|
Cat Face Joe posted:remember when you guys were super into sous vide i still use mine sometimes
|
#
?
May 4, 2021 05:32
|
|
|
|
| # ? Apr 16, 2024 06:19 |
|
|
ive only ever made creme brule with mine
|
|
#
?
May 4, 2021 05:33
|
|
|
i like to buy meat in bulk and then portion, season, vacuum seal, and freeze it. then when i want something ez i just pull one out and toss it in the sous vide
|
|
#
?
May 4, 2021 05:35
|
|
|
i still think sous vide is gross
|
|
#
?
May 4, 2021 05:36
|
|
|
Shaggar posted:i like to buy meat in bulk and then portion, season, vacuum seal, and freeze it. then when i want something ez i just pull one out and toss it in the sous vide yeah i have frozen steaks in the freezer, its v easy to throw one directly in there and it comes out pretty good
|
|
#
?
May 4, 2021 05:36
|
|
|
Shaggar posted:i like to buy meat in bulk and then portion, season, vacuum seal, and freeze it. then when i want something ez i just pull one out and toss it in the sous vide reckon you can just put a pot of water on top of your windows machine and dinner's ready 2 hours later yeah
|
|
#
?
May 4, 2021 05:54
|
|
|
Gentle Autist posted:I have one of these and it is very good. It is probably my favourite kitchen tool. my wife doesn't get it looks like a knife I like cleaver style knifes. “chefs” knives can eat poo poo as far as I am concerned Gentle Autist posted:i know the internet thinks cast iron is so great for some reason but its really not as good as just a good quality stainless steel pan (i have high-sided cuisinart pans and they are good) the reality is I manage to cook without loving up food much better on a cast iron than the stainless steel pan I also have. still fat? yep Cat Face Joe posted:remember when you guys were super into sous vide never fart simpson posted:get yourself one of these imo yep this is the poo poo mine is less intense. like this :  lol a supermarket in nz did a thing collect stamps get knives and I got 4 of those. some people complain they don’t keep their edge for long but they’re fine and the benefit of that is that sharpening is super fast and cos all metal, nothing to break down. i’ll have these forever what food do i cook? oh poo poo i don’t normally bother for myself. cook for my kids. tonight i don’t have kids so i’ll get kfc probably because idgaf about life lmao Shaggar posted:i like to buy meat in bulk and then portion, season, vacuum seal, and freeze it. then when i want something ez i just pull one out and toss it in the sous vide drat i want a vacuum sealer but mostly in case i ever get bothered to grow portobello mushrooms again rotor posted:i still think sous vide is gross it makes the least appealing looking food ever lol
|
|
#
?
May 4, 2021 05:57
|
|
|
Lake of Methane posted:hell yeah we're rounding the corner into tree-bean salad season yum bean
|
|
#
?
May 4, 2021 06:01
|
|
|
chefs knives can eat poo poo. anyway here's my chefs knife
|
|
#
?
May 4, 2021 06:01
|
|
|
Bloody posted:chefs knives can eat poo poo. anyway here's my chefs knife
|
|
#
?
May 4, 2021 06:13
|
|
|
i only use cleavers, but would be interested if one of you could teach me how to use a mezzaluna
|
|
#
?
May 4, 2021 06:28
|
|
|
i like eating food
|
|
#
?
May 4, 2021 06:31
|
|
|
Bloody posted:chefs knives can eat poo poo. anyway here's my chefs knife  its a santoku not a chefs knife its a slightly different shape
|
|
#
?
May 4, 2021 06:31
|
|
|
xposting this pizza i made yesterday
|
|
#
?
May 4, 2021 06:31
|
|
|
heres my controversial yospos food take: pizza really isnt that great and people get way too worked up about it
|
|
#
?
May 4, 2021 06:33
|
|
|
like yeah, it's fine. but good lord.
|
|
#
?
May 4, 2021 06:33
|
|
|
good pizza is food heroin
|
|
#
?
May 4, 2021 06:34
|
|
|
thats not to say its a fine food. anything but. its just hits all those food requirements to dump as much dopamine in the brain as possible
|
|
#
?
May 4, 2021 06:35
|
|
|
the #1 thing pizza has going for it is browned melted cheese
|
|
#
?
May 4, 2021 06:40
|
|
|
margheritas are fine as a snack next to a peroni but if you expect me to split a 12" marg for dinner we're gonna be pickin up chicken nuggets or chalupas at like 10:17 PM
|
|
#
?
May 4, 2021 06:54
|
|
|
I'll eat raw onion if i want to. no forums nerd is going to stop me
|
|
#
?
May 4, 2021 06:58
|
|
|
Jonny 290 posted:margheritas are fine as a snack next to a peroni but if you expect me to split a 12" marg for dinner we're gonna be pickin up chicken nuggets or chalupas at like 10:17 PM 
|
|
#
?
May 4, 2021 07:05
|
|
|
im fat
|
|
#
?
May 4, 2021 07:22
|
|
|
Now that I’ve got a decent grain storage setup in the cellar I’m back to just milling my own wheat as needed. Got a bread starter going again and it seems pretty healthy now, won’t be long ‘til I’m making fresh bread from scratch on the reg  Been making my own cultured butter and buttermilk for well over a year now and highly recommend it, the smell alone is amazing. * 1 quart of heavy whipping cream divided into 3 mason jars * 1 tbsp of kefir in each, cheese cloth secured on top * set on counter for about 3 days or so, smelling them occasionally (if it’s gone sideways it’s pretty obvious) * everything combined into a stand mixer bowl, making sure to get as much as the solid bits as possible * mix on a slow speed in the mixer with a whisk attachment and a towel covering things, there will be splashing * mix until said splashing occurs, indicating that solids have separated * pour everything into another bowl covered in a straining bag, such that the bag holds all the solids * strain whatever liquids out that you can, into the bowl. This is your buttermilk! Should be about a pint * put the solids into a cold metal bowl and cover with ice cold water * knead the solids like dough, the water should get milky * pour out the water and replace it with some more ice cold water * knead some more, repeating the cold water replacement until the water no longer gets milky when you knead * voila! These solids are your fresh cultured butter batch. I wind up with about a pound I think but that’s just a guess For the buttermilk I’ll usually do one of two things: * a loaf of buttermilk soda bread (don’t have the recipe memorized just yet but can post it later) * chill the buttermilk in the fridge overnight, then add a tiny bit of vanilla extract, some citrus zest, and a few tbsp of sugar to make a sweet warm weather snack
|
|
#
?
May 4, 2021 07:24
|
|
|
rotor posted:like yeah, it's fine. but good lord. agreed
|
|
#
?
May 4, 2021 08:15
|
|
|
its not a knife cos it’s not sharp, the edge is square. they are also known as dough knives which is annoying but they are used in commercial kitchens o think to help with scooping up dough then quickly cutting it into smaller loaves/buns i got the idea after seeing them in use on bake off https://www.youtube.com/watch?v=nl70qh52t9k
|
|
#
?
May 4, 2021 09:22
|
|
|
Gentle Autist posted:its not a knife cos it’s not sharp, the edge is square. they are also known as dough knives which is annoying but they are used in commercial kitchens o think to help with scooping up dough then quickly cutting it into smaller loaves/buns jesus mate how much bread do you drown
|
|
#
?
May 4, 2021 09:28
|
|
|
I know those as “bench scrapers”, dunno if it’s a US English term specifically or not. Supper essential if you’re doing a high-hydration bread and the dough’s all goopy and tacky
|
|
#
?
May 4, 2021 09:44
|
|
|
Bloody posted:chefs knives can eat poo poo. anyway here's my chefs knife
|
|
#
?
May 4, 2021 12:07
|
|
|
gonna put a bunch of marmite into some rice tonight love that gross british food thing
|
|
#
?
May 4, 2021 13:19
|
|
|
echinopsis posted:thinking about an instant pot pressureluck.com is a recipe site i can attest to. otherwise be careful of online ip recipes some of them are very wack and outdated. you don't want that burn indicator to trip
|
|
#
?
May 4, 2021 15:26
|
|
|
we’ve been cooking vegetarian at my house for a while. I hope you like textured soy protein
|
|
#
?
May 4, 2021 15:58
|
|
|
Silver Alicorn posted:we’ve been cooking vegetarian at my house for a while. I hope you like textured soy protein i do, yeah
|
|
#
?
May 4, 2021 15:59
|
|
|
cooking with an immersion circulator is great the problem is that it's like. one step in a cooking process, not the end-all be-all like some people like to think. makes the best fuckin pork chops i swear to god
|
|
#
?
May 4, 2021 16:15
|
|
|
I need to learn to make a good vegan chili
|
|
#
?
May 4, 2021 16:23
|
|
|
Bloody posted:chopped raw white onion goes on a garbage plate. it's great 
|
|
#
?
May 4, 2021 16:26
|
|
|
Silver Alicorn posted:I need to learn to make a good vegan chili you can use tvp, finely chopped nuts, beans, or some combination of the above to replace the meat. the absolute biggest thing you can do to make a good chili is to grind your chili powder fresh by buying good dried chiles and whole cumin.
|
|
#
?
May 4, 2021 16:32
|
|
|
I’ve never seen a cumin before
|
|
#
?
May 4, 2021 16:47
|
|
|
i have two shakers of it for some reason
|
|
#
?
May 4, 2021 16:48
|
|
|
|
| # ? Apr 16, 2024 06:19 |
|
|
Silver Alicorn posted:I’ve never seen a cumin before jokes aside grinding it fresh will make a noticeable difference
|
|
#
?
May 4, 2021 16:57
|
|