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Since I didn't get a response here... is there a dessert/patissier thread I could go to ask about wicked cheesecake recipes?
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Nov 26, 2012 08:43
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blowingupcasinos posted:Thick, and I imagine longish. The package is a four by six rectangle with the big thick white noodle covering the entire top and folded onto itself. It could be one big sheet of noodle as well. Whatever it is, make sure the bag is warm before you open it and start separating it. Like warmer than lukewarm. Cold noodles will just leave torn and shredded chunks. So, drop the entire sealed bag in a pot of warm water and let it come to temp before opening. They'll be quite floppy when warm, that's normal. And try this if you want. It's one of my faves. http://forums.egullet.org/topic/91166-pictorial-fried-rice-noodles-with-beef-dry-style/ Mach420 fucked around with this message at 09:18 on Nov 26, 2012 |
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Nov 26, 2012 09:12
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Steve Yun posted:
The dial goes up to 9 and then 'Hi' so Medium should be 4-5, and I usually set it at 5. Generally dont have an issue with this with other pans besides the stainless. I'll start cooking more things with grapeseed oil in the stainless pan, I generally always cook with extra virgin olive oil. Thanks for the tips guys, I'll try to leave stuff alone more after dumping it in initially and use a different oil! Jam is a great idea! Already found a nice simple recipe for fridge jam that sounds great.
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Nov 26, 2012 15:28
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So after being in London and experiencing the real scones, the norwegian versions just aren't good. Too sweet and crumbly. Anyone got a good recipe for scones?
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Nov 26, 2012 15:46
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blowingupcasinos posted:Yup that's what I was talking about. I just double checked the package and it says "chow fun", so that's gotta be it. Everything that I've had that looks remotely like that is delicious. Any tips? The Vietnamese dish where the filling is wrapped inside the noodle is called banh cuon. With the noodles you mentioned they are more often cut into thick strips of noodles and are topped with the banh cuon filling instead of wrapping which is what I would do with the ones you bought. Filling/Topping: vegetable oil 1/2 cup onion, chopped 12 oz. ground pork 1/2 cup wood ear mushrooms, soaked in warm water for 30 minutes, then drained and chopped 2 tsp fish sauce pepper and salt 1. Heat up the oil over medium-high heat and add the onions, stirring quickly. 2. Add the ground pork and mushrooms and keep stirring. 3. Add the fish sauce and some pepper. Once the pork is no longer, pink, taste and adjust seasoning. So with banh cuon you would wrap the above filling inside the sheets of rice noodle but this is best with a very thin noodle. With the one you bought I would do the version where you cut into strips as mentioned. Then you top with some condiments: Condiments: Steamed bean sprouts Cha lua (Vietnamese ham), sliced Fried shallots (deep fried until crunchy or you can buy containers of already fried shallots) Cucumber, julienned Vietnamese/Thai basil, julienned And eat it with prepared fish sauce (equal parts fish sauce, lime juice, sugar, garlic and chile to taste, dilute with some water to taste) These noodles are also nice used in noodle stir fries that use wide noodles like pad see ew.
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Nov 26, 2012 17:03
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BlueGrot posted:So after being in London and experiencing the real scones, the norwegian versions just aren't good. Too sweet and crumbly. Anyone got a good recipe for scones?
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Nov 26, 2012 21:42
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EVG posted:I bought Tandoori paste from the Imdian grocer to make chicken for butter chciken. But the jar has no instructions nor can I find any online. I can find instructions for recipes that make their own paste, but all of those have different ingredients then I see on the jar's ingredient list. Any advice on this? Would love to try some tandoori chicken tonight or tomorrow.
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Nov 26, 2012 21:44
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. But now that I have it, I might as well use it. What should I do? I have pretty much every Indian spice you see in authentic recipes if I need to add anything.
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tarepanda posted:Since I didn't get a response here... is there a dessert/patissier thread I could go to ask about wicked cheesecake recipes? I'd like a follow up on what makes awesome cheesecake, and any awesome recipes, from more experienced cookists too. I'm not a cheesecake expert, but in my opinion cheesecake just works on a scale of light and fluffy to thick and creamy, and what variety is better is a matter of opinion. The "impressiveness" of cheesecake usually comes down to what you put on it and plating, in my opinion. I made one two-layer pumpkin cheesecake pie once, if you're looking for a more difficult cheesecake, but I'm not sure if that qualifies as impressive or if it's possible to do cheesecake layers on something other than thick pumpkin or brownie bases.
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Nov 26, 2012 21:59
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BlueGrot posted:So after being in London and experiencing the real scones, the norwegian versions just aren't good. Too sweet and crumbly. Anyone got a good recipe for scones? Here. It's pretty near the top of the first page. Good recipe, others in the thread have tried it and been happy. http://forums.somethingawful.com/showthread.php?threadid=3438029&pagenumber=1 therattle fucked around with this message at 22:18 on Nov 26, 2012 |
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Nov 26, 2012 22:15
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Hi there GWS. I need some advice with some Christmas cake. Every year my mum makes Christmas Cake and Christmas Pudding. She's made it every year since before I was born, well, before she was even my age to be exact. The recipe is from 1908, no poo poo, and it's loving delicious. But there is a problem. Both the pudding and the cake need to be soaked in brandy, usually weekly, for 5 or 6 weeks. It helps keep them both moist, and stops any mould. It's always served with homemade brandy butter and brandy custard. My mum made me a special cake this year, because she knows I'm giving up the booze, and all my close friends here are strictly alcohol free. She mentioned several times that the cake might be too dry because it didn't have any brandy in the mix, and hasn't been soaked in any. So, I have a cake that while I've tried it and it still tastes great is pretty dry, and I want to serve it up to some mates of mine, one of which has some pretty heavy surgery coming up on thursday. Does anybody have any ideas on how to moisten it up a bit? I've heard I can use orange juice, but I think that would make it too sweet. If It were the pudding a steam bath would do the trick, but for the cake I just don't know. Any ideas would be helpful! e: Its going to be served hot with hot (brandy free) custard, so it's also going to have to be baked again. I was thinking maybe if I do some caramelized bananas in butter it might do the trick, but that still might be too sweet. e2: I can give a rough guide to the ingredients, but if mum found out I was making any alterations, she'll be heartbroken. It's a really, really rich heavy mix. Fruit mince, raisins, candied orange peel, candied ginger, and it's made with suet, so yeah, a really heavy mix. If it wasn't so rich already I'd soak it in some juice but, its a pretty oldschool recipe and already so sugary I'm just not sure how to do it. Slice and lots of butter with a side of delicious diabetes maybe? 
Favela Flav fucked around with this message at 22:37 on Nov 26, 2012 |
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Nov 26, 2012 22:26
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Favela Flav posted:Hi there GWS. I need some advice with some Christmas cake. Yeah it's a bit late now, I think. Though you could always pull a tres leches and pour a can of sweetened condensed milk over it instead of custard. Also why do you have to bake it again? Make the custard separately and warm the cake up gently with a little steam or in the microwave or something. PS seriously congrats on giving up alcohol if you were having a problem with it. Props.
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Nov 26, 2012 23:15
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I usually see simple syrup suggested for moistening cakes, but if it's already heavily sweet, that's probably a losing option, unless you can give it a complimentary flavoring to cut the sweet a bit? Looking around, I did find a list of other methods here: http://www.cakespy.com/blog-old/2009/4/18/saving-cake-various-methods-for-reviving-dried-out-cake.html
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Nov 26, 2012 23:16
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foogrrl posted:I usually see simple syrup suggested for moistening cakes, but if it's already heavily sweet, that's probably a losing option, unless you can give it a complimentary flavoring to cut the sweet a bit? Simple syrup is a really good idea, foogrrl.
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Nov 26, 2012 23:22
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What do I do with a shitload of spinach? I plan on cooking some down in a bit of bacon fat and reducing it with white wine. Any other ideas? Preferably not salads.
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Nov 27, 2012 01:49
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PokeJoe posted:What do I do with a shitload of spinach? I plan on cooking some down in a bit of bacon fat and reducing it with white wine. Any other ideas? Preferably not salads.
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Nov 27, 2012 01:57
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PokeJoe posted:What do I do with a shitload of spinach? I plan on cooking some down in a bit of bacon fat and reducing it with white wine. Any other ideas? Preferably not salads. curry, dip, stuffed pasta, pureed and mixed into pasta dough, pakora, as subg mentioned soup and quiche, oven dehydrated chips, baked into puff pastry with slabs of portobello mushrooms for a vegetarian wellington, omelettes, frittatas, etc.
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Nov 27, 2012 02:30
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When I cook chicken breasts in the oven I stick a thermometer in them to see if they're ready. No matter how long I cook it (400 degrees) it never seems to go above 130, which I think is still below the recommended temperature. Eventually it just overcooks and gets gross. What am I doing wrong?
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Nov 27, 2012 02:43
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hayden. posted:When I cook chicken breasts in the oven I stick a thermometer in them to see if they're ready. No matter how long I cook it (400 degrees) it never seems to go above 130, which I think is still below the recommended temperature. Eventually it just overcooks and gets gross. What am I doing wrong? Sounds like a dead thermometer.
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Nov 27, 2012 02:48
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Anyone know a good temperature/time for braising beef cheeks? I've checked a bunch of recipes and they vary pretty wildly: from 250 for three hours to 325 for six.
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Nov 27, 2012 03:10
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GrAviTy84 posted:Sounds like a dead thermometer. I just tested it with boiling water and it was about 15 degrees under, so that makes sense. Thanks!
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Nov 27, 2012 03:23
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Happy Abobo posted:Anyone know a good temperature/time for braising beef cheeks? I've checked a bunch of recipes and they vary pretty wildly: from 250 for three hours to 325 for six. And don't let the clock tell you when it's done, check the meat. It's done when you can take it apart with a fork. That all being said, these days I'd probably do beef cheeks in the puddle machine between 140 and 145 for two or three days, make the braising liquid and veg separately, and then just finish the beef by glazing it with some of the liquid before serving.
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Nov 27, 2012 03:54
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I started my first office job today and in order to save money I've decided to start packing my own lunch as often as I can. The problem is that I don't know where to start on recpies that stay fresh/decent when cold or reheated in the microwave.
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Nov 27, 2012 04:21
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horchata posted:I started my first office job today and in order to save money I've decided to start packing my own lunch as often as I can. The problem is that I don't know where to start on recpies that stay fresh/decent when cold or reheated in the microwave. The honorable sandwich goes a long way. Soups/stews and a chunk of crusty bread, too. Curries/stir fries and rice, also. Generally speaking, crispy things or traditionally fried things don't work so well. Some dishes to try out: Boeuf Bourguignon is great as leftovers, Assorted chicken curries, Chili, beef with broccoli, chicken noodle soup, congee.
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Nov 27, 2012 04:34
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horchata posted:I started my first office job today and in order to save money I've decided to start packing my own lunch as often as I can. The problem is that I don't know where to start on recpies that stay fresh/decent when cold or reheated in the microwave. Stock answer (for reheatable) - Soups, braises, some casseroles. Wet things in general tend to reheat better. As a fellow officegoon I get a lot of mileage out of various soups with a hunk of crusty bread, curries with reheated rice (a bit of water in the tupperwear, loosely covered during microwaving will reheat your rice nicely), enchiladas, pot roasts, stews, and the like. Beans (daal is a great idea!). For cold things - salads are always your friend and there's an infinite variety. Sandwiches are a great way to repurpose last night's leftovers. Fresh fruit is always a good call. edit: Beaten! 
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Nov 27, 2012 04:41
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Pasta also isn't too bad reheated. It's not perfect like stews but it works. Go a little heavy on the sauce when you tupperware it so there'll be more moisture.
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Nov 27, 2012 04:50
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Grand Fromage posted:Pasta also isn't too bad reheated. It's not perfect like stews but it works. Go a little heavy on the sauce when you tupperware it so there'll be more moisture. undercook the pasta, too. It will keep cooking as it cools to fridge temp and then cook more when you reheat.
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Nov 27, 2012 04:54
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Seconding curries, especially ones with meat in them. Carnitas (my favorite recipe) are also amazing cold, especially if you deglaze the pan afterward with a little whiskey or wine and add that sauce to the container.
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Nov 27, 2012 05:10
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Pastas with red sauces reheat well. White sauces like alfredos, much less so. Carbonara-like egg sauces? Don't even try. I guarantee you will throw it away. One of the best pasta dishes for microwaving is lasagna. It's almost just as good as fresh. Soups are awesome. You'll be the envy of the office with a great smelling bowl of bisque and crusty bread.
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Nov 27, 2012 05:30
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Mach420 posted:One of the best pasta dishes for microwaving is lasagna. It's almost just as good as fresh. BETTER than fresh, you mean. Ditto for any casserole.
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Nov 27, 2012 05:33
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tarepanda posted:Ditto for any casserole. Macaroni and cheese is not better as leftovers. Unless you ball them, stuff with more cheese, bread them, and deep fry them
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Nov 27, 2012 05:34
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mediaphage posted:Yeah it's a bit late now, I think. Though you could always pull a tres leches and pour a can of sweetened condensed milk over it instead of custard. foogrrl posted:I usually see simple syrup suggested for moistening cakes, but if it's already heavily sweet, that's probably a losing option, unless you can give it a complimentary flavoring to cut the sweet a bit? Thanks for the advice guys. I think what I'm going to do is make a light simple syrup.. well actually its already on the make. I'm gonna pour it over tonight and it should be good for tomorrow night, kind of a last meal before my mates leg surgery. And rather than bake it again to get it hot, I'll try a steam bath with another light syrup with some orange juice and cinnamon to heat it up. Usually mum has always served it with a brandy flame and sweetened custard, but if I steam it up and serve it with some icecream and don't sweeten the custard I think it'll come together well. Yay!
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Nov 27, 2012 06:28
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PokeJoe posted:What do I do with a shitload of spinach? I plan on cooking some down in a bit of bacon fat and reducing it with white wine. Any other ideas? Preferably not salads. Quiche man, Quiche! Lots of feta, some heavy cream... maybe some parmesan. Add in some spanish onion, shallots or grated carrot or zucchini if you're feeling adventurous. You can bake them now, and if you store them properly, they'll keep in the freezer for a few months. Take em to work for lunches. Your arteries might not be so happy about so many saturated fats though, but at least you'll die with happy tastebuds!
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Nov 27, 2012 06:35
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While last in the states I developed a bit of a thing for Hooters chicken wings which I'd like to have a go at recreating here back in the UK (chicken wings aren't such a thing over here). Anyway while googling for the 'breading' i'm getting suggestions that are various mixtures of flour and spices - are they missing out bread or is 'breading' just a generic term that is used for the coating regardless of actual bread content? Also I don't own a deep fat fryer, do you think it would work to bake them then finish them off in a frying pan?
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Nov 27, 2012 12:26
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"Breading" almost never refers to actual bread.
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Nov 27, 2012 13:00
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If you own a pot and some fat you need no deep fryer.
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Nov 27, 2012 13:29
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Yeah I don't know what the deal is with people thinking you need some special machine for deep frying. Unless you're running a restaurant it's a waste of money, pour oil in a pot.
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Nov 27, 2012 13:38
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Yeah I know I just tend not to bother with deep fat frying stuff.
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Nov 27, 2012 14:35
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Was it the Hooters wings in particular or just wings in general? I used to spend a lot of free time at Hooters, then I got married and for some reason I stopped going there. I do love wings though but sometimes fried were way too greasy so I adopted a new method deciding to make them at home on the grill. I buy the non-frozen wings and choose a marinate from the store, pretty much anything in a bottle will do ranging from BBQ sauce, Hooters wing sauce (they sell it at the grocery store) or even DIY sauce will work. Wash the wings and dry them off, drop them into the largest Ziploc or freezer storage bag and let them sit for hours, the more the merrier. Fire up the grill and cook them at low to medium heat turning them ever so often and keep some extra sauce handy brushing them along the way. I let them go for an hour or two and they turn out with a really nice glaze. Depending on what sauce I use, I finish them with a spot of brown sugar at the end letting it sit for a few minutes before removing them and enjoying with a cold beer or three.
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Nov 27, 2012 15:20
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I treat my cast iron like poo poo. Every so often I will forget about it after I put it back on the burner to dry, and then it destroys the seasoning. I'd reseason that thing, but I'd never put more than one seasoning on it. Lately I haven't even bothered with a layer of seasoning because using it for deep frying a few times is pretty much the same thing in my head. ... The GWS wiki is pretty good, although it says to do what I used to do but less lazy. What I'm interested in from you guys is opinions in a) Should I do multiple seasonings, if so how many? b) What oil can I use? c) There's an article by Cook's Illustrated that discusses this blog post by Sheryl Canter. It's about flaxseed oils and up to six seasonings. The CI article said it works so much better than other methods that you can throw it in a dishwasher and it'll come out just fine. edit: Chow Fun is loving awesome. blowingupcasinos fucked around with this message at 18:52 on Nov 27, 2012 |
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Nov 27, 2012 17:15
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Just cook bacon. All of the bacon. Actually going to check out that article, my husband did the same thing and left it on the burner for a few hours instead of 5 minutes.
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Nov 27, 2012 19:57
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