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Yeah cook eggs in liquid that isn't fat. Poach, coddle, boil, stew, etc. For chilaquiles (and a poo poo ton of other stuff) you can cook the eggs in the sauce at the same time
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Mar 20, 2024 22:54
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Scoss posted:pizza dough If anyone was curious, I took a stab myself at this recipe and a few changes massively improved the result. I did a double sized batch from the recipe amounts, but I further doubled the amount of yeast, so ~2g for ~400g flour. I let the dough cold rise in the fridge for two and a half days (instead of overnight at room temp as recipe instructions) I divided it into three and made dough balls, letting them proof at room temp 2 hours before baking (instead of 45 minutes as recipe instructions) Baking steel on the bottom rack instead of the second highest rack (I figure the gas burner is below the floor of the oven so it's hotter down there). Same 550 temp as before. It was my first time hand-shaping whole pizzas instead of using a pan, so I was a bit clumsy and inconsistent, but overall there was great oven spring, tremendously improved bubbly/chewy texture while still having "leopard spots" on the crust and good browning around the edge. Scoss fucked around with this message at 00:12 on Mar 21, 2024 |
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Mar 21, 2024 00:09
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Soft boiled eggs with soldiers Bit of salt, bit of chili, no need for butter
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Mar 21, 2024 00:33
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Thanks everyone
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Mar 21, 2024 03:33
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With AI absolutely destroying recipe websites, I no longer know who to trust so I've been trying to collect reference books about everything. Can anyone recommend a recipe book that has just a good selection of modern western staples? The case in point, I have a vegan waffle recipe from before AI, but I'm kind of tired of it and wouldn't mind trying a non-vegan waffle recipe. What kind of a cookbook has waffles in it but isn't like, "750 waffle recipes for a happy Belgian hubby"?
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Mar 21, 2024 14:11
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Scoss posted:Baking steel on the bottom rack instead of the second highest rack (I figure the gas burner is below the floor of the oven so it's hotter down there). Same 550 temp as before. I seem to recall that there was some debate over where to put a pizza stone or steel. Some people (including me) say put it low, so that it is closer to the heat source. Others think that putting it high is best, because the stone is still going to be super hot after spending an hour at 500, so by putting it near the ceiling, you also get heat reflecting off there to brown the top. The second method (in theory) is closer to a traditional, shallow, pizza oven.
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Mar 21, 2024 14:12
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tuyop posted:With AI absolutely destroying recipe websites, I no longer know who to trust so I've been trying to collect reference books about everything. Can anyone recommend a recipe book that has just a good selection of modern western staples? If you want to cast a wide net, the America's Test Kitchen cookbooks are good, and you can usually find them in a used book store for a reasonable price. Joy of Cooking was a classic when I was growing up, and they do keep updating it, so it's probably still pretty solid. I personally have How to Cook Everything, which I'm pretty happy with, at least in terms of basics. It doesn't make the best version of anything, but it will tell you how to make a serviceable version.
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Mar 21, 2024 14:16
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tuyop posted:With AI absolutely destroying recipe websites, I no longer know who to trust so I've been trying to collect reference books about everything. Can anyone recommend a recipe book that has just a good selection of modern western staples? Joy of Cooking is among the best selling cookbooks of all time, and has been around (and updated) for decades. That probably deserves a look, at a minimum, for Western reference recipes. Another option is to find a couple websites that have actual recipe creators putting content up for them. Bon Apetit and Serious Eats immediately come to mind, although the former does require a subscription. Lastly, while I have a strong preference for just a written recipe and not a time consuming video (unless there is technique involved), Youtube isn't a terrible resource either. It will take a bit of effort to figure out who you like, but there are a ton of Foodtubers out there of varying quality, you may find some value in that. I know I've pulled a few recipes off of various people there.
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Mar 21, 2024 14:21
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CzarChasm posted:If you want to cast a wide net, the America's Test Kitchen cookbooks are good, and you can usually find them in a used book store for a reasonable price. Shooting Blanks posted:Joy of Cooking is among the best selling cookbooks of all time, and has been around (and updated) for decades. That probably deserves a look, at a minimum, for Western reference recipes. Another option is to find a couple websites that have actual recipe creators putting content up for them. Bon Apetit and Serious Eats immediately come to mind, although the former does require a subscription. Lastly, while I have a strong preference for just a written recipe and not a time consuming video (unless there is technique involved), Youtube isn't a terrible resource either. It will take a bit of effort to figure out who you like, but there are a ton of Foodtubers out there of varying quality, you may find some value in that. I know I've pulled a few recipes off of various people there. So fast! Thank you both. I’ll keep an eye out for joy of cooking stuff! I think I’d totally forgotten about that series.
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Mar 21, 2024 14:24
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Agreed on America’s Test Kitchen. Their giant book will get you through all the “I want to make a waffle / spice cookie / lasagna / pot roast / biscuit but I don’t know how.” I’ve never had a fail with a first-time recipe. And then you can play with leaving out a step, adding more seasonings, etc.
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Mar 21, 2024 14:36
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i like nice words
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For staples I have Larousse Gastronomique but also Leiths which is good . Not so much for recipes but 'I wonder how I do X' and they're good for that.
Aramoro fucked around with this message at 14:42 on Mar 21, 2024 |
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Mar 21, 2024 14:36
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Your local library has cookbooks, they’re free and you can just take pics of interesting recipes on your phone. E: don’t get me wrong I have dozens of cookbooks on my shelves. But if I was starting from scratch today I’d be utilizing free resources that I can feel certain were not created by a text generation algorithm.
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Mar 21, 2024 14:47
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BrianBoitano posted:Yeah I'm trying to drop my daily baseline saturated fat so I can "afford" to have the good stuff every now and then. Going for changes that don't sacrifice much quality too, and I think oil for eggs will still be delicious. Welcome to the struggle, brother. You may know a lot of this already, but as someone with a 10 year head start on the same issues, I'll post this for anyone who doesn't. If you're frying eggs (or anything else), avocado oil is the high-temp oil of choice for high heat applications. Avocado oil is also mostly flavor neutral, so it is decent to use in baking or other applications where olive oil's flavor might clash with the recipe. Both olive oil and avocado are high monounsaturated fat oils and can be swapped 1:1 with each other in a nutritional health sense, just pick whichever one has the flavor or cooking properties you need and go for it. Both are relatively inexpensive and easy to get. A lot of medical/nutrition literature says to use canola oil for cooking, and there's nothing wrong with canola oil; but if we look at the constituent fats it doesn't really have any "better" fats than avocado or olive oil, and it can get weird flavors when exposed to high heat, even if it doesn't smoke. A lot of people read "monounsaturated" and "polyunsaturated" and automatically think polyunsaturated is better. "Poly" means more, and more = better, right? But that's not the case. For lipids in serum and cholesterol purposes, monounsaturated fat is what we want unless we're talking specifically about omega-3 polyunsaturated fats. The single double-bonded carbon in a monounsaturated fat changes the angle of the molecule and makes it very difficult to "stack" with other fats in a larger triglyceride molecule like saturated fat does. Multiple double-bonded carbons in polyunsaturated fats actually make them friendlier to stack with saturated fat because the saturated carbon molecules can still pivot on each other and the sum of the angle changes tends to "flatten them out" so to speak. Omega-3 polyunsaturated fats in the form of DHA, EPA, and ALA are the exceptions to the rule. We can't use ALA directly, but it gets converted to DHA and EPA in the liver at about 15% efficiency and is otherwise not harmful. DHA and EPA get sourced directly from fatty fishes like salmon or cod, or you can use fish oil. For the most part, omega-3's get used directly by our cell membranes, but there is some evidence that they help slow down triglyceride formation and tip the balance toward HDL and away from LDL. Flax oil is really the only commonly available vegetable oil with a significant portion of omega-3. If you're looking for an animal fat that is higher in monounsaturated fat, then lard from pasture raised pork and schmaltz from free-range chickens is generally closer to a 1:1 ratio of saturated:monounsaturated. I'm not saying you can completely swap out to that and pretend that everything will be okay, but if you're looking to treat yo' self occasionally and not worry too hard about it, you can do a lot worse.
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Mar 21, 2024 15:18
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tuyop posted:With AI absolutely destroying recipe websites, I no longer know who to trust so I've been trying to collect reference books about everything. Can anyone recommend a recipe book that has just a good selection of modern western staples? Escoffier: The Complete Guide to the Art of Modern Cookery Your Home Izakaya: Fun and Simple Recipes Inspired by the Drinking-and-Dining Dens of Japan Are some of my favorites.
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Mar 21, 2024 16:34
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tuyop posted:With AI absolutely destroying recipe websites, I no longer know who to trust so I've been trying to collect reference books about everything. Can anyone recommend a recipe book that has just a good selection of modern western staples? The ATK cookbooks are great. The Joy of Cooking is great. Personally, I have gotten more use out of the Better Homes and Gardens cookbook than any other. If you are looking for staple recipes that you can easy to modify for the ingredients you have on hand, it’s tops.
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Mar 21, 2024 16:48
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Weltlich posted:Welcome to the struggle, brother. You may know a lot of this already, but as someone with a 10 year head start on the same issues, I'll post this for anyone who doesn't. The science was interesting, but could you speak about the other bit? How do you feel in yourself, are you measurably healthier, more content, why you started the process, where you are now, that kind of thing. If you don't like talking about yourself, that's no problem.
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Mar 21, 2024 17:08
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This is halfway a YLLS question, but - I need to change up my dessert strategy. After dinner, like many people, I have a desire to eat something sweet. The problem is that when I have something like ice cream (even the low cal stuff), cookies, or pie in the house, I can get a little crazy with it and very quickly I can justify getting seconds or thirds. I don't have a weight problem as a result, but the sugar does disrupt my sleep and I can wake up feeling crappy and bloated. One thing to do is just go cold turkey and get used to no sugar after meals. Maybe that's the way to go, but I'm interested in either making or buying a kind of dessert that is only lightly sweet and frankly, maybe not even very good so I don't eat too much of it. Just a little bit of sugar to scratch that itch. Any suggestions?
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Mar 21, 2024 18:23
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Fruit + yoghurt
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Mar 21, 2024 18:25
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I have one ice cream sandwich after dinner, but during the day I eat chunks of melon from the grocery store to soothe my sweet tooth.
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Mar 21, 2024 18:27
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Diet soda
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Mar 21, 2024 18:34
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tuyop posted:With AI absolutely destroying recipe websites, I no longer know who to trust so I've been trying to collect reference books about everything. Can anyone recommend a recipe book that has just a good selection of modern western staples? Prue Leith's Cookery Bible by Caroline Waldegrave & Prue Leith A Cook’s Book by Nigel Slater
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Mar 21, 2024 18:38
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Ramrod Hotshot posted:This is halfway a YLLS question, but - I need to change up my dessert strategy. Maybe dark chocolate? I love the stuff, but I can't eat too much in one sitting - it satisfies the sweet tooth without sending me back for too much more.
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Mar 21, 2024 19:13
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Oh as well as Leiths a new one for me is Salt Fat Acid Heat which is another good technique book.
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Mar 21, 2024 19:23
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tuyop posted:With AI absolutely destroying recipe websites, I no longer know who to trust so I've been trying to collect reference books about everything. Can anyone recommend a recipe book that has just a good selection of modern western staples? The Better Homes & Gardens ones is okay for general unfussy recipes. I like the waffle recipe, but I add some vanilla and a little cinnamon in the batter.
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Mar 21, 2024 20:04
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Shooting Blanks posted:Maybe dark chocolate? I love the stuff, but I can't eat too much in one sitting - it satisfies the sweet tooth without sending me back for too much more. Dark chocolate and fruit are both good. It's also not a bad idea to cold turkey on the sugar for a little while just to kind of reset your expectations for sweet.
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Mar 21, 2024 20:06
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Organizations that you trust for humane treatment of animals? I had a business selling bacon (and jarred bacon jam). Business was a failure, but I learned a lot[/u] about farming pigs. It drat near made me a vegetarian (see this video about gestation crates. It's not one of those gory videos that PETA puts out all the time. It's a promotional video from a pork breeder's association showing how [i]amazing gestation crates are. I found it pretty disturbing. I still eat meat, but I eat less of it. And I pay extra for humanely-treated meat. I usually look for labels from Certified Humane. That group publishes their standards online and seem to be legit. Are there humane standards orgs you look for? Or orgs that are known for slack enforcement?
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Mar 21, 2024 21:07
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Re: Cookbooks. I agree that The Joy of Cooking is the best "intro to cooking" book for general American/European cooking. It has a tremendous reference on common foods and coking techniques.
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Mar 21, 2024 21:10
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The Food Lab and The Flavor Bible are good technique books. All Under Heaven for Chinese food as well. Besides those the cookbooks I tend to reference most are I'm Just Here for the Food (Alton), the Noma Guide to Fermentation, and Joy of Cooking
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Mar 21, 2024 21:58
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Has anyone gotten solahs yet? There is always JPs technique
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Mar 21, 2024 22:02
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Lawnie posted:Your local library has cookbooks, they’re free and you can just take pics of interesting recipes on your phone. Good tip right here. I need to get back on my list of library cookbooks. It’s amazing what you can find. Everything from Larousse Gastronomique to Prison Ramen.
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Mar 21, 2024 22:32
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Ramrod Hotshot posted:This is halfway a YLLS question, but - I need to change up my dessert strategy. I’m like this (like eating an entire sleeve of Oreos in one night) and I fixed it by going cold turkey, not buying any sweets and eventually the cravings subsided and went away and now I’m a “I don’t really like sweets” person because they make me feel like poo poo. I’m healthier for it, but the fact that I changed to having dessert only on a handful of special occasions out of social obligation did piss off some people in my life, similar to when I quit drinking entirely.
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Mar 21, 2024 22:36
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I don't usually eat sweats because I like to eat a lot more volume than is healthy for something of that nature. Popcorn or something along those lines works better for me for an after dinner snack.
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Mar 21, 2024 22:42
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tuyop posted:With AI absolutely destroying recipe websites, I no longer know who to trust so I've been trying to collect reference books about everything. Can anyone recommend a recipe book that has just a good selection of modern western staples? Serious eats and Americas test kitchen’s business model is extensively testing recipes before they are published, so those hopefully are never getting enshitified by AI. You can also try looking up if any of your favorite restaurants have published cookbooks. Some of my favorite recipes are from those.
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Mar 21, 2024 22:42
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kreeningsons posted:Serious eats and Americas test kitchen’s business model is extensively testing recipes before they are published, so those hopefully are never getting enshitified by AI.
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Mar 21, 2024 23:18
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I was interviewed by Kevin Kelly ( ) and he asked a question which gets to the heart of this conversation. I was sharing my Cool Tools and one was eatyourbooks, which is a cookbook and recipe blog index. It lets me search only my cookbooks and my trusted blogs / online magazines for recipes or ingredients.He asked why I don't just use Google or chatgpt. I said what we all are dancing around here - that picking your recipe source is a lot of success or failure, especially when you start out. I don't think he was implying that Google or AI is superior / easier, mind you. I think he was just teeing me up, because he's a good interviewer 
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Mar 21, 2024 23:25
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tuyop posted:With AI absolutely destroying recipe websites, I no longer know who to trust so I've been trying to collect reference books about everything. Can anyone recommend a recipe book that has just a good selection of modern western staples? Yeah this is what I have Joy of Cooking for and it's pretty perfect for that. The most recent, updated one is really great, it is where I turn if I need just the bog standard basics and don't have another, more specialty book in mind.
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Mar 22, 2024 00:31
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BrianBoitano posted:I was interviewed by Kevin Kelly ( Why is the guy from Wired asking a figure skater about food? I'd guess just curious what a pro skaters diet is like and how to manage it?
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Mar 22, 2024 01:15
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I was as surprised as you, but the serious answer is that he interviews any schmuck who wants to get nerdy on any 4 tools, as long as they're unique vs his back catalog. and I'm not the real Brian Boitano, I was just a dumb college kid who liked the south park movie. I sincerely apologize, as I now know how serious identity theft can be
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Mar 22, 2024 05:00
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Re sweet tooth This is a dumb question, but are you eating enough food at dinner? Not full to bursting but full enough that you’re satiated? After eating a satisfying meal, I cannot imagine myself reaching for several sweets. Same goes for my fiancée. He’s got a sweet tooth a mile wide. If he eats a proper dinner, he’ll have like one or two cookies or a piece of hard candy or a small handful of chocolate chips. If he’s sort of had something not very filling, he’ll go in on the cookie jar. Yes, a 3 week sugar ban will help you reset your taste buds and get your body used to less of the sugar in your diet. When you come back, you realise quite how overly sweet most desserts are, and can reach for healthier options without feeling deprived.
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Mar 22, 2024 10:40
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Butterfly Valley posted:Fruit + yoghurt I used to smoke way too much weed and got into a horrible habit of munching whatever cheap, sweet crap was on special offer under the guise of 'pudding' (uhh dessert). When I stopped being such a wastrel, I found I still had bad sweet tooth habits... but this got loads better after switching to fruit/yoghurt or, my usual go-to, fruity yoghurt. It's sweet enough to sate the sweet craving, decently 'nutritious' compared to a sugary sugar lump o' sugar, and you can easily find something nice that isn't super high calorie. Then on Sundays we have 'special Sunday pudding' like a little cheesecake or some bakery cookies or whatever. I think letting go of the choice being binary between all sugar all the time and no sugar ever was useful. Diet chat so often descends into prescriptive bullshit, whereas actual success comes from finding a balance.
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Mar 22, 2024 12:47
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