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Annath posted:I once fully cooked the turkey with the bag of giblets in it. Don't feel bad, I have made that exact same mistake with the giblets being stuffed where you least expect.
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Nov 20, 2018 15:31
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Opted to post this here in lieu of the holiday thread: I have 3 lbs of unsalted mixed nuts and plan to season/roast them as a Thanksgiving app or whatever. I tried the Grill Bitch's Bar Nuts recipe from Bourdain's "Appetites" but would prefer something savory over sweet. Any suggestions?
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Nov 20, 2018 16:15
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I'm not sure of the nuts to sugar ratio but I'm guessing you could make about 5lb of mixed nut brittle.
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Nov 20, 2018 16:19
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I think you misread "savory over sweet", not sure brittle fits the bill 😉 My wife and I love "Viv's Addiction" spiced nuts. (scroll down) They're a mix of savory and sweet, but definitely lean to the savory side. They're always our go-to if we have too many leftover egg whites from other recipes. You can make them ahead of time, too. They'll last a couple weeks if they're sealed well against moisture, or indefinitely in a good freezer.
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Nov 20, 2018 16:31
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Oh yeah, that sounds good, and I happen to have ground chipotle at the moment. The directions call for coriander, but it's not listed in the ingredients — what do you figure, a tablespoon?
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Nov 20, 2018 16:36
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BrianBoitano posted:I think you misread "savory over sweet", not sure brittle fits the bill 😉 gently caress, thought he wanted the sweet. OK so make brittle but replace the sugar with salt. Ta-da.
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Nov 20, 2018 16:42
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Real Name Grover posted:Oh yeah, that sounds good, and I happen to have ground chipotle at the moment. It's listed correctly in the cookbook, here you go 
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Nov 20, 2018 17:07
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This recipe looks amazing but does anyone know what the flour is for? https://www.williams-sonoma.com/recipe/pumpkin-pie.html
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Nov 21, 2018 03:52
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Recipe" posted:"Meanwhile, make the filling: In a large bowl, whisk together pumpkin puree, brown sugar and granulated sugar. Add the [b]flour,[b] salt, cinnamon, ginger, nutmeg and cloves and whisk until smooth." All it's gonna do is firm it up a little more. It'll be a little more pasty, instead of custardy. Fake edit: Actually, I bet it's mainly in there as insurance for novice cooks overbaking. I'd bet that having the flour in there would keep the filling from going scrambled eggy/grainy.
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Nov 21, 2018 04:19
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Jewel Repetition posted:This recipe looks amazing but does anyone know what the flour is for? https://www.williams-sonoma.com/recipe/pumpkin-pie.html Looks like just to thicken the filling: quote:Meanwhile, make the filling: In a large bowl, whisk together pumpkin puree, brown sugar and granulated sugar. Add the flour, salt, cinnamon, ginger, nutmeg and cloves and whisk until smooth. Add the remaining 3 eggs and egg yolks and whisk until combined. Add the cream, milk, vanilla and brandy and whisk until smooth. Pour the filling into the cooled piecrust. edit: whoops dunno why I didn't see it had already been answered
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Nov 21, 2018 05:14
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I'm interested in reducing grocery bills for me and my wife, and I decided as part of the effort to start adding beans to our meals. I've never cooked dry beans before in my life so I wound up coming home with ten bags and have been casually experimenting with combining them different spices and foods. I'm starting to learn what works and what doesn't, but is there anything in particular I should try with beans that you know would be a hit?
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Nov 21, 2018 06:26
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 I got this serrano at Costco. When I put it on the gondola, should the left side be face up or the right side or does it not matter
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Nov 21, 2018 06:51
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Wrenever posted:I'm starting to learn what works and what doesn't, but is there anything in particular I should try with beans that you know would be a hit? What kind?
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Nov 21, 2018 12:18
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Steve Yun posted:
Ask the gondolier which he prefers
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Nov 21, 2018 13:55
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Steve Yun posted:
Looks like in most GIS results the right side is up
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Nov 21, 2018 13:55
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Wrenever posted:I'm interested in reducing grocery bills for me and my wife, and I decided as part of the effort to start adding beans to our meals. I've never cooked dry beans before in my life so I wound up coming home with ten bags and have been casually experimenting with combining them different spices and foods. Yeah, beans are a great bang-for-the-buck food. Every type of bean has a different flavor/texture profile, though. So there are things you can do with black beans that you can't do with pintos or pink beans, etc. Cranberry or "October" beans are my go-to for soup beans, I like black beans for some rice dishes, red kidneys for chilis, etc etc.
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Nov 21, 2018 15:21
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Every year I brine my turkey and start it out at 500 degrees for 30 minutes to brown it. And every year having my oven on 500 degrees freaks me out. Just a bit of smoke and alot of sizzling but my heart can't take it. 3 minutes left on the timer and I'll be glad to turn it down to a more normal temp. E: time is over, bird looks perfect, some poo poo on the bottom of the oven (not my oven) is a bit smokey which hopefully won't impart too much poo poo flavor to the bird but it should be fine. Agent355 fucked around with this message at 15:32 on Nov 21, 2018 |
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Nov 21, 2018 15:29
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Agent355 posted:Every year I brine my turkey and start it out at 500 degrees for 30 minutes to brown it. And every year having my oven on 500 degrees freaks me out. Just a bit of smoke and alot of sizzling but my heart can't take it. 3 minutes left on the timer and I'll be glad to turn it down to a more normal temp. Just bake bread at 550 every now and then, boom it's like an oven cleaning cycle which gives you bread Or be boring and use the actual oven cleaning cycle, though  it goes up around 900°F
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Nov 21, 2018 16:21
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Wrenever posted:I'm interested in reducing grocery bills for me and my wife, and I decided as part of the effort to start adding beans to our meals. I've never cooked dry beans before in my life so I wound up coming home with ten bags and have been casually experimenting with combining them different spices and foods. I like making refried beans from dried beans. You have a lot of control over the texture and flavor at home so it ends up being way better than anything you'd get in a can. The key to good refried beans is sufficient fat and sufficient salt. They end up bland without either of those! I use pintos or mayacoba (aka peruano) beans. Cook them until well-done and make sure to reserve the cooking liquid! Use about 1/4 cup to 1/2 cup of fat (lard or vegetable shortening) per pound of dried beans during the mashing stage. I usually mash them in a stainless skillet (nonstick would get hosed up by the masher) with the fat, then reduce them until they brown a bit on the bottom, then add back enough of the bean cooking water to make a fairly loose mixture. Then I add salt until they taste good (add salt, then taste, etc). Then I stir and reduce/add bean water until I get the texture I want. Refried beans tend to dry out very quickly, so make sure to cover it once you finish cooking, and maybe aim on the more liquid side. I'll just eat it with mexican rice, or in a burrito, or as a filling for tacos. I make tamales with refried beans and queso fresco as well, but that's quite a production.
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Nov 21, 2018 16:25
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Steve Yun posted:
Anytime I've seen one set up to be eaten, the skin side (left of your pic) is underneath with the other side on top, ready for slicing.
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Nov 21, 2018 17:09
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Steve Yun posted:
I don’t think this is an appropriate food to take up a mountain, maybe you should save it for the apres ski party instead?
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Nov 21, 2018 18:03
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How long should I boil whiskey to remove the alcohol? It would be poured over Craisins which would then be put on top of sweet potatoes after soaking. It's from Binging with Babish's Thanksgiving sides video; the whiskey part is all of 3 seconds long and I don't want to get anyone at Thanksgiving drunk.
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Nov 21, 2018 18:17
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Admiral Joeslop posted:and I don't want to get anyone at Thanksgiving drunk. I think you may be missing the point of whiskey soaked craisins. And thanksgiving. E: as a less flippant point, the reason for using alcohol is that it dissolves and pulls out flavor molecules that water would leave behind. If you boil all the alcohol out beforehand you lose that effect.
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Nov 21, 2018 18:19
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You shouldn't be using enough whiskey to make anyone drunk even they just drank it. That said, simmer it maybe 10 minutes? It's still going to have alcohol in it, but not as much. Basically, if you start with a reasonable amount of booze, between the heating and the limited amount that's gonna get soaked into the craisins in the first place, there's not gonna be much left.
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Nov 21, 2018 18:21
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Well, that explains it. Maybe I'll just do it and put them in a side bowl and tell everyone they're soaked in whiskey. Edit: Also, would doing that today and fridging them overnight be fine and/or better? A quick warm on the stove before eating?
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Nov 21, 2018 18:22
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Your nose will tell you when the alcohol has evaporated. Basically when it stops smelling like alcohol.
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Nov 21, 2018 18:22
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Have we talked about Christmas cakes yet, and methods to increase booze retention? I managed to get half a bottle of kracken and half a bottle or brandy in the last one, but there's always more.
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Nov 21, 2018 18:41
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Turkey came out perfectly and the 4 people who were here to share it with all vow it has opened their eyes to what turkey is supposed to taste like instead of dried out tasteless mush. Just doing my part to bring joy through delicious turkey.
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Nov 21, 2018 18:45
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Outrail posted:Have we talked about Christmas cakes yet, and methods to increase booze retention? At that point you should accept the fact that people just want to drink and not eat lovely cake
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Nov 21, 2018 18:47
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Flash Gordon Ramsay posted:At that point you should accept the fact that people just want to drink and not eat lovely cake gently caress you my cake is delicious and moist and if I'm the only one who can appreciate it gently caress the haters too. Reeeee
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Nov 21, 2018 18:53
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Goldschlager cake
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Nov 21, 2018 18:54
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Outrail posted:gently caress you my cake is delicious and moist and if I'm the only one who can appreciate it gently caress the haters too. Reeeee It's delicious and moist because you're drowning it in booze. Just drink the booze, and without having to eat all that cake, you'll have room for more booze.
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Nov 21, 2018 18:55
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Yes but setting fire to booze and pouring custard on it would be a trifle wierd.
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Nov 21, 2018 18:58
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Well it would be a weird trifle, certainly.
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Nov 21, 2018 19:00
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Can I make a gravy today, up to the point where I have included the roux, and then reheat tomorrow and add the pan drippings from the turkey?
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Nov 21, 2018 19:18
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Yep
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Nov 21, 2018 19:48
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Alcohol doesn't really cook out of food.quote:“You never really cook all of the alcohol out of the food, no matter how long you cook it,” certified sommelier and Food and Wine Editor of Best Life, Shana Wall, told us via email. “However, with that said, alcohol evaporates at three times the rate of water. So the longer you cook it, the more alcohol that will cook out. But the lowest amount of alcohol you can ever achieve in liquids is five percent.” https://www.eatthis.com/does-alcohol-cook-out/ quote:Reducing the wine separately, then diluting the resulting reduction, is a far more efficient way of minimizing the overall final alcohol content of the dish than attempting to reduce the alcohol after combining it with the remaining liquids. https://www.seriouseats.com/2013/04/ask-the-food-lab-do-i-really-need-to-reduce-w.html
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Nov 21, 2018 19:50
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Chemmy posted:Alcohol doesn't really cook out of food. Goddamnit, as I was reading all those posts I was smugly thinking “I’m going to reply to this and explain that they’re all wrong, and everyone will think I am wise and clever” but I was too slow
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Nov 21, 2018 20:06
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quote:“You never really cook all of the alcohol out of the food, no matter how long you cook it,” certified sommelier and Food and Wine Editor of Best Life, Shana Wall, told us via email. “However, with that said, alcohol evaporates at three times the rate of water. So the longer you cook it, the more alcohol that will cook out. But the lowest amount of alcohol you can ever achieve in liquids is five percent.” That's just ignorant. This magic five percent number is patently false from basic chemistry and physics.
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Nov 21, 2018 20:53
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wormil fucked around with this message at 03:14 on Nov 22, 2018 |
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Nov 21, 2018 21:14
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