Ask Behr anything food related thread

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#7,152
#7,152
Behr said:
Depends on exactly what your doing. Just basic French crepes, with or without filling?

My only "tips" are, just make sure you let the batter sit at room temp for at least an hour, two at most. That will let the bubbles subside and help keep them from tearing while you're cooking them.

Variations are endless. I like a savory (umami) thanks China) style filling. Like duck with cukes, scallions and cilantro, with sun-dried tomatoes added to the batter. Then a nice sauce like hazelnut, frangelico and butter .

Sweet fillings are obviously the more popular.

You can add just about any spice, herb or even liqueur to the batter.

I highly recommend creme fraiche if you're making them plain or a sweet filling. It's not easy to find and expensive, but simple to make and so good.

I say I don't like making them, that's not true, I hate the idea of making them. Once I start, I get into it. Just so many options.

Glad you asked, I enjoyed thinking about it.


Oh...
2cup or close to it, of whipping cream. I use heavy cream.
4 tbls. of buttermilk.

Mix them together and put it in a Glass container. Let it stand at room temperature (about 70) until it gets very thick. It usually takes around 24 hours, but it could take longer. Average for me is about 24. When it gets thick, stir it good, cover it an stick it in the fridge. It will stay good for a week. It's freakin awesome on anything you would use whipped cream on, especially chocolate and fruit. You can also use it for in soup bases and sauces. It won't curdle and adds an extra "umph" that you don't get from using basic cream or milk.

Bam!!!!
Click to expand...

That sounds like the recipe for food poisoning. :)

I'm using champagne in the batter, and I have a pretty little skillet I wanna use. Those are my two primary reasons for making them. I realize how lame that is. Haha

I'll let you know the results tomorrow. Thanks Behr!!
 
#7,153
#7,153
vollygirl said:
That sounds like the recipe for food poisoning. :)

I'm using champagne in the batter, and I have a pretty little skillet I wanna use. Those are my two primary reasons for making them. I realize how lame that is. Haha

I'll let you know the results tomorrow. Thanks Behr!!
Click to expand...

Yea, but it's the recipe for divine goodness. Raw fish doesn't sound right either.:)

Not lame at all. That is a cooking "tool". I've never heard of anyone that couldn't wait to use a new tool.

I look forward to hearing.:thumbsup:

A large channeled skillet may cost the price of a leg of lamb......a fine paring knife may cost less than two small lamb chops. These tools are investments in a life long skill, so don't balk and then spend $40 on drinks this weekend.

Julia Child
 
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#7,154
#7,154
vollygirl said:
That sounds like the recipe for food poisoning. :)

I'm using champagne in the batter, and I have a pretty little skillet I wanna use. Those are my two primary reasons for making them. I realize how lame that is. Haha

I'll let you know the results tomorrow. Thanks Behr!!
Click to expand...

I meant to add something about this, but got to running my mouth and forgot.

If it doesn't already have a non-stick coating, you can season it by sprinkling it with salt and heating it to a high temp on the stove top. Then throw out the salt and rub it with, preferably peanut oil, but vegetable oil will work. After you use it, clean it like you would your mom's seasoned black iron skillet.:thumbsup:
 
#7,155
#7,155
Behr, can you help me rescue a cast iron Dutch oven? Like an idiot, I initially coated it with olive oil :ermm: and then baked it. Now it just has a massive coating of goo, especially the lid, which has those pointy-down drip spikes that are seriously no fun.

If I scrub it with coarse salt, will that do it? Heat it first to soften it even more?

My skillets are fine, but this stunt is in my personal Dumbness Hall of Fame.
 
#7,156
#7,156
Behr said:
Oh...
2cup or close to it, of whipping cream. I use heavy cream.
4 tbls. of buttermilk.

Mix them together and put it in a Glass container. Let it stand at room temperature (about 70) until it gets very thick. It usually takes around 24 hours, but it could take longer. Average for me is about 24. When it gets thick, stir it good, cover it an stick it in the fridge. It will stay good for a week. It's freakin awesome on anything you would use whipped cream on, especially chocolate and fruit. You can also use it for in soup bases and sauces. It won't curdle and adds an extra "umph" that you don't get from using basic cream or milk.

Bam!!!!
Click to expand...

Is this a roll-your-own creme fraiche? If so, thank you!
 
#7,157
#7,157
VolNExile said:
Behr, can you help me rescue a cast iron Dutch oven? Like an idiot, I initially coated it with olive oil :ermm: and then baked it. Now it just has a massive coating of goo, especially the lid, which has those pointy-down drip spikes that are seriously no fun.

If I scrub it with coarse salt, will that do it? Heat it first to soften it even more?

My skillets are fine, but this stunt is in my personal Dumbness Hall of Fame.
Click to expand...

Well dumbass, no one has ever done that, so I can't help you.:)

You can try scrubbing it with the salt, that is fine and might work if it's not too bad. If it is, it will be a pita, but you'll have to scrub it with coarse steal wool and reseason it. No other option, except throwing it away, but don't do that.

Also, don't use boiling water on it, it will cause rusting. FYI.
 
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#7,159
#7,159
Crepes report:

1. Batter seemed way too thick, so I *GASP* stirred in some water after doing a few.

2. Bacon, green onion, and cheddar was the filling I chose (relates to NYE when I was young and mom would make us "treats", which included toasted pumpernickel topped with those three things mixed with a little mayo and melted under the broiler for a minute.)

3. Swirl the batter around as soon as you pour it in. Will have to work on that if I do these again.

4. Didn't "brown" much, probably because I didn't have the burner hot enough. My gas stove isn't my favorite thing in the kitchen.

All in all, it was fun. Hubby like them (he said). Don't know if I'll make them again, but I know I can make them if I choose to.

Thanks again for all the crepe talk!
 
#7,160
#7,160
vollygirl said:
Crepes report:

1. Batter seemed way too thick, so I *GASP* stirred in some water after doing a few.

2. Bacon, green onion, and cheddar was the filling I chose (relates to NYE when I was young and mom would make us "treats", which included toasted pumpernickel topped with those three things mixed with a little mayo and melted under the broiler for a minute.)

3. Swirl the batter around as soon as you pour it in. Will have to work on that if I do these again.

4. Didn't "brown" much, probably because I didn't have the burner hot enough. My gas stove isn't my favorite thing in the kitchen.

All in all, it was fun. Hubby like them (he said). Don't know if I'll make them again, but I know I can make them if I choose to.

Thanks again for all the crepe talk!
Click to expand...

That's surprising.

Glad you enjoyed it. Since you may not make them again, I'll drop the discussion.
 
#7,161
#7,161
Behr said:
That's surprising.

Glad you enjoyed it. Since you may not make them again, I'll drop the discussion.
Click to expand...

Right??? I was so excited when we bought this house cause I was getting a gas stove. But, it is near impossible to control the oven temp (I've got two thermometers in there and have to adjust by 50-75° depending on the temp I want. And the burners are just good at low or medium-low. Maybe I need to have it looked at, cause the oven and the burners heat a lot higher than they should. Maybe it's getting too much gas.

Anyway, don't stop discussing on my account. I'll end up seeing a recipe for something and decide to do them again at some point. :)
 
#7,162
#7,162
I don't have much experience, well almost none to be exact, with non-commercial gas ovens but I have mucho with different brands of commercial units. I can tell you the lower end commercial like Imperial, had to be calibrated constantly (at least every 6 weeks). Compared to a Vulcan or Viking which was hardly ever.

Get that thang checked out girl, cooking with a gas oven/stove should be a pleasure.
 
#7,163
#7,163
Behr said:
I don't have much experience, well almost none to be exact, with non-commercial gas ovens but I have mucho with different brands of commercial units. I can tell you the lower end commercial like Imperial, had to be calibrated constantly (at least every 6 weeks). Compared to a Vulcan or Viking which was hardly ever.

Get that thang checked out girl, cooking with a gas oven/stove should be a pleasure.
Click to expand...

Do you know it never would have occurred to me to even have it looked at until we had this crepe discussion!! :dance2: :dance2: :dance2:
 
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#7,164
#7,164
vollygirl, what brand of gas range do you have? We have a Samsung convection range, and the oven is predictable; the burners not so much. They tend to make guttering noises on low, so I don't know if they gas is flowing smoothly.

I'll be curious to see if recalibrating works for you!
 
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#7,165
#7,165
Behr said:
Well dumbass, no one has ever done that, so I can't help you.:)

You can try scrubbing it with the salt, that is fine and might work if it's not too bad. If it is, it will be a pita, but you'll have to scrub it with coarse steal wool and reseason it. No other option, except throwing it away, but don't do that.

Also, don't use boiling water on it, it will cause rusting. FYI.
Click to expand...

:yuck:

Geeze I hate steel wool. Oh well, self-imposed spanking I guess.
 
#7,166
#7,166
VolNExile said:
vollygirl, what brand of gas range do you have? We have a Samsung convection range, and the oven is predictable; the burners not so much. They tend to make guttering noises on low, so I don't know if they gas is flowing smoothly.

I'll be curious to see if recalibrating works for you!
Click to expand...
Ours is a GE. I'll let you know what happens.
 
#7,168
#7,168
vollygirl said:
Get it sand blasted at a machine shop, or try putting it in a fire if you have a fire pit.
Click to expand...

Guess I shouldn't have said the steel wool was the only option. :lol:

Obviously you've done the "put it in the fire" thing. You know the nasty goo crap he's talking about, right. I ask only because it wouldn't surprise me if you have never let yours get like that. But if you have, did the fire really work?
 
#7,169
#7,169
Behr said:
Guess I shouldn't have said the steel wool was the only option. :lol:

Obviously you've done the "put it in the fire" thing. You know the nasty goo crap he's talking about, right. I ask only because it wouldn't surprise me if you have never let yours get like that. But if you have, did the fire really work?
Click to expand...
I've had to do the fire thing. Works pretty good. I say fire pit because depending on how long you have to let it burn to turn that stuff to ash that's a lot of charcoal or gas using your grill.

And he's a she I believe. :)
 
#7,171
#7,171
vollygirl said:
I've had to do the fire thing. Works pretty good. I say fire pit because depending on how long you have to let it burn to turn that stuff to ash that's a lot of charcoal or gas using your grill.

And he's a she I believe. :)]
Click to expand...

Per both husbands (one at a time, that is), three kids, and assorted physicians, you are correct. :)

Also, please forgive the all caps, but I'M GONNA BE A GRANDMOTHER!!! FINALLY!!! Baby is due in July.

At age 62, it's about damn time. :pepper:
 
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#7,173
#7,173
VolNExile said:
Per both husbands (one at a time, that is), three kids, and assorted physicians, you are correct. :)

Also, please forgive the all caps, but I'M GONNA BE A GRANDMOTHER!!! FINALLY!!! Baby is due in July.

At age 62, it's about damn time. :dance:
Click to expand...

Congratulations!!!!!! There's nothing like grandbabies. They take over your world.
 
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