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CzarChasm posted:When you say the outside separated from the inside I'm picturing a meat donut of some kind, is that what you're saying happened? How thick is the steak, and how thick(wide) are the slices you are trying for? It was a thinner flank steak, about half an inch thick, maybe a bit more? I know I did a bad job describing it. Basically, the sear on the outside would move independently (almost detached) from the inner, rarer, part of the steak when cutting. I was making thin cuts, about 1/4 inch thick against the grain.
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Apr 10, 2012 17:52
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Phummus posted:Also, what are some other uses for pulled pork? I've made pulled pork rillettes. Scoop some, cold, into a stand mixer with a paddle attachment. Shred up and allow to get creamy, add some of the fat it's too stiff. I like adding a bit of whole grain mustard and capers. Serve on crostini.
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Apr 10, 2012 18:51
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I want copious amounts of nice and spicy Indian (at least, style) food. I've utterly goddamn butchered all of my past attempts. What style of dish should I look up? I'd like something spicy, ideally something without a million different things to buy in order to make it, and something that a three year old would have a decent chance of preparing satisfactorily. Because I feel like that's about where I am when it comes to Indian or Indian style food. I'll probably put chicken in it. Is Dino's book a good beginner level "this is Indian food that happens to be vegan" option? I one day hope to live next to an old Indian/Greek/Italian/Spanish/Etc lady whose hobby is cooking amazing goddamn food for her neighbors, so that I can learn from her and also eat her food. I'll clean her gutters and buy her ingredients or something.
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Apr 10, 2012 19:20
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Doh004 posted:The marinade came out well and the flank steak was tasty. I cooked it on a super hot grill cast iron pan but I had an issue with it. I got a great crust on the outside and the inside was still rare/medium rare but when I went to cut it against the grain and on an angle, it seemed the outside almost separated from the middle. I tried it with my sharp chef's knife as well as a sharp serrated knife and both had the same thing happen. Did I do something wrong? How long did you let the meat rest after cooking? It may not have sorted out all its tricky meaty goodness if you started cutting into it too soon. Give it a good ten minutes or so. I prefer to wait ten to thirty seconds myself and then I just grab the flank and tear into it with my teeth. Spattered with juice I then cry aloud in Klingon that today is a good day to die and I would kill Kahless himself if he should cross me in the roadway.
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Apr 10, 2012 19:23
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CuddleChunks posted:How long did you let the meat rest after cooking? It may not have sorted out all its tricky meaty goodness if you started cutting into it too soon. Give it a good ten minutes or so. I prefer to wait ten to thirty seconds myself and then I just grab the flank and tear into it with my teeth. Spattered with juice I then cry aloud in Klingon that today is a good day to die and I would kill Kahless himself if he should cross me in the roadway. About 10 minutes. That said, it was super tasty and tender. I just hadn't seen that happen before and didn't know if it had anything to do with the marinade. I did try to dry off the meat before cooking it, maybe there was still too much moisture?
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Apr 10, 2012 19:28
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I like turtles posted:I want copious amounts of nice and spicy Indian (at least, style) food. I've utterly goddamn butchered all of my past attempts. I found chicken biryani very challenging to get right, even though it looks simple (my rice always comes out soggy). Try it in a restaurant first if you haven't had it before, so you know what to aim for. Make sure you leave all the spices in big chunks (I wouldn't even grind the things they say to grind in the recipe), it's delicious when you come across a softened cardamom or caraway seed in your rice
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Apr 10, 2012 19:34
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I'm making potato wedges fried in duck fat, and I'm running short on time. Could I achieve the same results by pouring the melted fat over them and sticking the tray in the oven? Figured 10 minutes at 450-475 could get them nice and crispy.
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Apr 11, 2012 01:16
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Cowcatcher posted:I found chicken biryani very challenging to get right, even though it looks simple (my rice always comes out soggy). Try it in a restaurant first if you haven't had it before, so you know what to aim for. And if you don't want something that's very challenging to get right, dino's book is a pretty good resource for "easy to learn Indian food that just happens to be vegan" (from what I can tell: I don't own it). Really, though, if you want spicy Indian food, just add as many spicy peppers as you want to whatever Indian food you're making.
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Apr 11, 2012 02:14
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Drink and Fight posted:Time to play What's That Meat! Any ideas on my Adventure Meat?
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Apr 11, 2012 04:54
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Drink and Fight posted:Any ideas on my Adventure Meat? My guess is pork shoulder, mainly due to the bones.
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Apr 11, 2012 05:21
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Psychobabble posted:My guess is pork shoulder, mainly due to the bones. But he went to a halal market?
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Apr 11, 2012 05:23
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I like turtles posted:I want copious amounts of nice and spicy Indian (at least, style) food. I've utterly goddamn butchered all of my past attempts. Nihari is my favourite thing. It's not too difficult. This looks like a pretty decent recipe for it: http://www.indobase.com/recipes/details/nihari.php
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Apr 11, 2012 05:56
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Drink and Fight posted:Any ideas on my Adventure Meat? Cut a little bit off and cook it, see how it smells/looks?
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Apr 11, 2012 05:57
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Drink and Fight posted:Any ideas on my Adventure Meat? If you're thinking that it doesn't look or taste quite like veal, keep in mind that halal veal is typically from a free-roaming, milk-fed, slightly older animal. That said, it's kind of pink like chicken, but the bones are huge. Therefore: huge chicken. 
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Apr 11, 2012 06:03
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Yeah, halal market, definitely not pork. I have no idea what veal tastes like. Guess I'll just find out.
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Apr 11, 2012 06:11
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Is there a good place with recipes for things that can be cooked easily in those silicone oven/microwave steamers? http://home.insightbb.com/~carolynmoorewells/ is the only site I've found so far.
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Apr 11, 2012 11:28
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Drink and Fight posted:Yeah, halal market, definitely not pork. I have no idea what veal tastes like. Guess I'll just find out. It looks really like veal shin. You should use it to make osso bucco, because that's what veal shin is for.
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Apr 11, 2012 15:18
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I'm thinking on giving rabbit a try. I have several local meat markets that carry them, so procuring isn't a problem. Looking at some recipes they all seem to be stewing or fricasseeing (is that a word?). Is this to keep it from drying out? I'd like something simple to start; I have decent cooking skills but I'm interested in actually tasting the meat. Also not adding a ton of fats because I'd like to add rabbit to my diet due to it's leanness. Tell me how to cook a bunny. SubponticatePoster fucked around with this message at 17:47 on Apr 11, 2012 |
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Apr 11, 2012 15:31
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Gyshall posted:Can anyone point me in the right direction as how to make my own pickles? I'm having trouble finding a good recipe and consensus as to how to best do it. Here's a thread: Jammin' - Home Canning and Pickling
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Apr 11, 2012 21:46
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Cleaning question. I just got a thermos. It is stainless steel inside and out. I used it to bring tea to school with me on Tuesday, and by the second cup it started to taste funny. On the third, it was pronounced. I washed it with soap & hot water and it still smelled like the weird taste. I put white vinegar in it and sloshed it around. It didn't smell weird any more. Then as soon as I put boiling water in it (just plain boiling tap water), the smell came back, and my tea definitely tasted like it today too. It is a chemical taste and if the inside weren't stainless steel, I'd say it was plastic. Anyway, what the hell. Any cleaning ideas that might get rid of it? Or is it something about the design or the material that makes it make stuff gross? None of the Amazon reviews mention anything like this. Eggplant Wizard fucked around with this message at 01:05 on Apr 12, 2012 |
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Apr 12, 2012 00:00
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How can i tighten up falafel if if doesnt want go hold together? Assume no fancg chemicals.
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Apr 12, 2012 00:41
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Turkeybone posted:How can i tighten up falafel if if doesnt want go hold together? Assume no fancg chemicals. A little bit of flour worked for me last time. I wanted to try chickpea flour, but didn't have any on hand or any dried beans to grind up.
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Apr 12, 2012 01:39
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Butt Wizard posted:I washed it with soap & hot water and it still smelled like the weird taste. First thing to do with a new thermos is wash it in hot, soapy water inside & out to clean off any manufacturing chemicals (greases and whatnot). After that it should have a nice stainless lining and be inert as far as changing the taste of your liquids. I'd consider it defective and send it back right away. This is a bullshit thermos. One thing to try is to soak the top part - the plug - in some hot, soapy water and wash that out with plenty of rinses. You're looking to make sure you didn't accidentally get a bit of soap or something up in the mechanism that helps break the vacuum (assuming your thermos is like mine). All of that stuff is supposed to be food grade and inert so a bad taste == something very wrong.
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Apr 12, 2012 01:48
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Turkeybone posted:How can i tighten up falafel if if doesnt want go hold together? Assume no fancg chemicals. Falafel should not need anything except chickpeas, herbs (boatloads of parsley, preferably), any spices you like, garlic (optional, though delicious), and a bit of water to move things along. Begin with dry chickpeas, and soak them overnight in cold water. The next morning, rinse them well, and drain them. In the bowl of your food processor, combine your soaked chickpeas, your herbs, spices, garlic, a bit of salt, and give it a few pulses until everything is chopped up. Scrape down the sides, and let the food processor rip on full speed. You want the whole thing ground down until it's kind of the size of little breadcrumbs. You will need a bit of water to move things along, so feel free to pour a bit in, a couple of tablespoons at a time. By the time the whole thing is pureed down, you'll end up with a lovely mix, which you can drop by spoonfuls into hot fat. This lady has a solid recipe. http://www.youtube.com/watch?v=NWBh5-CfPHk She adds onions, which gives you the liquid that I'd be adding. You're welcome to follow her recipe, as she's got the authentical version going. The beauty of mastering the technique is that you can use the same basic technique for any bean. I use black eyed beans, white beans, mung beans, etc. They all come out lovely. I don't use the fava beans, but there you go.
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Apr 12, 2012 04:00
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taqueso posted:A little bit of flour worked for me last time. I wanted to try chickpea flour, but didn't have any on hand or any dried beans to grind up. I used cake flour, seemed to work.
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Apr 12, 2012 04:00
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dino. posted:OK, couple of things. Yeah -- if only I had seen this a few days ago! Also it's for a school event for like 250+ people so it's honestly better this way so I can have the "cheap labor" form the patties.
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Apr 12, 2012 04:02
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Turkeybone posted:Yeah -- if only I had seen this a few days ago! Yeah -- on second thought I dont think I ground my stuff down far enough -- granted it was about 20# of chickpeas so my mind began wandering by the end. But the recipe I had warned about not going too far so meh. The flavor's good though.
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Apr 12, 2012 04:15
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What foods should be cooked in what kind of pan? I have stainless and non-stick. Is there a reason to not cook everything in a non-stick?
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Apr 12, 2012 04:52
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In my experience, non-sticks just aren't as good at holding heat as well as something like a stainless or cast iron. You also can't really get a good fond going for pan sauces. Not to mention that you can't use metal utensils with them. I pretty much only use non-stick for eggs.
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Apr 12, 2012 05:07
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If by non-stick you mean Teflon then I think it is pretty poor for most things. It doesn't distribute heat evenly, lacks thermal mass to hold temperature, and isnt a good idea to use over high heat for searing or in the oven. I use mine only for eggs. Everything else I use either stainless, hard-anodized, or cast iron. Each is quite nonstick if your technique is sound. My stainless Is all-clad and I like the handle for tossing/ sautéing. The hard anodized has hoop handles and is more massive so I use it to cook some proteins and finish in oven. Finally the cast iron is great for heating and searing and sometimes finishing off in the oven.
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Apr 12, 2012 05:16
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Nifty posted:What foods should be cooked in what kind of pan? I have stainless and non-stick. Is there a reason to not cook everything in a non-stick? Non stick wears off. My mother in law has an all clad that's loving tits, but I can't afford to replace every few years. Get a cheap nonstick that you can stand to throw away when the coating wears out.
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Apr 12, 2012 05:16
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My parents use non-stick for everything, I use nonstick only for eggs or maybe like pancakes (electric non-stick griddle) or something like that.
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Apr 12, 2012 05:16
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Nifty posted:What foods should be cooked in what kind of pan? I have stainless and non-stick. Is there a reason to not cook everything in a non-stick? For a lot of foods you want the brown bits and fond from cooking as it adds flavor to the food or sauce. Non Stick pans are pretty horrible at making fond.
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Apr 12, 2012 05:28
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When I was trying to watch my weight, we did a fair bit of cooking in the nonstick pan. It meant that I could get a nice toasting on my spices, a nice browning on the onions, and all kind of other crap going without having to make a mess of my pots. Whenever I make pancakes of any kind, be they savoury, sweet, or crepe, nonstick pan is a lifesaver. Especially in the case of dosa, the nonstick sees to it that I'm not throwing down gallons of fat every time. I don't recall having "heat retention" issues with my nonstick, but then I don't cook meat, so your mileage may vary.
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Apr 12, 2012 12:17
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I feel dumb, but I am having problems not burning things on one of my pans. I have a stainless steel all-clad pan I picked up at Marshalls for a song. I love it. It holds heat really well and it's a breeze to clean, but things stick to it. I heat it up, coat it with oil, wait a bit, and put my (patted dry) pork chops on. The chops always stick. .... what am I doing wrong? Also, enameled dutch ovens: is it just a matter of stirring the stew more often to keep things from sticking? I'm scared of scratching the enamel and try not to scrape it.
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Apr 12, 2012 15:24
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squigadoo posted:
Use a wooden spoon and stir every so often and you'll be fine.
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Apr 12, 2012 15:31
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squigadoo posted:I feel dumb, but I am having problems not burning things on one of my pans. You might not be cooking them long enough. Often stuff releases from the pan when it has cooked enough.
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Apr 12, 2012 15:33
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Also the easiest way to clean any pan is to toss a half cup or so of water in it while it's still really hot (it should boil as soon as it hits the pan), then stir/scrape to get all the stuck on bits off. Basically you're deglazing as a cleaning method.
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Apr 12, 2012 17:32
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squigadoo posted:I feel dumb, but I am having problems not burning things on one of my pans. When you say stick, do you mean you can't even get them to move? Similar to what Tycho said, the "sticking" is going to happen no matter what and isn't necessarily a bad thing.
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Apr 12, 2012 17:44
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Thank you all, very much.Doh004 posted:When you say stick, do you mean you can't even get them to move? Similar to what Tycho said, the "sticking" is going to happen no matter what and isn't necessarily a bad thing. I was trying to lift an edge of the pork chop to see how the sear was, and couldn't lift it without tearing the meat. I got around this problem by adding a bit more oil and moving the meat right when I put it in the pan. Like, porkchop down and move it so that it's touching a different part of the pan.
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Apr 12, 2012 18:24
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