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mystes posted:I don't morally object to this but it's going to be hard to ensure the pasta is the correct doneness and the liquid is sufficiently reduced at the same time It isn’t hard at all. You add less water than you think you need, and if/when the pasta isn’t done by the time your water is reduced, you add a little more water. Like Minty says, just treat it like risotto.
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May 1, 2023 21:11
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I morally object to it ('one-pot pasta' being done in a kitchen with access to multiple pots) on the grounds that it's a trend and a fad and etc etc. If you literally have a use case for it where that's the best or easiest way for you, then sure. I think most times the result is a lot worse than cooking seperate and rehydrating.
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May 1, 2023 21:20
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veni veni veni posted:Why not just get it on Amazon? I'm seeing it cost like 12 bucks a box on Amazon, when I see it in the stores it's like 3-4.
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May 1, 2023 21:26
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Around half of my pasta eating is one pot pasta, I am just much too lazy to clean a second pot. And having the flavours infused into the pasta makes it very delicious. Here is an italian opinion on it: https://www.youtube.com/watch?v=DK3FC1cQPKg
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May 1, 2023 22:37
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Put yer pots in the dishwasher, run that sucka 2x a day 
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May 1, 2023 23:13
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VictualSquid posted:And having the flavours infused into the pasta makes it very delicious. I think this is why I like it. It’s nice being able to throw in a relatively small amount of a couple flavors that sound good and sort of cook them into the pasta and really not end up needing much sauce. It also helps that it’s (even) easier than cooking normal pasta.
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May 1, 2023 23:24
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BrianBoitano posted:Put yer pots in the dishwasher, What is that? How do you put cookware into a person? 
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May 1, 2023 23:44
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Mister Facetious posted:What is that? How do you put cookware into a person? One rack at a time.
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May 2, 2023 00:00
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Anno posted:This might be cooking heresy but recently I’ve been big into cooking pasta in a pan with all the flavors in there with it. About 3oz of pasta, a cup of water, drizzle of olive oil and some salt, then just throw in whatever you want it to taste like. Today for lunch I did some capers, a spoon of pesto and a spoon of garlic crisp, and it was fantastic. All of it reduces together with the starchy pasta water so it comes out with a kind of creamy sauce. Throw in a bit of parm and basil at the end and have a good meal.
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May 2, 2023 00:13
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Carillon posted:Sadly I went today and was told they don't do that anymore, you need to be a member which requires a business license They're not nationwide, but I've consistently been able to find Diamond Crystal at Gordon Food Service. No membership needed. therattle posted:yeah, this was my concern too. Or you wait until the water level is correct at which point the pasta may be overcooked. One could titrate it to that one had the correct ratio of water to pasta worked (eg 1 cup water to 100g pasta) but but that might take some trial and error. Weigh some pasta before and after boiling the normal way, and you'll get a rough idea of the water absorption ratio. It won't be completely precise, since the pasta also gives up some starch to the water so there's ultimately less "dry matter" in the cooked pasta than you started with (probably by a minuscule amount). And you'll also have to account for evaporation, which will be different depending on whether you cook it covered or not. Or really, while working up the perfect ratio, you can always use the lid to control the amount of evaporation as needed. Anyway that would probably give a decent ballpark starting point. JoshGuitar fucked around with this message at 00:49 on May 2, 2023 |
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May 2, 2023 00:47
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No, we need to cling to old wives tales and superstitions about olive oil to keep pasta from sticking and minimum water amounts measured in quarts. It's tradition and you people are chaos. We are steps, I tell you, steps away from unbroken spaghetti noodles being served to children under the age of 40 and that's a world I refuse to live in
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May 2, 2023 01:31
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Mr. Wiggles posted:Miso is also good on toast if you run out of Vegemite. it's awesome for dipping french fries in. source: have been really drunk and all out of mustard nwin posted:I’ve hit a huge roadblock in my desire/ability to cook. I blame it on a stressful job and a 2 year old and 4.5 year old who only like a handful of things I cook. Whenever I do put effort into a dish, either the kids have a meltdown so I can’t enjoy it/it’s too cold by the time I’m ready to eat, or they just refuse to eat it and then I’m dealing with them instead of enjoying the food. Half the time we fall back on them eating chicken nuggets or whatever while I make a portion for the wife and I. As long as it’s not meltdown city, that method can work. my niece is two and is currently big into shapes and colours (who can blame her, they're all the rage) so what i sometimes do is make her a plate of Sticks where i just cut a bunch of stuff into sticks. usually carrots, bread, cheese, and apples. she gets all riled up and turns into something dangerous sometimes because she loving loves sticks but what matters is we all have fun
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May 2, 2023 01:53
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Who tf only makes 100g of pasta.
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May 2, 2023 01:59
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Oh! If you do this once, you will be doing it forever (ask me how I know), but if the child will eat cottage cheese, put a scoop on the plate, put grated cheese around the edges for hair, and make eyes, nose, and mouth of whatever edible things you think the child will enjoy.
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May 2, 2023 02:22
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Last night I roasted a roughly 2.4 kg boneless pork shoulder, and while it turned out great it took nearly twice the estimated time to reach fully cooked temperature. My oven - rented house - is small and old and struggles to reach high temperatures. The instructions on the plastic the roast was wrapped in said to cook it at 230 C (about 450 F) for 30 minutes, then reduce the heat to 180 C (350 F) for 30 minutes per kilogram. Two hours after I turned the temperature down (and slid a tray of beets and carrots in on the rack below), the thermometer said the center of the roast was only about 75 C and the internet told me to get it to 88 C. Another 30 or 40 minutes and we were there, so supper was served immediately before bedtime for my wife and I. OK, another learning experience but I'm hoping for some advice. The instructions said to remove the net only after cooking, which I did, and also discussed the best way to get the skin crackling. I discarded the hard plastic-like skin when I carved the roast, it had a lovely aroma and taste but I didn't much like the texture (hard, crunchy, but also fibrous and chewy). Previously (the last time I did a pork roast was probably 3-4 years ago) I know I've trimmed off the skin and some of the fat prior to cooking, and I expect a more flattened shape would cook faster, so next time I plan to remove the net before cooking and trim off the stuff I know I'm not gonna eat. It tastes great and I'm making many plans for the large amount of cooked and delicious meat in the fridge, but I'm also curious about other suggestions. Any other ideas? For cooking a 5-lb pork roast in less than 2.5 hours and/or for other handling/preparation steps?
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May 2, 2023 02:44
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I know that a few people in here probably watch MasterChef Australia so just to let you know, if you already didn’t, that it was announced yesterday that Jock Zonfrillo had died on Sunday. No cause of death publicly announced yet. The new series was supposed to start last night but it’s been delayed for a week.
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May 2, 2023 04:52
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Claire saffitz’s first book, Dessert Person, is really good. Definitely worth picking up. her staple recipes are excellent, easy to make, and produce incredible results. I make her ginger snaps several times a year and it always gets rave reviews. Her second book, What’s For Dessert, is so far batting pretty poorly. It strays away from classic staple recipes and focuses more on new takes on classics, but so far I don’t think any of them have been particularly good. Her tiramisu icebox cake is mid, and a ton of work for what should be a very simple recipe. I’ve made tiramisu in Italy in 15 minutes and it comes out significantly better and far faster than the 2+ hours it takes to make the icebox cake. Tried her lemon brûlée bread pudding yesterday and the recipe is all wrong. The temp is far too low (325 as opposed to 350), resulting in incredibly long baking time, a mushy, wet-bread texture, and an unappetizing appearance, even with the brûlée. It takes about 1.5-2 hours from start to finish, as opposed to a classic bread pudding recipe. The flavor was way off as well, losing the bread in the mix and just tasting like mushy lemon curd. I omitted the lemon curd served on top, because the pudding itself tastes entirely of lemon curd. Very disappointed. I’ve made several other recipes from the book and they’re all varying degrees of “just ok” to “genuinely not good”. None of the recipes in the second book seem particularly appealing to me. I prefer a book that has solid examples of classic recipes and flavor profiles. I want a drat good, classic bread pudding recipe, not a unique spin that comes out significantly worse than the original, at significantly higher ingredient and time cost. Tl;dr Dessert Person is fantastic, but you can skip What’s for Dessert
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May 2, 2023 20:09
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I wonder for cook book 'editing' if they give the manuscript recipes to a human which matches the expected audience, and let them try it? I could be wrong, but test kitchen I thought were more for development of recipes, vs seeing if a non pro could match results. A long time ago, I worked in board game publishing, and we would see if a person could cold read the rules and figure out the game. People involved were blinded by their inside knowledge, and would add unwritten information, particularly if they were 'higher experience ' gamers, and just knew how games worked. Cooking has the same sort of you do this to get this result in this technique holistic knowledge.
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May 2, 2023 21:47
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I'm pretty sure basically all cookbook authors have lots of recipe testers. I was a recipe tester for one or two of these books for instance.
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May 3, 2023 13:35
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TychoCelchuuu posted:I'm pretty sure basically all cookbook authors have lots of recipe testers. I was a recipe tester for one or two of these books for instance. It’s one of my partner’s long running gigs, because we have access to a full suburban kitchen and will follow instructions to the letter (despite being a naturally talented cook from years of FoH and just general gourmandrie). She used to be an editor, so she understands the import of failure on tweaking the recipe. Outside of baking, I am innately incapable of following a recipe, to my credit and detriment. I always assume I know my ingredients better than the book, which is why I’m trying to make myself do more Asian Grocery Pantry cooking, to get a sense of how technique and flavors work outside the French “double everything”, Italian “the best ingredients, unmolested” and New American “why not both sometimes?” styles I grew up in.
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May 3, 2023 13:46
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I figure with cookbooks it’s probably aiming towards people that want to post stuff on instagram or whatever. But yeah I’ve got a couple cookbooks that are like “basic thing, but wild ingredient substitutions”. Which is occasionally what I make anyway, but just doesn’t work as a cookbook for me. Tbh I don’t usually use cookbooks, I’d rather just make things up as I go. I feel like a book that’s just basic technique, flavor profile, order, and ratios would be way more helpful and I’d be much more likely to cook that way.
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May 3, 2023 20:01
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So our mod Flash Gordon Ramsey has passed, after a battle with cancer. Do we like, nominate someone?
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May 6, 2023 07:31
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Oh no, for real? Terrible.
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May 6, 2023 07:58
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yeah, fuckin' what? 
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May 6, 2023 08:10
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That’s terrible news, FGR was a consistently good poster and mod, and gave consistently quality cooking advice, cancer sucks
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May 6, 2023 08:11
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What??! Is this true?
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May 6, 2023 12:05
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Unfortunately it's true
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May 6, 2023 14:42
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May 6, 2023 15:36
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Oh no.
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May 6, 2023 15:58
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May 6, 2023 16:06
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This sucks, fgr was a rad dude and will be sorely missed. RIP.
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May 6, 2023 16:26
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Fuuuuuuuuuuuuuuuuuuuuu Homie was a real one. Is it weird to ask if there’s somewhere we can send flowers/make a donation/sign his bereaved up for Rancho Gordo Bean Club?
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May 6, 2023 16:39
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Flash Gordon Ramsay on FB posted:The lemonade stand is open for business! We're in front of Farm Fresh at the corner of S. Independence and Princess Anne, next to Target until 1 today. Come say hi and support CHKD's children's cancer center! PM me or Croat if you want to do it in his IRL name.
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May 6, 2023 17:05
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I'm FB friends with FGR and can reach out to his wife. I'd like to give her a few days before asking her anything, but I'm more than happy to pass on messages and well wishes. e:f;b
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May 6, 2023 17:06
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Wow that sucks . His name + avatar has been making me giggle for years
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May 6, 2023 18:44
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that sucks
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May 6, 2023 22:38
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prayer group posted:So our mod Flash Gordon Ramsey has passed, after a battle with cancer. Do we like, nominate someone? That sucks. Flash Gordon Ramsey was a big part of making the SA Cooking Forum being so great to read. Mr_Roke fucked around with this message at 02:57 on May 7, 2023 |
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May 7, 2023 02:54
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FGR gone?! God drat that sucks. I remember waaaaay loving back him and pr0k posted that they had met up IRL with their wives and everyone had hit it off really good. Dude was loving great and had a lot of good knowledge to share. gently caress cancer.
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May 7, 2023 03:06
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he bought me this avatar
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May 7, 2023 06:45
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and I believe we battled to a tie in a callout thread
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May 7, 2023 06:46
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