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IfIWereARichMan posted:What spices and seasoning go into (making) corned beef? I want to do a tempeh reuben, and the vegan blogs are very disheartening - soy sauce, cardamom, and beet juice Chicago Diner is an all vegan restaurant that makes an absolutely killer reuben with seitan: http://www.vegetariantimes.com/recipe/radical-reuben/ Haven't tried making it myself but have always wanted to!
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Jan 3, 2013 20:10
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Is there a reliable way for determining whether avocados are good or not? I know about checking under the stem bit to see if it's green or brown, and obviously anything too squishy is no go, but are there any other tricks? Also, what are some good dishes for helping someone who dislikes eggs to get used to them? I know it's possible, because I hated eggs for my entire life until the age of 23, when I started having to eat them out of necessity (only vegetarian option available to me where I was living/working at the time) and I want to get my husband on board because they're cheap and a good source of protein. I was thinking tortillas espanol to start...
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Jan 3, 2013 23:21
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Is there any reason I can't let some chicken ready for sous vide sit in the fridge overnight? Got the drat things sealed with basil, salt, and pepper, then realized my new thermometer is DOA; I suspect it's just the battery, but I can't be assed to run out and get a new one tonight.
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Jan 3, 2013 23:26
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I've got 1/2 lb beef chorizo and 1/2 lb ground beef. How do I turn these into delicious meatballs? Or really anything? I've not cooked with chorizo before, don't wanna waste the flavors.
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Jan 4, 2013 00:18
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bringmyfishback posted:Is there a reliable way for determining whether avocados are good or not? I know about checking under the stem bit to see if it's green or brown, and obviously anything too squishy is no go, but are there any other tricks? If it's just a bit soft, it's good to go. If it's hard, it's unripe; if you can stick your thumb through it it's no good. Avocados have a very short "ripe" time period.
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Jan 4, 2013 00:19
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DUNCAN DONUTS posted:Chili sounds kinda ambitious for a lousy chef like me. I saw a recipe for enchiladas that looked good. Nahhh. Here's how you make chili: Brown aromatic things in some neutral oil (garlic, onion, etc). Then when they smell awesome, add meats and brown them. If you have too many meats to brown all at once, do it in batches. Then add tomatoes, cumin, some sort of spicy pepper thing (actual peppers? powders? whatever). Then add whatever kind of veggies you want. I like beans in my chili because like I said they fill out the macros well, and freeze just fine. However, if you like them whole and separate you should add them soon before eating because they tend to break up from long cooking. I actually like that so I add one can of beans at first, and one can of beans later. Anyhow, make sure this whole mix is at a simmer, which means that bubbles are coming to the surface every now and again but it's not at a rolling boil. Stir every now and again. When the chili is at the consistency you like (depending on how much liquidy stuff you added, this will take probably at least one hour and possibly two hours+), salt to taste. Don't worry if the chili tastes like poo poo before adding salt, and don't add salt early because then it will reduce and be too salty. Enchiladas actually sound way more ambitious to me. And I'm very suspicious of an enchilada recipe that uses ground meat. 
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Jan 4, 2013 00:40
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bringmyfishback posted:Also, what are some good dishes for helping someone who dislikes eggs to get used to them? I know it's possible, because I hated eggs for my entire life until the age of 23, when I started having to eat them out of necessity (only vegetarian option available to me where I was living/working at the time) and I want to get my husband on board because they're cheap and a good source of protein. I was thinking tortillas espanol to start... Julia Child's French-style Omelette got me to enjoy eggs, which I disliked all growing up.
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Jan 4, 2013 00:56
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Sopping up runny egg yolks with toast like it was a sauce is what got me over the "cook eggs until vulcanized rubber" impulse. Come to think of it, eggs benedict is similarly awesome.
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Jan 4, 2013 01:02
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Mr. Wiggles posted:If it's just a bit soft, it's good to go. If it's hard, it's unripe; if you can stick your thumb through it it's no good. Avocados have a very short "ripe" time period. So I noticed. I was given one that was rock hard on Monday and by Wednesday it was basically playdoh.
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Jan 4, 2013 01:20
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Yehudis Basya posted:I've got 1/2 lb beef chorizo and 1/2 lb ground beef. How do I turn these into delicious meatballs? Or really anything? I've not cooked with chorizo before, don't wanna waste the flavors. Get the casing off the chorizo, mix with the ground beef, then make meatballs as usual. If I remember correctly, chorizo is pretty good at falling apart, so it shouldn't be too hard to mix in with other stuff. Also, thank you to everyone who gave me avocado advice/egg suggestions. I welcome more tips!
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Jan 4, 2013 03:12
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bringmyfishback posted:Get the casing off the chorizo, mix with the ground beef, then make meatballs as usual. If I remember correctly, chorizo is pretty good at falling apart, so it shouldn't be too hard to mix in with other stuff. Oy- that much I had garnered on my own. Allow me to rephrase- are there any chorizo meatball recipes in particular that anyone recommends?
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Jan 4, 2013 04:17
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What do you do to add fat to pork for making breakfast sausages and the like? Just buy lard and grind it in? It seems like you'd get chunks of sausage without fat and some with tons of fat... and repeated grinding/mixing is bad for the meat, isn't it?
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Jan 4, 2013 04:19
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Yehudis Basya posted:Oy- that much I had garnered on my own. Allow me to rephrase- are there any chorizo meatball recipes in particular that anyone recommends? Guess I misread your post. I'm terribly sorry.
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Jan 4, 2013 06:07
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Are there any good crock pot steel cut oats recipes? I've tried a few I've found just from googling and they all turn out with a really odd texture. It's a 2qt crock pot so I'm usually having to do adjustments for it to fit.
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Jan 4, 2013 15:28
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bringmyfishback posted:Get the casing off the chorizo, mix with the ground beef, then make meatballs as usual. If I remember correctly, chorizo is pretty good at falling apart, so it shouldn't be too hard to mix in with other stuff. You can incorporate some of that chorizo into an egg dish... Spanish style baked eggs. Basically what I do is canned tomatoes, sliced chorizo, some cannellini beans, garlic, onion, paprika, cumin, cayenne. Sweat your garlic and onions, toss in the beans, tomatoes, paprika, cumin, and cayenne to taste, season with salt and pepper, and cook until it starts to come together. Add this to a ramekin, crack an egg over top, put some more chorizo or ham on top if you want, and grate some hard cheese on it. Bake at around 350 for 8 minutes or so. If you used all the chorizo in your meatballs you can use ham as a substitute.
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Jan 4, 2013 16:07
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dis astranagant posted:So I noticed. I was given one that was rock hard on Monday and by Wednesday it was basically playdoh. There are ways to game the process, though. Unripe avocados can be placed in a paper bag with an apple or banana to speed up ripening. On the opposite end, if you have an avocado that's just about ripe but you're not ready to use it, putting it in the fridge can slow down the ripening process and give you a couple days of leeway.
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Jan 4, 2013 17:45
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bringmyfishback posted:Also, what are some good dishes for helping someone who dislikes eggs to get used to them? I know it's possible, because I hated eggs for my entire life until the age of 23, when I started having to eat them out of necessity (only vegetarian option available to me where I was living/working at the time) and I want to get my husband on board because they're cheap and a good source of protein. I was thinking tortillas espanol to start... I also need help with this. As I recall, we had some tortilla de patata at a tapas place once which my partner... Didn't hate, but certainly didn't like that much. But that's it, he has it in his mind that he despises all forms of egg (other than when they're in something like cake, pasta etc) and even my cheesiest omelette hasn't helped so far. It's disappointing because eggs are loving brilliant. In other news, and for no reason other than I have nobody else to say it to, we got given a rice cooker for Christmas and I used it for the first time last night and oh god, it was so good. gently caress ceramic hobs, gently caress them so hard. It was fantastic to have nice rice for the first time in well over a year. It ended up on the 'stay warm' setting for about 10 minutes though because of a timing error and the very bottom of the rice went a little bit crispy. It wasn't unpleasant, but if I have to keep the rice warm for a while at some other point then I was wondering if I should add just a splash more water to stop it from getting worse?
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Jan 4, 2013 18:20
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Would cooked spaghetti squash respond well to being frozen/reheated? We love having it as a veg/side or combined with other stuff, but the squash is so big that we always end up with too much. Also it takes time to prepare it well so I figured if I could have it ready to go from the freezer that would rock.
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Jan 4, 2013 18:56
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LTBS posted:Are there any good crock pot steel cut oats recipes? I've tried a few I've found just from googling and they all turn out with a really odd texture. It's a 2qt crock pot so I'm usually having to do adjustments for it to fit. Makes it much easier to clean, too.
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Jan 4, 2013 19:09
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Yehudis Basya posted:Oy- that much I had garnered on my own. Allow me to rephrase- are there any chorizo meatball recipes in particular that anyone recommends? There aren't any meatball recipes with chorizo in, as far as I'm aware from my experience with Spanish food. I can only imagine that due to the usually high fat content of it, it would make the meatballs disintegrate in the cooking process. I could be wrong though. I personally would recommend making meatballs as normal, maybe with a splash of sherry in to give it a little something different. Then make a tomato sauce for them, where you gently fry off bits of the chorizo to give the sauce the smoky paprika flavour that it usually imparts, along with some garlic. Add some blitzed roasted red pepper and a splash of white wine (cooked off properly) to intensify the Mediterranean flavours. Hope that helps.
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Jan 4, 2013 19:24
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Yehudis Basya posted:Oy- that much I had garnered on my own. Allow me to rephrase- are there any chorizo meatball recipes in particular that anyone recommends? Do you mean Mexican or Spanish chorizo? I'm assuming Mexican. Here's what I would do: Remove from casing. Mix with plain ground pork. Chorizo, as mentioned, is very greasy, and is very strongly flavored to just munch on big chunks of in meatball form. I would start 50/50 chorizo to ground pork. Since chorizo is pretty greasy already, this is one instance where a leaner mince may be better. Now we need a binder. traditionally egg and bread crumbs are used. Here I would probably use masa or ground tortilla chips instead of bread crumbs. For each 1.5 lbs of meat, 1 egg and 1/2 cup of grain-type binder should work well. Next is flavoring. Chorizo is already spiced pretty well with some chile and cumin. Some minced cilantro could play well, as would some minced fresh serrano (if you like spicy), maybe a touch of epazote, salt, minced onion, more garlic. Then take a half teaspoon and fry it up really quick. Taste it and adjust seasoning. Some chunks (like 3 mm diced cubes) of oaxaca cheese mixed in could be fun, though it will make handling and cooking a bit harder, not much though.
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Jan 4, 2013 19:40
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GrAviTy84 posted:Now we need a binder. Why's that? Whenever I make meatballs, I just grind up meat and form it into balls. I've never used a binder. Is it really necessary?
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Jan 4, 2013 19:45
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Semprini posted:Are you putting the oats directly into the crock pot? That would probably explain the texture if so. The way I do them (which has never failed me yet) is to put whatever recipe you use in a bowl, put the bowl in the crock pot, and fill about 1/3 - 1/2 of the way up the outside with water. I'm doing them overnight in the crock pot so I can have them ready when I wake up.
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Jan 4, 2013 19:52
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Scientastic posted:Why's that? Whenever I make meatballs, I just grind up meat and form it into balls. I've never used a binder. Is it really necessary? Not really. Makes handling easier though.
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Jan 4, 2013 20:22
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criscodisco posted:Tomorrow is my partner's birthday. Jmcrofts posted:I haven't made it myself, but I can't really put into words how hungry this video makes me: I made this for christmas it was amazing, not the most difficult thing, just relies on a few more steps and skills than usual. The main risks are: -overcooking the beef (probe thermometer makes this a cinch) -tearing the pastry (give yourself enough thickness and flour the bench well) -never trying it (because you are afraid of ruining it) Not making true duxelles probably takes a few of the steps out of it too, but I don't think it detracts much from the final result -the mushrooms might have been the most delicious part (All told I'm not a huge beef fan)   I did a write up of the recipe the other day with some added annotation/helpful tips I found as I went: DaveP posted:Thanks bro, the pastry casing cracked a bit on one of the sides (too much scoring and didn't account for beef shrinking, probably) but it turned out nice. Based on a Gordon Ramsay f-word recipe (YouTube it). I love how simple it is QUESTION I'm looking to improve my food presentation skills, but not too sure where to look/read up when it comes to learnings. Any tips? I can keep a plate clean and stack stuff on top of eachother, but beyond that it's all a bit guesswork DaveP fucked around with this message at 21:48 on Jan 4, 2013 |
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Jan 4, 2013 21:36
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tarepanda posted:What do you do to add fat to pork for making breakfast sausages and the like? Just buy lard and grind it in? It seems like you'd get chunks of sausage without fat and some with tons of fat... and repeated grinding/mixing is bad for the meat, isn't it? Repeated grinding shouldn't hurt anything. I usually use a fatty cut for my pork sausage, but you can use a lean cut and a separate fat source just fine. Just grind them separately and mix them thoroughly by hand, then run the whole thing back through the grinder once more before making patties or links. I do this to make bacon burgers, 2 lbs lean sirloin to 1 lb fatty bacon, or when I make bratwurst or other sausage with more than one type of meat in it. Nothing is going through the grinder more than twice, and the fat is pretty evenly distributed.
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Jan 4, 2013 21:46
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Oh jesus christ I'm about go in and buy an 1/8th of a cow with some co-workers. It'll work out to be around ~50 pounds of beef. What's the best way to store these in the freezer to prevent freezer burn?
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Jan 4, 2013 21:59
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Anyone have experience working with fresh horseradish? I make horseradish aioli for work, but I've never been fully satisfied with the result. What I do is make about a quart of aioli, then peel and chop up a horseradish root. That goes in the Vitaprep with some vinegar and water, because I've heard that vinegar keeps the horseradish from losing all of its heat. I puree the stuff, strain it so I have about 2 cups of just the horsey pulp, which at this point absolutely blasts my face off, but as soon as I add it to the aioli I feel like it just dies. No heat, no horseradish flavor. So if anyone has made this stuff from scratch before, would love to hear about your method. Thanks.
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Jan 4, 2013 22:07
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Doh004 posted:Oh jesus christ I'm about go in and buy an 1/8th of a cow with some co-workers. It'll work out to be around ~50 pounds of beef. What's the best way to store these in the freezer to prevent freezer burn? Make sure absolutely no air can get to them. I bought a bunch of beef from a local place and they wrapped it up for me, but a couple of the packages got damaged by people rummaging through the freezer and air got in  The easiest way I've found if you don't have a vacuum sealer is to wrap the meat securely in plastic wrap and then seal it in a heavy duty freezer bag with as much air squeezed out as possible.
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Jan 4, 2013 22:22
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DaveP posted:I made this for christmas I'm not a huge fan of the parma ham thing. Somehow it feels like cheating. I don't know why I think that and I am aware that it's probably a stupid opinion. Also, if you really want to make your beef wellington amazing and wonderful, put some halfway decent pâté in under the beef. It's loving great.
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Jan 4, 2013 22:41
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Semprini posted:Are you putting the oats directly into the crock pot? That would probably explain the texture if so. The way I do them (which has never failed me yet) is to put whatever recipe you use in a bowl, put the bowl in the crock pot, and fill about 1/3 - 1/2 of the way up the outside with water. Interesting. I use a slow cooker and there is always a skin I need to remove and a separation of really thick and thin porridge which I have to mix. What kind of bowl do you use? I'm guessing that Pyrex wouldn't work with the direct heat.
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Jan 4, 2013 22:42
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foresight posted:I've heard that vinegar keeps the horseradish from losing all of its heat. That's where you're going wrong. The way to make really hot horseradish is to use water. Only add vinegar when it has reached the desired level of hotness, as the vinegar somehow quenches the development of the spicy, nose-tickling heat.
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Jan 4, 2013 22:44
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Bollock Monkey posted:In other news, and for no reason other than I have nobody else to say it to, we got given a rice cooker for Christmas and I used it for the first time last night and oh god, it was so good. gently caress ceramic hobs, gently caress them so hard. It was fantastic to have nice rice for the first time in well over a year. It ended up on the 'stay warm' setting for about 10 minutes though because of a timing error and the very bottom of the rice went a little bit crispy. It wasn't unpleasant, but if I have to keep the rice warm for a while at some other point then I was wondering if I should add just a splash more water to stop it from getting worse? A lot of standard rice cookers (not high end Zojirushi or Tiger models with the fuzzy logic controls) will do this if you keep it on warm for a long time. Don't put extra water in, as that'll make the top rice mushier. I'd always just scoop to nearly the bottom and leave the crust. Just make a little more rice than you think you'd need. Some people eat the toasted rice crust as a special treat. If the crust sticks when washing, soak the crust with a half inch of water in the pot for an hour or two and it comes right off with a sponge. Mach420 fucked around with this message at 22:50 on Jan 4, 2013 |
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Jan 4, 2013 22:47
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Scientastic posted:Why's that? Whenever I make meatballs, I just grind up meat and form it into balls. I've never used a binder. Is it really necessary? In general I find this to be the case but prepared Mexican chorizo can be really wet, id at least be prepared to use some binding
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Jan 4, 2013 22:49
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DaveP posted:
Like all art, knowing compositional rules (rule of thirds, leading lines etc), historical styles (ring molds, stacking/layering, and the ever popular drops and lines and blobs look of modernism), as well as having good technique and proper tools (a sharp knife, knowing how to cut things with it without turning them into a ragged mess). Look at a lot of plates. Look at what they put where, and ask why they put it there. Then practice with imitation, then improvise from that copy.
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Jan 4, 2013 22:52
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RazorBunny posted:Make sure absolutely no air can get to them. I bought a bunch of beef from a local place and they wrapped it up for me, but a couple of the packages got damaged by people rummaging through the freezer and air got in Hmm that could work. I did just buy a bunch of gallon freezer ziplock bags. Perhaps it's time to invest in a vacuum sealer 
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Jan 4, 2013 23:23
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I love my Foodsaver 3880's bells and whistles, but SubG has been using a cheapo $30 Rival Seal-A-Meal and sounds satisfied with it, so you could try that.
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Jan 5, 2013 00:25
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Doh004 posted:Hmm that could work. I did just buy a bunch of gallon freezer ziplock bags. Don't forget the trick of dipping the bag into water to force air out if its the last option available. Obviously don't let any water into the bag
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Jan 5, 2013 01:37
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Bollock Monkey posted:I also need help with this. As I recall, we had some tortilla de patata at a tapas place once which my partner... Didn't hate, but certainly didn't like that much. But that's it, he has it in his mind that he despises all forms of egg (other than when they're in something like cake, pasta etc) and even my cheesiest omelette hasn't helped so far. It's disappointing because eggs are loving brilliant. I tried Eggs Benedict, but that didn't take, probably because of the Hollandaise. I did, however, have pretty good luck with aigo bouido, so I'm thinking maybe if I get him used to the yolks first, he might eventually come around.
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Jan 5, 2013 03:55
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My girlfriend's birthday is coming up and I want to get her a nice cast iron frying pan. We cook a lot and often have to substitute a stainless or aluminum pan for a cast iron pan, because neither of us own one. I want something durable, and preferably, something her roommate can't easily gently caress up. She has an awful history of using things that aren't hers and I don't trust her. I was looking around on Amazon and this one looks really nice http://www.amazon.com/Staub-Inch-Cast-Iron-Grenadine/dp/B007ZIGPS6/ and similar to a Le Creuset pan. And then there's this one. http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB Price isn't really an option. I can afford to spend upwards of $100 for one piece. Is price a good indicator of quality? What does a Le Creuset or Staub pan offer that a Lodge one doesn't, besides the beautiful colored bottom?
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Jan 5, 2013 04:33
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