glen Yeah, between the condensed milk, the corn syrup, and 2 tablespoons of sugar, it makes my teeth hurt just thinking about it. I am most certainly halving that sugar the next time we make it and see how that goes. I wouldn’t be surprised if we end up cutting the sugar back even more (or just cutting it out altogether).
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RE: Ice Cream
RE: What did everyone cook today?
Chef Just FYI, here’s my farinata pan. It doesn’t show very well in the photo, but it actually has little, shallow dimples hammered into the surface. That’s probably the most significant difference between it and a paella pan.
It’s rather hefty for it’s size, actually, at a little more than 2 1/2 pounds.
RE: Poultry Smoking
Chef One of the best things for our marriage happened while we were engaged and planning our wedding. We had gone out to one of our favorite places for dinner and drinks and were just sitting at the bar, as we often did. We were discussing some planning point, and I was getting pretty pushy and hornery, and my lovely bride-to-be was getting a little upset with me.
At some point, she excused herself to powder her nose. When she did, a guy that was a few stools down caught my attention, apologized for butting in, and offered me some advice if I was willing to listen. I told him to lay it on me. He raised his open palms up to his shoulders in that “I’m backing off” and said “you need to learn how to do this. You’re not right. You aren’t gonna be right. This is her domain, and you just need to back off. Just do this,” he said, emphasizing his hands again. He was as nice, cool, and sincere as anyone could be. I took his advice to heart, understanding that he meant it to apply to a lot more than the wedding plans.
I apologized to my lovely bride-to-be and started doing a lot of backing off. The man was absolutely correct.
We just celebrated our 25th anniversary. During that time, I’ve passed the same advice along to many a husband, boyfriend, and fiancé. I sure am glad that guy was there, that night, and set me straight!
(That’s not to say that I’ve not had my moments where I needed to show up with chocolates!)
RE: What did everyone cook today?
Chef Butter might work (melted, of course), but I expect it would have to be clarified. I don’t know that the milk solids wouldn’t scorch. It’s not like the olive oil smokes all that much, though, so plain ol’ butter might be fine.
I looked up that Phase, and it does sound like interesting stuff. I might have to get some to play with, sometime.
In the end, though, I like the flavor of olive oil. I expect that is where I will stay.
As long as I preheat the pan properly and pour the batter properly (not hard to do, just gotta do it right), sticking has not been any issue at all. It -might- stick a little at one or two spots where the batter meets the side of the pan, but that comes loose very easily.
By the way, I don’t clean that farinata pan with soap. I’ve just been letting it season.
RE: Meat mixer
macminn18 Unless you are a hoss, you’re probably going to mix for a good 15-20 minutes by hand for a cured sausage. For a fresh sausage, you don’t need the same level of protein extraction and can get buy with more like 10 minutes, maybe even a little less (and you don’t really need a mixer for that).
The problem with a 5 pound batch is that the 20 pound mixer is a little too large to easily mix only 5 pounds. You end up doing a lot of scraping down to get the blades to properly mix, although that’s still a lot better than mixing by hand. If you are not against making a 10 pound batch, I advise that with the 20 pound mixer. Some have said that 7 or 8 pounds is enough. I trust them on that, but I just haven’t tried it.
RE: Ice Cream
The August/September 2019 issue of Cook’s Country had a great bit on “no churn” ice cream (“no churn” is in quotes because you still whip it up in a blender). We made the dark chocolate version, and it was quite good, although too sweet for my tastes, so much so that the sweetness got in the way of the chocolate. Personally, I would cut the sugar back to just 1 tbsp, but I’ve copied the recipe faithfully from the magazine.
Vanilla “No Churn” Ice Cream (and Dark Chocolate variation)
2 cups heavy cream, chilled
1 cup sweetened condensed milk
1/4 cup light corn syrup
2 tbsp sugar (consider cutting it back to only 1 tbsp)
1 tbsp vanilla extract
1/4 tsp table salt (we used a heaping 1/4 tsp of Morton’s kosher salt)
Process heavy cream in a blender until you get soft peaks (probably about 20-30 seconds). Scrape down the sides and process to get stiff peaks (about another 10 seconds). Stir in the remaining ingredients and process until everything is thoroughly incorporated. (The recipe states to use a rubber spatula to stir in the ingredients, but I haven’t the slightest idea what makes a rubber spatula so special.)
Dump everything into a loaf pan, smooth out the top, press plastic wrap directly onto the surface of the mixture, and freeze for at least 6 hours.
For the Dark Chocolate variation: Reduce the vanilla extract to 1 tsp. Add 6 oz. of melted bittersweet chocolate and 1/2 tsp of instant espresso powder (add everything with the condensed milk mixture).
That’s it. Freezing for 6 hours resulted in firm but scoopable ice cream. After another day in the freezer, the ice cream was too hard to scoop initially, but it softened up quite nicely after only 5 or 10 minutes.
RE: Snack sticks lacking seasoning taste
Herb Manifold What are you cooking on? If it’s an electric or propane smoker, just cut back the amount of sawdust you add. Maybe even skip that second addition altogether.
When I’ve done Summer sausage, one bowl full plus about a handful or so gives plenty of smoke flavor, and that’s stuffed in 1.5" casings. With all the additional surface area, snack sticks are going to pick up a lot more smoke.