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Topic: CFB 51 Cookbook, equipment discussion, techniques

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1526 on: September 16, 2024, 01:32:27 PM »
I've never made empanadas myself, but I've eaten many that are filled with brisket, pulled pork, BBQ chicken, and even BBQ turkey.  All smoked meats work extremely well as a filling.

Now I, too, want to try making them!

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1527 on: September 16, 2024, 01:40:47 PM »
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1528 on: September 21, 2024, 07:19:03 PM »
Made empanadas AMA

« Last Edit: September 21, 2024, 07:42:21 PM by MaximumSam »
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1529 on: September 22, 2024, 10:37:42 AM »


A few different things here. I dropped the patty size from 6oz to 5oz. My wife was saying the patties were too big for her and the two younger kids, and do my oldest and I really need 12 oz double burgers? Probably not. With some slightly thinner patties they didn't "plump" as much so that was actually good.

We were trying to make waffle fries. Turns out my mandolin cutter doesn't have ridges deep enough to set the thickness where it needs to be for waffle fries and still cut through. So they were sorta like thin waffle chips. Deep fried in peanut oil and still delicious, but we're going to have to find a better way to cut them.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1530 on: September 22, 2024, 10:42:23 AM »
Quote from: MaximumSam on September 21, 2024, 07:19:03 PM
Made empanadas AMA


Those look delicious! Just by the looks of that fry job, I'm guessing they were flaky and perfect texture. 

Not to be rude, but I can see that they're somewhat irregular in shape. Is that due to inexperience in the formation of empanadas, perhaps issues with rolling out the dough, or were they nice half-moons and the fry process caused them to change shape? 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1531 on: September 22, 2024, 10:47:51 AM »
rude
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1532 on: September 22, 2024, 11:47:58 AM »
Quote from: betarhoalphadelta on September 22, 2024, 10:37:42 AM


A few different things here. I dropped the patty size from 6oz to 5oz. My wife was saying the patties were too big for her and the two younger kids, and do my oldest and I really need 12 oz double burgers? Probably not. With some slightly thinner patties they didn't "plump" as much so that was actually good.

We were trying to make waffle fries. Turns out my mandolin cutter doesn't have ridges deep enough to set the thickness where it needs to be for waffle fries and still cut through. So they were sorta like thin waffle chips. Deep fried in peanut oil and still delicious, but we're going to have to find a better way to cut them.

Our local haunt uses 5 oz patties, and you can get one or two.

I get by with one 5 oz patty these days. I just can't eat like I used to.
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U RAH RAH! WIS CON SIN!

MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1533 on: September 22, 2024, 12:43:31 PM »
Quote from: betarhoalphadelta on September 22, 2024, 10:42:23 AM
Those look delicious! Just by the looks of that fry job, I'm guessing they were flaky and perfect texture.

Not to be rude, but I can see that they're somewhat irregular in shape. Is that due to inexperience in the formation of empanadas, perhaps issues with rolling out the dough, or were they nice half-moons and the fry process caused them to change shape?

LOL 100% due to my lack of care about rolling them out properly. I don't think they changed shape at all from frying. Also difficult was the filling - I didn't make a dedicated uniform filling, but rather put in some cheese and corn and a variety of meats, which didn't always neatly spread out so I had to do some extra crimping to make sure they didn't leak out.
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1534 on: September 22, 2024, 01:50:55 PM »
Quote from: MaximumSam on September 22, 2024, 12:43:31 PM
LOL 100% due to my lack of care about rolling them out properly. I don't think they changed shape at all from frying. Also difficult was the filling - I didn't make a dedicated uniform filling, but rather put in some cheese and corn and a variety of meats, which didn't always neatly spread out so I had to do some extra crimping to make sure they didn't leak out.
Got it. I'm sure my first attempt won't look as good.

You should see the time I tried to make xiao long bao... Those were ug-ly. 
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1535 on: September 22, 2024, 02:00:35 PM »
Quote from: betarhoalphadelta on September 22, 2024, 01:50:55 PM
Got it. I'm sure my first attempt won't look as good.

You should see the time I tried to make xiao long bao... Those were ug-ly.
I would say it's a good two man job if you and your wife are making them together. One person rolls them out and the other fills and seals them. That way you can both be in a rhythm of making everything uniform. Unlike me trying to do them all myself while also watching football.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1536 on: October 14, 2024, 10:55:20 AM »
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1537 on: November 01, 2024, 07:34:46 PM »
twisted soul in Atlanta??

on DDD right now

looks good

https://www.twistedsoulatl.com/

1133 Huff Rd NW, #D
Atlanta, GA 30318

(404) 350-5500
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MrNubbz

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1538 on: November 19, 2024, 08:58:29 PM »
Quote from: MaximumSam on August 26, 2024, 01:15:47 PM
The oxtail turned out pretty good. 
I dunno maybe it's the thought of what tumbled out of this beast of burden's backside for 3-4-5 years and marinated that appendage just somehow doesn't make my mouth water
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1539 on: November 19, 2024, 09:03:37 PM »
Quote from: MrNubbz on November 19, 2024, 08:58:29 PM
I dunno maybe it's the thought of what tumbled out of this beast of burden's backside for 3-4-5 years and marinated that appendage just somehow doesn't make my mouth water
That's just slightly altered grass
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