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Does anyone have tips for doubling/tripling brownie recipes? I have heard that it's dangerous to double recipes in baking because you are messing with ratios, but I want to make this recipe for around forty people. http://smittenkitchen.com/2010/01/best-cocoa-brownies/ I have a 9x9 pan, and a jellyroll sheet pan. Should I just do a few batches using the 9x9, or could I up the recipe?
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May 23, 2012 22:13
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Tig Ol Bitties posted:Does anyone have tips for doubling/tripling brownie recipes? I would make batches. A more massive pan of brownie batter is going to risk having an underbaked middle and overbaked outside. Steve Yun fucked around with this message at 23:18 on May 23, 2012 |
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May 23, 2012 23:16
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Steve Yun posted:I would make batches. A more massive pan of brownie batter is going to risk having an underbaked middle and overbaked outside. Perfect. Thank you!
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May 23, 2012 23:21
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Steve Yun posted:Prosciutto waffle with mustard seeds, gruyere and chives and a little syrup
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May 23, 2012 23:55
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It's something I had at a pretty awesome waffle joint http://failsweetly.wordpress.com/2012/04/07/bruxies-gourmet-waffles/ Steve Yun fucked around with this message at 01:12 on May 24, 2012 |
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May 24, 2012 01:01
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I ended up with a big bag of frozen lai wong bao and I'm in a bit of a condundrum over how to enjoy them. They're too sweet to go along with most meals, but too heavy to be a desert. I've only ever had them as a street snack, but I'd like to do something else - I just don't know what.
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May 24, 2012 01:23
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I wish I could donate to this subforum and this one only.. I'm making some stuffed chicken breast with some cheese, jalapenos and bell peppers because they were left over and sounded good. I wrapped it in bacon. What happens to it if I turn up or down the temp vs time? I'm making this harder than I want... Baking chicken wrapped bacon, how does temp affect the cooking time? (can you tell I had to use wine in the sauce) I also threw togther a mustard cream garlic worchester white wine sauce just for fun, doesn't taste bad but what would you have done?
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May 24, 2012 02:56
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Harry Potter on Ice posted:I'm making some stuffed chicken breast with some cheese, jalapenos and bell peppers because they were left over and sounded good. I wrapped it in bacon. What happens to it if I turn up or down the temp vs time? Increasing temp generally decreases cooking time as one would expect, this comes with the trade off of differing temperature gradient from inside to out. That is to say, finishing at the same internal temperature, a thing cooked low and slow will be more even in temperature from edge to center when compared to a thing cooked hot and fast. The caveat is that you can overcook (dry and tough) to downright burn the outside if you go too hot too fast and the opposite, you can have no caramelization, crust, or otherwise browning on the outside of the meat. The ideal preparation has deep caramelization while having maximum volume of ideal temperature food. This is why people love sous vide cooking (a tangent), because you have complete control over both the internal and external doneness. Specifically with bacon wrapped chicken. The problem with bacon wrapping things is inevitably the bacon never gets crispy. Crispiness comes with the absence of water. Were the surface of the chicken, which is in direct contact with the bacon, be devoid of water it would overcooked, hence the bacon is either rubbery or the chicken is dry. I never understood bacon wrapping chicken, especially because chicken comes with its own wonderful salty crispy coating, its skin. Skin can be crisped without drying the meat because there is a layer of fat between it and the flesh.
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May 24, 2012 03:12
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I agree, so what I did is put the bacon in the pyrex and let it cook for a bit before hand at 375 ish, then wrapped it in the chicken and tried to eye to so it all finished early. The chicken is cooked, I'm forced to either convect or broil to finish anyway. drat!
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May 24, 2012 03:28
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If I threw a whole, unpeeled mango in the freezer, could I have a yummy frozen snack later on? I'm not trying to stock up/preserve mangoes, just curious if this would work. Frozen grapes are awesome, does anyone else know of other fruits that are good frozen (not prepackaged, just something you stick in the freezer yourself)?
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May 24, 2012 07:24
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Charleston Jew posted:If I threw a whole, unpeeled mango in the freezer, could I have a yummy frozen snack later on? I'm not trying to stock up/preserve mangoes, just curious if this would work. Frozen grapes are awesome, does anyone else know of other fruits that are good frozen (not prepackaged, just something you stick in the freezer yourself)? kiwi in fact, you reminded me that I still need to try this: http://www.ohdesserts.net/recipes-chocolate-kiwi-popsicles.php
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May 24, 2012 07:41
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I imagine a whole frozen mango would be difficult to eat. Puree that business, add some juice and make popsicles.
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May 24, 2012 15:36
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CzarChasm posted:Yellow onions are a general purpose onion, and fit into most recipes I've been cooking for more than a decade and I can say I don't think I've ever used a white onion once in my life. Honestly I feel like I "know" when I would use yellow vs red, but it's hard to put into words. If it's going to be an indistinguishable part of something else (like a sauce or a stew or such) I'd use yellow. Salsas and burgers and potato salad, I'd use red if I had it. Also since we're doing onion chat, you can soak onions in hot or cold water for a little bit, drain them, and that reduces some of the bite. This is especially good for typically raw preparations.
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May 24, 2012 16:25
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Charleston Jew posted:If I threw a whole, unpeeled mango in the freezer, could I have a yummy frozen snack later on? I'm not trying to stock up/preserve mangoes, just curious if this would work. Frozen grapes are awesome, does anyone else know of other fruits that are good frozen (not prepackaged, just something you stick in the freezer yourself)? If you really want to do this, you can get a big rear end bag of mango chunks in the freezer section that will be a lot easier to DEAL WITH. Otherwise I'd probably suggest peeling and cubing first, unless you really would like to suck on a giant frozen boob.
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May 24, 2012 16:30
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frozen melons, mangoes, pineapple are great with a squirt of fresh lime juice and topped with fresh ground chile powder and a bit of salt.
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May 24, 2012 16:55
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Turkeybone posted:...unless you really would like to suck on a giant frozen boob. Excellent metaphor, not sure if that would dis- or encourage a goon 
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May 24, 2012 17:09
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Even better, grind fresh chiles (bird chiles are good) and salt together in a mortar and pestle. Also great with guava and nectarines that are not quite ripe.
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May 24, 2012 17:10
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I've got some frozen chicken soup that I made a few months ago... I don't know exactly how old it is. Is there a certain point that it goes bad, or should I defrost and give it the sniff test?
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May 24, 2012 19:04
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THE MACHO MAN posted:I've got some frozen chicken soup that I made a few months ago... I don't know exactly how old it is. Is there a certain point that it goes bad, or should I defrost and give it the sniff test? If it was sealed well and no chicken was sticking up above the broth or anything, it should be fine. Otherwise you might get some freezer burn. I have a couple of containers of spicy chicken soup in the freezer that have been there since last September, and a week or two ago I popped one in the microwave and it was just as good as when I made it.
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May 24, 2012 19:12
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Does anyone know where I can buy mustard greens in the UK?
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May 24, 2012 21:31
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Farmer's market? Produce section at the grocery store? Growing wild in the fields? It's a pretty common thing.
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May 24, 2012 22:14
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Mr. Wiggles posted:Farmer's market? Produce section at the grocery store? Growing wild in the fields? It's a pretty common thing. You'd think so, but I have been entirely unable to find any anywhere. Supermarkets don't sell it, I couldn't find any at the greengrocer and the Thai market down the road doesn't stock it. I can't even find it online, except in seed form. Which I obviously don't have time for.
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May 24, 2012 22:17
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I can get it fresh year-round in the Pakistani supermarket at the nearby subway station. Just wander into a reputable Asian greengrocers and ask them if they have any sarson. Also gives you +150 White Guy Points for knowing the indigenous names of immigrant foodstuffs.
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May 24, 2012 22:17
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Is Kai Choy the same thing?
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May 24, 2012 22:30
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Are there any grill baskets that can actually hold vegetables? The gaps on most are just as wide as the grill which makes them basically useless for this. Should I settle for a grill topper?
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May 24, 2012 22:44
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It....could be? Man, I need to go have a look tomorrow, it's kinda hard to be sure. I'll take a pic of it for you, if you like. e: chop your veggies beeeg. Zucchini sliced in half lengthwise, that kind of size. Lets you get a good sear on the outside before they turn into burn rubber. e2: of course they were out when I checked in today 
Force de Fappe fucked around with this message at 22:39 on May 25, 2012 |
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May 24, 2012 22:45
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UltimoDragonQuest posted:Are there any grill baskets that can actually hold vegetables? I have this thing. It works good.
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May 24, 2012 22:46
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Ghost of Reagan Past posted:Am I right in thinking this is proper Sichuanese chili bean paste? I've only got stuff made with...soy beans...in my fridge and I found this and promptly bought it, since I know the ingredient in question is transliterated as dou ban jiang, and Pixian is a city in Sichuan. Did I err or did I hit the jackpot? Correct ingredients, i'd say it's the right one for Ma Po Dofu.
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May 25, 2012 15:33
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Scientastic posted:Is Kai Choy the same thing? Close enough, same family, it's one one in Thai and Chinese pickled mustard greens, might even be the same thing depending on where in the world the dish you're making comes from
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May 25, 2012 15:38
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mich posted:Even better, grind fresh chiles (bird chiles are good) and salt together in a mortar and pestle. Also great with guava and nectarines that are not quite ripe. I'm too lazy, I buy the little bag, done fresh that day from next to the cash register at the local viet market. Melons are great with it.
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May 25, 2012 15:43
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I've bought some Sichuan peppercorns but I've never cooked with them before. I know roughly what they're like from various threads here but does anyone have a fairly simple/easy to prepare recipe that makes use of them so they're noticable?
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May 25, 2012 17:15
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Salt and pepper squid! Toast some Sichaun pepper corns with white pepper, and grind them. Make a thin batter, fry the squid just enough to slightly color the batter, and immediately season with the pepper mixture and salt. e: You could also do it with shrimp I guess, but I like squid better. Octatonic fucked around with this message at 18:12 on May 25, 2012 |
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May 25, 2012 18:09
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Anything I can do with a small handful of unripe cherry tomatoes? A windy day knocked over our porch tomato plants and knocked off a few green tomatoes. I don't want to fry them. Would they work as a quick pickle, maybe?
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May 25, 2012 20:38
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Pickled green tomatoes are loving fantastic, so I say you should try it.
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May 26, 2012 00:44
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I have a Cuisinart food processor (9 cup size?) and the chopping blade works fine. However, I was just trying to grate a huge amount of cheese and any time I put pressure on the cheese when using the grating blade, it would come to a stop. Anything I can replace/repair/tighten easily on this thing to make it work?
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May 26, 2012 00:45
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If I order saba sashimi at your run-of-the-mill sushi restaurant, how is it served? Is it just the raw fish? Cured in vinegar? Just rinsed in vinegar? I NEED to know.
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May 26, 2012 02:14
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The one on the right looks like two bigass sheets folded up - maybe 2 square feet each? Its somewhat pliable. The one on the left is the closest approximation to arame the store had, but its way lighter than the arame I've used before. So what are these and what can I do with them? Edit: also this one. 
Happiness Commando fucked around with this message at 03:11 on May 26, 2012 |
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May 26, 2012 03:02
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The dark one looks like wakame to me, but I'm no expert.
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May 26, 2012 03:22
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I have some pork ribs to make tomorrow, in the oven. I don't like BBQ sauce. I have all the spices and also liquid smoke. What should I do?
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May 26, 2012 07:05
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IfIWereARichMan posted:The one on the right looks like two bigass sheets folded up - maybe 2 square feet each? Its somewhat pliable. The one on the left is the closest approximation to arame the store had, but its way lighter than the arame I've used before. So what are these and what can I do with them? The first one is "yama dashi konbu" and the second is wakame.
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May 26, 2012 09:34
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