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BRJohnson posted:http://julytomato.tumblr.com/post/13160554081/in-depth-browned-butter-sugar-cookies The whole point of this recipe is browning the butter. You aren't just melting it, you're cooking it until the solids turn brown. Totally changes the flavor and is what makes this different from a plain sugar cookie or shortbread recipe.
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Jan 20, 2012 20:33
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It's pretty simple, just heat it up until it's brown: http://www.youtube.com/watch?v=hw8hT47NNyg
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Jan 20, 2012 20:55
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Is there a name to describe the flavor profile of cinammon/nutmeg/allspice/clove etc...? The only thing I can think of is 'Christmas' and I'm pretty sure that's not it.
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Jan 20, 2012 21:07
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Tots posted:Is there a name to describe the flavor profile of cinammon/nutmeg/allspice/clove etc...? Those sound like the kinds of spices you put into mulled cider. I'm not sure if "mulled" is the word you're looking for.
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Jan 20, 2012 21:12
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I'd call them "warm".
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Jan 20, 2012 21:32
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Tots posted:Is there a name to describe the flavor profile of cinammon/nutmeg/allspice/clove etc...? I often see them referred to as holiday spices. I would also maybe toss out the word "woody" to describe them, maybe. Anjow posted:What do Chinese century eggs taste like? Somewhere between pickle and soy sauce?
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Jan 20, 2012 21:35
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Randomity posted:The whole point of this recipe is browning the butter. You aren't just melting it, you're cooking it until the solids turn brown. Totally changes the flavor and is what makes this different from a plain sugar cookie or shortbread recipe. Do I then mix the liquid brown butter in with the sugar? I just feel like it's supposed to be solid to be 'creamed', will it harden up if I put it in the fridge?
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Jan 20, 2012 21:46
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GrAviTy84 posted:Ok, so you said that you were in it to impress and that you want something that is labor intensive, the following may be a bit too much on the labor intensive, but I'm going to suggest it anyway because, well, you asked for it. Holy poo poo, you are amazing. Whatever the hotel doesn't have I can bring from home, and both of these look wonderful. Thank you so much!
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Jan 20, 2012 21:55
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BRJohnson posted:Do I then mix the liquid brown butter in with the sugar? I just feel like it's supposed to be solid to be 'creamed', will it harden up if I put it in the fridge? Yes, butter turns solid again if you chill it.
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Jan 20, 2012 22:00
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I wanna make pulled-pork sandwiches but I don't have a smoker and if I did it's gonna be around 0 Fahrenheit for the next week so that's out. My plan at the moment is buying a big ol' shoulder and sticking it in my ~8-pound dutch oven in my oven at 225 for, eh, 12 hours or so. Now I'm worried about this thing drying out and I'm not sure if I'm supposed to season the thing with anything that's not S&P or a mire poix. Any advice? I'm not going for anything too wild on the spices, just a good, solid pork-y baseline and my diners can add whatever they want on it.
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Jan 20, 2012 22:17
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scuz posted:I wanna make pulled-pork sandwiches but I don't have a smoker and if I did it's gonna be around 0 Fahrenheit for the next week so that's out. My plan at the moment is buying a big ol' shoulder and sticking it in my ~8-pound dutch oven in my oven at 225 for, eh, 12 hours or so. Now I'm worried about this thing drying out and I'm not sure if I'm supposed to season the thing with anything that's not S&P or a mire poix. Any advice? I'm not going for anything too wild on the spices, just a good, solid pork-y baseline and my diners can add whatever they want on it. Skin doused with Worchestershire sauce and packed with brown sugar. Throw an onion and as much garlic as you can find in there. Put a lid on it and call it a day.
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Jan 20, 2012 22:19
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Anybody have a good recipe for barbacoa? I've got an eye round roast and a slow cooker, I figure that should be a start.
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Jan 20, 2012 22:28
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ExtraFox posted:Holy poo poo, you are amazing. Whatever the hotel doesn't have I can bring from home, and both of these look wonderful. Thank you so much! OH! If you can bring things from home, that makes some of this less labor intensive, at least on the day of serving. I would make as much as I could before the final cooking step as possible at home, then finish the dishes at the hotel.
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Jan 20, 2012 22:32
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GrAviTy84 posted:OH! If you can bring things from home, that makes some of this less labor intensive, at least on the day of serving. I would make as much as I could before the final cooking step as possible at home, then finish the dishes at the hotel. I was thinking the same thing. The hotel is in my city, he just can never stay there because he's deathly allergic to cats and dogs and there are four cats and one dog in this house. Seriously, thanks again! edit: vvv For sure. 
ExtraFox fucked around with this message at 23:20 on Jan 20, 2012 |
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Jan 20, 2012 22:43
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ExtraFox posted:I was thinking the same thing. The hotel is in my city, he just can never stay there because he's deathly allergic to cats and dogs and there are four cats and one dog in this house. Seriously, thanks again! Let us know how it goes!
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Jan 20, 2012 22:52
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I tried making this last weekend: http://www.foodbuzz.com/recipes/1167476-bhuna-gosht-or-lamb-bhuna And it didn't turn out that great, probably due to me messing about with the recipe. I halved everything, except I used a whole can (400g) of tomatoes and about 200ml of water. The problem I had was that after an hour simmering, it had almost boiled dry and the meat was kind of tough. Am right in thinking that I should have added more water to deal with the increased amount of tomatoes? (My saucepan is quite wide, and I was worried that having only 1 medium tomato +125ml water would mean it would burn). Also, I went to a fairly cheap butcher to buy the lamb shoulder, I guess this might be a stupid question, but would better quality lamb give better results in terms of tenderness? Edit: Also, does this look like a good recipe for Naan bread? http://www.bbc.co.uk/food/recipes/naan_86626 I've never made any kind of bread before in my life, but I have a sudden urge to give it a try. Gerblyn fucked around with this message at 00:28 on Jan 21, 2012 |
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Jan 21, 2012 00:25
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ScooterMcTiny posted:Anyone have a go to red beans and rice recipe? I have a bit more of this sitting in my fridge right now. It's really, really good. Like, amazingly good. If you do make it I strongly recommend making the pickle meat from that site and using it instead of ham. I'm sure ham would be tasty, but this last batch in particular was so vinegary and peppery and delicious from that pickle meat. Also make sure to use andouille sausage, of course. This is seriously an amazingly tasty recipe.
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Jan 21, 2012 01:49
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Kenning posted:I have a bit more of this sitting in my fridge right now. It's really, really good. Like, amazingly good. If you do make it I strongly recommend making the pickle meat from that site and using it instead of ham. I'm sure ham would be tasty, but this last batch in particular was so vinegary and peppery and delicious from that pickle meat. Also make sure to use andouille sausage, of course. Man I need to visit GWS more often. I stopped in this thread for a dumb question and the first two things I see are some elaborate several course meal being planned in a hotel for someone's SO and this recipe which I am now leaving my house to get ingredients for. I loving love SA. Seriously the amount and diversity of knowledge on these forums is astounding.
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Jan 21, 2012 03:07
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I have a 4.5 lb. boneless lamb roast that I plan to prepare like the prime rib I did for Christmas - salt and pepper the night before, let it dry out a little bit on the roasting pan in the fridge overnight, cook at 200 degrees until done. Any idea how long I should cook this? I know lamb is a lean meat so there's not a lot of fat to render, and no collagen/connective tissue to gelatinize, so I imagine it'll take less time than the prime rib. Suggestions??
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Jan 21, 2012 03:20
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The Midniter posted:I have a 4.5 lb. boneless lamb roast that I plan to prepare like the prime rib I did for Christmas - salt and pepper the night before, let it dry out a little bit on the roasting pan in the fridge overnight, cook at 200 degrees until done. Any idea how long I should cook this? I know lamb is a lean meat so there's not a lot of fat to render, and no collagen/connective tissue to gelatinize, so I imagine it'll take less time than the prime rib. Suggestions?? Cook until a probe thermometer in the thickest part of the meat reads 130F. Do you have a torch? Torch the surface before roasting to start the fat rendering. This combined with a low, slow roast will give a good crust, or at least that's what Thomas Keller says about rib roast in Ad Hoc at Home, and it's worked like that for me in practice.
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Jan 21, 2012 03:40
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Gerblyn posted:I tried making this last weekend: e- I generally wouldn't even touch a braise like that for a minimum of 2 hours.
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Jan 21, 2012 04:24
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Need some quick pointers for cooking some grass fed beef ribs. Would cooking them at 225 for 5-6 hours be about right? Should I sear them before I put them in the oven? Should I be braising them throughout the time its in the oven?
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Jan 21, 2012 05:01
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Tots posted:Is there a name to describe the flavor profile of cinammon/nutmeg/allspice/clove etc...? I've seen it labeled as "Pumpkin Pie Spice".
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Jan 21, 2012 05:05
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kiteless posted:I've seen it labeled as "Pumpkin Pie Spice". I was trying to think of something along the lines of Sweet/Salty/Earthy/Tangy/Pungent/whatever.. you get the idea. I thought maybe there was a word for it that I wasn't aware of. Looks like no.
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Jan 21, 2012 05:20
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Tots posted:Man I need to visit GWS more often. I stopped in this thread for a dumb question and the first two things I see are some elaborate several course meal being planned in a hotel for someone's SO and this recipe which I am now leaving my house to get ingredients for. Yeah man GWS is where it's at, and that red beans and rice recipe will blow your mind. It's probably my favorite thing that I've made in the last 6 months.
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Jan 21, 2012 05:24
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Kenning posted:Yeah man GWS is where it's at, and that red beans and rice recipe will blow your mind. It's probably my favorite thing that I've made in the last 6 months. Specifically, it looks like your megathread is where it's at. I've never really came in here because it looked like a place to sperg out about specific cooking techniques in whatever thread. Now don't get me wrong, I don't think that's a bad thing, but I like the 'talk about whatever' attitude of the megathread which I never actually noticed before I went looking for it. I've got my beans soaking now, and I went to Wegman's for anodouille and some ham. I also picked up some chorizo to have on the side with it. Can't fuckin waaaaaiiittt! I just made a sandwich with the ham I bought because I got hungry thinking about it.
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Jan 21, 2012 05:57
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Enentol posted:(2): Galliano Thanks, I'll definitely give this a try.
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Jan 21, 2012 06:49
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I just bought a couple of boneless hake fillets for dinner. What's the easiest way to cook them? I was thinking just pan-fried or grilled with salt & pepper and served with salad? edit - another question: I'm planning to make Thai fish cakes tomorrow with this recipe. The ingredients list calls for '500g skinless redfish fillets, bones removed, roughly chopped'. What would be the best 'redfish' to get for this dish? cyberia fucked around with this message at 10:43 on Jan 21, 2012 |
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Jan 21, 2012 09:43
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Psychobabble posted:You just didn't let it cook long enough. You should have added more water and returned it to a light simmer until it was completely tender, then cranked the heat to reduce it down to the point you wanted it. Fair enough, guess I was just overthinking things. Thanks!
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Jan 21, 2012 11:25
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Cyril Sneer posted:Thanks, I'll definitely give this a try. Please let me know post-tea how you liked it. I'm a big fan of vanilla in teas, and to me, Galliano just seems like the best equipped booze for the job.
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Jan 21, 2012 13:27
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I need to make a pie for a competition, and I need a few ideas. I want to use something like pork shoulder slow cooked so I can shred it, but I'm not sure what else to put with it. Leek and apple cider and chestnuts are ideas that have been thrown around, but I can't decide what to do to make it coherent.
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Jan 21, 2012 16:08
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When kneading breads or pizza dough, my mixer throws itself around and unlatches its pivot locking mechanism. My wife and I got the KitchenAid Artisan in the past year for our wedding, and I specifically didn't want the KA professional model because I didn't like the bowl elevator. Would a 500 or 600 Pro have this problem? My mother's KA is a pivot style (from the mid-70s) and she's never had this problem, even making huge batches of houska with the dough hook. When the dough gets sticky enough I end up bearing down on the top just to keep the thing from unlatching itself. What, short of welding a cross-bracing latch on the device, could I do to fix this behavior?
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Jan 21, 2012 18:10
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Two newbie questions I couldn't find the answers to... I have a double boiler (bain-marie) and I'm trying to make custard for the first time. I can't, however, figure out how much water to put in the bottom pan. I have three conflicting hypothesis: - Put enough water to touch the bottom of the top pan (heat transfer via liquid water); - Put the least amount of water possible so it boils ASAP (heat transfer via vapour); - Fill half of the pan so it takes time to boil Also, same reciepe but unrelated, our parchment paper says to moisten it when used in an oven. How moist is moist enough? Should I dip the paper in water, or is spraying a mist of water enough? Thanks!
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Jan 21, 2012 18:16
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Hed posted:When kneading breads or pizza dough, my mixer throws itself around and unlatches its pivot locking mechanism. My wife and I got the KitchenAid Artisan in the past year for our wedding, and I specifically didn't want the KA professional model because I didn't like the bowl elevator. Would a 500 or 600 Pro have this problem? My mother's KA is a pivot style (from the mid-70s) and she's never had this problem, even making huge batches of houska with the dough hook. The lift bowls are designed to fare better with the forces created by mixing a stiff dough. That said, you could always try increasing the hydration of your dough a bit so the mixer has an easier go at it.
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Jan 21, 2012 19:37
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Demon Lord posted:Two newbie questions I couldn't find the answers to... Option 1
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Jan 21, 2012 19:55
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cyberia posted:I just bought a couple of boneless hake fillets for dinner. What's the easiest way to cook them? I was thinking just pan-fried or grilled with salt & pepper and served with salad?  I would think?
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Jan 21, 2012 19:57
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Happy Hat posted:Option 1 For practical purposes it doesn't make a difference as long as A) Your water doesn't all dry up and B) It's not overfilled.
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Jan 21, 2012 20:46
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cyberia posted:
Snapper is the go here.
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Jan 22, 2012 00:29
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Tots posted:For practical purposes it doesn't make a difference as long as A) Your water doesn't all dry up and B) It's not overfilled. 1) Can be below 100C, 2) is always 100C.
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Jan 22, 2012 00:52
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Pantsmaster Bill posted:I need to make a pie for a competition, and I need a few ideas. I want to use something like pork shoulder slow cooked so I can shred it, but I'm not sure what else to put with it. Leek and apple cider and chestnuts are ideas that have been thrown around, but I can't decide what to do to make it coherent.
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Jan 22, 2012 01:01
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