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Amazing, I'll dive into the Indian thread, thanks bud Next time I order Indian I'll post a pic of my non-mushy lentils
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Aug 24, 2021 17:32
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black.lion posted:Hi, long time food consumer, first time poster 50% of my posts are me posting the same recipes over and over again (but they're good recipes, bront). Anyway, this levantine red lentil dish slaps. Certainly a bit stodgy, but the lemon juice brightens it up. It's cheap, quick to make, and easy to customize.
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Aug 24, 2021 18:57
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Check out french green lentils, if you want something with some body to them. They are plump and not squishy. I have made something similar to this recipe (skip the feta if you're trying to go lean!) - it's really pretty filling. French Lentil Salad
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Aug 24, 2021 18:58
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What kind of knife do I want if I want to slice meat super duper thin? Is it one of those long wand looking things? My search for shaved gyro meat is getting desperate.
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Aug 24, 2021 18:59
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black.lion posted:Amazing, I'll dive into the Indian thread, thanks bud This is my favourite lentil recipe, dont be put off by the cooking time https://iamafoodblog.com/dishooms-black-dal-and-garlic-naan/
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Aug 24, 2021 19:04
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poo poo POST MALONE posted:What kind of knife do I want if I want to slice meat super duper thin? Is it one of those long wand looking things? I mean a carving knife is always nice to have, but realistically you can cut anything with a really sharp knife. I found this guys approach to making kebabs at home entertaining, take a look https://youtu.be/TNChsYNpV0U
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Aug 24, 2021 19:08
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Yeah, sharp is more important than anything else. Something a little longer like a gyuto can be nice because you have enough blade to slice in a single motion, even on a larger piece of meat, but it's not really necessary. Get your best knife nice and sharp and practice.
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Aug 24, 2021 19:16
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I have a slicing knife and I still don't get it that thin. Maybe it's a technique thing and I'm just not good enough, but I think that maybe to get really, really thin slices you might need to look at a deli slicer.
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Aug 24, 2021 19:25
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Torquemada posted:I mean a carving knife is always nice to have, but realistically you can cut anything with a really sharp knife. I found this guys approach to making kebabs at home entertaining, take a look https://youtu.be/TNChsYNpV0U Yeah that's the kenji method basically. I guess I just need a sharper knife and better skills.
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Aug 24, 2021 19:39
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In general, how/when do I cook with the convection fan on in a gas oven? I've heard it cooks more evenly and quicker so reduce time/temp from recipes, but then why would I ever not have it on?
PageMaster fucked around with this message at 05:05 on Aug 25, 2021 |
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Aug 25, 2021 04:56
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Only don't use it when you're baking, since it also dries things out. That's a good thing for roasting but not good for baking which is finicky chemist magic. General guide: lower temp 20F or time 10% and check from there Cookies can maybe go with the fan on, sure, but some say this means you don't have to rotate them. They lie.
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Aug 25, 2021 05:48
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PageMaster posted:In general, how/when do I cook with the convection fan on in a gas oven? I've heard it cooks more evenly and quicker so reduce time/temp from recipes, but then why would I ever not have it on? Depending on how nerdy you are, you might consider buying a good quality oven thermometer and checking how accurate the dials are on it as well.
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Aug 25, 2021 09:20
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The other day, I was roasting something and my (very old) mechanical oven thermometer didn't come up to temperature until well after my fairly new electric oven told me it was up to temperature. Is the thermometer slow or is my oven fast? Should I buy a new oven thermometer? Is it good practice to wait 10 minutes after preheating no matter what your oven says?
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Aug 25, 2021 15:09
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The way I look at it, an accurate oven thermometer is cheaper and much less hassle than outright buying an accurate oven. Once you know that a cheap crappy oven needs to be set to 200C for 20 minutes to actually reach 180C (or whatever measurements) you can adjust accordingly. Most people cant afford an accurate oven.
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Aug 25, 2021 15:46
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DasNeonLicht posted:The other day, I was roasting something and my (very old) mechanical oven thermometer didn't come up to temperature until well after my fairly new electric oven told me it was up to temperature. You also probably had both correct - the oven was just different temperatures in different places.
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Aug 25, 2021 17:38
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Been doing homemade french fries lately. Following serious eats method of blanch, quick fry, cool/dry/freeze then final fry. They are super tasty! However, when I do this I make a large batch and freeze most of them following the second step. This works pretty ok but the problem is they get a ton of ice crystals on them in the freezer so when I try to deep fry them from frozen its a bit dangerous becuase of all the water. Anyone have any tips to avoid this issue?
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Aug 25, 2021 18:03
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Skyarb posted:Been doing homemade french fries lately. Following serious eats method of blanch, quick fry, cool/dry/freeze then final fry. They are super tasty! Nice! Freeze them in as close to a single layer as you can on a wire rack/piece of parchment paper for like an hour. Put them in a plastic bag and get as much air out as you can. Water submersion method or a vac sealer but seal early so they dont get crushed.
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Aug 25, 2021 21:36
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Skyarb posted:Been doing homemade french fries lately. Following serious eats method of blanch, quick fry, cool/dry/freeze then final fry. They are super tasty! You might try fridging until they come down to fridge temp and then put into the freezer. Usually the fridge has a de-humidifying effect, Im not sure if freezers do to the same level.
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Aug 25, 2021 21:37
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Skyarb posted:This works pretty ok but the problem is they get a ton of ice crystals on them in the freezer so when I try to deep fry them from frozen its a bit dangerous becuase of all the water. Anyone have any tips to avoid this issue? For deep frying from frozen, I like to put the item(s) out on the countertop (paper towel or drip-rack) for ~30m ahead of time to get rid of excess moisture.
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Aug 26, 2021 01:50
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I'm confused, I thought some kinds of frozen food need to be fried while they're still frozen (or at least very cold). Like, if there's a liquid-ish filling like cream cheese or w/e. Was I just mistaken? I'd love to be able to let them thaw and dry out a little.
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Aug 26, 2021 02:12
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zachol posted:I'm confused, I thought some kinds of frozen food need to be fried while they're still frozen (or at least very cold). Like, if there's a liquid-ish filling like cream cheese or w/e. Was I just mistaken? I'd love to be able to let them thaw and dry out a little. If you're talking about my post, I'm in no way saying thaw them through. I just let them sit out long enough to not be ice-fuzzy. Also this is just my own habit and I could very well be power-wrong.
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Aug 26, 2021 02:17
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zachol posted:I'm confused, I thought some kinds of frozen food need to be fried while they're still frozen (or at least very cold). Like, if there's a liquid-ish filling like cream cheese or w/e. Was I just mistaken? I'd love to be able to let them thaw and dry out a little. This is a good question because I tried deep frying some pierogis that were frozen and I couldn't get them to be warm inside without obliterating the outside. Ultimately I had to microwave them first and then fry them.
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Aug 26, 2021 02:29
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Depends on the product. Your industrially produced Frozen foods probably don't have the moisture and ice crystals of homemade stuff.
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Aug 26, 2021 02:32
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I solve deep frying spatter the old-fashioned way: I use a dedicated deep frying appliance that lets me put the lid on and then drop the basket.
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Aug 26, 2021 02:51
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Unless its for convenient storage or prep reasons the fridge-freezer step is nugatory compared to every other variable.
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Aug 26, 2021 09:32
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zachol posted:I'm confused, I thought some kinds of frozen food need to be fried while they're still frozen (or at least very cold). Like, if there's a liquid-ish filling like cream cheese or w/e. Was I just mistaken? I'd love to be able to let them thaw and dry out a little. Honestly any restaurant I've worked at that did fried frozen food (all of them? probably) stuff was thawed a little before it hit a fryer just due to sheer necessity. It's not like the freezer is just there next to the fryer. poo poo sits out or stays frosty but not frozen for a minute.
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Aug 26, 2021 11:28
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poo poo POST MALONE posted:This is a good question because I tried deep frying some pierogis that were frozen and I couldn't get them to be warm inside without obliterating the outside. I think pierogies should be boiled before they're fried. At least that's what I do when I shallow fry them.
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Aug 26, 2021 12:10
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I have 1.4 lbs of ground beef, and an excess of onions and carrots. I'd like to make some meat sauce. How much carrot, onion, and tomato sauce should I add to that amount of ground beef?
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Aug 26, 2021 18:09
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DildenAnders posted:I have 1.4 lbs of ground beef, and an excess of onions and carrots. I'd like to make some meat sauce. How much carrot, onion, and tomato sauce should I add to that amount of ground beef?
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Aug 26, 2021 18:14
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How big of a deal is the celery? I went food shopping yesterday and it'd be kind of a pain to run out for just 1 ingredient. I did get mushrooms that I was also planning to add, and I have celery salt for what it's worth.
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Aug 26, 2021 19:01
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You'll be fine without it
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Aug 26, 2021 19:10
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DildenAnders posted:I have 1.4 lbs of ground beef, and an excess of onions and carrots. I'd like to make some meat sauce. How much carrot, onion, and tomato sauce should I add to that amount of ground beef? I would choose a big onion (or as much onion as you want, I'd say up to a pound), then half the onion's weight in carrots. Celery is not essential, and using celery salt would be a good workaround.
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Aug 26, 2021 19:15
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Good call on the sofrito/bolognese! It was by far the most delicious meat sauce I've ever made and the ratios seemed spot on. The celery salt definitely did the trick, and the mushrooms, salami, and splashes of soy sauce I added picked up the slack as well. I highly recommend people try adding them when they make bolognese.
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Aug 27, 2021 01:42
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If you didnt make it with milk yet, youre in for a treat.
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Aug 27, 2021 09:53
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I have recently discovered that my two-decades-long aversion to mushrooms is not down to the taste but because every time I tried them previously they were badly cooked and the texture was the reason. I can now eat mushrooms, which is great as my wife loves them and I can expand the range of stuff I can cook for her. I'm attempting risotto tonight, but what other dishes would folk recommend? (wife is gluten intolerant and I have a peanut allergy, but all other dietary stuff is fine) If there is a Shitload Of Mushroom Recipes thread that I've missed then a signpost would also be much appreciated. Cheers!
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Aug 27, 2021 10:12
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hyper from Pixie Sticks posted:I'm attempting risotto tonight, but what other dishes would folk recommend? (wife is gluten intolerant and I have a peanut allergy, but all other dietary stuff is fine) Chicken cacciatore!
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Aug 27, 2021 12:38
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hyper from Pixie Sticks posted:I have recently discovered that my two-decades-long aversion to mushrooms is not down to the taste but because every time I tried them previously they were badly cooked and the texture was the reason. My wife also hates mushrooms, is there a specific way they were prepared that turned it around for you?
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Aug 27, 2021 21:04
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I hated mushrooms for years due to the texture. I only found out how good they were when I had them sauted until almost crispy -- losing the water gets rid of that pencil eraser texture
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Aug 27, 2021 23:15
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i like nice words
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Man I fuckin love mushrooms.
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Aug 27, 2021 23:15
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