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General Venereal posted:I'm not sure which thread this question would be more appropriate in - but I have a Spanish thyme plant and I'm not going to be able to use all the leaves before the plant inevitably starts dying on me. Anyone know if it's better to dry the thyme (in the oven), or freeze it? I'm hoping to preserve as much flavor as possible, for as long as possible. I don't think tender herbs like that would handle freezing very well. I would dry it.
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Sep 17, 2011 12:45
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Lower heat, longer cook time.
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Sep 17, 2011 15:57
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HClChicken posted:I have one of those hams you buy at the grocery store and you cook. I've never cooked one before and all I've had before consists of brown sugar, butter, and sometimes a fruit like pineapple. What is something else I could try to do? Cut up, simmer with a lot of cabbage or sauerkraut and a bottle of beer. Serve with good spicy mustard and some hard rolls.
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Sep 17, 2011 18:12
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Happy Hat posted:Yes - that is what you want to get rid off.. Yeah, you can. I believe you can use agar to clarify as well, and it's less touchy than the egg raft. quote:Serve with chips, or something more german? Chips would work. Maybe a potato salad or something not too heavy. Casu Marzu fucked around with this message at 21:18 on Sep 17, 2011 |
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Sep 17, 2011 21:16
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MrBishop posted:I have a question related to General Venereal's about keeping herbs (or veggies, in my case). Just as a fun experiment, I picked up a couple little habaņero starters in the Spring, and now have nice pepper bushes full of delicious, gut-burning golden goodies. The problem is, I'd like to be able to save them (or at least, their heat) for making chili this winter. Is there a good way to do that, while maintaining as much flavor as possible? It really wouldn't break my heart to make a steaming pot of chile for the next 8 weeks to use them up, but I'd really prefer to space it out a bit. As with my answer to his question, dry em.
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Sep 17, 2011 23:08
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Pol Pot Pie posted:Where am I supposed to talk about Pr0k's mom now? Here is fine, but only if that's the name of a recipe you're looking to make.
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Sep 18, 2011 00:50
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Capped posted:Since the original question included the Indian thread, can I ask what was wrong there specifically? The Indian thread op has history, influences, spices, techniques, important foods and equipment. How is this low effort or subpar compared to the Chinese thread? Along these lines, the cake thread is pretty low content, yet was reopened. I'd think that would be restarted with something more than just "look at this cake I made" in the OP.
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Sep 18, 2011 19:47
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Do you have a instant read thermometer? If not, get one, they're indispensable in the kitchen. You can always sacrifice one and check to see if it is cooked through if you are worried about them being done. Both temp/time combos seem fine.
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Sep 18, 2011 20:06
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^^^Stay away from bitter beers. I like using stouts in mine. Something dark and malty with lots of body.Phadedsky posted:Is it possible to freeze bread dough like pizza dough? Because I have a recipe for three loaves of bread, but I really only need one loaf at a time. Plus then I would have some ready to bake dough. Thanks! Freezing is fine. If you do a two rise dough, freeze after the first. If you do a single rise dough, freeze before you do a rise. Cut em down into portions, hit with a bit of oil and wrap well with plastic wrap. Pull the dough out long enough before you want a pizza to let it thaw. A few hours before you wanna bake, toss it in a bowl and let it proof like normal. Cook like normal.
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Sep 19, 2011 07:20
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Phadedsky posted:And this works with loaves of bread as well? Yep. Edit: Hell, dough is pretty forgiving. I've pulled em straight from the fridge, tossed in a cold oven and let doughs bake up to the proper temp.
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Sep 19, 2011 07:26
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Mozi posted:I have a bunch of extra sauce/topping made of sliced red onion, chopped bacon and beer. What's the best thing to put it on? Already had it on rockfish (delicious). Put it on a burger. Or on toast. Or eat it with a spoon. Add it to a salad. stuff it into chicken. Add it to pasta.
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Sep 20, 2011 02:36
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I like turtles posted:What can you guys tell me about Polish food, beyond perogi and sausage? I've got a new restaurant across the street opening soon, "The Polish Cottage", and I want to get some idea of what I'm looking at. What comes to mind first when Polish cuisine is mentioned is vodka. After that is Bigos. It's a stew of cabbage, sauerkraut, and meat. So hearty and delicious. I make mine usually with a pork shoulder, sauerkraut, white cabbage, smoked kielbasa, a handful of peppercorns, and some caraway, then stewed with some stock and beer until amazing. Besides that? Uh, I've always enjoyed golumpki, which is cabbage leaves stuffed with meat and veggies and rice and stuff. Yum.
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Sep 21, 2011 19:33
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Fig Newton posted:A. I would not advise an experiment with adding alcohol to cake batter unless I knew more about what the recipe was. What recipe are you using? Baking is not like cooking; in cooking, you can tinker as you go and have a reasonable expectation that it'll come out okay. Baking, however, is more akin to firing rockets--you put all the carefully measured ingredients together, light a match, and keep your fingers crossed. The proportions of ingredients in cake batter are carefully calibrated to interact with each other in very specific, particular ways, and if you don't have much experience with baking cakes and with substituting things in cake batter, then it's really better, and safer, to stick with the recipe, rather than attempt to go off-road. Do you know how vanilla extract is made? Edit: But yeah, don't do an untried recipe for an in-law.
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Sep 21, 2011 20:28
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Fuzzy Pipe Wrench posted:Any ideas what to do with ~2.3 pounds of pork top loin? I've tried slow cooking it, and braising it, but both of those it didn't have enough fat content to remain moist. Oven baked with a heavy seasoning rub worked out nicely, but there was very little flavor penetration towards the center of the meat. Oven roasting is nice. Make a pan sauce from the drippings, and you'll help flavor the center once cut. Also, be sure to be roasting to only like 140F. Overcooked pork is foul.
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Sep 22, 2011 02:44
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Gourd of Taste posted:Seems a little silly to say 'it got dissed in the other place so I put it here because someone new to cooking won't know any better.' Especially with the same misinformation as last time, namely way too much liquid.
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Sep 22, 2011 16:37
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Fig Newton posted:Actually, I wasn't the one who posted it in the Slow Cooker thread--I didn't even post in that thread at all--but thanks for the feedback, nice to see that nothing's really changed here, "Whirled Peas" initiative notwithstanding. Oh jesus christ you have a horrible persecution complex. I didn't say you posted the original one. I'm just saying you pretty much gave out the recipe in here word for word, and didn't improve on its shittiness (cook time and liquids).  (USER WAS PUT ON PROBATION FOR THIS POST)
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Sep 22, 2011 16:47
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SYFY HYPHY posted:Is there a special rabbit-sourcing trick? I haven't found a local butcher that carries them regularly, and when they do, they're frozen. Frozen isn't horrible for rabbit. Most of the time when we go hunting, we'll get the bag limit, and freeze most of them every time. They don't fry or roast up as nice, but will do fine in a stew. Alternatively, go hunting.
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Sep 22, 2011 17:19
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Pot du creme, creme brulee, sabayon, pastry cream, pudding, cheese cake, pound cake, chiffon cake, ice cream cake, mousse, french toast, cookies, clafouti.
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Sep 23, 2011 18:31
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Jose posted:Cooking a steak tonight with home made spiced wedges. Thinking I might like a sauce but not sure, something thick for the steak. The wedges are currently in the oven after being boiled. Any quick recommendations? I'm happy to have the steak solo obviously Sauce Bearnaise.
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Sep 23, 2011 19:40
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Jose posted:So, I love spicy food. Indian, what Mexican I've had, what Thai I've had. What other countries is spicy food a standard thing? Korean.
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Sep 24, 2011 01:18
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Jose posted:Got any easy recipes I can do? or just names or stuff that I can search for online? That would be awesome. Bulgogi with a good dollop of ssamjang and a side of kimchi is pretty traditional and delicious. Got a nice kick to it too. Bibimbap is a mixed rice bowl full of veggies and meat and rice with ssamjang again. It's awesome and easy to do. Uh, my favorite spicy Korean food is kimchi jjigae. It's a stew of tofu, veggies, pork or seafood, and a lot of really fermented kimchi, seasoned with ssamjang.
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Sep 24, 2011 01:57
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Chicken soup?
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Sep 28, 2011 07:05
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It's possible your yeast didn't activate, your yeast is dead, your yeast is old, or you didn't add enough yeast. It's also possible you were rising in too hot of a location or too cold of a location. It's also possible you overkneaded. It's also possible you added too much flour.
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Oct 1, 2011 01:02
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Always stir fry with thinly sliced beef, a bit of onion, and oyster or XO sauce. Edit: roasting broccoli is fantastic too. Broccoli slaw is great as well.
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Oct 1, 2011 20:27
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rj54x posted:Not can't handle - just not very good at it. You could of course do it in steel pans if you liked, but I always get better results with my iron. I use my cheap thin aluminum and SS pans to sear great steaks all the time. Get a real stove, noob. 
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Oct 2, 2011 20:44
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You have a couple options to thicken a dish like that: 1) start with a roux 2) cornstarch slurry added in 3) reduce 4) knead equal parts butter and flour together and mix in Edit: You could have also strained the tomatoes before adding them in to get rid of some of the extra liquid
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Oct 11, 2011 21:13
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Sounds like some sort of ~fusion~ thing. I'd start with a kimchi recipe and go from there. I really like the one from here.
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Oct 12, 2011 21:19
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yes posted:You can sub it 1:1. The end result will be denser, but more moist. Try it! They'll also brown up a lot more. I love brown sugar cookies!
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Oct 15, 2011 22:35
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Roast hardier green veggies. Brussels, broccoli, etc are all awesome roasted up with a bit of garlic, salt and pepper. Gratins also own.
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Oct 17, 2011 19:26
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If it is seasoned fine, I'm guessing you either used too high of heat or didn't let it heat up long enough. Cast iron can heat unevenly, and if you toss food in too quickly, you're gonna get poo poo stuck to the bottom. Also, soap is fine if you accidentally add a bit. I've soaped my dutch oven more than once, and OMG it's still fine. Just keep cooking with it. Use metal utensils, and scrape your pan after using. Use a 3M no scratch pad if it gets bad enough. But really, if you can scrape off "seasoning" with a spatula or a scrub pad, it was a poo poo "season". Most of the super slick cast iron has been used longer than you've probably been alive. My main skillet and dutch oven are gifts from my granddad. If you wanna quicken it up, get some sand paper and grind off all the bumps and stuff on the cooking surface, then reseason.
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Oct 19, 2011 20:28
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yes posted:Goddamn, cast iron is the dry denim of this forum. Just use it. Maybe you need a little more oil the first few times. Big deal! I love this.
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Oct 19, 2011 23:54
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The Macaroni posted:I swear CasuMarzu just did something like that, but I can't find the post. I've done quite a few extraordinary things. I've done pumpkins. I've done vanilla custards. I can't lay claim to combining both, through.
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Oct 21, 2011 19:38
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Potato masher
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Oct 22, 2011 22:57
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Grate parmesan or another fairly dry cheese onto a silpat or parchment and bake until browned.
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Oct 22, 2011 23:06
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ashgromnies posted:I roasted a chicken Thursday night and half about half the carcass left because I had other things come up that kept me away from home. Chicken pot pie
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Oct 23, 2011 19:48
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ashgromnies posted:Yeah, I'm just worried that it's 3 days since I cooked it so it will probably start spoiling soon so I should go for something that requires heating it up again. Maybe that idea makes no sense. If your fridge can maintain a constant temp, you're fine eating cold chicken after 3 days.
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Oct 23, 2011 20:17
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Skinny King Pimp posted:Somebody give me a good recipe for braised oxtail. I looked around on google but there are so many lovely recipes and I don't think any of my good cookbooks have one in them. I've made this oxtail stew before and it is not bad. I've also done beef bourguignon,but subbing oxtails in place of whatever other piece of beef used. I don't have a link handy, but I've always liked julia child's beef bourguignon. Edit: here's julia's recipe. MORE EDIT! This oxtail recipe looks pretty tasty. Think I'm gonna make that this week. Because that goons with spoons wiki oxtail...thing looks pretty unappetizing. Sorry. Casu Marzu fucked around with this message at 15:50 on Oct 24, 2011 |
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Oct 24, 2011 15:47
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I like these Otherwise, if you want really, really light cupcakes, make chiffon cupcakes. They're gonna be the most airy, light cupcakes you're gonna get.
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Oct 24, 2011 21:01
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casual poster posted:I'm actually just trying to see how far I can push my crock pot, not to good at cooking in general though. So, when making a pot roast, do I just throw a 3lb slab of meat in the pot, or cut it somehow? From earlier on this same page: taqueso posted:The onion soup mix should be in the soup section... Good news is that you don't need it.
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Oct 25, 2011 02:08
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You're fine cooking it in just one big chunk. You're also fine cooking it in quarters. Or even smaller pieces.
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Oct 25, 2011 02:19
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