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I'm planning on tackling Kenji's Barbacoa recipe tomorrow, and I couldn't find chuck where I live. I bought a 2.4kg piece of brisket (boneless) and I'd like to use that instead. Will it work as a direct substitution? Are there any adjustments I need to make?
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Feb 4, 2016 23:05
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SubG posted:you can try putting a cast iron skillet (or something else that'll take a modest thermal shock) in the oven while you're preheating it, and then add some water right before putting the bread in. How much water, about a cup?
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Feb 5, 2016 00:42
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Steve Yun posted:How much water, about a cup?
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Feb 5, 2016 00:55
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I've got 1.5lbs of boneless pork chops, marinaded in a soy-based mix from earlier in this thread. What's the best way to cook these between a cast iron and oven? I like searing+baking steaks but these are fairly lean so I'm worried about drying them out.
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Feb 5, 2016 01:27
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Can I use several Kraft singles in place of sodium citrate for modernist mac and cheese? I may want to make it sooner than I can get sodium citrate shipped...
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Feb 5, 2016 01:29
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GobiasIndustries posted:I've got 1.5lbs of boneless pork chops, marinaded in a soy-based mix from earlier in this thread. What's the best way to cook these between a cast iron and oven? I like searing+baking steaks but these are fairly lean so I'm worried about drying them out. This will depend on thickness. The pan will likely be enough if they're say less than an inch or so. Beyond that just keep an eye on the internal temp and they'll come out fine. Also keep in mind that pork doesn't need to be cooked to poo poo like most people think. A nice medium will be good and perfectly safe to eat.
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Feb 5, 2016 01:34
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Carl Killer Miller posted:Double post, didn't see this earlier. What kind of stuff do you have to work with when you get to the party? If you have access to a deep fryer, or a large pot or wok you can use for frying, maybe something like this?: No fryer. The wings are baked, not fried. I so seldom even think about deep frying that I own no deep fryer. I will make the sauce ahead (the teriyaki is really quite good, I am expected to make it at Christmas and Super Bowl and get nothing but raves) and reheat / sauce the wings when I get house. If the party were at my goddaughter's house like it normally is, it wouldn't be a problem - I'd just show up early and use their ovens. But it's at the neighbors' so I don't have that option.
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Feb 5, 2016 01:45
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Happiness Commando posted:Can I use several Kraft singles in place of sodium citrate for modernist mac and cheese? I may want to make it sooner than I can get sodium citrate shipped... Yeah.
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Feb 5, 2016 02:03
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Happiness Commando posted:Can I use several Kraft singles in place of sodium citrate for modernist mac and cheese? I may want to make it sooner than I can get sodium citrate shipped... Kiiiind of? Are you talking about that super smooth nacho cheese textured sauce, or a specific recipe? Kraft will give you some of that texture but you'll have to add a lot to get it all the way to the texture you get with pure sodium citrate. I've done this and its good but it does taste a little ... kraft-y if you aren't using a super strong cheese.
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Feb 5, 2016 02:05
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Happiness Commando posted:Can I use several Kraft singles in place of sodium citrate for modernist mac and cheese? I may want to make it sooner than I can get sodium citrate shipped... Yep. My grandma used that for her mac and cheese and always stressed that the kraft american cheese goes in first otherwise the sauce will get grainy. It was years before I understood why it worked.
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Feb 5, 2016 02:11
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Flash Gordon Ramsay posted:It should be fine. I had an ice cream scoop that got dishwashed and I never could get all the oxidation off, but I probably wasn't using the right tools. But if you can get it off, it will be fine. Just to reassure everybody, even shiny aluminum acquires a thin layer of oxidation a few minutes after being polished. Aluminum oxide is very inert and won't affect the food at all.
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Feb 5, 2016 02:21
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Tots posted:This will depend on thickness. The pan will likely be enough if they're say less than an inch or so. Beyond that just keep an eye on the internal temp and they'll come out fine. Also keep in mind that pork doesn't need to be cooked to poo poo like most people think. A nice medium will be good and perfectly safe to eat. It's 3 chops, all ~3/4 -1in. thick so I'll probably go for the pan and cook to temp, unless just baking would be a better option. This is my first time cooking chops and yeah, I was raised on cooking the hell out of pork to the point where it's basically eating leather so I'd like to avoid that if possible (probably why I've avoided pork for so long).
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Feb 5, 2016 02:36
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I have a family recipe for peanut butter oatmeal fudge that's pretty good. The only thing is, it's way stiffer than I'd like, to the point of crumbling. Is there a simple way to modify the recipe to make the product a bit softer and chewier?quote:2 cups sugar
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Feb 5, 2016 10:08
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change the ratio between fudge and solids so try less oatmeal
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Feb 5, 2016 10:18
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Flash Gordon Ramsay posted:Yep. My grandma used that for her mac and cheese and always stressed that the kraft american cheese goes in first otherwise the sauce will get grainy. It was years before I understood why it worked. How much Kraft to regular cheese would you recommend using at a minimum? Would 15-20% be enough, do you think?
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Feb 5, 2016 11:51
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spankmeister posted:change the ratio between fudge and solids so try less oatmeal Yeah, I had a similar recipe I used to make sometimes as a kid, and it didn't have any oatmeal at all in it.
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Feb 5, 2016 12:14
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SymmetryrtemmyS posted:How much Kraft to regular cheese would you recommend using at a minimum? Would 15-20% be enough, do you think? It's been a long time since I used her recipe so I don't remember what the ratio was. That's probably a good place to start though.
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Feb 5, 2016 13:48
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So... probably not exactly the place to ask, but I didn't know any other place to go: What's the best way to store pizza, and if stored correctly, what kind of quality can i expect a week later?
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Feb 5, 2016 18:26
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Cooked - Fridge, raw - unassembled, parcooked and frozen - assembled. Respectively: Soggy but can reheat to crispy, amazing when cooked, I'm experimenting with this now.
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Feb 5, 2016 18:29
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Mojo Threepwood posted:Whoa that looks excellent! I hadn't thought of using brie. Thanks! You're very welcome. Lemme know how it turns out if you make it (isn't my site or recipe - just curious - I was a massive fan)  AnonSpore posted:I will make this soup and I will eat this soup Ditto! Question of my own. I've never eaten rabbit in my life and have had this recipe kicking around in my "to try" folder for ages as it seemed like a good starting point, but was having trouble finding wild rabbit. Well I stumbled on some at a farmer's market today so impulse bought it. Pic for reference:  Trouble is; recipe says: quote:jointed into legs, shoulders and half saddles (ask your butcher to do this for you) but that obviously wasn't an option as they weren't butchering on site - you get what you get. I'm not too bad at gutting/boning/filleting fish from scratch but have zero experience with animals that don't swim. Head's off, cute fluffy tail is off, skinned, it's hard to see in that pic but some offal is removed but reincluded for doing...something with (liver/kidneys it looks like - suggestions welcome...is rabbit pâté a bad idea?). Apart from that we are very much whole and still full of bones. Does anyone have any tips or (ideally) a link to a video on how to get that wascally wabbit into what the recipe calls for? It claims it was ferreted so at least I don't have to worry about removing shot...maybe? Sorry, that got really long-winded but I am entirely clueless here, so I will not cry if you talk down to me like I'm an idiot. In fact, I'd prefer it  I have sharp knives and am not particularly squeamish. Let's go!Supplemental question: I've heard in the past that rabbit smells absolutely foul while cooking. True? Should I brace myself?
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Feb 5, 2016 21:10
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There was a fluffy bunny's (I think) thread about raising meat rabbits and one of the posts was a rabbit being broken down. Alternatively use youtube.
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Feb 5, 2016 21:15
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notsoape is who you're thinking of.
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Feb 5, 2016 21:22
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Yeah a youtube would be good, it's just that for every decent video on there you get 27 Simply Sara ones. I trust the people here to have a trustworthy one! Any idea where the rabbit thread is? I don't have search.
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Feb 5, 2016 21:23
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franco posted:Bunny Q's Scott Rea is a wizard. https://youtu.be/umRF1D3OsUc gently caress YouTube for tricking me into sharing a lovely commercial for lovely beer Suspect Bucket fucked around with this message at 00:14 on Feb 6, 2016 |
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Feb 5, 2016 22:46
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Suspect Bucket posted:Try https://youtu.be/D0AoauuOY2w. Scott Rea is a wizard. This is a superbowl commercial
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Feb 5, 2016 23:11
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Rabbit liver is really good.
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Feb 5, 2016 23:34
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Number 1 Sexy Dad posted:This is a superbowl commercial God drat it YouTube https://youtu.be/umRF1D3OsUc
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Feb 6, 2016 00:12
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FredMSloniker posted:I have a family recipe for peanut butter oatmeal fudge that's pretty good. The only thing is, it's way stiffer than I'd like, to the point of crumbling. Is there a simple way to modify the recipe to make the product a bit softer and chewier? This is line for line the exact recipe I use for no-bake cookies. It's going to take some experimentation to get it right but start with boiling your syrup for slightly less time as it's the sugar that really gives it its structure. Then you can play around with increasing the fats.
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Feb 6, 2016 01:18
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Suspect Bucket posted:Scott Rea is a wizard. Hah I should have remembered this guy! This is exactly what I needed - thank you!
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Feb 6, 2016 03:44
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I'm making homemade pizza tomorrow for a small super bowl party. One of my friends is gluten free and I always try to accommodate, which is why I have a small supply of gluten free rice flour on hand. Is there any way to make good pizza dough with just rice flour?
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Feb 6, 2016 14:24
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No, the gluten is what makes it pizza-y
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Feb 6, 2016 15:03
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two_beer_bishes posted:I'm making homemade pizza tomorrow for a small super bowl party. One of my friends is gluten free and I always try to accommodate, which is why I have a small supply of gluten free rice flour on hand. Is there any way to make good pizza dough with just rice flour? Maybe buy some gluten free bread and then make a pizza style brushetta/crostini thing with it?
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Feb 6, 2016 15:21
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two_beer_bishes posted:I'm making homemade pizza tomorrow for a small super bowl party. One of my friends is gluten free and I always try to accommodate, which is why I have a small supply of gluten free rice flour on hand. Is there any way to make good pizza dough with just rice flour? http://www.seriouseats.com/recipes/2014/10/extra-crispy-bar-style-tortilla-pizza-recipe.html Do this, but with a corn tortilla.
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Feb 6, 2016 17:07
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franco posted:You're very welcome. Lemme know how it turns out if you make it (isn't my site or recipe - just curious - I was a massive fan) It turned out great, thanks for the recommendation! I added a photo to the photo thread.
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Feb 6, 2016 17:48
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When I'm watching chefs on TV/Youtube prep ingredients, why does nothing ever stick to their knives or hands? Are they some sort of gods?
The Ferret King fucked around with this message at 19:48 on Feb 6, 2016 |
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Feb 6, 2016 19:05
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The Ferret King posted:When I'm watching chefs on TV/Youtube prep ingredients, why does nothing ever stick to their knifes or hands? Are they some sort of gods? I kind of wonder the same thing but when they do the rock-the-knife conveyor belt chop on a carrot or zucchini or something, none of their previously-cut pieces ever seem to end up back under the knife for the next chop. It all falls in a neat pile away from the cutting action.
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Feb 6, 2016 19:10
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fatherdog posted:http://www.seriouseats.com/recipes/2014/10/extra-crispy-bar-style-tortilla-pizza-recipe.html I'll probably end up doing this, thanks!
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Feb 6, 2016 19:18
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Mojo Threepwood posted:It turned out great, thanks for the recommendation! I added a photo to the photo thread. Excellent - glad you liked it! I posted mine in there too 
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Feb 6, 2016 21:31
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hogmartin posted:I kind of wonder the same thing but when they do the rock-the-knife conveyor belt chop on a carrot or zucchini or something, none of their previously-cut pieces ever seem to end up back under the knife for the next chop. It all falls in a neat pile away from the cutting action. The Ferret King posted:When I'm watching chefs on TV/Youtube prep ingredients, why does nothing ever stick to their knives or hands? Are they some sort of gods? This, this, this. Whenever I'm cutting avocado, one thin slice will stick to the blade, then fall with a sullen "pilap" to the floor. Every time. I could never be a youtube sensation.
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Feb 7, 2016 00:39
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Dearest foodgoons, I've purchased a food mill which has a wooden roller in it:  I've got two questions: - Did I gently caress up? I kind of feel like I hosed up for not getting an all stainless "barrel" style model, but it was all the store had, it was cheap, and I didn't want to gently caress around. - What should I use to treat the wood before I use this thing for the first time?
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Feb 7, 2016 00:42
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