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Ghost of Reagan Past posted:What's a good price for a pound of clams? I live in the midwest, so I'm not expecting great quality (or great prices), but I saw them for $5.99/lb. Is that a good deal, or should I skip them? That's not horrible for the midwest depending on the type and what HH said.
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Jan 8, 2012 22:01
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OK, I did something wrong, but I'm not sure what. I made up a batch of cream puff pastries (1st time), they looked pretty good coming out of the oven, I went away for 5 minutes, and came back to flat...things. I have some guesses as to what went wrong, but I appreciate any input. The recipe I followed was from Ratio (awesome book BTW) and it called for the following: 8oz Water 4oz Butter 1/4 Teaspoon Salt 1 Teaspoon Sugar 4oz Flour 4 Large Eggs First guess, I may not have cooked the flour, water, butter mix long enough to get rid of excess moisture. Second, I don't know if the flour mix was too hot or too cold when mixing in the eggs. Work bowl was quite warm, but not super hot. Third, eggs seemed a bit larger than the "large" eggs that I'm used to. Leaning towards this as the finished product almost tastes like Challa and is very yellow. I piped them out onto a baking sheet in piles about the size of a golf ball, and a 1 separate eclair size. Baked at 425 for 10 minutes, turned the oven down to 350 and baked for 10 more minutes. Final guess, I was baking two sheets at once, and after turning the oven down I rotated the pans. I'd like to try these again and get them right, so again, any help appreciated.
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Jan 8, 2012 22:37
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The recipe sounds fine. I use the same one from ratio. I'm guessing you either didn't cook the flour long enough or mix the egg in well enough or both. Edit: If they looked fine out of the oven, you may have pulled em too early. I cook em until golden brown, then shut the oven off, crack the door, and leave em in there for at least an hour. They may have still been undercooked in the middle and thus collapsed once you pulled them.
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Jan 8, 2012 23:01
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Can you goons help me? I'm terribly uncreative. My fiancee will be home in ~2 hours and I've got two chicken breasts thawing. I want to make her a nice dinner. I have a barely stocked kitchen, and I'd rather not go out, unless I have to. Here's what I have in the kitchen now: Two chicken breasts Thin Spaghetti Macaroni White rice Frozen veggies (COrn, carrots, peas) I have a small selection of seasonings, nothing too fancy. Basil, Parsley, Garlic (In a jar, sorry), salt, pepper, butter, olive oil, cinnamon. I have a few eggs as well and some milk. Does anyone have an idea for something decent with that? edit: No nuts (Tree nuts or peanuts) please. She's allergic. Gothmog1065 fucked around with this message at 23:20 on Jan 8, 2012 |
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Jan 8, 2012 23:06
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Well, it took me a while with all the holiday stuff, but I finally made brittle. I wound up using unsalted walnuts instead of the mixed nuts, because I needed some for a different recipe and the only package I could get was three pounds. Still cooling, but it looks and smells amazing.
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Jan 8, 2012 23:11
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Hmm... Tomatoes - canned or other? Lemon? Lime? Chile? Vodka?
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Jan 8, 2012 23:12
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Happy, if that was to me, No, we don't keep tomatoes (She doesn't like them). I'll also edit my post, but no nuts, she's allergic. I *THOUGH* I had some chili power but we don't. If you've got something fairly quick and easy I can pop over to the store. I'm just trying to be lazy. And yes, we have vodka. Have a half gallon of Absolut. We also have some cheap poo poo if whatever cooking will kill the taste.
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Jan 8, 2012 23:19
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Gothmog1065 posted:Can you goons help me? I'm terribly uncreative. My fiancee will be home in ~2 hours and I've got two chicken breasts thawing. I want to make her a nice dinner. I have a barely stocked kitchen, and I'd rather not go out, unless I have to. Here's what I have in the kitchen now: Chicken parmigiana, or something like it. EDIT: drat, no tomatoes. No matter. Maybe prepare the chicken breasts the same way and serve it with pasta tossed with olive oil, salt, parmesan, and garlic? Ghost of Reagan Past fucked around with this message at 23:24 on Jan 8, 2012 |
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Jan 8, 2012 23:21
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That sounds good, but we dont' have any breading, so I'm going to the store. Anything else to pick up that would make something decent? (IE: Now I have a store full of poo poo).
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Jan 8, 2012 23:30
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Gothmog1065 posted:That sounds good, but we dont' have any breading, so I'm going to the store. Anything else to pick up that would make something decent? (IE: Now I have a store full of poo poo). EDIT: if you don't have that, and are going to the store, I'd get some fresh herbs and toss that in the pasta. Some fresh basil never did anyone any harm.
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Jan 8, 2012 23:35
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Steve Yun posted:Pre-seasoned means it's a good primer but it won't be non-stick until you cook fatty stuff in it for a few weeks. Since we never cook bacon in ours (wife is vegetarian) we season them on our gas grill at ~500 degrees. We usually repeat the process a few times to get the seasoning built up though. We also oil ours lightly after every time we clean and dry it.
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Jan 8, 2012 23:44
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I'd like to make an artichoke pesto pizza. How should I prepare the artichoke before I cook it on the pizza? Steaming? Roasting? Put it on the pizza raw?
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Jan 9, 2012 00:18
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dis astranagant posted:Nah, this is pretty solidly not the water loss from aging. This is frozen as hell meat losing half it's mass overnight and taking a lot of flavor with it. The liquid is bright red and plenty more puddles up during cooking to the point where the second side refuses to brown. What's happening is that when meat is frozen you'll get some cells destroyed by water crystal formation. The slower the meat is frozen, on average, the larger the crystals---this is why fish that's being frozen for transport will usually be flash frozen, as this usually won't affect the flesh. Anyway, this won't appreciably affect the flavour unless something's gone seriously wrong. More likely you'll notice the texture/mouthfeel suffering. But that's not really that much of an issue with a really thin cut of beef like the typical breakfast steak. If the flavour is really terrible, I'd be more willing to attribute that to a) it being a bad cut of meat in the first place, and b) freezer burn or something along those lines. A lot of the water you're seeing is probably also due to condensation prior to freezing. Unless they're packed really tight (like by layering them with waxed paper or something and then flattened with a weight) there will be air voids in the packaging. As the meat cools during freezing, all the moisture in the air will condense and then freeze on the meat, to end up melting and making a puddle when you thaw it. This is really noticeable with frozen ground beef, for example.
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Jan 9, 2012 02:10
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CzarChasm posted:OK, I did something wrong, but I'm not sure what. Steam on the inside ruined you. Choux rises because of steam, but once you bake them, the steam need to be released somehow. You can either do what CM said and leave them in a cracked open, turned off oven for an hour, or do what I do, which is cut a tiny little slit on the side with a paring knife. Just a small little cut/hole is enough to let the residual steam out and prevent collapse.
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Jan 9, 2012 03:07
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Southern Vulcan posted:I called early on Saturday, around 4pm. I wouldn't call on Saturday night. I'd totally understand them being busy then. I hoped to beat the dinner crowd. Call or go in at 2pm on Tuesday or Wednesday.
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Jan 9, 2012 03:10
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This is all but gone now: Thanks slavedaeva for posting the basic ratios. I tooled around a half-dozen recipes or so and combined what I thought looked nice. This may make it into my permanent rotation of desserts for taking to parties and potlucks.
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Jan 9, 2012 05:16
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A shot in the dark here, but I'm very confused about a feature of my apartment: next to the sink, fixed to the counter, is a ~1'x1' slab of granite. The manager called it a cutting board as he showed me the place, but that doesn't make a lot of sense to me. Wouldn't granite be absolutely horrible for a knife? But what else would it be for?
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Jan 9, 2012 08:52
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a handful of dust posted:Are there any manufacturers that make smooth cast-iron cookware? Splizwarf posted:Hey guys, I really want an ice wand for chilling wort (instead of a bogus huge wort chiller coil that I can't use for stuff like soup). I clearly have the wrong search terms because all I can turn up is dildos; Gothmog1065 posted:Can you goons help me? I'm terribly uncreative. My fiancee will be home in ~2 hours and I've got two chicken breasts thawing. I want to make her a nice dinner. I have a barely stocked kitchen, and I'd rather not go out, unless I have to. Here's what I have in the kitchen now: If you can add pepper corns and some parmesan and romano cheese to the equation, here's something worth trying. Cacio e Pepe with chicken on top. Dredge the chicken in salt, pepper and flour and cook it separately. Then cook up http://www.bonappetit.com/recipes/2011/05/cacio-e-pepe and toss the chicken in at the end. RazorBunny - that looks lovely.
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Jan 9, 2012 09:05
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Thesoro posted:A shot in the dark here, but I'm very confused about a feature of my apartment: next to the sink, fixed to the counter, is a ~1'x1' slab of granite. The manager called it a cutting board as he showed me the place, but that doesn't make a lot of sense to me. Wouldn't granite be absolutely horrible for a knife? But what else would it be for? A nice cold lump of rock that you can roll out dough on. Do not use your knives on it, it will gently caress them up.
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Jan 9, 2012 09:05
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Before it became common knowledge that granite and glass are bad for knives, people used to use them a lot. They still do, in fact.
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Jan 9, 2012 09:21
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Hed posted:Where can I find some good lard? I went to the latino section of a couple of markets nearby but could only find the HUGE tubs of hydrogenated stuff. That's bad right? Joke's probably on me anyway since I ended up using vegetable shortening, but even then I just want a smaller amount than a huge tub to try out. This just happened to me, right down to using vegetable shortening already in the pantry. Ugh synthetic shortening.  I then found a tub of recently rendered lard at my next local butcher run. Gonna make eggs with it tomorrow morning, mmmmm
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Jan 9, 2012 10:17
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Howdy dowdy! Quick question about rice cookers. which one should I buy?I'm just looking for something pretty simple to use, that won't make terrible rice. Is there any specific brand or type or something I should look for/avoid?
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Jan 9, 2012 11:07
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Cutie Pie Swag~
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Spinach and chickpea curry, very mild. What would the name be, because I'm getting several different ones.  Rice cookers: I've never had a problem with the cheap $20 models. Hell, my little aroma has lasted 6 years now without a flaw and it always makes good rice. But YMMV depending on what kind of rice you're making. If you're just making white long grain I don't see any real reason for you to run out and buy a zojirushi.
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Jan 9, 2012 14:55
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Saag Chana
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Jan 9, 2012 15:38
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I need some recipe ideas for ground meat that aren't tomato-y. I'm getting bored with chili, spaghetti sauce, taco meat, lasagna etc because it's all basically the same (ground meat with some sort of tomato and different spices). What can I do with ground meat that's different?
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Jan 9, 2012 19:00
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Cottage pie.
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Jan 9, 2012 19:12
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Burgers.
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Jan 9, 2012 19:16
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Cute as heck posted:Howdy dowdy! Quick question about rice cookers. Get a zojirushi.
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Jan 9, 2012 19:20
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razz posted:What can I do with ground meat that's different? Ground meat sandwiches, pierogies, goulash, or disgusting american casseroles in an almost infinite variety of sodium soup and frozen veggies.
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Jan 9, 2012 19:22
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Cute as heck posted:Howdy dowdy! Quick question about rice cookers. I use my intellichef (Versachef) in the USA and it's able to cook a myriad of amazing things with little washing up afterwards. Have a look!
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Jan 9, 2012 19:22
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razz posted:I need some recipe ideas for ground meat that aren't tomato-y. I'm getting bored with chili, spaghetti sauce, taco meat, lasagna etc because it's all basically the same (ground meat with some sort of tomato and different spices). Stir fry.
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Jan 9, 2012 19:25
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Scientastic posted:Burgers. Haha! Duh. I always miss the obvious. It's been awhile since I actually made a burger. Cottage pie sounds good. I would like to stay away from stupid hotdish casseroles and cream of mushroom soup-type things except in times of comfort-food necessity. Also, how do you make goulash? My parents are terrible cooks and when I was a kid my mom made "goulash" by basically cooking macaroni noodles in spaghetti sauce. Now I realize that is not goulash.
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Jan 9, 2012 19:29
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I received a sauteing pan for Christmas - I think that's what its called - a deep frying pan with a lid. What sort of things could I cook in this (I'm a total cooking n00b)?
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Jan 9, 2012 21:44
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Cyril Sneer posted:I received a sauteing pan for Christmas - I think that's what its called - a deep frying pan with a lid. What sort of things could I cook in this (I'm a total cooking n00b)? Well, saute for starters.  Real Answer? A hell of a lot. But you have basically said "I have an oven. What foodstuffs fit in an oven?" The item in question is a versatile tool, is what I'm saying. There are a lot of possibilites. Is the pan non-stick? If so, cook up bacon and eggs. If not, sear off a steak. Make some risotto. If it's stainless steel, it's probably oven safe and then I say go for Chicken with 40 cloves. Fry up French toast. Make a grilled cheese. Make a cheese sauce and serve it over some pasta. Cook up some fresh clams, olives and basic spices in some olive oil and then add some cooked spagetti. Brown some chicken pieces in the pan, and make a simple sauce using the delicious bits left behind (won't work on non-stick). There are endless varietes of meals to make. The more important question is what do you like to eat? We can make some recomendations from there. CzarChasm fucked around with this message at 23:40 on Jan 9, 2012 |
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Jan 9, 2012 23:35
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razz posted:Also, how do you make goulash? My parents are terrible cooks and when I was a kid my mom made "goulash" by basically cooking macaroni noodles in spaghetti sauce. Now I realize that is not goulash. Edit: Bartolimu gave some excellent info on traditional Goulash, so I've gone and updated the title here. This is more like beef stroganoff using ground beef instead of chunks. Not Even Remotely Goulash Ingredients: 2 russet potatoes 1 lb ground beef 1/2 lb white mushrooms 2 medium yellow onions 1 stalk celery 1 green bell pepper Heavy cream, flour, sour cream, butter Salt, pepper, paprika, thyme Roughly chop the onion and bell pepper and set aside. Split the celery in half and dice. Quarter the mushrooms. Pre-cook the potatoes and chop into chunks when cool. Heat up some butter in a bigass cast iron pan over medium heat and add the ground beef, onions, peppers and celery. Sprinkle with salt, pepper, thyme and a ton of paprika. When everything is cooked through and the meat is browned, remove this mixture from the pan and put onto a hot, covered plate. Storing it in the oven temporarily is a good idea. Don't drain the grease. Add some more butter to the pan and throw in the potatoes and mushrooms. Cook till golden. Remove the potato and mushroom mixture and set aside. Lower the heat. Sprinkle some flour into the remaining hot grease. It should sizzle up and then turn a bit gummy. Grab your fork (or favorite whisk) and add a little cream. Stir rapidly until the cream is combined. Add a little more cream and whisk until combined. You're building a gravy here and want it to remain thick, but fluid. When you have a goodly bit of gravy at the bottom of the pan, throw in a couple dollops of sour cream and stir to combine. As this heats up, add the potatoes and veggies and stir everything around until coated. You may need to add a bit of salt and pepper to the gravy as you cook it. It should be a horrific pinkish gravyish mixture of meat and potatoes and lovely mushrooms and oh dear god shove it straight into your mouth. CuddleChunks fucked around with this message at 09:49 on Jan 10, 2012 |
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Jan 9, 2012 23:53
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Awwww yeah, totally making that, thanks! I've got everything on hand minus the mushrooms and celery. Serve it over rice/pasta? EDIT: Yeah that's how my mom made goulash, with ground beef. I hope to never eat it again. It was so blah and uninteresting.
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Jan 10, 2012 00:19
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razz posted:Awwww yeah, totally making that, thanks! It's already got some starchiness from the potatoes but adding some egg noodles would make it more like beef stroganoff and that's not a bad thing at all. Super ultra dense mega-hearty stroganoff. The stroganoff of our ancestors! The meal that conquered a land and fueled an army!
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Jan 10, 2012 01:19
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Normally when I make vietnamese pho soup, I use shaved beef and just pour the boiling water over it and all the other ingredients in a bowl. it cooks the meat quickly. However, this week I bought shaved pork instead. Will the same method work, or does pork require a longer cook time?
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Jan 10, 2012 01:46
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big business sloth posted:Normally when I make vietnamese pho soup, I use shaved beef and just pour the boiling water over it and all the other ingredients in a bowl. it cooks the meat quickly. However, this week I bought shaved pork instead. Will the same method work, or does pork require a longer cook time? What do you mean by "shaved pork"? Is this precooked meat?
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Jan 10, 2012 01:53
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Iron Chef Ricola posted:What do you mean by "shaved pork"? Is this precooked meat? No, it is not.
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Jan 10, 2012 03:01
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