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Anne Whateley posted:Pie crust is a big thing
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Jan 31, 2019 00:59
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Scientastic posted:What does one cook with vodka? I have vague recollections of vodka sauce, but I always assumed that was a joke... nah tomato cream sauce with vodka is good, as well as the aforementioned pie dough & batters I also put a splash in my tomato soup recipe, it helps round it out a bit
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Jan 31, 2019 01:50
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Nephzinho posted:I pretty much only drink bourbon. Your doctor would probably like it if you tried drinking water once in a while.
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Jan 31, 2019 06:45
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Scientastic posted:What does one cook with vodka? I have vague recollections of vodka sauce, but I always assumed that was a joke... Various ice cream and sorbet recipes call for it, though that's much less about flavor than preventing it from turning rock hard.
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Jan 31, 2019 15:02
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I pretty much always put a splash of sake in my scrambled eggs, makes them very fluffy. I first started doing this when I was fooling around with making Japanese omelets (omerisu), but since then I've learned you can use pretty much any clear booze. But try a little sake and mirrin in your scrambled eggs, it's delicious.
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Jan 31, 2019 15:11
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Anne Whateley posted:Pie crust is a big thing I've had this bookmarked and been meaning to try for like two years. Maybe while everything is frozen and I'm stuck inside..
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Jan 31, 2019 17:01
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Nephzinho posted:I've had this bookmarked and been meaning to try for like two years. Maybe while everything is frozen and I'm stuck inside.. Alton Brown just re-did his Lemon Meringue Pie episode, complete with new crust recipe. No vodka, he implied that it was a crutch for bad process.
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Jan 31, 2019 17:12
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Squashy Nipples posted:Alton Brown just re-did his Lemon Meringue Pie episode, complete with new crust recipe. No vodka, he implied that it was a crutch for bad process. Isn't that the argument that Christopher Kimball used? Why don't stuffy old white guys like technically sound improvements to old recipes? Does AB also think that searing meat is overrated?
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Jan 31, 2019 18:26
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I've seen "Smoked Paprika" in a few recipes' ingredient list - is it that different than your normal run-of-the-mill Paprika? Does it actually add any sort of smokey flavor (which I love) or is that just the name for the variety?
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Jan 31, 2019 18:38
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AAAAA! Real Muenster posted:I've seen "Smoked Paprika" in a few recipes' ingredient list - is it that different than your normal run-of-the-mill Paprika? Does it actually add any sort of smokey flavor (which I love) or is that just the name for the variety? It’s actually smoked and tastes like it
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Jan 31, 2019 18:40
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AAAAA! Real Muenster posted:I've seen "Smoked Paprika" in a few recipes' ingredient list - is it that different than your normal run-of-the-mill Paprika? Does it actually add any sort of smokey flavor (which I love) or is that just the name for the variety? It is indeed smoked and it's a fantastic addition to lots of things. I can also highly recommend sweet hot paprika. Different but also amazing and useful in many dishes.
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Jan 31, 2019 19:31
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SymmetryrtemmyS posted:Does AB also think that searing meat is overrated? Actually yes, he does think that it is overrated. He thinks that it is great, adds a ton of flavor, but that searing to "lock in the juices" is complete hooey.
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Jan 31, 2019 19:39
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AAAAA! Real Muenster posted:I've seen "Smoked Paprika" in a few recipes' ingredient list - is it that different than your normal run-of-the-mill Paprika? Does it actually add any sort of smokey flavor (which I love) or is that just the name for the variety? There are many different kinds of paprika, Hungarian sweet paprika or smoky spicy Spanish paprika for example. Give it a try sometime!
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Jan 31, 2019 19:41
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SymmetryrtemmyS posted:Isn't that the argument that Christopher Kimball used? Why don't stuffy old white guys like technically sound improvements to old recipes? Does AB also think that searing meat is overrated? Christopher Kimball's entire ATK empire was built on improvements like that, I def don't think he's anti. CI is where the vodka one is from. Anne Whateley fucked around with this message at 19:47 on Jan 31, 2019 |
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Jan 31, 2019 19:43
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i like nice words
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Anne Whateley posted:Because there have been further improvements since the vodka pie crust. I use Kenji's all-butter pie crust because lol if you're not trying to maximize butter
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Jan 31, 2019 20:33
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Any recommended recipe/technique for pâte a choux? Wanna try my hand at eclairs.
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Jan 31, 2019 20:38
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SubG posted:Amusingly, "Kenji's all-butter pie crust" is just a classic pâte brisée, but the vodka pie crust is in fact something he developed.
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Jan 31, 2019 20:49
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Anne Whateley posted:I know he did, when he worked at ATK. He did the vodka pie crust in 2007 and all-butter in 2011. Here's the tl;dr science that goes with the all-butter. While the ingredients are the same as pâte brisée, the technique differs. I mean JKL-A uses more science-y words and so on. And that's cool. But if he's doing something new and novel there I'm missing it.
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Jan 31, 2019 21:06
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My understanding is that in classical pâte brisée, you want to leave the butter in chunks, and you see streaks or pockets of butter when you roll out the dough. Kenji's technique yields a totally visually homogenous dough.
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Jan 31, 2019 21:24
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Anne Whateley posted:My understanding is that in classical pâte brisée, you want to leave the butter in chunks, and you see streaks or pockets of butter when you roll out the dough. Kenji's technique yields a totally visually homogenous dough.
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Jan 31, 2019 22:15
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Flash Gordon Ramsay posted:Any recommended recipe/technique for pâte a choux? Wanna try my hand at eclairs. There's not a lot of variation to be had with choux. I've used Joy of Baking's recipe a few times and they turn out nice.
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Jan 31, 2019 22:28
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Flash Gordon Ramsay posted:Any recommended recipe/technique for pâte a choux? Wanna try my hand at eclairs. The first time I ever tried making cream puffs I followed this exactly and they turned out picture perfect. Like, looked and tasted like they should have been on the cover of a magazine. https://www.youtube.com/watch?v=Qn1wqaTwpfE
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Jan 31, 2019 23:53
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SubG posted:Having discrete chunks of butter is something you want during initial incorporation of the butter, but the end result is a smooth blending, hopefully in layers. That's what JKL-A's fussing about with the spatula is, what's called fraiser in French---the smearing together of the fat and flour to get a uniform dough that's still going to come out flaky. In Mastering the Art, Child identifies this `even blending of fat and flour' as what distinguishes `the French system' from `standard American methods'. My reading was that the blending of flour/fat is done prior to any spatula work. So 2/3rds of the flour just gets homogeneously mixed into a paste, then that paste is lightly broken down into pebbles with the other 1/3rd of the flour. So there's 2 separate additions of flour, which (from very light googling since I don't have Child's book) appears to be different from the typical method. In any event, I should make more pies.
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Feb 1, 2019 00:14
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Eeyo posted:My reading was that the blending of flour/fat is done prior to any spatula work. So 2/3rds of the flour just gets homogeneously mixed into a paste, then that paste is lightly broken down into pebbles with the other 1/3rd of the flour. So there's 2 separate additions of flour, which (from very light googling since I don't have Child's book) appears to be different from the typical method. I mean I'm not trying to badmouth JKL-A here, my entire reason for bringing it up was that he was being credited with the standard pâte brisée while loving Kimball was being given credit for vodka pie crust (which JKL-A actually developed). But I mean that approach is just a bog standard 5:4, mix and fraiser pâte brisée, plus a bunch of food blog verbiage.
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Feb 1, 2019 01:13
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Weird hill to die on, but ok
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Feb 1, 2019 01:41
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My rice cooker bit the dust.  , it lasted 8 years and cost $15. Should I splurge on a fancy Zojirushi on Amazon, or head to Chinatown and get a basic but solid rice cooker? I'm sort of set against using my Instant Pot for rice because I'm skeptical that it will make rice as good as a rice cooker, but I also am a religious user of the steamer attachment for mine (a solid and extremely lazy dinner can be had with some kind of sausage and Chinese broccoli dropped in the steamer over rice), but I can be convinced.
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Feb 1, 2019 03:27
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If you have an instant pot why not try one batch of rice? Rice isn't that expensive if it turns out terribly.
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Feb 1, 2019 03:36
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I have an awesome co-worker who is leaving us because her husband landed a job elsewhere. She's also lactose and gluten intolerant, and we're having a going away potluck as a send-off. Looking for a worthy send-off dish given the dietary restrictions, and the constraint that it has to be make-able the night before and serve-able the day of in a workplace environment without much fuss. Any ideas?
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Feb 1, 2019 06:33
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El_Elegante posted:Weird hill to die on, but ok You must be new here
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Feb 1, 2019 07:10
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The only hill I'm absolutely willing to die on is the hill proclaiming all sandwiches calling themselves a club sandwich but aren't triple deckers are actually frauds and not worthy of the club sandwich name. don't @ me 
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Feb 1, 2019 07:16
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Casu Marzu posted:the hill proclaiming all sandwiches calling themselves a club sandwich but aren't triple deckers are actually frauds  Edit: tapping right into the zeitgeist with a reference that’s over a decade old Scientastic fucked around with this message at 08:29 on Feb 1, 2019 |
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Feb 1, 2019 08:14
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PDP-1 posted:I have an awesome co-worker who is leaving us because her husband landed a job elsewhere. She's also lactose and gluten intolerant, and we're having a going away potluck as a send-off. Looking for a worthy send-off dish given the dietary restrictions, and the constraint that it has to be make-able the night before and serve-able the day of in a workplace environment without much fuss. Any ideas? Are you looking for an entree, appetizer, side dish, or desert?
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Feb 1, 2019 15:43
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PDP-1 posted:I have an awesome co-worker who is leaving us because her husband landed a job elsewhere. She's also lactose and gluten intolerant, and we're having a going away potluck as a send-off. Looking for a worthy send-off dish given the dietary restrictions, and the constraint that it has to be make-able the night before and serve-able the day of in a workplace environment without much fuss. Any ideas? Pulled pork with corn tortillas, sides of chopped lettuce, tomato, salsa, and dairy free cheese crumbles. Everyone loves a taco party.
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Feb 1, 2019 20:22
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Anova or Joule for sous vide device? Is the Joule worth twice as much as the other? E: Didn't see there was a specific thread thanks goodness fucked around with this message at 23:09 on Feb 1, 2019 |
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Feb 1, 2019 22:54
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goodness posted:Anova or Joule for sous vide device? Is the Joule worth twice as much as the other? Do you want physical controls or do you want to have to use app? Me personally I'd rather have physical controls. Some people complain that water evaporates and gets into the electronics of the Anova but I don't have a problem and just use a lid. Also you can ask in the SV thread if you want more feedback https://forums.somethingawful.com/showthread.php?threadid=3573640&pagenumber=250#lastpost. Do you guys soak your split peas? How long is it worth it when making split pea soup?
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Feb 1, 2019 23:05
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sterster posted:
I never have myself.
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Feb 1, 2019 23:17
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goodness posted:Anova or Joule for sous vide device? Is the Joule worth twice as much as the other? The only advantage to the Joule other than aesthetics and the magnet in the base is a higher wattage that gets your water to temp faster. I personally recommend the older model Anova over the newer one, even though it's cheaper, because it can be opened up and allows you to clean the heating element which is important if you have hard water or a bag leak.
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Feb 1, 2019 23:48
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My older Anova is a workhorse, including several 50+ hr briskets.
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Feb 1, 2019 23:55
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Doom Rooster posted:The first time I ever tried making cream puffs I followed this exactly and they turned out picture perfect. Like, looked and tasted like they should have been on the cover of a magazine. That's a good one. If you want to fancy them up a little you can make this dough that you roll out thin and then cut rounds out to put on top of each puff before baking. https://www.davidlebovitz.com/craquelin-recipe/
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Feb 2, 2019 02:40
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poeticoddity posted:Are you looking for an entree, appetizer, side dish, or desert? Something in the appetizer/side dish/desert range, they're doing a BBQ for the main event.
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Feb 2, 2019 15:09
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