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Does anyone have any suggestions for good meat thermometers? I'm looking for something that can be used on the grill or the stovetop, preferably with a leave-in probe or something. My budget is a bit tight but I'm also willing to pay for quality, and it seems like there's a lot of "this thing has a non-intuitive display/sets everything to the same temp/won't switch from Celsius to Fahrenheit" or "it died after 5-10 uses", and I'd like to avoid those.
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Sep 2, 2016 22:38
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| # ? May 13, 2024 00:40 |
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are you looking for an instant read or a probe thermometer? for an instant read id recommend the ThermoPop as a cheap alternative to the very nice but quite expensive thermapen. for a probe thermometer, just pick something on amazon with good reviews--there are lots of good options for under $25.
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Sep 2, 2016 22:43
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BraveUlysses posted:are you looking for an instant read or a probe thermometer? for an instant read id recommend the ThermoPop as a cheap alternative to the very nice but quite expensive thermapen. for a probe thermometer, just pick something on amazon with good reviews--there are lots of good options for under $25. I had been looking at the ThermoPop; good to hear endorsements of it. I think eventually I'll need both types, but for the time being (until I do more research on probe thermometers) the instant read will probably be more helpful. Thank you!
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Sep 2, 2016 23:12
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RosarioImpale posted:Does anyone have any suggestions for good meat thermometers? I'm looking for something that can be used on the grill or the stovetop, preferably with a leave-in probe or something. My budget is a bit tight but I'm also willing to pay for quality, and it seems like there's a lot of "this thing has a non-intuitive display/sets everything to the same temp/won't switch from Celsius to Fahrenheit" or "it died after 5-10 uses", and I'd like to avoid those. Anything from Thermoworks will do well. They make probe and instant read thermometers at reasonable price points that read quickly and have a large, intuitive display. I've been using mine for a year and a half - it's the predecessor to the ThermoPop.
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Sep 2, 2016 23:16
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I roasted some peppers in my toaster oven last week and they were delicious, but they were also so wet. I was expecting the process to dry them out quite a bit, but by the time I'd cut them they were already kinda soggy. To make them, I preheated the oven to 450, placed the peppers on a small baking sheet covered in foil, put them in the oven for 20 minutes, rotated them, then put them back in the oven for another 20 minutes. I placed them aside on a paper towel for 15 minutes, rotated them onto a new paper towel, then cut them. Is it just that I should not worry about the drippings/cleanup and put them directly on the toaster oven rack so they can drip off a bit? I know ideally I'd have a grill to roast them over a direct flame, but that's not in the cards. Is their sogginess just due to their original water content being so high? Should I not roast them whole? Or is there a simple way I can improve my technique?
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Sep 2, 2016 23:21
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cut them into strips or large chunks and try that
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Sep 3, 2016 00:56
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I have a sudden and inexplicable craving for cinnamon raisin bread. I remember inhaling Sunmaid Cinnamon Raisin Bread by the loaf when I was younger, but of course it's not available anywhere here - what's a good recipe to make something similar?
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Sep 3, 2016 04:14
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Canuck-Errant posted:I have a sudden and inexplicable craving for cinnamon raisin bread. I remember inhaling Sunmaid Cinnamon Raisin Bread by the loaf when I was younger, but of course it's not available anywhere here - what's a good recipe to make something similar?
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Sep 3, 2016 14:33
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feedmyleg posted:I roasted some peppers in my toaster oven last week and they were delicious, but they were also so wet. I was expecting the process to dry them out quite a bit, but by the time I'd cut them they were already kinda soggy. For starters, cut them first like BraveUlysses said; if they're whole, there's nowhere for the moisture inside to go. If your toaster oven has more than one rack level, you can put them straight on the top rack with a foil-lined tray on the rack under it. The hot air can circulate around them and the pan catches the drips.
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Sep 3, 2016 14:44
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A fellow goon and I were talking about cheese when he introduced me to Brunost, a type of Danish soft cheese that looks like a milk caramel. My brain immediately went "Huh. If you combine that with cheddar or another hard cheese in the right amount, you could make a new pizza cheese." My fellow goon said that this was an excellent idea and that I should share it with you guys to experiment. I would love to see what the end results look like if you do try it!
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Sep 3, 2016 18:44
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Brunost is not good on pizza generally.
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Sep 3, 2016 20:12
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I dunno I think it could work. (i am the aforementioned goon, hello darlings) The taste is markedly sweeter than other cheeses, so you'd have to be careful to balance your toppings so it wasn't just confusing. I think I might have to experiment with it sometime, I'll let y'all know if I come up with anything worth mention. edit to add: holy lol, a truckload of it caught fire and burned for FOUR DAYS https://en.wikipedia.org/wiki/Brunost#Accidents
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Sep 4, 2016 07:11
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Anyone give advice on an induction hobs? I've just got one after years of using Gas and Electric. Trying to figure out what are decent pans for induction, the ones that say they're multipurpose tend not to be so great for induction as they've got a raised bit in the middle on the underside of the pan. So there's not 100% contact.
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Sep 4, 2016 08:08
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What do you put on those Japanese pork cutlet sandwiches besides a pork cutlet?
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Sep 4, 2016 13:04
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BraveUlysses posted:are you looking for an instant read or a probe thermometer? for an instant read id recommend the ThermoPop as a cheap alternative to the very nice but quite expensive thermapen. for a probe thermometer, just pick something on amazon with good reviews--there are lots of good options for under $25. Alternatively, thermapen is doing a 15% off sale right now, with a free IR thermometer with an order of $99 before the discount.
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Sep 4, 2016 17:23
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I'm a newbie trying to add some veggies to his diet. Today I diced some mushrooms, green bell peppers, onions, and tomatoes and added them to my usual scrambled eggs and cheese, but there is a bunch left over. Can I pre-dice everything and store them in the fridge so that I don't have to bother doing it every breakfast? If so, what is the best way to store them?
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Sep 4, 2016 18:40
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Stout mustard recipe?
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Sep 4, 2016 22:53
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Oodles posted:Anyone give advice on an induction hobs? I've just got one after years of using Gas and Electric. Anything ferric should work - if a magnet sticks to it, it should be ok. I recently replaced my gas range with an induction one, and I didn't have to replace much. My all-clad stainless, my carbon steel pans, my enameled cast iron Dutch ovens, my stock pot all were fine. My inexpensive non-stick pans (Oneida brand, I think) also work fine. I did have to replace my non-stick sauce pans, but they were due to be replaced anyway. I ended up buying a 10-piece set from Amazon and they work great as well.
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Sep 5, 2016 01:28
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I was in a hurry as I worked my way through my shopping list, including two pounds of hamburger. Of course, it turned out that haste makes waste and what I actually grabbed was two pounds of ground lamb. That was unfortunate, but I'm not about to throw it out. I have no clue what to do with lamb, but after a little googling I'm thinking Gyros. I'm sure I can find a recipe, but does anyone have any recommendations (doesn't have to be gyros)? Or advice, and so on. What should I do with the Gyro? I vaguely recall they're traditionally served with pita bread and some sort of sauce, but that's about the limit of my experience with Greek food.
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Sep 5, 2016 04:44
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^^^Make these http://www.meatwave.com/blog/grilled-mini-gyro-burgers-with-tzatziki-and-pickled-peperoncini-recipe UnfurledSails posted:I'm a newbie trying to add some veggies to his diet. Today I diced some mushrooms, green bell peppers, onions, and tomatoes and added them to my usual scrambled eggs and cheese, but there is a bunch left over. Can I pre-dice everything and store them in the fridge so that I don't have to bother doing it every breakfast? If so, what is the best way to store them? Yes you can keep them in the fridge in a Tupperware for several days but probably not a whole week before quality will suffer.
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Sep 5, 2016 05:20
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Bremen posted:I was in a hurry as I worked my way through my shopping list, including two pounds of hamburger. Of course, it turned out that haste makes waste and what I actually grabbed was two pounds of ground lamb. You can use the lamb much like you would beef, it obviously tastes different but almost anything that would pair well with beef will also work well with lamb. As far as Gyros go you want some shredded leafy greens like lettuce, tomatoes and Tzatziki sauce.
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Sep 5, 2016 05:25
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Bremen posted:I was in a hurry as I worked my way through my shopping list, including two pounds of hamburger. Of course, it turned out that haste makes waste and what I actually grabbed was two pounds of ground lamb. If you want that bouncy, crispy gyro texture, there's no better method than J. Kenji Lopez-Alt's.
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Sep 5, 2016 05:38
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Bremen posted:I was in a hurry as I worked my way through my shopping list, including two pounds of hamburger. Of course, it turned out that haste makes waste and what I actually grabbed was two pounds of ground lamb. Make Kofte.
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Sep 5, 2016 05:46
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I use ground lamb in place of beef most of the time anyway, since it's what I have ready access to. It's great - just use it for burgers or in meatloaf or to make meatballs or something. It's much better than beef, I think.
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Sep 5, 2016 07:44
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Hum. I'd done a google search on just using it instead of ground beef but most of the results said it had a much stronger flavor, which turned me off. Thanks everyone for the recipe suggestions!
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Sep 5, 2016 08:52
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UnfurledSails posted:I'm a newbie trying to add some veggies to his diet. Today I diced some mushrooms, green bell peppers, onions, and tomatoes and added them to my usual scrambled eggs and cheese, but there is a bunch left over. Can I pre-dice everything and store them in the fridge so that I don't have to bother doing it every breakfast? If so, what is the best way to store them? If the tomatoes are cut up I would recommend storing them separately, or putting them on top of paper towels. They make anything they touch go soggy
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Sep 5, 2016 12:34
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Mr. Wiggles posted:I use ground lamb in place of beef most of the time anyway, since it's what I have ready access to. It's great - just use it for burgers or in meatloaf or to make meatballs or something. It's much better than beef, I think. What magical land is this? Lamb here costs so much and the lack of lamb in my life makes me sad.
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Sep 5, 2016 13:35
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Bremen posted:Hum. I'd done a google search on just using it instead of ground beef but most of the results said it had a much stronger flavor, which turned me off. Lamb will taste strongly of lamb, yes. Now personally I love lamb and, as Mr. Wiggles, generally prefer it to beef, but some (very weird) people tend to dislike the lamb flavor, so it's not really a straightforward substitute for beef.
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Sep 5, 2016 18:07
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Speaking of ground meat, I made some beef meatballs a couple weeks ago, but ground beef is expensive. It's going to be going in potato soup with milk for the base. Carrots and spinach will be in there as well. It's going to be seasoned with salt, garlic, onion, and thyme. What cheaper meat would work? I think I want the texture of ground meat rather than something like chunks of chicken thighs.
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Sep 5, 2016 23:23
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22 Eargesplitten posted:Speaking of ground meat, I made some beef meatballs a couple weeks ago, but ground beef is expensive. It's going to be going in potato soup with milk for the base. Carrots and spinach will be in there as well. It's going to be seasoned with salt, garlic, onion, and thyme. Cheaper than ground beef? Your local house pet
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Sep 5, 2016 23:42
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22 Eargesplitten posted:Speaking of ground meat, I made some beef meatballs a couple weeks ago, but ground beef is expensive. It's going to be going in potato soup with milk for the base. Carrots and spinach will be in there as well. It's going to be seasoned with salt, garlic, onion, and thyme. Ground pork is usually pretty cheap, as is ground turkey. They both have pretty neutral flavored too, and would work well in such a soup.
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Sep 5, 2016 23:43
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Do you have a meat grinder?
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Sep 5, 2016 23:48
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No, I do not. Otherwise I would just grind up some chicken thighs. I'll check out turkey, I think the store by me has some for pretty cheap.
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Sep 6, 2016 00:20
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Gonna be making a slab of ribs Wednesday, and I'm looking for a side to go with it. Catch is I'm looking for something that can be eaten without utensils - because you're already stuffing your face with slobbery juicy ribs and why stop to wipe your hands to use a fork? There's the obvious corn on the cob, but this is a payback dinner for a friend doing me a favor, so something a little unusual or special would be nifty. e: VVV Yeah, I think cornbread in the cast iron is happening. I'm thinking some vegetable-y thing so it's got some balance. SubponticatePoster fucked around with this message at 00:29 on Sep 6, 2016 |
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Sep 6, 2016 00:24
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cornbread
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Sep 6, 2016 00:25
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Twice baked potatoes I think would work, if you get small-ish potatoes so they can be handheld.
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Sep 6, 2016 00:30
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Roast carrots with a complimentary glaze. Grilled spring onions.
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Sep 6, 2016 01:13
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SubponticatePoster posted:I'm thinking some vegetable-y thing so it's got some balance hmm okay. So with the starchy side covered by the cornbread, stuff like the ^^^roast carrots^^^ is good. I know you mentioned it, but maybe half-cobs of corn roasted on he bbq in-husk would be good too. Asparagus spears are definitely a finger-food. Maybe cauliflower/broccoli? To be honest though, I don't tend to worry too much about veggies when I'm at a bbq eating wtih my hands. e: veggie skewers
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Sep 6, 2016 03:41
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I think the main goal has to be contrasting the rich, heavy, greasy meat. If you want it to be finger food, I would just go with crudités tbh. If you want a fancier version, you could do some kind of veggie spring rolls in lettuce or romaine leaves maybe?
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Sep 6, 2016 03:48
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i like nice words
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Maybe all-veggie shish kebabs? Some grilled onions/peppers/tomatoes/etc would go nice against the rest.
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Sep 6, 2016 04:01
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