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I've never used an air fryer but in general if you want good breading the answer is to use Panko breadcrumbs.
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Feb 13, 2020 01:00
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I have an air fryer I got gently used off a coworker. It is great for wings but even things like fries and tots etc tend to turn out only slightly better than if I had done them in the oven. This air fryer also doesn't seem terribly well designed - there is not a ton of space under the grate where food sits to promote airflow. Does my air fryer suck or should I just better temper my expectations? Fellow air fryer goon asking for recipes here is how to do wings in them. https://platedcravings.com/air-fryer-chicken-wings/
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Feb 13, 2020 01:15
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Does anyone have salad advice, or a resource they'd recommend? I'd like to eat more salad but it seems like the quality is very inconsistent. Not sure if I'm doing something wrong, or buying the wrong brand of lettuce or what. I'd also like to be able to make a week of salads on Sunday, so make-ahead tips and suggestions for salads with suitable ingredients (i.e. non-wilting) are appreciated.
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Feb 13, 2020 01:35
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taqueso posted:Speaker of air fryers, my mom got one for christmas and wants to find an air-fryer chicken tender recipe that doesn't end up with gross breading, if such a thing exists I don't have an air fryer, but how long are you letting the breading rest before loading it into the air fryer? I've noticed with fried chicken in general, it really helps if I dredge the chicken, the let it rest on a rack for at least 10 minutes before frying to get the breading to set up and form a true crust instead of just being a sad shell of crumbs that sloughs off at the first bite.
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Feb 13, 2020 02:17
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PerniciousKnid posted:Does anyone have salad advice, or a resource they'd recommend? I'd like to eat more salad but it seems like the quality is very inconsistent. Not sure if I'm doing something wrong, or buying the wrong brand of lettuce or what. Heartier leaves like spinach will last a good 5 days. All leaves wilt early if crushed, though. I gave up on leafy salads. I just load up on broccoli instead. Broccoli lasts well over a week in my fridge. What kind of salads are you wanting? A dinner salad, a hearty salad for lunch? Mason jar salads were super popular 5 or 6yeara ago - try looking around for some of those. Buzzfeed I think had a good massive round-up post of them.
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Feb 13, 2020 03:17
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Most leafy salads also wilt faster once they get liquid dressing on them Brassicas stay crunchy for a week so try: brussel sprouts broccoli Cabbages Kale Chard Also: carrots, seeds, cranberries, bell peppers, raisins stay good a long time
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Feb 13, 2020 03:23
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PerniciousKnid posted:Does anyone have salad advice, or a resource they'd recommend? I'd like to eat more salad but it seems like the quality is very inconsistent. Not sure if I'm doing something wrong, or buying the wrong brand of lettuce or what. For any leafy salads, definitely get little separate containers for dressing and toss together right before eating. Also, in each container, take a little piece of paper towel, like 2inx2in, wet it and then squeeze as much water as you can. Lay it flat across the top of your salad in storage.
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Feb 13, 2020 03:52
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PerniciousKnid posted:Does anyone have salad advice, or a resource they'd recommend? I'd like to eat more salad but it seems like the quality is very inconsistent. Not sure if I'm doing something wrong, or buying the wrong brand of lettuce or what. I mean, I think you might be well suited by doing some googling about bagged salad combos and seeing which things appeal to you. Trader Joes and Safeways have some nice ones to just test out and try, then you can recreate at home. If you legit want them to last a week or more, I think something along the line of an "asian sesame" thing with shredded cabbages and greens is best, I've also had great luck with TJ's "cruciferous" salad or a "BBQ tofu southwest" on mixed greens sort of thing.
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Feb 13, 2020 06:40
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I've been watching One Punch Man and because of that I want to try Udon noodle soup. I was looking at this recipe (welcome to any other tips btw): https://www.food.com/recipe/udon-beef-noodle-bowl-167099 Is it common in asian countries to not brown the meats and basically let them cook from raw to finished in the broth? I just think if it were me, I'd sear that beef quickly on all sides, then I'd slice it as thin as I could and then I'd plop it into the soup. Or would that ruin the "proper" flavour profile or something, any reason I shouldn't alter this recipe if I decide to cook it? Beef is expensive here so I want to get the maximum flavour out of it you know and the maillard reaction is like my house god.
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Feb 13, 2020 08:02
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His Divine Shadow posted:I've been watching One Punch Man and because of that I want to try Udon noodle soup. I was looking at this recipe (welcome to any other tips btw): It's incredibly common to cook meat this way in Asia when you are making a broth not a stir fry. Many hot pot type dishes are served with the meat raw on a plate and you put a piece into the communal pot of broth yourself to cook it there at the table.
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Feb 13, 2020 09:26
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His Divine Shadow posted:Is it common in asian countries to not brown the meats and basically let them cook from raw to finished in the broth? Yep. Searing/browning isn't a thing over there. Koreans at least think you immediately get cancer if you eat meat with any kind of a crust.
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Feb 13, 2020 14:05
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Grand Fromage posted:Yep. Searing/browning isn't a thing over there. Koreans at least think you immediately get cancer if you eat meat with any kind of a crust. But double-fried chicken is totally ok?
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Feb 13, 2020 14:49
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nwin posted:But double-fried chicken is totally ok? Trying to find logical consistency in cultural pseudoscience isn't going to go anywhere. Stop taking the loving grill away when it finally heats up enough to sear the meat. 
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Feb 13, 2020 15:03
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MAKE NO BABBYS posted:I mean, I think you might be well suited by doing some googling about bagged salad combos and seeing which things appeal to you. Thank you all for the ideas! I've done some googling previously and found some lovely blogs so it's helpful to get some more specific ideas to investigate.
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Feb 13, 2020 17:41
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PerniciousKnid posted:Thank you all for the ideas! I've done some googling previously and found some lovely blogs so it's helpful to get some more specific ideas to investigate. If you can stand one more, you might enjoy a three-bean salad, and it keeps very well: green beans, wax beans, and red kidney beans with some sliced red onion, all lightly pickled in a dressing of vinegar, oil, and a little bit of sugar. The classic version that most people have encountered uses canned beans, but if you make it with fresh beans it is really tasty.
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Feb 13, 2020 18:16
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I came across an extremely cheap Kitchen aid mixer today which was rad, but holy poo poo the attachments are expensive now that I'm looking at them. Is there like, decent off brand options? I'm not seeing much on Amazon under $70-100. I'd at least like to make pasta and grind meat/make sausage with this thing.
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Feb 14, 2020 02:17
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PerniciousKnid posted:Thank you all for the ideas! I've done some googling previously and found some lovely blogs so it's helpful to get some more specific ideas to investigate. Also get one of those magic plastic lettuce knives. Since they tear the produce instead of slicing, less cells are damaged (as explained to me) and it'll last longer.
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Feb 14, 2020 02:53
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toplitzin posted:Also get one of those magic plastic lettuce knives. Do you have any tips for buying greens? Even spinach seems like it's often bad after a day or two, if not sooner.
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Feb 14, 2020 03:23
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PerniciousKnid posted:Do you have any tips for buying greens? Even spinach seems like it's often bad after a day or two, if not sooner. Yes. Also buy the magic Rubbermaid produce containers. Wash the leafy stuff, gently dry/salad spinner it, toss into said magic container. Marvel as you eat your fresh greens all week long.
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Feb 14, 2020 03:35
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If I make a cheese sauce like this one: https://www.seriouseats.com/recipes/2010/09/cheese-sauce-for-cheese-fries-and-nachos.html which uses Evaporated milk and cornstarch, can I keep it on warm in a little crock pot for a few hours for a nacho bar? Or will it break or do something gross? I also have sodium citrate on hand.
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Feb 14, 2020 06:28
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Sodium citrate is your deal. It is a powerful emulsifier and will keep that sauce from breaking through pretty much anything you want to do with it. Reheats well even. I've done this recipe from Modernist Cuisine a couple times: 285 grams (about .625 pounds) sharp cheddar, grated 11 grams sodium citrate (or 2 teaspoons of citric acid + 2.5 teaspoons of baking soda) 1/2 cup water (or dark beer) 3/4 cup milk 2 jalapeños, finely diced Stir the SC into the water/beer in a heavy saucepan until fully dissolved. Add milk and bring up to a simmer over low heat. Whisk in the cheese in small batches until all is incorporated, then add the jalapenos and stir. Keeps up to a week in the fridge, and is thick but pourable even cold. Liquid Communism fucked around with this message at 06:41 on Feb 14, 2020 |
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Feb 14, 2020 06:32
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As much as I like to preach about sodium citrate, I think it might be redundant since Kenji’s recipe relies on the evaporated milk proteins and starch to do the same job
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Feb 14, 2020 06:57
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EVG posted:If I make a cheese sauce like this one: https://www.seriouseats.com/recipes/2010/09/cheese-sauce-for-cheese-fries-and-nachos.html which uses Evaporated milk and cornstarch, can I keep it on warm in a little crock pot for a few hours for a nacho bar? Or will it break or do something gross? I made this recently and it should do fine in a crockpot
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Feb 14, 2020 07:06
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PerniciousKnid posted:Do you have any tips for buying greens? Even spinach seems like it's often bad after a day or two, if not sooner. I was eating a loooot of spinach for my lunches for a few months and this struggle is real and I eventually gave up on it because the quality (even for organic prewashed) was just poo poo. either it went bad too fast or had that really off-putting taste. romaine hearts are easy to prepare and don't go brown that fast but they aren't cheap, aren't filling and the annual ecoli outbreaks are annoying
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Feb 14, 2020 07:11
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PerniciousKnid posted:Do you have any tips for buying greens? Even spinach seems like it's often bad after a day or two, if not sooner. Check the spinach really well to see if it has any brown soft spots. If it does it won’t last no matter what. I find that spinach from Costco lasts the longest and I think it’s because it’s fresher, maybe because it’s warehouse direct instead of sitting somewhere before being shipped to a grocery. I dunno.
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Feb 14, 2020 12:38
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veni veni veni posted:I came across an extremely cheap Kitchen aid mixer today which was rad, but holy poo poo the attachments are expensive now that I'm looking at them. Is there like, decent off brand options? I'm not seeing much on Amazon under $70-100. I'd at least like to make pasta and grind meat/make sausage with this thing. There are off brand ones yes but quality is uncertain. I have the meat grinder one but got it on sale for like 60 percent off just waiting around.
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Feb 14, 2020 12:49
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I buy prewashed spinach and check the bag very very carefully for any signs that has been squashed in transit. I store it in the fridge in a big plastic tub so it can't get damaged there either. I switched to pre-washed because I just can't get it dry enough to use as a salad leaf when I wash it myself at home. I don't know what kinds of quantities you all are buying but my 200g bag lasts me 4-5 days and as long as it wasn't damaged from the start, it's as good on day 5 as day 1.
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Feb 14, 2020 13:15
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Steve Yun posted:As much as I like to preach about sodium citrate, I think it might be redundant since Kenji’s recipe relies on the evaporated milk proteins and starch to do the same job it's a hell of a lot easier
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Feb 14, 2020 15:11
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Chemmy posted:Check the spinach really well to see if it has any brown soft spots. If it does it won’t last no matter what. Maybe I'll try Costco. Only buying undamaged spinach didn't work well when it's always all damaged, or so it seemed. Thanks. Edit: my prior bad experiences might've been partially seasonal as well.
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Feb 14, 2020 15:23
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PerniciousKnid posted:Maybe I'll try Costco. Only buying undamaged spinach didn't work well when it's always all damaged, or so it seemed. Thanks. Come to the Costco thread, we love you. https://forums.somethingawful.com/showthread.php?threadid=3797869
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Feb 14, 2020 16:20
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veni veni veni posted:I came across an extremely cheap Kitchen aid mixer today which was rad, but holy poo poo the attachments are expensive now that I'm looking at them. Is there like, decent off brand options? I'm not seeing much on Amazon under $70-100. I'd at least like to make pasta and grind meat/make sausage with this thing. If you have the patience for it keep an eye on auctions on the shopgoodwill.com website. You can get some pretty great deals if you don't ferry into a bidding war with someone.
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Feb 14, 2020 23:54
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PerniciousKnid posted:Do you have any tips for buying greens? Even spinach seems like it's often bad after a day or two, if not sooner. I've stopped buying bagged/boxed loose greens all together because of of how fast they turn on me. Instead I'm buying whole head lettuce, kale, etc and chopping it myself. In many cases it's cheaper if you watch for what's on sale (normally 2 or 3 of the different types of greens will be discounted), and considering how little I have to throw away because of spoilage, it's cheaper even when I'm buying it at "full price."
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Feb 15, 2020 00:23
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I've been eating a lot of beef ribs. They are super fatty and kind of makes me feel ill if I eat too much. But the bones have been stored in the freezer so when it's time to b o n e b r o t h it up I'll be able to make some Tom Yum Soup. I usually cook meat in the instant pot. Vegetables themselves, I pick 4, and fry in oil with 4 spices. Instantpot some rice, and then fry it all up together. This is basically what I eat every day. Weltlich posted:I've stopped buying bagged/boxed loose greens all together because of of how fast they turn on me. Instead I'm buying whole head lettuce, kale, etc and chopping it myself. In many cases it's cheaper if you watch for what's on sale (normally 2 or 3 of the different types of greens will be discounted), and considering how little I have to throw away because of spoilage, it's cheaper even when I'm buying it at "full price." Agreed, except packaged mushrooms are a lot easier and I think cleaner.
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Feb 15, 2020 14:55
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So I had this lobster bisque in paris, it was a thinner broth than I'm used to, but still rich. My husband is convinced it was an opaque broth, but I remember being absolutely mindblown at the time that it was translucent and since I was only tasting his with the intent of making something similar someday I'm going with my recollection. I got my hands on a poo poo load of lobster shells and am going to the store tomorrow to get all the half price lobster they tend to have after vday. Working backwards from the richness and the lack of opacity I'm thinking I'll use lots of butter but maybe skip any cream. Anyone have any tips or tricks for either lobster stock or bisque?
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Feb 16, 2020 08:09
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PerniciousKnid posted:Do you have any tips for buying greens? Even spinach seems like it's often bad after a day or two, if not sooner. Put a paper towel in the bag/box.
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Feb 16, 2020 08:10
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I was going to make Kenji's miso risotto today but the Asian supermarket near me is closed and nowhere else nearby sells sake. What can I substitute?
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Feb 16, 2020 11:49
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Pantsmaster Bill posted:I was going to make Kenji's miso risotto today but the Asian supermarket near me is closed and nowhere else nearby sells sake. What can I substitute? Try dry vermouth, dry sherry or Chinese cooking wine like Shaoxing.
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Feb 16, 2020 11:52
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Dry sherry or dry vermouth Chinese rice wine if the store has it Mirin if you don’t mind it getting sweeter
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Feb 16, 2020 11:55
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Helith posted:Try dry vermouth, dry sherry or Chinese cooking wine like Shaoxing. Chinese rice wine, not cooking wine. Chinese cooking wine is way salty
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Feb 16, 2020 11:58
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Steve Yun posted:Chinese rice wine, not cooking wine. Chinese cooking wine is way salty Good to know, I had them as the same thing in my head.
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Feb 16, 2020 12:00
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