Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 42
KitchenKatalog: Blog 42
Monday, May 09, 2022, 02:59 PM
Pasta Salad with Roasted Peppers, Tuna & Oregano [The Kitchn]
Sunday, May 08, 2022, 08:59 PM
I made a big batch (9 lbs 1 oz all said and done) of Sous Vide Barbecue Pulled Pork Shoulder [Serious Eats] using the noted changes at the top. It was pretty typical except that it was a lot. I also needed to cool it more before I could put it in the fridge (to be easier to package) so I layed it on a tray.
Saturday, May 07, 2022, 06:22 PM
Crispy Seared Salmon except I tried adding a dry-brine step since it's been bland in the past. I think it was a good addition as it added a lot of flavor and the texture was great! I added it to the recipe. I did it for about 3 hours but reading Serious Eats, that may have been too long.
Monday, May 02, 2022, 07:02 PM
Same idea as Greek Nachos with ground turkey and shawarma seasoning. But instead of nachos and pita chips, we did it more like tacos with pita slices. Very good and very easy but not particularly impressive.
Wednesday, April 27, 2022, 07:08 PM
After my last reverse seared failure, I wanted to try Reverse Seared Steak [Serious Eats] again.
I used prime grade NY Strips from Costco and I quasi-dry-brinned them. At around 3.5 hours before cooking, I gave them a nice coating of salt (and some pepper) and let them sit in the fridge for a few hours before moving them to the counter to warm up.
I put them in the oven at 275°F and they came up to 125°F super fast. I was resting them when I realized I probably didn't place the thermometer well. After re-inserting it and seeing I was far from temp, I put them back in the oven. I took them out around 130°F (ish) and let them rest for about 15 minutes.
I finished them on the baking steel on the grill with lots of ghee but nothing else.
They were much (!!!) better than last time. You could really taste the meat; they were tender and juicy; and had a way better texture.
Between the resting time plus probably searing too long, they did get a bit more medium well rather than medium but that didn't seem to affect flavor too much. I also had a lot of fat catch fire and you could taste a bit of the fire-flavor (not in a good way) but it was pretty subdued. Overall, I was very happy with how these came out compared to before.
Also sliced into a sandwich with leftover
Tuesday, April 26, 2022, 01:02 PM
I've been on a wing kick (not all posted, and some takeout) so I wanted to try making chicken tawook wings. I dry-brined them overnight (just salt; no baking powder) and mixed them with a half-batch of tawook marinade in the morning.
I grilled them which went fine. Very little sticking actually (probably the skin of the meat helped compared to chicken breast).
While they weren't bad, I think I prefer regular chicken for tawook instead of wings. The skin got a bit too gummy. If I do try it again, I will try to wipe off more marinade (as opposed to what I did which was to coat it).
Tuesday, April 19, 2022, 07:05 PM
Creamy Spinach Artichoke Orzotto [The Kitchn]
Monday, April 18, 2022, 06:59 PM
Not much "cooking" from scratch here but we had the Pettits over (and Meredith's parents) so I did a bunch of grilled meat. I bought from Sprouts some marinated Jamaican Jerk and also some black garlic wings. Plus chicken sausages. And hotdogs for Caroline.