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I come bearing two questions: 1) It's been a few days of feeding my sour dough starting I'm affectionately calling "Lost Cause". At this point I'm feeding it 50/50 whole wheat and AP flour. It's seems to have gotten out of it's hooch producing phase but I'm not seeing the bubbling and huge rises over night that the Youtubers all show off. Just give it more time? 2) I accidentally left my oven light on for too long today and it got up to ~100F in there (didn't realize it could got that hot just from the light, the day I left the starter in there with the light on might explain Lost Cause's problems). It was in that temp range for maybe an hour. In the oven was some yogurt&heavy cream that's culturing to become cultured butter. I'm not going to give myself food poisoning by keeping this batch of cream to make into butter tonight, right? I'm normally more of a "just gently caress it, you'll survive" sort of person towards grey zone food safety stuff but between this being butter for a hanging out with a friend and the fact it's a bad idea to be cavalier with one's health right now I'm a little more worried.
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Mar 17, 2020 23:03
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1) more time, maybe 2) should be fine
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Mar 17, 2020 23:27
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People make butter in hot-rear end places like India without refrigeration, I wouldn't worry about it.
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Mar 17, 2020 23:33
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Scientastic posted:Because the general population of the UK are loving idiots, we are struggling to replenish our bread flour. We have a lot of masa, semolina and cornmeal, any suggestions for bread like things I can make with these? Hush puppies. Piles of them.
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Mar 18, 2020 00:47
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Odd question: does anyone know of any foods that are specific to Madagascar?
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Mar 18, 2020 15:51
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Scientastic posted:Odd question: does anyone know of any foods that are specific to Madagascar? Lemur.
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Mar 18, 2020 16:40
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Well, yes, obviously, but what is the authentic way to cook it?
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Mar 18, 2020 18:02
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Vanilla beans? Not specific as in you'd only find them there but probably the thing there're most known for.
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Mar 18, 2020 18:02
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I'd suggest you avoid bushmeat, unless you want to become the next person famous for introducing humanity to an exciting new disease.
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Mar 18, 2020 18:27
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bushes are vegetable silly
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Mar 18, 2020 18:29
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Bushes are out of season, pr0k's mom shaved.
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Mar 18, 2020 21:38
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SubG posted:Bushes are out of season, pr0k's mom shaved. Is that who this is?  https://cdn.discordapp.com/attachments/484823054363394048/689963094109192240/dfac027ca7afb2f72b42473cf704f31b.png
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Mar 19, 2020 00:51
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Scientastic posted:Odd question: does anyone know of any foods that are specific to Madagascar? "Madagascar is the world's principal supplier of vanilla, cloves, and ylang-ylang."
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Mar 19, 2020 01:27
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https://www.lemurconservationnetwork.org/urban-bushmeat-trade/ Although it sounds delectable, I think you should stay away
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Mar 19, 2020 03:48
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Is 6 minutes a be-all-end-all time for steaming? Most veggies steam well at 6 minutes, 6 minute steamed eggs have a liquid yolk and set whites. Does steaming frozen veggies at 6 minutes work as well as steaming fresh veggies for 6 minutes?
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Mar 19, 2020 04:19
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I've had red beans and rice on my mind for a while but dried red kidney beans are suddenly non-existent. It's just a pot of beans so it probably doesn't really matter, but of my three options- fairly old dried cranberry beans, dry (red) small field peas, or canned Goya red kidney beans-which is my best bet? I've always used dried beans before for red beans and rice-for the canned beans would I just reduce the cooking time?
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Mar 19, 2020 18:36
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I've got four decent sized carrots and four huge parsnips and I want to make a soup from them. I have turkey stock, milk, a decent selection of spices. I also have a regular blender and an immersion blender. What's the simplest way from here, and anything else I should add or substitute?
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Mar 19, 2020 20:06
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Kaiser Schnitzel posted:I've had red beans and rice on my mind for a while but dried red kidney beans are suddenly non-existent. It's just a pot of beans so it probably doesn't really matter, but of my three options- fairly old dried cranberry beans, dry (red) small field peas, or canned Goya red kidney beans-which is my best bet? I've always used dried beans before for red beans and rice-for the canned beans would I just reduce the cooking time? Brown up your onions spices garlic and other veggies in the fond from some sauteed sausage or other meat. Then add the can mix and let come up to Temp slowly and simmer for about 30 minutes. That should be pretty good.
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Mar 19, 2020 20:12
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Kaiser Schnitzel posted:I've had red beans and rice on my mind for a while but dried red kidney beans are suddenly non-existent. It's just a pot of beans so it probably doesn't really matter, but of my three options- fairly old dried cranberry beans, dry (red) small field peas, or canned Goya red kidney beans-which is my best bet? I've always used dried beans before for red beans and rice-for the canned beans would I just reduce the cooking time? imo they wont come out right unless you're cooking the beans from dry
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Mar 19, 2020 20:20
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That Works posted:Brown up your onions spices garlic and other veggies in the fond from some sauteed sausage or other meat. Then add the can mix and let come up to Temp slowly and simmer for about 30 minutes. This is how we make red beand at home and its good as hell tbh. Gimme that canned bean goop
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Mar 19, 2020 20:22
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Admiral Joeslop posted:I've got four decent sized carrots and four huge parsnips and I want to make a soup from them. I have turkey stock, milk, a decent selection of spices. I also have a regular blender and an immersion blender. What's the simplest way from here, and anything else I should add or substitute? Turkey noodle soup. Sautee/get some color on the diced carrot and parsnip, add the stock, spice to your flavor liking. Serve over noodles cooked separately. (or with mazto balls if you're feeling jew-y)
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Mar 19, 2020 20:39
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Costco was out of my normal big package of chicken thighs, so instead I bought 10 pounds of "chicken tenderloins" What the gently caress is this, how do I cook it? Looks super lean.
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Mar 19, 2020 20:53
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toplitzin posted:Turkey noodle soup. Would the milk make it creamy, to go with rice maybe, or would the flavors be weird and not creamy enough?
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Mar 19, 2020 20:55
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Squashy Nipples posted:Costco was out of my normal big package of chicken thighs, so instead I bought 10 pounds of "chicken tenderloins" you're now the king of chicken tendies! enjoy the food of children
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Mar 19, 2020 21:00
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Squashy Nipples posted:Costco was out of my normal big package of chicken thighs, so instead I bought 10 pounds of "chicken tenderloins" That's the part of the breast under the main section close to the bone, tends to come apart separately when you're taking apart a cooked chicken. If it has a big tendon running through the center have fun removing those loving things.
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Mar 19, 2020 21:02
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Squashy Nipples posted:Costco was out of my normal big package of chicken thighs, so instead I bought 10 pounds of "chicken tenderloins" Hey, I did that once recently. Kinda sucked. Best prep I did was butterflying the tiny fuckers and then bread and fry them for chicken katsu curry. Getting them super thin probably helps get them cooked through without getting super dry or something. Idk, cover em with curry.
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Mar 19, 2020 21:04
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Squashy Nipples posted:Costco was out of my normal big package of chicken thighs, so instead I bought 10 pounds of "chicken tenderloins"
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Mar 19, 2020 21:05
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Admiral Joeslop posted:Would the milk make it creamy, to go with rice maybe, or would the flavors be weird and not creamy enough? I'd take the milk and rice and make rice pudding for dessert.
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Mar 19, 2020 21:26
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Squashy Nipples posted:Costco was out of my normal big package of chicken thighs, so instead I bought 10 pounds of "chicken tenderloins" I just chopped some up and broiled it for butter chicken.
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Mar 19, 2020 21:27
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toplitzin posted:I'd take the milk and rice and make rice pudding for dessert. Fair enough, thanks for the answers. I love rice pudding so that sounds great.
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Mar 19, 2020 21:32
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Is an oven-safe metal casserole pan generally stovetop safe? Like if I want to apply some gentle heat from a gas burner to make a pan sauce? It seems to have an enamel exterior. edit: Squashy Nipples posted:Costco was out of my normal big package of chicken thighs, so instead I bought 10 pounds of "chicken tenderloins" pound flat, dredge in flour, egg, and Progresso Italian breadcrumbs or panko and grated parmesan and shallow fry DasNeonLicht fucked around with this message at 01:57 on Mar 20, 2020 |
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Mar 20, 2020 01:46
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DasNeonLicht posted:Is an oven-safe metal casserole pan generally stovetop safe? Like if I want to apply some gentle heat from a gas burner to make a pan sauce? It seems to have an enamel exterior.
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Mar 20, 2020 11:42
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We put dried chickpeas in the refrigerator to soak on Tuesday and forgot about them until today. Google results are aaking to toss the water , rinse, and see if they pass the smell test. Any conventional wisdom I should know about or if these will kill us or our digestive systems? I think it was supposed to be used for falafel.
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Mar 21, 2020 17:19
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bartlebee posted:We put dried chickpeas in the refrigerator to soak on Tuesday and forgot about them until today. Google results are aaking to toss the water , rinse, and see if they pass the smell test. Any conventional wisdom I should know about or if these will kill us or our digestive systems? I think it was supposed to be used for falafel. If they really were in the fridge that whole time you'll be fine. They'll just be really mushy.
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Mar 21, 2020 17:44
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Agree. Sniff test and do hummus instead; soak some new ones for falafel!
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Mar 21, 2020 17:54
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BrianBoitano posted:soak some new ones for falafel! Aye, water content of the chickpeas is SUPER important for falafel.
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Mar 21, 2020 21:20
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I never knew Id grow up to be the guy lamenting UGH I WISH MY GIRLFRIEND WOULD STAY OUT OF THE KITCHEN SHE KEEPS RUINING MY INGREDIENTS but here we are. She thawed some of my chicken stock last month and just left it out all night. A chicken died to provide that stock. 😟
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Mar 22, 2020 01:41
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https://www.youtube.com/watch?v=LfzKfD_WuDM Learned a lot from this.
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Mar 22, 2020 04:23
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I made my first batch of sourdough bread from my sourdough starter (currently named Roanoke to represent my expectations of the starter). It turned out decent. An okay crumb though I would love larger air bubbles and the crust wound up super super soft so I am mostly using it for stuff like sandwhiches or beans and toast. What can I do to get sour dough to have larger/looser crumb and a tougher crust? Or is standard yeast more the tool for that?
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Mar 22, 2020 05:48
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| # ? Jun 8, 2024 09:03 |
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captkirk posted:I made my first batch of sourdough bread from my sourdough starter (currently named Roanoke to represent my expectations of the starter). It turned out decent. An okay crumb though I would love larger air bubbles and the crust wound up super super soft so I am mostly using it for stuff like sandwhiches or beans and toast. What can I do to get sour dough to have larger/looser crumb and a tougher crust? Or is standard yeast more the tool for that? Did you have a water pan in the oven? What temperature did you bake at? I think steam in the oven is what helps develop the crust (not a bread expert). How did you do the proofing?
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Mar 22, 2020 05:52
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