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WHY BONER NOW posted:Yeah, the walnuts get candied with the sugar, butter and oil, and are used to dress the cake after frosting. My normal practice is to toast any nut I ever use in baking. The recipe doesn't mention toasting them, but I'm not aware of a reason why you wouldn't. I'd do a test run. Toasting nuts on their own is a perfectly normal thing to do, but I'd worry that if you toast them on their own, then cook them with the sugar, butter and oil, they are going to get very overcooked and burned.
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Jul 29, 2023 21:48
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Pookah posted:I'd do a test run.  Thanks!
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Jul 29, 2023 22:04
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WHY BONER NOW posted:Yeah, the walnuts get candied with the sugar, butter and oil, and are used to dress the cake after frosting. My normal practice is to toast any nut I ever use in baking. The recipe doesn't mention toasting them, but I'm not aware of a reason why you wouldn't. Don't pre-toast them; they'll get plenty toasted during the candying process. I candy nuts pretty much every month in the fall/winter and they'll come out fine without a pre-toast. Walnuts especially are delicate, so definitely don't pre-game! And make a half cup or more extra & keep handy for snacking on while you dress that cake. The smell will make the whole house hungry.
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Jul 29, 2023 23:41
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effika posted:Don't pre-toast them; they'll get plenty toasted during the candying process. I candy nuts pretty much every month in the fall/winter and they'll come out fine without a pre-toast. Walnuts especially are delicate, so definitely don't pre-game! Listen to this poster, I do it for work twice a week.
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Jul 30, 2023 00:14
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Make double what you need because you will want to eat at least as much as you need.
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Jul 30, 2023 00:17
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Bagheera posted:Buckwheat crepes/galette. My Paris Kitchen has a recipe that has 210g buckwheat flour 1/2 tsp salt 530ml water, plus more if needed 2 eggs Pretty wild how different they are! This recipe was great for us. Can't recall how much extra water I added; I did a lot of crepe practice that month with other recipes so I was going by batter consistency
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Jul 30, 2023 00:58
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Bagheera posted:Buckwheat crepes/galette. Yes. Should be 1-1 sub. Depending on where you got your buckwheat flour, you might need to add a bit more liquid or flour to get your consistency right, since buckwheat is more susceptible to hydration change in storage. DildenAnders posted:What's a good cut of beef to use for homemade Lomo Saltado? I like flank or other beefier cuts, but basically anything works. You're cooking it in small strips in a wok, so just go with what you like.
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Jul 30, 2023 04:41
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Kalsco posted:Make double what you need because you will want to eat at least as much as you need. Just make sure you let them cool down a bit before you start chugging them, I was without tastebuds for a week the first time I made candied nuts.
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Jul 30, 2023 07:29
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Is there a way to figure out whether a pot if oven safe? Not sure what it's made of, exactly. Nothing feels plastic-y, but I'm not sure about the coating.
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Aug 1, 2023 11:20
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Xander77 posted:Is there a way to figure out whether a pot if oven safe? Is there a brand stamped on it anywhere? Usually the bottom, but sometimes under either side handle or the handle of the lid. It should be possible to look up the make an model and see if there are any specs for it. It looks like a plastic coating, but I've seen metal and stone cookware that has a pattern like that. Is it heavy? Is it magnetic? Neither of those alone would say if it's oven safe, but it might help point in the right direction.
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Aug 1, 2023 14:28
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The coating could be enamel; my enameled canning pot looks like that. But yeah, look for a stamp somewhere that could let you get more information.
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Aug 1, 2023 14:55
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It just says "Soltam", with no further info about the model. Other items with the same black and white splotchy pattern are non-stick, so that's not oven safe, if I understand correctly?
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Aug 1, 2023 14:56
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Xander77 posted:It just says "Soltam", with no further info about the model. Other items with the same black and white splotchy pattern are non-stick, so that's not oven safe, if I understand correctly? Some non-stick treatments are oven safe. The Ninja Foodie Neverstick is good to 500 for example. In your case, for Soltam, I did a quick look and all the pots and pans I could find indicated that they were made from aluminum, and while rated for any kind of stove, none of them mentioned being oven safe at all. All the handles appeared to be some kind of plastic. I wouldn't risk it.
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Aug 1, 2023 17:25
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What type(s) of sauce are appropriate for gnocchi? I usually do a brown butter sage sauce but feel like mixing it up.
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Aug 1, 2023 21:32
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C-Euro posted:What type(s) of sauce are appropriate for gnocchi? I usually do a brown butter sage sauce but feel like mixing it up. I love a really super light tomato sauce. Like just crush up a can of San Marianos and toss it in a hot skillet with olive oil and a bunch of fresh basil and let it cook for 2 minutes. I’m not aiming for any real thickening, just a thin sauce to coat the gnocchi. Brown butter and sage feels very fall/wintery, whereas this feels very spring/summery. If you’re okay with some blasphemy, I love gnocchi with some curry powder and ghee. Just fry the gnocchi with a bunch of ghee, then toss in a tsp or two of your favorite curry powder and toss for like 15 seconds to take the raw edge off the spices. Great by itself, or have a bowl of tomato gothsu for dipping
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Aug 1, 2023 21:46
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C-Euro posted:What type(s) of sauce are appropriate for gnocchi? I usually do a brown butter sage sauce but feel like mixing it up.
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Aug 1, 2023 21:54
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Gnocchi carbonara is real heavy and real good.
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Aug 1, 2023 22:14
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I am very excited, a while ago I was debating ordering Momofuku's chili crisp to try -- I've never tried chili crisp -- or just buying whatever I could find in the stores locally, and it turns out that my local gourmet grocer carries Momofuku. Gonna try that on some eggs. They also have gochujang, which I have never used (the brand was something like Mother-In-Law's?). Any suggestions on an easy-ish recipe to try out the gochujang? Chicken or beef (or veg) preferred.
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Aug 1, 2023 23:24
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I really like this gochujang roast chicken from Bon Appetit https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken
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Aug 2, 2023 00:11
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Veritek83 posted:I really like this gochujang roast chicken from Bon Appetit This is a monthly staple in my house. Or at least something resembling this at this point.
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Aug 2, 2023 00:20
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guppy posted:I am very excited, a while ago I was debating ordering Momofuku's chili crisp to try -- I've never tried chili crisp -- or just buying whatever I could find in the stores locally, and it turns out that my local gourmet grocer carries Momofuku. We have an unopened container from a gift package a few months ago, excited to finish our current chili crisp and break it open. Their savory salt is great, and so is the spicy salt. The latter can go on anything, for me anything tomato based like pizza or pasta, and the former goes on anything that would pair well with mushrooms or seaweed. You can absolutely mix your own, which I probably will after we run out.
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Aug 2, 2023 02:29
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IMO the biggest thing to do with gochujang is to just make some bibimbap. It's not really a recipe kind of thing, in the same way that sandwich recipes are kinda like "get some bread, put whatever stuff you want onto it". But basically: Prepare a handful of vegetable sides: stir fried veggies, blanched veggies, spinach, cucumber, lettuce, whatever you want Optionally prepare some protein in bite-sized chunks: chicken, beef, fried tofu Put some rice in a bowl and place the vegetable sides and the protein in quadrants Fry an egg and put it on top Top it to taste with some gochujang mixed with a bit of water to loosen it up, plus optionally sesame oil Mix up the rice, sides, and gochujang to your liking and eat it
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Aug 2, 2023 02:42
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C-Euro posted:What type(s) of sauce are appropriate for gnocchi? I usually do a brown butter sage sauce but feel like mixing it up. https://www.the-pasta-project.com This is your best friend whenever you want a pasta or gnocchi recipe. One woman’s quest to document every pasta shape and traditional recipe that exists in Italy. You should get loads of ideas
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Aug 2, 2023 04:36
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C-Euro posted:What type(s) of sauce are appropriate for gnocchi? I usually do a brown butter sage sauce but feel like mixing it up. Babish's gnocchi video has a blue cheese sauce that I made once that was great. I made it with sweet potato gnocchi
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Aug 2, 2023 13:44
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What are some low calorie options, veggies, protein, sauces, etc, that would be good for a taco/burrito/tortilla? I am thinking of having a chicken fajitas but I want to aim for a total calorie count of like 300 or less, so maybe onion, peppers, what else can I put in it that doesn't have a lot of calories?
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Aug 2, 2023 14:19
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Raenir Salazar posted:What are some low calorie options, veggies, protein, sauces, etc, that would be good for a taco/burrito/tortilla? I am thinking of having a chicken fajitas but I want to aim for a total calorie count of like 300 or less, so maybe onion, peppers, what else can I put in it that doesn't have a lot of calories? They might be made out of Soylent Green and they are kind of expensive, but those Mission carb-balance tortillas are great and only have 70 calories vs twice that for a normal tortilla. I make taco meat with the 90 or 93% lean ground beef and throw some canned black beans in to stretch it. With 100g of that taco mix, a little cheese and a carb balance soft taco size tortilla, it’s 244cal per taco according to MyFitnessPal. Shredded chicken breast in the crock pot with some mojo marinade from a bottle is great taco filling too. I like it with some shredded cabbage or slaw. The chicken is a bit lower calorie than beef and bean, especially since I am fine eating a chicken taco without cheese.
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Aug 2, 2023 14:42
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The tortilla will often be the most caloric part. Lettuce wraps, rice paper or even stuffed cabbage leaves are all lower calorie alternatives
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Aug 2, 2023 16:20
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Lentils are super filling with tons of fiber. You could do them in place of refried beans, or just to bulk out the meat
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Aug 2, 2023 16:32
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i like nice words
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Hello, I'm grinding up some dried cardamom pods and notice that when I do this they seem to separate into husks and seeds. Are you supposed to grind up and include these outer husk parts (which are very fragrant) or just use the interior 'seed' part? Its for garam masala edit it's cardamom not coriander, dummy haverchuck Haverchuck fucked around with this message at 23:58 on Aug 2, 2023 |
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Aug 2, 2023 22:58
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I always just discard the pods. I know I see them whole in some restaurant dishes where they simmer for a long time but all home recipes seem to deal just in the seeds.
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Aug 3, 2023 00:04
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if your grinder can handle it (i know my crappy old blade grinder doesn't always do a great job with them) i don't see why not to use them, they do have good flavor
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Aug 3, 2023 00:46
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Raenir Salazar posted:What are some low calorie options, veggies, protein, sauces, etc, that would be good for a taco/burrito/tortilla? I am thinking of having a chicken fajitas but I want to aim for a total calorie count of like 300 or less, so maybe onion, peppers, what else can I put in it that doesn't have a lot of calories? Mushrooms can be good. Adds nice flavor and not very much calories, just be careful not to add too much oil. With salsas just find something tomatoey without added sugar and it’ll be pretty light. I like beans in my burritos. They’re more calorie dense than veggies for sure but they’re less than meat. If you like sour cream on your burritos you can try plain yogurt. Yogurt is a very common accompaniment to savory Indian dishes so it’s not that weird. This suggestion is kinda anti-gourmet but whatever: maybe look at trying queso dip if you just really want some cheese? IMO a bit of that stuff will stretch out the calories from the cheese much further. Doesn’t taste as good though. You might also look into doing burrito bowls. I like doing that: tons of veggies, some beans, lettuce, a bunch of cilantro, a bunch of salsa, a dollop of yogurt, and a small amount of couscous on the bottom. A bit of hot sauce on the side too.
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Aug 3, 2023 03:48
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I'm on the keto diet so I have these low carb tortilla's I wanted to try out so mainly was looking for ideas to supplement the protein chicken, great ideas everyone! I ended up having three because they were so delicious. 
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Aug 3, 2023 14:38
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Haverchuck posted:Hello, I'm grinding up some dried cardamom pods and notice that when I do this they seem to separate into husks and seeds. Are you supposed to grind up and include these outer husk parts (which are very fragrant) or just use the interior 'seed' part? Its for garam masala You can throw out the outer husk if you want to be precious about it, but seeing as how cardamom (especially good quality cardamom) is beastly expensive, most folk in the subcontinent won't throw out the husks. They'll grind the whole lot together until it becomes a power.
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Aug 3, 2023 16:18
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I like to take a little cardamom and scatter it on my car dash. Far better smelling than any stinky fake tree.
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Aug 3, 2023 17:40
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Arkhamina posted:I like to take a little cardamom and scatter it on my car dash. Far better smelling than any stinky fake tree.
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Aug 3, 2023 17:43
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guppy posted:I am very excited, a while ago I was debating ordering Momofuku's chili crisp to try -- I've never tried chili crisp -- or just buying whatever I could find in the stores locally, and it turns out that my local gourmet grocer carries Momofuku. Gonna try that on some eggs. They also have gochujang, which I have never used (the brand was something like Mother-In-Law's?). I tried the chili crisp on my eggs this morning. Pleasant amount of heat. Not sure the flavor was anything to write home about. Also not totally sure I used it right, I spooned out the solids and poured off the excess oil. I wouldn't really want to use more, but it wasn't particularly crunchy, which is what I thought would happen. Probably trying either that gochujang slow-roasted chicken or beef bulgogi next week, won't be at the grocery store til then.
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Aug 3, 2023 18:19
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The chili crisp is the weakest of the Momofuku products, IMO. It’s fine, but as you said, definitely nothing to write home about. Most of the Lao Gan Ma versions are better, and Fly by Jing is great, but quite a bit spicier. Both are crispier than my bottle of Momofuku was.
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Aug 3, 2023 19:07
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Mr Bing is decent, it's got a more noticeable Szechuan peppercorn flavor, or at least the mild does
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Aug 3, 2023 19:44
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Fly By Jing are the people who started selling the stuff commercially, so it makes sense that theirs is better and spicier. BTW, if you have the money, buy Szechuan peppers and other supplies directly from them. You will be astonished at how good fresh Szechuan pepper is.dino. posted:You can throw out the outer husk if you want to be precious about it, but seeing as how cardamom (especially good quality cardamom) is beastly expensive, most folk in the subcontinent won't throw out the husks. They'll grind the whole lot together until it becomes a power.
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Aug 3, 2023 19:50
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