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there are add-ons which take you straight to the recipes
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Jan 7, 2020 16:48
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my zoji made such good rice the first few times I described it as butter. Now it's the norm 
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Jan 9, 2020 23:51
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I doubt that'll be any easier then a press or just getting used to the one handing rolling and turning like you do for dumpling dough.
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Jan 20, 2020 18:33
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Do you have sous vide? Sirloin is one of the better cuts to use it with and you'll expand your shelf life if it isn't appealing today.
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Feb 4, 2020 20:05
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cooked bone-meal can be used to make dog treats
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Feb 6, 2020 19:39
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The 2 buck chuck pro method is to buy a bottle, taste in the car, buy it out if that batch isn't poo poo
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Feb 8, 2020 13:51
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Steve Yun posted:As much as I like to preach about sodium citrate, I think it might be redundant since Kenji’s recipe relies on the evaporated milk proteins and starch to do the same job it's a hell of a lot easier
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Feb 14, 2020 15:11
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Gumbo Various pies i.e. Sheppard or pot Potato and ___ soup au gratin potatoes enchiladas (at least white people baked ones) lasagna thai curry with store-bought paste half-sheet pizzas aka grandma pizzas Submarine Sandpaper fucked around with this message at 21:45 on Feb 19, 2020 |
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Feb 19, 2020 21:42
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you're either overtopping or likely have the stone low in the oven. Part of the problem with home ovens is that it's hard to cook the top at the same speed as the bottom. If you have a top broiler you should be using that too. Although TBH I'm not sure how you're burning thick pizzas. You should be using a pan with those. /e- Thin, oven for 2.5-3 mins. I had a weak broiler with this oven.  Thick. I no longer have a top broiler so I do pan pizzas  Both 220c ish Submarine Sandpaper fucked around with this message at 00:12 on Feb 26, 2020 |
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Feb 26, 2020 00:08
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nwin posted:Oh...so don’t mix it back in. Think I killed off the starter much by keeping it? it doesn't kill, it's general byproduct. Tangy.
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Mar 13, 2020 22:35
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higher hydration will have a larger crumb
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Mar 22, 2020 15:25
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Kaiser Schnitzel posted:Is there a vegetarian gelatin equivalent? When I do quick and dirty greens with bacon instead of a ham hock, I add a packet of unflavored gelatin for that lip-smacking collagen. Using some kind of veg. stock instead of water would help too. agar agar
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Mar 23, 2020 15:23
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Happiness Commando posted:Should be fine, I think. It's just flour + baking powder, isn't it? you probably don't want to start a starter with something that's basic
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Mar 29, 2020 20:32
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won't you want the added protein in the coming days?
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Apr 1, 2020 01:52
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PHIZ KALIFA posted:I have a large quantity of coconut oil I need to use quickly. The oil is, uh, unremarkable, but I want it included in the foodstuff itself, rather than used as just cooking oil. It's old so the taste isn't great, so ideally I'd like to bake it into something I can dump curry flavors into. I also don't have yeast so I'm going to culture it off some raisins I found. pot brownies
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Apr 6, 2020 19:38
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Don't eat the skin, guac already has that removed.
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Apr 7, 2020 16:49
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Bagheera posted:Mayonnaise questions. Pretty much. I do before using an immersion Garlic and Chipotle/adobo Not that long
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Apr 12, 2020 17:03
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Bape Culture posted:Anyone have a recipe for the absolute ultimate croque monsieur? you just gotta use quality poo poo /e maybe do a sourdough challah or w/e Submarine Sandpaper fucked around with this message at 15:22 on Apr 19, 2020 |
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Apr 19, 2020 15:19
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Ranch powder and buttermilk
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May 11, 2020 21:16
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Heath posted:Does anyone have input on this knife? I'm in the market for one and it seems well reviewed for the price. There seems to be an abundance of Chinese knock-off knives claiming to be super authentic Japanese steel on Amazon and nearly every one I click on below 100 dollars has photos of warped edges and broken tips. who the gently caress knows who makes that, it's probably poo poo though. They make german knives too! You won't get a saya and a well made knife for 60 dollars. tojiro mac are two actual japanese manufactures in that price range.
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May 26, 2020 12:30
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you can fake sour cream by curdling cream with an acid somehow otherwise if you have something cultured like buttermilk or certain yogurts you can make your own on the counter in a day or two with cream. you can sub with yogurt most times as well
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May 29, 2020 18:04
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barkbell posted:How does one calculate the nutrition of homemade bread? Let's say I make a loaf of bread with 500g of white flour with added yeast, water, and salt. I then eat 1/4 of that bread. I don't just calculate the calories and macros from 125g of white flour, do I? I assume that a certain amount of that energy gets destroyed and offed as gasses. The fermentation process breaks down complex starches and protein chains into sugar and free amino acids which are easier to digest. Losing a bit of carbon to c02 is likely negligible compared to that. /e- if the above seems contentious after work I'll consult Bread Science to see if that's covered Submarine Sandpaper fucked around with this message at 16:57 on Jun 9, 2020 |
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Jun 9, 2020 16:55
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Either way shredded cheese without the starches are grate
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Jun 29, 2020 18:03
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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 4, 2020 18:08
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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 do you like? Start there.
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Aug 4, 2020 15:14
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Eggplant is in my experience pretty soft. You may be getting underripe ones.
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Aug 6, 2020 20:08
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I like a hobo and it's become tradition. Lots of old bay and whatever you have yo throw in.
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Aug 12, 2020 01:26
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BrianBoitano posted:These sorts of posts are better if we know your aim. "My goals are _____, I'm thinking _____" helps us to know which way to direct our feedback.
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Sep 7, 2020 18:01
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I'll take the peaches PM me
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Sep 17, 2020 16:10
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Smokehouse chef makes a metal KA attachment. Really like it for not much more cost.
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Nov 25, 2020 15:33
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Almost anything newly built has a thin magnetic layer on the bottom, even most non sticks, for induction compatability. That should only be a factor if you're still using old stainless that may not me magnetized or something like a copper set.
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Nov 28, 2020 19:54
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Scientastic posted:What? Steel should work fine on an induction hob. The pans themselves don’t need to be magnetic.
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Nov 28, 2020 20:36
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3D Megadoodoo posted:If you're chili has beans in it it's beans con chili. Carne con chili (the normal stuff) has categorically no amount of bean. A chili is a fruit you dumb gently caress
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Dec 8, 2020 22:59
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You can compost old stock discard. Probably not great due to the meat and bones depending on where you live. I feed the carrots and lose meat to my dogs and toss the rest. Don't need them digging through compost.
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Dec 17, 2020 14:36
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I do not even season my pans tbqh. Factory is fine.. Some people get real anal but I think most failures are just a lack of fat when cooking at first.
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Dec 30, 2020 18:20
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Smaller is the way to go. You want that browning. You could bake to finish. Just do a sauce thiugh?
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Dec 31, 2020 03:38
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captkirk posted:I never really get all the way up to max since the soup is usually still pretty hot (I've been too impatient to let it chill) and I'm worried about hot soup-splosions. You can just let your vitamix cook the soup on max tbqh
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Jan 3, 2021 21:03
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NO LISTEN TO ME posted:Is there a gardening thread or good resource on how to get started with a small herb/vegetable garden? I don't have a lot of space or much of a green thumb, so I want to start out with things that are a good balance of easy, hardy, and popular. I'm less interested in seasonal plants and am more looking for year-long reliables. My main questions are: In either DIY or that outdoor RSF You want parsley, rosemary, thyme, basil at least. I like oregano but it's imo good dried. Sage if you use that. How much you harvest depends on the plant and whether you want it to bolt e.g. cilantro (you'll never stop it) so you can plant more, but basil you'll just trim and trim and prevent it from bolting to get higher yield. Plan for multiple years to get veg right. Dont have the highest expectations and it'll be heavily climate dependent on what's easy.
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Jan 10, 2021 15:46
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Given that peppers, okra, tomatoes are all generally doable with the last heavily strand dependent. Peppers especially will grow to what their container can support and stop.
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Jan 10, 2021 15:48
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