Cooking Journal

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A cooking journal. Lightweight. Portable. Semantically versioned.

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Lemon Bars

Post date: 03 Jan 2018

Based on Slate’s recipe. We frequently substitute in Meyer lemons for regular ones, which is amazing.

For the crust:

  • Mix together and blend into a coarse meal
    • 2 1/2 cups all-purpose flour
    • 3/4 cup powdered sugar, plus more for garnish
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) butter
  • Press into a 9-inch greased pan.
  • Bake at 350F until edges are brown (~20 minutes)

For the filling:

  • Whisk until smooth
    • 6 large eggs
    • 2 1/4 cups sugar
  • Stir in until just combined
    • 1 1/4 cup freshly squeezed lemon juice
    • 3 tablespoons grated lemon zest
  • Fold in
    • 1/2 cup all-purpose flour

Pour filing into baked crust and bake until firm at 315F (~45 minutes).

-Buro




Soy Eggs

Post date: 03 Jan 2018

Based on Christina Tosi’s recipe for Momofuku.

  • For curing marinade, mix together into a container:
    • 6 tablespoons warm water
    • 1 tablespoon sugar
    • 2 tablespoons sherry vinegar
    • 3/4 light cup soy sauce
  • Bring water to boil in a large pot. Cook six eggs for exactly 6 minutes, 50 seconds, stiring for the first 90 seconds.
  • Move eggs to ice bath and carefully peel underwater.

  • Cure eggs in marinade overnight.



Red-Braised Pork

Post date: 03 Jan 2018

For the longest time I had difficulty getting the caramel in this recipe down. Some bloggers / cookbooks suggest using rock sugar instead of cane sugar but I didn’t think there should be such a difference. My mom uses brown sugar and doesn’t bother to make a caramel at all. Buro finally nailed the caramel creation–adding the oil is critical for keeping the sugar from going straight from caramel to rock solid.

If you mess up making the caramel, just start over. You’re at the beginning and sugar is cheaper than pork.

For each one-pound of meat, such as pork belly or hock:

  • Blanche pork into boiling water for a few minutes

  • With a wok on a medium(-ish) flame, stir 2 tbsp sugar in 2 tbsp of canola oil until sugar melts into a caramel liquid
  • Add to caramel:
    • Stock to cover meat
    • 1 tbsp Shaoxing wine
    • Light soy sauce to taste
    • 1 star anise, 2 dried red chilis, 3/4-inch ginger, small piece cassia bark
  • Add meat and adjust stock as necessary
  • Bring to a boil and then simmer until meat is cooked tender
  • Reduce the sauce



No-Knead Bread

Post date: 13 Nov 2017

See:

  • https://cooking.nytimes.com/recipes/11376-no-knead-bread
  • http://www.nytimes.com/2006/12/06/dining/06mini.html



Green Goddess Dressing

Post date: 31 Oct 2017

Based on the Serious Eats recipe.

  • Blend with food processor:
    • 1 egg yolk
    • 1 tablespoon dijon mustard
    • 1 tablespoon juice from 1 lemon
    • 2 tsp water
    • 6-8 whole anchovy filets
    • 2 medium cloves minced garlic (about 2 teaspoons)
  • Emulsify in food processor until mayo:
    • 2 cups neutral oil such as vegetable or canola
  • Blend in remaining ingredients:
    • 1/2 cup picked fresh tarragon leaves
    • 1/4 cup picked fresh chervil leaves (if not available, add an addition 2 tabelspoons tarragon)
    • Remaining water (1/4 cup minus 2 tsp)
    • 2 teaspoons worcestershire sauce
    • 1 teaspoon hot sauce (such as Franks)
    • 1(-ish) avocado
  • Whisk in:
    • 1/4 cup finely sliced chives
    • Kosher salt and freshly ground black pepper



Fried Chicken

Post date: 16 Aug 2017

A fried chicken recipe.

Consume a large bottle of pickles, the kind with a lot of brine. One 28 oz. jar of store bought pickles produces enough brine to brine ~6 chicken thighs, or maybe one whole chicken if you’re lucky. You can always supplement with water & salt.

Brine overnight in the fridge. I like to turn over the ziplock bag a few times to make sure there’s even coverage.

When ready to fry, pat the meat down dry (this is critical) and then bread lightly in a flour / cornstarch / salt / spices mixture. I like a 3:1 flour:cornstarch mixture right now, but I’m still experimenting. You want to bread the chicken so that it feels completely dry to the touch before entering the hot oil.

Fry chicken in batches in a wok. I like canola oil.