|
Casu Marzu posted:Pearl Bridge is the best soy sauce. Its really nice. I was wondering can someone explain the chemical process behind why red wine tastes better after its had a long time to air? I know it does taste better but not why. Is there any point to saving the fat that comes from roasting a leg of lamb or other cut of lamb that will leave a lot left over?
|
#
?
Mar 4, 2013 20:47
|
|
|
|
| # ? May 9, 2024 23:54 |
|
|
Scott Bakula posted:I was wondering can someone explain the chemical process behind why red wine tastes better after its had a long time to air? I know it does taste better but not why. quote:Exposing wine to air does two things: it triggers oxidation and evaporation. Oxidation is what makes an apple turn brown after its skin is broken, and evaporation is the process of liquid turning into vapor. Wine is made up of hundreds of compounds, and with aeration, usually the volatile undesirable compounds will evaporate faster than the desirable, aromatic and flavorful ones.
|
|
#
?
Mar 4, 2013 21:10
|
|
|
Casu Marzu posted:Pearl Bridge is the best soy sauce. Yamasa is a good, safe, inexpensive Japanese soy sauce that you can find in almost any grocer's as well (as well as being the most common bottle I see in non-upscale Japanese restaurants). If you have a J-town or Japanese market nearby, chances are you can find a lot of more obscure, smaller brands of soy there. This is something that seems to be less true of Chinese soy sauces. If you go looking for more upscale brands of Japanese soy, do yourself a favour and look in the same places for upscale brands of Japanese rice vinegar---it's one of those ingredients that's almost completely different when you move from a random supermarket brand to a premium bottle. For fish sauce I always use Three Crabs, which seems to be available from any Asian grocer's (I get mine from the neighborhood Korean market) but never in white people grocery stores. I definitely prefer it to the various other supermarket brands I've tried, but at the same time I feel like I'm almost always using fish sauce to punch up something else instead of using it as a major flavour itself (like I routinely do with soy sauce). Like if I was making a shitload of Thai food or something where fish sauce was a major flavour note I'd definitely want to use a good fish sauce. But if you're making some tomato sauce and you're just punching it up with a Tbsp or so of fish sauce I don't know if the quality of the fish sauce is that important. Kinda like using a really good olive oil for an infusion versus a lesser, more neutral oil for cooking or making a strong vinaigrette.
|
|
#
?
Mar 4, 2013 21:24
|
|
|
LTBS posted: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 just made one of The Very Best Soups last night, from a very simple recipe I stole from Michael Salmon's book after we ate it at his Inn. Just: - sweat some finely-chopped yellow onion in a little neutral oil. - add the sliced portabellas and other mushrooms (a pund or so). - cook that for 5-10 minuts on medium heat until the shrooms start oozing juices. add: - 3-4 cups of chicken stock. - .5 cup of dry sherry. - .5 cup of white wine. - 1.4 bay leaves. - Simmer for a while, - then purée (not the bay leaf). I used my stick blender in the sauce pen. - Just some salt and white pepper is all he adds to that, so it's pretty much pure mushroom flavor, but then he adds a dollop of: - heavy cream, whisked till stiff + a dash of sherry. I didn't think his sherry cream had enough flavor, so I used a little lemon juice in the bowl and a splash of cointreau. I think it was too much.
|
|
#
?
Mar 4, 2013 21:32
|
|
|
SubG posted:For fish sauce I always use Three Crabs, which seems to be available from any Asian grocer's (I get mine from the neighborhood Korean market) but never in white people grocery stores. I definitely prefer it to the various other supermarket brands I've tried, but at the same time I feel like I'm almost always using fish sauce to punch up something else instead of using it as a major flavour itself (like I routinely do with soy sauce). Like if I was making a shitload of Thai food or something where fish sauce was a major flavour note I'd definitely want to use a good fish sauce. But if you're making some tomato sauce and you're just punching it up with a Tbsp or so of fish sauce I don't know if the quality of the fish sauce is that important. Kinda like using a really good olive oil for an infusion versus a lesser, more neutral oil for cooking or making a strong vinaigrette. I don't know, Squid brand has always been a favorite.  Dat cephalopod
|
|
#
?
Mar 4, 2013 21:50
|
|
|
Very Strange Things posted:I just made one of The Very Best Soups last night, from a very simple recipe I stole from Michael Salmon's book after we ate it at his Inn. 1.4 Bay Leaves? You lost me there. I have a GIANT bottle of Squid brand fish sauce in my fridge. I really need to try it in more things than just my thai staples.
|
|
#
?
Mar 5, 2013 00:04
|
|
|
LTBS posted: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). If you can use other things than literally just mushrooms, make a Mushroom Wellington. Make the duxelle our of the baby ports and shitakes, then substitute the full portabllas in for the traditional beef. Doom Rooster fucked around with this message at 00:42 on Mar 5, 2013 |
|
#
?
Mar 5, 2013 00:21
|
|
|
EVG posted:1.4 Bay Leaves? You lost me there. Pounds
|
|
#
?
Mar 5, 2013 00:22
|
|
|
EVG posted:1.4 Bay Leaves? You lost me there. 1 metric bay leaf
|
|
#
?
Mar 5, 2013 01:13
|
|
|
EVG posted:1.4 Bay Leaves? You lost me there. Was just trying to be as accurate to what I did, personally, because it came out really nice. More accurately, it should have been: 1.4 dried-out old bay leaves, because I know my bay leaves lack flavor so I found the biggest one in the jar and another half of one. Seriously though, try the delicious soup. I forgot to add that there should be a nice crouton or two, but if you are grilling some cap then that would be a nice garnish -or you could serve the mushroom soup (a little thicker than my version) IN the port cap. Or just do Mr. Wiggles thing because he's Mr. Wiggles.
|
|
#
?
Mar 5, 2013 01:55
|
|
|
Saint Darwin posted:I don't know, Squid brand has always been a favorite. Yep. That's what I use too. Edit: Three Crabs is pretty good though.
|
|
#
?
Mar 5, 2013 01:59
|
|
|
Yeah, Squid is my favorite for seasoning dishes. Good but cheap. Three Crabs I find a bit too sweet. For dipping, I use Red Boat. It's expensive but so delicious. http://www.amazon.com/Red-Boat-Fish-Sauce-40%C2%B0N/dp/B004M050W2/ref=sr_1_2?ie=UTF8&qid=1362446167&sr=8-2&keywords=red+boat+fish+sauce
|
|
#
?
Mar 5, 2013 02:17
|
|
|
How should I mix creme fraîche with pasta?
|
|
#
?
Mar 5, 2013 03:03
|
|
|
PRADA SLUT posted:How should I mix creme fraîche with pasta? Toss finished pasta in it in a bowl
|
|
#
?
Mar 5, 2013 03:10
|
|
|
I've always been told a lot about letting wine breathe, and I do believe the bit about evaporation of volatiles. But I really find it hard to stomach the oxidation argument: The surface area of the wine that is exposed to the air is surely not enough to allow significant amounts of oxidation to occur? It's hard to believe that there could be sufficient diffusion of oxygen through the liquid to make any difference to the flavour of the wine. I would love to be proved wrong!
|
|
#
?
Mar 5, 2013 04:10
|
|
|
The article strongly suggests that oxidation doesn't happen that fast, and so volatile evaporation is the key.
|
|
#
?
Mar 5, 2013 04:31
|
|
|
Squashy Nipples posted:My go to soy sauce is Yamasa (Japanese style). I'm a Yamasa guy, too. I'll grab a bottle of Pearl River Bridge from the grocery store next time I'm there.
|
|
#
?
Mar 5, 2013 04:41
|
|
|
I've been making plans for a homemade pizza, and well I loving forgot to pick up yeast and by the time I get back to the store it'll be closed  So while I rewrite my shopping list for a trip tomorrow and make sure I put yeast in big rear end letters so I wont forget it again, whats a good blend of cheese for a pizza? I picked up some shredded mozzarella but I figure just plain mozzarella would be boring and I should mix in some other cheeses as well. Also I plan on cooking on this, should I also pick up some cornmeal to put onto the cooking sheet?
|
|
#
?
Mar 5, 2013 07:27
|
|
|
Hey, I was wondering if anyone had good suggestions for how to cook eggplant. I recently had some amazing spicy garlic eggplant at a Chinese place recently, that was gelatinous and amazing. But I like eggplants in general and was hoping for some ideas on how to cook them. Fake edit: Please don't suggest eggplant parm
|
|
#
?
Mar 5, 2013 07:27
|
|
|
Eggplant tempura is amazing but deadly. If you bite into it when it's fresh out of the oil you will squirt delicious eggplant-flavored lava into your mouth.
|
|
#
?
Mar 5, 2013 07:37
|
|
|
Some random eggplant recipes: http://www.manjulaskitchen.com/2008/09/28/aloo-baingan-potato-and-eggplant/ http://www.manjulaskitchen.com/2009/10/09/baingan-bharta-eggplant/ or http://www.whats4eats.com/vegetables/baigan-bhurta-recipe http://www.seriouseats.com/recipes/2012/02/braised-eggplant-with-tofu-in-garlic-sauce-recipe.html http://www.goonswithspoons.com/Caponata http://smittenkitchen.com/blog/2008/01/rigatoni-with-eggplant-puree/ http://smittenkitchen.com/blog/2009/10/lebanese-style-stuffed-eggplant/ http://www.goonswithspoons.com/Shaahi_Baigan Plus of course you can make ratatoullie or baba ghanoush. And if you want something kind of different, you could make eggplant bacon.
|
|
#
?
Mar 5, 2013 07:45
|
|
|
Leal posted:So while I rewrite my shopping list for a trip tomorrow and make sure I put yeast in big rear end letters so I wont forget it again, whats a good blend of cheese for a pizza? I picked up some shredded mozzarella but I figure just plain mozzarella would be boring and I should mix in some other cheeses as well. Also I plan on cooking on this, should I also pick up some cornmeal to put onto the cooking sheet? You can use cornmeal, but I personally don't gently caress around with it because that poo poo gets all over the place. I assemble the pie on parchment on a half sheet pan, use the pan as a peel to transfer the pie into the oven (onto a stone), and then yank the parchment out from under the pizza after about a minute. You could do the same thing if you're planning on cooking on a sheet without a stone.
|
|
#
?
Mar 5, 2013 07:49
|
|
|
SubG posted:That said, don't buy pre-shredded mozzarella unless you have some bizarre medical condition that prevents you from shredding cheese yourself, like not having any hands and not having any friends with hands that would shred cheese in exchange for a slice. I have a medical condition that forces me to try a handful of shredding mozzarella and then, finding it delicious, to consume the entire block in one sitting and realize I need to buy lovely shredded cheese for my recipe but now I'm not hungry because I ate a kilo of mozzarella.
|
|
#
?
Mar 5, 2013 07:51
|
|
|
SubG posted:I don't know what else you're planning on putting on the pie, but you'd want to pair the cheeses with the other ingredients. That said, don't buy pre-shredded mozzarella unless you have some bizarre medical condition that prevents you from shredding cheese yourself, like not having any hands and not having any friends with hands that would shred cheese in exchange for a slice. Why? Because any time you buy shredded cheese you're a) paying too much, b) getting low quality cheese, and c) getting cheese with a bunch of random other crap in it to prevent caking. Toppings I'm using is canadian bacon and pepperoni, also I'm using BBQ sauce instead of pizza sauce. I didn't realize buying preshedded cost more (I have never really looked at the price of a block of cheese), but I do have the same medical issue tarepanda has. One day I'll buy a block, later that night I'll want a snack and just stuff the entire block down my throat 
|
|
#
?
Mar 5, 2013 08:29
|
|
|
My wife and I often put some chunks of chevre in with the mozzarella and boy oh boy is it ever delicious.
|
|
#
?
Mar 5, 2013 13:50
|
|
|
The past day or so, I've been craving a bolognese-style meat sauce and pasta. However, most good bolognese take at least 3-4 hours, which isn't really feasible on a weeknight. Can anybody suggest something similar that I can have together in < 2 hours?
|
|
#
?
Mar 5, 2013 15:42
|
|
|
rj54x posted:The past day or so, I've been craving a bolognese-style meat sauce and pasta. However, most good bolognese take at least 3-4 hours, which isn't really feasible on a weeknight. Can anybody suggest something similar that I can have together in < 2 hours? The reason it takes that long is so the meat breaks down and becomes very tender. You could just pull it early and it will be fine but a little toothy. A pressure cooker would probably work if you simmer it down awhile after.
|
|
#
?
Mar 5, 2013 15:48
|
|
|
Funktor posted:My wife and I often put some chunks of chevre in with the mozzarella and boy oh boy is it ever delicious. A few dollops of a good salty ricotta is fantastic on a pizza...the textural contrast between the other toppings and the creamy ricotta is A+.
|
|
#
?
Mar 5, 2013 16:05
|
|
|
On the Fish Sauce Question, there is only one rightest answer: https://www.youtube.com/watch?v=AYnbGUTHiZc If your fish sauce has more ingredients than anchovies and salt, you are buying an inferior product. Water is an acceptable addition, but sugar and the like should be avoided. If you want sugar in your fish sauce, add it when you add the lime juice. Scott Bakula posted:I was wondering can someone explain the chemical process behind why red wine tastes better after its had a long time to air? I know it does taste better but not why. Most reds meant to be drunk young gain little or nothing from aeration, so save it for big reds with lots of structural flavors. With a few exceptions, don't leave a wine to breathe for days - too much oxygen dulls the wine as a lot of the more volatile flavor components oxidize into other things. The exceptions are generally more expensive than 95% of the wine-drinking population can afford.
|
|
#
?
Mar 5, 2013 16:48
|
|
|
I have an excess of already-soaked red kidney beans (maybe a couple of cups). What should I do with them?
|
|
#
?
Mar 5, 2013 17:38
|
|
|
C-Euro posted:I have an excess of already-soaked red kidney beans (maybe a couple of cups). What should I do with them? Raajma. It's in the wiki.
|
|
#
?
Mar 5, 2013 18:23
|
|
|
I am cooking dinner for a pescatarian tomorrow. Can someone reccommend me a quick but yummy fish dish for her? There is a nice fish market a block from my apartment. She likes healthy things. We don't get out of work until 6, so I prefer something that I can put together quick.
|
|
#
?
Mar 5, 2013 18:26
|
|
|
I would visit the fish market tomorrow morning, buy whatever looks the best, and then come back for suggestions as to how to prepare it. Fish is quick cooking no matter how you prepare it (well maybe not bouillabaisse), so your choice of what to do should be informed by what fish you select.
|
|
#
?
Mar 5, 2013 18:31
|
|
|
Scott Justice posted:I am cooking dinner for a pescatarian tomorrow. Can someone reccommend me a quick but yummy fish dish for her? There is a nice fish market a block from my apartment. She likes healthy things. We don't get out of work until 6, so I prefer something that I can put together quick. I think it's a Jamie Oliver recipe for rainbow trout stuffed with thyme and cooked with lemon and bay. Cooks in ten minutes. http://www.spreadmybutter.com/oven-roasted-trout/ I know the recipe without garlic and with regular OO.
|
|
#
?
Mar 5, 2013 23:08
|
|
|
therattle posted:I think it's a Jamie Oliver recipe for rainbow trout stuffed with thyme and cooked with lemon and bay. Cooks in ten minutes. This works with many other whole fish of similar size, such as tilapia or whatever the fishmonger has available, by the way.
|
|
#
?
Mar 5, 2013 23:40
|
|
|
Alright I made my first ever homemade pizza: I can imagine a fair number of you look at this and your stomachs are turning. Family did enjoy it, but I know I hosed up in many ways. I could of definitely put more cheese and toppings on the pizza, and I feel I should of stretched the pizza out more. My main issue that I'm not too sure on is the crust itself though. It was basically pizza toppings on a giant round slice of bread, family suggested that maybe I should of spread olive oil onto the bottom of the pizza which would help make the dough crispy. Here are my steps: Made the dough by mixing in flour, yeast, warm water, half a tablespoon of sugar, a teaspoon of salt and about a table spoon of olive oil as all were suggested by this video (I didn't use the goon with spoons wiki as all of them suggested using tools I do not have or can get a hold of) I kneaded the dough for about 5 minutes till it stopped becoming sticky and rolled it up into a ball, I then let the dough rise for about an hour and a half in a big bowl covered with a damp towel. After that I rolled the dough around a bit, then used a rolling pin to roll out the dough flat. After about 5 minutes I then made the pizza circle shaped, and added my toppings. BBQ sauce, a cheese mix of 75% mozerella and 25% cheddar, canadian bacon and pepperoni. I preheated the oven to 400 degrees and tossed it in there for about 12 minutes. I thought of cooking it longer but the cheese melted and I didn't want it to start burning. Any tips? I plan on trying again tomorrow. What I really want is for the pizza crust to be a bit crispy and not basically bread.
|
|
#
?
Mar 6, 2013 05:01
|
|
|
Leal posted:Any tips? I plan on trying again tomorrow. What I really want is for the pizza crust to be a bit crispy and not basically bread. Hotter surface. Look for something to use as a pizza stone.
|
|
#
?
Mar 6, 2013 05:49
|
|
|
Leal posted:
Is that picture from before you cooked it? Because if not, my tip would be "cook it"
|
|
#
?
Mar 6, 2013 05:52
|
|
|
rj54x posted:The past day or so, I've been craving a bolognese-style meat sauce and pasta. However, most good bolognese take at least 3-4 hours, which isn't really feasible on a weeknight. Can anybody suggest something similar that I can have together in < 2 hours? Make a big pot of bolognese on the weekend, portion it into ziplocs and freeze it for use during the week.
|
|
#
?
Mar 6, 2013 05:56
|
|
|
|
| # ? May 9, 2024 23:54 |
|
|
fatherdog posted:Is that picture from before you cooked it? Because if not, my tip would be "cook it" No that is actually after cooking it. Guess I should of cooked longer then.
|
|
#
?
Mar 6, 2013 06:26
|
|