|
DR FRASIER KRANG posted:new question: what happens if I pound out some flayed chicken breasts and then soak them in pepperoncini brine before breading and deep frying them? is that a terrible idea? brines aren't usually vinegar based. vinegar gives off some serious fumes when it's cooking, if you soak your meat long enough to pick up a vinegar flavor, there's a good chance sublimating it instantly by way of immersion into boiling oil might very well make your kitchen air kinda chokey and teary. vinegar might also prevent the egg and flour from forming an adhesive. otoh, it might be the best thing ever, but I'd do a real small test batch first to make sure the batter holds and I'd make sure the frydaddy is squarely under a functional hood or possibly outdoors
|
#
?
Dec 21, 2021 01:29
|
|
|
|
| # ? Apr 20, 2024 05:17 |
|
|
Xaris posted:i would make some ethiopian black eyed pea stew. berberre is a must though, and i would probably increase it to 3 tsp but i love berberre and also i find most online recipes to be underspiced in general and usually increase them all by at least 50%. i forgot which recipe i used but something similar to this https://www.foodandwine.com/recipes/black-eyed-peas-coconut-milk-and-ethiopian-spices if you don't like black eyed peas (me) you can use peanuts and make groundnut stew as well https://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/
|
|
#
?
Dec 21, 2021 01:29
|
|
|
it’s good enough for a Bloody Mary, do it
|
|
#
?
Dec 21, 2021 01:31
|
|
|
The Voice of Labor posted:brines aren't usually vinegar based. vinegar gives off some serious fumes when it's cooking, if you soak your meat long enough to pick up a vinegar flavor, there's a good chance sublimating it instantly by way of immersion into boiling oil might very well make your kitchen air kinda chokey and teary. vinegar might also prevent the egg and flour from forming an adhesive. otoh, it might be the best thing ever, but I'd do a real small test batch first to make sure the batter holds and I'd make sure the frydaddy is squarely under a functional hood or possibly outdoors i guess my dumbass question then is how is pepperoncini brine different than pickle brine?
|
|
#
?
Dec 21, 2021 01:51
|
|
|
i say swears online posted:speaking of toaster ovens, this beast is on super-sale righ tnow, it's my big kitchen purchase of the year and i can shoehorn it in as a sorta-gift to my roommate I have a similar breville and it has completely replaced my usual oven unless I need the space. Heats up faster and more evenly
|
|
#
?
Dec 21, 2021 01:51
|
|
|
DR FRASIER KRANG posted:i guess my dumbass question then is how is pepperoncini brine different than pickle brine? one is going to be hotter. otherwise they’d basically be the same, salt, water, and vinegar.
|
|
#
?
Dec 21, 2021 02:00
|
|
|
it's not so much composition as quantity, where on the spectrum of "a kiss of pickle" <-> "by golly, this chicken tastes just like a pepperoncini" are you looking to end up?
|
|
#
?
Dec 21, 2021 02:19
|
|
|
Doesn't Chick-fil-A brine their chicken in pickle juice? I feel like that's a thing
|
|
#
?
Dec 21, 2021 02:23
|
|
|
i tried a cfa sandwich recipe i found online some time ago. it used thighs instead of breasts and a quick soak in pickle brine. i remember it turning out well.
|
|
#
?
Dec 21, 2021 02:25
|
|
|
a pickle brine would not actually have any vinegar in it, just salt the acid would be lactic acid that develops as the vegetables ferment in the brine
|
|
#
?
Dec 21, 2021 02:36
|
|
|
Dustcat posted:a pickle brine would not actually have any vinegar in it, just salt yeah but most recipes that call for a pickle brine soak specifically mention draining a jar of already made pickles. i dunno, maybe I'll do a 25/75 mix just for a kick.
|
|
#
?
Dec 21, 2021 02:50
|
|
|
made some roasted potatoes and they Fuckin slayed me
|
|
#
?
Dec 25, 2021 22:35
|
|
|
got a springform pan. it's time to get fat
|
|
#
?
Dec 26, 2021 02:58
|
|
|
got a taiyaki pan for christmas, im gonna make so many fish waffles
|
|
#
?
Dec 26, 2021 05:15
|
|
|
what's for dinner? can a, can b, and can c heated under fire for 20 minutes
|
|
#
?
Dec 26, 2021 05:22
|
|
|
https://www.youtube.com/watch?v=D-Vvw3Cy_Rw Industrial cooking is pretty fascinating to watch in action.
|
|
#
?
Dec 26, 2021 07:06
|
|
|
The planning and stuff is interesting, but day to day industrial cooking is the most boring job I've ever had.
|
|
#
?
Dec 26, 2021 18:35
|
|
|
spiral sliced ham for christmas, kimchee fried rice with julienned spiral slice ham for breakfast today
|
|
#
?
Dec 26, 2021 20:31
|
|
|
ugh that's the best. ham leftovers are so much more fun to work with than turkey
|
|
#
?
Dec 26, 2021 22:23
|
|
|
i say swears online posted:ugh that's the best. ham leftovers are so much more fun to work with than turkey I've got some ham & beans in the slow cooker now and they smell so drat good.
|
|
#
?
Dec 26, 2021 22:28
|
|
|
Xaris posted:i would make some ethiopian black eyed pea stew. berberre is a must though, and i would probably increase it to 3 tsp but i love berberre and also i find most online recipes to be underspiced in general and usually increase them all by at least 50%. i forgot which recipe i used but something similar to this https://www.foodandwine.com/recipes/black-eyed-peas-coconut-milk-and-ethiopian-spices following up: i did this recipe and increased the berbere to 1 tbsp and the tumeric to 1.5 tsp and holy poo poo, this is good i was a little skittish about the habanero but definitely adds a pop the dish needs
|
|
#
?
Dec 26, 2021 23:56
|
|
|
Danann posted:https://www.youtube.com/watch?v=D-Vvw3Cy_Rw this was cool I want to eat the five grilled meats
|
|
#
?
Dec 27, 2021 00:25
|
|
|
Business Gorillas posted:following up: i did this recipe and increased the berbere to 1 tbsp and the tumeric to 1.5 tsp and holy poo poo, this is good hell yeah. glad it worked out. gunna make it myself again i think, just gotta grab a 'hab. honestly habs without seeds are not really spicy at all, especially when its cooked down in a stew for awhile that they can go in pretty much anything without making it 'spicy'
|
|
#
?
Dec 27, 2021 11:18
|
|
|
 Tuna kimchi mac and cheese, delicious pantry meal
|
|
#
?
Dec 27, 2021 23:47
|
|
|
I forget what thread it was in but someone clued me into these tonkotsu soup base packets on Amazon and they are goddamn amazing.
|
|
#
?
Jan 1, 2022 06:16
|
|
|
happy new year and tamales to all of you
|
|
#
?
Jan 1, 2022 07:17
|
|
|
rip my contributions to this thread until i get abs
|
|
#
?
Jan 1, 2022 08:51
|
|
|
Blaziken386 posted:got a taiyaki pan for christmas, im gonna make so many fish waffles   i dont have any red bean paste so i cant judge this definitively, but i've decided that jelly taiyaki are superior to chocolate taiyaki this might change if I ever decide to buy actual nutella instead of just melting chocolate & butter in the microwave
|
|
#
?
Jan 1, 2022 17:13
|
|
|
Blaziken386 posted:
Chocolate and butter sounds better than hazelnut flavored palm oil imho
|
|
#
?
Jan 1, 2022 21:35
|
|
|
those fish waffles are the cutest things. my brother got me two of the Takashi Murakami x Smart Magazine pancake pans with the flowers on them and while I did not ask for them and would not have bought them myself, I'm happy to make my kids pancakes on them. these are the two I got: https://stockx.com/takashi-murakami-x-smart-magazine-flower-pancake-maker https://stockx.com/takashi-murakami-x-smart-magazine-pixel-flower-pancake-maker-teal DR FRASIER KRANG has issued a correction as of 21:47 on Jan 1, 2022 |
|
#
?
Jan 1, 2022 21:41
|
|
|
I attempted this recipe, my first ever breads https://www.cdkitchen.com/recipes/recs/286/Hard_Rolls7162.shtml  I wanted more of an italian hard roll sorta thing with really dense texture but these are super crunchy on the outside and fluffy inside. Still good. I'm happy I proved to myself even a slapdash cook can do a bread
|
|
#
?
Jan 9, 2022 19:13
|
|
|
made a Kentucky butter cake last night it's interesting because you make a syrup with butter, white sugar, rum (or bourbon) and vanilla that you pour over it in the pan. when you turn it out it crystallizes into a crunchy shell around the booze-and-butter-soaked cake. I did the trick where you turn the cake out while still hot, pour half the glaze into the pan, then put the cake back in. that way both sides of the cake get a nice soaking. 
Crusty Nutsack has issued a correction as of 21:35 on Jan 15, 2022 |
|
#
?
Jan 15, 2022 20:37
|
|
|
Crusty Nutsack posted:made a Kentucky butter cake last night My Grandma had a thing where she was making these for a while and they own so hard, looks good
|
|
#
?
Jan 15, 2022 21:24
|
|
|
Schmeichy posted:
hell yeah to pantry meals  improv stir fry with leftover rice, frozen veggies, can of tuna, egg
|
|
#
?
Jan 15, 2022 21:33
|
|
|
defrosted the thanksgiving hambone and made ham split peas and lintels in the slow cooker. came out fine if a little bland
|
|
#
?
Jan 15, 2022 22:34
|
|
|
highly recommend doing red beans and rice with ham bones if you're not a split pea soup fan
|
|
#
?
Jan 15, 2022 22:50
|
|
|
was actually holding the sack of red beans in one hand and the split peas in the other, weighing the two, comparing use by dates, judging them
|
|
#
?
Jan 15, 2022 22:57
|
|
|
there are so many different things u can do with leftover ham and u choose to make pea soup
|
|
#
?
Jan 15, 2022 22:57
|
|
|
Blaziken386 posted:there are so many different things u can do with leftover ham and u choose to make pea soup it's the best soup though
|
|
#
?
Jan 15, 2022 22:58
|
|
|
|
| # ? Apr 20, 2024 05:17 |
|
|
it's not soup. soup's generally watery. this is split peas and lentils. it's more like a paste
|
|
#
?
Jan 15, 2022 23:05
|
|