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LongSack posted:So I bought a Zojirushi rice cooker, and I have a question - when the cooker’s instructions say “don’t rinse” but the rice package says to rinse, which one wins? I have always rinsed my rice with my zojirushi.
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Apr 22, 2018 04:25
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always rinse
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Apr 22, 2018 04:30
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Thanks!
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Apr 22, 2018 04:39
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Rice is cheap, try it both ways with each variety of rice you use regularly. Personally I've found with the extra long grain basmati rice I use the improvement from a rinse/soak is negligible compared to the extra time/effort it takes. Japanese and california grown japanese style medium/short grain rices it makes a way bigger difference and I make the time to do so. I've experimented with "musenmai" rice which is supposed to be super polished and coated with tapioca starch so you don't need to rinse it (rinsing rice actually has a measurable environmental impact and reducing it is a worthwhile endeavor!) and you just need to reduce how much rice you are dosing by iirc 2 teaspoons per zojirushi provided measuring cup of rice. I've typically found this "musenmai" rice to be fairly middling quality wise, but ultimately still serviceable.
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Apr 22, 2018 04:40
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Hey guys. I am doing Kenji's "no knead focaccia" that sits covered for "up to" 24 hours. I *USUALLY* let it sit for a bit less than that and all is great. However, today, I made the dough at 9am. Tomorrow at 7 we are leaving for a couple hours. Long question short, can dough like that sit a bit LONGER than 24 hours and be ok? LIke maybe 27 hours?
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Apr 22, 2018 05:29
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Suspect Bucket posted:You mean live weight or dressed? Anyhoo, Here's some MATH! That helps a lot thank you! For context I'm going to snag a suckling pig from a farm but it'll be on memorial day and the sow is currently pregnant so the weight could range a bit. This helps me know what I have to do to get it to fit on the grill which worst case scenario is cut the head off. Thanks!
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Apr 22, 2018 05:47
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Feenix posted:Hey guys. I am doing Kenji's "no knead focaccia" that sits covered for "up to" 24 hours. I *USUALLY* let it sit for a bit less than that and all is great. However, today, I made the dough at 9am. Tomorrow at 7 we are leaving for a couple hours. Long question short, can dough like that sit a bit LONGER than 24 hours and be ok? LIke maybe 27 hours? It's fine.
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Apr 22, 2018 05:57
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Sextro posted:Rice is cheap, try it both ways with each variety of rice you use regularly. Personally I've found with the extra long grain basmati rice I use the improvement from a rinse/soak is negligible compared to the extra time/effort it takes. Japanese and california grown japanese style medium/short grain rices it makes a way bigger difference and I make the time to do so. I always end up rinsing short and medium grain rice and never long grain rice.
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Apr 22, 2018 12:17
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Feenix posted:Hey guys. I am doing Kenji's "no knead focaccia" that sits covered for "up to" 24 hours. I *USUALLY* let it sit for a bit less than that and all is great. However, today, I made the dough at 9am. Tomorrow at 7 we are leaving for a couple hours. Long question short, can dough like that sit a bit LONGER than 24 hours and be ok? LIke maybe 27 hours? At room temperature? Overproofing is a sad thing, so let's think a bit. Yeast is a living thing and as such its rate of fermentation varies with temperature and time, in a nonlinear way. In general, a good benchmark temperature for proofing is 75° F, but you need to know your recipe source. Whatever they balanced the recipe around is more important, but it looks like Kenji also uses 75°. Is your place hotter than 80°F? If so, do ~12 hours room temp and the rest in the fridge. Colder than 72°? Out on the counter the whole 27+ hr time. Exactly 75°? Put it in the fridge as close to 24 hrs as you can. The other big consideration is the age and health of your yeast. It sounds like it behaved normally last time you used it, so you're probably fine there. Casu Marzu posted:It's fine. This is also true. Homemade bread that's slightly imperfect is still  
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Apr 22, 2018 12:17
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I bought beef liver on a whim and I don’t know what to do with it. One of the recipes on Serious Eats said “if I never ate beef liver again that would be ok” which doesn’t really inspire confidence...
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Apr 22, 2018 15:14
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camoseven posted:I bought beef liver on a whim and I don’t know what to do with it. One of the recipes on Serious Eats said “if I never ate beef liver again that would be ok” which doesn’t really inspire confidence... Liver and onions is a classic for a reason. Make sure not to overcook the liver, and soaking it in milk for a few hours will reduce the iron taste. Don't be afraid of your food! Just eat the offal.
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Apr 22, 2018 16:28
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Pro tip, liver and onions is really good with some crispy bacon and smooth mashed potatoes, made with tons of butter. Peel the potatoes.
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Apr 22, 2018 16:30
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Doorknob Slobber posted:anyone got ideas for things to make in my waffle iron that aren't just waffles? My restaurant did a neat take on chicken and waffles for brunch one week: we put seasoned ground chicken in one of the waffle makers until it was just almost cooked thru.Then we cut the chaffle into quarters, breaded and fried them briefly to get a nice crisp on them. Put one piece of chaffle between two quarters of regular waffles, and viola, chicken and waffle sliders. We dressed them with an apple bacon chutney and bourbon maple syrup. Those things were slutty as hell.
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Apr 22, 2018 17:54
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JacquelineDempsey posted:My restaurant did a neat take on chicken and waffles for brunch one week: we put seasoned ground chicken in one of the waffle makers until it was just almost cooked thru.Then we cut the chaffle into quarters, breaded and fried them briefly to get a nice crisp on them. Put one piece of chaffle between two quarters of regular waffles, and viola, chicken and waffle sliders. We dressed them with an apple bacon chutney and bourbon maple syrup. Those things were slutty as hell. P sure I know what I'm making next Saturday
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Apr 22, 2018 18:20
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JacquelineDempsey posted:My restaurant did a neat take on chicken and waffles for brunch one week: we put seasoned ground chicken in one of the waffle makers until it was just almost cooked thru.Then we cut the chaffle into quarters, breaded and fried them briefly to get a nice crisp on them. Put one piece of chaffle between two quarters of regular waffles, and viola, chicken and waffle sliders. We dressed them with an apple bacon chutney and bourbon maple syrup. Those things were slutty as hell. drat i just got a boner
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Apr 22, 2018 18:41
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SymmetryrtemmyS posted:P sure I know what I'm making next Saturday I can get more deets on my chef's technique for doing the chicken if you're interested. I think there was a buttermilk brine involved at some point (we grind our own meat in house, so I know it started as boneless breasts). I just made the chaffles and the waffles and assembled them into sliders. Our current chicken and waffles brunch item is blood orange & poppy seed waffles, fried chicken, and a spicy honey sauce artfully drizzled by yours truly. That poo poo's pretty banging, too. Also, I swear I typed voila, gently caress this iPad and its autocorrect Edit: also, if we have leftover waffles (because we only serve those for Sunday brunch, and sometimes make too many or too much batter in advance), we send them to our sister store next door. They toss em in the deep fryer and top with a scoop of ice cream, drizzle of chocolate sauce, whipped cream, whatever, and sell them as a dessert special. Just in case you end up with more waffles/batter than you intended, you can churn out a few extras and put them in the fridge. Deep fry them, and they basically turn into funnel cake. This also works with pancakes. JacquelineDempsey fucked around with this message at 19:00 on Apr 22, 2018 |
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Apr 22, 2018 18:42
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JacquelineDempsey posted:I can get more deets on my chef's technique for doing the chicken if you're interested. I think there was a buttermilk brine involved at some point (we grind our own meat in house, so I know it started as boneless breasts). I just made the chaffles and the waffles and assembled them into sliders. Yes please, I'd really appreciate it. I can probably just wing it (  ), but since you already had one successful execution, I'd rather crib your notes.I always end up with more waffles/pancakes than I need, and I don't like their texture once they've been reheated, so I usually end up throwing the leftovers away. That deep frying tip is A+, thank you. My sister wants to know more details about your username, by the way. Is it referring to the fish, the boxer, neither, or both?
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Apr 22, 2018 19:15
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SymmetryrtemmyS posted:Yes please, I'd really appreciate it. I can probably just wing it ( Happy to help! The fish is actually named after the boxer "due to its pugnacious nature" (which is how I learned the word "pugnacious" when I bought my first JD when I was 13, and read that in a book. The line's always stuck with me for some reason). I've always kept one or a pair of JDs for three decades now, so when coming up with a username, I happened to glance at Jack III's tank and came up with it. I went with Jacqueline because I'm a woman, and at the time thought that was kinda witty and a little in-joke for other fish nerds. Tit for tat: what the gently caress is your av from? I see it all the time since we both haunt GWS, and it both amuses and disturbs me. actual content 1. Can you smoke pangassius, aka swai? And does anyone have tips? We have a smoker at work, but we've never done fish. The fillets are about 6oz and kinda thin. 2. Can you make bacalao out of panga? I can't find salt cod around here to save my life, and thought gently caress it, I'll make my own bacalao, with I have access to tons of this fish at work, and am always looking for interesting things to do with it.
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Apr 22, 2018 19:59
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JacquelineDempsey posted:Happy to help! My money was on boxer, she thought fish. I guess we were both right! My av is from Tally Hall's Banana Man music video: https://www.youtube.com/watch?v=yModCU1OVHY It's just a cool video that most people don't recognize, so when someone does it's sort of a nice thing. Also a really amazing video for a really amazing song. 1. You can smoke swai. I know this because I've eaten smoked swai. I have no other details.
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Apr 22, 2018 20:13
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SymmetryrtemmyS posted:My money was on boxer, she thought fish. I guess we were both right! Goddamn I love that song/video
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Apr 22, 2018 20:15
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SymmetryrtemmyS posted:My money was on boxer, she thought fish. I guess we were both right! quote:1. You can smoke swai. I know this because I've eaten smoked swai. Good to know, I'll pursue this line of investigation. Thanks! JacquelineDempsey fucked around with this message at 20:41 on Apr 22, 2018 |
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Apr 22, 2018 20:39
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One of my roommates just bought a smoking gun (yes the name is a pun). Aside from chocolate and cocktails what* should I smoke? We tried peanut butter and marshmallows already, both of which were okay. *not (big pieces of) meat, we already have a PBC and make loads of ribs and smoke our Thanksgiving turkeys and whatnot
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Apr 22, 2018 22:18
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Salt
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Apr 22, 2018 23:22
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Do any of you meal prep? I've been doing it for about 3 months pretty consistent with the wife. We make 2 meals for the work week. Anyway, I'm curious to know if you guys have any recipes I should check out. I know there was talk about a 'healthy' thread which I feel this would fall under but until we have one I'll post here. Current lineup below. Baby mixed green golden beat salad, Pad Tai, Southwest Salad, Black Bean & Quinoa w/chicken, Carnitas & salad and some others I can't think of. In general Cal count is about 300. Throw me some ideas especially if they are quick and easy prep.
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Apr 22, 2018 23:34
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Smoke cheese. The smoking gun applies an acrid smoke, and I found that if you let the food sit in the fridge for a couple days the smoke flavor will mellow out into something much more pleasing. I’ve also read that the first few seconds of smoke to come out of the nozzle are more acrid than the rest of the smoke, but haven’t gotten around to testing it.
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Apr 22, 2018 23:39
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sterster posted:Do any of you meal prep? I've been doing it for about 3 months pretty consistent with the wife. We make 2 meals for the work week. Anyway, I'm curious to know if you guys have any recipes I should check out. I know there was talk about a 'healthy' thread which I feel this would fall under but until we have one I'll post here. Current lineup below. I prep 10 lunches every Sunday that's some combo of sous vide chicken breast or pork tenderloin and two roasted veggies either asparagus, broccoli, cauliflower, green beans or Brussels sprouts. Dinners this week are a Thai beef red curry and a ham and green bean kind of gumbo type dish i posted about in the Cajun thread. Other recent dinners were kale and cannelini beans stewed together with some sliced roasted Italian sausage and saag with poached chicken.
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Apr 23, 2018 00:10
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Doorknob Slobber posted:anyone got ideas for things to make in my waffle iron that aren't just waffles? Oh my God, why didn’t I think of this earlier, okonomiyaki or pajeon waffles
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Apr 23, 2018 00:25
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That Works posted:I always end up rinsing short and medium grain rice and never long grain rice. I ended up making a long grain brown jasmine rice with my pork chop. I followed the directions for short grained rice, and it turned out perfectly cooked, even after sitting in “warm” mode for three hours (I started early in case it was a total waste, I’d have time to try a second batch). It was pretty bland, though, possibly because I forgot to put any salt in it before I cooked it. I did rinse it a bit, put it in a sieve and ran cold water through it, but the water ran pretty clear from the start, so I think I’ll skip it next time. The pork chop, however, was awesome - brined for an hour, seared on the stove, seasoned only with freshly-ground Telicherry pepper, and finished in the oven. The recipe I was using said 15 mins in the oven, but that seemed long to me and I’m glad I checked at 10 - the chop was already at 150. It probably hit the plate at 155, so it was a touch more done than I prefer, but thanks to the brine was still juicy and delicious. LongSack fucked around with this message at 01:44 on Apr 23, 2018 |
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Apr 23, 2018 00:30
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LongSack posted:I ended up making a long grain brown jasmine rice with my pork chop. I followed the directions for short grained rice, and it turned out perfectly cooked, even after sitting in “warm” mode for three hours (I started early in case it was a total waste, I’d have time to try a second batch). It was pretty bland, though, possibly because I forgot to put any salt in it before I cooked it. I did rinse it a bit, put it in a sieve and ran cold water through it, but the water ran pretty clear from the start, so I think I’ll skip it next time. In my experience, brown rice needs less rinsing. Leaving the bran on means there's less starch on the outside.
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Apr 23, 2018 02:26
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Doorknob Slobber posted:anyone got ideas for things to make in my waffle iron that aren't just waffles? grilled cheese. i mean c'mon
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Apr 23, 2018 02:30
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anything i should know before i try to pan fry fish in a cast iron skillet? is cod good if you don't bread it? i want to make blackened fish but i'm afraid of overcooking it
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Apr 23, 2018 04:23
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legendof posted:One of my roommates just bought a smoking gun (yes the name is a pun). Aside from chocolate and cocktails what* should I smoke? We tried peanut butter and marshmallows already, both of which were okay. Cheese. Tomato soup. Other soup? Roasted carrots? Cold cuts? Chocolate mousse? Herbs? Fish? Scallops? Lots of stuff...
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Apr 23, 2018 04:31
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Yandat posted:anything i should know before i try to pan fry fish in a cast iron skillet? SAY LIGHTLY FRIED FISH FILLETS ONE MORE TIME DAD I dislike pan frying fish in cast iron. It tends to keep fishy flavors for a while afterwards. My nonstick pan has pretty much two uses: eggs and fish.
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Apr 23, 2018 04:39
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Casu Marzu posted:SAY LIGHTLY FRIED FISH FILLETS ONE MORE TIME DAD Same here. It can work out alright, but sometimes if something sticks just a bit you either flip early and break apart the filet (especially for something big soft and flaky like cod) or you wait until it's not sticking as much and it can be overcooked. If your pan is seasoned just right, your filet patted down very dry and your oil at the right temp it will work but it's not forgiving to any slight error and the nonstick will be.
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Apr 23, 2018 12:45
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camoseven posted:I bought beef liver on a whim and I don’t know what to do with it. One of the recipes on Serious Eats said “if I never ate beef liver again that would be ok” which doesn’t really inspire confidence... Piri-piri (bird's eye) chili sauce is the perfect seasoning for liver, in my opinion. The sauce is Portuguese in origin (made popular by Nando's) and is made from crushed chilies, citrus peel, onion, pepper, garlic, salt, lemon juice, bay leaves, paprika, pimiento, basil, oregano, and tarragon.
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Apr 23, 2018 14:27
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sterster posted:Do any of you meal prep? I've been doing it for about 3 months pretty consistent with the wife. We make 2 meals for the work week. Anyway, I'm curious to know if you guys have any recipes I should check out. I know there was talk about a 'healthy' thread which I feel this would fall under but until we have one I'll post here. Current lineup below.
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Apr 23, 2018 14:50
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Is Carnation Instant Dry Milk the same thing as High-Heat-Treated dry milk for the purposes of neutralizing the enzymes that can mess with yeast (like the reason you scald milk to put in bread dough)
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Apr 23, 2018 18:24
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TychoCelchuuu posted:My go-to meal prep food is dals. There are ten billion kinds of dals. Here is one place to start. Any other non-daal veggie prep recipes you use? I have near-permanent fenugreek sweat already but want more big-batch veggie options. So much of the meal prep things seems to revolve around meat + veg.
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Apr 23, 2018 18:57
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Bollock Monkey posted:Any other non-daal veggie prep recipes you use? I have near-permanent fenugreek sweat already but want more big-batch veggie options. So much of the meal prep things seems to revolve around meat + veg.
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Apr 23, 2018 19:11
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Thanks! Beanspiration particularly helpful and that stew looks lovely. I also hadn't even considered shepherd's pie as a batch lunch thing but of course it totally is! I think it's sometimes too easy to get stuck in a rut about lunch and breakfast. I take leftovers all the time but I still end up spending if we have something that doesn't create them, so having a few options in the freezer will be helpful.
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Apr 23, 2018 19:56
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