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E Depois do Adeus posted:Buttermilk goes bad eventually right?
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Mar 4, 2023 21:35
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i like nice words
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Anne Whateley posted:Yes, but you can get powdered buttermilk for baking! I love it because I always need like 1/2 cup for something How does this compare to the vinegar + milk as a buttermilk substitute? I've never seen powdered buttermilk but I have the same problem - on the rare occasion I want it, I only need a small amount.
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Mar 4, 2023 22:20
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Pookah posted:Please do not drink a lot of port, it will give you the worst hangover in the universe. Don't listen to this wrong opinion. Paired with good cheese; alpine cheeses like gruyere or kaltbach ocr maybe stilton are particulary nice, you will find that whatever hangover you get is very much a worthwhile sacrifice. Chopped up nuts and almonds mixed with maple syrup is a nice addition to the cheese.
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Mar 4, 2023 23:44
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Shooting Blanks posted:How does this compare to the vinegar + milk as a buttermilk substitute? I've never seen powdered buttermilk but I have the same problem - on the rare occasion I want it, I only need a small amount. Much better imo. e; Having said that I do end up making pancakes every time i have fresh buttermilk to kill. Nephzinho fucked around with this message at 00:55 on Mar 5, 2023 |
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Mar 5, 2023 00:52
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I'm seeing some mixed stuff on this. I have some turnips that just began to sprout leaves (1-2 inches long). Is this going to make the turnip unpalatable (for slow cooker chuck roast) or will it still be good? For reference, I frequently consume onions and garlic with some green sprout going on and don't have an issue with it.
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Mar 5, 2023 00:57
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E Depois do Adeus posted:Buttermilk goes bad eventually right? Yes. You can tell because it will be clumpier that normal butter milk. If you ever have resistance while pouring it, pitch it.
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Mar 5, 2023 00:58
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Soul Dentist posted:Stilton Well, no, of course not, Stilton isn’t ever bleu. It’s blue. It’s a British cheese. Yes, I will die on this hill, what of it?
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Mar 5, 2023 01:04
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Bleu is the French word for blue sorry you had to learn this here. It was an attempt at shorthand to explain that lemon Stilton doesn't contain a vein of blueu mold culture like other Stilton
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Mar 5, 2023 01:09
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Blue mould culture
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Mar 5, 2023 01:11
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What is lemon Stilton? Never heard of it.
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Mar 5, 2023 01:33
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Cleaning out my pantry and found a couple cups of an unidentified white powder in a storage container. Going to assume it's not drugs, but is there a quick test to narrow down just what it is (flour vs starch vs ???)?
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Mar 5, 2023 01:53
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I'd stir some into water and see how glunky it got, or if it dissolved.
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Mar 5, 2023 01:58
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C-Euro posted:Cleaning out my pantry and found a couple cups of an unidentified white powder in a storage container. Going to assume it's not drugs, but is there a quick test to narrow down just what it is (flour vs starch vs ???)? Let’s see a closeup photo I have caustic alkaline powders in my pantry but not aware of caustic acid powders so maybe mixing some with vinegar to see if it fizzled will determine if it’s safe to taste? Someone jump in if I’m wrong here Edit: I’m suddenly a little concerned that I can’t find where my pickling lime is Steve Yun fucked around with this message at 02:21 on Mar 5, 2023 |
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Mar 5, 2023 02:05
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C-Euro posted:Cleaning out my pantry and found a couple cups of an unidentified white powder in a storage container. Going to assume it's not drugs, but is there a quick test to narrow down just what it is (flour vs starch vs ???)? Shooting Blanks posted:How does this compare to the vinegar + milk as a buttermilk substitute? I've never seen powdered buttermilk but I have the same problem - on the rare occasion I want it, I only need a small amount. After you use it and reseal it once, it’ll become solid. Whiz it in a food processor and put it in a ziplock to keep it from clumping again. Labeling the ziploc is optional depending on the level of thrill you enjoy Anne Whateley fucked around with this message at 02:29 on Mar 5, 2023 |
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Mar 5, 2023 02:23
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Lol I’m thinking back to the time Dave Arnold had to move his school kitchen and when one of the students asked what an unlabeled powder was he just tasted it and it turned out to be lye
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Mar 5, 2023 02:26
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Whoops it’s in this can. The buttermilk powder, not lye. Hopefully
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Mar 5, 2023 02:28
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Nephzinho posted:Much better imo. I cook for one - going through anything perishable like fresh buttermilk is something I have to almost plan for.
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Mar 5, 2023 02:43
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Buttermilk freezes pretty well
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Mar 5, 2023 02:55
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you can drink buttermilk like kefir for breakfast
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Mar 5, 2023 03:14
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I'm almost certain it isn't anything dangerous, my guess is rice flour that my sister-in-law forgot about while she was living with us for a while- A teaspoon or so in some tap water, it dissolves with a little stirring but slowly precipitates back out of solution. Doesn't really behave the way I remember corn starch behaving- 
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Mar 5, 2023 03:37
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Does it squeak when you smush it while it’s dry? Then it’s probably a starch If it bubbles in vinegar it’s probably baking soda or baking powder. Or maybe it’s stale and doesn’t bubble If it doesn’t it’s probably flour. Taste to see what kind. Sweet rice flour goes bad after about 3 years, not sure about other flours. None of the above are really $$$ so you can probably toss it out if the above tests are too much trouble to bother with. If it’s baking soda or powder it’s probably gone stale anyways
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Mar 5, 2023 03:45
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Look around you, can you form some sort of rudimentary spectroscope?
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Mar 5, 2023 03:57
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Steve Yun posted:Does it squeak when you smush it while it’s dry? Then it’s probably a starch Negative to both of those, and I'm pretty confident she wouldn't have purchased that much baking soda or powder. Gonna say that it's flour, the right move is probably to just toss it but I've been on a flatbread kick lately and I think I'll use it in the batch I was going to make tomorrow. At least if the dough ends up fugly I'll know it wasn't flour 
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Mar 5, 2023 04:03
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Man I wish people left containers of white powder at my house....
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Mar 5, 2023 05:03
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DasNeonLicht posted:you can drink buttermilk like kefir for breakfast 
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Mar 5, 2023 06:05
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C-Euro posted:Cleaning out my pantry and found a couple cups of an unidentified white powder in a storage container. Going to assume it's not drugs, but is there a quick test to narrow down just what it is (flour vs starch vs ???)? According to Mister Wizard, if a drop of iodine turns it brown, it has flour/starch in it.  If it squeaks under pressure, it's probably corn/rice/potato starch, otherwise it's flour. Mister Facetious fucked around with this message at 06:13 on Mar 5, 2023 |
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Mar 5, 2023 06:10
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What is this? Buttermilk is goooooood.
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Mar 5, 2023 07:13
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I won't say I've never drunk buttermilk, and it's not like you can't, but it's not really enjoyable in the same way keffir is and I'm not sure I would particularly recommend drinking it.
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Mar 5, 2023 07:16
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Ror posted:Look around you, can you form some sort of rudimentary spectroscope? 
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Mar 5, 2023 07:53
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Soul Dentist posted:Bleu is the French word for blue sorry you had to learn this here. I’m sorry, I didn’t realise you were French.
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Mar 5, 2023 08:04
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Please help me discover this specific method of cooking sea bass. I live in a Middle Eastern Gulf country. My aunt used to order from a fish restaurant and it was the most delicious fish I'd ever had. Things have since gone south with the family and I no longer speak to them. I've been searching for months and haven't had much success. This sea bass used to be absolutely incredible. It was cooked over charcoal (I assume) because it had that smoky charcoal grilled flavour. It was covered in a burnt, black crusty powder that also tasted divine. You could grab a bit of perfectly white and juicy fish, dab it in the burnt crusty powder on the skin and then eat it and it was chef's kiss. Anyone have any ideas? I've gone to about 5 different fish restaurants and none of them do it the way I want. Pic below doesn't showcase it properly, this is more of a dry cooking method and the skin is blistered. The cooking method I saw, the entire fish was covered in a fine black powder but underneath, the skin was soft and protected and not burnt.  I think I found it, no clue what the name is or method of cooking is but at least I can try showing it to restaurants:   
Qubee fucked around with this message at 10:07 on Mar 5, 2023 |
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Mar 5, 2023 09:50
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Ror posted:Look around you, can you form some sort of rudimentary spectroscope? Lmao
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Mar 5, 2023 12:05
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I have a question about cooker hoods. My question is, I don't understand why they exist. I never use mine. I've turned it on once or twice out of idle curiosity in the several years I've owned this house, to check whether it works (it seems to; at least, it makes a noise). According to a website I just found that belongs to a business that installs cooker hoods, their purpose is to "clean up your kitchen environment by removing airborne grease, smoke and odour whilst you cook". But I never perceive any problem with "airborne grease, smoke and odour" when I cook. Is it unusual not to use the thing?
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Mar 5, 2023 17:19
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I thought the primary purpose of cooker hoods was to exhaust gases produced during combustion on a gas burner? It vents carbon monoxide outside instead of it slowly building up in your kitchen. I don't know how important that is though, I used to cook with a gas burner for ever and only recently started using the hood.
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Mar 5, 2023 17:21
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Hammerite posted:I have a question about cooker hoods. My question is, I don't understand why they exist. I never use mine. I've turned it on once or twice out of idle curiosity in the several years I've owned this house, to check whether it works (it seems to; at least, it makes a noise). According to a website I just found that belongs to a business that installs cooker hoods, their purpose is to "clean up your kitchen environment by removing airborne grease, smoke and odour whilst you cook". But I never perceive any problem with "airborne grease, smoke and odour" when I cook. Is it unusual not to use the thing? That said, if the hood just runs the air through a filter (which is unfortunately very common in the US) rather then venting it outside it may not be that effective anyway. mystes fucked around with this message at 17:28 on Mar 5, 2023 |
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Mar 5, 2023 17:24
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If it vents into your house then it does very little. If it vents to the outside and you have a gas stove, then it's very important to vent the toxic byproducts of combustion, such as nitrogen dioxide, which has an odor but not strong enough for you to notice dangerous levels. There are some harmful fumes from all kinds of stove if you do high temperature cooking, too, generated when food blackens. Not sure the relative danger of that vs. other risks we gladly take though. On 2 story houses, I can definitely tell when someone cooks without the vent on, if I'm on the second floor. As a kid my parents sometimes forgot the vent when they made habanero jam, and my room got pepper sprayed  Doesn't have to be for spicy, either. Anything that smells strongly will migrate upstairs pretty easily, smelling stronger there than it did in the kitchen.
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Mar 5, 2023 17:28
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My cooker is an electric one. I pretty much never cook anything until it blackens, because I don't enjoy the taste of food that's been cooked that way. I do fry food occasionally.
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Mar 5, 2023 17:37
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Hammerite posted:I have a question about cooker hoods. My question is, I don't understand why they exist. I never use mine. I've turned it on once or twice out of idle curiosity in the several years I've owned this house, to check whether it works (it seems to; at least, it makes a noise). According to a website I just found that belongs to a business that installs cooker hoods, their purpose is to "clean up your kitchen environment by removing airborne grease, smoke and odour whilst you cook". But I never perceive any problem with "airborne grease, smoke and odour" when I cook. Is it unusual not to use the thing?
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Mar 5, 2023 18:59
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Touch the top of your fridge. Is there grease there?
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Mar 5, 2023 20:03
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Someday I'll have a range hood that vents outside. Sigh
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Mar 5, 2023 21:03
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