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midnightclimax posted:Cool, thanks a lot. I vaguely knew it's basically oil and eggs, but didn't know it was that easy. Going to try out some pasta recipes with that. https://www.youtube.com/watch?v=z0ZylWJ1UXA
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Sep 14, 2012 22:51
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What's the healthiest way to make mayonnaise? It's so drat good, but there's so much oil and I'm not a hundred percent sure how much of that I should consume. Hell, just how much mayonnaise can I eat before it becomes unhealthy? I don't have any concerns about weight gain, but rather any other health concerns that might be relevant.
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Sep 15, 2012 00:17
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As a condiment, it's fine. As a main course or a lifestyle, I'd avoid it.
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Sep 15, 2012 00:22
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Black Griffon posted:What's the healthiest way to make mayonnaise? It's so drat good, but there's so much oil and I'm not a hundred percent sure how much of that I should consume. The "healthiest" way to make mayo is the traditional way. Sure you could probably cut calories and/or fat with certain emulsion stabilizers and hydrogenated oils and... but that is arguably not healthier. If you have a healthy heart and are in decent shape there is no reason to fear a swoop of mayo on a sandwich.
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Sep 15, 2012 00:26
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That's a relief. Another question: Balsamic vinegar in mayonnaise? I see some recipes on Google; anyone actually tried it? I knew one guy who made mayo his lifestyle. Then he went from morbidly obese to one of those multilevel marketing self-help gurus, and I'm not sure which one I liked better.
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Sep 15, 2012 00:28
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Black Griffon posted:That's a relief. Another question: Balsamic vinegar in mayonnaise? I see some recipes on Google; anyone actually tried it? How do you feel about brown-grey mayo?
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Sep 15, 2012 00:31
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Same way I feel about that sickly yellow mayo I buy in convenience stores, or even better depending on the grey to brown ratio.
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Sep 15, 2012 00:35
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1. Any suggestions on what to do with the nice peeled 4 lb pork belly in my freezer? I'm baconed out, and have nowhere to hang a pancetta. Gonna make some char siu but I don't need that much. Have a new meat grinder that could get some action 2. Anyone have a recipe for tangy frozen yogurt? I ran with some knockoff pink berry that just had Greek yogurt and sugar and the taste was right, but it froze rock solid. Looking for a creamier consistency--up the fat content?
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Sep 15, 2012 01:55
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How do you keep delicate fish from disintegrating in the pan when you cook it? I have access to very good flounder, and it's delicious, but it shreds when I try to flip or move it.
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Sep 15, 2012 02:07
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Cuddlebottom posted:How do you keep delicate fish from disintegrating in the pan when you cook it? I have access to very good flounder, and it's delicious, but it shreds when I try to flip or move it. Two wide enough turners, sandwich style? Alternately cook one side then finish under the broiler
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Sep 15, 2012 02:22
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King Bahamut posted:1. Any suggestions on what to do with the nice peeled 4 lb pork belly in my freezer? I'm baconed out, and have nowhere to hang a pancetta. Gonna make some char siu but I don't need that much. Have a new meat grinder that could get some action For question 1: do the crispy Chinese roast pork belly: http://www.goonswithspoons.com/Chinese_Roast_Pork_Belly_%28Siew_Yuk%29_by_Wei or http://www.goonswithspoons.com/Chinese_Roast_Pork_Belly_%28Siew_Yuk%29_by_Ziir Or if you have some old kim chi, kim chi jiigae: http://www.maangchi.com/recipe/kimchi-chigae-kongnamool Or Vietnamese braised belly: http://www.goonswithspoons.com/Vietnamese_Braise_in_Caramel_Sauce_%28Th%E1%BB%8Bt_kho%29 For 2: I really love Jeni's frozen yogurt. It's more her ice cream base with yogurt added so isn't completely yogurty so probably isn't quite what you're looking for but it's really good. Here's a write-up of a vanilla version: http://www.theyummylife.com/vanilla_frozen_yogurt My favorite from the shop: http://www.publicradio.org/columns/splendid-table/recipes/lemon_frozen_yogurt.html (I haven't made any of the frozen yogurt recipes so don't know how the home recipe version compares to the shop).
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Sep 15, 2012 02:25
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mich posted:Or if you have some old kim chi, kim chi jiigae: http://www.maangchi.com/recipe/kimchi-chigae-kongnamool Either make kimchi jiigae or this: http://www.maangchi.com/recipe/doejibulgogi
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Sep 15, 2012 02:28
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Cuddlebottom posted:How do you keep delicate fish from disintegrating in the pan when you cook it? I have access to very good flounder, and it's delicious, but it shreds when I try to flip or move it.  Try packet cooking: https://www.youtube.com/watch?v=n934RICyqGo&t=292s
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Sep 15, 2012 02:36
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CzarChasm posted:Just so I can understand your request, you're looking for a recipe aggregator that will let you choose recipes and then build a shopping list for you based on your selections? There's this PC software called Accuchef, that lets you put in your recipes, then select the ones you're making, and builds a shopping list. Costs about $20. It also lets you set prices for your ingredients, so that you can figure out what each recipe is costing you. It also calculates nutritional info for you.
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Sep 15, 2012 02:42
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I'm just learning and trying to get better at cooking. I made a risotto tonight and I think it turned out pretty good, except the rice seemed a bit firm. How firm should the rice be in a risotto? Should it be mushy?
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Sep 15, 2012 07:20
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Mexican Deathgasm posted:I'm just learning and trying to get better at cooking. I made a risotto tonight and I think it turned out pretty good, except the rice seemed a bit firm. How firm should the rice be in a risotto? Should it be mushy? It should be tender. Arborio has enough starch content it shouldn't mush, but the sauce should be very smooth and thick, but the rice should still hold its individual shape.
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Sep 15, 2012 07:22
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You shouldn't feel any tiny hard particles when you chew the rice. At leas that's how I'd describe it.
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Sep 15, 2012 07:35
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Dammit, that's what I thought. The sauce turned out really well, but the rice was too hard. Oh well, guess it's an excuse to try again.
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Sep 15, 2012 07:48
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When grilling a burger in a cast-iron pan, what's the trick for making the inside cook enough without burning the gently caress out of the outside? Just use thinner patties? Lower heat? It seems like every time I try, I get a burger that's bleeding/mooing on the inside but is charred to hell on the inside.
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Sep 15, 2012 08:05
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WampaLord posted:When grilling a burger in a cast-iron pan, what's the trick for making the inside cook enough without burning the gently caress out of the outside? Just use thinner patties? Lower heat? The thicker it is, the lower the heat. A thin patty needs high heat to get some browning before it fully cooks through. A thick patty understandably needs less, because you need to wait for the heat to get to the inside of the patty before the outside gets burned.
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Sep 15, 2012 08:16
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WampaLord posted:When grilling a burger in a cast-iron pan, what's the trick for making the inside cook enough without burning the gently caress out of the outside? Just use thinner patties? Lower heat? Do this. Never cook a burg another way again.
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Sep 15, 2012 08:17
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Casu Marzu posted:Do this. Never cook a burg another way again. This looks amazing. Thanks for the link!
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Sep 15, 2012 08:24
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Mexican Deathgasm posted:Dammit, that's what I thought. The sauce turned out really well, but the rice was too hard. Oh well, guess it's an excuse to try again. Like the first 10 times I made risotto, the very middles of my rice were always a little hard and I couldn't get them not to be no matter how long I cooked it or how much stock I added, then I realized I was adding cold wine to the rice and I guess that fucks everything up so make sure you heat up all your liquids before you add them to the rice.
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Sep 15, 2012 14:04
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I made lemon curd for the first time yesterday and, while it turned out really great and delicious, after spending the night in the fridge it seems to have separated: The white stuff at the top is kind of like mousse, super viscous. The yellow part is very runny. Both taste good, and stirring it with a spoon will bring it all back together without a problem. My question here is whether this is a good or bad thing? It smells and tastes fine, so I'm not worried that it's gone bad. Also, is there maybe something I could have done to prevent this separation? For reference, here's the recipe I followed: http://americanfood.about.com/od/desserts/r/lemcurd.htm Since this was my first time, I didn't change the recipe at all.
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Sep 15, 2012 15:02
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Looks fine, sounds like maybe the butter didn't incorporate fully and that's separating out. Just mix and recombine.
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Sep 15, 2012 16:39
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That is weird, I've never seen curd do that. The only thing I can thing of is maybe you didn't quite mix it well enough? If you under whip whole eggs you can get a similar effect.
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Sep 15, 2012 16:42
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Casu Marzu posted:Looks fine, sounds like maybe the butter didn't incorporate fully and that's separating out. Just mix and recombine. Slifter posted:That is weird, I've never seen curd do that. The only thing I can thing of is maybe you didn't quite mix it well enough? If you under whip whole eggs you can get a similar effect. Yeah, I was thinking perhaps I didn't mix it together enough. Next time I make it I'll spend more time doing that and see what happens.
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Sep 15, 2012 16:52
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Cuddlebottom posted:How do you keep delicate fish from disintegrating in the pan when you cook it? I have access to very good flounder, and it's delicious, but it shreds when I try to flip or move it. Here you go! https://vimeo.com/35229150
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Sep 15, 2012 17:10
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My chili plants are probably going to need bringing into the house from the green house in the garden since its already starting to get really cold. What kind of temperatures will they need to survive the winter? Summer was so awful this year that I've got 1 poblano and 2 just starting to grow out of 2 poblano plants, 2 jalapeno plants and 2 cayenne plants 
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Sep 15, 2012 17:37
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Scott Bakula posted:My chili plants are probably going to need bringing into the house from the green house in the garden since its already starting to get really cold. What kind of temperatures will they need to survive the winter? 50s at night.
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Sep 15, 2012 19:31
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How long does ground beef stay good in the fridge, in an airtight container?
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Sep 15, 2012 20:02
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PRADA SLUT posted:How long does ground beef stay good in the fridge, in an airtight container? Raw? Couple days at most.
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Sep 15, 2012 20:03
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FishBulb posted:Like the first 10 times I made risotto, the very middles of my rice were always a little hard and I couldn't get them not to be no matter how long I cooked it or how much stock I added, then I realized I was adding cold wine to the rice and I guess that fucks everything up so make sure you heat up all your liquids before you add them to the rice. Thanks for the tip, I totally did exactly that, I added vermouth directly from the fridge. Next time I'll heat that poo poo up.
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Sep 15, 2012 21:24
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Mr. Wiggles posted:50s at night. Well the house stays at 60 at the coldest so I might get lucky and they'll survive. I've not high hopes since sun will be so low but we'll see.
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Sep 15, 2012 21:29
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I hear a lot of hate for garlic presses. Out of curiosity, why is pressed garlic considered a bad thing compared to say, smashing it with the flat of a knife or some other method?
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Sep 15, 2012 22:56
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A Bug posted:I hear a lot of hate for garlic presses. Out of curiosity, why is pressed garlic considered a bad thing compared to say, smashing it with the flat of a knife or some other method? Mostly because it's a one-trick pony that just takes up drawer space and is a pain to clean. Almost any time you're chopping garlic you already have a knife out to chop something else, and it doesn't really take long to just give the garlic once-over too.
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Sep 15, 2012 23:00
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Alright, I've been using this sauce for years; but I have know idea what it actually is. I just add it to anything that's semi Asian. It is delicious, but I no nothing about it except for that smug looking man staring at me and BLACK BEANS. Does anyone know what type of sauce it is and where I can find some official uses for it?  smallTalkExpress fucked around with this message at 03:00 on Sep 16, 2012 |
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Sep 16, 2012 02:55
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That is not a man it is an ANGRY LADY.
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Sep 16, 2012 03:38
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I like making all my foods really spicy, but I don't like making all my foods wet with with stuff like habanero sauce. Red pepper flakes are good but not spicy enough. Is there another dry alternative that is spicier?
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Sep 16, 2012 03:52
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Ghost chili flakes?
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Sep 16, 2012 03:57
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