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I seem to recall a thread specifically on knifes and sharpening, but can't find it and recall being somewhat overwhelmed. I know there's many opinions about it, but I would like recommendations on a sharpening stone. I have a good mix of knives (Chef, boning, paring, santuko), and would like to keep them sharp myself outside of just running them over the steeler or taking them to a professional. I didn't know if it should go here or the product recommendations thread.
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Nov 25, 2011 21:13
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Anyone have a good peanut/cashew brittle recipe? Looking to do that for my holiday gifts this year.
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Nov 25, 2011 22:06
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gotly posted:Cake decorators! I need your assistance. I'm dating a cake decorator and want to buy her an airbrush. She's said she needs one before and I think it'd be a good Christmas present. I realize this would be like her buying me a video card so I wanted to consult the experts. I've used one like this when I was in school it's a pretty standard one. http://www.pastrychef.com/KOPYKAKE-AIR-BRUSH-SYSTEM_p_977.html Airbrushes need to use a certain kind of food coloring, but I'm sure if she's used one before she knows about that.
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Nov 25, 2011 22:22
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Time Trial posted:Anyone have a good peanut/cashew brittle recipe? Looking to do that for my holiday gifts this year. I use AB's http://www.foodnetwork.com/recipes/alton-brown/peanut-brittle-recipe/index.html but with cashews, pistachios, or pine nuts and french onion soup mix People bitch about it being difficult because it doesn't have the crystallization insurance of corn syrup, but I just say they suck. I've never had a problem with it 
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Nov 25, 2011 22:32
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Here's another variation of brittle that has a nice flavor from adding butter and a lighter texture by adding baking soda: http://www.joyofbaking.com/candy/PeanutBrittle.html
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Nov 26, 2011 01:03
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Jose posted:Crack the egg around the middle then just roll it on a hard surface so that it has cracks all over and the skin under the shell is lose. Then just pull at it somewhere so the skin breaks away from the egg and just peel it all off For some reason this never works for me. I smoosh the top and the bottom of the egg, where the air pockets are, and then remove the tops and bottom, and pick away the shell and membrane in as big pieces as possible. When I roll the entire egg around to crack it everywhere, little pieces always stick to the egg for me.
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Nov 26, 2011 03:28
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kiteless posted:For some reason this never works for me. I smoosh the top and the bottom of the egg, where the air pockets are, and then remove the tops and bottom, and pick away the shell and membrane in as big pieces as possible. When I roll the entire egg around to crack it everywhere, little pieces always stick to the egg for me. So you've got the pot or bowl full of ice water that you've chilled the eggs in before peeling, right? Just set up a bowl next to it to hold the peeled shells, and as you peel, dunk the eggs in the ice water to remove any stray bits. For anyone that's having boiled egg problems, just buy a dozen and spend an afternoon boiling and peeling. You'll get the hang of it soon enough. This is really the best advice for any egg preparation. See it as $2 spent on education. Poaching, frying, scrambling, omelets, whatever, just keep screwing up until you get it right. Once you've succeeded, you at least have the confidence to know what looks and feels right and you can build on that in the future. If you're particularly egg-challenged, spring for the 18-pack just to be safe.
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Nov 26, 2011 05:17
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The Midniter posted:Yeah, was just going to shred it. After I reduce it, if I taste it and it's too salty, then what? Toss it? Dilute it with water? just dilute a bit its ok
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Nov 26, 2011 05:29
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I know it's a stupid question, but I'm a germophobe, so… I just started cooking at a place I moved into somewhat recently, and this is the first place I've ever lived in without a dishwasher and only one sink. When I'm cooking chicken at home, and I'm doing the dishes, do I need to do up a cold water/bleach solution to sanitize the dishes? I know how to do that from the three times I got a foodhandler's permit, but do I need to do that at home?
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Nov 26, 2011 08:59
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Why are you handing raw chicken over clean dishes? Just wash them with hot water and soap - you don't bleach your hands after every time you touch something raw, do you? Or do the dishes before you cook something you know will involve the sink.
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Nov 26, 2011 09:23
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I should've been clearer; I was referring only to the stuff that the raw meat has to touch, like cutting boards and knives. I think you still answered my question, though. Thanks!
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Nov 26, 2011 11:02
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bleach solution is for things that can't go into the sanitizer like countertops, and for in-between prep tasks when you don't have to the time to set up a fresh station, you wipe everything down with bleach, usually flip your cutting board too, and move on. It's not for all-the-time cleaning
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Nov 26, 2011 17:07
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quickie: i've made a bunch of falafel tonight, and was wondering if i could freeze the resulting tasty product. and what's the procedure for reheating them, just in the oven or in oil again?
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Nov 26, 2011 18:21
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dino. posted:This is the exact problem I have with butternut squash. I used to love it as a kid, because it was starchy and savoury, with a VERY mild back note of sweetness. Every time I bite into a bit of butternut nowadays, it's a ball of disappointment and pain, because it's so loving sweet. I never liked sweet things, even as a kid, so I know it's not just me. And now that you mention your squick about peas, I feel like I've found a kindred spirit who feels my pain. MAINS SHOULD NOT TASTE LIKE AFTERS. Ugh.
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Nov 26, 2011 19:33
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So I found some brisket in the freezer, and it's been there for close to a year I think. Will I die if I eat it, or will the texture just be pretty off? Planning to slow-cook it if it doesn't smell like death when it thaws.
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Nov 26, 2011 22:00
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Opinion on this Henckels 7" Santoku?
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Nov 26, 2011 22:18
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CloseFriend posted:I should've been clearer; I was referring only to the stuff that the raw meat has to touch, like cutting boards and knives. I think you still answered my question, though. Thanks! Yeah, hot water and soap will do you fine, bleach is definitely a step too far. I've cooked and cleaned up after chicken in far, far less sanitary conditions (camping trip) and never gotten ill. Joborgzorz posted:So I found some brisket in the freezer, and it's been there for close to a year I think. Will I die if I eat it, or will the texture just be pretty off? Planning to slow-cook it if it doesn't smell like death when it thaws. Smell test should be all you need really. Just take a very small bite when it's done and if you don't break out in shits/hives/vomiting it'll be fine.
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Nov 26, 2011 22:41
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traveling midget posted:Opinion on this Henckels 7" Santoku? I don't like the grantons and how close they are to the edge. After a long while, you'll sharpen it up to the point where you'll hit the grantons and that will screw up the edge. It's just something to keep in mind if you're planning to get a santoku and keep it for a long long time.
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Nov 27, 2011 00:02
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traveling midget posted:Opinion on this Henckels 7" Santoku? A Chan Chi Kee #1 small slicer will do everything an santoku will do and give you more blade to do it with. The downside with the CCK, if you consider it a downside, is that it's carbon steel instead of stainless. So you have to wipe it clean after you use it. It'll also develop a patina, which some people don't like the look of. But functionally I can't think of any argument for a santoku over a Chinese cleaver. Leaving that aside and just talking about santokus, I'm not crazy about any of the big name German brand santokus (Henckels, Wüsthof); all their Japanese-pattern kitchen knives are way thicker than they really ought to be. This is most noticeable around the pinch point along the spine of the blade where it meets the handle, but I find it tends to make the whole knife feel clumsier. I used to prefer the European `headsman's axe' school of cutlery design, but changed my mind after trying lighter chef's knives. If I had to buy and use a santoku for some reason I'd probably buy a Tojiro if price was the major consideration, a Moritaka if I was willing to spend a little more, or one of the high-end handmades if price was no object.
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Nov 27, 2011 00:53
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SubG posted:I think santokus are for people who don't realise that they really want a Chinese cleaver. Disclaimer: there are people who are crazy about Chinese cleavers and will bring them up at every opportunity, and I'm one of them. Thank you for this post!
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Nov 27, 2011 00:56
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Junior G-man posted:Smell test should be all you need really. Just take a very small bite when it's done and if you don't break out in shits/hives/vomiting it'll be fine. Trip report: Year-old freezer brisket was awesome after cooking for 4 hours. Should have trimmed a little more fat off though. Oh well, it's the holidays and I'm pounding eggnog anyways.
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Nov 27, 2011 05:16
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Frobbe posted:quickie: i've made a bunch of falafel tonight, and was wondering if i could freeze the resulting tasty product. and what's the procedure for reheating them, just in the oven or in oil again? Going on some pre-made frozen Falafel I buy now and then, either would be fine. They'll be a bit more dry if you reheat them in the oven though. Serve with Hummus in that case.
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Nov 27, 2011 05:37
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Santoku knives are great for small-to-medium-sized vegetable prepwork where the normal paring knife might be just a little too small. Also take note of the following: the "Chinese Cleaver" is, in fact, a chef's knife but with a very tall blade that gives it some particular features. Chief amongst these is the (extremely useful, it would seem) ability to use the knife to carry prepared foods to the cooking vessel. It also serves to make it more stable laterally, and the height makes it easy to guide it by the thumb-side of the supporting hand. The name of this knife is "cai dao", meaning vegetable knife, reflecting its most common usage although it's equally used for final carving of meat, fish, noodles, pastry or tofu. What it is not, is a good cleaver with a heavy, soft blade, made for chopping into bone. For this purpose, the Chinese have an similar tool, called a tu dao. Here's a specimen. It's a knife for breaking up an animal, and it looks like it: http://product.11467.com/176236
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Nov 27, 2011 12:26
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Reading the recipe on the back of this Wal-Mart package of Tuna steaks, and it calls for Mirin rice wine, which I don't have. A quick Google says to use white wine + sugar as substitute, but all I have on hand is a bottle of Sangria... minus the different color, will that suffice? Better yet, someone give me some idea with the Tuna steaks.
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Nov 27, 2011 14:49
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Userf4058 posted:A quick Google says to use white wine + sugar as substitute, but all I have on hand is a bottle of Sangria... minus the different color, will that suffice? No. Absolutely not. That is like trying to trade cabbage for iceberg lettuce because they're both green and round. You might have a recipe in which the result isn't bad, but it's not an actual substitution. That analogy is a little misleading because there might be more similarities between cabbage and iceburg lettuce than mirin and bottled sangria. I'm fairly sure you don't want to cook with that sangria, at least.
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Nov 27, 2011 15:18
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Last night I threw some marinade on some frozen steaks about 8PM, in a plastic container with a lid, on the counter, intending to put it in the fridge before bed. And I forgot to do that. My wife was up at 5AM and tossed them in the fridge while muttering curses. Still safe to eat?
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Nov 27, 2011 17:41
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That's a long time at room temperature, I'd throw them out.
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Nov 27, 2011 17:46
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Toss that meat, next time use an alarm clock.
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Nov 27, 2011 17:48
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They were frozen solid? I'd think that frozen steaks in a closed container at room temp for 9 hours would be pretty drat cold still.
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Nov 27, 2011 18:12
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I'd eat them. Why marinade frozen steaks, though? I'd have thought that would be a waste of time. Edit: Specifically because they were frozen, not because I'm some sort of marinade-hater.
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Nov 27, 2011 18:15
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The wiki has been really hammered with spam lately, so if any legit goons have created accounts recently and suddenly find themselves blocked, I'm very sorry and please let me know who you are and I'll unblock you.
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Nov 27, 2011 18:22
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Scientastic posted:I'd eat them. I think he was trying to defrost and marinate simultaneously, although that is a bad idea because meat releases juice as it thaws and washes the marinade off of itself and makes it all watery also marinades are dumb and dont do anything seasoning at cooking does better
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Nov 27, 2011 19:34
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Very Strange Things posted:They were frozen solid? I'd think that frozen steaks in a closed container at room temp for 9 hours would be pretty drat cold still. Yeah, they were frozen solid. pile of brown posted:I think he was trying to defrost and marinate simultaneously, although that is a bad idea because meat releases juice as it thaws and washes the marinade off of itself and makes it all watery Yeah, this. Good to know, though.  I think I'll just chuck 'em, and run to town for some fresh ones. Thanks folks.
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Nov 27, 2011 20:08
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I left a whole chicken in the fridge for two days to dry out the skin (per Thomas Keller), and I took it out this morning to get it down to room temperature for an hour, but ended up leaving it out of the fridge for about 8 hours. I assume it's no longer good, because the skin is a bit brown and the ends of the bones are a dark red color. So now I just want to use it for stock. What parts do I cut off for stock and what do I throw away? I know I should cut off the wings and the back. Do I just cut off all the meat from the rest of it and use the whole carcass?
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Nov 27, 2011 20:38
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Irish Revenge posted:leaving it out of the fridge for about 8 hours. Toss it. Don't even use it for stock. It's garbage.
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Nov 27, 2011 21:41
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Ok, being frugal again, and have just ground 25pounds of meat(whatever the wife didn't steal for cutlets or for future chilis), I used round of beef and chuck steak (the dictionary tells me that it is so)... Both are extremely lean, what cuts of pig/beef are the best for grinding?
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Nov 27, 2011 21:52
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kiteless posted:Toss it. Don't even use it for stock. It's garbage. Won't boiling it for ten hours kill everything though? I guess if I can't use it I can always practice cutting it up at least.
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Nov 27, 2011 22:11
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Irish Revenge posted:Won't boiling it for ten hours kill everything though? I guess if I can't use it I can always practice cutting it up at least. Some bacteria leave toxins that can't be cooked away. http://aggie-horticulture.tamu.edu/extension/poison.html
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Nov 27, 2011 22:18
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Speaking of stock... I have a ham bone and a bunch of assorted carcass pieces from a pair of cornish game hens. I would like to transform these, via methods or magic, into delicious soup. I have never done anything of the sort before, with my soup experience being generally limited to cans. Questions: - Do I turn this into stock first, and then use that stock for soup? - How would I do that? - What vegetables could I add to make the stock, or should I save those for the soup side of things? - Is it a bad idea to use both poultry bones and the ham bone? Please guide me through this new and strange adventure!
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Nov 27, 2011 23:51
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Nighthand posted:Speaking of stock... 1. You boil stock out of the bones and fleshy bits and then strain it. The strained stock turns into a base that can be used for soup, sauces or a sexual lubricant. 2. Boil in lots of water for a few hours. No salt. I don't know if it's true but I've heard it said that salt in a stock makes flavour bind to the bones and meat. Also you probably don't want extraneous salt. With stock in place, go to town and make some soup. What soup? I dunno, you tell me. Cream of something? Clear broth-like soup with chunks of veg and meat and noodles? 3. Quartered onions (a bit of onion skin gives a nice yellow colour). Celeriac and celery stalks. Garlic cloves. Bay leaf. Parsley stalks. Green onions and leek (a good place to use very stringy green tips). Carrots. Ixnay on cabbage, swede or other very pungent or mushy or distinctive types of vegetable or herbs. 4. No, quite the contrary.
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Nov 28, 2011 00:25
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