Scientastic posted:Burg Oh yeah most definitely will do. Anything pork or chicken based that might be neat as well? Just kinda fun to use a new toy sometimes.
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Feb 16, 2019 01:07
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Nice fatty ground pork (instead of the ultra lean poo poo you find in Luckys/Kroger) for laab and breakfast sausage minus casing
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Feb 16, 2019 01:46
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Grind up some chicken breasts and make chicken nuggets.
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Feb 16, 2019 02:11
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Ground pork for dumpling filling
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Feb 16, 2019 04:10
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poop dood posted:Grind up some chicken ftfy Always use thighs over breast. You need the fat.
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Feb 16, 2019 07:43
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Ranter posted:New apartment has an all original 1980s kitchen complete with lovely coil electric stove top. Does anyone have experience with these kinds of replacements? https://www.pioneeringtech.com/product/smart-burner/ Sooooooo smart burner prevents the stove from getting hot? What even. For induction, get a duxtop. They’re solid.
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Feb 16, 2019 12:43
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dino. posted:Sooooooo smart burner prevents the stove from getting hot? What even.
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Feb 16, 2019 16:53
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TychoCelchuuu posted:Okay I'm glad I'm not the only one who can't understand what the gently caress these things are for. Why not just set the stove to a lower temperature if you don't want it getting hot? A lot of people are insanely dumb in the kitchen. For a lot of friends, the stove is either on HI or LO or off, nothing inbetween. It's for those kinds of people.
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Feb 16, 2019 18:02
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Nephzinho posted:They're back! https://www.penzeys.com/online-catalog/penzeys-granulated-air-dried-shallots/c-24/p-3153/pd-s
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Feb 16, 2019 19:57
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i like nice words
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It's to create an even, flat surface cast iron surface that maintains the heat better because coils are poo poo. The cooking fire thing is just their weird non-english marketing for 'safety'. These don't reduce the temperature.
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Feb 16, 2019 23:15
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Ranter posted:It's to create an even, flat surface cast iron surface that maintains the heat better because coils are poo poo. The cooking fire thing is just their weird non-english marketing for 'safety'. These don't reduce the temperature. And it costs as much as about 20 cast iron pans, each of which will do the exact same job lol
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Feb 16, 2019 23:19
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The lovely coils + a cast iron pan will be more efficient at transferring heat than replacing the coils with cast iron? OK thank you. Cast iron pans here (lodge) cost about $25 though, not $4.
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Feb 17, 2019 02:14
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It sounds like something sold to dilettantes who have to spend money to prove they're above using a pleb's stove.
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Feb 17, 2019 04:19
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What do I have here? I am about 80% sure it's a bird's eye chili, but I'm not sure since at the grocery store it just said "hot red chili" (there were some Chinese characters but I didn't bother to get a picture). Very spicy, tastes vaguely like a bell pepper before it kicks you in the face -- very lingering heat. Probably spicier than most bird's eyes I've eaten, but I mean, it can vary wildly so that's not super indicative of anything -- though I've rarely seen fresh bird's eyes in the store. It was $2 for a good bag of them, which I'm probably just gonna preserve in some way, but I'd like to know what I have. Ghost of Reagan Past fucked around with this message at 06:39 on Feb 17, 2019 |
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Feb 17, 2019 06:27
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Looks like a Birds Eye, description of heat level sounds like a Birds Eye. It’s probably a Birds Eye.
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Feb 17, 2019 11:59
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Please correct or clarify these statements on stainless steel and cast iron. 1 and 2 are correct from my personal observation. My conclusions, 3 and 4, may be very wrong. 1) Cast iron radiates heat over a long distance. Heat a cast iron skillet on the stove, and place your hand near the surface. You can feel the heat from 2 or 3 inches away. 2) Stainless steel does not radiate heat very far. Heat up a stainless steel skillet, and place your hand near the surface. You won't feel any heat until your hand is a few millimeters from the surface. Therefore: 3) Stainless steel is better for searing without overcooking. If you reverse sear or sous vide a steak, you want to sear the exterior without browning any of the interior. Cast iron may radiate heat into the interior of the steak and overcook part of it. Stainless steel will sear only the part that touches its surface. 4) For home use, however, there's not a huge difference. Family and friends won't care if the steak is brown 3mm under the surface and pink the rest of the way through. Please correct my statements. Thanks.
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Feb 17, 2019 15:29
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once the steak hits the pan radiant heat doesn't really mater. You're transferring energy via conduction rather than radiation.
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Feb 17, 2019 15:55
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Emissivity dictates radiative heating, thermal conductivity dictates conductive heating which is more important to searing. Cast iron: 80 units conductivity, 0.6-0.9 emissivity Carbon steel: 45 units conductivity, 0.4-0.6 emissivity Stainless steel: 15 units conductivity, 0.1ish emissivity* * more if heavily used, scratched, etc So for by the numbers, cast iron moves heat more.** This actually makes it better for having a thin band of crust, though! The pan dumps heat only on the outside of the food, with the help of some oil or fat like culinary thermal paste. The meat conducts heat inwards, which is why you get grey bands. Some common tips to reduce your grey band size:
The above assume you're reverse searing, so don't chill your meat if you're starting raw. ** cladded, or layered, pans make this a harder generalization to make, but it's mostly true. Sources: https://sciencing.com/aluminum-vs-steel-conductivity-5997828.html https://blog.khymos.org/2007/03/01/staying-warm-cast-iron-vs-stainless-steel/
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Feb 17, 2019 16:09
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Bagheera posted:
This is all about temp control more than pan type. Finishing off a sous vide steak should be like 30 seconds to a minute a side. The pan type really shouldn't matter when youre cooking that hot and fast.
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Feb 17, 2019 16:14
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Helith posted:Looks like a Birds Eye, description of heat level sounds like a Birds Eye.
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Feb 17, 2019 20:35
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Ghost of Reagan Past posted:What do I have here? I am about 80% sure it's a bird's eye chili, but I'm not sure since at the grocery store it just said "hot red chili" (there were some Chinese characters but I didn't bother to get a picture). Very spicy, tastes vaguely like a bell pepper before it kicks you in the face -- very lingering heat. Probably spicier than most bird's eyes I've eaten, but I mean, it can vary wildly so that's not super indicative of anything -- though I've rarely seen fresh bird's eyes in the store. I pickle a batch of those every once in a while. They're my favorite sandwich condiment. Wear gloves if you wind up processing them by hand. If you're not using chemical resistant gloves, put on a new pair every half hour or so. I use a paring knife to cut the stems off and slit or slice them in half so the pickling liquid can get into every nook. I did a batch of about three pounds without gloves a couple years ago and my hands burned for three days. It sucked.
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Feb 17, 2019 22:38
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What are some can't-miss restaurants in Montevideo, Uruguay? I'm visiting in a few months and don't want to miss out on the best experiences.
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Feb 18, 2019 05:09
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I need some help, I have yet to successfully make my own hot oil for chinese cooking and i really hate buying mine from walmart. Some recommendations/videos for a howto or something until something clicks in my brain. Maybe i'm using the wrong peppers? I live in the middle of nowhere so i'd have to be able to buy the peppers online or on amazon.
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Feb 18, 2019 05:49
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Captainsalami posted:I need some help, I have yet to successfully make my own hot oil for chinese cooking and i really hate buying mine from walmart. Some recommendations/videos for a howto or something until something clicks in my brain. Maybe i'm using the wrong peppers? I live in the middle of nowhere so i'd have to be able to buy the peppers online or on amazon. https://www.chinasichuanfood.com/how-to-make-chinese-red-oil/ https://www.chinasichuanfood.com/chinese-chili-oil/ https://thewoksoflife.com/2015/08/how-to-make-chili-oil/
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Feb 18, 2019 07:00
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The linked recipes look fantastic and I need to try crafting the genuine article sometime, but I make my own basic low-rent chili oil for everyday use and it's always served me well: 3/4 cup peanut oil 1/4 cup toasted sesame oil generous 1/3 cup red pepper flakes Heat oil until round about 250F, then stir in the pepper flakes, they will start foaming After it cools down, put a lid on your pot and stir from time to time until you get around to straining and jarring it, I usually let it sit for a few days. I use a mesh strainer and funnel to transfer into an 8oz jam jar and spoon a half inch or so of the strained peppers into the bottom Not the most artisanal of recipes, but loads above the overpriced garbo from walmart 
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Feb 18, 2019 09:17
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Does anyone have hearty vegetable soups (barley soup is a bonus) that they just love to bits? I'm craving vegetable soup but I can't find a recipe online that I'm happy with. Going to go and buy a fresh sourdough loaf to go with it.
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Feb 18, 2019 14:47
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I'm going to feed people shepherd's pie for pi day. Any suggestions for sides? I thought about mashed potatoes and roasted vegetables, but the mashed potatoes seemed like a bit much given the shepherd's pie. Maybe I'll make some anyway but..
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Feb 18, 2019 16:44
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I have a huge soft spot for mesc iua which is an Italian bean soup from Liguria. Soak ~200g each of cannelini, chickpea, and farro or barley overnight, cook for several hours with salt and pepper and serve warm. Super simple but punches way above its weight class. Homemade stock with Parmesan rind is a nice touch but even straight water is really nice.
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Feb 18, 2019 17:18
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Qubee posted:Does anyone have hearty vegetable soups (barley soup is a bonus) that they just love to bits? I'm craving vegetable soup but I can't find a recipe online that I'm happy with. Going to go and buy a fresh sourdough loaf to go with it. I've always been a fan of the Moosewood Cafe Gypsy Soup. It's lazy and tasty and full of veg. totalnewbie posted:I'm going to feed people shepherd's pie for pi day. Any suggestions for sides?  Starch on starch on starch. Why not a simple green salad or some steamed green veg with a vinaigrette? Shep pie tends to get kinda heavy. I'd pair it with something light and crisp and tangy.
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Feb 18, 2019 17:27
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Bah. I say steer into the skid and serve poutine as a side.
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Feb 18, 2019 17:39
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Zorak of Michigan posted:Bah. I say steer into the skid and serve poutine as a side. Also good advice
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Feb 18, 2019 17:45
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Casu Marzu posted:
Yeah, exactly, but I'd be 90% of the way to making a mashed potato side when I make the shepherd's pie so it really couldn't be any easier. Maybe I'll throw in some rolls and rice. But yeah, salad is a good idea. Don't eat a lot of salad (I cook all my vegetables) so the idea that salad is a thing didn't even cross my mind. For vegetables.. carrots, brussel sprouts, cauliflower? Zorak of Michigan posted:Bah. I say steer into the skid and serve poutine as a side. I like where your head is.
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Feb 18, 2019 18:08
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flesh dance posted:The linked recipes look fantastic and I need to try crafting the genuine article sometime, but I make my own basic low-rent chili oil for everyday use and it's always served me well: Maybe that was my problem. The thing i was looking at said like 350 not 250.
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Feb 18, 2019 19:03
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totalnewbie posted:Yeah, exactly, but I'd be 90% of the way to making a mashed potato side when I make the shepherd's pie so it really couldn't be any easier. Maybe I'll throw in some rolls and rice. I like blanching any sort of mix of peapods, broccoli, cauliflower, green beans, carrots, red potatoes, etc and then tossing it with something fresh like cucumbers, red onion or radishes along with a vinaigrette (or when lazy something like Newman's Own Italian Dressing).
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Feb 18, 2019 19:03
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Ghost of Reagan Past posted:What do I have here? I am about 80% sure it's a bird's eye chili, but I'm not sure since at the grocery store it just said "hot red chili" (there were some Chinese characters but I didn't bother to get a picture). Very spicy, tastes vaguely like a bell pepper before it kicks you in the face -- very lingering heat. Probably spicier than most bird's eyes I've eaten, but I mean, it can vary wildly so that's not super indicative of anything -- though I've rarely seen fresh bird's eyes in the store.
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Feb 18, 2019 21:46
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SubG posted:It's really impossible to tell, but Thai birds are the hottest pepper that looks like that that you're likely to run into at a non-specialty grocery store. There are a bunch of similar-looking C. annuum peppers (like the chile de árbol) and even other species like several C. frutescens peppers (like tabasco). But they'd be milder, on average, than a bird's eye. And there are a couple that look like that and would on average be as hot or hotter, like the malagueta/piri piri, but you're less likely to find at a store. tangentially, the regular-rear end grocery near me started carrying little plastic clamshells of fresh bhut jolokias, nagas and Trinidad scorpions, I can’t recall if there were any other interesting varieties
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Feb 18, 2019 21:53
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Hauki posted:tangentially, the regular-rear end grocery near me started carrying little plastic clamshells of fresh bhut jolokias, nagas and Trinidad scorpions, I can’t recall if there were any other interesting varieties That's got to be some kind of nasty joke by the produce buyer.
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Feb 18, 2019 22:41
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totalnewbie posted:I'm going to feed people shepherd's pie for pi day. Any suggestions for sides? Along Casu Marzu's suggestion of 'light and crisp and tangy', you could just do a simple cabbage salad/slaw as well. What I do lately is finely shred (as finely as you can) cabbage, add grated carrots, then dress with olive oil, vinegar (whatever kind you choose), salt, and (optionally) a bit of soy sauce to add a little extra punch. Not enough to taste the soy sauce, but just enough to get a base umami flavor. I typically add in some dried herbs and paprika as well. Toasted nuts (sunflower is good) and dried fruit ok as well. I've done this with broccoli on occasion too; break the crowns into small pieces and slice the stems somewhat thinly. It's quite nice if you slice it extremely thinly and serve it fresh. You get the nice nutty cabbage flavor and it's still relatively tender if it's thin.
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Feb 19, 2019 00:00
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So I ended up with 4 small pork tenderloin besides making a pork roast. What could I do with them. Seems wrong to use it to make pulled pork or something. Was thinking about filleting them open and stuffing the roast with spinach, artichoke and Havarti like I do when i make stuffed pork chops then tying it up.
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Feb 19, 2019 02:34
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totalnewbie posted:Yeah, exactly, but I'd be 90% of the way to making a mashed potato side when I make the shepherd's pie so it really couldn't be any easier. Maybe I'll throw in some rolls and rice. If you've got a mandoline, ChefSteps brussels sprout slaw is amazing. Mustard, apple cider vinegar and brussels sprouts.Feels very substantial but still incredibly fresh, and cuts through even the heaviest, greasiest mains. It pairs well with a TON of stuff because it's so light, but the mustard helps it pair great even with heavy, wintery food. I make it at least once a month. https://www.chefsteps.com/activities/a-zesty-brussels-slaw-you-can-whip-up-in-a-flash https://www.youtube.com/watch?v=1ZyxVTbPb_I&t=149s Doom Rooster fucked around with this message at 03:53 on Feb 19, 2019 |
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Feb 19, 2019 03:50
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