Welps, I managed to fry me some Cheddar Curds today, using T-Tobe's Recipe and I think I might have not done them as good as possible. I think I over cooked them and maybe even put too many in the Oil at once. However, they ate OK even tho they were very crunchy and the taste of the cheese was kinda faint. I"ve still got a pkg left and I'll do them later and try to be more correct this time. The ?"SIDES"? lol were Spring Blush Salad and Air Fried Allegro Chicken Wings.
Curd Curd Curd CURD IS THE WORD
Moderator: TBBQF Deputies
- OldUsedParts
- Deputy
- Posts: 20755
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Curd Curd Curd CURD IS THE WORD
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Rambo
- Deputy
- Posts: 8424
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: Curd Curd Curd CURD IS THE WORD
All looks tasty to me
- spacetrucker
- Chuck Wagon
- Posts: 3404
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
- Contact:
Re: Curd Curd Curd CURD IS THE WORD
all looks good!!
They should rename that salad to Red faced fall in lieu of the hot summer we have been having....
They should rename that salad to Red faced fall in lieu of the hot summer we have been having....
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- bowhnter
- Chuck Wagon
- Posts: 3875
- Joined: Mon Mar 26, 2007 1:01 pm
- Location: Van Alstyne, TX
- Contact:
Re: Curd Curd Curd CURD IS THE WORD
Looks good, I need to look next time at the H‑E‑B
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
- Sailor Kenshin
- Chuck Wagon
- Posts: 5467
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
- Zeeker
- Rustler
- Posts: 164
- Joined: Thu Jun 30, 2011 12:14 pm
- Contact:
Re: Curd Curd Curd CURD IS THE WORD
If you guys like cheese curds you should try a Canadian Poutine recipe. It's some great stuff.
Ingredients
Poutine Gravy:
3 Tbsp cornstarch
2 Tbsp water
6 Tbsp unsalted butter
1/4 cup unbleached all purpose flour
20 oz beef broth
10 oz chicken broth
Pepper, to taste
For Deep Fried Fries:
2 lbs Russet potatoes, (3-4 medium potatoes)
Peanut or other frying oil
Toppings:
1 - 1 1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)
Instructions
Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Ingredients
Poutine Gravy:
3 Tbsp cornstarch
2 Tbsp water
6 Tbsp unsalted butter
1/4 cup unbleached all purpose flour
20 oz beef broth
10 oz chicken broth
Pepper, to taste
For Deep Fried Fries:
2 lbs Russet potatoes, (3-4 medium potatoes)
Peanut or other frying oil
Toppings:
1 - 1 1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)
Instructions
Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
KCBS/CBJ
- OldUsedParts
- Deputy
- Posts: 20755
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Curd Curd Curd CURD IS THE WORD
WOW
thanks, Zeeker
thanks, Zeeker
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- Zeeker
- Rustler
- Posts: 164
- Joined: Thu Jun 30, 2011 12:14 pm
- Contact:
- Rambo
- Deputy
- Posts: 8424
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: Curd Curd Curd CURD IS THE WORD
That’s quite a recipe
- tex_toby
- Deputy
- Posts: 4625
- Joined: Wed Oct 22, 2008 9:22 am
- Location: Van Alstyne, Texas
- Contact:
Re: Curd Curd Curd CURD IS THE WORD
Parts - I think you are right about over cooking them a bit. Although curds are breaded, they aren't really crunchy. It sounds like you know where you took a wrong turn or two, so that second bag should be larapin.
20" x 40" Party Gator Pit
Custom Mobile Stick Burner
Summerset TRL 32" Built-In Grill
Weber Q2200
48" Custom Firepit
Bertello Pizza Oven
I can't always please everybody. I'm not bacon.
Custom Mobile Stick Burner
Summerset TRL 32" Built-In Grill
Weber Q2200
48" Custom Firepit
Bertello Pizza Oven
I can't always please everybody. I'm not bacon.
Return to “The Outpost - Cooking any grub other than BBQ”
Who is online
Users browsing this forum: No registered users and 5 guests