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CzarChasm posted:Grilled fruits served with sweetened yogurt? Perfect! We got a locally made eggless ice cream instead of yogurt, but stonefruit on the grill was amazing. Thanks!
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Sep 7, 2012 21:24
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I recently found out about smoked garlic bulbs at a farmer's market. They are made of amazing! I'm wondering if anybody here has made their own. If so, any recommendations/advice? I have access to a small smoker and would like to give it a go.
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Sep 8, 2012 03:38
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My supermarket sells smoked garlic and honestly I couldn't taste any difference when I used them. They smell incredible though. I asked for a gumbo recipe earlier but got no response. Everything I find online has Creole/Cajun seasoning as opposed to an actual spice mix. Does anyone have a real recipe?
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Sep 8, 2012 09:46
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Humboldt squid posted:I've had good results with light (I'm sorry "Lite") sour cream. I ended up just boiling the ham for 15 minutes, got the salt out pretty well.
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Sep 8, 2012 09:52
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Scott Bakula posted:My supermarket sells smoked garlic and honestly I couldn't taste any difference when I used them. They smell incredible though. I can't vouch for these personally, but if all you need to know is how to make those kinds of mixes... http://allrecipes.com/recipe/cajun-spice-mix-2/ http://allrecipes.com/recipe/simple-cajun-seasoning/
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Sep 8, 2012 10:05
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Scott Bakula posted:My supermarket sells smoked garlic and honestly I couldn't taste any difference when I used them. They smell incredible though. This is the basic recipe I use. http://www.gumbocooking.com/shrimp-gumbo.html It's good and amenable to adjustment. It does call for a special seasoning but you can mix up some of Emeril's instead. And yes Emeril is fun to make fun of but all of his recipes I've tried have been great, the man knows what he's doing. Anyway: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme That's what I use.
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Sep 8, 2012 10:10
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Today I tried making my own paneer after realizing how incredibly easy it is in theory. However, it didn't firm up very well and remained very soft throughout, and when I used it in some palak paneer later, it melted as soon as I put it in. It was still very good but I can do better than that  What I did step by step was: - heat up 1.5 liters of milk - add lemon juice - I used around four lemons - watch stuff curdle - drain through a cloth and press - I only had a dishcloth, so I used that, and I suspect here's where things might have gone off because it drained very slowly, and I had the impression it was woven too tightly, so the cheese retained more liquid than it should have - the recipe I had said to immerse it in salt water and keep in the fridge, so I did that, but I checked a few minutes later and noticed it was going soft, so I took it out again and kept it wrapped in the damp cloth until I used it - maybe it took in some more liquid? My plan for next time is to get a proper drat cheesecloth and skip the salt water - ideally I'd use it immediately - but does anyone have any more suggestions?
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Sep 8, 2012 13:30
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So I'm not a complete stranger to making cookies, but I've always wanted to try and make gel-filled cookies. I can't seem to  myself a really useful guide on how to make those neat gel-filled cookies you can buy at pastry shops and the like (probably because i'm retarded). Anyone have a neat how-to handy for this?
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Sep 8, 2012 21:06
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gel filled?
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Sep 8, 2012 21:11
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Casu Marzu posted:gel filled? Yeah! Like flavored gel. Cherry, or Lemon, etc. This sort of deal (That's jam but the same principle applies I imagine).
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Sep 8, 2012 21:14
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Maybe try searching for Lemon/Lime Curd filled cookies? They look like 'gel'.
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Sep 8, 2012 21:26
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Emalde posted:So I'm not a complete stranger to making cookies, but I've always wanted to try and make gel-filled cookies. I can't seem to My mother used to make "gel-filled" cookies with jam/jelly. When it's cooked, it loses some moisture and firms up a bit, so that may be the gel you're thinking of.
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Sep 8, 2012 23:16
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Boiling some chickpeas (soaked em overnight) and as soon as I put them on the stove they're cracking. Sounds like popping popcorn. There's plenty of water in the pot. Can anyone explain this? dream owl fucked around with this message at 07:50 on Nov 27, 2012 |
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Sep 8, 2012 23:53
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My Lovely Horse posted:Today I tried making my own paneer after realizing how incredibly easy it is in theory. However, it didn't firm up very well and remained very soft throughout, and when I used it in some palak paneer later, it melted as soon as I put it in. It was still very good but I can do better than that Welcome to cheesemaking! Homogenized milk does weird things to your proteins and makes it really hard to curdle strongly. I'm willing to bet you had homogenized milk. That is one possibility. another is yes too fine a weave on the cloth, but a long enough hang can make up for that. Don't rush it, if it's not the texture you're after let it hang for longer. Even overnight it in the fridge suspended over a bowl and hanging by using a binder clip on your rails or whatever. Edit: Oh yeah, Calcium Chloride added to homogenized milk can help aid coagulation. GrAviTy84 fucked around with this message at 14:54 on Sep 9, 2012 |
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Sep 9, 2012 07:52
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When you go to the donut shop and they have "Angel Cream" filled donuts, how is the angel cream made? Its not a pastry cream, its a pure white aerated cream.
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Sep 9, 2012 12:49
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I've made seafood stock a few times now and it always comes out a really dark brown. It tastes great, there's nothing wrong with it, but I'm curious what's up with the color--I wouldn't expect it to look like that. It's like beef stock brown. Usually I'm using mostly shrimp shells, this last batch also had a couple fish heads and some bones. Sometimes I have some crab shells too but it's always mostly shrimp. I keep the stuff in a bag in the freezer until I've collected enough to make stock with. I also use celery, carrot, and onion. And I try to keep it just barely bubbling and skim off that pile of scummy foam you get right at the beginning. What gives? Am I doing something wrong or is this normal?
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Sep 9, 2012 12:52
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If it's mostly the shells, that's likely where that darker colour is coming from. When Julia made her fumet de poisson for the bouillabase, it was on the lighter side, even though she added tomato to it, because she mainly used an enormous hake frame that she got, along with more bones than shells, really. And she barely cooked the onion through, until it was tender, and not browned.
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Sep 9, 2012 13:28
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Okay, I thought maybe shrimp shells had a dark pigment that was coming out of them. They're what I usually have available. I can easily go out and buy fish heads since I'm in Asia, but unfortunately people here actually use them instead of tossing them out like back home so they aren't super cheap. 
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Sep 9, 2012 13:35
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GrAviTy84 posted:Welcome to cheesemaking! Homogenized milk does weird things to your proteins and makes it really hard to curdle strongly. I'm willing to bet you had homogenized milk. That is one possibility. another is yes too fine a weave on the cloth, but a long enough hang can make up for that. Don't rush it, if it's not the texture you're after let it hang for longer. Even overnight it in the fridge suspended over a bowl and hanging by using a binder clip on your rails or whatever.
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Sep 9, 2012 19:28
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My Lovely Horse posted:Today I tried making my own paneer after realizing how incredibly easy it is in theory. However, it didn't firm up very well and remained very soft throughout, and when I used it in some palak paneer later, it melted as soon as I put it in. It was still very good but I can do better than that After draining, did you press it? I think the recipe I used had be put a plate on top and put heavy cans on the plate. It's the pressing that turns it into a solid block you can cut into cubes to fry/cook with. Don't know what the salt water thing is all abvout. I made it with regular grocery store milk and other than some timing issues (ending up having to wait to the next day to cook with it because of the time involved making/pressing it) it worked out great.
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Sep 9, 2012 19:45
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I got pre fried tofu cut into thick rectangles at the Asian mart yesterday. Googling only brings up how to fry tofu, not what to do with the pre fried stuff. Any recipe recommendations for it, or how to heat it up and use it?
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Sep 10, 2012 01:14
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Terrormisu posted:I got pre fried tofu cut into thick rectangles at the Asian mart yesterday. Googling only brings up how to fry tofu, not what to do with the pre fried stuff. Any recipe recommendations for it, or how to heat it up and use it? Look for recipes involving aburaage tofu.
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Sep 10, 2012 01:19
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So I threw too much chile de arbol in my chili and it's too hot. What's the best way to cut the heat - sour cream comes to mind but will get too rich quickly.
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Sep 10, 2012 01:30
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Terrormisu posted:I got pre fried tofu cut into thick rectangles at the Asian mart yesterday. Googling only brings up how to fry tofu, not what to do with the pre fried stuff. Any recipe recommendations for it, or how to heat it up and use it? I like it in a basic Chinese claypot. Some ginger and onion chicken broth with oyster sauce, soy, and white pepper, thickened with cornstarch slurry. You can throw in some fish or braise some oxtail, maybe some shiitakes and nappa. Woodchip posted:So I threw too much chile de arbol in my chili and it's too hot. What's the best way to cut the heat - sour cream comes to mind but will get too rich quickly. Brown more meat and make more chili with your current chili as a starter. GrAviTy84 fucked around with this message at 01:43 on Sep 10, 2012 |
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Sep 10, 2012 01:31
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Terrormisu posted:I got pre fried tofu cut into thick rectangles at the Asian mart yesterday. Googling only brings up how to fry tofu, not what to do with the pre fried stuff. Any recipe recommendations for it, or how to heat it up and use it? Slice it into thin strips and use it in stir fry, or put it on udon. The simplest way to use it is to just cut it into small strips and put it in miso soup.
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Sep 10, 2012 01:35
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I bought about 10 fresh serrano chiles at the farmers market on Saturday. What, either than chili, can I make with them?
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Sep 10, 2012 03:29
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Serranos go everywhere jalapenos go. But one of my favourites is to use them, raw and sliced, as a pizza topping. I would normally use about 20 on my pizza a'la atomica.
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Sep 10, 2012 03:33
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Doh004 posted:I bought about 10 fresh serrano chiles at the farmers market on Saturday. What, either than chili, can I make with them? I like em julienned lengthwise and in salads, on sausages, stir fried with veg and meat, in stews, pureed in sauces. Serranos are my workhorse/everyday chile of choice. Like wiggles said, they're basically a hotter jalapeno
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Sep 10, 2012 04:00
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Decided to wing pickled pork. 1c apple cider vinegar 3 cloves crushed garlic 1T caraway seeds 2t dried thyme 1T sriracha ~3 anchovy fillets 2t chiPOWder (chipotle peppers, toasted and ground fine) 1/4c salt 3 bay leaves ~3c water Is this gonna be okay? It smelled loving amazing before I poured it on my pork shoulder and stuck it in the freezer, but ya never know... Mr. Wiggles posted:Serranos go everywhere jalapenos go. But one of my favourites is to use them, raw and sliced, as a pizza topping. I would normally use about 20 on my pizza a'la atomica.
scuz fucked around with this message at 04:45 on Sep 10, 2012 |
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Sep 10, 2012 04:42
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My local grocery store sells quarter chicken legs for really cheap. The couple of times I've bought them they've been really fatty and oily. Is this normal for this cut of meat, or does my store just have crappy product? If its the former, what (if any) is a good way to prepare/cook this meat to reduce this?
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Sep 10, 2012 05:10
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Cyril Sneer posted:My local grocery store sells quarter chicken legs for really cheap. The couple of times I've bought them they've been really fatty and oily. Is this normal for this cut of meat, or does my store just have crappy product? If its the former, what (if any) is a good way to prepare/cook this meat to reduce this? Take the skins off, that's where most of the fat is coming from. I like to render them down and use the chicken fat for other things or as a base fat for curries and stews. Great for roasting root vegetables, too. You get a nice tasty snack of chicken cracklings as an added bonus.
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Sep 10, 2012 05:36
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Cyril Sneer posted:My local grocery store sells quarter chicken legs for really cheap. The couple of times I've bought them they've been really fatty and oily. Is this normal for this cut of meat, or does my store just have crappy product? If its the former, what (if any) is a good way to prepare/cook this meat to reduce this? Like grav said, you're just not rendering the skin out. Sear the chicken skin-side down in a dry pan on medium heat until it gets crispy, remove the chicken, cook your onions/garlic/etc in the rendered chicken fat, and either pull off the skin and eat it or throw it back in after you've used the fat to cook all your aromatics or drain the pan. There's almost no fat in chicken leg quarters other than outside the flesh.
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Sep 10, 2012 06:09
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Cyril Sneer posted:My local grocery store sells quarter chicken legs for really cheap. The couple of times I've bought them they've been really fatty and oily. Is this normal for this cut of meat, or does my store just have crappy product? If its the former, what (if any) is a good way to prepare/cook this meat to reduce this? It's normal. The oiliness compared with white meat is the primary reason a lot of people love dark meat. It makes the meat tender and full of yummy chickeny flavor, something that can't be achieved with breast meat using spices, salt, nor sugar. If you want to tone it down a bit, do the suggestions with the skin. You can also trim away any large yellow fat deposits, which typically tend to appear on the thighs. Deboning the thighs may help with this. The longer cooking time of roasting in an oven may also help more fat render out. From an Asian perspective, this is especially true. We tend to love dark meat while white meat is the trash part of the bird. That's why you can get Chinese made chicken breast jerky strips for your dog for a few bucks a pound. That's how little those across the other pond think of breast meat. They turn it into dog food.
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Sep 10, 2012 07:35
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Quick one: I made a balsamic reduction last week with balsamic vinegar, honey, and a few spices. How long will it last in the fridge?
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Sep 10, 2012 13:38
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I have been soaking dry Great Northern beans in a pot of water since either Saturday or possibly Friday night (didn't have time to make the intended soup this weekend). Are they still good to use if I cook them tonight, or have they become a bacteria-infested nightmare?
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Sep 10, 2012 14:08
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I have 1 pound of pork butt and a lot of pork fat. If I had more than 1 pound I'd have more of a clue what to do with it, but I'm looking for other things to do than 225f for 12 hours.angor posted:Quick one:
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Sep 10, 2012 16:14
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Rabbit Hill posted:I have been soaking dry Great Northern beans in a pot of water since either Saturday or possibly Friday night (didn't have time to make the intended soup this weekend). Are they still good to use if I cook them tonight, or have they become a bacteria-infested nightmare? They'll be fine.
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Sep 10, 2012 19:05
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Made some carrot soup with curry powder, forgot to put the onions in. It tastes ok, would it still taste ok to cook the onions separately and add them in now? I made a fuckload on accident, gonna be eating it for a few days at least.
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Sep 10, 2012 23:12
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I just made this recipe myself for Peanut Satay Curry Ramen. I figured you guys may know enough about proportions to help me with it.quote:Peanut Satay Curry Ramen The pre-bottled sauce contains coconut milk, peanuts, galangal, and tamarind juice, among other things. (I stupidly threw away the bottle and I can't seem to Google up the ingredients.) Anyway, I want the dish to have two dominant flavors: peanuts, then curry. In the draft above, the curry and cayenne overpowered the dish like crazy, so I'll cut both in half for my next try. Maybe I'll take out the turmeric too and rely on the turmeric in the curry. I don't think I need to use all of the sauce either. What I'm asking is… Looking at the recipe, can you guys in your intuitive experience see any other places I can tweak? Any ingredients I can add or anything in the dish already strike you as unnecessary? Thanks! EDIT: In fact, if you guys have any general advice on revising recipes, I'm all ears! CloseFriend fucked around with this message at 04:50 on Sep 11, 2012 |
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Sep 11, 2012 04:37
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scuz posted:I have 1 pound of pork butt and a lot of pork fat. If I had more than 1 pound I'd have more of a clue what to do with it, but I'm looking for other things to do than 225f for 12 hours. Admittedly I haven't actually tried it, but I'm always on the lookout for pork shoulder recipes, and I grabbed this one off of CHOW that looks pretty drat good. CHOW.COM posted:Pork Indad
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Sep 11, 2012 13:31
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