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I think I would enjoy owning a bread maker...
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Nov 2, 2017 20:49
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| # ? Apr 29, 2024 08:46 |
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Just make no-knead.
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Nov 2, 2017 21:15
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Nah, seems like it is too much work, all that not kneading..
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Nov 2, 2017 22:00
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Happy Hat posted:Nah, seems like it is too much work, all that not kneading.. I, too, feel the need to knead
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Nov 2, 2017 22:02
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kneed for feed
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Nov 2, 2017 22:04
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I think being a feeder and being a kneader is two very different things, which only on the surface has overlapping properties, and those mostly being coincidental. You may knead to feed someone, but I would surmise that when you are a feeder, you would mostly base yourself on much more easily obtainable calories, to easier obtain the pure sexual pleasure you garner from the weight gain in your partner. But your experiences may be different than mine. To each his own.
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Nov 2, 2017 22:21
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I just made bread for the first time in about 2 years. So satisfying. I'll taste it in the morning but it looks ok. Could have had better oven spring but not too bad given lack of practise. It's no knead. My wife won't eat it so I am neither a kneader or a feeder.
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Nov 2, 2017 23:28
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therattle posted:I just made bread for the first time in about 2 years. So satisfying. I'll taste it in the morning but it looks ok. Could have had better oven spring but not too bad given lack of practise. 
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Nov 2, 2017 23:29
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It hasn't cooled sufficiently and I am going to sleep now. Tired.
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Nov 2, 2017 23:41
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Ugh, what's the secret to cooking a pork chop? Any piece of meat that requires me to pan fry/saute it always ends up tough, chewy, and lovely. I cannot get it down.
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Nov 2, 2017 23:59
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Pollyanna posted:Ugh, what's the secret to cooking a pork chop? Any piece of meat that requires me to pan fry/saute it always ends up tough, chewy, and lovely. I cannot get it down. brine it or cook it sous vide, or use a instant read thermometer and don't go over 140. Edit: Don't go over 140F regardless of method. Edit 2: Here's a pic of a chop I cooked a bit ago and went to like 137 
Casu Marzu fucked around with this message at 00:09 on Nov 3, 2017 |
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Nov 3, 2017 00:05
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^ Am I totally failing to parse that picture correctly or is it super thick?Casu Marzu posted:brine it or cook it sous vide, or use a instant read thermometer and don't go over 140. I tried using a thermometer and not going over 140, but the problem is that by the time the center is 140 the outside is 190. 
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Nov 3, 2017 00:09
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Turn the heat down and/or get thicker chops? As much as we rightly poo poo on the ~~~ducasse method~~~ of low and slow and basting constantly for beef, it's pretty legit for pork. Another edit: You can also do it like you pan sear steaks as long as your chop is thick enough. Sear off, toss in oven until to temp. Edit again again: That chop was prob 3" thick
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Nov 3, 2017 00:10
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Yeah, mine were maybe 1/2 inch thick. I think anything that thin tends to just get chewy real quick.
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Nov 3, 2017 01:34
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Take 'em off at 120, foil 'em for 10 minutes. We got a real sort of dark side / light side argument kinda going on here with the bread machines. The Sith just say gently caress it and throws it all into an imposing evil box, Jedi go for a 48 hour refrigerator fridge ferment and slow rise. No Knead overnight is very Grey Jedi to me.
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Nov 3, 2017 01:58
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Pollyanna posted:Yeah, mine were maybe 1/2 inch thick. I think anything that thin tends to just get chewy real quick. With something that thin, I don't really bother trying to cook it in a traditional way. If I want a hunk of meat on the plate, I will just sear one side until browned and flip for like 15 seconds, just so it's cooked through on the second side. Or pound it out and fry for like a sandwich or tonkatsu.
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Nov 3, 2017 02:36
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Or use relatively thin chops (1/2 inch or so), sprinkle them with seasonall, and grill on a super hot grill until browned on both sides. They'll be perfect.
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Nov 3, 2017 07:11
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Suspect Bucket posted:Take 'em off at 120, foil 'em for 10 minutes. 12 hours is perfectly sufficient unless it's very chilly.
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Nov 3, 2017 08:57
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Pollyanna posted:Ugh, what's the secret to cooking a pork chop? Any piece of meat that requires me to pan fry/saute it always ends up tough, chewy, and lovely. I cannot get it down. 1. make sure it's at least an inch and a half thick, bone in. inch can do, but it takes skill. 2. make sure it's a good looking cut - like it should have color and not be pale as poo poo, good fat content, etc. 3. brine it for at least 4-8 hours, pref overnight 3.5. preheat oven 350 4. pat it dry 5. bring it to room temperature, like you would a beef steak 6. pat it dry again 7. liberal, liberal salt. almost hard to use too much. pepper. 8. small amount of oil in a pan, riproaring hot, sear about 3 minutes a side. baste the bone so it starts to cook. 9. once you have a delicious looking sear, pop it in the oven. pull it when internal reads 138-142. pad of butter on top, tent with foil. you'll probably overcook it anyways, and with carryover heat it should hit around 145-150. rest for at least 10 minutes. done! that's how I cook most fatty steak and lamb and anything else really too - I'm really hard on myself technique wise with most things cooking related, but I do the above almost every time with fattier cuts of meat, and I'm usually pretty happy with my results. mindphlux fucked around with this message at 09:06 on Nov 3, 2017 |
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Nov 3, 2017 09:02
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Oh yeah, maybe I shouldn't cook the meat straight out of the fridge, huh?  No grill, unfortunately. Closest I have is a grill pan. Gonna have to get good at the sear->oven workflow, cause I sure as hell can't handle it all in the cast-iron.
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Nov 4, 2017 17:12
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Pollyanna posted:Oh yeah, maybe I shouldn't cook the meat straight out of the fridge, huh? Doesn't really matter. Just make sure you pat the meat dry with paper towel just before searing.
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Nov 4, 2017 17:40
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Pollyanna posted:Oh yeah, maybe I shouldn't cook the meat straight out of the fridge, huh? You absolutely should be doing that in the cast iron! That's one of the great things about cast iron, that you can take it from the stove to the oven and back. Just make sure your oven's preheated first and you're golden. And maybe let the pan sit for a minute after you've turned the burner off and before you've put it in the oven so the temperature can equalize and you're not risking burning the chop while it's in the relatively-low-temp oven and sitting in the still-super-hot pan. Also I've definitely tried to let meat come up to room temp on the countertop and temped it throughout and the amount of time it takes for the center to come up in temp appreciably is such that the outside would definitely be in the danger zone for bacteria by that time. I don't think that's worth worrying about. Just make sure the outside is dry and well-seasoned and you're good.
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Nov 5, 2017 05:15
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poop dood posted:Also I've definitely tried to let meat come up to room temp on the countertop and temped it throughout and the amount of time it takes for the center to come up in temp appreciably is such that the outside would definitely be in the danger zone for bacteria by that time. I don't think that's worth worrying about. Just make sure the outside is dry and well-seasoned and you're good. well, like basically anything above 50-60 is "the danger zone", so yeah you go there. not a big deal, and it doesn't have to come fully to room temp, just take the chill off. it makes a big difference. Assuming you don't have a piece of meat that is already on the verge of spoiling, you aren't risking much food safety wise because you're immediately cooking the exterior of the meat with riproaring heat, killing anything that wanted to blossom. and if you have a marinade on, the salt there is inhibiting bacteria anyways, so you extra don't have much to worry about. americans are way too worried about this poo poo. take it from me, a ServSafe Certified Cook. :> (highest standards only)
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Nov 6, 2017 05:52
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mindphlux posted:
yeah but it doesn't so
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Nov 6, 2017 07:39
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Went to see Alton Brown's "Eat Your Science" show a few nights ago. Total science demos: 2 Total songs he sings (poorly): 6 Total percentage of show that is him doing standup: 50 I was pretty underwhelmed. Looked like a vehicle for him to sell merchandise and not much else.
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Nov 6, 2017 12:55
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I was also underwhelmed when I saw his previous show. Still respect the dude who first got me cooking, but sounds like he still can't put on a live show. The worst part when I saw it was the obvious plant "audience members" he brought on stage. Is he doing that with the new show?
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Nov 6, 2017 13:56
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He did. The first, I thought was an obvious plant. She was SO charismatic and really played to the crowd. Hell, her purse was even a taco. But the 2nd person was such a dud, there's no way they were a plant. Dude was a culinary student and couldn't answer basic questions (granted, in front of a few thousand people, probably nervous, but still...) I said the same thing to my wife. I have a huge amount of respect for the man, and he's one of the primary reasons I enjoy cooking the way I do, but he made a frozen cocktail and popcorn. That was it. He did open the show with a high def version of this though. It made me laugh https://www.youtube.com/watch?v=ttTpZuoJLMQ
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Nov 6, 2017 14:16
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I saw him in Boston a week or so ago and I wasn't blown away. He called on an audience member during some skit on bacon and the poor lady was obviously very uncomfortable being the center of attention. Rather than ending it gracefully AB drew it out way too long to the point where it was pretty cruel imo to the woman. The other two people who were brought up could have been plants - both played off of him and the crowd very well.
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Nov 6, 2017 15:05
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I think Alton's been doing the same stage show since like 2013. I went to it last April, and recognized all the demos from the Edible Inevitable tour. Reruns of Good Eats are a much better use of your time.
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Nov 6, 2017 17:37
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Regarding Alton Brown. I was browsing some Food Wishes videos and in one he says something along the lines of: "we don't use salt when making chicken stock, you really can't mess it up, ask Alton Brown!". Any idea what that was about?
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Nov 6, 2017 18:15
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No idea about AB and Chef John, but the typical thing with chicken stock is to add less salt than you think you need. That way, if you need to reduce it as part of your recipe, it won't be too salty. You can always salt to taste at the end. The exception would be if you're using stock to cook rice or pasta, in which case you need the salt at the beginning of the recipe.
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Nov 6, 2017 18:35
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I wouldn't bother salting my stock at all, since how much salt you need depends entirely on what you're using the stock for. I've been saving the bean broth from the chickpeas I pressure cook every Sunday that I use for my lunches during the week, and it is absolutely terrific as a base for soups or for any occasion where you need liquid. Very earthy and delicious. I did the same with some broth from cooking kidney beans, but I found it made everything taste like kidney beans.
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Nov 6, 2017 20:14
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OK, I'm nitpicking now, but went back to the video and Chef John's actual line is: "Do not put salt in this, alright? You don't put salt in chicken stock as it cooks; how would it screw it up? I don't know! Ask Alton Brown." (https://www.youtube.com/watch?v=0Oi4DjS5EJU&t=59s)
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Nov 6, 2017 20:25
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If you salt it to taste and then reduce the stock the salt stays and it'll be too salty. It's not magic, just a lot of people would gently caress it up so it's easier to not add salt until you're done.
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Nov 6, 2017 20:32
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People underestimate the value of "blank" prep like stock that you can do whatever with later if you don't do too much to it now
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Nov 6, 2017 22:12
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The Midniter posted:I wouldn't bother salting my stock at all, since how much salt you need depends entirely on what you're using the stock for. It's not a super good idea to use kidney bean cooking/soaking liquid. They're one of the few beans that contain significant amounts of phytohaemagglutinin (I think I got that right, phone posting oh well) which is somewhat toxic. Not a huge deal unless you're eating pounds of beans every day, but it's at least worth knowing.
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Nov 7, 2017 02:05
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SymmetryrtemmyS posted:It's not a super good idea to use kidney bean cooking/soaking liquid. They're one of the few beans that contain significant amounts of phytohaemagglutinin (I think I got that right, phone posting oh well) which is somewhat toxic. Not a huge deal unless you're eating pounds of beans every day, but it's at least worth knowing. iirc you can deactivate that by having the beans at a full boil for 5-10 minutes. Edit: also the kidney bean cooking liquid is nowhere near as tasty as chickpea. Personally I wouldn't want to use it.
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Nov 7, 2017 02:32
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Phummus posted:Went to see Alton Brown's "Eat Your Science" show a few nights ago. Same, I went Saturday night. I love the man but........... he’s not Weird Al nor is he Adam Savage and I feel like he’s trying a bit too hard to be both. Honestly I think Kenji Lopez-Alt is the new Kitchen Science Dude and Alton should either start doing collab stuff with him and other Big Food People or just keep co-hosting shows on TFN and semi-retire with his bajillions of dollars. Also apparently they’re doing a Good Eats reboot? And I’m like nooooo the horse is dead it’s been dead for years don’t!!!!!!!
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Nov 7, 2017 02:49
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If you want some hardcore technology and science in your food, I strongly suggest listening to Dave Arnold's Cooking Issues podcast, or simply asking him questions directly on his @CookingIssues twitter. The man is not only an amazing walking encyclopedia of food science knowledge, he's also a hilarious ball of self-loathing and anger comedy https://www.youtube.com/watch?v=E-6QlI6EAIU Steve Yun fucked around with this message at 03:56 on Nov 7, 2017 |
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Nov 7, 2017 03:51
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| # ? Apr 29, 2024 08:46 |
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I've been hooked on Cooking Issues for quite a while now. However, I've failed to get friends into it, it seems most of them don't understand why anyone would listen to a "cooking show". Edit: I do try to explain it's not just "a cooking show", but still.
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Nov 7, 2017 03:57
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