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Steve Yun posted:Don't the slits mean it loses more moisture? Not really, no, as long as you don't overcook it.
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Dec 24, 2011 08:27
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Cool, thanks!
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Dec 24, 2011 08:29
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Get a probe thermometer in there if you want to be sure!
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Dec 24, 2011 08:32
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I found a tin of goose fat in a cupboard. How do I use this to make delicious potatoes?
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Dec 24, 2011 08:36
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telugu murasu posted:I found a tin of goose fat in a cupboard. How do I use this to make delicious potatoes? Take potato, apply fat, roast. edit: Since you had to ask, peel them first and (for best results) par-boil them before roasting. Vlex fucked around with this message at 11:06 on Dec 24, 2011 |
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Dec 24, 2011 11:01
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Vlex posted:Take potato, apply fat, roast. As well as roughing up the outsides a bit by bashing em around in a large bowl. This gets em really extra crispy.
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Dec 24, 2011 15:03
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Casu Marzu posted:As well as roughing up the outsides a bit by bashing em around in a large bowl. This gets em really extra crispy. Today, mine did this of their own accord. Not the bashing, the fluffing. The variety was Kers Pink, it's quite floury.
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Dec 24, 2011 15:23
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I made my pumpkin and chocolate chip cookies with the demara sugar and they turned out very cakelike and awesome. Thank you guys!
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Dec 24, 2011 15:59
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Would it be dangerous to fry pancetta and make up a stuffing mixture tonight with raw eggs, refrigerate, then bake it tomorrow?
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Dec 24, 2011 17:03
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LittleBob posted:Would it be dangerous to fry pancetta and make up a stuffing mixture tonight with raw eggs, refrigerate, then bake it tomorrow? It's fine, just make sure to cool it down before mixing it with the eggs/etc.
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Dec 24, 2011 17:06
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I'm making a pasta dish, and supplying a loaf of braided challa bread for our Christmas dinner. I just want an opinion, of whether all of these ingredients together are okay, or overkill, and to skip one or two. Pasta type: (dry) Squid ink spaghetti Add ons: Olive oil Sun dried tomatoes Capers (brined) Prosciutto Parmigiano Reggiano Anchovies (in E.V.O.O.) I dunno: Black Pepper Mister Facetious fucked around with this message at 18:35 on Dec 24, 2011 |
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Dec 24, 2011 18:31
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Mister Macys posted:I'm making a pasta dish, and supplying a loaf of braided challa bread for our Christmas dinner. I'd probably drop the anchovies just because not everyone likes them, and some people hate them vehemently. If you know the crowd would like them, that's fine I guess. Other reason I'd drop the anchovies, though, is that I feel like this whole dish might be a little too salty? The actual flavor of the dish might get a little lost in there.
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Dec 24, 2011 18:38
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Yeah, I was worried about the saltiness too. My family doesn't mind them, but looking at it, everything else is salt-preserved too (except the tomatoes). Thanks. Mister Facetious fucked around with this message at 18:44 on Dec 24, 2011 |
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Dec 24, 2011 18:41
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Mister Macys posted:Yeah, I was worried about the saltiness too. Everything else on that list looks delicious, anchovies is the one controversial bit that people might not like. Just figure that even if the room is okay with them, its still the least appetizing bit to remove to bring the saltiness down. Time for my own question. I'm short on oven time and have been cycling loaves of bread since 9am. Cheesecake is going to be the last thing in. Recipe (from here) calls for 12m at 500F, followed by 2 hours without opening the door at 200F. If I leave for my afternoon family thing and just set me oven to turn off after the 2 hours and let it sit for 2-3 hours in the off oven will I be okay? Figure I run a slight risk of overcooking it, but could set the timer for like 110 minutes instead of 120 to compensate. Will stop in to throw it in the fridge overnight before going to the evening family thing.
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Dec 24, 2011 19:02
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I bought a giant beef brisket. I was thinking about making the famous pulled pork recipe from the slow cooker thread, but using my brisket instead of the pork shoulder. Good idea? Do I need to change anything about that recipe? Does anyone have a better brisket slow cooker recipe they could share?
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Dec 24, 2011 19:22
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is this a good recipe for hot buttered rum? http://www.epicurious.com/recipes/drink/views/Hot-Buttered-Rum-233820
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Dec 24, 2011 19:56
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I'm surprised not to see a raw milk thread here. There's so much you can do with it that you can't do with pasteurised milk, like making fresh butter, cream cheese, and whey. Is raw milk an acceptable topic of discussion on this forum?
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Dec 24, 2011 20:05
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My mother makes homemade polish sausage twice a year and just made a batch only she had to make a substitute of ground marjoram instead of leaf, which seemed to make the sausage a bit blander than normal. My question is if there is a way to get more marjoram flavor into the sausage during the normal boiling preparation - my thought was what if I put marjoram leaves into the boiling water would that help and if so how much? Or are there other ideas I could try?
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Dec 24, 2011 20:16
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Dry marjoram seems very faint to me compared to other herbs
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Dec 24, 2011 20:27
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Killing Loaf posted:I'm surprised not to see a raw milk thread here. There's so much you can do with it that you can't do with pasteurised milk, like making fresh butter, cream cheese, and whey. Is raw milk an acceptable topic of discussion on this forum? Yes!
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Dec 24, 2011 21:05
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Killing Loaf posted:I'm surprised not to see a raw milk thread here. There's so much you can do with it that you can't do with pasteurised milk, like making fresh butter, cream cheese, and whey. Is raw milk an acceptable topic of discussion on this forum? Of course NosmoKing will come by with "food safety" and "scare us" with "facts" and "figures" about how raw milk can very occasionally do horrible things like kill you or destroy your organs or something. I dunno, there's an element of risk involved with raw milk, but you definitely can do cool stuff with it as you mention. I've considered it but the money required around here to get any is ridiculous so I haven't bothered.
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Dec 24, 2011 21:14
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Beef stock guy, I didnt see any tomato paste in your recipe -- usually you should add some tomato paste to your veggies and cook it til its rust colored, and deglaze with some red wine. Also you may want to blanch your beef bones in a splash of boiling water to remove some of the grossnasties of beef bones. And you can and should totally let beef stock simmer for 12+ hours. 6 is barely enough for chicken. /king
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Dec 24, 2011 21:34
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I bought some oxtails to eat tomorrow, can someone point me towards a nice recipe?
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Dec 24, 2011 23:41
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I've decided to try my hand at hasselback potatoes tomorrow. Aside from garlic and olive oil, and some fresh parmigiano, what herbs should I add? I'm thinking fresh rosemary as there's a bush right outside but does anything else go well/perfectly with them?
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Dec 25, 2011 00:25
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Killing Loaf posted:I'm surprised not to see a raw milk thread here. There's so much you can do with it that you can't do with pasteurised milk, like making fresh butter, cream cheese, and whey. Is raw milk an acceptable topic of discussion on this forum? Make one and we can have a pool about how long it takes for it to become a debate about Ron Paul! edit: forgot I had a question. I am making a duck tomorrow and the recipe calls for currant jelly. I don't have any, and I don't know what the flavor profile is really. I have some strawberry preserves, apples, maple syrup, all kinds of spices, apples? I don't think I have raisins... Wait, I think I have some raisin bran. Should I pick some raisins out of the raisin bran, mash em up and cook em down with water or something? Very Strange Things fucked around with this message at 01:02 on Dec 25, 2011 |
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Dec 25, 2011 00:54
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The Midniter posted:I've decided to try my hand at hasselback potatoes tomorrow. Aside from garlic and olive oil, and some fresh parmigiano, what herbs should I add? I'm thinking fresh rosemary as there's a bush right outside but does anything else go well/perfectly with them? I saw a blog post a while back where they made chili oil by heating some dried chilis in neutral oil for a bit along with some garlic and then brushed that on the potato. Looked pretty rad.
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Dec 25, 2011 01:08
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Very Strange Things posted:Make one and we can have a pool about how long it takes for it to become a debate about Ron Paul! Apple is probably the best of your choices there. I'll often make a pear and green peppercorn sauce to go with duck, and have occasionally had to add apple to make it stretch further, so I'd be fairly relaxed about it working.
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Dec 25, 2011 01:15
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Help. What kind of wine does one use for cooking a leg of lamb or while eating some. I realize vague but that's all I got.
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Dec 25, 2011 01:22
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Steve Yun posted:Don't the slits mean it loses more moisture? Not if it's cut before it cooks. It's when you cut warm protein strands that they release/leak out their precious and delicious juices. lamb: depends a bit on the other flavors involved, but I'd go with a fairly big red, more on the leather/smoke end of the spectrum than the fruit/berries end. I'm a whore for Zinfandel so I like it with just about everything though.
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Dec 25, 2011 03:19
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Herr Tog posted:Help. What kind of wine does one use for cooking a leg of lamb or while eating some. I realize vague but that's all I got. A lighter red would do well too though, rioja etc. TBH lamb is pretty forgiving, stay away from super oaky whites or very high tannin reds and you'll be set
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Dec 25, 2011 03:35
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branedotorg posted:I'd use an italian white like vermantino for drinkning, and some in a gravy with rosemary, roasted garlic & lemon zest after roasting the lamb. I have a Chardonnay and a Pinot Noir and I bought the Noir before you responded. Will I be well enough off or should I try and get some Vermantino?
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Dec 25, 2011 03:47
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Welp it's Christmas time. My turn to cook comes on Monday. My wife's family is coming down and I'm cooking for the pile of them. What I have right now is a monster fresh ham around 17 plus pounds. Do you guys feel it's worth it to brine the thing? Or will it be fine how it is? Will a brine used for less than 24 hours make a dent in such a monster hunk of meat? Also, as I trust the supplier where I got the ham, is it all the way necessary to cook the meat to the suggested 160 degrees? Where's the best sweet spot? There's such a small window with pork between succulent and dry as a bone. Any suggestions would be great.
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Dec 25, 2011 08:12
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The company I work for had a bunch of white truffles they couldn't sell that I got for insanely cheap. I put them in pasta and eggs and there are still so many now what
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Dec 25, 2011 13:41
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Bo-Pepper posted:Welp it's Christmas time. My turn to cook comes on Monday. My wife's family is coming down and I'm cooking for the pile of them. It's a ham - it is brined by it's very nature. Unless you mean it's the rear having of a pig, completely uncured, in which case no, don't bother, as pork roast needs no brining.
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Dec 25, 2011 16:24
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I want to learn about gin. Could the gin thread be reopened: http://forums.somethingawful.com/showthread.php?threadid=3386196 If not is it OK for me to start a new one? thanks
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Dec 25, 2011 19:11
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Mr. Wiggles posted:It's a ham - it is brined by it's very nature. Unless you mean it's the rear having of a pig, completely uncured, in which case no, don't bother, as pork roast needs no brining. Yeah it's uncured. Just a big ole hunk of pig with some lovely skin on the cap. I'll stop overthinking it and cook the bad boy tomorrow.
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Dec 25, 2011 19:16
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It's a holiday emergency: I stuck a meat thermometer in my turkey, and when I tried to pull it out, the tip of the stupid thing broke off, and the liquid leaked out! Is my turkey unsafe to eat? The liquid in the thermometer was red, not silver.
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Dec 26, 2011 01:24
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I didn't know any meat thermometers actually used any liquid in them and weren't metal stemmed. Are you sure it was a meat thermometer?
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Dec 26, 2011 01:31
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It was metal-stemmed. The metal part broke off from the glass part, and the redish liquid inside leaked out into the turkey. (It also had the ideal internal temperatures of various meats marked on it.)
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Dec 26, 2011 01:33
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Gravity Pike posted:It's a holiday emergency: I stuck a meat thermometer in my turkey, and when I tried to pull it out, the tip of the stupid thing broke off, and the liquid leaked out! Is my turkey unsafe to eat? The liquid in the thermometer was red, not silver. It's an alcohol thermometer, but different kinds of alcohol are used for different temperature ranges. I'd err on the side of throwing out the section that it got spilled on.
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Dec 26, 2011 04:22
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