|
Having the mass spectrometer access is nice but the variables in that study are unacceptable. My first gut feeling tells me those volatile compounds don't like two years of shaking to degrade. Anyone could enumerate dozens of other problems. I was happy to see it was the r/relationships thread though lmao
|
#
?
Jan 15, 2023 23:45
|
|
|
|
| # ? Jun 8, 2024 17:14 |
|
|
Anne Whateley posted:A goon just did some casual mass spectrometry to prove Penzey's is better than DIY
|
|
#
?
Jan 15, 2023 23:46
|
|
|
Just made a beautiful beef pot pie and the trim from the beef I used (well trimmed chuck) joined my previous 'broth bag' bits in the instant pot to make bone broth. About half was browned, the other half raw beef. The... Hot bone smell when it opened up was pretty overwhelming. Actually had to take a little walk, get air as I was a bit nauseous. Not sure why it seems so strong tonight. I'm sure the broth is fine, and I set it to cool so I can adjust seasoning and pressure can it tomorrow. Anyone else think bone broth smell is a lot, or am I just being overly sensitive? Also - my pie. It's GF too, and it's not easy to get a flaky crust on one! 
|
|
#
?
Jan 16, 2023 05:05
|
|
|
You can just say broth. Did you blanch the bones first? It helps get rid of some funky stuff, especially if you're not skimming the stuff that rises to the top
|
|
#
?
Jan 16, 2023 11:20
|
|
|
Nope, just chucked them in, will try that next time!
|
|
#
?
Jan 16, 2023 17:00
|
|
|
mystes posted:It's not that there's something specifically wrong with the stuff that you can get in the US that makes it not food grade. It's just that normal mustard oil can't be sold labelled for human consumption in the us. Not just the US. EU-wide too.
|
|
#
?
Jan 17, 2023 17:22
|
|
|
Thread title ready for an update, mayhaps. Preferably with some kind of identifier so I can find it from my bookmarks, along with all the other generically named "General Questions" thread? GWS: General Questions Thread - I Mustard You a Question
|
|
#
?
Jan 18, 2023 17:14
|
|
|
I asked earlier in the wrong thread - I am looking for a sinus-clearing mustard for purchase in the US that comes in a squeeze container. Seems like this kind of mustard can be found in single-use packets all over europe, and about 30% of the time in chinese takeout bags, but I can't find anything good. "Spicy" dijon on my sandwhich is like putting half spicy mayo. This is not what I want. I want to bite into my sandwhich and my body immediately evacuate my sinuses. Please help. You already know where you can stuff your mustard powder suggestions. I want a squeeze bottle. Thanks in advance.
|
|
#
?
Jan 18, 2023 17:17
|
|
|
Hadlock posted:Thread title ready for an update, mayhaps. Preferably with some kind of identifier so I can find it from my bookmarks, along with all the other generically named "General Questions" thread? 
|
|
#
?
Jan 18, 2023 17:37
|
|
|
Hadlock posted:I asked earlier in the wrong thread - I am looking for a sinus-clearing mustard for purchase in the US that comes in a squeeze container. Seems like this kind of mustard can be found in single-use packets all over europe, and about 30% of the time in chinese takeout bags, but I can't find anything good. "Spicy" dijon on my sandwhich is like putting half spicy mayo. This is not what I want. I want to bite into my sandwhich and my body immediately evacuate my sinuses. Please help. Buy this and stuff your Coleman's mustard and white vinegar in it.
|
|
#
?
Jan 18, 2023 17:54
|
|
|
Hadlock posted:Thread title ready for an update, mayhaps. Preferably with some kind of identifier so I can find it from my bookmarks, along with all the other generically named "General Questions" thread? I vote for "The Thread"
|
|
#
?
Jan 18, 2023 17:57
|
|
|
Hadlock posted:I asked earlier in the wrong thread - I am looking for a sinus-clearing mustard for purchase in the US that comes in a squeeze container. Seems like this kind of mustard can be found in single-use packets all over europe, and about 30% of the time in chinese takeout bags, but I can't find anything good. "Spicy" dijon on my sandwhich is like putting half spicy mayo. This is not what I want. I want to bite into my sandwhich and my body immediately evacuate my sinuses. Please help. Mustard is hands down my favorite condiment, and I've never found quite what you're looking for. Coleman's and a general purpose squeeze bottle is your best option (as suggested above), if you really don't want to go the powdered route, then Mister Mustard is probably the best thing I've found that's readily available. But it's still a glass jar and utensil to apply. There are a number of very hot German mustards out there, but you'll probably have to do some serious digging to see what's available (or be willing to order from Amazon and pay a noticeable markup). I also don't know of any that come in a squeeze bottle.
|
|
#
?
Jan 18, 2023 18:01
|
|
|
BrianBoitano posted:I vote for "The Thread" Alternatively: "Thread for posting in" 
|
|
#
?
Jan 18, 2023 18:03
|
|
|
I've been cooking a lot of sticky rice in a bamboo steamer. I tried adding a chunk of lemongrass to infuse it while steaming and it worked fairly well, and last night I used a few pieces of ginger and that was also good. What else should I try, hopefully something that won't destroy the steamer?
|
|
#
?
Jan 18, 2023 19:22
|
|
|
Shooting Blanks posted:Mustard is hands down my favorite condiment, and I've never found quite what you're looking for. Coleman's and a general purpose squeeze bottle is your best option (as suggested above), if you really don't want to go the powdered route, then Mister Mustard is probably the best thing I've found that's readily available. But it's still a glass jar and utensil to apply. There are a number of very hot German mustards out there, but you'll probably have to do some serious digging to see what's available (or be willing to order from Amazon and pay a noticeable markup). I also don't know of any that come in a squeeze bottle. Just want to give my two cents and say that Mister Mustard is the best mustard I've ever had, and has been my favorite since I was a wee lad. Actually helped develop my tolerance to spiciness, as well, though it's not overly hot.
|
|
#
?
Jan 18, 2023 19:40
|
|
|
I think a lot of German and Korean mustard's come in those smaller squeeze tubes. Not quite the American mustard squeeze bottle though
Dr. Fraiser Chain fucked around with this message at 20:37 on Jan 18, 2023 |
|
#
?
Jan 18, 2023 20:12
|
|
|
Sounds like Mister Mustard is a winner, I'll look into that Squeeze tube isn't a strict requirement, jar is fine too. It's just, when I mentioned this over in the euro travel thread everyone was falling overthemselves proving that take out resturaunts gave out tiny packets of the stuff, which... isn't very useful for home use on my sandwich as I can glob a tablespoon or more of the stuff on there.
|
|
#
?
Jan 18, 2023 20:32
|
|
|
E Depois do Adeus posted:I've been cooking a lot of sticky rice in a bamboo steamer. I tried adding a chunk of lemongrass to infuse it while steaming and it worked fairly well, and last night I used a few pieces of ginger and that was also good. What else should I try, hopefully something that won't destroy the steamer? Some makrut lime leaves would probably be nice n tasty
|
|
#
?
Jan 18, 2023 20:38
|
|
|
Hadlock posted:Sounds like Mister Mustard is a winner, I'll look into that Have you considered horseradish and/ or wasabi?
|
|
#
?
Jan 18, 2023 23:50
|
|
|
If you ever get to the Midwest, a suburb of Madison, WI has a mustard museum and shop and a stupid variety to try. There are some great mango habanero mustards that are absolutely beautiful on a sharp cheddar sandwich. https://mustardmuseum.com/ Edit: with an online store!
|
|
#
?
Jan 19, 2023 02:03
|
|
|
Mister Mustard is the king of mustard. Put some in a squeeze bottle, live dangerously.
|
|
#
?
Jan 19, 2023 18:18
|
|
|
I have a possibly dumb question - I’m trying to eliminate plastic storage for hot things in my kitchen- what containers are y’all using for soups? I basically want a non plastic version of the quart containers you get from takeout. Bonus points if they stack…
|
|
#
?
Jan 19, 2023 19:16
|
|
|
taco show posted:I have a possibly dumb question - I’m trying to eliminate plastic storage for hot things in my kitchen- what containers are y’all using for soups? I basically want a non plastic version of the quart containers you get from takeout. Bonus points if they stack… You can get some Pyrex containers from IKEA that are sort of stackable but they do have plastic tops for sealing in most cases. Other options to consider are large glass jars, https://weckjars.com/ and ceramic crocks for that sort of large hot soup-i-ness. Its going to be hard to be stackable and not some form of plastic or plastic adjacent material. However, I do fully support your movement into glass and ceramic for food!
|
|
#
?
Jan 19, 2023 19:31
|
|
|
taco show posted:I have a possibly dumb question - I’m trying to eliminate plastic storage for hot things in my kitchen- what containers are y’all using for soups? I basically want a non plastic version of the quart containers you get from takeout. Bonus points if they stack… It would be pretty silly, but you could get a stack of small hotel pans with lids from a restaurant supply store. It wouldn't be a hard seal on it, though.
|
|
#
?
Jan 19, 2023 19:50
|
|
|
If you go that direction, looks like there are plenty of "stainless with plastic lid" options that might be more spill resistant. Can't microwave in them, but much more stackable and durable.
|
|
#
?
Jan 19, 2023 19:56
|
|
|
I do a lot of canning, so I have a bunch of Bell quart jars, and some reusable plastic lids so I don't have to use up the disposable canning lids. They're not perfect for the task (especially, every time you freeze a jar, there's a small chance it'll crack, even if you don't overfill it), and they don't nest in each other for storage, but they're cheap!
|
|
#
?
Jan 19, 2023 20:04
|
|
|
Will garlic confit be shelf stable in a heat-sealed mason jar?
|
|
#
?
Jan 20, 2023 00:07
|
|
|
The science guys will have to weigh in but I think that would need to be pressure canned to avoid botulinum growth.
|
|
#
?
Jan 20, 2023 00:12
|
|
|
There's pressure cookin confit in modernist. IDK if it was lack of headroom or what, but never worked for me. The oil would syphon out and I'd basically have an oil pressure cooker going. Scary stuff.
|
|
#
?
Jan 20, 2023 00:35
|
|
|
Canning jars come in all sorts of sizes. You can get half gallon ones, which are nice. I also use Glass lock 'tupperware' although they do have plastic lids.
|
|
#
?
Jan 20, 2023 01:23
|
|
|
If I were to save pickle juice from empty pickle jars Would olive brine fit in (With the intent to pickle bring chicken later on)
|
|
#
?
Jan 20, 2023 04:26
|
|
|
Olive brine is just salt water, there's very little acid to it. Wouldn't be the same thing.
|
|
#
?
Jan 20, 2023 08:12
|
|
|
So I'm a huge fan of Indian curry, I cook a tonne of it at home, it's what my mum primarily fed us growing up as kids, even though we're not Indian or anywhere near close to being Indian. The food just slaps. Something I've always seen in recipes is "cook until the oil separates". Does this have any scientific basis for being an indication that the underlying ingredients are properly cooked? I just always assumed oil separation happens normally over time, whether or not the underlying stuff is cooked.
|
|
#
?
Jan 20, 2023 13:06
|
|
Qubee posted:So I'm a huge fan of Indian curry, I cook a tonne of it at home, it's what my mum primarily fed us growing up as kids, even though we're not Indian or anywhere near close to being Indian. The food just slaps. Something I've always seen in recipes is "cook until the oil separates". Does this have any scientific basis for being an indication that the underlying ingredients are properly cooked? I just always assumed oil separation happens normally over time, whether or not the underlying stuff is cooked. I thought that happened when most of the free / released liquid from the veggies had cooked off. When you transition from wilting/ steaming to browning. E: to me it’s more of a flavor / consistency check step rather than a “properly cooked” one.
|
|
|
#
?
Jan 20, 2023 13:12
|
|
|
Quick basil question: Most every recipe advises discarding the stalks, but would they work in a stock? Also, how do the leaves respond to being frozen? Could you unfreeze and use them in, say, compound butter?
|
|
#
?
Jan 20, 2023 14:49
|
|
|
I can't think of a stock I'd use basil in, since I take a cooks view of bulk items like stock: the more basic it is, the more things you can do with it. If you want basil compound butter, make that and freeze it.
|
|
#
?
Jan 20, 2023 15:11
|
|
|
Stalks work well for simmering in pasta sauce / pizza sauce
|
|
#
?
Jan 20, 2023 15:15
|
|
|
Xander77 posted:Quick basil question: You can freeze them in single layers but an easy and popular way is to wazz them with olive oil and freeze into cubes.
|
|
#
?
Jan 22, 2023 15:24
|
|
|
A friend gave me some of her Rancho Gordo beans, which I had never heard of before. Now that I realize how coveted they are I have I’m not sure what to do with them. I’m a lazy cook who never uses dry beans, but I do have an instant pot. Can I make the half bag in an 8qt instant pot or is that not enough beans? I’m thinking a bean salad would be a smart move so I can really taste the beans. Are there any gws favorite bean dishes I should attempt with these fancy lil beans? 
|
|
#
?
Jan 22, 2023 16:24
|
|
|
|
| # ? Jun 8, 2024 17:14 |
|
|
Those white beans are  I really liked em pretty simple cooked with mirepoix, garlic and some hearty greens and served in its own broth with a good hunk of crusty bread.
|
|
#
?
Jan 22, 2023 17:03
|
|