How To make Bean Soup, Capitol House Restaurant
2 Lb No. 1 White Michigan Beans
1 Smoked Ham Hock
Salt and pepper
Cover beans with cold water and soak overnight. Drain and re-cover with water. Add the ham hock and simmer slowly for about 4 hours until beans are cooked tender. Then add salt and pepper to suit taste. Just before serving, bruise beans with large spoon or ladle, enough to cloud.
How To make Bean Soup, Capitol House Restaurant's Videos
Team Medium Rare or Well Done? #shorts
Are you team Medium Rare or Well Done? ????
A raging debate more controversial than ones political beliefs, that I’m sure will continue in the comment section. Here is my perspective:
People should enjoy what they like and should not be judged for it. However, I do believe that objectively, certain cuts are optimized at different temperatures based on 3 variables: tenderness, juiciness, and flavor. Here are some examples:
Filet mignon: extremely lean and tender meaning it will quickly deteriorate and dry out if over cooked. For that reason a low temperature between 120-130F (rare) is often preferred. Cook a filet to 165F (well done) and the result will be extremely dry.
Brisket: filled with collagen and extremely tough, only becoming tender and juicy at high temps. Taking it up to a high internal temp between 200-210F (well done) is preferred. Cook a brisket to medium rare, and the result will be inedibly chewy.
As such, internal temps are highly dependent on the cut of beef itself!
Another critical piece of information is that some cultures commonly consume cuts that are optimized at lower temps while others primarily eat cuts that are high in collagen and require “well done”. I think this contributes to such strong and often conflicting opinions of the best way to cook beef.
With that said, I highly encourage you to continue experimenting and finding your own preference.
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???? Pavor [Hip Hop] - Instrumental - Cuarta Pared Studio
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#mediumrare #welldone #newyorkstrip #steak #comparison #learnsomethingnew #learning #steakschool #mediumraresteak #welldonesteak #sousvide #sousvidesteak #review #raresteak #carnivore #learn #foodie #cooking
My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.
No-Cook Chilled Corn and Basil Soup | Kenji's Cooking Show
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Here's Melissa Clark's Chilled Corn and Basil Soup Recipe (paywall):
Classic Black Bean Soup & Pecan Breaded Rainbow Trout feat. Lucky Peterson
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2009 Throwback - Daddy Jack's Cooking with the Blues: Black Bean Soup, Lucky Peterson (29:55) & Pecan Breaded Rainbow Trout (recipe starts at 37:40). Jack makes a fresh black bean soup and pecan breaded rainbow trout with Cousin Dave on the camera. Jack also catches Lucky Peterson playing some keys at Black-Eyed Sally's in Connecticut's capitol city of Hartford. #daddyjacks #hartford #cooking
Classic French Onion (Onyo) Soup! | Chef Jean-Pierre
Hello There Friends, today I make a recipe that has been HIGHLY requested on the channel, a classical French Onion Soup! This is by far the best ways to prepare a Onion soup. I hope you all enjoy making this with me! Let me know what you think in the comments.
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