Holiday Cooking

 
Holidays are a time for family, friends and good food; but most importantly, it's an opportunity to show off your cooking skills. Questions, recipes and ideas for holiday cooking should be posted here.
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Easily the most food-centric holiday in the US, preparation of a proper thanksgiving meal has turned into something of an art form. Stop arguing with Grandma over the gravy; post your question, comments and secret recipes here.
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56 Turkey Deconstructed
by jacob burton
2015-12-07 10:29
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Talk cookies, candies, roasted goose or anything else you may serve for Christmas Dinner.
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58 Cooking in advance
by jacob burton
2015-12-20 20:00
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While some people think of New Year's Eve as a champagne filled party night, for most restaurants, it's their highest grossing night of the year. Post tasting menus, party ideas, apps or drink recipes to help ring in the New Year.
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Share your favorite recipes and tricks for leg of lamb, egg decorating or roasted rabbit. Whatever you're serving this Easter, we want to hear about it.
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Here is an interesting photo that I have interest in:

On the left is a 50:50 mix of canola oil and stove top clarified butter, like Chef Jacob mixes, which I really like. On the right is Glee which is what India likes makes.

The left mixture of oil on the left was used to check the oven temperature at 250 degrees F with a temperature transmitter.. The right is a picture of an oven safe kettle with the butter to kill two birds with one stone, so to speak.

Comments: 4

I have been amazed at how nice Mucho does his beef brisket and the bark on the meat.

I used to do that but changed processes but what changed, what am I doing different today? I bought an electric smoker for convenience. So what is the difference between wood in an electric and wood in a wood or charcoal smoker?

Comments: 1

I decided to try an overnight rise in a refridgerator, about 5C

Dough made up with the recipe I posted previously:

600gm strong flour,
390gm water,
10gm oil
10 gm salt
3 gm yeast

I covered the bowl with cling film and left it for about 10 hours.

The dough rose just less than double. It formed a skin, which may explain the limited rise. Perhaps I might try painting it with oil next time.

The texture was very sticky. I covered my hands with oil and divided it up into two separate lots.

Comments: 0

Hey everyone!

I've been reading through these forums, they are chock full of awesome information. Thank you all for taking the time to post interesting things, a day spent without learning something is a day wasted :)

Would anyone be interested in reading the Vacuum Sealer buyer's gude that I wrote a little bit ago? I'm pretty surprised by how few of my friends Sous Vide, especially since so many of them like to cook. 

I wrote the guide after struggling with choosing a vacuum sealer myself...so I was hoping to help anyone in a similar situation.

Comments: 5

Cook's Science has figured out the relationship of water and rice for Sous Vide.

The ratio is 1:1 at 200 F.

What changes is the grain.
White long grain rice is 25 minutes
Brown, Red, Black rice is 65 minutes

So I cooked my normal beans, Sous Vide and then cooked cooked two rices, long grain white and brown rice for the allotted time and mixed together with the beans.

I flavored with a Chinese spice, alcohol and oil blend that I use for Kung Pao Chicken.

The beans were meaty and the rice was al dente.

Chris

Comments: 0