Cooking thread, anyone?

[PaulOinMA]

Peach Blackberry Pie​

Sheila Lukins, Dash (Parade Magazine)

When you brush the bottom pie crust with an egg wash, you keep the fruit from making the pie soggy as it bakes. By sprinkling the top crust with sugar, it makes for a great sugary crust.

Ingredients

Pie Crust for a 9-inch double-crust pie
5 cups peeled and sliced ripe peaches
¼ cup fresh blackberries
3 Tbsp fresh lemon juice
Pinch of salt
2 Tbsp ground crystallized ginger (a food processor or spice grinder may be used to grind the ginger)
5 Tbsp all-purpose flour
¼ cup packed light-brown sugar
1 egg white
2 tsp water
2 Tbsp granulated sugar

Directions

Prepare the pie dough, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and place it on a plate. Wrap both crusts and chill until ready to use.

Combine the peaches, blackberries, lemon juice, and salt; set aside. Combine the ginger, flour, and brown sugar; toss with the fruits. Let rest for 1 hour. Preheat the oven to 350 °F.

Combine the egg white and water in a small bowl. Remove the pie crusts from the refrigerator. Brush some of the egg-white mixture over the bottom and sides of the bottom pie crust to prevent sogginess. Add the fruit filling, mounding the peaches in the center.

Cover the filling with the top crust. Trim the overhang to 1 inch. With water, moisten the edges of the crusts where they meet, then press together lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam slits in the top crust. Brush the top crust lightly all over with the remaining egg-white mixture. Sprinkle lightly with the granulated sugar.

Place the pie on the center rack of the oven and bake until it is golden and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a rack before serving just slightly warm or at room temperature.

Serves 6 to 8. Per serving (based on 8): 510 calories, 55g carbohydrates, 6g protein, 30g fat, 45mg cholesterol.

 

[PaulOinMA]

Yum! Good recipe.

 

[30WCF]

Sear, bake, eat.

 

[NickW]

Wife & I are baking 5 kinds of cookies today. Maybe I should take some out in the woods tomorrow to convince the deer I'm an OK guy...🤣.

 

[begreen]

Just 3 types here, but one batch is chocolate-dipped, homemade, hazelnut biscottis.

 

[NickW]

Top pic are "candy bar cookies". The absolute best! Mini Snickers wrapped with a peanut butter dough and drizzled with chocolate drizzle. Second pic are Hershey's kisses and peanut butter cup cookies (same dough, different candy). We also made snicker doodles, almond crescents and refrigerator cookies. I personally don't care for the almond crescents. Refrigerator cookies are a nutty sugar cookie, addictive, and often are eaten in massive quantities.

 

[30WCF]

Into the brine for a 24 hr soak, and getting a good long simmer on the beans and ham so they’re ready to heat and eat tomorrow.

 

[Pinesmoke]

Just pulled a standing rib roast out of the fridge to rub so it's ready for the oven later. I'll let y'all know later.

 

[NickW]

Jalapeno popper soup tonight. My new favorite soup.

 

[30WCF]

 

[stoveliker]

We made our own pasta from scratch with the whole family. Made spinach Parmesan ravioli. And a salad, a glass of white wine (or sparkling apple cider), and (don't know what this would be in English) griesmeel bitterkoekjes pudding for dessert.

It was nice.

 

[NickW]

I made a white cheese chicken lasagna for dinner tonight at our son's request from the 3 options I gave him. One of my wife's favorites.

 

[begreen]

I slow-cooked a big turkey breast in a bourbon-orange base with a spiced rub. This was done on the trivet top of the T6. Sorry, no pics.

 

[Pinesmoke]

Smoked a ham today. Mesquite/oak pellets and hickory chips in the tube.

Mopped it down several times with OJ concentrate and the last 2 times with buckwheat honey.

Was really tasty.

 

[begreen]

Smoked a ham today. Mesquite/oak pellets and hickory chips in the tube.

Mopped it down several times with OJ concentrate and the last 2 times with buckwheat honey.

Was really tasty.

I'll be right over.

 

[PaulOinMA]

Making chili tomorrow. My wife always made chili on January 1 when she lived with her parents.

I make a variation of Perry Como's Favorite Chili from The International Chili Society Official Chili Cookbook.

ICS website: https://chilicookoff.com/

 

[thewoodlands]

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What brand of wireless thermometer is that you have in the turkey and how do you like it?

 

[30WCF]

What brand of wireless thermometer is that you have in the turkey and how do you like it?

Mine is the original MEATER. I do like it.

They have come out with a newer version that I would like to try. It had higher temp ratings to withstand searing on an open flame. (1000F I think)

MEATER Pro

Introducing MEATER Pro, the smart cooking tool to upgrade your kitchen arsenal. With high temperature limits, a strong, robust design, and long range, MEATER Pro allows you to push your culinary limits to the next level.

store-us.meater.com

The probe on the new one has several sensors inside and it finds an average rather than a single sensor that is either to deep or too close to the surface.

Both have WiFi so I’m less likely to drop Bluetooth signal. I can even send you the link to my cook and you can monitor it from your house.

Try the MEATER 2 Pro and let me know.

 

[thewoodlands]

Mine is the original MEATER. I do like it.

They have come out with a newer version that I would like to try. It had higher temp ratings to withstand searing on an open flame. (1000F I think)

MEATER Pro

Introducing MEATER Pro, the smart cooking tool to upgrade your kitchen arsenal. With high temperature limits, a strong, robust design, and long range, MEATER Pro allows you to push your culinary limits to the next level.

store-us.meater.com

The probe on the new one has several sensors inside and it finds an average rather than a single sensor that is either to deep or too close to the surface.

Both have WiFi so I’m less likely to drop Bluetooth signal. I can even send you the link to my cook and you can monitor it from your house.

Try the MEATER 2 Pro and let me know.

Thanks, I'll make sure it will work with our phones first.

 

[30WCF]

It’s the only one I’ve used so I can’t compare it to any other completely wireless probes but it seems nice, and the newer one has nice upgrades like fast charging, higher temp rating and multiple sensors.

As far as a wired unit, I have used “Smoke” in the past and was very pleased with it aside from the Bluetooth range.

 

[begreen]

How well does the signal work through the metal lid of a BBQ? Have you tried it with a cast iron dutch oven or metal crockpot?

 

[30WCF]

How well does the signal work through the metal lid of a BBQ? Have you tried it with a cast iron dutch oven or metal crockpot?

The new one is supposed to have better range. The probe has to talk to the charger station. The station then talks to your phone.
I imagine that smoker is insulated and thicker than the grill lid, and I was able to keep the charger on the porch rail and from there, I was able to smoke the turkey all day and never leave the couch.

In the oven and in a cast iron Dutch oven, I just stick the charger to the range hood. Its magnetic and It lives in the side of the refrigerator.

I’m not sure I’ll explain this well, but I’ll try.
I have a brick smoker outside. It’s unreliable to be within Bluetooth range all
in the whole house and WiFi is hit or miss at the smoker.

I can set an old phone or one of the kids tablets in the nearest window and let that be the Bluetooth connection.

The tablet is also connected to the WiFi, and I can use any internet connection to monitor the cook. As in any internet connection, yours, mine, cellular…I can be in a tree stand 400 yards behind the house and as long as you have cell signal you can see the ambient (grill/oven) temp, the internal temperature, and the target temperature. It will show an estimated time remaining. If while I’m in the tree stand or at the grocery store, I can edit the target temp if I decide to go medium rare instead of medium. This will adjust the estimated cook time.

 

[begreen]

That's pretty slick!

 

[30WCF]

Search it up on YouTube.

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[EbS-P]

I really like my original Meater. I don’t sear with them in. Pull it 8 degrees early, then pull the probe( I burned one up). Let the grill warm up then sear away on open flame. It’s a bit more difficult on something small like a lamb chop. A smaller tip would be better.

I kept the deflector plates in to finish the Christmas prime rib as it was tied with string and I didn’t want to burn it off. It was cooked perfectly. My favorite regular cook is to smoke a whole pork loin. We have pork that night. Some great Cuban sandwiches and then have a pork stir fry or pork green chili. Family of 7 can easily get 3-4 meals out of one cook.

I can get the temps from my Apple Watch too.