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i say swears online posted:I wonder if that helps alfredo with old-rear end crystallized parmesan cheap rear end ground dried Parma works pretty good for alfredo.
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Apr 21, 2021 21:17
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really? i found the pre-ground cheap stuff doesn't melt nearly as well as off the block. it's got the same powdery feel as pre-shredded regular cheese does
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Apr 21, 2021 21:43
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i say swears online posted:really? i found the pre-ground cheap stuff doesn't melt nearly as well as off the block. it's got the same powdery feel as pre-shredded regular cheese does pre-shredded cheese has anti-caking agents in it that makes it a bitch to use in sauces
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Apr 21, 2021 21:45
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yeah i've tried an alfredo with that once and it was gritty and gross the only thing i use pregrated parm for is a recipe my wife found for gluten free parmesan crusted chicken thighs, where the cellulose actually helps bind the crust
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Apr 21, 2021 21:49
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huh wonder what I’m doing differently, on the other hand won’t ever do it again with the lactose intolerance anyway.
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Apr 21, 2021 21:51
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Good Soldier Svejk posted:pre-shredded cheese has anti-caking agents in it that makes it a bitch to use in sauces yeah i grew up on "mexican blend" and i'll never buy pre-shredded cheese again. i get giant grocery store blocks of cheddar for most things and then monterrey jack and white american for queso
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Apr 21, 2021 21:54
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are you all talking just pre grated or cheap rear end Kraft plastic shakers?
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Apr 21, 2021 21:57
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i'm not sure i've seen real just-shredded parmesan, just the kraft pizza topping
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Apr 21, 2021 22:01
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poo poo POST MALONE posted:I have a salted pork butt chilling in the fridge overnight because I'm planning to make pulled pork in a Dutch oven instead of a pressure cooker because I'm tired of making wet meat slop with no texture or char to it. I've been doing this too, it's way better. After taking the pork out of the oven, I pan fried it on the stove top for quesadillas over the weekend e: also, I finally stopped wasting my time on overnight pork dry rubs and only seasoned the meat with salt just before placing it in the Dutch oven Fleetwood has issued a correction as of 22:04 on Apr 21, 2021 |
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Apr 21, 2021 22:02
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https://twitter.com/ActNormalOrElse/status/1386388891175989248
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Apr 26, 2021 05:50
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true
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Apr 26, 2021 11:57
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BISCUITS:  RECIPE: https://www.momontimeout.com/perfect-biscuits-every-time-recipe/ TIPS: I sifted the dry ingredients and then used a cheese grater to shred the butter to pea-size per the above recipe and then turned it out onto floured surface with no kneading. LEARNED'S: Next time I will use something other than an old fashioned glass to cut the dough circles out, they were a little wide but this is fine I'll make breakfast sandwiches with them.
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Apr 26, 2021 23:04
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yeah the trick to giant rise biscuits is a sharp floured metal circle and no twisting in the punch-down. those look good as heck though.
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Apr 26, 2021 23:05
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poo poo POST MALONE posted:yeah the trick to giant rise biscuits is a sharp floured metal circle and no twisting in the punch-down. this is one of those few times I feel like I nailed something decently on a first try and so encouraged can make minor adjustments to my method, the most difficult part was the arm workout involved in cheesegrating a stick and a half of butter baking now interests me
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Apr 26, 2021 23:10
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Waffle House posted:this is one of those few times I feel like I nailed something decently on a first try and so encouraged can make minor adjustments to my method, the most difficult part was the arm workout involved in cheesegrating a stick and a half of butter You can cube the cold butter and squish it into the flour with your fingers if you don't like the cheesegrating method
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Apr 26, 2021 23:12
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it's taken years for me to get biscuits i'm happy with. they're expert-tier foods no matter what anyone says
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Apr 26, 2021 23:15
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Schmeichy posted:You can cube the cold butter and squish it into the flour with your fingers if you don't like the cheesegrating method I *was* going to do it this way and go buy a pastry cutter but the cheesegrater method garnered better results IMO and I will be using it in the future for recipes where SOME FUCKIN COLDASS BUTTER is necessary for dough consistency
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Apr 26, 2021 23:16
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I'm a heathen and just do drop biscuits  namely this recipe: https://www.thrillist.com/recipe/nation/cheddar-bay-biscuits-thrillist-recipes I make them plain too, just remove the cheese and seasonings obv
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Apr 26, 2021 23:22
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Waffle House posted:I *was* going to do it this way and go buy a pastry cutter but the cheesegrater method garnered better results IMO and I will be using it in the future for recipes where SOME FUCKIN COLDASS BUTTER is necessary for dough consistency my cheese grater bends when i try it so i just get the butter really cold and then do maybe 1/8th-inch slices with a knife. it's difficult but works great since those slices kinda split themselves up if it's cold enough
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Apr 26, 2021 23:24
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now I want to try to mandolin some frozen butter for biscuits. fwiw I tried to do cubed butter once and it didn't turn out right (I didn't use a pastry cutter to mix it though). grated frozen unsalted butter is the key
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Apr 26, 2021 23:26
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grated frozen butter is key to pie crust too
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Apr 26, 2021 23:26
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Smooshing the butter flat with your fingers is nice and results in a flaky biscuit if you work it all into small flat pieces and do the roll out and fold method a few times. I'm sure the grater works better but I'm lazy about washing extra dishes.
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Apr 26, 2021 23:28
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i say swears online posted:my cheese grater bends when i try it so i just get the butter really cold and then do maybe 1/8th-inch slices with a knife. it's difficult but works great since those slices kinda split themselves up if it's cold enough I got this one from the HEB near me for about this price when I moved into my new place, I kinda like having the removable tray https://www.amazon.com/Solutions-Pr...389160855&psc=1 Crusty Nutsack posted:grated frozen butter is key to pie crust too I found this out last I did a savory crust with butter/bacon fat, it really pays to have the fats cold for that nice laminar flaking. Schmeichy posted:Smooshing the butter flat with your fingers is nice and results in a flaky biscuit if you work it all into small flat pieces and do the roll out and fold method a few times. I'm sure the grater works better but I'm lazy about washing extra dishes. I did have to flake some of the butter manually because the frozen butter tends to clump unless you empty it promptly, but it was necessary to use a fork and my fingers for dough mixing so it worked out okay.
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Apr 26, 2021 23:29
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awesome looking biscuits! thanks for posting the recipe too, i'll have to give that a try
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Apr 26, 2021 23:46
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god dammit I grated a block of gruyere and forgot to put it in a recipe. what the hell do I do with a bunch of grated gruyere?
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Apr 27, 2021 00:08
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kenjis hasslebeck potatoes
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Apr 27, 2021 00:13
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mac and cheese, croque monsieur/madame, gratin anything
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Apr 27, 2021 00:15
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serious eats sodium citrate mac and cheese is fantastic. I bust out the food processor to shred my cheese and it is a super easy (and super unhealthy) weeknight meal
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Apr 27, 2021 00:17
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it was for Mac and cheese
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Apr 27, 2021 00:19
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I'll do potatoes with it tomorrow. it shall be done.
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Apr 27, 2021 00:19
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poo poo POST MALONE posted:god dammit I grated a block of gruyere and forgot to put it in a recipe. what the hell do I do with a bunch of grated gruyere? Garnish and/or eat it
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Apr 27, 2021 00:22
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poo poo POST MALONE posted:it was for Mac and cheese so did it just become mac
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Apr 27, 2021 00:32
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First time smoking ribs. Dry rub and three hours in the smoker. Came out really good! 
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Apr 27, 2021 00:45
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i say swears online posted:so did it just become mac fortunately no there's a later step where you stir the grated gruyere into the melted sharp cheddar I just got distracted by pork and jalapeños.
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Apr 27, 2021 01:02
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Think Less posted:First time smoking ribs. Dry rub and three hours in the smoker. Came out really good! looks good, decent smoke ring too What kind of smoker do you have?
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Apr 27, 2021 02:01
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I made tea eggs, I didn't realize how good they get after a week soaking in the liquid. I only have 1 left and they're only now getting good. I'm going to have to make a full dozen batch this week
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Apr 27, 2021 02:03
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poo poo POST MALONE posted:god dammit I grated a block of gruyere and forgot to put it in a recipe. what the hell do I do with a bunch of grated gruyere? quiche
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Apr 27, 2021 02:04
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spacemang_spliff posted:looks good, decent smoke ring too Pit Barrel Cooker. Picked it up this weekend and have done wings, ribs, and chicken thighs so far. I'm new to smoking meat, and the PBC is has been really great. One downside I've discovered though is that the charcoal takes forever to extinguish since it doesn't seal all the way
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Apr 27, 2021 02:33
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Think Less posted:Pit Barrel Cooker. Picked it up this weekend and have done wings, ribs, and chicken thighs so far. I'm new to smoking meat, and the PBC is has been really great. I think there's probably some trick to sealing those upright smokers. I have a weber propane smoker which is pretty decent but it doesn't seal. I can still get good smoke rings out of it by keeping it well stocked with big chunks of wood. I've heard you can seal them with like silicone but I've been too scared and lazy to do it
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Apr 27, 2021 03:01
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| # ? Apr 24, 2024 19:24 |
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Do a pork butt you'll learn a lot and it's difficult to gently caress it up and everyone is impressed by pulled pork
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Apr 27, 2021 03:02
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