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Corkscrew posted:holy gestures, etc. https://www.youtube.com/watch?v=jXThF5_l2Uc No your reasoning sounds about right. It takes me about 8 hours to do smaller pork shoulders, not sure I've done any that small.
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Apr 12, 2013 14:37
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Captainsalami posted:Anyone have a nice and easy recipe for crockpot baked beans? I have this big bag of bacon ends in my fridge thats gonna go bad unless I use it up with something. I'm thinking something hearty with brown sugar and all that good bacony stuff but I've never worked with dry beans like that before. Pick the beans over carefully to remove any stones or anything that isn't a bean. Wash 'em in cold water. Soak them overnight in cold water with a little salt (in a much bigger pot than you think you'd need, with twice as much water as beans, at least.) Next day, pick literally ANY bean recipe you find on the 'net. They're all pretty much the same. They all look like this: quote:1-2 tsp. dry mustard Render down your bacon some and discard some of the fat (depending on how fatty it is, if it's lean just dice it.) Take that list of ingredients (add Worcestershire because it's great) and mix all that poo poo up. Taste it. Add anything you like to it - but do be careful not to oversalt. You could add a little more mustard, prepared or not, garlic powder, paprika, liquid smoke or smoked salt, molasses, chiles or chile sauce, beer, vinegar, tomato...anything that tastes good. Taste the sauce as you go, thinking about what the effect will be on the final flavor. Don't get too crazy first time out, stick to basics. Maybe one or two extras to make it your 'own.' Stick all that poo poo in the crockpot and put it on auto until the beans are completely cooked but not mush. Taste as it cooks, but don't overthink it, just monitor. Add a little more water or catsup if it's too thick. Stir once in a while but not too much, and correct any major errors if possible - but there won't be because you didn't go crazy with the cinnamon and poo poo, right?
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Apr 12, 2013 14:49
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I like the idea of baked beans but they're always too sweet for me. If I were going for a savory version, I'd skip the brown sugar and probably halve that amount of ketchup and replace with sriracha. It appears that navy beans are the typical "baked bean" bean...any beans out there that you think would not work as baked beans?
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Apr 12, 2013 15:55
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The Midniter posted:I like the idea of baked beans but they're always too sweet for me. If I were going for a savory version, I'd skip the brown sugar and probably halve that amount of ketchup and replace with sriracha. It appears that navy beans are the typical "baked bean" bean...any beans out there that you think would not work as baked beans? Black-eyed peas probably not a good option. But I've used navy, northern, and kidney and had it turn out well.
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Apr 12, 2013 16:22
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I was googling random risotto recipes looking for ideas on what to put in my asparagus risotto tonight, and came across one that says "If cooking gluten-free, use gluten-free stock." ...what? Isn't stock usually gluten free anyway? O_o
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Apr 12, 2013 16:45
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jkk posted:I was googling random risotto recipes looking for ideas on what to put in my asparagus risotto tonight, and came across one that says "If cooking gluten-free, use gluten-free stock." Crap stock can be thickened with wheat flour.
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Apr 12, 2013 16:49
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Thanks for the advice, guys. I'm doing a big shop this weekend, so I'll probably report back to What Did You Cook Last Night at some point soon with my latest kitchen disaster. Also, I've tried to cook falafel a few times. Sometimes it works but sometimes the patties just won't stick together and it turns into a mess of burnt chickpea grits in the pan. I can't figure out what I'm doing wrong. This is the recipe I've been using. SurreptitiousMuffin fucked around with this message at 18:32 on Apr 12, 2013 |
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Apr 12, 2013 18:30
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Happened to me when I wanted to cook falafels. My other half usually does tuna and potato patties, and told me to piss off after my first attempt as they were breaking apart when I tried frying them. While I was banished they added breadcrumbs and an egg which they normally due with the tuna and potato patties, then the falafels held together fine. I'm sure there's a trick in making them that you can do without the egg, and I'm sure it works for people that know exactly the right mixture consistency etc, but it wouldn't suprise me if the answer was just to deep fry though. You notice in that recipe they want you to flatten 2" balls and fry in 2" of oil. I'd rather use an egg and/or breadcrumbs and fry in a pan than deep fry though, as I'm not vegan and rather have an egg than the expense/mess/calories of deep frying. Fo3 fucked around with this message at 18:41 on Apr 12, 2013 |
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Apr 12, 2013 18:38
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SurreptitiousMuffin posted:Thanks for the advice, guys. I'm doing a big shop this weekend, so I'll probably report back to What Did You Cook Last Night at some point soon with my latest kitchen disaster. Falafel must be made from ground raw chickpeas. Thats why they are not coming out properly.
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Apr 12, 2013 18:40
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Psychobabble posted:Falafel must be made from ground raw chickpeas. Thats why they are not coming out properly. Really? Never seen a recipe that said to use dried raw chickpeas.
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Apr 12, 2013 18:43
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SurreptitiousMuffin posted:Also, I've tried to cook falafel a few times. Sometimes it works but sometimes the patties just won't stick together and it turns into a mess of burnt chickpea grits in the pan. I can't figure out what I'm doing wrong. This is the recipe I've been using. Are you verifying the cooking oil temp? A similar problem can be had with deep frying tofu. If your temp is too low it wont form the structural crust on the outside that will keep it all together and it will cause the falafels/tofu to disintegrate into the oil. Psychobabble posted:Falafel must be made from ground raw chickpeas. Thats why they are not coming out properly. I, too, have never seen this.
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Apr 12, 2013 18:49
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Hey so I bought a 7 quart stand mixer cause it was on sale, what are some uses for it I might not think of? Right now my ideas are like Bread Cake, brownies, cookies, etc Frosting Egg nog Meringue Biscuits/dumplings And then I'm out. What's some poo poo I can use this for that is hackish or something?
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Apr 12, 2013 19:35
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signalnoise posted:Hey so I bought a 7 quart stand mixer cause it was on sale, what are some uses for it I might not think of? Ice cream with Liquid N2 or dry ice. You really shouldn't be making biscuits/dumplings in a mixer, though.
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Apr 12, 2013 19:43
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signalnoise posted:Hey so I bought a 7 quart stand mixer cause it was on sale, what are some uses for it I might not think of? Get a grinder attachment and make your own ground beef for amazing burgers or ground pork and spices for sausage!
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Apr 12, 2013 20:08
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The Midniter posted:Get a grinder attachment and make your own ground beef for amazing burgers or ground pork and spices for sausage! This is for real. I did it the first time a year or so ago and now I will never, ever, ever buy ground beef again.
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Apr 12, 2013 20:25
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Breaky posted:Cure it in the fridge overnight and taste some tomorrow. I bet that fixes it. yeah that's one of those dishes that I think is better overnight in the fridge. Related, but I'm making a pot this weekend... I remembered it being talked about in here, but a couple people use pickled ham in this right?? What do you do with it? Like you don't brown it right just toss it in at some point?
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Apr 12, 2013 21:42
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GrAviTy84 posted:Ice cream with Liquid N2 or dry ice. Biscuits probably yea but dumplings... man I want gluten as gently caress dumplings Time to look into what attachments there are for a cuisinart
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Apr 12, 2013 22:03
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Fo3 posted:Really? Never seen a recipe that said to use dried raw chickpeas.
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Apr 12, 2013 22:15
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I finally got around to buying some oxtail and I'm going to go with soup for something hard to gently caress up. There is hardly any meat on them though. Is getting pretty much no meat and all fat and bone common? Not that I'm complaining too much but I've seen some photos here that have way more meat
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Apr 12, 2013 22:20
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Where do you guys get good vanilla bean pods? How long can they keep, and would they "survive" an eighteen hour flight across the lower 48 and halfway across the Pacific?
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Apr 12, 2013 23:12
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eBay, unsure, probably pretty well if you keep them sealed up in something.
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Apr 12, 2013 23:33
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THE MACHO MAN posted:yeah that's one of those dishes that I think is better overnight in the fridge. I've only used smoked ham hock, salt pork or sausage when I bother adding meat to my red beans. This is just a guess, hopefully someone else can fill in but I'd imagine for a pickled ham maybe put 3/4 of the ham in while it slow cooks and mince up / brown 1/4 of it and throw in during the last hour or less of cooking. You'll get a good browned flavor from the ham but I get the feeling that if you threw it in at the beginning it would get overwhelmed and the flavor would be pretty subdued. Scott Bakula posted:I finally got around to buying some oxtail and I'm going to go with soup for something hard to gently caress up. There is hardly any meat on them though. Is getting pretty much no meat and all fat and bone common? Not that I'm complaining too much but I've seen some photos here that have way more meat I'm curious about this as well. Everytime I see oxtails on sale they are maybe less than 5-10% meat. I still use them occasionally in slow cooked stews etc to give me a good velvety texture, but I've found that switching over to a pigs foot works even better.
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Apr 13, 2013 01:10
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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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jkk posted:...what? Isn't stock usually gluten free anyway? O_o A lot of cheap products thicken with wheat flour, things you'd normally never use wheat in.
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Apr 13, 2013 01:58
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I would like a cookbook recommendation. I've been learning to cook and I'm enjoying it more than I thought I would, and I'd like to have a cookbook full of interesting recipes to try. To that end, I'd like someone to recommend me a cookbook on German food, either main dishes or desserts. I absolutely love German food and there's a lot of family recipes that are vaguely German, but I'm more interested in authentic German recipes. Anyone have a good recommendation?
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Apr 13, 2013 03:22
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baquerd posted: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? Yup. What you want is fat + flavor. There are a few cuts that have both; a brisket used to be a great choice, but they are more expensive now that they are more popular. There's no reason NOT to grind a tenderloin other than the price and that it would need more fat, usually, to make a good burger. I use chuck. Chuck tastes really good and has about the perfect amount of fat, in my opinion. If you can find inexpensive sirloin, then use that but it is usually a little too lean, so you want to mix in some fatty chuck -or even bacon. I do that sometimes and it's awesome. Sirloin really has some of the best beef flavor of any cut of beef. It's only inexpensive because it's hard to make it really tender. Grinding it into mince makes it tender. I tried short rib recently and it was a little too "livery" tasting for my liking, but you might like it. Some people swear by oxtail. I've never tried it, but I do know that it's cheap enough you could experiment with it but I'm pretty sure it's way too fatty to use on its own. Short answer: pick a nice marbled chuck roast to start. If it's not flavorful enough for you, then try introducing some more flavorful cuts like hanger steak, skirt, short rib, etc.
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Apr 13, 2013 04:58
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TychoCelchuuu posted:When I make falafel I use raw chickpeas soaked overnight (but not cooked). That might help. Yeah this is how I've done it too and they turn out great. When I have shortcutted and used canned chickpeas that are already cooked the texture wasn't as good.
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Apr 13, 2013 05:05
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Very Strange Things posted:There's no reason NOT to grind a tenderloin other than the price and that it would need more fat, usually, to make a good burger. Tenderloin isn't very flavorful. It's soft and tender and that's the end of it.
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Apr 13, 2013 05:17
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Azathoth posted:I would like a cookbook recommendation. I've been learning to cook and I'm enjoying it more than I thought I would, and I'd like to have a cookbook full of interesting recipes to try. To that end, I'd like someone to recommend me a cookbook on German food, either main dishes or desserts. I absolutely love German food and there's a lot of family recipes that are vaguely German, but I'm more interested in authentic German recipes. Anyone have a good recommendation? I've cooked a few things from: http://www.amazon.com/Russian-German-Polish-Food-Cooking/dp/0681280085 I got it on supersale when Borders bookstores were closing, so far it's pretty good, and the Amazon reviews are good, too. Edit: I suppose this book would be mostly East German food as well as Russian and polish so if you're looking for specifically just German, it may not be the best. GrAviTy84 fucked around with this message at 08:15 on Apr 13, 2013 |
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Apr 13, 2013 07:58
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Azathoth posted:I would like a cookbook recommendation. I've been learning to cook and I'm enjoying it more than I thought I would, and I'd like to have a cookbook full of interesting recipes to try. To that end, I'd like someone to recommend me a cookbook on German food, either main dishes or desserts. I absolutely love German food and there's a lot of family recipes that are vaguely German, but I'm more interested in authentic German recipes. Anyone have a good recommendation? Obligatory "Frau Lutz making spätzle": https://www.youtube.com/watch?v=-Y6Ga9hMm4Y About.com's page on traditional German recipes is a fine place to start. I also found a drat good recipe for the traditional Black Forest cake here on a regional website for the southern Black Forest area. I went over the About.com stuff and it's pretty authentic. A lot of times recipes (especially the Black Forest cake and other desserts) are changed for American tastes on English-language websites (and in English cookbooks and American restaurants and bakeries). German desserts are not nearly as sweet as we're used to in the States. The traditional Schwarzwälder Kirschtorte calls for Kirschwasser (also called simply "Kirsch"), a clear brandy made from sour Morello cherries. Ordinary cherry brandy is sweet, and will change the flavor. You should be able to find kirsch in larger liquor stores or areas with a significant German population. Also, don't use Maraschino cherries, for the love of God. I also found The German Cookbook by Mimi Sheraton, which is supposed to be authentic based on the reviews, but it was written in 1965 for the tastes of 1965 Germans (and some recipes may be harder to come by and rather bland as a result). Some things you should definitely learn to make: Käsespätzle (cheesy noodles), Maultaschen (a kind of ravioli-esque thing), Frikadellen (German meatballs), Apfelkuchen (apple cake, it's amazing), the aforementioned Kirschtorte, sauerkraut, German potato salad, sauerbraten, currywurst (I'm only half-kidding) and if you're up to learning how to make a proper German mustard (really it's not difficult), go for it, because there is no meat that is not improved by German mustard. e: When I've gotten some sleep I'll see about typing up some of my favorite recipes.
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Apr 13, 2013 09:20
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Bertrand Hustle posted:Awesome info. Azathoth fucked around with this message at 14:26 on Apr 13, 2013 |
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Apr 13, 2013 14:16
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When I lived in LA, there was an awesome German beerhall that had great German food... I miss that place! There are NO German restaurants in Boston. There is one good butcher/wurst maker on the North Shore (40 minutes away), but that's it. My girlfriend's new coworker is a German immigrant, and he makes his grandmother's Rouladen once a week for the place they cook at (well, almost; his grandmother's original recipe used horsemeat). He sent her home with a sample, and it was fantastic!!! He was impressed enough with our home made kraut that he said he was willing to share the recipe, and when he does I will gladly share with you Goons. EDIT: Baked beans, here is a vegan version done in a crockpot. http://melomeals.blogspot.com/2013/03/crock-pot-baked-beans.html Squashy Nipples fucked around with this message at 14:40 on Apr 13, 2013 |
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Apr 13, 2013 14:35
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I love german food so much. I wish I had more recipes, but my grampa cooks by feel, and there's so many good german and polish restaurants around here I've never really bothered to hunt down cookbooks.
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Apr 13, 2013 19:08
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First batch of ginger ale tasted alright but had a weird smell to it that a friend likened to "piss and vomit".
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Apr 13, 2013 20:03
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I'm making Italian cream cake and they just came out of the oven, they're done but they seem pretty tender and kinda... flat? I don't have a ton of experience making cakes but the other cakes I've made have puffed up pretty significantly. They are soft & springy to the touch so they don't seem tough. Is it okay that they baked flat? Are they supposed to be that way or did I screw them up? I hope I am overreacting. edit: on the plus side I won't have to cut them down to be even on top for stacking 
Angstronaut fucked around with this message at 20:37 on Apr 13, 2013 |
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Apr 13, 2013 20:28
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Is there any way to easily take the meat off oxtail because drat I made a lot of mess today
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Apr 13, 2013 21:51
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Cook it till it falls apart on its own.
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Apr 13, 2013 22:18
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Well pulling the meat off took no effort but all the fat came with it and taking that off the meat caused the mess.
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Apr 13, 2013 23:02
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Isn't the fat and connective tissue half the point of using oxtails? E: round 2 of ginger ale (using this recipe instead of AB's because I didn't like the idea of straining out most of the flavor.) is rock hard after maybe 8 hours  Feels like my 70 psi bike tires.
dis astranagant fucked around with this message at 03:01 on Apr 14, 2013 |
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Apr 13, 2013 23:04
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Just following up about my adventures with Tamales. For reference here is the recipe I used. 1 3/4 cups corn kernels pureed 3 1/2 cups masa harina for tamales mixed with 18oz hot water 8 ounces unsalted butter 4 tablespoons sugar 1 teaspoon salt 1 tablespoon baking powder The kernels of corn gave the masa slightly better texture and flavor than just masa. I used frozen corn because of the time of year and the difficulty in getting good corn in my area, if I can find good corn in the future I would totally try it again, otherwise I don't think it is worth the added bother. It is interesting to note that the masa failed the float test miserably, but turned out light and fluffy in spite of it. The only other interesting thing I did was peel my roasted peppers in a bowl of water and then use that to rehydrate the masa, it definitely added some nice flavors.
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Apr 14, 2013 03:16
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