Kitchen and Cooking Thread

[Tower]

Though we could see the cooking prowess of the CP community. From things like keeping food longer and tasty cooking ideas.


I don't know about you but I really get annoyed when my popcorn seeds only pop 50/70 percent of the time.

Try soaking your seeds 5 to 10 minutes before popping them.

Also wrap your celery in Tin Foil and it will remain crisp for much longer.

Anyone have a good way to cook pork tenderloin?

[GreenTeaFrapp]

Originally Posted by Tower

Anyone have a good way to cook pork tenderloin?

Butterfly it and grill.

[Bobblehead]

Originally Posted by Tower

Though we could see the cooking prowess of the CP community. From things like keeping food longer and tasty cooking ideas.


I don't know about you but I really get annoyed when my popcorn seeds only pop 50/70 percent of the time.

Try soaking your seeds 5 to 10 minutes before popping them.

Also wrap your celery in Tin Foil and it will remain crisp for much longer.

Anyone have a good way to cook pork tenderloin?

I'll try that! Currently I move the popped corn to a secondary bown, and then at the end put the un-popped through a second cycle.

Can anyone recommend a good air popper?

My current one seems to lift a bunch of un-popped kernels out with the popped ones, and then in the bowl some of them pop. Popcorn goes flying all over. It is kind of funny once or twice, but I get tired of cleaning up explosive residue every time I want popcorn.

[metallicat]

My favorite tomato sauce recipe, and what I'm making for dinner tonight:

Cover bottom of pot with extra virgin olive oil. Add garlic, salt, pepper, and wait for it to heat up. Add as much canned, crushed tomatoes as you'd like, a little bit of tomato paste, and reduce to very low heat. Add oregano, chili flakes, and any other spice you like.

Brown some meat of your choice in a separate pot/pan. I use either ground beef or spicy italian sausages. Once browned, add to the crushed tomatoes.

Let simmer covered up for one hour, stirring every now and then to avoid sticking.

Remove lid, and simmer for another hour, stirring occasionally.

That's it. A true Italian told me that's how he makes tomato sauce, and I haven't done it any other way since.

[Tower]

Originally Posted by oilers_fan

My favorite tomato sauce recipe, and what I'm making for dinner tonight:

Cover bottom of pot with extra virgin olive oil. Add garlic, salt, pepper, and wait for it to heat up. Add as much canned, crushed tomatoes as you'd like, and reduce to very low heat. Add oregano, chili flakes, and any other spice you like.

Brown some meat of your choice in a separate pot/pan. I use either ground beef or spicy italian sausages. Once browned, add to the crushed tomatoes.

Let simmer covered up for one hour, stirring every now and then to avoid sticking.

Remove lid, and simmer for another hour, stirring occasionally.

That's it. A true Italian told me that's how he makes tomato sauce, and I haven't done it any other way since.

It is the only way

I put the sausage in the sauce raw, but ground beef I brown. Great tips!

[GreenTeaFrapp]

Originally Posted by oilers_fan

My favorite tomato sauce recipe, and what I'm making for dinner tonight:

Cover bottom of pot with extra virgin olive oil.

Sounds like an awful lot of oil.

Add garlic, salt, pepper, and wait for it to heat up. Add as much canned, crushed tomatoes as you'd like, a little bit of tomato paste, and reduce to very low heat. Add oregano, chili flakes, and any other spice you like.

Brown some meat of your choice in a separate pot/pan. I use either ground beef or spicy italian sausages. Once browned, add to the crushed tomatoes.

Seems like you're getting an extra pan dirty for no reason. Plus you lose all the fond in the separate pan.

[missdpuck]

I'm lucky if I can even heat up a can of Hoppin' John

[metallicat]

Originally Posted by GreenTeaFrapp

Sounds like an awful lot of oil.



Seems like you're getting an extra pan dirty for no reason. Plus you lose all the fond in the separate pan.

It's just the bottom of it. I didn't really think it was that much, but I am no expert. Only doing what the Itai told me to do. As for getting another pan dirty, it's not that big of a deal is it? I brown the meat, and then wash it.

[Ford Prefect]

Originally Posted by Tower

Though we could see the cooking prowess of the CP community. From things like keeping food longer and tasty cooking ideas.


I don't know about you but I really get annoyed when my popcorn seeds only pop 50/70 percent of the time.

Try soaking your seeds 5 to 10 minutes before popping them.

Also wrap your celery in Tin Foil and it will remain crisp for much longer.

Anyone have a good way to cook pork tenderloin?

[missdpuck]

Originally Posted by Ford Prefect

You are soooooo baaaad....

[Resolute 14]

Open bag of perogies, put in water, boil.

Alternatively, bake or fry.

[Ford Prefect]

Originally Posted by missdpuck

You are soooooo baaaad....

I'm filling in for Fotze, somewhat inadequately though I fear.

[Tower]

Originally Posted by oilers_fan

My favorite tomato sauce recipe, and what I'm making for dinner tonight:

Cover bottom of pot with extra virgin olive oil. Add garlic, salt, pepper, and wait for it to heat up. Add as much canned, crushed tomatoes as you'd like, a little bit of tomato paste, and reduce to very low heat. Add oregano, chili flakes, and any other spice you like.

Brown some meat of your choice in a separate pot/pan. I use either ground beef or spicy italian sausages. Once browned, add to the crushed tomatoes.

Let simmer covered up for one hour, stirring every now and then to avoid sticking.

Remove lid, and simmer for another hour, stirring occasionally.

That's it. A true Italian told me that's how he makes tomato sauce, and I haven't done it any other way since.

I've decided to make this type of sauce with 1 large onion, 1 red pepper, 4 cloves of garlic simmering in olive oil. After 20 mins I'll add the tomatoes, parsley, salt, pepper and basil. Then I will reduce till it is ready to blend together and add a bit of goat cheese and let it dissolve. I'll pour the sauce on the raw tenderloin. Cover, and bake for 1 hour then remove lid and add a layer of mozzarella, brown the cheese and serve with brown rice, green veggies and a Stair Master.

[GreenTeaFrapp]

Originally Posted by Resolute 14

Open bag of perogies, put in water, boil.

Alternatively, bake or fry.

Better idea.... spread them out in big pan with some oil/butter and 3/4 cup of water. Cover for 20 minutes on medium heat.

[Resolute 14]

I'm Ukranian... that's too complicated for me.

[Tower]

Originally Posted by GreenTeaFrapp

Better idea.... spread them out in big pan with some oil/butter and 3/4 cup of water. Cover for 20 minutes on medium heat.

Then in a separate pan reduce sauerkraut then add bacon and cook till you have your bacon at the right tenderness for you and toss it on said perogies.

[metallicat]

Originally Posted by Tower

I've decided to make this type of sauce with 1 large onion, 1 red pepper, 4 cloves of garlic simmering in olive oil. After 20 mins I'll add the tomatoes, parsley, salt, pepper and basil. Then I will reduce till it is ready to blend together and add a bit of goat cheese and let it dissolve. I'll pour the sauce on the raw tenderloin. Cover, and bake for 1 hour then remove lid and add a layer of mozzarella, brown the cheese and serve with brown rice, green veggies and a Stair Master.

That sounds delicious.

[GreenTeaFrapp]

Originally Posted by Tower

Then in a separate pan reduce sauerkraut then add bacon and cook till you have your bacon at the right tenderness for you and toss it on said perogies.

Sauerkraut?

Cook your bacon and then fry onions in the bacon fat. Top the perogies with that and sour cream. And not nasty fat free sour cream.

[ShaolinFlame]

Originally Posted by oilers_fan

It's just the bottom of it. I didn't really think it was that much, but I am no expert. Only doing what the Itai told me to do. As for getting another pan dirty, it's not that big of a deal is it? I brown the meat, and then wash it.

If you deglaze that pan with something and then add it to the sauce it would be better. You are washing away a lot of tasty flavour from that second pan. Or try browning the meat in your first pot before you add the garlic.

A few of my tips:

By tongs, lots of tongs! They are like $1 and have a million uses.

Having a few pans/pots that are oven safe is important

Store Cilantro, parsley, and asparagus with their stems in 1" of water. They will last much longer.

A good chefs knife and a steel are also key. Most cuts in the kitchen happen because the knife is too dull.

Get to know your kitchen! Every oven, burner, and microwave work differently - understand this when following recipies!

Put hooks on your wall. I hang around 1/2 of my tools (spoons, spatulas, tongs etc.) It really helps remove clutter from other areas (especially in tiny kitchens like mine).

If you have the room and the time, save your trimmings in your fridge/feezer and make your own stocks. The difference in taste is outstanding.

If you want to precut/prepeel potatos or carrots (or anything else that will bruise over time) you can just store them in a bucket of water. They will retain their color for about a week. For apple/pear, add 1/5 part lemon juice.

Season everything with salt and pepper. Seriously.

Tasty recipe:

1-Roast off some 1/4 tomatos with Olive oil, SnP, and oregano (350ish).

2-Roast a baking sheet covered with 2" diameter circles of fresh grated parmesan at around 375. Be sure to use parchement paper.

3-After about 10 or 15 minutes the parmesan circles will cook into crackers. Top with a tomato.

The crackers are very salty, so when topped with a savoury roast tomato, they are great. It makes a great appettizer, and people are always impressed with the fact that cheese alone can make a cracker.


I will have more for another time. I love to cook, have worked in several kitchens, and am thinking about getting properly trained in the culinary arts.

[Tower]

Originally Posted by GreenTeaFrapp

Sauerkraut?

Cook your bacon and then fry onions in the bacon fat. Top the perogies with that and sour cream. And not nasty fat free sour cream.

I'm truly sorry... I forgot the onions.... I fry them with the sauerkraut as well. lol