How do you dispose of a pot of cooking ham water?
Jasdip
8 years ago
last modified: 8 years ago
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anoriginal
8 years agoRelated Discussions
Cooking in water where fats float - how to dispose of fats?
Comments (9)Like dcarch, any scraps that the chickens don't want go into my garden, but the chickens really like the fat. Since they live in an unheated coop in Michigan, I think the fat is extra energy to help keep them warm, even though they are Rhode Island Reds and are extremely cold tolerant. Heck, they go outside and scratch in the snow and sun themselves sitting on top of snowbanks, so I like to help them out with extra nutrition if I can. Annie...See MoreBeans - how do you cook them?
Comments (27)I agree with Linnea, all beans do not taste the same and do not have the same applications. I love all beans, but I do not particularly like plain beans, any more than I like plain tofu. Beans have a bland taste IMHO, which is why I love them, they can be spiced up in so many ways. But I don't like to mix and match either. What I make in the crockpot is baked beans (I like mine sweet and sour and spicy), black bean soup--again, spicy with chilis, and curried kidney beans (I just tried that recipe, dark red kidneys with a spicy curry sauce-yum, but then I like curry.) I use garbanzos and cannelinni beans with pasta and italian, middle eastern and spanish flavors. I would hate either one plain, I eat garbanzos in hummus, highly seasoned salads, or stews. Lentils taste earthy to me too, I do not like some lentil soups, but when I make mine I add tomato sauce, a bit of vinegar at the end, and something bitter like spinach, green pepper or celery. That's greek style. I also do sweet and sour lentils with pineapple and peppers. Or baked spaghetti with lentils, italian seasoned tomato sauce, and a hearty red wine like burgundy, topped with sharp parmesean. That would be yummy, but plain lentils would taste like dirt to me. I'm not a huge fan of blackeyed peas, although I like them in hoppin' john which I make with tabasco to counter the "earthy" taste. I'm not a huge fan of pintos, they also have an "earthy" taste to me. Particularly plain pintos. Those I can enjoy with a spicy salsa and sharp cheddar topping though. Same with kidney beans, they have an earthy taste which IMHO contrasts nicely with something spicy--so in my mixed veggie and spiced minnestrone or chili, I like them! I also like a tangy three bean salad, but not plain, I like it on lettuce with some other vegetables and croutons or sunflower seeds mixed in. So it seems to me, the key to enjoying beans is to season them well and mix them with sour, spicy, bitter, sharp and tangy flavors. That's part of the idea behind adding epazote to dried beans when cooking. I eat beans almost every day, but I would also find a bowl of plain beans very hard to palate. On the other hand, a spicy bowl of mixed bean chili with a dollop of lowfat sour cream and a few tortillas crumbled on top is my idea of heavan. Yesterday I had mixed color bowtie pasta, spicy ratatouille with lots of garlic, etc., and garbanzos all topped with parmesean and toasted pine nuts, that was delish. I've had plain garbanzos once, in a spicy curried gravy, that was good too--over brown rice....See MoreHow do you cook your ham?
Comments (21)I looooooooove the clovey bits, they're the best part. I've also used apple juice on a ham when I didn't have pineapple, and it was good. Our hams come with the skin still on. If yours does, cut around the shank and carefully peel off the skin (so the skin is still on the shank end), leaving the fat intact, then score the fat (not all the way through) in a criss-cross pattern....See MoreHow do I cook a raw ham steak?
Comments (18)That is cured, fully cooked. Just like what you would find in a deli sliced ham sandwich. Such a thick slice. I'm surprised your butcher did not ask a few questions. That is about 10 times the amount i use in my peas. I do like thick chunks for anyone that wants one. I keep some packages in the freezer for that specific reason. And for ham and bean soup. Mustard and brown sugar is common but we don't like a sweet glaze. I brush with mustard and use a dry rub and bake in the oven to heat through and to form a nice bark. You just want it heated without drying out. Skillet or oven, medium high heat, to caramelize the surface. Called the maillard reaction. Surface browning elevates and enhances the flavor. Mustard and brown sugar will form a nice glaze but that works best in the oven. Will burn in a skillet. You will get some nice slices cut at an angle. That looks about 3 pounds or so. You could always freezer some slices as-is for soup later on. This is what you have. Where i am from it is called breakfast ham. Fully cooked cured ham then heated in a skillet. Raw pork looks like this. Yours was cut from something like this but this was cut clean commercially. Yours was cut by hand around the bone....See MoreAlisande
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