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Topic: CFB 51 Cookbook, equipment discussion, techniques
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utee94 · « **Reply #560 on:** August 19, 2020, 11:03:35 AM »

I love frying fish, or chicken strips, in coconut oil. The kids love it, too.

But I definitely taste it in the end product, so I'm not sure I'd want to use it for browning the beef. For my chili, I typically use bacon grease and/or chorizo grease for browning the cubed meats before cooking the pot of chili.

betarhoalphadelta · « **Reply #561 on:** August 19, 2020, 12:08:14 PM »

I don't like coconut at all... So I have no use for coconut oil, in cooking.

utee94 · « **Reply #562 on:** August 19, 2020, 02:26:31 PM »

My i s c & a aggie wife doesn't like coconut either, but she likes the fish/chicken strips fried in coconut oil when I make it for the kids.

But you can DEFINITELY taste it in the end product.

847badgerfan · « **Reply #563 on:** August 19, 2020, 02:36:50 PM »

Peanut oil and canola oil are just fine for frying. I use the former in my deep fryer and the latter for everything else.

utee94 · « **Reply #564 on:** August 19, 2020, 02:41:37 PM »

Quote from: 847badgerfan on August 19, 2020, 02:36:50 PM

Peanut oil and canola oil are just fine for frying. I use the former in my deep fryer and the latter for everything else.

Oh yeah for sure. I use peanut oil for frying turkey. For it, too, you can taste it in the end product.

I use the coconut oil for the kids' "homemade fish sticks" and "homemade chicken strips" because I like the flavor it adds, and they do too.

Canola oil is more neutral.

MarqHusker · « **Reply #565 on:** August 19, 2020, 08:16:12 PM »

Coconut oil a must when making movie popcorn.

CWSooner · « **Reply #566 on:** August 19, 2020, 10:28:31 PM »

I have always hated the shredded coconut that goes on certain pies and cake frostings. More for the texture than the taste. (Same reason I don't like celery, but like celery seasoning.)

I had some fresh coconut in Grenada, and I thought it was great. I can imagine some chicken fingers cooked in coconut oil tasting pretty great.

CWSooner · « **Reply #567 on:** August 22, 2020, 12:35:48 PM »

Thrillist's "The 33 Best BBQ Joints in America"

https://edition.thrillist.com/s/best-bbq-joints-in-america-db63973972864de3?utm_campaign=bestbbqamerica-dcfa6390252947e6&utm_medium=cpc&utm_source=oat&utm_term=AT%26T_MAIL_US

Two in Brooklyn.

MarqHusker · « **Reply #568 on:** August 22, 2020, 02:19:38 PM »

Mrs. MH knows how to do birthday cakes. This for the 9yr olds party this evening.

Drew4UTk · « **Reply #569 on:** September 07, 2020, 10:22:31 PM »

Quote from: CWSooner on August 19, 2020, 10:28:31 PM

I have always hated the shredded coconut that goes on certain pies and cake frostings. More for the texture than the taste. (Same reason I don't like celery, but like celery seasoning.)

I had some fresh coconut in Grenada, and I thought it was great. I can imagine some chicken fingers cooked in coconut oil tasting pretty great.

my wife does coconut butterflied and fried 12ct count fresh shrimp- and by fresh i mean 'they were swimming an hour ago'... if the oil is just the right temperature you can drop two or three in the pan without it impacting the temperature- and no more than 20 seconds... they come out golden brown, almost tempura type fried, and go down way too easy. we usually offer them up as hor d'oeuvres with an array of dipping sauces ranging from almost 'candy like' to 'light even you tough guys up hot'.

the first trick is fresh shaved coconut after whatever batter it is she uses. it's not heavy... the second trick is to NOT overcook them... they cook FAST.... and it's too easy to overdo it which gives them a rubbery quality that is no bueno.

CWSooner · « **Reply #570 on:** September 07, 2020, 11:03:30 PM »

Here's a recipe for these pulled-pork-stuffed-pocket burgers on the smoker.

https://www.smoking-meat.com/june-4-2015-smoked-pulled-pork-stuffed-burgers-wrapped-in-bacon?awt_a=2AWb&awt_l=IxQmo&awt_m=K48FSRigB99lWb

GopherRock · « **Reply #571 on:** September 10, 2020, 11:10:15 AM »

Last weekend, the Mrs. and I took a virtual cooking class through Zingerman's Bakehouse in Ann Arbor, MI. We saw these when we we last visited the in-laws, and wanted to give it a shot. We did the Cin-ful Cinnamon Roll class, over two days. Saturday we prepped the dough, and then did the heavy lifting Sunday.

We were really impressed with the class. The virtual nature of it meant that there were people from all over the world in our class. Only one person in the class was from in or around Ann Arbor, others in the class were from Dallas and Austin TX, Sacramento CA, Denver, Greenville SC, Jerusalem, and Brussels, Belgium. As for the results:

We made a pan of pecan sticky buns, classic cinnamon rolls, and two braids with a cheesy blend as a filling. All of the baked goods were spectacular. Everyone we've given them to has been raving about them. 10/10, do recommend.

Their full class schedule can be found at https://www.bakewithzing.com

I know everyone here knows their way around the kitchen. Thought that I'd throw this out there.

utee94 · « **Reply #572 on:** September 10, 2020, 04:59:11 PM »

Quote from: GopherRock on September 10, 2020, 11:10:15 AM

Last weekend, the Mrs. and I took a virtual cooking class through Zingerman's Bakehouse in Ann Arbor, MI. We saw these when we we last visited the in-laws, and wanted to give it a shot. We did the Cin-ful Cinnamon Roll class, over two days. Saturday we prepped the dough, and then did the heavy lifting Sunday.

We were really impressed with the class. The virtual nature of it meant that there were people from all over the world in our class. Only one person in the class was from in or around Ann Arbor, others in the class were from Dallas and Austin TX, Sacramento CA, Denver, Greenville SC, Jerusalem, and Brussels, Belgium. As for the results:

We made a pan of pecan sticky buns, classic cinnamon rolls, and two braids with a cheesy blend as a filling. All of the baked goods were spectacular. Everyone we've given them to has been raving about them. 10/10, do recommend.

Their full class schedule can be found at https://www.bakewithzing.com

I know everyone here knows their way around the kitchen. Thought that I'd throw this out there.

That'd be fun, thanks for the info. I can cook, but baking is not a specialty and I'd love to be better at it.

utee94 · « **Reply #573 on:** September 10, 2020, 05:00:17 PM »

Quote from: CWSooner on September 07, 2020, 11:03:30 PM

Here's a recipe for these pulled-pork-stuffed-pocket burgers on the smoker.

[img width=500 height=280.994]https://i.imgur.com/9z3CIJu.png[/img]

https://www.smoking-meat.com/june-4-2015-smoked-pulled-pork-stuffed-burgers-wrapped-in-bacon?awt_a=2AWb&awt_l=IxQmo&awt_m=K48FSRigB99lWb

And THAT looks ridiculously good. Did you make them? If so, how'd they turn out?

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Topic: CFB 51 Cookbook, equipment discussion, techniques

utee94

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betarhoalphadelta

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utee94

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847badgerfan

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utee94

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MarqHusker

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CWSooner

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CWSooner

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MarqHusker

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Drew4UTk

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CWSooner

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GopherRock

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utee94

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utee94

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