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bloody ghost titty posted:The way that vegetables and proteins cook are different, so I wouldn't recommend it- the fish is likely to not cook through. If you're time sensitive, maybe pan roast the fish-high heat, plenty of oil to keep it from sticking, finished in the oven to cook through, or do the asparagus in a pan and trout in the oven? I'm not pressed on time. I'm just worried that either way one of them is just gonna be chilling for 15 minutes and will be cool.
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Jul 24, 2017 01:37
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Tent one of them with tin foil while the other cooks, you'd be surprised how well it works.
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Jul 24, 2017 02:43
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Arrgytehpirate posted:I'm not pressed on time. I'm just worried that either way one of them is just gonna be chilling for 15 minutes and will be cool. Some ovens have a drawer to keep things warm (common in most stand alone oven/stoves), or a broiler/grill section in wall ovens at least that stays warm while the oven is on. Do the asparagus first, drop temp, do the fish. Either use the drawer/separate broiler if you have one, otherwise cover in foil on the bench and then if it's got too cold, chuck it back in the oven for 2-3min while the fish is being plated. Fo3 fucked around with this message at 05:39 on Jul 24, 2017 |
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Jul 24, 2017 05:36
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Arrgytehpirate posted:How can I cook multiple things with one oven? So, I want to make roasted asparagus which calls for 15 minutes @ 425 and baked trout which is 15-20 minutes @ 350. Do I just put the trout in for like, 8 minutes? whole trout or fillets? I'd honestly just throw it in with the asparagus. it just might be a bit more brown than the recipe intended but that's not really a bad thing.
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Jul 24, 2017 15:18
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How big is this fuckin trout? 20 minutes? Is it whole?
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Jul 24, 2017 15:59
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Speaking of ovens, my gas oven is worse then ever. If you don't hover over it with an IR thermometer gun, constantly adjusting the knob, nothing bakes right. It's almost like the temperature control has a built in random number generator.
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Jul 24, 2017 16:41
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I had a really good oxtail ragu that had a quality to its sauce that wasn't like anything I've had before in tomato sauce. From what I can tell, apart from the usual herbs, garlic, and sofrito base, ragu uses red wine or something like that. I wonder if I can replicate that flavor by cooking some red wine and incorporating it into some jarred tomato sauce. Or does that seem inadvisable?
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Jul 24, 2017 17:33
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Squashy Nipples posted:Speaking of ovens, my gas oven is worse then ever. If you don't hover over it with an IR thermometer gun, constantly adjusting the knob, nothing bakes right. My roommate's lady is a constant baker, which is great because it depletes many of my centuries old liqueurs from consulting projects. The bad news is she's alerted me to the fact that the oven simply doesn't bake so good, with a similar temperature variability. I'm amazing I made so many great Friendsgiving Turkeys in there over the years without setting fire to the world.
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Jul 24, 2017 17:38
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Pollyanna posted:I had a really good oxtail ragu that had a quality to its sauce that wasn't like anything I've had before in tomato sauce. From what I can tell, apart from the usual herbs, garlic, and sofrito base, ragu uses red wine or something like that. I wonder if I can replicate that flavor by cooking some red wine and incorporating it into some jarred tomato sauce. Or does that seem inadvisable? You could add red wine to a jarred sauce and then reduce it to your desired consistency, but part of adding the wine during the cooking process is that ethanol is a non-polar solvent as well as something that boils at a lower temperature than water, so it volatilizes things to which it's bonded without boiling. Short answer is do it the long way.
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Jul 24, 2017 17:41
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If you can spare the warm-up time, a pizza stone / steel / extra cast-iron pan in the bottom of your oven might help to smooth out the fluctuations. I mean if the thermostat is shot, that sucks, but it may just be fluctuating between +- 25°F from the target. If it's consistently high or low you can calibrate it too, for my GE oven you just hold both the broil + bake buttons for a few seconds then +/- as needed.
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Jul 24, 2017 18:52
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Just a filet. Normally I think I'd just throw it in at 425 and watch it but because it's wrapped in foil I can't.
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Jul 24, 2017 18:55
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bloody ghost titty posted:You could add red wine to a jarred sauce and then reduce it to your desired consistency, but part of adding the wine during the cooking process is that ethanol is a non-polar solvent as well as something that boils at a lower temperature than water, so it volatilizes things to which it's bonded without boiling. Aw, okay. Making tomato sauce from scratch is a pain, but hey, I gotta use up this hind shank...
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Jul 24, 2017 19:21
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pr0k posted:How big is this fuckin trout? 20 minutes? Is it whole? I love how ridiculously belligerent this post is... it's jabbing me in the chest while I read it.
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Jul 25, 2017 06:32
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pile of brown posted:I love how ridiculously belligerent this post is... it's jabbing me in the chest while I read it. post is normal you're the belligerent one
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Jul 25, 2017 11:33
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someone should probably make some fancy water or something where if you have aspergers it tastes like poop but otherwise it tastes maybe like mints so folks can know when they're on the spectrum
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Jul 25, 2017 11:35
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I'll make YOU some fancy water alright.
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Jul 25, 2017 16:46
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Big Beef City posted:I'll make YOU some fancy water alright. https://www.youtube.com/watch?v=3HXNZ5ORI7Q
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Jul 25, 2017 17:02
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mindphlux posted:someone should probably make some fancy water or something where if you have aspergers it tastes like poop but otherwise it tastes maybe like mints so folks can know when they're on the spectrum Why would you put homeopathic poop in all the water phlux. Watch Tiny Kitchen instead. https://www.youtube.com/watch?v=7fDfc6eTk4M&hd=1
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Jul 26, 2017 02:27
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Manuel Calavera posted:Why would you put homeopathic poop in all the water phlux. Watch Tiny Kitchen instead. 
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Jul 26, 2017 07:34
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Manuel Calavera posted:Why would you put homeopathic poop in all the water phlux. Watch Tiny Kitchen instead. Call me when there's Tiny Hamsters enjoying the Tiny Food https://www.youtube.com/watch?v=yLKExB9gE0k
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Jul 26, 2017 15:33
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Manuel Calavera posted:Watch Tiny Kitchen instead. ok that is remarkable
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Jul 27, 2017 13:29
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The last several times I've been at Ikea, I've picked up this mixed grain in a bag type thing. It's very good, flavoured with mushrooms and thyme. However, it's a long way to Ikea, and I figure I can make this stuff at home, but I'm not totally sure how. A big part of the enjoyment is that it's super convenient - boil for one minute, let sit covered for ten, and it's done. So they must be using parboiled grains, yes? The list is oats, wheat, barley, and rye. I can do bulgar for the wheat I suppose, but I'm not sure about the rest of it. I plan to get what I need and just make a big tub of this (to keep next to my rice tub) to scoop out of when I want a fast dinner.
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Jul 27, 2017 17:13
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Manuel Calavera posted:Why would you put homeopathic poop in all the water phlux. Watch Tiny Kitchen instead. That was fairly charming.
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Jul 28, 2017 02:06
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There's plenty more. That's just the latest one.
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Jul 28, 2017 03:23
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Manuel Calavera posted:Why would you put homeopathic poop in all the water phlux. Watch Tiny Kitchen instead. 0_0 oh internet
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Jul 28, 2017 06:09
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They do an impressive amount of tiny deep frying.
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Jul 28, 2017 21:38
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Suspect Bucket posted:They do an impressive amount of tiny deep frying. needed more tiny oil boiling over / tiny grease frying / tiny https://www.youtube.com/watch?v=2UxVvE3VRkI
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Jul 29, 2017 09:46
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mindphlux posted:someone should probably make some fancy water or something where if you have aspergers it tastes like poop but otherwise it tastes maybe like mints so folks can know when they're on the spectrum This sounds like an idea.
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Jul 29, 2017 20:22
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mindphlux posted:someone should probably make some fancy water or something where if you have aspergers it tastes like poop but otherwise it tastes maybe like mints so folks can know when they're on the spectrum I think hops are good for this above a certain minimum.
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Jul 29, 2017 20:23
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Mr. Wiggles posted:The last several times I've been at Ikea, I've picked up this mixed grain in a bag type thing. It's very good, flavoured with mushrooms and thyme. However, it's a long way to Ikea, and I figure I can make this stuff at home, but I'm not totally sure how. A big part of the enjoyment is that it's super convenient - boil for one minute, let sit covered for ten, and it's done. So they must be using parboiled grains, yes? The list is oats, wheat, barley, and rye. I can do bulgar for the wheat I suppose, but I'm not sure about the rest of it. I plan to get what I need and just make a big tub of this (to keep next to my rice tub) to scoop out of when I want a fast dinner. Isn't it just pearl wheat, barley etc? Dried mushrooms and thyme?
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Jul 29, 2017 20:23
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That Works posted:I think hops are good for this above a certain minimum. Basically beer? The beer shall tell us if they have asbergers? Is there a difference on self-diagnosed beer-rear end-burgers and plain old asbergers?
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Jul 29, 2017 20:25
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Stein
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Jul 29, 2017 20:30
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That Works posted:I think hops are good for this above a certain minimum. Could be! I'm fairly spergy, and I don't care for hops. The Mrs loves those super stinky IPAs, though.
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Jul 29, 2017 20:34
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Happy Hat posted:Basically beer? The beer shall tell us if they have asbergers? Is there a difference on self-diagnosed beer-rear end-burgers and plain old asbergers? Nah more the trend of beer "enthusiasts" to put as many hops as possible in beers ruining things like a decent IPA.
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Jul 29, 2017 20:37
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Happy Hat posted:Basically beer? The beer shall tell us if they have asbergers? Is there a difference on self-diagnosed beer-rear end-burgers and plain old asbergers? Asbeergers.
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Jul 29, 2017 21:11
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 Anyone want 10 years' worth of Martha Stewart Living? My friend doesn't have room in her house for these anymore Steve Yun fucked around with this message at 08:41 on Jul 30, 2017 |
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Jul 30, 2017 03:10
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For this week's utter stupidity, I'm gonna try and completely bullshit a chicken korma. From what I can tell, I need to braise chicken thigh in fried/caramelized onions, stock, and yogurt/coconut milk spiced with <insert every spice I have here>, then incorporate some cashews (whole? crushed? I'll find out). I can play that by ear, right? 
Pollyanna fucked around with this message at 04:24 on Jul 30, 2017 |
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Jul 30, 2017 04:21
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Pollyanna posted:For this week's utter stupidity, I'm gonna try and completely bullshit a chicken korma. From what I can tell, I need to braise chicken thigh in fried/caramelized onions, stock, and yogurt/coconut milk spiced with <insert every spice I have here>, then incorporate some cashews (whole? crushed? I'll find out). I can play that by ear, right? Wow, you really do this in every thread you post in, don't you?
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Jul 30, 2017 05:10
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That Works posted:I think hops are good for this above a certain minimum. haha gently caress actual truth the peatiness of scotch as well
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Jul 30, 2017 05:47
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mindphlux posted:haha gently caress Ah yeah that's a good one as well although I am a bit biased as I strongly prefer the lesser-peated scotch varieties.
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Jul 30, 2017 12:34
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