Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > 279
KitchenKatalog: Blog 279
Thursday, September 12, 2013, 08:12 PM
I made a chicken hash, though with seitan. I followed the chicken hash recipe from this post again replacing the potatoes. This time I just used a rutabaga (about 1 lbs 12 oz). And, instead of chicken, I made seitan. I made the seitan yesterday and I followed the same idea as this recipe. After the mess it made last time in the food processor, I combined the ingredients in a bowl first and then put in the food processor. This made much less of the mess. I then kneaded it in there for a bit in the food processor and then a bit more in the bowl to bring it all together. I again pressure cooked it but this time I used setting 2. They cooked nicely except you can see the bottom is darker. I liked it more like this. Though, after refrigerating it for the night, it was pretty rock solid.
The biggest problem was that I am used to using low sodium soy sauce but I used liquid aminos. It made it much more salty than I like. I'll use less of it in the future.
The hash was very good. It made WAY TOO MUCH FOOD but that isn't really a bad thing. I liked the additional red pepper I put into it as well. Maybe next time, I'll go lighter on the za'atar (even though I already used less than the recipe). I may also make it with less rutabaga (or whatever). Though, I will say, the rutabaga didn't smell great when I cut it (a bit too strong), it cooked really nicely and was really flavorful
Original Wordpress ID and Date: 6604, 2013-09-12_201238
Wednesday, September 11, 2013, 08:22 PM
I made cauliflower fritters from the recipe below. I followed the basic idea of the recipe with a few changes. I microwave steamed the cauliflower (it took about 10 minutes) instead of boiling it. I also added 2 chopped habanero peppers to the mix. I did it by mashing the cauliflower (cooled first with water) into the egg, habanero, garlic, and a bit of rosemary (not in the recipe). I then mixed together the flour with [extra] baking soda, red pepper flakes, salt, etc. As I mashed it, I added more flour since it wasn't coming together. I mixed it until it had the right consistency. I skipped the feta, lemon, and pomegranate
I also baked them instead of frying them. I used the basic idea of zucchini fritters but they needed more time. I did 425 for 30 minutes and then flipped them for 10.
I made the yogurt sauce with cumin and I added za'atar.
They came out very good. They were a bit chewy but I liked the flavor a lot. Definitely subdued but still very good. The rosemary flavor really shown through. I would definitely do them again.
2013-11-18 Note: Now part of my "recipe book"
Original Wordpress ID and Date: 6599, 2013-09-11_202231
Tuesday, September 10, 2013, 08:54 PM
I made broccoli chicken using the broccoli beef recipe. Unlike last time where I used canned chicken, I used real, sliced chicken this time. I had a lot of broccoli so I steamed half normally and I steamed the other half in the microwave (~3 min worked well). The only problem was that I didn't think to drain it and I poured the leftover microwave-steaming water into the pan. As you could imagine, things got watered down. I also used liquid aminos in place of soy sauce
Overall, it was pretty good other than being a bit watery. I will be more careful of that next time. I liked doing it with_real_ chicken. It's not as good as beef but my original plan was to use seitan and I ran out of time. I had chicken defrosted for a different meal so I used that instead.
Original Wordpress ID and Date: 6594, 2013-09-10_205428
Monday, September 09, 2013, 10:32 AM
I was going back a forth a lot on what to make for dinner while I was shopping, and this is what I came up with. First, the successful part: the omelet. I found chicken meatballs at Trader Joes (3.72 points plus for 4, though the package says you should get more). Anyway, I decided to make meatball omelets. I took 9 meatballs (half the package), cut them in half, and warmed them in a thing of spicy tomato sauce I had in the pantry. In the mean time, I cooked egg beaters on the non-stick pan and put it under the broiler to cook the top. I then topped half of it with half the meatballs, added some LF mexican cheese and put it back under the broiler. This came out very good. It was very easy and pretty low in points (though I didn't calculate it). I froze the rest of the meatballs so I could easily make this again!
I was also craving brown rice so I decided to do it in the pressure cooker (see this post) which calls for a 2:1
Original Wordpress ID and Date: 6589, 2013-09-09_103237
Sunday, September 08, 2013, 08:56 PM
I quickly threw this dinner together because I was hungry but pretty exhausted from brewing all day. (I also totally goofed and forgot to take a picture before breaking the yolk). I cooked a bt under 1.5 servings of pasta. Meanwhile, I sautéd garlic then added two small cans of chicken and then canned green chili peppers (I had to slice them). I also added two wedges of laughing cow. I brought it together with the pasta, added a tiny bit of pasta water and put the lid on to melt the cheese. I "fried" an egg and topped it with that.
It was a fast but pretty good meal. Similar to what I did the other day. The nice thing about it is that I can keep everything I need for it (minus the egg) in the pantry and ready to go.
Original Wordpress ID and Date: 6573, 2013-09-08_205631
Sunday, September 08, 2013, 05:16 PM
Brew 003
I am brewing a banana bread dunkelweizen. As noted in the recipe, it is inspired by this but I tweaked it to a single hop and a few other things. The recipe is below, followed by pre-brew notes and then my brew notes:
(Brewers Friend Link) (PDF) (XML file saved locally)
Banana Bread Ale | Brewer's Friend
By (from HBT)
Method:
All Grain
Style:
Dunkelweizen
Boil Time:
60 min
Batch Size:
1.25 gallons (fermentor volume)
Boil Size:
1.7 gallons
Efficiency:
70% (brew house)
Boil Gravity:
1.045 (recipe based estimate)
Original Gravity:
1.061
Final Gravity:
1.015
ABV (standard):
5.98%
IBU (tinseth):
22.18
SRM (morey):
15.45
Fermentables
Amount
Fermentable
PPG
L
Bill %
1.5 lb
American - Wheat
38
1.8
51.1%
1 lb
United Kingdom - Munich
37
6
34%
0.25 lb
Flaked Oats
33
2.2
8.5%
1 oz
American - Carapils (Dextrine Malt)
33
1.8
2.1%
1 oz
American - Caramel / Crystal 40L
34
40
2.1%
1 oz
Chocolate (BCHB)
34
414
2.1%
Hops
Amount
Variety
Time
AA
IBU
Type
Use
0.2 oz
East Kent Goldings
Pellet
5.8
Boil
60 min
18.5
0.2 oz
East Kent Goldings
Pellet
5.8
Boil
5 min
3.69
Mash Guidelines
Amount
Description
Type
Temp
Time
4.4 qt
Heat 4.4 qt to 166-167°F
Infusion
154 F
60 min
0 qt
Raise to 170, Mash Out 10 min
Temperature
170 F
10 min
3 qt
Dunk (Batch) Sparge
Sparge
170 F
10 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount
Name
Type
Use
Time
0.13 tsp
Yeast Nutrient
Other
Boil
10 min
Yeast
Wyeast - Weihenstephan Weizen 3068
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64 - 75 F
Starter:
No
Notes
Original Source: http://www.homebrewtalk.com/f12/banana-bread-ale-90074/ but I doubt their hop numbers. I replaced both with EKGs(used brew365 calculator for mash with minor adjustments)Note: Check the AA% on the hops and adjust as needed pitch only HALF of the yeast pack to keep the banana flavor.
Generated by Brewer's Friend - <http://www.brewersfriend.com/>
Date: 2013-09-08 15:23 UTC
Recipe Last Updated: 2013-09-08 15:23 UTC
Target is to under pitch by a little to get more banana. I have 1.25 gal at 1.061 (estimated). According to Brewer's Friend, I need 53 billion cells. The yeast was manufactured 2013-08-15 so the above link estimates it has 83 billion. If I pitch half of it, I should be pitching about 41 billion which will under pitch by a little. I'll make sure to aerate well and maybe go a bit over half. I'll see the numbers when I put it into a measuring cup.
I'll update more with brew notes but my mash plan is as follows:
Grains were double milled
I am also going to introduce a whirlpool. I'll get it started after it has cooled by stirring vigorously. I'll then put the (sanitized) lid and let it sit for 20-30 minutes. Then, using the sanitized siphon, I'll move it to the fermenter but first through the colander. Some will go into the test jar first for a hydrometer reading.
(Combined notes taken while brewing with comments around the same time. I'll try to denote added notes with italics)
(I'll keep updating this)
The process seemed to work very well. The new bags worked well (note that they were inside out) and were easy to clean. The whole thing took a bit longer than I'd hope (it's not 5:13) but it was fun and worth it.
Most of the technique (double mill, BAIB, mashout, dunk/batch sparge, etc) seemed to work well. I think I need to work on post-boil technique. Why did my brew-house efficiency come out lower than pre-kettle? Whirlpooling didn't work. I didn't like the time it took and there wasn't much hop matter spared. Maybe it would be better with irish moss? Or with a hoppier brew?
I was unhappy/concerned about the measurement when I bottled the saisonso I decided to try a different measurement. I quickly took the airlock out (which was already bubbling BTW) and weighed it as 11 lbs 1/4 oz or 4997 g. I then weighed a different, empty bucket with lid at 1 lbs 7/8 oz or 478.4g. Therefore, I had 4518.6 grams. The density of water is 1000g/L but the density of this wort is 1072 g/L (OG*density of water). Therefore, there were (4516.6g/1072 g/L)=4.213L=1.113 gal. That is about 4% difference. I guess that's not too bad.
I like using the weight method but I need to be careful because my scale is supposed to max out at 11 lbs. Obviously it went above it there with the weight of the full fermentor, but there may be a loss of accuracy and/or it may just not work well.
(Day 6) It fermented quickly but then seemed to stop bubbling after the first day, maybe even sooner. I gave it a small shake to try to re-ignite anything in there but it didn't seem to make much of a difference.
On2013-09-14, I racked it into a secondary so I could take a measurement (even though a secondary is not needed). At 73F, it read 1.021 which seems high.
However, Brewers Friends says that is 6.56% ABV and is 69.4% attenuation. That may be fine. I will investigate the typical FG of Dunkels and see what I find. I'll update if need be.
I bottled the dunkel. Here are my notes:
I really need to look into the loss of so much. What can I do to prevent it? I drank that 1/2 bottle. It was okay. Definitely tasted like a wheat beer but no detectable banana flavor. May be more pronounced cold. Not sure
Original Wordpress ID and Date: 6554, 2013-09-08_171629
Sunday, September 08, 2013, 04:39 PM
Photos for theBanana Bread Dunkelweizen
Initial setup with water. Worried that the rack may be elevating too high but in the end I think it was fine:
Showing how I stir with thermometer in wort while adding heat. I keep a close eye on it
After stirring notice how it looks like some areas with more grain than others. Need to distribute it better
Brew dog likes (unhopped) wort. (reminder, Hops+Dog==Sick/Death)
My emergency backup chilling method. I'm glad the bag was waterproof.
You can see as I siphoned from the whirlpooled wort, I still had a lot of trub. Not sure if irish moss would have helped this.
Original Wordpress ID and Date: 6582, 2013-09-08_163911
Friday, September 06, 2013, 08:33 PM
This was a pretty simple meal. I started by cooking 1.5 servings of "Plus" pasta. While that was going, I sautéd a tbsp of garlic. I then added a pack of salmon (5 oz). As I mixed that, and checked on the pasta, I lightly microwaved 2 wedges of laughing cow. I added a tiny bit of almond milk to the salmon (instead of cream) and then, when it was almost done, I added the pasta along with the laughing cow. I then seasoned with salt, pepper and crushed red pepper. I tossed until the almond milk had largely cooked down. Topped with parmesan cheese
It was pretty good. The salmon wasn't incredible, but it did the job. I didn't calculate it out, but I think the whole meal was pretty low. Good carb source from the pasta and protein from the salmon
Original Wordpress ID and Date: 6551, 2013-09-06_203328