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Enentol posted:If you're going to be that lazy, just buy a garlic press. At least then it won't taste so much like rear end. Usually people hate the the peeling just as much as the mincing. For that, there's the "two bowl method" or the old Smash n' Peel But even a garlic press is not actually a timesaver. This guy here sucks at peeling, but he demonstrates a decent style of smashing and mincing the garlic. I mention this because, again, a lot of people dislike mincing garlic only because they don't like the part where they cut into slippery round bulbs with their hands in danger, two attributes which are unnecessary in the method that that guy demonstrates.
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Dec 11, 2011 08:10
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Last night I cooked a roast pork loin, boneless and skin on. Now for me, the money on a piece of roasted pork is the crackling but I still haven't nailed it. Last night I scored the skin, rubbed with oil and a bunch of salt, then rolled and tied the loin. It was about a 1.6kg piece. Put in the preheated oven at max heat, around 250C for 40 minutes when it looked like the skin was crackled up, turned the heat down to 200C and put in the veges. After another 30 minutes I pulled out the pork to rest only to find it was only partially crackling. Plus the meat had just started drying out. So what the crap am I doing wrong here? I want crackling AND moist pork. Any suggestions?
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Dec 11, 2011 10:01
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^^^^ I was taught two methods for this low and slow with a final blast, or the shower. The shower is a method where you score the meat, then put it in a colander and pour boiling water over the meat to open the skin, pat it dry thoroughly then refrigerate for two hours. The benefit of this is that you can set it in the oven and cook at one temp (50m/kg at 190) and leave the oven to work its magic. The low and slow starts the same as you did, but you cook at 180C for an hour, up it a bit for the second hour, then give it a final blast on max for 15-20 mins to finish it off. In addition, you put a shallow layer of water in the pan to keep the meat from drying out and baste every 30m or so, more if you like, but I hate opening an oven too much.2508084 posted:Its holiday season and I'm breaking out my candy making "skills." I grabbed my bottle of Karo Syrup and it says "Best By Oct 29 2011." Is it still good/safe to use? I'm pretty sure "best by" doesn't mean expired, but I wanted to check with more knowledgeable goons that it was good to use. If not, I can pick up some more, but I didn't check the bottle before I went to the grocery store earlier and I'm itchin' to make some peanut brittle I had this issue last year when I came across 8 bottles of Karo syrup 3 years past their "best by" date in my fiance's cabinet. Not wanting to waste that much baking possibility I called the company. Karo states they have an indefinite shelf life, opened or sealed they an be kept at room temperature without issue, at worst it will yellow a bit with age but it's not harmful. How you stored it has a chance to affect the quality, but if it's just been closed in a cabinet it's absolutely fine. My candy last year came out perfectly fine and this years cashew brittle with the same cache of syrup is annoyingly tasty. Annoying only because it's stocking stuffers and I really need to stop eating it. 
slavedaeva fucked around with this message at 11:51 on Dec 11, 2011 |
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Dec 11, 2011 11:27
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Efresh posted:Last night I cooked a roast pork loin, boneless and skin on. Now for me, the money on a piece of roasted pork is the crackling but I still haven't nailed it. Last night I scored the skin, rubbed with oil and a bunch of salt, then rolled and tied the loin. It was about a 1.6kg piece. You need dry pork skin to get good crackling. If you look at slavedaeva's methods, both dry the skin (the first with towel and fridge, the second air dries it in the oven). I normally dry it with kitchen towel, salt it and leave it uncovered in the fridge overnight. Then rinse it, dry it again and roast it uncovered in hottest oven possible for half an hour, then move it to low. Ever since I began that method, I've never had a crackling failure. Rolling it can also mean that you'll only get crackling on the top, so I'd avoid that.
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Dec 11, 2011 17:35
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Hey guys, I'm doing a birthday dinner for my mom's husband and his family, not too big about 8 people. I'm trying to figure out some sort of an appetizer that's more than a cheese plate and not too heavy, expensive, or too time consuming. I was initially thinking onion tart/pissaladière, but I'd like another option or two (no mushrooms, no shellfish). Here's the menu: App - ? Pureed leek & celery root soup Pancetta-wrapped pork loin with red wine and fig jam Roasted fennel Hasselbeck potatoes with herbed sour cream Coconut cream pie Suggestions? No mushrooms, no shellfish.
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Dec 11, 2011 17:44
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Well, if you're up to it, make a basic country-style paté a few days in advance; letting it rest will improve the flavours and you can serve slices with a little pickle, lettuce and crusty bread. Looks impressive as gently caress, but isn't all that difficult. Plus, you can just slice and plate it, so it's easy on the effort on the day. Junior G-man fucked around with this message at 18:15 on Dec 11, 2011 |
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Dec 11, 2011 18:09
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kiteless posted:Hey guys, I'm doing a birthday dinner for my mom's husband and his family, not too big about 8 people. I'm trying to figure out some sort of an appetizer that's more than a cheese plate and not too heavy, expensive, or too time consuming. I was initially thinking onion tart/pissaladière, but I'd like another option or two (no mushrooms, no shellfish). Hit up the 'winter fruit' selection -- kumquats, oranges, clementines, quince? I've done duck confit profiteroles with kumquat marmalade as a hors d'ouerve, but that might be too heavy or too small. Also idk if you're doing courses or not, if so then Id put the soup first and anything w meat after. Hmm Id totally eat something with caramelized onions, stinky cheese, and a nice sour like clemetine jam/jelly/curd or some poo poo, though I dont know when that would fit into the menu. I think I was pushing a mustard/apple/shaved brussel thing a few weeks ago.. I made one and it was pretty delicious, though that's more of a side and not so much a standalone app. Yuzu gelee just came into my head but that's incongruous with the rest of the meal.
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Dec 11, 2011 18:10
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Turkeybone posted:Hmm Id totally eat something with caramelized onions, stinky cheese, and a nice sour like clemetine jam/jelly/curd or some poo poo, though I dont know when that would fit into the menu. I like this, maybe I need to deconstruct the onion tart a bit. I was also thinking of some glazed cippolini onions, but I don't know how to serve that as an appetizer (but maybe I'm overthinking it and just need to serve em with some bread and cheese). The soup is served out of a tureen into cups so people can drink it while standing around, so the course order doesn't matter so much. Junior G-man posted:Well, if you're up to it, make a basic country-style paté a few days in advance; letting it rest will improve the flavours and you can serve slices with a little pickle, lettuce and crusty bread. This is good too. Maybe pate/rilletes with a winter fruit pickle, bread, and caramelized onions. Hmmmm. I like it.
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Dec 11, 2011 18:20
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I have some frozen chicken livers in the fridge. Besides fried chicken liver and onions, what can I make with them?
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Dec 12, 2011 01:27
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kiteless posted:I like this, maybe I need to deconstruct the onion tart a bit. I was also thinking of some glazed cippolini onions, but I don't know how to serve that as an appetizer (but maybe I'm overthinking it and just need to serve em with some bread and cheese). =====[cheese]{fig}(onion)==> on a skewer sitting in a shallow dish of glaze?
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Dec 12, 2011 01:29
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sporkupine posted:I have some frozen chicken livers in the fridge. Besides fried chicken liver and onions, what can I make with them? Skewer and grill em
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Dec 12, 2011 01:30
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So I was going to make one of these tomorrow, since I have ingredients sitting around. I don't have half and half, but I have a fattier cream - would using that have any discernible effect other than just making for a richer pie? I ask the stupidest questions  sporkupine posted:I have some frozen chicken livers in the fridge. Besides fried chicken liver and onions, what can I make with them? http://www.jamieoliver.com/recipes/chicken-recipes/chicken-liver-parfait I make this around christmas time, have for a few years now. Usually is a hit with anyone who tries it, served with fresh bread. Henry Black fucked around with this message at 01:39 on Dec 12, 2011 |
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Dec 12, 2011 01:37
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Is a clove of garlic a whole head or just one of the little pieces?
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Dec 12, 2011 01:59
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C-Euro posted:Is a clove of garlic a whole head or just one of the little pieces? The whole head is also called a bulb. That said, no harm in using a few more if it calls for just a clove.
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Dec 12, 2011 02:11
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So what do i do with all the grease from all the bacon? 
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Dec 12, 2011 03:08
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cereal eater posted:So what do i do with all the grease from all the bacon? Cornbread!
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Dec 12, 2011 03:13
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zerox147o posted:Cornbread!
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Dec 12, 2011 03:39
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Haha I should've made it more clear; I'm a noob, and literally wondering what to do with all this bacon grease. How to store it, what sort of vessel. But I also need some ideas on what to do with it, and those sound delicious, how do I use it for cornbread? How and when do I use it in general?
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Dec 12, 2011 03:58
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cereal eater posted:Haha I should've made it more clear; I'm a noob, and literally wondering what to do with all this bacon grease. How to store it, what sort of vessel. But I also need some ideas on what to do with it, and those sound delicious, how do I use it for cornbread? As long as you let it cool, you can toss it in the fridge or freezer in a tupperware and it'll keep for a good long time. Bacon fat never sticks around in my kitchen longer than two weeks so I don't know how long it'll keep in the fridge, and in the freezer rendered fat keeps basically forever. I would recommend straining it or just waiting until it settles if you see that you're getting little black or meaty bits in your storage container, as that burned flavor is not what you're going for. Whenever you want to use it, just replace any fat source, like butter and / or oil, in a recipe (like a cornbread recipe, or a buttermilk biscuit recipe) with bacon fat that you've melted until it's just warm in the microwave.
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Dec 12, 2011 04:26
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cereal eater posted:Haha I should've made it more clear; I'm a noob, and literally wondering what to do with all this bacon grease. How to store it, what sort of vessel. But I also need some ideas on what to do with it, and those sound delicious, how do I use it for cornbread? I put it in a mason jar with a lid (or a pickle jar). I agree with the above. Definitely strain it and it never lasts in my house that long. I use it for eggs, mostly.
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Dec 12, 2011 06:37
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So I made peanut brittle out of the momo milk cookbook.. and it's just sugar and blanched peanuts -- what else can I do to make it interesting?
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Dec 12, 2011 13:55
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Turkeybone posted:So I made peanut brittle out of the momo milk cookbook.. and it's just sugar and blanched peanuts -- what else can I do to make it interesting? Think of peanut brittle kind of like peanut butter. Would it taste good in peanut butter? It'll taste awesome encased in sugar! Like serious spice? Try finely chopped habanero! Want just a little bit of wow? Try cocoa nibs. Or just roast the peanuts with a bit of sea salt first to give it a bit more depth. Dried fruits can be awesome as well, but I find sour ones like cranberries work best because of the contrast.
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Dec 12, 2011 14:07
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Some questions: 1. My brother is head chef at a seafood restaurant and I'd like to get him an unusual cooking related gift. Last year I got him a book on Morroccan cuisine and some extremely powerful 'mushroom liquor'. Something that has novelty yet still somewhat practical would be ideal. 2. I'm in the market for cheapish (under £100) chef's knife that is easy to handle and maintain. It would see fairly light use as I only cook about 3 times a week. At the moment I'm eying this Wusthof knife: http://www.amazon.co.uk/Wusthof-WT4582-16-Cooks-Knife/dp/B001E7WSCQ/ref=pd_sim_kh_3
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Dec 12, 2011 14:13
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slavedaeva posted:Think of peanut brittle kind of like peanut butter. Would it taste good in peanut butter? It'll taste awesome encased in sugar! Like serious spice? Try finely chopped habanero! Want just a little bit of wow? Try cocoa nibs. Or just roast the peanuts with a bit of sea salt first to give it a bit more depth. Dried fruits can be awesome as well, but I find sour ones like cranberries work best because of the contrast. Oh -- yeah thanks. I was totally thinking in terms of the recipe itself; I've seen recipes that are sugar and corn syrup and baking soda, so I guess I don't understand those "mechanics," but I'll totally add some other goodies in there, too.
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Dec 12, 2011 14:18
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Chas McGill posted:Some questions: If JB Prince ships to whereever your brother is, I'd get a gift certificate. It's not necessarily unusual but it's certainly thoughtful: I would LOVE anyone who got me some cash at JB Prince. Otherwise I'd get him a book about some great seafood place.. le bernardin, maybe marea has a cookbook? idk. 2. For the knife the rule of thumb is generally to go to a store to find something that feels good in your hand, and then either buy it on the internet, or from the store if you're feeling especially nice.
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Dec 12, 2011 14:26
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Turkeybone posted:Oh -- yeah thanks. I was totally thinking in terms of the recipe itself; I've seen recipes that are sugar and corn syrup and baking soda, so I guess I don't understand those "mechanics," but I'll totally add some other goodies in there, too. Wait.. so you mean the recipe is literally just sugar and peanuts?! I assumed you were generalizing the sugar syrup itself as "sugar". (Obviously never read the momo milk cookbook.) This kind of baffles me and sounds like a really boring brittle. Corn syrup should be half that of the total sugar, it controls the texture of the brittle. Too little you get grainy brittle, too much you get stringy sticky brittle. Baking soda aids in browning and makes the brittle itself lighter and crunchier. And 2Tb butter per cup of sugar is an integral part of the flavor of brittle. And of course salt for flavor.
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Dec 12, 2011 14:32
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slavedaeva posted:Wait.. so you mean the recipe is literally just sugar and peanuts?! I assumed you were generalizing the sugar syrup itself as "sugar". (Obviously never read the momo milk cookbook.) This kind of baffles me and sounds like a really boring brittle. Corn syrup should be half that of the total sugar, it controls the texture of the brittle. Too little you get grainy brittle, too much you get stringy sticky brittle. Baking soda aids in browning and makes the brittle itself lighter and crunchier. And 2Tb butter per cup of sugar is an integral part of the flavor of brittle. And of course salt for flavor. Yeah -- sorry I should just give all the info at once, heh. The cookbook is momofuku's milk bar cookbook, and their nut brittles are pretty much exclusively ingredients in other more ridiculous dessert preparations, so I guess it wouldn't surprise me that it's plain. Would you mind telling me a basic recipe that you like to use? It was a good recipe I made from the book, but honestly I'd be happy just making nut brittle
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Dec 12, 2011 14:38
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Turkeybone posted:Would you mind telling me a basic recipe that you like to use? It was a good recipe I made from the book, but honestly I'd be happy just making nut brittle Your basic brittle is: 1/4c water 1c sugar 1/2c corn syrup pinch of salt 1c nuts Bring to boil over medium heat stirring constantly to dissolve all the sugar. Clamp on your thermometer and stir occasionally so the nuts don't scorch on the pan. At hard crack remove from heat, stir in 2Tbsp butter and 1tsp soda (and if I'm using raw peanuts I'll add in 1tsp vanilla as well) and stir 30 seconds just to get it all mixed, pour immediately onto the baking sheet.
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Dec 12, 2011 14:54
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Douche Bag posted:Brace yourselves for some possibly stupid questions! quote:What's the best way to give rice and beans more flavor? Is there a sauce that goes well with them? I eat alot of rice and beans but they're getting kinda bland. quote:I use a lot of garlic but I loving hate mincing it. Would I be sacrificing much in the way of quality if I used this stuff: That being said, I wish you would just stop and think for a moment about how easy it really is to mince up garlic, once you smash it flat. You don't have to get it down to teensy tiny pieces. Just get it chopped up roughly. Barring all that, just get a garlic press (I got that one a few months back, and love it to pieces), and move on. quote:I'm looking for a good cookbook for beginners. How would this one do?
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Dec 12, 2011 15:54
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slavedaeva posted:Your basic brittle is: I've been seeing all kinds of fun posts about brittle lately, and I think I want to try it. I have a big tub of mixed nuts that are "lightly salted" - it's a pretty good quality mix, not just a million peanuts and a handful of more expensive stuff. If I wanted to use that instead of spending more money on nuts, and omitted the salt from the recipe you gave, do you think it would end up too salty anyway? I made candy glass again this year, since it's so crazy easy and cheap to make. Everybody loves the stuff. 1:1:3, water : corn syrup : sugar, plus a little food coloring and alcohol-free flavoring added in at the end. Cook it up to hard crack and pour it out in a big pane, then shatter it when it's hardened. What I really need to do is call my mom and get all my great-grandmother's holiday candy recipes. I made her Turkish delights last year and they were awesome. We always rolled them in chocolate instead of powdered sugar, so they're really decadent. I don't really like Christmas much, but it does give me the excuse to cook all kinds of wonderful stuff.
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Dec 12, 2011 16:44
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slavedaeva posted:Your basic brittle is: 2C sugar 1C corn syrup 1/4C water 2T butter 1t vanilla 2t baking soda 1.5C peanuts Cook first 3 ingredients over medium until sugar dissolves. Heat to 285*. Remove from heat, throw in everything else, stir quickly, pour onto well-buttered cookie sheet and let it sit until its hard.
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Dec 12, 2011 17:06
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^^^ Brittle is nice in being quite flexible in portions. The key really is just to remember half the syrup as sugar, and it just doesn't taste right without butter.RazorBunny posted:I've been seeing all kinds of fun posts about brittle lately, and I think I want to try it. I have a big tub of mixed nuts that are "lightly salted" - it's a pretty good quality mix, not just a million peanuts and a handful of more expensive stuff. If I wanted to use that instead of spending more money on nuts, and omitted the salt from the recipe you gave, do you think it would end up too salty anyway? There are a couple ways to do this. I put my nuts in for the cook process because I like using raw nuts, so this both cooks the nuts and passes the flavor to the sugar. However, if I'm using roasted nuts they go in at the end with the butter and soda. For a mix they're usually not raw, so your best bet is to throw them in at the end. This also minimizes the amount of salt that will cook into the sugar. If they are seriously salted (lightly salted always seems like a lie to me), you can rinse them off and pat them dry to remove a bit of the salt. Again adding them right at the end. The fun of brittle is that there really are very few rules as far as what can go into the brittle. If you are worried about the salt on the nuts you can also kick them up a bit, toss them in a bag with some cumin and give them a really good shake, get them nice and coated. Add them at the end. It helps cut the salt flavor and adds a nice spice to the brittle that compliments the buttery sweet.
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Dec 12, 2011 17:53
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Quick question about marinating chicken breasts. Have a date coming over friday and I've promised to cook her dinner. Obviously I'm going to try and cook something so delicious she cannot help but instantly fall in love with me, was thinking of marinating some chicken breasts and having them with pasta and some sort of sauce. My friend suggested I chuck the chicken in a bag with lemon juice, lime juice, some garlic and thyme/rosemary for a marinade but anyone got some better ideas? I won't have the time to spend hours in the kitchen as I work 2 jobs so anything that can be prepared beforehand is awesome.
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Dec 12, 2011 18:10
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llbdtiberio posted:Boneless tasteless chicken breast Try making this chicken marsala instead, it is probably the most delicious way to cook that part of a chicken and it is also pretty easy to do: http://forums.somethingawful.com/showthread.php?threadid=3443725
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Dec 12, 2011 18:16
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Ended up cooking a mighty fine pork chop. Got them thick cut, good sear, finished in oven. Had a meat thermometer that was wonky. Put it in, 130. Put it in a few minutes later 180. Freaked out and took the pork out and it was cooked almost just right. Assume maybe I had it in too deep and too close to pan. Came out fine, if maybe right on medium. Def not over cooked. Little cinnamon, fennel, sesame oil. Was good. Steamed some snap beans, slow roasted some squash, home made tomato paste and put that in some sticky rice. Dinner was great and so was dessert 
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Dec 12, 2011 21:24
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Quick question. I want to cook up some chicken thighs and legs in a skillet and start it on the stove to get some crispy skin then transfer the skillet to the oven to finish them off. What temp should I heat the oven to?
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Dec 12, 2011 21:32
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Is this a decent macaron recipe? Never made them before and have a few filling ideas, just need a recipe for the cookie part. http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html
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Dec 12, 2011 22:24
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Does anyone have any suggestions regarding diabetic cookbooks, preferably ones geared toward inexperienced cooks on a budget? Basically looking for easy, tasty low-carb recipes to supplement or replace a diet of cold-cuts, peanut butter and Habitant canned soups. I poked around in the cookbooks thread, but that seemed a much moer technical discussion than what I was really looking for.
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Dec 13, 2011 00:33
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dms666 posted:Is this a decent macaron recipe? Never made them before and have a few filling ideas, just need a recipe for the cookie part. http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html Dunno, but here's the recipe me and Kathandrion used successfully for comparison: http://forums.somethingawful.com/showthread.php?threadid=3437879&userid=0&perpage=40&pagenumber=15#post397441951 edit: I would guess that although they have different ratios, either one will probably work fine Steve Yun fucked around with this message at 00:48 on Dec 13, 2011 |
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Dec 13, 2011 00:46
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Cavenagh posted:You need dry pork skin to get good crackling. If you look at slavedaeva's methods, both dry the skin (the first with towel and fridge, the second air dries it in the oven). I normally dry it with kitchen towel, salt it and leave it uncovered in the fridge overnight. Then rinse it, dry it again and roast it uncovered in hottest oven possible for half an hour, then move it to low. Ever since I began that method, I've never had a crackling failure. Rolling it can also mean that you'll only get crackling on the top, so I'd avoid that. So neither you nor slavedaela use oil on the skin? Just salt and keep it dry?
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Dec 13, 2011 09:38
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