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Does anybody know what "muhagan" is? Google isn't helping. It was in the meat department of a grocery store in Kuwait City, if that helps. They had lamb, veal, beef...muhagan. It looked like a heavily marbled red meat of some kind.
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Mar 3, 2013 09:00
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Vagueabond posted:Also, slow-cookers and chicken aren't really meant for each other. Slow-cooking is great for meats with lots of connective tissue - roasts, stewing meat, and so on - but not so great for things like chicken. Wrong. Crock pot chicken is fantastic. I always do it low for about 8 hours and I've never, ever had a problem. I don't know what went wrong with that guy's attempt. Adult Sword Owner fucked around with this message at 10:17 on Mar 3, 2013 |
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Mar 3, 2013 10:15
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Maybe his chicken was frozen a bit in the middle, so it didn't come to temperature in a safe time frame?
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Mar 3, 2013 10:44
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Saint Darwin posted:Wrong. Crock pot chicken is fantastic. Huh, okay! I'm vegetarian, and was going off of what I remember from a)seeing in threads and b)back when I used to eat meat. Correction noted, and thanks!
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Mar 3, 2013 12:15
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RazorBunny posted:Does anybody know what "muhagan" is? Google isn't helping. It was in the meat department of a grocery store in Kuwait City, if that helps. They had lamb, veal, beef...muhagan. It looked like a heavily marbled red meat of some kind. Could it have been goat?  I think it's pretty commonly used in middle-eastern cooking. Pookah fucked around with this message at 13:46 on Mar 3, 2013 |
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Mar 3, 2013 13:40
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Pookah posted:Could it have been goat? Entirely possible, and I didn't see anything labeled as goat. Next time I go in I'll probably just ask, but we were kind of just cruising through to get something else and I didn't want to stop. I don't mind goat, I've cooked it myself a couple of times. Not sure if my husband would be on board, he doesn't even really like the flavor of lamb and goat is much stronger stuff. It still feels really strange not to be able to buy pork.
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Mar 3, 2013 14:51
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Vagueabond posted:Huh, okay! I'm vegetarian, and was going off of what I remember from a)seeing in threads and b)back when I used to eat meat. Correction noted, and thanks! No, you were not that far off. Chicken breast is not the ideal meat for braising for the exact reasons you outlined. Chicken thighs are a good braising meat so are fine in the crockpot. They don't need 8 hours though, some people just have less than stellar taste and like overly mushy crockpot chicken.
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Mar 3, 2013 17:24
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RazorBunny posted:Does anybody know what "muhagan" is? Google isn't helping. It was in the meat department of a grocery store in Kuwait City, if that helps. They had lamb, veal, beef...muhagan. It looked like a heavily marbled red meat of some kind.
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Mar 3, 2013 18:09
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Man, people love to poo poo on someone for making a mistake in here, huh? Yeah, clearly something went wrong with your crock pot attempt. It's hard to say what, exactly - could have been the chicken, could have been the crock pot. Alternately, you may have just picked up a bug somewhere (though the chicken does seem the likeliest target). It's unlikely you need to go to the doctor. Stay hydrated, though; food poisoning, if that's what it is, can sometimes take a while to move through your system. If you have any really scary symptoms, like blurred vision, or difficulty swallowing, or any swelling - that's when you head for the ER, do not pass go, etc. Before trying anything like this again, what I would do is fill your slow cooker with water, and stick a thermometer inside. Keep track over a few hours what temperature the water hits, and at what times. After 3 or 4 hours, turn it off, let it cool, and do it again on high. You might have a funky issue going on with your equipment, and while water is going to heat faster and more uniformly than a hunk of meat, this can give you a baseline from which to work. Alternately, to stay on the safe side, you could cook meat on high for a couple of hours to bring it up through a dangerous temperature range, then turn the unit to low and let it continue on from there.
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Mar 3, 2013 18:44
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I found an end grain cutting board that I like at a price I'd be happy to pay, but it's rubber tree wood. Is that good or terrible or somewhere in between? My understanding is that maple is the best and bamboo is too hard, but other than that I don't really know.
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Mar 3, 2013 19:12
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Can someone tell me more about pairing the proper type of rice, with certain dishes. Is that even a thing? Other than obvious stuff like Arborio for risotto, and sushi rice for sushi, I just use long grain jasmine as the side for everything that needs it. It struck me walking through the rice isle, that with such a massive variety available, I have to be missing something. Are there certain rices that compliment a dish better, in the same way that there are pasta shapes/types that work best with certain sauces?
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Mar 3, 2013 19:20
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While we're on rice chat: I've got a big bag of rice that's been sitting on some rubber mats for awhile. Now the smell of the rubber mats is gone, and when I open the bag, the rice smells like it now. I've had one bite of it and the taste has definitely been altered. Is it safe to keep eating the rice?
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Mar 3, 2013 20:53
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I bought a pork shoulder for pulled pork. When I opened the package it was positioned in such a way as to hide the giant piece of pork skin still attached. I removed it and dry rubbed the shoulder. Now the question is what should I do with the skin? Seems like a waste to toss it but I'm not really fond of pork rinds. Render to lard? Here's a pic: 
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Mar 3, 2013 23:38
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roast, put through food processor to crumble, and top salads with it, or fold into cornbread batter
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Mar 4, 2013 00:25
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You're not fond of pork rinds?!
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Mar 4, 2013 01:35
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A recipe that I found and want to try calls for "Spanish rice". What's that? A certain kind of grain, or rice seasoned in a certain manner, or...? The recipe makes it sound like something you can buy in a E: Is it "discreet" or "discrete"? Chrome says both are valid spellings 
C-Euro fucked around with this message at 04:08 on Mar 4, 2013 |
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Mar 4, 2013 03:00
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A package is discreet when it doesn't advertise the (probably embarrassing) contents. A package is discrete when it's separate from other things.
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Mar 4, 2013 04:06
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So I'm taking duck confit out of the oven in about 20 minutes - do I just take the duck legs out of the fat and serve? My roommate suggested crisping them in a pan for a bit first. Never made it before and I'm only really following vague instructions...
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Mar 4, 2013 04:49
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mr. unhsib posted:So I'm taking duck confit out of the oven in about 20 minutes - do I just take the duck legs out of the fat and serve? My roommate suggested crisping them in a pan for a bit first. Never made it before and I'm only really following vague instructions... You can either remove the skin, pull and serve, or sear the skin in hot fat and serve that way. The latter is the more exciting way to go.
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Mar 4, 2013 04:52
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Going for the latter. Thanks man 
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Mar 4, 2013 04:58
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C-Euro posted:A recipe that I found and want to try calls for "Spanish rice". What's that? A certain kind of grain, or rice seasoned in a certain manner, or...? The recipe makes it sound like something you can buy in a I've always known Spanish rice as the rice you get served in americanized Mexican restaurants (aka Mexican rice). It's basically rice that's been toasted in fat, and cooked with chicken stock and some tomato paste and garlic/onions. Some times peas/carrots are put in it. You can either use medium or long grain rice, based on preference. The packaged stuff is usually over spiced with weird taco seasoning stuff and is pretty terrible, so please don't use that.
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Mar 4, 2013 05:10
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Doom Rooster posted:Can someone tell me more about pairing the proper type of rice, with certain dishes. Is that even a thing? Use calrose all the time, every time.
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Mar 4, 2013 05:35
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Mr. Wiggles posted:Use calrose all the time, every time. no koshihikari no life
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Mar 4, 2013 06:42
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Use wild rice if you want it to take forever and be chewy and taste like flowers
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Mar 4, 2013 08:23
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pile of brown posted:Use wild rice if you want it to take forever and be chewy and taste like flowers Wild rice is amazing, how are you messing that up?
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Mar 4, 2013 14:21
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What's the best brand of soy sauce? I just switched to kikkomans away from store brand and have been very impressed with it each time I used it. Near the bottom of the bottle now though and wonder if even better stuff exists.
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Mar 4, 2013 14:33
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Fuzzy Pipe Wrench posted:What's the best brand of soy sauce? I just switched to kikkomans away from store brand and have been very impressed with it each time I used it. Near the bottom of the bottle now though and wonder if even better stuff exists. The correct answer is to stop using Japanese soy sauce and buy a bottle of ABC brand kecap manis. Really, though, it's subjective - different sauces will have different ratios of flavours, and will each have their proponents and detractors (as long as they're good in the first place, of course!). edit: I do think you might like to try a Chinese soy sauce, they're often deeper in flavour than the light japanese sauce in Kikkoman's. You may find this blog post helpful. VVVVVVVV I'm sure other posters will have their own recommendations, but I find that a)kecap manis has a more complicated-and to my tongue, better-flavour than Chinese or especially Japanese soy sauces, and that b)I prefer ABC to the other bottled varieties I've tried (though perhaps I'm not the best judge, as I have a friend who makes her own and will generally give me a small bottle when I visit). a dozen swans fucked around with this message at 15:23 on Mar 4, 2013 |
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Mar 4, 2013 15:03
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Vagueabond posted:The correct answer is to stop using Japanese soy sauce and buy a bottle of ABC brand kecap manis. Really, though, it's subjective - different sauces will have different ratios of flavours, and will each have their proponents and detractors (as long as they're good in the first place, of course!). Then I guess I'll try the one you suggested. I was unaware that soy sauce could have more dimensions than "salty" and "kinda umami?". Suddenly it actually makes sense to use soy as a condiment rather than just as an umami booster to add in to other things.
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Mar 4, 2013 15:09
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Kecap manis is really sweet, molasses like stuff - be sure it's what you want. As for brands, I normally buy a locally made brand called Sumi, but I don't know how wide their distribution is. Yamasa is also good. These are Japanese style, but that's what you think of when you think of "soy sauce". If you want to move over to the Chinese varieties, try the kinds made by Pearl River Bridge.
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Mar 4, 2013 15:32
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My favorite soy sauce is Kimlan. Unfortunately they have like 10 different varieties and I only seem to get the one I really like a third of the time.
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Mar 4, 2013 15:38
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Yeah... kecap manis (ketchup mayonnaise???) is kind of a different animal, so take that into account. But yes ABC brand, for that, is where it's at. There's actually a few variations of soy sauce, each with its own nuance and use: light, dark, sweet, and mushroom. I too vote for Pearl River Bridge as far as "I'm white and I like this." It is a solid choice.
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Mar 4, 2013 15:45
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Fuzzy Pipe Wrench posted:What's the best brand of soy sauce? I just switched to kikkomans away from store brand and have been very impressed with it each time I used it. Near the bottom of the bottle now though and wonder if even better stuff exists. The problem I've found is that, since there's very different varieties of soy sauce, Kikkoman's and one other (really bad brand, I don't remember the name but it's blue and red packaging and is the soy sauce 7-11 would carry) are the only bottles I can read at H-Mart. I'm sure that there are better of all varieties, but I go with Kikkoman's because I know what I'm getting and in low sodium.
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Mar 4, 2013 15:51
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Yeah, kecap manis is definitely different and sweeter. I still think people wanting to learn more about soy sauce in general should get some, because even if it's not to their taste it's a direct education in just how varied soy sauce can be. I use it often in recipes that don't call for it, but I did grow up eating it. That and the more Japanese-style kecap asin are my two go-tos, ABC brand for both. Saint Darwin, do you not have an Asian supermarket near you? (e: also you might be thinking of La Choy soy sauce, which is lovely chemical-fermented swill?) a dozen swans fucked around with this message at 16:22 on Mar 4, 2013 |
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Mar 4, 2013 16:06
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I think I'm just going to have to buy an armload of soy sauces at this rate. Not a problem since I've just gotten my hands on a burner and wok to do some proper stir fry with.
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Mar 4, 2013 16:10
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Vagueabond posted:Saint Darwin, do you not have an Asian supermarket near you? (e: also you might be thinking of La Choy soy sauce, which is lovely chemical-fermented swill?) I do, I go to H Mart way more often than supermarkets, even though their meat cut selection is less thrilling. Most things in H Mart are languages I can't understand (at least I can fake the Spanish on Hispanic products [it's in a Hispanic neighborhood]) Yeh, La Choy is what I'm thinking of. I knew I liked Kikkoman's as a kid, but when I got an apartment in college and started cooking I got La Choy. It's disgusting, it's the same fake soy sauce that they put in take out packets. I think I used half of the smallest bottle before throwing it out. Never, ever try that poo poo with sushi Adult Sword Owner fucked around with this message at 16:34 on Mar 4, 2013 |
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Mar 4, 2013 16:32
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I'm trying to think of the restaurant recipes that I/we used kecap manis for. I think we would like dry-fry green beans and toss them at the end (like 15 seconds later) with some mix of kecap manis and sesame seeds. I think also with some Korean-ish noodle dish with short ribs, too.
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Mar 4, 2013 16:39
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Turkeybone posted:I'm trying to think of the restaurant recipes that I/we used kecap manis for. I think we would like dry-fry green beans and toss them at the end (like 15 seconds later) with some mix of kecap manis and sesame seeds. I think also with some Korean-ish noodle dish with short ribs, too. I know I probably shouldn't, but I've used it every single time I've red-braised something. It gives a bit of richness and deepness to the sauce.
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Mar 4, 2013 16:57
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I'm trying to make a dish tonight that is comprised completely of mushrooms. I have two portabella caps, about a dozen baby portabellas, and some fresh shiitakes. I was planning on dry roasting some, and possibly searing or grilling the caps (in a grill pan, supposed to rain tonight so no actual grill). I have access to just about anything you could think of, but would like to have it not take more than about 2 hours if that is possible. There is a great market near where I work that has just about any type of ingredient. It's an "ethnic food" market so it has Mexican, Middle Eastern, Asian, and MURICAN if needed. Any suggestions?
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Mar 4, 2013 17:37
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My go to soy sauce is Yamasa (Japanese style).
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Mar 4, 2013 18:01
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Pearl Bridge is the best soy sauce.
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Mar 4, 2013 18:12
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