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Not if it's for a special occasion.
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Mar 2, 2012 14:52
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Went to the grocery store last night because it's 15% off for students on Thursday (I guess I still look like one) and bought a whole slew of veggies. I think I wanna make some sort of beef stew/braised beef. I have lots of potatoes, onions, celery, carrots, parsnips, shallot, red wine, etc. Should I buy stew beef? Cook it in my crockpot or a regular pot? I don't have a dutch oven or anything like that yet. Anyone have a good winter recipe? Doh004 fucked around with this message at 18:37 on Mar 2, 2012 |
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Mar 2, 2012 18:35
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Doh004 posted:Went to the grocery store last night because it's 15% off for students on Thursday (I guess I still look like one) and bought a whole slew of veggies. I think I wanna make some sort of beef stew/braised beef. I have lots of potatoes, onions, celery, carrots, parsnips, shallot, red wine, etc. You could certainly do it in a crock pot, but it isn't going to be one of those "dump everything in and forget about it" type recipes. I would get a pot out and heat some oil. Brown your meat (in chunks of course) on all sides and set aside. Add onion, celery and carrot to the pan (in chunks of course) and cook until they are starting to soften. Add a copule of tablespoons of flour to the pan and cook for a few minutes to get rid of the raw taste. Add beef stock and red wine to your tastes, add the meat back in, cover and toss the whole thing in the oven for a few hours at 250-275 until the meat is tender. Season, herb up and eat.
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Mar 2, 2012 18:57
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Related, I'm interested in a beef stew type recipe specifically for the crock pot. I made a nice chili by browning stew beef and hot sausage on the stove, then cooking low and slow in the crock with everything else. I'd like to do something similar, but not chili - beef stew seems the obvious choice, but honestly I've never had a beef stew I've really loved, so if there's something similar but with different flavors, I'm all ears.
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Mar 2, 2012 19:44
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Thanks for that Phummus. Going off of what Nibble said, are there any suggestions to make it more than just standard beef stew? Any sort of rub/marinade for the meat?
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Mar 2, 2012 20:18
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Nibble posted:Related, I'm interested in a beef stew type recipe specifically for the crock pot. I made a nice chili by browning stew beef and hot sausage on the stove, then cooking low and slow in the crock with everything else. I'd like to do something similar, but not chili - beef stew seems the obvious choice, but honestly I've never had a beef stew I've really loved, so if there's something similar but with different flavors, I'm all ears. Coat the meat (you can do cubed stew beef, but try separated short ribs for extra flavour) in flour, salt, pepper and paprika, brown with minimum of oil, transfer to crockpot, use the pan for sauteing onions/celery/carrots, splash some red wine in there if there's something stuck to the bottom, transfer to crock pot and add some cubed potatoes in there too Then take a big can of guiness, warm it up in the pan and transfer to crockpot. Add water till covered, lots of pepper, then Worcestershire and paprika to taste. The best part is experimenting with spices
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Mar 2, 2012 21:36
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Cowcatcher posted:Coat the meat (you can do cubed stew beef, but try separated short ribs for extra flavour) in flour, salt, pepper and paprika, brown with minimum of oil, transfer to crockpot, use the pan for sauteing onions/celery/carrots, splash some red wine in there if there's something stuck to the bottom, transfer to crock pot and add some cubed potatoes in there too That sounds like a good base recipe, thanks. If I'm putting beer in the pan is there any reason I can't use that to deglaze instead of the wine? Though I guess the wine might add some complementary flavors. Would baby red potatoes, cut into halves or quarters, work in here? I generally like them better than russets.
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Mar 2, 2012 23:06
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Nibble posted:That sounds like a good base recipe, thanks. If I'm putting beer in the pan is there any reason I can't use that to deglaze instead of the wine? Though I guess the wine might add some complementary flavors. I'm not sure how Guiness would work for deglazing, that's why I said wine. The recipe is just your standard stew, you can't really do wrong by replacing anything.
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Mar 2, 2012 23:13
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I'm mostly concerned with how different potatoes would hold up to such a long cooking time. I'm not familiar with making stews so it's never come up before. I just know reds are tastier, especially with the skins.
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Mar 3, 2012 01:22
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I am wanting to make roasted garlic. The pictures I see have huge bulbs. Are you supposed to use the big elephant garlic bulbs or can you use the normal small ones as well?
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Mar 3, 2012 02:05
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Darkblade posted:I am wanting to make roasted garlic. The pictures I see have huge bulbs. Are you supposed to use the big elephant garlic bulbs or can you use the normal small ones as well? Yes use normal, dont buy elephant garlic.
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Mar 3, 2012 02:27
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My wife desperately wants an Elena Ruiz sandwhich but I can't really get cuban bread anywhere here in New Mexico and I didn't bring nearly enough stuff with me to feel like baking my own bread, what can I get from the market that would approximate it most closely? Shes from Miami so I'd like to get it as close as possible for her.
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Mar 3, 2012 02:35
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Doh004 posted:Should I buy stew beef? A while ago stores used to cheaply sell the scraps off the bones as "Stew meat". Today, however, most stores will sell you chopped up sirloin for $2 more than the normal sirloin cost and brand it as "stew meat". Buy a cheap chunk of beef, chop it up, brown it up and toss it in.
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Mar 3, 2012 02:59
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A GIANT PARSNIP posted:A while ago stores used to cheaply sell the scraps off the bones as "Stew meat". Today, however, most stores will sell you chopped up sirloin for $2 more than the normal sirloin cost and brand it as "stew meat". Ended up getting a big ole chuck roast for cheap at my butcher. Will cook it all up tomorrow. Gonna throw in some parsnips along with the veggies.
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Mar 3, 2012 03:35
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I love me some oatmeal, but my stomach can't process it at all. What should I have that's kinda similar (at least nutritionally) for breakfast?
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Mar 3, 2012 05:28
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Congee?
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Mar 3, 2012 05:30
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Grits or cream of wheat?
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Mar 3, 2012 06:27
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Tried baking a loaf of whole-wheat bread tonight. Came out good mostly, but the loaves were misshapen on one side.   Crumb shot:  Taste/texture were fine, but that blown-out area is pissing me off. What usually causes this?
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Mar 3, 2012 06:30
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I'm no expert baker, but it looks like it crusted over before the insides had finished expanding, causing the top of the loaf to slide over to make room. Could be that maybe you had a little too much dough for your pan? e: please tell me if this is stupid so I can learn. Chard fucked around with this message at 06:41 on Mar 3, 2012 |
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Mar 3, 2012 06:39
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Slashing it with a sharp knife will stop that from happening.
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Mar 3, 2012 07:07
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Like a roggenbrot?
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Mar 3, 2012 07:09
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You just need to score it so it can expand properly: https://www.youtube.com/watch?v=3QdzHuhJ-ls
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Mar 3, 2012 07:31
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I scored 2-3 pounds of lovely brussels sprouts from the farmers market section of my grocery store. Problem is I've never cooked with them. My only experience is the frozen variety that my mom used to boil into gray bitter oblivion. I plan to cook some in a skillet with onions and garlic (maybe some bacon) for a side dish with a beef roast but I'll still have a lot left over. They not only look like little cabbages, the raw leaves I've tasted seemed pretty indistinguishable from cabbage too. Does that mean I can use them interchangeably where a recipe calls for cabbage? I'm thinking vegetable soup for one, maybe coleslaw? Any suggestions?
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Mar 3, 2012 10:47
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I braised them in heavy cream, with some nutmeg. I can't remember how much nutmeg I used, or how long/what temperature I used, but I remember devouring it.
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Mar 3, 2012 11:08
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I really love harissa and I'm trying to recreate this amazing paste that I buy. I have the ingredients but I can't seem to make it taste as good? Any advice? From the jar: - olive oil - roasted red peppers - chillies - coriander - garlic - carraway seeds - coriander seeds - dried mint - sea salt Obviously what peppers and chillies you use probably makes a difference. I grew some last year which are medium heat (similar to the paste).
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Mar 3, 2012 12:02
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Econosaurus posted:I seem to have accidentally bought long grain rice (my Czech isn't great). Do I still need to soak it?
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Mar 3, 2012 18:10
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wheatpuppy posted:I scored 2-3 pounds of lovely brussels sprouts from the farmers market section of my grocery store. Problem is I've never cooked with them. My only experience is the frozen variety that my mom used to boil into gray bitter oblivion. I plan to cook some in a skillet with onions and garlic (maybe some bacon) for a side dish with a beef roast but I'll still have a lot left over.
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Mar 3, 2012 18:42
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So I got a cast-iron wok from a friend and she did not take care of it well. I tried to season it a while ago, but the first few times I cooked in it stuff stuck to the bottom. I decided that I was going to seriously try and rehabilitate it... below is the result of dumping a shitload of salt into it and scrubbing really hard, rinse and repeating that process several times. Ultimate question now - is this thing salvageable, or is it going to be like this forever? Any suggestions on some more hardcore cleaning method I could use? I was debating using steel wool on it but I'm afraid that will permanently damage it.
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Mar 3, 2012 18:50
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FishBulb posted:My wife desperately wants an Elena Ruiz sandwhich but I can't really get cuban bread anywhere here in New Mexico and I didn't bring nearly enough stuff with me to feel like baking my own bread, what can I get from the market that would approximate it most closely? Shes from Miami so I'd like to get it as close as possible for her. Baguettes are the closest approximation.
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Mar 3, 2012 18:53
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Fitret posted:
You really can't permanently damage it. Use steel wool if you think it will cut through it, or stop wasting your time with the small stuff and get a wire wheel on drill and go to work.
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Mar 3, 2012 18:56
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a handful of dust posted:Tried baking a loaf of whole-wheat bread tonight. Came out good mostly, but the loaves were misshapen on one side. Did you have the loaves sitting close to each other? Cause baking things too close to each other can deform them, something about moisture and uneven heat I can't remember exactly why.
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Mar 3, 2012 19:49
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Jippa posted:I really love harissa and I'm trying to recreate this amazing paste that I buy. I have the ingredients but I can't seem to make it taste as good? Any advice? looks like you're missing cumin
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Mar 3, 2012 20:02
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Iron Chef Ricola posted:Slashing it with a sharp knife will stop that from happening. Is that something I should do with all pan loaves? I always score free form loaves, but for some reason I thought you didn't need to with pan bread. The King Arthur flour lady's loaves from the recipe looked awesome without slashing, so I didn't think it was necessary: 
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Mar 3, 2012 21:26
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The tearing comes from the crust setting before the oven spring has finished. Sometimes that can happen as a result of not rising it long enough after you shape it. Also, the more humid the oven the longer it will take the crust to set.
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Mar 3, 2012 22:35
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Is there any website or book or person or anything that explains varieties of rice? Specifically whenever I shop at my local Indian place there are like, 20 kinds of rice all with various names that don't mean anything to me (this list on Wikipedia is pretty representative, I think: I'm not sure about the specific names, because it's all Greek to me, but if I see hasan serai rice, joha rice, and patna rice for sale, I dunno what's up). 90% of the people who work at the store aren't Indian people so they can't really help me.
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Mar 3, 2012 23:19
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Some quick googling led me to ricegourmet.com that seems to be pretty legit, but someone with more knowledge may have a better one. Lately I've gotten seriously into oven frying (i think this is the right term) basically I pour about 1/2 inch of vegetable oil into a pyrex casserole dish then put it in a 400 degree oven and let that poo poo get hot. Then I dump in chicken potatoes or whatever and flip it early and often. My problem is I am going through a ridiculous amount of oil doing this. Is there a convenient way to filter the oil and use it again? Please keep in mind I'm drat near broke so i can't be buying any fancy contraptions. Thanks in advance.
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Mar 4, 2012 01:51
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(quoted from product recommendation thread)cereal eater posted:Soooo it was my birthday a couple days ago and Ive got a hankerin for spending money on kitchen stuff! Though the cuisinart mcp looks awesome, I probably don't need that much stuff. I use my lodge cast iron for pretty much everything, but would be interested in getting another pan or a stockpot or Dutch oven of some sort. Or maybe a cleaver. Or some appliance. So, sorry for the stupid question. I will try to get my questions a bit more focused in the future! So I am a beginning cook. I love it. I am a true mid 20's american white male; over privileged, lazy, smoke too much and drink too much, play video games, get supported by my parents while I enter my 9th year of post high school education. I love cooking because it gives me a chance to FOCUS on something, the way I can focus on CoD or NHL 12 for my xbox. I think it is so cool to read a recipe, do it a few times, and then know how to cook it. Instead of it being a step by step process (step 1, chop the onions, step 2, saute them, step 3, remove from pan, etc.) it becomes much more fluid (cook the meat, cook the veggies in the oil, combine, add stock, simmer). I hope that is coherent. Anyways, just wanted to share that with the GWS community. I credit you guys with getting me started, the slow cooker megathread and the cast iron megathread were extremly helpful back in the day. Also, the goon red beans and rice is a staple in my house, one of the few dishes I am confident to make. Well, I was just going to leave it as a "feel good" post, but this reminds me of a question I had. I was making the goon red beans and rice the other day(http://www.goonswithspoons.com/New_Orleans_style_Red_Beans_and_Rice) and finished the early steps and was just leaving it on the stove to cook for a few hours. My question is this: Previously when I cook this, I have it cooking on a low heat that when I remove the top every 30 minutes or so it is bubbling a little bit, but will stop within moments. It has turned out wonderful that way. This time, I was cooking on a new stove, and had it boiling for a period of about 30 minutes. I am just curious what effect this has on the food? Basically, what does simmering do, and what does boiling do? How do they affect the flavors? When is one advantageous to the other? Is this question so out of touch and unfocused I need to rephrase it or is it appropriate?
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Mar 4, 2012 02:46
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Flash Gordon Ramsay posted:The tearing comes from the crust setting before the oven spring has finished. Sometimes that can happen as a result of not rising it long enough after you shape it. Also, the more humid the oven the longer it will take the crust to set. I think this might've been it, thanks! I let it rise a bit longer and tossed some ice cubes in a preheated skillet on the bottom of the oven when I put the loaf in. Still got a tiny bit of a tear along one side, but the loaf is actually symmetrical this time:  
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Mar 4, 2012 04:02
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SatoshiMiwa posted:Going to be in the Tacoma area (around the convention centre) for Magic tournament this weekend. Is there any places nearby for good food/coffee that I can hit up while at the event? Or am I going to have eat bleah food and travel to Seattle for the good stuff? Sorry it took me so long to get back to you again. THE BOYFRIEND says to catch "The downtown Tacoma Link" transit which is free in downtown Tacoma, to Broadway. There's a good Indian place, a decent Mexican place, a few acceptable American places... Bars and restaurants all up and down Broadway. Frisco Freeze is nearby and is a good greasy burger / highschool hangout.
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Mar 4, 2012 07:03
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TheHistoryChannel posted:Some quick googling led me to ricegourmet.com that seems to be pretty legit, but someone with more knowledge may have a better one.
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Mar 4, 2012 09:05
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