Author: Robert Andrews

Basic Fry Batter

Fry Batter

To fry food, make sure your oil is about 360-365°. It will not be too oily if you put it in and remove it the split second that bubbles stop escaping from the food or batter. As long as bubbles are coming out, Grace cannot go in. As soon as the bubbles stop, it becomes like a sponge. Let drain on a wire rack on a baking tray. Keep the tray in an oven at 250° to keep warm. Sprinkle with sea salt before putting into the oven.

Fry in small batches, waiting for the oil to return to temperature before you put in your next batch.

Flour . Seasoned
Eggs . Seasoned
Bread crumbs . Seasoned with grated parm

Batter
1.5 c ap flour
Season with nutmeg, salt and pepper
Add 1 c seltzer
2 eggs . Beaten

Something to Try – not sure how it will work
1 C AP flour
2 eggs
1/2 C milk
1 tsp cornstarch
1/2 tsp baking powder

Pizza Dip

Pizza Dip

Sautee vegetable mixture
EVOO
Diced Shallot
Sliced pepperoni
Sliced bell peppers
Mushroons

Pizza Base
Mix together
Grated parm
Ricotta
Cream cheese
Sea salt
Black pepper
Chili flakes
Oregano
One beaten egg
. Spread out in cast iron skillet
. Top with pizza sauce
. Top with veg
. Top with oregano, salt and Parmesan cheese
. Take pizza dough and roll into dipping sticks
Bake all at 375 for about 15 minutes

Robert@RobertAndrews.NET

Hot Wing Sauce

Hot Wing Sauce

I am a huge fan of Frank’s red hot cayenne pepper sauce, here is a hot wing sauce substitute presented by Chef Lee Hillson of The Phoenician Resort and Spa here in Phoenix.

Toss raw chicken wings in a bag with cumin, coriander, garlic powder, salt, pepper,
Sear wings in a large skillet with EVOO
Set aside into large metal mixing bowl when seared
Melt one entire stick of butter
Add to butter
. 1/4 C orange juice
. Juice and zest from one lime
. 2 TBL honey
. 1/4 C Sriracha hot sauce
Bring to a boil, then reduce to simmer
. Add 1 TBL corn starch or Arrowroot slurry

Pour some sauce over wings then toss to coat
Bake at 400° for 25 minutes
Remove wings then toss again to coat
Sprinkle with parsley or cilantro

IMPORTANT NOTE: Use a second clean metal pan for tossing after they are cooked to avoid cross-contamination from any juice that leaked out of the uncooked, lightly seared chicken.

Dipping sauce is yogurt with lime and honey

Bread pudding . OTHER IDEAS

  • My newest favorite is to use Challah bread
  • Use old pancakes or waffles
  • Use bananas, chocolate, peanut butter, and eggs
  • Cheries, red or white raisins
  • Chunks of white chocolate
  • Fresh bread
  • Top with jam
  • Top with merangue
  • Egg, sugar and milk for the custard
  • Custard should come up near the tops of the bread

Bake 350º for about 40 minutes

Bobbie Flay Bread Pudding

Large rustic loaf of bread

  • 3/4 C brown sugar
  • 1 stick butter
  • vanilla extract
  • Maple syrup
  • Sea Salt
    Sprinkle with Cinnamon
    Wrap in foil and bake 350º 20-25 minutes

 

Make your own yogurt from scratch

Make your own yogurt from scratch without having to use a yogurt maker

Credits

This recipe is a result of research largely from the YouTube video by Adelor DIY, Alton Brown’s episode of “Yogurt: Good Milk Gone Bad” (2002) and the Yogurt Handbook.

Certain adaptations have been made to suit our own personal preferences. Watch Adelor or Alton’s video and you will be able to spot these differences easily. I’ve also created my own ULTRA-QUICK YOGURT at the bottom of this page.

YOGURT BRIEF

  • 1/2 gallon low fat or regular milk
  • 1 C dried milk powder
  • 1/4 C plain yogurt (seed)
  1. Mix milk powder and 2 C of milk
  2. Mix to dissolve
  3. Add the rest of the milk
  4. Pour into a double boiler and bring to 175
    Stir frequently at this point
  5. Scald milk to 190º
  6. Cool in the sink with ice and water – Cool to 125-130º
  7. Introduce yogurt (temper)
    1 C hot milk into your yogurt, then another cup, then a third
  8. Pour the yogurt back into  the pot
  9. Cover and let culture develop for 12 hours in the oven (off, but light on)
  10. Sets up overnight
  11. Refrigerate immediately.  If you want more of a Greek yogurt, put the yogurt into a sieve and let rest for 30 minutes.

Basic Recipe

Equipment needed

  • Two empty 1 gallon milk jugs
  • Four wide mouth 1 pint canning jars with lids
  • One small 8 ounce canning jam jar with lid
  • Large whisk
  • Large stock pot
  • Canning funnel
  • Standard funnel
  • Large ladle
  • Thermometer (this is required)
  • One large picnic cooler
  • One half gallon 2% milk
  1. Fill half of each 1 gallon jug with cold tap water
  2. Carefully top each jug with boiling water
    . Resulting temperature will be about 140°. Should feel very warm to the touch, but not burn you or melt the plastic.

    • The 2 gallons of water is one practical way to make an incubator. We use a very small table lamp and a 60 W lightbulb.
  3. Place both warm jugs into cooler and close the lid. This is the incubator.
  4. Wash jars and lids thoroughly and place upside down on a clean paper towel
  5. Fill your stock pot with one half gallon of 2% milk
  6. Place on medium high heat and stir nearly constantly until temperature reaches 185° F (85°C)
    • If you don’t stir constantly, milk could scald which will create a bad taste in your yogurt
  7. Hold temperature at 185° for 20-25 minutes
    • Video says 15 to 30 minutes; And that longer cooking will make a firmer yogurt. This recipe is specifically tailored for our tastes.
  8. Shut off heat, cover, and let cool to 110°F (43°C)
    • About 30 minutes
  9. Measure three-quarter cup of plain yogurt and let rise to room temperature. This is your seed yogurt. It must contain live and active cultures. If it has them, it will be listed on the side of the commercial yogurt container. Organic yogurt is a good choice. Store-bought yogurt is needed only once; thereafter you will use your prior batch as your seed yogurt.
  10. Once the milk has cooled to 110°F, add the 3/4 cup of seed yogurt. If the milk is too hot, it will kill the active cultures. If it is too cool, it will not allow the cultures to fully develop.
  11. Whisk in the milk and yogurt together thoroughly
    • If you want to force a thicker yogurt, use about 1/4 cup powdered milk. If you want a more natural thicket yogurt, you can buy a yogurt funnel. Don’t try a coffee filter, it doesn’t work very well. I’ve tried it. LOL
  12. Start by filling your small jam jar. This will become your seed yogurt for the next batch.
  13. Next fill your pint jars with the mix. You should be able to fill about 3 1/2 jars. Leave about three-quarter inches of headroom in each jar.
  14. Jars are now ready for the incubator, which should be warm by now.
  15. Place filled jars in the cooler, and close the lid.
  16. Let incubate for 5-9 hours.
  17. When your yogurt is finished, you should see a thin layer of clear liquid on the top. This is called whey and it is perfectly normal. Dump it out before eating or using the yogurt. Whey is completely edible, but is very tart. It is a good additive for a smoothie, pancakes or bread. The whey will sometimes reabsorb back into the yogurt while in the refrigerator.
  18. Your yogurt can be refrigerated for up to three weeks.
  19. If you don’t have canning jars, Tupperware will work. Just make sure it is very clean. Yogurt will still keep about 10 days.
  20. Next batch: use your small jar for your seed yogurt… (minus one big bite)

Ultra Quick Yogurt

. Hands on time is under 10 minutes.

Pour three cups room temperature milk in a very clean, just-washed large glass measuring cup.
Also, wash two 1-pint jars and lids
Heat milk in microwave 3 minutes on high
. If your milk is cold, and fresh from the refrigerator, add one minute microwave cooking time.
Let cool to about 110°. That is; when it is cool enough that you can stick your finger in it without it being too hot.
Mix in 1/4 cup regular yogurt
Put lids on jars, and place jars in the sun.
Cover with a dark towel and let cultures develop.
In five hours it is done.
Refrigerate for up to a week.

Alton’s Notes

  • Use 1 quart 2% organic milk in opaque container
    • 2% milkfat results in balanced flavor and texture
    • Opaque container maintains riboflavin
  • 1/2 C plain yogurt with active or live cultures – room temperature
    Not “Made with live cultures”
  • Add 1/2 C powdered milk
  • 2 TBL honey
  • Heat to 120º over medium heat
  • Cool down to 115º
  • Pour into VERY clean glass container
  • Thin yogurt – add 1 C into 1/2 C yogurt
  • Whisk together
    • Lactobacillus Bulgaricus and Streptococcyx Thermophilius
    • Strep consumes lactose and makes lactic acid
    • Defers to Lactobacillus
    • Powdered milk adds protein without adding the acid
  • Control temperature – Keep 110 – 115 º (Death at 120º)
    • Use a heating pad – Experiment with water to find the right setting
    • Alarm at 118º
    • 3 hours tangy cream
    • 6-8 hours yogurt
    • Prompt refrigeration – shut down fermentation
    • Morning it will be ready to eat

Options:

  • Replace mayonnaise – DRESSING
    • 1 C yogurt
    • 2 TBL veg oil
    • 2 TBL tomat
    • 2 tsp lemon, must, sugar
    • 1 tsp salt
    • 1/2 tsp pepper
    • 1/2 C diced onion
    • 1 TBL relish, olives
    • 1 jalapeno

Strain

  • Stir yogurt then put into strainer w/ cheesecloth
  • 2 qt -> 1 qt yogurt
  • Fridge for two days
  • or 4 hours with a weight

Cracker Dip

  • 1 qt yogurt
  • 1.5 tsp cumin
  • 2 TBL parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • THEN drain
  • Serve with crackers

 

Pulled Sugar

Pulled Sugar

2 lb Sugar
40 Water
40 gm Vinegar

Bring up to 160 degrees

Pour out, let it cool on silicon mat

Rose . One petal at a time
Each pedal sticks to itself

See also ribbons

.

Chocolate Rose
Melted Hershey kisses and corn syrup

Pour onto wax paper
Let cool overnight
Becomes like chocolate Play Dough
Make little balls
Shape 5-6 leaves/petals

Robert@RobertAndrews.NET

Sauces – COLLECTION and HUB

Hollandaise Sauce – COLLECTION

Some sauces deserve their own special place in the recipe kingdom. Hollandaise Sauce is such an animal. Please CLICK HERE to view about a dozen different recipes for Hollandaise.

BBQ Sauce, ketchup, etc – COLLECTION

Another sauce deserving special recognition is BBQ sauce. Spanning the range from ketchup to cayenne pepper sauce, and sweet to savory, meat toppings have regional fanatical followers. Explore them BY CLICKING HERE.

Just interested in Ketchup? CLICK HERE.

Béarnaise

BASE: Champagne vinegar, white wine, egg yolks, butter

Mix and reduce down to 2 TBL in liquid volume
– 1/2 cup each vinegar and wine
– Add 2 tsp black cracked peppercorns
– 1/4 C shallots – finely minced
– 1/2 TBL tarragon leaves – finely chopped

Mix 3 egg yolks, 2 TBL hot water
Mix in double boiler
Stir continually
Salt, pepper
Start incorporating cold butter chips
. 1/2 LB (2 sticks)
Be careful NOT to cook the egg yolks . Don’t let it get too hot

When all butter is in add 1 tsp chopped chervil and 1 TBL chopped tarragon

Strain vinegar mixture into egg sauce

Serve over grilled steak, fish or vegetables

Tartar Sauce

1/3 c salad dressing / mayo
1 TBL Finely chopped shallots
3 TBL Finely chopped dill pickles
2 TBL rough chopped rinsed capers
Salt, pepper, 1/2 lemon juice

Shrimp Cocktail Sauce

Simple: jar of horseradish and ketchup

Better: peel 1/2 cup fresh horseradish root
Grate
Dampen with white wine vinegar
Add to 3/4 cup ketchup
1/2 lemon, salt, 1/4 tsp sugar
Tabasco or Franks to taste

Velouté

1/3 c sifted Flour, 2 tbl butter
Cook in sauce pan till barelt browned
4 c chicken stock while whisking vigerously
Season with lemon juice, pepper, salt
Spoon over chicken

Allemande

Thicken Velouté with egg yolk and heavy cream
….

Poulette

Thicken Velouté with cream and mushrooms

Consistency of gravy

Mornaise Sauce

Similar to Hollandaise Sauce
-Topping for baked fish or egg

INGREDIENTS

  • 1/4 C butter (melted)
  • 1/4 C flour, all-purpose (sifted)
  • 2 C milk
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 each egg yolks (separated)
  • 1 TBL heavy whipping cream
  • 1/4 C Swiss cheese (grated)

STEP BY STEP

  1. In microwave melt butter
  2. Add sifted flour slowly, stirring constantly
  3. Stir (don’t beat) until smooth, 1 more minute
  4. Gradually add milk into mixture
  5. Heat in microwave until VERY warm to the touch, but not hot.
  6. Beat egg yolks
  7. Add whipping cream to egg yolks and beat to combine
  8. TEMPER 3 TBL hot mixture into the eggs, WHISKING between each TBL.
  9. Slowly add egg mixture into flour mixture mixing continually
  10. Add cheese and stir until softened or melted
  11. Add back in microwave for three bursts of 10 seconds each, stirring in between each burst

EXTRA STUFF

  • Sauce should be smooth. It is critical that you have no lumps. If you do, strain the sauce discarding the lumps.
  • Also sauce should not be too thick or heavy.
  • Can be used as an alternative to Hollandaise Sauce for eggs.
  • Prepare with the exact same layers as Hollandaise eggs.
  • Mornaise should cover the poached egg completely.
  • Optionally garnish with a bit of paprika.

 

Tips: Cow Parts – Dissection

CLICK HERE for cuts from other animals

See also Tips: Burgers and Tips: Steaks and Cow Parts

Meat Grades
• Longue ?
• Sterling . Restaurant Quality . More expensive than Prime, but worth it.
• Prime . Omaha Steaks . Very expensive . Best for home chefs . Lots of marbling . About $3 more than choice
• Private – Might just be Fry’s Foods
• Choice . Most common . Fairly inexpensive, fairly tasty
• Select . Little marbling . Stay away except for stews, etc.

Fore Shoulder . Chuck
. Top blade roast . Above the shoulder blade
. . . A fair amount of fat, and a pretty good choice
. Chuck seven bone roast
. Chuck Eye roast . In the center of the ribs
. . . Lots of flavor, a little bit more fat . Best choice
. Chuck shoulder roast . Cut into ribs sometimes

Ribs . Just behind the chuck and in front of the loin

Back Side . The Round
. Top Round Roast
. Bottom Round Roast
. Bottom Round Rump Roast
. Eye Round Roast
inexpensive, but not a lot of fat and not a lot of flavor
these are fairly tough, and require a long cooking time and lots of spices

.
.

Loin . center back of cow
.

Brisket front breast of cow . above fore legs
.
.
.

Sirloin . Just behind loin, in front of round
. Rib Roast . 1st cut
. Rib Roast . 2nd cut
. Tri-Tip Roast
. Top Loin Roast
. Tenderloin
. Top Sirloin Roast . Lots of flavor . Cooks more quickly

cuts-of-beef

French Fries / Chips

friesBefore we begin…

  • Potatoes fall into the categories of either starchy or waxy.
  • Russet and Idaho potatoes have a higher amount of starch and less moisture than waxy potatoes, so they are great for baking and frying, but don’t perform well for potato salads or casseroles
  • Waxy potatoes like Red Bliss, Fingerlings or New Potatoes have less starch and more body, so are good choices for potato salads, but NOT this recipe.
  • Yukon Gold is a good example of an all purpose potato.  It does reasonably well for either application.

Ingredients to feed 4 people

1-2 potatoes per person
1 C water and 1 tsp salt (per potato)		 Optional Condiments:
Ketchup, sour cream, ranch dressing,
Grandpa’s Jalapeño Ketchup

Step by Step

  1. Cut russet potatoes into approximately 1/3 inch thick strips
    – Just for fun you can cut them into 1/4 inch medallions instead of strips
  2. Soak in salted water overnight
  3. The next day, blanche potatoes in salted water for about sixty seconds to boil and partially cook
    – Potatoes should break apart when bent at this point, so be careful.
  4. Toss gently with oil and salt
  5. Put on a baking tray and cook at 450º for about ten minutes
  6. Flip over fries and cook another 10-15 minutes until golden brown
  7. Sprinkle with salt while oil is still very hot
  8. Some people enjoy a very light sprinkling of black pepper too

Oh, one more thing…

  • French Fries REALLY don’t come from France.  Research has shown that they really come from Belgium, where historians claim they were frying potatoes as early as the late 1600’s
  • The first record of French Fries being served in America was 1802 when Thomas Jefferson served them to guests at the White House.

Puff Pastry Savory Twists

Lay out sheet of Pepperidge Farms puff pastry

  1. Brush with butter mixture
    . Melted butter, EVOO, chopped garlic, salt, pepper
  2. Sprinkle savory mixture over top
    . Grated parmesan, rosemary and thyme
  3. You can use whatever spices you prefer
  4. Cut into 1 inch strips
  5. Twist to enclose garnish
  6. Put on baking sheet
  7. Refrigerate about 20 minutes
  8. Bake right from the fridge, at 400° for about 20 minutes
  9. Mix Parmesan and parsley
  10. Brush with butter mixture
  11. Roll in parsley mixture
  12. Serve hot

 

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

3 C all purpose flour
One half teaspoon salt
1 tablespoon baking powder

Cream together two sticks room temperature butter and 2 cups of granulated sugar
When creamed together add four large eggs
And 1 teaspoon vanilla
Add zest from three lemons
Add juice from two lemons

Add dry ingredients
Alternate with (total) 1 cup buttermilk

Buttermilk alternative: take one cup whole milk and add 1 tablespoon white vinegar
Let stand 30 minutes

Fill cupcake liners

Bake at 325° rotating halfway over a period of 25 minutes

Make your own lemon curd
Ten egg yolks plus two whole eggs into glass bowl
Separate yolks
Beat with 1+ cup sugar
Add 1 cup lemon juice
This continually
Place glass bowl on top of simmering water
Do not let egg yolks solidify
When it starts to thicken add 2 tablespoons butter

Create Meringue
2/3 cup water . Boiling
1 1/2 cups granulated sugar
2 tablespoons corn syrup
Heat until exactly 230°

Meringue
Beat egg whites until soft peaks form
Add in 2 tablespoons granulated sugar

Pour hot simple syrup into egg whites with mixer running on medium high

Add thin layer of lemon curd over top of cupcake

Use star tip and piping bag to cover top with meringue frosting

Use Crim Brulé torch to caramelize top

Robert@RobertAndrews.NET

Blueberry Cupcakes

Blueberry Cupcakes
ala Martha Stewart

1 2/3 C Cake flour
1 Tsp baking powder
1/2 tsp fine sea salt
1/4 tsp baking soda
> Sift thru fine sieve
> toss blueberries in flour, sift, separate, set aside

1/2 C unsalted butter
2/3 C granulated sugar
> cream them together
Add 2 large eggs
> mix
3/4 C sour cream
> mix
1 tsp vanilla
> mix
Add sifted dry ingredients
> mix
Add blueberries and fold together

Add into cupcake tins with paper inserts

Mix white sugar, brown sugar and cinnamon
> sprinkle over top

Bake at 375° for 25 minutes

FROSTING
10 TBL butter
8 oz creme cheese
3 C sifted confectioners sugar
1/2 tsp vanilla
> strain blueberry jam
> add 3 tbl jam into frosting without mixing
> put into piping bag
> pipe onto muffins

Robert@RobertAndrews.NET

Red Velvet Cupcakes

Red Velvet Cupcakes

Sift together
2 1/2 cups cake flour
2 Tbl Dutch processed cocoa
1 tsp salt

1 1/2 C melted butter into bowl of mixer
1 1/2 C granulated sugar
1/2 tsp red food coloring
1 tsp vanilla
2 lg eggs
Add 1 Cu buttermilk
Add dry ingredients (above)
Add 1.5 tsp baking soda and 2 tsp vinegar in bowl
Add to mixer bowl

Add to lined cupcake pan
Bake at 350° for 25 minutes
Rotate halfway through

Cream cheese Frosting
10 TBL butter
8 oz creme cheese
3 C sifted confectioners sugar
1/2 tsp vanilla
> strain blueberry jam
> add 3 tbl jam into frosting
> mix well till pink
> spread with offset spatula

Serve chilled

Robert@RobertAndrews.NET

 

ALTERNATE RECIPE

    • DRY INGREDIENTS
  • 1 C Sugar
  • 1.5 C flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 TBL unsweetened cocoa powder
    • WET INGREDIENTS
  • 2 tsp distilled white vinegar
  • 2 tsp vanilla extract
  • 1 tsp red gel food coloring
  • 1 C buttermilk – room temp
  • 1 egg – room temp
  • 1/2 C coconut oil melted
    • FOLD TOGETHER JUST TO COMBINE
  • Pour into cupcake molds (only 1/2 way up)
  • Bake at 350º for about 20 minutes (clean toothpick)
  • Let cool
    • PREPARE MARSHMALLOW COATING
  • 1/4 C Water
  • 1 packet gelatin
  • 3/4 tsp vanilla
    • In your sauce pan
  • Add 1/4 C water
  • 1/2 C sugar
  • 1/3 C light corn syrup
  • a pinch of salt
    • Heat to 240º  F  (115º C)
  • Drizzle into the gelatin mixture while mixing
  • Beat on medium until it is fluffy and bright white
    • PIPE CREAM CHEESE FROSTING INTO CENTER
  •  

 

Potato Chips TWO WAYS

Steps for all below recipes

  1. Slice russet potato into very thin slices on mandolin – about 1/8 inch
    If doing by hand, be very careful, but get as thin as possible.
  2. Soak in the very cold heavily salted water for 20 minutes
    1. If making salt and vinegar chips, also add 1/2 C vinegar to soak
  3. Strain potatoes
  4. Spread on towel to dry completely or pat try
    They must be absolutely dry to brown properly

Oven fried potato chips

  1. Line 2 baking sheet with parchment paper and drizzle with canola oil.  Spread till thin and covered
  2. Place slices on baking pan in one even layer.  Don’t overlap.
  3. Brush the top with oil as well, then sprinkle with salt and  just a bit of ground pepper
  4. Place in oven at 400° for 20-30 minutes, flipping halfway through
  5. When you flip them, sprinkle with Maldon salt, and a touch of pepper
  6. Drain on paper towel.

Canola Potato Chips

  1. Heat 2 quarts canola oil in Dutch oven to 350-360º
  2. Drop chips 1 at a time into hot oil – 1 second between each chip
  3. Move continually with a spider strainer
  4. Adjust temperature to try to maintain the 350º temperature.
  5. Remove to a paper towel and sprinkle with salt while they are still hot
  • Use Coffee Filter to strain used oil back into a container
  • Discard if it starts to get dark, stinky or smokey
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