What's On Your Plate???

[washi me sensie]

Best standard mashed potatoes recipe:

This recipe is for 5 lbs. If you want to cook less, portion the other ingredients proportionately (i.e. 2.5 lbs potatoes = 1/2 as much of the other stuff)

- Peel 5 lbs of potatoes. People commonly use russet because they're big (less peeling) and cheap, but Yukon Gold will give you better results. Rinse after peeling.
- Cut them into smaller pieces so they cook faster. You don't need to overdo it, just halve or quarter; as long as the pieces are all about the same size.
- Boil the potatoes in a pot of water for about 30 mins. They're done when you can run them through with a fork without resistance, almost about to fall apart.
- Drain them in a large colander. Return the drained potatoes to the dry pot.
- Secret tip to best mashed potatoes #1 - when you mash them, do it over the stove on low heat, allowing all of the steam to escape. This prevents them from being watery or mealy.
- Secret tip to best mashed potatoes #2 - mash them with an old-school hand masher; don't use an electric mixer. The blades of the mixer can break down the starch in the potatoes and make them gummy.
- Turn off heat and cut up 1 1/2 sticks of softened (room temperature) butter into the mashed potatoes.
- Secret tip to best mashed potatoes #3 - cut up an 8 oz package of cream cheese into the mashed potatoes. Yes, cream cheese. Even if you hate cream cheese. I promise, nobody will be able to taste the cream cheese in the final result. But it will make them the most delectable, creamy potatoes you've ever had. I did these last Thanksgiving and then quizzed the guests to identify the secret ingredient; nobody could guess it.
- Finally, add about 1/2 cup of heavy cream. You can substitute half & half if you want, but why bother? With all the butter and cream cheese, that's like having a diet soda with your triple-decker 3/4lb burger and extra large fries...
- Now mash in the butter, cream cheese, and cream until well mixed. EDIT - if they're too thick, add more cream, a splash at a time.
- Salt to taste (start small and add bit-by-bit until it tastes right). If you want, you can also add pepper or other seasonings of your choosing. Mix in the seasonings well.

Serve and enjoy!

Now that you see how labor intensive this is, you can understand why I skimped for store-bought last night...

will try over the weekend next week! thanks! question.. for beef whats the best you can do steak with? i mean sirloin, porterhouse, etc?

 

[kronin323]

will try over the weekend next week! thanks! question.. for beef whats the best you can do steak with? i mean sirloin, porterhouse, etc?

Let me get back to you tomorrow; I'm going to bed now.

Short answer (personal choice): ribeye or filet mignon (tenderloin).

 

[Duke Nivram]

will try over the weekend next week! thanks! question.. for beef whats the best you can do steak with? i mean sirloin, porterhouse, etc?

i think new york is the best

 

[washi me sensie]

i think new york is the best

new york?

 

[kronin323]

new york?

He means New York strip. It's a leaner cut.

On a T-bone steak, the larger piece, were you to cut it out, is a New York Strip. The smaller piece is tenderloin.

 

[kronin323]

will try over the weekend next week! thanks! question.. for beef whats the best you can do steak with? i mean sirloin, porterhouse, etc?

So washi, back to your question on steak, to give you the best answer I first have some questions for you:

- What do you cook your steaks on (grill, pan, broiler, campfire, etc)?
- How do you like them cooked / what temperature (rare, med rare, med, med well, well)?
- What do you normally do for seasoning?
- Do you prefer more fatty or leaner cuts? More tender or more texture?

 

[washi me sensie]

So washi, back to your question on steak, to give you the best answer I first have some questions for you:

- What do you cook your steaks on (grill, pan, broiler, campfire, etc)?
- How do you like them cooked / what temperature (rare, med rare, med, med well, well)?
- What do you normally do for seasoning?
- Do you prefer more fatty or leaner cuts? More tender or more texture?

broiler and grill.... wanted them med rare to well done... seasoning would include garlic powder and salt and i prefer fatty cuts. tender of course bro....

 

[GRFMotorsports]

new york?

One of these

 

[kronin323]

broiler and grill.... wanted them med rare to well done... seasoning would include garlic powder and salt and i prefer fatty cuts. tender of course bro....

OK, then my first, personal-choice-short-answer should work for you. A nice, well-marbled ribeye is the way to go. Tenderloin is leaner but the most tender cut, also the most expensive.

Do you have the technique down i.e. you get the results you want or are you looking for tips?

 

[washi me sensie]

OK, then my first, personal-choice-short-answer should work for you. A nice, well-marbled ribeye is the way to go. Tenderloin is leaner but the most tender cut, also the most expensive.

Do you have the technique down i.e. you get the results you want or are you looking for tips?

most of time i make them in the oven and it seems i want my steak to be more "perfect"..tender, juicy, a little burnt on the outside.... so im looking for tips...