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Mike Danger posted:I like to make meatloaf but I often find it comes out soggy on the bottom (I usually make it freeform on a baking sheet). Recently, I had the idea to do it on a rack over the baking sheet so it would be raised up out of the juices. I'm trying it today and I'm finding it's taking quite a while for my meat thermometer to show it as being cooked through. Is this normal? My thinking is that it's not in contact with a direct source of heat (the hot pan) anymore so it's taking longer to come to temperature, but I don't mess with a recipe like this a lot. What recipe are you using? There's three things that will make a meatloaf go soggy: 1) There's too much liquid adjunct in the recipe and too little starch to soak it up. (i.e. Too much worcestershire sauce, and too few breadcrumbs.) 2) The meat is too fatty, and it's rendering out and sitting in it's own juices. 3) If you're incorporating vegetables, they're steaming out and losing their liquid into the meat, and there's not enough adjunct to soak it up. Your meat ratio (beef/pork/veal/lamb) may also make a difference in the final consistency. You might also be under-cooking it - meatloaf is one of the rare (ha!) red meat recipes that I think benefits from being well done. You don't have to overcook it, but it needs to be cooked through to get the consistency right. When I'm making meatloaf, I usually use my cast iron pan, and form it into a half-dome in the center of the pan. I'll leave about 2 to 3" of space between the edge of the meatloaf and the edge of the pan. I'll leave it in at 375 for about 45 minutes, then pull it out for a few moments to put my glaze on it, before returning it to the oven for an additional fifteen minutes. When it's done cooking, I've usually got a 1/2" of grease that's rendered out that I drain off before letting it cool, then lifting the loaf to a cutting board for carving. The cast iron generally gives it a nice "crusty" bottom.
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Feb 4, 2019 02:26
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I have a recipe that calls for coating cubed chicken meat with a wet batter and deep frying it, could I bake the coated meat instead and get a close-enough result? Batter is corn starch, flour, egg, water, oil, salt & pepper.
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Feb 4, 2019 22:18
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No. When you fry, the breading gets way hotter than you'd ever want the meat. When you bake, the difference is much smaller. You'll either take it out when the meat is done but the coating would be wet, or take it out when the coating is done and get hockey puck charred meat. Most baked "fried" foods use a coating that crisps way earlier, like panko. I'd go that route if frying isn't in the cards.
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Feb 4, 2019 22:43
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BrianBoitano posted:No. When you fry, the breading gets way hotter than you'd ever want the meat. When you bake, the difference is much smaller. You'll either take it out when the meat is done but the coating would be wet, or take it out when the coating is done and get hockey puck charred meat. That makes sense, thanks. The recipe I want to do calls for fried chicken bits but the wife and I are trying to eat healthier so I'm looking for ways to get that same crispy crunchiness without the oil. I think we have some panko lying around...
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Feb 4, 2019 22:50
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I'm having the same problem with my pot roast, where the broth loses all the aromatic beef flavor during cooking. Is it possible that the dutch oven I'm using doesn't have enough of a seal with the lid? It's cheap thin ceramic so the lid isn't very heavy.
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Feb 5, 2019 00:15
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Jewel Repetition posted:I'm having the same problem with my pot roast, where the broth loses all the aromatic beef flavor during cooking. Is it possible that the dutch oven I'm using doesn't have enough of a seal with the lid? It's cheap thin ceramic so the lid isn't very heavy. post your recipe
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Feb 5, 2019 00:23
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Casu Marzu posted:post your recipe 2.5 lb chuck roast 3 cups beef broth (3 cups water + 3 tsp reduced sodium Better than Bouillon) 1 cup red wine A few carrots in 2 inch pieces A few halved potatoes 2 halved onions 2 bay leaves, 1 tsp dried thyme, 1tsp dried rosemary, a few minced garlic cloves 1. Sprinkle black pepper on chuck and sear well on all sides 2. Put chuck in dutch oven along with seasonings and pour broth + wine over it 3. Roast covered for two hours at 300 4. Put vegetables in 5. Two more hours covered at 300 6. Transfer the broth to a pan, add potato starch slurry, heat until gravy, add some parsley and salt if necessary 7. Pour gravy over roast on your plate The broth seemed to have lost a lot of its aroma already at the halfway mark when I took it out to put the vegetables in. I'm gonna try adding more bouillon broth before I put the starch in, too, to save it.
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Feb 5, 2019 00:39
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Shnooks posted:So this recipe for Indian mango pickles (Aam ka Achar) says to leave them out in the sun for 4-5 days.... do you think it's too cold (about 0C/30F where I live) and also will that make me sick? If there’s enough salt first, prolly not. But the whole point of the drying In The sunlight step is for heat to evaporate water. Mango pickle is made during mango season. It’s bloody hot, and you’re sick of eating the ripe ones, so you pull them early and pickle. Right now the mangoes will be crap. Wait till summer.
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Feb 6, 2019 09:02
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Hey uh kinda odd question but is there a reason most metal baking pans are made of very thin stainless or aluminum? Aside from cost of production. I am just wondering if you make it from too thick metal, what will happen? Will it absorb too much heat and overcook or burn whatever you keep in them, or it this BS? Because on the other hand it can't get hotter than the ambient them in the oven. But OTOH metal transfers heat faster than air. Maybe am just wondering since it's time to bake some Runeberg tarts in Finland and I don't got any molds (straight cylinders 5cm wide, 6cm tall), but I got a lathe and some stainless pipe... Lathes do strange things to your thought processes... His Divine Shadow fucked around with this message at 12:27 on Feb 6, 2019 |
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Feb 6, 2019 12:23
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Many cast iron pans are quite thick.
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Feb 6, 2019 12:51
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Changing material and thickness will change how the bottom cooks. Thicker in general will make the bottom cook slower*, so cookies would spread more before setting and roasts wouldn't get browned on the bottom. Changing materials could worsen or counteract this, depending on what you choose. Steel has way lower heat conductivity as aluminum, so it'd worsen this. Something that has a larger emissivity, such as darker pans, will cook faster. The main issue with tinkering with either of these is that recipes developed by other people are all timed and tuned to existing pans. You could find unique uses for different heating profiles, but it'd require experimentation. *assuming you start with a cold pan. Thick baking steel is used for its large thermal mass which can dump heat into bread or pizza, but that's preheated. A baking aluminum would dump the heat quicker, but wouldn't have as much total heat to dump.
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Feb 6, 2019 12:58
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Apropos of nothing there's a NICSA goin on. Secret ingredient beans! Join in the cooking. https://forums.somethingawful.com/showthread.php?threadid=3880552
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Feb 6, 2019 13:07
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Whoops, I saw I wrote like an idiot there, not baking pans. I meant baking tins, or forms. But I think what you say applies anyway, it's just from the sides it gets baked faster instead. What some commercial ones look like:  I think I could even use carbon steel pipe if I wanted and season it. Lol why do I make it so complicated instead of just buying forms.
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Feb 6, 2019 13:08
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His Divine Shadow posted:Hey uh kinda odd question but is there a reason most metal baking pans are made of very thin stainless or aluminum? Aside from cost of production. I am just wondering if you make it from too thick metal, what will happen? Will it absorb too much heat and overcook or burn whatever you keep in them, or it this BS? Because on the other hand it can't get hotter than the ambient them in the oven. But OTOH metal transfers heat faster than air. At a bakery I used to work at the "pans" we used to bake the quiches in were some rings of thick steel and the same thickness of flat plate steel the owner had a blacksmith friend make for him. We treated them like cast iron in regards to how they were washed and stored. They produced crusts that were wondefully crisp and golden brown.
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Feb 6, 2019 13:10
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It's my week to host our traveling dinner party/game night and I am making naan personal pizzas for everyone. One of my friends has requested ham and pineapple on hers, and while I've eaten ham on pizza plenty of times I have never really made it before. For best results, should I get a ham steak and slice/cube that up, or should I just go to the deli counter and request they slice me something a little thicker than usual?
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Feb 6, 2019 15:20
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Bluedeanie posted:It's my week to host our traveling dinner party/game night and I am making naan personal pizzas for everyone. One of my friends has requested ham and pineapple on hers, and while I've eaten ham on pizza plenty of times I have never really made it before. For best results, should I get a ham steak and slice/cube that up, or should I just go to the deli counter and request they slice me something a little thicker than usual? Ham steak is fine, just make sure to pat it dry if there is any liquid in the packaging.
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Feb 6, 2019 15:31
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Depends on how they like their ham and pineapple. I’d ask them more details about it. IMO, ham and pineapple works best if you have the following: - rich, flavorful sauce - fatty, crispy slices of ham - caramelized chunks of tart pineapple Ham and pineapple works because the sugary-sour pineapple balances out the fatty meaty ham. Sugar and fat are a match made in
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Feb 6, 2019 15:31
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TychoCelchuuu posted:The Serious Eats onion rings recipe is wonderful. Kaiser Schnitzel posted:I'm not sure I'd fool around with all the freezing/peeling stuff, but do use big onions with thick layers. I usually do a beer batter with a light brown beer like Newcastle or Amberbock. You can add some soda water or a an egg white beaten to light peaks for extra light/fluffy/cripsy batter too. The cornstarch helps keep it light as well. Garlic/onion powder are good in fried batters like that too. Update: the batter was good, the process was not. Yes, the membranes peeled right off. But the onions were soggy and limp! The whole reason I like fresh onion rings is the snap of a partially cooked onion.
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Feb 6, 2019 22:56
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Squashy Nipples posted:Update: the batter was good, the process was not. You're the odd one out on this, methinks.
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Feb 6, 2019 23:03
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I tried that serious eats recipe/method and it was a big ol' wet piece of poo poo for me too.
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Feb 6, 2019 23:04
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Casu Marzu posted:You're the odd one out on this, methinks. Well, I guess people do eat those nasty "onion rings" from Burger King.
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Feb 6, 2019 23:04
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Bluedeanie posted:One of my friends has requested ham and pineapple on hers, and while I've eaten ham on pizza plenty of times I have never really made it before. For best results, should I get a ham steak and slice/cube that up, or should I just go to the deli counter and request they slice me something a little thicker than usual? Use Canadian bacon, imo
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Feb 6, 2019 23:10
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DasNeonLicht posted:Use Canadian bacon, imo For a glorious moment, I thought this was in response to the onion rings chat.
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Feb 6, 2019 23:29
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Squashy Nipples posted:Well, I guess people do eat those nasty "onion rings" from Burger King. There's a vast gulf between burger king's abominations and a tender onion ring. I do like BKs ~~zesty~~ sauce though.
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Feb 6, 2019 23:40
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Pollyanna posted:Ham and pineapple works 
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Feb 7, 2019 00:29
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Jewel Repetition posted:2.5 lb chuck roast Yeah, you're over cooking it by like, 2 hours are you temping it? Try this variation on your recipe, Cut the cooking time and liquids in half, and make sure you deglaze the pan with broth and wine before you throw it into the pot to get more of the good seared flavor, or sear it in the dutch oven tbh. You're going to be getting a lot more love from your vegetables if you cut the liquid down. Turtlicious fucked around with this message at 00:52 on Feb 7, 2019 |
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Feb 7, 2019 00:49
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Squashy Nipples posted:Update: the batter was good, the process was not.
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Feb 7, 2019 02:08
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Suspect Bucket posted:For a glorious moment, I thought this was in response to the onion rings chat. poo poo, I quoted the wrong post
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Feb 7, 2019 04:30
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Casu Marzu posted:There's a vast gulf between burger king's abominations and a tender onion ring. Fair enough. Casu Marzu posted:I do like BKs ~~zesty~~ sauce though. ugh... so do I. *SHAME*
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Feb 7, 2019 05:44
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Turtlicious posted:sear it in the dutch oven I've started just doing this for anything that gets cooked in it anyway. One more reason to own a thick, well seasoned dutch oven.
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Feb 7, 2019 15:51
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Any thoughts about quick/easy dishes to use up tomato puree other than some sort of marinara sauce?
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Feb 7, 2019 16:52
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totalnewbie posted:Any thoughts about quick/easy dishes to use up tomato puree other than some sort of marinara sauce? Not exactly quick (unless you have a pressure cooker) but lamb shanks? Made some a few weeks back, just a simple braise with carrots, onions, parsnips and then a tomato puree + red wine sauce.
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Feb 7, 2019 16:55
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totalnewbie posted:Any thoughts about quick/easy dishes to use up tomato puree other than some sort of marinara sauce? Tomato soup?
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Feb 7, 2019 16:57
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Squashy Nipples posted:Fair enough. I read years ago that BK made their onion rings using sodium alginate and calcium chloride in a manner similar to the fake caviar fad that rolled through modernist cooking.
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Feb 7, 2019 17:00
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totalnewbie posted:Any thoughts about quick/easy dishes to use up tomato puree other than some sort of marinara sauce? Crock pot bbq made with Boston butt or curry.
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Feb 7, 2019 17:05
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totalnewbie posted:Any thoughts about quick/easy dishes to use up tomato puree other than some sort of marinara sauce? Butter chicken.
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Feb 7, 2019 17:14
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totalnewbie posted:Any thoughts about quick/easy dishes to use up tomato puree other than some sort of marinara sauce? Chicken and lentils Oh poo poo I have some crushed tomatoes I gotta use up
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Feb 7, 2019 17:26
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totalnewbie posted:Any thoughts about quick/easy dishes to use up tomato puree other than some sort of marinara sauce? chicken cacciatore?
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Feb 7, 2019 19:20
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Suspect Bucket posted:Chicken and lentils
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Feb 7, 2019 20:14
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AAAAA! Real Muenster posted:You have a good recipe for this? Yep, 7 pages back. Suspect Bucket posted:I've actually got a killer lentils, chicken, and tomatos recipe that you can make as soupy as you like, and it's a one-pot instant pot meal, so easy cleanup. Great weeknight meal, I make it twice a month. You can totally use puree, just throw a honked up fresh tomato in there for some bulk
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Feb 7, 2019 20:48
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