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bob dobbs is dead posted:
e: Wow what a page snype.
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Apr 19, 2020 21:09
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I just discovered migas by googling "what to do with stale bread" or some such thing, it was extremely delicious. Having stale bread is kind of a once in a blue moon event for me though, it generally gets eaten or if not it will get moldy long before it goes stale. So will migas work with non-stale bread?
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Apr 19, 2020 22:28
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The Moon Monster posted:I just discovered migas by googling "what to do with stale bread" or some such thing, it was extremely delicious. Having stale bread is kind of a once in a blue moon event for me though, it generally gets eaten or if not it will get moldy long before it goes stale. So will migas work with non-stale bread? You can always get fresh bread to stale by accelerating the moisture leaving: put it in a low oven (like 200? °F) until it feels stale enough, or toast it on a low setting a couple of times.
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Apr 19, 2020 22:50
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effika posted:You can always get fresh bread to stale by accelerating the moisture leaving: put it in a low oven (like 200? °F) until it feels stale enough, or toast it on a low setting a couple of times. In kimchichat, it's worth noting that while cabbage is the most common form of kimchi, there's a whole shitload of other varieties. In a typical American grocery store anything labelled kimchi is almost certainly going to be cabbage, though. It's also worth noting that cabbage kimchi is a great babby's first fermentation project--it's dead simple and produces good results even if you've never done it before.
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Apr 19, 2020 23:18
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Grand Fromage posted:What's your local big city? Costco has sour cream, that's where we would get it. If you're going to Seoul or Busan I'm sure there's plenty of places to buy some, I can ask around. We're headed to Busan on Tuesday, so hopefully they'll have it. I saw Maeil makes some. If not, they *are* selling it on GMarket, but my other dairy products might not last long enough for it to arrive. Oh god, kimchi... I can send you some if you want. I tried making it myself recently, and the results were... unique...
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Apr 20, 2020 00:57
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Shadow0 posted:We're headed to Busan on Tuesday, so hopefully they'll have it. I saw Maeil makes some. If not, they *are* selling it on GMarket, but my other dairy products might not last long enough for it to arrive. My sources tell me Emart sells sour cream reliably. If Busan is your local big city there is also a legit as hell Mexican restaurant in Masan, if you're out in that direction. When I lived in Ulsan we had like a rotation among my friends and whoever went to Costco got a big package to split among everybody.
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Apr 20, 2020 01:06
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We need to set up a trade route, swapping kimchi for sour cream.
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Apr 20, 2020 06:57
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I got a hankering for Nashville style hot chicken. What are the preferred frying oils? Any recipes folks recommend?
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Apr 20, 2020 07:06
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spankmeister posted:I'd advise against this unless you like having bone fragments in your chicken. It has always worked for me as long as it's frozen rock hard and you think about where you cut so you don't hit ribs, I've had to cut up dozens of chickens and fish to fit them in and no little bone bits. Chicken you cut into quarters so you only go through the keel and spine, splitting the wishbone right in the middle, the vertebrae can sometimes fragment but the bits fall off the big pieces and you don't eat those bits anyway. But yeah if you aren't confident about butchering frozen meat the other way works fine too or ask the butcher to do it.
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Apr 20, 2020 09:48
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Head Bee Guy posted:I got a hankering for Nashville style hot chicken. What are the preferred frying oils? Any recipes folks recommend? I'm a fan of peanut oil myself, and any recipe seems to be fine being that they mostly all have the same ingredients... mostly
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Apr 20, 2020 13:59
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Head Bee Guy posted:I got a hankering for Nashville style hot chicken. What are the preferred frying oils? Any recipes folks recommend? I think lard is traditional. Bon Appetit and Babish both have good videos.
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Apr 20, 2020 19:06
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SubG posted:And you can do the same thing if you want to make croutons, bread crumbs, and that kind of thing. Sauerkraut's the only easier first fermentation project, being literally just 'pack cabbage and salt in a jar, leave it alone'.
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Apr 20, 2020 22:38
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Liquid Communism posted:Sauerkraut's the only easier first fermentation project, being literally just 'pack cabbage and salt in a jar, leave it alone'. But yeah, since cabbages are all pretty much packed with active lactobacillus colonies it's almost impossible to gently caress up any fermentation involving them. As in fermentation is what will happen spontaneously to most cabbages even if you didn't do anything specific to encourage it. Most of what you're doing when you make sauerkraut, kimchi, and so on is just making sure that the veg is clean before it gets started, and ends up in a clean container when it's done. Pretty much everything else is just tweaking the flavours.
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Apr 20, 2020 23:02
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What can I do with coconut oil that tastes good
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Apr 21, 2020 01:54
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Nothing. Throw it out.
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Apr 21, 2020 01:57
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Put it in your hair
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Apr 21, 2020 01:58
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Steve Yun posted:What can I do with coconut oil that tastes good If it’s refined, you can basically just use it instead of vegetable/neutral oil in any recipe. If unrefined, you can basically just use it instead of vegetable/neutral oil in any recipe that you want to add a mild coconut flavor to. I use either that I have on hand for south Indian dishes. Start there.
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Apr 21, 2020 04:41
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if its solid at room temp better as a sub for butter
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Apr 21, 2020 04:51
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Steve Yun posted:What can I do with coconut oil that tastes good
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Apr 21, 2020 05:05
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As a butter substitute? In bread and popcorn? I’m kind of skeptical but I’m willing to try...
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Apr 21, 2020 06:59
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Steve Yun posted:As a butter substitute? In bread and popcorn? I’m kind of skeptical but I’m willing to try... Obviously lacks that wonderful butter flavor, but has a very similar mouth feel.
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Apr 21, 2020 07:25
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Steve Yun posted:As a butter substitute? In bread and popcorn? I’m kind of skeptical but I’m willing to try...
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Apr 21, 2020 07:30
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lube
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Apr 21, 2020 13:00
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Yeah the unrefined coconut oil taste is crucial to the old school movie theater popcorn flavor. Once you pop with it it makes sense.
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Apr 21, 2020 13:03
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Serious Eats has a recipe for home-made shelf-stable pancake mix that uses refined coconut oil.
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Apr 21, 2020 13:27
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There haven't been little packs of yeast at the supermarket in a few weeks, so when Costco had some giant two-pound packages, I bought one. How do I handle and store this much yeast? I've only ever baked with the little packets, because I'm a giant man baby.
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Apr 21, 2020 17:11
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Freezer
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Apr 21, 2020 17:17
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i like nice words
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Keep a little jar in the fridge and fill it up from the freezer when empty. Vaccuum seal it in between if you have the option but that doesn't really matter much. A packet of yeast is 1/4 oz if you're using a recipe that measures the yeast amount in packets. Thumposaurus fucked around with this message at 18:42 on Apr 21, 2020 |
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Apr 21, 2020 18:39
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It's also 2 1/4 teaspoons typically (if you don't have a scale for ounces or grams)
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Apr 21, 2020 18:49
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Shadow0 posted:I tried making it myself recently, and the results were... unique...
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Apr 21, 2020 18:50
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I’m shopping at Restaurant Depot. Is there a difference between regular AP flour and “hotel and restaurant” AP flour? Or is it meaningless chicken scratch on the packaging
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Apr 21, 2020 20:22
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Steve Yun posted:I’m shopping at Restaurant Depot. It's just packaging.
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Apr 21, 2020 20:36
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Squashy Nipples posted:There haven't been little packs of yeast at the supermarket in a few weeks, so when Costco had some giant two-pound packages, I bought one. Steve Yun posted:I’m shopping at Restaurant Depot. But yeah, for your purposes there's probably no difference between it and regular AP apart from the fact that the H&R probably came in a 50# sack.
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Apr 21, 2020 20:48
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Lol I looked up Ardent mills online and their website says their hotel and restaurant AP flour has anywhere from 9 to 13% protein
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Apr 21, 2020 21:34
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Steve Yun posted:Lol I looked up Ardent mills online and their website says their hotel and restaurant AP flour has anywhere from 9 to 13% protein That's why it's all purpose. Maybe it's cake flour, maybe its bread flour.
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Apr 21, 2020 21:35
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Steve Yun posted:I’m shopping at Restaurant Depot. I've been digging out of a 25lb bag of AP hotel and restaurant flour and it's been just fine. I feel like I'm cosplaying a baker though.
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Apr 22, 2020 00:20
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Steve Yun posted:Lol I looked up Ardent mills online and their website says their hotel and restaurant AP flour has anywhere from 9 to 13% protein
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Apr 22, 2020 00:35
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Is there any repercussions if the protein content is out of tolerance though? Like is there a consortium of quality inspectors who do audits?
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Apr 22, 2020 00:46
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poo poo POST MALONE posted:Is there any repercussions if the protein content is out of tolerance though? Like is there a consortium of quality inspectors who do audits? Presumably a company like King Arthur makes the 11.7% +/- 0.2 claim based on testing done for their own quality control. As far as I know there's no automagic auditing that's taking place specifically to keep them honest on that, although their flour is probably being tested for other reasons--e.g. bulk commercial flour contracts--and if they were out of spec that would come out, even if it wasn't the USDA lowering the boom on them or whatever. I'm way more familiar with this stuff from the science end rather than the regulatory end, so I'd be happy to be corrected if anyone has better information about flour grading and testing procedures.
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Apr 22, 2020 01:26
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From experience, larger bakers (Flowers, Post, Bimbo) tend to do their own internal QA, and if the spec doesn't line up with what they were given, they aren't going to renew the contract. Depending on the exact wording, they might be able to exit the contract early, and they might take that severe a step - but only if the buyers and sellers have a bad relationship, or if it's a new relationship. H&R flour is generally the same as AP, but in at least one notable mill's case, it's treated with dough conditioners and is made from softer wheat. I don't remember which though. If your company is found to be dishonest or lax on your QA, you are not going to make it in the industry. Nobody would lie about that, especially not any company that makes it to a grocery store.
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Apr 22, 2020 01:41
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