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Can anyone recommend a good cheesecake recipe please? At the risk of sounding like a heathen (because I'm no cheesecake aficionado), I am a fan of the stuff at The Cheesecake Factory. There's a million copycat recipes on Google, but that's always hit or miss. Bonus points if it's layered with red velvet cake. Thanks!
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Sep 19, 2011 05:30
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| # ¿ Apr 25, 2024 22:27 |
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How long will lightly used and filtered deep fryer oil (canola in this case) last in the refrigerator? It's been sealed off from light and air. I haven't deep fried in at least 6 months.
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Nov 6, 2011 07:30
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How long can sous vide duck sit in the refrigerator before it's too late to freeze? I made two pieces late Monday night, chilled it in an ice bath and put it in the fridge. I finished off one piece today, and there's no way I can eat it again tomorrow -- so rich!
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Dec 1, 2011 02:35
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Flash Gordon Ramsay posted:If you left it sealed in the bag it can probably go a month. Awesome, thanks  Into the freezer it shall go!
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Dec 1, 2011 02:48
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First attempt at making cheesecake and I forgot to butter the springform pan. How hosed am I? My only saving grace might be that it's completely new and "non-stick".
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Dec 23, 2011 18:56
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slavedaeva posted:You should be fine. Even better if you're doing a NY or a berry topped. Worse case the filling will stick a bit as it's shrinking and crack. When you turn off the oven and crack it to let the cake cool take a peak, if you see any spots seriously attached use a metal spatula LIGHTLY around the edge to give it wiggle room. The crust may end up a bit more crumbly than you wanted, but will taste just fine. Thanks I think it will release good enough. The edges aren't perfectly smooth but it looks like I'm free and clear from any cracks. Now I just need to resist cutting into it before Christmas.
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Dec 24, 2011 00:40
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I never bought fish before. I usually go food shopping at 7 or 8pm because of work and it avoids the soccer moms, but the seafood counter is closed by then. The refrigerator case has store-packaged cuts of fresh salmon that look fine. Is there anything wrong with buying those? I obviously can't smell them, but that wouldn't do much for me anyway since I can't tell bad from good. Options B and C are clearly to go earlier or to a fish store, but hoping for convenience. If it helps, I'm about 30 minutes from NYC, so it's near the ocean and this place is fairly busy, so nothing really sits around long.
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Jan 4, 2012 08:39
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Thanks for the fish tips! I am very excited to make something entirely new (to me).
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Jan 4, 2012 18:02
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THE MACHO MAN posted:
I sprinkle and rub a little flour on my dough every few passes with the roller. You don't want it sticky for reasons you've experienced.
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Feb 12, 2012 01:13
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Lullabee posted:We picked up two fresh artichokes on our way to Monterrey Bay today, and I'm completely lost as to what to make with them. I know there's the normal artichoke and spinach dip that everyone does, but I was hoping for maybe a side dish/main dish recipe I could use it in. Any suggestions? Stuff them with breadcrumbs, cheese, etc and steam them. Something like this: http://www.italianchef.com/blog/2010/11/22/stuffed-artichokes/
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Feb 19, 2012 07:26
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I'm thinking about buying some foie gras to sear up. Never had it before, or any type of liver for that matter, but have only heard good things. From Googling I've seen quite a range of cooking methods. Any recommendations? Tips?
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Apr 17, 2012 01:04
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Turkeybone posted:the three Cs: crispy (outside), creamy & cold (inside) So, it's essentially raw inside? I like my beef rare, but I still hope I'm not in over my head
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Apr 18, 2012 04:22
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Turkeybone posted:http://www.youtube.com/watch?v=xOWHUi9fdBs&feature=related This looks awesome, thanks! I am pumped for this now 
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Apr 18, 2012 14:10
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I've recently turned my parents on to the joy of sharp knives. My father has long been unhappy with electric carving knives, but every other knife he tried was old and dull, so it was always back to the electric meat shredding machine. I had him try my Shun chef knife and it rocked his world. Father's day is rolling around and I wanted to get him a nice carving knife, but I'm afraid the Shuns are too prone to chipping. It's easy to avoid bones and always cut on wood, but one problem stands out. Accidentally running the blade into the carving fork. Is the answer to be more careful or get a less fragile knife?
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May 27, 2012 17:16
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Powdered Toast Man posted:(anyone with any tips on annihilating fruit flies/gnats please let me know, I've tried several things already)
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Jun 28, 2012 06:42
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Grand Fromage posted:Is there a good guide for figuring out complementary flavors? I have an instinct with spices I use, but there are lots I don't know how to use and would like to, but I want some idea what I'm doing when I experiment instead of just using things randomly. Yep. The Flavor Bible!
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Jul 6, 2012 05:52
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Speaking of frying, has anyone made gulab jamun before? People at work bring them in occasionally and I eat them until I develop diabetes and grow a walrus mustache. Not sure what'll happen if I learn to make them myself... I'm planning on trying this recipe: http://www.manjulaskitchen.com/2006/12/23/gulab-jamun/
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Jul 6, 2012 21:46
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Regarding the IBS talk: Popping 2 beanos with every meal gave me my life back. I had crippling intestinal bloating and wouldn't properly digest most of my food. Gross. Doctors were pretty useless. Prescriptions worked until side effects from increasing dosages were worse than the IBS itself. Tried about every probiotic without much luck. VSL#3 worked the best, but is silly expensive and a pain to buy (needs to be kept cold). But yeah, simple over the counter beano... magic (read: science). Obviously ymmv because "IBS" is vague as gently caress-all, but worth spending the $5 to spin the wheel. I don't know what I'd do without onions and garlic.
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Jul 26, 2012 06:10
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Maybe obvious, but any mixing meat and cheese issues with your guests?
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Aug 17, 2012 17:37
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 I never saw this cut of meat before, so I did the intelligent thing and bought it. It was labeled as "Beef Petite Striploin Roast" and Google never heard of it. Is this just the skinny end of a striploin roast? Roast it? Give it a few hours in the puddle machine?
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Nov 15, 2012 20:11
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CuddleChunks posted:Watch every scrap of footage of Jacques Pepin, he's a marvel. I didn't switch tabs until about 20 seconds into that second video. Let me just say it was interesting...
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Nov 16, 2012 05:21
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TychoCelchuuu posted:I'm out of extra virgin olive oil so it's time to buy more. Apparently 99% of the olive oil sold in stores is adulterated with motor oil by the Italian mafia or something? In any case I live in California and I've heard that Californian olive oils are better, or maybe just not awful, or they don't enrich the Godfather or something. Assuming I don't want to spend $800, are there any brands I should be buying or is my whole "just buy whatever's on sale" strategy more or less fine? Consumer reports did an article on this a few months ago. I think Kirkland (Costco) and trader joes ranked high. I've been meaning to check them out because the stuff I have is poo poo and was ranked near the bottom.
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Nov 29, 2012 08:09
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tuyop posted:I have a pork tenderloin with a bit more fat than usual on it. Should I trim it? That's actually a boneless pork loin roast, right?
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Jan 18, 2013 03:54
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ashgromnies posted:How cook broccoli rabe? I have some pork side I think would go well with it, but I don't know how best to prep it. Clean the broccoli rabe well because it can be sandy. Drain and shake off the water, but don't dry completely. Heat a couple tablespoons of olive oil in a pan over medium heat with a few shakes of crushed hot pepper. Smash a bunch of garlic cloves and lightly brown in the pan. Throw in your still damp broccoli rabe and cover for a few minutes so it can steam a bit. Be careful here because the oil can splatter, so don't do a leaf at time; just throw it all in. Toss with tongs so it's coated nicely. Salt and pepper to taste. I've never tried putting an egg in water, but they generally last for-friggen-ever in the refrigerator. Crack it open in a separate bowl and give it a sniff. You'll know if it's bad.
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Jan 21, 2013 07:23
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Turkeybone posted:Have you ever had broccoli rabe before? I ask because if you do this method (which I wholly recommend) WITHOUT blanching the broccoli rabe first, you may find it extremely bitter and unpleasant. I would suggest that you blanche the broccoli rabe first: Of course, many times. As a matter of fact, I've been finding broccoli rabe to be lacking in bitterness quite often lately. I only blanch if I am holding it for the next day before sauteing. It keeps a nice green the way I mentioned as long as you don't overcook it. As far as the bitterness goes, that's the appeal, in my opinion, to broccoli rabe. I'd just eat broccolini or broccoli if I didn't want the bitterness. I never noticed a flavor difference between blanching or not either.
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Jan 21, 2013 20:25
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Turkeybone posted:Oh, apologies -- I meant to quote the original question, not your response. I'd rather the first-time rabe eater try blanching first rather than be turned off by the potential bitterness. No worries, and that's a really good point about first-time eaters. I've been eating broccoli rabe since I was a child, and it definitely wasn't love at first taste.
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Jan 21, 2013 22:12
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TychoCelchuuu posted:Keep fruits away from fruits if you don't want them to ripen. Or keep them in the open so the ethylene can disperse. I have single bananas scattered throughout my apartment to slow them down. It looks ridiculous, but I love bananas when they have green tips. I absolutely hate when they pass that stage because it tastes too strong and the texture is off putting. There is a 1 or 2 day window where they're great. Any way to slow them down even more?
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Jan 27, 2013 18:22
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GrAviTy84 posted:It really shouldn't take more than 10 minutes. Awesome. That pretty much just added a few days to my life.
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Feb 2, 2013 20:13
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Fenrir posted:I'm looking for a Boston butt roast. I used to find them all the time in the south, but oddly enough I can't find one in NY. I'm guessing they call them something different here (maybe because they really hate Boston up here? I don't know.) If so, anyone know the name they use? I rarely see it called that here. Look for pork shoulder.
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Apr 6, 2013 23:17
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I need help identifying some CSA greens:  A: Swiss Chard B: ? C: ? D: ? E: ? First week doing this thing. Not really thrilled with the quality. Kind of just had a box full of poo poo and a moldy head of lettuce.
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Jun 20, 2013 00:30
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Thanks guys. I sauteed A and C together with some butter, salt, pepper and squeeze of lemon. Tasted pretty much like spinach, but with more texture. Some fresh garlic (so tiny!), garlic scapes, red scallions and bok choy went into a shrimp stir fry. Do CSAs typically start off slow? I'm enjoying the variety, but the quantity leaves a bit to be desired. Still fun to try new things at least.
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Jun 20, 2013 01:35
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What am I going to do with a bunch of rhubarb if I don't want to make desserts or jam?
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Jun 28, 2013 05:32
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Hed posted:edit: thanks for the kickstarter link. Just ordered another SVmachine because why not? Just did the same thing for the same reason.
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Aug 8, 2013 00:39
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Liar posted:For reference eggs around here cost me about a dollar a dozen. The farmer's market sells them for $3.50 a dozen. I honestly don't notice a taste difference with the eggs I'm getting from my CSA. The different shapes and sizes are kind of interesting. That said, I would not be shocked if my CSA buys half their poo poo from a supermarket.
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Aug 8, 2013 03:38
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I have a bunch of tomatillos and want to make some green salsa. Has anyone used this recipe? http://www.goonswithspoons.com/Fire-Roasted_Tomatillo_Salsa Open to other recipes or entirely different uses too.
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Aug 14, 2013 00:04
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Thanks for the good ideas. The chile verde looks great, and fortunately I have enough tomatillos to allow me to make both.
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Aug 14, 2013 02:01
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FaradayCage posted:Does anyone know why skirt steak is never on sale? My guess is a combination of low supply and rise in popularity over the years.
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Jan 5, 2014 00:32
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THE MACHO MAN posted:Is there any particular reason for an onion half vs just mincing the hell out of the onion or using a hand blender to get it to a consistency that you want? Yep. "Discard the onion before tossing the sauce with pasta." Haha, this part is classic: quote:Correction: September 30, 2013 It was a can of tomatoes before the correction.
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Jan 12, 2014 06:07
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Eeyo posted:I bought a carbon steel pan recently (It's pretty much a really flat wok). It's unseasoned, but how much do I need to clean it before I season it? I gave it a good soap and scrub to remove the oil stuff it had on, but it's still fairly dark. In the center of the pan, water doesn't bead anymore, which I take to be a sign that it's pretty well & clean, but it's still way darker than I expected. There's also splotches of darker areas and lighter areas. Should I scrub it more? Heat it up? I'd give a picture but it's really hard to photograph dark things like that.
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Feb 9, 2014 05:20
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| # ¿ Apr 25, 2024 22:27 |
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Anybody have a baklava recipe to share? A guy at work brought some in from a bakery a couple months ago and I've been craving more ever since. It had a really diabeetus-inducing bottom and crispy top. To reproduce I'm guessing I should pour the honey/syrup over the nut layer and then build up more layers with just butter? I never worked with phyllo dough so not sure if that'll burn or not. Any guess on how many layers the bottom should have? I figure I can try counting the top layers to get close enough for that part. 
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Mar 15, 2014 02:22
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