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I'm going to need a link to the foodlab article for proof
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Nov 26, 2020 05:00
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Cheese Thief posted:i used to save all my bones in a ziplock in the freezer and when the bag was full id let it sit in the crockpot for a few days then strain. Those were fun times I'm currently trying to figure out how many chicken thigh bones it takes to make about 6 cups of stock. I think I'm just going to keep bagging them infinitely at this rate.
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Dec 6, 2020 02:37
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Its a great acid to use in place of lemon juice or vin! I don't recognize a deviled egg recipe that doesn't include a healthy shot of pickle juice.
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Dec 8, 2020 07:47
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The Maestro posted:neutral pickle brine How does that work exactly?
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Dec 10, 2020 07:08
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My family makes this one every year for christmas and it has yet to fail. I highly recommend putting a sign on the oven saying DO NOT OPEN if you use this one. https://www.pauladeen.com/recipe/foolproof-standing-rib-roast/
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Dec 13, 2020 16:43
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nwin posted:Think the store will have one that’s like 6 pounds? It’s only going to be three of us. I'd make sure to order it ahead of at all possible. Most places are happy to do this and some require it near the holidays.
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Dec 14, 2020 19:33
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I didn't know I needed eggs bene speedruns in my life, thank you for sharing. In other news I'm workshopping a pork stew with cranberries and parsnips(?). Some white wine and sage and maybe a little bacon? I'm hearing talk that cranberries and parsnips would be a terrible match but I thought I'd ask you fine folks.
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Dec 15, 2020 20:21
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Instant pot is the only way I will do boiled eggs these days because they slide right out of the shell. It's such a small thing but I can't go back. Make stock. Make stock all the time and marvel at it's clarity. Also make pulled pork/cartinas Serious Eats has a great beef stew recipe that I mostly use for timing reasons for taking out the flavoring veg and adding in the veg you don't want to turn to mush. SE also has an amazing chili verde with either chicken or pork I highly recommend.
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Dec 23, 2020 22:21
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Hawkperson posted:What's your boiled eggs timing for the Instant Pot? I did some googling and found like 1000000 different opinions on it and it frightened me out of trying it 5 min, and quick release, straight into an ice bath. Scientastic posted:I don’t understand why you would use a special pot to take longer to boil eggs than it takes to just do them the normal way? They slide out of the shells like a seal in a luge track, and I really hate peeling eggs.
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Dec 24, 2020 21:20
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I got a beefy mortar and pestle for christmas and I can't stop playing with it. I'm mashing up garlic and serrano with sesame oil for ramen noodles, its out of control. What are some of the weird things you guys do with yours?
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Jan 1, 2021 19:43
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CommonShore posted:Is it my imagination or is souffle really really loving easy, and one of those recipes where everyone complicates the ever living poo poo out of it? Its this. I love making souffles and basking in the undeserved praise
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Jan 2, 2021 18:59
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Also it helps with search ranking from what I hear. Anyway there's a great chrome extension that cuts out all the bullshit and just makes a small popup of the recipe for you.
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Jan 3, 2021 18:11
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BrianBoitano posted:My wife enjoys the stories, I'll go tell her she's wrong Does she call you hubby? I'm sure she's a lovely lady
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Jan 3, 2021 18:43
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I feel like hubby is more specific to food/crafting blogs than it is to r/relationships nonsense.
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Jan 3, 2021 18:50
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I made that fish finger bhorta last night and holy poo poo it was delicious. Thank you to whoever recommended it!
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Jan 19, 2021 20:10
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Pookah posted:You're v. welcome! Another thing I've found out is that frozen spinach works just fine as long as you defrost+squeeze out most of the water. Fresh spinach was the only really perishable ingredient, so switching it out makes the whole thing makeable from store cupboard stuff. I used kale just because that's what I had on hand and I think I like it better than I would spinach in this dish, holds up a bit better to all the other flavors.
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Jan 21, 2021 07:50
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Step 1: chop an onion
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Jan 23, 2021 00:26
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I want to make some really decadent and impressive looking dessert for valentines day. I'm a reasonably decent baker, in that I've made cheesecake successfully, but suck at bread. Any favorites you guys would suggest? edit: no soufflés, I make them pretty often so they've lost their impressiveness Guildenstern Mother fucked around with this message at 06:07 on Jan 31, 2021 |
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Jan 31, 2021 05:49
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Thanks guys, this gives me a good bunch of ideas.
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Jan 31, 2021 22:11
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So most of the recipes I see involving melted chocolate have you use a lipid (butter/shortening/etc). I absolutely want to avoid doing that if I'm tempering chocolate right? Or will it help somehow?
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Feb 15, 2021 01:13
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Gotcha. End result will be (hopefully) solid, so we'll skip the shortening.
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Feb 15, 2021 02:04
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Anything swedish
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Feb 20, 2021 09:52
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I always check the circulars and figure out what's on sale and then from there work out about 8-9 dinners based on that + what I still have in the fridge and then make a list based on what I need for those.
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Feb 21, 2021 03:32
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I realized last night that I can't make fun of people for believing in pro wrestling anymore when I knowingly have made the choice to believe in the Japanese Iron Chef mythos.
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Mar 2, 2021 23:33
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my mom tried to convince me for months to register for one when I got married and I was all like "I don't bake! I just need a hand mixer" and I think I'm still mostly right but also that I'm getting increasingly less right as time goes on.
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Mar 6, 2021 02:44
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Thank you to everyone but Scientastic for reminding me I'm out of popcorn kernels.
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Mar 13, 2021 23:11
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In case anyone was curious turning a muffin pan into a doughnut pan with sculpted tin foil does not work
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Mar 17, 2021 21:13
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Parsnips are my favorite veg, how was it prepared, tell me more.
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Mar 29, 2021 06:06
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You can but you've got to roast it real soft first.
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Mar 29, 2021 08:39
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I had some kind of super whipped parsnip mash awhile ago that must have been half heavy cream by weight given how mousse like it was.
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Mar 29, 2021 20:03
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Not to distract from root veg chat, but there's no reason I couldn't use lime juice instead of lemon juice in a ginger beer recipe right?
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Mar 29, 2021 20:05
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God I love this forum. I googled it a few times and just got moscow mule recipes.
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Mar 29, 2021 20:38
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Well the lime juice is already in the bottle so its up to fate and yeast now.
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Mar 30, 2021 00:30
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It might be a few pages back or god forbid trapped in the archives but I distinctly recall there being a sake thread in here at some point. If I had search I'd dig it up but I remember it having a pretty informed OP and it's not like the info had changed over time making it out of date. You might also try the japanese cooking thread.
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Apr 4, 2021 20:39
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I think its more that serving sake warm/hot masks some of the worst qualities of cheap sake and that's generally what you're going to get in the US if you order warm sake.
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Apr 11, 2021 19:44
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therattle posted:Link to recipe please. I assume its this one: https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html I've never had it be sweet, but I only really use it as a guideline at best.
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Apr 16, 2021 20:28
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I'm imagining how much garam masala you'd have to use to get it to cut through the coconut milk and I'm imagining it came out just a touch gritty. ugh.
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Apr 19, 2021 18:31
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Its fermentation week at the house of Guildenstern. Got a ginger bug going, finally getting around to making kimchi, and a poolish sitting out for the night, which I don't think is technically fermentation but its got farty yeast so I'm going to count it.
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Apr 22, 2021 04:20
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I suppose it is, but I just associate that word with a funky smell
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Apr 22, 2021 07:14
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There was an ad in the local free paper in Eugene, OR that I'll never forget and now all of you get to know about it too. It read something like this, only the first line is seared in my memory forever the rest is paraphrase: Knead your candida! All natural bakery and homebrew Looking for donations
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Apr 26, 2021 20:21
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