Bear’s Kitchen: a T&T foodie thread

[BudmanTX]

Those are the filet mignon of the Cervidae.

hey i tried....js

 

[BarnBuster]

I'm surprised they didn't put some fat in it when they ground it. I never did the mixing, just the eating. I would think 70/30 should work. If someone else has done this please jump in.

I suspect @GreatwhiteNorth knows something about it

 

[GreatwhiteNorth]

I suspect @GreatwhiteNorth knows something about it

I've ground/used it many ways & what I've settled on is just game meat, no beef mixed in.
Pre-rut I'd use the moose fat to grind with, it tastes just like the meat but anymore beef fat leaves a waxy feeling in my mouth.

 

[raratt]

I've ground/used it many ways & what I've settled on is just game meat, no beef mixed in.
Pre-rut I'd use the moose fat to grind with, it tastes just like the meat but anymore beef fat leaves a waxy feeling in my mouth.

Will elk hold together for a burger? I was told it wouldn't, hence adding beef.

 

[BudmanTX]

I've ground/used it many ways & what I've settled on is just game meat, no beef mixed in.
Pre-rut I'd use the moose fat to grind with, it tastes just like the meat but anymore beef fat leaves a waxy feeling in my mouth.

i got 3lbs of it last night

 

[GreatwhiteNorth]

Will elk hold together for a burger? I was told it wouldn't, hence adding beef.

I mix it like I would for a beef burger - egg, bread crumbs, worstershire, etc... I don't like doing them on the grill however, it tends to dry out the meat - I like fried in a skillet w/ bacon fat and/or butter.

 

[BudmanTX]

I mix it like I would for a beef burger - egg, bread crumbs, worstershire, etc... I don't like doing them on the grill however, it tends to dry out the meat - I like fried in a skillet w/ bacon fat and/or butter.

cool...i planning on burgers too...and i have an iron skillet....so that covered...

how would u prep it chilli.....?

 

[GreatwhiteNorth]

cool...i planning on burgers too...and i have an iron skillet....so that covered...

how would u prep it chilli.....?

No real prep, just fry in the skillet w/ a bit of olive oil to keep it from sticking.

 

[BudmanTX]

No real prep, just fry in the skillet w/ a bit of olive oil to keep it from sticking.

ah ok.....thanks GWN...appreciate it

 

[xtsho]

Last night I made Tofu. I make my own using soybeans and a press I made from some plastic containers.

For dinner I just made some of the ravioli I had previously made and frozen with a meat sauce I threw together. A couple glasses of red wine.

 

[DarkWeb]

Last night I made Tofu. I make my own using soybeans and a press I made from some plastic containers.

For dinner I just made some of the ravioli I had previously made and frozen with a meat sauce I threw together. A couple glasses of red wine.

Never made tofu. Interesting. How do you do that?

 

[xtsho]

Baked a loaf of sourdough and made some Bahn Mi bread for dinner later. I should have scored the Banh Mi rolls deeper and they got a little darker than desired. I threw them in after pulling the sourdough out and the oven was too hot.

 

[cannabineer]

I'm doing boneless grilled pork chops with herbes de provence. Not sure what the veggie will be.

“serving suggestion”

 

[cannabineer]

ok last night i got a special presant from a friend....he gave me 3lbs of ground elk meat, me and my wife's first thought is Chilli......is there any special prep that i need to do for it??? jc

do i mix it with ground beef or something???

@GreatwhiteNorth

 

[xtsho]

Never made tofu. Interesting. How do you do that?

Soak soybeans overnight, drain and rinse, puree in a blender with water. Then strain and bring to a boil, simmer for 15 minutes, let cool slightly, and then add the coagulant. The proteins will separate and form curds like when making cheese. Strain out the curds and put in a tofu mold with a weight on top for 20-30 minutes. Remove your block of tofu and put in cold water until ready to use. It will last a week with daily water changes.

For coagulants there are several. You can use vinegar or lemon juice, magnesium chloride, calcium chloride, calcium sulfate or others. I used calcium chloride because I already had it. It's the same thing as pickle crisp when canning pickles. It gives a firmer tofu than lemon juice or vinegar which I've used in the past. I like an extra firm tofu because I usually fry it.

 

[xtsho]

“serving suggestion”

View attachment 5022094

Carrots and potatoes.

 

[cannabineer]

Soak soybeans overnight, drain and rinse, puree in a blender with water. Then strain and bring to a boil, simmer for 15 minutes, let cool slightly, and then add the coagulant. The proteins will separate and form curds like when making cheese. Strain out the curds and put in a tofu mold with a weight on top for 20-30 minutes. Remove your block of tofu and put in cold water until ready to use. It will last a week with daily water changes.

For coagulants there are several. You can use vinegar or lemon juice, magnesium chloride, calcium chloride, calcium sulfate or others. I used calcium chloride because I already had it. It's the same thing as pickle crisp when canning pickles. It gives a firmer tofu than lemon juice or vinegar which I've used in the past. I like an extra firm tofu because I usually fry it.

Does calcium sulfate really work? Its solubility limit is 0.2% w/v.

 

[xtsho]

Does calcium sulfate really work? Its solubility limit is 0.2% w/v.

I've never used it but it's widely used.

"The two most commonly used salt coagulants are 1) calcium sulfate (gypsum) and 2) magnesium chloride combined with calcium chloride (nigari salts). Calcium sulfate is the most traditional and widely used coagulant for tofu. It is chosen as a coagulant primarily because it does not mask the taste of the soybeans, allowing premium tofu makers to preserve and highlight the flavors and fragrances of beans prized in Asia. Magnesium chloride and calcium chloride salts are more soluble than calcium sulfate and produce smoother-textured tofu."

https://www.ift.org/news-and-publications/food-technology-magazine/issues/2016/february/columns/processing-how-tofu-is-processed

 

[cannabineer]

I've never used it but it's widely used.

"The two most commonly used salt coagulants are 1) calcium sulfate (gypsum) and 2) magnesium chloride combined with calcium chloride (nigari salts). Calcium sulfate is the most traditional and widely used coagulant for tofu. It is chosen as a coagulant primarily because it does not mask the taste of the soybeans, allowing premium tofu makers to preserve and highlight the flavors and fragrances of beans prized in Asia. Magnesium chloride and calcium chloride salts are more soluble than calcium sulfate and produce smoother-textured tofu."

https://www.ift.org/news-and-publications/food-technology-magazine/issues/2016/february/columns/processing-how-tofu-is-processed

Thank you. I am going to have to try that!

 

[DarkWeb]

Soak soybeans overnight, drain and rinse, puree in a blender with water. Then strain and bring to a boil, simmer for 15 minutes, let cool slightly, and then add the coagulant. The proteins will separate and form curds like when making cheese. Strain out the curds and put in a tofu mold with a weight on top for 20-30 minutes. Remove your block of tofu and put in cold water until ready to use. It will last a week with daily water changes.

For coagulants there are several. You can use vinegar or lemon juice, magnesium chloride, calcium chloride, calcium sulfate or others. I used calcium chloride because I already had it. It's the same thing as pickle crisp when canning pickles. It gives a firmer tofu than lemon juice or vinegar which I've used in the past. I like an extra firm tofu because I usually fry it.

I was wondering if it was like cheese but didn't know it's exactly that way. I didn't think you needed to coagulate it with something......I thought it was just filtered.

Cool thanks