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Oatmeal overnight for an effort-free breakfast
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Apr 24, 2012 00:31
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To return to the subject of sausages, I have always pricked them because otherwise they seem to burst/spill out the end. Am I doing something wrong in cooking them? Are they supposed to do that?
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Apr 24, 2012 00:31
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winvirus posted:I have recently acquired a slow cooker. What are some good slow-cooker recipes? I am a picky eater and just frankly have no idea where to start. If you have archives, this thread is awesome: http://forums.somethingawful.com/showthread.php?threadid=2775050
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Apr 24, 2012 00:38
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I had a ton of chicken breast and ended up making ghetto fajitas. Slice your veggies (onions and bell peppers for me), toss them in a hot pan, toss in chicken, cook, toss in a bit of chicken broth, reduce, sprinkle on taco spices to taste and reduce until you have a sauce that's at whatever consistency you like.
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Apr 24, 2012 01:40
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winvirus posted:I have recently acquired a slow cooker. What are some good slow-cooker recipes? I am a picky eater and just frankly have no idea where to start. The pulled pork recipe on the wiki is great and pretty much impossible to gently caress up even if you wind up improvising almost everything.
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Apr 24, 2012 02:01
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Quick question about buying steak. I haven't bought steak much in the past but need to start... more red meat sounds like a good idea. Last time I went out and bought a NY strip, though, I ended up with one that seemed way too think to cook correctly. It looked more like a cube than a regular steak. Next time I head to the meat market / butcher's counter, what do I ask for to avoid this? Do I just have them cut it half or butterfly it or something? Or do I just look for a piece that looks better in the first place? Thanks!
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Apr 24, 2012 04:38
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Not sure how a strip would end up cubic, they're way longer than they are wide. Even if it ends up 2 or 3 inches thick you should be able to just sear it and maybe give it a few minutes in a 500 degree oven if you're into that kinda thing.
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Apr 24, 2012 04:49
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Clevername Lookhere posted:Quick question about buying steak. I haven't bought steak much in the past but need to start... more red meat sounds like a good idea. Last time I went out and bought a NY strip, though, I ended up with one that seemed way too think to cook correctly. It looked more like a cube than a regular steak. Next time I head to the meat market / butcher's counter, what do I ask for to avoid this? Do I just have them cut it half or butterfly it or something? Or do I just look for a piece that looks better in the first place? Thanks! Thick as hell steak? Ducasse it.
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Apr 24, 2012 05:56
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No, sear on both sides until a nice crispy crust has formed. Then I would eat it, but you could stick it in the oven if you want it a bit warmer. You can add some butter when you put it in the oven if you like, I suppose, but it's better to just add it right before taking the steak out of the pan, so that you sort of deglaze with butter and then you drip all that tasty stuff all over your meat.
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Apr 24, 2012 07:04
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Clevername Lookhere posted:Quick question about buying steak. I haven't bought steak much in the past but need to start... more red meat sounds like a good idea. Last time I went out and bought a NY strip, though, I ended up with one that seemed way too think to cook correctly. It looked more like a cube than a regular steak. Next time I head to the meat market / butcher's counter, what do I ask for to avoid this? Do I just have them cut it half or butterfly it or something? Or do I just look for a piece that looks better in the first place? Thanks! Thicker is actually better. I like splitting a nice 2" thick steak with my fiancee. The thickness buys you leeway in terms of temperature doneness while pursuing crust. You can ask for a thinner cut steak if you want, but you're going to have a harder time getting both a good crust and good internal temperature. Sadly, given the choice between the two, too many people choose the crust, when really the internal temperature is the most important. For preparation, I like searing in ghee and finishing with a pat of room temperature garlic compound butter if I have some, or just regular butter if not, maybe some sel gris or maldon if I'm feeling fancy. Like wiggles, I've found that post searing my steaks are at a temperature that I like, however if you want it warmer, finish in the oven.
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Apr 24, 2012 07:35
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GrAviTy84 posted:I would recommend thighs over breasts. They are more flavorful, are cheaper, and you can do a lot more with them. A basic pan roasted chicken thigh is a great skill to have and you can vary it a lot based on seasonings you choose to use and sauces you may or may not serve with it. I can't believe you, out of all, wrote this without mentioning chicken thigh adobo.
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Apr 24, 2012 07:49
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Sjurygg posted:I can't believe you, out of all, wrote this without mentioning chicken thigh adobo. oh, yeah that, too.
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Apr 24, 2012 07:52
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If your steak is thinner, salting it then leaving it in the fridge until its ready to cook can allow you to get a better crust while leaving the inside closer to being rare. If the steak is under an inch thick keeping it cold then only cooking it for around 90 seconds per side before resting should provide an adequate crust and have a rare steak. Temperature of everything and actual thickness will vary how long it should stay cooking of course
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Apr 24, 2012 07:57
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Does Marmite (or Vegemite, for that matter) go bad? I just noticed a jar in the back of my cupboard that I bought back in... 2010 or so? I dunno. 
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Apr 24, 2012 09:55
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scuz posted:Bought frozen, rendered duck fat on a whim a while back and I think I should use it or something. I'm having a hard time coming up with things that aren't weird or just "potatoes and duck fat". The weird ideas are tortillas, savory pie crust, savory cookies (what?), sausages (I don't have a meat grinder), or just using it in place of butter when frying eggs etc.
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Apr 24, 2012 11:58
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Mister Macys posted:Does Marmite (or Vegemite, for that matter) go bad? Which one is it? Either way, as long it's not really dried out (some crystallisation is okay) it's fine, yeast, sugar and heaps of salt mean either will last - or so i'm told, neither last in my house. IIRC there was a thing about marmite being sterile on the internet a few years back, i'm sure google will let you know.
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Apr 24, 2012 12:13
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Thanks for the tips everyone. Sounds like I'll be OK with a thick steak as long as I prep it correctly, then I can slice and dice it however I want after it's cooked. I think when I tried to cook that really thick one I got, I probably 1) didn't cook it enough, and 2) Only tried to cook it in my cast iron pan and didn't put it in the oven at all. I'll use the oven next time so I can make sure the insides get cooked after the outside looks good. Related dumb question: I have a regular generic classic meat thermometer that never seems to register a temperature as high as I expect... I follow cooking directions for steak, chicken, beef, whatever, and even cook for a little longer than instructed but still the temp never seems to look high enough on the thermometer even if the meat looks/tastes good. I think I do a good job of getting the thermometer right in the middle/thick part but I'm not sure. Do I need a better thermometer, need to cook more, or need to do a better job finding the right spot to get the correct temp? I have a feeling it's user error but maybe you guys can help.
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Apr 24, 2012 18:13
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So I'm trying to make homemade tortilla chips from scratch. Does anyone have any advice on doing so? I'm waiting on my masa to finish resting before I cook the tortillas up and I'm planning on using this recipe, minus the seasonings ( :pauladeen: ) to do the actual frying of the chips unless anyone has a different suggestion.
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Apr 24, 2012 18:33
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Clevername Lookhere posted:Related dumb question: I have a regular generic classic meat thermometer that never seems to register a temperature as high as I expect... I follow cooking directions for steak, chicken, beef, whatever, and even cook for a little longer than instructed but still the temp never seems to look high enough on the thermometer even if the meat looks/tastes good. I think I do a good job of getting the thermometer right in the middle/thick part but I'm not sure. Do I need a better thermometer, need to cook more, or need to do a better job finding the right spot to get the correct temp? I have a feeling it's user error but maybe you guys can help. If by regular meat thermometer you mean a thick spike and a large dial at the end which points to pictures of a cow or a chicken, generally nothing wrong with that, but two things; 1) Typically those larger units are made for roasts or whole birds as the large spike will put large holes in your food. 2) It's possible the elements in the thermometer are worn out and it's time for a new one. It happens. You can get a digital probe thermometer for about $20 in most cooking supply stores. It will take a few seconds for it to register the temperature, but since you are just starting off that's probably going to be fine. OTOH, if you want to get serious about cooking and you have the cash to burn, look into getting a thermapen. It costs about $100, but is very fast and very accurate. TehKeen posted:So I'm trying to make homemade tortilla chips from scratch. Does anyone have any advice on doing so? I'm waiting on my masa to finish resting before I cook the tortillas up and I'm planning on using this recipe, minus the seasonings ( :pauladeen: ) to do the actual frying of the chips unless anyone has a different suggestion. The directions look fine to me, but if you are making the tortillas from scratch and fresh masa you want to make sure you are getting a uniform thickness. Her recipe is kind of cheating as she's just frying up store bought corn tortillas. You will probably need to cook yours for a few seconds longer since they are fresh.
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Apr 24, 2012 19:14
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Err, I'm not even sure why I linked that recipe. The one I'm using is this. Perhaps I shouldn't start drinking before noon.  edit: Durr, that's what I was gonna use for the chips, but I never got to that part. Anyway, I found out the thickness thing the hard way. I tried roll out the dough by hand but it was waay too crumbly to handle properly and the tortillas didn't really cook all the way through before the edges started burning. I need to go out and get a rolling pin. By the by, shouldn't I add some salt to the dough, or am I stuck in breadland? TehKeen fucked around with this message at 19:25 on Apr 24, 2012 |
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Apr 24, 2012 19:22
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Clevername Lookhere posted:Thanks for the tips everyone. Sounds like I'll be OK with a thick steak as long as I prep it correctly, then I can slice and dice it however I want after it's cooked. I think when I tried to cook that really thick one I got, I probably 1) didn't cook it enough, and 2) Only tried to cook it in my cast iron pan and didn't put it in the oven at all. I'll use the oven next time so I can make sure the insides get cooked after the outside looks good. Before anything else, test the temp of boiling water, and/or freezing water.
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Apr 24, 2012 20:34
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TehKeen posted:So I'm trying to make homemade tortilla chips from scratch. Does anyone have any advice on doing so? I'm waiting on my masa to finish resting before I cook the tortillas up and I'm planning on using this recipe, minus the seasonings ( :pauladeen: ) to do the actual frying of the chips unless anyone has a different suggestion. I figure you'd probably do this already, but definitely cook the tortillas before attempting frying them. I tried to shortcut making tortilla chips by just frying slices of thin masa dough, but they puffed up and weren't really tortilla chips at the end. Fresh made tortilla chips are definitely much, much better than the store-bought stuff in bags, though. If you've got access to a tortilla press it will simplify the process greatly, but it's not very common. I don't have any recommendations for shaping tortillas without a press, unfortunately.
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Apr 24, 2012 20:49
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branedotorg posted:Which one is it? Either way, as long it's not really dried out (some crystallisation is okay) it's fine, yeast, sugar and heaps of salt mean either will last - or so i'm told, neither last in my house. It's Marmite. I figured the two are more or less the same. And it's not dried out. It's still... gooey.
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Apr 24, 2012 23:40
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Can I freeze beets if I'm only going to use them for borsch? I can only get them online and only in quantities far larger than I'm going to use at once.
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Apr 25, 2012 02:22
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I know it's been done a million times, but we bought a bunch of 75% off Easter chocolate bunnies and melted them down to pour into some of our fun ice molds (Easter Island heads, Han Solo in carbonite, a couple of Space Invaders, and flying saucers). We took a little time-lapse video of them melting. Melting Bunnies I didn't realize until later that you can totally see me whisking a roux in the background.
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Apr 25, 2012 03:07
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CzarChasm posted:look into getting a thermapen. It costs about $100, but is very fast and very accurate.   You can't tell because of my alcohol frying thermometer but the probes for all of the digital gauges you see there are within a few cm of each other. Now I know some people that I used to work with at NRL studied thermal layers, but drat if my Thermapen didn't have some real inherent bias the other day (even when I dipped it under running cold water from the faucet). Funnily enough, the next day my Oven probe Thermoworks version didn't work:  You're not supposed to keep the probe in water but I followed my usual strategy with such things and went with just the tip. I just have bad luck with thermometers it seems.
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Apr 25, 2012 03:36
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Opus125 posted:What are simple chicken breast based meals you're fond of or would recommend to a neophyte cook? winvirus posted:I have recently acquired a slow cooker. What are some good slow-cooker recipes? I am a picky eater and just frankly have no idea where to start. If you have archives I made a thread on how to make a basic beef stew. TehKeen posted:So I'm trying to make homemade tortilla chips from scratch. Check out this Good Eats episode. RazorBunny posted:We took a little time-lapse video of them melting. No Mr. Bond, I expect you to coat this pretzel! MUAHAHAHAH!
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Apr 25, 2012 05:39
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I've been recently playing around with making bread and I just made my best bread yet, with a really wet dough that I tried my best to knead for the duration of a Simpsons episode. I tried kneading it on a floured surface with floured hands, but it stuck to my fingers and my pastry rolling sheet thing and, while it did become slightly more manageable after 20 odd minutes of working, it never unstuck itself from anything. I used 355 grams of King Arthur bread flour and 284 grams of water, a packet of yeast and some pinches of salt. I baked the bread in my dutch oven and it came out perfectly, super crispy crust with a really really soft inside. I want to make this bread again and again and again. I just want to be able to knead it into some semblance of manageability. I admit that I was somewhat stingy with the flouring of my hands and my kneading surface, but that was for two reasons. First, I always wind up working a huge pile of flour into my dough and wind up with a nigh inedible breadrock, and second my hands were so messy just after touching this dough I couldn't stick my hand back into the flour container. What can I do to make this dough actually workable, but still wind up with an extremely soft, not too dense crumb? For what it's worth, my crumb looks about like the 70% hydration example on this site: http://www.artisanbakers.com/crumb.html
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Apr 25, 2012 06:18
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Stalizard posted:I've been recently playing around with making bread and I just made my best bread yet, with a really wet dough that I tried my best to knead for the duration of a Simpsons episode. I tried kneading it on a floured surface with floured hands, but it stuck to my fingers and my pastry rolling sheet thing and, while it did become slightly more manageable after 20 odd minutes of working, it never unstuck itself from anything. I used 355 grams of King Arthur bread flour and 284 grams of water, a packet of yeast and some pinches of salt.
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Apr 25, 2012 07:03
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My mother picked up some corn flour (masa?) for some reason, even though we've never used it before. Anyone know of any goon approved recipes using it?
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Apr 25, 2012 10:38
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Mix it with water until it has a nice, doughy consistency that's wet enough to hold shape, but not so wet that it sticks to everyone and everything. Roll it into little balls and press them nice and flat in whichever manner you find simplest (a rolling pin can work). Cook on a dry piece of cast iron, then pack them with carne asada, chopped onions, and cilantro. I also like to use corn masa to thicken up my chili if it's more liquid than I like at the end.
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Apr 25, 2012 11:02
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Grand Fromage posted:Can I freeze beets if I'm only going to use them for borsch? I can only get them online and only in quantities far larger than I'm going to use at once.
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Apr 25, 2012 13:44
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Does anyone know how long Roquefort lasts in the fridge after the package has been opened and it wasn't tightly wrapped in something afterwards, so it's been exposed to the air and stuff?
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Apr 25, 2012 17:57
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Could you just say how long you think its been ?
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Apr 25, 2012 18:01
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Turkeybone posted:Could you just say how long you think its been ? It's been open for about a week.
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Apr 25, 2012 18:02
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The Belgian posted:Does anyone know how long Roquefort lasts in the fridge after the package has been opened and it wasn't tightly wrapped in something afterwards, so it's been exposed to the air and stuff? You're worried that your moldy cheese is gonna go bad? So long as it's not slimy, pink, orange, or yellow, and it doesn't smell like band aids or toe jam it's fine.
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Apr 25, 2012 18:08
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GrAviTy84 posted:You're worried that your moldy cheese is gonna go bad? So long as it's not slimy, pink, orange, or yellow, and it doesn't smell like band aids or toe jam it's fine. Thanks! I was just unsure since there didn't seem to be an obvious way to tell if it was bad.
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Apr 25, 2012 18:18
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The Belgian posted:Thanks! I was just unsure since there didn't seem to be an obvious way to tell if it was bad. Just as an anecdote, a chunk of Pecorino romano has lasted for over 8 months, with occasional use, in a tupperware container in my fridge without molding up.
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Apr 25, 2012 19:00
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Mach420 posted:Just as an anecdote, a chunk of Pecorino romano has lasted for over 8 months, with occasional use, in a tupperware container in my fridge without molding up. Romano could never last that long in my house I just eat it strait it's so good. That's why I could never buy a wheel.
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Apr 25, 2012 19:13
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Mach420 posted:Just as an anecdote, a chunk of Pecorino romano has lasted for over 8 months, with occasional use, in a tupperware container in my fridge without molding up. With hard cheeses, I just cut off the mold and use the rest. I throw out soft cheeses if they start to look sketchy.
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Apr 25, 2012 19:18
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