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How many times should I oil my wooden cutting board before its first use?
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Jan 17, 2012 03:58
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uberwekkness posted:Kind of a weird question, but I seem to have bought a bag of frozen and undercooked burritos.
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Jan 17, 2012 04:00
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FogHelmut posted:How many times should I oil my wooden cutting board before its first use? What kind of wood?
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Jan 17, 2012 05:29
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I have and am quite happy with the Victorinox chef knife, but am now looking for a bread knife. Is the Victorinox a good choice for a bread knife as well, or should I look elsewhere?
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Jan 17, 2012 05:38
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Wroughtirony posted:Shell off, they explode even faster. Takes about eight seconds. Do they literally explode like a grenade as in the story or do they just rupture?
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Jan 17, 2012 06:42
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SatoshiMiwa posted:I have and am quite happy with the Victorinox chef knife, but am now looking for a bread knife. Is the Victorinox a good choice for a bread knife as well, or should I look elsewhere? I don't think I've picked up any gear from them that's turned out to be a clunker. I have one of their offset turners and it rocks too, for example.
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Jan 17, 2012 07:24
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Ugh, here I am again. My power shorted out last night while I was asleep, and so my refrigerator also cut out. I fixed everything and turned it all back on. The condiments (mayonnaise, mustard) were all sort of room temp, and I had a bowl of homemade bacon and lentil soup that felt cool (not cold) on the bottom and was basically room temp on the sides. What should I do with these things?
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Jan 17, 2012 08:58
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Kenning posted:You can make Greek yogurt fairly easily. Just make up a batch of yogurt (bring some milk to a simmer, allow to cool to 110F, add yogurt culture or live active yogurt, leave in a warm place for 24 hours) and then strain through cheesecloth for a couple hours. You can make a really big batch this way for drat cheap too. It's not Greek yogurt if you're using the pasteurized 3% pseudomilk from the supermarket
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Jan 17, 2012 13:44
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Cowcatcher posted:It's not Greek yogurt if you're using the pasteurized 3% pseudomilk from the supermarket And since real milk is illegal for sale in most (all?) of the US, welp. The only solution is to buy shares in a cow.
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Jan 17, 2012 13:55
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That's stupid pedantry and unnecessary culinary elitism. If the water content is low enough by straining off the whey then it's Greek yogurt.
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Jan 17, 2012 13:59
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Benjamin Black posted:Do they literally explode like a grenade as in the story or do they just rupture? honestly, I think that if you have to ask three times, you're probably going to find out on your own anyway. It's your microwave... (yes, they do explode like tiny, soft, eggy grenades, coating the interoir of your microwave with fine, greasy egg yolk particles.)
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Jan 17, 2012 14:37
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Wroughtirony posted:honestly, I think that if you have to ask three times, you're probably going to find out on your own anyway. It's your microwave... Oh, nothing like that, it just give me an idea is all.
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Jan 17, 2012 14:38
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I don't know where else to post this but  that photohttp://abcnews.go.com/Entertainment/wireStory/paula-deen-teams-novo-nordisk-diabetes-15377342#.TxWDeIHILUk Paula Deen teams with Novo Nordisk on diabetes medicine release.
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Jan 17, 2012 15:28
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Can you just leave the yogurt mix sitting around and have it develop properly? I have my first batch in the rice cooker on warm as was recommended, but I think it might be too hot, it's not thickening at all. I don't have any other way to keep it warm though, no oven with a pilot light or anything. Assuming my starter yogurt even had active cultures, my Korean's not up to the task of figuring that out. Ugh. I just want a bigass tub of yogurt instead of these little two spoonful things.
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Jan 17, 2012 15:39
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Grand Fromage posted:Can you just leave the yogurt mix sitting around and have it develop properly? I have my first batch in the rice cooker on warm as was recommended, but I think it might be too hot, it's not thickening at all. I don't have any other way to keep it warm though, no oven with a pilot light or anything. Assuming my starter yogurt even had active cultures, my Korean's not up to the task of figuring that out. Ugh. I just want a bigass tub of yogurt instead of these little two spoonful things. What temperature is it and what did you use as a culture?
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Jan 17, 2012 16:19
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Wroughtirony posted:honestly, I think that if you have to ask three times, you're probably going to find out on your own anyway. It's your microwave... Buying a microwave at the thrift store as soon as I get back into town.
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Jan 17, 2012 16:20
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Then, after the egg, microwave a CD you don't want! They turn awesome colors.  I made a potato and leek soup the other day and then got drunk before adding the cream and I added the whole goddamn pint. In order to make this edible again, can I stick it back on the stove and add a bunch more potato and leek to it? It was really good before I cocked it up, and I can't afford to throw out that much food.
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Jan 17, 2012 16:33
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Grand Fromage posted:Can you just leave the yogurt mix sitting around and have it develop properly? I have my first batch in the rice cooker on warm as was recommended, but I think it might be too hot, it's not thickening at all. I don't have any other way to keep it warm though, no oven with a pilot light or anything. Assuming my starter yogurt even had active cultures, my Korean's not up to the task of figuring that out. Ugh. I just want a bigass tub of yogurt instead of these little two spoonful things. When you're shopping for yogurt to use for the cultures, look for this chinese symbol on the container of yogurt. It means live/fresh/raw in a food context, and on a tub of yogurt, it should signal live cultures.
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Jan 17, 2012 16:43
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Kenning posted:That's stupid pedantry and unnecessary culinary elitism. If the water content is low enough by straining off the whey then it's Greek yogurt. No dude, it's chemistry. We tried making yogurt that way, it doesn't come close.
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Jan 17, 2012 16:49
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baquerd posted:What temperature is it and what did you use as a culture? No idea what temperature it is, which is the issue I suppose. I haven't wanted a thermometer enough to drop $100 on one. It definitely felt too hot, I let it cool and added some more yogurt, now it's sitting out at room temp (which is about 55-60 degrees, no insulation). I'm using plain Denmark Milk brand, it's the only non-Korean yogurt available. Just going to let it sit on the counter overnight, it'll either be yogurt in the morning or not. Food experiments! Grand Fromage fucked around with this message at 17:35 on Jan 17, 2012 |
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Jan 17, 2012 17:16
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Cowcatcher posted:No dude, it's chemistry. We tried making yogurt that way, it doesn't come close. This. Just because real milk is harder to get thanks to the last decade's legislation doesn't mean it's not the right ingredient. Facts /= elitism. I wonder if you can Frankenstein real milk by putting all the separately-sold parts together?
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Jan 17, 2012 18:11
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Any tips on cleaning a burnt stainless steel pot?
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Jan 17, 2012 18:13
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quote:Since this quick cake appears to be a colossal failure, and in the interest of culinary experimentation, allow me to provide you good people with a super-delicious alternative, my five-minute, microwaved Huevos Rancheros!
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Jan 17, 2012 18:22
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^^^  davecrazy posted:Any tips on cleaning a burnt stainless steel pot? Elbow grease and steel wool
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Jan 17, 2012 18:23
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Casu Marzu posted:^^^ but I want chemistry to do the work FOR me!
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Jan 17, 2012 18:24
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Brake cleaner.
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Jan 17, 2012 18:35
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davecrazy posted:Any tips on cleaning a burnt stainless steel pot? I once soaked a pot for 3 days because my wife was reducing maple syrup, and reduced it to the carbon stage. After 3 days, it started coming off in pieces. gently caress using elbow grease, just wait that poo poo out.
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Jan 17, 2012 18:38
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I have no idea who this chick is but since her method was the one that seemed fastest and used stuff I actually had on had (lots of other suggestions involved letting the pot sit in ammonia fumes overnight in a sealed bag) it's the one I tried. Worked as advertised. The thing went from totally burnt crust coating the bottom and sides to metal finsih with about 60 seconds of easy scrubbing. https://www.youtube.com/watch?v=590HAW---ts
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Jan 17, 2012 18:44
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Generalisimo Halal posted:What kind of wood? Beech.
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Jan 17, 2012 19:57
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Grushenka posted:Ugh, here I am again. My power shorted out last night while I was asleep, and so my refrigerator also cut out. I fixed everything and turned it all back on. The condiments (mayonnaise, mustard) were all sort of room temp, and I had a bowl of homemade bacon and lentil soup that felt cool (not cold) on the bottom and was basically room temp on the sides. What should I do with these things? The mustard is fine (vinegar, water and spices afterall), ketchup I'd say is ok, worstershire would be fine. Smell the mayo before using, but if the fridge was closed the whole time, you might be OK. I wouldn't do so personally. And for about $2 you can buy another whole jar. I'll say that most salty or acidic condiments are going to be fine. As for the soup, was it in a sealed vessel or an open pot? If it was sealed I'd still go for it, opened -> Toss. Any raw meat I would toss but any smoked/cooked meat should be OK. Cheese probably suffered a loss in texture and flavor quality, but is probably not dangerous. Probably the same with any dairy, but I won't drink milk unless it's ice cold anyway. Any fruits or veggies will be fine as well. More answers than you asked for, but I'm assuming that you had more than homemade soup and condiments in your fridge.
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Jan 17, 2012 22:17
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Thanks! I kept the mustard but ended up tossing the mayonnaise and the soup to be on the safe side. Thankfully there wasn't much else in the refrigerator (planning on doing a shop tomorrow) but that definitely kind of sucked to lose my dinner for the next few days 
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Jan 17, 2012 22:21
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Casu Marzu posted:Brake cleaner. I know you're at least half joking, but this is usually just isopropyl alcohol in a pressurized can.
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Jan 17, 2012 22:26
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Splizwarf posted:I know you're at least half joking, but this is usually just isopropyl alcohol in a pressurized can. No it's not you dolt, and it is highly dangerous if near an ignition source (say, on a pan near a stove). That's because it will release phosgene gas if ignited. Brake cleaner shouldn't be anywhere near your kitchen.
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Jan 17, 2012 22:43
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c0ldfuse posted:I don't know where else to post this but Come on down to the chat thread for all your disgusting link posting needs. Cowcatcher posted:No dude, it's chemistry. We tried making yogurt that way, it doesn't come close. I've made yogurt plenty of times using grocery store milk because it wasn't worth paying 4 times as much for raw milk. Commercial yogurt is not made from only unpasteurized non-homogenized milk. If you're saying that Greek yogurt won't be as good with grocery store milk, I'll give you that. Maybe it also won't be as authentic. But that's elitism, not chemistry. edit: Look, I'm just trying to get that dude to try making some yogurt he can't find in a store.
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Jan 18, 2012 00:09
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Hey guys, I'm very new at cooking meat, but recently got it in my head that I was going to cook a whole chicken. So I have this chicken sitting in my fridge that I have to cook for tomorrow. However, now that I have started reading a few different things in this forum, it looks like most people use a meat thermometer? I grew up with horribly overcooked meat and my family never used one of these things, in fact, I didn't know there was such a thing before, so I don't have one. Unfortunately, due to my work schedule, there's no way that I'll be able to get to a store and purchase one before this thing needs to be cooked! Can anyone give me general times/oven temps/tips to cook a roughly 4lb chicken without a meat thermometer? I understand it'll probably be hard to tell when it's perfect, so it will probably be a bit overcooked, but I'll be sure to get a thermometer before I attempt another bird.
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Jan 18, 2012 00:33
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They quality of milk varies wildly between states and brands. What cowcatcher has seen may well be the case, and what kenning says may be too. There is almost no consistency despite what the labels say, so experiment and see what happens. It is like 10 bucks you are either reaping or wasting.
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Jan 18, 2012 02:42
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Steve Yun posted:I warmed up a hard boiled egg in the microwave, opened the door, looked at it, no cracks, no signs of cracking, bursting, anything. Took it back to my desk, started browsing the web and then cracked into the shell using my thumb.  Now I want to try this. Question: Put bananas in the fridge, they froze (the fridge is wildly different temps from front to back)...I just took them out, should I expect any noticeable difference ie: mushier, weird texture?
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Jan 18, 2012 02:54
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The Peacock posted:Question: Put bananas in the fridge, they froze (the fridge is wildly different temps from front to back)...I just took them out, should I expect any noticeable difference ie: mushier, weird texture? They will be crazy mushy. You shouldn't even refrigerate them. I freeze and thaw them when I make banana ice cream though. Hell, you can even puree a frozen banana to make an ice cream like treat.
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Jan 18, 2012 02:57
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Flash Gordon Ramsay posted:They will be crazy mushy. You shouldn't even refrigerate them. I freeze and thaw them when I make banana ice cream though. Hell, you can even puree a frozen banana to make an ice cream like treat. So you should never put bananas in the refrigerator. Listen to Chiquita Banana, kids.
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Jan 18, 2012 03:04
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Kenning posted:If you're saying that Greek yogurt won't be as good with grocery store milk, I'll give you that. This is all I was saying; authenticity was not (is never?) my concern. He definitely should try doing it, it's fun and seriously delicious (plus the state-change is weirdly magical). Sorry for misunderstanding. Mr. Wiggles posted:No it's not you dolt, and it is highly dangerous if near an ignition source (say, on a pan near a stove). That's because it will release phosgene gas if ignited. Brake cleaner shouldn't be anywhere near your kitchen. You're thinking of the tetrachloroethylene additive for making the alcohol dry faster, which has been illegal in US brake cleaners for at least a decade (for exactly the reason you're right about). They're just pressurized alcohol nowadays, in the US at least. I am not a dolt, thank you. 
Splizwarf fucked around with this message at 03:31 on Jan 18, 2012 |
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Jan 18, 2012 03:26
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