Tuesday, December 27, 2016

SeabeeCook's playlists on YouTube

I have two channels on YouTube. While I'm not sure how it happened, they are Steven Karoly's channel and SeabeeCook's channel. One day I will merge the two.

I've created several playlists on my named channel. Playlists are a popular way to collect videos in a single location to share with the public. With some exceptions, these videos were created by others. Here are my current playlists:

Bread bakers -- I lead off my bread baker's playlist with a series by Ken Forkist, author of Flour Water Salt Yeast and owner of Ken's Artisan Bread & Pizza in Portland, Oregon. Ken walks you through his process for baking bread, from autolese to baking, in eight videos. Next is a three-part series on Saveurs, a traditional French boulangerie, chocolaterie and patisserie in Dartmouth, England. Included in the 20-some videos are several that I shot at a baking workshop.

Scones -- Scones fascinate me. I enjoy a good scone. They come together much like a biscuit and can be prepared in the afternoon for baking in the morning. Both videos currently in the scone playlist are imports from "across the pond." Included are the metric formula for basic scones.

Techniques for the Professional Baker -- This is a series of baking videos by King Arthur Flour in Norwich, Vermont. Bakery director Jeffery Hamelman leads viewers through the professional bread baking process with head baker Martin Philip. Interesting watching for anyone that would like to see how the pros do it.

Feather River Camp -- I've been know to shoot a video or two at Oakland Feather River Camp, where I am the executive chef each summer. Watch a Union Pacific freight train slide past the camp or view (almost) humorous videos from the kitchen.

Check back frequently as the lineup changes. From time to time, I add (and occasionally remove) videos from my playlists. I plan to add a Filipino cooking playlist soon. Enjoy ...

Saturday, December 24, 2016

Slow cooker shredded beef for tacos

Last week I prepared shredded beef for tacos in a slow cooker at my sister's home. Since Debbie and I were going to be out all day, the slow cooker simplified the process of cooking dinner. This was the first time that I had used one in over 20 years. Although we had received a slow cooker as a wedding gift, it disappeared many years ago.

As often is the case when I'm cooking, I didn't follow a recipe. The process is simple. I began by heating a cast iron skillet over medium-high heat. After seasoning a piece of 'London broil' (top round, between two and three pounds) with salt and pepper, I seared the meat until it was browned. The steak was then cut into thirds and layered in the ceramic crock with one sliced onion, minced garlic, chopped cilantro and taco seasoning. I used homemade seasoning in my sister's cupboard. I then added one-half cup of chicken broth to the mixture.

The lid was placed on the slow cooker and turned to the low heat setting. The meat slowly cooked for eight hours while we were out of the house. After we returned to the house, I shredded the meat with two forks and garnished it with diced red onions and chopped cilantro. The shredded beef was served on corn tortillas with refried beans, salsa, grated cheese and hot pepper sauce.

Maybe it's time to invest in a new slow cooker, like one of the pressure cooker combinations!

Slow cooker shredded beef for tacos.