Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 276
Sunday, October 20, 2013, 08:00 PM
I made pasta with steamed broccoli and ham for lunch. All I did was cook pasta (4 oz), steam a lot of broccoli and a cubed ham steak. I mixed it all together with cheese, garlic powder, salt, pepper and Penzeys Sandwich Sprinkle. It was pretty good and made a nice amount of food with only a bit of pasta. It made two nice sized lunch portions and a small portion I saved.
Original Wordpress ID and Date: 6793, 2013-10-20_200048
Thursday, October 17, 2013, 11:18 AM
Manav wanted me to show him how to make falafel so we made this together. We followed the standard falafel recipe spretty much by the book. We made a double batch and cooked them both. The ones towards the bottom of the oven got more browned but both were fine.
We served them with a Za'atar dip (FF Greek Yogurt, Za'atar, salt, pepper garlic powder) and with store-bought hummus on whole wheat pita pockets.
We also made snickerdoodles following the recipe from last time. They mostly came out ok but were not consistently cooked. I moved the racks to the top of the oven but I don't think I left enough space. I staggered them when I put them in and one ones on the bottom shelf that had overlap cooked less than the others. So, when I left them in a bit longer, we got some browned ones. Next time, I need to leave more space between trays.
Also, we made 36 larger ones. We should make more smaller ones next time. It is better when they don't stick and when they are smaller. (FWIW, I also made Manav take most of them home!)
Original Wordpress ID and Date: 6784, 2013-10-17_111836
Wednesday, October 16, 2013, 02:42 PM
Homebrew 006. See Photos (link later)
Note, still in progress
This is based on the clone of Oskar Blues' Old Chub (slightly modified) but sour-mashed with about 24% of the grist. It is my first time sour-mashing so I am also testing out that method and equipment. I am also testing doing no-sparge on the soured part of the grains to get an idea of efficiency
(PDF) (TXT) (HTML) (xml stored locally)
Method:
All Grain
Style:
Strong Scotch Ale
Boil Time:
90 min
Batch Size:
1.375 gallons (fermentor volume)
Boil Size:
2.15 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.050 (recipe based estimate)
Original Gravity:
1.078
Final Gravity:
1.022
ABV (standard):
7.36%
IBU (tinseth):
34.89
SRM (morey):
22.45
Fermentables
Amount
Fermentable
PPG
L
Bill %
2.5 lb
American - Pale 2-Row
37
1.8
59.9%
3.5 oz
United Kingdom - Extra Dark Crystal 120L
33
120
5.2%
3.5 oz
German - Munich Light
37
6
5.2%
1 oz
United Kingdom - Chocolate
34
425
1.5%
1.5 oz
Belgian - Special B
34
115
2.2%
1.25 oz
American - Smoked Malt
37
5
1.9%
1 lb
American Pale 2 Row for Sour Mash (25%)
37
1.8
24%
Hops
Amount
Variety
Time
AA
Use
Type
IBU
0.18 oz
Nugget
Pellet
14
Boil
60 min
34.89
Mash Guidelines
Amount
Description
Type
Temp
Time
2.3 qt
Full vol. mash sour with 162-163
Infusion
155 F
60 min
0 qt
Mash Out
Temperature
168 F
10 min
--
Cool to 120
Temperature
115 F
--
--
Innoculate with 2.5 oz grain. hold 4 days
--
115 F
999 min
4.22 qt
Mash In around168
Infusion
155 F
60 min
--
Mash Out
Temperature
168 F
10 min
2.9 qt
Dunk Sparge at 175
Sparge
168 F
10 min
Starting Mash Thickness: 1.33 qt/lb
Other Ingredients
Amount
Name
Type
Use
Time
2.5 oz
American Pale 2 Row (DO NOT MASH)
Other
Mash
--
0.25 tsp
Irish Moss
Fining
Boil
10 min
0.13 tbsp
Yeast Nutrient
Other
Boil
10 min
Yeast
Ferments / Safale - American Ale Yeast US-05
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 F
Starter:
No
Fermentation Temp:
69 F
Pitch Rate:
-
Notes
Based on http://www.homebrewtalk.com/f12/oskar-blues-old-chub-clone-byo-303487/ but I tweaked the numbers a bit for round numbers. And I lowered the base malt to make it less strong.
-----------------------------
Boil Volume is 2.15 so for ~25%, it is about 2 quarts. With a grain absorption of 0.3 qt/lbs, that means sour with 2.3 qt and 1 lbs of grain
-----------------------------
The 1 lbs 2-row and the 2.5 oz can be ordered together but 2.5 ounces should be withheld
---------------------------
This recipe is souring about 24%
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Date: 2013-10-17 18:35 UTC
Recipe Last Updated: 2013-10-16 21:07 UTC
Spiked to 48. Set a bit lower to 46.5
2013-10-17:
Set lower to 46.3. I've been watching it. When it clicks on, it doesn't drop any further. It then stays there for a bit before rapidly rising past it's goal. (rose from 46C to 46.8C). Continues to rise slowly and peaked at 47.5
The most common contaminant of a sour mash is Clostridium butyricum. This anaerobic bacteria produces butyric acid, a foul-smelling compound that turns the mash rancid. Sour mashes infected with Clostridium should be thrown out. Luckily, these bugs are inactive above 112 F. Keeping the sour mash above this temperature will inhibit Clostridium.
Acetobacter, an acetic acid-producing bacteria, can also infect sour mashes. These aerobic bacteria grow on the surface of the mash if oxygen is present and can convert alcohol to acetic acid at pH values as low as 4.5. Keeping the sour mash tun tightly closed to seal out oxygen will inhibit the growth of Acetobacter. It can also be inhibited by raising the temperature above 122 F. (Temperatures above 120 F will stun L. delbruckii, but they will survive unless temperature exceeds a high of 131 F.)
Here are my notes. I started around 11:15 or so. Normal procedure with_italics_
Quick note later of brew day. I was looking over the recipe and realized that I accidentally did a 60 minute boil instead of 90. Oops. I do not think it will make much of a difference other than more volume (as I found). I still had great numbers but I may have been able to do better with a longer boil. I didn't use pilsner so I shouldn't have to worry about DMS.
Moved the whole bucket to the fridge for cold crash
Note that while I was bottling, I was also brewing batch 008. Here is my log
Original Wordpress ID and Date: 6770, 2013-10-16_144254
Tuesday, October 15, 2013, 05:24 PM
This was roughly a repeat of breakfast cupcakes[1, 2] I made with my dad. I followed the normal cupcake procedures. I cooked up 3/4 of a gimme lean and then added onion (added it a bit late but I actually liked how it came out). I then added that to scrambled eggs (5...and they were real). I added a bit of salt and pepper and then added it to the par-cooked shells. Again, the filling was a bit chunky making it hard to really control the amount. But, I used a bit of cheese to help the top layer stick better. And I did the top layer with less filling.
They were really good and flavorful. Using real egg really made a difference. I think in the future, I will try to do something like half real eggs and half egg beaters to get some of the flavor without the fat.
Original Wordpress ID and Date: 6766, 2013-10-15_172417
Monday, October 14, 2013, 11:02 PM
This was quite the meal. Emily wanted mexican so this is what we came up with. In no particular order:
I had read a few sites on artichokes and decided to simply cut it in half, trim the stem, coat with garlic and small slice of lime. I roasted them for about 40 minutes at about 400. I had to take them out because they were burning.
When we tried to eat them, they were still too undercooked. We couldn't get to the meat of the artichoke. I microwaved them for 5 minutes which helped a bit but not really enough.
I like the idea of using dry heat but it just didn't seem to cook them enough. I will look into steaming them and_then_ roasting. Or, I saw something that used a foil packet. Maybe, I simply need a lower temperature.
Meredith made the dips too. They were both fat-free greek yogurt based. One was honey mustard where she mixed mustard and honey (duh) into the yogurt.The other was tequila-lime (which tasted a bit like margaritas). Both were good though the honey mustard was more popular.
These were based on the recipe below. The idea is that you boil sweet potatoes and then press them (smash them?) flat. However, it became clear pretty early on that they were not smashing well. I do not know if they were too big or if I had done something else wrong, but they weren't really working. So, we microwaved them a bit more and mashed them. Then, we used the seasoning mix (doubled) and coated both sides. We baked them for about 25 minutes at 400.
They came out really good. The sweet potatoes themselves had a lot of flavor and the seasoning mix was spot-on. We will do them again
Meredith made the guac and it was absolutely amazing. She can come back and comment on exactly what she did, but it had some different ingredients than usual. Most notably, I very finely chopped some onion, cilantro and jalapeño peppers. I do not know what other seasonings she used but it was amazing!
I made the taco filling. First, I cooked lentils like I do for the moussakka. I separately sautéd an onion and a whole container of finely chopped mushrooms. I combined them all. I used taco seasoning but I also added garlic powder, pepper and crushed red pepper to the mix. I let it all cook down together.
We served it with chopped onion, cilantro, FF greek yogurt (as sour cream), cheese, low-carb tortillas (gummy. Would not rush to get again) and mini tomatoes.
Everything was very good except the chewy artichokes. The meal was a lot of work but it was fun. There was lots of collaboration and everyone (Emily was there too) working together.
Crash Hot Sweet Potatoes (from The Creek Side Cook)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 6763, 2013-10-14_230214
Monday, October 14, 2013, 12:41 PM
I started a "brew" of hard cider. I used Whole Foods 365 Brand cider and Old Orchard Juice Concentrate. The general idea is from HowToMakeHardCider.com.
Here are my notes:
That was all there was to it. It probably took about 30 minutes! I do not know about this yeast but it is what the shop recommended. I haven't decided about back sweetening and what else I want to do.
I decided for the sake of simplicity, I wouldn't back sweeten and I'd just bottle as is. I put it in the fridge 3 days earlier to cold crash. I had taken off the airlock and put sanitized foil over the bung so it would fit.
Here are my bottle notes:
Bottling went well. I cleanly bottled 10 bottles with some left to drink. It tasted very good. Very clean and dry. It reminded me of a very lightly carbonated and very unsweetened version of that alcohol apple cider. It also had a kind-of champagne smell to it. I do not think it needed any sweetener! I'm very excited to try it and I think I will buy more jugs of juice and do it again.
Side note:
This is batch C01.
2013-12-07 note: 3 weeks will be 2013-12-14
Original Wordpress ID and Date: 6760, 2013-10-14_124120
Monday, October 14, 2013, 11:53 AM
We had one half dough-ball (8 oz) left so I used it to make a smaller breakfast pizza. I took it right from the fridge and tried to shape it. I had trouble but I got it just enough to make a pizza. I put a layer of Pace (I think mild or medium) on the bottom and then TJ's four cheese blend and a few jalapeños. When it was almost finished cooking, I added scrambled eggs and a bit more cheese. The scrambled eggs were easier to spread than cracking an egg on it, but most certainly less fancy. Still, I think for our uses, I preferred that.
Anyway, the pizza came out fine. Nothing really special but still pretty good and certainly an easy meal.Because I didn't roll out the dough, there was also very little cleanup
Original Wordpress ID and Date: 6757, 2013-10-14_115323
Sunday, October 13, 2013, 06:48 PM
I made the carrot pudding but I made a few changes (despite it being in my "recipe book" -- oh well). I made the following changes:
Note for future, reduce liquid if I am going to go with shorter cook time.
I do not know if it was the shorter (12 min) pressure cook time, the whiskey, or the water-based release (or something else), but it came out very, very wet. Actually, I bet it was the release method. Steam release removes a lot of that liquid. Anyway, any benefit from the shorter pressure cook was quickly removed by the extra liquid. I had to let it simmer for a very, very long time to get to the right texture.
This time, the flavor had a bit of a fake taste. I know it is from the Splenda but I feel like it was more fake today. Also, I didn't taste the whiskey.
Things to consider for next time:
Original Wordpress ID and Date: 6752, 2013-10-13_184856