|
|
Man. I wish I had a cast iron skillet. The big teppan I have is pretty good but I love a good cast iron skillet. drat
|
#
?
Mar 23, 2021 17:10
|
|
|
|
| # ? Apr 25, 2024 20:23 |
|
|
|
SweetWillyRollbar posted:Man. I wish I had a cast iron skillet. The big teppan I have is pretty good but I love a good cast iron skillet. drat Nothin beats it. I wanna buy more in various sizes. I basically can't order steak in restaurants anymore because of it. |
|
#
?
Mar 23, 2021 17:23
|
|
|
Escape From Noise posted:Man. I wish I had a cast iron skillet. The big teppan I have is pretty good but I love a good cast iron skillet. drat they're pretty cheap new and there's a million of them out there at flea markets and estate sales and things if you don't mind having to restore them. but seriously a 10" lodge skillet is $18 on amazon rn, as cookware goes it's some of the cheapest stuff around
|
|
#
?
Mar 23, 2021 17:50
|
|
|
The first thing that comes to mind as a tip is to think about acid as being as important as seasoning or other aspects of flavor. Sometimes when you taste something and it still feels muted even if it’s sufficiently salty or with whatever basic flavor you want is a hit of acid. A squirt of citrus A bloop of vinegar A spoon of pickle juice It makes a huge difference in brightening flavors. |
|
#
?
Mar 23, 2021 19:11
|
|
|
along those lines, a bit of hot sauce can often really bring a dish together even if it's not supposed to be spicy. it's salt, acid, and heat, and often has other complimentary flavors like garlic and smoke
|
|
#
?
Mar 23, 2021 19:21
|
|
|
|
I got a crazy deal on a whole beef tenderloin: I've always wanted to try butchering one of these, there are a lot of videos on YouTube about it like this one: https://www.youtube.com/watch?v=e4XiNB924rQ Here's how mine came out:  Ended up with a nice "Chateaubriand" center cut, 5 filet mignons, the tips, and the sidelobe called the "muscle on roast." There's also the "chain." The tips will be kebabs, the rest will get ground up into (oddly luxurious) tenderloin burgers, and the chain I'm gonna cook just as a snack because I've always wanted to try it but it's one of those "butcher's cuts" that aren't really sold at the counter, I think most butchers either grind it or take it home to eat themselves. The center cut I did a Wellington with:  Was some fun stuff, I never really thought I would get a chance to butcher a whole tenderloin like that! 
Poise fucked around with this message at 20:23 on Mar 23, 2021 ---------------- |
|
#
?
Mar 23, 2021 20:21
|
|
|
Poise posted:I got a crazy deal on a whole beef tenderloin: That frickin chateaubriand is beautiful. Excellent job!!! |
|
#
?
Mar 23, 2021 20:38
|
|
|
That tenderloin looks sumptuous AND succulent. And are we doing skillet talk? Yeah, cast iron owns. Is there a contrarian who says otherwise? It's definitely near the top of the shopping list for when I am in any living situation where I don't have to worry about randoms ruining it or having to lug it to the next airbnb. And on the top of pans I am having trouble to properly time reducing and integrating concentrates and "hard" sauces. Too late and the harissa paste stays a blop on top of nicely done chickpeas and crisped marjoram sausage. Too early and it becomes a sticky coating of individual legumes. Same with a lot of similar ingredients. Obviously my lack of skill is at fault but I also feel the cheap skillets I have access to play a role since this wasn't a problem in other kitchens. |
|
#
?
Mar 23, 2021 20:51
|
|
|
Escape From Noise posted:Learning a basic Indian curry base has helped me with a lot of that kind of stuff. Basically you need to fry cumin seeds and mustard seed, then diced onions, throw in crushed garlic and ginger, then add your dried red chilis and fresh or frozen green chilis, then your dry spices like chili powder, powdered cumin, and powdered turmeric, and garam masala, then diced tomato, simmer that, add protein, then add some fenugreek and stuff near the end. You can mix and match! It's a curry adventure! https://www.youtube.com/watch?v=U4zVQxPJmnY |
|
#
?
Mar 23, 2021 21:13
|
|
|
|
Bright Bart posted:That tenderloin looks sumptuous AND succulent. I'm semi-contrarian about it. Traditional cast iron are too heavy for tossing thing in and can smash up a glass cooktop if that's what you've got and you're clumsy. However I found this brand at Winners (Canadian TJ Maxx), Brandani, who do a hard nitrided cast iron pan which is thin and way lighter and feels a lot like carbon steel, but holds heat really nicely and can get really hot.   So for me, that's the ideal compromise between the benefits of cast iron and the handling of non-stick or stainless pans. Those heavy boat anchor Lodge or Staub type ones make for a good grill pan that just sits there and heats up and doesn't move around, but I prefer handling over heat sinks for most other stuff. |
|
#
?
Mar 23, 2021 21:23
|
|
|
Escape From Noise posted:Learning a basic Indian curry base has helped me with a lot of that kind of stuff. Basically you need to fry cumin seeds and mustard seed, then diced onions, throw in crushed garlic and ginger, then add your dried red chilis and fresh or frozen green chilis, then your dry spices like chili powder, powdered cumin, and powdered turmeric, and garam masala, then diced tomato, simmer that, add protein, then add some fenugreek and stuff near the end. You can mix and match! It's a curry adventure! I am seriously in love with adding nigella/black cumin to my curries. And that fresh cilantro/coriander at the very end 
|
|
#
?
Mar 23, 2021 22:49
|
|
|
|
more falafel please posted:along those lines, a bit of hot sauce can often really bring a dish together even if it's not supposed to be spicy. it's salt, acid, and heat, and often has other complimentary flavors like garlic and smoke I would but they aren't really a thing here in Japan. I could probably find one eventually but it takes some doing. |
|
#
?
Mar 24, 2021 02:55
|
|
|
|
RickRogers posted:I am seriously in love with adding nigella/black cumin to my curries. loving around with different spices is neat. Also seconding that adding certain garnishes can make a huge difference. |
|
#
?
Mar 24, 2021 02:56
|
|
|
i found an old knife to save i'm doing my part for the environment everyone before   after    it's so sharp and flexible ya'll |
|
#
?
Mar 24, 2021 19:50
|
|
|
That's rad! I like it when items get refurbished and the pictures just show progress but no tool in sight. It's like they're magically getting back into form! |
|
#
?
Mar 24, 2021 20:02
|
|
|
just mineral oil, a toothpick to scrape the green gunk, and sharpening stones to resurrect the edge nothing fancy |
|
#
?
Mar 24, 2021 20:04
|
|
|
|
Another pro tip that I've read about but never tried until today, and holy crap it's a good pro tip, is if you're making waffle batter (or pancake batter too), separate the eggs and whip the whites into stiff peaks like meringue, then gently fold them into the batter with a spatula before putting on the iron/skillet. It's worth taking the extra 30 seconds to a minute to do this. I just used the whisk attachment on my stick blender. Your waffles and/or pancakes will be so fluffy! |
|
#
?
Mar 27, 2021 22:44
|
|
 Mirepoix |
|
|
#
?
Apr 8, 2021 03:24
|
|
|
Derpies posted:
gently caress yeah dude it sure is
|
|
#
?
Apr 8, 2021 03:25
|
|
|
|
Derpies posted:
you making a soup with that mirepoix Derps? |
|
#
?
Apr 8, 2021 03:46
|
|
|
|
Derpies posted:
That's just French soffrito right? |
|
#
?
Apr 8, 2021 11:54
|
|
|
|
Has anyone got any recipes or whatever for a dairy free cake icing, like buttercream but without butter or cream? I'm going to make some sort of polenta and almond meal cake tomorrow and want to give it some kind of icing (but not that horrible sugar icing you get on cheap nasty supermarket cakes). |
|
#
?
Apr 10, 2021 00:17
|
|
|
|
Finger Prince posted:Has anyone got any recipes or whatever for a dairy free cake icing, like buttercream but without butter or cream? I'm going to make some sort of polenta and almond meal cake tomorrow and want to give it some kind of icing (but not that horrible sugar icing you get on cheap nasty supermarket cakes). if you just want low(er)-cal, you could use plain yogurt mixed with some finely chopped fruit. you could also mix a bit of lemon juice with a couple tablespoons of powdered sugar for a tangy glaze. homemade whipped cream or buttercream ain't skimping on anything, but it's leagues better than store-bought edit: you can also just finish off with a dusting of powdered sugar, but I think the glaze would be especially good at brightening up the dense cake FutonForensic fucked around with this message at 01:47 on Apr 10, 2021 |
|
#
?
Apr 10, 2021 01:42
|
|
|
|
FutonForensic posted:if you just want low(er)-cal, you could use plain yogurt mixed with some finely chopped fruit. you could also mix a bit of lemon juice with a couple tablespoons of powdered sugar for a tangy glaze. homemade whipped cream or buttercream ain't skimping on anything, but it's leagues better than store-bought Nah it's got to be specifically dairy free or absolute minimally dairy containing. I'm thinking something with coconut cream, but that usually falls apart at room temperature. Unless there's a way to stabilize it. Tangy/sweet was something I was thinking of, so I might experiment with some powdered sugar and lemon juice, I just don't want it to be a sugar glaze. It's got to have some creamy bulk. |
|
#
?
Apr 10, 2021 01:56
|
|
|
This once. Yes, it's a straight up buttercream with vegan butter. https://minimalistbaker.com/how-to-make-dairy-free-buttercream-frosting/ |
|
#
?
Apr 10, 2021 02:30
|
|
|
|
Teddy Thunders posted:This once. Yes, it's a straight up buttercream with vegan butter. https://minimalistbaker.com/how-to-make-dairy-free-buttercream-frosting/ Cool thanks, I'll see if I can find one of the vegan butter brands tomorrow. I know where I can definitely get some but I don't want to walk that far (I was just there this afternoon!) |
|
#
?
Apr 10, 2021 02:58
|
|
Prof. Crocodile posted:you making a soup with that mirepoix Derps? I made a meat sauce with some nice ground beef and ragu, but gotta make the ragu palatable with the Mirepoix and also get the veggies |
|
|
#
?
Apr 11, 2021 20:56
|
|
Derpies posted:I made a meat sauce with some nice ground beef and ragu, but gotta make the ragu palatable with the Mirepoix and also get the veggies Finger Prince posted:That's just French soffrito right? Yeah pretty much, I want to try to cajun style one next which is bell peppers onion and garlic |
|
|
#
?
Apr 11, 2021 20:57
|
|
|
Derpies posted:Yeah pretty much, I want to try to cajun style one next which is bell peppers onion and garlic We call that Holy Trinity down this way |
|
#
?
Apr 11, 2021 21:33
|
|
Teddy Thunders posted:We call that Holy Trinity down this way Gonna make me a jambalaya once im a functional human again |
|
|
#
?
Apr 11, 2021 21:33
|
|
|
Derpies posted:Gonna make me a jambalaya once im a functional human again If you can get hold of boudin, and you like fish, get the crab boudin. Trust me. |
|
#
?
Apr 11, 2021 22:23
|
|
|
|
Derpies posted:Gonna make me a jambalaya once im a functional human again Jambalaya can be amazingly tasty, to the point that it stops me from being functional.
|
|
#
?
Apr 11, 2021 23:14
|
|
|
I was down near starved rock a couple months ago and got takeout from a hole in the wall Cajun place that was amazing. jambalaya, gumbo, shrimp etoufee. partner got blackened catfish and that was also great. i asked for hot sauce and they asked "crystal or sriracha" which was 
|
|
#
?
Apr 12, 2021 00:36
|
|
|
more falafel please posted:I was down near starved rock a couple months ago and got takeout from a hole in the wall Cajun place that was amazing. jambalaya, gumbo, shrimp etoufee. partner got blackened catfish and that was also great. Just wait until you hear about Viet-Cajun crawfish. You get both. |
|
#
?
Apr 12, 2021 01:13
|
|
Teddy Thunders posted:Just wait until you hear about Viet-Cajun crawfish. We got a restaurant near my work called bucket o crawfish that's viet cajun. It's really loving good. |
|
|
#
?
Apr 12, 2021 01:38
|
|
|
I made instant pot pho ga for the first time and out in too much fish sauce and it is good. Teddy Thunders posted:We call that Holy Trinity down this way Is ya momma catholic and can she make a roux??
|
|
#
?
Apr 13, 2021 03:29
|
|
|
Kaiser Schnitzel posted:
Serial believer and couldn't cook her way out of a burning meat locker. Didn't stop me from being raised right by others. |
|
#
?
Apr 13, 2021 03:43
|
|
|
|
Teddy Thunders posted:couldn't cook her way out of a burning meat locker. Coming to the Food Network this summer |
|
#
?
Apr 13, 2021 05:10
|
|
|
gonna smoke a 12 pound pork shoulder tomorrow provided grey forums ppl dont prob me who wants to see progress photos! Will put them on the discord too,
---------------- |
|
|
#
?
Apr 17, 2021 07:49
|
|
|
|
| # ? Apr 25, 2024 20:23 |
|
|
Derpies posted:gonna smoke a 12 pound pork shoulder tomorrow provided grey forums ppl dont prob me who wants to see progress photos! Will put them on the discord too, smoke that poo poo 
|
|
#
?
Apr 17, 2021 07:56
|
|
