Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Recipes’ Category

Best cooked turkey: Spatchcock a fresh (never-frozen) turkey

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The skin of a turkey that’s not been frozen is much better than the (somewhat rubbery) skin of a bird that’s once been frozen. And spatchcocking the turkey ensures even cooking and easy carving.

Let me also point out using mayonnaise as a marinade — or coating the turkey with mayo before putting it into the oven.

Update: I’ve been told in a comment on Quora from Amanda Rene Fisher that spatchcocking doesn’t work all that well on large turkeys. It was suggested that if the bird is 16 pounds or more, just break it down and roast it rather than trying to spatchcock it. She adds, “spatchcocking is BRILLIANT for birds up to 14–15 pounds- especially if you put it over the dressing/stuffing! That was our “gateway drug” to getting a bigger one, and totally breaking it down and proceeding from there.”

Written by LeisureGuy

11 November 2019 at 10:18 am

Batch 7 tempeh after 48 hours

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This is the plain green-lentil tempeh. It has been sitting out on the counter the past 24 hours, just at room temperature, though the mold seems to generate quite a bit of heat. I took its temperature using a digital probe thermometer: 106ºF.

It also throws off a lot of moisture. Last night I cut a hole about the size of a quarter in the center of the foil with which it’s loosely tented and pulled the foil up so that exhaust hole was sort of at a peak. That seemed to work well.

I was going to let it go until this evening, but it seems to be in fine shape already.

Written by LeisureGuy

9 November 2019 at 1:09 pm

Posted in Food, Plant-based diet, Recipes

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Lid note for Field Company No. 10 skillet

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The Duxtop Cookware Glass Replacement Lid (11 Inches) fits the Field Company No. 10 skillet perfectly, something that’s possible exactly because the Field skillet doesn’t have pour spouts (which would require a special lid). I’m using the No. 10 a lot these days.

Written by LeisureGuy

8 November 2019 at 2:08 pm

Posted in Daily life, Recipes

Tempeh batch 7 after 24 hours

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Seems to have a nice, even dusting of mold after 24 hours incubation. At this point, I am moving it from the oven-with-light-on to the countertop (room temperature, in other words), still with the tented and perforated aluminum foil loose cover. This is a green-lentil tempeh, made using 3 cups lentils (measured before cooking). Full tempeh write-up here.

Update: After the tempeh had been on the counter, loosely covered, for 1.5 hours, I lifted the foil and put my hand just above the tempeh. It is indeed generating quite a bit of warmth. I had no idea.

Written by LeisureGuy

8 November 2019 at 1:29 pm

Posted in Daily life, Food, Plant-based diet, Recipes

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Tempeh batch 7: Green lentils, nothing fancy

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This is just before the batch goes into the incubator (oven with the light on): 3 tablespoons rice vinegar mixed in, along with the tempeh starter. A plain batch this time. I’m going to move it to the countertop after 24 hours — i.e., at 1:00pm tomorrow. See my main tempeh post for details on making tempeh. I chose lentils because:

Written by LeisureGuy

7 November 2019 at 1:30 pm

Change in mise en place

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As I note in the cooking section of this post, after bringing produce home from the supermarket, I like to prepare it for cooking — dice, chop, slice, mince, whatever — and put each veggie into a Glasslock storage container labeled with the veggie and date (using masking tape and an extra-fine Sharpie, “fine” being too coarse). Then when I want to cook something, I bring out the veggies I want to use and take out as much of each as I want, putting them all into a bowl. (I found that it’s better to have what I want to cook all in one bowl, ready to dump into the pan, so that when the pan’s hot, I can add a little olive oil and all the vegetables at once. If I wait until the pan’s hot and then take out some from each storage container, it takes too long to get them all into the skillet. FWIW, I like to use a cast-iron skillet, lately the Field Company No. 10.)

One change is that formerly I would go ahead and cook some of the vegetables that I was preparing: I would steam beets, roast carrots, roast winter squash (delicata, acorn, carnival). Now I find I prefer to dice them small and store them raw. They cook quickly enough, and they seem to keep better if raw. If they are not totally tender (still a little al dente), that’s fine.

Another, more recent change is that I mix veggies a bit. Examples: In the container labeled “Garlic,” I have minced garlic and minced ginger. (And the local garlic and ginger are really terrific.) The garlic-ginger mix is quite nice — I just scoop out as much as I need. “Tomatoes” contains both fresh cherry tomatoes — halved or quartered — and cut-up sun-dried tomatoes (dry pack, not oil pack — most easily cut using kitchen shears rather than a knife). “Jalapeños” contains a mix of jalapeños chopped small and ancho chiles cut into small pieces (again with shears).

I’ve stopped slicing mushrooms, and now I just chop them coarsely.

I use my Field Company No. 10 skillet — the workhorse size. Worth noting: the Duxor Cookware Glass Replacement Lid (11 Inches) fits the No. 10 perfectly — just an FYI. Heat the skillet on the burner (or in the oven), and when it is a good cooking temperature, add:

1.5 tablespoons extra-virgin olive oil

Then immediately add:

chopped scallions
minced garlic and ginger
small-diced beet
small-diced daikon radish
small-diced delicata squash
French green beans cut into 1″ lengths
jalapeños chopped small and cut-up ancho chile
celery chopped small
chopped tomatoes, mix of fresh and dried
about 1.5 Tbsp tomato paste (no salt added)
chopped domestic white mushrooms
chopped broccolini
chopped baby bok choy
diced tempeh (red kidney bean and kamut wheat)
about 1 Tbsp minced fresh turmeric
about 1 Tbsp dried marjoram
about 1 Tbsp dried mint
about 1.5 Tbsp freshly ground black pepper

If the amount is not shown, it means “some.” I just take out a small amount—generally around 1/4 cup, though at least 3/4 cup scallions. Use your own preferences to guide you. I use a smaller amount of minced garlic and jalapeños — around 2-3 Tbsp.

After sautéing that for a while, I added

about 1/2 cup low-sodium vegetable broth

When everything seemed cooked enough — vegetables don’t have to be cooked to complete doneness as does (say) pork — I put into a bowl:

about 1/3 cup cooked intact whole grain emmer wheat
1 Tbsp flax seed, ground
1 Tbsp nutritional yeast flakes
1 Tbsp hemp seed (without hulls: hemp hearts)
1/2 tsp ground tumeric

I topped that with about 3/4 cup of the cooked melange, stirred to mix, and had that with a glass of unsweetened almond milk. Nice warmth, very filling, good taste.

I think the next time I make this I’ll include a 10-ounce package of frozen chopped spinach as the leafy green.

This time, for lunch I’ll add a good handful of chopped bok choy (from a bag of bok choy I had already chopped) and cook that in the breakfast stew; and for dinner I’ll add a bag of shiritaki noodles (chopped) and heat it up again: cook once, get three meals.

Written by LeisureGuy

6 November 2019 at 11:11 am

Coffee and health

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Written by LeisureGuy

3 November 2019 at 12:30 pm

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