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A China cap is the one shown, metal with coarse holes. The same kind of thing with fine mesh instead of punched holes is a chinois.
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Jan 19, 2022 05:31
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Anyone have some good suggestions on easy homeade salad dressings? If it helps I've got Mayo, Sriracha, Garlic ginger paste, bell pepper paste, soy sauce, olive oil, Worcestershire, and deli mustard as potential ingredients.
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Jan 19, 2022 06:07
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DildenAnders posted:Anyone have some good suggestions on easy homeade salad dressings? If it helps I've got Mayo, Sriracha, Garlic ginger paste, bell pepper paste, soy sauce, olive oil, Worcestershire, and deli mustard as potential ingredients. Vinaigrettes are legit easy and tasty. I forget where I originally developed my lassez-faire vinaigrette style but here's a Serious Eats article that goes over the basics: https://www.seriouseats.com/salad-dressings-vinaigrettes-the-food-lab Basically, you need (at its most basic) acid, oil, salt and pepper, and an emulsifier. My most common acid is some kind of vinegar, but lemon/citrus juice works perfectly well too. My most common emulsifier is some kind of mustard and second place is honey; sometimes I even use both! Aromatics like chopped garlic or shallots or herbs (dried or fresh are fine) are a bonus. From your list you just need an acid. If you really like spicy sriracha might work in a pinch but white wine vinegar keeps forever and is neutral enough to work with most stuff, so I'd recommend picking some up. Given your other ingredients my other suggestion would be (unsweetened/unseasoned) rice vinegar. If you get white wine vinegar: Try olive oil, the vinegar, a dash of deli mustard, salt and pepper. I usually emulsify by dumping everything in a tupperware, putting the lid on, and giving it a good shake, because I don't care enough to get a whisk dirty. I like adding dried marjoram or thyme to a simple dressing like this. If you get rice vinegar: try olive oil, the vinegar, the garlic ginger paste, a bit of honey (I don't like sweet dressings much, so I only use enough for emulsification which is a fairly tiny amount), a dash of soy sauce, and some sriracha. Again, shake in a covered tupperware because gently caress doing extra dishes, right?
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Jan 19, 2022 06:41
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DildenAnders posted:Anyone have some good suggestions on easy homeade salad dressings? If it helps I've got Mayo, Sriracha, Garlic ginger paste, bell pepper paste, soy sauce, olive oil, Worcestershire, and deli mustard as potential ingredients. The easiest salad dressing to make at home is probably a vinaigrette. Take any decent quality vinegar (balsamic is popular, but you can use apple cider, red/white wine, whatever) and mix with good quality olive oil in a 3:1 ratio of oil:vinegar. Whisk hard to emulsify, and you can add any flavorings you want. The ratio is relatively flexible - if you want a more acidic dressing, feel free to use more vinegar, 2.5:1 or 2:1. If you're going to use fresh herbs, I'd recommend an immersion blender to mix if you have one, or dice them very finely by hand. It will last reasonably well (up to a couple weeks if you're using just oil + vinegar + spices, up to maybe 1 week if you're using fresh herbs or something) - but it will separate, you'll need to whisk it again to emulsify it. As a starting point, based on what you have, I might try a relatively neutral vinegar and some of the garlic/ginger paste as your core flavoring agent. Edit: I'm assuming you have some kind of vinegar in your pantry. If you don't, I'm not sure what to recommend going with only what's on your list.
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Jan 19, 2022 06:43
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Hawkperson posted:Again, shake in a covered tupperware because gently caress doing extra dishes, right? Old jam jars are perfect for this
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Jan 19, 2022 08:25
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DR FRASIER KRANG posted:Chinois? That has a mesh, this looks solid. It's basically a conical colander.
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Jan 19, 2022 14:17
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Looking for some different ideas for using stock. Basically all of my winter holiday foods left me with tons of turkey, chicken and duck stock. I've already reduced down and frozen much of it in ice cube trays and am hitting a hard limit of freezer space and still have another 1.5 gallons of un-reduced stock of either duck or turkey just sitting around. In the recent weeks Ive already made turkey gumbo, duck soup, cassoulet etc. So I guess I am looking for any neat / less often used recipes to go through more stock. Anything interesting come to mind? I just dont want it to go off in the fridge and I've already got a bunch of gumbo and soup I haven't finished eating or that got frozen as well.
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Jan 19, 2022 14:40
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Made some French onion soup (kinda meh - like the name says, there's really nothing but onion in it, even with baguette \ cheese on top) and a fair bit of beef stock was left over. I have some frozen chicken breast taking up space, so I thought that + the beef stock could make the basis for a good soup... but either the combo is an anathema or I'm really bad at googling? Any recipes you'd recommend.
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Jan 19, 2022 14:52
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Xander77 posted:Made some French onion soup (kinda meh - like the name says, there's really nothing but onion in it, even with baguette \ cheese on top) and a fair bit of beef stock was left over. I have some frozen chicken breast taking up space, so I thought that + the beef stock could make the basis for a good soup... but either the combo is an anathema or I'm really bad at googling? Any recipes you'd recommend. I've sauteed up some thick slices of onion in a lil butter and splash of fish sauce along with 1" long carrot chunks and then reduced down beef stock over that until its almost completely gone and it makes for a really nice stewed carrot / wilted onion side dish. Could just be me though, I loooooove the flavor of carrots from a beef stew etc.
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Jan 19, 2022 14:59
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Xander77 posted:Made some French onion soup (kinda meh - like the name says, there's really nothing but onion in it, even with baguette \ cheese on top) THIS WILL NOT STAND French Onion is not an example of how something with few ingredients is boring, it is an example of how rich and complex dish you can make despite having few ingredients. Its a wonderful dish, and if it was a bit meh, you should probably share the recipe so I can convince you to make it again.
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Jan 19, 2022 16:02
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Scientastic posted:THIS WILL NOT STAND Indeed. French onion soup is incredible. Top contenders for why it turned out meh are 1) Didn't cook the onions enough. Gotta get them boys properly caramelized. 2) Really mediocre broth/stock. Not enough vinegar/booze also common culprits.
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Jan 19, 2022 16:06
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Scientastic posted:THIS WILL NOT STAND - alcohol substituted with a bit of white wine vinegar to degalze. Anyway, still looking for chicken + beef broth recipes.
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Jan 19, 2022 16:15
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Xander77 posted:Made some French onion soup (kinda meh - like the name says, there's really nothing but onion in it, even with baguette \ cheese on top) and a fair bit of beef stock was left over. I have some frozen chicken breast taking up space, so I thought that + the beef stock could make the basis for a good soup... but either the combo is an anathema or I'm really bad at googling? Any recipes you'd recommend. Ive posted mine several times before (including in this thread) because I find caramelising the onions boring, non- traditional and overly sweet. quote:You make dark stock: roast beef or chicken bones in a pan with some onion, carrot, celery, thyme and a bay leaf, use a little vegetable oil in the pan and get some on everything. Dont burn it, brown it. Stick everything in a big pot and add water to cover, simmer for about three hours, occasionally skimming the fat off. Strain the stock into a smaller pan, throw away the bones and veg. Reduce further.
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Jan 19, 2022 17:01
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1.5 cups of Arborio rice will take around a quart of stock to finish, along with a few tablespoons of wine or watered-down lemon juice. Its good with both chicken and turkey stock, the latter of which I used by accident last night because I was lazy about labeling bags after thanksgiving. It came out anyway.
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Jan 19, 2022 17:41
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Xander77 posted:https://www.simplyrecipes.com/recipes/french_onion_soup/ This recipe only caramelises the onions for half an hour! I am not surprised it didn't turn out well. As I always do, I suggest Felicity Cloake's recipe, she recommends 90-120 minutes. As for your stock, I would recommend reducing it down to as low a volume as possible, until it's like jelly. Then cut it into cubes, and freeze. Add a cube of homemade stock to literally any sauce you ever make.
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Jan 19, 2022 17:42
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Practically any savory dish that requires water your can substitute your stock.
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Jan 19, 2022 18:16
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Hmm I guess you could even use stock in your bain marie
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Jan 19, 2022 18:58
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Once when I was a teenager I ordered French onion soup out of curiosity... at an Applebee's. It was so disgusting it's put me off ever eating French onion soup again, even though the correct lesson was to be put off ever eating at Applebee's again, which is something else I don't do anymore. I am aware that it is unrepresentative, but even now I almost gag thinking about it.
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Jan 20, 2022 02:45
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DildenAnders posted:Anyone have some good suggestions on easy homeade salad dressings? If it helps I've got Mayo, Sriracha, Garlic ginger paste, bell pepper paste, soy sauce, olive oil, Worcestershire, and deli mustard as potential ingredients. Honey, mustard and vinegar in a 5 to 3 to 2 ratio is a lovely, easy dressing.
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Jan 20, 2022 03:03
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Murgos posted:Honey, mustard and vinegar in a 5 to 3 to 2 ratio is a lovely, easy dressing. Like a bog-standard honey-mustard dressing is equal parts honey, dijon, apple cider vinegar, and olive oil, plus a pinch of salt. And that's already a pretty sweet dressing. So I mean it's your salad, dress it however you want. But that's, like, a lot of honey.
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Jan 20, 2022 03:13
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Moving into a new place and the Frigidaire oven has a "speed bake" switch. 5 seconds of googling later, am I correct in assuming that this is a convection bake setting in marketing speak?
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Jan 20, 2022 03:14
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Yeah that's what it sounds like to me based on my own googling. Go make some wings!
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Jan 20, 2022 03:20
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SubG posted:You do you, but drat that's a lot of honey. Try it. You can use 1/2 teaspoons if the honey is freaking you out.
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Jan 20, 2022 19:34
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My friend got a kitchen aid stand mixer. Whats the best attachment I could get him?
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Jan 22, 2022 03:55
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Thanks for all the suggestions on salad dressing, i'll be sure to mess around with them with all of this iceburg lettuce I have. On an unrelated note, what's the best way to turn Zucchini into sandwich filling?
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Jan 22, 2022 04:48
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fr0id posted:My friend got a kitchen aid stand mixer. What’s the best attachment I could get him? The rubber edged paddle is essential. Everything else is niche / based on his interests.
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Jan 22, 2022 04:52
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The meat grinder attachment!
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Jan 22, 2022 05:18
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fr0id posted:My friend got a kitchen aid stand mixer. Whats the best attachment I could get him? pasta maker?
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Jan 22, 2022 05:53
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god i wish i had money and shelf/storage space for a stand mixer and accoutrements
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Jan 22, 2022 05:53
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I agree you need the edge wiper beater, but there are a lot of different models, so be sure to get the one that's compatible with his. I wouldn't get a big attachment without knowing what he's into. I would hold off and see what he does, then get things to help him out with that. For example, if he uses the Kitchenaid to get into bread, maybe he'll end up wanting marked rising bowls or a banneton or Pullman pans. Or if he uses it to get into pasta, you can get that, or cakes and cookies, or whatever it is, they all have tons of accessories.
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Jan 22, 2022 06:02
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i like nice words
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DildenAnders posted:On an unrelated note, what's the best way to turn Zucchini into sandwich filling? Two things come to mind. You could either make a dip to spread on your sandwich or turn them into fritters.
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Jan 22, 2022 12:35
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DildenAnders posted:On an unrelated note, what's the best way to turn Zucchini into sandwich filling?
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Jan 22, 2022 14:50
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fr0id posted:My friend got a kitchen aid stand mixer. What’s the best attachment I could get him? The properly fit rubber edge wiper or the meat grinder attachment. Personally I don't like the pasta maker attachment and after using a friend's I just bought a manual crank pasta machine and I like that one a great deal better.
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Jan 22, 2022 15:13
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I've got a bunch of pinto beans that I made in my instant pot, and some leftover white rice. I know that rice and beans is a thing(tm), what should I be doing to make the two mix together rather than just plopping a ladle of beans on top of white rice? The more suggestions the better, this situation won't be a one-off and I don't have a ton of other stuff in the pantry right now so I might have to get creative.
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Jan 22, 2022 19:32
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I always like to fry up the beans with some onions, garlic, dried spices, etc. And then add it on top of the rice. From there you can add cheese and/or meat and/or protein of your choice as a burrito filling. You can also fry/scramble some eggs (and maybe some onions and protein), add some salsa and make it breakfast. It also makes a great pairing with a nice roast. You could even go full grainiac and fry up a nice corn tortilla, add the rice and beans on top along with any of the other accompaniments (protein, salsa, egg, cheese, sour cream, etc).
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Jan 22, 2022 19:48
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22 Eargesplitten posted:I've got a bunch of pinto beans that I made in my instant pot, and some leftover white rice. I know that rice and beans is a thing(tm), what should I be doing to make the two mix together rather than just plopping a ladle of beans on top of white rice? The more suggestions the better, this situation won't be a one-off and I don't have a ton of other stuff in the pantry right now so I might have to get creative. Usually when I'm doing Mexican beans and rice I don't always use white rice and instead cook it in stock with some sauteed onion garlic, peppers etc. That said for your situation I would just put the pinto beans on rice but then try to top it with some shredded cheese, cilantro, tomato slices, and avocado or olives or both really.
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Jan 22, 2022 19:49
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Lately when I freeze and defrost my pizza dough it never rises again. Is there a trick to keeping it alive? What could I be doing wrong?
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Jan 22, 2022 20:16
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spatula posted:Lately when I freeze and defrost my pizza dough it never rises again. Is there a trick to keeping it alive? What could I be doing wrong? Let it sit out at room temp after defrosting longer. Yeast can freeze and thaw without harm so I expect you just got to let them recover.
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Jan 23, 2022 02:22
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Why do canned tomatoes "need" sugar?
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Jan 23, 2022 06:05
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They don't. Dunno what you mean.
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Jan 23, 2022 06:15
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