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Are rice cookers only good for plain rice? 90% of the rice I make is Tex-Mex style "Spanish" rice, which is toasted in oil before cooking in a tomato-y sauce. Can you make something like that in one of them?
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Jun 6, 2022 01:24
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You can! Just as easily! I could have made coconut rice in there but (successfully) maxed out my Maillard factor instead. Some rice cookers will also brown the bottom too (on purpose or not). You can make congee and oatmeal and quinoa or amaranth or whatever. It's amazingly versatile
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Jun 6, 2022 01:52
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What I do for pilafs is toast the rice with butter/oil in a bowl in the microwave (it works!), scrape into the rice cooker to cook, serve in the same bowl. You can also just put the metal insert on the stovetop to sautée the rice, that's just a little less convenient imo. I use my little $15 one for pilafs, brown rice, wild rice mixes, and quinoa. I can't even guess the last time I used it for plain white rice. The way it works (e: the way the "dumb" cheap ones work) is it stops cooking when it stops boiling. So if your Spanish rice is intended to be liquidy, it won't know when to stop and you'll have to figure it out manually. But if it's a thicker texture, it should be fine, just possibly toasty on the bottom (which is always my favorite part anyway) Anne Whateley fucked around with this message at 02:05 on Jun 7, 2022 |
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Jun 6, 2022 02:02
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i like nice words
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Lester Shy posted:Are rice cookers only good for plain rice? 90% of the rice I make is Tex-Mex style "Spanish" rice, which is toasted in oil before cooking in a tomato-y sauce. Can you make something like that in one of them? I would proceed with caution here. I tried tex-mex rice in a rice cooker with some tomato paste in with the water and it came out badly under cooked. So anything more fancy than water + rice + dried spices seems to mess with the timing. Less "smart" rice cookers might not be thrown off by that sort of thing. Though back when I was a meat eater I had great success floating sliced smoke sausage on top of some Vigo jambalaya rice mix in a rice cooker. So you can get fancy to a point.
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Jun 6, 2022 03:36
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McCracAttack posted:I would proceed with caution here. I tried tex-mex rice in a rice cooker with some tomato paste in with the water and it came out badly under cooked. So anything more fancy than water + rice + dried spices seems to mess with the timing. Less "smart" rice cookers might not be thrown off by that sort of Did you fry the rice first?
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Jun 6, 2022 04:32
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Did you add the tomato paste before or after measuring the water
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Jun 6, 2022 10:37
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Did you use the "this is not just rice" button? I've tossed tomatoes in my rice cooker when I have too many.
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Jun 6, 2022 13:21
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Lol at rice cookers that have more than just a power button
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Jun 6, 2022 16:45
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Excuse me, folks. I've just started baking bread for the first time. Getting better at it, and I'm starting to branch out a little. I'd like to try making some pies, and also puff pastry, brioche. Lots of things, really. I tend to go to Budgetbytes for a lot of my recipes, but they don't have what I need. Random recipes from random websites can be pretty hit or miss, so I thought I'd ask here- is there a good website for baking recipes and tutorials? I'd also be good with some book recommendations. On a related note, I'd like to hear some thoughts with regard to bread pans. I have a cheap metal one, and a decent glass one. I will need more, and would like a recommendation. I would also appreciate a recommendation for a pie pan, and I would be happy to hear any other recommendations for equipment that y'all might have for an aspiring baker.
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Jun 9, 2022 19:03
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Dutch oven if you want to make artisanal and crunchy bread at home. Because of how heavy it is, it has a lot of thermal mass, so bread gets a nice big jolt of heat when you first plop it in. Plus the heavy lid traps steam which gives it a nice oven spring. Get a nice banneton too and a lame for cutting nice decorations into the bread. As a sidenote, I've always been told it's not worth making puff pastry at home. The effort vs payoff isn't really something that makes you want to spend the time investment for it. I've not fully answered your question with regards to bread pans and recipe websites, sorry.
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Jun 9, 2022 19:30
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ATK is a great default source. They have a recipe for anything you want, and it's almost always an excellent one. You could buy a bundle of The Perfect Pie/Cake/Cookie and spend a year just on those. They also have extensive equipment recommendations. The Book on Pie (not ATK) is also great and has more mix-and-match options. Smitten Kitchen is another excellent blog. Stella Parks gets a lot of love, but I think a lot of her focus is on at-home versions of commercial food, like homemade Oreos, which isn't my thing (but maybe it's yours).
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Jun 9, 2022 19:44
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NerdyMcNerdNerd posted:Excuse me, folks. I really like Joy of Baking. She has a Youtube channel as well. And as said above, making puff pastry is something you'll probably try once, and then never again. It's completely doable at home, but it's just....not even remotely worth it. If I'm making pastry like that at home anymore, it is basically always rough puff. ETA: As for equipment, if you're doing pastry, a pastry cutter is...while not 100% essential, so much less of a chore to use than methods like "hold two knives together" and the like. AngryRobotsInc fucked around with this message at 19:47 on Jun 9, 2022 |
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Jun 9, 2022 19:45
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NerdyMcNerdNerd posted:Excuse me, folks. Some suggestions: Josey Bread is a great basic primer on sourdough with a ton of pictures of what dough should look like at various stages Flour Water Salt Yeast by Ken Forkish is a spectacular book, more technical than Josey, more focused on traditional boules and pizza. Breads from LaBrea by Nancy Silverton is a spectacular collection of various bread recipes and techniques. She and Steve Sullivan at Acme were at the forefront of the artisan bread revival on the west coast. Her bagel recipe is still my favorite. She also has a pastries from LaBrea book as well if you want to dig into sweets. For web and video, Baking with Julia is a classic. Great video of a ton of different techniques from serious industry heavyweights from the 80's and 90's. The Martha Stewart wedding cake episode, Danishes with Beatrice Okajangas, and Patisserie with goddam Michel Richard, sourdough with Steve Sullivan, Leah Chase making biscuits. Seriously, watch this stuff. Bakeware: a good digital scale. For pans, I like Chicago Metallic. A stand mixer with a dough hook, KitchenAid is the standard. A baking stone is helpful for pizza crust. That's all I can think of off the top of my head.
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Jun 9, 2022 20:00
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I've never used her recipes for bread or pastry, but Sally's Baking Addiction has never, and I mean never steered me wrong. Some of the recipes I've gotten from there have been best-in-class.
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Jun 9, 2022 20:22
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Come to the Bread Thread As a bonus, we're discussing that Gatorade bread and other liquids you can use in bread! We have real content though I swear
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Jun 10, 2022 03:55
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These are one of the best bang for buck loaf pans around. USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver https://a.co/d/8LBemCF They have Pullman pans too if you have a need for square bread 
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Jun 10, 2022 04:22
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I usually just pull recipes from the King Arthur site (https://www.kingarthurbaking.com/recipes), they’re usually pretty decent. They also sell equipment and of course and are most well-known for their protein rich flours. I usually use my instincts when I look for recipes, sometimes they just feel off and then I’ll keep looking. I’ll turn this question around, does anyone have a good source for Mexican baking/pan dulce recipes? I don’t speak Spanish so it’s a bit hard to find good stuff. My local panaderia made some cubiletes that were amazing, and I always love the besos too (they make them with some kind of meringue frosting in the middle rather than jam). It would be fun to try some of that stuff myself. Eeyo fucked around with this message at 06:40 on Jun 10, 2022 |
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Jun 10, 2022 06:30
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There's not a ton in English. Fany Gerson's My Sweet Mexico is the best pastry specific source I've found in English. Her Garibaldi recipe is in my regular rotation.
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Jun 10, 2022 07:07
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Last time I made my own beef tallow (can't be found in stores here, neither can lard) it turned out to have a potent odor. Too strong for me to be honest. I did the "dry" rendering last time in the slow cooker. This time I think I will try the wet method where you add water and see if that helps any. I've heard adding salt and baking soda will help take some of the smell out. Anyone know any other tricks?
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Jun 11, 2022 20:55
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His Divine Shadow posted:Last time I made my own beef tallow (can't be found in stores here, neither can lard) it turned out to have a potent odor. Too strong for me to be honest. I did the "dry" rendering last time in the slow cooker. This time I think I will try the wet method where you add water and see if that helps any. I've heard adding salt and baking soda will help take some of the smell out. Anyone know any other tricks? Where do you live that you can’t find either of these things? You could try sous vide, I keep meaning to test that out, because my wife doesn’t really like it when I monopolise the kitchen for hours making meat smells.
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Jun 11, 2022 23:27
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Scientastic posted:monopolise the kitchen for hours making meat smells Thread title 
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Jun 11, 2022 23:49
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His Divine Shadow posted:Last time I made my own beef tallow (can't be found in stores here, neither can lard) it turned out to have a potent odor. Too strong for me to be honest. I did the "dry" rendering last time in the slow cooker. This time I think I will try the wet method where you add water and see if that helps any. I've heard adding salt and baking soda will help take some of the smell out. Anyone know any other tricks? I’ve experienced the same thing and I think slow cookers just get too hot and burn the fat a little bit. Adding water does help.
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Jun 12, 2022 00:41
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Is Cosori a good brand? What is a good, economical food dehydrator?
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Jun 12, 2022 03:37
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Got a big jar of tahini paste. What should I make that doesn't require too many ingredients?
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Jun 12, 2022 04:54
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Hummus is probably the go to use for tahini.
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Jun 12, 2022 05:05
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The pre-bought hummus around here is already pretty good imo. Anything else?
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Jun 12, 2022 05:07
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Halva would be another use of lots of tahini. Some people don’t like the texture so ymmv.
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Jun 12, 2022 05:09
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arrowdust posted:Got a big jar of tahini paste. What should I make that doesn't require too many ingredients? Tahini sauce is amazing. https://www.seriouseats.com/israeli-style-tahini-sauce-recipe Usually used on falafel/kebab, but I love it on tons of stuff. We even just use it as salad dressing and it’s great.
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Jun 12, 2022 05:21
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Bluedeanie posted:Is Cosori a good brand? What is a good, economical food dehydrator? we have a cosori air fryer and it seems to work well
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Jun 12, 2022 06:04
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arrowdust posted:Got a big jar of tahini paste. What should I make that doesn't require too many ingredients? I use tahini as the base for a marinade for chicken, which I serve with couscous and roasted vegetables Tahini Molasses Cumin Paprika Garlic Lemon juice Chilli flakes Whatever other spices I fancy I sometimes grill the chicken as kebabs, sometimes sous vide and blowtorch, it always tastes great
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Jun 12, 2022 07:40
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So I used to have an Instant Pot in the UK, it was one of the main tools I used for cooking. Absolutely amazing piece of kit. I've since moved countries and bought an Instant Pot again, but then decided to return it and get the Ninja Foodi. So far, I'm highly impressed with it. The fact it's a little convection oven to boot makes me glad I got it instead of the IP. I made lamb rogan josh yesterday and it was decadent. Super tasty and the big hunks of lamb were just melt in the mouth deliciousness. I've always had trouble picking cuts of lamb, the stuff I get is usually mainly fat or bone and not much meat! Does anyone have any recommendations on what cut to get if I want large, meaty chunks to dig into? I bought "New Zealand Whole Lamb Cuts" but it was rather poo poo. The pic below is what it was advertised as, what I got was mainly bone and fat with minimal meat.  Also, any tips on how to pressure cook this stuff? The bone-in lamb got put in high pressure for 25 minutes but was still rubbery, so I did another 25 minutes and it was fork tender. Is there any risk of overcooking stuff in a pressure cooker?
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Jun 12, 2022 08:37
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You’re always going to have the limitation that lambs are pretty small animals, remove the skin and fleece, bones and internal organs and there’s not a lot to work with. Additionally, because they’re extremely young and unworked, they have very little muscle that requires the kind of cooking you’re talking about: you can, but you don’t need to. The biggest bit for chunks on a quadruped is usually the leg, which in a lamb is tender enough to roast or butterfly on a grill. This is the bit you want for slow cooking. Buy the whole leg, get a sharp knife and follow a youtube video to remove the bone. This way, you know what bit of meat you’re actually getting and you can cut it into the right size bits. If you’re feeling a little more adventurous, I can wholeheartedly recommend breast of lamb St. Menehould if you can find an original recipe. Breast is fatty, but braising it, cooling it, pressing it and breadcrumbing and grilling it turns it into something magical. I can also tentatively recommend you exploring mutton or cull yaw. This has a stronger flavour than lamb, but being from a larger older animal has bigger muscles that need longer cooking.
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Jun 12, 2022 09:24
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NerdyMcNerdNerd posted:Excuse me, folks. Not sure how much this helps, but if you're talking 'pies' - the very first thing I learned to properly cook (because I'd just moved to America and couldn't get them any more) was Cornish pasties which are basically pies, but they're fairly easy mode because it's shortcrust pastry. Roughly speaking flour, half as much fat (i use half lard/half butter these days but all butter also works fine), a bit of salt, some water til you get a thick shaggy dough. If it worked for me it might work for you, though the precise recipe I first used, while on the internet at the time, was from 2002 so I have no idea where it is any more 
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Jun 12, 2022 14:43
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Scientastic posted:Where do you live that you can’t find either of these things? Not all countries have the same things  When I lived in the US, lard I could only find in the Mexican aisle (which I doubt is available to OP). Beef dripping was right out.
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Jun 12, 2022 14:49
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feedmegin posted:Not all countries have the same things Yes, I know. I am curious to know which country it is. When we lived in Florida, lard wasn’t a problem, but I could never find beef dripping.
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Jun 12, 2022 16:06
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feedmegin posted:Not all countries have the same things there was (is?) a company selling pint jars of tallow, duck fat, and lard... it was fairly expensive and I only ever saw it at Walmart in the rural southeastern US (of all places). the local store rearranged the shelves a couple years ago and it disappeared. which is not to say that you're wrong. it stood out specifically because it was something I'd never seen before. (except the lard. that's in every store down here.)
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Jun 12, 2022 16:08
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D'Artagnan is an expensive company that sells things like that! I only see duck fat right now but I'm almost positive it's been there before
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Jun 12, 2022 16:31
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ShopRite has that, store brand and not expensive iirc
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Jun 12, 2022 16:34
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Ok I'm thinking making two steaks today, I'll sous vide them then put them in the fridge to cool and dry them out before searing on a hot cast iron. I use quite a bit of butter to baste them while searing them. I want to make a red wine pan sauce. Should I pour out the large amount of butter in the pan before deglazing? It's quite a bit of butter and it tends to be pretty brown or black from the high heat sear.
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Jun 12, 2022 17:34
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If you have any Polish or Eastern European stores nearby, you can get lard, It'll be called 'smalec'. There's cheap, rendered smalec for cooking and the fancy kind that comes in a jar and has bits of crispy meat included, this is meant to be spread on bread.
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Jun 12, 2022 18:32
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