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Does anyone have a flan recipe they can recommend? Edit: also still looking for a lemon meringue pie recipe.
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Oct 24, 2014 01:30
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| # ? Apr 26, 2024 18:47 |
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Joy of baking's lemon meringue is p good
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Oct 24, 2014 02:28
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Hey guys, I'm looking for some healthy crockpot recipes. Soups, stews, and things like that.
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Oct 24, 2014 04:28
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I am looking for a recipe/instructions for making an African recipe. I have dried potato leaves, ogiri, maggi, chilis, and will buy palm oil, spinach, okra (maybe), dried fish flakes (maybe). I'd like to use chicken if possible, as I am way unfamiliar with cooking goat. I have never cooked African cuisine and am an amateur cook at best. Most recipes I have found say "boil your meat with salt, to taste" and I've never even boiled meat. I gather this sort of food is good with a rougher cut with lots of connective tissue, hence some of the boiling, but I am wary. My coworker provided steps but no measurements. I can't even look up a recipe because she calls her goat/spinach/potato leaves dish "vegetables". I know this style of cuisine is eaten in places like Siera Leone but also Nigeria, etc. I can't begin to guess what a "garden egg" is. Do I have to soak the dried potato leaves? Thank you.
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Oct 24, 2014 05:34
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For the record, this is what she reccommends: coworker posted:-first u boil your meat (your choice) with salt to taste
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Oct 24, 2014 05:40
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apathypuff posted:I am looking for a recipe/instructions for making an African recipe. I have dried potato leaves, ogiri, maggi, chilis, and will buy palm oil, spinach, okra (maybe), dried fish flakes (maybe). I'd like to use chicken if possible, as I am way unfamiliar with cooking goat. All her recipes are fairly easy to follow.
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Oct 24, 2014 11:48
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I am hosting a Halloween party next Saturday and have a long list of cookies/ sweets I want to prepare. I'd like to do a bunch in advance but want them to still be good. I was thinking of making the cookies this weekend and freezing them. Is there anything that makes some cookie recipes freeze well and not others or can I safely just throw whatever in there?
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Oct 24, 2014 13:13
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Are you thinking of making the dough ahead of time, freezing it, and then baking the day of/day before? Or are you talking about freezing the baked cookies? If you are doing regular butter, sugar and flour cookies, it doesn't really matter either way. My mother in law makes hundreds of Christmas cookies each year and freezes at both stages and they turn out fine. I think the only ones that might turn out weird is if you are doing something like Meringue or French Macaroon or sandwich cookies of some kind. The first one, I don't think would work well as a frozen dough, but would be fine as a finished product. The other two, more likely the filling might get weird in the freezing process.
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Oct 24, 2014 14:59
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I was thinking of baking and freezing and then pulling them out the day of. I made some cookies a while ago and the recipe said "freezes well" so I tried popping them in the freezer and they tasted exactly the same afterwards. Which got me thinking about how I could probably do that with other cookies too, right? These were just normal chocolate chip cookies but they had tahini and maple syrup in the dough too. Soooo good! My cookie list includes some cut-out sugar cookies, some fudge, some regular chocolate chip, some Rice Krispie bars maybe, some kind of gluten free thing...
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Oct 24, 2014 15:50
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I don't know if it's different for different kinds of cookie dough, but whenever I make chocolate chip cookie dough I always make a ton and freeze it. Portion into balls and store in a ziploc with the air sucked out. Break off a few balls, thaw, and bake for fresh chocolate chip cookies whenever. I've used one batch of dough for several months that way. It's just as convenient as those dough tubes but way better.
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Oct 24, 2014 15:57
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Plus_Infinity posted:I was thinking of baking and freezing and then pulling them out the day of. I made some cookies a while ago and the recipe said "freezes well" so I tried popping them in the freezer and they tasted exactly the same afterwards. Which got me thinking about how I could probably do that with other cookies too, right? These were just normal chocolate chip cookies but they had tahini and maple syrup in the dough too. Soooo good! I think you're fine with everything except maybe the fudge (unless you mean fudge cookies) and rice krispie bars. Those I would not freeze. More for a texture thing.
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Oct 24, 2014 17:01
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I need to make egg nog ASAP...anyone got a link to the recipe posted last year?
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Oct 24, 2014 19:08
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nwin posted:I need to make egg nog ASAP...anyone got a link to the recipe posted last year? Are we talking about aged egg nog? http://www.thebittenword.com/thebittenword/2010/01/best-eggnog-recipe.html It should be just barely edible by the time Christmas rolls around
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Oct 24, 2014 20:06
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Plus_Infinity posted:These were just normal chocolate chip cookies but they had tahini and maple syrup in the dough too. Soooo good! That sounds intriguing! Where'd you get the idea to put tahini in a chocolate chip cookie?
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Oct 24, 2014 20:34
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Steve Yun posted:Are we talking about aged egg nog? I can't remember if this is the same one...Gravity was posting about it last year iirc.
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Oct 24, 2014 21:21
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Ayem posted:That sounds intriguing! Where'd you get the idea to put tahini in a chocolate chip cookie? From a cookbook called "Vegetarian Dinner Parties"! They have dates in them too, and pecans. Probably the best chocolate chip cookies I've ever had, actually. They're really crispy and rich tasting.
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Oct 24, 2014 21:39
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nwin posted:I can't remember if this is the same one...Gravity was posting about it last year iirc. Yeah that's the one. It will be barely edible in time for Christmas if you make it now.
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Oct 24, 2014 22:00
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nwin posted:I can't remember if this is the same one...Gravity was posting about it last year iirc. It's the same one. I have like 2 gallons of it from last year.
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Oct 24, 2014 22:00
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I still have a liter of it that's 2 years old. It's hard to convince other people to drink it.
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Oct 24, 2014 22:01
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I put up my nog for this year last weekend. It's very close to the microbiologist-developed recipe, which goes:quote:dozen eggs I use 3 cups of black strap rum, a pint of Evan Williams, and a cup of herbal liqueur (Becherovka, which is kind of vanilla/baking spice like and sweet) and find about three cups of sugar is right. I also split and scrape a vanilla bean and add it to the jar, and I wait to grate the nutmeg on top when I serve. Two months is enough for it to smooth out and be drinkable. It's definitely better with more time, though.
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Oct 24, 2014 22:25
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Alright I cook a lot but I usually like french style cooking (aka more butta). I gotta cook light for my gf because she's freaking out about fat. I tried telling her that pan frying a skinless, boneless chicken breast in some veg oil is not that fatty and barely adds much fat. She didn't listen. Can anyone recommend me a different way of cooking the chicken without fatty oils to help me out of the dog house here? Even loving cookinglight.com tells me to make crispy buttermilk chicken for christ's sake.
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Oct 25, 2014 00:09
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George Foreman Grill does really nice boneless skinless chicken breasts with no oil. Just make sure to brine beforehand.
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Oct 25, 2014 00:29
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Booties posted:Can anyone recommend me a different way of cooking the chicken without fatty oils to help me out of the dog house here? Non-stick skillet on high heat for a few minutes, pound the breast out flat, salt, pepper, and just flop it on there. Three minutes each side, then reduce heat to medium and flip every 2 minutes until a thermometer hits 145 or so in the very thickest part of the chicken and you'll get a juicy, delicious chicken breast.
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Oct 25, 2014 01:16
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Lemon juice and thyme near the end of the cooking are good too
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Oct 25, 2014 01:54
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Steve Yun posted:I still have a liter of it that's 2 years old. It's hard to convince other people to drink it. My friends are curious when I tell them it's like 70% alcohol but it's not really a summer drink so, we'll see how the holidays go. By the way it's REALLY good in coffee.
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Oct 25, 2014 01:58
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Will a danish blue cheese work in a broccoli and cheese soup? If not what can I use it for other than making blue cheese dressing for a black and blue burger?
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Oct 25, 2014 02:21
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Booties posted:Alright I cook a lot but I usually like french style cooking (aka more butta). I gotta cook light for my gf because she's freaking out about fat. I tried telling her that pan frying a skinless, boneless chicken breast in some veg oil is not that fatty and barely adds much fat. She didn't listen.
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Oct 25, 2014 02:43
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Goons, I hate to be like an idiot or something, but is there a basic oatmeal based breakfast bar recipe that I can modify? Or some good basic breakfast bars that I can modify.
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Oct 25, 2014 06:56
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Recently I've been trying to cook with fresher foods. We make a lot of our stuff from scratch (Though it's probably no healthier than the premade poo poo). Either way we've started using fresh garlic in our cooking. However, today I noticed something strange. I bought a few packs of "organic" garlic from the grocery (about a week ago) and opened one pack up, first bulb was fine. Second bulb had a black spot and a fine black powder (For lack of a better description). I threw that bulb away and opened a newer, fresher pack. This pack had the same fine powder. It didn't really look like any soil, but I could be wrong. Is it OK or are the bulbs bad at that point? edit: I finally found some search terms that said it was a mold. It only seems to be inbetween the cloves and not in the shell of the cloves themselves. Is it OK to use the garlic (wash then take the shell off) or should I chunk it and try to find fresher garlic? Gothmog1065 fucked around with this message at 07:05 on Oct 25, 2014 |
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Oct 25, 2014 07:01
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Gothmog1065 posted:edit: I finally found some search terms that said it was a mold. It only seems to be inbetween the cloves and not in the shell of the cloves themselves. Is it OK to use the garlic (wash then take the shell off) or should I chunk it and try to find fresher garlic? It sounds like a mold, or at least something that shouldn't be there, but I don't really know. I can say that it's easy to find garlic that doesn't have that. You can usually see dark spots on garlic through the outer peel. Just get garlic heads that look nice and white all the way through and aren't in any way mushy when you feel them. By the way, organic garlic sounds like a load of poo poo. Maybe, maybe, you could argue against GMO garlic, but organic garlic when you're throwing away everything but the very insides?
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Oct 25, 2014 07:25
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baquerd posted:It sounds like a mold, or at least something that shouldn't be there, but I don't really know. I can say that it's easy to find garlic that doesn't have that. Really there's only two types of the "jumbo" garlic (maybe that's my mistake?) at the store. The Spice World "Organic" and the loose bulbs, they're both $.50 a bulb. I bought the Spice World brand. Next time I'll go through the loose ones though to check them out. I really didn't see any of the black until I opened it up, but I'll look closer at the other bulbs and see if I can see any of the black spots.
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Oct 25, 2014 13:39
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Drink and Fight posted:By the way it's REALLY good in coffee. Mmmm, SOLD! Going to make my own aged stuff for the first time this year. Flash Gordon Ramsay posted:Does anyone have a flan recipe they can recommend? This is the one I did for ICSA Effort, and it was amazing. Pumpkin Flan aka Caramel Covered Crack quote:
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Oct 25, 2014 14:10
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My 72 hour sous vide lamb shank finishes tonight and I was wondering if there was anything in particular I should do about the sauce. I was planning on searing the shank in a hot pan, then pouring the juice in the bag into the pan (scrape up browned bits) and reduce until thick. Anything else?
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Oct 25, 2014 18:10
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I dunno about the bag juice. It's going to have lots of liquid proteins and they're going to turn clumpy and gross when it hits a hot pan. I'd stick to using another liquid like beef broth or juice or water (hell, even Coke) and using that to deglaze the fond from searing the meat. In theory, if you cook the bag juice down enough that all the water evaporates out of it, then cook the solids that have been left behind until they turn brown, then deglaze with another liquid, maybe it will add more fond and flavor to the pan sauce. But then you have to worry about the fond from searing the steak getting overcooked while you try to make fond from the bag juice. (shrug) Might be worth an experiment.
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Oct 25, 2014 18:22
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madkapitolist posted:My 72 hour sous vide lamb shank finishes tonight and I was wondering if there was anything in particular I should do about the sauce. I was planning on searing the shank in a hot pan, then pouring the juice in the bag into the pan (scrape up browned bits) and reduce until thick. Anything else? Bag juice is terrible, just make a separate sauce.
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Oct 25, 2014 22:36
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So a friend is bringing me some deer meat. I plan to make jerky out of it. Does anyone have suggestions on marinades to try? Also I didn't get an answer for an earlier question so I'll ask again. Will a danish blue cheese work ok in a broccoli and cheese soup?
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Oct 26, 2014 01:11
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I ignorantly added the bag juice to pan sauce once and it was a wreck. I've had decent results adding it to package gravy, tough. I fancy it makes it a touch more authentic.
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Oct 26, 2014 02:19
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Just add a little salt to the bag juice and drink it up as is.
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Oct 26, 2014 03:55
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This might be a dumb question but I don't know. I bought a container that strains bacon grease and I store the grease in the fridge. I use it once in a rare while when I sweat onions because I usually forget I have it, and when I do use it for things like that, I'm usually making bacon for the recipe anyway so I just use fresh grease. Anywho, how long does it keep before you really shouldn't use it anymore, if that is even a concern? And what else can I do with it? I try to eat healthy when I cook (except when I make chili), so using bacon grease usually isn't a thought that comes to mind. Realistically though, I'm not overly concerned with health where I don't want to use it. I like flavor. Edited for grammar Bob Saget IRL fucked around with this message at 04:31 on Oct 26, 2014 |
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Oct 26, 2014 04:28
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| # ? Apr 26, 2024 18:47 |
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If you keep it in a covered container in the fridge, it will last basically forever.
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Oct 26, 2014 06:34
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