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Mr. Wiggles posted:What do you do with the brine from feta? I go through a lot of the cheese, and at the middle Eastern store I saw people buying cups of just the brine. What gives? They're probably just topping up whatever container they're using to store their block of cheese. Our local Middle Eastern/Mediterranean supermarket actually charges you extra for brine when you buy a block of feta, otherwise they just wrap the cheese itself. I asked my (Greek-American) wife if people cooked with the brine itself and her response was basically "no, that's gross"  I've heard of people adding some to salad dressings but it's basically salt water so presumably you're not going to be adding cups of it.
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Jan 18, 2018 06:21
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Discussion Quorum posted:They're probably just topping up whatever container they're using to store their block of cheese. Our local Middle Eastern/Mediterranean supermarket actually charges you extra for brine when you buy a block of feta, otherwise they just wrap the cheese itself. Ok, I suppose that makes some sense. I can't imagine anyone having feta around long enough that they need to top up the brine, though.
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Jan 18, 2018 07:34
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If I wanted to do chicken and waffles tonight, would pickle brined chicken make for a gross flavor combo with just regular waffles + syrup?
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Jan 18, 2018 23:09
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Suggestions for uses of duck fat and duck stock?
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Jan 19, 2018 00:42
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AnonSpore posted:Suggestions for uses of duck fat and duck stock? Roast some potatoes rubbed in duck fat
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Jan 19, 2018 00:57
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AnonSpore posted:Suggestions for uses of duck fat and duck stock? Stock: risotto If frites are too boring, try searing some scallops in duck fat.
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Jan 19, 2018 01:00
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Yeah, if you've never had it, potatoes cooked/roasted/fried in duck fat will rock your world.lonelylikezoidberg posted:I’ve gotten ahold of some raw goats milk, and I’d like to make some chèvre - I’m wondering if anyone has any suggestions or recipes I might try when making goat cheese with raw goat milk. I’ve also got some food grade ash so i guess i could age some of it but i’m not sure to what end. I wouldn't bother with aging. If the milk is fresh and raw, just make fresh cheese. If you are afraid that you won't eat it fast enough, you could brine a chunk to keep it fresh. Eeyo posted:I used to use the full-fat cream on top yogurt in burritos and with curry. That stuff's amazing. I bought a case of Jamaican meat patties (beef pies) at Restaurant Depot, and I love topping them with some full-fat yogurt. The dairy section at RD has probably the best bargains in the place, the store-brand "Indian style" whole yogurt is super yummy, and only $3.29 for a five-pound bucket.
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Jan 19, 2018 01:10
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iSheep posted:If I wanted to do chicken and waffles tonight, would pickle brined chicken make for a gross flavor combo with just regular waffles + syrup? Imho no
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Jan 19, 2018 01:11
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Submarine Sandpaper posted:Imho no Alright I'll maybe give it a shot then.
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Jan 19, 2018 01:31
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iSheep posted:Alright I'll maybe give it a shot then. Mix some brown butter with that maple syrup. Not a lot, but enough to give that nutty flavor.
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Jan 19, 2018 01:37
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Am I the only person who removes as much of the chalazae as I can when making scrambled eggs or omelettes? While I don’t mind them in fried / over eggs, because they’re essentially invisible, I find them extremely unpalatable when doing scrambled or omelettes.  (I also break my spaghetti in half before dropping them in the pot) (but I don’t put pineapple on my pizza or beans in my chili)
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Jan 19, 2018 04:43
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LongSack posted:Am I the only person who removes as much of the chalazae as I can when making scrambled eggs or omelettes? While I don’t mind them in fried / over eggs, because they’re essentially invisible, I find them extremely unpalatable when doing scrambled or omelettes. I've never once noticed them in any type of egg that I've eaten.
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Jan 19, 2018 04:47
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There Bias Two posted:I've never once noticed them in any type of egg that I've eaten. Seriously? You’ve never eaten scrambled eggs only to come across that pure-white glob in the middle of golden perfection? Are you straining the eggs before cooking or using a blender/mixer? I just use a fork or whisk and the white globs survive 
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Jan 19, 2018 04:53
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LongSack posted:Seriously? You’ve never eaten scrambled eggs only to come across that pure-white glob in the middle of golden perfection? Are you straining the eggs before cooking or using a blender/mixer? I just use a fork or whisk and the white globs survive If I've ever come across that, I must have considered it so unremarkable that I just never really gave it any thought. I usually use a fork to scramble my eggs.
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Jan 19, 2018 05:03
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LongSack posted:(I also break my spaghetti in half before dropping them in the pot) 
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Jan 19, 2018 05:11
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The only time when I bother removing the chalazae is when I'm making french toast. Those little white boogers just interrupt my enjoyment, might as well spend the extra time prepping.
SymmetryrtemmyS fucked around with this message at 11:58 on Jan 19, 2018 |
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Jan 19, 2018 06:55
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LongSack posted:(I also break my spaghetti in half before dropping them in the pot)
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Jan 19, 2018 07:59
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Squashy Nipples posted:Yeah, if you've never had it, potatoes cooked/roasted/fried in duck fat will rock your world. Also I still have a duck carcass and wings in the freezer, probably should get on doing something with that.
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Jan 19, 2018 11:51
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If you have leftover duck meat and a duck carcass and duck fat make a duck gumbo for something that will also rock your world. I do shrimp andouille and duck when making duck gumbo. Or whatever it’s gumbo who cares I wish I could get those little crabs easily up north tho
Jay Carney fucked around with this message at 19:09 on Jan 19, 2018 |
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Jan 19, 2018 13:04
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LongSack posted:Am I the only person who removes as much of the chalazae as I can when making scrambled eggs or omelettes? While I don’t mind them in fried / over eggs, because they’re essentially invisible, I find them extremely unpalatable when doing scrambled or omelettes. There Bias Two posted:I've never once noticed them in any type of egg that I've eaten. Me neither. I scramble an egg almost every morning, and the only time I've ever seen chalazae is when the word appears on my computer screen, in this thread. LongSack posted:Seriously? You’ve never eaten scrambled eggs only to come across that pure-white glob in the middle of golden perfection? Are you straining the eggs before cooking or using a blender/mixer? I just use a fork or whisk and the white globs survive There Bias Two posted:If I've ever come across that, I must have considered it so unremarkable that I just never really gave it any thought. I usually use a fork to scramble my eggs. There Bias Two is basically me for the purposes of this discussion. 100% agreement. I find it extremely difficult and frustrating to remove anything from a cracked egg in a cup. Sometimes a bit of shell falls in there and getting that out is a loving pain in the rear end that I really don't need before I'm even caffeinated, so I'll just ignore it.
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Jan 19, 2018 16:27
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Strain your eggs, I’m tellin ya!
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Jan 19, 2018 17:33
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Help! I wanted to make this https://www.youtube.com/watch?v=yNgna9mZoa4 but can't seem to find pork shanks. Or veal shanks, which is how the dish is usually made. Is there a decent alternative? I'm guessing the bones are pretty important here but the only bony stuff I could find was ribs and a much larger joint
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Jan 19, 2018 20:11
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My Lovely Horse posted:We did potatoes fried in duck fat the other day and don't get me wrong, they were very good potatoes, but I've had stronger culinary epiphanies in my life. Does rubbing them with the fat and roasting in the oven bring it out more? Cause there's some left. No, this is about right: once you can do decent roast potatoes, the type of fat makes small incremental differences, but the difference between good roast potatoes made with x fat vs. y fat is quite small. We did a blind taste test a few years ago with several different fats, and the best potatoes in that came from beef dripping, with lard in second place. But neither of those fats have quite the trendy cache or expense of goose and duck, so they’re not very popular.
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Jan 20, 2018 09:25
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Pommes persillade made with duck fat is one of the great simple joys of life.
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Jan 20, 2018 10:06
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Hi guys, Since i love cooking i thought i should share one of the amazing recipe i cooked in the last 3 months, please check https://www.youtube.com/watch?v=qOIHZpKyzMs. Amazing in cold winters along with a glass of red wine, enjoy! (USER WAS BANNED FOR THIS POST)
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Jan 20, 2018 14:56
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Hi folks, is there a general gluten free thread here? I am a filthy coeliac and would love some recipe ideas.
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Jan 20, 2018 22:10
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When you make a sweet potato casserole with marshmallows on top, is there any way to keep the marshmallows from melting and disappearing? Should I use less butter or refrigerate the non-marshmallow part of the casserole before I bake it?
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Jan 21, 2018 03:04
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Save the marshmallows until the last 5 minutes of baking?
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Jan 21, 2018 03:25
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Steve Yun posted:Save the marshmallows until the last 5 minutes of baking? I don't think that'd be enough time for them to get toasted.
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Jan 21, 2018 04:23
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Set the oven to broil.
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Jan 21, 2018 04:33
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To clarify: the marshmallows aren't dissolving during or immediately after baking, it's after the casserole has set and cooled for a while. The longer it sits the worse it gets.
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Jan 21, 2018 05:04
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Heat still melts sugar. And that's mostly what marshmallows are, especially commercial ones.
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Jan 21, 2018 05:28
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Yeah there's no way around that. Unless you want to go through the trouble of making the casserole, letting it cool/settle, then topping with marshmallow and using a blowtorch to toast them immediately before serving?
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Jan 21, 2018 05:45
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Am I the only one who thinks marshmallows on top of any kind of casserole is disgusting?
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Jan 21, 2018 05:47
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Squashy Nipples posted:Am I the only one who thinks marshmallows on top of any kind of casserole is disgusting? I'm right there with you.
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Jan 21, 2018 05:48
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Mikey Purp posted:Yeah there's no way around that. Unless you want to go through the trouble of making the casserole, letting it cool/settle, then topping with marshmallow and using a blowtorch to toast them immediately before serving? That sounds badass.
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Jan 21, 2018 06:02
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I like my sweet potato casserole in every form. Brown sugar or no brown sugar, marshmallows or no marshmallows, pecans or no pecans, chunky or smooth. They're all good!
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Jan 21, 2018 06:21
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Jeb! Repetition posted:That sounds badass. And don't use one of those trendy little butane torches with a 1mm flame, either. 
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Jan 21, 2018 06:29
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If you're cooking in a glass casserole, be careful not to let the blowtorch fire too close to the glass unless you want crunchy sweet potatoes
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Jan 21, 2018 06:34
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Are you using mini marshmallows or large? Big box brand or ~bespoke 2 ingredient~? Big box brand mini marshmallows are your best bet. Mini have more cornstarch coating per unit volume and big box brand has more stabilizers, so if anything will stay whole it's those ones.
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Jan 21, 2018 13:34
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