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BrianBoitano posted:If I have an aluminum pan with a pizza in it, edge to edge, can I put it on the stove top to crisp the crust? I assume it's liable to warp but if my pans aren't precious and the pan is totally filled, might this work? Like a sheet pan? Because this exactly called for in a Serious Eats sheet pan recipe: https://www.seriouseats.com/sheet-pan-chicken-potato-fennel-gratin-dinner It's also a pretty decent recipe. Done it a few times and my pan is no worse for wear. The pan warps, of course, but not much more than what it occasionally does in the oven on its own, and it returns to shape when it cools. Probably wouldn't use your favorite cookie sheet for it, but if you have a workhorse sheet pan for roasting stuff it'll be fine. edit: Alternatively, adapt the recipe to a couple fry pans to make it easier. Kenji's pan pizza recipe utilizes the burners to crisp the crust: https://www.seriouseats.com/foolproof-pan-pizza-recipe The video seems like borderline torture when they force the Italian-raised cook make this recipe. DaveSauce fucked around with this message at 13:42 on Jan 5, 2024 |
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Jan 5, 2024 13:38
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What's the best way to slice fresh loaves and freeze them? My previous loaf was delicious, but upon slicing and freezing (after letting it cool for an hour), it basically froze into one solid block and was a pain to separate the slices. I've got two about to come out of the oven and want to know how I can properly freeze them without them suffering the same fate.
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Jan 5, 2024 19:31
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Qubee posted:What's the best way to slice fresh loaves and freeze them? My previous loaf was delicious, but upon slicing and freezing (after letting it cool for an hour), it basically froze into one solid block and was a pain to separate the slices. Coat both sides of each slice in a thick layer of butter before freezing.
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Jan 5, 2024 19:37
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You can also put little slices of wax/parchment paper between your slices. No problem reusing those between loaves
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Jan 5, 2024 19:38
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Desert Bus posted:Coat both sides of each slice in a thick layer of butter before freezing. Whilst this does sound appealing Dr. Fraiser Chain posted:You can also put little slices of wax/parchment paper between your slices. No problem reusing those between loaves I think my gut will appreciate me going with this option lol
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Jan 5, 2024 19:45
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I've never had that problem. We sit our bread on the counter a day to make sure it's cool and there's no excess moisture. Then no problem of sticking together. This is rustic stuff so maybe softer breads stick more?Dr. Fraiser Chain posted:I think I would get an oven rack as far down in your oven as possible then just crank the oven and let it cook for a few minutes. It should light up from the bottom. Sort of like a reverse broil. As long as the oven temp is set high it should be popping off down there to heat up. Unlike a broiler you won't be able to see your progress so be a lil conservative with it Hmm this is annoying to do on ours since we put in a rolling rack on the second to bottom position, which blocks the bottom position. I'll try the stove top and hope it doesn't warp too bad. BrianBoitano fucked around with this message at 22:36 on Jan 5, 2024 |
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Jan 5, 2024 19:53
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BrianBoitano posted:We sir our bread on the counter M'loaf
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Jan 5, 2024 22:31
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:facepalm: just lol if you don't knight your bread. Why do you think it's called King Arthur flour hmmmmm?
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Jan 5, 2024 22:37
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The Internet is fairly unclear, so can anyone tell me where to get the spicy red stuff they put in a corner of your ramen bowl at the fancy places?
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Jan 6, 2024 17:46
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Can you give us any hints? Is it a liquid, a solid, or a paste? Is it chunky or fine?
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Jan 6, 2024 18:22
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Human Tornada posted:Can you give us any hints? Is it a liquid, a solid, or a paste? Is it chunky or fine? Um...it's kind of a thick liquid. It thins out when you stir it in. This is the place I'm thinking of, specifically.  Just looking for something similar.
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Jan 6, 2024 19:26
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Is that hoisin?
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Jan 6, 2024 19:29
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That particular color looks like hoisin sauce, but hoisin isn't really spicy.
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Jan 6, 2024 19:31
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Yeah I'm just curious if the base sauce is hoisin and they're adding other stuff to it.
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Jan 6, 2024 19:32
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It's not really like hoisin sauce. There's not any noticable sweetness.
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Jan 6, 2024 19:46
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I was gifted a container of Gochujang for x-mas, but I have no idea what to use it with. I also got Japanese BBQ sauce and some really good chili crisp, but those I understand.
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Jan 6, 2024 19:49
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It's a form of ra-yu but none of us are going to be able to tell you how that place makes theirs, unfortunately. Good ramen shops often come up with their own recipes for the components, it's not a standardized thing.
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Jan 6, 2024 19:52
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It sounds like a custom job. If I wanted to reverse engineer it I would start by mixing shichimi into a batch of various thick sauces. Or thickened broth if their description sounds like.
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Jan 6, 2024 21:12
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CzarChasm posted:I was gifted a container of Gochujang for x-mas, but I have no idea what to use it with. I also got Japanese BBQ sauce and some really good chili crisp, but those I understand. If you've never had it you're in for a treat. I don't know how I made it to my late 30s without ever having Bibimbap, but I finally had it at a Korean restaurant around 6 months ago and I fell in love with the gochujang sauce. So bibimbap is the easy answer. Or just make the bibimbap sauce and put it on chicken/veggies/rice. I've made Kenji's bibimbap and it's good enough for me: https://www.seriouseats.com/bibimbap Not restaurant quality, but good enough. It's a bit of work to make it as the recipe says, but bibimbap is a leftover magnet recipe so whatever you have works. Someone ITT linked me this cauliflower recipe a while ago and it's really tasty: https://sarahscucinabella.com/2020/03/24/spicy-roasted-cauliflower-with-gochujang/ I've used the sauce to coat chicken and it works just fine... basically used it on cauliflower and chicken (treated the chicken similarly... roasted for a while until near done, then coated in sauce and finished it), sauteed some mushrooms in toasted sesame oil and finished with soy sauce, and then piled it all on rice and it was really good. edit: Kenji also has this gochujang wing sauce I've been meaning to try, but I haven't got around to it yet so I can't really vouch for it: https://www.seriouseats.com/sweet-and-spicy-chili-sauce-korean-fried-chicken-recipe I'm sure it goes best on properly done Korean fried chicken, but I would guess any chicken application would work just fine. DaveSauce fucked around with this message at 01:58 on Jan 7, 2024 |
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Jan 7, 2024 01:35
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About how many pounds of meat are normally in 4 lbs of head-on shrimp with the shells? I'm not 100% sure what size the shrimp are; let's say medium or large. I'm getting ready to make shrimp gumbo with head-on shrimp for the first time and I wanna know how much to buy. I. M. Gei fucked around with this message at 01:50 on Jan 7, 2024 |
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Jan 7, 2024 01:48
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Is there ever a reason to go with whole milk buttermilk instead of the low fat kind? I've always been under the impression that the low fat is the standard for recipes and whatnot. But sometimes I'll see whole milk buttermilk in the store. Is the whole milk version a better option for any/all applications? Or should I stick with the low fat? Typically I use it for either pancakes or cornbread, and that's about it, but I've been thinking about trying to make southern fried chicken lately.
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Jan 7, 2024 01:53
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I. M. Gei posted:About how many pounds of meat are normally in 4 lbs of head-on shrimp with the shells? I'm not 100% sure what size the shrimp are; let's say medium or large. Shrimp shells and heads are extremely lightweight. Buy four pounds of whole shrimp and expect the amount of meat to be a little less but not enough to really matter.
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Jan 7, 2024 02:02
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i agree it probably doesn't matter for making a gumbo at home but i see people citing roughly 1/3 weight loss due to heads and that sounds like the right ballpark to me. the tails are more trivial
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Jan 7, 2024 16:18
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eke out posted:i agree it probably doesn't matter for making a gumbo at home but i see people citing roughly 1/3 weight loss due to heads and that sounds like the right ballpark to me. the tails are more trivial So if I say between about 1/4 and 1/3 weight loss from shells and heads, then that's around 2.67 to 3 lbs of meat per 4-lb bag? How many pounds of heads and shells do I need to make about 3 or 4 quarts of shrimp stock?
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Jan 7, 2024 23:18
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Does anyone here have experience with cooking whole pheasants? I have one and I'm not sure what to do with it. I was thinking of cooking it in a dutch oven with a bunch of beef fat, garlic, and onion, but I'm worried that might overpower the flavor of the bird. I've cooked breast filets before with varying success (french herbs good, deep fried in uppma powder less so) but never the whole bird.
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Jan 7, 2024 23:52
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E Depois do Adeus posted:Does anyone here have experience with cooking whole pheasants? I have one and I'm not sure what to do with it. I was thinking of cooking it in a dutch oven with a bunch of beef fat, garlic, and onion, but I'm worried that might overpower the flavor of the bird. I've cooked breast filets before with varying success (french herbs good, deep fried in uppma powder less so) but never the whole bird. I did it like cornish game hen but I suck at cooking those and I had an edible not great bird. I'd probably do a simple wet brine and then fill with onion/lemon/garlic chunks and obvs salt and pepper? Coat the outside with bacon fat or bacon?
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Jan 8, 2024 00:05
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It cooked more like turkey than chicken
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Jan 8, 2024 00:07
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I. M. Gei posted:So if I say between about 1/4 and 1/3 weight loss from shells and heads, then that's around 2.67 to 3 lbs of meat per 4-lb bag? 4lb of whole shrimp should give you around 3-4qts of stock imo
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Jan 8, 2024 00:10
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That Works posted:4lb of whole shrimp should give you around 3-4qts of stock imo yeah i think four pounds is plenty for both meat and stock in a gumbo
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Jan 8, 2024 00:49
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I like my gumbo meaty, so I like to add about 5 or 6 lbs of meat, usually either all shrimp, all crawfish, or a mix of both. If I get two 4-lb bags of shrimp then I can freeze the heads and shells from one bag and use them for something else later. Or I can get one bag and add crawfish or peeled shrimp.
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Jan 8, 2024 01:54
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E Depois do Adeus posted:Does anyone here have experience with cooking whole pheasants? I have one and I'm not sure what to do with it. I was thinking of cooking it in a dutch oven with a bunch of beef fat, garlic, and onion, but I'm worried that might overpower the flavor of the bird. I've cooked breast filets before with varying success (french herbs good, deep fried in uppma powder less so) but never the whole bird. I got given a brace of pheasants a few years ago, and I broke them down and made a terrine. It was incredibly delicious, and a good low risk way to cook them.
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Jan 8, 2024 08:09
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I. M. Gei posted:I like my gumbo meaty, so I like to add about 5 or 6 lbs of meat, usually either all shrimp, all crawfish, or a mix of both. Out of interest how many servings is this. I don't think I've ever put 6lbs of meat into anything. But then if you're serving like 20 people it's not.
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Jan 8, 2024 09:56
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E Depois do Adeus posted:Does anyone here have experience with cooking whole pheasants? I have one and I'm not sure what to do with it. I was thinking of cooking it in a dutch oven with a bunch of beef fat, garlic, and onion, but I'm worried that might overpower the flavor of the bird. I've cooked breast filets before with varying success (french herbs good, deep fried in uppma powder less so) but never the whole bird. It depends on how long it's been hung really. If it's relatively fresh, the meat will be a little more subtle; hung for a while you'll need to subdue it. Brown the pheasant in a hot pan, then wrap it in fatty bacon and cook it in a really hot oven until it's crispy on the outside and the meat is pink. Serve with watercress, game chips, bread sauce and pan juices. Game chips are basically fresh waffle cut potato chips, bread sauce is white bread, butter, whole milk with bay leaves, pepper, mace and allspice. The pan can be deglazed with alcohol, whiskey or vin santo are both good, and jacked up with some demi glace and beurre manie. Choose smoked bacon for a well hung bird, maybe add some pearl onions to the pan sauce .
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Jan 8, 2024 12:55
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Torquemada posted:It depends on how long it's been hung really. If it's relatively fresh, the meat will be a little more subtle; hung for a while you'll need to subdue it. What manuscript is this translated out of?
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Jan 8, 2024 14:52
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Ha, this is how I cook pheasant for my wife (she likes it hung for as long as possible and it smells disgusting when it's in the oven).
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Jan 8, 2024 15:15
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if I pack overnight oats soaked in kefir for breakfast, will an hour's commute turn the screw-lid container into a bomb? 
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Jan 8, 2024 15:27
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It's fine.
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Jan 8, 2024 15:56
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DasNeonLicht posted:if I pack overnight oats soaked in kefir for breakfast, will an hour's commute turn the screw-lid container into a bomb? i've never had this happen with using kefir in protein shakes (which i presume has a lot more free sugars/etc available to digest than actual oats do)
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Jan 8, 2024 15:57
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iirc that particular type of fermentation isn't producing much if any CO2
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Jan 8, 2024 16:18
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okay, tyvm
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Jan 8, 2024 16:30
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