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Jay Carney posted:Instead of pounding on some chicken thighs to make them thin for Katsu can you put them through a pasta machine to flatten them out? I would NOT do this. To Wiggles point, the machines are essentially impossible to clean, so please don't run fatty meat through yours. Besides, the pounding breaks up the fibers on the surface for better coating adhesion, and just squeezing will not do that.
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Feb 12, 2018 01:27
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Is there a right way to use msg? I found a container in the back of the cabinet and it either does nothing or tastes awful.
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Feb 12, 2018 07:15
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Beachcomber posted:Is there a right way to use msg? I found a container in the back of the cabinet and it either does nothing or tastes awful. Add it during cooking like you would normally season with salt?
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Feb 12, 2018 07:23
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I used the back of my knife for pork katsu. Just like maangchi and it took me no time and I didn't have to gently caress around with plastic wrap.
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Feb 12, 2018 08:02
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Beachcomber posted:Is there a right way to use msg? I found a container in the back of the cabinet and it either does nothing or tastes awful. Have you ever tasted something you're making and all of the flavors you were going for are there, but it still somehow tastes shallow/incomplete? That's what MSG is for. Add a little bit at a time. Just like with salt, it is very possible to overdo it and ruin something, but in my experience MSG has a much smaller margin of error.
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Feb 12, 2018 14:22
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A decent rule of thumb for MSG use, start with about half of what you are using for salt. So, start with say 1/2 teaspoon of salt and 1/4 teaspoon of MSG, and then do the final salt adjustment. I use MSG in a lot of things, I refer to it as the "Ancient Chinese Secret".
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Feb 12, 2018 15:03
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Ancient Japanese secret 
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Feb 12, 2018 16:42
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Ancient Korean secret
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Feb 12, 2018 18:04
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Only 110 years old, not-that-ancient Japanese secret
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Feb 12, 2018 20:19
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Ancient Martian secret. They brought it with them when they built the pyramids.
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Feb 12, 2018 20:32
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Squashy Nipples posted:I would NOT do this. To Wiggles point, the machines are essentially impossible to clean, so please don't run fatty meat through yours. Lol I can’t cook for the next month and daydream about being able to cook most of my day. Been looking at recipes like they are porn and then I get hungry and sad. Asking about the pasta roller because I live in an apartment where pounding apparently sounds like a bass drum downstairs. I’ll just have my butcher do...one day.
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Feb 13, 2018 05:20
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Doom Rooster posted:Have you ever tasted something you're making and all of the flavors you were going for are there, but it still somehow tastes shallow/incomplete? That's what MSG is for. Add a little bit at a time. Just like with salt, it is very possible to overdo it and ruin something, but in my experience MSG has a much smaller margin of error. Seconding this. It's a companion to salt in the "make thing taste more like itself" category. It doesn't really do anything by itself.
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Feb 13, 2018 06:14
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Jay Carney posted:Lol I can’t cook for the next month and daydream about being able to cook most of my day. Been looking at recipes like they are porn and then I get hungry and sad. Asking about the pasta roller because I live in an apartment where pounding apparently sounds like a bass drum downstairs. I’ll just have my butcher do...one day. Do you have a balcony or hard stone leading to your door? Spread a dish towel on the ground, place plastic wrap on top of that, then pound away. Or have your butcher do it.
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Feb 13, 2018 06:26
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I was brainstorming Valentine's Day dinner for me and Miss Lady today (it's traditionally steak, I've got the steak figured out) and for the side I decided it would be cool to do a warm salad of roasted sweet potatoes, kale, crispy pancetta and walnuts, with a dressing of the rendered pancetta fat, lemon, honey and herbs. I know how to do all this, but there's one thing: I have no idea what to do with the kale. I have never cooked with/prepared kale. I think I want curly kale, is that right? What do I do with it? Remove the ribs, cut to preferred size, blanch, toss with the other stuff? Anything I need to know?
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Feb 13, 2018 06:36
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Jay Carney posted:Lol I can’t cook for the next month and daydream about being able to cook most of my day. Been looking at recipes like they are porn and then I get hungry and sad. Asking about the pasta roller because I live in an apartment where pounding apparently sounds like a bass drum downstairs. I’ll just have my butcher do...one day. If it makes you feel better, I never pound any of that stuff. Just cook it.
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Feb 13, 2018 06:42
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You could also get one of those jaccard tenderizer things. I grabbed the cheapest one I could find off amazon, and it works just fine.
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Feb 13, 2018 06:54
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Pollyanna posted:Store bought stock is kinda expensive for the amount you get, so I've been buying beef bones and making my own in my pressure cooker. Is it that much better to go with cartons of stock? If you can find beef feet for cheap those add in a lot more collagen / gelatin. Or you could add extra gelatin as mentioned. Or you could strain out your stock and then boil it uncovered until the volume is reduced by at least 1/3 and that will generally end up being quite gelatinous in the end unless you weren't using many bones or joint material at all. Typically I wait until I get about a whole chickens worth of bones and then make stock with that and end up with either about 6-7 cups of flavorful but thinner stock (for congee, risotto etc) or 4-5 cups of a reduced fairly gelatinous stock (for stew, gravy or thicker applications).
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Feb 13, 2018 14:27
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Jyrraeth posted:I used the back of my knife for pork katsu. Just like maangchi and it took me no time and I didn't have to gently caress around with plastic wrap. I can just imagine a knife blade snapping off and bouncing back into your face, like that one bash.org quote.
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Feb 13, 2018 14:36
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I have four Chinese vegetable cleavers. I want to test them against each other. What's a good food I can make that requires a lot of chopping? I just want to chop poo poo up https://www.youtube.com/watch?v=MXXeqbGHrdY&t=20s Steve Yun fucked around with this message at 22:15 on Feb 13, 2018 |
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Feb 13, 2018 22:10
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Can someone tell me what to do with two large green bell peppers? Bought them sort of by accident. e: don't have the time to stuff them this week and I'm afraid they won't make it until the weekend.
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Feb 13, 2018 22:14
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My Lovely Horse posted:Can someone tell me what to do with two large green bell peppers? Bought them sort of by accident. Philly cheeseteaks Stuffed peppers Include into a mirepoix for other recipes
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Feb 13, 2018 22:16
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Steve Yun posted:Philly cheeseteaks Fajitas. Sausage & peppers.
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Feb 13, 2018 22:50
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My Lovely Horse posted:Can someone tell me what to do with two large green bell peppers? Bought them sort of by accident. Not terribly creative, but if time is a concern, chop them up into bite size pieces, toss them in olive oil and salt (and red pepper flakes?), and roast them for 20 minutes at 400°F. Quick, healthy vegetable side that you don't have to fuss over pushing around in a pan.
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Feb 13, 2018 22:56
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Steve Yun posted:I have four Chinese vegetable cleavers. I want to test them against each other. Chop a poo poo load of onions for onion soup
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Feb 13, 2018 23:13
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My Lovely Horse posted:Can someone tell me what to do with two large green bell peppers? Bought them sort of by accident. Make stir fry with some snow peas, green peppers, onions, and some meat.
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Feb 14, 2018 00:06
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Mainly just do something that cooks them today so that you give it another week of being food safe
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Feb 14, 2018 00:19
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My Lovely Horse posted:Can someone tell me what to do with two large green bell peppers? Bought them sort of by accident. Whenever I get em in a CSA box or whatever I usually just julienne them and stir fry with whatever other veg I have on hand.
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Feb 14, 2018 00:33
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My Lovely Horse posted:Can someone tell me what to do with two large green bell peppers? Bought them sort of by accident. red beans and rice!
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Feb 14, 2018 01:00
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Steve Yun posted:I have four Chinese vegetable cleavers. I want to test them against each other. Cole slaw? Try 1/4 head on each one. You can test how thin you can get it, plus compare the leafy part and stem part
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Feb 14, 2018 06:59
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poop dood posted:I was brainstorming Valentine's Day dinner for me and Miss Lady today (it's traditionally steak, I've got the steak figured out) and for the side I decided it would be cool to do a warm salad of roasted sweet potatoes, kale, crispy pancetta and walnuts, with a dressing of the rendered pancetta fat, lemon, honey and herbs. I know how to do all this, but there's one thing: I have no idea what to do with the kale. I have never cooked with/prepared kale. I think I want curly kale, is that right? What do I do with it? Remove the ribs, cut to preferred size, blanch, toss with the other stuff? Anything I need to know? I don't know how blanched kale would be, I've only ever had it raw or stewed. In principle raw may work if you have more tender kale (younger, smaller leaves). You may be able to find kale meant specifically for (raw) salads as well, but it's often pre-chopped. You usually get a little of the bitterness with raw kale, but it's got a spicy flavor and crisp texture that may work with the other stuff. The spicy flavor tends to disappear with cooking. Stewing can take a while, but the texture could end up being substantially softer than the other ingredients. Edit: For more cooked applications, remove most of the stem or finely chop the removed stem so that it cooks more evenly. For raw or where you want texture, just removing the largest sections might be sufficient. Eeyo fucked around with this message at 07:10 on Feb 14, 2018 |
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Feb 14, 2018 07:06
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Alright, baby kale, use it raw. Thanks for the help.
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Feb 14, 2018 07:50
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Bell peppers are fine for this. https://www.chinasichuanfood.com/chinese-sauteed-green-peppers-tiger-skin-pepper/ E: Or just chop finely and freeze, fine for using in mirepoix later.
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Feb 14, 2018 16:50
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raw kale can inhibit the uptake of iodine so be careful!
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Feb 14, 2018 16:51
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poop dood posted:Alright, baby kale, use it raw. Thanks for the help. I like lacinato kale (dinosaur kale), it's the broad-leave, not-curly type. When I'm using it raw for a salad, I remove the leaf rib, cut it into whatever shape is called for, then put it in a large mixing bowl. Drizzle olive oil over it, sprinkle with a little salt, and squeeze a lemon wedge over it. Get your hands in there and massage it all together for a couple of minutes, and you don't have to be gentle on the leaves. Massaging with oil and acid helps break down the leaf a little and makes them less bitter. This isn't how you'll use it I know, but when I'm making a salad, I usually just add other leaves (usually arugula), chop some garlic and throw it in, grate a hard cheese over it and add some toasted soy nuts, mix it up good, and that's it. The oil and lemon you used on the kale is enough for dressing. Good stuff.
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Feb 14, 2018 19:15
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Submarine Sandpaper posted:raw kale can inhibit the uptake of iodine so be careful! Unless you are juicing the kale or having a concentrated kale smoothie daily or already have a major thyroid condition, or subsisting only on kale, this is not a concern. There is no evidence to suggest that a serving of kale does any harm, and its healthy fiber and nutrient benefits outweigh the risks at normal consumption levels. https://www.endocrineweb.com/conditions/hypothyroidism/news-update-can-kale-cause-hypothyroidism
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Feb 14, 2018 19:40
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If I throw some tomatoes in pickle juice and seal the jar for a long time, will they eventually become pickled tomatoes?
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Feb 14, 2018 22:42
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The fun bit about these bell peppers is that I bought them for some Cajun stuff, thinking I only had chopped frozen celery left over and discovering too late that it was actually chopped celery and peppers. And I feel a bit silly replacing one bag of frozen peppers with another but as good as all of those ideas are (thanks!) this week is so drat busy that I think that's what it's gonna come down to
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Feb 14, 2018 23:14
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My Lovely Horse posted:The fun bit about these bell peppers is that I bought them for some Cajun stuff, thinking I only had chopped frozen celery left over and discovering too late that it was actually chopped celery and peppers. And I feel a bit silly replacing one bag of frozen peppers with another but as good as all of those ideas are (thanks!) this week is so drat busy that I think that's what it's gonna come down to They’re also a perfectly fine snack to eat cut into strips, you should be able to slam through a couple pretty quickly if you really don’t want to freeze them.
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Feb 15, 2018 00:50
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So I seared some scallops last night for dinner. They were great, but now the house still stinks, even after lighting a candle last night and spraying febreeze. I just took the trash out in case some of that was the cause-anything else I can do to get rid of this smell?
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Feb 15, 2018 20:53
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Open your windows? Put a fan in them?
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Feb 15, 2018 20:57
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i like nice words