what's cooking? part 5: 2017-2027

I've never had good bechamel in a lasagna. It's only needed if you can't get cheese.

I like goat cheese in lasagna

I assumed it was added on top or something. bechamel alone seems like it'd be so mild what's the point

kinda hitting me that i don't really like lasagna. or better said, i'll take its component parts in just about any other form.

What form would the lasagna take, though

I guess it is just pasta, so you would like a different noodle

yeah, like i'd rather have a ricotta-filled pasta with some sauce or something like that

I love any sort of baked pasta.

i cant with you ppl

Plain bechamel sounds bland. I make a parmesan cheese sauce with shallots and thickened with egg yolks.

that sounds good. The mixture of egg, goat cheese, and ricotta in the recipe I make is pretty saucy. but there's mozzarella, too.

i dont know any of you

I looked at recipes, and the bechamel is just mixed with the red sauce. there's a bunch of other cheese. that seems fine, and I don't know why it'd be bad if it were made properly.

I've never had good bechamel in a lasagna. It's only needed if you can't get cheese.

― Yerac, Thursday, March 22, 2018 6:46 PM (three hours ago) Bookmark Flag Post Permalink

this post implied replacement of cheese

mixed with the

what is happening

lol this is what I found https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe-1941225

ok idk what giadas on

xpost To clarify, the only way I can fairly imagine it used in lasagna is because other cheese is more expensive sometimes hard to get and it acts as a filler to cream it up. But it's disgusting. I even dislike it in croque monsieur. This is all covered in that other thread though. Growing up, I no one ever put it in lasagna. But I had a lot of asians making it for me.

All the sainsbury, tesco, M&S ready to go ones just look like a white goopey mess. The main grocery stores where I am are only slightly better where they may have it only as one layer. I think in the US most ready to go lasagnas don't have that travesty.

I made a new thread for this Controversial Food Opinions - The Béchamel Test

I made Hainan chicken rice out of 101 Easy Asian Recipes. (Roughly equivalent to khao mun gai.) Poached chicken, chicken fat rice w aromatics, broth made from the poaching liquid, condiments. Absurdly flavorful and good and an excellent use of a couple hours and a chicken.

That shit's delicious, I ate it like half a dozen times when I was in Singapore where it's like the national Big Mac Extra Value Meal. That plus a side of stir fried or braised greens is the best.

I like that cookbook, I've been making its economy noodles (also from Singapore I guess?) a lot.

I should go to Singapore just to eat I think.

Oh wow, I never even thought of making hainan chicken from scratch. I always want my friend from SIngapore to make it for me but he sometimes cant because he runs out of the "season packets" he brings back from SIngapore and for a stupid reason I assumed you needed those. HA!

I made such a good spicy steak run tonight I think we might have version 2.0 going gold finally, after only 11 years

what is a spicy steak run? idk what you are talking about aside from the words "spicy" and 'steak"

Rub not run. Whatever who cares you know what I’s saying. Seared into an incredible crispy crust, didn’t need or want for any kind of that compound butter or sauce nonsense.

Steak was huge, 24oz or so, so I guess divide everything in half (or more) for more normal preparations. Foreigners: 1 tsp = ~5 ml

1 tsp kosher salt

Put this in a tiny bowl and set aside.

1 tsp black pepper
1 tsp granulated garlic
1 tsp parsley flakes
.5 tsp white pepper
.5 tsp thyme
.5 tsp paprika
.5 tsp peri-peri
.5 tsp rosemary

Mix all of the above into a different little bowl. Mix gently, but thoroughly.

1 tsp EVOO

drizzle that on the steak and rub it all over

Then, rub the seasoning mix all over the oiled-up steak. I just use my gross fingers that still have EVOO and steak juice on them fwiw.

Lastly, sprinkle the kosher salt on the top and bottom of the steak, and rub it like nanook.

After 2-5 minutes sear both sides and cook to your desired doneness.

“I’s” = autocorrect is really on fire tonight.

so wait, you sear both sides in quick succession? I've always done one side for 3-5 minutes, then flipped it for the same amount.

sounds like a good pellicle on there. Have only done dry rub with tri tip. but 24 oz is tri tip sized, damn.

Well with a blasphemous electric grill set as high as it will go and a weight on top to apply a little pressure you can sear both sides at once

But yes, 3-4 minutes on each side works too

What was different about the rub you made to tonight to the ones you normally do? I have never in my life cooked a good steak. One day...

What is EVOO?

Today is a perfect day to light the konro and the rest of that recipe sounds delightful.

i sous vide steaks nowadays but molly stevens' sear-roasting method served me well before that. i can post a version of it if anyone is interested.

Ah, olive oil

Ed: olive oil.

Yerac: the 1.0 was just one part of each of the following: kosher salt, black pepper, garlic powder, parsley flakes, and a dash of cayenne.

I’ve fiddled with adding stuff and then going back to the basics for years.

I’ve had really good luck with the reverse sear for steaks which is basically the crude version of sous vide - low oven til it reaches a certain temp then a raging hot cast iron pan for like a minute on each side.

Just grill it on the day you buy it and all that fuss becomes sort of irrelevant, imo.

uh

bought a new wok. So this week has been pad thai, pad see ew, pad see ew, and khao pad tonight. New wok is bad for my health.

Well now I have a nice big porterhouse and enough time to rub it and let it come up to room temp.

i did not personally know what you were saying but now i do
most of the time people talk about steaks idk what they are aiming for -- this perfect steak everyone wants is maybe something i have never eaten? i am pretty satisfied with the steaks i have cooked but who knows, maybe they are bad? i don't think so. usually i cook for 3 min each side on highest heat (indoors) and outdoors just hope for the best (have only done this once maybe)

When I was younger I didn't know the rules about getting the proper pan hot enough, meat being room temp, patting it dry and resting. I don't make a lot of meat so I kind of just gave up. I would rather order it out instead of messing it up.

I have never been able to replicate restaurant pad see ew. Something about the char or sweetness is off.

I've never done a dry rub either. I only recently learned that my mom puts egg whites on chicken before a sautee/fry. Never knew it makes it tender/keeps moist???

we're making salteñas for tomorrow, so we have to start tonight in order to get the gelatin going. you make them like I guess xiao long bao are made. every salteña is judged on how much liquid is still in it when you bite into it.

getting restaurant-style char in a home wok is tough imo

need those BTUs

I have promised myself an outdoor high powered wok burner when I move into a proper home

I have one burner labeled "power boil" that I use. The new wok is not non-stick coated, obviously. I've been getting it as hot as possible before adding oil, and it is somewhat uncomfortable to be around. Been using fresh noodles, and the last step of the recipe involves adding dark soy sauce and letting things sit awhile between tosses to get a good char. It's from the Night+Market book, which has been great with everything so far.

Euler fam's salteñas going to rule. Still need to try one of these.

I didn't realize saltenas were suppose to have liquid in them. I think I have never had one then. I am making taiwanese DUMPLINGS! from scratch (tofu veg ones). This is going to be my 3rd weekend in a row doing it. I go through spurts of doing it a lot and then not again for months.