"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-01-2009, 01:14 PM   #1
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Black Eyed Peas & Ham Hock Help Please

Okay, so I have the peas simmering and the ham hock is in the beans. What I don't know is am I supposed to break down the ham hock and put it in the beans? Am I supposed to chuck it and add some bacon? And is the water supposed to absorb? I put what the recipe called for and when I checked the peas after 20 minutes, the water is quickly absorbing. Should I add more of the water I reserved from cooking the ham hocks?

Any help would be appreciated. I've got about an hour and a half left to figure this out.

__________________

__________________
Callisto in NC is offline   Reply With Quote
Old 01-01-2009, 01:17 PM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
The water does not all absorb. Just keep the ham hock in with the peas while they cook. Once the peas are done remove the ham hock. There will be a little bit of meat somewhere in there in the middle. Remove that, shred it or chop it, and add it back to your peas.

Without water the peas won't cook properly.

The ham hock usually takes a long time to cook - it may not be tender after 1 1/2 hours.
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-01-2009, 01:20 PM   #3
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
I cooked the ham hock for 1 1/2 hours before putting it in the peas and then it will get 2 more hours with the peas for a total of 3 1/2 hours. Should that be enough?
__________________
Callisto in NC is offline   Reply With Quote
Old 01-01-2009, 01:24 PM   #4
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Perfecto!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-01-2009, 01:28 PM   #5
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Thanks. Hopefully these work! Next I'm tackling turnip greens (that I thought were collard because that's what the sign said). Those seem way more simple than the BEP.
__________________
Callisto in NC is offline   Reply With Quote
Old 01-01-2009, 01:30 PM   #6
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I've only cooked collards. I'm a fan of not cooking so long. Most people will cook collards for a couple to a few hours. I'm in the 45 minute range depending how many are in my pot. I season my water with a bit of beef broth - adds a really great flavor. I'm just not so sure about the turnip greens, sorry.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-01-2009, 01:48 PM   #7
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Well, the recipe on the package calls for 45 minutes like yours and cooking some bacon in the pan before adding the greens and water. It's worth a try, how bad can anything with bacon be?
__________________
Callisto in NC is offline   Reply With Quote
Old 01-01-2009, 01:51 PM   #8
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I know that doesn't really require an answer
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-01-2009, 04:23 PM   #9
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Okay, the potential is there but the peas are missing something. They could just use more flavor, as could the greens. I posted a picture in Uncle Bucks thread.
__________________
Callisto in NC is offline   Reply With Quote
Old 01-03-2009, 07:40 PM   #10
Senior Cook
 
Join Date: Feb 2006
Location: Dallas, Tx. ( Big D )
Posts: 313
Needs something?

Quote:
Originally Posted by Callisto in NC View Post
Okay, the potential is there but the peas are missing something. They could just use more flavor, as could the greens. I posted a picture in Uncle Bucks thread.
Callisto, usually for a small package of frozen peas I use a can of chicken broth, large clove minced garlic, one bunch green onions and three slices of bacon or a couple ounces of salt pork, salt and pepper. It's about the same ratio for fresh peas. With those ingredients, you can make all those frozen peas taste outstanding.
__________________

__________________
Phil is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:36 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.