|
Dache posted:Hi guys, I've got a full rack of pork ribs in my fridge and a bottle of BBQ sauce I'm dying to marinate them in. While I'd love to be able to smoke them, I'm in a flat and it isn't feasible. All I have is my oven and a bunch of metal cookware. I've tried several times in the past and while they're okay ribs, they're a far cry from real ribs that I've had before, in the US. Thin the sauce out with some worchestershire sauce or cider vinegar, maybe throw in some red pepper flakes, molasses or something for some extra flavor. Set your oven to ~120-140 celsius (250-275 F). Give the meat a good coating of vegetable oil and salt it well. Brush on a nice coating of the sauce. Stick it in the oven and leave it the hell alone for the next 90-120 minutes. At that time, hit the top side with more sauce and turn over. Every hour or so give it another baste and turn until done. This will take most of the day, shoot for 87-93 internal temp (190-200 F). Oh, and put some foil down on the pans or you'll never get them clean.
|
#
?
Apr 15, 2012 18:47
|
|
|
|
| # ? May 12, 2024 09:43 |
|
|
^^^ Thank you, that sounds good!RazorBunny posted:How low is the lowest temperature setting on your oven? 50c, or 122f.
|
|
#
?
Apr 15, 2012 18:50
|
|
|
I've never actually used a broiler before. I have some marinated chicken drumsticks. How long do I need to cook them and do I need to turn and cover with marinade again through cooking?
|
|
#
?
Apr 15, 2012 20:00
|
|
|
dis astranagant posted:Thin the sauce out with some worchestershire sauce or cider vinegar, maybe throw in some red pepper flakes, molasses or something for some extra flavor. Set your oven to ~120-140 celsius (250-275 F). Give the meat a good coating of vegetable oil and salt it well. Brush on a nice coating of the sauce. Stick it in the oven and leave it the hell alone for the next 90-120 minutes. At that time, hit the top side with more sauce and turn over. Every hour or so give it another baste and turn until done. This will take most of the day, shoot for 87-93 internal temp (190-200 F). Oh, and put some foil down on the pans or you'll never get them clean. A light application of liquid smoke can go a long way. You can also pouchbraise in foil if you don't want to do excessive basting. When tender remove from foil, glaze with the aforementioned sauce and stick it under the broiler for a few minutes. Edit: be sure to watch it under the broiler. Things can go from deliciously caramelized to burnt very quickly. GrAviTy84 fucked around with this message at 20:18 on Apr 15, 2012 |
|
#
?
Apr 15, 2012 20:14
|
|
|
Yeah, meant to toss that in with the red pepper and molasses.
|
|
#
?
Apr 15, 2012 20:16
|
|
|
Senior Funkenstien posted:I've never actually used a broiler before. I have some marinated chicken drumsticks. How long do I need to cook them and do I need to turn and cover with marinade again through cooking? Until the inside reads 165F. Yes. Broiling is unidirectional cooking. You need to flip. It may not be the best way to cook them as your skin may be burnt before the inside is done.
|
|
#
?
Apr 15, 2012 20:16
|
|
|
GrAviTy84 posted:Until the inside reads 165F. Yes. Broiling is unidirectional cooking. You need to flip. It may not be the best way to cook them as your skin may be burnt before the inside is done. Should I maybe bake em first and then broil for a few minutes to get crispy skins?
|
|
#
?
Apr 15, 2012 20:19
|
|
|
A quick google informs me that I'm likely not to kill myself making stock in a slow cooker. Can anyone confirm/deny? I also read in Ratio that you can also make stock in the over at a very low setting to get that bare simmer, but the crock pot is much more convenient. I'll leave my apartment with the crock pot on, but not my stove.
|
|
#
?
Apr 15, 2012 20:36
|
|
|
someone recently posted an asian recipe, by some youtube channel with "dog" in the name. It was essentially fried pork over noodles with an egg at the end, with some sort of sauce involved. :P Anyone remember this? I can't find it.
|
|
#
?
Apr 15, 2012 21:06
|
|
|
hobbez posted:someone recently posted an asian recipe, by some youtube channel with "dog" in the name. http://www.youtube.com/user/cookingwithdog/videos Somewhere in there, I don't remember the exact video but dog, and asian food is synonymous with "cooking with dog"
|
|
#
?
Apr 15, 2012 21:36
|
|
|
So I went back to the RICOLA EAT THE EGGS thread and wound up whipping up a batch of creme anglaise. At no point did it sink in that I'm cooking for just me and just made a pint of the stuff. Any ideas for what to do with it?
|
|
#
?
Apr 15, 2012 21:52
|
|
|
I just got back from clamming(first time) and got a bunch of gaper clams. There's a billion recipes on the web on cooking them but I was curious if anyone here had any experience with them.
|
|
#
?
Apr 15, 2012 22:09
|
|
|
Senior Funkenstien posted:Should I maybe bake em first and then broil for a few minutes to get crispy skins? Sure
|
|
#
?
Apr 15, 2012 22:47
|
|
|
HClChicken posted:http://www.youtube.com/user/cookingwithdog/videos Somewhere in there, I don't remember the exact video but dog, and asian food is synonymous with "cooking with dog" I think they're specifically Japanese
|
|
#
?
Apr 16, 2012 00:02
|
|
|
Jyrraeth posted:A quick google informs me that I'm likely not to kill myself making stock in a slow cooker. Can anyone confirm/deny? I've made chicken stock before using my crockpot. I simmered it for 24 hours and so far I am not dead. Or am I? 
|
|
#
?
Apr 16, 2012 00:06
|
|
|
Thanks for the tips guys, I'll probably be trying this on Friday, and if I remember to take pics, I'll post them for anyone interested.
|
|
#
?
Apr 16, 2012 01:18
|
|
|
I bought a daikon radish the other day. What's the best thing to make with it? Is there a quick / easy recipe to pickle it?
|
|
#
?
Apr 16, 2012 03:17
|
|
|
Was there a Sous Vide thread before the culling of GWS's old threads? Cant seem to find anything and I have an opportunity to get a Sous Vide Supreme for rather cheap.
|
|
#
?
Apr 16, 2012 04:01
|
|
|
Boeuf Bourguinion last night I tried to make it, and after 4+ hours I had to admit I failed miserably. The stuff burned (not bad, but a lot of the beef got stuck to the bottom while simmering, giving it a hard texture, and that cannot be undone) Not completely sure why this happened, as I make these type of dishes a lot (on the same little burner), although not boeuf bourguinion specifically... My guess is that it has to do with: 1. the cubing of the meat (I normally simmer larger pieces of meat) 2. the relatively new pan that might be failing on me. Anyway, I will be trying again tonight, as it's for a guest, and I do not want to stand in the kitchen when she's here. Now, my questions are these: a. do you have an alternative recipe (cause I just cannot think of anything else right now, but I'm not particularly looking forward to another round of boeuf bourguinion making). b. any hints, pointers or tips for Boeuf Bourguinion in general? (so far I learned that I did not like the addition of a little tomato puree, and I did like the addition of some of those little pickled onions (after rinsing them with water) as that looks and tastes very nice)
|
|
#
?
Apr 16, 2012 08:02
|
|
|
dis astranagant posted:So I went back to the RICOLA EAT THE EGGS thread and wound up whipping up a batch of creme anglaise. At no point did it sink in that I'm cooking for just me and just made a pint of the stuff. Any ideas for what to do with it? Do you have an ice cream maker?
|
|
#
?
Apr 16, 2012 09:13
|
|
|
LEMON CURD I'm making some lemon curd later, and I've noticed I've lost my candy thermometer (moved house). Am I screwed without one or can I just wing it and judge if it's done or not by thickness? If so, what sort of consistency am I looking for?
|
|
#
?
Apr 16, 2012 10:07
|
|
|
cyberia posted:I bought a daikon radish the other day. What's the best thing to make with it? Is there a quick / easy recipe to pickle it? I cut it into matchsticks with some carrots (3:2), then fill up a small mason jar with 1:1 of water and rice vinegar, add a teaspoon of salt, one of brown sugar, add some pepper and coriander, and a couple of cloves of garlic. One daikon will give you 4-5 small mason jars. Make sure you refrigerate it, I never tried keeping them on a shelf with this recipe so I don't know how safe it is.
|
|
#
?
Apr 16, 2012 15:47
|
|
|
Whiteycar posted:Was there a Sous Vide thread before the culling of GWS's old threads? http://forums.somethingawful.com/showthread.php?threadid=3289713 You'll need archives to view it. First Google result for "sous vizzle" 
|
|
#
?
Apr 16, 2012 16:56
|
|
|
cyberia posted:I bought a daikon radish the other day. What's the best thing to make with it? Is there a quick / easy recipe to pickle it? It's pretty awesome in kimchi.
|
|
#
?
Apr 16, 2012 17:30
|
|
|
I grilled chicken breasts last night with oil + mansmiths, which is a sort of Santa maria like spice blend. I'm looking for leftover ideas, and I was thinking about a soy/peanut/ginger stir fry. Will the spices already on the chicken gently caress up the flavors in the stir fry?
|
|
#
?
Apr 16, 2012 18:40
|
|
|
I'm thinking about buying some foie gras to sear up. Never had it before, or any type of liver for that matter, but have only heard good things. From Googling I've seen quite a range of cooking methods. Any recommendations? Tips?
|
|
#
?
Apr 17, 2012 01:04
|
|
|
geetee posted:I'm thinking about buying some foie gras to sear up. Never had it before, or any type of liver for that matter, but have only heard good things. From Googling I've seen quite a range of cooking methods. Any recommendations? Tips? the three Cs: crispy (outside), creamy & cold (inside)
|
|
#
?
Apr 17, 2012 02:55
|
|
|
Thinking of picking up a BBQ and I live in an apartment which limits BBQ's to propane. Any good recs for an apt friendly BBQ?
|
|
#
?
Apr 17, 2012 04:55
|
|
|
Do you guys have any recommendations for flavorful vegetables and spices to use in stir-fry? I've just started trying it out and so far all I use is mushrooms, onions, ginger, and pepper (with chicken) but I feel like there are a lot more possibilities out there.
|
|
#
?
Apr 17, 2012 05:28
|
|
|
Asparagus is my favorite stir fry vegetable. Garlic of course, star anise, whole peppers of various sorts, leeks, bok choy, kai lan, broccoli, green onions, garlic stems, green beans.
|
|
#
?
Apr 17, 2012 05:34
|
|
|
Captain Payne posted:Do you guys have any recommendations for flavorful vegetables and spices to use in stir-fry? I've just started trying it out and so far all I use is mushrooms, onions, ginger, and pepper (with chicken) but I feel like there are a lot more possibilities out there. When I stir fry vegetables, I usually just use a bit of sesame oil and salt as seasoning. Sometimes I'll throw in chilies, as well, especially with green beans. Here's a quick recipe for dry-fried green beans. Cook them in hot oil for about 6 minutes on medium-low heat in a wok, then set aside. Then heat the wok, add some oil, and stir-fry on high heat some chilies, Sichuan pepper, garlic, ginger, and scallions. Quickly, until fragrant. Add the beans, stir fry briefly, then serve.
|
|
#
?
Apr 17, 2012 05:46
|
|
|
Anyone have a link to the thread where a goon did homemade pancetta? One of the pics from his thread is used in the Charcuterie OP. I don't know who it was, but I've got Archives if you can direct me.
|
|
#
?
Apr 17, 2012 09:16
|
|
|
SatoshiMiwa posted:Thinking of picking up a BBQ and I live in an apartment which limits BBQ's to propane. Any good recs for an apt friendly BBQ? When I suffered apartment living, I got a Weber Spirit. It's made of high quality materials, has cast iron grates, and is pretty easy to put together. My only complaint is that the three burners are front/middle/back and I'd much prefer them to be left/middle/right. That said, we have a house now, the spirit is on my back patio, and I used it several times a week still.
|
|
#
?
Apr 17, 2012 12:58
|
|
|
cyberia posted:I bought a daikon radish the other day. What's the best thing to make with it? Is there a quick / easy recipe to pickle it? Peel and cut into 1/2 inch cubes. Generously sprinkle with some salt, exact measurements don't matter because you're going to let it sit for a while (15-20 min) in a colander to drain and then rinse it off. Put the cubes in a bowl or a jar. Mix together equal parts sugar, white vinegar, and water until the sugar is dissolved and pour it over the radish cubes until they're all submerged. Let it sit in the vinegar mixture for at least an hour and it'll be good to go. This pickle is what you usually get with korean fried chicken. It'll keep in the fridge for a few days.
|
|
#
?
Apr 17, 2012 14:21
|
|
|
I'm on my phone, so I can't really search for it, but is there a thread/website for recipes of vegetables as sides? I'm sick of the generic corn, green beans, etc that we always end up getting because I have no clue how to cook anything else. Also, besides the 'Go Dairy Free' website/book, is there any good websites/cook books that are non vegan non dairy recipes? I have a dairy allergy, and most websites for dairy free are vegan. Which is fine and all, but Mr. Lullabee has pretty much said he cant quit eating meat. Or rather, doesn't want too. Thanks for the help.
|
|
#
?
Apr 17, 2012 23:20
|
|
|
I need a recipe for something equivalent to onion soup mix (for AWARD-WINNING CHILI). Something that I can just throw in a plastic bag and mix with hot water.
|
|
#
?
Apr 18, 2012 00:23
|
|
|
PRADA SLUT posted:I need a recipe for something equivalent to onion soup mix (for AWARD-WINNING CHILI). Something that I can just throw in a plastic bag and mix with hot water. (edit) Ingredients in Lipton onion soup: Onions (deyhydrated), salt, cornstarch, onion powder, sugar, corn syrup, hydrolyzed soy protein, caramel color, partially hydrogenated soybean oil, monosodium glutamate, yeast extract, natural flavors, disodium inosinate, disodium guanylate. So, mostly dehydrated onions, some salt and sugar? Looks like a touch of yeast as well. http://www.food.com/recipe/copycat-liptons-onion-soup-mix-24952 Taft Punk fucked around with this message at 00:40 on Apr 18, 2012 |
|
#
?
Apr 18, 2012 00:32
|
|
|
PRADA SLUT posted:I need a recipe for something equivalent to onion soup mix (for AWARD-WINNING CHILI). Something that I can just throw in a plastic bag and mix with hot water. Caramelize some onions, dehydrate onions and veal stock and red wine on acetate sheets, crush everything up, add salt and pepper and a bit of thyme.
|
|
#
?
Apr 18, 2012 00:38
|
|
|
I bought some shiritaki tofu noodles...now I need to know what to do with them for dinner tomorrow. I have some chicken I also want to use. I was thinking of rinsing the noodles, then cooking them briefly in chicken stock to impart the flavor into the noodles, pan searing the chicken, and serving on top of the noodles. Yay/nay? Any other ideas? I could stop at the store after work to pick up some other stuff but I definitely want to use the chicken. Maybe a stir fry of some sort? Not too sure what sauce I would use, though...
|
|
#
?
Apr 18, 2012 02:28
|
|
|
|
| # ? May 12, 2024 09:43 |
|
|
nwin posted:I bought some shiritaki tofu noodles...now I need to know what to do with them for dinner tomorrow. Definitely rinse the shirataki noodles, but I would also toast them before adding anything else. As far as sauces for stir fries.. the sky is the limit. I've had better luck using shirataki noodles in asian-inspired dishes rather than european, so things like sesame oil, soy sauce, ginger and suchlike would probably not go amiss. Although I add garlic to just about everything ever.
|
|
#
?
Apr 18, 2012 02:34
|
|