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Bob Log posted:A few times with whiskeys and the last time someone gave me Wheat Vodka doubleshot on accident I was Totally get it, I'm not super allergic but I also haven't tried any normal whiskey/bourbon since these allergies/sensitivities developed. Do you have any safe brands of vodka that you've tried and enjoyed? What about other spirits? That quinoa whiskey looks pretty awesome actually, wish it was close by.
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Apr 2, 2013 06:39
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| # ? Jun 5, 2024 17:45 |
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99.9999999% of allergies are reactions to proteins. Liquor, and especially vodka is distilled. Proteins are completely 100% removed by distillation. The ingredients, if listed, on a vodka bottle would be: 1. water. 2. ethyl alcohol. End of list. So. Is it possible you actually had a reaction to something else you ate that day - or possibly just drank too much?
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Apr 2, 2013 15:42
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Or find some potato vodka
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Apr 2, 2013 15:45
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I'm sick of buying cheap basters at the supermarket. I only use one maybe 2-3 times a year, but sitting in my drawer they dry rot and barely last a year. Anyone have a recommendation for nicer one?
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Apr 2, 2013 15:49
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I just use a spoon.
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Apr 2, 2013 16:29
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I just use these as single-use basters. Use it and toss it. At the rate you use them, they should last the rest of your natural life!
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Apr 2, 2013 16:33
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Squashy Nipples posted:I'm sick of buying cheap basters at the supermarket. I only use one maybe 2-3 times a year, but sitting in my drawer they dry rot and barely last a year. I bought a halfway decent baster at Target that I use ironically for my fish aquariums on an almost daily basis and going on a year now without signs of wear. I rinse it off after each use and it looks practically new. No, I do not use it for kitchen use.. I have another identical baster for that but it does not take the same beating as the fish baster, that one is rarely used so it does not qualify for the stands up to the daily wear and tear test.
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Apr 2, 2013 17:05
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Are certain types of cutting boards supposed to be used for certain foods? I.e. wood, plastic etc. I think I read somewhere that you're not supposed to cut meat on a wooden board because it soaks up the juices/bacteria but I'm not sure if that's bs or not.
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Apr 2, 2013 19:22
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Ron Don Volante posted:Are certain types of cutting boards supposed to be used for certain foods? I.e. wood, plastic etc. I think I read somewhere that you're not supposed to cut meat on a wooden board because it soaks up the juices/bacteria but I'm not sure if that's bs or not. Depends on whom you ask. Food Network people will tell you that plastic is safer, and to some degree that is true, but it also feels like poo poo to cut on. Someone at UC Davis studied it and found out that, yes, while new plastic boards can be sanitized effectively, well worn boards cannot due to the deep grooves caused by knife use. Wooden boards had the tendency to pull the bacteria into wood and desiccate it and actually self sanitize if allowed to dry completely between uses. Wood also self heals knife cuts, especially end grain type boards and can be refinished (assuming you buy a sufficiently thick one). They also have hella better feel to cut on. There is another type of board, the sani-tuff board, which has a more woodlike feel to use, and is made of hard rubber which self heals like an end grain cutting board. Because of this, it can be sanitized effectively with a solution like starsan like a plastic board. They can also be refinished.
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Apr 2, 2013 19:36
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Wood boards are also much heavier and thus stay put better. Also I just like their look a lot more. Get a wood board, clean it often, get walnut preserve and clean it with a bleach solution, rinse it, dry it, then apply the preserve maybe every month. edit: I have this board http://www.amazon.com/gp/product/B000MDD1A6/ref=wms_ohs_product?ie=UTF8&psc=1 It's not great for "cut and push to the side of the board" but it's great for "Cut things on the board and use prep bowls like you're not lazy" To oil I have http://www.amazon.com/gp/product/B0000CFSV9/ref=oh_details_o00_s02_i00?ie=UTF8&psc=1 edit: VVVV I guess, but you'd still be using a plastic board then.
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Apr 2, 2013 20:36
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There is a solution for the slipping board problem, and it works for all kinds of boards: A damp paper towel placed between the board and your counter.
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Apr 2, 2013 20:37
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Very interesting article from UC Davis about this. To reinforce what Gravity said:quote:New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts. I'm glad glass cutting boards weren't mentioned because they dull the gently caress out of your knives, and wondered if they were even still a thing so I googled them and one of the top results from the Bed, Bath and Beyond website had this gem of a comment: quote:Well, this cutting board would have received 5 stars however I cut my thumb off using it. Also, I have a cutting board question. I got a very nice, sturdy bamboo cutting board for Christmas and I'd like to take care of it and make it last. Alton Brown suggests oiling it using food grade mineral oil. What's the purpose of this? I use it, wash it, and let it air dry completely before storing it. What does the oil do?
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Apr 2, 2013 20:40
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The Midniter posted:Very interesting article from UC Davis about this. To reinforce what Gravity said: Oiling it would keep it some what moist, I imagine. It would chip and the like quicker without. Quick question: If preparing a meal and trying to stick to one pan/skillet, whats the proper order to cook? GF bought me a jar of Chinese Black Beans and I made beef, broccoli, and carrot with black bean sauce last night. It tasted pretty good, but the meat was over cooked. Safflower oil, cooked some garlic in it on medium heat, then cooked the beef, then cranked it for the black beans and veggies. Lazy and didn't take the meat out is probably my problem, but it was good none the less. But, could be better, which is what I want!
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Apr 2, 2013 21:02
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Zuhzuhzombie!! posted:Oiling it would keep it some what moist, I imagine. It would chip and the like quicker without. Yeah, oiling basically conditions the wood. Getting wet, then drying, then wet, drying, etc, day in day out takes its toll on wood and eventually it will crack. The oil helps prevent that. It also keeps the grains flexible and aids with "healing" properties of wood boards. When stir frying on a standard stovetop I like to do things in batches, that way you don't over cook any given component of the dish. The problem with doing in on a conventional range is that you just don't have enough thermal energy to cook everything though in the 3-5 min it should take to cook a real stir fry. You can get around this by cooking the meat to medium doneness, reserving, allowing the pan to recover, adding veg one at a time (to medium doneness again) and reserving while the pan recovers between each, then doing them all at the very end with the sauce should bring everything to perfect doneness and heat everything through. I will usually use a gigantic soup bowl to reserve everything with in between each step, then just dump it all in at the end. These days, though, I have an outdoor burner I use as a wok burner, and if you really want to do it right, I would totally recommend going that route. I just use a Jet Burner SP1, it's only like, 35bux, and I think it is totally worth it. I also use it to roast coffee outside and deep fry so I don't stink up my house.
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Apr 2, 2013 21:13
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Most recipes I've read for stirfrying say to remove the beef. Some tell you to push it up on the sides, which works if you have a big wok and as I understand it the "real" way to do it. But yeh, leaving it in will definitely overcook it like Gravity said. However I've never done the vegetables in batches, that's an interesting idea.
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Apr 2, 2013 21:20
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GrAviTy84 posted:Someone at UC Davis studied it and found out that, yes, while new plastic boards can be sanitized effectively, well worn boards cannot due to the deep grooves caused by knife use.
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Apr 2, 2013 21:29
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I have a couples pieces of leftover lox. Feeling a breakfast for dinner type of night but I wanna do something else other than lox and creamcheese on a bagel or eggs benedict. Thoughts?
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Apr 2, 2013 21:35
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Good deal. No wok, just a skillet. But if I keep half assing Chinese food maybe my Chinese girlfriend will bring a wok with her one night.
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Apr 2, 2013 22:03
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If you feel like doing some work lox works well in crepes, if you don't then it's decent in salads.
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Apr 2, 2013 23:59
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Hey ya'll, I am a terrible cook so keep that in mind. My  GIRLFRIEND put four frozen lamb(? She lives on a farm, it's full of random meat) shoulder chops in the microwave to defrost them, but accidently just microwaved them instead. Any way we can salvage them? They're not cooked the whole way through.
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Apr 3, 2013 00:36
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Sir Jebus posted:Hey ya'll, I am a terrible cook so keep that in mind. My How much are we talking about here? Like a pound or two? I'd give up trying to eat them rare and braise them in onions, garlic, red wine, stock, bay leaf, thyme and black peppercorn then serve them with good mashed potatoes and wilted greens.
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Apr 3, 2013 00:42
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Zuhzuhzombie!! posted:Good deal. No wok, just a skillet. But if I keep half assing Chinese food maybe my Chinese girlfriend will bring a wok with her one night. A wok isn't as useful without one of those giant jet burners.
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Apr 3, 2013 09:20
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tarepanda posted:A wok isn't as useful without one of those giant jet burners. They're still nice to cook with on with a gas stove. You might not be able to get the finger-melting searing heat of a stir fry but I find it more fun to cook with than a flat pan.
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Apr 3, 2013 14:46
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EAT THE EGGS RICOLA posted:How much are we talking about here? Like a pound or two? This. And since you say you're a terrible cook, specifically by braise he means: put in pot or ovensafe dish, add the stuff he mentions and cook (partly covered on the stove at a low simmer, or better, in a 300F oven, covered) for about three hours - until you can pull tasty chunks of meat away from the rest of the chop with a fork. Skim the fat off the sauce with a spoon, taste the sauce, adjust the salt if necessary.
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Apr 3, 2013 15:43
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A recipe calls for rock salt to brine some potatoes, but all I have is kosher and iodized sea salt. Would the kosher be a suitable substitute? I really want to try this stuff today. 
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Apr 3, 2013 17:28
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kinmik posted:A recipe calls for rock salt to brine some potatoes, but all I have is kosher and iodized sea salt. Would the kosher be a suitable substitute? I really want to try this stuff today. Depends on if the recipe is measured in weight or in volume. The former should work fine. The latter, not so much.
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Apr 3, 2013 17:34
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If you're dissolving it into brine it shouldn't matter? Just be careful because a cup of kosher salt is saltier than a cup of rock salt because of the physical size of the grains. (Think of how a whole banana fills a cup but if you peel and mash it its a half cup of banana)
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Apr 3, 2013 17:39
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Thanks, I'll take both of your replies into account. 
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Apr 3, 2013 17:42
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This is why recipes by weight own and recipes by volume suck.
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Apr 3, 2013 17:45
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Is that an imperial fuckload of garlic or metric?
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Apr 3, 2013 17:51
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pile of brown posted:Is that an imperial fuckload of garlic or metric? About how many imperial fuckloads of garlic are in a pantload?
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Apr 3, 2013 17:59
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Also reminds me of asking chef why the unit we order carrots in is a "table" (turns out that's the name of one of the sizes but I was confused)
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Apr 3, 2013 18:14
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A shitload is always exactly sixteen.
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Apr 3, 2013 19:38
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Picked up a lamb shoulder for dirt cheap in an after-Easter sale. I'm planning on butchering it into steaks, stew meat, etc. Anyone have suggestions on dishes to make? I've only ever roasted lamb whole and made lamb chops before, and it's usually too expensive for me to make at home. Love lamb in Indian and Middle Eastern food, though.
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Apr 3, 2013 19:48
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I'm new to cooking and storing food, but I assume that the ground beef I had in my fridge that is now brown isn't safe to cook and eat. I saw in YLLS a food storage image that a few have said is wrong but is there a good source on how long to keep certain foods at certain temperatures? Also, since I'm only assuming, is my ground beef not safe? I've had it in the fridge for ~ 2 weeks and was able to start cooking it for dinner when I noticed how it looked and figured I'd ask before killing myself with unsafe meat.
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Apr 3, 2013 21:44
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A lot of beef turns brown and is still safe to eat, it's oxidation. The real test is if it starts smelling funky or if the beef feels slimy or sticky. Two weeks is really pushing it though.
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Apr 3, 2013 21:50
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I generally use http://www.stilltasty.com/ to check stuff, it seems reasonable and matches with what I'd guess for a lot of things. Someone else can chime in if it turns out the site's actually terrible.
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Apr 3, 2013 22:12
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CanUSayGym posted:I'm new to cooking and storing food, but I assume that the ground beef I had in my fridge that is now brown isn't safe to cook and eat. I saw in YLLS a food storage image that a few have said is wrong but is there a good source on how long to keep certain foods at certain temperatures? Also, since I'm only assuming, is my ground beef not safe? I've had it in the fridge for ~ 2 weeks and was able to start cooking it for dinner when I noticed how it looked and figured I'd ask before killing myself with unsafe meat. If it's been two weeks, It will probably stink when you open it up. Fresh ground beef should have a barely noticable non-offensive smell. If it stinks and makes you slightly pukey to smell it, it's gone off.
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Apr 3, 2013 22:24
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Anyone have a good english muffin recipe?
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Apr 4, 2013 07:19
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My girlfriend bought a bag of individually frozen tilapia fillets and left it in the fridge for a few days; they consequently thawed. I threw them back into the freezer as soon as I noticed what horrible deed she wrought, will they still be good?
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Apr 4, 2013 13:41
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