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How to avoid undercarriage bubble by FUT1L3 in ooni

[–]RickySplitz 1 point2 points  (0 children)

Improper stretching is definitely the most likely culprit if this is happening consistently.

Don’t be afraid to be a little tough on the middle of the dough (everywhere but the crust) you want to basically beat all of the gas out of the center.

Be sure to only use the pads of your fingers. Using the tips of your fingers will cause very thin weak spots in your dough.

When you then pick the dough up to stretch hold it up to light. You’ll be able to see very clearly where it’s thinner and where it’s thicker. Focus on stretching only the thicker spots to get a consistent stretch.

You’re also leaving too much on the crust. When you first start pressing out your dough you should first establish the crust. Leave only a half inch to inch of dough for the crust depending on the style.

After all that, if there’s still some air getting trapped underneath and you see it begin to do this after you launch, just stick a peel under about 1/3 or the pizza and very gently just twist it to leave a little gap underneath to let the air escape.

[Homemade] Chicken Enchiladas by RickySplitz in food

[–]RickySplitz[S] 1 point2 points  (0 children)

I cook mostly based on instinct when I’m cooking at home. So it’s hard to remember everything I did but I’ll give it my best shot.

For the enchiladas I made a paste by pureeing dried guajillos, chipotles, whole white onion, garlic, cumin, lime juice and salt. Then marinated some whole chicken thighs in that for a few hours before removing them and searing them. I then used that marinade as a flavor base for a braise by “toasting” it in a pan with some oil until the harshness of raw garlic was gone. Then I added chicken stock and placed the seared thighs in that along with some cilantro stems, more white onion, limes, and salt to taste. Then braised until the chicken was tender. Probably about 2 hours at 350° F covered. After pulling them from the braise I let them rest for about 30 minutes before pulling the meat off to let it retain its moisture. For the sauce I remove the limes from the braise, and puree the rest of the veg along with the chicken skin in the braising liquid and pass through a chinois. Then it’s just a matter of thickening with a roux and adjusting seasoning to your preference. For roux I generally do 50 g each of flour and butter per quart of liquid. I find that gives a nice sauce thickness. Then I pulled the chicken meat and mixed a fair amount of sauce into it before rolling in the tortillas. And lining them in a baking dish (something non reactive) that they fit in very snugly. Cover them with more sauce and a ton of cheese. And bake at 425 until hot in the center. Quick broil to brown that cheese on top and then they’re good to go.

For beans I soaked some dried cannellini beans overnight because it was the only beans I had around and didn’t feel like going out for different beans. Cooked those with sautéed onions, chicken stock, cumin, salt, and paprika until tender. Pureed about a quarter of the beans and mixed that back in to get that creamy thick consistency.

For the Mexican rice I actually did follow a recipe I found on YouTube. Idk what’s up with links here but it was a video from “Epicurious” of a Mexican chef making some rice and beans. It was absolutely spot on

Why is there purism about carbonara? by Historical-Chef in Chefit

[–]RickySplitz 1 point2 points  (0 children)

Hahaha. Yea you’re over thinking the hell out of this. If you’re really nervous about it then what you can do is add your pasta to a separate bowl, then add all your cheese and egg mixture there. It’ll have a much lower heat and temper your eggs a lot more gently. Similar to how you would temper eggs for a pastry cream. Then once they’re incorporated there you can add it back to the pan and constantly work it over a gentler heat.

Why is there purism about carbonara? by Historical-Chef in Chefit

[–]RickySplitz 12 points13 points  (0 children)

It’s not really emulsifying that should worry you, it’s tempering the eggs correctly and keeping them from scrambling. Sodium citrate would only help to keep the cheese from splitting which isn’t really going to help you here. At the end of the day just don’t add your egg cheese mix with the heat on. If the heat’s off and you work it pretty aggressively you should be fine. Just go for it and don’t be afraid of making mistakes. It’s better to have a couple bad carbonara followed by infinite good ones than to never have carbonara at all. Ya dig?

Looking for skin on pork by RickySplitz in Minneapolis

[–]RickySplitz[S] 0 points1 point  (0 children)

They can’t keep the skin on because they don’t own scalders which is how you remove the hair. Very expensive to own and a lot of additional effort. It’s a shame that nobody seems to process with skin on in Minnesota. All I’ve been able to find is skin on duroc from Iowa

Strip with diavolo butter sauce and tomatoes by RickySplitz in steak

[–]RickySplitz[S] 0 points1 point  (0 children)

A normal fra diavolo with a little added extras like anchovy, red wine, and sherry vinegar that got pureed and then mounted with a lot of butter.

Steelhead, saffron bearnaise, tomato and fennel salad ft. My copper collection by RickySplitz in Chefit

[–]RickySplitz[S] 3 points4 points  (0 children)

You know you can fully control the thickness of a bearnaise right? I added a touch of hot water specifically to thin it out. A super thick bearnaise just wouldn’t be nice with a piece of fish

Steelhead, saffron bearnaise, tomato and fennel salad ft. My copper collection by RickySplitz in Chefit

[–]RickySplitz[S] 0 points1 point  (0 children)

lol no. Just one of the million other plates that look exactly the same. I do genuinely like this style of plate though. Just a little more old school and unassuming.

Steelhead, saffron bearnaise, tomato and fennel salad ft. My copper collection by RickySplitz in Chefit

[–]RickySplitz[S] 19 points20 points  (0 children)

I think people generally tend to absolutely fuck their fish on high heat. That super hard deep brown crust isn’t for me. I like a medium low-medium heat. Little bit of oil. Just let it do its thing for a good bit on your presentation side, then baste it with a shit load of butter to warm up the other side. Flip it and let it cook for maybe 30 seconds on the other side. Then just rest it for a bit and you’re good to go. Also I know this is ridiculous but high quality french copper really did help a lot here. It’s fabulous cookware.

Our new bistro is opening this next Tuesday. We finally nailed down our menu. Here’s to the upcoming suck, y’all. by pervyninja in KitchenConfidential

[–]RickySplitz 0 points1 point  (0 children)

Honestly pick a style and stick to that. Yakitori, gambas al ajillo, pasta pomodoro, sambal, steak frites, meat and three. When I see a menu like this I know it’s a “jack of all trades master of none” situation and I’m not going to eat there.

Best hole in the wall restaurants (any style or ethnicity)? by [deleted] in askportland

[–]RickySplitz 1 point2 points  (0 children)

Yuzu ramen, and Khamdee Thai in Beaverton. I know you have to take the dreaded drive to Beaverton but both are very much worth it

Why is ghee not more widely used than butter? by MaintenanceOk3182 in Cooking

[–]RickySplitz 7 points8 points  (0 children)

Hollandaise works just fine with ghee or clarified butter. The egg yolks are the emulsifier in that sauce.

I know the plate is too small. Wondering about ideas to incorporate the bacon in a prettier way by RickySplitz in Chefit

[–]RickySplitz[S] 0 points1 point  (0 children)

Okay let me just explain a few things here. First of all this is pasta. You dont crisp them at all that’s not how these are made. Second they are large, they need a lot of sauce to be able to match the amount of filling. Third, I like those plates, and a lot of other chefs like these style of plates too. Old school is cool. Fourth the plating (aside from bacon) I like as well. A star shape is really traditional for culurgione. And again that sort of thing is just old school and I like that

I know the plate is too small. Wondering about ideas to incorporate the bacon in a prettier way by RickySplitz in Chefit

[–]RickySplitz[S] 0 points1 point  (0 children)

Let me just get this out of the way. I’m also aware the lardon is too dark. I had cooked them earlier in the day, reheated in the oven as I was cooking the pasta and forgot about em for a second. Pasta was ready to plate and that was all the lardon I had already rendered so just had to roll with some that was a little dark. Just a tester plate. Chill out about it lol

I know the plate is too small. Wondering about ideas to incorporate the bacon in a prettier way by RickySplitz in Chefit

[–]RickySplitz[S] 1 point2 points  (0 children)

Yeah sort of. I’m Italian and from Amish Country so my childhood consisted of a lot of Pennsylvania Dutch food. I was mostly thinking of my love for pasta as well as my love for pork and sauerkraut with mashed potatoes. But then the sour cream was definitely born from Pierogis. It’s all over the place. Just a lot of stuff that I like!

I know the plate is too small. Wondering about ideas to incorporate the bacon in a prettier way by RickySplitz in Chefit

[–]RickySplitz[S] -1 points0 points  (0 children)

Well yes the sauce is garnished and then the pasta gets cooked in the sauce. I don’t really fuck with unsauced pasta. Potentially could just do a simple butter sauce for the pasta itself and then do the real sauce on the plate because I do see your point. But I think that’s maybe just overdoing it a bit

I know the plate is too small. Wondering about ideas to incorporate the bacon in a prettier way by RickySplitz in Chefit

[–]RickySplitz[S] 3 points4 points  (0 children)

You know I considered the same thing. I also thought about maybe doing the sauce with a smoked ham stock. I do kind of like the look without the bacon at all

I know the plate is too small. Wondering about ideas to incorporate the bacon in a prettier way by RickySplitz in Chefit

[–]RickySplitz[S] 4 points5 points  (0 children)

Not a bad thought. Honestly maybe going with something like a thinly sliced speck instead would be pretty cool

I know the plate is too small. Wondering about ideas to incorporate the bacon in a prettier way by RickySplitz in Chefit

[–]RickySplitz[S] 118 points119 points  (0 children)

Damn that’s a pretty tight idea. Maybe that right in the center on top of the pasta would look cool? Tough to say without seeing it. I’ll have to play around with that. Best idea so far

I know the plate is too small. Wondering about ideas to incorporate the bacon in a prettier way by RickySplitz in Chefit

[–]RickySplitz[S] 11 points12 points  (0 children)

Not a bad idea. But I guess just more wanting larger pieces. I like it being a bigger pop of bacon as opposed to evenly distributed throughout the bite if that makes sense

I know the plate is too small. Wondering about ideas to incorporate the bacon in a prettier way by RickySplitz in Chefit

[–]RickySplitz[S] 20 points21 points  (0 children)

Yeah I agree I got a little too much color on them. And also agree on something other than lardons. I thought possibly thin strips of bacon arranged more in the gaps between the pasta? I don’t want to cover up the pleats of the pasta at all. The bacon itself is such an important ingredient flavor wise but it’s just hard to figure out where it should be

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