Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 208
KitchenKatalog: Blog 208
Tuesday, July 05, 2016, 08:20 PM
We tried to make salmon from frozen with Sous-Vide at 130°F. I didn't know this could really happen but it got super overcooked. I guess with salmon, we have to be more careful. It got super white and kind of gross.
We scraped off the skin and tried to flake it to make a salad. We put some mozzarella balls, some romesco sauce and some croutons made with really old bread.
The salmon was pretty dead and overcooked but overall, it really was a fine meal. We'll just be better about the salmon next time.
Monday, July 04, 2016, 08:13 PM
Meredith and I made lite baked potato salad for an Independence Day Party. We basically played it by ear, but tried to boil the potatoes roughly based on Serious Eats. That is, add some vinegar and salt (and sugar but we skipped it) to the water (cold) and bring up the heat with the potatoes.
We used a mixture of low-fat sour cream and fat-free greek yogurt for the base. We mixed in Penzeys Ranch Powder, bacos (or some other non-meat bacon bits), part-skim cheddar, and scallions. Also two fresno peppers for some heat.
It worked out pretty well. It was lighter than a lot of other options and was pretty easy to make
Sunday, July 03, 2016, 10:04 AM
I wanted to make everyone breakfast but we didn't really have any meat so I ran out and got some pork chorizo (about the same calories as soy, much less than beef???) I sautéed that and then made my regular huevos rancheros with 505 Green Chile Sauce.
Friday, July 01, 2016, 08:00 PM
The original plan was to do something of a Meredith meal with some sous-vide steak too but we ended up not being very hungry so we just had the steak.
We went with a sirloin. Our favorite of sous-vide steaks was the tenderloin, our least favorite was the Delmonico. This one seemed pretty lean and was also a good price.
I cut the piece in two and did it at 136°F for about 1.5 hours.
It was pretty good. The problem was it needed salt. I forgot it until the steak was already in the bag. I tried to add some salt but since it was in the bag, only some got salted. Those were the better parts. I do not know the pros and cons of salting before or after cooking, but either way, it could have used more.
Tuesday, June 28, 2016, 06:20 PM
We made a zucchini buffalo salad based on this Kitchn recipe & the croutons (Local for both). At the very least, it was based on their recipes.
I decided to sous-vide the chicken. I bagged the chicken with some Franks Red Hot and did it at 145 for an hour and a half (based on my suggestion on 2016-05-15) This was a nice amount of time and temp. The chicken was juicy and moist and was a nice consistency.
I used their recipe with some sourdough but I wasn't super impressed. I added the Franks to the (possibly too hot?) oil and it splattered everywhere. I then added the bread which absorbed all of the oil and then burned little pieces on. It was kind of a mess. What was left was flavorful but kind of mush
Rather than use their dressing, Meredith made her own. She mixed some fat free greek yogurt, Penzeys Ranch, Penzeys powdered roasted garlic, and some almond-cashew milk. Very low calorie and flavorful.
No cheese in the dressing. We just used it (Cambozola) on the salad. The salad was just spiralized zucchini
The ideas were pretty good. I liked the super-low calorie dressing and the chicken came out very good. Meredith thought the cheese was a bit much (even though Cambozola is not super "blue"). I thought it was fine...in small enough amounts.
As I noted, the croutons were a bit of a mess but really not too bad.
Sunday, June 26, 2016, 06:10 PM
We had bought some pre-assembled chicken skewers for the night before and didn't end up needing them so we had them for dinner. They were Chicken Teriyaki. We just baked them for about 25 minutes at 375 with the Kohlrabi Gratin.
We did the same Kohlrabi Gratin as last time with most of the same changes except we actually had the Kohlrabi greens. It was, again, pretty good. We like this and will do it again.
Saturday, June 25, 2016, 05:55 PM
We were invited to a friend's house and Meredith decided to make 7(ish) layer dip. There were really 6 layers but one had different things. We skipped olives.
We based it very roughly on this Brown Eyed Baker (Local) recipe. Mostly just the order and the enhancement to the beans
They were, (in order)
It was really good. We would do this again
Friday, June 24, 2016, 08:00 PM
A Meredith Meal! Brooke was visiting and we wanted to make a "chill out and relax" type meal.
We made Crab and Corn Salad (from 2013-08-17), Romesco sauce and then a tray with:
Whole Foods stocks a different kind than I've had elsewhere. I think it is supposed to be closer to prosciutto but I think this one is thicker and better ↩