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Why do some hot foods hit you with the heat right up front and then subside while others creep up on you after a few minutes? I made some enchilada sauce tonight with dried New Mexico chiles and from the initial taste I was worried it'd be way too hot, but the heat faded away pretty quickly.
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Apr 12, 2021 05:56
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I'm living in a tiny place without an oven. Was gifted an air fryer and Instant Pot. I'm just looking for techniques and recipes that are tasty and healthy that I can manage in this tiny kitchen. The stove is good but the venting is terrible, so nothing too smokey please. Thanks y'all.
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Apr 12, 2021 08:59
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leekster posted:I'm living in a tiny place without an oven. Was gifted an air fryer and Instant Pot. I'm just looking for techniques and recipes that are tasty and healthy that I can manage in this tiny kitchen. The stove is good but the venting is terrible, so nothing too smokey please. Thanks y'all.
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Apr 12, 2021 09:03
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Anybody here know of a recipe that makes use of green meat radishes and black radishes?
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Apr 12, 2021 14:53
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leekster posted:I'm living in a tiny place without an oven. Was gifted an air fryer and Instant Pot. I'm just looking for techniques and recipes that are tasty and healthy that I can manage in this tiny kitchen. The stove is good but the venting is terrible, so nothing too smokey please. Thanks y'all. Most recipe websites have Instant Pot sections since they're so popular. One pot meals are another phrase to look out for in your situation. Just make sure they don't want you to finish them off in the oven. Edit: And if you want even more kitchen gizmos some larger toaster ovens are more "oven" than "toaster". wash bucket fucked around with this message at 02:34 on Apr 13, 2021 |
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Apr 13, 2021 02:31
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McCracAttack posted:Edit: And if you want even more kitchen gizmos some larger toaster ovens are more "oven" than "toaster". If you have the room, I really recommend that Cuisinart. Were it not for the handle on the lid, I could fit my enamel roasting pan in there, and it comes with a pizza stone. I don't use an oven anymore, as it's way more efficient for my needs.
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Apr 13, 2021 02:45
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Mister Facetious posted:If you have the room, I really recommend that Cuisinart. Were it not for the handle on the lid, I could fit my enamel roasting pan in there, and it comes with a pizza stone. If you have the money (and space, obviously), I'd recommend the Breville Smart Oven. Since I got one, it's been used probably 3-4 times a day, and I've turned my large oven on about one time in the past three weeks. It's incredible.
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Apr 13, 2021 13:32
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The Midniter posted:If you have the money (and space, obviously), I'd recommend the Breville Smart Oven. Since I got one, it's been used probably 3-4 times a day, and I've turned my large oven on about one time in the past three weeks. It's incredible. I will 2nd this, but add the caveat that it never actually gets any color on my toast unless I run it through 2 cycles.
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Apr 13, 2021 14:44
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Carly Gay Dead Son posted:Anybody here know of a recipe that makes use of green meat radishes and black radishes? I dont know about black radishes, but I think green meat radishes would be similar to Daikon. You can roast them like you would Turnips. Daikon-like radishes also ferment pretty well, so you could do something like a Korean kkakdugi. Daikon has a reputation of being even funkier than kimchi during fermentation, just so youre aware. I havent made it, but Korean Bapsang is generally considered as a good source for recipes, so here is hers: https://www.koreanbapsang.com/kkakdugi-cubed-radish-kimchi/
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Apr 13, 2021 17:34
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OK, food science question: My friend has been making the Serious Eats Caesar dressing for a long time. https://www.seriouseats.com/recipes/2017/07/caesar-dressing-recipe.html He has found that if he prepares it ahead of time, it only keeps well if he uses bottled lemon juice instead of fresh. If he uses fresh lemon juice, it takes on a fishy/metallic taste after a day or so. Not a problem with bottled. Can any of the resident food science folks explain why? Edit: He uses soybean oil instead of canola in the recipe.
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Apr 14, 2021 02:27
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Well, sure, but I don't know the science of it exactly. Bottled lemon juice has preservatives, since citrus juice keeps very poorly otherwise, as you're experiencing. If you were to taste the dressing freshly made with both bottled and fresh juice, I'm sure you'd prefer the fresh stuff. But due to the preservatives in the bottled stuff, it tastes better for a longer period of time. Pretty simple. Frankly Caesar dressing is best fresh, but using bottled juice to allow for making it the night before seems like a pretty reasonable thing to do.
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Apr 14, 2021 05:37
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If I were to make risotto in this way, what would the result be? I'm happy to try it, but instead of potentially wasting good ingredients I thought I'd check first: 1. Add the rice, all of the water, a stock cube, and mushrooms to a pan 2. Heat it 3. Constantly stir it until all of the water is absorbed I've searched for this and while every recipe suggests that you ladle the stock in one at at time, I haven't found anywhere that explains why that's necessary, or what would happen if you tried to do it all in one pot like this.
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Apr 14, 2021 08:10
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ahobday posted:If I were to make risotto in this way, what would the result be? I'm happy to try it, but instead of potentially wasting good ingredients I thought I'd check first: Kenji does a good job of explaining how to make a one-pot no stir risotto, I would suggest trying that. Explanation, which is interesting: https://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html Recipe: https://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html Although both of you are completely missing the point of risotto, which is that the process itself is enjoyable, and the ritualistic stirring and gradual adding of stock is a pleasurable experience, especially when accompanied by a glass of wine.
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Apr 14, 2021 08:30
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Yeah risotto 'hacks' are against the whole spirit of the dish. I'd also point out that adding the stock ladleful at a time allows much better control over the eventual doneness, texture and consistency of the dish. I make risotto all the time with roughly the same amount of rice and the amount of stock I use varies a lot based on what rice brand I'm using, the other ingredients I'm putting in there and different factors I don't know about. The eventual quality of the risotto is directly proportional to the care and attention you give it, imo. If you're going to be standing there and stirring it anyway then what's the point in just dumping all of the ingredients in at the start? You're not saving yourself any time or effort. Also idk if you were paraphrasing but you should be toasting the rice in oil or butter before you start adding stock, and the first liquid into the pan should be a glass of dry white wine. And you don't want to add raw mushrooms at the start like that, you'd want to have cooked them first or cook them separately and add them later, or else you'll just end up with boiled soggy mushrooms. If I'm making mushroom risotto I'll usually have rehydrated some dried porcini in boiling water (which then becomes my stock), I'll fry off the porcini first with my onions and then that's the base I start building the rest of the risotto on. I'll sometimes chop and roast some regular mushrooms in the oven while I'm doing the risotto to be added later, for a different texture and more intense flavour. Butterfly Valley fucked around with this message at 09:53 on Apr 14, 2021 |
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Apr 14, 2021 09:48
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the effort to deliciousness ratio makes it not worth it to make risotto traditionally 
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Apr 14, 2021 13:01
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Not gonna lie, pressure cooker risotto is the flea's eyebrows.
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Apr 14, 2021 13:22
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It's raising eyebrows for sure. Risotto is a very specific recipe, you can't make it in a timed pressure cooker or any other way than standing over the stove.
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Apr 14, 2021 13:25
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Counterpoint: Ive made Kenjis no-stir and I think it tastes better than traditional. Maybe its the whipped cream.
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Apr 14, 2021 13:29
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Scientastic posted:Although both of you are completely missing the point of risotto, which is that the process itself is enjoyable, and the ritualistic stirring and gradual adding of stock is a pleasurable experience, especially when accompanied by a glass of wine.
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Apr 14, 2021 13:29
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love 2 stir for 30 minutes straight and end up with hot wet rice
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Apr 14, 2021 14:05
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Pressure cooker risotto is the only way I do it these days. There's no reason to make it the old way just because folks used to (wrongly) believe the stirring was what made it creamy.
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Apr 14, 2021 14:15
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I get a lot of pleasure out of doing things in the simplest way possible. I also want to start eating this dish more often but I personally find it's too much effort for a random weeknight dinner that only I will eat. I didn't realise the name "risotto" had such a strong connection to the way it was prepared, so I can change my question: Is there a way to make a creamy dish using arborio rice where I can put all of the ingredients in the pan at the start and then turn on the heat? Scientastic posted:Kenji does a good job of explaining how to make a one-pot no stir risotto, I would suggest trying that. Thanks for this. I'll give it a read.
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Apr 14, 2021 14:16
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ahobday posted:I didn't realise the name "risotto" had such a strong connection to the way it was prepared, so I can change my question: It's Italian, of course there's going to be strong opinions on how it's made 
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Apr 14, 2021 14:22
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Lawnie posted:Counterpoint: I’ve made Kenji’s no-stir and I think it tastes better than traditional. Maybe it’s the whipped cream. I'm still waking up but I read this, having not seen the recipe, and immediately imagined someone topping a bowl of risoto with whipped cream like you'd put on a slice of pie. 
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Apr 14, 2021 14:33
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Italians arent real and they cant hurt you. Make the pressure cooker risotto, put cream wherever you want and pineapple is ok on pizza.
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Apr 14, 2021 15:01
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Italy? Oh, you mean Papist-Occupied Rome.
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Apr 14, 2021 15:09
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Sextro posted:Italian’s aren’t real and they can’t hurt you. Make the pressure cooker risotto, put cream wherever you want and pineapple is ok on pizza. I was with you til the last bit.
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Apr 14, 2021 21:07
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Mr. Wiggles posted:I was with you til the last bit. Let people put whatever they want on their sandwich
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Apr 14, 2021 21:14
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Does anyone have suggestions for vegetarian recipes with a lot of protein that they like? Doesn't have to be vegan, I just don't like meat much.
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Apr 14, 2021 22:19
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Acerbatus posted:Does anyone have suggestions for vegetarian recipes with a lot of protein that they like? Doesn't have to be vegan, I just don't like meat much. Have some Cauliflower and Chickpea Masala over rice. I thought this would taste like eating tap water but I'd never dealt with garam masala before so I was laughably wrong about that. I make it all the time now.
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Apr 14, 2021 22:31
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Shakshuka is my go-to vegetarian dish. It's incredibly good and you can put as much or a little protein as you want.
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Apr 14, 2021 22:32
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I love hot italian sausage, especially with onions and eggs. I also really want to stop eating pork. Are there any good non-Pork hot Italian sausages out there?
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Apr 14, 2021 22:37
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If youre not terrorized by an imaginary Italian who shrieks culinary dogma at you while you cook, youre not cooking Italian.
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Apr 14, 2021 23:45
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DildenAnders posted:I love hot italian sausage, especially with onions and eggs. I also really want to stop eating pork. Are there any good non-Pork hot Italian sausages out there? I've been happy for years with turkey Italian sausage.
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Apr 15, 2021 02:39
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Yeah, Ive had both chicken and turkey hot Italian that were fine
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Apr 15, 2021 03:30
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Sorry, but this is just hosed up and wrong.
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Apr 15, 2021 04:04
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Instagram has done so much loving harm to the idea of food. It has gotten so bad lately that when friends suggest new places to eat to me I have to subtly tease out whether they want to go because the pictures look nice or because someone actually tasted the food and liked it.
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Apr 15, 2021 16:53
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Does chicken sausage have any prion concerns like pork/beef does?
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Apr 15, 2021 17:05
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Ive done some light googling on this but should I be chopping/cutting differently with a santoku knife than I would a chefs knife? Im used to an 8 inch chef and now I have a 5 inch santoku. It feels tiny lol
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Apr 15, 2021 17:22
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Yeah, a santoku is more of a chopper than a rocker, and you should probably get a 7". I can't imagine using one two inches shorter than what I already have.
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Apr 15, 2021 19:14
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