|
Americans, please teach me how to make those things you call biscuits that are basically scones. Google just gives me recipes for actual biscuits - I think it knows I'm a Limey. Since I'm here, those breakfast sausage patty things have sage in 'em, right? Any other key seasonings or just whatever? Trying to recreate biscuits and gravy here, obviously.
|
#
?
Nov 15, 2012 22:58
|
|
|
|
| # ? May 17, 2024 23:32 |
|
|
For anyone who dabbles in cornbread that is sweetened you are doing yourself a great disservice by not using honey to sweeten it.
|
|
#
?
Nov 15, 2012 23:09
|
|
|
Fuzzy Pipe Wrench posted:For anyone who dabbles in cornbread that is sweetened you are doing yourself a great disservice by not using honey to sweeten it.
|
|
#
?
Nov 15, 2012 23:19
|
|
|
Flash Gordon Ramsay posted:Oh yeah, I like spicy cornbread too. Just saying sugar is a southern thing, not a new england thing. East of the Rockies is pretty much all New Jersey as far as I'm concerned.
|
|
#
?
Nov 15, 2012 23:28
|
|
|
therattle posted:I love honey so I'll check that out! Any ideas on honey:sugar equivalence ratios? Is 1tsp of honey as sweet as 1tsp honey? When I bake with honey I usually do 1 cup honey = 1.25 of sugar and I also reduce how much liquid I add by around .25 cups per cup of honey used. With cornbread, especially skillet cornbread it is basically impossible to mess up though!
|
|
#
?
Nov 15, 2012 23:30
|
|
|
Charmmi posted:Which ones would you specifically recommend? Alton Brown had a whole episode on knives where he chops up a lot of different things, skip the first 6 minutes: https://www.youtube.com/watch?v=MV5ydwB9T4Y I don't care for how he cuts onions though. I do this instead (although the way he holds his onion scares me) https://www.youtube.com/watch?v=fs8cQ_tjsF8 Most importantly, DO NOT EVER FOCUS ON CUTTING FASTER. Cut safely, and with time and practice your cutting will naturally get faster. Steve Yun fucked around with this message at 23:38 on Nov 15, 2012 |
|
#
?
Nov 15, 2012 23:35
|
|
|
Mr. Wiggles posted:East of the Rockies is pretty much all New Jersey as far as I'm concerned. You are a monster you goddamn dirty hippie
|
|
#
?
Nov 15, 2012 23:36
|
|
|
Myopic posted:Americans, please teach me how to make those things you call biscuits that are basically scones. Google just gives me recipes for actual biscuits - I think it knows I'm a Limey. Since I'm here, those breakfast sausage patty things have sage in 'em, right? Any other key seasonings or just whatever? Trying to recreate biscuits and gravy here, obviously. A biscuit, in America, is a very simple quickbread made of flour, salt, baking powder, baking soda, buttermilk, and fat (butter or lard). Simply mix dry ingredients together (figure 2 cups flour, 1 teaspoon each salt and powder, 1/2 teaspoon soda). Cut in the fat and then work it into the dry ingredients until you have a very uniform, crumbly mixture. Then add the liquid and mix as little as possible, just until everything is incorporated. Turn out onto a board, and gently form into a sheet roughly 1 inch thick. Use a drinking glass or something and cut rounds, placing the rounds onto an ungreased sheet. Squish the remaining material together to use it all up, and bake at 400F (220C I suppose) for half an hour or so, or until golden brown on top. To serve, they are split open and spread with butter and jam, or maybe honey, or whatever you want. To serve with gravy, you have to make a sausage gravy. That you make like so: Cook up very fatty pork sausage (the spicy kind with sage in it, though pretty much anything will do in a pinch) until it's crumbled and cooked through. Add flour to the pan to make a simple roux with the fat from the sausage, cook a bit, and then add milk - as much milk as you would like gravy, so at least a couple of cups, probably more if you're serving people. Season with way more black pepper than you think you want, and add salt to taste. When it's gotten nice and thick, serve over split biscuits. Over easy eggs on the side with lots of Tobasco sauce and black coffee, and you're looking at what's served in literally any diner in America worth going to. Pretty much second only to chicken and waffles in terms of good American breakfast.
|
|
#
?
Nov 15, 2012 23:37
|
|
|
Myopic posted:Americans, please teach me how to make those things you call biscuits that are basically scones. Google just gives me recipes for actual biscuits - I think it knows I'm a Limey. Since I'm here, those breakfast sausage patty things have sage in 'em, right? Any other key seasonings or just whatever? Trying to recreate biscuits and gravy here, obviously. I used this recipe last time I made biscuits, it came out nicely.
|
|
#
?
Nov 15, 2012 23:43
|
|
|
Mr. Wiggles posted:A biscuit, in America, is a very simple quickbread made of flour, salt, baking powder, baking soda, buttermilk, and fat (butter or lard). Simply mix dry ingredients together (figure 2 cups flour, 1 teaspoon each salt and powder, 1/2 teaspoon soda). Cut in the fat and then work it into the dry ingredients until you have a very uniform, crumbly mixture. Then add the liquid and mix as little as possible, just until everything is incorporated. Turn out onto a board, and gently form into a sheet roughly 1 inch thick. Use a drinking glass or something and cut rounds, placing the rounds onto an ungreased sheet. Squish the remaining material together to use it all up, and bake at 400F (220C I suppose) for half an hour or so, or until golden brown on top. *Tabasco I'll be doing this tonight pretty much, but using bacon instead of sausage.
|
|
#
?
Nov 15, 2012 23:51
|
|
|
Thanks friends!
|
|
#
?
Nov 15, 2012 23:59
|
|
|
Charmmi posted:Can you manage something like this? Seconding this video, I made this dish and LOVED it. The potatoes are to die for. If fish isn't your/her thing, I recommend this dish too: https://www.youtube.com/watch?v=7eo3TNdYS3E Not sure if a chicken and rice dish is too un-fancy.
|
|
#
?
Nov 16, 2012 00:00
|
|
|
Thank you both. For the record I know what the deal is with biscuits and gravy, I'm just wondering how to make 'em. I was in TN earlier this year for a wedding. Good hangover cure! Out of curiousity, why both soda and powder? Is that common? I'm no baker. Although I did have to search for the meaning of "over easy". I'm having difficulty imagining why you'd fry an egg any other way - what kind of crazy person doesn't want a runny yolk?
|
|
#
?
Nov 16, 2012 00:08
|
|
|
Jmcrofts posted:If fish isn't your/her thing, I recommend this dish too: Basque food is not the same as Spanish food. But that's okay because that video is of English food. For serious reply, in order to make that dish better, don't use boullion cubes, use 3 times the onion and at least 10 times the garlic, and the peppers need to be a bit more caramelized or else the whole thing might end up a bit too sweet, especially with the oranges.
|
|
#
?
Nov 16, 2012 00:11
|
|
|
Mr. Wiggles posted:We don't use sugar where I'm from, hombre. Sometimes jalapenos. I think you understand. Well, okay. I'd be kinda surprised to get cornbread at all, actually---a real hole in the wall place would serve sliced white bread and saltines, some sliced onions, some cheddar, and a pickle wedge along with BBQ. Or at least used to. So instead of a hole in the wall BBQ place, maybe with chicken fried steak from a truck stop or something along those lines. In any case, I wouldn't expect sweet cornbread. Mr. Wiggles posted:A biscuit, in America, is a very simple quickbread made of flour, salt, baking powder, baking soda, buttermilk, and fat (butter or lard). Simply mix dry ingredients together (figure 2 cups flour, 1 teaspoon each salt and powder, 1/2 teaspoon soda). Cut in the fat and then work it into the dry ingredients until you have a very uniform, crumbly mixture. Then add the liquid and mix as little as possible, just until everything is incorporated. Turn out onto a board, and gently form into a sheet roughly 1 inch thick. Use a drinking glass or something and cut rounds, placing the rounds onto an ungreased sheet. Squish the remaining material together to use it all up, and bake at 400F (220C I suppose) for half an hour or so, or until golden brown on top. When you're cutting in the butter (and I'd always use butter over manteca) I'd take a stick of butter, cut it lengthwise, rotate it, then cut it lengthwise again so you end up with four long narrow sticks of butter. Then you cut these to get little cubes of butter. Nothing magical about this method itself, I'm just giving it to give a measure for about how big I expect the chunks of butter to be. Right. Then when you're mixing them in, you want to dump your dough onto a flat work surface, and work it into a rectangle (say long side left-to-right). You fold the long sides in to make a square, flip it (so the top, where the folded sides come together ends up on the bottom) and rotate 90 degrees (so say the right edge ends up on top and the bottom edge ends up to the right), and then work it back out into a rectangle (again long side left-to-right) and repeat. The `gimmick' here is that you're flattening the fat out and folding always in the same orientation, so you're encouraging the formation of laminated layers that will give the biscuits a flaky-er structure. It's common to just cut in the fat any old which way or to use a food processor to do it, but then you get little lumps of fat evenly distributed through the dough, which is very much what I'd expect from scones but which is not what I want out of a biscuit.
|
|
#
?
Nov 16, 2012 00:13
|
|
|
I'm usually still asleep when I make biscuits but I suppose that would work if it's something I'd ever actually thought about.
|
|
#
?
Nov 16, 2012 00:27
|
|
|
Charmmi posted:Pleas Halp. And if you've ever learned, or tried learning a musical instrument, even learning how to type, it's like that. If you try to play an instrument or cut faster than your ability, your body becomes tense, stiff, and uncontrollable. You'll tense up and make mistakes like having a finger in the path of the blade, or lifting the knife just past your guide knuckle and taking a slice out of yourself. Work on control and technique first, and the speed and accuracy will come naturally, like everyone says. You won't even notice the speed creeping up on you.
|
|
#
?
Nov 16, 2012 00:28
|
|
|
Mr. Wiggles posted:For serious reply, in order to make that dish better, don't use boullion cubes, use 3 times the onion and at least 10 times the garlic, and the peppers need to be a bit more caramelized or else the whole thing might end up a bit too sweet, especially with the oranges. Serious question what's wrong with bouillon cubes? I use them a lot when I don't have good stock on hand.
|
|
#
?
Nov 16, 2012 01:19
|
|
|
SubG posted:When you're cutting in the butter (and I'd always use butter over manteca) I'd take a stick of butter, cut it lengthwise, rotate it, then cut it lengthwise again so you end up with four long narrow sticks of butter. Then you cut these to get little cubes of butter. Nothing magical about this method itself, I'm just giving it to give a measure for about how big I expect the chunks of butter to be. Isn't this what you do to make croissants?
|
|
#
?
Nov 16, 2012 01:22
|
|
|
tarepanda posted:Isn't this what you do to make croissants? The main difference is that with biscuits you're starting out with a homogeneous dough and you're working laminations into it, while with croissants you're building the laminations into the dough from the get-go. That's why a croissant has a very even layered thing going on, but when you open up a biscuit you expect it to be a little uneven or whatever---you wouldn't expect a biscuit to open up like a sandwich bun or something like that, because a lot of those laminations you've worked it won't extend all the way across the cross-section of the biscuit. Jmcrofts posted:Serious question what's wrong with bouillon cubes? I use them a lot when I don't have good stock on hand. Specifically, they tend to be comparatively bland and have a flatter flavour profile than a decent stock, they tend to be way too salty to cover for that, and they don't have the gelatine that gives a good stock its velvety mouthfeel. In general I wouldn't feel too bad about using bouillon in places where there are more assertive flavours in there and other fats/oils (like maybe if you're doing some kind of stir-fry and the recipe calls for chicken stock and you don't have any). I wouldn't feel so good about using it as a base for soup or gravy or something like that, though. SubG fucked around with this message at 01:49 on Nov 16, 2012 |
|
#
?
Nov 16, 2012 01:43
|
|
|
Mainly due to how the serving platter I am using is made, what would be something appropriate to add as a dipping sauce of some sort for Ensalada Caprese? Really it's straight up hors d'oeuvre, but the serving platter I am using has this handy sauce/dip container, and I want to put SOMETHING in there, even if it's just leftover basil leaves Pesto maybe? e: maybe the Basalmic/olive oil mix there instead of sprinkling them over the individual pieces.. Farking Bastage fucked around with this message at 01:59 on Nov 16, 2012 |
|
#
?
Nov 16, 2012 01:54
|
|
|
So what's a simple home-made vinaigrette that would be kind of like Italian dressing?
|
|
#
?
Nov 16, 2012 02:34
|
|
|
therattle posted:I love honey so I'll check that out! Any ideas on honey:sugar equivalence ratios? Is 1tsp of honey as sweet as 1tsp honey? Peter Reinhart's cornbread recipe has both sugar and honey which makes it kind of fussy but it's really delicious. I prefer omitting the bacon. http://leitesculinaria.com/7175/recipes-cornbread.html
|
|
#
?
Nov 16, 2012 02:38
|
|
|
Pester posted:So what's a simple home-made vinaigrette that would be kind of like Italian dressing?
|
|
#
?
Nov 16, 2012 02:46
|
|
|
Charmmi posted:Pleas Halp. Watch every scrap of footage of Jacques Pepin, he's a marvel. https://www.youtube.com/watch?v=uNDjmEaepyk Then watch every video of Jacques and Julia cooking together:  https://www.youtube.com/watch?v=H7mtEoMFJ60 It's just so dang cute seeing them cook together.
|
|
#
?
Nov 16, 2012 04:50
|
|
|
CuddleChunks posted:Watch every scrap of footage of Jacques Pepin, he's a marvel. I didn't switch tabs until about 20 seconds into that second video. Let me just say it was interesting...
|
|
#
?
Nov 16, 2012 05:21
|
|
|
Myopic posted:Out of curiousity, why both soda and powder? Is that common? I'm no baker.
|
|
#
?
Nov 16, 2012 05:48
|
|
|
Would it be possible to just substitute whole milk for buttermilk?
|
|
#
?
Nov 16, 2012 05:53
|
|
|
tarepanda posted:Would it be possible to just substitute whole milk for buttermilk? Baking powder is basically baking soda with something added that's mildly acidic when mixed with water (usually cream of tartar) so you can get away with milk or pretty much any other liquid. So in a recipe that only uses baking powder you can sub milk for buttermilk if you don't care about the flavour difference, but not if you're using baking soda.
|
|
#
?
Nov 16, 2012 06:05
|
|
|
I'm looking at the following recipe for a Laksa (without the quail eggs): http://www.taste.com.au/recipes/26945/chicken+laksa The first step mentions seasoning the chicken before frying it. I'm confused on what this exactly entails. From my understanding Thai seasoning is lime juice and fish sauce, are they saying to marinade it in a mixture of the two before frying it?
|
|
#
?
Nov 16, 2012 06:06
|
|
|
SubG posted:Not in a recipe with baking soda. Baking soda acts as a leavening agent by outgassing carbon dioxide when combined with an acid. Buttermilk is slightly acidic, so you combine the two and you get leavening. I've heard milk+vinegar or lemon juice is a reasonable substitution for buttermilk in a pinch. Does it work well?
|
|
#
?
Nov 16, 2012 06:07
|
|
|
Grabbing the carton of heavy cream instead of the buttermilk when you're in a hurry results in a really disappointing soda-raised bread, by the way.  That was a sad day.
|
|
#
?
Nov 16, 2012 06:29
|
|
|
Jmcrofts posted:I've heard milk+vinegar or lemon juice is a reasonable substitution for buttermilk in a pinch. Does it work well? You can also buy buttermilk starter and ferment your own buttermilk from store-bought milk if you're feeling ambitious.
|
|
#
?
Nov 16, 2012 06:31
|
|
|
Jmcrofts posted:I've heard milk+vinegar or lemon juice is a reasonable substitution for buttermilk in a pinch. Does it work well? Yes, but there's no need 99% of the time - it isn't going to taste like buttermilk, which is most of the point. Just sub out for your regular milk, drop the soda, and maybe add (or not) a bit extra baking powder. Between the powder and the bits of butter, you'll still get lift.
|
|
#
?
Nov 16, 2012 06:32
|
|
|
Charmmi posted:Can you manage something like this? I'm doing this. Maybe a pasta as a side dish and a salad. BAM! First at home dinner date, son!
|
|
#
?
Nov 16, 2012 10:32
|
|
|
Flash Gordon Ramsay posted:Oh yeah, I like spicy cornbread too. Just saying sugar is a southern thing, not a new england thing. You've got that backwards, love. http://www.examiner.com/article/northern-cornbread-versus-southern-cornbread-with-add-ideas In the South, one would make corn bread from ... cornmeal. They didn't have access to wheat flour as much as they did in the North. Even after the railroads opened up the vast wheat fields of the Midwest, and sent the wheat flour back East, it didn't really trickle down South until a while later. New Englanders didn't like the dense corn pone eaten in the South. So they added eggs, flour, and sugar to the thing, making a cake, instead of a staple food. The South still preferred a savoury cornbread. I wouldn't ordinarily know about this thing, but I had JUST gotten done listening to an America's Test Kitchen podcast where Chris Kimball explained this very thing.
|
|
#
?
Nov 16, 2012 19:11
|
|
|
I'm calling bullshit because I've had lots of sweet southern cornbread and holy gently caress everything they make in the south is sweet. I have no opinion on the cornmeal/cornmeal and flour debate.
|
|
#
?
Nov 16, 2012 19:13
|
|
|
Flash Gordon Ramsay posted:I'm calling bullshit because I've had lots of sweet southern cornbread and holy gently caress everything they make in the south is sweet. I have no opinion on the cornmeal/cornmeal and flour debate. I agree with FGR. I always think southern cornbread is more like cornbread cake than cornbread. I like mine cooked in bacon drippings with some jalapenos and maybe just a couple tablespoons of sugar in the batter. Cuz then I can drench it in maple syrup and butter after if I want. 
|
|
#
?
Nov 16, 2012 19:16
|
|
|
dino. posted:You've got that backwards, love. Who the gently caress buys self-rising cornmeal?! I have never in my life even heard of this.
|
|
#
?
Nov 16, 2012 19:39
|
|
|
|
| # ? May 17, 2024 23:32 |
|
|
Flash Gordon Ramsay posted:I'm calling bullshit because I've had lots of sweet southern cornbread and holy gently caress everything they make in the south is sweet. I have no opinion on the cornmeal/cornmeal and flour debate. So as an example, you'd call the Boston Market cornbread "southern" because it's sweet as hell, right?
|
|
#
?
Nov 16, 2012 19:48
|
|