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Ron Jeremy posted:Blooming spices: is there a difference between heating spices in a dry pan vs with oil and aromatics? In practice the difference is small. Usually the toasting dry is done with whole spices before grinding. Toasting will alter the flavor of the spices slightly, bringing smoky elements and elevating the flavors. Heating in oil isn't really toasting, it is more infusing the oil. The result is a more "smooth" or "blended" taste. At least in my experience, ymmv. You also get stronger fat soluble flavors this way. It depends on the situation and what you're after.
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Jul 11, 2012 06:33
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FamDav posted:Haha the dough tastes fine, I'm just wondering if it's going to affect the consistency when I bake it. they'll spread a lot and bake up fairly moist and crumbly. you can either add the rest of the ingredients to make it a double batch, or you can try baking it in a casserole dish/sheet pan and cut it into cookie bars, instead of doing drop cookies
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Jul 11, 2012 06:54
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FamDav posted:This. This is what I did wrong. You can try freezing the balls of dough first and baking at a hotter temperature that can help them from spreading too much.
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Jul 11, 2012 07:10
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I'm looking for a recommendation on a good chewy oatmeal raisin cookie. I have a recipe but I'd like to try a few others to see how they compare.
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Jul 11, 2012 14:50
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What's the best way to defrost meat reasonably quickly without ruining it? It's going straight into the pan as soon as it's thawed enough.
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Jul 11, 2012 15:51
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Cool running water.
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Jul 11, 2012 15:52
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I just started dry aging my steaks in the fridge for a day before cooking, and holy cow what a difference. While talking with a co-worker, she mentioned that she does the same thing with pork chops, which caught me off guard. Is dry aging beneficial - or alternately, dangerous - with meats other than beef?
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Jul 11, 2012 16:45
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nesbit37 posted:I have made Moroccan Chicken following (mostly) this recipe about 10,000 times and just love it: Thanks for sharing this link - I've never seen this recipe and was just wondering how to use up the couscous I impulse-bought at the store.
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Jul 11, 2012 18:24
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GrAviTy84 posted:Awesome stuff Great explanation. Thanks!
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Jul 11, 2012 18:31
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I accidently left my carton of eggs out overnight. Maybe from 11 or so until about 1130ish this afternoon. Am I going to die if I eat one??
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Jul 11, 2012 18:53
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THE MACHO MAN posted:I accidently left my carton of eggs out overnight. Maybe from 11 or so until about 1130ish this afternoon. Am I going to die if I eat one?? No.... when you buy eggs from the shop, do they keep them in the fridge? (in my world, they do not)
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Jul 11, 2012 19:01
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THE MACHO MAN posted:I accidently left my carton of eggs out overnight. Maybe from 11 or so until about 1130ish this afternoon. Am I going to die if I eat one?? Not at all. It's a weird myth that eggs need to be refrigerated.
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Jul 11, 2012 19:02
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THE MACHO MAN posted:I accidently left my carton of eggs out overnight. Maybe from 11 or so until about 1130ish this afternoon. Am I going to die if I eat one?? Look, a lot of the "Is it still good?" questions can be answered with a few general questions: 1) Does it smell/feel bad? By this, I mean does the meat feel slimier than it usually does, do the eggs smell rotten when cracked, etc. 2) Do you see something growing on it? Mold, mushrooms, what appears to be a miniature savannah, etc. 3) Are you going to eat it raw? If the answer is "no" to the above, you're fine. If you're in doubt, throw it out. Done.
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Jul 11, 2012 19:48
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Scientastic posted:Not at all. It's a weird myth that eggs need to be refrigerated. We bought a half dozen eggs at Tesco while vacationing in England recently, and my husband was horrified that they were just out on the shelf. I wasn't bothered by it, but I admit it took me a lot longer than it should have to find them - I walked up and down the refrigerated aisles several times before I realized they were with the baking stuff on the regular shelves. I thought part of the reason American eggs are refrigerated is because they're washed with detergents before being packed, and that removes the natural coating from the eggshell and makes them spoil faster. Is there any truth to that? I don't remember where I read it. Everything about breakfast in England was better - the eggs had beautiful rich yolks and tasted marvelous, and Wiltshire bacon is amazing. Too bad it's ridiculously hard to find here 
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Jul 11, 2012 20:06
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I have a tomato plant in a large pot on my deck. I have 4 or 5 that are pretty plump but are still green. The plant looks like its dying and I'm wondering if the fruit is using all the nutrients from the roots and leafs. Could I pick the fruit and ripen them up in the house somehow to save the plant?
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Jul 11, 2012 20:09
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No. Post a photo of the plant.
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Jul 11, 2012 20:39
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Ever since I was a kid I've had a dislike for vegetables, but having eaten out and about I realised that I've just rarely had them cooked properly. I don't really like plain bland boiled peas and beans, but cook them up properly with a nice sauce and I love it. Can anyone recommend a decent cook book that will teach me how to cook veg properly? preferably with a low-carb bent? EDIT: I'm in the UK if that makes a difference
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Jul 11, 2012 20:40
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RazorBunny posted:I thought part of the reason American eggs are refrigerated is because they're washed with detergents before being packed, and that removes the natural coating from the eggshell and makes them spoil faster. Is there any truth to that? I don't remember where I read it. I have no idea if this is the case, but yeah the eggs here are always kept in the same cooled shelving as milk, oj and the like. Thanks for the input guys!
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Jul 11, 2012 20:46
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TomWaitsForNoMan posted:preferably with a low-carb bent? Uh-oh... My brother recently bought Hugh Fearnley-Whittingstall's "Veg Everyday" book, and he swears by it. I've had a quick look through it and, although its tone can be a bit preachy, the recipes are very good.
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Jul 11, 2012 21:00
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Delicious low-carb veggies is like the easiest thing in the world regardless of diet choices. I can't think of a single sauce I have ever put on, say, green beans, that isn't fat + spices at its very base. Hell, I usually do just saute them in butter and then put salt and pepper on top. After thinking for several minutes the only thing I can think of is a slightly sweet sauce for cooked carrots.
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Jul 11, 2012 21:20
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In AUSTRALIA of all places the eggs are on the Supermarket shelves in a ridiculous number of Coles/Woolies stores. I never got over that being just weird.
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Jul 11, 2012 21:26
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Hawkgirl posted:Delicious low-carb veggies is like the easiest thing in the world regardless of diet choices. I can't think of a single sauce I have ever put on, say, green beans, that isn't fat + spices at its very base. Hell, I usually do just saute them in butter and then put salt and pepper on top. This is how I feel about low-carb and vegetables as well. The only time you should be concerned about carbs are in root vegetables (most notably onions) which are fine in the low quantities you are probably eating them in (just don't eat onion rings and think it's healthy or low carb) and starch vegetables (most notably potatoes). But generally speaking there is no reason to need a 'low carb' bent on vegetables.
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Jul 11, 2012 21:30
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Rurutia posted:This is how I feel about low-carb and vegetables as well. The only time you should be concerned about carbs are in root vegetables (most notably onions) which are fine in the low quantities you are probably eating them in (just don't eat onion rings and think it's healthy or low carb) and starch vegetables (most notably potatoes). But generally speaking there is no reason to need a 'low carb' bent on vegetables. Well I just meant something that isn't going to talk a lot about potatoes and breadcrumbs or whatever
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Jul 11, 2012 22:32
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Rurutia posted:The only time you should be concerned about carbs are in root vegetables (most notably onions)  Onions aren't root vegetables, they are properly classified as cookware. They are the base on which all other good foods rest.
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Jul 11, 2012 22:55
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Made the carbonara tonight. 8 oz of pasta was incredibly too much for us. I'll probably go for 5 oz next time. It wasn't as creamy as the last time I made it. I used two eggs, maybe 4 or 5 tbsp of Parmesan, and 4 oz pancetta. I drained the grease from the pancetta because there was a lot...that was correct right? I can't remember what I did last time. I think maybe it was just too much pasta: eggs. If I do 5 oz of spaghetti next time and use the same amount of eggs/cheese would that help or am I going about this completely wrong?
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Jul 12, 2012 00:50
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RazorBunny posted:I thought part of the reason American eggs are refrigerated is because they're washed with detergents before being packed, and that removes the natural coating from the eggshell and makes them spoil faster. Is there any truth to that? I don't remember where I read it. They are washed with detergents, rinsed, then sanitized with a chlorine or quats solution. Some plants then coat them with mineral oil to replace the natural coating, although that isn't as common as it used to be. Organic eggs get the detergent (whether it's the same as conventional or not, I don't know), but they do not get the sanitizer spray. If you can track it down, modern marvels has a fantastic episode on egg production. The large machines are impressive beasts. My official stance (I am a USDA Grader working in poultry and occasionally eggs) would be to tell you to practice safe food handling procedures and refrigerate eggs, but I would be shocked if anyone suffered ill effects from an egg that sat out overnight.
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Jul 12, 2012 07:27
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nwin posted:Made the carbonara tonight. 8 oz of pasta was incredibly too much for us. I'll probably go for 5 oz next time. I made it last week with double your pasta, and the recipe called for 2 eggs, half cup parmesan, and 8 oz pancetta and it had pretty much perfect consistency. So proportionally it looks like yours had too much egg. I also kept enough of the grease to lightly coat the pasta. An observer fucked around with this message at 08:01 on Jul 12, 2012 |
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Jul 12, 2012 07:59
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Bonzo posted:I have a tomato plant in a large pot on my deck. I have 4 or 5 that are pretty plump but are still green. The plant looks like its dying and I'm wondering if the fruit is using all the nutrients from the roots and leafs. Mr. Wiggles posted:No. Post a photo of the plant. 
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Jul 12, 2012 15:12
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Looks overwatered to me. Does the pot have drainage? Edit: at this point you may not have enough vegetation to support the fruit. Picking the fruit may help save the plant. If you leave the picked fruit on a windowsill it will eventually turn red and have all the flavor of a supermarket tomato. Which is to say, none.
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Jul 12, 2012 15:57
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Put the green tomatoes in a paper bag with a banana. That'll ripen them right up. Alternatively, you could make tomato chutney with the green tomatoes.
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Jul 12, 2012 18:48
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Fry them. Fried green tomatoes are the bomb. Just dredge in flour-egg wash-seasoned corn meal then fry til golden brown and delicious.
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Jul 12, 2012 18:50
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That plant needs some fertilizer and a lot more sun, as well.
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Jul 12, 2012 19:07
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Make awesome green tomato towers: Buy a fresh mozzarella ball the size of your fist for each tomato. Slice a tomato up. Slice a mozz ball to match. Douse the tomato slices in olive oil and fry 'em. When they're done, stack the two together alternating tomato and cheese. Jam a big sprig of mint through the stack to hold it together. If you don't have mint in the yard, you'll need a long toothpick, like 6 to 8 inches. Drizzle with balsamic vinegar and serve.
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Jul 12, 2012 19:07
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Mr. Wiggles posted:That plant needs some fertilizer and a lot more sun, as well. Fertilizer I have. It's quite a bit of sun during the day. Thanks for the suggestions so far everyone!
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Jul 12, 2012 19:18
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A handy rule of thumb: if a plant is yellowing, it's overwatered, and if it's browning, it's underwatered.
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Jul 12, 2012 19:32
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So, I know this has been asked before, but damned if I can find the response. So here goes anyway. Yesterday, I was given about two pounds of lovely duck breastesses. I've never cooked them before, so I want to know two things: 1. A simple, no-nonsense preparation that will maximize the general duckiness of said breasts. Best to just salt and pepper and toss in a skillet on medium, or? 2. A more esoteric application. I'm open to almost anything.
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Jul 12, 2012 19:34
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I have a date tomorrow. I am cooking. She's been teasing that she can't believe I can cook (I'm British and she isn't, so yeah, fair enough), so I want to cook in front of her and involve her in some way too. I was thinking: - Nice fresh bruschetta with some olive oil, tomatoes, herbs - Ragu alla Bolognese with some more of the bread for mopping up - Side salad - Chocolate mousse (very simple and light - only eggs and chocolate) However given the time I have to work with, I'd be making the pasta sauce before she arrives, so she won't get to see me make it - she'll come in to find it simmering. For all she knows I could have tipped it out of a (very tasty) jar... Instead I'm considering switching to the venerable Fettucine alla Carbonara, which is a dish that comes together from few ingredients to produce a surprisingly delicious meal. And it's quick and I know it like the back of my hand, so I can cook it with her there. Mousse will be made a few hours before and go in the fridge to set. Bruschetta can be made together, which is cute, and I can have her make the salad while I'm whipping up the Carbonara (or before). Is switching mains a good move? I've not had a bad cooking date thus far but still, I don't want to gently caress this one up!
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Jul 12, 2012 19:44
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rj54x posted:So, I know this has been asked before, but damned if I can find the response. So here goes anyway. Score the fat in a diamond pattern (google it) then in a hot pan (NON STICK!) lay the breast down fat side first. Leave it for about 5 - 8 minutes and enjoy the euphoric sites and smell of duck fat melting. After time is up, flip the breast, cover, and place the pan in a 350 degree oven for 5 - 7 minutes for medium rare. Remove pan from oven, place breasts on a board to rest (at least 10 minutes) before slicing. In the pan you now have wonderful duck fat so throw in a few sliced mushrooms and shallots with a bit of wine to deglaze the pan. Slice the duck against the grain and serve.
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Jul 12, 2012 19:44
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I'm new to roasting beef and I'm wondering: what's the best way to cook a center cut chuck roast?
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Jul 12, 2012 21:59
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I have a huge amount of unused tomatillo salsa. Can I cook some meat in it for tacos, or is there something about tomatillos that makes that a bad idea?
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Jul 12, 2012 22:03
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