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How do you tell if a Winter Squash has gone bad? I think its Carnival Squash but I ripped the label off ages ago. I was going to cut it open and use my nose, but I'd like to know just for knowing's sake.
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Jan 19, 2013 00:32
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Couple short questions: I really like the taste of grilled food, and will be moving out within the year. Most apartments in my city have electric coil stoves and prohibit barbecues on balconies. Can I use a torch to get that open-flame sear and taste on meat? I have seen it done on pork belly and shoulder at a ramen place/izakaya, but don't want to run the risk of investing money on equipment with the result of butane/propane tasting meat. Also, is a breadmaker necessary, or can I achieve the same results with just an oven?
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Jan 19, 2013 00:41
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You'd do better with a pizza/bread stone. Don't buy the $30 ones, I forget which kind of tile you need but it shouldn't be more than $5 at a hardware store. Unglazed tile of a particular sort. Even then a baking sheet or pan is fine. You can even make no knead bread if you don't want to put any effort into the bread
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Jan 19, 2013 01:17
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Jyrraeth posted:How do you tell if a Winter Squash has gone bad? I think its Carnival Squash but I ripped the label off ages ago. I was going to cut it open and use my nose, but I'd like to know just for knowing's sake. It'll be squishy and have a strong sick-sweet smell. It's probably fine as long as the rind was intact and it was kept at room temperature, they're very hardy.
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Jan 19, 2013 01:50
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Zenzirouj posted:I don't know of any health risks that cooked shrimp might create, but if nothing else it just seems like it'd be gross to have a shrimpy flavor in your mustard. Seems like a waste to just chuck a whole jar, though. If you still have it, you could rub it all over some chicken (wings, breasts, boneless/boned, whatever. It all works similarly for this purpose), roll it in panko, then bake it. Toss in herbs or whatever in the mustard if you want. That's one of my go-to base ideas when I'm too lazy to think of anything new. There wasn't that much left, maybe 2 tablespoons of mustard. Also I thought of that as well! That's a good recipe I almost did it.
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Jan 19, 2013 10:11
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Sunshine89 posted:Couple short questions:
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Jan 19, 2013 10:50
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Gonna make pureed carrot & curry (powder) soup tomorrow. In addition to the curry powder, and the usual salt & pepper, which would be the better addition? - ground cumin - caraway seeds - both Also, should I add a bay leaf? I just want to keep it simple; I have no mortar & pestle, or coffee grinder. 
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Jan 19, 2013 11:27
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skip the curry powder just add cumin
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Jan 19, 2013 11:37
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CombatCupcake posted:I got this one A fresh young mozzarella? I wouldn't normally consider it crumbly, but would it look like a log version of: 
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Jan 19, 2013 11:58
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I bought a hunk of fresh galangal yesterday and I really want to use it. Any recipe ideas? I've had chicken and Thai food on the mind lately, if that narrows it down any. I also bought some sumac at the same store and I'm open to suggestions for how to use that. I thought about making za'atar. I wanted to try it on roasted chicken or lamb, but because of its sour taste I don't know if I want to use it as one of the more dominant ingredients.
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Jan 19, 2013 14:37
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Mister Macys posted:Gonna make pureed carrot & curry (powder) soup tomorrow. If you pop the cumin in hot fat, you don't need a grinding tool of any sort.
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Jan 19, 2013 15:00
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CloseFriend posted:I also bought some sumac at the same store and I'm open to suggestions for how to use that. I thought about making za'atar. I wanted to try it on roasted chicken or lamb, but because of its sour taste I don't know if I want to use it as one of the more dominant ingredients. Put it on meat, any meat. If you are worried about the sour, just use less of it. You can't really get a feel for it until you've used it a few times. I've never made my own, but I like za'tar a lot. It's mostly sumac anyway.
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Jan 19, 2013 16:52
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therattle posted:Good god no. Waste of money and space. No-knead gives excellent results for slightly more effort. Check out the bread thread which links to the no-knead thread. Will do. When I tried to make my own bread, it didn't rise enough and was too pale; the stone sounds better than a machine. Also, torching meat?
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Jan 19, 2013 18:28
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What are some good spices to use in Asian food? I've been relying heavily on cumin, ginger, and curry powder, and I'm getting kinda tired of those.
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Jan 19, 2013 20:36
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Assuming you mean Asian as in Indian, rather than Asian as in East Asian, get hold of some turmeric, cardamom, fenugreek, coriander and garam masala. Cinnamon is pretty handy, too.
Bollock Monkey fucked around with this message at 21:04 on Jan 19, 2013 |
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Jan 19, 2013 20:58
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An oven is infinitely better than a bread machine, and kneading is fun! Ive never seen anything good come out of a bread maker.
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Jan 19, 2013 21:18
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Is there a consensus here on SA about an awesome chili recipe? I got a slow cooker for Christmas, want to make chili, but my mom's and everyone else's recipes are basically "semi home-made" using canned salsa and pre-packaged spices as the main flavors.
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Jan 19, 2013 21:56
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Need some old school Korean knowledge. So I'm feeling super ambitious this year and want to try to make my own gochujang and doejang. I grew up with homemade gochujang and doejang but alas I moved away and now I no longer have access to the homemade versions and the commercial stuff doesn't hold a candle to my grandma's stuff. Now the gochujang looks relatively "easy" to make (plan to grow and dry my own peppers and from what I've read most of the ingredients are fairly easy to get) but I'm stumped on the doejang, especially the meju part. Now from what I've read and what my grandma has said about it, it smells terrible and I doubt my boyfriend will be happy with a slowly fermenting block of soybean paste stinking up the house. I've seen a bunch of recipes talk about commercially made meju but I'm having a hard time finding it here in the states (online and in store, if it helps I live in Houston). Anyone have an old Korean relative they can hit up for some knowledge? My grandma is being intentionally vague about it and just tells me to buy the commercial stuff ("it will make your house smell, don't do it") but drat it I want to make my own. Any tips/help?
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Jan 19, 2013 22:31
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The particular recipe is all you, but the general technique is to get a few pounds of meat (stew beef and pork rib are good choices), make sure they're in appropriate-sized chunks, and sear them very nicely in hot oil. Since you're using a slow-cooker, deglaze the pan you seared them in with some beer, and then pour the beef/fond slurry into your slow cooker along with your meat. Cover it with beef stock, then add a pound or two of assorted fresh chili peppers, chopped, to your taste, as well as a very healthy dose of chili powder (homemade is definitely the way to go on this, check out HoChiWaWa's guide on the wiki), and a fair amount of (grind it fresh) cumin. At this point you can also doctor it up in lots of ways, to your taste. I like a classic Texas-style chili, so I don't mess around with beans or tomato or or what not, but I won't say those things are unacceptable, and they can be added here (I'd cook the beans separately until they're starting to get soft but still sort of crumbly/crunchy, and then add them to the pot when it's got an hour or so left). Some Mexican oregano is a good choice, as is a shot of molasses and/or tequila. Garlic couldn't possibly hurt, and (like onion, if you want to include it), it should be sauteed a bit in the pan you seared the meat in before adding to the pot. You can also roast your fresh chilis beforehand to get some of that smoky flavor in there. If you have a grill, there are several posters here who advocate grilling your meat rather than searing it in a pan. If you have a smoker, some recommend smoking the meat. If you can get a marrow bone (in a couple of pieces) to fit into your slow-cooker it's a great idea, adding a lot of richness. Anyway, when you've got all your stuff assembled, cook for several hours until the meat is falling apart and a fork can stand upright in the pot. I mean, a more liquid chili is totally acceptable, but I like the thick kind. Sometimes if I'm doing it in a slow-cooker rather than a pot and I can't get a lot of liquid out of it because of the lid I'll toss in a bit of masa harina to thicken it up, which works a treat. My favorite way to eat chili is just as a good-sized spoonful on a piece of toast. It's also great to use in a baked potato, or over rice. If it's too spicy, top it with cheese and sour cream and have a beer alongside. And good luck!
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Jan 19, 2013 22:32
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CloseFriend posted:I bought a hunk of fresh galangal yesterday and I really want to use it. Any recipe ideas? I've had chicken and Thai food on the mind lately, if that narrows it down any. Tom ka gai! My favorite use of galangal.
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Jan 20, 2013 06:48
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Fremry posted:Is there a consensus here on SA about an awesome chili recipe? I got a slow cooker for Christmas, want to make chili, but my mom's and everyone else's recipes are basically "semi home-made" using canned salsa and pre-packaged spices as the main flavors. Check the Chili Thread, I know there's one recipe at least that surfaced many times with recommendations but I can't find it at the moment. Making your own chili powder (recipe on the wiki!) and using a roast that has cut into chunks rather than ground beef are two recommendations I recall however. And to drop the tomatoes and bell peppers.
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Jan 20, 2013 12:02
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Can someone explain how leaving milk and yogurt out for 3 days at room temp won't taste like rear end? http://www.marthastewart.com/873688/homemade-cottage-cheese Also, will cooking at medium/low for 20min will kill everything that's gone bad in there? Maybe I shouldn't try this thing since my wife is pregnant. Its part of a sub-recipe for syrnikis.
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Jan 20, 2013 18:48
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Shaocaholica posted:Can someone explain how leaving milk and yogurt out for 3 days at room temp won't taste like rear end? You're inoculating the milk with the yogurt cultures. Not all bacteria are bad. They should list the cultures on the back of the yogurt container. Anyway. It should be perfectly safe for preggers. No worse than yogurt, kefir, any other probiotic food/supplement. Since this is a bacterial culture, you have to practice good sanitizing practices. Sanitize all surfaces and utensils that will come in contact with the medium. Also if the 3 days at room temp thing bothers you I suggest never eating cheese again. There are cheddars that are older than these forums.
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Jan 20, 2013 19:08
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GrAviTy84 posted:You're inoculating the milk with the yogurt cultures. Not all bacteria are bad. They should list the cultures on the back of the yogurt container. Anyway. It should be perfectly safe for preggers. No worse than yogurt, kefir, any other probiotic food/supplement. Since this is a bacterial culture, you have to practice good sanitizing practices. Sanitize all surfaces and utensils that will come in contact with the medium. Well its not the age that bothers me so much as its ME thats actually aging the stuff. I'll take you up on the sanitation stuff and give it a shot.
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Jan 20, 2013 19:14
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RazorBunny posted:Tom ka gai! My favorite use of galangal. Thank you for this, you reminded me that I had a bunch of galangal lurking in the fridge so I just made a giant pot of tom ka gai and it is very tasty indeed.
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Jan 20, 2013 19:17
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Shaocaholica posted:Well its not the age that bothers me so much as its ME thats actually aging the stuff. I'll take you up on the sanitation stuff and give it a shot. I should say that there is a possibility of contamination but they are completely diagnosable. Do the research and all but off the top of my head: black/green/blue mold, pink/red/orange slime/growth, smelling like a bandaid, bottom of a trash can, etc are signs of contamination. the easiest way to tell is to trust your nose/eyes. If it looks/smells rancid, don't trust it. The types of contamination you'd see in this culture are the same that you'd see in a container of sour cream you forgot about in the back of the fridge or that block of cream cheese in the cheese drawer or whatever. It's most likely something you've seen before and recognized as bad.
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Jan 20, 2013 19:21
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I need some help identifying/finding an ingredient. I've been to a Chinese (Shanghai) restaurant a few times, and enjoyed a dish that translated as "Shredded Pork with Dried Beancurd and Salted Preserved Vegetable". The beancurd was cut into thin rectangular strips, with a dark outside and a very firm texture, and after some Google searching I think it could be Five Spice Dried Tofu (五香豆腐) but I'm not sure. I'm going to look in my nearest Chinese supermarket soon, but since I can't speak/read Mandarin and I don't know where to look, does it tend to be refrigerated or is it completely dry/shelf stable?
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Jan 20, 2013 20:12
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This is a shameful question. However, I can't find it on the internet. You know Chinese BBQ pork? The premade stuff you can buy at the grocery store? Well, when I was in Portland I ordered some at a restaurant and it was served hot, with some tasty sauce. It was amazing. Apparently(according to the lady at a butcher shop I go to) there is a way to cook the premade stuff.(I tried just cooking it in a pan, it was not very good) Anyone know how? My wife hates the stuff so I don't want to go top the effort of making the whole thing from scratch.
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Jan 20, 2013 21:18
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You are asking how to make the sauce? Or how to heat up precooked pork? If it was that neon red sauce its called char siu, and most grocery stores that have an ethnic corner for soy sauce and Mexican candles will sell a dry packet mix of it you can pour over your premade meat.
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Jan 20, 2013 21:31
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Someone sent my wife a packet of frozen kefir grains. It sat in our fridge for a while. 1. It smells a bit mouldy. Is it still good? 2. If so, what the hell do I do with it? It's for fermenting milk, so my guess is add to milk, leave out of the fridge lightly covered for a day or two until it starts bubbling, then refrigerate?
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Jan 20, 2013 22:43
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Shaocaholica posted:Can someone explain how leaving milk and yogurt out for 3 days at room temp won't taste like rear end? It should be safe, but if it were me I wouldn't make it for a pregnant person.
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Jan 20, 2013 23:10
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How cook broccoli rabe? I have some pork side I think would go well with it, but I don't know how best to prep it. Also, making mayo with three week old egg: good or bad idea? It sinks in a cup...
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Jan 21, 2013 05:35
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ashgromnies posted:How cook broccoli rabe? I have some pork side I think would go well with it, but I don't know how best to prep it. Clean the broccoli rabe well because it can be sandy. Drain and shake off the water, but don't dry completely. Heat a couple tablespoons of olive oil in a pan over medium heat with a few shakes of crushed hot pepper. Smash a bunch of garlic cloves and lightly brown in the pan. Throw in your still damp broccoli rabe and cover for a few minutes so it can steam a bit. Be careful here because the oil can splatter, so don't do a leaf at time; just throw it all in. Toss with tongs so it's coated nicely. Salt and pepper to taste. I've never tried putting an egg in water, but they generally last for-friggen-ever in the refrigerator. Crack it open in a separate bowl and give it a sniff. You'll know if it's bad.
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Jan 21, 2013 07:23
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I've got about a cup of browned butter solids (we made a LOT of ghee) leftover. Any ideas to use them or should I just toss em?
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Jan 21, 2013 12:43
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I really loved this dish I got from a Greek restaurant, so I tried making this recipe. It was pretty good, but the lamb seemed a little dry and tough which is not how it was in the restaurant. The recipe says 300F for 1.5-2 hours, but I probably did more like 75 minutes (plus the 20 at 350 with pasta). I've never cooked lamb before, though, so is there a chance it was underdone even though it tasted overdone? Should I get use a smaller pot maybe? The lamb was about halfway submerged in the sauce.
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Jan 21, 2013 15:08
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geetee posted:Clean the broccoli rabe well because it can be sandy. Drain and shake off the water, but don't dry completely. Heat a couple tablespoons of olive oil in a pan over medium heat with a few shakes of crushed hot pepper. Smash a bunch of garlic cloves and lightly brown in the pan. Throw in your still damp broccoli rabe and cover for a few minutes so it can steam a bit. Be careful here because the oil can splatter, so don't do a leaf at time; just throw it all in. Toss with tongs so it's coated nicely. Salt and pepper to taste. I wouldn't hesitate eating the eggs cooked, I'm juš wondering if it's riskier with mayo where it would be raw.
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Jan 21, 2013 15:27
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The Bunk posted:I really loved this dish I got from a Greek restaurant, so I tried making this recipe. It was pretty good, but the lamb seemed a little dry and tough which is not how it was in the restaurant. The recipe says 300F for 1.5-2 hours, but I probably did more like 75 minutes (plus the 20 at 350 with pasta). I've never cooked lamb before, though, so is there a chance it was underdone even though it tasted overdone? Should I get use a smaller pot maybe? The lamb was about halfway submerged in the sauce. If it was dry and tough, it was overdone. Did you temp it at all? It could be your oven runs hotter than the 300 to which it's set, which would dry it right out over the course of 90 minutes. In fact, 300 is a bit high for a braise, which is what this recipe looks like. I'd do 250 or 200 for longer. Anyway, the point I'm trying to make is that when cooking meat, only use the "cook at X degrees for Y length of time" as a guideline - there are too many variables that could cause issues. Getting an accurate thermometer and temping it frequently is the only surefire way to avoid overcooking it in the future.
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Jan 21, 2013 18:04
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The Midniter posted:If it was dry and tough, it was overdone. Did you temp it at all? It could be your oven runs hotter than the 300 to which it's set, which would dry it right out over the course of 90 minutes. In fact, 300 is a bit high for a braise, which is what this recipe looks like. I'd do 250 or 200 for longer. Anyway, the point I'm trying to make is that when cooking meat, only use the "cook at X degrees for Y length of time" as a guideline - there are too many variables that could cause issues. Getting an accurate thermometer and temping it frequently is the only surefire way to avoid overcooking it in the future. Thanks, yeah I have a thermometer but I wasn't checking at all. I'll try lowering the heat next time and keeping an eye on the internal temp. Would it be worthwhile to get a smaller pot so the meat would be fully covered by sauce, or is 'mostly covered' going to be fine (maybe flipping it a couple of times)?
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Jan 21, 2013 18:21
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geetee posted:Clean the broccoli rabe well because it can be sandy. Drain and shake off the water, but don't dry completely. Heat a couple tablespoons of olive oil in a pan over medium heat with a few shakes of crushed hot pepper. Smash a bunch of garlic cloves and lightly brown in the pan. Throw in your still damp broccoli rabe and cover for a few minutes so it can steam a bit. Be careful here because the oil can splatter, so don't do a leaf at time; just throw it all in. Toss with tongs so it's coated nicely. Salt and pepper to taste. Have you ever had broccoli rabe before? I ask because if you do this method (which I wholly recommend) WITHOUT blanching the broccoli rabe first, you may find it extremely bitter and unpleasant. I would suggest that you blanche the broccoli rabe first: Bring a large amount of water (the more the better) to a boil. Season it HEAVILY -- for blanching in the restaurant we typically would use 1c of kosher salt per gallon of water, but "tastes like the ocean" is a good reference as well. Drop your broccoli rabe (roughly cut into bite sized pieces) into the boiling water for ~45 seconds. Immediately transfer to an ice bath to halt the cooking process. Then proceed with the aforementioned olive oil, garlic, chili flake method. I know it seems like a pain in the rear end, especially if it's not a lot of rabe, but I think you will definitely enjoy it more.
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Jan 21, 2013 18:31
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angor posted:I've got about a cup of browned butter solids (we made a LOT of ghee) leftover. Any ideas to use them or should I just toss em? Mix them into some sautéed brussels sprouts or your favorite chocolate chip cookie recipe -- instant depth of flavor.
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Jan 21, 2013 18:33
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