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I'm trying to make croutons with garlic-infused olive oil. So I chop up some garlic cloves and mix them into room-temperature olive oil, and let them sit for a short while. Is this bad? I read that the olive oil needs to be heated first or there's a risk of botulism. I don't intend to store the olive oil over days, only just long enough for it to get a garlic flavor.
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May 5, 2013 08:13
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GrAviTy84 posted:Bolognese is not a light sauce, it is a rich, super fatty meat, butter, and cream sauce. Stir it in. ALRIGHT THEN Edit: This Edit is made by the Paramedics. Forums poster Boner Slam has died from a heart attack. Boner Slam fucked around with this message at 10:05 on May 5, 2013 |
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May 5, 2013 09:18
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Yeah, if you're baking cookies, shaping and then chilling them in the fridge will always lead to a much better shape than just baking straight from the mixing bowl. The cooler they are the more they'll resist all their fats melting out before the outside of them sets. Apparently adding glucose / corn syrup to the mixture helps with this as well as the texture, but I've yet to make any that called for it in the recipe to compare yet. An out-there question from myself, does anyone have or know of any White Chocolate Fudge Ripple recipes? For spooning in clumps over more clumps of fresh ice cream to create ripples in it before you give it the freeze after churning. I can find plenty of regular milk / dark chocolate ones - I've used the one from Perfect Scoop aplenty and it's always worked fine - but I can't for the life of me find a white chocolate one. At the moment chilling in the fridge I've got a simple sugar syrup base that I poured over a few squares of white chocolate to melt, and while it combined I'm worried that it's not going to set thick enough and instead just end up a sauce. Should I just add more melted chocolate? More corn syrup? Perhaps some cream or something?
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May 5, 2013 13:19
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Vegetable posted:I'm trying to make croutons with garlic-infused olive oil. So I chop up some garlic cloves and mix them into room-temperature olive oil, and let them sit for a short while. Is this bad? I read that the olive oil needs to be heated first or there's a risk of botulism. I don't intend to store the olive oil over days, only just long enough for it to get a garlic flavor. Stick it in a low oven for an hour. If nothing else, the oil will taste much better. You want the roasty garlic flavor I assume, not the harsh (but delicious in it's own right) raw taste.
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May 5, 2013 13:40
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How long can a butter/cream cheese frosting stay out of the refrigerator? Like if I wanted to send it along with some cupcakes to a family member. The recipe for them is a stick of cream cheese, half a cup of butter, and two cups of powdered sugar. Would that be ok in the mail for a few days in a tightly wrapped Ziploc?
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May 5, 2013 14:43
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Tenchrono posted:How long can a butter/cream cheese frosting stay out of the refrigerator? Like if I wanted to send it along with some cupcakes to a family member. I don't think you can trust it to survive the mail- it could be sitting in a truck in the heat somewhere for a while.
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May 5, 2013 15:01
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Tenchrono posted:How long can a butter/cream cheese frosting stay out of the refrigerator? Like if I wanted to send it along with some cupcakes to a family member. Probably not. Ice chest and a cold pack maybe ?
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May 5, 2013 15:44
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I have a stupid amount of homemade croissants and brioche that I baked Saturday night. I want to bring the leftovers into work on Monday; will they be gross by then? Should I reheat them in the morning before bringing them in, or will that make them stale?
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May 5, 2013 16:44
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About cookies: Don't forget you can freeze the dough too! I usually mix a batch that uses 1 stick of butter, 1 1/2 cup flour, and 1/2 cup each of the sugars, and one egg (to make ~2-3 dozen or something like that) and immediately bake about a dozen. The rest I drop onto parchment paper on a second baking sheet and freeze them then put them in bags. They survive the freezing pretty well and that way you can always have access to fresh from the oven cookies. I've never had trouble with cookie spreading, but I don't think I've used the toll house recipe. I've only ever used ones that have the ratio I mentioned earlier.
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May 5, 2013 20:52
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I'm in the market for a cookware set. Currently, I live in an apartment with a small kitchen and my cookware has been piecemeal of whatever came my way. So, my nonstick skillet has bitten the dust, and I'm looking to invest in a set. Any recommendations on companies/sets to look at? I'm buying a house, so I'm willing to put up money if it's worth the quality.
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May 5, 2013 21:56
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Fremry posted:I'm in the market for a cookware set. Currently, I live in an apartment with a small kitchen and my cookware has been piecemeal of whatever came my way. So, my nonstick skillet has bitten the dust, and I'm looking to invest in a set. Any recommendations on companies/sets to look at? I'm buying a house, so I'm willing to put up money if it's worth the quality. http://forums.somethingawful.com/showthread.php?threadid=3381440 Checkout the OP.
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May 5, 2013 22:46
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Thanks. Exactly what I was looking for.
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May 5, 2013 22:50
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Aaronicon posted:An out-there question from myself, does anyone have or know of any White Chocolate Fudge Ripple recipes? For spooning in clumps over more clumps of fresh ice cream to create ripples in it before you give it the freeze after churning. I can find plenty of regular milk / dark chocolate ones - I've used the one from Perfect Scoop aplenty and it's always worked fine - but I can't for the life of me find a white chocolate one. At the moment chilling in the fridge I've got a simple sugar syrup base that I poured over a few squares of white chocolate to melt, and while it combined I'm worried that it's not going to set thick enough and instead just end up a sauce. Should I just add more melted chocolate? More corn syrup? Perhaps some cream or something? Quoting myself for an update: I ended up adding another handful of white chocolate (which seized on me but a little bit of rewarming the mixture combined with the high liquid content brought it back to a nice syrup) and it turned out fine. Put a blob in the freezer to check it and it gets solid but still perfectly scoopable. Now my cheesecake ice cream is going to have one decadent white chocolate fudge ripple through it. Using a tablespoon of so of golden syrup alongside the corn syrup added a nice creamy colour and caramel hints. Gonna be awesome. Moral of the story: always add more chocolate.
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May 6, 2013 00:00
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I've been trying to get more liver into my diet and have been enjoying pate from our local charcuterie lately. Today I bought some veal liver and cooked it up with some pork, onion, garlic, and a bit of cognac. I then blended it up and stuck it in the fridge to set up a bit. I'm not expecting it to taste like nice pate but hopefully it's a decent substitute. I generally like the flavor of liver but the texture just kills me every time. Any recipe ideas you guys can share?
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May 6, 2013 00:09
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I've developed a mild egg allergy. Unfortunately, I love baked goods. What are some recipes that naturally don't have eggs, like shortbread cookies? Also, what sort of substitutes are their for eggs in baking, and do they yield results as tasty as the originals?
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May 6, 2013 00:53
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I use flaxseed as an egg replacer and it works pretty well but there are actually a ton of options the usefulness of which vary depending on what you are baking.
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May 6, 2013 03:58
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Any tips for blowtorching protein to finish em' after a nice time in the sous vide apparatus? I bought a propane blowtorch (with a regulator - Berzomatic 3000) and I sorta just winged it the first time, so I felt like I could get a better result on my next attempt. Googling for this information only brought up inconsistent and differing methods. When I tried it for the first time, the flame itself was about 2" high, and I slowly "painted" the steaks with the torch flame. I was kind of scared to keep my torch in one spot for too long--I didn't want to compromise the lovely 55C interior! The outside got brown-er, but not excessively crusty. The steaks were dried, lightly brushed with oil before attempting to torch them. I've seen a glucose/starch wash recommended as well...
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May 6, 2013 03:58
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Is salo supposed to have these unchewably hard bits in it? Should I just cut that part out of each slice, or what
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May 6, 2013 07:29
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What's IKEA cookware like? How about Meyer Anolon? If I get a non-stick large sauce pan I don't want frying-pan Teflon non-stick, but I do have a non-stick anodised which seems pretty good.
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May 6, 2013 09:24
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Costco finally got whole frozen ducks at the store. I've never made duck on my own, any suggestions for recipe? I was going to thaw it, break it down like a chicken, and Sous vide everything (maybe confit the leg quarters based on what I've seen here). What would be a good guess at puddle temp for someone who likes steak at 126?
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May 6, 2013 12:21
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therattle posted:What's IKEA cookware like? Meh. It's OK; like most of their products, it provides a reasonable bang for the buck. I'm very suspicious of the non-stick coating on their pans, so I've never bought any. So I could be wrong about it, let me know how it goes.
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May 6, 2013 12:26
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Hed posted:Costco finally got whole frozen ducks at the store. I've never made duck on my own, any suggestions for recipe? I was going to thaw it, break it down like a chicken, and Sous vide everything (maybe confit the leg quarters based on what I've seen here). What would be a good guess at puddle temp for someone who likes steak at 126? I had one a while back that I parted up, seared the breasts in a black iron skillet and had those as a main course with some other veggies. I took the rest of the duck and cooked it in the dutch oven with onion, celery, parsnips, carrots and a bouquet garni for 2-3h or so and just had it like a stew. Also, save the bones, duck stock is pretty good and made a good gumbo later on. http://www.channel4.com/programmes/gordon-ramsay-cookalong-live/articles/how-to-cook-duck-video I did the duck breasts more or less like this except I scored the skin over the fatty bits of the breast. This helps render the fat out as you cook it which is important for duck vs chicken given the large amount of fat they carry. Also, save that extra duck fat in the fridge. It's great for using in other stuff.
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May 6, 2013 13:01
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GrAviTy84 posted:This recipe has always baked flat for me fwiw. I think it's to add a little air to the cookie for some crunch. gently caress the recipe on the bags of chips, my mom used to use those, and then she'd always add a little more flour 'to make more cookies' and bakes everything too long and they end up being hockey pucks. She just says "I dunk them in coffee I don't care!" I ended up just memorizing a basic recipe and just change it up a little here and there, the basics are pretty similar to the Alton 'chewy' recipe. 1-1/2 cup brown sugar 1/2 cup white sugar big splash of vanilla splash of milk 1-1/2 sticks of butter tsp of salt tsp of baking soda 2 egg yolks 2 to 2-1/2 cups of flour bag of Ghirardelli 60^ cacao big chips/chunks. Do not use Nestle or Hershey chips. pecans or walnuts if you want bake on parchment paper at 350 until the tops start splitting, don't let the bottoms brown too much  This batch had a little bit too much sugar in them but they came out alright. Warm them up in the oven for a few minutes before you serve them (the chips should look 'wet'. Nobody wants to eat a cold cookie
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May 6, 2013 15:10
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Bob Morales posted:Nobody wants to eat a cold cookie Are you kidding me? Frozen chocolate chip cookies are awesome.
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May 6, 2013 15:12
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therattle posted:What's IKEA cookware like? How about Meyer Anolon? If I get a non-stick large sauce pan I don't want frying-pan Teflon non-stick, but I do have a non-stick anodised which seems pretty good. I've only bought chopping boards, whisks, spoons and bowls there. My ikea also had an enamelled CI dutch oven pretty cheap. As far as pans, never tried them, seems they only have really cheap teflon disposable pans so avoided them like SN said. From what you say, you don't want them, and like yourself, I threw out my old teflon pan and got an anodised non stick a few weeks ago and I'm happy and not looking back to teflon. It's a local Au only brand though so no good to you. Maybe ask in the product recommendation thread? Probably better for you to get a name brand with some type of warranty over an ikea pan, maybe Tefal, circulon, cuisinart? I've only recently learnt that Tefal in the US is called T-Fal, had to rename due to legal threats as too close to Teflon. It's Tefal in the rest of the world. Fo3 fucked around with this message at 16:56 on May 6, 2013 |
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May 6, 2013 16:52
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So I've got a bunch of boneless beef short ribs in the freezer that I need to use up, but don't really feel like braising now that it's getting warm. I've a mind to grill them kalbi-stlye, but are boneless short ribs going to hold up? Should I split them lengthwise to get to a similar thickness as the bone-in flanken cut short ribs? If that sounds terrible, can anyone recommend other good uses for beef short ribs that don't involve braising?
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May 6, 2013 19:22
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Slice thin, marinate in a Korean style bbq sauce, then grill quickly.
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May 6, 2013 19:34
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Tricerapowerbottom posted:Is salo supposed to have these unchewably hard bits in it? Should I just cut that part out of each slice, or what That might be pork skin, if salo is what I think it is. Trim it off if you want. Whenever I make salo for dipping perogies (vereneki) in, I take some salt-pork, trim off the skin, cube it into little batons and then cook down the little cubes till they are crunchy and all the fat has rendered. I find when the skin stays in there, its is sort of tooth cracking-hard.
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May 6, 2013 21:19
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Fo3 posted:I've only bought chopping boards, whisks, spoons and bowls there. My ikea also had an enamelled CI dutch oven pretty cheap. Thanks (and others). I'm not interested in buying something cheapish that I'm not happy with. I've got an Anolon now and might get another one of those. I just wondered if people liked or hated anodised stuff.
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May 6, 2013 21:49
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Bob Morales posted:I think it's to add a little air to the cookie for some crunch. gently caress the recipe on the bags of chips, my mom used to use those, and then she'd always add a little more flour 'to make more cookies' and bakes everything too long and they end up being hockey pucks. She just says "I dunk them in coffee I don't care!" Do you do what Alton does and melt the butter first? Also he recommends bread and not all purpose flour.
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May 7, 2013 07:55
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You can cut sugar by almost half and still have it come out fine, right? My sweet tooth has been significantly reduced since I've changed my diet(I'm not looking to cut calories, just make it not as sweet). Or will I need another moisturizer? Should I mash a banana in there or something? Drifter fucked around with this message at 10:42 on May 7, 2013 |
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May 7, 2013 10:39
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Rand alPaul posted:Do you do what Alton does and melt the butter first? Also he recommends bread and not all purpose flour. I leave it out on the counter to soften but I don't melt it. Once you hit the butter with sugar, the grit mixes it right up. I mix everything except the flour and chips together at the same time, then the flour, then add chips/nuts. Bread flour works and seems to give a slightly 'poofier' cookie, if you are looking to add some 'chew' use some whole-wheat flour. And if you want a chocolately as hell cookie use a cup of cocoa powder to replace one of the cups of flour. But be careful not to overbake because you won't be able to tell when the bottoms are burning. Drifter posted:You can cut sugar by almost half and still have it come out fine, right? My sweet tooth has been significantly reduced since I've changed my diet(I'm not looking to cut calories, just make it not as sweet). Banana would probably affect the flavor (probably not as much as the time I used corn tortilla grease by mistake when I was a kid, instead of shortening). Take the white sugar out first. I don't use egg whites in my recipe so they come out pretty chewy, removing some sugar shouldn't affect it that much. Real butter, sugar and eggs are the most important ingredients to a cookie. I've tried a ton of vegan or alternative chocolate chip cookies and they're all missing taste, texture, or both.
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May 7, 2013 14:30
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Bought three kilos of sweet potatoes on a sale. I've never used it before. What do I do with it?
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May 7, 2013 16:12
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Affi posted:Bought three kilos of sweet potatoes on a sale. I've never used it before. What do I do with it? http://cosmopolitancomfort.com/2013/01/27/braised-mashed-sweet-potatoes/ I also usually skip the sugar. I've swapped them in for the mashed potatoes on a shepherd's pie several times, that was delicious.
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May 7, 2013 16:23
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I just had a sweet potato shepards pie for lunch. It was delicious. After a workout I usually get some complex carbs from sweet potatoes so my usual morning breakfast is a half a baked sweet potato with a few soft-poached eggs over it. Really, they are very flexible and easy to cook, you can use em in drat near anything. One thing I love them for is when I want a nice thick tomato soup, I'll puree a baked sweet potato into it beforehand. It cuts down the acidity nicely and adds a good hearty texture to the soup.
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May 7, 2013 16:30
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I use them mashed on a cottage pie, roasted with other veg or meat, in curries too. Use them anywhere where you'd use butternut squash or potato. Just had a frittata for dinner with them, roasted 1/2 a large sweet potato (cubed) with thyme, 2 zucchinis (sliced into rounds) and 1 onion (quatered). Then fried mushrooms and garlic in a cast iron pan; chucked the roasted veg into the pan, topped with parsley and tomato; poured over egg, cream and parmesan cheese mixture and put the pan under the grill/broiler until golden. The sweet potato was the star (along with onion, garlic and herbs), as I'm not a big fan of zucchini, mushrooms or eggs, I just need to get rid of them.
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May 7, 2013 17:03
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Fo3 posted:Just had a frittata for dinner with them, roasted 1/2 a large sweet potato (cubed) with thyme, 2 zucchinis (sliced into rounds) and 1 onion (quatered). Yeah I'm eating this poo poo tomorrow. Man that sounds delicious.
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May 7, 2013 17:18
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Anyone know where I can buy a Sodium Citrate in the UK? I tried looking but didn't find any stockists.
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May 7, 2013 17:27
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Aramoro posted:Anyone know where I can buy a Sodium Citrate in the UK? I tried looking but didn't find any stockists. Amazon.co.uk? http://www.amazon.co.uk/Texturas-Citras/dp/B002X8168W/ref=sr_1_1?ie=UTF8&qid=1367947046&sr=8-1&keywords=sodium+citrate Have you tried looking in the kosher section of a grocery store?
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May 7, 2013 18:18
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Eggs benedict questions: Prepping for mother's day brunch. Can I make the hollandaise sauce the day before and reheat, or will that make the sauce icky? I was going to use the leftover egg whites and attempt a pavlova, but if I have to make the sauce the day of, I probably will not. Fiancee's mother requested eggs florentine. Do I just blanch the spinach, or do I need to do something else to it to make it tasty? Smoked salmon on eggs benedict: am I supposed to use lox or uh. smoked salmon? Okay, what salmon should I use? potato pancake question: I really like the potato pancake method from Keller's "Ad hoc", where the potato is shredded, rinsed in ice water, spun down, and tossed with cornstarch. The recipe says to use enough oil to hear the pancake sizzle. My pancakes get so oily, and I'd like to cut down on the oil absorption. Is it simply a matter of turning the heat up right before dropping the potatoes in, then dropping the heat?
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May 7, 2013 18:41
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