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Tekopo posted:I tried to make some fried battered zucchini flowers today and I think they came out pretty well, but I had one question: most recipes I found online told me to use sparkling water, so I used it as recommended, but does it make any difference if I just use still or tap water really? It's also worthwhile to work on your batter-mixing technique, as you want to get to the point where you can use the batter with as little mixing as possible.
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Jul 5, 2020 23:48
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I stuck a few strip steaks in the freezer friday night on a wire rack for a few minutes to stiffen up before I vacuum sealed them to freeze for real....and forgot about them until right now. Are they gonna be freezerburned or okay? They were straight out of the fridge when they went in the freezer, if that matters.
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Jul 6, 2020 00:37
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They'll be a bit freezer burned but not too bad I don't think. You'd wanna vacuum them anyway, because the freezer burn gets worse over time.
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Jul 6, 2020 01:00
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SubG posted:Using club soda instead of water results in less gluten formation in the batter, which results in a lighter crust. The trendier version of this is subbing the liquid for a 1:1 ratio of cold water and vodka, which will yield a batter with even less gluten development. The bubbles also have the added benefit of lightening the batter, making it more like tempura, so I'd try both vodka *and* club soda
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Jul 6, 2020 01:14
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I've noticed that with some vegetables, most notably in my experience okra and shishito peppers, some taste fine while others are incredibly woody/bitter to the point where I wouldn't want to eat them, while outwardly appearing no different from others in the same bunch/bag. Is there any way to tell them apart at a glance?
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Jul 6, 2020 01:31
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AnonSpore posted:I've noticed that with some vegetables, most notably in my experience okra and shishito peppers, some taste fine while others are incredibly woody/bitter to the point where I wouldn't want to eat them, while outwardly appearing no different from others in the same bunch/bag. Is there any way to tell them apart at a glance? When it comes to okra, especially if it's already chopped it's almost impossible to tell. I can generally tell if it's going to be woody if it is fresh and whole, and I can squeeze a few pods and look at how large they are. The bigger the pod, the more likely it's gone woody. But chopped and frozen? That's almost impossible to tell because maybe the cross section that is woody came from lower down on the pod, and is thus indistinguishable because it's the same size as all the other okra slices. tl;dr Unless you're working with fresh okra from the jump, it's tough to tell what's going to be woody.
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Jul 6, 2020 03:16
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I love Shishito peppers, but I swear they are like lottery ticket food. Mild to medium, and every once in a while super spicy. I think the danger factor is part of the fun, but not everyone's cup of tea. Friend tipped me to dry frying them with kosher salt until partly toasty brown and just eating them by the bowlful as a (mostly healthy) snack.
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Jul 6, 2020 18:10
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I'm trying to find a taco pork recipe from here many years ago. It was a carnitas recipe in a slow cooker with a pork shoulder and I remember there was onion and mexican oregano and other seasonings.
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Jul 6, 2020 23:17
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calcio posted:I'm trying to find a taco pork recipe from here many years ago. It was a carnitas recipe in a slow cooker with a pork shoulder and I remember there was onion and mexican oregano and other seasonings. This one, I presume: https://www.goonswithspoons.com/Carnitas
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Jul 6, 2020 23:23
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Bingo, thanks!
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Jul 7, 2020 00:31
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Arkhamina posted:I love Shishito peppers, but I swear they are like lottery ticket food. Mild to medium, and every once in a while super spicy. I think the danger factor is part of the fun, but not everyone's cup of tea. Friend tipped me to dry frying them with kosher salt until partly toasty brown and just eating them by the bowlful as a (mostly healthy) snack. We have a shishito plant that is putting out 4-5 peppers a day haven't gotten a really spicy one yet. I've just been throwing them on the grill whenever I'm grilling something else and finishing with some maldon salt.
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Jul 7, 2020 00:47
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Hey I've got tomatillos, poblanos, lime, jalapeno etc all here to make some verde. I've only used verde just with chips or cooking pork / chicken in it and used as a filling or soup. Trying to do about 75% vegetarian in the house, wondering if anyones got a good suggestion for verde as part of a vegetarian meal. I've got yellow squash and zucchini from the garden, tomatoes, avocado, dry black, pinto and garbanzo beans as well that could factor in. Any thoughts?
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Jul 7, 2020 13:46
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chiliaquiles
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Jul 7, 2020 14:02
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That Works posted:Hey I've got tomatillos, poblanos, lime, jalapeno etc all here to make some verde. I've only used verde just with chips or cooking pork / chicken in it and used as a filling or soup. Trying to do about 75% vegetarian in the house, wondering if anyones got a good suggestion for verde as part of a vegetarian meal. I've got yellow squash and zucchini from the garden, tomatoes, avocado, dry black, pinto and garbanzo beans as well that could factor in. Any thoughts? I often just make refried bean tacos (I have no idea how authentic that is but whatever) and I usually put on some salsa verde. Tortillas of some sort, refried beans, some greens/toppings, and some salsa on top. The market near my apartment makes fresh salsa verde, it’s usually a bit garlicky which goes well with the beans. Maybe calabacitas (New Mexican squash) could also be good. In New Mexico they had calabacitas burritos with squash, cheese, and roasted hatch chiles. At least in my mind it could be good with salsa verde instead, but I’ve never tried that.
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Jul 7, 2020 14:56
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Arkhamina posted:I love Shishito peppers, but I swear they are like lottery ticket food. Mild to medium, and every once in a while super spicy. I think the danger factor is part of the fun, but not everyone's cup of tea. Friend tipped me to dry frying them with kosher salt until partly toasty brown and just eating them by the bowlful as a (mostly healthy) snack. Huh that sounds a lot like Padron peppers as tapas (which are known to be a lottery ticket, that's half the fun)
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Jul 7, 2020 15:15
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I got a packet of Golden Curry japanese style sauce. I have some stewing pork to use up. It's hot and I don't want to turn the stove on. Can I just use the Instant Pot to sear the pork, then pressure cook it with the veggies and a cup of liquid, then pour over the curry sauce and simmer that all together for a bit?
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Jul 7, 2020 18:26
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Suspect Bucket posted:I got a packet of Golden Curry japanese style sauce. I have some stewing pork to use up. It's hot and I don't want to turn the stove on. Can I just use the Instant Pot to sear the pork, then pressure cook it with the veggies and a cup of liquid, then pour over the curry sauce and simmer that all together for a bit? You can, but the instant pot isn't great for searing. Use small batches.
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Jul 7, 2020 20:29
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That Works posted:Hey I've got tomatillos, poblanos, lime, jalapeno etc all here to make some verde. I've only used verde just with chips or cooking pork / chicken in it and used as a filling or soup. Trying to do about 75% vegetarian in the house, wondering if anyones got a good suggestion for verde as part of a vegetarian meal. I've got yellow squash and zucchini from the garden, tomatoes, avocado, dry black, pinto and garbanzo beans as well that could factor in. Any thoughts?
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Jul 8, 2020 04:10
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Submarine Sandpaper posted:When you are done be sure to cut nice and thin. Large bites may still be tough. Ive done SV chuck which has been fantastic and I imagine that's a softer texture then reversed.
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Jul 8, 2020 04:11
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i like nice words
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That Works posted:Hey I've got tomatillos, poblanos, lime, jalapeno etc all here to make some verde. I've only used verde just with chips or cooking pork / chicken in it and used as a filling or soup. Trying to do about 75% vegetarian in the house, wondering if anyones got a good suggestion for verde as part of a vegetarian meal. I've got yellow squash and zucchini from the garden, tomatoes, avocado, dry black, pinto and garbanzo beans as well that could factor in. Any thoughts? you could make some quick enchiladas with your salsa verde. i normally do potato and poblano with green sauce, but i bet sauteed squash and zucchini would be good too.
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Jul 8, 2020 11:36
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Anne Whateley posted:You're 100% correct fwiw. I was thinking the reverse sear would give it enough time to tenderize a little, but I was wrong, it came up to temp much faster than I expected. It ended up edible, but I did have to do thin slices against the grain, which is a hassle on stew meat. The other half gets thrown in a braise and gently caress the seasonality. Even after a good bath cutting it fresh and well is still a pain in the rear end. I just wanted a hidden cheap cut for lazy sandwiches.
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Jul 8, 2020 23:23
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What's a good 15° knife sharpener that isn't that $130 chefs choice monstrosity?
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Jul 8, 2020 23:33
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Manager Hoyden posted:What's a good 15° knife sharpener that isn't that $130 chefs choice monstrosity? If you want a guide system then something like the Apex Edge Pro will run you at least US$150, although you can get knockoffs for under US$50. If you want something you plug in and it sharpens your knives then you're probably SOL unless you want to spend hundreds of dollars or are willing to use something that's gonna shred your knives. So what are your criteria beyond wanting something that sharpens knives?
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Jul 9, 2020 00:43
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Manager Hoyden posted:What's a good 15° knife sharpener that isn't that $130 chefs choice monstrosity? Amazon has so many cheaper options I'd like to try but haven't yet. If you find something, come back and mention it.
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Jul 9, 2020 02:16
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What are some of folks' favorite applications for those preserved roasted red peppers that come in a jar? I'm thinking sandwiches, but I could use some ideas.
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Jul 9, 2020 15:14
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I like eating them as tapas by tossing the peppers with good tuna, aioli, parsley, shallot, and whatever other flavors i'm in the mood for and then serving it on baguette slices. Even better if the peppers are intact whole and you can stuff it all inside of them without it breaking apart
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Jul 9, 2020 15:29
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I bought this sharpener forever ago when the chat thread was talking about it. It's a good sharpener.
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Jul 9, 2020 15:31
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Manager Hoyden posted:What's a good 15° knife sharpener that isn't that $130 chefs choice monstrosity? https://www.amazon.com/Work-Sharp-Knife-Sharpener-Onion/dp/B07CW4T6RS/
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Jul 9, 2020 15:32
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I like them on salads, right now CSA has me drowning in leafy greens, so anything interesting gets a rotation. That said, the pickled mild red ones, myself and a fork is lazy snack.
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Jul 9, 2020 16:37
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DasNeonLicht posted:What are some of folks' favorite applications for those preserved roasted red peppers that come in a jar? I'm thinking sandwiches, but I could use some ideas. pimento cheese
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Jul 9, 2020 23:49
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Puree them and use them as a base for a pasta sauce.
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Jul 9, 2020 23:52
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Manuel Calavera posted:I bought this sharpener forever ago when the chat thread was talking about it. It's a good sharpener. Seconding this. I was sharpening some scissors last week and every time this thing comes out I'm blown away that such a cheesy infomercial-type product rocks this hard. The way the stones and guards pack away, the lid becomes handle, the guy on the video that's basically Mike Ehrmantraut but for sharpening things. I'm sure my kitchen sharpness standards are not that high relative to others here but as someone who has a hard time eyeballing angles beyond straight up-and-down, and tends to sharpen knives while drinking, the Spyderco sharpmaker has been awesome.
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Jul 10, 2020 05:17
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I really dont like the Sharpmaker because it's predicated on your holding the knife perfectly vertical, there's no guide. I like my EdgePro knockoff way more. I also just take my knives to get professionally sharpened every 6 months or so anyway because they still put a better edge on them than I do.
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Jul 10, 2020 05:41
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DasNeonLicht posted:What are some of folks' favorite applications for those preserved roasted red peppers that come in a jar? I'm thinking sandwiches, but I could use some ideas. I've used them for romesco or muhammara and haven't really found the results lacking compared to using fresh peppers. I also like to put them on pizzas. I love red pepper soup and I bet you could use those for that too although I think that for whatever reason I've only ever made it using fresh.
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Jul 10, 2020 09:25
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Yeah but seriously, pimento cheese.
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Jul 10, 2020 09:54
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If I let chicken defrost in the fridge, can I put it back in the freezer if it's only been defrosted for a day?
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Jul 10, 2020 11:20
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If it's been in the fridge the entire time, it's safe to freeze again.
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Jul 10, 2020 11:30
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Anyone here actually have a chef's choice or have an opinion about them? I found one in the basement of my deceased grandfather's house, so I snagged it since otherwise it was going to the dump. I am thinking it's probably clapped put because it looks really used, but I'm guessing I could replace the wheels if it would be worth my effort.
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Jul 10, 2020 16:06
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therobit posted:Anyone here actually have a chef's choice or have an opinion about them? I found one in the basement of my deceased grandfather's house, so I snagged it since otherwise it was going to the dump. I am thinking it's probably clapped put because it looks really used, but I'm guessing I could replace the wheels if it would be worth my effort. A Chef’s Choice what? They make a bunch of stuff.
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Jul 10, 2020 16:20
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Assuming it's a pull-through sharpener of some type, the general consensus is they are all bad for your knives.
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Jul 10, 2020 17:36
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