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ibntumart posted:I'm going to be brave and try making my first risotto sometime in the next few days. But I've noticed most, but not all, risotto recipes seem to call for white wine. How much difference will it make if I don't bother with the wine and does that alter how much stock I'll be ladling in? The small amount of acid will help balance the flavor a bit. I would still try sub in some kind of acid if it were me. Alcohol can also release flavors bound in alcohol soluble proteins, but I'm not sure that there's anything in a standard risotto for which that happens. None of your other proportions need to change. And the risotto will still be good without any kind of acid, but a smidge better with.
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Jul 24, 2014 18:30
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| # ? May 1, 2024 12:46 |
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ibntumart posted:I'm going to be brave and try making my first risotto sometime in the next few days. But I've noticed most, but not all, risotto recipes seem to call for white wine. How much difference will it make if I don't bother with the wine and does that alter how much stock I'll be ladling in? What recipe are you going to use? Start simple. Dice some bacon, garlic, mushroom, and maybe a little tomato and saute it,, throw in a big splash of wine and let it cook, then add rice, and then add in boiling broth a few ladles at a time until it's been fully cooked. Take it off the heat and toss in a big chunk of butter and a bunch of cheese and stir.
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Jul 24, 2014 18:41
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ibntumart posted:I'm going to be brave and try making my first risotto sometime in the next few days. But I've noticed most, but not all, risotto recipes seem to call for white wine. How much difference will it make if I don't bother with the wine and does that alter how much stock I'll be ladling in? Why substitute?...if anything needs white wine, its me and risotto... but if you must, heres a suggestion (last paragraph) http://www.buzzle.com/articles/white-wine-substitute.html basically, its making sure you'll at least add the acid the wine otherwise would Another tip? Use wine
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Jul 24, 2014 21:43
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paraquat posted:Why substitute?...if anything needs white wine, its me and risotto... Dude's Muslim, give him a break. I've got to be honest, I've forgone wine in risotto lots of times and it still tastes delicious, it is just really thick and heavy-tasting due to the lack of acid. But I usually pair it with a veggie that has a little lemon juice or whatever, and that helps. I usually make risotto when I want something that's gonna stick to my ribs anyhow.
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Jul 24, 2014 22:08
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ibntumart posted:I'm going to be brave and try making my first risotto sometime in the next few days. But I've noticed most, but not all, risotto recipes seem to call for white wine. How much difference will it make if I don't bother with the wine and does that alter how much stock I'll be ladling in?
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Jul 25, 2014 00:45
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Bob Morales posted:What recipe are you going to use? Start simple. Dice some bacon, garlic, mushroom, and maybe a little tomato and saute it,, throw in a big splash of wine and let it cook, then add rice, and then add in boiling broth a few ladles at a time until it's been fully cooked. Take it off the heat and toss in a big chunk of butter and a bunch of cheese and stir. Simple is my intention: I'm just doing a risotto bianco my first time out. My plan doesn't sound too far off from what you suggested. My thoughts are: soften some diced onion, garlic, and celery in olive oil and butter; turn up the heat and add the arborio; throw in the wine substitute if I'm using any and let the arborio absorb it; add some salt and then ladle in my hot stock in stages; remove from heat when the arborio is the right consistency; stir in several pats of butter and a bunch of grated parmesan; cover for several minutes; stir and serve with some more cheese on top. Flash Gordon Ramsay posted:The small amount of acid will help balance the flavor a bit. I would still try sub in some kind of acid if it were me. Hawkgirl posted:Dude's Muslim, give him a break. I've got to be honest, I've forgone wine in risotto lots of times and it still tastes delicious, it is just really thick and heavy-tasting due to the lack of acid. But I usually pair it with a veggie that has a little lemon juice or whatever, and that helps. I usually make risotto when I want something that's gonna stick to my ribs anyhow. Good to know I *can* skip the wine/wine substitute if need be---thanks! Rib-sticking and a bit heavy is fine anyway. My hope is to substitute risottos (especially veggie risottos like mushroom or pumpkin/squash) for meat dishes at least once or twice a week. Or to maybe mix in leftover shredded chicken or what have you. Either way, the plan is for risotto to be a main rather than a side. Hauki posted:Most risotto recipes will have you cook off the wine anyway before you start adding broth, so it's more for flavor. I wouldn't alter the volume of liquid really, but you should be adding incrementally and tasting it anyways near the end. As others mentioned, I would probably add a bit of lemon juice or similar for acidity (I don't really know what vinegars are halal or haram, and lemon juice is an easy out). Thankfully, vinegar is automatically halal. In fact, I use a mix of vinegar and grape juice in place of wine when it's called for. Though now you have me wondering if in this case, I can get away with just a bit of lemon juice.
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Jul 25, 2014 12:57
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Grape juice and a couple dashes of vinegar is what I would personally go for if I couldn't use / didn't have wine. The best single thing I've noticed that made my own risottos better was using homemade stock and especially if a meat derived stock then something that had a nice bit of cartilage in it to make it more 'velvety'. These worked really well with risotto even if I didn't have arborio rice on hand and went with a nondescript short grain rice.
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Jul 25, 2014 13:15
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bosko posted:I'm doing a cottage weekend with 12 other guys in a few days. One of my goals was to cook some large pieces of meat (probably pork butt due to its delicious taste while maintaining a lower price point) Hope this isn't too late to help. If you are going to cook a pork butt indirect heat is definitely the way to go. However it's going to take more than 4 hours to get it cooked through properly with time depending of course on the size of the cut. When I'm smoking one I maintain a temperature in the smoker somewhere between 225-275 and cook to an internal temperature of about 195. Come visit the Slow smoking meat thread for more ideas.
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Jul 25, 2014 17:57
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Really stupid question: is it okay to eat mushrooms raw? Tried googling it and got a mix of 'sure i do it all the time!' and 'gently caress NO if you do it you'll DIE' results. I mean the common ones you find at the store, not random in the woods finds.
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Jul 26, 2014 07:12
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ibntumart posted:Good to know I *can* skip the wine/wine substitute if need be---thanks! Rib-sticking and a bit heavy is fine anyway. My hope is to substitute risottos (especially veggie risottos like mushroom or pumpkin/squash) for meat dishes at least once or twice a week. Or to maybe mix in leftover shredded chicken or what have you. Either way, the plan is for risotto to be a main rather than a side. You really can't skip the wine, but you can substitute for it for sure, the acid is super important. Some combination of lemon juice and white wine vinegar will do awesomely.
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Jul 26, 2014 07:22
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Parts Kit posted:Really stupid question: is it okay to eat mushrooms raw? Tried googling it and got a mix of 'sure i do it all the time!' and 'gently caress NO if you do it you'll DIE' results. I mean the common ones you find at the store, not random in the woods finds. this question owns (yes, usually, unless you're eating weird mushrooms in which case you're going to die)
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Jul 26, 2014 07:22
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Raw sliced button mushrooms are awesome for salad. Also some people might like the texture of raw mushrooms more than cooked ones!
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Jul 26, 2014 07:26
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I have a can of royal crab that has been laying around forever. Any recipe recommendations?
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Jul 26, 2014 10:31
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^^^EDIT: crab cakes.Lucy Heartfilia posted:Raw sliced button mushrooms are awesome for salad. Totally agree! A great texture for salad. I love all mushrooms, even the ones that don't taste like much.
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Jul 26, 2014 11:58
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Thank you for answering my retarded question. In return have this for a laugh. http://hedgerowharvest.wordpress.com/2012/04/06/the-dangers-of-raw-mushrooms/ Lucy Heartfilia posted:Raw sliced button mushrooms are awesome for salad.
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Jul 26, 2014 13:22
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He lost me at gluten-free pasta.
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Jul 26, 2014 14:11
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People freaking out about how regular edible mushrooms are going to rot your body from the inside out if eaten raw are probably the same clownshoes who are convinced that leftover raw onion is some kind of bacterial weapon of mass destruction. Golly gosh.
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Jul 26, 2014 16:36
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I like that in his story at the end, "wifey" apparently died just from the 'fumes' of cooking mushrooms? You know, because they weren't completely cooked yet. But the dude who ate them, completely fine.
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Jul 26, 2014 17:39
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What about the fact that he went to mushroom club meetings in the first place. "Mushroom club" sounds like the name of a circumcision support group.
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Jul 26, 2014 18:15
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I have some uh, I think they're eye of round? Steaks that I bought and cooked like I would a regular steak, and I regretted it because they were kinda tough and i don't want to eat the two I have left. What can I do with them? Was thinking of throwing them in the slow cooker with some mushrooms and onions, bit of water, garlic, whatever. Is there any way I can tenderize then and like, throw them in a sandwich or somethign? To clarify, these two steaks are already cooked, threw em on a cast iron thing with salt and pepper
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Jul 26, 2014 19:49
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Darth Windu posted:I have some uh, I think they're eye of round? Steaks that I bought and cooked like I would a regular steak, and I regretted it because they were kinda tough and i don't want to eat the two I have left. What can I do with them? Was thinking of throwing them in the slow cooker with some mushrooms and onions, bit of water, garlic, whatever. Is there any way I can tenderize then and like, throw them in a sandwich or somethign? To clarify, these two steaks are already cooked, threw em on a cast iron thing with salt and pepper Yeah, eye round is a pretty sad cut. I would chop it up and make nachos.
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Jul 26, 2014 20:25
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If you slice it thinly across the grain and do it on a really hot surface for quick, they are not bad either. I use eye of round in stir fries a lot, to good effect.
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Jul 26, 2014 20:40
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Flash Gordon Ramsay posted:What about the fact that he went to mushroom club meetings in the first place.
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Jul 26, 2014 20:43
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geetee posted:Yeah, eye round is a pretty sad cut. I would chop it up and make nachos. Huh, don't have any chips but I have tortillas, cilantro, and some sour cream, might make a couple tacos. Should've thought of that myself, thanks.
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Jul 26, 2014 21:04
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Flash Gordon Ramsay posted:He lost me at gluten-free pasta. I was just glad to see an article on the internet with peer-reviewed references from high-quality journals for its seemingly outlandish claims. Oh wait.
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Jul 27, 2014 11:35
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I need some help with fish identification. My mum brought me some lovely fresh north sea fish last time she came to visit, and I'm not 100% sure exactly what kind of fish they are. I'm pretty sure one of them is smoked haddock, but I don't know about the other one.  
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Jul 27, 2014 14:26
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Lower picture looks like haddock for sure. The top one since its just the fillet is tough. Could be haddock, could be hake, maybe cod? Tough to say on that one. Not Halibut.
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Jul 27, 2014 14:33
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Jamwillinob posted:I need some help with fish identification. Pretty sure they're both haddock, one dyed, one not.
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Jul 27, 2014 16:58
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I made the Pad Thai on the wiki : http://www.goonswithspoons.com/Pad_Thai_by_Schpyder It was quite good but I have some tamarind in the fridge and was wondering if I could put that in the sauce as well in place of squeezing the limes at the end maybe?
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Jul 27, 2014 17:08
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Le0 posted:I made the Pad Thai on the wiki : http://www.goonswithspoons.com/Pad_Thai_by_Schpyder When I've made it the tamarind / tamarind paste went into the sauce with the sugar and everything else.
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Jul 27, 2014 17:30
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You should use the tamarind instead of vinegar in the sauce, then still squeeze on lime at the end. If you'd like to try a more in depth pad thai recipe next time try this: http://shesimmers.com/2011/11/pad-thai-recipe-part-five-making-pad.html
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Jul 27, 2014 19:56
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I'm a very novice cook so I apologize ahead of time: Rice cooker. Is an expensive fuzzy logic cooker really "worth it"? Is the quality of the resulting rice really going to be that much better than the cheapo $30 models?
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Jul 27, 2014 20:04
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My Rhythmic Crotch posted:I'm a very novice cook so I apologize ahead of time: Yes, they are quite a bit better.
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Jul 27, 2014 20:05
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So I want to make a bulk batch of burrito/taco filling. I got my chicken, beans, rice, bell peppers, onions, garlic, and various spices all ready to go. Can I put just the dry beans and rice in the crock pot, or should I soak the beans and cook the rice beforehand?
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Jul 27, 2014 21:29
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McSpankWich posted:So I want to make a bulk batch of burrito/taco filling. I got my chicken, beans, rice, bell peppers, onions, garlic, and various spices all ready to go. Can I put just the dry beans and rice in the crock pot, or should I soak the beans and cook the rice beforehand?
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Jul 27, 2014 21:42
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Even if I'm doing an 8 hour slow cook in a crock pot? edit: is that even a good idea? Should I do the 4 hour? McSpankWich fucked around with this message at 21:56 on Jul 27, 2014 |
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Jul 27, 2014 21:52
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McSpankWich posted:Even if I'm doing an 8 hour slow cook in a crock pot? Are you basing this on some kind of recipe? If you let bell peppers go for that long they'll be mush, and if you cook everything together for that long it'll be a textureless, uniform slop. Soak your beans and make a bunch of them in a pot (crock pot if you want), cook your rice separately in a pot, sauté your chicken and peppers and onions in a pan. If you want to make enough bulk for a week that will still be tasty and reheat well, don't be afraid to just use three pans and cook your ingredients separately, the way they should be.
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Jul 27, 2014 22:05
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Ok I'll just toss the chicken and spices and stuff in the crock, and cook the rest separately. Thanks!
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Jul 27, 2014 22:22
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You probably shouldn't be cooking the chicken in the crock pot either.
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Jul 27, 2014 22:25
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Maybe i'm ignorant (don't own a crockpot), but what happens in there exactly? As far as i can see, you're sticking things in the crockpot that would be cooked on the fire in 10 to 15 minutes tops, right?
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Jul 27, 2014 22:29
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