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We have some pork chops that we got a week ago and say "Best by March 30". They've been wrapped up in the paper and plastic they came in from the store in the fridge since we got them. We just put them in the crock pot to cook all day long (8 hours, give or take a few minutes), today being April 4. They smelled fine; they looked fine; they felt fine. Are we stupid or is everything going to be okay?
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Apr 4, 2012 15:53
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Golbez posted:They smelled fine; they looked fine; they felt fine. They were probably fine.
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Apr 4, 2012 16:18
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Golbez posted:Are we stupid or is everything going to be okay?
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Apr 4, 2012 16:22
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I tried to make some yogurt today, hosed it up, and got curds and whey instead. It is now becoming paneer cheese since that's what the internet says to do with curds and whey. But I've never really used paneer before, what's something I can do with it that's pretty easy? edit - Also, this only uses the curds. What should I do with the whey? (I found a recipe that converts leftover whey from making mozzarella into ricotta cheese, but the preceding mozzarella recipe called for rennet, which isn't used in paneer, so I don't think that will work...) khazar sansculotte fucked around with this message at 17:51 on Apr 4, 2012 |
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Apr 4, 2012 17:49
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Ronald McReagan posted:I tried to make some yogurt today, hosed it up, and got curds and whey instead. It is now becoming paneer cheese since that's what the internet says to do with curds and whey. But I've never really used paneer before, what's something I can do with it that's pretty easy? Curry
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Apr 4, 2012 17:50
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Pan-fry 1cm-thick slices in baby spinach, minced garlic, a little sea salt, and olive oil.
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Apr 4, 2012 17:51
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Does anybody have any recommended books/ebook/websites that focus on identifying/eating edible wild plants/mushrooms of the Pacific Northwest? I've seen a couple online, but the reviews seem to indicate that most are focused on the East Coast, or don't give enough info to distinguish a plant from its lookalikes, etc.
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Apr 4, 2012 19:07
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I have a bunch of potatoes and vegetable stock to get rid of so I am going to make a soup. This is pretty straight forward but I'd like to make it interesting with some other ingredients/spices. Any suggestions on how to make it a bit less conventional?
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Apr 4, 2012 19:33
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Nifty posted:I have a bunch of potatoes and vegetable stock to get rid of so I am going to make a soup. This is pretty straight forward but I'd like to make it interesting with some other ingredients/spices. Any suggestions on how to make it a bit less conventional? I dunno about "less conventional", but potato leek soup is amazing so you should do that.
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Apr 4, 2012 19:52
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Viking Blood posted:
The last one is sansho, like someone else said (I'm on my phone and can't go back and see who, sorry). Nobody can help me with my oven problem? I even emailed GE directly but they haven't responded.
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Apr 4, 2012 20:51
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I'm oven-retarded, sorry. All I know is how to find out if the temperatures are calibrated accurately, not switching between fahrenheit and celsius. vov
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Apr 4, 2012 21:01
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Golbez posted:We have some pork chops... in the crock pot to cook all day long  Can I ask why?
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Apr 4, 2012 22:44
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Does anyone know the water content (in mass) of dry baker’s yeast and fresh baker’s yeast? So far Google has given me kind of conflicting answers: for dry baker’s yeast, I’ve found 5%-15% water; for fresh baker’s yeast, I’ve found 60%-75%, depending on the source. Maybe it varies from brand to brand? If so, I guess assuming about 10% for dry baker’s yeast and about 70% for fresh baker’s yeast is reasonable?
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Apr 5, 2012 04:16
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What are you doing that it could possibly matter?
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Apr 5, 2012 06:45
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So I made my first tres leches cake ever this past Sunday. It was pretty good, but I made it with plain vanilla and I feel that I could definitely do with adding things to it next time. If I want to add ingredients, do I add them at the dry stage where I'm mixing the cake flour and sugar and such? If you like to make tres leches cake, what sort of stuff do you like to add to it?
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Apr 5, 2012 11:48
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Esoteric Scientist posted:Does anyone know the water content (in mass) of dry baker’s yeast and fresh baker’s yeast? For the amount if yeast that you would use in a typical recipe, the humidity will make more of a difference than the water content of your yeast. And if you're using enough yeast as to throw off the hydration of your bread, you are probably using way too much yeast.
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Apr 5, 2012 14:12
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Turkeybone posted:
Laziness and a suggestion from a mom. I never professed to be a gourmet. 
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Apr 5, 2012 15:31
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Anyone have any pointers for making bread (or bread-like food) with a predominant taste and smell of yeast? I want to bring it out as a flavor, and just adding more yeast seems to have negative side effects.
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Apr 5, 2012 15:51
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Grushenka posted:So I made my first tres leches cake ever this past Sunday. It was pretty good, but I made it with plain vanilla and I feel that I could definitely do with adding things to it next time. It depends on the ingredients you are adding. If you are talking liquid flavorings for example (almond extract, brandy, orange juice, whatever), add them with the wet ingredients. If you are going to add something like nuts, you are probably best off adding them at the end or as a topping (if you want them crunchy), or grinding them into a powder and adding them with your dry ingredients (if you want them for flavor) baquerd posted:Anyone have any pointers for making bread (or bread-like food) with a predominant taste and smell of yeast? I want to bring it out as a flavor, and just adding more yeast seems to have negative side effects. Let the dough sit for a longer time before baking. Still punch and knead like regular, but let it rest for a longer period of time. Depending on the type of bread you are making you could add a little beer for additional yeast notes.
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Apr 5, 2012 16:19
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I would also suggest finding fresh yeast. You'll use a larger quantity of it for the amount of leavening you want to do so you get more of that yeast flavor without too much yeast action. You can also ferment the dough in the cold to slow down the action of the yeast to compensate for adding more.
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Apr 5, 2012 17:11
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I don't know if people missed my question at the end of the last page, or if no-one has an answer, but I thought I'd just try asking again, seeing as Easter is almost here!Scientastic posted:I tried to make Hot Cross Buns from this recipe the other day and they were OK-ish, but nothing special. A bit heavy and the crosses were crunchy, not soft.
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Apr 5, 2012 17:43
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I've never had a good hot cross bun. They've always been kinda dense and bland. Then again, the midwest is kinda dense and bland, so maybe that's why they came out that way.
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Apr 5, 2012 17:56
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Casu Marzu posted:I've never had a good hot cross bun. They've always been kinda dense and bland. I feel sorry for you. Hot cross buns are amazing! I don't know what they're like in America, but a good one over here is sticky and spiced and delicious.
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Apr 5, 2012 19:05
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Scientastic posted:I don't know if people missed my question at the end of the last page, or if no-one has an answer, but I thought I'd just try asking again, seeing as Easter is almost here! America's Test Kitchen has got your back: http://luluthebaker.blogspot.com/2010/04/hot-cross-buns.html Also, yes, only The Lord can properly grant fluffy tastiness to your hot Cross buns. Trying to shoehorn in some other pagan nonsense will just make them flat and uninspired. Worse, eating them automatically causes 2d6 points of damage to your Faith stat and requires a level 8 or higher cleric to cast Restore Moderate Faith or the higher level Rebirth spell. Do you really want to have to find a level 8 cleric in this day and age? I think not. 
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Apr 5, 2012 20:47
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Golbez posted:Laziness and a suggestion from a mom. I never professed to be a gourmet. Well, that's ok that why we come here  . If you want to get the benefits of slow cooking -- next time get a pork shoulder or piece of pork shoulder, chuck, blade, or even "country style ribs." They benefit from low and slow while a straight-up pork chop, not so much.
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Apr 6, 2012 01:13
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Can someone recommend me a good entry-level knife for general use? I love cooking from scratch but dealing with these dull-as-hell Wal-Mart knives is driving me crazy. When I see people making knifework look so effortless I get very envious. So what is a knife that can tide me over for most uses until I have the money to branch out and build up a collection of cutlery?
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Apr 6, 2012 03:27
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Honey Badger posted:Can someone recommend me a good entry-level knife for general use? I love cooking from scratch but dealing with these dull-as-hell Wal-Mart knives is driving me crazy. When I see people making knifework look so effortless I get very envious. So what is a knife that can tide me over for most uses until I have the money to branch out and build up a collection of cutlery? Victorinox Fibrox 8" chef knife.
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Apr 6, 2012 03:29
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Turkeybone posted:Well, that's ok that why we come here For the theory-minded among us, this is because the cuts Turkeybone is mentioning contain a good amount of collagen, which is transformed – as if by magic – into gelatin during lengthy cooking. Gelatin of course has excellent texture and makes your meats lip-smacking good. Pork chops, on the other hand, are pretty lean and contain little collagen, so during long cooking they just get tough and rubbery, rather than tender and wonderful.
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Apr 6, 2012 12:56
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Thanks, that right there is what I always want to know about everything.
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Apr 6, 2012 12:58
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Does anyone have a preferred way of making Bearnaise? Is Ruhlman's Quick Bearnaise just as good as the traditional method? The quick method is below: Easy Bearnaise Sauce 1 tablespoon lemon juice 1 tablespoon minced shallot aggressive pinch of salt pepper (optional) 2 egg yolks 6 ounces salted butter 2 tablespoons minced tarragon (or more to taste) Combine the lemon juice, shallot, salt, and pepper in a 2-cup Pyrex measuring cup or other container with a narrow base. Let it sit for a few minutes. Add the egg yolks and give it a buzz with the hand blender (if you’re blade doesn’t reach the yolk, use the whisk attachment). Melt the butter in a one-cup measuring cup with a spout or some other container that will allow you to pour the butter in a stream. Make sure it’s piping hot. With the hand blender running, pour the butter into the egg yolks, pumping the blender up and down (or side to side if using whisk) as you do so. Add half the tarragon and continue to blend. Stop and fold in the remaining tarragon.
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Apr 6, 2012 18:10
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There was a really comprehensive Indian cooking thread about 2 years ago, it's probably in the archives now. Can someone please post it if you've got a link to it? Thanks!
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Apr 6, 2012 18:28
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http://forums.somethingawful.com/showthread.php?threadid=3101044
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Apr 6, 2012 22:00
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Drimble Wedge posted:http://forums.somethingawful.com/showthread.php?threadid=3101044 That is quite an amazing op. It's like the scientist wearing a lab coat telling me table-side about how they masturbated the cow daily to keep it happy and burned scented candles and played saxophone music for it every day before they butchered it for my dinner last time I went to a steakhouse
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Apr 6, 2012 22:16
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toplitzin posted:Does anyone have a preferred way of making Bearnaise? Is Ruhlman's Quick Bearnaise just as good as the traditional method? I made bearnaise every day at work for 2 years.. that's a reasonable enough approximation (we used a blender, too).
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Apr 7, 2012 00:10
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Okay, I actually have a question! I have (sigh) some boneless skinless breasts, some eggplant, and also some kohlrabi (which I've never cooked before, though I ate the leaves already). Thoughts on how to cook kohlrabi/put these ingredients together in some way? Basically Id like to use all these things, but its not necessary, also assume I have/can get most other ingredients.
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Apr 7, 2012 00:12
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Turkeybone posted:Okay, I actually have a question!
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Apr 7, 2012 00:40
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Turkeybone posted:Okay, I actually have a question! Dice up the chicken and eggplant, saute with some tomatoes and onion. Roast the kohlrabi, stick it in a food processor with some butter and puree it. Put the sauteed chicken and eggplant mixture in a casserole, top with the kohlrabi puree, and bake it.
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Apr 7, 2012 01:26
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Turkeybone posted:Okay, I actually have a question! Super spicy grilled chicken, grilled eggplant, kohrabi slaw, yogurt and herbs somewhere in there. It's almost summer, just go for it. Psychobabble fucked around with this message at 01:38 on Apr 7, 2012 |
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Apr 7, 2012 01:35
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I realized today that I have oven temperature/timing issues for Easter: we need to cook multiple things at the same time at different temps, but we only have one oven and more than one thing we want to cook in it. Then I realized that I have a Sous Vide Supreme and after a quick check, our ham should fit. Mostly. So two questions: 1) The very tip of the narrow end of the ham won't be submerged (though the lid will still fit on). It's not like I'm doing a 48-hour cook or anything, just a few hours to get this pre-cooked, salty thing to temperature. Alternately, can I remove the wire rack from the Sous Vide Supreme, which should allow the whole thing to be submerged? 2) Glaze. Obviously filling the bag with glaze would not work. If I'm going to be roasting veggies in high heat in the oven (400-450), can I just toss the ham in after it's heated through to set the glaze? If so how long should it take at those temperatures? Or should I be borrowing my father-in-law's blowtorch to do this?
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Apr 7, 2012 01:43
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I snagged a whole bunch of morels yesterday and already fried a bunch of them in butter but I was wondering what other cool things can I do with them?
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Apr 7, 2012 02:30
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