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Kwolok posted:Would salting, then pounding, then freezing chicken breast in bulk be a bad idea? The food industry already does that, so probably not.
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Aug 12, 2023 06:47
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Kwolok posted:Would salting, then pounding, then freezing chicken breast in bulk be a bad idea? You can already buy those in the frozen food section of the supermarket. So, probably fine. I must admit I had never even considered salting before pounding, though.
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Aug 12, 2023 14:46
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VictualSquid posted:salting before pounding. 
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Aug 12, 2023 15:31
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I always cover the breasts in salt after the pounding
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Aug 12, 2023 18:11
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I looked up StirMates and was a little worried about people's durability complaints. Turns out you can buy a refurb directly from them for $35 plus low (to California) shipping. That puts it comfortably into "play money" vs "too much for a toy" for me. I do a lot of Indian, and something that would do the last half of the stirring would be awesome.
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Aug 12, 2023 20:44
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Dumb question, how do you guys deal with garlic hands? If I work with garlic I feel like my fingers smell like garlic for days even if I wash with soap immediately.
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Aug 13, 2023 19:19
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Kwolok posted:Dumb question, how do you guys deal with garlic hands? If I work with garlic I feel like my fingers smell like garlic for days even if I wash with soap immediately. Stainless steel bar. Or just rub your hands on your sink if you have a stainless steel one.
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Aug 13, 2023 19:20
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I get the same thing but I don’t think it’s something you didn’t manage to wash off, I think it’s actually exuding from your pores or something
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Aug 13, 2023 19:22
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i like nice words
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Stainless steel never does the trick for me. I just wear gloves when I deal with garlic. I usually peel a whole head in one go. Save the cloves in an airtight container in the fridge. It's not as fresh as if you'd peeled it immediately before cooking, but it's a lot fresher than the pre-minced or pre-peeled you can buy.
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Aug 13, 2023 19:28
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Kwolok posted:Dumb question, how do you guys deal with garlic hands? If I work with garlic I feel like my fingers smell like garlic for days even if I wash with soap immediately. I'm not seeing a problem.
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Aug 13, 2023 19:30
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Next you’re going to say that you wash your hands to get off the chili heat after chopping habaneros. The spicy eyeball is part of the experience.
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Aug 13, 2023 21:15
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obi_ant posted:Stainless steel bar. Or just rub your hands on your sink if you have a stainless steel one. Yeah supposedly it catalyzes the breakdown of some of the odor compounds.
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Aug 13, 2023 21:16
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I have some pouches of dried dragon fruit powder and pandan, and I'm not sure what to do with them and don't know what they are supposed to taste like. A quick search shows that the purple from the dragon fruit fades with cooking, but would a cake still taste of dragon fruit after cooking, or is is strictly a buttercream-only ingredient? Pandan also seems to be a good cake flavour, but to my eye a plain green cake looks a little bit strange. What other flavours could I pair with these?
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Aug 13, 2023 21:54
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Kwolok posted:Dumb question, how do you guys deal with garlic hands? If I work with garlic I feel like my fingers smell like garlic for days even if I wash with soap immediately. I deal with it by enjoying it, indulging in garlic feculence. Ideally, find someone who thinks you’re handsome/beautiful who shares your love of garlic, and enjoy your life with them, smelling glorious together, surrounded by weaker minded folk who will never understand the simple allure of the alliaceous effluvium
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Aug 13, 2023 22:14
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Lady Demelza posted:Pandan also seems to be a good cake flavour, but to my eye a plain green cake looks a little bit strange. Pandan goes well with coconut.
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Aug 13, 2023 23:43
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Lady Demelza posted:Pandan also seems to be a good cake flavour, but to my eye a plain green cake looks a little bit strange. Make pandan simple syrup and use it anywhere vanilla syrup would go nicely - our signature latte uses blue spirulina + pandan syrup. Kids get the syrup + milk. I'd imagine it's good in seltzer and ice cream!
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Aug 14, 2023 00:09
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Pandan basically tastes like the way basmati rice smells right? I would think a basic spice cake mix would pair well with that. Maybe an autumn spice cake with coconut pecan pandan icing?
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Aug 14, 2023 00:51
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Scientastic posted:I deal with it by enjoying it, indulging in garlic feculence. Ideally, find someone who thinks you’re handsome/beautiful who shares your love of garlic, and enjoy your life with them, smelling glorious together, surrounded by weaker minded folk who will never understand the simple allure of the alliaceous effluvium have you heard of the startup, Ōdr? It's the world's first Olfactory Virtual Reality (OVR)–based dating app that builds on burgeoning research showing high levels of correlation between long-term compatibility and shared affinity for pungent foodstuffs (garlic, olives, sardines, anchovies, unpasteurized cheeses, ferments, etc). we are still working on securing initial funding but we could really use a true believer to help us shore up our proof of concept
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Aug 14, 2023 01:05
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I use garlic all the time, I’ve never had an issue with it; I just wash my hands with soap after.
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Aug 14, 2023 03:29
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Lester Shy posted:Stainless steel never does the trick for me. I just wear gloves when I deal with garlic. I usually peel a whole head in one go. Save the cloves in an airtight container in the fridge. It's not as fresh as if you'd peeled it immediately before cooking, but it's a lot fresher than the pre-minced or pre-peeled you can buy. Yeah this has been me as of late. I have dry cracky hands anyhow so wearing gloves is probably a good thing long term anyway, just feels wasteful.
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Aug 14, 2023 03:39
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I’m pretty sure the stainless steel thing is a myth, I can’t find any non-anecdotal evidence that it works, and there is no chemical mechanism I’ve read that makes any sense to me.
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Aug 14, 2023 03:45
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I've heard washing garlic off with cold water is the way, but I've never actually had a problem with it.
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Aug 14, 2023 14:16
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I made a batch of brandy old fashioned balls in a variation on a rum ball recipe. The flavor turned out really good, but these are really strong, even with smaller balls that normal. I know what I'll do for the next batch, but is there any way to weaken the already mixed dough?
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Aug 14, 2023 14:24
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CzarChasm posted:I made a batch of brandy old fashioned balls in a variation on a rum ball recipe. The flavor turned out really good, but these are really strong, even with smaller balls that normal. I know what I'll do for the next batch, but is there any way to weaken the already mixed dough? post ur recipe
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Aug 14, 2023 17:05
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Casu Marzu posted:post ur recipe This is going to be my revised recipe 3 cups crushed Nilla Wafers (1 box) 3/4 cup powdered sugar (plus extra for rolling) 3 Tablespoons light corn syrup 12 maraschino cherries, chopped Zest of one large orange (tried candied peel in original recipe, too gummy in final product) 1/4 cup brandy (Korbel makes it Wiscon-thentic) (was 1/2 cup in orignal) Crystalized Lemon and Lime powders (True Lemon/Lime) for rolling Combine first 6 ingredients into roughly cookie dough consistency. Combine 1/2 cup powdered sugar and 1 teaspoon each lemon/lime powders and spread in shallow dish Pinch off small portions of dough and roll into balls, then roll in powdered sugar mix. Store in air tight container in fridge, with layers of wax paper in between.
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Aug 14, 2023 17:20
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I think the only way to tamp down the brandy flavour in the original batch is to make a load without any brandy and mix them together
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Aug 14, 2023 17:55
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Butt chug the balls
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Aug 14, 2023 18:41
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BrianBoitano posted:Butt chug the balls Yeah, I remember that porno scene, too
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Aug 14, 2023 18:50
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Scientastic posted:I’m pretty sure the stainless steel thing is a myth, I can’t find any non-anecdotal evidence that it works, and there is no chemical mechanism I’ve read that makes any sense to me. TBH It very well could be a myth, and I've never actually tried it myself, but the chemical mechanism makes sense to me. It's just undergoing a reaction that would alter whatever chemical gives it the garlic smell into something that smells less or different or not at all. Another example of this is the smell of metal in the first place. What you smell from coins or pieces of metal isn't the metal itself, but you're smelling the metal reacting with compounds in your sweat, and that's what smells like metal. It's not the metal, it's an aromatic chemical produced from a reaction with metal, but you need to physically touch it first.
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Aug 14, 2023 20:43
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Eeyo posted:the chemical mechanism makes sense to me. It's just undergoing a reaction that would alter whatever chemical gives it the garlic smell into something that smells less or different or not at all. I understand how chemical reactions work, I just don’t believe any of the mechanisms that I’ve seen proposed, they all look like bollocks to me
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Aug 14, 2023 20:50
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Thanks for the pandan advice, I'll play around with some coconut frostings!
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Aug 14, 2023 20:59
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Scientastic posted:I understand how chemical reactions work, I just don’t believe any of the mechanisms that I’ve seen proposed, they all look like bollocks to me Yeah I'm not a chemist so I'm just handwaving tbh. I mostly just wanted to add the metal smell fact because it's neat.
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Aug 14, 2023 22:07
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Looking for a tool where you could paste in a recipe one ingredient per line and have it compute what 1/4 or 1/8th of the measurements for each ingredient would be regardless if it's in grams, oz, cups, tbsp, tsp, etc
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Aug 15, 2023 02:48
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Hammu-rob-i posted:Looking for a tool where you could paste in a recipe one ingredient per line and have it compute what 1/4 or 1/8th of the measurements for each ingredient would be regardless if it's in grams, oz, cups, tbsp, tsp, etc
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Aug 15, 2023 02:56
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Graci!
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Aug 15, 2023 07:40
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Paprika is the app every home cook should have IMO. There are a few things its lacking but its ability to parse random recipe websites and pop out a normalized recipe is amazing.
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Aug 15, 2023 09:55
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If a recipe calls for dry yeast and all I have is normal, live yeast(wet yeast? moist yeast?), is there any kind of recommended conversion ratio of X amounts dry to Y amounts wet?
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Aug 15, 2023 20:52
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PurpleXVI posted:If a recipe calls for dry yeast and all I have is normal, live yeast(wet yeast? moist yeast?), is there any kind of recommended conversion ratio of X amounts dry to Y amounts wet? Dry yeast to live yeast - 1:3 ratio. Three parts live = one part dry
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Aug 15, 2023 21:05
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Kwolok posted:Paprika is the app every home cook should have IMO. There are a few things its lacking but its ability to parse random recipe websites and pop out a normalized recipe is amazing. I've gotten in the habit of going through all switch-hitter recipes and trimming out the non-metric measurements since the app will do unit conversions (in the off chance I really want to use Imperial measurements) and it's a minor thing, but it's the main complaint I have about Paprika.
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Aug 15, 2023 23:33
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I'm a QA guy and I'll take that over some spaghetti code that will scale everything, like "1/2 lb linguine No. 3 1/2 noodles" E: just realized the literal sense of spaghetti mixed with the metaphorical one here. I'm leaving it lol
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Aug 16, 2023 00:15
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