Food Thread

Hasselback Cut, Stuffed, Fried Russet Potato
Rev: 210724 1530


Hasselback is an old traditional preparation where the potato is partially cut thru, w/ slits ~ ¼” apart, coated w/ butter & seasonings that permeate into the slits (etc.); and then baked.
Think: Potato fan configuration.

For this “experiment”:
Cut the potato with ~ ¼” slits, using a ½” spacer to keep a solid bottom.
Add a dusting mixture (flour, Panko, black pepper) into each slit (to keep the slits slightly open.)
  • 1 t pepper
  • 1 t AP flour
  • 3 T Panko
Fry at 325°F.
Cool for later service.

Insert each slit w/ small slice of extra sharp cheddar cheese.
Microwave to reheat & melt the cheese.

Served:
  • w/ smoked / sous vide Coulotte roast beef slices.
  • Au jus
  • Corn steamed, w/ butter, salt & pepper
210724 Hasselback Prep for Fry -IMG_0696 (002).JPG
210724 Hasselback Cheese + Prep -IMG_0697 (002).JPG
210724 Hasselback Served -IMG_0698 (002).JPG
 
GregManning said:
Hasselback Cut, Stuffed, Fried Russet Potato
Rev: 210724 1530


Hasselback is an old traditional preparation where the potato is partially cut thru, w/ slits ~ ¼” apart, coated w/ butter & seasonings that permeate into the slits (etc.); and then baked.
Think: Potato fan configuration.

For this “experiment”:
Cut the potato with ~ ¼” slits, using a ½” spacer to keep a solid bottom.
Add a dusting mixture (flour, Panko, black pepper) into each slit (to keep the slits slightly open.)
  • 1 t pepper
  • 1 t AP flour
  • 3 T Panko
Fry at 325°F.
Cool for later service.

Insert each slit w/ small slice of extra sharp cheddar cheese.
Microwave to reheat & melt the cheese.

Served:
  • w/ smoked / sous vide Coulotte roast beef slices.
  • Au jus
  • Corn steamed, w/ butter, salt & pepper
View attachment 77106
View attachment 77107
View attachment 77108
Click to expand...
They need a salivating emoji.
 
Pork Belly “braised / Sous Vide” with Vietnamese Fish Sauce
Rev: 210726 1300

1.35 lb Pork Belly, not cured, not smoked ($4.99/lb)
½ c Red Boat brand, KOH braising sauce
Sous Vide 149°F for 26 hrs
Ref: Red Boat; and Modernist Cuisine, Vol 6, p 86
Result: Moist & Fork tender

Serve w/ green onion discs

Simmer meat juice with KOH, with added minced ginger & green onion, to thicken for dipping glaze.

French Fries - homemade russet potatoes – 325 ° for 30 min.

Bread – homemade

210726 Pork Belly w koh prep -IMG_0699 (002).JPG
210726 Pork Belly w KOH -IMG_0700 (002).JPG
 
GregManning said:
Pork Belly “braised / Sous Vide” with Vietnamese Fish Sauce
Rev: 210726 1300

1.35 lb Pork Belly, not cured, not smoked ($4.99/lb)
½ c Red Boat brand, KOH braising sauce
Sous Vide 149°F for 26 hrs
Ref: Red Boat; and Modernist Cuisine, Vol 6, p 86
Result: Moist & Fork tender

Serve w/ green onion discs

Simmer meat juice with KOH, with added minced ginger & green onion, to thicken for dipping glaze.

French Fries - homemade russet potatoes – 325 ° for 30 min.

Bread – homemade

View attachment 77135
View attachment 77136
Click to expand...
Red Boat lists "traditional" uses of KOH braising sauce that include:
Pork belly
Shrimp
Chicken
Spare ribs
etc
 
Absolutely correct. My BAD !
KHO ! ! !

Before I retired, I worked at chemical plants that sometimes produced "potassium hydroxide" which is used to make optical quality glass. The chemical symbols for that are K=potassium; O=oxygen; H=hydrogen = = KOH.
 
Grilled Sandwich: Pork Belly braised w/ KHO; Cheddar; Sauerkraut; Bacon (double smoked)
Rev: 210731 1040

Pork belly – braised w/ KHO sauce at 149°F for 27 hours
Cheddar – Cabot, extra sharp
Sauerkraut – Valsic brand, “drained” using a salad spinner
Bacon – cooked, extra thick, double smoked (my meat locker gets smoked slabs & the smokes again)
Bread – homemade
[Order: bread-cheese-sauerkraut-pork-bacon-cheese-bread]

Grilled w/ butter in 13” satuse pan – w/ multiple weights to compress.

210731 grilled Pork + kraut + cheddar + bacon -prep -IMG_0706 (002).JPG

210731 grilled pork + kraut + cheddar + bacon -assembly -IMG_0707 (002).JPG

210731 grilled pork + kraut + cheddar + bacon -IMG_0708 (002).JPG
 
Tortillas – Homemade
Rev: 210807 1040

92 g Masa Harina (fine corn flour) – Maseca brand (1 loose cup)
123 g Water, ~ 100°F (0.52 c)
1/8 t Salt

Mix by hand; let rest for a few minutes.
Divide into 6 pcs; Press into 6” diam. (using tortilla press w/ plastic wrap for easy release)
Cook in un-greased skillet on med-to-high heat, until gently browned (flip several times to distribute heat)

Equal Options:
100 g Masa 137 g Water (0.58 c)
125 g Masa 167 g Water (0.70 c)

Serve:
Napa cabbage – shreds
Purple cabbage – shreds
Carrot - shreds
Red pepper – shreds
Green onion – 1/8” rings
Beef roast strips – med rare; ¼” thk
Mayo – for moisture
Salsa

Refried Black Beans

210807 tortillas - mase en place -IMG_0710 (002).JPG
210807 tortillas - tacos prep -IMG_0711 (002).JPG
210807 tortillas - tacos w refried black beans -IMG_0712 (002).JPG
 
Tortilla Pizza
Rev: 210810 1030

200 g Masa flour
250 g Water
½ t Salt
(Makes two 10” diam. crusts) [I just ordered a larger press to make 12” crusts]

Tortilla crust – 10” diam.
Marinara sauce
Red onions strips
Jalapeno strips
Red pepper strips
Pepperoni – (Margherita brand – this is really good)
Cheddar cheese shreds

Bake at 350°F for ~ 30 min.

210810 tortilla 10 inch crust -IMG_0714 (002).JPG
210810 tortilla cooking 10 inch -IMG_0715 (002).JPG

210810 pizza prep -IMG_0716 (002).JPG
210810 pizza assembly -IMG_0717 (002).JPG
210810 pizza done -IMG_0719 (002).JPG
 
Power is out in my neighborhood here in Detroit going on 36 hours with another 36 hours projected before restoration. Took the opportunity to make breakfast on the grill. Ham, egg, cheese and onion scramble with tortillas. Using up what's in the fridge before it spoils.
 

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