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My wife has celiac. I use the gluten free lasagna noodles but instead of boiling them I soak them in hot tap water for a while.
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May 10, 2016 03:09
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The only person I've known with crohns ate a diet of about 90% cheeseburgers but he also complained about his crohns a lot. Re: a page back about subbing oils for baking- in a lot of things the oil is oil but butter can be a little tricky in some recipes because butter contains both oil and water, and some recipes rely on releasing steam from butter as a part of producing the desired results.
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May 10, 2016 07:19
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Also you could like sub in eggplant for lasagna sheets (bake/fry them in a gluten free dredge if you like) and that'd be cool too.
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May 10, 2016 14:47
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Turkeybone posted:Also you could like sub in eggplant for lasagna sheets (bake/fry them in a gluten free dredge if you like) and that'd be cool too. Or you could make a Moussaka, which is in some respects the same thing.
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May 10, 2016 14:51
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So I took some egg whites out of the freezer a couple weekends ago and forgot all about them Are they still useable? I was gunna make macarons
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May 10, 2016 21:10
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FishBulb posted:So I took some egg whites out of the freezer a couple weekends ago and forgot all about them Were the eggs pasteurized? Then they're probably safe.
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May 10, 2016 21:52
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Chemmy posted:My wife has celiac. I use the gluten free lasagna noodles but instead of boiling them I soak them in hot tap water for a while. Cool, thanks. She really misses pasta, since even 90% of the Italian restaurants around here can't make gluten free pasta without it sticking together. The one place that can is really expensive, too.
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May 11, 2016 03:06
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I have good news: you're about to learn how to cook Italian food. There's plenty of good dried gluten free pasta. My wife likes the target brand best.
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May 11, 2016 03:22
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Best brand of rice wine vinegar available at your standard American grocery store? Need some tomorrow but it's a struggle getting to the Asian market around here on a weeknight. Rice vinegar also acceptable.
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May 11, 2016 04:33
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I like Nakano and it's pretty ubiquitous. They sell it in plain and seasoned (sugar & salt)
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May 11, 2016 09:13
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pile of brown posted:I like Nakano and it's pretty ubiquitous. They sell it in plain and seasoned (sugar & salt) Got this and it's tasty, thanks.
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May 11, 2016 23:53
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How long do I bake this? http://www.goonswithspoons.com/Baked_Beans The original thread has been archived so I can't check if it says there. http://forums.somethingawful.com/showthread.php?s=&threadid=1729869
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May 12, 2016 01:20
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FalloutGod posted:How long do I bake this? http://www.goonswithspoons.com/Baked_Beans The original thread has been archived so I can't check if it says there. http://forums.somethingawful.com/showthread.php?s=&threadid=1729869 It's never mentioned in the thread. e: and I can't find any similar Bobby Flay recipe. Good luck! hogmartin fucked around with this message at 01:40 on May 12, 2016 |
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May 12, 2016 01:36
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Haha well shiiiitttt... I guess I'll just try and match what the picture looks like. Hopefully the recipe's good. Thanks for lookin. 
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May 12, 2016 01:39
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FalloutGod posted:Haha well shiiiitttt... I guess I'll just try and match what the picture looks like. Hopefully the recipe's good. Thanks for lookin. I would let it go at least like 90m. Maybe a couple hours. More time can't really hurt for something like that.
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May 12, 2016 01:45
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Cooked for a solid two hours. The dish was a little sweet for my tastes but the family enjoyed it well enough. Thanks for the advice on letting it bake for awhile.
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May 12, 2016 05:33
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FalloutGod posted:Cooked for a solid two hours. Bit late for this, but it is very reminiscent of Quebec's fèves au lard, which are usually slow cooked for hours (i.e.: overnight). Basically, the longer you cook it, the thicker it gets, so it's up to whether you want your beans more liquid.
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May 12, 2016 15:16
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This might be an odd request but I need some advice from goons with serious cookie game. I am working on a project to produce custom cookies using multi-piece 3D printed cutters; I'm trying to hit the local wedding and corporate gigs and make some spare cash this summer. I am looking for some cookie mixes with minimal 'slump' or deformation during baking, so that details like logo imprints or text remain legible. I do a lot of cooking, but cookies and cakes are fairly new to me.FalloutGod posted:Cooked for a solid two hours. The dish was a little sweet for my tastes but the family enjoyed it well enough. Thanks for the advice on letting it bake for awhile. For a bean dish that's more meaty and less sweet you might try Bean Jar - https://en.wikipedia.org/wiki/Guernsey_Bean_Jar It's pretty much our national dish (tied with a species of Abalone we call 'Ormers'), probably derived from breton bean cassoulet recipes originally. It's hearty stuff, traditionally cooked in the ovens at your local bakers over night. Which is where the name comes from, you would take your family jar down to the bakers at closing, pick it up in the morning and eat it for breakfast. My tip is to use beef for the stock but pork hock for the meat, cook until the beans break down quite a lot and the dish thickens. Also leave out the carrots, they can ferment a little in the very slow cooking and give it a weird flavour, especially on re-heating leftovers.
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May 13, 2016 00:20
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ReelBigLizard posted:This might be an odd request but I need some advice from goons with serious cookie game. I am working on a project to produce custom cookies using multi-piece 3D printed cutters; I'm trying to hit the local wedding and corporate gigs and make some spare cash this summer. I am looking for some cookie mixes with minimal 'slump' or deformation during baking, so that details like logo imprints or text remain legible. I do a lot of cooking, but cookies and cakes are fairly new to me. Springerle cookies seem like what you're looking for: http://allrecipes.com/recipe/150123/traditional-springerle/ You allow them to dry before baking them, which lets them keep their shape very well. Gingerbread would probably work well too, you can cut that that into shapes, bake it and make houses and stuff out of it: http://www.bbcgoodfood.com/recipes/4900/simple-gingerbread-house
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May 13, 2016 10:02
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Thanks for that, I'd totally forgotten about Springerle! It reminded me in turn of an episode of the Woodwrights Shop I'd seen ages ago about carving the moulds in which they mention an authority on moulded cookie recipes and methods, Anne Watson. The Episode http://www.pbs.org/video/2365554453/ Anne Watsons site http://www.annelwatson.com/cookiemolds/ingredients.html
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May 13, 2016 14:56
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Does anyone have a real good cassoulet recipe? I have some killer confit de canard. Also ReelBigLizard, please write some more! I really enjoyed your writing so far. 
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May 13, 2016 15:10
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Thanks, at the moment I just don't have enough hours in the day. Working for myself it all comes in fits and starts. I'm hoping the cookie thing will be a good regular earner, especially with wedding season upon us.
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May 13, 2016 15:31
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spankmeister posted:Does anyone have a real good cassoulet recipe? I have some killer confit de canard. Another goon and I have each made kenji's recipe and found it incredible: http://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html
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May 13, 2016 16:14
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Lawnie posted:Another goon and I have each made kenji's recipe and found it incredible: http://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html This was just eh for me. Maybe I messed something up because I never got a crust, and the chicken and sausage were overcooked at the end of the suggested cooking time.
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May 13, 2016 17:13
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AnonSpore posted:This was just eh for me. Maybe I messed something up because I never got a crust, and the chicken and sausage were overcooked at the end of the suggested cooking time. The gelatin is key to the crust, so if you didn't use that then it's a must, unless you're using homemade stock that practically turns to jelly in the fridge. I didn't notice any overcooking, but the depth and intensity of flavor in the gravy/broth/whatever that mushy, creamy bean liquid is outshined the flavor of the chicken to me, anyway. I try not to judge a recipe after just one attempt, but the effort involved in this one could be very discouraging. I hope you try it again! Another tip for the crust formation, I suppose: keep the oven shut as much as possible. Don't check on it for longer than suggested if you're having trouble getting a crust.
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May 13, 2016 17:33
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I measured out the rice and water into the rice cooker last night for today's lunch but forgot to set the timer so it's just been cold soaking since about 7pm last night. Is anything odd going to happen to it or can I just start the cooker when I get home this evening and have it for dinner tonight?
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May 13, 2016 18:41
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hogmartin posted:I measured out the rice and water into the rice cooker last night for today's lunch but forgot to set the timer so it's just been cold soaking since about 7pm last night. Is anything odd going to happen to it or can I just start the cooker when I get home this evening and have it for dinner tonight? I have no idea but you should try it anyway and report back with your results. I can't imagine it'd do anything aside from maybe make the rice a bit soggy.
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May 13, 2016 19:16
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Yeah, might as well. I'm guessing it won't hurt it too much because if I'd set the timer, it would have been sitting there for about ten hours anyway, and the timer on that particular model will let you delay it out to 15 hours. What's another 6 on top of that?
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May 13, 2016 19:22
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hogmartin posted:Is anything odd going to happen to it (...)? Apart from a chance encounter with your friend bacillus cereus?
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May 13, 2016 19:34
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Jan posted:Apart from a chance encounter with your friend bacillus cereus? Even if it isn't cooked yet? e: also both of us completely failed to exploit the "surely you're not... cereus?" opportunity 
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May 13, 2016 19:36
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hogmartin posted:Even if it isn't cooked yet? I tried researching it a bit and came up inconclusive -- my gut feeling (  ) is that since it's not a problem with dried, uncooked rice, but it survives cooking and then thrives, the presence of water must be what's allowing it to develop.But I am not a biologist.
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May 13, 2016 19:42
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There are rice cookers which will purposefully do exactly what you did in order to try and germinate the rice. That involves warm water though and multiple days.
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May 13, 2016 19:45
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Lawnie posted:The gelatin is key to the crust, so if you didn't use that then it's a must, unless you're using homemade stock that practically turns to jelly in the fridge. I didn't notice any overcooking, but the depth and intensity of flavor in the gravy/broth/whatever that mushy, creamy bean liquid is outshined the flavor of the chicken to me, anyway. I did use gelatin. I have newly made homemade stock in the freezer that is very very thick though, so maybe I'll give it another try. I agree that the effort messes with me a lot especially since my dutch oven's seasoning got hosed up hardcore by the cassoulet last time I made it and I had to do it over.
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May 13, 2016 20:47
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There's a restaurant here that makes a delicious lasagna. I asked about it a few months ago, but they finally have it on their online menu. The menu lists ingredients as sausage, tomatoes, pecorino, mozzarella, ricotta, bescamilla (bechamel?) and basil. Does anyone have a good recipe with approximately those ingredients? I was asking about gluten free lasagna a few days ago, and that's the type I was thinking of. It's absolutely delicious, but it's $24 per serving, and I could do a lot better than that.
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May 13, 2016 23:06
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No other vegetables, like onions? Or is that just the 'notable' ingredients?
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May 13, 2016 23:31
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I didn't notice anything, but it's been months. It does seem like there should be more vegetables, but I'm not sure. Definitely no carrots like a lot of recipes I see have.
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May 14, 2016 00:14
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Update - first recipe in the book came out good, just a basic cookie with lemon, although I'd probably double up the lemon flavouring next batch. First impression, har   Tried this one at ~175 for 11 minutes, overshot on pretty much everything; especially temperature and thickness. Detail, however, is flawless. Next batch rolled out with two wooden spatulas as depth stops for the rolling pin for a nice even thickness, thinner than the first test. Rolled and cut directly onto the paper this time (duh).   160 for 10 minutes. Extremely promising, very pleased. Next to try will be actual 3d detail, maybe I'll try a scanned face or something. ReelBigLizard fucked around with this message at 00:38 on May 14, 2016 |
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May 14, 2016 00:35
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That's pretty good! My suggestion for another variety is speculaas:  It's a traditional Dutch spiced cookie, they're very good.
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May 14, 2016 01:00
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There's a speculaas recipe to try. I'm thinking this xmas I'm going to need a version of the St. Nicolas speculaas but with Joulupukki instead Festive!
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May 14, 2016 01:33
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ReelBigLizard posted:Thanks for that, I'd totally forgotten about Springerle! It reminded me in turn of an episode of the Woodwrights Shop I'd seen ages ago about carving the moulds in which they mention an authority on moulded cookie recipes and methods, Anne Watson. "I asked her to make me a plain cookie..."  Har har. And now I'm going to watch The Woodwright's Shop all night. edit: "My ancestor, Royden Unterhoovel... He was actually exiled out of Holland for carving what was considered rude and suggestive cookie molds, and selling them to the students at the University of Leiden. Aparently, there was some ordinance against that" Suspect Bucket fucked around with this message at 02:22 on May 14, 2016 |
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May 14, 2016 02:03
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