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Iron Chef Ricola posted:There is no necessary gelatin loss in a brown stock as long as you keep the liquid that runs off the carcass/bones. Unfortunately, gelatin is destroyed quite rapidly at 350F.
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Oct 15, 2011 22:47
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yes posted:Unfortunately, gelatin is destroyed quite rapidly at 350F. You don't need to broil it excessively, and you can add gelatin at the end if it isn't thick enough. You're right that chicken is affected more than beef/veal/etc more though.
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Oct 15, 2011 22:54
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This looks like a good place to ask. My girlfriend recently enjoyed a cider she's in love with on an Ireland trip. It's called Kopparberg (and she likes the mixed fruit). My question is, is there a place where I'd be likely to find it? (I'm in GA to narrow it down and if there's other GA goons who know their poo poo) I'm hoping there's at least a cheap way to get it within the USA than having to order them from the UK.
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Oct 16, 2011 00:42
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http://www.arcticbrew.com/where.html
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Oct 16, 2011 00:55
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Ineffiable posted:This looks like a good place to ask. My girlfriend recently enjoyed a cider she's in love with on an Ireland trip. Articbrew appears to distribute Kopparberg in the US. http://www.arcticbrew.com/where.html Full list of locations here: http://batchgeo.com/map/70fbb5f93fb1fa591f515778cb3dea09 e;f,b.
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Oct 16, 2011 00:58
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When making stock from a roast chicken carcass and veggie bits, how much water should be used? Should it just come up to the top of the solid ingredients? Is there some agreed upon carcass-to-water ratio?
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Oct 16, 2011 02:02
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I have an assload of pie pumpkins that I would like to prepare so that I can use it for pies and bread and the like. Do I just cut up my pumpkins and throw them in the oven?
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Oct 16, 2011 02:10
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Vigilante Banana posted:I have an assload of pie pumpkins that I would like to prepare so that I can use it for pies and bread and the like. Do I just cut up my pumpkins and throw them in the oven? Cut them in half, de-seed them with a sturdy spoon, rub a bit of oil on them and throw them in the oven.
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Oct 16, 2011 02:51
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Iron Chef Ricola posted:Cut them in half, de-seed them with a sturdy spoon, rub a bit of oil on them and throw them in the oven. Awesome, thank you. And then can I just freeze it until I want to use it, or should I use it right away?
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Oct 16, 2011 05:02
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Bluedeanie posted: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.) Make a pesto pizza. Make your pizza dough (or be a bitch and buy boboli or something) use the pesto instead of tomato sauce, and make the cheese a combo of fresh mozzarella and HARD ricotta. Add one more topping, two if you are intelligent and have any idea of how tastes meld. Realize ordering pizza is forever behind you.
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Oct 16, 2011 07:42
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Generalisimo Halal posted:Make a pesto pizza. Make your pizza dough (or be a bitch and buy boboli or something) use the pesto instead of tomato sauce, and make the cheese a combo of fresh mozzarella and HARD ricotta. Add one more topping, two if you are intelligent and have any idea of how tastes meld. Realize ordering pizza is forever behind you. Pesto, tomato, mozzarella cheese. Anything that has the latter should taste great with the former.
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Oct 16, 2011 08:12
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Help, you glorious bastards! I am in Paris on my honeymoon and so far we have had fairly good meals at little bar/cafes, but before we leave I'd love to eat at a really fantastique French restaurant. It doesn't have to be 4 star Michelin. In fact I'd prefer something we didn't stress over reservations and hundred-euro price tags. Any good recomms?
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Oct 16, 2011 16:06
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Vigilante Banana posted:Awesome, thank you. And then can I just freeze it until I want to use it, or should I use it right away? If you've got a pressure canner, I'd go that route, otherwise it should freeze alright in a freezer bag if you get all the air out.
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Oct 16, 2011 16:44
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You can also steam pumpkins, that's how I've done it (and how I'll be doing it later today  ). I have a big 12-quart stock pot that I put an inch or two of water in and drop a steamer insert down at the bottom, then pile in chunks of pumpkin and put the lid on. It cooks pretty fast that way.Plus the water at the bottom after they're done is delicious and makes a really good base for soups.
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Oct 16, 2011 19:00
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Can any of y'all recommend a good source of cheap recipes? Me and my dad budget about $50 a week for food and we're getting a little tired of pasta. E: a website, preferably; books cost money.
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Oct 16, 2011 20:56
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I picked up a jar of mango chicken cooking sauce and it had a warning on it to "use immediately onced opened". Well I only used about half the sauce, so I put the jar back in the fridge. Is it actually a problem to use the rest a few days later? Yes, this is probably a stupid question.
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Oct 16, 2011 20:56
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Grand Prize Winner posted:Can any of y'all recommend a good source of cheap recipes? Me and my dad budget about $50 a week for food and we're getting a little tired of pasta. Cookstr.com has recipe catalog, sortable by how expensive they are. It's my go-to source of finding things to cook. edit: here is the list of all of their recipes (including sides and other meals) which they consider "inexpensive": http://www.cookstr.com/searches?query=&cal=&sod=&carb=&cal_fat=&cal_sat_fat=&fib=&cost=1&by=&cost-e=1
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Oct 16, 2011 21:15
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I realized the other day that the only way I've ever had beets is the canned variety which were in turn boiled and slathered in margarine. I'm wanting to experience fresh beets, but wanted a few good ideas on how to try them. Does anyone have a good recipe or two?
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Oct 16, 2011 21:34
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Feenix posted:Help, you glorious bastards! I am in Paris on my honeymoon and so far we have had fairly good meals at little bar/cafes, but before we leave I'd love to eat at a really fantastique French restaurant. I'd also like to know this. I'm going to be in Paris in a few days, and need some excellent French food.
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Oct 16, 2011 21:41
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Grand Prize Winner posted:Can any of y'all recommend a good source of cheap recipes? Me and my dad budget about $50 a week for food and we're getting a little tired of pasta. Check out the Poor People thread.
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Oct 16, 2011 23:47
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Can I save rendered fat from panfried chicken thighs?
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Oct 17, 2011 01:04
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Ravingsockmonkey posted:I realized the other day that the only way I've ever had beets is the canned variety which were in turn boiled and slathered in margarine. I'm wanting to experience fresh beets, but wanted a few good ideas on how to try them. Does anyone have a good recipe or two? Bring to a boil & flash chill the beets, then you can skin them like you would an almond. Beet carpaccio - thinly sliced beets with arugula, parmesan and olive or avocado oil. Greek style beet salad - with capers, kalamatas, green beans in a mustard/sherry vinaigrette Grated raw in a salad with raisins, parsley, hazelnuts, dressed with a good oil & lemonjuice Toss with oil & thyme, bake for half an hour at 200c, serve with feta (or another crumbly goat's or sheep's cheese) and all the fresh herbs you can find (chervil and tarragon go really well with beets)
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Oct 17, 2011 01:07
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RazorBunny posted:You can also steam pumpkins, that's how I've done it (and how I'll be doing it later today I'll have to do this next time. Trip report: roasted pumpkin just plain and by itself is delicious, and my food processor sucks.
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Oct 17, 2011 01:57
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blowingupcasinos posted:Can I save rendered fat from panfried chicken thighs? Did you coat the chicken with anything? If the fat is clear and doesn't smell like burnt stuff, then it's fine. If it's dark and cloudy, it's probably not so great to try and reuse. The real test is just to taste it. If it tastes okay, you've made delicious schmaltz and should definitely save it.
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Oct 17, 2011 04:30
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So I went shopping hungry, and ended up buying a one pound brick of extra firm tofu. It was a dollar, and I'm poor so I figured a pound of protein for a dollar was a good plan. Buuuut now I have no loving clue what to do with the thing. I stuck it in the freezer since I remember reading that that makes the texture more pleasant, and I was thinking maybe frying it up in a pan and making some kind of tasty sauce for it, but beyond that I'm stumped. What are good ways to serve tofu?
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Oct 17, 2011 17:32
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I made jambalaya for the first time last night. The rice and veggies were all good and it's kind of hard to gently caress up sausage, but the chicken (thigh meat) was pretty bland and rubbery. I know that's kind of the nature of chicken especially when it's surrounded by much stronger flavors, but should I be looking to marinate the meat beforehand?
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Oct 17, 2011 17:55
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Gabriel Pope posted:I made jambalaya for the first time last night. The rice and veggies were all good and it's kind of hard to gently caress up sausage, but the chicken (thigh meat) was pretty bland and rubbery. I know that's kind of the nature of chicken especially when it's surrounded by much stronger flavors, but should I be looking to marinate the meat beforehand? Cook the chicken longer.
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Oct 17, 2011 17:57
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Vigilante Banana posted:I'll have to do this next time. Trip report: roasted pumpkin just plain and by itself is delicious, and my food processor sucks. I did two pies "rustic" - pumpkin mashed and just loosely mixed with the custard mixture - and then ran the remainder through the blender for two ultra-smooth pies. Definitely recommend the blender. My small pumpkin made almost exactly six cups of mush, just right for two batches of the filling recipe I use. I think I may go look for another small pumpkin or other squash and try making pumpkin bread, I've never made it myself before and I love the stuff passionately.
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Oct 17, 2011 18:37
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Here's a dumb question! How do I start eating green vegetables. For years they made me literally puke in my mouth on contact, but recently I've tried them and liked them; I guess I'm a grownup now. But I have no idea how I should be getting my green beans, asparagus, brocolli etc. Are chedder soups really that bad? Is frozen really a problem? Just steam them all the time? Should I make this a thread? Please send help!
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Oct 17, 2011 19:17
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Roast hardier green veggies. Brussels, broccoli, etc are all awesome roasted up with a bit of garlic, salt and pepper. Gratins also own.
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Oct 17, 2011 19:26
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Some of my favorite preparations: Green beans own when stir-friend with some garlic and salt and oil. Roast asparagus with some olive oil, salt and pepper. Broccoli steamed with a pinch of salt, or the stalks pan fried in thick slices like a steak with some soy sauce and pepper. Spinach in a fresh salad with some chevre and sliced apple, with a dressing of balsamic and olive oil, or wilted in a pan with some collard greens and bacon fat, with garlic and onion. Veggies own! Eat them a bunch of ways, and decide what you like! In my opinion, frozen spinach is kinda grody, canned is right out - fresh is the way to go. Things good frozen: broccoli, peas, asparagus, green beans. Get frozen stuff where everything is individual bits - if it's a big hunk inside the bag, chances are that it partially thawed and re-froze, which isn't good for the texture. Grab frozen veg last when you go shopping, and preferably transport them in a cooler, and get them in your freezer asap. What does cheese soup have to do with anything?
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Oct 17, 2011 19:28
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As someone who only recently started getting into green vegetables, I found that lightly cooking them was pretty key. It turned out what I hated was over-steamed, over-cooked, or over-boiled veggies. I usually lightly steam or sautee until the color is bright and happy. You can never go wrong with olive oil, salt, pepper, and garlic.
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Oct 17, 2011 19:30
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Nevvy Z posted:Here's a dumb question! How do I start eating green vegetables. Grilled asparagus finished with a touch of lemon juice or some balsamic is loving amazing.
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Oct 17, 2011 19:37
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Not Very Metal posted:Grilled asparagus finished with a touch of lemon juice or some balsamic is loving amazing. Yeah I roast them with a little olive oil and s&p. finish with a squeeze of lemon. If you roast them just until you get some crispiness on the outside they are wonderful. I grew up being fed steamed asparagus and I hated it, but roasted or grilled is totally different.
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Oct 17, 2011 19:41
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I roasted some tops the other night with some other root vegetables, and it was a small disaster - they turned into asparagus mush in your mouth.  Didn't really think that one through.
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Oct 17, 2011 19:56
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I have a crazy baking issue. Whenever attempting to make bar cookies (in a pan a la brownies or something), they always come out wet on the bottom, with the sugar crystallizing. This has happened with a simple, 15 minute blond brownie recipe, as well as a more complex coconut butterscotch thing. The tray of stuff is assuredly fully cooked (not gooey due to undercooked dough or anything), but the top half of the cookies becomes dry and the bottom gets wet and syrupy with lots of crunchy sugar (not in giant crystals, but very grainy). Any idea what could be causing this? Incorrect time or temperatures? I have no idea what is going wrong, as other types of baked goods turn out just fine.
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Oct 17, 2011 21:55
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Look at the rack inside your oven. How high up is it?
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Oct 17, 2011 21:57
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Drimble Wedge posted:Look at the rack inside your oven. How high up is it? So maybe too high, drying the top? It's on the second-lowest of four positions, though. So if it's too high, the sugar would sort of melt out, flow to the bottom, and not get properly cooked? Or maybe there is not enough air under the pan as well? I feel like such a baking noob, despite having been baking delicious cookies since childhood...
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Oct 17, 2011 22:00
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Also, my wife likes to leave in a pizza stone 24/7 for some reason, so if the issue is restricted air/temperature flow or something that could be a culprit...
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Oct 17, 2011 22:03
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Nevvy Z posted:Here's a dumb question! How do I start eating green vegetables. I really dig bitter greens, sauteed in a fat, bit of a salt, with a splash of an acid. Examples: Kale, brown butter, gray salt, splash of lemon juice. Gai lan, sesame oil, splash of light soy, splash of chinkiang vinegar
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Oct 17, 2011 22:20
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