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Eeyo posted:If you aren't afraid of bringing/cooking indian food, I'd go with Aloo Gobi (cauliflower and potato curry). That would definitely be vegan as well. That's a hell of a good idea. I've never tried cooking Indian food, but I love eating it, so I think I'll give it a shot. Thanks! 
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Dec 28, 2011 21:51
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Beep Street posted:I have a huge amount of cured ham. Aside from making ham and split pea soup what else can I do with it? Ham and beans, ham and eggs, farfalle with peas, cream, and ham, ham croquettes, ham sandwich, ham steaks, ham musubi, ham stir fried with gai lan and ginger, ham with sauerkraut and fried potatoes, ham with tater tots on a box with a fox wearing sox and flip flops.
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Dec 28, 2011 21:55
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I have a large amount of garlic cloves that are turning. How can I preserve them for long-term use? Assume I have very few cooking skills.
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Dec 28, 2011 22:27
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Any way to get the sliminess out of okra besides frying? I read a tip somewhere that cutting off just the tip would accomplish this. I was a little skeptical but tried it for a stew I made yesterday and, while tasty, still had the slime texture!
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Dec 28, 2011 22:44
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Schroedinger posted:I have a large amount of garlic cloves that are turning. How can I preserve them for long-term use? Assume I have very few cooking skills. You can pickle them. If you don't have canning equipment you would probably need to make room in the fridge, but if you have canning stuff you can put them up in a cabinet and they'll be good for up to a year. I don't have a personal recipe for it, but there are good ones out there.
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Dec 29, 2011 00:17
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Hey guys, complete newbie here. I was hoping you guys could recommend a few cooking blogs (those you specifically follow) that may or may not be geared to beginners. I plan on browsing through all these threads and using google like a madman now that I've started but I always like to start in the stupid question thread. Thanks.
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Dec 29, 2011 00:52
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Schroedinger posted:I have a large amount of garlic cloves that are turning. How can I preserve them for long-term use? Assume I have very few cooking skills. You could also just use them up by making chicken with 40 cloves, which is completely delicious.
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Dec 29, 2011 00:59
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Generalisimo Halal posted:That's what I would say too. Seeing a profile shot would help a great deal. Here we go-  is it still a brisket
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Dec 29, 2011 01:10
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Sjurygg posted:Somebody got a good recipe for a lemon meringue pie? For a 9" pie 1 1/2 c sugar 5 1/3 T corn starch 1 1/2 c water Stir together in sauce pan over moderate heat until mixture thickens and boils Boil 1 minute Slowly stir half the mixture into 3 egg yolks Then beat that into the remaining hot cornstarch mixture Boil 1 minute longer Then blend in 3 T butter 4 T lemon juice 1 1/3 t lemon zest Pour into prepared baked pie shell cover with meringue(do you need a meringue recipe too?) Bake 8-10 minutes at 400°F You can bake the pie first and then pipe the meringue on after it cools and then brown with a torch if you want to do it ahead of time.
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Dec 29, 2011 01:11
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helsabot posted:My dad got this huge meat thing from a friend, but all it says on it is Certified Angus Beef. Any ideas what cut this is? We want to cook it for new years but I have no idea how Definitely a brisket in cryovac, aka a "packer" in barbecue slang. If you have a kettle grill or ideally a smoker, you can barbecue it like this: http://www.virtualweberbullet.com/brisket4.html carve up the flat, make chili or stew out of the point. Incidentally, the grilling and smoking threads are closed. Is there any reason for that besides size and age? Is there any interest in new ones? EDIT: One alternative recipe from BBQU. http://www.bbqu.net/season3/305_4.html#smoklahoma The important thing about brisket, whether you're doing it on a smoker or in the oven, is that if you foil it or braise it, temperature ceases to matter and it becomes 100% feel. You just have to run it to within an hour or so of the done time and start poking it with a skewer. It should not resist much more than warm butter in the flat, and have kind of a jello-like feel. If you overdo it in aluminum foil it doesn't dry out, rather it falls apart. Ideally slices of the flat should hold together but it should be tender enough to eat with a fork. It can take practice to get right. AxeBreaker fucked around with this message at 01:47 on Dec 29, 2011 |
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Dec 29, 2011 01:17
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Orange_Lazarus posted:Hey guys, complete newbie here. I was hoping you guys could recommend a few cooking blogs (those you specifically follow) that may or may not be geared to beginners. I plan on browsing through all these threads and using google like a madman now that I've started but I always like to start in the stupid question thread. Insane food experiments/porn: http://playingwithfireandwater.com/ Food Experiments/chat, by the French Culinary Institute: http://www.cookingissues.com/ Sciencefood: http://blog.khymos.org/ Harold McGee: http://curiouscook.com/ Boozechat: http://athirstyspirit.com/ Ripert's Pastry Chef, Michael Laiskonis http://michaellaiskonis.typepad.com/main/ Foodsperging: http://blog.ideasinfood.com/
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Dec 29, 2011 01:18
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I need the best fried chicken recipe! Thanks!
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Dec 29, 2011 02:00
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razz posted:I need the best fried chicken recipe! Thanks! http://momofukufor2.com/2010/03/ad-hoc-buttermilk-fried-chicken-recipe/  quote:Ad Hoc Buttermilk Fried Chicken Recipe
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Dec 29, 2011 02:24
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Oh yes, that looks great. Is peanut oil the preferred oil for frying chicken? I have that and regular vegetable oil.
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Dec 29, 2011 02:54
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razz posted:Oh yes, that looks great. Is peanut oil the preferred oil for frying chicken? I have that and regular vegetable oil. Either will be fine.
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Dec 29, 2011 03:01
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Peanut oil is prefered because it has a higher smoke point, temperature where it begins to taste bad. Frying at a higher temperature helps you get the chicken crispier as far as I understand. By the looks of this list: http://en.wikipedia.org/wiki/Smoke_point You should be fine with normal vegetable oil at 320 F
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Dec 29, 2011 03:02
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Darval posted:Peanut oil is prefered because it has a higher smoke point, temperature where it begins to taste bad. Frying at a higher temperature helps you get the chicken crispier as far as I understand. Peanut oil's smoke point is barely (and in some cases not) higher than that of canola oil. Having a high enough volume to maintain a high temperature when colder chicken gets dropped in is more important than being able to sit just below the smoke point.
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Dec 29, 2011 03:07
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So should I have enough oil in the pan that each piece of chicken is completely submerged and just cook it until it's all the way done? Or will I need to flip it halfway through? I've got a cast iron fryer like this one (the pan in the back obviously)  I'm just trying to get it right because for one, I've never made fried chicken before. And more importantly, my parents are coming over tomorrow and my mom's method of making fried chicken is to coat chicken in flour and put the chicken in cold oil(!) up to an hour before she actually starts cooking it. It is... well, it's kinda gross. So I'm hoping that she might like my way better and stop making good food into gross food.
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Dec 29, 2011 03:14
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razz posted:So should I have enough oil in the pan that each piece of chicken is completely submerged and just cook it until it's all the way done? Or will I need to flip it halfway through? The more oil the better, you want the oil to stay at as constant a temperature as possible, and the higher the volume, the higher the thermal mass, which will make the same amount of chicken decrease the oil's temperature less. If this was an important meal, I'd use enough oil to submerge and then some.
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Dec 29, 2011 03:17
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Iron Chef Ricola posted:The more oil the better, you want the oil to stay at as constant a temperature as possible, and the higher the volume, the higher the thermal mass, which will make the same amount of chicken decrease the oil's temperature less. If this was an important meal, I'd use enough oil to submerge and then some. Great, thanks for the help. It's not really an important fancy dinner or anything. My mom just think I'm some sort of hippie weirdo since I don't get all of my food prepackaged from a box and all of my vegetables from a can. I think tomorrow may actually be the first time in my Dad's life that he will be eating green beans that aren't from a can. EDIT: One more thing: Cover the pan while frying or no? razz fucked around with this message at 03:28 on Dec 29, 2011 |
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Dec 29, 2011 03:22
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razz posted:Great, thanks for the help. It's not really an important fancy dinner or anything. My mom just think I'm some sort of hippie weirdo since I don't get all of my food prepackaged from a box and all of my vegetables from a can. I think tomorrow may actually be the first time in my Dad's life that he will be eating green beans that aren't from a can. Nah. Steam will want to escape.
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Dec 29, 2011 03:44
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Hopefully this question makes sense, but how do I get bell peppers to get really soft / sweet? I'm used to them being a little bitter and crispy, but I had some the other day that were the complete opposite. Is it just a matter of slow-cooking them, or did they add sugar or something to it? It was for quesadillas and it seemed like the peppers got cooked alongside the chicken, if that makes a difference.
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Dec 29, 2011 04:20
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scuz posted:Made a steak last night so I can say things and know they at least sorta work. My bad a skillet. http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?ie=UTF8&qid=1325131182&sr=8-1 Thing is older then I am. Going to have to go for olive oil with some spices (shes allergic to peanuts and I don't wanna risk anything. I assume this will go for a medium rare cook? Going to give this a shot. Thanks a ton. Usually I have no real issues with cooking, but I want to make a good impression and was a little paranoid of cooking with gas the first time. Blowing up the place, burning the crap outa it or anything. Thanks again.
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Dec 29, 2011 05:08
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Darth Freddy posted:Thing is older then I am. Going to have to go for olive oil with some spices (shes allergic to peanuts and I don't wanna risk anything. I wouldn't use olive oil, it burns at too low a temp. Plus I made that mistake once with steaks and wound up burning the everloving poo poo out of myself because the olive oil splattered way more than I expected. I still have a couple of the marks - I'll never be a hand model, I guess!
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Dec 29, 2011 05:34
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Only other type I have easy accesses to is Vegetable oil and that seems to have a even lower point to it. Small town grocery store is not all that impressive. Looked it up and the extra virgin olive oil I normally use lists its smoke point between 400 and 365º that seems pretty drat easy to hit. So I either have to be extremely careful or try and find a substitution. Big thanks for the warning though I at least know what to watch out for if nothing else. The burn thing i know all to well, first time i tried to use a wok and make stir fry ended up a very painful experience. The rice was awesome though.
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Dec 29, 2011 05:54
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How long is tomato puree safe for after the can's been opened? I'm thinking of just buying the big cans of those instead of pasta sauce.
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Dec 29, 2011 09:28
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Darth Freddy posted:Only other type I have easy accesses to is Vegetable oil and that seems to have a even lower point to it. Small town grocery store is not all that impressive. If the steak has a big line of fat on one side, you can either rest the steak on that until enough fat renders out to cook the steak in or slice a little bit off and lie that in the pan to render it out. The last few steaks I've not put any oil on, just done this and made sure the cast iron pan was evenly coated
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Dec 29, 2011 11:22
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AbdominalSnowman posted:Hopefully this question makes sense, but how do I get bell peppers to get really soft / sweet? I'm used to them being a little bitter and crispy, but I had some the other day that were the complete opposite. Is it just a matter of slow-cooking them, or did they add sugar or something to it? It was for quesadillas and it seemed like the peppers got cooked alongside the chicken, if that makes a difference. You don't need to add sugar. Bell peppers, especially red/yellow/orange ones, have a ton of natural sugars. Roasting or sauteing them for a good amount of time draws them out, cutting the bitterness and making the peppers soft and sweet. It's the same idea as caramelizing onions: any vegetable with a decent amount of sugar will caramelize the same way.
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Dec 29, 2011 12:46
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Last Celebration posted:How long is tomato puree safe for after the can's been opened? I'm thinking of just buying the big cans of those instead of pasta sauce. Are you trying to make a bunch of pasta sauce to save for later use? I've had good luck just freezing pasta sauce in ziploc bags. Question: I soaked some dried beans (pinto beans and black beans) but soaked about 2x more than I needed. What can I do with these beans? Can I just freeze them and use them at a later time?
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Dec 29, 2011 15:26
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Darth Freddy posted:Only other type I have easy accesses to is Vegetable oil and that seems to have a even lower point to it. Small town grocery store is not all that impressive. FYI, the vast majority of peanut oil sold in the US is allergen-free and should be just fine for your girlfriend: quote:The fact is that highly refined peanut oil is different from peanuts, peanut butter, and peanut flour when it comes to allergy. This is because most peanut oil undergoes a refining process, in which it is purified, refined, bleached, and deodorized. When peanut oil is correctly processed and becomes highly refined, the proteins in the oil, which are the components in the oil that can cause allergic reaction, are removed. This makes the peanut oil allergen-free! The vast majority of peanut oil that is used in foodservice and by consumers in the U.S. is processed and is considered highly refined. Source here.
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Dec 29, 2011 15:27
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Jose posted:If the steak has a big line of fat on one side, you can either rest the steak on that until enough fat renders out to cook the steak in or slice a little bit off and lie that in the pan to render it out. The last few steaks I've not put any oil on, just done this and made sure the cast iron pan was evenly coated I cook my steaks in dry cast iron. As long as the pan is well seasoned, it will release just fine. Actually, it will stick as soon as you put the steak down, but release after a couple of minutes. It's the best way I've found to sear at super high heat without getting the bitterness of oil taken past it's smoke point.
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Dec 29, 2011 15:32
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AxeBreaker posted:Definitely a brisket in cryovac, aka a "packer" in barbecue slang. It's winter and we only have a gas grill...would it still work to do it on gas, or should we be thinking about cooking it in the oven?
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Dec 29, 2011 15:45
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razz posted:
Freezing them is an option. You can refry them too. Tbs or so of shortening or lard in a pan (a big pan), and bring it up to temperature. I usually bring it up to where the oil will spit if you shake a drop of water in it ,but not hot to smoke.and then add the beans and about the same amount of the liquid they were cooked in, stir them while they are cooking and mash them with the spatula, and when you have them cooked down you are ready to use them. Pintos are OK, turtle beans are really tasty. Maya Cobas look odd.
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Dec 29, 2011 15:45
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Iron Chef Ricola posted:Nah. Steam will want to escape. One more quick question about that fried chicken? Lately I've been refrigerating everything that I dry rub or dredge for an hour or so; it seems to let the coating harden a bit and somehow fuse everything together a bit. Yea or nay on that chicken?
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Dec 29, 2011 18:21
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helsabot posted:It's winter and we only have a gas grill...would it still work to do it on gas, or should we be thinking about cooking it in the oven? How many burners does your gas grill have and does it have a dedicated smoker box? If it has 3 or more and you can reliably get smoke, either through a smoker box or foil packet, the yes it will work. You want to be able to keep it at a stable 300-350 with the lid closed and the brisket away from the heat, and that might not work if the grill is small. If you go the oven route, you might want to separate the pint from the flat and use two pans, so that it will fit easily. It's a pretty good idea to have a probe thermometer or two and an instant read thermometer available, so you can get it to 160 F then foil it. With foil, the cooking time will be shorter and it won't dry out. You won't get any smoke flavor in the oven, so you may want to start it off in foil pans or a roasting pan, then when it you cover it with foil add some beef broth, like 1/2c or so, with 1/2 tsp of liquid smoke.
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Dec 29, 2011 18:22
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Speaking of fried chicken. I had some amazing chicken at a chain called Yama-chan in Japan. It had a really peppery coating, but it wasn't thick like standard fried chicken -- it was thin and light-grey in color. I was thinking maybe cornstarch based?? Anyone have a recipe for this kind of fried chicken? My best guess at the coating is something like: cornstarch, salt, sichuan pepper, black pepper.
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Dec 29, 2011 18:36
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Darth Freddy posted:Only other type I have easy accesses to is Vegetable oil and that seems to have a even lower point to it. Small town grocery store is not all that impressive. Actually having that cast iron pan (instead of the grill) makes it easier to make a pan gravy/sauce for the steak. Check it ouuuuuuuuut 
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Dec 29, 2011 18:36
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I have been tasked with supplying 7-10 pounds of roast beef to be used for sandwiches a couple of days after cooking or otherwise acquiring it. If I wanted to cook it myself instead of getting deli meat what should I do to prevent it drying out?
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Dec 29, 2011 19:30
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I am poor where is the best place online to purchase cooking utensil stuff or should I just go to thrift stores and yard sales? Also, is the thread where they talk about coupons grocery shopping gone? I need my money to last and there used to be a thread that was all about sunday coupons and how to get the best deals.
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Dec 29, 2011 19:43
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baquerd posted:I have been tasked with supplying 7-10 pounds of roast beef to be used for sandwiches a couple of days after cooking or otherwise acquiring it. If I wanted to cook it myself instead of getting deli meat what should I do to prevent it drying out? Hollis posted:I am poor where is the best place online to purchase cooking utensil stuff or should I just go to thrift stores and yard sales? Also, is the thread where they talk about coupons grocery shopping gone? I need my money to last and there used to be a thread that was all about sunday coupons and how to get the best deals. scuz fucked around with this message at 20:10 on Dec 29, 2011 |
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Dec 29, 2011 19:48
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