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Squashy Nipples posted:I'm having a hard time finding Field Corn for making Hominy. The Spanish markets have dried and fresh masa, but no plain dried corn. I don't know if they have hominy specifically, but Sunflower Farmers Markets and Winco are national chains with a good assortment of bulk bins with grains and stuff. If you have one close by, give them a call or take a look. Mach420 fucked around with this message at 21:35 on Sep 30, 2011 |
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Sep 30, 2011 21:32
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So riddle me this. I am making a super hamburger bun for a rather large burger. I follow a recipe for hamburger buns. (This is the recipe) Instead of making 12 buns I am taking twice the ingredients and making one bun. Here's the problem, when it comes time to give it time to rise, it doesn't. It sits there like a rock. No rising. Is there an ingredient or two that don't scale linearly? They're supposed to be light and fluffy but it turns more into the consistency of a baguette. Edit: oh also, how am i supposed to cook (temperature and time) something this large? I know that will probably change. Is it lowering the cook temperature and increasing the time like how meat and other foods cook? rcman50166 fucked around with this message at 00:09 on Oct 1, 2011 |
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Oct 1, 2011 00:06
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It's possible your yeast didn't activate, your yeast is dead, your yeast is old, or you didn't add enough yeast. It's also possible you were rising in too hot of a location or too cold of a location. It's also possible you overkneaded. It's also possible you added too much flour.
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Oct 1, 2011 01:02
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Casu Marzu posted:It's possible your yeast didn't activate, your yeast is dead, your yeast is old, or you didn't add enough yeast. So it's basically anything then. Alright. Well thanks then, I'll let you guys know how it goes.
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Oct 1, 2011 02:17
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rcman50166 posted:So it's basically anything then. Alright. Well thanks then, I'll let you guys know how it goes. It's probably the first. It's very unlikely you overkneaded it or let it proof in too hot of a place. Too cold of a place is possible, but I'm guessing you know better than that. How old was your yeast? What sort of yeast was it?
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Oct 1, 2011 10:10
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I bought a lot of broccoli a few days ago because it was "beautiful," but as it turns out am not actually in the mood for any of the usual things I would do with broccoli, like broccoli and cheese soup, that picnic broccoli salad, serving it with pasta, etc. What's something interesting and different I can make? I was thinking about these broccoli rabe grinders, but I thought I'd see if any of you have better ideas first.
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Oct 1, 2011 20:11
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Rollersnake posted:I bought a lot of broccoli a few days ago because it was "beautiful," but as it turns out am not actually in the mood for any of the usual things I would do with broccoli, like broccoli and cheese soup, that picnic broccoli salad, serving it with pasta, etc. What's something interesting and different I can make? I was thinking about these broccoli rabe grinders, but I thought I'd see if any of you have better ideas first. I've been thinking about this one, and I may have an idea you could try. Bear in mind that I've never, ever made this and it could be ghastly. A broccoli dauphinois. Very lightly (30 secs - 1 min) blanch the broccoli rosettes and dunk them in cold water. Allow to dry as best as possible. Pour cream into a saucepan, add a lightly crush garlic clove, a bay leaf, and a halved shallot. Bring to just under the boil (when bubbles appear to the side of the pan, remove from the heat). Allow to cool and sieve. Slice thin-ish into roughly equal sizes (or pick rosettes into smaller bits?), layer them in a baking tray of some sort (possibly individual ramekins), sprinkle finely chopped chilis over each layer, along with some parmesan cheese, and (maybe) some lightly sauteed red onion slices, add black pepper liberally and a bit of salt. Cover with a last layer of broccoli, pour over cream until not-quite submerged and sprinkle over a last layer of parmesan. Put in the oven at 160C / 320F for 30 min? Maybe an hour? I wouldn't want to cook them to soggy gently caress, but the cream needs to 'set' and form that thickness you'd want of a potato dauphinois. I'd advise just keeping an eye on it after 30 min. Pull out of the oven, leave to rest for about 5 min. I like the idea of changing up the classic cheese-broccoli combination, and it could be an interesting side with beef of some sort. Junior G-man fucked around with this message at 21:49 on Oct 1, 2011 |
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Oct 1, 2011 20:26
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Always stir fry with thinly sliced beef, a bit of onion, and oyster or XO sauce. Edit: roasting broccoli is fantastic too. Broccoli slaw is great as well.
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Oct 1, 2011 20:27
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Where can I find an industrial-size roll of aluminum foil? I lived with someone over the summer who had one that must have weighed 10 pounds. He'd been using it steadily since he got it years ago (I think he said someone in the industry stole it for him). Where do restaurants get things like that? I'm in Boston, if anyone has a local tip.
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Oct 1, 2011 22:02
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Large Hardon Collider posted:Where can I find an industrial-size roll of aluminum foil? I lived with someone over the summer who had one that must have weighed 10 pounds. He'd been using it steadily since he got it years ago (I think he said someone in the industry stole it for him). Where do restaurants get things like that? I'm in Boston, if anyone has a local tip. http://www.instawares.com/aluminum-foil.0.3.0.htm http://www.instawares.com/boardwalk-18in-x-1000ft-heavy-duty-aluminum-foil-roll.7126bw.0.7.htm?Ts=0 http://www.google.com/search?gcx=w&sourceid=chrome&ie=UTF-8&q=restaurant+aluminum+foil
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Oct 1, 2011 22:07
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mediaphage posted:http://www.instawares.com/aluminum-foil.0.3.0.htm Also it looks like that place uses magic negative-weight shipping boxes: Product Weight 10 lbs Shipping Weight 8.83 lbs
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Oct 1, 2011 22:08
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mediaphage posted:http://www.instawares.com/aluminum-foil.0.3.0.htm e - found this, but it looks like I'd need a membership http://www.restaurantdepot.com/
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Oct 1, 2011 22:17
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Wahad posted:Does anybody have a good hamburger-bun recipe? I want to try and see how much a from-scratch bun adds to my usual hamburger recipe, but I really only know how to make a baguette. From a few pages back, this is an awesome recipe http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe
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Oct 2, 2011 00:21
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benito posted:A tasty way to enjoy a bunch of veggies at once... Via Argentina, I made this carbonada criolla: This is from like a week ago, but do you have a recipe for this?
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Oct 2, 2011 01:24
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I am going to be making pulled pork in my slow cooker tomorrow. The shoulder we got to do it has a lot of fat on it, it's almost fully encased in fat. Should we trim some of the fat off or leave it all on? We use the juice to make BBQ sauce so less fat means less skimming but I don't want to ruin it.
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Oct 2, 2011 01:41
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Vixenella posted:I am going to be making pulled pork in my slow cooker tomorrow. The shoulder we got to do it has a lot of fat on it, it's almost fully encased in fat. Should we trim some of the fat off or leave it all on? We use the juice to make BBQ sauce so less fat means less skimming but I don't want to ruin it. Fat makes things taste good. You can leave the fat in if you like, but if you prefer a less fatty sauce then just get rid of it beforehand.
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Oct 2, 2011 01:46
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Large Hardon Collider posted:Thanks, but ideally I'd go to a brick and mortar location, both to save on shipping a metal brick and to shop around and help round out my new kitchen. Any suggestions along those lines? I can't really thing of a brick and mortar store that you could buy it from honestly. You could try going to a restaurant supply store and asking if you could order through them. Another possibility is, if you know someone who works at a restaurant ask them to see if the boss will order one for them. I don't know about chain places, but the privately owned places I've worked at have never had a problem with it, as long as you pay them back obviously (or put the money upfront). I've seen people order poo poo from huge rib roasts and suckling pigs to soap that the distributor happened to carry.
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Oct 2, 2011 01:58
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Since the general discussion thread is gone, just posting this here. A month or so ago I posted that I'd be making knives for goons soon, and to help further the idea that not all goon projects end in tears and despair, I've gotten off to a good start at my blacksmithing classes and have the steel for the knives in the mail as we speak! With any luck I can get a few out within a month for goons to tell me how terrible they are and can't cut soft butter. Here's the blacksmithing thread of my classes if anyone is interested: http://forums.somethingawful.com/showthread.php?threadid=2905844&userid=124007&perpage=40&pagenumber=2
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Oct 2, 2011 02:45
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So I just got some xathan and guar gum, anything I should experiment with?
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Oct 2, 2011 03:36
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heeebrew posted:So I just got some xathan and guar gum, anything I should experiment with? How do you feel about emulsions?
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Oct 2, 2011 03:51
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Large Hardon Collider posted:Where can I find an industrial-size roll of aluminum foil? I lived with someone over the summer who had one that must have weighed 10 pounds. He'd been using it steadily since he got it years ago (I think he said someone in the industry stole it for him). Where do restaurants get things like that? I'm in Boston, if anyone has a local tip.
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Oct 2, 2011 05:38
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Iron Chef Ricola posted:How do you feel about emulsions? I never met them
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Oct 2, 2011 06:35
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Randomity posted:I'm pretty sure you can get this at costco or Sam's club. I know we still have an industrial sized roll of cling wrap my husband bought at a Sam's years ago. If there is one near you bit you don't have a membership I'm sure you know someone who does! Barnum posted:I can't really thing of a brick and mortar store that you could buy it from honestly. You could try going to a restaurant supply store and asking if you could order through them. Cool, thanks  Probably the best part of a huuuuge roll of foil is the one-handed operation -- no need to brace it!
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Oct 2, 2011 16:10
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What do I do with a 6 lb cooked pork butt roast? I made BBQ pork sandwiches for a party last night. I wanted to make sure there was enough food so I made 2 butt roasts in 2 slow cookers, but we only used one of them. I'd be up for anything that doesn't involve BBQ sauce or a bun. A soup that uses shredded pork would be great but a 2 minute search didn't turn anything up.
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Oct 2, 2011 16:28
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Can someone make the new cast iron pan thread? About six months ago someone had made a new cast iron pan thread at a mod's request, and now they've closed that thread, as well  My roommate moved out last week, taking with them the microwave. I've resorted to reheating things in my 12" cast iron skillet and a little olive oil, but it's too large and I only end up using about 1/3rd of the total surface area. Has anyone experimented with the 4-5" class of pans for this sort of thing? I'm thinking a 5" pan would double nicely as a 2 egg omelette pan as well.
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Oct 2, 2011 16:32
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A GIANT PARSNIP posted:I'd be up for anything that doesn't involve BBQ sauce or a bun. A soup that uses shredded pork would be great but a 2 minute search didn't turn anything up. You could look into dumplings or egg rolls, maybe even some chili? I've no real experience with pork so maybe someone will pop in with a better idea.
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Oct 2, 2011 16:43
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A GIANT PARSNIP posted:What do I do with a 6 lb cooked pork butt roast? I made BBQ pork sandwiches for a party last night. I wanted to make sure there was enough food so I made 2 butt roasts in 2 slow cookers, but we only used one of them. Tacos? There was a thread some time back that (IIRC) described making carnitas from pulled pork, and had the cooked, shredded meat crisped up to deliciousness under the broiler. Maybe someone else remembers what thread that was in?
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Oct 2, 2011 16:43
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dokomoy posted:This is from like a week ago, but do you have a recipe for this? I don't have the recipe on me, but just slice off the top of the pumpkin and remove the seeds and strings. Toss in the vegetables that I listed and a can of fire roasted tomatoes (Muir Glen is great, but even regular canned tomatoes will be fine. Put the lid back on and bake it in a dish or pan for about an hour or until the pumpkin is fully cooked and tender. When serving, scoop out the vegetable stew and then scrape away some of the inside flesh. Always keep it in some sort of pan, because at some point you'll poke through the bottom and make a mess. You could also add some shredded pork or chicken to the dish as long as it's pre-cooked. Don't put raw meat in there, because by the time it's cooked your pumpkin is going to fall apart.
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Oct 2, 2011 16:56
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Hadlock posted:Can someone make the new cast iron pan thread? About six months ago someone had made a new cast iron pan thread at a mod's request, and now they've closed that thread, as well Do we really need one? It's a pan that has a couple minor restrictions and advantages and otherwise is identical to every other pan.
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Oct 2, 2011 17:49
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Hadlock posted:Can someone make the new cast iron pan thread? About six months ago someone had made a new cast iron pan thread at a mod's request, and now they've closed that thread, as well Maybe not a general cast iron pan thread, but when people make tasty things in their cast iron pans they should take lots of pictures and post a thread about it I'm sure the last thread's 100 pages on seasoning and restoration are enough for just about anyone.
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Oct 2, 2011 17:57
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Hadlock posted:Has anyone experimented with the 4-5" class of pans for this sort of thing? I'm thinking a 5" pan would double nicely as a 2 egg omelette pan as well. They work just fine. As ICR pointed out, cast iron pans are just old style cookware. There isn't anything magical about them. They're heavy as hell, require more care than modern pans and don't have totally awesome coatings to reduce food sticking to them. They are inconvenience pans. On the other hand, they are tougher than most metal pans you'll use because they are a huge lump of iron, they can endure a lot more use and abuse than modern pans and are best for hand-to-hand combat compared to a flimsy teflon pan.
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Oct 2, 2011 19:19
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CuddleChunks posted:They work just fine. As ICR pointed out, cast iron pans are just old style cookware. There isn't anything magical about them. They're heavy as hell, require more care than modern pans and don't have totally awesome coatings to reduce food sticking to them. They are inconvenience pans. Wait... what? A pan that never needs washed and is inherently non-stick requires more care than modern pans? My cast iron pans require no more work than wiping them out with a paper towel, then wiping down with a little oil. End of story. Also, they have far, far better heat retention than any modern cookware, and can also tolerate much higher temperatures. This makes them ideal for searing meat, or other high temperature operations (flipped over, they make great pizza stones!) This isn't intended to be a love letter to cast iron, I just think you're really underestimating the ease of use and utility of a good Griswold or Wagner pan.
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Oct 2, 2011 19:40
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The last two cast iron pan threads had combined 200+ pages; surely there's something to be said there.
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Oct 2, 2011 19:51
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rj54x posted:Wait... what? A pan that never needs washed and is inherently non-stick requires more care than modern pans? My cast iron pans require no more work than wiping them out with a paper towel, then wiping down with a little oil. End of story.
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Oct 2, 2011 19:54
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How about a cookware thread? A cast iron thread sort of sounds like "Egg thread! No egg white recipes allowed."rj54x posted:Also, they have far, far better heat retention than any modern cookware, and can also tolerate much higher temperatures. This makes them ideal for searing meat, or other high temperature operations (flipped over, they make great pizza stones!) What kind of pans are you using that they can't handle searing meat? 
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Oct 2, 2011 20:05
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PretentiousFood posted:How about a cookware thread? A cast iron thread sort of sounds like "Egg thread! No egg white recipes allowed." Not can't handle - just not very good at it. You could of course do it in steel pans if you liked, but I always get better results with my iron. rj54x fucked around with this message at 20:22 on Oct 2, 2011 |
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Oct 2, 2011 20:15
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I'm braising something in yogurt and, to the surprise of absolutely no one but me, the yogurt broke down into liquid. Tasty, but it's got a bad grainy texture. I was thinking of whisking everything then stirring some cornstarch into the crockpot. Would this work? Should I wait until everything is cooked before trying to sauceify the braising liquid? Is there a better way of fixing this? Thanks!
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Oct 2, 2011 20:44
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rj54x posted:Not can't handle - just not very good at it. You could of course do it in steel pans if you liked, but I always get better results with my iron. I use my cheap thin aluminum and SS pans to sear great steaks all the time. Get a real stove, noob. 
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Oct 2, 2011 20:44
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rj54x posted:This isn't intended to be a love letter to cast iron, I just think you're really underestimating the ease of use and utility of a good Griswold or Wagner pan. I've got several cast iron pans and as Aery points out these are not low-maintenance out of the gate. PretentiousFood - that's a much better idea. I've been thinking of a silly thread about cookware so I'll see if I can get the pics/stuff needed to put one together that's a bit more serious. No one wait on me though, if you have something to say about cookware, go ahead and say it.
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Oct 2, 2011 20:52
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Not The Wendigo posted:I'm braising something in yogurt and, to the surprise of absolutely no one but me, the yogurt broke down into liquid. Tasty, but it's got a bad grainy texture. I was thinking of whisking everything then stirring some cornstarch into the crockpot. Would this work? Should I wait until everything is cooked before trying to sauceify the braising liquid? Is there a better way of fixing this? Thanks! Cornstarch would definitely help, and it would be best to wait. Keep the heat as low as you can until then. When you're ready, make a cornstarch slurry with a bit of cream, and add it to the sauce. Use a stick blender if you can.
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Oct 2, 2011 20:57
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