Cooking

(mostly here as a category to link entries to)

Working in my DotCom Kitchen

I have a bad habit of over-cooking meat. Partially because my mother always did, and partially because The Wife is paranoid about overly-pink insides. So I'm working on saucier meats - mainly Italian and Chinese recipes. Playing with braising.

• update: also bought a digital thermometer, and that helps a lot

I'm a junkie for roasted veggies (don't have a grill). Find it hard to cook any other kind these days. Fennel, eggplant, asparagus, zucchini, sweet red peppers...

I've always been a non-stick-pan kinda guy, but I'm feeling a lust for a big heavy nasty skillet and dutch oven. Maybe the trick is to never use those for stuff that's going to be particular sticky (e.g. asian dumplings).

• cooking steak in the oven (after searing on stove-top)
  • maintaining your Cast Iron skillet: Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.

Cooking to satisfy both adults and kids is a challenge. Make it interesting, but not too interesting.

My favorite cookbooks (not that I'm an expert)

• New Basics Cookbook
• New West Coast Cuisine (pre-1985)
• Mexican Everyday (Rick Bayless)
• Food From My Heart (Mexican)
• Cooks Illustrated Best Recipe Italian Classics
• Barbara Tropp's Modern Art of Chinese Cooking
• for TV, I'm an old Alton Brown fan

Recipes

• Pork Chicharron (almost carnitas) http://thefrugalchef.com/2009/04/pork-chicharron-or-carnitas/ - plus add some mexican oregano and some chile powder and whole cloves
• BabyBackRibs
  • put 2 racks meat-down in a big foil roasting pan
  • pour in bottle of beer, mix in garlic. Braise (cover with foil for awhile, then remove to let liquid cook off.
  • add not-too-much A1 sauce on both sides, broil meat-side up
  • real answer: cook at 250degF for 4hrs
• Ropa Vieja - I keep it simple
  • braise flank-steak in beer/water, garlic, onion strips, standard spices (see Chicharron above). Once soft, dump the water, pull apart the meat, then add some olive oil and fry a little.
• Beef Brisket: spices from here but slow-cooker-only, no searing, no dry-rub, etc
• Master Sauce Chicken http://www.splendidtable.org/recipes/chicken-chinese-master-sauce
• frenchy mussels

Veggies

• mostly grill/roast
• Carrot Rappe http://modernvintagecooking.blogspot.com/2011/09/back-in-district-and-still-eating.html
• for Spaghetti Squash I just do the easiest microwave method.

Other

• hard-boiled eggs - don't put them in the water until it's boiling
• Mac-and-cheese - see Alton Brown recipe

For consuming, see Eating