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Tsurupettan posted:I want to cook two strips or so of bacon in the pan, then drain off the grease and cook the eggs in the same pan for a bit of bacon-y flavor. Is this going to cause any problems? I don't think I've ever used the same pan to cook two things in a row before. The problem is that you will never stop doing this. Welcome to the fatty club. 
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Feb 3, 2012 19:24
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Well, there's always giving the results a quick rest on a paper towel or 2 before eating.
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Feb 3, 2012 19:28
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dis astranagant posted:Well, there's always giving the results a quick rest on a slice of toasted sourdough or 2 before eating. Fixed that for you.
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Feb 3, 2012 19:30
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Kenning posted:He posted this recipe/method in the Doro Wat thread. THANK YOU!
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Feb 3, 2012 19:31
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Hello goons. FoodScienceGoonHelpRequest request = new FoodScienceGoonHelpRequest(); FoodScienceGoonHelpRequest response = new FoodScienceGoonHelpResponse(); request.data.Add(" I made cinnamon ice cream the other day. \n"); request.data.Add(" It came out good. \n"); request.data.Add(" 2cups milk, 2 cups cream, 3/4 cup natural sugar \n"); request.data.Add(" 3-4 cinnamon sticks, broken, 2 tsp ground cinnamon \n"); request.data.Add(" 1 tsp vanilla extract \n"); request.data.Add(" Heated to 165 or so, then cooled and steeped overnight\n"); Ok, that's not fun to type anymore. I've been buried in work. Anyway, after steeping overnight there was a definite, say, half-cup of snot-like stuff in the cream, at the bottom, with the broken bits of cinnamon in it. I forced it through the sieve and the ice cream was great. But where did the snotlike stuff come from? I think of snotty textures as mostly protein and water, like eggwhites. Did it come from the milk and cream? What did the cinnamon do to it to get it to gel like that?
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Feb 3, 2012 19:48
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No idea, but I always strain my cinnamon ice cream base because the cinnamon clumps and gets nasty.
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Feb 3, 2012 19:50
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Tsurupettan posted:Going to make some eggs and bacon for breakfast. I went out and bought some 'real' bacon last night, rather than the precooked crap I'm used to eating. Obviously I have to cook it in the pan, so my question is this: I wouldn't gently caress around with this if I was just frying off two rashers or whatever, but if you're making a bacon for a shitload of people it saves a hell of a lot of labour.
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Feb 3, 2012 19:59
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If you start it in a cold oven, it will lay flatter and not curl up and poo poo. Also you don't have to preheat your oven.
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Feb 3, 2012 20:01
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Whenever I'm cooking bacon for anymore than myself, I grill (broil?) it. A few minutes each side and it's done, crispy and delicious.
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Feb 3, 2012 20:07
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Throw dat bacon on a cast iron pan, add pancakes for good measure
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Feb 3, 2012 20:11
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pr0k posted:But where did the snotlike stuff come from? I think of snotty textures as mostly protein and water, like eggwhites. Did it come from the milk and cream? What did the cinnamon do to it to get it to gel like that?
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Feb 3, 2012 22:36
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What if it's mixed into some liquid/semiliquid medium? Will that prevent snot?
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Feb 3, 2012 22:38
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Steve Yun posted:What if it's mixed into some liquid/semiliquid medium? Will that prevent snot? This page is all about cinnamon snot in coffee, so I'm thinking no.
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Feb 3, 2012 22:42
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So what keeps it from snotting up in baking?
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Feb 3, 2012 22:44
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Flash Gordon Ramsay posted:If you start it in a cold oven, it will lay flatter and not curl up and poo poo. Also you don't have to preheat your oven. Lay out a layer of parchment paper on your cookie sheet, then lay bacon on top of that, then put a layer of parchment paper on top of the bacon, then another cookie sheet on top of the second layer. Throw that in the oven for perfectly flat bacon. Works with pancetta disks too.
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Feb 3, 2012 22:53
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CuddleChunks posted:The problem is that you will never stop doing this. Down almost 15 pounds in about three weeks eating low carb with a reasonable intake. If anything I'm leaving the fatty club.  I don't eat bacon every day, though I have been having difficulty figuring out tasty options for breakfast. Aside from the occasional headache/feeling weird as my body enters ketosis I'm doing great. W&W and GWS have become my new favorite boards. I realize a good chunk of that is water weight, but definitely not all of it.Now for an actual question: I miss loving pasta, I had an idea the other day about using flax to make lasagna noodles, but was told it'd come out like wet cardboard. Has anyone tried this, or does anyone have a recommendation for a low carb alternative? Also, I've been trying to find Shirataki noodles in the Tampa Bay area with zero drat luck.  I want to try using it to replace spaghetti and having spaghetti and meatballs. It will never be the same, but I can try.  e: I am going to make myself some flax toast via this recipe, though. Looks tasty. http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm e2: vvvv I'm eating a few different vegetables that I actually enjoy to get about 15-20g of carbs a day, plus trace amounts in other foods. I feel really, really great. When I was eating before, I'd regularly feel sick to my stomach, get terribly painful headaches, or just want to sleep. Tsurupettan fucked around with this message at 00:01 on Feb 4, 2012 |
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Feb 3, 2012 23:33
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Tsurupettan posted:Aside from the occasional headache/feeling weird as my body enters ketosis I'm doing great. Eat some bread. Seriously, for your health.
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Feb 3, 2012 23:58
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Steve Yun posted:So what keeps it from snotting up in baking? Couple of things. For one, in baking, you're doing a gradual increase in heat. Unlike water, whose temperature tends to remain constant until the boiling point is reached (and then the temp skyrockets), with most baking, you're talking a gradual increase in temperature. Hydrogen bonding in water resists temperature (and thereby state) changes. You're going to have jumps in temperature when dealing with a mostly water solution. In baking, however, the liquid isn't the main player. In fact, most of baking comes from starches gelling. This happens at a steady temperature. Moreover, in baking, you're dealing with stuff that's snotty already (eggs, starch, etc), so a bit more isn't going to hurt anything.
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Feb 4, 2012 00:06
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Tsurupettan posted:Now for an actual question: I miss loving pasta, I had an idea the other day about using flax to make lasagna noodles, but was told it'd come out like wet cardboard. Has anyone tried this, or does anyone have a recommendation for a low carb alternative? I've heard of people using thinly sliced zucchini in place of lasagna noodles. Also you probably shouldn't flirt with ketogenic diets without a doctor's supervision.
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Feb 4, 2012 00:12
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Tsurupettan posted:Also, I've been trying to find Shirataki noodles in the Tampa Bay area with zero drat luck.
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Feb 4, 2012 00:17
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dino. posted:Publix should carry it. It'd be stocked next to the tofu, in the produce aisle. I'll have to have another look, I checked in the ethnic foods section. I didn't expect it to be with the tofu!  I've heard they're kinda chewy/rubbery but... I kind of like chewy/rubbery textures. 
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Feb 4, 2012 00:21
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I think those Shiritaki noodles are gross and you shouldn't bother looking for them. It's not just a matter of not being the same, they're just not good and any attempt to make low carb noodles and bread is just going to turn out to be subpar food. Deal with it and eat real food, there are tons of great vegetables and meats and ways to cook them. If you can't live without noodles and bread just eat a small amount. Take dino's perspective on vegan food which focuses on good food that happens to be vegan instead of using fake meats and attempts to replicate meat products in an inferior manner. This same perspective should apply to a diet that minimizes grains and sugars because attempts to make pizza and pasta are going to be plain out inferior just like fake meats.
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Feb 4, 2012 00:45
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I use stir-fried green cabbage in place of pasta. It loving rocks and I don't miss pasta one bit.
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Feb 4, 2012 00:50
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When I was living with my parents who are low-carb crazy I would replace zuccini in meals where there would normally be pasta. I wouldn't chop it thin like spaghetti, though, I would slice it at an angle then chop the rounds into three sticks. Fry lightly in oil, with salt and pepper. Delish. Then you can have a portion of that, with chicken and some kind of sauce. I also loving love zucchini. Also say goodbye to pasta as anything other than a treat, otherwise you're just going to get a really lovely lasagna. Eat the real thing on a cheat day if you can manage it and make it good. The low-carb flours that my mom bought tasted like sawdust every time. She'd say it was okay because she put cheese on it... but it was just cheese on sawdust. 
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Feb 4, 2012 00:55
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mich posted:I think those Shiritaki noodles are gross and you shouldn't bother looking for them. It's not just a matter of not being the same, they're just not good and any attempt to make low carb noodles and bread is just going to turn out to be subpar food. Deal with it and eat real food, there are tons of great vegetables and meats and ways to cook them. If you can't live without noodles and bread just eat a small amount. Take dino's perspective on vegan food which focuses on good food that happens to be vegan instead of using fake meats and attempts to replicate meat products in an inferior manner. This same perspective should apply to a diet that minimizes grains and sugars because attempts to make pizza and pasta are going to be plain out inferior just like fake meats. Shirataki is fine, especially the kind that's not made with tofu. Use it with Asian recipes using Asian sauces and ingredients. Don't just dump some spaghetti sauce and meatballs on it and expect it to be like regular spaghetti, because it isn't, and you will be disappointed. Taken as its own, unique, and special ingredient, it's pretty good.
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Feb 4, 2012 01:03
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Mach420 posted:Shirataki is fine, especially the kind that's not made with tofu. Use it with Asian recipes using Asian sauces and ingredients. Don't just dump some spaghetti sauce and meatballs on it and expect it to be like regular spaghetti, because it isn't, and you will be disappointed. This is good advice. Mich, have you considered trying to cook Asian food for once?
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Feb 4, 2012 01:05
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Iron Chef Ricola posted:This is good advice. Mich, have you considered trying to cook Asian food for once? It's great in stir fries, yakisoba style with meats and veggies mixed in.
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Feb 4, 2012 01:07
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Yeah Mich quit being a food racist.
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Feb 4, 2012 01:07
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Mach420 posted:It's great in stir fries, yakisoba style with meats and veggies mixed in. I don't know, yakisoba is a pretty Asiany word, I'm not sure that mich is ready to handle cooking Asian food.
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Feb 4, 2012 01:09
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Iron Chef Ricola posted:I don't know, yakisoba is a pretty Asiany word, I'm not sure that mich is ready to handle cooking Asian food. It's pretty scary stuff. Mich had better stick to goulash.
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Feb 4, 2012 01:14
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Tsurupettan posted:Now for an actual question: I miss loving pasta, I had an idea the other day about using flax to make lasagna noodles, but was told it'd come out like wet cardboard. Has anyone tried this, or does anyone have a recommendation for a low carb alternative? Spaghetti squash!
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Feb 4, 2012 01:15
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Fair enough on using Shiritaki wish Asian ingredients, though I must strongly discourage using them to make bún thịt nướng, bún bò Huế, phở, hủ tiếu, mì xào dòn, bun rieu, bánh canh, mì Quảng, bánh hỏi, or bánh tằm cà ri.
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Feb 4, 2012 01:40
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Any recommendations for something interesting to do with grits (besides just eating them as grits I mean)?
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Feb 4, 2012 02:36
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RazorBunny posted:Any recommendations for something interesting to do with grits (besides just eating them as grits I mean)? I think grits are pretty gross, but grits pancakes are good.
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Feb 4, 2012 02:42
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mich posted:Fair enough on using Shiritaki wish Asian ingredients, though I must strongly discourage using them to make bún thịt nướng, bún bò Huế, phở, hủ tiếu, mì xào dòn, bun rieu, bánh canh, mì Quảng, bánh hỏi, or bánh tằm cà ri. I don't understand most of that post. Guess it's I who should expand my horizons.
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Feb 4, 2012 02:48
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So I've got some lamb shanks that I wanted to braise, and I'm not quite sure which option to go with. I have both a slow cooker and a new dutch oven (picture below) I'm still a bit new to using it, at what temperature should I be cooking at and for how long? Should I be doing it pretty low like 200 degrees for 5-6 hours like I would with the slow cooker?
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Feb 4, 2012 03:12
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Drink and Fight posted:I think grits are pretty gross, but grits pancakes are good. They're not my favorite, but the ones I've got are really good quality and I hate to just toss them. My mom gave them to me and was super excited about them, and I didn't have the heart to tell her I don't like them.
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Feb 4, 2012 03:14
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Dacap posted:So I've got some lamb shanks that I wanted to braise, and I'm not quite sure which option to go with. I have both a slow cooker and a new dutch oven (picture below)
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Feb 4, 2012 03:18
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Yeah, I definitely know enough basics to brown them first. I'm just a bit new to cooking with a cast iron pot like this so I'm not too familiar yet with how it retains heat for cooking for a longer period of time. I'll try them at 200 until they're tender
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Feb 4, 2012 03:23
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Mach420 posted:Shirataki is fine, especially the kind that's not made with tofu. Use it with Asian recipes using Asian sauces and ingredients. Don't just dump some spaghetti sauce and meatballs on it and expect it to be like regular spaghetti, because it isn't, and you will be disappointed. Taken as its own, unique, and special ingredient, it's pretty good. Thanks for the heads up, I was about to do this. Instead, I went simple since I'm not very experienced. I cooked up some stew beef (was at hand) in a pan, with a bit of garlic and ginger. I rinsed the noodles thoroughly to get rid of the fishy smell/taste, then I tossed two beef bouillon cubes into a large pot of water and got it boiling. Boiled the noodles for about nine minutes, then strained it and tossed them on the plate, and added the meat. I was hoping the noodles would get more flavor from the beef broth, but they were a bit plain. Texturally they reminded me of a springy and somewhat strand of spaghetti. I was afraid to add something like soy sauce since I was worried it'd get too salty. I didn't eat it all due to getting full, so there's some left. Should I add some soy sauce when I eat the rest tomorrow? The meat tasted good, the noodles needed more flavor but were nice texturally. e: for reference this was the wet tofu shirataki, publix did not have dry non-tofu variants. I will be going to an asian food store soon, though.
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Feb 4, 2012 04:04
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