Resuming my cooking adventures

[JoitheArtist]

I'm back on track with my New Year's resolution to try cooking for myself more often, and experimenting with different ingredients. So far I've discovered that I can't cook eggplant, but I LOVE parsnips, and how to make a killer chicken-fig sandwich. Oh, and that meat tastes a LOT better when there's still a pink bit in the middle.

But I got off track about two months ago, just being busy and all that, and started buying more frozen food. I made my mind up to get started again, and tried a recipe for lamb yesterday (since I tend to like lamb the few times I've had it). It was one that had been on The F Word, and I'd always wanted to try it.

Sear the lamb in the pan, then move it to the oven to finish cooking (it called for rack of lamb, but the grocery store only had chops). Bring the cooked meat out, brush it with Dijon mustard, then roll it in a bread crumb mixture (crumbs, parsley, and thyme), then back into the oven to crisp.

SO. FRAKKING. GOOD!! Would've been better without trying to cut around the bones (gotta find a place to get a rack of lamb for next time), but still absolutely delicious. I'm actually considering getting more lamb for dinner later in the week.

Next week's experiment: turnips!

[bookworm]

My husband loves lamb, me I'll eat it but I don't crave it or anything.

I've been trying to cook more as well, and trying to find new things to do with food. I hadn't really considered experimenting with veggies (I really only like raw veggies), but there's only so many things one can do with chicken, beef, and pork.

I have started making big batches of certain food - chili, spaghetti, soups, etc. Stuff that I can freeze and pull out later. That's been really helpful, until I pull something out one day to thaw and then forget about it until there's that funny smell in the fridge...I don't know why that stuff always gets hidden behind something else.

[TOLady]

but I LOVE parsnips...

<snip>

Next week's experiment: turnips!

I totally agree with you about parsnips. I only "discovered them" about 2 years ago and I'm in love them!

I try and do a roasted root veg every 2nd week or so. Just rough chop carrots, celery, baby potatoes (skins on - red and white), onions, leeks and parsnips. Toss in a bit of olive oil, fresh ground pepper and some sea salt.

Put in a roasting pan and roast for about 45 minutes or so until just tender, stirring once in a while so they don't stick on the bottom.

Nom nom nom!

The chef at my local uses a mandolin and shaves the parsnips and fries them crispy. Makes a great garnish.

Turnips - not so much, but I'll try your recipe when you post it next week. I'm game for anything.

[AccountingDrone]

choose small turnips, and cook them slightly, then dispose of the water rinse and finish them off ... I like to slice them, and replace the potatoes in potatoes au gratin with them, or finish boiling them until tender, adding in finely cut carrots and then draining and mashing the combo like potatoes.

Large [larger than tennisball size] can be bitter and the water parboil and rinse trick not work well.

If they are yellow fleshed, and huge, they are actually rutabagas and not turnips ... your veggie guy is wrong. And dont get me started on the difference between yams and sweet potatoes...

[RecoveringKinkoid]

Chicken might taste better pink, but look here, that is an excellent way to get salmonella. You should really not be eating rare poultry.

[lordlundar]

learn to poach well, and fish and other high protein foods become very easy to make and still turn out perfect.

[Jester]

Lamb is awesome. Love it. Never cooked it, though.

Never tried turnips or parsnips. Odd considering my adventurous nature when it comes to food.

...there's only so many things one can do with chicken, beef, and pork.

I would like to slightly rephrase that for you: there are SO MANY things one can do with chicken, beef, and pork!

If you've run out of ideas, look online for more....there's innumerable recipes you either haven't seen or heard of, but they are out there.

I don't know why that stuff always gets hidden behind something else.

I do. It's because before it starts smelling bad, it starts looking bad, and no one wants to look at it, so it gets shoved behind something else in the fridge. Basic human nature.

I try and do a roasted root veg every 2nd week or so. Just rough chop carrots, celery, baby potatoes (skins on - red and white), onions, leeks and parsnips. Toss in a bit of olive oil, fresh ground pepper and some sea salt.

Put in a roasting pan and roast for about 45 minutes or so until just tender, stirring once in a while so they don't stick on the bottom.

As I said above, I have never had parsnips, but I am SO going to try that recipe really soon, perhaps even this week....assuming the local grocery stores have parsnips.

Need to think of some other recipes to use celery and carrots in that I will make this week, since they are generally not available loose, and I usually cook for just one: me.

And dont get me started on the difference between yams and sweet potatoes...

Please, start. What IS the difference?

Chicken might taste better pink, but look here, that is an excellent way to get salmonella. You should really not be eating rare poultry.

A great way to lock juice in to meat without undercooking it is to pan sear it. Basically making it "blackened" but without using the blackening spice. It creates a seal on the outside skin that locks the juices in, but you still cook the item through. Fish is awesome like this. I imagine chicken would rock as well. The method is simply using a very high heat to create a very hot skillet, then sear the meat, lightly dusted in flour (Wondra flour is perfect for this), on both sides until it is cooked through. It doesn't take long, and it is delicious. Use olive oil in the pan, but not extra virgin, as it will scorch at those temps. Use light olive oil, and put the meat in when the oil starts to smoke a bit.

Enjoy!

[lordlundar]

A great way to lock juice in to meat without undercooking it is to pan sear it. Basically making it "blackened" but without using the blackening spice. It creates a seal on the outside skin that locks the juices in, but you still cook the item through.

That is a myth. Searing does not "seal juices in". It does however add flavors that aren't attainable otherwise. The way to retain juices is to let the meat rest for a few minutes before cutting into it. that way the juices inside can redistribute, giving a more tender (and tastier) meat.

[pssorens]

Alton brown did a episode on Crown roasts of lamb, lot of great info on preparing the dish. Including dealing with some of the tricky bones.

Eat American Lamb, 50,000,000 coyotes can't be wrong.

[Jester]

That is a myth. Searing does not "seal juices in".

Myth my butt. Now, I don't know if it works the same way for red meats and poultry, but it certainly does just that with fish.

I give you my juicy, tasty, delicious pan-seared or blackened fish vs. a dried out grilled piece of fish. There's a reason I never eat grilled fish. Most times, it just gets dried out.

Now I am not saying it is an actual physical seal that is created. I don't know if it is or isn't. But you damn well better believe that searing fish is the way to go if you want it juicy and not dried out. So whether it physically seals the juices in or not, and whatever the reason is, in effect, that is what is happening.

Oh, and you don't "rest" fish. Or poultry, for that matter. Just red meat.

[Exaspera]

I found out, quite by accident, that I could sear fish or chicken, then cover the pan, and it comes out nice and moist. I'm certainly not an expert, though. I'm actually up to cooking with 2 burners!

[RecoveringKinkoid]

I have been experimenting with brined pork loin after hearing my friend K rave about brined turkey.

I imagine you can brine chicken, I don't know why not. Let me tell you, it sure does a good job on pork.

Just google "brining meat."

I have been on the Quest for the Perfect Pork Roll". I am so, so close. Last pork roll I made was unbelievable. So moist and juicy and flavorfull.

[AccountingDrone]

http://homecooking.about.com/od/howt...potatodiff.htm

Well, they are not even remotely related to each other [oddly enough, yams contain a plant version of estrogen, and another chemical that is good for controlling the pain of sickle cell anemia]

More scientifically, http://www.ces.ncsu.edu/depts/hort/hil/hil-23-a.html puts it well. They are very demonstrably different plants, with different texture, look and flavor.

It all started [in a nutshell] because the imported black slaves started calling sweet potatoes 'yams' as that was the closest thing they were accustomed to eating, and the name more or less stuck.

I get into this discussion with veg venders around turkey day every fall. *sigh* That is what I get for trying to buy real yams instead of sweet potatoes. [the canned ones tend to be sweet potatoes and not real yams also.]

[Evil Queen]

Oh, and you don't "rest" fish. Or poultry, for that matter. Just red meat.

Here I must disagree. I always rest my poultry, particularly turkey. But I also deep fry my turkey so one could say I'm resting it. One could also say I'm draining the oil out.

Searing your red meat is a myth. Allowing it at least 5-10 minutes of rest time allows the meat to stay juicy when you slice into it.

[TOLady]

Need to think of some other recipes to use celery and carrots in that I will make this week, since they are generally not available loose, and I usually cook for just one: me.

You can always cut up extra veg and keep in the freezer and add to your "Killer Chili" as needed! (Unless you don't use veg in the Chili?)

I am dying to try your Chili - and BTW - I haven't seen anything about your Beercation? Did I miss something?