What's Cooking?

[BilletHead]

     Yep but hey man I am hungry. As soon as it hits desired temp I am ready to eat . No waiting all night although I can see the herbs and spices in a long desired temperature cooking really flavoring the meat. Got the vacuum sealer, now I want the immersion cooker!

BilletHead

[Johnsfolly]

On ‎12‎/‎26‎/‎2016 at 9:53 PM, MOPanfisher said:

Johnsfolly, I so want to see a pic and recipe for that sticky toffee pudding. 

MOPanfisher

Took awhile to convince my wife to make this sticky toffee pudding. Here's the pic I didn't set up the macro on the camera before Olivia took the picture. So it could have been a better picture. Also we are between dishwashers at this time. So we were serving only on the fine china. I had mine with a scoop of butter pecan ice cream instead of the double cream.

Here's the recipe.

Sticky Toffee Pudding

Pudding:

½ cup (125 g) softened butter

¾ cup (175 g) light brown sugar

4 slightly beaten eggs

1 cup (250 g) self-rising flour

I round TSP baking soda

1 cup (250 g) diced dates

2 TBS instant coffee (coffee essence)

2 TSP vanilla extract

½ (150 mL) cup brandy + ½ (150 mL) cup boiling water or 1 cup boiling water

Grease a 9 x 10 inch cake pan and line with a double thickness of baking parchment. Preheat oven to 350 °F

Cream the butter and sugar until light and fluffy. Add the eggs a little at a time beating constantly.

Sift the flour and baking soda together and fold into the sugar butter mixture. Stir in the chopped dates and coffee, vanilla extract, and brandy/water (water). Stir until smooth.

Pour the batter into the pan and bake for 1 ¼ to 1 ½ hours until firm to the touch.  Remove from oven.

Topping:

142 mL double cream + extra to serve over pudding

¾ cup (175 g) light brown sugar

½ cup (125 g) butter

Combine the sauce ingredients in a small saucepan and heat; stirring constantly until smooth. Turn out the pudding onto a double thickness of foil large enough to hold any spills of the topping.  Remove the baking parchment and pour the topping over the pudding. Set under the broiler until bubbling. Serve while hot ; drizzle with topping and extra double cream.

[MOPanfisher]

Dang that looks good.  Am gonna copy that one for sure.

[grizwilson]

2 hours ago, BilletHead said:

    Gavin  I am really intrigued with your immersion cooker.  Do you have a time using it per pound of meat for making sure you have it completely done to target temperature?

Oh Griz, this is for you,

BilletHead

 

Ohhhhhhh!

[rps]

Cheesy Broccoli and Cauliflower casserole with orzo and roasted chicken.

http://www.ozarkrevenge.com/2017/01/cheesy-broccoli-and-cauliflower.html

[Gavin]

Cooking all day today. Will be working 60+ a week for the next 4 months and gotta keep the family happy too. Thinking about couple lasagnas. Couple pans of enchiladas, Cuban Black Breans , and some "Good" rice today. Kids will eat it so must be good.

[Chief Grey Bear]

I made sloppy joes. 

Kids like sloppy joes.

Joe likes sloppy joes.

[ness]

I like sloppy joes. 

[BilletHead]

  Me too,

  Send Ness some in the mail like he did the fruitcake .

BilletHead

[Chief Grey Bear]

Ha! I should!!