Ask Behr anything food related thread

[Wylo]

If you only knew how many times I've tried to grow herbs. :cray:

"Herbs"


Riiiiiiiiiiiiight....

 

[vollygirl]

"Herbs"


Riiiiiiiiiiiiight....

I'm the biggest rule follower you've ever met. So, no herb for me because it's not legal.

 

[95 Vol Alum]

Amazing!

I'm a freaking food wizard.

 

[vol_in_ar]

I'm a freaking food wizard.

+1

 

[MphsBlues]

Something else Memphis. I sometimes try to think of the most simple ways to do things here that don't require going out and shopping for a bunch of stuff you may not like and require more "work". That's what I did here. If you or anyone want something " more" ....like, stuffing that balsamic, shallot and cognac marinated flat iron with Gorganzola, crispy pancetta, baby spinach, Roma tomatoes and wrap it in pastry puff for a "Flat Out Awesome Iron Wellington" , just ask.

Wow, the 'iron wellington' sounds amazing. I would love to try that, but based on one of your previous suggestions about having fun while you're cooking and not being scared, it might be best if I stuck to something more pedestrian. The ingredients may realize that I'm terrified of them and act up

 

[Behr]

OK, so are you saying that you only grill on one side until it's medium rare, no blackening seasoning on the side closer to the fire, THEN add the blackening seasoning on (I guess) the top ungrilled side, then zap that side (and only that side?) in a skillet?

No blackening both sides? No grilling or skilleting both sides?

I often leave out details, sometimes purposely, because of possible lack of interest and/or tl;dr.... and more often than not, I just forget.

The most common cuts of salmon offered at the grocery store are fillets, supremes and darnes. The the top pic and the one you chose to quote is a supreme. The other is a fillet. Darnes are the steaks cut from the collar that usually contain bones.

The darnes are arguably the best flavor and best for plate presentation, but they're just more "work" to eat, and the others are just more "bang for your buck".

So, with that in mind. I use fillets and supremes the most. Both will either have the skin still attached or it's obvious which side the skin was removed from. Duh. Just trying not to leave anything out no matter how redundant.

On both cuts, I'll buy which ever looks the freshest and has the best color. I prefer skin on, but usually end up with skin off because of availability.

I put my black iron skillet in a "hot spot" on the grill.

Skin off - I drizzle the top with olive oil and put it on the grill (that side on the heat) on medium high. Depending on thickness, after 1-2 minutes I'll quarter turn it for grill marks, won't see them, but I know they're there, and for equal heat distribution.

After 1-2 minutes I drizzle the "skin side" with olive oil and flip it over. Drizzle a little bit more OO on the top side, to let it absorb and run off. I repeat the 1-2 minute quarter turn, then heavily coat the top with blackening season (Prudhomme's Blackened Redfish Magic). Lightly press down with my spatula and flip it in the skillet seasoned side down.

Constantly Move it around just a little with with your tongs or spatula, or shake the skillet a little back and forth to help prevent any sticking. After about 20-30 seconds, you should be able to tell by the change in smell, carefully slide the spatula under it and plate it. If it's not "crisp" or black, carefully put it back on for several more seconds. Too long and it's not ruined , but not what you want. Not long enough, the same.

I'm sure this is way more than you wanted to know, but I had time, wanted to give a you better understanding of my "why" not just how and I got started and couldn't stop.

Skin on - Same, except before I flip it over to the skin side, I drizzle it with OO and coat the skin with sea salt. It helps insulate heat and moisture, and just because it sounds more important than it is.

Imma gone shut up now. Hope that helps. I dint feel like proof reading for grammar, spelling or any other mistakes, it was too long.

 

[Behr]

Wow, the 'iron wellington' sounds amazing. I would love to try that, but based on one of your previous suggestions about having fun while you're cooking and not being scared, it might be best if I stuck to something more pedestrian. The ingredients may realize that I'm terrified of them and act up

If you like meatloaf, I have several versions that I would be glad to share, but if you like yours and want to try something easy and take it to another level, you can make it Wellingtong using crescent rolls or pastry puff. Easy.

 

[vollygirl]

Wow, the 'iron wellington' sounds amazing. I would love to try that, but based on one of your previous suggestions about having fun while you're cooking and not being scared, it might be best if I stuck to something more pedestrian. The ingredients may realize that I'm terrified of them and act up

The very worst thing that could happen is that it won't turn out like you want it.

Be fearless in the kitchen. Since I decided not to be scared, I've learned to make homemade: pasta, ice cream, cheesecake, profiteroles, etoufee, and anything else I want to make from scratch. Course now having the time, money, and internet plays a role as well.

 

[Behr]

Behr can confirm but this covers 90% of what you need.

.....to fill a garbage can.

 

[MphsBlues]

If you like meatloaf, I have several versions that I would be glad to share, but if you like yours and want to try something easy and take it to another level, you can make it Wellingtong using crescent rolls or pastry puff. Easy.

That sounds really good, Behr. I think I could handle that. I don't really have a recipe for meatloaf, though I've seen it done on FN or Cooking, before. Don't most have breadcrumbs, egg, etc..? Seems like I've seen one where they combined ground pork with the ground beef, which sounds really good to me.

 

[MphsBlues]

The very worst thing that could happen is that it won't turn out like you want it.

Be fearless in the kitchen. Since I decided not to be scared, I've learned to make homemade: pasta, ice cream, cheesecake, profiteroles, etoufee, and anything else I want to make from scratch. Course now having the time, money, and internet plays a role as well.

Nice, Volly :good!: Some of those I can't even spell, much less cook

 

[vollygirl]

.....to fill a garbage can.

:lol:

 

[Behr]

The very worst thing that could happen is that it won't turn out like you want it.

Be fearless in the kitchen. Since I decided not to be scared, I've learned to make homemade: pasta, ice cream, cheesecake, profiteroles, etoufee, and anything else I want to make from scratch. Course now having the time, money, and internet plays a role as well.

So much truth.

I've been posting a lot in here (more than usual) the past week or so. There is a reason(s). Long, boring and irrelevant so I won't go there. Sorry if it's annoying. That said...

2013, 100,000 random people were polled by a well respected Culinary Institution. These were the top 6 answers.

Reasons why people put cookbooks down and just don't cook a lot .

1. Too many ingredients. Too much shopping and prep.

2. Intimidating knife skills.

3. Too many tools, pots and pans. Expensive and cleanup.

4. Food spoilage.

5. Different dishes finishing at different times. Leading to cold, undercooked, burned food etc.

6. Dishes that require constant tending, stirring and watching.

I was curious why "time" wasn't listed.

 

[Behr]

That sounds really good, Behr. I think I could handle that. I don't really have a recipe for meatloaf, though I've seen it done on FN or Cooking, before. Don't most have breadcrumbs, egg, etc..? Seems like I've seen one where they combined ground pork with the ground beef, which sounds really good to me.

Lots of options. Yea, beef, pork and veal combined make the best, considering my personal choice. 1/3 of each. Or, 1/2 and 1/2 of any two combinations of the three. Just one, best to use beef.

I've got one for a ground chicken one that's boom worthy to.

Want simple, basic, moderate, etc? What would you like in, on or around it?

Give me some kind of guide. Please.

 

[Behr]

I'll add this too. If I made meatloaf tonight, the next time I make I'll make it differently. I don't have an actual recipe, I just remember different ways I've made them and some thoughts and ideas on some new ones. If I'm in the mood for meatloaf, I start thinking about what I'm in the mood for. Ingredients, how much time I want invest and what I have available.

Everyone here probably has certain likes and dislikes that translate to thier favorite basic recipe. That's just one of those items that can be limitless on choices.

 

[MphsBlues]

Lots of options. Yea, beef, pork and veal combined make the best, considering my personal choice. 1/3 of each. Or, 1/2 and 1/2 of any two combinations of the three. Just one, best to use beef.

I've got one for a ground chicken one that's boom worthy to.

Want simple, basic, moderate, etc? What would you like in, on or around it?

Give me some kind of guide. Please.

I like the idea of two or all three and not just beef, but my oldest son has decided he wants to become a Jew. Of course I support him and respect his wishes, but it leaves pork products out of a lot of things that I would like them to be in. I may have to make one small one for him and one for the rest of the family. My 'enter' key is shot, so this will run on a bit. Personally, I have come to love onion and would like it in there, some way. Not sure what else would normally go in there. More than anything, I like flavor (like anyone else). Wife hates cilantro and doesn''t like thyme for whatever reasons. Anything else is fair game, I would say. I wouldn't go higher than 'moderate' as far as difficulty. As far as around it and on it, I don't care. I think that when I've had it before it always was topped with ketchup, which is good. I even used Heinz 57 for dipping it one time and actually liked it for meatloaf, but would NEVER use it on steak. The chicken one sounds good, but doesn't ground chicken get dry, easily?? I'm sure you have a remedy for that.. Cheers, and TIA :thumbsup:

 

[VolNExile]

...I often leave out details, sometimes purposely, because of possible lack of interest and/or tl;dr.... and more often than not, I just forget...

I'm sure this is way more than you wanted to know, but I had time, wanted to give a you better understanding of my "why" not just how and I got started and couldn't stop...

No, this is EXACTLY the kind of answer I was hoping for. (I put the "anal" in data analyst. In the Freudian sense, not... ummm...) So, many thanks!

It took me 60 years to make friends with salmon, and I still need a lot of flavorings to knock down the strong taste, so we're always shopping around for different ways to cook.

I also wouldn't recognize skin-side without the skin if it jumped up and bit me on the nose, so I will now start looking at that.

You're a lot more like Alton Brown than you might want to acknowledge. :wink2: At least in the "why do you do this" department.

 

[VolNExile]

Behr, do you grind your own meat? (Store-bought non-human meat, that is...)

I've thought about doing this.

Pluses:
- less likely to die or lose kidney function from contaminated meat
- could have ground pork, ground veal; items which are not to be found in my usual grocery haunts
- cheaper? more options for meat vs fat ratios?

Minuses:
- seems pretentious
- cleaning the damn meat grinder
- might be MORE likely to die from contaminated ground meat, lol

 

[Behr]

I really appreciate any compliments. Cooking and food have been my career and pretty much my life for over 30 years now. I enjoy everything about it, somethings more than others, but everything except cleaning afterwards, that's why I'm so anal about "clean as you go". It's vital.

Thanks but, I am nowhere in the same universe as Alton, Gordon, Emeril and many other "celebrity Chefs". I know a lot from experience and school, but I give all credit to God giving me the talent and passion for what I pay my bills doing. I hope you know a lot about your job and or career.

This thread has been and is fun and also an "outlet ". I appreciate everyone for thier patience, interest and involvement. Including 95. Need more 95. Maybe at least twice a week instead of once a week.

No I don't grind my own.....animal meat. That's a whole other process that I decided a long time ago that I didn't want to dedicate time to. Never felt the need personally, and never wanted to add it to a restaurant for many reasons, mainly because I would end up doing it myself and I'm not interested and don't want to make time. Trusting someone to properly clean the equipment and area, training them for different meats and ingredients... Blah blah, He'll, I don't even want to talk about. Hahaha.

Have at it if you're interested enough. To me, it makes more sense to do for home use than a restaurant that uses very little ground meat.

 

[Behr]

I like the idea of two or all three and not just beef, but my oldest son has decided he wants to become a Jew. Of course I support him and respect his wishes, but it leaves pork products out of a lot of things that I would like them to be in. I may have to make one small one for him and one for the rest of the family. My 'enter' key is shot, so this will run on a bit. Personally, I have come to love onion and would like it in there, some way. Not sure what else would normally go in there. More than anything, I like flavor (like anyone else). Wife hates cilantro and doesn''t like thyme for whatever reasons. Anything else is fair game, I would say. I wouldn't go higher than 'moderate' as far as difficulty. As far as around it and on it, I don't care. I think that when I've had it before it always was topped with ketchup, which is good. I even used Heinz 57 for dipping it one time and actually liked it for meatloaf, but would NEVER use it on steak. The chicken one sounds good, but doesn't ground chicken get dry, easily?? I'm sure you have a remedy for that.. Cheers, and TIA :thumbsup:

So, you need a complete recipe. That will require amounts of everything including directions. You know how I am about that. Gimme some time. Hope you weren't planning on having it tonight. hmy:

I will do it later tonight or in the morning.

 

[vol_in_ar]

I had a issue this past week...decided the weather here called for some chili, so I broke out the crock pot and went at it...

One of the ingredients was 2 cloves of Garlic.....guess what, I sliced up two head/knot (what ever the correct name is) instead of cloves....
Needless to say I went way overboard....

Thankfully I like Garlic, so it wasn't too bad...

 

[joevol33]

I had a issue this past week...decided the weather here called for some chili, so I broke out the crock pot and went at it...

One of the ingredients was 2 cloves of Garlic.....guess what, I sliced up two head/knot (what ever the correct name is) instead of cloves....
Needless to say I went way overboard....

Thankfully I like Garlic, so it wasn't too bad...

I made my chili once and was pouring some salt in, but the lid wasn't in good when I shook it. It dumped about half the bottle! We still ate it though.

 

[VolNExile]

I had a issue this past week...decided the weather here called for some chili, so I broke out the crock pot and went at it...

One of the ingredients was 2 cloves of Garlic.....guess what, I sliced up two head/knot (what ever the correct name is) instead of cloves....
Needless to say I went way overboard....

Thankfully I like Garlic, so it wasn't too bad...

One of my cooking credos is "there is no such thing as too much garlic." I'll bet it was great!

 

[joevol33]

One of my cooking credos is "there is no such thing as too much garlic." I'll bet it was great!

We put it on almost everything.

 

[Behr]

I wrote down Salmon instead of Mahi when discussing the menu with a women for a wedding rehearsal dinner for 160'ish people. I didn't realize it until I started delivering it to the tables and she came back in the kitchen.

Let that sink in a minute.