|
Drifter posted:You don't actually seal anything by frying, you just create additional flavors. I'd say give it a nice sear, just don't cook the inside at all. And then make a fond with the searing pan and pour that into the slow cooker as well. Cheers thanks for the tip! The chicken kind of sunk to the bottom but I'll keep an eye on it  Boris Galerkin - It's really rich in flavour, I kind of think it tastes like the meat it comes from but just... super rich. I haven't had it that much but it's glorious
|
#
?
Mar 12, 2014 00:54
|
|
|
|
| # ? Jun 27, 2024 19:43 |
|
|
RE: What does bone marrow taste like? Unctuous. Soft, fatty, spreadable delicious. Rich. Mouth coating, but in a good way. Hard to describe in really concrete terms.
|
|
#
?
Mar 12, 2014 00:55
|
|
|
Mister Macys posted:Besides miso tofu soup, what else can I use miso paste (dashi type) for? Nasu Dengaku! There are about as many ways to make it as there are Japanese people, but this is the way I was shown by my Japanese, non-animu friend. Slice up some aubergines into thickish slices, soak or salt them for a bit to draw out the bitter nastiness. Score, oil, grill/broil for about ten mins (or 200cish oven for 15 mins) Mix up about a third of a cup miso paste with 1-2tb sake/sugar/mirin (if you have it). Adjust these to taste. Some people use a lot of sugar. Feel free to grate in a bunch of ginger, it's delicious. Slather mixture all over slices, grill 2-3m until delicious. Top with sliced scallions and white sesame seeds, if you have them on hand. BrosephofArimathea fucked around with this message at 01:09 on Mar 12, 2014 |
|
#
?
Mar 12, 2014 01:06
|
|
|
Happiness Commando posted:Green cabbage is on sale for 25 cents a pound. Obviously I want to buy some. I can't do fermented foods for REASONS, so kimchi and kraut are out. What should I make? Stuffed cabbage. Lots of soups from Poland, Russia, etc make use of cabbage. I just did some take on this http://trustinkim.com/tag/mennonite-cabbage-borscht/. Bigos rules, but I don't know how it would taste without kraut.
|
|
#
?
Mar 12, 2014 01:13
|
|
|
Happiness Commando posted:Green cabbage is on sale for 25 cents a pound. Obviously I want to buy some. I can't do fermented foods for REASONS, so kimchi and kraut are out. What should I make? http://www.sailusfood.com/2012/04/18/cabbage-vepudu-recipe/
|
|
#
?
Mar 12, 2014 01:14
|
|
|
AlistairCookie posted:RE: What does bone marrow taste like? The marrow will be melted all the way through the bone when roasting it correct?
|
|
#
?
Mar 12, 2014 01:14
|
|
|
Boris Galerkin posted:What does marrow taste like? Meat butter.
|
|
#
?
Mar 12, 2014 01:22
|
|
|
goodness posted:The marrow will be melted all the way through the bone when roasting it correct? Close to it, yeah. If it's running like milk or something it's been overly long in the cooking process. I don't think it 'ruins' itself, though. Marrow is buttery in texture. It's very rich, like a liver pate with butter mixed in.
|
|
#
?
Mar 12, 2014 01:23
|
|
|
Happiness Commando posted:Green cabbage is on sale for 25 cents a pound. Obviously I want to buy some. I can't do fermented foods for REASONS, so kimchi and kraut are out. What should I make? Braise a cabbage and a pork
|
|
#
?
Mar 12, 2014 01:26
|
|
|
Dear friends, my CSA box this week came with four motherfucking feet of sugarcane. It looks like a bunch of bamboo. What on earth do I do with it?
|
|
#
?
Mar 12, 2014 01:35
|
|
|
Cut a piece off and suck on it (really! It's great, as a kid I loved it). Maybe you could also grill something on it, after that I kinda run out of ideas without a way to mill it.
|
|
#
?
Mar 12, 2014 01:40
|
|
|
Any recommendations for a Japanese-centric cookbook? Most of the ones I see are all about the sushi, but I know drat well there's more to Japan than that. The more in depth it is, the better. The Japanese cuisine equivalent of "The Bread Baker's Apprentice" is basically what I want. :P
|
|
#
?
Mar 12, 2014 01:42
|
|
|
D-Rider posted:Any recommendations for a Japanese-centric cookbook? Most of the ones I see are all about the sushi, but I know drat well there's more to Japan than that.
|
|
#
?
Mar 12, 2014 01:48
|
|
Happiness Commando posted:Green cabbage is on sale for 25 cents a pound. Obviously I want to buy some. I can't do fermented foods for REASONS, so kimchi and kraut are out. What should I make? Corned beef is going on sale in advance of St. Patricks day so maybe keep an eye out for that and try some corned beef and cabbage in addition to the other good suggestions.
|
|
|
#
?
Mar 12, 2014 01:48
|
|
|
I like green cabbage in vegetable soup, personally. Just cut it into strips and chuck it in with whatever else looks good in the produce department that day.
|
|
#
?
Mar 12, 2014 02:19
|
|
|
Hawkgirl posted:Dear friends, my CSA box this week came with four motherfucking feet of sugarcane. It looks like a bunch of bamboo. What on earth do I do with it? Cut sticks of it and use it as a swizzle in mojitos.
|
|
#
?
Mar 12, 2014 03:56
|
|
|
Does anyone happen to have a really good recipe for bay scallops? My local place has a sale on them and I've never messed with bay scallops before. I think I've cooked sea scallops once or twice but I assume there's a difference in cooking technique considering the size difference.
|
|
#
?
Mar 12, 2014 05:10
|
|
|
Happiness Commando posted:Green cabbage is on sale for 25 cents a pound. Obviously I want to buy some. I can't do fermented foods for REASONS, so kimchi and kraut are out. What should I make? Shred it, saute it and serve stir-fry vegetables on top of it
|
|
#
?
Mar 12, 2014 13:19
|
|
|
Hack the sugar cane into more manageable pieces, discard the tougher joints, and strip off the hard exterior. Then you can cut the inside portion into strips. Smaller strips you can use as swizzles in cocktails. You can chew on them. You can also use them as "skewers" to pack ground meat mixtures around and grill, there is a Vietnamese shrimp based one. You can take the pieces and juice them by blitzing in food processor or blender and squeezing. Drink as is or mix with some sort of citrus. From my icsa street food:   Chạo tôm: Shrimp on sugar cane The sugar cane stalks were used for a dish where a shrimp paste is wrapped around the stalk and then fried or grilled. The sugar cane imparts a subtle flavor to the shrimp and then you can chew on the sugar cane stalk and suck out the juice. Shrimp paste: 1 lb shrimp, peeled and deveined 4 cloves garlic, finely minced 2 Tb shallot, finely minced 2 tsp fish sauce 1 large egg, beaten 1 tsp cornstarch ¼ tsp salt 1 tsp sugar ½ tsp black pepper ½ tsp white pepper 1 tablespoon minced pork fat (or oil) Other ingredients: sugar cane sticks oil for frying or grilling 1. Coarsely chop shrimp, and then add all of the ingredients of the shrimp paste except for the pork fat into a food processor and blend until smooth. 2. Add the pork fat and pulse a couple times to mix in. Set the mixture aside for a half hour in the fridge. 3. Once the shrimp paste has rested, cut pieces of sugar cane into half-inch wide sticks until you have twelve pieces and blot dry. 4. Take two tablespoons of shrimp paste and form a circle of paste in the palm of your hand. Place a sugar cane stick in the middle and then wrap the paste around the stick, using your hand to form the paste around the stick. Wetting your hands can help prevent the mixture from sticking too much. 5. Deep fry or steam the shrimp paste on sugar cane for 3-5 minutes, until cooked. Steamed shrimp paste on sugar cane can then be finished off by frying or grilling, or stored and refrigerated before frying or grilling. The shrimp on sugar cane can be served alone with fish dipping sauce, wrapped in rice paper rolls, eaten in rice noodle bowls, or here, I chose to place each skewer in a lettuce leaf with some rice noodles, pickled carrot/daikon, scallions in oil, and a drizzle of nuoc cham.
|
|
#
?
Mar 12, 2014 17:59
|
|
|
I'm making a birthday cake this weekend, and the request is for a chocolate, strawberry, vanilla mousse cake. I've got a cake base and a chocolate mousse recipe in mind, and we're going to use a Saveur recipe for the strawberry mousse. http://www.saveur.com/article/Recipes/Strawberry-Mousse My problem is I cannot find a vanilla mousse recipe without it being involved with cheesecake or something. Does anyone have a recipe or an idea for how I can swing this? Otherwise, I think I may just top it with whipped cream. Also, does that strawberry mousse recipe read like it will hold up in a cake form if I chill it in a springform pan? Thanks so much.
|
|
#
?
Mar 12, 2014 18:54
|
|
|
I'm not a moose man at all, but can't you just swap out the strawberries for the vanilla beans for the vanilla mousse? That mousse definitely looks like it'd be solid enough to hold a shape, yes, but as a topping, not any sort of weight bearing device.
|
|
#
?
Mar 12, 2014 19:17
|
|
|
Is there a thread on food photography? I seem to recall seeing one once upon a time but I can't find it now. If not, does anyone have any tips on taking pictures? My camera is total poo poo so it needs all the help it can get.
|
|
#
?
Mar 12, 2014 22:09
|
|
|
I never use a slow cooker for anything other than dips, but my wife put together a simple lemon rosemary chicken recipe that says to cook on high for 4-5 hours. I came in at the 2.5 hour mark and the liquid (chicken broth) was simmering. I stuck my Thermapen in the breasts and they read about 200 degrees. Dinner is in a couple of hours. Should I do anything other than turn the crockpot down to low (or off)?
|
|
#
?
Mar 12, 2014 22:57
|
|
|
Full Fathoms Five posted:Is there a thread on food photography? I seem to recall seeing one once upon a time but I can't find it now. If not, does anyone have any tips on taking pictures? My camera is total poo poo so it needs all the help it can get. It's still on the front page when I came in here, http://forums.somethingawful.com/showthread.php?threadid=3533835 The earlier pages might have some actual information to be gleaned for your purposes.
|
|
#
?
Mar 12, 2014 23:32
|
|
|
Full Fathoms Five posted:Is there a thread on food photography? I seem to recall seeing one once upon a time but I can't find it now. If not, does anyone have any tips on taking pictures? My camera is total poo poo so it needs all the help it can get. There is also this one: http://forums.somethingawful.com/showthread.php?threadid=3577140 Submit your pictures and you'll get feedback.
|
|
#
?
Mar 13, 2014 01:04
|
|
|
SassafrasGumipants posted:There is also this one: http://forums.somethingawful.com/showthread.php?threadid=3577140 Ahaha That's the one.
|
|
#
?
Mar 13, 2014 01:33
|
|
|
mich posted:Hack the sugar cane into more manageable pieces, discard the tougher joints, and strip off the hard exterior. Then you can cut the inside portion into strips. Smaller strips you can use as swizzles in cocktails. You can chew on them. That looks amazing, thank you! I'm going to have to get one of those bigass cleavers to do this, huh?
|
|
#
?
Mar 13, 2014 02:43
|
|
|
No you can peel and cut sugarcane with a regular chef's knife. It's just that chefs that know what to do with sugarcane are more likely to use a chinese cleaver than most folks.
|
|
#
?
Mar 13, 2014 04:23
|
|
|
Easychair Bootson posted:I never use a slow cooker for anything other than dips, but my wife put together a simple lemon rosemary chicken recipe that says to cook on high for 4-5 hours. I came in at the 2.5 hour mark and the liquid (chicken broth) was simmering. I stuck my Thermapen in the breasts and they read about 200 degrees. Dinner is in a couple of hours. Should I do anything other than turn the crockpot down to low (or off)? If your slow cooker is anything like mine, there should be a "warm" setting which should keep the food at serving temperature. Failing that, "low" would be your best bet. Off would probably get you into the danger zone as far as food safety goes. Ninja: I see you posted this yesterday. How'd they turn out?
|
|
#
?
Mar 13, 2014 15:46
|
|
|
Just want to run a couple of things past the pro's... please give me any hints, tips or comments! here's what i want to do: I bought squid tubes, they're in my freezer now:  The plan is to transfer them from the freezer to the fridge on Friday-morning, then to prepare them on Sunday afternoon.... (would that be a problem?) Next, I would like to make this: http://www.bbcgoodfood.com/recipes/335618/squid-with-brandy-and-cream I got a bottle of cognac, that's brandy, right? How important is it to bake/fry the squid before stewing it? Any additional suggestions to the recipe? Also, i'd like to know if it screws up the stew when I reheat it the next day? (in short: I'd like to make this beforehand, for the BF....the most important thing is that I do not want to kill him (just yet). Any tips to make it taste better, are welcome as well, but less important (as most of the bottle of cognac will not be directly used in the stew)) tyvm in advance paraquat fucked around with this message at 21:26 on Mar 13, 2014 |
|
#
?
Mar 13, 2014 21:23
|
|
|
paraquat posted:Just want to run a couple of things past the pro's... please give me any hints, tips or comments! I'll try and go through these point by point, but it sounds like you're on the right track overall. Yes, you should be fine defrosting your squid tubes starting Friday night and using them on Sunday. Yes, Cognac is brandy. The point behind frying the squid before putting into the stew is to give it some extra flavor through browning. Think of it like searing a roast before putting it into the oven. The browning will add some extra flavor. In this recipe, the steaming/stewing is to finish cooking. Big note: When the recipe says simmer gently, they mean it. Squid will turn to rubber if you overcook it, so take it pretty easy. Check it a little before the 40 minute mark. Take a piece out and check it for texture and taste. If it seems way underdone, keep it on the heat and check again in a few. If it's a little underdone, maybe give it one-two more minutes and check it again. As far as re-heating the next day, it should taste fine. Many soups, stews and chillis taste better after a day or two in the fridge. Probably don't want to re-heat in the microwave, but heating back to serving temp on the stove would probably work best. One small note, I can't actually see the picture of what you posted for your squid, but from your description I'm guessing it's packaged IQF squid tubes. There's nothing wrong with this, as long as you have about a KG (~2 lbs) of the stuff, the recipe should work as written. Other than that, personally I'd probably serve it on top of fettuccine.
|
|
#
?
Mar 13, 2014 22:11
|
|
|
Thanks, I really appreciated your answers and additional helpful comments!! your Big note will be taken very seriously (!), the other things you said made me feel more at ease with the whole project (I'm actually looking forward to trying this) (and yes, it's a 1 kg bag of individually quick frozen squid tubes, you totally made me look up "IQF", and no, no microwave will be involved in the making or reheating of the stew) Oh, and I wasn't going to eat it with rice like the recipe suggests, but with bread...your fettucini will definitely be taken into consideration, sounds even better! thanks again
|
|
#
?
Mar 13, 2014 22:21
|
|
|
I recently made a big pot of chicken stock and froze part of it, roughly a gallon in quart-sized mason jars. Problem: I didn't leave enough head space in a couple of them, and now those two jars have cracked. Is there any way to safely get the frozen stock out of them without getting little bits of glass in it? I thought about thawing it out in a bowl with a sieve over it, then transferring the thawed stock to another bowl through a cheesecloth, but I'm not sure if that would work.
|
|
#
?
Mar 14, 2014 01:46
|
|
|
Meaty Ore posted:I recently made a big pot of chicken stock and froze part of it, roughly a gallon in quart-sized mason jars. Problem: I didn't leave enough head space in a couple of them, and now those two jars have cracked. Is there any way to safely get the frozen stock out of them without getting little bits of glass in it? I thought about thawing it out in a bowl with a sieve over it, then transferring the thawed stock to another bowl through a cheesecloth, but I'm not sure if that would work. Everywhere I've read has suggested just throwing away the entire thing. How cracked are you talking about? Like it shattered, or it's just a hairline fracture? Because if the crack is clean, I don't think it'd be a problem. There are other ways you could probably strain it, but it's too much of a hassle for the gain. Just call it a loss, and don't do it again. Also, ziploc bags work good. Drifter fucked around with this message at 01:58 on Mar 14, 2014 |
|
#
?
Mar 14, 2014 01:54
|
|
|
THROW IT OUT. The dangers of ground glass winding up in your body are too numerous to bother with.
|
|
#
?
Mar 14, 2014 02:13
|
|
|
Use quart freezer-safe delitainers next time, they're great
|
|
#
?
Mar 14, 2014 02:36
|
|
|
dino. posted:THROW IT OUT. The dangers of ground glass winding up in your body are too numerous to bother with. THIS THIS THIS. I use freezer ziplocks for stock, myself. They stack nicely in bricks.
|
|
#
?
Mar 14, 2014 03:19
|
|
|
Yeah - you don't gently caress with broken glass, period. Not even the chance of it. Cut you to ribbons inside and you won't even know it right away.CzarChasm posted:Big note: When the recipe says simmer gently, they mean it. Squid will turn to rubber if you overcook it, so take it pretty easy. Check it a little before the 40 minute mark. Take a piece out and check it for texture and taste. If it seems way underdone, keep it on the heat and check again in a few. If it's a little underdone, maybe give it one-two more minutes and check it again. Your advice was spot on, the entire post...except this bit. Squid can be cooked for no more than three or four minutes; or at least 30-40, depending. In between, it's rubber. Your advice makes sense in the first scenario, but this recipe is definitely the second. Once it goes from just-cooked-through to (temporarily) "overcooked," at about the four minute mark, you have to cook it another 30-40 minutes to break down the collagen. Once that happens, it's "perfectly cooked" again, like a piece of smoked pork. The only danger then is cooking it to mush, which isn't "one-two minutes" temperamental. As soon as it's tender again it's ready. It will hold pretty well as you said, both at temperature and for reheating. A finer point, but just wanted to add to an otherwise perfect post.
|
|
#
?
Mar 14, 2014 05:00
|
|
|
So I am making some asian glazed chicken and the recipe is for wings, but I have cut chicken breasts into .25-.5 inch strips about. It says to bake the wings at 400 fahrenheit for 45 minutes. How long should I cook these strips for? 
|
|
#
?
Mar 14, 2014 06:27
|
|
|
|
| # ? Jun 27, 2024 19:43 |
|
|
goodness posted:So I am making some asian glazed chicken and the recipe is for wings, but I have cut chicken breasts into .25-.5 inch strips about. It says to bake the wings at 400 fahrenheit for 45 minutes. Since there's no bone to have to compensate for and it's pretty thin I'd say around 350 F for maybe 12-15 minutes (probably closer to 15). Check it every minute or two after that. You probably won't have to go over 20 minutes. edit: once the internal temp hits 155-160 you can pull them out. Drifter fucked around with this message at 07:34 on Mar 14, 2014 |
|
#
?
Mar 14, 2014 07:30
|
|