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THE LUMMOX posted:Ok so if I want to cook a whole chicken in a slow cooker I just have to make peace with the fact that all the foam that I usually skim off when I cook it in a pot is just going to get incorporated into the liquid? Sorry, why can't you skim it?
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| # ¿ Sep 28, 2011 00:57 |
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| # ¿ May 19, 2013 17:38 |
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Randomity posted:I'm still a mushroom noob, bought some unmarked mushrooms from the grocery store. They are either Portabella or shiitake, am I right in deciding that since the gills are white they are shiitake? Portobellos have black gills that are thick and meaty, and shiitakes have delicate white gills.
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| # ¿ Sep 28, 2011 01:01 |
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Skim it when you get home.
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| # ¿ Sep 28, 2011 03:35 |
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Iced Cocoa posted:Well, I got a bit involved question here. I like making Chocolates, the small bitsized things with stuff inside, such as nougat or nuts. I have the forms, a fondue pot (no double boiler for me!) but what I lack is the proper technique. http://candy.about.com/od/candybasics/ht/temperchoc.htm
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| # ¿ Sep 28, 2011 13:07 |
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This is probably the best thermometer that you can buy (within reason). I know it's expensive, but it's worth it. http://www.amazon.com/Splash-Proof-...17218378&sr=1-1
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| # ¿ Sep 28, 2011 14:01 |
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squigadoo posted:pot roast question. You won't overcook it. The juices will run out, but they're supposed to. The basic idea of braising meat is an exchange of flavor between your meat and the flavorful liquid in which it is cooked. As long as your braising liquid is tasty and well seasoned then you don't really have anything to worry about. Worst case scenario I guess would be the roast falls apart into "pulled beef" but it'll still taste really good  9 hours sounds about right, anyway.
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| # ¿ Sep 28, 2011 19:00 |
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homerlaw posted:My dad just bought ~5 pounds of assorted peppers mainly Jalapenos and Serranos, outside of salsa what can I do with them? dry+grind
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| # ¿ Oct 6, 2011 00:34 |
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The Midniter posted:Is there a general ratio of salt to ground beef for properly seasoning hamburgers? When I season things normally I taste as I go which works fine, but I'm not about to add some salt to some raw beef and taste it. I also don't feel like having to season, cook a little bit, try it, season some more, cook some more, try that, etc. I mean I'll do that if I have to but it just seems like there should be a rule of thumb ratio, like tbsp of salt per lbs or oz of beef, no? not really. trust your seasoning hand. you'll be surprised how close you can get. remember though it's always better to underseason than to overseason.
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| # ¿ Oct 6, 2011 15:31 |
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Flash Gordon Ramsay posted:Yeah if they won't let you look at it or smell it, don't buy from there. Always always smell fish before you buy it. Always. It should smell like fresh water, or maybe a little briny, but it should never smell like "fish".
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| # ¿ Oct 7, 2011 01:15 |
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preserved limes
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| # ¿ Oct 8, 2011 19:14 |
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xcore posted:Super noob reading this forum for the first time. Throw it away and buy a new one. Sorry. If everything you're cooking sticks to your nonstick pan, it's time for a new one. And my advice is to spend a little bit of money to upgrade from "decent". A quality 10-inch nonstick can last a long time if cared for (no metal ever) and is one of the first kitchen items that I'd recommend to a beginner.
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| # ¿ Oct 10, 2011 09:38 |
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A few more words about nonstick care. Use low or medium heat, since extremely high temperatures can ruin the finish. You should be able to clean out the interior of the pan with a damp cloth and maybe a little soap, but allow the pan to cool first and never submerge the hot pan in water. Never scrub it with dish detergent or run it though the dishwasher. Don't let metal touch the nonstick surface, and if you store your pans nested in each other put a cloth between the two to protect the finish. Be vigilant
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| # ¿ Oct 10, 2011 09:47 |
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benito posted:had to retrain myself on peeling and coring overripe tomatoes. Things get kind of slippery and nasty if you're not careful. offset serrated
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| # ¿ Oct 11, 2011 04:31 |
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hey santa baby posted:In his ICSA entry, Elliptical Dick simmered his beef bones for 16 hours. Does that make sense? I'd think that at some point you'll get diminishing returns. Whenever I make stock from bones, I'll simmer them for an hour and a half or two hours. How long should one cook bones? Veg stock: 2 hours Fish stock: 1 hour Chicken stock: 3-6 hours Beef/veal stock: 8+ hours
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| # ¿ Oct 11, 2011 05:31 |
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wafflesnsegways posted:I paid a little extra for the full tang Victorinox, and I wish I hadn't. Mostly because it's a wooden handle. Never buy a knife with a wooden handle. What are you talking about??
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| # ¿ Oct 11, 2011 18:22 |
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wafflesnsegways posted:The second week I had the knife, I used it to clean a fish, and I can still smell it in the wood handle. The wood has also warped slightly, so the blade is just slightly loose in the handle. Maybe there are other wood-handled knives that are better, but I'm not happy with my wood-handled Victorinox. I understand that maybe you had a bad experience with your $50 knife, but don't give people bad advice. 95% of high-end knives have wooden handles. I've had my Misono 440 for 8 years and it doesn't smell, and has never warped. yes fucked around with this message at Oct 11, 2011 around 18:51 |
| # ¿ Oct 11, 2011 18:48 |
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Don't use cornstarch. A roux is fine, but you have a couple classier options here: 1. Reduce a much larger amount of chicken stock into a thick demi and add it to your recipe. This will give you a nice body and a lot of flavor. 2. After your stew is done cooking, take about a third of the onions, tomatoes, mushrooms, carrots, celery, and whatever else you have in there for veg and puree it in your blender with some of the liquid and add it back into the pot. It'll have a different consistency than the chicken demi but still a lot of flavor. Definitely the less costly option.
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| # ¿ Oct 11, 2011 20:31 |
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Mozi posted:Whenever I'm cooking raw meat or fish, or meat that needs to be cooked before eating, like bacon, I get kind of obsessive with handwashing and I think I'm overdoing it a bit (though I know it can't hurt). After I put a steak in the pan, after I touch bacon, after I touch anything that's already in the pan, basically any time I touch something that's not fully cooked. And there's the whole "can I use the same tongs I used to put something raw in the pan to take that thing out of the pan when it's cooked?" What, exactly, is important in these situations? Do whatever makes you feel comfortable, but keep in mind that you can eat steak and fish raw. It might be a good idea for you to make a little bucket of sanitizing water (capful of bleach and a gallon of water with a clean rag submerged) and keep it at your prep area so you can dunk your cooking utensils and wipe the counter off.
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| # ¿ Oct 11, 2011 22:15 |
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Sear off the beef and set aside. Add in shallots and mushrooms and cook to tender. Deglaze with cognac, reduce au sec, then add beef stock. Cook for about 15 minutes, then add the beef back in and cook it to medium. Add a large amount of sour cream and some dijon mustard. I like fresh dill at the end.
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| # ¿ Oct 12, 2011 03:12 |
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Darkblade posted:How much beef stock? After 15 minutes should it be like gravy or a little watery? For let's say two pounds of beef, I'd add a whole shallot, a pound of button mushrooms, half a stick of butter, a cup of beef stock, and 3/4 cup of sour cream. It should be a little watery. Remember that the sour cream is going to thicken the sauce considerably.
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| # ¿ Oct 13, 2011 02:21 |
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Diet soda has (virtually) no calories because it does not contain sugar. Instead, they contain artificial sweeteners such as aspartame and sucarlose that are 200-500 times sweeter than sugar, so the quantity of sweetner needed to produce a sweet taste is so small that its caloric contribution is negligible. The rest of the soda consists of some artificial flavor elements, dyes, and water. You can drink as much diet soda as you want and never gain a pound, but that doesn't mean that it's healthy to do so.
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| # ¿ Oct 13, 2011 11:35 |
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Ok, a very basic lesson on stock. I'll talk about chicken stock because it's the easiest and most useful stock you can make. Stock is not soup. Stock is a lightly flavored, unseasoned broth made from bones. Bones contain collagen, a protein that when heated turns into gelatin. This gelatin lends "body" to whatever you add it to. How to make chicken stock What you'll need: 1. Mirepoix Mirepoix is a combination of onions, carrots, and celery and is used in almost every single classic French dish in some way. The ratio is usually 50% onion, 25% carrot and 25% celery. This forms the base of flavor for your stock. 2. Bones I like to use a whole carcass, including feet and neck (these contain the most collagen) and break it up with a cleaver into smaller pieces. The bones should be raw, although it's acceptable to broil them for a few minutes to remove some of the fat before they go into the water. 3. Aromatics & other Bay leaves, thyme, rosemary, black peppercorns and parsley stems are traditional. Wrap them in cheesecloth (not strictly necessary) and let them float around in the stock. This is called a sachet. Procedure: Sweat your mirepoix. Low heat, oil, stir often. The carrots will take the longest so when they're tender, you can move on. Put your bones in with the sachet and fill with water to just cover everything. Cook on medium high heat until it begins to simmer, then reduce it to medium low heat. It should never boil. That can dissolve undesirables into the stock and make it cloudy. Chicken stock should cook for about 4 or 5 hours. As it simmers lightly, a layer of fat will form on the surface with a gray scum on it. With a ladle, you can gently remove the fat and scum as it accumulates. Try to do this as often as possible, but once every half hour is fine. When it's done, strain it through as fine a mesh as you can. That's it! Get yourself some quart containers from the dollar store and freeze whatever you dont need. Stock lasts forever in the freezer. Good luck!
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| # ¿ Oct 14, 2011 16:58 |
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Follow my stock recipe but keep the carcass whole so you can pull it out easily. I wouldn't cook it longer than 3 hours though. Use salt this time. Take the drippings out of the freezer and remove the white part (fat) and pour what's left into the pot. Cook noodles into it at the end if you want.
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| # ¿ Oct 15, 2011 05:38 |
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Randomity posted:Nah, I always roast my bones for a while until they get nice and roasty toasty browned before making stock. Adds some nice flavor, and it's a step I've seen recommended here many times. Also when I am using a carcass leftover from a whole chicken I will do the same, just pop the carcass in the oven for a while till it starts to brown a bit. There's a difference between brown stock and white stock. Brown stock is made as you described, and white stock is made as I described. I find that white stock has less flavor but more body, since all collagen transformation takes place inside your stock instead of the oven. Both types have their uses.
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| # ¿ Oct 15, 2011 20:05 |
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Internet Wizard posted:So I'm thinking about making some sugar cookies, following this recipe: You can sub it 1:1. The end result will be denser, but more moist. Try it!
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| # ¿ Oct 15, 2011 21:35 |
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Iron Chef Ricola posted:There is no necessary gelatin loss in a brown stock as long as you keep the liquid that runs off the carcass/bones. Unfortunately, gelatin is destroyed quite rapidly at 350F.
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| # ¿ Oct 15, 2011 21:47 |
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Gabriel Pope posted:I made jambalaya for the first time last night. The rice and veggies were all good and it's kind of hard to gently caress up sausage, but the chicken (thigh meat) was pretty bland and rubbery. I know that's kind of the nature of chicken especially when it's surrounded by much stronger flavors, but should I be looking to marinate the meat beforehand? Cook the chicken longer.
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| # ¿ Oct 17, 2011 16:57 |
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Comic posted:throw strips in a bag with a flour/spice mixture before panfrying them (be careful not to stir too much- they'll break). sauces and such are a good idea, serve over rice. I recently basically made general tso's chicken with tofu instead, though I roasted some peanuts in the pan afterwards and added them on top. Had some various vegetables in there too as well as bean sprouts. This is a good idea, but try substituting corn or potato starch for flour.
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| # ¿ Oct 17, 2011 22:24 |
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Crusty Nutsack posted:The pizza stone also takes much, much longer to heat up than the air in the oven. I'm betting it is your culprit. The bottom is undercooked, because it's resting on a stone that's cooler than the air temperature in your oven. Take the stone out and give it another shot, or just be sure to preheat your oven for 30 minutes before putting things on it. (She should be doing this for pizza as well, stones take crazy long to heat, some recommend 60 minutes) You beat me. This is the correct answer.
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| # ¿ Oct 18, 2011 02:06 |
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Take a few pictures of the chef's knife and we can tell you.
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| # ¿ Oct 18, 2011 15:44 |
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Goddamn, cast iron is the dry denim of this forum. Just use it. Maybe you need a little more oil the first few times. Big deal!
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| # ¿ Oct 19, 2011 19:48 |
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Re: Mayo Sugar plays no role whatsoever. Next time, try using a whole egg instead of just the yolk. For a fail-safe way to hold your emulsion early on, try a half teaspoon of dijon mustard.
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| # ¿ Oct 19, 2011 20:59 |
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Actually, lecithin is mostly phospholipids, so the acid doesn't negatively affect the emulsion process. Whole eggs and mustard is the answer. I've made hundreds of gallons of mayo during my lifetime!
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| # ¿ Oct 19, 2011 21:34 |
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wormil posted:My wife made a beef & squash stew but it's too tart. What can I add to counter that? Salt and butter and a little sugar.
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| # ¿ Oct 19, 2011 22:10 |
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Jenkin posted:I'm currently in Spain and I want to take some jamon home with me. I'm going back to the US via England, though, and I can't seem to get a straight answer online as to if bringing in cured meat from an EU country to England is allowed or not. What exactly are you asking here? Where is "home"? If it's the US, there's basically no chance. Sorry.
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| # ¿ Oct 20, 2011 17:33 |
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Grand Fromage posted:Edit: Success! Looks good but you saved the fat right? Right??
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| # ¿ Oct 21, 2011 15:03 |
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The Macaroni posted:Dunno, I feel like onions are the dependable but relatively uninteresting workhorse compared to the sexy racecar driver that is garlic. not correct
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| # ¿ Oct 21, 2011 15:31 |
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The Macaroni posted:"Hey mushrooms, do you miss onion?" don't forget to invite Maillard too
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| # ¿ Oct 21, 2011 17:11 |
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fatherdog posted:I kind of want to fill a pumpkin with vanilla custard, add some pumpkin pie spices and bake it, but I'm not sure how well the cooking times for pumpkin and custard will match. Usually a custard pie takes around 30 minutes. I'd definitely recommend parcooking the pumpkin in the oven for 15 or 20 before adding the custard. This is a good idea. Just find a nice flat-bottomed pumpkin and cut the top 2/3 off to make an edible pie tin
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| # ¿ Oct 21, 2011 17:38 |
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| # ¿ May 19, 2013 17:38 |
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Zedlic posted:I'm making dinner for a weekly friend-gettogether tomorrow. I'm thinking soup, but I haven't done a lot of them. Something beans. And warm homebaked bread. Cassoulet. Look up some recipes. You won't need the roux.
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| # ¿ Oct 22, 2011 01:01 |
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