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I have a ton of chicken breast I need to save before it goes bad so I am going to freeze it. Normally I would just freeze it all together haphazardly but then they all stick together and its hard to get out just one breast ahead of time. Would wrapping each breast in butcher paper and putting it in the freezer be a dumb idea? I have foodsaver but a vacuum seal bag for a single chicken breast feels extremely overkill.
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Jun 1, 2022 18:31
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Kwolok posted:I have a ton of chicken breast I need to save before it goes bad so I am going to freeze it. Normally I would just freeze it all together haphazardly but then they all stick together and its hard to get out just one breast ahead of time. Put it onto a sheet pan with the individual breasts not touch each other, cover with plastic wrap, throw it into the freezer overnight. Congrats, now you have individually frozen breasts to put into a gallon ziploc bag.
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Jun 1, 2022 18:34
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Shooting Blanks posted:Put it onto a sheet pan with the individual breasts not touch each other, cover with plastic wrap, throw it into the freezer overnight. Congrats, now you have individually frozen breasts to put into a gallon ziploc bag. This is brilliant and I'm an idiot I didn't think of it since I do it with thin sliced ribeye for similar reasons. I am going to salt the breast on the pan first, leave in fridge for an hour, than blot dry and freeze. I read online that salting before freezing is pretty dope.
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Jun 1, 2022 18:39
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Kwolok posted:This is brilliant and I'm an idiot I didn't think of it since I do it with thin sliced ribeye for similar reasons. I am going to salt the breast on the pan first, leave in fridge for an hour, than blot dry and freeze. I read online that salting before freezing is pretty dope. That method is also a good way of limiting freezer damage to food as the individual prices will freeze more quickly this way than altogether. the longer it takes food to freeze, the bigger the ice crystals and the more damage to cell walls occurs. Commercial flash freezing is still superior, but anything you can do like this to reduce the amount of time it takes to freeze something is a good thing.
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Jun 1, 2022 19:52
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https://imgur.com/a/3iCyeiQ So, I made these hardboiled eggs. Only one of them turned out looking alright (you can tell which from the pics, it's the only one that doesn't have gross stains on it). What is going on with my eggs? I bought these free-range eggs a few days ago and they've been refrigerated perfectly. To cook them, I pop them in the pressure cooker for 4 minutes and immediately vent after. If I eat these eggs, are they gonna make me sick? Is it bacterial? Did I just get unlucky and buy the grossest batch of eggs at the supermarket or what. I forgot to take a pic, but one of the eggs had some weird brown stain, like leather brown colour, on the inside of the shell and it was also a little water with the same colour. It had formed a ring on the inside of the shell.
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Jun 4, 2022 10:08
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I'm vegan so I don't cook eggs and thus maybe I'm not a great person to answer the question, but: how are you cooking them? If they're just boiling in the pressure cooker, maybe they got bounced around a lot and the yolk broke. (Remember, inside the pressure cooker things get pretty hairy - that's kind of the point.) It might also be the quick release doing the agitation. And the egg in your third picture looks normal so I'm not sure what the issue is there.
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Jun 4, 2022 11:26
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They sit on a rack, they're cooked in steam under high pressure. I dunno, google is throwing out mixed results, it's either bacterial growth that'll kill me, or just a reaction between the yolk and sulfur naturally found in eggs. Either way, I threw the offending ones in the bin. Not risking it. Just annoyed I spent so much money on free range and they're turning out gross looking. The third picture egg tasted wonderful, no issues and I don't feel like I'm about to keel over and die.
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Jun 4, 2022 11:40
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They're perfectly ok.
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Jun 4, 2022 14:26
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 Kholodets and aspics in general are terrible. There’s no way to serve a meat jello dish cold that wouldn’t be more pleasant feeling smelling and tasting served hot I’m convinced it only existed because the novelty of home refrigeration blew peoples minds 70 years ago
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Jun 4, 2022 14:31
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Steve Yun posted:
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Jun 4, 2022 14:35
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mystes posted:Who doesn't want their food to look like some sort of diorama from a natural history museum? unironically agree. gelatinized stock is delicious, especially in summer.
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Jun 4, 2022 14:46
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I made pork kholodets as part of a Ukranian New Year's feast this year (bottom left): And it turned out to be a surprise hit with a bunch of people who weren't enthused about jellied pigs feet to begin with. A ton of hron on top helps as well Re: eggs -- It looks like the pressure cooker is pushing the yolks to one side of the eggs. I don't have any recommendations for that tool but I bet they'd be fine just boiled normally, and the ones you tossed were completely edible
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Jun 4, 2022 15:08
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Qubee posted:They sit on a rack, they're cooked in steam under high pressure. I dunno, google is throwing out mixed results, it's either bacterial growth that'll kill me, or just a reaction between the yolk and sulfur naturally found in eggs. Either way, I threw the offending ones in the bin. Not risking it. Just annoyed I spent so much money on free range and they're turning out gross looking. Overcooked eggs can get a bit grey around the edge of the yolk, I wonder if you that's what you can see through the white.
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Jun 4, 2022 16:35
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Aspic, like ice cream, used to be a luxury dish because it was so labor-intensive. Making gelatin from scratch is a right bitch. It's easier with chicken broth, which gels naturally if you concentrate it. Gelatin that doesn't taste/smell like the meat bones it was made out of is much harder. So in the 1800s you have all these haute-cuisine dishes based on aspic, plus all the desserts based on gelatin, and everybody knows they're fancy. When commercial gelatin becomes widely available, suddenly the common folk can make those dishes, and whammo. The SF Chronicle has a good article both on a modern restaurant reintroducing aspic dishes and on the history. The dishes in the article, made with from-scratch aspic, look beautiful and I'd certainly order them.
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Jun 4, 2022 17:23
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All my radishes (sunkyo long) are up and ready to go at the same time so I made radish green pesto with walnuts and parm and olive oil. It feels like it's missing something and I've already added lemon and garlic. Definitely nutty and I can taste the bitter greens. I'm allergic to pine nuts so I can't really remember what pesto is supposed to taste like. Any blanket suggestions?
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Jun 4, 2022 22:39
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Soul Dentist posted:All my radishes (sunkyo long) are up and ready to go at the same time so I made radish green pesto with walnuts and parm and olive oil. It feels like it's missing something and I've already added lemon and garlic. Definitely nutty and I can taste the bitter greens. A small bit of mint or some other green to add complexity? Red pepper? Pepitas? e: I assume you added raw garlic already PRADA SLUT fucked around with this message at 22:46 on Jun 4, 2022 |
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Jun 4, 2022 22:42
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Mmm good ideas and yes. Added garlic and red pepper flakes, might add some mustard greens or oregano (the stuff I've got in my garden)
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Jun 4, 2022 23:03
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Cooked basmati rice stored in the fridge less than an hour after cooking on Weds evening. How long will it be safe to use for egg fried rice?
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Jun 5, 2022 12:12
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Food service rule of thumb is toss after 5 days. I would stretch that to a week at home if it's just me/family and nothing smells off
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Jun 5, 2022 14:44
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I'm more concerned about the rice bacteria, pretty sure you can't smell those
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Jun 5, 2022 14:58
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Butterfly Valley posted:I'm more concerned about the rice bacteria, pretty sure you can't smell those Your main risk from bacteria is while the product is between 41F and 135F - that's the prime temperature range for bacterial growth. If you got it into the fridge within an hour of cooking, it should have been at or below 41F within 2 hours of that and you're fine. 5 days for food service is on the conservative side - restaurants really don't want to get people sick for a variety of reasons. I'd stretch it to a week based on smell/texture/color also, but you have to make your own risk assessment. Is anyone you are serving this to immunocompromised? Otherwise have gut problems (IBS, whatever)? It's a judgment call.
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Jun 5, 2022 15:09
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The only time I try to stretch stuff past conservative dates is if 1) it's expensive or 2) I put a lot of effort into making it. Basmati rice? I throw it out at day 3 if I haven't used it because it's literal zero effort to rinse and throw a new batch in the rice cooker (that I got for £5, and works amazingly well). The only reason I store rice in the fridge is to take to work. If I want it whilst at home, fresh batch all the way. This longwinded post is just shilling for rice cookers. Get yourself one, even the cheap crappy ones. I remember when I was younger, all the Chinese exchange students would have them in their dorms and I used to always wonder why they bought crap. Turns out I was wrong, cheap does the trick.
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Jun 5, 2022 15:43
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I have limited kitchen space for 1 use appliances and I don't cook rice that often is the answer. Obviously that's a chicken and egg thing, if I had a rice cooker I'm sure I'd use it more but it's a moot point.
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Jun 5, 2022 15:46
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It's rice, you'll be fine, especially since you'll be frying it up anyway
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Jun 5, 2022 16:04
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There's a specific bacteria that grows in rice which washing/heating doesn't kill. The main way to prevent it is keeping it out of the temperature danger zone where it can grow.
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Jun 5, 2022 16:08
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Heat stable toxins are a thing. You could kill the bacteria / fungi and still get sick. Now, if you were careful not to contaminate between cooking and stowing in the fridge, most pathogens wouldn't have had a chance to grow. But some small subset still can. Some pathogens have heat stable spores that survive initial boiling and do the exponential growth dance after. Since rice is basically a perfect microbe growing medium, it will more likely punish you than most leftovers. But each precaution you take lowers your risk, so you could eat week old rice your whole life and not have issues.
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Jun 5, 2022 16:18
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Can anyone recommend a splatter screen they really like? Are they worth it?
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Jun 5, 2022 16:36
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The one I got from the dollar store works just fine. The hardest part is remembering to grab it before I've already made a mess and storing it because it's quite large.
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Jun 5, 2022 16:51
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Butterfly Valley posted:There's a specific bacteria that grows in rice which washing/heating doesn't kill. The main way to prevent it is keeping it out of the temperature danger zone where it can grow. The official way to prevent that bacteria is by creating an acidic environment (traditionally with rice wine vinegar). If you want to be sure just make it into "sushi rice"! In my time in Japanese restaurants mixing the rice was traditionally a job for the most senior staff because the acid balance is so important to make "slightly above room temperature" rice 100% safe to eat for the whole night. But also, that's so you don't have to refrigerate it. If it's cold that stuff won't really grow.
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Jun 5, 2022 16:53
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And here I am eating 3-day old rice still in my Zojirushi
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Jun 5, 2022 17:03
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Yeah when I reflect back on my uni years, there was a lot of eating day old rice left out overnight and most of the following day on the stovetop. Not even just during winter, I'd do it during summer too. Now I'm hyperfocused on proper kitchen hygiene.
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Jun 5, 2022 17:38
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PRADA SLUT posted:And here I am eating 3-day old rice still in my Zojirushi  this is also probably fine
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Jun 5, 2022 17:40
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I think it's one of those things where you can roll the dice and be totally fine most of the time, but when it hits, it hits hard. So is it fine? Probably! And will be fine for the future, but everyone has a different risk tolerance and it's ok that not everyone is comfortable and wants to be more careful.
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Jun 5, 2022 19:29
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If you think you won't eat enough rice to justify a rice cooker, getting a rice cooker will mean you start making rice much more often because it's so drat easy and good. e: you will make room for it and also eat four day old rice (put in fridge) or stuff you left out for like an hour because the bowl was too hot or stuff that's been in there for 12 goddamn hours on the keep warm setting and be truckin along fine Kalsco fucked around with this message at 21:12 on Jun 5, 2022 |
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Jun 5, 2022 20:40
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Same thing with a nice ice cream maker 
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Jun 5, 2022 20:54
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Yo is someone in here thinking they don't need a rice cooker?
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Jun 5, 2022 20:56
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I’ve basically perfected making decent stovetop rice in a pot but I still consider getting a rice cooker sometimes just because it’s so drat simple and consistent and takes zero effort. It hasn’t seemed worth it to buy one without a fuzzy chip though. But rice is the great meal filler, you can basically have one main item to make for dinner and just add rice for a meal. Works for breakfast, lunch, and dinner.
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Jun 5, 2022 23:02
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I'm making coconut rice right now and I'm not using my Zojirushi for the first time in a long time. Hoping to get a lot more crispies at the bottom this way (like a solid brick). Unfortunately things have already gone awry as I was sure I bought a green papaya but turns out it's actually almost fully ripe. Had to bulk up the som tam with sliced onions and julienned carrots for crunch
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Jun 5, 2022 23:32
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Ror posted:I’ve basically perfected making decent stovetop rice in a pot but I still consider getting a rice cooker sometimes just because it’s so drat simple and consistent and takes zero effort. It hasn’t seemed worth it to buy one without a fuzzy chip though. A basic rear end $20 one from Target or Walmart works fine. I've been using one for years since I foolishly didn't think I'd be stuck in the US very long. I can do it in a pot but a rice cooker is so much simpler, if you eat rice like, ever, it's worth it.
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Jun 6, 2022 00:38
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Ror posted:But rice is the great meal filler, you can basically have one main item to make for dinner and just add rice for a meal. Works for breakfast, lunch, and dinner. Fully agree. Even at my most busy/depressed I can set the rice cooker on its way for a bowl of rice and then throw a fried egg on top or some such.
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Jun 6, 2022 00:42
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