|
How long can I keep prepared nước chấm for? Also, if I can keep it for an extended period of time, does it need to be refrigerated?
|
#
?
Dec 28, 2012 19:10
|
|
|
|
| # ? May 9, 2024 23:46 |
|
|
CzarChasm posted:So, I'm planning on making chicken stock for the first time this weekend and I had some questions. Were you looking to make something like this? Poach the chicken whole, skin and all, with some vegetables. Pull out after an hour and demeat the chicken, simmer the bones for another handful of hours, and strain out the stock. I'd take as much meat as you could pull off. I personally don't bother with browning but I don't see how it could hurt.
|
|
#
?
Dec 28, 2012 19:27
|
|
|
CzarChasm posted:So, I'm planning on making chicken stock for the first time this weekend and I had some questions. Roast everything first, just in the oven and give it a nice little roast.. Everything goes in the pot - skin, meat and bones (not really neccessary to put in the meat though - but hey...) A little bit of salt, and some veggies (green of leek, carrots, onions that has been blackened (by bad humors in your bedroom) but nothing starchy)... Then low and slow for a few hours - I usually put it in the oven for 5 or 6 hours at 110-120*c and then take out, and reduce... You should scum it at the beginning too - a couple of times ladeling the scum out of it, untill you've gotten the most out. Let it congeal, and then scrape off the fat from the container (this is schmaltz, I think it is disgusting, but some people use it for some stuff). It should end up as a jelly.
|
|
#
?
Dec 28, 2012 19:30
|
|
|
Hawkgirl posted:That all sounds awesome. I was going to suggest putting cucumber slices in water too but it sounded boring. Strawberry plus cucumber sounds interesting though. The weirdest thing was that it actually almost tasted like melon when it was done. I don't know if it was the strawberries I used or what, but it tasted almost melon-y. Which made my sister quite happy, as she is allergic to melons but loves the taste. Next time I'm thinking cucumber lemonade.
|
|
#
?
Dec 28, 2012 19:36
|
|
|
Funny story - so some friends of mine bought a 10lb ham for Christmas, and then watched some food documentary that made them weep and swear off eating any meat or dairy, eating an Xmas dinner of side dishes instead. (bonus - ordered Dino's cook book on Amazon prime for a late holiday gift for them!) So, I have a 10lb, bone-in, smoked ham in my fridge right now, and not sure what to do with it. I generally have ham once a year, at Christmas - I eat a slice to make my yiayia happy and that's it. I don't hate it but it's not something I ever seek out. Thoughts so far are first to roast it (as it says "ready to cook" so I'm assuming it can't be eaten as is) with some sort of glaze, then eat some as ham, some in a bean soup, and some sandwiches - which leaves me with about 8 lbs of ham remaining. Any advice or recipe suggestions, for the above or other uses?
|
|
#
?
Dec 28, 2012 20:20
|
|
|
NerdyNautilusGirl posted:The weirdest thing was that it actually almost tasted like melon when it was done. I don't know if it was the strawberries I used or what, but it tasted almost melon-y. Which made my sister quite happy, as she is allergic to melons but loves the taste. That's not so strange, I think there's a melon that tastes like cucumbers (Casaba melon), so it's only fair that cucumbers should taste a bit like melon. EVG posted:Ham And about ham, I'd say invite some people over, that ham could probably feed like 20 people or so. I think 1/2 lb per person could work easily, it sounds like you got a monster on your hands. Isn't the definition of eternity a ham and two people or something? There's no way you could plow through 10lbs of ham by yourself before it goes bad in the fridge, so maybe look into freezing some of it. You can use the ham bone for some beans, too. I put ham in mac & cheese before, too. Ham can go in a lot of things, be creative I guess. And on a side note, why would someone buy a ham and then waste it like that? I'd understand never buying a ham again, but to just throw it out is worse in my mind than eating it, regardless of their new ethical imperative. The drat thing's been killed already and you might as well eat it because you can't unkill it.
|
|
#
?
Dec 28, 2012 20:47
|
|
|
RHIN0002 posted:How long can I keep prepared nước chấm for? Also, if I can keep it for an extended period of time, does it need to be refrigerated? It depends on your exact recipe, the more acid, salt and sugar in your sauce, the longer it will last.
|
|
#
?
Dec 28, 2012 21:13
|
|
|
Eeyo posted:That's not so strange, I think there's a melon that tastes like cucumbers (Casaba melon), so it's only fair that cucumbers should taste a bit like melon. It really shouldn't be strange at all, they are in the same genus. http://en.m.wikipedia.org/wiki/Cucumis
|
|
#
?
Dec 28, 2012 21:58
|
|
|
Charmmi posted:Were you looking to make something like this? Poach the chicken whole, skin and all, with some vegetables. Pull out after an hour and demeat the chicken, simmer the bones for another handful of hours, and strain out the stock. I'd take as much meat as you could pull off. I personally don't bother with browning but I don't see how it could hurt. The recipe you posted is pretty close to what I'm looking for, but on a smaller scale and with noodles instead of matzo. Happy Hat posted:Roast everything first, just in the oven and give it a nice little roast.. This is very helpful, I will use these tips.
|
|
#
?
Dec 28, 2012 22:09
|
|
|
Every time I go to the Asian market I eye up their huge local made kim chi selection. However it all comes in friggin bags. If I get some, I assume I can dump the bag in an airtight container and keep it in the fridge forever?
|
|
#
?
Dec 28, 2012 23:10
|
|
|
Saint Darwin posted:Every time I go to the Asian market I eye up their huge local made kim chi selection. However it all comes in friggin bags. If I get some, I assume I can dump the bag in an airtight container and keep it in the fridge forever? It's a constantly fermenting thing so airtight isn't the best idea. You want it tight but allow for CO2 to escape. It will keep forever, but know that the older it gets, the less you'll want it for just nomming raw and the more it will be suited for jjigae, fried rice, etc (it'll get hella sour).
|
|
#
?
Dec 28, 2012 23:40
|
|
|
Saint Darwin posted:Every time I go to the Asian market I eye up their huge local made kim chi selection. However it all comes in friggin bags. If I get some, I assume I can dump the bag in an airtight container and keep it in the fridge forever? Not forever but months for sure. It gets more sour with time. Get a nice tight sealed container because it will make your fridge stink like nothing else does, but once a week or so (doesn't have to be strict but do it regularly) take it out and open it up to let built up gas escape. The special kimchi containers they sell over here in Korea lock up like Fort Knox and Koreans often have a special fridge just for kimchi. I currently am trying to get kimchi smell out of my fridge, it penetrated like ten layers of plastic bags and overwhelmed my charcoal smell absorber. Grand Fromage fucked around with this message at 01:06 on Dec 29, 2012 |
|
#
?
Dec 29, 2012 01:01
|
|
|
Happy Hat posted:Roast everything first, just in the oven and give it a nice little roast.. My stock adventures have never gone down this route. The way I do it is (thanks to another goon from these forums + my butcher): 1. collect enough bones to fill whatever pot you use, with half of the bones as chicken feet 2. roast everything first 3. add bones to pot to capacity, fill the crevices with water (NO SALT- add salt to taste when you're actually making a dish with the stock; NO VEG- after lord knows how long on the heat, veg flavor just disappears imo) 4. simmer for 6+ hours (don't bother to skim the scum off) 5. strain solids out, come to room temp, go into the fridge 6. fat rises to the top of the stock-jelly, and slice/spoon the fat off 7. voila! rich gelatinous jelly One chicken varcass + veg has NEVER made an unctuous stock-jelly for me (it makes pleasant chicken-water however), though admittedly I've never reduced the pot in an oven. I one hundred percent agree about pre-roasting the bones, but I never actually put meat in the pot, except for leftover gristle from a whole roasted chicken- why waste perfectly delicious meat when the bones and gristle get the job done? Chicken feet are absolutely the best for stock. Yehudis Basya fucked around with this message at 02:09 on Dec 29, 2012 |
|
#
?
Dec 29, 2012 02:05
|
|
|
I froze a half finished package of lunch meat earlier this month right before the 1 week safety period. I just thawed it out to make a midnight snack where I pan fry until crispy and the throw munster cheese to make a ham and cheese melt thing. It should still be safe to eat, right?
|
|
#
?
Dec 29, 2012 06:25
|
|
|
If your one chicken carcass + veg isn't making a nice gelatinous stock then you are using too much water. The proper ratio is three parts water to two parts bone by weight. Weigh your chicken carcass then fill with appropriate amount of water. If using veg (you should) add it in during the last hour of simmering. Otherwise they just needlessly soak up all that delicious stock.Peven Stan posted:I froze a half finished package of lunch meat earlier this month right before the 1 week safety period. I just thawed it out to make a midnight snack where I pan fry until crispy and the throw munster cheese to make a ham and cheese melt thing. It should still be safe to eat, right? You should be fine. Give it a smell to make sure it doesn't stink like rot. If it smells fine just go for it. Dr. Fraiser Chain fucked around with this message at 07:40 on Dec 29, 2012 |
|
#
?
Dec 29, 2012 06:59
|
|
|
EVG posted:Thoughts so far are first to roast it (as it says "ready to cook" so I'm assuming it can't be eaten as is) with some sort of glaze, then eat some as ham, some in a bean soup, and some sandwiches - which leaves me with about 8 lbs of ham remaining. Ham freezes super well. Portion it out into one or two pound baggies and freeze away. Sandwiches, soups, breakfast - on the side or mixed into eggs, or chopped into little strips for a chef's salad. Ham is great stuff to have around.
|
|
#
?
Dec 29, 2012 07:47
|
|
|
I need to pick up two "gift presentable" spices, Cumin and Cinnamon. Appearance is more important than the actual quality of the contents. Thoughts?
|
|
#
?
Dec 29, 2012 08:36
|
|
|
Got a Williams Sonoma near you? http://www.williams-sonoma.com/sear...ad-viewset=ecom
|
|
#
?
Dec 29, 2012 09:01
|
|
|
Or if you've got a Penzeys nearby, their jars are pretty presentable in an olde-timey way.
|
|
#
?
Dec 29, 2012 19:00
|
|
|
GrAviTy84 posted:It's a constantly fermenting thing so airtight isn't the best idea. You want it tight but allow for CO2 to escape. It will keep forever, but know that the older it gets, the less you'll want it for just nomming raw and the more it will be suited for jjigae, fried rice, etc (it'll get hella sour). They don`t all ferment, lots of the storebought ones are pasteurised.
|
|
#
?
Dec 29, 2012 19:47
|
|
|
EAT THE EGGS RICOLA posted:They don`t all ferment, lots of the storebought ones are pasteurised. I'm assuming his market has housemade ones that they sell in bags. Regardless, when he transfers to a new container there will be plenty of new buggies to start fermenting again.
|
|
#
?
Dec 29, 2012 22:30
|
|
|
My nutmeg fell into my soup. I rinsed it off and let it dry, it should be fine, right?
|
|
#
?
Dec 30, 2012 01:13
|
|
|
Jenkin posted:My nutmeg fell into my soup. I rinsed it off and let it dry, it should be fine, right? Sure.. and it is so expensive that just doing that is way better than just buying a new one..
|
|
#
?
Dec 30, 2012 01:25
|
|
|
Hey, so I'm thinking about making some kind of chicken curry for New Years. I'm having trouble finding a good recipe, and was wondering if anyone had a good one that they like to use. I'd prefer a Thai curry recipe if possible, but I do like Indian curry as well.
|
|
#
?
Dec 30, 2012 06:45
|
|
|
I bought a tray of mexican wild uni from a japanese grocery store, on the off chance that it is not up to par for straight up sashimi/rice, what are some other ways to eat it?
|
|
#
?
Dec 30, 2012 07:33
|
|
|
Carbonara is probably one of THE most popular uses for uni outside of sushi that I've seen.
|
|
#
?
Dec 30, 2012 09:14
|
|
|
tarepanda posted:Carbonara is probably one of THE most popular uses for uni outside of sushi that I've seen. Uh I think you have the wrong word there.
|
|
#
?
Dec 30, 2012 09:56
|
|
|
What word? I'm confused.
|
|
#
?
Dec 30, 2012 10:32
|
|
|
Happy Hat posted:Sure.. and it is so expensive that just doing that is way better than just buying a new one.. I get my nutmegs so cheap from the bulk spices section at the store it's silly. It's only like $36/lb, which is not very much considering how much spice is in a single nutmeg.
|
|
#
?
Dec 30, 2012 13:31
|
|
|
Kenning posted:I get my nutmegs so cheap from the bulk spices section at the store it's silly. It's only like $36/lb, which is not very much considering how much spice is in a single nutmeg.
|
|
#
?
Dec 30, 2012 15:37
|
|
|
My local asian market has absolutely gorgeous lemongrass right now. I'd like to make something with it, but my wife is mildly allergic to coconut so tom yum is right out. Can I just use it (flavorwise) similarly to citrus?
|
|
#
?
Dec 30, 2012 18:26
|
|
|
Powdered Toast Man posted:My local asian market has absolutely gorgeous lemongrass right now. I'd like to make something with it, but my wife is mildly allergic to coconut so tom yum is right out. Can I just use it (flavorwise) similarly to citrus? Tom yum has no coconut. You're thinking of Tom kha. Lemongrass is citrus like so yes in some ways. It doesn't really contribute sourness like citrus does. That said it pairs well with tamarind or lime (like in Tom yum), works with fish sauce. A great thing to do is use it in Vietnamese grilled meats (mich has a recipe in the wiki).
|
|
#
?
Dec 30, 2012 18:34
|
|
|
Happy Hat posted:My point exactly Eh, it was our last one and I didn't want to throw it out in case we'd need it in the coming days before I go grocery shopping again. This is an excellent excuse to go to Penzy's soon, however.
|
|
#
?
Dec 30, 2012 21:22
|
|
|
I'm trying to do a substitution for tomato paste, and have a few cans of diced tomatoes. I figure I can make something approximate by boiling the diced tomatoes to reduce down to a paste-like substance. How much diced tomatoes should I start with if my eventual goal is 6 oz?
|
|
#
?
Dec 30, 2012 21:30
|
|
|
is spicy miso just white miso with some chili sauce mixed in?
|
|
#
?
Dec 30, 2012 22:24
|
|
|
Powdered Toast Man posted:My local asian market has absolutely gorgeous lemongrass right now. I'd like to make something with it, but my wife is mildly allergic to coconut so tom yum is right out. Can I just use it (flavorwise) similarly to citrus? You could make satay and use the lemongrass as a flavor/tenderizer. Mmmm.
|
|
#
?
Dec 30, 2012 22:26
|
|
|
If I want to puddle a tritip how long should I do it for? I usually roast or grill just to temp so I figure it should be tasty if I puddle it like a steak and it can be pulled once it hits temp. Or would it benefit from being treated more like short rib/chuck where you cook it for an extended period of time?
|
|
#
?
Dec 30, 2012 23:52
|
|
|
My family has taken to getting me exotic and rare foodstuffs for holidays and birthdays, which is awesome. Amongst the Christmas haul were some things I have no idea what to do with so I turn to this forum. Chicken pate Jarred spicy chunk yellowfish tuna in olive oil Lime curd Canned fresh tamarinds Any ideas, goons?
|
|
#
?
Dec 31, 2012 00:25
|
|
|
I got a combination oven thermometer and meat thermometer. You're supposed to stick the pointy end in the meat while the other end (connected to the cable) measures ambient temperature. I'm trying to figure out how to use it just to measure the oven temperature, if I'm baking or just preheating it. Would it hurt the probe to just lay it on the oven rack? Should I stick it in a potato or something?
Cuddlebottom fucked around with this message at 00:34 on Dec 31, 2012 |
|
#
?
Dec 31, 2012 00:27
|
|
|
|
| # ? May 9, 2024 23:46 |
|
|
Anyone got a decent recipe for salmon? I suck at cooking fish because I don't do it much so something that's start to finish would be great. Pan sear or bake is fine with me. Thanks!
|
|
#
?
Dec 31, 2012 01:56
|
|
