Topic: stuff you are cookin

[Govtcheez]

I didn't have much of anything going today, so I basically cooked most of the day.  Made some french toast for breakfast with store bought stuff that was ok.   

Made some bread dough yesterday, let it do its thing overnight, turned out good, very happy for my first attempt at bread:


I also marinated some flank steak all afternoon for fajitas that turned out awesome.  Onion, olive oil, red pepper flakes, cumin, oregano, lime juice, salt, and pepper. 

Tomorrow I'm gonna make some spaghetti with homemade italian sausage.   cooking is cool

[jkim]

Up for this week:
Dakdori Tang (spicy chicken stew)
Kimchi Jjigae (kimchi stew)
Myulchi Bokeum (sweet stir-fried dried anchovies--don't knock it till you try it)
Oo-ung (우엉 - cooked...root of some sort. Apparently this)
Gaesal Jeon (crabmeat-egg mini-pancakes)
Lots o Rice

I also recently made Apple Fontina Stuffed Chicken for my parents.

Attached is one of the dinners I had this past week.

[jkim]

Cheez, what kind of bread is that?

[Govtcheez]

I just followed a generic white no-knead recipe that I found here: http://cookeatshare.com/recipes/no-knead-bread-167714?ref=p_title

I wanted to keep it simple since it was my first time.  The only thing I really changed was cooking on a pizza stone at 375 for 40 minutes instead of using a bowl, since I don't have a dutch oven or anything like that.

[KnuckleBuckett]

We never take the pizza stone out of the oven.

The stone acts as a thermal mass.  This adds stability to temperature of the oven.  An added benefit, due to the thermal mass, is that if you need to open the oven during baking, it doesn't result in as much of a temperature drop.

The disadvantages of the addition of the stone are that the oven takes longer to heat up and that the buzzer that indicates that the oven has reached the set-point is never correct (ours never was anyway).  I used a digital thermometer and found that ours takes about 7 to 10 minutes longer than indicated. 

Baking results across the board are superior.  Breads, cookies, cakes, stews etc. all benefit from this.

You get better flavor in your breads if you bloom the yeast (any type) before use.

[Govtcheez]

> We never take the pizza stone out of the oven.

This is the second time I've read this today, although the first time was with a cast iron pan.  I need to try this.

[Steve]

Yep, my grandmom is big into Italian food and her pizza stone never, ever comes out of the oven

[charlie]

Cooked a pork roast last night. Pre-heated the oven with the cast iron skillet inside, then took it out and put it on the stove to sear the roast on top and bottom. Put the roast into the oven for a while and voilą!

Added scalloped potatoes from a box and a microwavable bag of fresh veggies.

I don't actually cook so much.

[Perspective]

hmm, last night was ground beef nachos and chicken soup.

[KnuckleBuckett]

Things boil over, get spilled, etc.  Tinfoil the stone shiny side down a few layers.

Before roasting meat always sear all sides, top, and bottom to a healthy brown fond first.  Keep the juices for the dish to be baked.

[Govtcheez]

Making a lentil and sausage soup in the crock pot, loaf of bread cookin in the oven, planning on banana bread later. 

[Govtcheez]

booya

[Govtcheez]

I forgot the banana bread was in the oven and overcooked it