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Watching some cooking shows, noticed their stoves/pans are not totally flat because the oil collects in one side/corner of their pans. Is this deliberate? What are the general thoughts/principles on level vs. slightly uneven surface? the oil surrounds more of the early sauteed ingredients so its better for browning?
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Feb 17, 2017 06:17
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With enough heavy use pans will warp/deform in varying ways. It's not something done deliberately is just something you work around. The frying pans in restaurants I've worked in would have permanent bulges where they sit over the burner and anytime new pans showed up the line cooks would hoard them like they were made of solid gold.
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Feb 17, 2017 06:52
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Ranter posted:Watching some cooking shows, noticed their stoves/pans are not totally flat because the oil collects in one side/corner of their pans. Is this deliberate? What are the general thoughts/principles on level vs. slightly uneven surface? the oil surrounds more of the early sauteed ingredients so its better for browning? Level is better because you don't have to fidget with it as much. If you've got a tilted surface you just need to be more aware to twist the pan to get an even level of oil around the food.
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Feb 17, 2017 10:21
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There's a pound of ordinary grocery store brand American-type bacon (streaky bacon, I think, to Commonwealth types) that I just found in the meat drawer in my refrigerator. I kept it in the freezer for a few months, then took it out to thaw for a recipe I ended up not making and then forgot about it. The stamp on it says "best by January 2016". It's still in its unopened vacuum-sealed package. Pro: - no off color that I can see; it looks like the day it came out of the chill chest at the store - it's a salt- and smoke-cured meat; people used to keep this kind of thing in cupboards and hanging from ceilings for months with no refrigeration - it's still sealed Con: - it's over a year past its "best by" date - it's slimy and has a strong smell anyway, hard to tell if it's gone off compared to a pork chop or some chicken - ffs you idiot, it's $3 of bacon, just throw it away and get more or else go ahead and get botulism, see if I care This is more an academic question than anything, since I'll probably toss it, just wondering if it could possibly still be edible.
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Feb 17, 2017 17:01
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hogmartin posted:There's a pound of ordinary grocery store brand American-type bacon (streaky bacon, I think, to Commonwealth types) that I just found in the meat drawer in my refrigerator. I kept it in the freezer for a few months, then took it out to thaw for a recipe I ended up not making and then forgot about it. The stamp on it says "best by January 2016". It's still in its unopened vacuum-sealed package. Store brand bacon isn't really "real", it's chock full of weird chemicals and preservatives and sugar and poo poo. If it's slimy just toss it. It's likely been frozen and thawed twice now, the first time when it shipped. Maybe you could eat it after all this time and not die, but c'mon, it wouldn't taste good. Just eat some paper towels if you want a similar taste. Drifter fucked around with this message at 17:08 on Feb 17, 2017 |
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Feb 17, 2017 17:05
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hogmartin posted:There's a pound of ordinary grocery store brand American-type bacon (streaky bacon, I think, to Commonwealth types) that I just found in the meat drawer in my refrigerator. I kept it in the freezer for a few months, then took it out to thaw for a recipe I ended up not making and then forgot about it. The stamp on it says "best by January 2016". It's still in its unopened vacuum-sealed package. Just toss it. 
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Feb 17, 2017 17:40
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Counterpoint: cook and eat it, and report back here. Ideally in real time or as close as you can, with a nice narrative of pictures annotated with how you feel. Anybody else remember that old thread about 5-minute chocolate cake in a mug in a microwave? There were some great patterns there, typically a series of pictures of making the dish and comments like "Haha this is fun and silly and good" and "Tastes not bad!" followed a few hours later by "OH NO MY GUTS!". What I'm saying is, DANCE! DANCE FOR OUR AMUSEMENT, MONKEY! Eat the bacon.
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Feb 17, 2017 17:53
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The question is how long ago you took it out of the freezer to thaw. If it wasn't long, I'd go for it. The date isn't meaningful if you freeze it before then.
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Feb 17, 2017 18:14
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i like nice words
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Drifter posted:If it's slimy just toss it. It might be, I haven't opened it. I meant that I could go to the store right now and buy a pound of bacon, and it would be slimy and have a strong Artificial Smoke Flavor™ smell, which negates two of the best ways to tell if something's gone bad. I'm not going to eat it, just curious about what the real refrigerated life of the stuff is. If you saw it in a chiller at a store, it would look just like all the other packages next to it except for the stamped date. Anne Whateley posted:The question is how long ago you took it out of the freezer to thaw. If it wasn't long, I'd go for it. The date isn't meaningful if you freeze it before then. The answer is "long enough that I don't remember and actually forgot it was there", so probably way too long ago and I'm not going to risk it. It just seems odd - looking at it in the package, it doesn't seem like it would look or smell or feel any different from the "fresh" stuff if I opened it. hogmartin fucked around with this message at 18:19 on Feb 17, 2017 |
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Feb 17, 2017 18:14
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hogmartin posted:It might be, I haven't opened it. I meant that I could go to the store right now and buy a pound of bacon, and it would be slimy and have a strong Artificial Smoke Flavor™ smell, which negates two of the best ways to tell if something's gone bad. Look, just open it, cook half a slice and eat it. If you like it cook the rest. If the thought of doing that puts you off for any reason from "Nah, too much work" to "Ugh" then just toss it. Otherwise, just open it, finger it a bit and then toss it. Like, if it's still airtight and whatnot then you won't die, but as of now it's been thawed twice and left for months in the fridge. Maybe sprinkle it with a lot of pepper before you cook it. Drifter fucked around with this message at 20:48 on Feb 17, 2017 |
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Feb 17, 2017 20:45
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christ don't eat the ancient bacon just toss it, take the $5 hit or whatever and go get another pack
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Feb 17, 2017 20:51
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JawKnee posted:christ don't eat the ancient bacon just toss it, take the $5 hit or whatever and go get another pack No way, he should definitely Drifter posted:finger it a bit
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Feb 17, 2017 20:54
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I'm thinking about making some homemade churros, but I'd need to get some piping bags/tips. The product recommendation thread looks dead and I can't find its replacement if one exists. Amazon seems to have a ton of HIGH QUALITY RUSSIAN tips that I'm pretty sure would never get used. Williams Sonoma has a set that looks alright and I have a bunch of gift credit for that place. I don't really know what's good for bags/tips though. What should I be looking for?
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Feb 17, 2017 22:18
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the littlest prince posted:I'm thinking about making some homemade churros, but I'd need to get some piping bags/tips. The product recommendation thread looks dead and I can't find its replacement if one exists. Amazon seems to have a ton of HIGH QUALITY RUSSIAN tips that I'm pretty sure would never get used. Williams Sonoma has a set that looks alright and I have a bunch of gift credit for that place. The Kitchen Equipment Thread is alive and kicking.
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Feb 17, 2017 22:45
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The New York Times has a feature called "The New Essentials of French Cooking" from Melissa Clark, a lot of their cooking/ how-to videos have been good in the past. https://cooking.nytimes.com/new-essentials-french-cooking They want $1.99 to access it, but when I went to buy it they asked me to confirm my email, then said that I could have it for free 'for showing my interest in it.' I subscribe to the Times so maybe its just free for subscribers and doesn't say so or something, but it's worth a try.
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Feb 18, 2017 07:03
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I love me some deep fry but as of today I've had enough of trying to drain/clean a dutch oven, and the gelatin method doesn't work well enough to keep me from having to filter with cloth anyway. Any goon recommendations for dedicated deep fryers at home? (Preferably something I can find brick and mortar because I got some chicken I wanna do today) (ed: or is cleaning out one of those things just gonna be worse? I figure them all having dedicated spigots/filters would help matters, maybe I'm wrong?) Ciaphas fucked around with this message at 20:33 on Feb 18, 2017 |
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Feb 18, 2017 20:28
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This is the one that was recommended to me and I'm planning on getting. T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer, 2.6-Pound, Silver https://www.amazon.com/dp/B00NQ7QFGM/ref=cm_sw_r_cp_apa_CYkQybRHTM50N
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Feb 18, 2017 21:21
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Ciaphas posted:I love me some deep fry but as of today I've had enough of trying to drain/clean a dutch oven, and the gelatin method doesn't work well enough to keep me from having to filter with cloth anyway. Any goon recommendations for dedicated deep fryers at home? (Preferably something I can find brick and mortar because I got some chicken I wanna do today) Once the oil cools the solids/crumps tend to just accumulate near the bottom and I can pour off most of the oil into a glass jar I use a milk jar, a friend uses a pickle jar because she's messier) for use later on. The solids and the little oil that's left just gets put into the trash - or I don't know, you could make some fry bread with an extra crispy topping or something. I would hate having to clean a spigot.
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Feb 18, 2017 21:52
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Drifter posted:I don't deep fry much, so maybe it's not the best advice for you but I wouldn't use a dutch oven to deep fry - it's much too heavy and heat retentive. I find cleaning my dutch oven to be pretty easy - let it cool off for a while, pour the oil out into a jar with a funnel covered with a cheesecloth filter, then just wash out the dutch oven with soap and water. I've never owned a deep fryer machine but I can't imagine cleaning them is easier than that.
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Feb 18, 2017 22:02
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I deep fry in this pan, I've found that pans with this design work well, it's easy to see into unlike a pot but deep enough to hold enough oil to deep fry without stuff getting stuck to the bottom. Obviously this one is expensive but there are plenty of tri-ply pans with this design for much cheaper than the All-Clad one. It's also really nice for stuff like curry, stews, etc, very versatile.
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Feb 18, 2017 22:09
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I love cast iron for deep frying. A big Dutch oven is my go to fryer.
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Feb 18, 2017 22:21
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I use my big ol' enamel cast iron dutch oven for most deep frying, my normal Griswold 10" skillet for some deep frying, and a tiny cute little 3.5 inch Lodge skillet for deep frying very small batches.
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Feb 18, 2017 22:53
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Ciaphas posted:I love me some deep fry but as of today I've had enough of trying to drain/clean a dutch oven, and the gelatin method doesn't work well enough to keep me from having to filter with cloth anyway. Any goon recommendations for dedicated deep fryers at home? (Preferably something I can find brick and mortar because I got some chicken I wanna do today) One of the main advantages of a dedicated deep frier is that you don't actually need to drain/change the oil that often, perhaps once a month or two depending on how often you use it (or sooner, if you suddenly decide you want to make donuts and you don't want them smelling like fried chicken). Actually cleaning them properly is a pain the rear end to be frank, a dutch oven is a simple concave surface, while the frier will have all sorts of fiddly bits like wire racks and heating elements you need to clean around. I use ammonia mixed in hot water, and it can still take 30+ minutes for me to clean mine.
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Feb 18, 2017 22:58
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Gerblyn posted:depending on how often you use it (or sooner, if you suddenly decide you want to make donuts and you don't want them smelling like fried chicken). I now want nothing more then a fried chicken cruller with maple syrup and crispy chicken bits.
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Feb 18, 2017 23:41
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Where the hell does one find cheesecloth in stores, anyway? I don't think I've ever seen the stuff else I would have tried it before now, I reckon.
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Feb 18, 2017 23:44
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Ciaphas posted:Where the hell does one find cheesecloth in stores, anyway? I don't think I've ever seen the stuff else I would have tried it before now, I reckon. Grocery store, in the section where they sell various kitchen gadgets, and Bed Bath and Beyond, in the Beyond section I guess.
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Feb 18, 2017 23:50
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Rurutia posted:This is the one that was recommended to me and I'm planning on getting. T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer, 2.6-Pound, Silver https://www.amazon.com/dp/B00NQ7QFGM/ref=cm_sw_r_cp_apa_CYkQybRHTM50N I have the same one. It works great for small batch stuff. The oil filter and container are super convenient. Easy to clean.
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Feb 19, 2017 00:58
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I ordered that earlier, reconsidered, but didn't cancel in time so I guess I'll see for myself how it is  Small batches are fine, I mostly cook for just me anyway.
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Feb 19, 2017 01:07
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If you want to filter oil lazily and really wellll just use a chemex coffee filter and a funnel. Even after frying battered and breadcrumbed items back to back the filtered oil looked like new.
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Feb 19, 2017 01:48
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Ciaphas posted:Where the hell does one find cheesecloth in stores, anyway? I don't think I've ever seen the stuff else I would have tried it before now, I reckon. Most "cheesecloth" you get at stores is too loose. Look for "butter muslin" https://www.amazon.com/gp/aw/d/B004...jrbL&ref=plSrch
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Feb 19, 2017 02:05
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Sextro posted:If you want to filter oil lazily and really wellll just use a chemex coffee filter and a funnel. Even after frying battered and breadcrumbed items back to back the filtered oil looked like new. I use paper towels because they're way faster than coffee filters. Just gotta make sure you use a full square and not one of those select a size kinds
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Feb 19, 2017 02:07
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Ciaphas posted:I ordered that earlier, reconsidered, but didn't cancel in time so I guess I'll see for myself how it is Yeah sorry I was out so I couldn't post in detail but it filters the oil for you cleanly and you just toss it into the dishwasher. Everyone I know who has used it said it's SUPER easy to clean. I used to do the dutch oven thing too and honestly I hated it and I hated dealing with the oil so I just stopped. Let me know how it goes for you.
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Feb 19, 2017 02:26
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Ciaphas posted:Where the hell does one find cheesecloth in stores, anyway? I don't think I've ever seen the stuff else I would have tried it before now, I reckon. I've found it at meijer but not other grocery stores in Indianapolis. I usually order from Amazon, you can get a pretty big package for 10 bucks. I recommend getting some kitchen twine, too. I wrap up all kinds of things that need to be removed later with the stuff. Also, re: Dutch oven frying: I use my Dutch oven for almost everything. I'd probably take it over a cast iron skillet for my one pot/pan on a desert island.
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Feb 19, 2017 02:45
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Anyone ever glazed a meatloaf with tonkatsu sauce? Ketchup and worcestershire seem traditional, so maybe a combination of chili sauce and tonkatsu? Does this seem like a dumb idea? Edit: I suppose it'd be like a large hambagu steak.
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Feb 19, 2017 03:52
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moller posted:Anyone ever glazed a meatloaf with tonkatsu sauce? Ketchup and worcestershire seem traditional, so maybe a combination of chili sauce and tonkatsu? Does this seem like a dumb idea? Try it and report back to us! But what kind of chili sauce? I'd be afraid it would overpower the tonkatsu, especially the sweeter ones like Mae Ploy. Ooh, maybe bake the meatloaf with a nice panko crust then some tonkatsu and maybe a few bonito flakes on as you plate it.
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Feb 19, 2017 04:24
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By chili sauce I meant Heinz chili sauce, so basically ketchup. I think the main difference is it has a bit less sugar and is less, eh, uniform in consistency? I ended up using chili sauce, tonkatsu sauce, sugar, gochujang, ginger, and dry mustard to make the glaze. It came out great and smelled wonderful cooking, but oddly ended up tasting not that much different from the bog standard ketchup/worcestershire style meatloaf glaze.
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Feb 19, 2017 10:19
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moller posted:By chili sauce I meant Heinz chili sauce, so basically ketchup. I think the main difference is it has a bit less sugar and is less, eh, uniform in consistency? Maybe ginger and a bit of shiso in the meatloaf mix?
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Feb 19, 2017 18:32
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I'm starting to make horchata after having some on vacation because it's hard to find around here and mine is better anyway. The process involves soaking rice in water for at least 3 hours and then tossing the rice - is it still possible to cook this rice so I'm not just throwing it away? I don't even like rice, I just can't stand to waste edible food.
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Feb 20, 2017 00:33
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Javid posted:I'm starting to make horchata after having some on vacation because it's hard to find around here and mine is better anyway. You mean the left over goop, or do you not blend that up? If it's literally just regular soaked rice add a little water and finish boiling it to make normal rice. If you mean the goop, you could probably lay it down a mat in the oven to dry it and then make it into a sort of flour, maybe. If you want to leave it damp, maybe add an egg and raisins and stuff and bake it to make sweet little rice cookies? You might be able to make rice pudding, but it'd be more custardy than otherwise. Drifter fucked around with this message at 02:00 on Feb 20, 2017 |
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Feb 20, 2017 01:57
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General Question for you goons: I bought some Black Garlic to use for a late Valentines dinner with the wife, made some black garlic mayo for some burgers, and now I have 2/3 of a clove left. What should I make with it?
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Feb 20, 2017 02:22
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