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Slifter posted:Just following up about my adventures with Tamales. I've never gotten consistently useful results out of the float test, either. But you just know when it's dough, right? If you can find (or make your own) fresh ground masa, the texture is so much better that you won't need to add sweet corn. Also, lard makes for a better texture then butter, you should try it.
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Apr 14, 2013 11:51
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SurreptitiousMuffin posted:Thanks for the advice, guys. I'm doing a big shop this weekend, so I'll probably report back to What Did You Cook Last Night at some point soon with my latest kitchen disaster. Soak 2 cups of chickpeas in cold water, overnight. The next day, drain out the water, and discard it. In the bowl of a food processor, dump in your chickpeas, a large bunch of parsley, a couple of TB of crushed coriander seed (not ground, but crushed in a pestle and mortar), a head of peeled garlic, a generous sprinkling of salt, and some whole green chiles (optional, but I like my falafel a bit on the spicy side). Pulse until the mixture resembles wet sand. Then, throw in a few TB of water, and blend until the mixture starts to get finer and finer. Once you've got the chickpeas looking green and ground finely, scoop with a small ice cream scoop, and fry. They'll stay together just fine. You don't need any binder, you don't need any bread, you don't need anything else but the chickpeas, a bit of flavouring, and plenty of parsley. If your falafel are coming out a bit dense, throw in about 1/2 tsp of baking soda in with the chickpeas when you grind the whole mess together. There are as many variations on falafel as there are people who enjoy eating it, so you may find some recipes that call for soaked fava beans, soaked split peas, any any number of other spices. Some recipes don't use garlic, some don't use parsley (I can't imagine why!), some recipes don't use chiles at all, and go for more of a herby taste. All decent recipes, however, should tell you to start with dry chickpeas that you soak overnight.
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Apr 14, 2013 14:17
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I´ve recently been presented with a few jars of muhammara. However I have absolutely no idea what the best way to use this is, and using it as a dip for bread seems a bit dull. Has anyone had experience using this sauce/dip before and does anyone have any good recipe recommendations involving it?
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Apr 14, 2013 17:15
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Goat Pillager posted:I´ve recently been presented with a few jars of muhammara. However I have absolutely no idea what the best way to use this is, and using it as a dip for bread seems a bit dull. Has anyone had experience using this sauce/dip before and does anyone have any good recipe recommendations involving it? The best way to use it is for its intended purpose, eating it with bread. It would make a nice accompaniment to simply prepared fish or chicken.
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Apr 14, 2013 17:55
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Squashy Nipples posted:If you can find (or make your own) fresh ground masa, the texture is so much better that you won't need to add sweet corn. Also, lard makes for a better texture then butter, you should try it. If I ever make my own masa it will probably only be once and only then so I can learn the process, I really doubt that the end result will be worth the extra work. Buying fresh is more interesting, I'm not sure where but I'm sure there is some around. I would normally go with lard but went with butter for two reasons. The first is the lack of a convenient source of good lard, the second is I frequently cook for people that can't eat pork and what to know how butter preforms. Is there a good use for extra corn husks? I'm having a hotdog/bun situation and can't think of anything else to do with the extras.
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Apr 14, 2013 18:06
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Goat Pillager posted:I´ve recently been presented with a few jars of muhammara. However I have absolutely no idea what the best way to use this is, and using it as a dip for bread seems a bit dull. Has anyone had experience using this sauce/dip before and does anyone have any good recipe recommendations involving it? It's nice to spread on grilled meats.
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Apr 14, 2013 18:23
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I'm planning on making cinnamon buns but I want a good icing to go on top. I hate cream cheese icing, which is what is usually suggested. On commercial buns I've had icing that I liked that is thicker than donut glaze, but thinner than cake icing. I've made something like that before but it set up really hard and obviously I don't want that. I just want a simple sugar icing that isn't too runny, isn't too thick, won't set up like concrete, and doesn't involve cream cheese. Any suggestions?
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Apr 14, 2013 19:28
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Psychobabble posted:The best way to use it is for its intended purpose, eating it with bread. It would make a nice accompaniment to simply prepared fish or chicken. I gave it a try with some simply spiced (salt, pepper, little bit of pressed garlic) fried chicken strips due to lacking a grill, it turned out rather tastey and is definately something I plan to make again. Thanks for the tip!
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Apr 14, 2013 20:37
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Semisponge posted:I'm planning on making cinnamon buns but I want a good icing to go on top. I hate cream cheese icing, which is what is usually suggested. On commercial buns I've had icing that I liked that is thicker than donut glaze, but thinner than cake icing. I've made something like that before but it set up really hard and obviously I don't want that. I just want a simple sugar icing that isn't too runny, isn't too thick, won't set up like concrete, and doesn't involve cream cheese. Any suggestions? The bakery i worked in our standard cinnamon bun glaze was just powdered sugar and water to the desired thickness
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Apr 14, 2013 20:40
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Semisponge posted:I'm planning on making cinnamon buns but I want a good icing to go on top. I hate cream cheese icing, which is what is usually suggested. On commercial buns I've had icing that I liked that is thicker than donut glaze, but thinner than cake icing. I've made something like that before but it set up really hard and obviously I don't want that. I just want a simple sugar icing that isn't too runny, isn't too thick, won't set up like concrete, and doesn't involve cream cheese. Any suggestions?
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Apr 14, 2013 21:35
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Anyone have any good suggestions for using spent egg whites? I have seven left over from making creme brulee and I'd rather not use them just for merignue or an egg white omelette.
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Apr 14, 2013 21:44
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Allahu Snackbar posted:Anyone have any good suggestions for using spent egg whites? I have seven left over from making creme brulee and I'd rather not use them just for merignue or an egg white omelette. Angel food.
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Apr 14, 2013 21:55
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I just bought a whole frozen duck at the local Asian supermarket. When I looked at it at the store it said the head was still attached. 1. What should I do with the duck? 2. What can I do with the head aside from grossing out my friends on facebook when I take pictures of it? Like necks are good for gravy and stuff, but I've never heard of using a duck head.
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Apr 14, 2013 21:57
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Arnold of Soissons posted:Angel food. I don't have any cake flour 
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Apr 14, 2013 22:09
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Are there any sauces that use egg whites? I made a hollandaise for lunch and now I have these four egg whites sitting in a bowl, and I hate baking. What can I use them for?
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Apr 14, 2013 22:16
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Allahu Snackbar posted:I don't have any cake flour AP flour works too, just not as well.
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Apr 14, 2013 22:43
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All this egg white stuff is answered with homemade marshmallows http://www.davidlebovitz.com/2011/07/marshmallow-recipe-candymaking/
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Apr 14, 2013 22:59
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drat, no gelatin in the house either.
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Apr 14, 2013 23:24
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Fake cum?
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Apr 14, 2013 23:29
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Isn't there a kind of cheese tart that's basically a meringue with cheese folded in somehow? I'm not sure, but I had something at a bistro one time that was very light and meringue-ey but decadent and savory.bunnielab posted:Fake cum? Why fake it?
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Apr 14, 2013 23:33
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Allahu Snackbar posted:Why fake it? If you can produce 7 eggs worth of cum then you have the wrong job. Assuming you are not already a porn actor. There are a few drinks that call for egg white, you could have a little cocktail party tonight.
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Apr 14, 2013 23:40
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I'm starting to get the hang of a few sauces, especially pan sauces that start from meats, and get awesomer, and also the roux->bechamel->cheese sauces angles. But how do I make really tasty sauces with fruits? I'm speaking mainly of oranges, tangerines, and tonight I have some grapefruits. I have some tilapia filets, and I would like to try making some sauces other than the few I've tried, mainly lemon-based and chili-lime (this came out great a couple times, but the amount of chili vs. lime vs. cream vs. wine vs. reduction is very touchy!). I'm not sure how a basic fruit sauce should start out. I have white wine, and I do enjoy a creamier or buttery sauce sometimes if it's not TOO heavy. Just looking for a basic "seed" idea for light fruit sauces (for fish and chicken mainly). I like apples and pears and everything else too, but citrus is what I've got right now. I made a blackberry sauce once, just messin around, and it came out great, but it would probably be too simplistic for this crew. Blackberries, white wine, butter, sugar. I also made it a bit sweet because it was going with a lemony chicken. But also, goddamn, are blackberries a seedy pain in the rear end!
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Apr 14, 2013 23:42
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Allahu Snackbar posted:I don't have any cake flour I use AP flour but you can always fake cake flour with AP flour and some corn starch.
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Apr 14, 2013 23:58
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Guilty posted:Are there any sauces that use egg whites? I made a hollandaise for lunch and now I have these four egg whites sitting in a bowl, and I hate baking. What can I use them for? Make baked Alaska. It's the best thing ever, and doesn't count as baking because it contains ice cream.
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Apr 15, 2013 00:32
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FishBulb posted:I use AP flour but you can always fake cake flour with AP flour and some corn starch. I do have me some corn starch. What's the ratio to cheat it? Also how necessary is cream of tartar? I have none.
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Apr 15, 2013 01:41
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Allahu Snackbar posted:I do have me some corn starch. What's the ratio to cheat it? Like a tablespoon or 2 per cup, I'd uh, have to think about it by weight.
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Apr 15, 2013 01:45
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Dogdoo 8 posted:I just bought a whole frozen duck at the local Asian supermarket. When I looked at it at the store it said the head was still attached. Pepito nooooo.....
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Apr 15, 2013 03:56
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Allahu Snackbar posted:I do have me some corn starch. What's the ratio to cheat it? The acid in the cream of tartar helps to whip up the egg whites all nice & proper, so you can substitute white vinegar or lemon juice at the same amount. Howver, one thing I read suggested twice the amount though, so it might take a bit more.
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Apr 15, 2013 04:42
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Mr. Wiggles posted:Pepito nooooo..... Hey now, this duck was properly dead before I put it in my backpack and started hauling it around to go sightseeing before dinner.
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Apr 15, 2013 04:45
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Head should be fine in stock, I throw chicken heads mine when I have them
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Apr 15, 2013 06:21
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Allahu Snackbar posted:Isn't there a kind of cheese tart that's basically a meringue with cheese folded in somehow? I'm not sure, but I had something at a bistro one time that was very light and meringue-ey but decadent and savory. Are you thinking cheese souffle?
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Apr 15, 2013 11:33
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Has there ever been a mexican/central american cuisine thread? If not someone should really start one. I will mail a small box full of chilis, hibiscus flowers, and a Virgen de Guadalupe candle to whomever makes a good OP. I am quickly becoming obsessed with it to the point of trying to learn spanish just to make ordering and shopping easire and I would love to get some recipes and info from you guys.
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Apr 16, 2013 02:39
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bunnielab posted:Has there ever been a mexican/central american cuisine thread? Someone should bother Wiggles to do it.
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Apr 16, 2013 02:43
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bunnielab posted:Has there ever been a mexican/central american cuisine thread? feelsgoodman wrote one a while back. He closed it after it was overrun with crockpot recipes or something like that.
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Apr 16, 2013 03:01
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I wouldn't mind one either. The only stuff I know how to make is pretty full on Tex-Mex only. I could contribute in that fashion I guess, but I know there's a hell of a lot more interesting interior mexican food I'm missing.
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Apr 16, 2013 03:03
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GrAviTy84 posted:feelsgoodman wrote one a while back. He closed it after it was overrun with crockpot recipes or something like that. Well poo poo. I would really love one but don't know enough for a decent OP.
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Apr 16, 2013 03:25
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I asked a few pages back but didn't get any responses, but does anyone have experience with infusing olive oil? I'm reading conflicting things about how to do it. Some websites say to heat up the oil first, others say to just throw what I want to infuse it with into the bottle. I'm also confused about whether or not I'd have to keep it refrigerated. It wouldn't make sense to for me but some websites say you need to and that the oil goes bad. For the record I just want to infuse it with dried chilli peppers (dried from a package, not self dried, if it makes a difference).
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Apr 16, 2013 14:05
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Is there a mixer thread somewhere? I thought there was a kitchen gadget thread. I want to buy a stand mixer for making bread and cookie dough once in a while. Not sure which to get.Boris Galerkin posted:I asked a few pages back but didn't get any responses, but does anyone have experience with infusing olive oil? I'm reading conflicting things about how to do it. Some websites say to heat up the oil first, others say to just throw what I want to infuse it with into the bottle. I'm also confused about whether or not I'd have to keep it refrigerated. It wouldn't make sense to for me but some websites say you need to and that the oil goes bad. For the record I just want to infuse it with dried chilli peppers (dried from a package, not self dried, if it makes a difference). Do it hot, you can just store it in the cupboard. You can use other oils like sesame if you want. Girlfriend was hooked on this for a while, she was dumping it on everything.
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Apr 16, 2013 14:49
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Boris Galerkin posted:I asked a few pages back but didn't get any responses, but does anyone have experience with infusing olive oil? I'm reading conflicting things about how to do it. Some websites say to heat up the oil first, others say to just throw what I want to infuse it with into the bottle. I'm also confused about whether or not I'd have to keep it refrigerated. It wouldn't make sense to for me but some websites say you need to and that the oil goes bad. For the record I just want to infuse it with dried chilli peppers (dried from a package, not self dried, if it makes a difference). Don't use the best expensive olive oil to infuse, for one thing. Why? Because your chiles are going to overpower any subtle flavour variations in the oil. In fact, you'd likely be better off just using canola or peanut oil. Either way. Heat up the oil over high heat. Then, in a separate bowl, drop in the chiles you want to use to infuse the oil. Then, pour the hot oil over the chiles. DO NOT add the chiles to the pot. Why? Because you want only the oil to be hot and pull flavour from your chiles. If there is too much heat, you're going to end up with an extremely painful smoke bomb of pain and burning. You don't need to refrigerate it.
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Apr 16, 2013 15:04
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bunnielab posted:Well poo poo. I'll start one up soon if I get a moment. This wedding stuff is sort of kicking my rear end just now, but that thread should exist in here.
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Apr 16, 2013 16:34
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