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 I'm making some 48 hour pork chops in a vinegar-based barbecue sauce. I know ribs are supposed to get super tender at that time/temp, and I know chops are a similar cut. Any predictions?
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Sep 12, 2012 18:12
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| # ? Apr 24, 2024 06:54 |
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I predict they will be mushy as hell because pork chops don't have near the connective tissue of ribs and such. Edit: The vinegar may break them down as well. Good luck brave goon!
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Sep 12, 2012 18:41
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Well, a pizza place down the street just changed management, so there's always that as a fallback plan.
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Sep 12, 2012 18:44
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Yes for pork chops I'd just go with a brine and take them for a more conventional 1-2 hour dip.
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Sep 12, 2012 19:57
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What's the difference between channa daal and split yellow lentils? I'm pretty sure that my supermarket vastly overprices channa daal as opposed to the lentils, so would I be okay to substitute the lentils for daal when doing daal tarka or would it affect the taste?
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Sep 12, 2012 20:25
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Fraction posted:What's the difference between channa daal and split yellow lentils? I'm pretty sure that my supermarket vastly overprices channa daal as opposed to the lentils, so would I be okay to substitute the lentils for daal when doing daal tarka or would it affect the taste? Pretty sure chana dal is chickpeas and split yellow lentils are yellow split peas. You can use whatever (dried legume) you want. It'll change the flavor a bit but it wont make it awful, it will just be good in a different way.
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Sep 12, 2012 20:57
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There's also Moong dal which is split mung beans.
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Sep 12, 2012 21:51
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tarepanda posted:homemade ravioli. I apologize since this was on the previous page but, I am curious. Could you use fresh lasagna sheets and just cut them into squares? Or would this not work because of the thickness of the sheets?
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Sep 12, 2012 22:14
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GrAviTy84 posted:Pretty sure chana dal is chickpeas and split yellow lentils are yellow split peas. You can use whatever (dried legume) you want. It'll change the flavor a bit but it wont make it awful, it will just be good in a different way.
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Sep 13, 2012 00:09
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Toriori posted:Any reasonably priced all you can eat sushi places in downtown Minneapolis? The only all-you-can-eat sushi joint on downtown Minneapolis that I know about is Ichiban on the corner of Nicollet and Grant avenue. 30 bucks and the sushi ain't BAD, there is much better, but you get a lot of it!
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Sep 13, 2012 00:13
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So I bought a whole duck from the Asian market so that I could make prosciutto from the breast, but now I'm left with the rest of the cuts from breaking down the duck... I've never actually cooked duck before and most of the recipes online are for roasting the whole thing, so can anyone give me recommendations on how to cook the other pieces?
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Sep 13, 2012 00:23
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Safety Dance posted:
fake edit: especially with a vinegar-based sauce.
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Sep 13, 2012 00:46
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Just squeezing my pork chops through the bag (24 hours in) they feel pretty okay. Experiment continues.
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Sep 13, 2012 01:07
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Daedalus Esquire posted:So I bought a whole duck from the Asian market so that I could make prosciutto from the breast, but now I'm left with the rest of the cuts from breaking down the duck... Make confit with the legs (you won't have enough duck fat to do it "correctly" but you can use any other fat it will still taste delicious) and save all the bones and use them with the wings to make stock. Dunno what to do with the thighs, cook em and eat em!
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Sep 13, 2012 01:59
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Last night I made some lemon and pepper pasta (it turned out amazingly!), but am left with 3 large lemons without zest. I thought about making curd with them, but all the recipes call for zest. I've never made lemon curd before, so am hesitant to go zestless in that direction. Anyone have any other ideas of what I could use these lemons for? Would making curd with them work sans-zest?
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Sep 13, 2012 02:11
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Safety Dance posted:Just squeezing my pork chops through the bag (24 hours in) they feel pretty okay. Experiment continues. Why are you cooking these for 48h? They're super lean and will not benefit in any way from long-term slow heat.
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Sep 13, 2012 02:18
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Skavoovee posted:Last night I made some lemon and pepper pasta (it turned out amazingly!), but am left with 3 large lemons without zest. I thought about making curd with them, but all the recipes call for zest. I've never made lemon curd before, so am hesitant to go zestless in that direction. Lemonade? It's only 3 lemons worth. OR make lemon rice. That will be awesome.
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Sep 13, 2012 02:23
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When I have extra lemons I squeeze the juice into my ice cube tray so that I have fresh lemon juice whenever I need it.
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Sep 13, 2012 03:04
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EDIT: ^^ THAT IS A COOL IDEA!dino. posted:Lemonade? It's only 3 lemons worth. OR make lemon rice. That will be awesome. Ah, yeah thanks. On a somewhat related note, my pasta is REALLY frail. Is it due to the thickness (thinness? see pic below) or is there maybe something I can add to the mix so it doesn't snap when I'm moving it around (carefully, I might add). 
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Sep 13, 2012 03:09
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EAT THE EGGS RICOLA posted:Why are you cooking these for 48h? They're super lean and will not benefit in any way from long-term slow heat. You assume an entirely deeper level of understanding than I possess. I'll have to try this again, but with actual ribs.
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Sep 13, 2012 04:42
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Skavoovee posted:Last night I made some lemon and pepper pasta (it turned out amazingly!), but am left with 3 large lemons without zest. I thought about making curd with them, but all the recipes call for zest. I've never made lemon curd before, so am hesitant to go zestless in that direction. Do you have a drink shaker? Make some lemon shake-ups.
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Sep 13, 2012 07:08
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Safety Dance posted:You assume an entirely deeper level of understanding than I possess. I'll have to try this again, but with actual ribs. Any meat that has substantial intramuscular collagen will benefit from a long cook time, which will turn the collagen into gelatin (which is delicious). Lean meat just needs to get seared and then brought up to the temp you want (or brought to temp and then seared).
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Sep 13, 2012 14:14
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Daedalus Esquire posted:So I bought a whole duck from the Asian market so that I could make prosciutto from the breast, but now I'm left with the rest of the cuts from breaking down the duck... Definitely confit the leg quarters (both legs and thighs). Stock would be the best way to use the rest of the carcass and wings. In fact, once you have the confit and the stock, shred confit and put in ravioli and clarify the stock/make consomme. Put ravioli in the bottom of a shallow bowl and pour the consomme on top. Good duck dish.
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Sep 13, 2012 15:02
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Ive been looking at one of these things since they have them at work recently: http://www.amazon.com/Presto-06006-...le+multi-cooker. I was thinking of using it for various cooking stuff. Anyone have any input?
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Sep 13, 2012 16:06
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Last Celebration posted:Ive been looking at one of these things since they have them at work recently: http://www.amazon.com/Presto-06006-...le+multi-cooker. I was thinking of using it for various cooking stuff. Anyone have any input?
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Sep 13, 2012 17:55
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I hope this is the right place. Is there a website/app to place recipes in and get a list of necessary ingredients. Like I could plan out meals for a week and it would create a comprehensive list of everything that goes into the meals over the week. I am trying to eat healthier, more complex meals, and within my budget but I am having trouble both planning meals and figuring out meals that would be within my budget. So I'm hoping to find somewhere to help out with that.
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Sep 13, 2012 19:20
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I HAVE QUAILS. They were on sale! Nearly 2 pounds worth for less than $8. So, I think I'm gonna grill them. I've had mesquite-grilled quail at a nice Mexican place before, but I don't really know what seasonings go well with quail, as they're definitely kinda gamey compared to chicken. Any suggestions?
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Sep 14, 2012 03:49
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Powdered Toast Man posted:I HAVE QUAILS. They were on sale! Nearly 2 pounds worth for less than $8. Best spatchcock those little birdies.
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Sep 14, 2012 03:52
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pogothemonkey0 posted:I have used this recipe in the past when I want to make pork shoulder and not cook the entire thing. It's pretty good but I would be sure to have *all* of the ingredients on hand because it's not a flavor powerhouse so omissions would leave it lacking. Also make sure to add roasted garlic and water chestnuts (if available) because that poo poo is awesome.
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Sep 14, 2012 06:02
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Powdered Toast Man posted:I HAVE QUAILS. I've got quails too, but they're just living out in my backyard for now. Eating plants and raising their family.  But if I get hungry... 
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Sep 14, 2012 07:24
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I don't know if this is the best place to ask. I'm going to Amsterdam for a day on business. Where should I eat? It can't be so expensive that my MD looks at me funny when I submit my expenses, so really <100 euros for 2 people. Also ideally easy to find whilst high.
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Sep 14, 2012 17:00
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I went to this Thai place last time I was there, and it was pretty good and good value for money (as I recall). My opinion may be tinged because most food is better when high, but it certainly wasn't bad.
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Sep 14, 2012 17:42
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CanUSayGym posted:I hope this is the right place. Is there a website/app to place recipes in and get a list of necessary ingredients. Like I could plan out meals for a week and it would create a comprehensive list of everything that goes into the meals over the week. I am trying to eat healthier, more complex meals, and within my budget but I am having trouble both planning meals and figuring out meals that would be within my budget. So I'm hoping to find somewhere to help out with that. 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? I can see something like this existing and maybe even being profitable, but I'm not aware of such a beast existing.
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Sep 14, 2012 19:24
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CanUSayGym posted:I hope this is the right place. Is there a website/app to place recipes in and get a list of necessary ingredients. Like I could plan out meals for a week and it would create a comprehensive list of everything that goes into the meals over the week. I am trying to eat healthier, more complex meals, and within my budget but I am having trouble both planning meals and figuring out meals that would be within my budget. So I'm hoping to find somewhere to help out with that. I have no idea if what you're looking for exists, but wouldn't it be easier to make large amounts of something, then portion it out over the week? You could dress it up in different ways, or make batches of different stuff and freeze half of it for later if you crave variety. Like, roast a chicken and put different sauces on it, or make a basic soup and put different ingredients in it. Then you don't have to worry about keeping track of that many ingredients. Alternatively, always keep the basics on hand so you can probably make whatever you want when the mood strikes. I always have garlic and onions and butter and flour and freeze meat so I can always make something even if I don't have time or money to go to the store.
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Sep 14, 2012 20:16
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CuddleChunks posted:I've got quails too, but they're just living out in my backyard for now. Eating plants and raising their family. I will freely admit I don't have the balls to kill even something as small as a quail. I suppose if you chop their little heads off it's over quick. 
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Sep 14, 2012 21:09
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Powdered Toast Man posted:I will freely admit I don't have the balls to kill even something as small as a quail. I suppose if you chop their little heads off it's over quick. I've always killed quail with my bare hands---you can pull their heads right off without any tools. I imagine that's not an option if you're squeamish about using a knife on 'em though.
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Sep 14, 2012 21:52
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Anyone got a favourite recipe for home-made mayo?
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Sep 14, 2012 22:00
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Here you go. EDIT: Well, that's the main page discussing the scienceness of homemade mayo. Here's the actual recipe.
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Sep 14, 2012 22:14
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midnightclimax posted:Anyone got a favourite recipe for home-made mayo? I just make it the easy way with a stick blender, but its pretty simple, a cup of oil 1 whole egg, a couple/few/however many egg yolks you can stomach, salt, a teaspoonish each of vinegar (whatever kind you like, I mean, not like white but I usually use like a white wine or malt), lemon juice and dijon mustard.
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Sep 14, 2012 22:15
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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.
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Sep 14, 2012 22:46
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