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Which won't help. That article specifies that cereulide, one of the vomit-causing toxins produced by the bacteria, is not going to be deactivated by the heat of cooking.
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May 7, 2012 15:44
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blowingupcasinos posted:My boss lives out in the woods and likes going morel hunting with his wife. He also dislike eating morels. So! I was thinking about making a white sauce with the morels, but if you guys have any other ideas, please shoot them my way! Bread and deep fry. Edit: Alternative option, send to me. Phummus fucked around with this message at 15:52 on May 7, 2012 |
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May 7, 2012 15:46
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Hey Happy Adobo, check your PMs please. Sorry for the interruption, folks. Now back to your regularly scheduled helpful posting.
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May 7, 2012 19:59
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Nah.
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May 7, 2012 21:16
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When you make stock in a slow cooker, does the inability* to skim scum from it mean it's going to end up cloudy? * well, you could, but if you're going to babysit it why not just make it on the hob?
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May 7, 2012 22:29
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Housemate moved out. Found some duck breasts from the supermarket butcher, unopened and wrapped tightly in two layers of plastic. Use by date says 22nd of November 2011. He left a bunch of other meat of a similar...era...but this is the only packet that gave me pause because gently caress me, it's duck and I don't get to cook that poo poo often. Defrost and consume with my mighty jaws, or bin with the rest?
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May 7, 2012 23:16
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Myopic posted:When you make stock in a slow cooker, does the inability* to skim scum from it mean it's going to end up cloudy? Vlex posted:Housemate moved out. Found some duck breasts from the supermarket butcher, unopened and wrapped tightly in two layers of plastic. edit: VVVV even freezer-burned meat is safe, it just has a less-than-appealing texture. Steve Yun fucked around with this message at 23:28 on May 7, 2012 |
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May 7, 2012 23:24
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Vlex posted:Housemate moved out. Found some duck breasts from the supermarket butcher, unopened and wrapped tightly in two layers of plastic. You can keep meat frozen for a year. As long as it's not freezer burned and you don't suspect your freezer has had any issues then you can safely eat all of that meat.
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May 7, 2012 23:27
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Cool, thanks. It was mostly the cheapest minced beef you can get, which I don't feel bad about getting rid of. Other than the duck, there were only a few packets of heavily burned boneless, skinless chicken breasts and cubed beef.
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May 7, 2012 23:29
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Just got a tiny jar of Marmite to play with... it tastes beefy and incredibly concentrated. Would I be wrong in thinking this would work as a savory additive in stock?
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May 8, 2012 00:31
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I just moved out of the dorms and I'm about to start living in my first apartment, so it's the first time I'll be cooking for myself/roommates on a regular basis and I want to learn how to cook well. Which book does GWS like better, How to Cook Everything: The Basics or The Joy of Cooking?
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May 8, 2012 00:55
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Steve Yun posted:Just got a tiny jar of Marmite to play with... it tastes beefy and incredibly concentrated. Would I be wrong in thinking this would work as a savory additive in stock? I don't see any reason you couldn't use it that way. That said, to me, Marmite tastes almost exactly like semi-solid soy sauce, so I don't know that there's any real advantage to using the former instead of the latter.
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May 8, 2012 01:07
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zacpol posted:I just moved out of the dorms and I'm about to start living in my first apartment, so it's the first time I'll be cooking for myself/roommates on a regular basis and I want to learn how to cook well. Which book does GWS like better, How to Cook Everything: The Basics or The Joy of Cooking? For someone just starting out on their own, I'd recommend How to Cook Everything, mostly for the emphasis on recipe variations. One of the daunting things about most cookbooks is that the recipes seem so set-in-stone. Knowing how to can tweak them around to suit your needs / available ingredients can really help.
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May 8, 2012 01:33
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Steve Yun posted:Just got a tiny jar of Marmite to play with... it tastes beefy and incredibly concentrated. Would I be wrong in thinking this would work as a savory additive in stock? It's probably too salty for stock, but try adding a little to a beef gravy.
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May 8, 2012 03:36
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Happy Abobo posted:For someone just starting out on their own, I'd recommend How to Cook Everything, mostly for the emphasis on recipe variations. One of the daunting things about most cookbooks is that the recipes seem so set-in-stone. Knowing how to can tweak them around to suit your needs / available ingredients can really help. Disagree. For a rank beginner a few successes under one's belt can mean the world. Joy of Cooking. Usually not the best recipe for anything, but a drat good and workable one. My only beef with them is not putting the ingredient list at the front. For an experienced cook that is frustrating. For a novice it makes you read before you start, which is a good thing.
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May 8, 2012 04:08
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pr0k posted:Disagree. For a rank beginner a few successes under one's belt can mean the world. Under one's belt, or in one's stomach? Ha, ha! I remember that I was always complaining about being hungry as a kid and kept asking people to make stuff for me. My father got fed up with it when I was 7 or 8 or so and walked me through how to make hashbrowns. It really opened my eyes and made me realize that (as stupid as it sounds), cooking isn't magic. If you learn the steps, you can make it. So once I learned to do that, I learned how to do scrambled eggs, omelets, grilled cheese sandwiches, fried egg noodles with toast...
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May 8, 2012 04:48
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Can anyone tell me how to do a plantains, beans, and rice recipe? Should I just fry up the plantains and add them to the beans and rice? This is a really dumb question, but I've never cooked with plantains before, and I'd rather not screw it up.
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May 8, 2012 05:13
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Marmite broth is a fairly good broth all on its own. It makes for an excellent braising liquid.
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May 8, 2012 07:10
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Good, because this stuff is too strong on its own, but it tastes like it would be great if it was just cut a little bit. Maybe I should try Vegemite
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May 8, 2012 07:55
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Steve Yun posted:What's the issue here? You can skim it with a ladle at the end right before serving, right? Well, if it'll just float there until it's done, then yeah, no problem  Thanks.
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May 8, 2012 09:29
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Steve Yun posted:Good, because this stuff is too strong on its own, but it tastes like it would be great if it was just cut a little bit. I don't like the stuff but if you've never had it before, a common mistake is using too much. You only want a very thin layer on whatever you're eating
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May 8, 2012 10:14
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Scott Bakula posted:I don't like the stuff but if you've never had it before, a common mistake is using too much. You only want a very thin layer on whatever you're eating Yes indeed. Use a lot less than you think you want, then use less than that. Add more after you've tasted it if you need to.
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May 8, 2012 10:19
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I hope this is the right thread, but does anyone know good Bierock / Beerock / Bieroch / Piroshki / Runza / Krautburger recipes? I'm wanting to make a batch and freeze them so I can reheat them while I'm away from a kitchen.
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May 8, 2012 12:28
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Any good recipes for tom kha gai? I remember a thread a while ago but I can't find it.
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May 8, 2012 14:27
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xcdude24 posted:Can anyone tell me how to do a plantains, beans, and rice recipe? Should I just fry up the plantains and add them to the beans and rice? This is a really dumb question, but I've never cooked with plantains before, and I'd rather not screw it up. I'm assuming from your message that you want a meal that combines plantains with beans and rice, not a singular dish consisting of plantains mixed and cooked with beans and rice, correct?
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May 8, 2012 22:09
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How long does cooked brown rice last in the fridge? It's in an airtight tupperware container. I'm getting messages from "About a week" to "OH GOD AFTER TWO DAYS YOU WILL DIE IF YOU EAT IT".
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May 9, 2012 00:50
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You aren't gonna die but it gets pretty gross even if it's an airtight container. And horrible things do grow in cooked rice, but the fridge will slow that down. It'll be crunchy and disgusting before you have to worry about danger. I've never kept just rice sitting around for very long but I've had rice dishes like jambalaya in the fridge for a week or so, it was fine.
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May 9, 2012 01:16
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Yeah rice doesn't grow B. Cereus any faster than other media - it's just better known for it because chinese restaurants tend to keep cooked rice at room temp for way, way too long. Rice has to be refrigerated promptish. It has to be reheated thoroughly (sometimes with moisture added) to lose that gross, crunchy, crystalline texture that the starch gets when it's refrigerated. Other'n that, with prompt refrigeration it doesn't go bad any faster than any other damp starch. After 3 or 4 days I doubt I'll *want* to eat it. After 5 or 6 you probably *shouldn't* unless it's in a salty or acidic sauce, like jambalaya.
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May 9, 2012 02:00
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It's only been a day so I'm thinking fried rice tomorrow.  Thanks everyone!
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May 9, 2012 02:27
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Wandering Knitter posted:It's only been a day so I'm thinking fried rice tomorrow. Everybody keeps rice in the fridge overnight for fried rice. Don't worry at all about that.
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May 9, 2012 02:36
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Grand Fromage posted:Everybody keeps rice in the fridge overnight for fried rice. Don't worry at all about that. Yeah, I always tend to overdo my rice batches because I know I'll want lots of fried rice the next couple days.
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May 9, 2012 18:47
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I make like 6 cups of rice at a time and eat it for a week. Sticky rice reheats great in the microwave.
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May 9, 2012 18:50
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I make a big batch of rice, use the portions I need, and stick the rest of the portions in the freezer. Whenever I need rice and want a fast dinner, I transfer the necessary portions from freezer to fridge the night before, and reheat them in the microwave the next day. (almost) all food is better when made on the spot, but rice does freeze well, and can be reheated in the microwave (or otherwise) perfectly when you have a little less time.
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May 9, 2012 19:17
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For the record, my family has always made rice and left it out on the stove, covered, with no ill effects; they've done this for years and years and years, honestly it was only after I took the servsafe exam did I come home and say "ummm aren't you going to refrigerate that?" did mom tell me that this is how we always did it.
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May 9, 2012 19:25
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I'm trying to find a good brownie recipe to try out, but my kitchen is fairly limited. I don't have a sifter or whisk, and my mixer is my arm holding a wooden spoon. That said, does this look like a good recipe to start off with? http://allrecipes.com/recipe/brookes-best-bombshell-brownies/detail.aspx I don't really have a lot of experience making brownies, so I'm not too sure what to look for in a recipe. I'm going for more of a fudge consistency than a cake-like one, if that matters any.
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May 9, 2012 21:04
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So, this weekend I got a nice pork chop and some fresh apple cider from a farmers market, and I was thinking of braising with it. Problem is, I don't have a lid for my cast iron frying pan? So should I cover it in tinfoil, and let it cook on low heat for a couple hours? never really braised before.
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May 9, 2012 21:07
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Internet Wizard posted:I'm trying to find a good brownie recipe to try out, but my kitchen is fairly limited. I don't have a sifter or whisk, and my mixer is my arm holding a wooden spoon. That said, does this look like a good recipe to start off with? http://allrecipes.com/recipe/brookes-best-bombshell-brownies/detail.aspx The Joy of Cooking's brownie recipe is actually pretty drat dynamite, weirdly enough.
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May 9, 2012 21:17
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Internet Wizard posted:I'm trying to find a good brownie recipe to try out, but my kitchen is fairly limited. I don't have a sifter or whisk, and my mixer is my arm holding a wooden spoon. That said, does this look like a good recipe to start off with? http://allrecipes.com/recipe/brookes-best-bombshell-brownies/detail.aspx Here's the one my dad always made when I was a kid, it's very easy (he can't cook) and it tastes fantastic, and has a very fudgey texture: 2 eggs 1 cup granulated sugar 1/2 cup unsalted butter 2 oz unsweetened chocolate 3/4 cup AP flour 1/2 tsp salt 1 tsp vanilla extract Sometimes I use 3 oz of chocolate, because I have a big pile of 88% cocoa bars that are a little strong to eat plain, and I hate snapping off a third and saving it for later. You melt the butter and chocolate on low heat. While that's going, combine the eggs, sugar, salt, and vanilla. I find that it doesn't really matter if you add the flour to this and then the chocolate and butter, or vice versa. Don't let the butter and chocolate get any hotter than they need to be to melt. Pour into a lightly greased 9x9 pan, tap on the counter a few times to remove air bubbles, and bake at 325 for 30-35 minutes. Basically you want to pull them the moment a toothpick comes out clean. Let them cool for 10 minutes before you try to cut them, but they're best served warm. My dad used to mix all kinds of fun stuff into the batter, like Raisinets or chocolate chips, and I've played with things like peppermint candy (swap the vanilla for peppermint oil and crush some candy on top). They're hard to screw up. Like I said, my dad can't cook, and these were his specialty. Well, that and macaroni and cheese from a box with tuna and peas mixed in. Which is surprisingly tasty.
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May 9, 2012 22:09
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I have a bunch of mild/sweet Italian sausage that needs to be cooked sometime soon. What is the most delicious thing possible that I could cook with it?
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May 9, 2012 22:20
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| # ? May 27, 2024 00:33 |
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SKEET SKEET posted:I have a bunch of mild/sweet Italian sausage that needs to be cooked sometime soon. What is the most delicious thing possible that I could cook with it? Onions, bell peppers, butter, salt, pepper. Eat that right off the plate, burn your face with the grease, regret nothing.
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May 9, 2012 22:33
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