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tarepanda posted:Does that even exist? maccha is by definition green tea. Technically you're right, but if you're trying to find tea powder that isn't green tea, it's usually going to be listed as matcha. You can get black tea and rooibos powders. I bet the rooibos powder would be really good as a substitute for matcha in that green tea ice cream recipe my sister has...hmm...
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Nov 15, 2012 03:41
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So I'm planning on making stock for the first time. I saw this video and thought it looked awesome so I'm planning on basically following these directions: https://www.youtube.com/watch?v=8pMP8wJfizc Only with normal beef bones instead of veal. Does this sound good to you guys? Any suggestions on stuff to do differently or improve upon would be greatly appreciated. I'm so ready for this delicious goo.
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Nov 15, 2012 07:08
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Looks about right 
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Nov 15, 2012 09:28
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Jmcrofts posted:So I'm planning on making stock for the first time. I saw this video and thought it looked awesome so I'm planning on basically following these directions: Thats about how I do my stocks. You can pretty much do the exact same basic recipe for turkey and chickens as well (I do this after every turkey I make). If you don't already have some, you're going to for sure want a really good strainer to get all the crud out after you've simmered it out. Cheesecloth over a collander works pretty well for small batches, but obviously if you're dealing with the amount in the video that will not end well for you. I usually try to use some right away for soup, and I find you can freeze any extra you have for a couple months at most before it starts to lose its deliciousness. If you don't have fresh herbs you can use dry ones, but you're going to need a hell of a lot more and its just going to add to the amount of crap you're going to need to strain out, so try to grab larger fresh ones if you can (except the bay leaves, dry is fine)
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Nov 15, 2012 10:36
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Yeah I will chime in and say this is an excellent video. The cooling is a little.. well cambros are designed to be good insulators, so the ice water is good, an ice wand is better, nested hotel pans with ice water (so that there's maximum surface area is best, as far as rapid cooling. As a home cook, it's definitely important for you to cool things down; your average little kitchen fridge will NOT like cooling down gallons and gallons of stock. In my last kitchen we would make remi, reduce it down to one gallon (looked like a straight up D&D gelatinous cube), and then add that to the following week's veal stock. Sometimes we would do things in different order.. if you're worried about the beef goodies burning you can add the tomato product to the veggies, or whatever is easiest -- as long as you get roasted bones, roasted veggies, and roasted tomato in there with all the deglazed bits and herbs, you're good.
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Nov 15, 2012 12:05
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Does anyone have a good cut out cookie recipe along the lines of a thick sugar or butter cookie with a slight almond flavor? I lost my favorite recipe two years ago and since I make cookies every holiday I am hoping to find a suitable replacement. None of the ones I found online from Bakingdom, allrecipes, and a google search have really done it for me.
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Nov 15, 2012 14:44
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Jmcrofts posted:So I'm planning on making stock for the first time. I saw this video and thought it looked awesome so I'm planning on basically following these directions: If you're going to use beef bones instead of veal then I would maybe consider throwing something with lots of collagen (chicken feet, maybe) in there to get more gelatin in your stock.
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Nov 15, 2012 14:59
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In the winter I just cool my stock down outside, it's ten times faster than doing it in the fridge. Of course, it requires your outside temperatures to be fairly low.
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Nov 15, 2012 17:29
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im the laziest of lazy so I usually just reduce my stock slightly past where I want it and then throw in a few handfuls of ice to cool it down
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Nov 15, 2012 17:38
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Hi Goons. I'm here with another request. My mother just got some kobe beef in not too long ago and naturally, the family is pretty excited to try it. She thought about doing a stir-fry but I told her I'd like to see if we could find some recipes for all of us to look at and decide on. So, here I am! Anyone have any good places to look at or recipes for kobe beef?
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Nov 15, 2012 19:11
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Transmogrifier posted:Hi Goons. I'm here with another request. My mother just got some kobe beef in not too long ago and naturally, the family is pretty excited to try it. She thought about doing a stir-fry but I told her I'd like to see if we could find some recipes for all of us to look at and decide on. I don't really know where to go for special Kobe recipes, but eating at least some of it as a steak might be a good idea.
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Nov 15, 2012 19:28
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EAT THE EGGS RICOLA posted:Turkeybone posted:Coolwhoami posted:Casu Marzu posted:Thanks for the advice guys, doing this poo poo today, get hype. RazorBunny posted:In the winter I just cool my stock down outside, it's ten times faster than doing it in the fridge. Of course, it requires your outside temperatures to be fairly low. This is genius, it's like 40 degrees F outside where I am, I'll try that out.
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Nov 15, 2012 19:32
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 I never saw this cut of meat before, so I did the intelligent thing and bought it. It was labeled as "Beef Petite Striploin Roast" and Google never heard of it. Is this just the skinny end of a striploin roast? Roast it? Give it a few hours in the puddle machine?
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Nov 15, 2012 20:11
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Looks like it'd be a fine roast. Or also good for cutting into awesome thick steaks (that fatty bit on the top is perfect for putting in the pan first and letting render out, then flipping the steak onto the flat side and cooking in it's own fat.)
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Nov 15, 2012 20:53
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Transmogrifier posted:Hi Goons. I'm here with another request. My mother just got some kobe beef in not too long ago and naturally, the family is pretty excited to try it. She thought about doing a stir-fry but I told her I'd like to see if we could find some recipes for all of us to look at and decide on. stir fry in general is something that you do with meats that are less nice, the meat is cut small and cooked very hot and fast with a lot of other strong flavors. it would still taste good with kobe beef, but it wouldn't taste much different than using any other beef. what cut is it? I'd steer more to applications that highlight the beef itself, depending on what you are working with. also not to poo poo on your parade or anything but here is a fun article about kobe beef and us copyright law (I don't actually know if you are in the us, also there's an update in the article I hadn't read yet!) http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/
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Nov 15, 2012 20:54
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Jmcrofts posted:Thanks for the advice guys, doing this poo poo today, get hype. Saves electricity too! I have been asked to make a cornbread for an American chum's Thanksgiving dinner which we are attending. Any good recipes for a traditional cornbread?
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Nov 15, 2012 20:57
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10 tbsp melted butter (1 stick plus 2 tbsp) 1/2 cup granulated sugar 1 1/4 cups milk (or half and half, for fatty goodness) 2 cups cornmeal 1 cup flour 4 tsp baking powder 3 eggs 1/2 tsp salt 1 15.25-oz can of sweet corn, drained Bake at 400 for 20-25 minutes if you decide to use a muffin tin, 25-30 if you bake it in a square pan. If you put the rack in the top position you get some nice crunchy browning on top, but some people prefer it without that. Don't over mix the batter, or it gets tough. I'd actually recommend sifting the dry ingredients into the wet to get rid of lumps.
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Nov 15, 2012 21:22
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I like this jalapeno cornbread recipe from about.com. Actually I like Chef John recipes in general.
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Nov 15, 2012 21:27
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The one I make I put in a muffin tin and it makes exactly 12, takes a cup of everything. 1c flour 1c cornmeal 1c buttermilk 1c corn (I just use frozen corn kernels and add them to the dough still frozen) .5-.67c sugar .25c butter 2 eggs .25tsp baking soda .25tsp salt 2tsp baking powder I put it all in the mixer and mix for 30 seconds to a minute on high. Comes out fine, isn't tough. Dump into greased muffin tin, bake at 375F for 20-25 minutes, or until knife inserted into a muffin comes out clean.
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Nov 15, 2012 21:28
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1 cup cornmeal (course ground) 1 cup flour 2 teaspoons baking powder 1/2 teaspoon soda 1 teaspoon salt 2 eggs A little melted fat of your choice Enough buttermilk to make it into a very thick batter Get a cast iron pan really hot, add some bacon grease to melt in it, then pour in the batter. Bake at 450 for 20 minutes or half an hour or whatever it takes to make the top nice and brown and for a toothpick in the center to come out clean. No sugar in cornbread come on seriously that's like effete New Englander stuff.
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Nov 15, 2012 21:48
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How do you handle the fact that 30 things have to be in the oven during thanksgiving. Specifically, the Turkey takes priority over everything else, but if I want to do stuffing or rolls or warm up a dish made the night before... Just seems like kind of a bitch. Does anyone put turkey on the grill? Would that even be practical with a 16 pound turkey?
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Nov 15, 2012 21:58
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Plan your dishes around what appliance is used to cook it. Make 2-3 cold things in advance, 1-2 things that you reheat in the microwave, 1-2 things to cook or finish on the stove, and 1 thing that can be prepped a day ahead that you put in the oven after you take the turkey out since the turkey needs to rest 20-30 minutes anyway.Charmmi posted:I think I'm pretty decent with a knife, considering I've been cutting at things for a while without managing to slice myself open. (Using a mandoline is a whole different story oh god my thumg) I think I could be better, faster, more efficient. I know my offhand grip on food is not the most effective. Do you have any favorite knife technique videos that I could look at to see what I'm doing differently? Pleas Halp.
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Nov 15, 2012 22:01
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I'm having a girl come over next Tuesday and I'm cooking for her, haven't done that before (shut up). I'm not wanting to go all out, because we are more friends..ish, but I still definitely want to impress and it's not gonna take much to impress. I'm capable with basic to possibly intermediate cooking and have done things like many pasta's, chili's, whole ham's, tenderloins, whichever. I can follow directions. Any suggestions on a good dinner for two that won't break the bank or send me shopping for equipment I don't have? Have a gas powered stove & an oven with things to bake in, skillets, pans, etc.
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Nov 15, 2012 22:13
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Charmmi posted:Pleas Halp. No.
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Nov 15, 2012 22:13
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Charmmi posted:the turkey needs to rest 20-30 minutes anyway. thank you, i'll be reading up on this. GrAviTy84 posted:Not to whore out my own thread or whatever, but there is a holiday cooking thread that you may be interested in. http://forums.somethingawful.com/showthread.php?threadid=3516203 Sojin fucked around with this message at 00:18 on Nov 16, 2012 |
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Nov 15, 2012 22:13
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Sojin posted:How do you handle the fact that 30 things have to be in the oven during thanksgiving. Specifically, the Turkey takes priority over everything else, but if I want to do stuffing or rolls or warm up a dish made the night before... Just seems like kind of a bitch. Does anyone put turkey on the grill? Would that even be practical with a 16 pound turkey? Not to whore out my own thread or whatever, but there is a holiday cooking thread that you may be interested in. http://forums.somethingawful.com/showthread.php?threadid=3516203 I've grilled a turkey, it works fine, you need to tent it at some point, and really monitor the temp. Breaking it down and grilling in pieces is the best way to do it, though. Another thing to remember is that an oven roasted turkey can and should rest for at least 20-30 min before carving. That said, you can go pretty far in terms of getting things warmed up. Doing a stove top dressing can make up for oven space. Sauteeing veg as a side instead of roasting can give you more, or roast in the turkey drippings. A toaster oven can get dinner roll duty. etc. e: f,b Also, like charmmi said, plan your dishes around available appliances
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Nov 15, 2012 22:13
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Charmmi posted:Pleas Halp. Kind of hard to know what you need if we don't know what you're doing. Are you curling your fingers in on the food-holding hand? Are you pinching the knife blade instead of holding it like a weapon? Steve Yun fucked around with this message at 22:16 on Nov 15, 2012 |
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Nov 15, 2012 22:14
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:| Steve Yun posted:Kind of hard to know what you need if we don't know what you're doing. Are you curling your fingers in on the food-holding hand? Definitely not but I know what grip you mean. I understand the idea of using my knuckles to guide the knife but I never developed a habit for it.
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Nov 15, 2012 22:16
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89 posted:I'm having a girl come over next Tuesday and I'm cooking for her, haven't done that before (shut up). I'm not wanting to go all out, because we are more friends..ish, but I still definitely want to impress and it's not gonna take much to impress. I'm capable with basic to possibly intermediate cooking and have done things like many pasta's, chili's, whole ham's, tenderloins, whichever. Pimping my own recipe here, but this is pretty cheap to make, and moderately impressive: Pork chops stuffed with spinach and fontina To quote from the writeup, "If I had known how to make this in college, I would not have had to rely so much on my looks and my huge cock."
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Nov 15, 2012 22:16
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Mr. Wiggles posted:No sugar in cornbread come on seriously that's like effete New Englander stuff. Are you kidding? Every Southern grandmother I've ever known used sugar. Except the ones who used molasses.
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Nov 15, 2012 22:21
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Proper southern cornbread has enough sugar to be served as a dessert west of the Mississippi.
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Nov 15, 2012 22:23
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Charmmi posted:Plan your dishes around what appliance is used to cook it. Make 2-3 cold things in advance, 1-2 things that you reheat in the microwave, 1-2 things to cook or finish on the stove, and 1 thing that can be prepped a day ahead that you put in the oven after you take the turkey out since the turkey needs to rest 20-30 minutes anyway. The reason that that knuckle guiding technique is so stressed with pretty much any cookist is because it really does help speed things up over time, and keep your fingers in one piece. Just keep doing it over and over again until it becomes convenient for you, and your speed will improve.
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Nov 15, 2012 22:24
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Charmmi posted:Definitely not but I know what grip you mean. I understand the idea of using my knuckles to guide the knife but I never developed a habit for it. Those are your two biggest things for good knife practices, along with keeping it sharp. Check out youtubes of people chopping stuff, there's zillions of them of different vegetables
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Nov 15, 2012 22:26
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Flash Gordon Ramsay posted:Proper southern cornbread has enough sugar to be served as a dessert west of the Mississippi. We don't use sugar where I'm from, hombre. Sometimes jalapenos. I think you understand.
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Nov 15, 2012 22:27
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Charmmi posted::| I'd make sure that your palm was always down, too, so you have more control. Like a palm strike? If the shaded part is on the counter you will have more control.  Also, if you're subconsciously worried about cutting yourself, angle the knife slightly away, so instead of your fingers | | the knife you can do | \ But yes kind of hard to diagnose with pics or video.
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Nov 15, 2012 22:28
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Steve Yun posted:Those are your two biggest things for good knife practices, along with keeping it sharp. Which ones would you specifically recommend?
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Nov 15, 2012 22:28
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Mr. Wiggles posted:We don't use sugar where I'm from, hombre. Sometimes jalapenos. I think you understand. Oh yeah, I like spicy cornbread too. Just saying sugar is a southern thing, not a new england thing.
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Nov 15, 2012 22:30
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Flash Gordon Ramsay posted:Proper southern cornbread has enough sugar to be served as a dessert west of the Mississippi. And it still isn't as sweet as cornmeal spoonbread.
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Nov 15, 2012 22:37
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89 posted:I'm having a girl come over next Tuesday and I'm cooking for her, haven't done that before (shut up). I'm not wanting to go all out, because we are more friends..ish, but I still definitely want to impress and it's not gonna take much to impress. I'm capable with basic to possibly intermediate cooking and have done things like many pasta's, chili's, whole ham's, tenderloins, whichever. My date dinner used to be a Jamie Oliver trout stuffed with thyme recipe. Really easy. Make a paste of fresh thyme, olive oil, salt, pepper. Stuff fish cavity. Wrap/seal fish in foil with half a lemon with bay leaf stuck in lemon. cook in oven at highest temp for ten minutes. Serve with minted new potatoes (dead easy - boil potstoes, dress with butter, chopped mint, S&P) and something like peas or asparagus, or just a green salad. Super easy, great on the effort/reward ratio, delicious, not too pricey.
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Nov 15, 2012 22:44
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89 posted:
Can you manage something like this? https://www.youtube.com/watch?v=wSrR0CsbGWs
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Nov 15, 2012 22:46
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