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Do you need to? I have a knife with a pakkawood handle that hasnt had anything but regular hand washing for 15+ years and it looks brand new.
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Aug 13, 2021 21:16
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If I'm making pasta with a jar of storebought tomato sauce, I will often add about a jar again worth of water to the pan and give it ~30 minutes to simmer back down to a saucy viscosity. I'm convinced this makes for a better texture in the end result, but I've honestly never tested just heating the sauce through and serving immediately. Am I accomplishing anything or is this just a stupid waste of time?
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Aug 13, 2021 21:58
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I'm not sure about texture, but that extra time on the heat is definitely contributing delicious, maillard reaction-type flavors the sauce. I don't think I've ever had a tomato sauce that didn't benefit from more time cooking.
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Aug 13, 2021 22:39
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I also usually start with browning some italian sausage, and then in the pork fat sautee some mix of vegetables (always onion, some mix of pepper, carrot, celery, garlic). In my mind the extra simmer time gives the flavors a chance to get to know each other?
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Aug 13, 2021 22:49
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Scientastic posted:I think you definitely need to brush the cheese oil into a frying pan and use it to fry something, and report back I have done this. I sometimes make crispy cheese by frying a couple slices of Gouda in a dry non stick pan. The cheese becomes lacy and crispy and delicious but it also leaves behind some of the grease in the pan. I fried an egg in it once. It wasn't really anything special tbh, it didn't taste cheesy at all.
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Aug 13, 2021 22:56
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spankmeister posted:I have done this. Gouda is quite mild, maybe it would be more discernible if you got parmesan sweat
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Aug 13, 2021 23:08
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Chemmy posted:Do you need to? I have a knife with a pakkawood handle that hasnt had anything but regular hand washing for 15+ years and it looks brand new. Not too sure, the handle feels a bit "gritty" if that makes any sense. I only hand wash and usually only soap up the blade.
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Aug 14, 2021 02:01
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Scoss posted:If I'm making pasta with a jar of storebought tomato sauce, I will often add about a jar again worth of water to the pan and give it ~30 minutes to simmer back down to a saucy viscosity. I'm convinced this makes for a better texture in the end result, but I've honestly never tested just heating the sauce through and serving immediately.
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Aug 14, 2021 03:12
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Can milk generally be substituted for non-dairy milks in recipes, especially baking? Are there any general additions I'd need to make, such as adding more sugar to compensation for the lowered sugar in oat milk vs dairy milk? Is there a recommended type of milk to substitute? Almond, soy, oat etc?
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Aug 14, 2021 03:30
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I think it would just make the baked good tastier. It will actually make the crumb softer and moister. Use regular milk! Btw I drink soymilk every day but it's just not great in baked goods.
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Aug 14, 2021 04:20
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obi_ant posted:Can I use cutting board oil (specifically Walrus Oil from Amazon) on my wooden knife handles? I have a Shun and the website indicates that it is a Walnut finish, contoured Pakkawood. probably wont do anything but you can try it. quote:Most Shun handles are PakkaWood, a premium handle material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durableimportant for kitchen knives. Sanding and polishing bring PakkaWood to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood are exactly alike. reading this post: http://www.chefknivestogoforums.com/viewtopic.php?t=343 makes me think that since it's a resin impregnated wood product, apparently it can be sanded?
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Aug 14, 2021 06:17
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Scientastic posted:Gouda is quite mild, maybe it would be more discernible if you got parmesan sweat Nah I use aged Gouda that is quite pungent. Most Gouda around the world, well, isn't Gouda. I've also done this with sharp (real British) cheddar and things.
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Aug 14, 2021 08:44
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spankmeister posted:Nah I use aged Gouda that is quite pungent. Most Gouda around the world, well, isn't Gouda. I've also done this with sharp (real British) cheddar and things. Then clearly the answer is insufficient oil. I am going to start collecting cheese oil samples at every opportunity, until I have enough to deep fry some Brie
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Aug 14, 2021 10:04
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spankmeister posted:Nah I use aged Gouda that is quite pungent. Most Gouda around the world, well, isn't Gouda. I've also done this with sharp (real British) cheddar and things. OOoh man you just reminded me I need to find some of the real good aged gouda, with all the crunchy acid crystals in it. 
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Aug 14, 2021 14:14
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Scoss posted:I also usually start with browning some italian sausage, and then in the pork fat sautee some mix of vegetables (always onion, some mix of pepper, carrot, celery, garlic). In my mind the extra simmer time gives the flavors a chance to get to know each other? If you're doing all what's the point of buying sauce in the first place? Just get some much cheaper tinned tomatoes, the treatment you're giving them is making your own sauce anyway
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Aug 14, 2021 17:08
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Carly Gay Dead Son posted:Eh, Id rather just leave them in their can than dry them out myself. But the fresh beans idea is enticing. Not sure where or even if fava beans grow in my part of the world though. I don't think you'd need fresh beans for falafel, I thought it's usually dried beans which have been soaked and ground. That said, fava beans are more of a spring thing, they are moderately cold hardy so they're planted early. They can withstand some spring frosts. If you've never had fava beans be careful, some people can have a bad reaction to fava beans (a disorder called favism) and get quite sick. I think it mostly affects people of middle eastern, mediterranean, african, and asian descent. But if you've had egyptian falafels and been fine then I'm sure you're ok.
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Aug 14, 2021 21:20
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Oh yeah my bro can't have fava beans or he ends up in the hospital. He's white as heck.
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Aug 14, 2021 21:40
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I cant have them or I start emphasising painterly qualities and strong color over the representational or realistic values originally retained by Impressionism.
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Aug 15, 2021 08:44
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Does anyone have a good recipe for (Brit/American-Indian) restaurant-style vindaloo? I know it's not particularly authentic to anything but it's still delicious.
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Aug 15, 2021 18:18
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Dunno about restaurant style but this one seems pretty anglicized, I've made it with good results. Originally from Cook's Illustrated. https://www.food.com/recipe/pork-vindaloo-270304
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Aug 15, 2021 20:22
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Butterfly Valley posted:If you're doing all what's the point of buying sauce in the first place? Just get some much cheaper tinned tomatoes, the treatment you're giving them is making your own sauce anyway I agree with this. There's no shame in a traditional Italian American gravy/red sauce, but if you're going to leave something that long on the stove, I'd try to get a little closer to scratch. What is it you like about the jarred sauce? Does it use red wine? mushrooms? You can still add those things! That said, I love onion, so I definitely used to brown an onion in a pan before dumping out a jar of tomato sauce and letting it thicken before refrigerating it for lunch for the week, so I get it. Starting with canned tomatoes is just kind of the logical conclusion. tl;dr: there is nothing wrong with what you're doing, but try making it from scratch and see if it's any more fun or rewarding
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Aug 16, 2021 00:46
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Are there decent non stick pans? Or do you just buy the Ikea one for a 20 every couple of years
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Aug 16, 2021 02:09
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Is it possible to make brussels sprouts with a little bit of crispiness at home with normal kitchen stuff (and no deep fryer)? I can get a pretty good carmelization going and I have no problems with flavor, but I am always in awe of the way some hipster restaurants can make the texture of brussels sprouts feel almost like puff pastry or something.
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Aug 16, 2021 03:38
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You need to broil them super close to the element
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Aug 16, 2021 03:41
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Goodpancakes posted:Are there decent non stick pans? Or do you just buy the Ikea one for a 20 every couple of years If you're getting a teflon pan, they just have limited lifespans. I know I crow on about it a lot, but a well seasoned cast iron does the non-stick job so well that it's not worth it messing with teflon.
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Aug 16, 2021 03:56
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Corla Plankun posted:Is it possible to make brussels sprouts with a little bit of crispiness at home with normal kitchen stuff (and no deep fryer)? I can get a pretty good carmelization going and I have no problems with flavor, but I am always in awe of the way some hipster restaurants can make the texture of brussels sprouts feel almost like puff pastry or something. Those super crispy, puff-pastry-textured sprouts are achieved by deep frying. Also what on earth do you mean by "hipster restaurants" in 2021? I haven't heard anyone use that term in so long.
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Aug 16, 2021 04:40
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Mr. Wiggles posted:If you're getting a teflon pan, they just have limited lifespans. I know I crow on about it a lot, but a well seasoned cast iron does the non-stick job so well that it's not worth it messing with teflon. You can also get carbon steel if you have noodle arms like me.
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Aug 16, 2021 04:58
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I got a graduated set of three Walmart-brand nonstick pans for $9, and they're still fine after several years of daily use. If they ever fall apart I'll probably just buy them again.
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Aug 16, 2021 05:05
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my old rear end thermometer mysteriously broke, so what's a good, cheap digital food thermometer these days?
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Aug 16, 2021 05:44
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I have an CDN DTQ450X Thin Tip Thermometer which costs $15 and works great. Takes quite a while to settle on a reading, which is 80% of what you pay for in a higher-end thermometer, the other 20% is in accuracy and stability over the years. If you can be bothered to test vs an ice bath and a boiling water test once or twice a year then this one will serve you well. I upgraded to a Thermapen but that's the opposite of a budget option.
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Aug 16, 2021 05:49
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Goodpancakes posted:Are there decent non stick pans? Or do you just buy the Ikea one for a 20 every couple of years My wife bought me this one - https://www.amazon.ca/PADERNO-Canad...ps%2C199&sr=8-3 and it's been absolutely fantastic so far, although I've only had it a year. Prior to that I'd probably just use the cheapie ones, we'll see if this manages to last longer. So far it's performing exactly as well as the day I bought it. I disagree that a cast iron performs as well as a non-stick pan (eggs are possible, yes, but a cast iron that can reliably pull off a french omelet is somewhere between impossible to 'requires so much babying that you might as well get non-stick'.) But you do need to baby the poo poo out of them if you want them to have anything close to a decent lifespan. Never cook anything in a non-stick unless it's absolutely essential that it's non-stick (this is mostly just eggs for me). I only use silicone spatulas with my non-stick, and only ones that don't have sharp edges. I wash with a cloth and dry it right away, and make sure it's not banging around with other pots in my drawer.
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Aug 16, 2021 09:13
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Themoworks ThermoPop is a really good, accurate budget food thermometer.
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Aug 16, 2021 14:34
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They were having a big closeout sale on mk4 thermapens when they released the mk5. It's what got me to finally pick one up. I don't really need the 1 sec reading that the mk5 brings. I've also had a thermo pop that died probably from user error but I replaced it with a dot as a probe one worked better for what I need to use it for.
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Aug 16, 2021 15:05
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Do you all add anything to canned refried beans? Cheese is an obvious addition, but since everyone in my family adds cheese at the table, I don't want to deliver it to the table with cheese already. I tried Goya Sazon one time but it wasn't a good fit.
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Aug 16, 2021 15:56
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me your dad posted:Do you all add anything to canned refried beans? Cheese is an obvious addition, but since everyone in my family adds cheese at the table, I don't want to deliver it to the table with cheese already. I tried Goya Sazon one time but it wasn't a good fit. About a tablespoon of the adobo sauce from a can of chipotles. Beyond the obvious Smokey chipotle goodness, it also adds a little acid which wakes up the can of beans pretty well. If you want them to be definitively chipotle refried beans, go ahead and chop up a whole chipotle too and toss it in for a more assertive flavor and visible pieces.
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Aug 16, 2021 16:09
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me your dad posted:Do you all add anything to canned refried beans? Cheese is an obvious addition, but since everyone in my family adds cheese at the table, I don't want to deliver it to the table with cheese already. I tried Goya Sazon one time but it wasn't a good fit. I have generally found canned refried beans to be thicker than I'd like, so if I'm not mixing them with something else, I'll typically add a small amount of water to adjust the consistency as well as garlic powder and a little bit of onion powder.
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Aug 16, 2021 16:45
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Whenever I want to thin out beans I just drop a dollop of salsa in it.
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Aug 16, 2021 16:46
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Lard if you have it, or some butter if you don't
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Aug 16, 2021 17:09
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I've not tried yet, but chili crisp might do well
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Aug 16, 2021 17:39
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All of these sound good - thanks!
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Aug 16, 2021 20:06
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