what's cooking? part 5: 2017-2027

kind of crazy your soups are bland with an entire head of garlic in them though

― Tracer Hand

I’m roasting it so maybe that’s why it’s not adding enough punch?

Kabocha is by far my favorite squash/pumpkin but I don’t cook it often because it’s so hard to cut. During my soup research I discovered you just microwave it for like 2-3mins and then it’s super easy.

I do think the key is getting some pan browning going on your mirepoix or whatever yr base is, like frying the curry paste etc, then going to the blender

Kabocha is by far my favorite squash/pumpkin but I don’t cook it often because it’s so hard to cut. During my soup research I discovered you just microwave it for like 2-3mins and then it’s super easy.

― just1n3, Saturday, October 21, 2023 12:06 AM (eight hours ago) bookmarkflaglink

Best method for cooking winter squashes like butternut for soups is cut in half lengthwise, place cut side down in a rimmed baking dish, pour about 2 cups of water in the baking dish (the water should be about a quarter or a third of the way up the side of the squash), and bake in the oven at 350F for 45 minutes. Take it out, flip over or remove the squash to cool, then you can remove the roasted flesh from the skin with a spoon. You won't even need to puree it.

My favourite is a curried parsnip, lentil and apple
https://www.bbcgoodfood.com/recipes/curried-lentil-parsnip-apple-soup

I do it in the slow cooker but you can also just simmer for 30 mins. You gotta have the yogurt, cilantro etc with it!

kind of crazy your soups are bland with an entire head of garlic in them though

― Tracer Hand

I’m roasting it so maybe that’s why it’s not adding enough punch?

I made a pasta sauce that had loads of roasted garlic in it and it was still not very garlicky. Disappointing - need to find the perfect amount because roasted garlic is so nice.

I don't know if there are nutritive or even taste reasons for blanching, but I never do it because it's an extra step for what I think is just an aesthetic thing (it makes the spinach look brighter green).

started off making a basic ragu today and fancied some heat so threw some chilli flakes and green/red chillies in there. Added some bacon because why not. Added some lentils for that nice texture. Added some capers and olives then some fresh basil/parsley. It was haphazard make it up as you go along cooking that was sort of like puttanesca but I didn't have anchovies, but it worked out beautifully.

Restaurants blanch to help expedite servuce ime
Xpost

hi dere I now have 91 lbs of pig parts in the chest freezer

I thawed out a pound of the bacon but it's a lot to sort through. anyone have thoughts on how long I can just leave it in butcher paper vs bagging it all in freezer/storage bags?

so much ham

Is any of it smoked? Bag it in a hurry if so or everything in your freezer may be smoked soon.

thank you - the hock is def smoked

My father raised a hog for butchering around '79-80, whoever smoked it OVERsmoked it, plus zipper seal bags and vacuum sealers didn't exist back then iirc, and we wound up tossing a huge amt of food.

Actually I think Ziploc bags were around but my parents didn't bother, which was a bad choice.

If it's wrapped in plastic under the butcher paper, you're good to chuck it straight in the freezer.

it is!

I bagged some of the unique ones, the back rib/tenderloin/bacon end stuff

helloooo big bags of fat and bones

https://peaktoplate.com/pork-lard/

Oh heck yeah. I render mine in a low oven instead of using the stove - less chance of burning/scorching imo. I also make ghee that way.

yeah I'm gonna use the crockpot!

t/s chest vs upright freezers

chest for me

it's basically convenience (upright) vs efficiency (chest), I went w/the latter

Hmmm yeah I've heard uprights will essentially 'dump' cold air when you open them but the convenience seems pretty great

chest freezers try to increase their convenience by adding various racks and 'baskets', but efficiency is their whole reason for existing. when you calculate the decrease in electrical consumption over the life of the unit it becomes a very good reason.

i got a chest freezer last fall, no regrets. i just get anxious about tracking whatever is in it but that's what spreadsheets are for.

ha I had not considered that re: the pig above, but I should!

Due to limited square footage, I went with an upright freezer. Thanks to spreadsheet contents tracking, it gets opened once every week or two and I move the packages for the next set of meals to the fridge freezer. It holds 1/2 a pig and over 1/8th of a cow, 6 chickens and an assortment of Costco sausage packages.

Does queso cotija taste bitter to anyone else? I kind of ruined a chili I made yesterday by grating a block into it, I probably need to sweeten it to make it more palatable.

for me, cotija is sweet and umami similar to parmesan. like parmesan, I try to stay away from any strangely soft versions.

I only buy the Nuestro Queso version at TJs

This is barely cooking, but sourdough toast with lots of butter and salt and pickled watermelon radish is such a satisfying breakfast.

Spring makes me want to eat all the radishes