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Rhianasaurus posted:Quantities I think it was Kiteless that posted the classic recipe, though I don't remember.
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Apr 21, 2012 07:23
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I'm not very good at cooking
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SubG that post was awesome thanks. I'll start there and adjust to taste for personal preference
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Apr 21, 2012 09:05
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Grand Fromage posted:We don't have crisco either. In Australia we use Copha, a solidified coconut oil. Very similar to shortening. I live across the road from a korean groccer, i'm pretty sure i've seen hydrogenised soy bean and /or palm oil in the before. Why not just buy some pork fat from the belly, or some skin with fat on and render the lard from there?
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Apr 21, 2012 13:23
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Tots posted:A vegan cookbook on amazon.com isn't exactly what I was after Sorry, you can preview it for free, so I thought it would give you at least a place to start. I'm not quite sure if it's romantic, but we really enjoy a meal of the Indian style spinach, pickles, chickpea curry, and rice. .dino has tons of Indian recipes in the Help, I'm poor thread and the vegan thread. I'm sure you could add meat.
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Apr 21, 2012 16:37
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Rhianasaurus posted:Quantities Here's how I usually measure it, if you're interested. 4 cups chicken stock 2 cans coconut milk 5 chicken thighs (i.e. 1 package) 9 oz oyster mushrooms 1 cup chopped peppers of desired hotness 1 18" stalk of lemon grass 1 6" ginger root 1 6" galangal root 2 tbsp chili oil or butter (to cook the mushrooms in, depends on how hot you want them) Thai basil Cilantro Salt to taste I always serve mine over jasmine rice, but I know that's not particularly traditional. Oh, and ginger and galangal are technically rhizomes, not roots, of course.
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Apr 21, 2012 17:38
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CzarChasm posted:You might be able to use another semi-solid fat (ie Crisco) but you will miss out on the flavor that lard will provide. I will also ad that I have never used Crisco (or lard) in a slow cooker the way that Gravity is describing, but I trust him. So...I just read the section in Modernist Cuisine on confit, of which carnitas is a type. Contrary to my :colbert total-submersion-in-fat opinion (and I know a lot of people here hold that opinion), they found that they preferred sous vide with meat and just enough fat to coat liberally to traditional full submersion confit. Now crockpot isn't anaerobic like sous vide is, but I believe that this is decent justification for using water instead of lard. One thing is still true, however. You don't get maillards and caramelization in a crockpot, so you need to crisp up the meat after shredding and preferrably before also. GrAviTy84 fucked around with this message at 18:16 on Apr 21, 2012 |
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Apr 21, 2012 17:54
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I was at a local market and after encountering a convincing salesman, I know have these: So, uh, I guess stage one is trying to clean these guys? Anyone have any advice for prepping a whole fish, or a good way to cook one? As of right now my plan: 1) Remove scales and guts (working on the 'how' for this) 2) Apply garlic/pepper/lime 3) Bake? Obviously I will check some recipes and stuff, but if anyone has a sweet recipe for whole bass that would be nice! Edit: I thought this was a good place for this, but if it would be better as its own thread I guess I can do that.
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Apr 21, 2012 20:29
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I usually use a curry comb to scale fish. If you don't have horses or live on a farm, you probably don't have one of those. You can try scraping from tail to head with a knife set perpendicular to the body. To gut, just make a shallow cut from behind the gill all the way back to the tail. Reach in and yank out. Rinse to get all the bits out of the cavity. Edit: if you plan on eating a lot of whole fish, you can get a curry comb cheap at a farm store or amazon. Edit2: Also that VVV Casu Marzu fucked around with this message at 22:21 on Apr 21, 2012 |
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Apr 21, 2012 22:17
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Casu Marzu posted:You can try scraping from tail to head with a knife set perpendicular to the body. Use the spine of the knife in this fashion.
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Apr 21, 2012 22:20
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Thanks guys! The whole area around the kitchen is now covered in scales, and I think at least one hit me in the eye. But the fish are clean at this point. I'm not sure if I am going to be cooking whole fish on a regular basis - it's pretty clear that the difference in price is because I'm not paying for someone to do all the real dirty work. We'll see how this goes and think about it, I guess. If I keep at it I'll buy some better tools. I stuffed the fish with garlic, black pepper, basil, and lemon. Wish me luck (because it's in the oven and there's no going back now) 
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Apr 21, 2012 23:03
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Ashcans posted:Thanks guys! The whole area around the kitchen is now covered in scales, and I think at least one hit me in the eye. But the fish are clean at this point. oh..um...yeah, do it outside. Probably too late to say that. Sorry. It's not so hard if you give no fucks about making a mess. Do it outside on a sheet pan and attract every cat in the neighborhood 
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Apr 21, 2012 23:06
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Ashcans posted:Thanks guys! The whole area around the kitchen is now covered in scales, and I think at least one hit me in the eye. But the fish are clean at this point. Hahahaha oops.
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Apr 21, 2012 23:07
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http://www.youtube.com/watch?v=a5YcrE4EVyI&feature=youtube_gdata_player If you skip to 6 minutes in you can see one of Alton Brown's ridiculous contraptions for scaling fish
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Apr 22, 2012 00:04
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Made some roasted bell peppers, any ideas as to what I can use them for?  Thinking about pasta sauce, but would be nice to know more options
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Apr 22, 2012 00:19
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Didion posted:Made some roasted bell peppers, any ideas as to what I can use them for? You can make pasta with them, like in the dough itself. Make a ketchup from it and put it on everything. Cut into 2 inch strips, fill with a fresh ricotta and herbs, roll up, pin closed with a toothpick, freeze on waxed paper, batter, and fry. Make a romesco sauce and dip grilled scallions in it and shove as many as you can down your gullet while drinking large quantities of wine.
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Apr 22, 2012 00:52
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Hey, I asked about doing really good ribs in an oven a few pages back, and said I'd try and post the results here if they looked any good. They're a bit huge and this isn't a picture thread, so I'll just link them... A little bit of marinade overnight... http://i.imgur.com/h96Sxh.jpg And the nearly finished product about 4.5 hours or so later... http://i.imgur.com/CAZurh.jpg Slightly different angle to try and get the sauce. Oh well. http://i.imgur.com/ABxBFh.jpg They tasted absolutely fantastic, thanks for the advice dis astranagant and GrAviTy84!
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Apr 22, 2012 01:08
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Steve Yun posted:http://www.youtube.com/watch?v=a5YcrE4EVyI&feature=youtube_gdata_player That's the dumbest loving thing. NO MULTITASKERS, except for this giant bin that I cut two holes in.And then he rinses the fish to check it, and dumps the fish water in the bin. I guess if there are still scales, you just grab your backup fish cleaning bin.
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Apr 22, 2012 01:52
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You don't really need to bother scaling if you're just baking it. I bought a whole fish a couple days ago and when I slit it open to take out the guts, there were no guts. At all. 
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Apr 22, 2012 01:59
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GrAviTy84 posted:You can make pasta with them, like in the dough itself. Lovely suggestions, thank you
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Apr 22, 2012 03:12
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I have a freezer full of veal stock. I made it last week and it was all lovely, brown and firm jello jiggly in the fridge the day after I made it. Now I know how to make a life altering pan sauce with it. All well and good. What I'd like to know is, where else would you use veal stock if you had it in abundance?
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Apr 22, 2012 07:19
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Bo-Pepper posted:I have a freezer full of veal stock. I made it last week and it was all lovely, brown and firm jello jiggly in the fridge the day after I made it. Demi glace. Add a bottle or two of wine (depending on initial volume) and a few tbsp of tomato paste should work. Reduce all of it until it coats the back of a spoon and does that thing where you can run your finger across the spoon and it holds its shape.
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Apr 22, 2012 07:34
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It's very reduced as it is. That fridge jiggle was a hearty, no nonsense jiggle. I'd go all the way as you've described but it's all currently frozen. Wouldn't want to refreeze and I don't have an immediate wish to use the lot. I have about 16 cups give or take.
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Apr 22, 2012 07:40
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Bo-Pepper posted:It's very reduced as it is. That fridge jiggle was a hearty, no nonsense jiggle. I'd go all the way as you've described but it's all currently frozen. Wouldn't want to refreeze and I don't have an immediate wish to use the lot. Yeah, you'll still have to reduce it, probably to like, <= 4 cups. It will take a bit of time.
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Apr 22, 2012 07:42
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Well okay sure, but isn't it unacceptable to refreeze something that's already been frozen once? Or will the additional cooking time invalidate the idea?
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Apr 22, 2012 07:51
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So I made some mini crab cakes today and cooked 5 out of the 20, and they tasted great. I was going to make them all and bring them to a party but then my wife and I were talking and decided not to since it was a 45 minute drive and the crab cakes would be either soggy and cold when they got there. Question is, I put Saran wrap on top and threw the rest in the fridge. The recipe I used has home made mayo and an egg as a binder in there. Will these be safe to cook and eat tomorrow?
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Apr 22, 2012 07:59
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Bo-Pepper posted:Well okay sure, but isn't it unacceptable to refreeze something that's already been frozen once? Or will the additional cooking time invalidate the idea? That's for stuff that has a texture that will be ruined by the formation of ice crystals, like meat and some veggies. If you continually freeze and thaw a steak it will eventually just be a mushy mess. Stock doesn't have that problem.
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Apr 22, 2012 09:58
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nwin posted:So I made some mini crab cakes today and cooked 5 out of the 20, and they tasted great. I was going to make them all and bring them to a party but then my wife and I were talking and decided not to since it was a 45 minute drive and the crab cakes would be either soggy and cold when they got there. Yeah, they'll be totally fine: it's only one day.
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Apr 22, 2012 11:16
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Is there anything I can do to make a nacho cheese have more jalapeno flavor without adding the heat?
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Apr 22, 2012 18:24
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SERPUS posted:Is there anything I can do to make a nacho cheese have more jalapeno flavor without adding the heat? Seed your jalepenos, that's where almost all the heat is.
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Apr 22, 2012 18:52
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I wanted to make a recipe from How to Cook Everything today for veggie burgers, but I have heard that they come out a bit bland. This recipe includes: Black beans, onion, cayenne pepper, egg (for binding) and a half-cup of chopped sweet potato (optional, I had it on hand). Grind all together, patty up, pan fry. Will this be good, or boring? What could be added to make it more interesting? Also, any suggestions on what to do with a bunch of gigantic radishes that showed up in my organic produce box? I don't really like salads.
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Apr 22, 2012 19:07
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add salt and spices? I'd consider cumin, coriander and mustard seeds, toasted and ground and added your mix with fine chopped and sweated garlic before you patty it up.
pile of brown fucked around with this message at 19:33 on Apr 22, 2012 |
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Apr 22, 2012 19:22
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Yeah, I figured as such, but I only know how to cook from recipes, and don't have a good grasp of complementary spices yet. I'll give that a go.
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Apr 22, 2012 19:23
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Anyone got a particularly favourite method/video explaining method of how to julienne carrots successfully? My lengthways slicing skills leave much to be desiredEVG posted:I wanted to make a recipe from How to Cook Everything today for veggie burgers, but I have heard that they come out a bit bland. At the risk of sounding silly, don't forget to add some salt -as much as we're told by the news that our hearts will explode if we so much as let our lips touch those white crystals of flavour explosion, food without salt will always taste bland Also, vis a vis radishes: Make HorseradiMAYBE NOT DaveP fucked around with this message at 08:39 on Apr 23, 2012 |
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Apr 22, 2012 19:29
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EVG posted:Yeah, I figured as such, but I only know how to cook from recipes, and don't have a good grasp of complementary spices yet. I hesitate to post this because I am sure five people are about to post counterexamples and reasons why this is wrong thinking, but it helps me to think about other dishes when combining flavors. Grabbing a couple of any spices that all work in a curry blend will probably work in X other dish, and stuff like potatoes can take up pretty much any spice/flavor you want. Cribbing a seasoning blend from another dish is an easy way to find something that will "probably" work. In addition, the things you associate as being specific tto a certain cuisine will often work together in other dishes/cuisines as well. Ginger garlic and sesame and great in asian food, but they would also probably be great in your sweet potato patty as well. additionally, don't forget to use your nose when cooking. Sniff your jars of spices and see which ones seem like they might go together. Your nose will be right more than it's wrong. horseradish =/= radish, horseradish is a different root and as far as I know there are no radishes involved in horseradish sauce. pile of brown fucked around with this message at 19:51 on Apr 22, 2012 |
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Apr 22, 2012 19:36
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DaveP posted:Anyone got a particularly favourite method/video explaining method of how to julienne carrots successfully? My lengthways slicing skills leave much to be desired I do it a bit differently from most folks, but it's faster. Take a carrot, cut it across at a long bias so that you now have an elliptical surface. Then cut quickly from there and you'll end up with a bunch of ellipse-shaped carrot slices. Stack the slices and cut em. The sticks might be shorter than what you're used to, but the ends will all have pretty little points and have a nice gradient of orange color. Each piece contains a cross-section of the carrot, so each piece will taste the same. If you were to use a lengthwise julienne method, you'd have different-colored pieces consisting of, say, only the carrot's core or only the skin. Edit: I found a video that shows this method: http://www.youtube.com/watch?v=C79WRZrZ-ys Noni fucked around with this message at 19:51 on Apr 22, 2012 |
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Apr 22, 2012 19:44
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Quick questions about sausages/bratwurst! Normally I like the taste of sausages, but I can't stand how super greasy some of them are. As delicious as it may be, it also grosses me out how they can sometimes gush with grease when you bite down or pick them with a fork. Some people may be fine with that, but I'm not. Not long ago, I tried a different kind of sausage that was not only delicious, but fairly 'dry', with just enough moisture to still make it fine to eat. Is there a name for this kind of sausage, or is it all a preparation kind of thing?
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Apr 22, 2012 19:50
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Grandma gave me a coffee can of mystery dry beans (pretty sure there's some pintos in there, but there's also some much darker and and some kinda reddish ones). Just looking for something simple to do with them so they'll quit taking up counter space. I don't know the first thing about fixin dry beans, usually just used canned ones.
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Apr 22, 2012 20:54
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Bo-Pepper posted:Well okay sure, but isn't it unacceptable to refreeze something that's already been frozen once? Or will the additional cooking time invalidate the idea? Eh. I wouldn't sweat it. Pressure can it afterward if you're worried about germs or whatever.
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Apr 22, 2012 22:27
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I'd like a suggestion for a good vegetarian (possibly vegan) Italian or Italian-ish dish that would go well with tomato pie and won't take me more than half an hour to make. Edit: Nevermind, making this Rollersnake fucked around with this message at 01:06 on Apr 23, 2012 |
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Apr 22, 2012 23:53
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Any advice on making yogurt at home? Ive tried it twice now and quite get what I like out of it. I like it to be a bit tangy, rather than sweet, used pasteurized milk (once whole, once with 2%), and I strained it most recently. I like it better strained and tangy, similar to Fage. I used a crockpot for this most recent attempt. It worked fairly well, but I still would like a less sweet, milky flavor. Will it improve while sitting the refrigerator at all - kind of how store bought stuff sits for a while ?
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Apr 23, 2012 00:00
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