Author Topic: Cooking the Badges way: Just Fucking Wing It  (Read 38765 times)

LMNO

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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #105 on: March 26, 2010, 12:30:11 pm »
Dip in egg, roll in seasoned breadcrumbs (garlic powder, dried herbs, salt/pepper), sprinkle parmesan cheese on top.

Put thighs on a baking rack (so they don't end up swimming in their own rendered fat), and bake at 350 for about 30 minutes, or until internal temp is 165.  Remove, and rest.  Residual heat will continue cooking so it remains tender as it rests.

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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #106 on: March 26, 2010, 08:06:35 pm »
Hmm.  Would gruyere work instead?  I don't want to have to go to the store.
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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #107 on: March 26, 2010, 08:25:30 pm »
That would be pretty different. The Parm isn't for melting, really. But a small sliver of gruyere might work. You might want to wait until about 15 minutes prior to it being done before adding it, lest it melt TOO much, and slide right off.

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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #108 on: March 26, 2010, 08:30:00 pm »
A small amount of gruyere crisps up like magic and tastes like the best thing ever.

OH FUCK I just realized they're still in my freezer >.< maybe tomorrow then.
The Jerk On Bike rolled his eyes and tossed the waffle back over his shoulder--before it struck the ground, a stout, disconcertingly monkey-like dog sprang into the air and snatched it, and began to masticate it--literally--for the sound it made was like a homonculus squatting on the floor muttering "masticate masticate masticate".

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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #109 on: March 26, 2010, 09:05:35 pm »
I just made some sort of bastard frittata/quiche type thing, no crust since I didn't have the means for that.  I guess we'll see how it turns out!   :x
The Jerk On Bike rolled his eyes and tossed the waffle back over his shoulder--before it struck the ground, a stout, disconcertingly monkey-like dog sprang into the air and snatched it, and began to masticate it--literally--for the sound it made was like a homonculus squatting on the floor muttering "masticate masticate masticate".

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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #110 on: March 26, 2010, 09:31:01 pm »
Worked pretty well.  Next time I will add some green onion.

Egg thing

8 eggs
1 cup heavy cream
?? cheese
salt
pepper
mustard
pork product
green onion

Mix everything up.  Throw in a deep pie dish thing, oven @350 for about 20 minutes.
« Last Edit: March 26, 2010, 09:33:47 pm by BADGE OF HONOR »
The Jerk On Bike rolled his eyes and tossed the waffle back over his shoulder--before it struck the ground, a stout, disconcertingly monkey-like dog sprang into the air and snatched it, and began to masticate it--literally--for the sound it made was like a homonculus squatting on the floor muttering "masticate masticate masticate".

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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #111 on: March 26, 2010, 10:16:34 pm »
OH FUCK I just realized they're still in my freezer >.< maybe tomorrow then.

I usually defrost stuff by putting it in freezer bags and then in a bowl of hot water. Usually defrosted within half an hour.
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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #112 on: March 27, 2010, 03:22:11 am »
Weird fact: You don't want to use hot water when you defrost things because it can partially cook them. Room temp water or even cold water out of the tap is still warmer than the freezer, so it's a more gentle defrost and can still get it done relatively quickly.

I learned this working a few years back when I went to turn the hot water on when I noticed cold water running over defrosting meats. The chef nearly off'd me on the spot.

Dunno about veggies or cheese though... I would just be afraid that too much warmth would eventually melt the cheese.
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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #113 on: March 27, 2010, 04:42:18 am »
Yeaaahhh my sink is full of dishes so it's the refrigerator for a gentle defrost overnight.
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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #114 on: March 27, 2010, 11:14:01 am »
Weird fact: You don't want to use hot water when you defrost things because it can partially cook them. Room temp water or even cold water out of the tap is still warmer than the freezer, so it's a more gentle defrost and can still get it done relatively quickly.

Oh, I know. I only use hot water when I don't mind if it gets partially cooked. Which is usuallly not a problem because you want the entire piece of meat at 60 C anyway and only sear the outside, right? And since hot tap water is usually 70-75 C, and cools really really quickly when you put a frozen piece of meat in it, it seems like no problem.

Still the temperature gradient determines the speed at which heat is transferred, so using hot water does defrost the meat quicker.

Though come to think of it, maybe the meat will lose liquids or become brittle if you bring it up to 60 degrees on the outside while defrosting.

I used to use cold water because of the reason you say, but then I thought of the reasoning I just wrote nad started using hot water again for speed .. now I will start trying cold water again and see if it makes difference in quality.
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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #115 on: March 27, 2010, 01:34:39 pm »
Science experiment!
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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #116 on: March 27, 2010, 04:48:50 pm »
The reason for using cold water is food safety.
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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #117 on: March 27, 2010, 05:51:56 pm »
Yes; using hot or warm water means that the outer layers of raw meat are sitting at delicious bacteria-incubating temperature while waiting for the core to thaw. If it's a small piece of meat and it only takes half an hour to thaw that's not really a big deal, but some virulent strains of e. coli reproduce extremely fast. If it's a big piece and takes an hour or two, bacteria will have a great chance to have a reproduction-fest on the meat's surface layers.

That's also how e.coli and salmonella are propagated on fresh produce, BTW: growers and brokers who don't keep their produce properly refrigerated, because they assume that unlike meat, fruits and vegetables are not a common conveyor of foodborne illness.

It's recommended that your meat be defrosted under a trickle of cold running water. In Oregon food service, meat may be defrosted outside of the cooler only if it is under cold running water.
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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #118 on: March 27, 2010, 06:39:24 pm »
Hm. Well usually I only use small pieces of meat that thaw in half an hour, yeah.

Also, since these bacteria are only on the surface of the meat, won't they all get killed when I sear it anyway?

And cold running water sounds like a plan, but wrapped in plastic, I assume?
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Re: Cooking the Badges way: Just Fucking Wing It
« Reply #119 on: March 27, 2010, 06:41:44 pm »
The bacteria don't make you sick, it's the toxins they produce, so cooking will only help if your meat has been stored properly.  If it's been contaminated and left out in warm conditions, you will get sick.
The Jerk On Bike rolled his eyes and tossed the waffle back over his shoulder--before it struck the ground, a stout, disconcertingly monkey-like dog sprang into the air and snatched it, and began to masticate it--literally--for the sound it made was like a homonculus squatting on the floor muttering "masticate masticate masticate".