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I want to make bread pudding for a new years party. The recipes online are all over the place, especially regarding the type of dairy and the amount. I am looking for some advice. To complicate matters, I am going to make it with gluten free bread, as my the hostess has some pretty major allergies (the phrase "fountains of poop" was used once) and I know she really misses bread dishes. My experience with gluten free bread makes me think I will need to add more liquids to soften it up, but again I am looking for some advice. Thanks.
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Dec 29, 2011 21:39
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bunnielab posted:I want to make bread pudding for a new years party. The recipes online are all over the place, especially regarding the type of dairy and the amount. I am looking for some advice. I don't have experience making bread pudding with gluten free bread, but I do have a lot of experience making bread pudding in general. Your opinion may differ, but I like a semi-custardy bread pudding with a crispy top. I don't like a gloopy, super-custardy bread pudding, and I don't like super-rich bread pudding where I can only eat 3 bites. Usually about 3-4 eggs per 3-4 cups of liquid. You can totally make a delicious bread pudding with all whole milk, but if you want to up the ante you can use about 1/4 to 1/3 heavy cream by volume. I don't like using all half-and-half or a lot of heavy cream, it's too heavy for me (especially if you're going to pair it with a chocolate or caramel sauce or something). But in the end it doesn't matter that much about the ratio of cream to milk, you can tilt it to your tastes, bread pudding is very forgiving. I also don't like a whole lot of extra moisture in there - for my tastes, it should be some custard swimming in bread, not bread swimming in custard. When I made Ad Hoc's leek bread pudding, I only used about 2/3 the liquid (Keller likes things super custardy, like his ice cream uses 10 egg yolks, and I am just not all about that). So I just pour the milk mixture over the bread until it looks sufficiently wet, and if I have stuff left over, oh well. As for the gluten free stuff, I have no idea how that affects anything.
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Dec 29, 2011 21:52
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They weren't gluten free bread puddings, but in my experience, spices really get tempered in the pudding by the next day. So, I always make mine with assertive, aggressive spicing (cardamom!!), and then enjoy the pudding a lot more the next day. Do you have the money/ingredients to spare to do a test run?
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Dec 29, 2011 23:56
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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 This is what I usually do when I have a little bit to much fat so will probably be giving this a shot. The Midniter posted:FYI, the vast majority of peanut oil sold in the US is allergen-free and should be just fine for your girlfriend: This is very good to know and makes a lot of sense, thank you. scuz posted:Canola oil is widely available and has a high smoke point, so maybe give that a shot! Ok that sounds awesome. I know what I'm trying!
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Dec 30, 2011 01:09
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kiteless posted:Helpful Stuff. Thanks, that is what I was looking for. Yehudis Basya posted:They weren't gluten free bread puddings, but in my experience, spices really get tempered in the pudding by the next day. So, I always make mine with assertive, aggressive spicing (cardamom!!), and then enjoy the pudding a lot more the next day. This is also good to know. The bread is thawing now (it is sold rock hard frozen), I might have time to make a test batch tomorrow morning but I'm not sure. I was going to make two batches (one with raisins, one with bananas) and maybe make one more custardly the the other.
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Dec 30, 2011 02:45
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My buddy bagged a deer a couple months ago and is currently defrosting the tenderloin he had frozen. Any recipe suggestions? I like the idea of stuffing it but I'm open to any suggestions - all ingredients welcome.
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Dec 30, 2011 19:54
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Salt, pepper, a bit of oil, and a really loving quick sear on the grill, hardwood or good natural charcoal if possible. Venison tenderloin is very prone to overcooking and it doesn't have an overly gamey flavor, so I wouldn't mask it with too many strong flavors. My usual dish for venison tenderloin is grilled, and served with a side of salad greens dressed in a light vinaigrette. Maybe some simple roasted taters on the side. Keep the venison the star and keep it simple.
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Dec 30, 2011 19:58
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Casu Marzu posted:Salt, pepper, a bit of oil, and a really loving quick sear on the grill, hardwood or good natural charcoal if possible. Venison tenderloin is very prone to overcooking and it doesn't have an overly gamey flavor, so I wouldn't mask it with too many strong flavors. Seconded; I do it in a pan though. Almost everything else on a deer needs to be tenderized in some way (slow cooking, puncturing, mincing, whatever) so treat that cut as the star it is. A touch of garlic and butter at the end wouldn't hurt though. It's rare that you get one, unless you killed the deer yourself. It's smallish and usually gobbled up by the hunter that very evening. Last time I had one was too long ago and we had a warm German potato salad with it and some kind of salad with raisins and nuts. edit: Oh yeah: It is still going to be a little tougher than a beef or pork tenderloin, so it's important that you slice it properly against the grain after it's cooked and rested. Look at how the fibers line up with each other and cut it perpendicular to them into fairly thin slices. Some people cut it into little filet-shaped chunks before they cut it, but I don't really think that's necessary; it gives you more browned surfaces and maybe makes it easier to cook fast and even -but I definitely wouldn't do that if I was grilling it. (I suspect you probably know that, The Midniter, I'm just adding it for general informational purposes.) Very Strange Things fucked around with this message at 20:40 on Dec 30, 2011 |
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Dec 30, 2011 20:28
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So I made the fried chicken and it was super excellent. I want to make stock with the scraps (wingtips, neck, backbone etc) but it is all raw. I have always seen stock recipes that start with a leftover roast chicken or something like that. Is it the same process to start with raw chicken instead of cooked?
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Dec 30, 2011 20:31
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My girlfriend has tasked me with dessert for NYE. Any suggestions for something simple but impressive? There will be three of us total.
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Dec 30, 2011 21:11
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razz posted:So I made the fried chicken and it was super excellent. I want to make stock with the scraps (wingtips, neck, backbone etc) but it is all raw. I have always seen stock recipes that start with a leftover roast chicken or something like that. Is it the same process to start with raw chicken instead of cooked? I've seen recipes for both, and it gets boiled to hell in the process so go for it. Roasting all the meat and veg with a little oil first adds a nice layer of flavor, especially if you de-glaze the pan with water and pour that into the stock pot. You can even use the organ meats if you want.
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Dec 30, 2011 22:26
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razz posted:So I made the fried chicken and it was super excellent. I want to make stock with the scraps (wingtips, neck, backbone etc) but it is all raw. I have always seen stock recipes that start with a leftover roast chicken or something like that. Is it the same process to start with raw chicken instead of cooked? I would think so, it's going to boil for a long time so instead of going: Cooked chicken ----> rich stock, chicken depleted of flavor It would go: Raw chicken ----> cooked chicken ----> rich stock, chicken depleted of flavor
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Dec 30, 2011 22:27
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The Midniter posted:I would think so, it's going to boil for a long time so instead of going:
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Dec 30, 2011 22:34
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Anyone here with experience with oil Popcorn poppers? I got This One for Christmas and I was wondering if it's fine to add spices to the oil you put into it, or should I wait until after the popcorn is done before adding it.
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Dec 30, 2011 23:56
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Jenkin posted:My girlfriend has tasked me with dessert for NYE. Any suggestions for something simple but impressive? There will be three of us total. Coconut truffles. Here's an easy recipe: 6 oz 72% dark chocolate (the better it tastes plain the better you will be off) 1/3 cup heavy whipping cream (avoid ultra-pasturized) 1 1/2 tablespoons light corn syrup 1 teaspoon vanilla extract 1 tablespoon european salted butter 1 cup sweetened coconut 1 tablespoon coconut extract 1/2 teaspoon salt (experiment with fun varieties) In a double boiler, melt chocolate. Remove from heat. Microwave cream at 50% for 1 minute. Add vanilla, corn syrup, and salt. Add mixture to chocolate and blend with a spoon. Add butter slowly until very well blended. Wait 30 minutes and mix butter again, repeat 2 times or until butter stops separating. Use a non-stick pan or a pan lined with wax paper after first butter mixing. Cover and let sit for 2 hours and then refrigerate for 2 hours. Toast coconut in a saucepan or oven until golden brown and dry. Coating hands with cocoa powder to prevent sticking, roll chocolate into balls and then roll in toasted coconut, transferring to an airtight container. Truffles will last up to a week after preparation. It's a little time intensive, but overall it's dead easy.
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Dec 31, 2011 00:54
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SubG posted:Stock made out of uncooked meat and bones will be clearer and somewhat fattier than stock made from the carcass of a roasted bird. If you're planning on using it for making soup this is fine (and actually probably preferable). If you're making gravy, I'd go ahead and roast the uncooked bits in a roasting pan with some mirepoix, so you get the warmer colour for the gravy. I'm just going to use it for soups and stuff, so I'll make it with the raw carcass. Thanks!
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Dec 31, 2011 01:00
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Is it possible I've used too much water while doing a vegetable stock? It's been simmering for close to an hour and the liquid is still quite pale and tasteless. What is the solution to this? Let it simmer longer? Is there a maximum amount of time?
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Dec 31, 2011 03:04
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Makin' mayo for the first time. Wooh! 1) How do I store it? Mason jar? 2) Immersion blender or food processor?
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Dec 31, 2011 03:35
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Is there any reason why I wouldn't be able to let a marinara sauce cook in a slow cooker?
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Dec 31, 2011 04:15
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Yehudis Basya posted:Makin' mayo for the first time. Wooh! I generally make fairly small amounts and just store it in a tupperware. Immersion blender is easier to clean up usually.
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Dec 31, 2011 04:48
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Yehudis Basya posted:Makin' mayo for the first time. Wooh! 1) Squeeze bottle! 2) Hand blender, of course.
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Dec 31, 2011 04:51
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internet inc posted:Is it possible I've used too much water while doing a vegetable stock? It's been simmering for close to an hour and the liquid is still quite pale and tasteless. What is the solution to this? Let it simmer longer? Is there a maximum amount of time? Well, my wife's typical stock is a rib of celery, an onion, a carrot, a potato, 3-4 cloves garlic and 4-5 dried mushrooms, with the bigger stuff chopped roughly and the smaller items whole. Usually she reduces the hell out of it for storage, but even regular strength the stuff comes out brown and richly flavored, more so if the veggies are roasted first. There is no maximum, stop when it looks/tastes good to you? As to what you can do now, wait half an hour and try it again. After that you can turn up the heat and cook it down, or even add things. Some people like a small amount of tomato paste but I think it overwhelms everything else. Dried mushrooms are good, garlic is if you like garlic. I wouldn't think twice about adding more of one of the things on that list, except maybe garlic or onion. It's one of those things where it's all personal taste, no wrong way to do it. Yehudis, I'll vouch for the immersion blender for emulsions. I make an oil/vinegar dressing for coleslaw pretty frequently, and the last time I did it I used an immersion blender instead of a whisk. It worked beautifully, completely emulsified it in like 15 seconds and it stayed mixed on the slaw for a couple of days. By hand, it would separate quickly and it just had an a much less creamy texture.
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Dec 31, 2011 08:25
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internet inc posted:Is it possible I've used too much water while doing a vegetable stock? It's been simmering for close to an hour and the liquid is still quite pale and tasteless. What is the solution to this? Let it simmer longer? Is there a maximum amount of time? I usually use 2 or 3 stalks of celery, one large (or two smallish) onions, 2 carrots, and a handful of dried shiitake for a large batch of vegetable stock (in my 8 qt. pot). I simmer for an hour or two and it ends up nice and brown and tasty. I also include a bay leaf, a pinch of dried rosemary, and some peppercorns. And there's no maximum time, really, you just wanna pull it off before your veggies become so mushy it's difficult to strain them. That takes a few hours though.
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Dec 31, 2011 13:32
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Hey! I need help with my Panna cotta! I'm planning on serving it with a mix of pomegrate-seeds and passion-fruit but I don't think the panna cotta turned out to be sweet enough to be able to handle the sourness on its own. (I mean its a good panna cotta, just maybe used too little sugar) How can I make the pomegrate-passion mix sweeter? Should I just mix it with sugar and call it a day? Or is there a better way?
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Dec 31, 2011 13:55
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Affi posted:How can I make the pomegrate-passion mix sweeter? Should I just mix it with sugar and call it a day? Or is there a better way? For texture, I'd head towards a sugar syrup rather than just adding the sugar into it.
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Dec 31, 2011 16:03
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Anyone have any suggestions for what to do with a pound of shaved beef? Think cheesesteak meat. And then don't think cheeseteaks because I ate them last night.
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Dec 31, 2011 18:04
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The Midniter posted:My buddy bagged a deer a couple months ago and is currently defrosting the tenderloin he had frozen. Any recipe suggestions? I like the idea of stuffing it but I'm open to any suggestions - all ingredients welcome. Make a rub of fennel thyme and black pepper. Rub the loin. Sear in an oven proof pan, finish in oven, remove from the pan (letting it rest) and make a reduction of gin and blackberries (you could use blackberry jam to save some time here) Serve with a couscous with dried cranberries, mint, scallions, cinnamon and cumin.
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Dec 31, 2011 18:11
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internet inc posted:Is it possible I've used too much water while doing a vegetable stock? It's been simmering for close to an hour and the liquid is still quite pale and tasteless. What is the solution to this? Let it simmer longer? Is there a maximum amount of time? Take out a small amount, add salt, and taste it again.
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Dec 31, 2011 18:13
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internet inc posted:Is it possible I've used too much water while doing a vegetable stock? It's been simmering for close to an hour and the liquid is still quite pale and tasteless. What is the solution to this? Let it simmer longer? Is there a maximum amount of time? Regarding all the responses thus far to this post, is an hour even nearly long enough to suck all the flavor out of veggies in this stock? Chicken/beef/pork stock goes for hours and hours and possibly even days...if veggie stock takes that much less time, couldn't you just add a lot more veg to make a better stock? I think I'm confused.
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Dec 31, 2011 18:21
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Generalisimo Halal posted:Anyone have any suggestions for what to do with a pound of shaved beef? Think cheesesteak meat. And then don't think cheeseteaks because I ate them last night. Chipped beef on toast?
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Dec 31, 2011 19:11
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bunnielab posted:Chipped beef on toast? Awesome, don't know why I didn't think of a batch of SOS. Should be the perfect breakfast antidote to whatever I do tonight. Though any more ideas would rock too!
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Dec 31, 2011 19:39
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Fry up with some ssamjang and eat with kimchi on a bun or in a tortilla.
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Dec 31, 2011 20:10
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You could make a drat fine stroganoff out of it. Hey, I'm making a mushroom, onion, and cornbread stuffing for a turkey. I'm making duxelles by mashing up a ton of shrooms, a little onion, and some garlic in a food processor and reducing them in wine to a paste. Is that ok or am I committing some kind of duxelles sin? I see that there. fucked around with this message at 21:31 on Dec 31, 2011 |
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Dec 31, 2011 21:29
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The gluten free bread pudding seems to be a success. At least it looks like bread pudding. We ended up making two huge batches as we bought two loves of that horrid "bread" and saw little reason to hold back. I hope she likes it and I didn't some how inadvertently poison the poor girl.
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Dec 31, 2011 21:42
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I need finger food for a last min NYE party tonight. I'm not a fantastic cook but I"d like to bring something kind of cool but I can't think of anything. Any ideas or directions?
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Dec 31, 2011 22:16
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Anyone have a good recipe (or a few good recipes) with seitan? Seitan from scratch also, not pre-packaged.
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Dec 31, 2011 23:23
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Got a copy of the Bread Bible for Christmas, and I'm making my first few loaves. I've got a KitchenAid 600 I use for most of my breads, and her directions contradict the KitchenAid manual in a couple places. Beranbaum says to use speed 2 to mix, and #4 to knead most of her dough's, but the KitchenAid manual says to never work a yeast dough above the #2 setting. Will I be loving up my mixer by following her directions?
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Dec 31, 2011 23:36
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Bunnita posted:I need finger food for a last min NYE party tonight. I'm not a fantastic cook but I"d like to bring something kind of cool but I can't think of anything. Any ideas or directions? Get a bunch of little soft taco shells. Chop up some flaky white fish, dry it off, marinate it for a few minutes in some hot sauce and lime juice. Bread it, bake it or fry it. You could even skip breading. Shrimp would be fine too. Put a big stack of the tortillas in one pot to stay warm, the fish in the other with some chopped onion, maybe some peppers and tomatoes or something. A big bowl of greens, maybe an avocado or something to add to them. You don't even ned the crock pots, but I think it's nice to have something that stays hot all night while everyone is getting trashed.
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Dec 31, 2011 23:41
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Bunnita posted:I need finger food for a last min NYE party tonight. I'm not a fantastic cook but I"d like to bring something kind of cool but I can't think of anything. Any ideas or directions? Scale this up or down as necessary: .5 lb ground beef .5 lb hot Italian sausage 2 eggs 3 tbsp Worcestershire sauce 1 or 2 stalks celery 1 or 2 jalepenos breadcrumbs Finely dice or cube the celery and pepper. Mix all ingredients. Form into balls. Fry in pan. Put in crock pot. Cover with Franks Red Hot or your favorite wing sauce. Buffalo balls.
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Jan 1, 2012 00:28
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a handful of dust posted:Will I be loving up my mixer by following her directions? Probably not. If the mixer gets hotter than normal or sounds strained, back off. You won't destroy it instantly.
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Jan 1, 2012 03:04
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