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I have been tasked with supplying 7-10 pounds of roast beef to be used for sandwiches a couple of days after cooking or otherwise acquiring it. If I wanted to cook it myself instead of getting deli meat what should I do to prevent it drying out?
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Dec 29, 2011 19:30
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Jenkin posted:My girlfriend has tasked me with dessert for NYE. Any suggestions for something simple but impressive? There will be three of us total. Coconut truffles. Here's an easy recipe: 6 oz 72% dark chocolate (the better it tastes plain the better you will be off) 1/3 cup heavy whipping cream (avoid ultra-pasturized) 1 1/2 tablespoons light corn syrup 1 teaspoon vanilla extract 1 tablespoon european salted butter 1 cup sweetened coconut 1 tablespoon coconut extract 1/2 teaspoon salt (experiment with fun varieties) In a double boiler, melt chocolate. Remove from heat. Microwave cream at 50% for 1 minute. Add vanilla, corn syrup, and salt. Add mixture to chocolate and blend with a spoon. Add butter slowly until very well blended. Wait 30 minutes and mix butter again, repeat 2 times or until butter stops separating. Use a non-stick pan or a pan lined with wax paper after first butter mixing. Cover and let sit for 2 hours and then refrigerate for 2 hours. Toast coconut in a saucepan or oven until golden brown and dry. Coating hands with cocoa powder to prevent sticking, roll chocolate into balls and then roll in toasted coconut, transferring to an airtight container. Truffles will last up to a week after preparation. It's a little time intensive, but overall it's dead easy.
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Dec 31, 2011 00:54
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Affi posted:How can I make the pomegrate-passion mix sweeter? Should I just mix it with sugar and call it a day? Or is there a better way? For texture, I'd head towards a sugar syrup rather than just adding the sugar into it.
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Dec 31, 2011 16:03
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Morpheus posted:So I'm trying to make a recipe, and I want the final product (chocolate balls) to be coated in a hardened shell of eggnog. Nothing crunchy or anything like that, but I'd like the shell to be fairly firm so that it won't drip off. Is this possible to do, and is it possible with store-bought eggnog? If so, how? Not unless you like rotten eggnog. You're going to probably want to flavor white chocolate like eggnog, temper it, and then coat it. This is not the easiest task for someone who's never tempered before. If you'd be happy with a glaze that you could then roll in powdered sugar and nutmeg perhaps that would be a way to go. baquerd fucked around with this message at 00:01 on Jan 4, 2012 |
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Jan 3, 2012 23:59
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Knockknees posted:Smelly house-guests left container of almond milk on the counter for 10 hours. Fiance says its fine because it doesn't spoil like milk does. I say its still probably a petri-dish full of terrible things. How stupid is this disagreement? It's basically almonds and water. I wouldn't think that (re?) pasteurizing it would change the taste much and might be the safest way to go.
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Jan 11, 2012 17:27
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yes posted:why would you ever want a dish to be bland Religious reasons.
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Jan 14, 2012 16:02
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Benjamin Black posted:I ordered 2 pounds of the Double Rich Chocolate just as you recommended. Greek yogurt might be difficult to find since our Crest Foods doesn't carry it, any particular reason you recommended it over regular yogurt? It has roughly half the sugar and twice the protein. It's also thick and creamy.
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Jan 16, 2012 18:34
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Grand Fromage posted:Can you just leave the yogurt mix sitting around and have it develop properly? I have my first batch in the rice cooker on warm as was recommended, but I think it might be too hot, it's not thickening at all. I don't have any other way to keep it warm though, no oven with a pilot light or anything. Assuming my starter yogurt even had active cultures, my Korean's not up to the task of figuring that out. Ugh. I just want a bigass tub of yogurt instead of these little two spoonful things. What temperature is it and what did you use as a culture?
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Jan 17, 2012 16:19
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Hobohemian posted:I've been reading up a bit about sous-vide cooking, but one thing I can't understand is why it is necessary to buy a 300$ regulator to essentially heat water. Precision of temperature control is the basic reason why they are expensive, and immersion circulators (the professional choice) are basically chemistry lab equipment. Just 3 degrees C can make a big difference when cooking eggs or fish. That said, you can roll your own sous vide with a ziplock, stovetop, and thermometer.
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Feb 14, 2012 05:16
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Hobohemian posted:I only really wanted to try it with steak. I have a home vac sealer, so I think I might give it a try. If you regulate the temperature with a couple of degrees the whole time and your thermometer is accurate, there's not really going to be any difference. It's a little tricky to do and very time consuming compared to the "fire and forget" action you'd get with a machine.
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Feb 14, 2012 05:23
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Phummus posted:I've never seared a scallop. I wish to do so tonight. If you don't get a golden sear after 2-3 minutes, flip them anyway. Far better to have no sear than to have overcooked scallops. Then next time make the pan hotter. On the other extreme, if the scallops are seared after less than a minute, that's no good either because it's either going to be burned or undercooked. Remove scallops and set aside, reduce temperature and wait a few minutes, then cook the other side.
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Feb 27, 2012 20:14
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Brennanite posted:I have half-a-pound of anise. What on earth can I do with it? I've never used it before. Absinthe would work out, but you'll need some other herbs and spices.
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Feb 29, 2012 15:36
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midnightclimax posted:How long does it take for a can of opened coconut milk to go bad? Make coconut curry chicken, quick!
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Feb 29, 2012 23:55
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Splizwarf posted:I have a gallon of unpasteurized milk that was farm fresh a week and a half ago, and consensus is that it's probably no longer safe to consume straight. However, I assume cooking it can safen it up still. I can't think of anything offhand that uses a lot of milk, though; ice cream's out and I don't know how to make cheese (willing to learn). Pasteurize it and drink it.
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Mar 19, 2012 18:51
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Anyone have any pointers for making bread (or bread-like food) with a predominant taste and smell of yeast? I want to bring it out as a flavor, and just adding more yeast seems to have negative side effects.
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Apr 5, 2012 15:51
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nwin posted:Stupid question time. It should have reheating instructions. Watch the salt content of side dishes, those hams can get really salty.
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Apr 8, 2012 02:25
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Tuxedo Ted posted:Yes, that's accurate. I was given thin, crunchy brownies once and they were presented as "brownie brittle", so I must have gotten my misconception from that. Just making thin, crunchy cookies sounds simple enough, so I'll give that a shot this week. I'd like to give the brownies a go as well, but I'm worried about them being too chewey. Would using the regular reciple and giving them the same baking treatment as the cookies be enough, or is there something else I could do to make sure they're nice and crunchy? I wouldn't try a brownie recipe to make a crunchy one, that's basically a chocolate cookie and I'd try that recipe route.
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Apr 19, 2012 20:45
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Phummus posted:The process was: Are you just putting sugar and peanut butter in a pan and letting that go? That's not good. I don't even want to think about cleaning that pan. Try this recipe and adjust depending on your tastes: quote:2 cups sugar Things to remember are that fudge dries out when you leave it exposed to air (fresh fudge, particularly peanut butter fudge, will not be dry) and fudge gets gritty when you don't heat the sugar high enough or rapidly cool it.
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Apr 20, 2012 18:31
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Phummus posted:That's what I've been doing, Baquerd. I watched her make it a few times when I was little, but never participated and she never wrote it down. She never measured anything either. Just dumped sugar out of a bag, scooped peanutbutter out of the jar, etc. Could you be misremembering? If you are going to add peanut butter directly into sugar without anything to help the sugar dissolve in, you need to heat the sugar to full temp first or it seems to me you're going to have trouble mixing and you're on the road to burning the peanut butter because there's no liquid buffer. Heat your peanut butter up separately or it will lower the temperature of your sugar rapidly and you're basically on the road to making fudge the most difficult way possible. It's going to be a touch dry with no added liquid too. Flash Gordon Ramsay posted:I use AB's lazy recipe. It's just peanut butter, butter, vanilla and powdered sugar cooked in a microwave. It's embarrassingly good. You can make some really tasty fudge in a microwave, with chips and condensed milk and crap, but nothing tastes quite like real traditional fudge because there's only one way to get that texture and it is heating sugar to the soft ball stage.
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Apr 20, 2012 18:43
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Phummus posted:Im 100% positive that the process involved a mound of sugar in a dry, nonstick pan and the glob of PB on top of it. Way more than 3/4 cup of PB too. She used to use almost a full jar. The ratio is really important there. At any rate though, you're going to have to stir that often to get the sugar melted properly. Are you using a candy thermometer? Get one if not.
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Apr 20, 2012 18:58
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I recently got some homemade ice cream from a market, but it had ice crystals in it and it was almost as if the fat had separated out. Any ideas what happened?
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Jun 27, 2012 13:21
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sterster posted:Beer Cheese Request Well now I'm going to make some beer cheese soup. I'm intrigued if anyone has tried making this with an good stout, or (I don't think this will work) a IPA or 2XIPA?
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Jul 7, 2012 02:30
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letgomyAgo posted:I'm trying to grill a steak, and I am bad at grilling things. It seems like I always end up with really rare steak when I'm shooting for med. Really hot grill is for thin steaks. If you want a good medium/medium rare with thicker steaks, you need to turn the heat down and cook for longer. Remember to keep the lid on and don't poke at them, you need to make it like an oven.
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Aug 12, 2012 20:44
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Cooked beef heart today for the first time. 1" thick strips, 2 minutes on a side. Came out medium well to well done. Guess more heat and less cook time is needed. Such a lean piece of meat!
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Aug 15, 2012 00:26
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Tendales posted:loving whiners. There's always people that look at your perfectly cooked, succulent, tender, expensive prime rib, and say 'Could you please loving ruin that for me? I only eat leather. No thanks I won't actually try it the right way first.' Buy a half pound of cheap roast beef lunchmeat and put it in the microwave for them. Then, eat their prime rib serving.
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Dec 3, 2012 20:28
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Bass Concert Hall posted:Can someone recommend a a simple and cheap vacuum sealing system for trying out sous vide? I'm interested in trying this out but not enough to drop $100 on it right out of the gate. Take a heavy ziploc bag, put your ingredients in and seal everything but the very end. Use a straw to suck out the air, pressing the bag tightly around the straw, and sealing the bad very quickly. With practice, it will get you 95-98% of the way to a vacuum sealer's level for less than $0.25. There's also the water method, where you dunk the ziploc into water and the water presses out the air for you.
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Dec 19, 2012 20:17
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Robot Toaster posted:Intriguing, I'll give it a try. Thanks. Alkalinity increases the rate of the Maillard reaction.
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Feb 2, 2013 17:26
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mascaria posted:The problem with noodles in leftover soup is that they get over done and end up absorbing more liquid than you probably plan on them absorbing so they'll end up mushy and very very soft (think canned soup noodles). If you don't mind mushy soft noodles then freeze away. If you prefer good al dente then it's best to add noodles when you reheat the soup. Can you adjust for this and under-cook the noodles pre-freezing?
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Feb 25, 2013 02:25
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Mole sauce as chocolate and mashed potatoes as ice cream.
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Feb 26, 2013 05:34
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Soups might be a good way to do the veggies. Split pea soup, creamy asparagus soup, butternut squash soup.
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Mar 1, 2013 00:25
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Anything I should be aware of substituting lactic acid for other acids in food, other than the relative concentration?
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Apr 7, 2013 19:29
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What kind of cuts are best for grinding in meat? I know not to grind tenderloin, but is ground (cheapest thing possible) going to be noticeably worse than any other cut?
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Apr 13, 2013 01:23
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bunnielab posted:Do you guys think frying them in a small amount of neutral oil would work? I would like to cut down on the butter and only add a smaller amount at the end with the sugar but I don't want them to be oily. Frying things without them being oily is all about oil temp. I deep fry plain bananas chunks (1/8-1/6 a banana or so) at 375 degrees in peanut oil and then dredge in a cinnamon and powdered sugar mixture. They are not oily and are freaking amazing as the sugar combines with the little bit of oil at temp to form a thick glaze.
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May 2, 2013 01:51
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bunnielab posted:Interesting. I would like to stick with pan frying due to the aforementioned laziness. Other than an infrared thermometer, is there a decent way to gauge the temp of a very light skim of oil? Not really, oil looks pretty much the same from maybe 200 degrees up to a few below its smoke point. If you drop stuff in it, with time and accurate temp readings to correlate with you might be able to tell. That said, pan frying is an inch or two of oil away from deep frying - just get a small pan with high walls and work in batches if you want to conserve oil. As a question, I'm curious why the temperature effect happens, I know that particularly with porous stuff like breading, temp is a huge deal with oiliness. I'm less certain about stuff like bananas, but it seems that higher temps lower oil viscosity, so more of it slides off when you pull it out? Is the same effect happening with bread crumbs, or is there another variable?
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May 2, 2013 02:35
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Chemmy posted:Well, you probably shouldn't put spices on a "good steak" but that's personal preference. No. Entirely unseasoned steak is a tragedy.
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May 10, 2013 03:17
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tarepanda posted:Just salt and some pepper is usually fine for me. Mmm. That's fine. Personally, I like to add a little garlic too, sometimes some chili powder, or carmelize some onions in the same pan before cooking that steak. It sounded like they were talking about cooking steak without even salt though!
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May 10, 2013 04:35
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C-Euro posted:A few weeks ago I got my blood pressure checked (no, this was not motivated by the blood pressure thread in GBS) and one of my numbers was high. Since I'm in pretty good shape and going through a stressful job change + move I think I know why it's high, but just in case do you all have any advice for things I should/shouldn't cook with in order to keep my blood pressure at an OK level? Yes, they did tell me to watch how much salt I eat. What was your blood pressure? Watching how much salt you eat can change your blood pressure by maybe 5-10 points. Maybe. Or it might not affect it at all.
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May 28, 2013 02:28
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C-Euro posted:133 for the top number, I believe. Like I said I think I can chalk it up to the stress of changing jobs and living places while constantly arguing with my S.O. about it, but at the same time I recently got on the wrong side of 25 so I figure now's a good time to start asking questions like this, especially as it pertains to cooking since I only see myself cooking more in the future. The rest of that poo poo can go to E/N You're still pre-hypertensive. The best thing to do is exercise more and get good sleep which will help your stress levels, and continue to monitor your blood pressure over time.
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May 28, 2013 03:33
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kinmik posted:I just opened a can of coconut milk. I noticed right away a dent in the side before I shook and opened it. 'It probably fell' was my first thought. When I pierced the lid, it popped out. The contents (probably because I agitated them) seem to be fine, there was no off smell, and against my better judgement, I tasted a tiny bit. Save for that small indent, it seems to be perfectly okay. Should I toss it anyway? That indent has put very bad JuJu into the coconut milk. You will anger the god of pristine cans if you eat it and get even more bad JuJu. Can you spare that much good JuJu to cancel it out?
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May 29, 2013 20:18
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Rurutia posted:Is there any way this is not a scam? Someone put a brand new Euro Cave (http://www.wineenthusiast.com/eurocave-comfort-266-connoisseur-s-package-wine-cellar.asp) on craigslist for $300 say that they were trying to sell out their warehouse because they were losing a part of it. I'm going to look at it today to see if it functions, but I haven't seen one in real life so I have no idea what to look for. If it looks right, turns on, doesn't make any funny noises, and you can feel the cooling/airflow, you're probably good, and it's always a possibility that it's real and they need to liquidate. But... they should be able to do that at even $2k pretty quickly. Seems like it may be stolen, or they may just want to knock you out and have their way with you. Only one way to find out!
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Jun 5, 2013 20:26
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