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Commercial kitchens just cover the vats overnight, if that.
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Feb 24, 2012 16:53
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Yes, it will be fine. In fact, I never do the whole "strain and refrigerate" thing because frankly it's too much of a pain in the rear end. Of course, I'll use the deep fryer for something every couple of days, and I'll run a strainer through if there's debris.
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Feb 24, 2012 16:59
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I am making mushroom ketchup, New Orleans remoulade and one or two other condiments for a little pack for someone as a gift. Would these things  be ok for storage? There is no cap. It is a standard plastic condiment container you'd find at a hot dog joint. Would it be better off in mason jars?
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Feb 24, 2012 17:43
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THE MACHO MAN posted:I am making mushroom ketchup, New Orleans remoulade and one or two other condiments for a little pack for someone as a gift. I use those all the time. It's not pretty, but I just wrap plastic wrap over the top an bottom of it when I refrigerate it.
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Feb 24, 2012 17:44
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Why the bottom? Also, they make squeeze bottles with caps, I bought a bunch at Ralph's
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Feb 24, 2012 18:20
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Steve Yun posted:Why the bottom? Im guessing he meant top and bottom of the cap?
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Feb 24, 2012 18:33
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I just wrap it all the way around so it stays on.
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Feb 24, 2012 18:55
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Oh. To get it to stay on, put the plastic over the mouth (leave a decent margin on the edge) then screw the spout on. Then horrible dried poo poo doesn't accumulate in the top, because you can wash the top out while everything's still runny before you put it away.
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Feb 24, 2012 19:40
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What's a good borscht recipe? I have a ton of beets want to do something besides roasting them.
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Feb 24, 2012 20:47
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Excuse me if this has been asked before but this thread is loving huge: Can somebody recommend a chefs knife that's reasonably cheap but can cut like a boss? I've been thinking of finally investing in a good knife. Cheers!
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Feb 25, 2012 01:09
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cent0r posted:Excuse me if this has been asked before but this thread is loving huge: Here you go!
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Feb 25, 2012 01:16
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cent0r posted:Excuse me if this has been asked before but this thread is loving huge: Ricola recommended a great, cheap knife. Here are some quick knife care tips: 1) never use your knife on a really hard surface, like your marble countertop or a metal sheetpan, or heaven forbid, a glass cutting board. 2) Get a honing steel, learn to use it. Your knife edge will actually bend a little before it goes dull; honing (that fancy swish swish thing you see all the time in movies and tv) simply realigns the edge so your knife cuts better. 3) Try not to use a knife block; it usually ends up becoming dirty and moldy, making your knives dirty every time they go in one. Use a magnetic strip, or if you must use a block, make sure your knives are dry before you put them in. 4) Don't, for the love of god, put your knives in the dishwasher. It'll gently caress up both your knife and your dishwasher (well, it'll gently caress up your dishwasher much less than the knife, but still, bad idea). 5) A sharp knife is a safe knife. Dull knives require more pressure to cut, which can lead to bad accidents. Get a knife sharpener (but be careful and get goon recommendations before you pick one up; a bad sharpener can really gently caress your knife up) or get it professionally sharpened every few months. Properly caring for a nice knife will make your kitchen time so much safer, easier, and enjoyable. Pick up that Victorinox Ricola recommended and have at it!
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Feb 25, 2012 01:30
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Awesome, cheers guys. We've got an ordinary whetstone for sharpening our knives and a honing steel as well.
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Feb 25, 2012 02:22
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Is it just me or do cheaper knives resist rust better than high end knives? What's different in the steel recipe?
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Feb 25, 2012 02:51
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Steve Yun posted:Is it just me or do cheaper knives resist rust better than high end knives? What's different in the steel recipe? Some high end knives use high carbon steel for its improved edge granting abilities, but they can stain or rust. High performance, high maintenance. The cheapest knives just use a lovely and soft stainless alloy, so while they wont rust, they will not hold an edge for anywhere as long and can't ever get quite as sharp an edge as good stainless or carbon steel due to the properties of the metal itself. The good stainless knives use a stainless alloy that can both resist rust and stains, as well as hold an edge.
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Feb 25, 2012 02:57
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I don't think anyone's reading the roux thread anymore so, I made this roux with the Alton Brown oven method. Does that look right? I've never made roux before and have no way to judge.
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Feb 25, 2012 03:57
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Grand Fromage posted:I don't think anyone's reading the roux thread anymore so, I made this roux with the Alton Brown oven method. That kind of looks like you're spooning a poop out of a toilet. edit: what kind are you trying to make? That's incredibly dark and will not have much thickening power compared to a white roux. EAT THE EGGS RICOLA fucked around with this message at 04:02 on Feb 25, 2012 |
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Feb 25, 2012 03:59
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I'm making gumbo, so I believe the darker the better for that.
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Feb 25, 2012 04:04
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Grand Fromage posted:I'm making gumbo, so I believe the darker the better for that. It looks fine for a brick/chocolate roux other than the whole poop thing.
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Feb 25, 2012 04:07
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It's my first gumbo, so it will probably be lovely.
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Feb 25, 2012 04:10
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pnumoman posted:Ricola recommended a great, cheap knife. Here are some quick knife care tips: 1) never use your knife on a really hard surface, like your marble countertop or a metal sheetpan, or heaven forbid, a glass cutting board. 2) Get a honing steel, learn to use it. Your knife edge will actually bend a little before it goes dull; honing (that fancy swish swish thing you see all the time in movies and tv) simply realigns the edge so your knife cuts better. 3) Try not to use a knife block; it usually ends up becoming dirty and moldy, making your knives dirty every time they go in one. Use a magnetic strip, or if you must use a block, make sure your knives are dry before you put them in. 4) Don't, for the love of god, put your knives in the dishwasher. It'll gently caress up both your knife and your dishwasher (well, it'll gently caress up your dishwasher much less than the knife, but still, bad idea). 5) A sharp knife is a safe knife. Dull knives require more pressure to cut, which can lead to bad accidents. Get a knife sharpener (but be careful and get goon recommendations before you pick one up; a bad sharpener can really gently caress your knife up) or get it professionally sharpened every few months. Nice post, thank you. Questions: Is there a goon recommendation for learning to use a honing steel well? What about the knife blocks made of many thin plastic rods? I ask because they're washable so that bullet's dodged, but I'm wondering if there's any unique downside to those other than aesthetic dislike. A magnetic strip isn't doable in my situation. What does a dishwasher do that's bad for a knife (assuming it's isolated rather than hitting stuff)? Who the gently caress invented the glass cutting board? CutCo? I am interested in the goon recommendations for a knife sharpener, and seconding that a sharp knife is a safe knife. I think this can't be overstressed.
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Feb 25, 2012 06:20
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Splizwarf posted:I am interested in the goon recommendations for a knife sharpener, and seconding that a sharp knife is a safe knife. I think this can't be overstressed. I have this stone and it is awesome: http://www.chefknivestogo.com/bester1200.html
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Feb 25, 2012 06:30
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Does anyone know anything about halogen ovens? I saw one of them in a store, but I'm finding it surprisingly hard to find decent (non-promotional) information about them. Are they just a dumb gimmick, or can you legitimately prepare most of your meals with them? What kinds of food can they cook? I'm pretty much garbage at cooking, but the idea of low-effort food preparation that's still a step up from "throw instant noodles in microwave" is appealing. Does anyone here use these things?
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Feb 25, 2012 08:28
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Ashenai posted:Does anyone know anything about halogen ovens? I saw one of them in a store, but I'm finding it surprisingly hard to find decent (non-promotional) information about them. Are they just a dumb gimmick, or can you legitimately prepare most of your meals with them? What kinds of food can they cook? quote:Converts electrical energy into intense heat. Seals juices and enhances natural flavor. Twice the flavor in half the time. Moves air around speeding up cooking time and cooks food evenly from all sides. Every part of this sounds like bullshit. Get a pressure cooker if you want no-effort, superfast awesomethings.
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Feb 25, 2012 08:39
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The halogen lamp ovens are dumb. It's basically tossing your food under one of the heat lamps you see at lovely buffets.
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Feb 25, 2012 08:43
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Splizwarf posted:Nice post, thank you. Questions: Dunno what to tell you about the honing steel; my cousin taught me, and he learned at culinary school, so I don't have a video or anything. But it's not that difficult; just think you're making steel shavings of the honing steel, and do it for both sides. As long as you keep a very shallow angle, you should be fine. Just don't do a Gordon Ramsay-esque rapid fire honing until you're confident about the angle required for your knife and you've practiced alot. If the knife block is washable and breathable, it should be fine. Just remember to wash it often. It's most the agitation knocking the knife around, so you ruin the blade as it hits against the racks, and at the same time, it makes cuts in the plastic coating so your racks start to rust. It's not so much the knife rattling around and hitting the plates as it is the racks themselves. So you definitely should not put knives in dishwashers. And gently caress Cutco. Oh, and I go get my knives sharpened, so I have no recommendations for sharpeners. Stones like the one gravity recommended are great, but read up on the process and follow the directions! It's not too difficult, but take the time to be a little spergy about the angle with regards to the knife you are sharpening, and don't ignore the lube requirements for whatever stone you use.
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Feb 25, 2012 08:43
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"The dome breaks in less than one year. Not worth it and they will not replace it piece of poo poo" - someone on youtube talking about the FlavorWave Also, there are zillions of videos on youtube on how to use a honing steel
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Feb 25, 2012 09:02
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Does anyone know when the old chili thread was posted? I've been trying to find it in the archives but with no luck. I have a monstrosity nonpurist recipe posted there that I really need to find.
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Feb 25, 2012 15:50
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I actually happened to have it bookmarked: http://forums.somethingawful.com/showthread.php?threadid=3261214&userid=0&perpage=40&pagenumber=1
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Feb 25, 2012 16:09
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Here are the two I've got bookmarked: Jerkstore's thread Dunkman's thread Edit:  Damnit!
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Feb 25, 2012 16:15
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Ashenai posted:Does anyone know anything about halogen ovens? I saw one of them in a store, but I'm finding it surprisingly hard to find decent (non-promotional) information about them. Are they just a dumb gimmick, or can you legitimately prepare most of your meals with them? What kinds of food can they cook? Early concept design for the flavorwave: 
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Feb 25, 2012 16:39
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^^^^^ Seems about right Does anyone have a good recipe for Brat buns/sausage rolls?
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Feb 25, 2012 17:06
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I'm making Oeufs a la neige for a dinner party tonight. I'm going to chill the crème anglais after I make it, but how long can the ouefs meringue hold up? If I finish the meringues right before I plate dinner will there be a loss in quality if I leave them sitting out for dessert? edit: Turned out great. I didn't realize the meringue was so stable after the poaching. It was really the first time I had worked with egg foam without then folding it in to lighten a batter or something so it was really fun and my guests had a great time with such an "interesting" dish--you don't really know what it is supposed to taste like until you try it. Hed fucked around with this message at 05:48 on Feb 26, 2012 |
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Feb 25, 2012 21:10
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I don't do steak much. 1.5" filet mignon, on cast iron. Pre-heat pan on stove, pre-heat oven to 450. Sear on stove, oven for ~3min a side. Sound good?
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Feb 25, 2012 21:56
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with tenderloin, I wouldn't even bother tossing it in the oven. Just a minute on each side to get a good sear then off to a plate to rest. I do love a really rare tenderloin though.
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Feb 25, 2012 22:01
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pnumoman posted:If the knife block is washable and breathable, it should be fine. Just remember to wash it often.
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Feb 26, 2012 03:30
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SubG posted:What are you doing to your knife block that it needs washing at all, much less needing it often? I don't use a knife block, but I find that tons of people that do just slot in wet knives or poorly dried knives which leads to mold. I figure it's best to give advice assuming people are lazy. Plus, it can't hurt to wash off the dust every so often.
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Feb 26, 2012 09:32
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I'm trying to clean the metal grease filters in my kitchen's vent hood. It's a student house so I assume I'm the first person trying to do that in a couple of years. The things are completely gummed up. I put them in the dishwasher and that seemed to help a bit, but there's still a lot of gummed up grease. What could help? Oven spray? Soaking them in detergent for a day or so?
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Feb 26, 2012 17:14
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Serendipitaet posted:I'm trying to clean the metal grease filters in my kitchen's vent hood. It's a student house so I assume I'm the first person trying to do that in a couple of years. Oven cleaner. The kind you don't have to turn the oven on for. Let it set overnight, and the grease will wipe off, as if by magic.
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Feb 26, 2012 17:56
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If I want to make vegetable soup do I just throw a bunch of veggies in water? What spices/how much is good to toss in? Do I need to get some kind of chicken or beef broth as a base? Edit: I also came across a bag of dried red thai chilies. Can I use them in recipes that want regular red thai chilies or will they not work well? Edit2: Also any good rice and lentil recipes? Econosaurus fucked around with this message at 18:22 on Feb 26, 2012 |
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Feb 26, 2012 18:11
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