What's Cooking?

[Johnsfolly]

Cauliflower pie from the old Moosewood cookbook.

[BilletHead]

           Today was a good day to work up some carnitas meat. Two pairs each of turkey legs, thighs, wings and the oysters from each birds back.  Again I was told this stuff is not worth keeping. Too much trouble and not worth it by two of OAF members who I consider friends. They know who they are:) . So it is salted. Then into a pot of herbs and spices for a day long simmer. Then pulled out to cool and pick.

   Hey look at them bones picked clean!     So was it worth it? Yeppers for an extra ten or fifteen minutes cleaning the bird and cooking it yes for sure. Some fine meals in this pile.    4.66 pounds of worth it. The bowl was weighed at 15.44 ounces so I called it a pound.

  @rps I have a question chef.  I strained almost to gallons of seasoned broth. I look at it every time I make a batch of meat like this. Tossed it until this time. What are my options for using this? It is real tasty.

[ness]

Rooting through the freezer and pulled out some frozen raviolis. Made a quick sauce with olive oil, garlic, white wine, red pepper, garden oregano and ground tomatoes. Made some sourdough last weekend and used the rest for garlic bread tonight. 

[BilletHead]

     More of todays cooking,

     Brined two pair of goose breasts in 1/2 gallon of water, 1/2 cup kosher salt and 1/2 cup brown sugar overnight. This morning they were pulled out and rinsed off. Each salted and peppered then each into its own bag with rosemary and minced garlic then sealed and dropped into the sous vide cooker @134 degrees for six hours. Tried to time this for Pat's return home from work. Just about right. Got them out of the sous vide bag and dried off. Into a big skillet of some goose fat to brown,  While I was babysitting that Pat hit the garden and picked lettuce. Then as she gathered the rest of the sandwich stuff I thinly sliced one of the breasts. Tasty and so tender.

   Built our sammaches ,

      Another breast for in a day or two. Then two to freeze for another day.

[rps]

8 hours ago, BilletHead said:

           Today was a good day to work up some carnitas meat. Two pairs each of turkey legs, thighs, wings and the oysters from each birds back.  Again I was told this stuff is not worth keeping. Too much trouble and not worth it by two of OAF members who I consider friends. They know who they are:) . So it is salted. Then into a pot of herbs and spices for a day long simmer. Then pulled out to cool and pick.

   Hey look at them bones picked clean!     So was it worth it? Yeppers for an extra ten or fifteen minutes cleaning the bird and cooking it yes for sure. Some fine meals in this pile.    4.66 pounds of worth it. The bowl was weighed at 15.44 ounces so I called it a pound.

  @rps I have a question chef.  I strained almost to gallons of seasoned broth. I look at it every time I make a batch of meat like this. Tossed it until this time. What are my options for using this? It is real tasty.

How salty is it?

If not too salty, use it to make rice or risotto. Use it as the liquid for a gravy. In any recipe that calls for water and is not then reduced, I usually use broth. Water brings no flavor to the party. In the risotto I will post about in a moment, I used chicken broth.

[rps]

Risotto alle Milanese (saffron risotto) with roasted shrimp and a green bean salad.

 

[BilletHead]

1 hour ago, rps said:

How salty is it?

If not too salty, use it to make rice or risotto. Use it as the liquid for a gravy. In any recipe that calls for water and is not then reduced, I usually use broth. Water brings no flavor to the party. In the risotto I will post about in a moment, I used chicken broth.

                Not salty tasting at all. The only salt in there is what I put on the meat before dumping in. I assume I can freeze it. Over the years we have just got rid of it. Not this time.

[Johnsfolly]

2 hours ago, rps said:

The bowl was weighed at 15.44 ounces so I called it a pound.

Marty there is usually a tare button on those scales that you press after you place the empty bowl on the scale that will zero out the weight of the bowl before you add anything to it. No need to weigh the bowl separately.

[BilletHead]

25 minutes ago, Johnsfolly said:

Marty there is usually a tare button on those scales that you press after you place the empty bowl on the scale that will zero out the weight of the bowl before you add anything to it. No need to weigh the bowl separately.

            Yes I know that but picking was going slow. It kept timing out and shutting off. I use the tare all the time. This scale is a neat gizmo!

[Walleyedmike]

1 hour ago, BilletHead said:

                Not salty tasting at all. The only salt in there is what I put on the meat before dumping in. I assume I can freeze it. Over the years we have just got rid of it. Not this time.

Do you have a pressure canner? If so just dump it in pint or quart jars and process it. Having a few pints of Turkey broth on the shelf ready for use would be quite handy. I'm thinking I might start doing the same with leftover broth!

WM