|
Darkblade posted:How much beef stock? After 15 minutes should it be like gravy or a little watery? For let's say two pounds of beef, I'd add a whole shallot, a pound of button mushrooms, half a stick of butter, a cup of beef stock, and 3/4 cup of sour cream. It should be a little watery. Remember that the sour cream is going to thicken the sauce considerably.
|
#
?
Oct 13, 2011 03:21
|
|
|
|
| # ? May 9, 2024 19:18 |
|
|
Me and a coworker are locked in a discussion regarding light products. Will drinking cola light as opposed to regular cola have an similar effect on weight gain? I'd appriciate if anyone is able to elaborate if neccesary.
|
|
#
?
Oct 13, 2011 10:33
|
|
|
taremva posted:Me and a coworker are locked in a discussion regarding light products. From my understanding while diet/light cola does have less calories- that's a double sided sword. Typically people will drink more soda as it's not as satisfying due to that. If you're to straight up replace it on a 1:1 basis, I believe you will lose weight- assuming the difference in calories you're taking in drops below the amount you're burning. Otherwise you'll just be gaining LESS weight.
|
|
#
?
Oct 13, 2011 10:41
|
|
|
Diet soda has (virtually) no calories because it does not contain sugar. Instead, they contain artificial sweeteners such as aspartame and sucarlose that are 200-500 times sweeter than sugar, so the quantity of sweetner needed to produce a sweet taste is so small that its caloric contribution is negligible. The rest of the soda consists of some artificial flavor elements, dyes, and water. You can drink as much diet soda as you want and never gain a pound, but that doesn't mean that it's healthy to do so.
|
|
#
?
Oct 13, 2011 12:35
|
|
|
CureMinorWounds posted:I have a really good french onion soup recipe that I would like to try, however I'm working very unfortunate hours this week. Would it be safe to put the sliced onions in the crock pot and let it go from probably 8am to 8pm on low? Or possibly from 1pm to 9pm? Or am I going to burn my house down? OK, you want to cook onions on low, but I'm not sure this is quite what's meant. XD Just try it some time when you've got more time, or alternately, make white onion soup. Only fat people drink diet soda. dino. fucked around with this message at 14:48 on Oct 13, 2011 |
|
#
?
Oct 13, 2011 14:45
|
|
|
Wandering Knitter posted:Oh yeah, it's the cheap frozen Costco salmon.
|
|
#
?
Oct 13, 2011 16:07
|
|
Sometimes the smell just lingers for a few hours, sometimes it'll be stuck in my kitchen for days.
|
So I must've missed the memo but a metric ton of threads in GWS got closed for some reason.. And I'm trying to find the thread on making chicken stock. Forums search keeps pointing me to the finance threads, would anybody happen to have a link? Thanks!
|
|
#
?
Oct 13, 2011 16:12
|
|
|
The memo is here. As to making stock, it's pretty easy. I made some and documented it in my ICSA entry. Any specific questions?
|
|
#
?
Oct 13, 2011 17:33
|
|
|
I thought I didn't like Korean food, but I think I've just always had lovely renditions. There's a relatively new restaurant in town Seoul Kitchen (which annoys the poo poo out of me whenever it gets mentioned because we have basically no soul food places here), they make their own kim chee, they're really nice, their bi bim bap was tasty and they gave me a free appetizer of bean dae deok. I'm excited to explore the rest of the menu 
|
|
#
?
Oct 13, 2011 19:48
|
|
|
Other things to try at a legit Korean place: Bokkeum bap, it's like bibimbap but cooked in a stone or cast iron bowl so the rice gets a little crispy Soon tofu is boiling tofu soup, awesome stuff
|
|
#
?
Oct 13, 2011 20:10
|
|
|
taremva posted:Will drinking cola light as opposed to regular cola have an similar effect on weight gain? I'd appriciate if anyone is able to elaborate if neccesary. If you have diabetes and are sensitive to sugar intake, diet sodas are pretty nifty.
|
|
#
?
Oct 13, 2011 20:43
|
|
|
At my first job I drank a dozen cokes a day at least, and gained 30 lbs over the course of a few months. One day I was running to my friend's car to go get lunch, and all of a sudden manboobs that I didn't know were there before started whipping up and down like I was in the opening of Baywatch. I had to grab my own boobs while running to keep it from hurting. Switched to diet coke, lost 20 lbs in one month. Steve Yun fucked around with this message at 00:36 on Oct 14, 2011 |
|
#
?
Oct 14, 2011 00:32
|
|
|
Steve Yun posted:Other things to try at a legit Korean place: The stone pot stuff is dolsot bibimbap, bokkeumbap is fried rice. I'm also a fan of galbitang (pork rib soup), maeuntang (pepper fish soup), jaeokdopbap (spicy pork with rice), and the best banchan is ojingochae bokkeum (dried squid in pepper sauce). Those are all phonetic because my Korean spelling is still atrocious but they're close enough. Fire chicken is also awesome if you can find it, I don't remember the Korean name. You don't really need to know it here, the restaurants usually have flames painted all over and a big cartoon chicken. And the barbecue of course. Samgeopsal is amazing.
|
|
#
?
Oct 14, 2011 01:30
|
|
|
Steve Yun posted:At my first job I drank a dozen cokes a day at least, and gained 30 lbs over the course of a few months. That's disgusting.
|
|
#
?
Oct 14, 2011 01:48
|
|
|
Grand Fromage posted:The stone pot stuff is dolsot bibimbap, bokkeumbap is fried rice.
|
|
#
?
Oct 14, 2011 02:04
|
|
|
Steve Yun posted:Oops yeah, you're right, I got them mixed up 'scool, I live in Korea so it's easy for me. I'm jealous of you people who can enjoy Korean food as a novelty instead of "ugh, fish boiled to hell in gochujang again". Your short "what the hell is this" guide! Bap = rice, myeon = noodle, tang = soup, jjigae = stew, juk = rice porridge. Most Korean food has one of those in the name so you'll have a basic idea of what you're getting.
|
|
#
?
Oct 14, 2011 02:18
|
|
|
dino. posted:Only fat people drink diet soda. As a thin person who only drinks diet soda (regular soda makes me thirstier and I can't stand the taste) I have to object to your completely incorrect comment. Also, if you actually read the link, it shows that when you start drinking more than one can of soda each day, the risk of obesity starts being a hell of a lot higher if you're drinking regular soda. What the others have said about diet soda is correct: if you replace your regular soda with 100-odd calories with diet, you will lose weight. It won't necessarily be healthy, but you'll be taking in fewer calories.
|
|
#
?
Oct 14, 2011 07:38
|
|
|
Kenning posted:The memo is here. As to making stock, it's pretty easy. I made some and documented it in my ICSA entry. Any specific questions? I saved the "drippings" from when I baked it in the first place, put them into a jar and into the freezer, maybe I don't even really need to boil the carcass down. Never tried it before, and I like to lurk in a thread before trying a new cooking technique. HookShot posted:Also, if you actually read the link, it shows that when you start drinking more than one can of soda each day, the risk of obesity starts being a hell of a lot higher if you're drinking regular soda.
|
|
#
?
Oct 14, 2011 14:50
|
|
|
I'm new to cooking and a dumb babby  . I am interested in learning how to make soup. How do I make stock from bones? Any good, easy recipes? Winter's coming and there's nothing like a bowl of hot soup on a cold day.
|
|
#
?
Oct 14, 2011 17:25
|
|
|
Drinking a sugar soda causes an insulin spike, which causes your body to store energy (read: FAT) in your fat cells. It is empty calories. Cutting refined carbs out in any form is a step towards weight loss. As for the "diet soda drinkers are more likely to be fat" article: correlation is not causation. Someone who drinks a ton of soda, diet or not, is more likely to eat other junky, not-real foods. Basically, diet soda is better than sugar soda, but the rest of your diet is important too.
|
|
#
?
Oct 14, 2011 17:54
|
|
|
Ok, a very basic lesson on stock. I'll talk about chicken stock because it's the easiest and most useful stock you can make. Stock is not soup. Stock is a lightly flavored, unseasoned broth made from bones. Bones contain collagen, a protein that when heated turns into gelatin. This gelatin lends "body" to whatever you add it to. How to make chicken stock What you'll need: 1. Mirepoix Mirepoix is a combination of onions, carrots, and celery and is used in almost every single classic French dish in some way. The ratio is usually 50% onion, 25% carrot and 25% celery. This forms the base of flavor for your stock. 2. Bones I like to use a whole carcass, including feet and neck (these contain the most collagen) and break it up with a cleaver into smaller pieces. The bones should be raw, although it's acceptable to broil them for a few minutes to remove some of the fat before they go into the water. 3. Aromatics & other Bay leaves, thyme, rosemary, black peppercorns and parsley stems are traditional. Wrap them in cheesecloth (not strictly necessary) and let them float around in the stock. This is called a sachet. Procedure: Sweat your mirepoix. Low heat, oil, stir often. The carrots will take the longest so when they're tender, you can move on. Put your bones in with the sachet and fill with water to just cover everything. Cook on medium high heat until it begins to simmer, then reduce it to medium low heat. It should never boil. That can dissolve undesirables into the stock and make it cloudy. Chicken stock should cook for about 4 or 5 hours. As it simmers lightly, a layer of fat will form on the surface with a gray scum on it. With a ladle, you can gently remove the fat and scum as it accumulates. Try to do this as often as possible, but once every half hour is fine. When it's done, strain it through as fine a mesh as you can. That's it! Get yourself some quart containers from the dollar store and freeze whatever you dont need. Stock lasts forever in the freezer. Good luck!
|
|
#
?
Oct 14, 2011 17:58
|
|
|
Hopefully I didn't just miss a thread somewhere, but are there any primers or anything for someone that wants to learn more about cheeses? I really enjoy cheese but I never get the opportunity to try new varieties, and the local supermarkets here don't carrier anything nicer than Babybel (and my family already thinks those are "fancy" because they aren't Kraft singles). I'm hoping there is some place to learn more about cheeses so I can order a sampler or something, right now I now pathetically little and I'd like to get a feel for the different types and learn what foods / wines to pair them with, etc. So far all I know is that I really like Gouda and Dutch Edam. Help me become and insufferably snooty cheese connoisseur!
|
|
#
?
Oct 14, 2011 23:42
|
|
|
There used to be a cheese thread.
|
|
#
?
Oct 14, 2011 23:55
|
|
|
AbdominalSnowman posted:Hopefully I didn't just miss a thread somewhere, but are there any primers or anything for someone that wants to learn more about cheeses? I really enjoy cheese but I never get the opportunity to try new varieties, and the local supermarkets here don't carrier anything nicer than Babybel (and my family already thinks those are "fancy" because they aren't Kraft singles). I'm hoping there is some place to learn more about cheeses so I can order a sampler or something, right now I now pathetically little and I'd like to get a feel for the different types and learn what foods / wines to pair them with, etc. So far all I know is that I really like Gouda and Dutch Edam. The new open cheese thread!
|
|
#
?
Oct 15, 2011 00:00
|
|
|
Making cupcakes, have the following: AP flour White sugar Eggs Imitation Vanilla Baking Soda Baking Powder Powdered Sugar Pam Baking Spray Cupcake Baking Tray Silicone Cupcake Sleeves Looking for some inspired cupcake recipes (with detailed instructions, since I can't really bake very well), may have other unstated ingredients. Also, I plan to make my own frosting, so instructions on this would also be appreciated. Cupcake update: Made vanilla cupcakes with homemade butter cream frosting. Waiting for the cupcakes to cool, but there may not be any butter cream frosting left, poo poo this is good. Emo Rodeo fucked around with this message at 03:24 on Oct 15, 2011 |
|
#
?
Oct 15, 2011 00:31
|
|
|
This recipe for Irish car bomb cupcakes is delicious, and its a funny concept on top of that. Guinness chocolate cupcakes with a whisky ganache center and Bailey's frosting.
|
|
#
?
Oct 15, 2011 00:35
|
|
|
HookShot posted:As a thin person who only drinks diet soda (regular soda makes me thirstier and I can't stand the taste) I have to object to your completely incorrect comment. I drink more diet coke than any living human and besides the fact that I have to get my teeth bleached every so often and it may be calcifying my brain it is basically the greatest beverage on earth. People tend to overlook booze as a reason they're fat. If you drink diet soda but consume a lot of beer it's basically a wash. Question: I have two heritage, 1.5' thick porkchops. One of them I'm doing as a panfry, for the second...I'd like something a bit more interesting. Stuffing is the easy answer but I don't find that very interesting. I have a big hunk of foie and a lobster tail that I kinda want to use though.
|
|
#
?
Oct 15, 2011 01:16
|
|
|
yes posted:I baked a chicken the other day (with lemon slices pepper sea salt and rosemary stuck under the skin, onion, carrots, potatoes, and a little beer,) poured the drippings after baking for a little under two hours or so, into a jar and stuck them into the freezer. I've also got the carcass of the chicken with a good amount of dark meat and whatnot attached to it. Am I entirely wrong-headed in thinking that I could turn this into a soup in some way or another? edit: I'm a solid hand with slow cooking and baking stuff but really have never made a soup on purpose. coyo7e fucked around with this message at 03:42 on Oct 15, 2011 |
|
#
?
Oct 15, 2011 03:38
|
|
|
Follow my stock recipe but keep the carcass whole so you can pull it out easily. I wouldn't cook it longer than 3 hours though. Use salt this time. Take the drippings out of the freezer and remove the white part (fat) and pour what's left into the pot. Cook noodles into it at the end if you want.
|
|
#
?
Oct 15, 2011 06:38
|
|
|
Don't forget to pick all the good meat off the carcass and re-add it at the end. It's the best thing about a good chicken noodle soup.
|
|
#
?
Oct 15, 2011 11:43
|
|
|
yes posted:
Nah, I always roast my bones for a while until they get nice and roasty toasty browned before making stock. Adds some nice flavor, and it's a step I've seen recommended here many times. Also when I am using a carcass leftover from a whole chicken I will do the same, just pop the carcass in the oven for a while till it starts to brown a bit. Raw bones are fine but they don't have to be raw.
|
|
#
?
Oct 15, 2011 16:56
|
|
|
I am a fresh college graduate and have been trying to get in better shape. Both things mean I am ready to evolve from drive-thrus and pizza rolls. I'm still pretty green in the kitchen but I've gotten to where I can at least make some decent pasta and chicken dishes that my family seems to enjoy, (and not just in that fake 'someone we like made this' sort of way.) So I know this is a novice-as-hell question, but what the hell do I do with this pesto?  I know pesto can do well as both a marinade for chicken and as a stand-in for pasta sauce. If I'm using it as a marinade, how much do I use per how much chicken and how long do I let it sit? What would be some good side dishes to go with oven-roasted pesto chicken? If I go the pasta route, again how much pasta will I get out of a 7.5 oz jar of pesto? Should I add anything else? I presume chicken again would be a good meat to use either as a main dish with the pasta complimenting or chopped up and put in the pasta itself, but how about an onion and some garlic? Should I cut the pesto at all or would it be good to use as is? Sorry, I am certain these are stupid obvious newbie questions, but I am only just now learning how to cook and discovering I enjoy it so I wanted to try something different. I've had pesto in a bunch of things but I just wanted to make sure I was doing it right when I started actually using it myself 
|
|
#
?
Oct 15, 2011 19:45
|
|
|
Randomity posted:Nah, I always roast my bones for a while until they get nice and roasty toasty browned before making stock. Adds some nice flavor, and it's a step I've seen recommended here many times. Also when I am using a carcass leftover from a whole chicken I will do the same, just pop the carcass in the oven for a while till it starts to brown a bit. There's a difference between brown stock and white stock. Brown stock is made as you described, and white stock is made as I described. I find that white stock has less flavor but more body, since all collagen transformation takes place inside your stock instead of the oven. Both types have their uses.
|
|
#
?
Oct 15, 2011 21:05
|
|
|
I have two long pieces of linguica given as a present. It's an amazing sausage, and I usually eat it just plain with whatever, the spices and saltiness usually slips into everything in a good way. Does anyone have any good suggestions of things that just are amazing with it?
|
|
#
?
Oct 15, 2011 21:19
|
|
|
Darkblade posted:Hey guys do you know of a good beef stroganoff sauce recipe? All the stuff I see wants cream of this or that and I wont make that mistake again. I'd draw specific attention to the step where you're browning the meat. It's really important that you get good colour on the outside of the meat pieces without cooking the inside. I found it helpful to chill the cut pieces of meat for a bit before putting them into the pan.
|
|
#
?
Oct 15, 2011 22:05
|
|
|
So I'm thinking about making some sugar cookies, following this recipe:quote:3 cups (390 grams) all purpose flour However, I'm out of sugar right now, so would it be okay to substitute the same amount of brown sugar? Also, is this a good simple recipe or should I find a better one?
|
|
#
?
Oct 15, 2011 22:28
|
|
|
Internet Wizard posted:So I'm thinking about making some sugar cookies, following this recipe: You can sub it 1:1. The end result will be denser, but more moist. Try it!
|
|
#
?
Oct 15, 2011 22:35
|
|
|
yes posted:You can sub it 1:1. The end result will be denser, but more moist. Try it! They'll also brown up a lot more. I love brown sugar cookies!
|
|
#
?
Oct 15, 2011 22:35
|
|
|
yes posted:There's a difference between brown stock and white stock. Brown stock is made as you described, and white stock is made as I described. I find that white stock has less flavor but more body, since all collagen transformation takes place inside your stock instead of the oven. Both types have their uses. There is no necessary gelatin loss in a brown stock as long as you keep the liquid that runs off the carcass/bones.
|
|
#
?
Oct 15, 2011 22:38
|
|
|
|
| # ? May 9, 2024 19:18 |
|
|
yes posted:You can sub it 1:1. The end result will be denser, but more moist. Try it! Exactly what I was hoping, thank you.
|
|
#
?
Oct 15, 2011 22:39
|
|