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Scientastic
Mar 1, 2010

TRULY scientastic.


I think it just depends if your culture was introduced to the herb by the Spanish, who call it ďcilantroĒ, or the French, for whom itís ďcoriandreĒ.

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poeticoddity
Jan 14, 2007
"How nice - to feel nothing and still get full credit for being alive." - Kurt Vonnegut Jr. - Slaughterhouse Five

Torquemada posted:

Does this mean caffeine is an antidote to viagra?

Probably not. They work on different receptors, and I'm pretty sure the guidance hasn't been changed to "drink a pot of coffee" if things don't calm down within 4 hours.

Butterfly Valley
Apr 19, 2007

Begone Trump, hello cool dog, you're welcome. And be ein good goon.


Mr. Wiggles posted:

Also, you know, Mexico.

Yes I know cilantro is the Spanish word for coriander, what's your point? Only American English as far as I know makes the distinction between coriander leaves and seeds by having totally different words for them. If you Google 'el cilantro' to get Spanish language results you only get pictures of the leaf, not the seed, which only reinforces my point.

SHIT POST MALONE
Feb 4, 2005

I was born down. You know this.


TIL cilantro and coriander seeds come from the same plant

enki42
Jun 11, 2001
#ATMLIVESMATTER

Put this Nazi-lover on ignore immediately!


Bape Culture posted:

Is there any way to elevate a Yorkshire pudding batter?
Iím obsessed with toad in the hole as itís winter and Iím just wondering if I could try something a bit funky.

I go with Kenji's recipe - https://www.seriouseats.com/recipes/2015/12/the-best-yorkshire-pudding-popover-recipe.html

Specifically his advice is to add a tiny bit of water in addition to the milk (this seems a bit suspect to me that it would have that big a difference, but whatever), and to let your batter rest (this i definitely do and definitely notice the difference).

The only other thing I keep in mind is that it's important not to underbake - every time I get sad, deflated puddings, it's almost always because i'm rushing them out of the oven.

xtal
Jan 9, 2011

"People have only as much liberty as they have the intelligence to want and the courage to take."

Mr. Wiggles posted:

Also, you know, Mexico.

And why would someone need help using the seeds, a spice that lasts forever and goes in everything?

Bape Culture
Sep 13, 2006


enki42 posted:

I go with Kenji's recipe - https://www.seriouseats.com/recipes/2015/12/the-best-yorkshire-pudding-popover-recipe.html

Specifically his advice is to add a tiny bit of water in addition to the milk (this seems a bit suspect to me that it would have that big a difference, but whatever), and to let your batter rest (this i definitely do and definitely notice the difference).

The only other thing I keep in mind is that it's important not to underbake - every time I get sad, deflated puddings, it's almost always because i'm rushing them out of the oven.

I already do that I try and leave it overnight in the fridge even. Iíve been trying to perfect the recipe for the past couple of weeks. I will try the water but doesnít that just basically make it like skimmed milk or something???

150g plain flour
3 eggs
180ml milk (added gradually)
Pinch of salt and pepper

Whisk for 20 mins. Set in fridge for as long as possible.

Beef dripping 200 degrees with sausages for 15 mins then add batter over the top and bake for 30 mins.

Casu Marzu
Oct 20, 2008

SHUT
THE
FUCK
UP!
BIIITCH!




Butterfly Valley posted:

Yes I know cilantro is the Spanish word for coriander, what's your point? Only American English as far as I know makes the distinction between coriander leaves and seeds by having totally different words for them. If you Google 'el cilantro' to get Spanish language results you only get pictures of the leaf, not the seed, which only reinforces my point.

Casu Marzu
Oct 20, 2008

SHUT
THE
FUCK
UP!
BIIITCH!




it's only cilantro if it's from mexico, otherwise it's jut sparkling parsley

enki42
Jun 11, 2001
#ATMLIVESMATTER

Put this Nazi-lover on ignore immediately!


Bape Culture posted:

Beef dripping 200 degrees with sausages for 15 mins then add batter over the top and bake for 30 mins.

What temperature are you at / what size yorkshire puddings are you making? If they're muffin tin sized ones, 30 minutes feels long - is your oven temp too low maybe?

edit: didn't even notice the 200. I would maybe try a bit higher, I like going 450 F / 230 C

Doom Rooster
Sep 3, 2008



Pillbug

Bape Culture posted:

Is there any way to elevate a Yorkshire pudding batter?
Iím obsessed with toad in the hole as itís winter and Iím just wondering if I could try something a bit funky.

Do you have/can access a smoker?

Butterfly Valley
Apr 19, 2007

Begone Trump, hello cool dog, you're welcome. And be ein good goon.


What?

Original dude said 'coriander' means the seeds in most places apart from the UK. I said how that was demonstrably false and coriander or the equivalent in the local language defaults to meaning the leaf in most countries and you have to specify 'seed'. Only in North America do you get the cilantro/coriander split. In the country where you actually got the word for it from, it's just cilantro and semillas de cilantro. I'm sorry for this many words about coriander.

Bape Culture
Sep 13, 2006


enki42 posted:

What temperature are you at / what size yorkshire puddings are you making? If they're muffin tin sized ones, 30 minutes feels long - is your oven temp too low maybe?

edit: didn't even notice the 200. I would maybe try a bit higher, I like going 450 F / 230 C

Itís a massive Yorkshire pudding full of sausages. Like the size of a cake.

Doom Rooster posted:

Do you have/can access a smoker?

Yeah got a cactus Jack here

Doom Rooster
Sep 3, 2008



Pillbug

Bape Culture posted:

Itís a massive Yorkshire pudding full of sausages. Like the size of a cake.


Yeah got a cactus Jack here

My latest obsession is smoked beef fat. I assume yours is already rendered, so Iíd take some of it cold, put it in a little foil boat in chunks, and cold smoke it for like 30 minutes, the get enough heat going to melt it or just toss the chunks into a pan at low heat to get it back into a liquid to pour into a container.

Smaller chunks means more surface area, means more smokey flavor.

Smell/taste it to see how Smokey you got it. A little usually goes a long way, so only replace the regular beef fat in your puds 1:1 if you want it REALLLLLL smokey. Youíll probably wanted to cut it at least 50/50.

I use this stuff for biscuits, flour tortillas, fried rice, anything where beefy smokiness is welcome. Itís like bacon fat, only better IMO.

Funktor
May 17, 2009

Burnin' down the disco floor...
Fear the wrath of the mighty FUNKTOR!


Anybody have advice on what to look for in an oven? What features should I be looking for? Are there some price points that are more effective than others? How much is too much to spend? Anything you can tell me would be helpful.

SHIT POST MALONE
Feb 4, 2005

I was born down. You know this.


Definitely get one with a convection roast option. That's all I can offer.

Anecdotally, I have a dual-heat GE model and it's nice to have options when either your natural gas or electricity goes out. You still have to pick between the oven or the stovetop but still. It's something.

SHIT POST MALONE fucked around with this message at 03:07 on Feb 4, 2021

McCracAttack
Feb 21, 2006



Funktor posted:

Anybody have advice on what to look for in an oven? What features should I be looking for? Are there some price points that are more effective than others? How much is too much to spend? Anything you can tell me would be helpful.

Wirecutter articles are always a good place to start.

WhiteHowler
Apr 3, 2001

I'M HUGE!


Funktor posted:

Anybody have advice on what to look for in an oven? What features should I be looking for? Are there some price points that are more effective than others? How much is too much to spend? Anything you can tell me would be helpful.
I assume you want a full range (oven and cooktop)? Gas or electric? Slide-in or freestanding?

I went through some exhaustive research last summer when my old electric range died, so this is still fresh in my mind.

A decent, mid-level electric range will will run you $1000-1500 USD street price, and it will serve most people very well. Unless you have a specific need for something more, there's no reason to spend $2000+.

As the model levels increase, you start paying dramatically more for gimmicks that you'll probably never use. "Pizza mode"? I guess if you make a ton of pizza, but is it worth $250 more? Dual ovens? Would you use that mode enough to justify the smaller compartments and cost over picking up an Instant Pot, slow cooker, or sous vide device? Induction burners are a neat party trick, but unless you constantly need water boiled really fast, it won't justify the price for most home cooks.

Personally, I ended up with the LG LSE-4613 slide-in electric range. It retails for ~$1900, but I didn't pay remotely near that much -- even during a pandemic you can find some great deals if you're patient.

I selected it mainly on the strength of reliability and review scores versus price point, but it did have some specific features I wanted from an oven:

- Convection mode (awesome for baking, and great for heating anything from frozen that doesn't need browning)
- Low minimum temperature (ideally as low as 200 F for "low and slow" cooking -- this one goes to 170 F)
- Self-cleaning modes

There's some other gimmicky stuff I don't care about -- though I do want to try the proofing mode -- but this was the lowest model that had all of the above.

So far I've been thrilled with it. I keep an oven thermometer in there and the temps have been spot-on for both regular and convection baking. The two-mode broiler works very well, too.

As for the stove, it's a traditional glass cooktop, with all the pros and cons there. It scratches more easily than my old GE glass top, but it's more consistent with temperatures. I dig the front dials for the burners, but not the digital control panel for the oven, since it's hard to see in low light, and the timer is cumbersome to set.

It also, puzzlingly, doesn't come with overhang flaps for the counter -- for some reason LG doesn't include them with any models. I have lovely formica counters, and the edges look ugly with a gap next to the range. It's not a huge deal, but come on -- this is something that has been standard for slide-in ranges forever.

Funktor
May 17, 2009

Burnin' down the disco floor...
Fear the wrath of the mighty FUNKTOR!


Thank you all so much, that's all super helpful advice.

Wroughtirony
May 14, 2007



I kind of want an ice cream maker but my budget and counter space are both very low. I have a kitchenaid pro 6qt bowl lift so an attachment is an option. But it seems like the attachments run about $75 and the free standing units are closer to $100 so I don't know what's worth it.

fizzymercury
Aug 18, 2011


Wroughtirony posted:

I kind of want an ice cream maker but my budget and counter space are both very low. I have a kitchenaid pro 6qt bowl lift so an attachment is an option. But it seems like the attachments run about $75 and the free standing units are closer to $100 so I don't know what's worth it.

Definitely a free standing unit. I have the ice cream attachment and I hate it. It doesn't make as much as a stand-alone, it's slow, and it gets ice crystals in your ice cream base because of it. It says you can do up to 2 quarts in it but I've never had success doing any more than 1.5 quarts at a time and it slogged. If you make ice cream like three times a year or more don't get it.

I love my Cuisinart "Pure Indulgence" 2 qt machine. It was $99 but it's worth the extra money. I make ice cream about once a week and it's never had an issue, even when I forgot a fruit sherbet in it and overwhipped it into some kind of taffy.

Steve Yun
Aug 7, 2003

I
ANALYZE
CARTOONS


Soiled Meat

Boris Galerkin posted:

Please explain. I have a soda stream and coriander/cilantro is the best thing in the world. I would put it on everything.




To clarify lime juice if you donít have pectin enzyme, run it through a coffee filter. It might still foam up when you carbonate it but it will hopefully minimize it

Helith
Nov 5, 2009

Basket of Adorables




Wait, what country is that recipe from because measuring liquids in grams is really weird?
Like it works because 550g of water is 550ml of water but I've always seen liquids expressed as ml.

Scientastic
Mar 1, 2010

TRULY scientastic.


Helith posted:

Wait, what country is that recipe from because measuring liquids in grams is really weird?
Like it works because 550g of water is 550ml of water but I've always seen liquids expressed as ml.

I suspect the answer is "pretentious molecular gastronomy", because the mass of water is less effected by ambient temperature than volume and that tiny difference obviously effects the final product.

Steve Yun
Aug 7, 2003

I
ANALYZE
CARTOONS


Soiled Meat

Itís Dave Arnold from NY. I suspect he put the water in grams because he was probably measuring on a scale at the time and nothing more nefarious than that

Scientastic
Mar 1, 2010

TRULY scientastic.


I found his book online, it's cool!

https://issuu.com/emersonfernandes/docs/259362754-liquid-intelligence-the-a

enki42
Jun 11, 2001
#ATMLIVESMATTER

Put this Nazi-lover on ignore immediately!


I actually like having liquids measured by mass for recipes where everything else is anyway, since my scale is already out and it's gotta be more accurate than eyeballing a measuring cup.

Casu Marzu
Oct 20, 2008

SHUT
THE
FUCK
UP!
BIIITCH!




Helith posted:

Wait, what country is that recipe from because measuring liquids in grams is really weird?
Like it works because 550g of water is 550ml of water but I've always seen liquids expressed as ml.

Every bread recipe I use measures liquid in grams.

Torquemada
Oct 21, 2010

Drei Gläser


Volumetric measurements are consigned to the dustbin of history.

Scientastic
Mar 1, 2010

TRULY scientastic.


Torquemada posted:

Volumetric measurements are consigned to the dustbin of history.

Would that be a 72L dustbin, or the more common 85L?

Mr. Wiggles
Dec 1, 2003

We are all drinking from the highball glass of ideology.

Liquid Intelligence is a super good book. And yes, I am the first one to be all "don't bother measuring, just eyeball everything!" but I gotta give it to Dave that his method is precise and reproduceable in a way that none of my cooking ever is.

Sextro
Aug 23, 2014



If there's anything I hate more than cleaning up after cooking it's having to wash 7 different cups and spoons just from assembling my mise. gently caress that it all goes in a bowl/pot on a scale.

BrianBoitano
Nov 15, 2006

this is fine





Scientastic posted:

I suspect the answer is "pretentious molecular gastronomy", because the mass of water is less effected by ambient temperature than volume and that tiny difference obviously effects the final product.

Funny enough, Dave Arnold hates the term "molecular gastronomy" with a very New York passion.

Serious Eats interview posted:

"Well, I definitely like 'modernist cuisine' more than I like 'molecular gastronomy.' 'Molecular gastronomy' sounds terrible! It does not sound delicious. 'Let's go get some molecular cuisine food?!?' Horrible! And it's falseóeither we're all using molecules or none of us are using molecules. Modernist cuisine at least is kind of an attempt to just have something be neutral."

His podcast Cooking Issues is full of semi-off-topic rants which usually involve a mock badda-bing badda-boom fuggetabout it accent no matter what gender or nationality he's satirizing

BrianBoitano fucked around with this message at 16:28 on Feb 4, 2021

pro starcraft loser
Jan 23, 2006

Stand back, this could get messy.



Is there a "proper" number to look at when measuring liquids in an angled measuring cup? I recently realized it's off by almost 1/4 cup comparing the side numbers to the numbers on the angle.

BrianBoitano
Nov 15, 2006

this is fine





Uhh buy a new angled measuring cup that's accurate? Or post pictures so we can see if it's a meniscus problem?

I previously checked my dry measuring cups against my pyrex liquid measures and they all agree, which is comforting. I also bought a graduated cylinder to test baby bottles and milk storage containers and found some brands are just wildly off.

Boris Galerkin
Dec 17, 2011



Steve Yun posted:




To clarify lime juice if you donít have pectin enzyme, run it through a coffee filter. It might still foam up when you carbonate it but it will hopefully minimize it

See this is why the coriander/cilantro argument matters because most people (I assume) see coriander by itself and think leaf, not seeds as the recipe here is calling for.

pro starcraft loser posted:

Is there a "proper" number to look at when measuring liquids in an angled measuring cup? I recently realized it's off by almost 1/4 cup comparing the side numbers to the numbers on the angle.

No idea what youíre talking about but measure approx 236g of water into the measuring cup and wherever it levels off is 1 US cup. If youíre in the UK then measure out 250g instead because for whatever reason US customary and imperial cups are different.

Boris Galerkin fucked around with this message at 18:54 on Feb 4, 2021

Steve Yun
Aug 7, 2003

I
ANALYZE
CARTOONS


Soiled Meat

ALL glass measuring cups with printed measurements are a dice roll on accuracy. Use metal cups or plastic cups

(Or be like me and buy half a dozen glass measuring cups, test them at home and return all the inaccurate ones)

Bape Culture
Sep 13, 2006


Just discovered thereís such a thing as white brownies! Iíve never wanted to try anything more in my life.

Anyone got a next level blondie recipe?

feedmegin
Jul 30, 2008




Boris Galerkin posted:

No idea what youíre talking about but measure approx 236g of water into the measuring cup and wherever it levels off is 1 US cup. If youíre in the UK then measure out 250g instead because for whatever reason US customary and imperial cups are different.

I don't think I have ever in my life seen a recipe that uses imperial cups. If it's specifying cups it's going to be a US recipe and I'm going to use my handy-dandy measuring jug that is marked with American cups on one side and ml on the other.

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Pookah
Aug 21, 2008

Caw







I dislike washing up so much that I've written in volume/weight conversions on a good few of my most commonly used recipes - it's so much easier to be able to stick a bowl or pot onto the scales and just weigh stuff directly into it. I hate having to pour stuff like oil or milk into a measuring jug only to immediately pour the result into something else.

It's also really useful for hard-to-measure out stuff like honey or treacle -no more struggling to get a tablespoon of treacle out of the drat spoon without leaving half of it behind.

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