tried making it once and it was a disaster-ruined a good pot as well. Now that this post has put it back in my mind though, I might be tempted to try making it again.
What's the weirdest thing in your fridge?
I have some turkey liverwurst in a tube and salt cod.
Holiday baking ideas for gifts to mail?
Last year I baked stollen and sent them out across the country. It keeps well if wrapped tightly in waxed paper and then cling wrap. Even if they do go a bit dry, they toast wonderfully.
A nice loaf of bread will always be a welcome gift and a few teaspoons of vital wheat gluten mixed in with the dry ingredients will help extend the shelf life.
Recession Grocery Shopping: What Are You Doing Differently?
I did a massive amount of canning and freezing in season (and now I'm dealing with apples). I make use of carrots quite a bit as they are an inexpensive fresh vegetable. We had an excellent carrot loaf last week made from grated carrots, eggs, cheese, onion, crushed saltines and sage. It *almost* looked elegant.
We've always been thrifty, but we eat well. Thankfully I have a child that will eat just about any type of curry (fast, easy and cheap). I have the advantage of being at home, so I'm not trying to pull dinner together after being at work. It also doesn't leave me much excuse for not baking my own bread.
Otherwise, rice, beans, lentils, kasha, eggs, homemade pizza, and soup, We live on a farm in a rural area so dinners out are pretty rare anyway.
Vintage Candy Monday: Big Cherry
When I was ten, I opened a jar of cherries that had been sitting in the fridge for months and ate a few. Thanksgiving morning, my mother goes to make some monstrosity of a gelatin mold, and discovers a few had been pilfered. I believe there were some obscenities screamed (I mean, more than the usual obscenities screamed when the family gets together) and I spent Thanksgiving in my room without dinner-which was actually kind of relief. If I'd have known I could get out of Thanksgiving I'd have been eating up the cherries years before.
Still like them though-have three jars in the pantry right now. I've never seen that candy-I might try my hand at making a homemade version.
Can you buy sourdough starter in stores?
Hi there, KTempesta!
Yes, it is for sale on my website, www.noseyparkernews.com. I have at the moment just two cultures, but I plan to offer several more as the ones I've obtained recently mature, and settle into a comfortable reliable state. I've found that the flavor, aroma and leavening power vary and increase immensely from the time you first activate a dry starter until the time the culture acclimates itself to the brand of flour you use regularly, and probably to your local water.
Check out our website, if you'd like to know more ....
Recession Grocery Shopping: What Are You Doing Differently?
Cook your own foods using the least processed ingredients possible. It's time consuming at first, but you get the hand of it. (Millet is actually a fabulous breakfast cereal.)
Scanning through the posts above, I see so many of you are turning toward sources of food which are highly questionable for your overall health. If you can't afford organic, and don't have land to grow your own, I urge you to fuss with your budget so your dairy and meats/poultry are organic (or "natural"). The foods from Wal-Mart and Sam's are closer to poison than you might want to know but it really matters that you pay attention this, for yourselves and (particularly) for your kids. Organic veggies, brown rice, and beans can be made to taste delicious. Honest.
Recession Grocery Shopping: What Are You Doing Differently?
@waifl Could you please post the recipe for that Asian/ginger/scallion/oil BBQ conditment that you are talking about. It sounds like something my family would like a lot. Thanks!
Recession Grocery Shopping: What Are You Doing Differently?
Satisfying my budget and my tummy means more food with more fiber so I stay full longer which includes ingredients like lentils, quinoa, oatmeal, wheat berries, rice and roasted sweet potatoes. I keep how much I spend on groceries in my agenda so I can keep track of how much I actually spend on food. I am trying to buy organic and local meat right now and that is something I would slurge on despite that fact that it is a little bit expensive.
Recession Grocery Shopping: What Are You Doing Differently?
I make and jar huge batches of that Asian ginger/scallion/oil BBQ condiment on a weekly basis. Dollop on anything and everything, and bask in deliciousness.
Recession Grocery Shopping: What Are You Doing Differently?
Being student has meant living cheaply anyway. But...it's amazing how expensive boxed and packaged stuff is, for the nutritional value. I buy steel-cut oats and wheat bran in bulk, and frozen vegetables. Beans, legumes, and yogurt are good protein sources, so I don't eat very much meat anymore. Tea by the pound (quality is actually better) and put it into a thermos on the morning so I can stop getting ripped off for coffee by the local (crappy) coffee joint. I won't give up mangos and good chocolate though....
Recession Grocery Shopping: What Are You Doing Differently?
i came from a mixed jewish sicilian family. born and raised in Brooklyn. Food was an important life factor. I raised 3 children through college to adulthood and independence( more or less) They were raised eating home cooked meals six days a week. I worked graveyard shifts for 20 plus years which allowed me to get up in the afternoon and prepare meals. Through the years I fed my own and so many other kids, their friends, whose parents worked conventional hours and never cooked meals. That being the case my grown children all cook for themselves using fresh produce and cheap cuts of meat pouyltry and fish, the way I did for all those years. The notion of cutting back really has not affected us. We have always strived to make the most from the least. Shopping the marked down sections of local grocery stores and using rice grains beans and pastas to stretch meals is nothing new. In fact because of slow sales there seems to be so much more high end products marked down 50 per cent or more available. The stigma of mark downs is something to get over. As I have repeatedly said, five minutes before the clerk marked it down, it was on the shelf for full price and most would have paid that. We have always eaten well above the levels of others and in this money tight economy will to continue to.
Recipe Request: Best Brisket Recipes
wow thee are all amazing. i may have to try a few! I think i'm going with the my mothers brisket recipe - it seems the simplest and still classic. you guys are great thanks for the help!!
Recipe Request: Best Brisket Recipes
An easy recipe for brisket. Cover brisket with one bottle of chile sauce. Slice a large onion and put on top of chile sauce. Pour over any kind of beer and cook forever on 300 until brisket is easy to shred. Not only is it tasty but your house will smell amazing!
Recipe Request: Best Brisket Recipes
I second lattelatte's recommendation of "My Mother's Brisket" from epicurious. It's fabulous. For the liquid, I use half dry red wine and half beef broth. Also, I think 350 degrees is too high for braising meat, so I cook it, covered, at 325 degrees instead. Make it at least a day ahead, as everyone says. You cannot miss!
Recipe Request: Best Brisket Recipes
I use a lean brisket or even a bottom round roast on sale.
Sear the meat in a large heavy pan over medium high heat.
Take the meat out and add 3 or 4 or more onions and slowly carmelize.
Add a few cloves of chopped garlic.
In my opinion, the more onions the better.
When the onions are showing some color, add several carrots chopped into 2 or 3 inch pieces.
Add a couple of stalks of celery either chopped or whole(to remove later)
When the vegetables are just slightly cooked and show some color add a couple of tablespoons of ketchup.
Add about a tablespoon or two of Worcestershire sauce.
After a minute or two of cooking and stirring the veggies with ketchup, add a cup or two or a decent red wine.
Add about a pound of mushrooms
Add one or two cups of low salt beef broth or chicken broth ( Just enough to cover the meat.
Cover the roasting pan and cook this in the oven at 325 degrees or on the cooktop over medium low heat... just simmering.
After about an hour, add several chunked potatoes and cook until the potatoes are just tender, or if you prefer, serve over kasha and bow ties noodles.
Before I add the potatoes, I take out the meat and slice it and add back to the pot and cook for another hour. This helps insure that meat will be tender.
All the measurements are approximate depending on the size of the meat you use.
It's easy and delicious.
If you have the time, it's good to let it rest overnight in the refrigerator and then you can remove all of the fat from the gravy.
Recipe Request: Best Brisket Recipes
A recipe I call Jew Stew ( my birth right) Brown brisket on both sides in olive oil... add 2 cans beef broth... I large can tomato sauce... 1 tablespoon kitchen bouqut 1 tablespoon worstichire 1 teaspoon good paprika... pinch of thyme.... pinch of savory... salt and pepper ..simmer covered three hours...add carrots, halved celery stalks small red potatos and onions cover and cook one hour..serve over Kasha and bow tie noodles..Thanks Grandma!
Recipe Request: Best Brisket Recipes
brown it thoroughly in a dutch oven, dust with salt, pepper, and paprika, and brown again.
slice a bunch of onions and put them in the bottom of the dutch oven. sprinkle with chopped garlic. put the brisket on top and cover with a mix of half cheap beer and half catsup.
bake covered at 300 for about four hours, or until tender. let cool, refrigerate, skim most of the fat off the top, slice, reheat in the sauce and serve.
Recipe Request: Best Brisket Recipes
Glad to see that you decided to make it yourself. Which recipe are you going with? If you still need one I have a very basic recipe with red wine and onions.
Recipe Request: Best Brisket Recipes
This is a not overly complicated, but very time-consuming version of brisket. That said, it is complex and wonderful, if I do say so myelf.
You need to start this three days in advance.
Begin with putting a dry rub on both sides of the brisket. My dry rub has brown sugar, salt, Spanish sweet paprika (pimenton), garlic powder, onion powder, cumin and a dash of cayenne. Refrigerat overnight. The next day, the brisket goes into a cold smoker with fat cap up. I smoke it for 6 hours over a mixture of mesquite and alder. Then it goes into a Dutch oven that has 2 medium onions that are thinly sliced on the bottom and 2 medium onions, thinly sliced on the top. A half bottle of red wine of choice (I like a Cabernet) is poured around the sides and gently over the top. Depending on the size of the brisekt, this cooks for 2.5-3.5 hours in a 300 degree oven. In the final hour and a half, you can add potatoes, turnips, carrots, etc. around the side. After it's done cooking, carefully remove and separate onions, root veggies and pan juices. Wrap the brisket in aluminum foil and let it cool overnight in the fridge. The next day, slice and reheat with about a quarter of the pan juices. Veggies can be reheated separately either in the oven or microwave. I reduce the remaining pan juices by about half and season as needed. Like I said, time consuming for sure, but the smoking process adds an incredible depth of flavor.
Recipe Request: Best Brisket Recipes
My favorite is also from Epicurious but of course modified....its called Sweet and Sour Brisket but my way is to brown the meat, then remove and saute onions, carrots, celery- on side mix 1 bottle beer with 1 can whole cranbery sauce and a few tblsp ketchup. Return meat and then pour on liquid. I now add fresh cranberries (or frozen version) and cover. Put in oven at 350 for 3 hrs. Definitely do day ahead, slice ahead as above. Always gets raves. Should add using a cast iron Le Creuset type vessel ensures carmelization. I have this in open non iron pots and doesnt work. Can also be done on top of stove but not as good.
Recipe Request: Best Brisket Recipes
I did the brisket with apricots and pearl onions from Epicurious.com over the holidays - was very well received. Definitely do the day before
Recipe Request: Best Brisket Recipes
There are two terrific recipes that I have used from epicurious.com. Check out "My Mother's Brisket" or "Brisket with Portobello Mushrooms and Dried Cranberries." Both are truly excellent.
Ask your butcher to help you pick out a brisket. Do try and cook it a day ahead so the fat can be skimmed from the top of the gravy. I agree with Goody, you should slice the meat (make sure you slice it against the grain) when cooled and reheat in the gravy.
Brisket is very forgiving, you really can't overcook it. Just make sure you have plenty of gravy.
Can you buy sourdough starter in stores?
@gastronomydomine- I saw that web address mentioned in Jeff Varasano's Pizza recipe page over on "SLICE". I'm interested in giving it a try, but I've haven't had much luck with sourdough experiments in the past. How has it worked out for you with the specimens that you ordered?
Can you buy sourdough starter in stores?
I have purchased sourdough culture from here: http://www.sourdo.com/
The cultures were collected by Ed Wood, the author of the book 'World Sourdoughs from Antiquity.' A bread machine is actually a good way to proof your poolish/biga/fermente/sponge from your starter.
What to do with 20 zested Lemons?
When the world gives you lemons, make lemonade. PS: I've also made limoncello with Giada's recipe and used it to make her limoncello cheesecake. Delisiosa!
Stella D'Oro Sesame Breadsticks - Whither goest?
I just phoned the factory in NYC and the receptionist said that the breadsticks are produced occasionally and she has no idea if/when the no sodiums will be made. They are still on strike.
Stella D'Oro Sesame Breadsticks - Whither goest?
My dad has finally run out of the no sodium breadsticks. Stella Doro was on strike at their Bronx NY factory from August 08 till just recently. The breadsticks still have not reappeared on the shelves at his usual grocery store in NJ. Has anyone noticed if Wegman's has them?
What to do with 20 zested Lemons?
ok, after making limoncello you may be sick of making more alcoholic beverages, but i would make hard lemonade. raspberry or blueberry vodka works well.
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About Goodythecook
Website: http://eattheblog.blogspot.com
Location: Rural Nebraska
About: I'm in the development stage of creating a lutefisk lollipop.
Favorite foods: Bread and Jam.
Last bite on earth: Someone's head off.
Two bottles of Bennett's chili sauce atop the brisket in a roasting pan. Add two thickly sliced onions on top of the sauce. Into the pan, chop up some carrots and add a few whole cloves of garlic. Pour over the brisket 2 cups of Mogen David concord grape wine. Cover, and cook at low heat (about 300 degrees) for several hours until very soft. You may need to add more liquid, so check it at least once every hour. The size of the roast will determine cooking time. If you want potatoes, add them in the last hour to the pan.
It will be much easier to slice when cooled. If you are serving it right away, it does help to let it stand a short time-at least ten minutes. Be sure to save the cooking liquid for re-heating thin slices in the next day (really great on thick slices of challah).