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Enter Char posted:What are some good things to do with venison? My neighbor just gave me 2 lbs of ground and a 1 pound roast, and I have no idea what to do with it. I'd say make burgers out of the ground ... not too sure on the roast.
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Dec 15, 2012 03:49
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| # ? May 9, 2024 21:50 |
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Cut that roast into two steaks and eat with French fries.
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Dec 15, 2012 04:09
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Enter Char posted:What are some good things to do with venison? My neighbor just gave me 2 lbs of ground and a 1 pound roast, and I have no idea what to do with it. A lot of people add fatty beef to ground venison to make for better burgers, as it tends to be extraordinarily lean on its own. Also, what Wiggles said.
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Dec 15, 2012 04:25
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I have some duck breast, and since it's Korea it came pre-sliced instead of whole breasts like I wanted. It's fairly thin and has fat along one side. I'm not sure how to cook it to keep it juicy and get the fat nice and soft, any ideas?
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Dec 15, 2012 05:13
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Squashy Nipples posted:I wouldn't know where to cut it. Having trouble getting a brining bucket that will fit in the fridge, too. Sanitize an ice chest and add ice every 6 hours or so
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Dec 15, 2012 07:46
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Enter Char posted:What are some good things to do with venison? My neighbor just gave me 2 lbs of ground and a 1 pound roast, and I have no idea what to do with it. Venison chili and venison burgundy out of the roast. Eat it up yum!
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Dec 15, 2012 07:57
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Can I substitute a baker's bar of chocolate for the chocolate bark/confectioner's coating? My grocery store was out. :/ I was going to make cake balls. Aerofallosov fucked around with this message at 08:41 on Dec 15, 2012 |
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Dec 15, 2012 08:33
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You can, but unless you temper it, it will make a mess in your hands as it melts very quickly. Or you could put lollipop sticks in them to make cake pops.
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Dec 15, 2012 09:56
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Stalizard posted:A lot of people add fatty beef to ground venison to make for better burgers, as it tends to be extraordinarily lean on its own. Also, what Wiggles said. This, if it's pure ground venison. Growing up, we'd always mix in beef suet as we ground it.
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Dec 15, 2012 10:43
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Does anyone have experience with pavlovas? In particular, how do I stop mine from sinking after baking?
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Dec 15, 2012 11:05
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I'm thinking about making a cake for someone's birthday, but I always just do sponges so I thought I'd go for something a bit different. I was thinking about using shortbread as a base at the bottom, so presumably sponge wouldn't go with that (?) then on top something like whipped cream mixed with cherry jam or something and maybe even a chocolate cheesecake in between? Does anyone have any ideas? I wouldn't want the base to be that thick, I just want to make something a bit different to the usual Victoria Sponge.
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Dec 15, 2012 11:36
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I'm going to be making some beef stew for dinner tonight and would like to add some barley to it, what is the best way to cook the barley? I suppose I am asking if it is OK to put the barley in early or wait until later. I love barley but haven't had the chance to cook with it so I am not sure how quickly it falls apart or not. e: android spellcheck 7 Bowls of Wrath fucked around with this message at 18:00 on Dec 15, 2012 |
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Dec 15, 2012 17:39
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7 Bowls of Wrath posted:I'm going to be making some beef stew for dinner tonight and would like to add some barley to it, what is the best way to cook the barley? I suppose I asking if it is OK to put the barley in early or wait until later. I love barley but haven't had the chance to cook with it so I not aire how quickly it falls apart or not.
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Dec 15, 2012 18:01
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Anyone have a preferred cinnamon roll recipe?
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Dec 15, 2012 20:10
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Can anybody recommend a book for a complete newbie? I'm looking for something where I can learn the basics and make some easy and tasty recipes. Something that I can start with and build upon.
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Dec 15, 2012 21:30
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Has anyone ever let the turkey rest for as long as you cooked it? Does a ca 3 hours rest make a positive difference from a ca 45 minute one?
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Dec 15, 2012 22:07
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MaliciousOnion posted:Does anyone have experience with pavlovas? In particular, how do I stop mine from sinking after baking? It's been a while, but from what I can remember my mum telling me, just leave it in the oven once you've turned it off - Even over night. So yeah, really slow cool down. I think.
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Dec 15, 2012 22:15
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Didion posted:Has anyone ever let the turkey rest for as long as you cooked it? Does a ca 3 hours rest make a positive difference from a ca 45 minute one? The best rule of thumb I've heard is rest for half as long as you cooked. Also what does ca mean.
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Dec 15, 2012 22:27
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Flash Gordon Ramsay posted:The best rule of thumb I've heard is rest for half as long as you cooked. Also what does ca mean. Probably "circa" in this case.
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Dec 15, 2012 22:32
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Chernabog posted:Can anybody recommend a book for a complete newbie? I'm looking for something where I can learn the basics and make some easy and tasty recipes. Something that I can start with and build upon. What about picking up a student cook book because it will teach you all the basics whilst being broad enough to give variety.
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Dec 16, 2012 00:06
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Chernabog posted:Can anybody recommend a book for a complete newbie? I'm looking for something where I can learn the basics and make some easy and tasty recipes. Something that I can start with and build upon. How to Cook Everything and The Flavor Bible really helped me.
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Dec 16, 2012 00:29
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Didion posted:Has anyone ever let the turkey rest for as long as you cooked it? Does a ca 3 hours rest make a positive difference from a ca 45 minute one? Wouldn't that just mean you were eating cold food?
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Dec 16, 2012 01:01
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Scientastic posted:Wouldn't that just mean you were eating cold food? Ramsay's Ultimate Christmas special was on the other day and it was something he recommended: quote:To ensure both the turkey and pork stuffing are cooked properly, I bake the stuffing separately. Another of my secrets is to rest the turkey for a couple of hours or more. As it relaxes, the juices are re-absorbed, making the meat succulent, tender and easier to carve. It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest. Piping hot gravy will restore the heat Having never tried that I'm curious if it's a worthwhile try.
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Dec 16, 2012 01:11
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My man Kenji talks about the importance of resting your meat. Hurr hurr hurr. Apparently the exact science of what's going on is a little different than 'the meat reabsorbs juice as it rests' but the results are what matter. The Modernist Cuisine guys say that the juice is becoming more viscous as it cools, so it stays in place better. Whatever.
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Dec 16, 2012 01:31
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concerned mom posted:What about picking up a student cook book because it will teach you all the basics whilst being broad enough to give variety. Tig Ol Bitties posted:How to Cook Everything and The Flavor Bible really helped me. Thanks, I'll check them out.
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Dec 16, 2012 01:34
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Tendales posted:My man Kenji talks about the importance of resting your meat. Hurr hurr hurr. One of the things that gets called out there that's worth re-emphasising is that the time of resting isn't nearly as important as the final temperature prior to serving; leave the probe you're using during cooking to keep track of the behaviour of the meat during resting. For food that I plan on resting for a long time I always wrap the whole thing in aluminium foil and leave it in an (empty) ice chest/cooler. This flattens out the `cooling curve', which makes it a lot more forgiving of timing (`normal' resting is one of those things where it goes from `good', `better', `ideal', to `you done hosed up' in fairly short order), and lets you finish up with cooking the meat first, then you can gently caress around with making the taters, bread, veg, whatever the gently caress after it's out of the oven. It's something I learned from smoking---it's how every hole-in-the-wall bbq joint handles something like a brisket, but it's one of those things that's falling-off-a-log simple and works with all kinds of poo poo. Tig Ol Bitties posted:How to Cook Everything and The Flavor Bible really helped me. It's also worth pointing out that most of the recipes in How to Cook Everything are pretty uninspiring as presented. It's a good reference in terms of being nearly encyclopaedic, but almost everything profits from a little personalisation or dressing up. If you play music, How to Cook Everything is kinda like a fake book. It gives you the melody and the changes but if you play it exactly as written it'll sound pretty thin.
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Dec 16, 2012 01:51
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Didion posted:Having never tried that I'm curious if it's a worthwhile try. We always do this just because it's a bit easier, it's never come out badly.
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Dec 16, 2012 02:01
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I'd like to buy my mom a truffle product for Christmas. Would I be better of with French Black Summer Truffles - Whole, Brushed or White Truffle Puree? I actually meant to send her something like the first one for her birthday (4 days ago), but the company messed up and sent foie gras with truffles in it instead. She decided to keep it (worth about $20 more, anyway), but said she'd still like to try some unadulterated truffles. I know you can't get fresh ones this time of year (or they're sold out everywhere I've looked, at least), so which of the two products up above would be better? I think I'll probably get this truffle butter as well.
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Dec 16, 2012 02:57
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I have a recipe I'm going to try tomorrow that calls for some bacon, and I realized that I've never cooked bacon before. I assume that I just put it in a hot pan and flip it around until it's cooked, but I don't need to put oil in the pan beforehand do I?
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Dec 16, 2012 04:05
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C-Euro posted:I have a recipe I'm going to try tomorrow that calls for some bacon, and I realized that I've never cooked bacon before. I assume that I just put it in a hot pan and flip it around until it's cooked, but I don't need to put oil in the pan beforehand do I? Nope, bacon will render out the fat needed to panfry pretty quickly. Just make sure not to do it in too hot of a pain unless you like burned bacon.
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Dec 16, 2012 04:19
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Yup, just be patient, keep it on medium or med-low heat and flip often and you will get delicious bacon perfection!
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Dec 16, 2012 04:27
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C-Euro posted:I have a recipe I'm going to try tomorrow that calls for some bacon, and I realized that I've never cooked bacon before. I assume that I just put it in a hot pan and flip it around until it's cooked, but I don't need to put oil in the pan beforehand do I? I usually start bacon in a cold pan, actually. I find it helps prevent curling and immediate burning. More actually, I usually cook bacon on a sheet pan in the oven.
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Dec 16, 2012 04:37
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Chernabog posted:Can anybody recommend a book for a complete newbie? I'm looking for something where I can learn the basics and make some easy and tasty recipes. Something that I can start with and build upon. Depending on how you learn, Ratio might be a good thing to pick up too.
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Dec 16, 2012 05:10
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Cover your bacon in water in a pan, boil all the water off reduce heat to finish.
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Dec 16, 2012 05:16
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Jmcrofts posted:Yup, just be patient, keep it on medium or med-low heat and flip often and you will get delicious bacon perfection! My rule for pan-frying bacon: If you need to put on pants, you have the heat too high. Doing it in the oven is also super convenient, especially if you're doing a large batch. I think there's a Good Eats episode about that.
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Dec 16, 2012 09:27
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C-Euro posted:I have a recipe I'm going to try tomorrow that calls for some bacon, and I realized that I've never cooked bacon before. I assume that I just put it in a hot pan and flip it around until it's cooked, but I don't need to put oil in the pan beforehand do I? Rachel Ray's got you covered.
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Dec 16, 2012 11:15
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MaliciousOnion posted:Does anyone have experience with pavlovas? In particular, how do I stop mine from sinking after baking? They deflate when exposed to cold air. Leave it in the oven to cool down over a much longer period. Unless you are doing this then I dunno.
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Dec 16, 2012 11:17
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Someone hook me up with a good yuk gae jang recipe? Or any similar meat and veggie in spicy broth.
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Dec 16, 2012 18:57
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Maangchi's website/youtube channel are the go-to source for Korean recipes http://www.maangchi.com/recipe/yukgaejang I haven't made this one but Maangchi is a safe bet
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Dec 16, 2012 19:09
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| # ? May 9, 2024 21:50 |
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Does anyone have a good recipe for gingerbread cookies? I need to make some today and don't really have time to try out a bunch of random recipes found on random websites. Yes, this is poor planning.
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Dec 16, 2012 20:06
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