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Squashy Nipples posted:Holy poo poo dude, are you new here? I tend to have a real bad temper but this wasn’t how I read that post at all?
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Jan 11, 2020 23:59
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excellent bird guy posted:I'd like to make my own Barbecue Sauce, are there recommended methods that would produce a tangy flavor? Here's one from a cookbook I've got. It's delicious. 1 small onion sliced 1 cup fresh oj 2 cups ketchup 1/4 cup fresh lime juice 1/4 cup cider vinegar 2 tbsp brown sugar 1 tbsp dry mustard 1 tbsp paprika 1.5 tsp red pepper flake 1/2 tsp garlic powder 1/2 tsp chile powder 2 tsp Tabasco 1 tbsp honey kosher salt + black epper 6 tbsp unsalted butter Puree onion with 1/4 cup oj until smooth. Put remaining oj in saucepan with ketchup, lime, vinegar, sugar, dry mustard, paprika, pepper flake, garlic, chile, tabasco, honey, 1 tsp salt, 1.5 tsp black pepper, butter Stir in puree. Simmer slowly until thick, 25 minutes.
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Jan 12, 2020 00:52
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Squashy Nipples posted:Seriously, I love this thing for $30: As was said, while its cheap does it produce a result just so far ahead of stovetop or IP that its worth those investments?
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Jan 12, 2020 02:32
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How fortuitous, I came here to ask for bean-based pressure cooker recipes and I have that exact model. So, for the past few years I've been preparing a large batch of meals of Sunday and freezing them for the following week. It's always been chicken breasts, rice, and vegetables, but I'm looking lessen my meat consumption so I was hoping for some sort of high-protein, bean-based recipe I could use to take it's place. Here's what I bought today, I figure this must be 80% of what I need, I'm just not sure what to actually do with it:
I also have sauces and spices; I'd be happy to back to the store and buy anything I else I might need, but can anyone recommend a simple recipe I could start with? Edit: Oh wait that picture is of our smaller "rice cooker". I checked my kitchen and what I mainly use is an insignia digital pressure cooker about twice that size. Still, it makes great rice and I'm sure it could cook other stuff, I've had nothing but good results with it.
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Jan 12, 2020 03:04
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Aioli is amazing and under appreciated?
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Jan 12, 2020 03:52
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Torpor posted:Aioli is amazing and under appreciated? I feel it is appreciated sufficiently. 2006-2010 it was over appreciated.
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Jan 12, 2020 04:29
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totalnewbie posted:Here's one from a cookbook I've got. It's delicious. very cool
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Jan 12, 2020 05:01
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Ok, I've got homemade yogurt and would like to turn it into chocolate froyo (maybe with fruit) with no added sugar. How can I make that work?
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Jan 12, 2020 05:10
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Jack B Nimble posted:How fortuitous, I came here to ask for bean-based pressure cooker recipes and I have that exact model. Are you looking for lunches, or dinners? With the pinto beans you can make refried beans. This recipe from foodwishes is the method I use (except I don't put in onion or peppers) https://foodwishes.blogspot.com/2017/02/refried-beans-cooked-well-not-twice.html. If you're looking for vegetarian, the usual substitution is shortening for the lard. The real trick is getting enough salt. It will taste bad until it's got enough salt it's kind of amazing. Not too much though, just add, mix, and taste until you get there. Personally, I'd be happy with some nice refried beans, some good veggies, and rice. They're also good for burritos, and I often just make them into tacos.
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Jan 12, 2020 05:30
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I have a stainless steel pot with a flat bottom, and magnets stick to it really well. Why doesn't it work on my induction stove?
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Jan 12, 2020 06:16
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TheCog posted:I joined a CSA and that forced me to cook seasonally because all my veggies were what came in the box. TychoCelchuuu posted:Shop at a farmer's market and then cook with what you get there. Scientastic posted:This was going to be my advice: our local farm deliver us veg every week, and it’s forced me to be much more considerate of the seasonality of food. We literally always have onions and potatoes, but we get amazing greens, squash etc. depending on the time of year I plan on hitting up the famers market that's near my new apartment. Sort of makes me wish I lived in an area where CSAs or farmer markets would run year long. EDIT: Well, turns out I currently live in an area where farmers markets are year round, just not the one that's in my neighborhood. captkirk fucked around with this message at 07:44 on Jan 12, 2020 |
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Jan 12, 2020 07:38
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Since I riled up the thread anyone want to share a simple go to recipe?
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Jan 13, 2020 04:29
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stinkypete posted:Since I riled up the thread anyone want to share a simple go to recipe? https://500sandwiches.com/post/84432075201/bears-paw-tofu Delicious and easy!
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Jan 13, 2020 04:42
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stinkypete posted:Since I riled up the thread anyone want to share a simple go to recipe?  Edit: Okay but for real I make this guy or some variation of whatever I have in the fridge all the time Casu Marzu fucked around with this message at 05:13 on Jan 13, 2020 |
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Jan 13, 2020 05:10
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Bought fresh beetroot for the first time ever, any use for the leaves or stems?
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Jan 13, 2020 07:36
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Does anyone have a go-to pizza dough recipe? We made pizzas yesterday and they were great, really good crust and the dough rose amazingly in the oven. We ended up with light, fluffy, chewy crusts, and it was softer where the toppings were. But it tasted a little underwhelming. I'd like to mimic something close to Dominos, where the dough gets sweet the more you chew it. The recipe we followed was 300g flour with 300ml water, 7g yeast, 1tsp salt, 1 tbsp olive oil. Left it overnight in the pantry (covered) to develop flavour. Added 150g the next day and kneaded for 10 minutes. Whole process was a breeze, and made us want to have pizza night once a month. First ball we handled with floured hands but it was nightmarish due to how sticky it still was, if you handled it quick enough it was manageable but above our skill level (and we didn't want to add too much flour into the dough). We coated the bottom with cornflour and sprinkled some on the crust, it was nice. The second ball we handled with oiled hands (olive oil) and it was much easier to shape and move. There wasn't any noticeable difference between the two pizzas, so we're going to oil hands before handling from now on. Oven cranked to 250c, with a cast iron pizza thingy in there to get rip-roaring hot. As far as I can tell, we've nailed the mechanics of pizza making, but now it's a guessing game I'd rather not play of picking a recipe that fits what we want. Final question is how to use mozzarella balls without it releasing a bunch of moisture onto the pizza. It wasn't a huge issue, most water would evaporate in the oven and then once the pizza was taken out, we let it cool a little and the water went away. It's just the flavour of fresh mozzarella balls is much nicer vs shredded. We've been slow roasting toppings (mushrooms, peppers, sweetcorn) in the oven beforehand and that dries them out enough to use as toppings, but you can't really do that with cheese.
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Jan 13, 2020 10:37
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Qubee posted:Does anyone have a go-to pizza dough recipe? We made pizzas yesterday and they were great, really good crust and the dough rose amazingly in the oven. We ended up with light, fluffy, chewy crusts, and it was softer where the toppings were. But it tasted a little underwhelming. I'd like to mimic something close to Dominos, where the dough gets sweet the more you chew it. Recipe for 2 balls (14” each in diameter) of New York style pizza: 245g water at 95 degrees Fahrenheit 1.13g instant dry yeast -combine in stand mixer with a spoon Add 400g bread flour 10g salt -mix with dough hook on low for 2-3 minutes. -let sit ten minutes (you can ball it halfway through this if you want, but not necessary -mix another 2 minutes -cover dough and rest at room temp for 4 hours -after 4 hours, divide in half (325g each), ball and stretch and place each one into individual Tupperware (oiled). Place in fridge for 1-4 days. Remove from fridge and let stand at room temp 3 hours prior to cooking. For the mozzarella, you can treat it like tofu-slice it or keep it in balls, put down a few layers of paper towels, the cheese, more paper towels, and put them in between to cookie sheets with a weight on top. It should press out some moisture.
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Jan 13, 2020 11:37
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nwin posted:Recipe for 2 balls (14” each in diameter) of New York style pizza:
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Jan 13, 2020 14:57
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Post it anyway! I take it just adding sugar to a recipe will cause the yeast to go into overdrive and cause overproofed dough? And sorry to everyone, I always post the most longwinded poo poo ever instead of just getting straight to the point.
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Jan 13, 2020 15:12
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Qubee posted:Post it anyway! I take it just adding sugar to a recipe will cause the yeast to go into overdrive and cause overproofed dough? And sorry to everyone, I always post the most longwinded poo poo ever instead of just getting straight to the point. Have you considered a career in recipe blogging
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Jan 13, 2020 15:19
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I've done the math, I'd be able to fit about 30 ads in a typical post of mine, so maybe recipe blogging is my calling.
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Jan 13, 2020 15:46
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this is my go-to for pizza https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html
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Jan 13, 2020 15:48
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Qubee posted:I'd like to mimic something close to Dominos It’s a rare event when you see a sequence of words that has never been used before
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Jan 13, 2020 15:50
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Zenithe posted:Bought fresh beetroot for the first time ever, any use for the leaves or stems? Beet leaves are just another type of chard. I like to quickly saute them in olive oil with garlic and a little fish sauce, but the uses are endless. They're even good just torn up and added to salad greens.
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Jan 13, 2020 15:50
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TychoCelchuuu posted:Qubee rather explicitly asked for Domino's style pizza, though. They want it to taste sweet and your recipe doesn't even have sugar! I sympathize because when I skimmed the post I was getting ready to post a pizza crust recipe too, but then I realized that my recipes don't taste anything like Dominos (I assume). Yeah good point...if he ever wants NY style though-try mine! No idea about dominos...try the forums at pizza-making.com...they come up with a lot of replica recipes.
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Jan 13, 2020 16:43
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So this might be a dumb question, but when you list ingredients in grams, does that mean you're weighing out your dry ingredients rather than measuring them volumetrically?
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Jan 13, 2020 16:48
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Yes. It's better and faster. Volume might as well be eyeballing it.
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Jan 13, 2020 16:51
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poo poo POST MALONE posted:So this might be a dumb question, but when you list ingredients in grams, does that mean you're weighing out your dry ingredients rather than measuring them volumetrically? To explain a bit more: dry ingredients like flour do not have a consistent density. So you can have two "one cup of flour" and end up with two very different amounts of flour depending on how tightly packed the flour is. If you're going to bake a lot then a kitchen scale is a very good idea. Even if you're just going to cook often a scale is handy for portioning out bulk foods.
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Jan 13, 2020 17:13
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Ignore me, wrong thread
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Jan 13, 2020 18:06
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Qubee posted:I'd like to mimic something close to Dominos, where the dough gets sweet the more you chew it.
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Jan 13, 2020 18:12
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poo poo POST MALONE posted:So this might be a dumb question, but when you list ingredients in grams, does that mean you're weighing out your dry ingredients rather than measuring them volumetrically? Qubee posted:the dough gets sweet the more you chew it.
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Jan 13, 2020 18:26
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captkirk posted:To explain a bit more: dry ingredients like flour do not have a consistent density. So you can have two "one cup of flour" and end up with two very different amounts of flour depending on how tightly packed the flour is. If you're going to bake a lot then a kitchen scale is a very good idea. Even if you're just going to cook often a scale is handy for portioning out bulk foods. Exactly this, also the reason nearly every professional baking recipe will be in ratios by weight. Makes scaling a snap.
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Jan 13, 2020 18:31
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poo poo POST MALONE posted:So this might be a dumb question, but when you list ingredients in grams, does that mean you're weighing out your dry ingredients rather than measuring them volumetrically? This is a really baffling question
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Jan 13, 2020 19:00
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Bollock Monkey posted:As someone from the UK where kitchen scales are not a rare or specialist thing, this is a fascinating question to see asked! We also use measuring jugs for liquids, not cup measurements. I weigh my dang liquids too (as long as I know the gram/ml ratio of course) - I think it's probably more accurate, and coincidentally involves dirtying fewer dishes if I can weigh things directly into the main mixing bowl.
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Jan 13, 2020 19:02
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Even growing up my mom never had a kitchen scale for weighing ingredients. she always measured it out with a cup. Funnily enough, I talked to my older brother about this last night and he said he's been weighing his dry ingredients for years and that, for a while, our mom made light of it but now she admits that it's a superior way of cooking and baking.
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Jan 13, 2020 19:03
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I have a pork butt I am planning on roasting for the purposes of making Cuban sandwiches (or the closest to it I can get with midwestern ingredients.) Any recipe recommendations that will result in an appropriately seasoned roast? For time and ease purposes I would refer to do this in a slow cooker or instant pot. Thanks friends!
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Jan 14, 2020 00:59
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Instant pot 30 minutes high pressure then natural release. Quarter 4 to 6 limes throw on top rind and all Quarter 1 to 1.5 oranges throw on top rind and all I like my pork with more vinegar I use Braggs cider vinegar .25 cups or you could add less or none I have experimented with Coriander and a little oregano in the pressure cook I will throw the slow cooked pork on a hot pan to crisp it up. I still have not perfected my mojo sauce. A nice airy bread is pretty nice in the sandwich press or in my case my waffle maker. I like the super salty pickles that are sliced smooth. They call them fast food pickles here and like a heathen i use regular yellow mustard. I am not a ham or cheese elitist so what ever I have goes on. If anyone has a good mojo sauce please chime in. I am still stuck on lime juice garlic salt pepper cumin and some turmeric sometimes orange zest
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Jan 14, 2020 04:41
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Qubee posted:I'd like to mimic something close to Dominos, where the dough gets sweet the more you chew it. This is my American-style recipe synthesized from several pizzamaking forum posts: 360 g flour 226 g water 20 g oil 20 g sugar 5 g salt 3 g yeast That makes like 1.1 14" pizzas, I've been meaning to test a 90% reduction but haven't yet. Bake it at 375 on a pizza screen for about 25 (?) minutes. Also come to the pizza thread.
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Jan 14, 2020 05:36
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What do you call those pans with the raised dots on them that pizza places use to make crispy crusts?
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Jan 14, 2020 06:14
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A pizza pan with nibs? Looks weird, IDK.
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Jan 14, 2020 06:23
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