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Even though I'm trying to healthy up, I have an urge to feed the monkey by making this. Unfortunately, I live in Rural America, where somewhat esoteric ingredients such as Soya bean oil don't really exist. Any ideas what I can use as a substitute? The oil strikes me as the least influential ingredient in the taste, so I feel inclined to go with something commonplace like canola oil. What do you guys think?Happy Abobo posted:That's a tough one. Hollandaise is pretty integral to all of the Eggs Benedict variations. I can't think of many subsitutions that would cut the fat but still maintain the creaminess. Maybe some version of Skordalia, with the sundried tomatoes and herbs mixed in? quote:2 eggs CloseFriend fucked around with this message at 09:48 on Oct 2, 2012 |
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Oct 2, 2012 09:42
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CloseFriend posted:Even though I'm trying to healthy up, I have an urge to feed the monkey by making this. Unfortunately, I live in Rural America, where somewhat esoteric ingredients such as Soya bean oil don't really exist. Any ideas what I can use as a substitute? The oil strikes me as the least influential ingredient in the taste, so I feel inclined to go with something commonplace like canola oil. What do you guys think? Go ahead and use any neutral oil. Canola/rapeseed, corn, grapeseed..
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Oct 2, 2012 10:34
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Soybean oil is all over rural America. It's labeled "vegetable oil". But it doesn't taste like anything so it doesn't matter.
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Oct 2, 2012 15:35
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sildenafil posted:I love this idea, as I have a bunch of frozen chicken breasts in my freezer at the moment, but I absolutely can't stand celery or onions. Do you think just about any veggies would work for this? In addition, I have some bacon I need to use. Do you think that could work well in the pouch? But are you sure you don't like onion? Onion can taste like a lot of things and it's also magic and delicious. If you rule out onion from the food you make, that's taking a pretty drastic step. Bacon would probably make the pouch super greasy.
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Oct 2, 2012 18:23
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sildenafil posted:I love this idea, as I have a bunch of frozen chicken breasts in my freezer at the moment, but I absolutely can't stand celery or onions. Do you think just about any veggies would work for this? In addition, I have some bacon I need to use. Do you think that could work well in the pouch? Bacon in a sealed foil pouch would not work out so great. Bacon is very fatty (duh), but in a sealed environment the bacon fat will get all over the veggies, and the bacon itself will not crisp up like it should. If you wanted to add bacon to this dish, I would slice it in to bits and render it down in a pan, and add the cooked bacon to the pouch at the end. Maybe save a little of the bacon fat and replace some of the butter in the recipe. I wouldn't do the whole tablespoon as bacon fat, but that's just me. As far as not using the onion and celery, I'd sub in a red or green bell pepper, maybe a little jalapeno, some minced/crushed garlic. Something with a little flavor. If you just went with potato and carrot, it might be a little on the bland side. You can also sub in some chopped shallots in place of the onion, as they have a similar flavor, but if you don't like onion at all...
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Oct 2, 2012 18:26
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I went back a few pages and I didn't see it asked, but I'm sure it has been this fall. Does anyone have any recipes or dishes that utilize green tomatoes? Some folks I know are heading down to Brazil for the winter, and they're going to till their garden tomorrow. They offered my wife an I a mess of green tomatoes, and I don't know what to do with them outside "fry."
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Oct 2, 2012 20:31
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Fried green tomatoes are pretty great, though. I would imagine you could roast them and make a tasty green salsa.
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Oct 2, 2012 20:35
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sildenafil posted:I love this idea, as I have a bunch of frozen chicken breasts in my freezer at the moment, but I absolutely can't stand celery or onions. Do you think just about any veggies would work for this? In addition, I have some bacon I need to use. Do you think that could work well in the pouch? Others have chimed in on this but bacon would *not* work in the pouch. It would be pretty drat gross. If you don't like onions, then you don't like food.  Onions are the basis of all cuisine and you will die unloved and alone if you don't get over this obvious insanity and learn to love onions! RARrhgghgadfj ONOINONSSSSS!!!Sorry, I'm passionate about onions. Here are some alternate veggies that should work to give your chicken a nice bed to lay on: Parsnips, turnips, carrots, or zucchini would all be neat. To give a kick of flavor you could throw in some stewed tomatoes into the mess. Stewed tomatoes with zucchini, carrots and parsnip chunks with salt, pepper and some oregano would be pretty good. The acids in the tomato will discolor the aluminum foil and in theory could leach some metals into the dish so this is something you'd want to cook in a little covered pot. But if you're doing that then throw in some mushrooms and green bell peppers, omit the turnip and now you've got a badass almost-cacciatore (missing onions). Let's recap. Take your boring old chicken breast and add some veggies and salt to a container with some moisture and then heat until the chicken and veggies cook all the way through. Adding some fat to the mixture will help extract fat-soluble flavors and vitamins as well as help to cook the dish. Picking one or two herbs adds their characteristic smell and flavor to the dish without getting confusing. As long as you add a good pinch of salt to the dish you won't miss having a bunch of different spices or whatever. The dish should taste very fresh and you should notice all the veggies and their flavors along with chunks of chicken. By the way, you don't have to justify not liking onions to me. I'll just be an overdramatic weirdo about it because I notice that onions are in loads and loads of classic dishes and I happen to think they taste good.
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Oct 2, 2012 20:47
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Eat This Glob posted:I went back a few pages and I didn't see it asked, but I'm sure it has been this fall. Does anyone have any recipes or dishes that utilize green tomatoes? Some folks I know are heading down to Brazil for the winter, and they're going to till their garden tomorrow. They offered my wife an I a mess of green tomatoes, and I don't know what to do with them outside "fry." I don't have a recipe but green tomato chutney is amazing stuff and you can likely easily find a recipe online
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Oct 2, 2012 20:50
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CuddleChunks posted:By the way, you don't have to justify not liking onions to me. I'll just be an overdramatic weirdo about it because I notice that onions are in loads and loads of classic dishes and I happen to think they taste good. You're not alone. Onions are amazing and straight up make food taste good. I guarantee even if you self-identify as a not liking onions, there are still loads of dishes you love that get a lot of their flavor from onions.
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Oct 2, 2012 20:53
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Can I use aluminum foil in lieu of parchment paper on my pizza stone? Not ballsy enough to go for a paddle and also too cheap/lazy to run to the store for more parchment. I don't see why aluminum foil wouldn't work, might be a bit more sticky than parchment in the end but I'm willing to live with that.
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Oct 2, 2012 22:51
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Jmcrofts posted:You're not alone. Onions are amazing and straight up make food taste good. I guarantee even if you self-identify as a not liking onions, there are still loads of dishes you love that get a lot of their flavor from onions. More people think they don't like onions, but really do like the flavor. I don't like the texture of onions (I'm weird I know) and I think some people may mistake that for not liking onions.
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Oct 2, 2012 22:52
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tuyop posted:I accidentally bought 1.5kg of plain Greek yogurt. What should I do to it to make it slightly palatable to choke down all that precious protein? Feeding tubes are cheap on Amazon, though I would recommend against the "Used" category. Honest to goodness, Diet Coke has been used as a de-gunker if the terminal hole gets too clogged with debris, though with plain yogurt, I imagine the worst issue would be cleaning it out thoroughly between uses. If it is still too thick, you could dilute it down with warm water or milk to make a thinner slurry, though it seems like it would be fine stirred. http://www.childrensmn.org/manuals/pfs/homecare/018701.pdf has full instructions on use and care. Let me just say from experience that clamping the tube as you pull it out is absolutely essential, even if it appears to be empty. Food-and-gastric-juice splatters do not make an attractive wallpaper. (edit): Also, crunching up cheerios in it or other cereal, or mixing it with morning oatmeal, are also enjoyed tactics for dairymeals.
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Oct 2, 2012 23:04
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global tetrahedron posted:Can I use aluminum foil in lieu of parchment paper on my pizza stone?
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Oct 3, 2012 00:40
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How long can I keep pork adobo in the fridge? It's in a tupperware with its liquid. It's swimming in salt and vinegar so it seems like it should keep a while.
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Oct 3, 2012 02:10
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CuddleChunks posted:While you're at the store, get the following: What temperature should chicken usually be baked at? And about how long would I need to bake an average sized chicken breast for? I'm going to try this recipe tonight but I'm worried I'm going to burn the chicken or something.
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Oct 3, 2012 02:30
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Flash Gordon Ramsay posted:Fried green tomatoes are pretty great, though. Oh, there will be some fried green tomatoes, don't you worry. They're fantastic, but I came home with a five gallon bucket full  Green salsa seems like the winner. I can freeze/can that. Scott Bakula posted:I don't have a recipe but green tomato chutney is amazing stuff and you can likely easily find a recipe online Also, green tomato chutney will keep okay too! Thanks, guys!
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Oct 3, 2012 02:32
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Is there anything clever to do with leftover roasted butternut squash? I was thinking a lazy soup or just mash 'em up with some garam masala, but I was wondering if there was any cool recipes. Normally I roast a squash and they don't last the day, but I got a bigish one.
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Oct 3, 2012 02:50
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Eat This Glob posted:Oh, there will be some fried green tomatoes, don't you worry. They're fantastic, but I came home with a five gallon bucket full Glob, are these actual /green/ tomatoes, which tend to be fully ripe when green in colour, or are these tomatoes that were picked while still green. If the former, go nuts. If the latter, just let them ripen. They also make great pickles.
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Oct 3, 2012 02:50
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Jyrraeth posted:Is there anything clever to do with leftover roasted butternut squash? I was thinking a lazy soup or just mash 'em up with some garam masala, but I was wondering if there was any cool recipes. It can make a nice addition to cheese sauce. Good way to sneak at least a bit of produce into kids, too.
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Oct 3, 2012 03:00
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Jyrraeth posted:Is there anything clever to do with leftover roasted butternut squash? I was thinking a lazy soup or just mash 'em up with some garam masala, but I was wondering if there was any cool recipes. Use like kabocha in Pinakbet? http://panlasangpinoy.com/2009/09/09/filipino-food-vegetable-dish-pinakbet-pakbet-tagalog-recipe/
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Oct 3, 2012 03:04
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Captain Payne posted:What temperature should chicken usually be baked at? And about how long would I need to bake an average sized chicken breast for? I'm going to try this recipe tonight but I'm worried I'm going to burn the chicken or something. http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-36891 Probably about 20 - 30 minutes in a 350 degree oven. More like 30 minutes if you have them all wrapped up with veggies and stuff.
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Oct 3, 2012 04:02
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dino. posted:Glob, are these actual /green/ tomatoes, which tend to be fully ripe when green in colour, or are these tomatoes that were picked while still green. If the former, go nuts. If the latter, just let them ripen. They also make great pickles. Picked green, not supposed to be green.
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Oct 3, 2012 04:09
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TychoCelchuuu posted:You can use whatever vegetables you use, but the reason celery and onion is in there is because celery, carrot, and onion together form a classic mirepoix. Throwing in a bunch of random vegetables might make your poor little chicken boobs taste weird, or maybe not! It just depends on what vegetables you use. Try out any of the mirepois listed on that Wikipedia page! CzarChasm posted:Bacon in a sealed foil pouch would not work out so great. Bacon is very fatty (duh), but in a sealed environment the bacon fat will get all over the veggies, and the bacon itself will not crisp up like it should. Thanks for the input guys. I'm a picky eater who just started venturing out into really cooking for myself, so I'll keep this in mind. I don't know how I forgot about the bacon grease  , but I do like the idea of using garlic. Maybe chopping up the celery in bigger chunks so I can eat around it or throw it out after would work...CuddleChunks posted:RARrhgghgadfj ONOINONSSSSS!!! Maybe it's just raw onions I don't like...  I will consider your thoughts on the subject. Thanks for the alternative veggie ideas too.  Jmcrofts posted:You're not alone. Onions are amazing and straight up make food taste good. I guarantee even if you self-identify as a not liking onions, there are still loads of dishes you love that get a lot of their flavor from onions. I wouldn't be surprised if this is the case for me, since I've eaten tons of stuff I haven't been involved with preparing. If it was chopped up fine and cooked, it might be pretty hard to notice... dalstrs posted:More people think they don't like onions, but really do like the flavor. I don't like the texture of onions (I'm weird I know) and I think some people may mistake that for not liking onions. Yeah, I think this is part of it too. There's some foods that just have textures that I don't like AT ALL. Somehow, this post ends up looping back around to celery (both raw and cooked). Celery texture sucks. sildenafil fucked around with this message at 04:21 on Oct 3, 2012 |
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Oct 3, 2012 04:17
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I used to hate onions and celery too -- it was the weird crunchiness that did it to me. Celery is okay if it's diced and soft in soup, now, but I've grown to love onions in general. Frying them up with salt makes them absolutely delicious, which I guess was the gateway to me accepting them elsewhere.
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Oct 3, 2012 04:28
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I need some help improving a Chinese beef brisket dish I have been making. It always turns out well but the gravy is never as thick or rich as it is when I get it at Chinese restaurants. The basic way I make the dish is: - Brown meat in pan - Add fresh garlic, ginger, 5 spice powder, green ginger wine and fish sauce - Stir until everything smells good - Top up with stock to cover the meat - Simmer until meat is tender The gravy always comes out kind of thin and watery at the end of this so what can I do to get a rich, thick gravy?
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Oct 3, 2012 04:37
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Add a roux?
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Oct 3, 2012 04:42
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cyberia posted:I need some help improving a Chinese beef brisket dish I have been making. It always turns out well but the gravy is never as thick or rich as it is when I get it at Chinese restaurants. Mix two teaspoons of corn starch with three teaspoons cold water, then take that and slowly mix that into the simmering gravy. Mix it in a bit at a time, because you don't want it too thick. Most thick Chinese sauces are made that way, instead of with a western flour+butter roux. Mach420 fucked around with this message at 05:28 on Oct 3, 2012 |
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Oct 3, 2012 04:44
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So bone in pork loins were 99¢ a pound. They look like racks of ribs but thicker, Google image search of "Bone in Pork Loin" will show you exactly what I have. What's a good way to prepare these? :Edit: I have a pretty nice butcher knife so I'm not afraid to just cut these things into chops, but I feel like there is probably a method to cooking them whole. Daedalus Esquire fucked around with this message at 05:30 on Oct 3, 2012 |
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Oct 3, 2012 05:14
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Jyrraeth posted:Is there anything clever to do with leftover roasted butternut squash? I was thinking a lazy soup or just mash 'em up with some garam masala, but I was wondering if there was any cool recipes. Depending on the amount & spices/seasonings you roasted it with, you could make some squash bread. Think banana bread, but with squash instead of banana. I don't have a good recipe, but I'm sure you could find a good one real easily. Question time: anyone have a good suggestion for chana dal? I bought some a bit back and I'm trying to think of a good way to cook it. Recipes seem to be split between cooking the dal with spices/seasonings/whatever, or adding dal to some spices/seasonings/whatever. Anyone have a preferred method? I bought some curry leaves with the intention of using those with the chana, is that a good spice to use for them? Should the curry leaves smell strongly? I opened my package and they didn't really have a strong aroma, so I might have gotten an old/weak batch but I'm not sure.
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Oct 3, 2012 05:26
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Mach420 posted:Mix two teaspoons of corn starch with three teaspoons cold water, then take that and slowly mix that into the simmering gravy. Mix it in a bit at a time, because you don't want it too thick. Most thick Chinese sauces are made that way, instead of with a western flour+butter roux. Thanks, I'll give that a try next time I'm making it.
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Oct 3, 2012 06:03
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I'm food retarded, basically. I cry when I read recipes, but I'm trying to find a way to better my diet. The problem is that I don't like cooking and don't have a lot of time for it, so I never know when I'm going to And the big problem is that vegetables go bad quickly. So basically is there a way to preserve vegetables longer if you're not sure when you'll use them? I read blanching then freezing might work but it looks confusing, time consuming, and requires buying a metal basket for something I'm not even sure is the best idea. Making soup with stock from meat, keeping it on hand, and then making soup the same day with your vegetables seems like a good way to do it, but I want to make simple salads and stuff, and have raw ingredients for that kind of thing on hand and I don't know how other people do it besides cooking vegetables as soon as they get them.
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Oct 3, 2012 06:08
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Get frozen vegetables. Pre-processed and arguably healthier than fresh produce.
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Oct 3, 2012 06:21
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Yonic Symbolism posted:And the big problem is that vegetables go bad quickly. Things like lettuce and uncut tomatoes will last for a week or so, if you keep them wrapped and in your crisper drawer. For leafy veggies, break off leaves with your hand. Don't cut off a chunk with a knife and have a lot of broken, exposed surfaces that can start rotting. On that note, don't buy precut salads in a big bag. Herbs like cilantro with a stem will keep better if you cut a bit off the stem and hold them in water, like flowers in a vase would. Edit: That should teach me to post right before bed. Don't put tomatoes in the fridge! Mach420 fucked around with this message at 19:08 on Oct 3, 2012 |
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Oct 3, 2012 10:22
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I also used to hate onions. Then I discovered shallots. Now I will accept onions when no shallots are to be had. Shallots are amazing. I still don't like raw onion or shallow, though. You might try sauteeing it a bit with some butter or olive oil before adding it to your chicken...gets rid of that gross texture and adds a wonderful flavor!
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Oct 3, 2012 15:02
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gyoza / potsticker question; when I make these myself, it'll probably be more than I can eat in one sitting, so I'll freeze a bunch of them. When I cook the frozen ones later, should I thaw them first? And will that lessen the quality? Any general advice (other than the entry in the wiki, cause that's pretty much the wrapper recipe and cooking instruction that I'll be following). It'll be the first time I won't be buying the wonton wrappers from the fridge of my Asian market...I'm expecting this'll be way better :-D edit to add that my filling will be cheeseburger style, with a "soja sauce / tomato ketchup" dipping sauce. 
paraquat fucked around with this message at 15:23 on Oct 3, 2012 |
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Oct 3, 2012 15:21
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Mach420 posted:Things like lettuce and uncut tomatoes will last for a week or so, if you keep them wrapped and in your crisper drawer. . Never put tomatoes (and onions, garlic, potatoes) in the fridge.  Sturdy leafy greens like kale, collards, chard last for quite a long time.
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Oct 3, 2012 15:35
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paraquat posted:gyoza / potsticker question; Freeze them, then just fry them like that. That's how I always do it.
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Oct 3, 2012 15:35
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Daedalus Esquire posted:So bone in pork loins were 99¢ a pound. They look like racks of ribs but thicker, Google image search of "Bone in Pork Loin" will show you exactly what I have. What's a good way to prepare these? Rinse under cold water, pat dry w/paper towels. Rub all over liberally with salt, pepper, olive oil and/or melted butter. Season liberally with sage, rosemary, thyme, and/or lemon, whatever. Roast at 375F to an internal temperature of 150F if you like your pork cooked through. Probably take about two hours. Rest 15 minutes before carving. Use that 15 minutes to make a sauce with the drippings. Spoon most of the fat out of the pan, leaving juice. Put on burner on high, get hot, two tablespoons of flour or so, whisking constantly - don't burn it. 20-30 seconds later. Deglaze pan with a glass of white wine, and a cup or two of chicken stock if you have. Add the liquid slowly, whisking like hell, but don't get any on you, roux is like napalm. Don't panic. It will be clumpy at first. Keep whisking and adding. Add a tiny bit of fresh sage or thyme or rosemary. Make sure it comes to a full boil then reduce heat. Simmer 5-10 minutes until thick and gravylike. Add a few drops of lemon juice, salt, and white pepper. Taste and adjust seasoning. Whisk in a lump or two of cold butter. Remove from heat. Carve roast. Serve with gravy and whatever veg you roasted.
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Oct 3, 2012 15:41
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tarepanda posted:Freeze them, then just fry them like that. That's how I always do it. excellent, thanks! and as a follow up question, does this mean I would be better of freezing them all before use, or does it really not matter?
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Oct 3, 2012 15:50
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