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Mister Facetious posted:You're probably applying too much pressure. Paper towel doesn't really hold together on anything but an already smooth surface, like glass or formica. Well, I feel like a complete dolt. This completely fixed the issue. I have extra virgin olive oil and vegetable oil. Which of these would make for a better coat in between uses? I've read that grapeseed is the way to go, but I don't want to necessarily buy it if the other ones will do just fine. VVV So, vegetable oil should be fine? Bioshuffle fucked around with this message at 19:29 on May 21, 2021 |
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May 21, 2021 19:17
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| # ? Jun 7, 2024 22:08 |
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Don't waste olive oil on it. I just rub mine down with generic canola after washing, it's fine.
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May 21, 2021 19:23
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I think olive oil might actually be the worst one to use, isn't it? I vaguely remember something about how its low smoke point is bad in this context.
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May 21, 2021 19:45
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Higher smoke point oils are generally recommended for seasoning. I don't know how much difference smoke point really makes, but I do know good olive oil is pricy and using it to season a pan would be a huge waste.
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May 21, 2021 19:53
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I have also read that cast iron users should prefer oils mostly comprised of unsaturated fats. I just use canola oil.
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May 23, 2021 18:58
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Someone did a long, ridiculously well-researched article that went deep into the science of different types of oils and their different smoke points and polymerization, plus what types of oils stand to make a harder polymer more resistant to kitchen utensils. I wish I could find the loving article, it was really science-y and in-depth but basically he said when starting from a stripped pan, the first couple of layers should be an oil that polymerizes harder to have a strong base coat and the rest could be whatever
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May 23, 2021 19:04
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is there a good recipie for onion rings that doesn't involve beer batter? There used to be a restaurant near me that did amazing things with buttermilk and breadcrumbs.
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May 23, 2021 19:49
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life is killing me posted:Someone did a long, ridiculously well-researched article that went deep into the science of different types of oils and their different smoke points and polymerization, plus what types of oils stand to make a harder polymer more resistant to kitchen utensils. I wish I could find the loving article, it was really science-y and in-depth but basically he said when starting from a stripped pan, the first couple of layers should be an oil that polymerizes harder to have a strong base coat and the rest could be whatever Is it this?
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May 23, 2021 20:03
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i have maybe two cups of coconut milk leftover from making thai-adjacent curry (they only had the large containers when i was at the store). other than just More Curry what are some of your preferred things to do with coconut milk?
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May 23, 2021 21:32
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You can use it in sweet soups like butternut squash soup. Alternatively you can use it in fruit smoothies as a thickener and sweetener.
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May 23, 2021 21:34
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Coconut milk and banana tapioca pudding. Tapioca's hard to find right now though. https://www.hungryhuy.com/vietnamese-banana-coconut-tapioca-dessert-che-chuoi/ or you can make coconut sticky rice with mango (or whatever fruit)
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May 23, 2021 21:53
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poeticoddity posted:Is it this? Yeah that’s the one! For some reason my memory told me it was a dude but it obviously wasn’t so I never would have found it, or would have but not realized. It’s a good article.
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May 23, 2021 22:00
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angerbeet posted:
fuckin this
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May 23, 2021 22:47
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Casu Marzu posted:fuckin this Recipe rec?
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May 24, 2021 02:18
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Chard posted:i have maybe two cups of coconut milk leftover from making thai-adjacent curry (they only had the large containers when i was at the store). other than just More Curry what are some of your preferred things to do with coconut milk? make some Thai peanut sauce, it lasts for a while in the fridge.
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May 24, 2021 21:18
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BraveUlysses posted:make some Thai peanut sauce, it lasts for a while in the fridge. And according to someone's (can't remember who's) Thai mama, you can switch out lime juice for apple cider vinegar, and palm sugar for whatever sugar you have, probably something brown. It was an awesome article because it switched out weird outsider purism for insider practicality.
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May 24, 2021 21:47
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probably this recipe https://shesimmers.com/2009/03/how-to-make-thai-peanut-sauce-my-moms.html also it yields a lottttt so maybe scale it down
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May 24, 2021 22:37
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I have a recipe that calls for one 15-oz can of crushed tomato. In my pantry I have a 15-oz can of diced tomato. Can I crush them by hand as I would whole tomato or would the ratio of fruit to fluid come out too fucky?
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May 24, 2021 23:19
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That'll be brand dependent. The calcium whatever that keeps diced diced in long cooks would be the bigger concern.
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May 24, 2021 23:23
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Bluedeanie posted:I have a recipe that calls for one 15-oz can of crushed tomato. In my pantry I have a 15-oz can of diced tomato. Can I crush them by hand as I would whole tomato or would the ratio of fruit to fluid come out too fucky? if I were you and buying a different 15 oz. can of tomato product is in any way in convenient, I would just use it — especially if you can blend/crush it yourself. Maybe add some tomato paste if you're concerned it won't be tomato-rich enough?
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May 25, 2021 01:35
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I randomly substitute and mix different tomato products all the time. Just cook it more if it's diced and it will probably be ok.
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May 25, 2021 01:49
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I'm trying to make some changes to my staple meal. It's a kind of lentil soup and the recipe is basically (yes it's a lot, I only eat one real meal a day): 100g diced bacon 1 1/2 cups of dried red lentils 2 tsp garam masala 1 tsp garlic granules 1 tsp onion flakes 1/2 tsp chili flakes 2 tsp butter I add the bacon to the pan with a bit of oil and cook it up. Then I add the (rinsed) lentils, some water, and everything else except the butter. I bring that to the boil then let it simmer for about 20-30 minutes, stirring occasionally. Then I put it in a massive bowl with the butter and some salt. Sometimes I blend it into a smooth soup, sometimes I blend only a bit of it, sometimes I don't blend it. I'll do variations on this like use fresh onions/garlic, different spices, and adding frozen spinach. What I want to do is remove the bacon and the butter so I can replace them with entirely pantry ingredients. The bacon adds some body and some depth of flavor that I really miss when I remove it. I can replace it with other meats but that's not helping my goal, in fact I use bacon because it's the meat I can use the least of to get the effect I want. Just adding extra spices feels like it's still leaving empty the "slot" that meat occupies. The butter is mostly a texture thing, it adds a richness and thickness that I like. Anybody have some suggestions for alternatives that don't need refrigeration or freezing? I've already got a can of coconut cream to try and that will probably work for the butter but other options would be nice.
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May 25, 2021 03:56
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Dehydrated bacon or jerky is relatively shelf stable and worth experimenting with. I'd also consider dried mushrooms. Sometimes dehydrated ingredients are gross but a soup is the perfect application for them.
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May 25, 2021 04:23
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Shelf-stable bacon is a thing, or real (Hormel) bacon bits are even easier.
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May 25, 2021 06:43
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i like nice words
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Costco sells a giant bag of bacon bits that will keep in your fridge for a long drat time.
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May 25, 2021 07:04
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Oh I should mention I'm in Australia. Not a lot of specialty bacon or jerky type products available to me. My supermarket doesn't even have bacon bits. And I'd rather not spend a premium on specially imported or boutique stuff for an ingredient in a staple meal. I'd probably be better able to get my hands on dried fish/shrimp products from Asian markets, which might be worth trying I guess? Hmm, maybe canned fish/seafood too. I haven't tried a seafood version. I like the dried mushroom idea. I might try canned mushrooms too. Phigs fucked around with this message at 07:19 on May 25, 2021 |
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May 25, 2021 07:12
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Phigs posted:Oh I should mention I'm in Australia. Not a lot of specialty bacon or jerky type products available to me. My supermarket doesn't even have bacon bits. And I'd rather not spend a premium on specially imported or boutique stuff for an ingredient in a staple meal. I'd probably be better able to get my hands on dried fish/shrimp products from Asian markets, which might be worth trying I guess? Hmm, maybe canned fish/seafood too. I haven't tried a seafood version. Maybe try adding some vegemite or miso to add some umami depth. I like your idea of adding some belacan, that would be interesting I think and I love to hear how that worked out if you try it.
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May 25, 2021 07:35
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BraveUlysses posted:probably this recipe looks good, thanks!
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May 25, 2021 15:22
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Phigs posted:Oh I should mention I'm in Australia. Not a lot of specialty bacon or jerky type products available to me. My supermarket doesn't even have bacon bits. And I'd rather not spend a premium on specially imported or boutique stuff for an ingredient in a staple meal. I'd probably be better able to get my hands on dried fish/shrimp products from Asian markets, which might be worth trying I guess? Hmm, maybe canned fish/seafood too. I haven't tried a seafood version. Consider "pork floss" (no idea if it's got another name in Australia). You can make it at home but it's also a shelf-stable ingredient available at some Asian grocery stores.
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May 25, 2021 15:25
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mystes posted:I randomly substitute and mix different tomato products all the time. Just cook it more if it's diced and it will probably be ok. Tbh I've switched to canned whole tomatoes for everything. If I want it diced, I can dice it (or stick it in the food processor).
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May 26, 2021 12:40
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Just noticed tomato chat. You can totally substitute canned, diced or whole and not notice a difference in flavor. However, diced tomatoes in particular normally have additives to keep them separate and intact. So don't buy diced tomatoes unless you have a specific need for that in a recipe. It's kind of like buying shredded cheese.
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May 26, 2021 15:24
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For tomatoes and preservatives (calcium chloride is the big one here that slows breakdown durning cooking) I've noticed that it's usually in both whole tomatoes and diced tomatoes; pretty much every domestic brand (I'm in the US) has it as far as I can tell. But with whole tomatoes you can mince them up pretty easily on a cutting board and get them to incorporate well, so it's not really a big deal.
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May 26, 2021 18:11
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Can I label my aluminum cake pans on the outer side with sharpie so I can tell them apart...like label them A, B, and C? Will baking them burn in the ink or damage the pans or anything?
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May 26, 2021 20:52
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it'll be fine, but obviously you'll want something both heat stable and non-soluble in water.
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May 26, 2021 21:44
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WHY BONER NOW posted:Can I label my aluminum cake pans on the outer side with sharpie so I can tell them apart...like label them A, B, and C? Use an Industrial or Lab Sharpie and it'll stay pretty well. Won't damage anything.
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May 26, 2021 22:03
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WHY BONER NOW posted:Can I label my aluminum cake pans on the outer side with sharpie so I can tell them apart...like label them A, B, and C? Do this, it'll be cool https://www.instructables.com/How-to-etch-aluminum-panel-labelsdesigns-with-a-r/
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May 27, 2021 13:36
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BraveUlysses posted:probably this recipe Wow, thanks that is exactly the one!
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May 27, 2021 13:47
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Scientastic posted:Do this, it'll be cool I used a similar process to make a reusable copper etchant to make circuit boards during grad school. The hydrochloric acid off-gasses hydrogen chloride that reconstitutes in atmospheric humidity. It corroded the hell out of the fume hood where I was storing it. If you want to etch aluminum at home, I would strongly recommend using electrolysis and a weak acid like vinegar instead. Doubly so because hydrochloric acid is generally sold by the gallon and that is significantly more than you want for something like that.
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May 27, 2021 17:26
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Does anyone have some recommendations for YouTube channels, blogs or websites for healthy recipes? Especially heart healthy stuff (low salt etc) I love watching food wishes and babish among others but I’ve been told recently I need to lower my blood pressure and lose weight. I’m not too stupid so I know what I can cook but just anything to help would be appreciated. Happy for it to be meat / veggie or vegan. I usually love a lot of Malaysian food on account of my wives family but I feel a lot of this is not conducive to heart health. Other than that cool with anything.
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May 28, 2021 04:04
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| # ? Jun 7, 2024 22:08 |
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Just as an aside in case you don't know. My mum had the same orders ages back and she just straight up stopped using salt and our family just adjusted. Food will taste real bland without salt when you cut it out of your diet, but only at first. You will actually lose the taste for salt in your food if you stick with it. So if it feels real bad at first don't despair cause it does improve. Also making dishes you haven't eaten before helps the transition cause you don't have the straight comparison.
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May 28, 2021 04:49
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