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Blackbird Betty posted:It's definitely not the worst thing I've eaten with hot sauce.
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Jun 30, 2013 08:28
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Blackbird Betty posted:You know, it's actually kind of alright, I guess. Like chewy peanut butter but less salty, there's not heaps of personality or meatiness going on. It's definitely not the worst thing I've eaten with hot sauce. Not that I'll be buying it again, mind you... I too have eaten dogfood on a lark
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Jun 30, 2013 08:30
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SubG posted:Tell me you had your nutmeat with cocksauce. Nah, this stuff! Just to be really parochial about it. Edit: Also, I am a lady so that would be "her" nutmeat, not "his".
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Jun 30, 2013 08:35
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Blackbird Betty posted:Nah, this stuff! Just to be really parochial about it. Tell us what "her nutmeat" tastes like. I'm serious in my curiosity. I've never seen something so vile for sale, and I eat out of date offbrand potted meat with my fingers.
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Jun 30, 2013 09:10
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Erik Shawn-Bohner posted:not harshing--just ignorance. What is it? I've never seen it before, but as Sanitarium is a brand sold in Australia, I looked it up on their website. Ingredients: Water, wheat gluten (23%), peanuts (20%), onion, salt, minerals (zinc gluconate, ferrous gluconate), vitamin B12. http://www.sanitarium.com.au/products/vegetarian/vegie-delights-canned/nutmeat
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Jun 30, 2013 10:07
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Fo3 posted:I've never seen it before, but as Sanitarium is a brand sold in Australia, I looked it up on their website. Other than maybe the texture, that doesn't sound like it would be too bad. Maybe making a Thai dish out of it would be OK?
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Jun 30, 2013 10:34
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That really doesn't sound bad. I toss it into things. but nut-meat? I think there has to be something going on there. because what you describe is just weird peanut butter as far as I can tell.
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Jun 30, 2013 10:59
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Honestly, it's not that bad. Way chewier than it should be and pinker-coloured than I would prefer, but mostly pretty inoffensive. I think you're onto something with the Thai idea, I wonder if it puffs up when deep-fried like tofu? Edit: I won't condone putting in a sandwich though, that website suggestion can go get hosed.
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Jun 30, 2013 11:25
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Now you mention peanut butter, now I remember where I've seen that brand. They're pretty good for peanut butter for use in cooking. Most of their varieties are claimed 95% peanuts by volume, and they sell a jar with claimed 100% peanuts and nothing added. It's good for satays. They love peanuts, and want to find extra products to put them in I guess.
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Jun 30, 2013 11:27
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Erik Shawn-Bohner posted:That really doesn't sound bad. I toss it into things. but nut-meat? I think there has to be something going on there. because what you describe is just weird peanut butter as far as I can tell. My initial reaction was basically "Probably cranberry sauce except from nuts." Which looks pretty much correct.
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Jun 30, 2013 14:28
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Does anyone have any suggestions for sites that let you save recipes online and make your own personal cookbook? Ones that include an iOS app would be nice too, but it's not mandatory. I'm trying out PepperPlate right now but I'm wondering if anyone has any ones that they use. I'm also messing around with http://keeprecipes.com/, which seems to have a much more robust sharing, and you can search other people's stuff, but it loads so slow geez. 100 HOGS AGREE fucked around with this message at 15:46 on Jun 30, 2013 |
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Jun 30, 2013 15:28
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Evernote.
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Jun 30, 2013 16:18
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dino. posted:Evernote. Yes!
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Jun 30, 2013 17:27
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Does anyone know a good multi-timer app for cooking, for the Android platform? I was trying to cook something complicated with multiple parts the other day, and at one point I was doing a different thing on each of four burners. Normally I just look at the clock and calculate stop times for food in my head, but I ended up breaking a sauce because I ran out of working memory. I'm imagining something that has four or five adjustable countdown timers that can run independently, and that all display at once.
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Jun 30, 2013 21:20
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ejstheman posted:Does anyone know a good multi-timer app for cooking, for the Android platform? I was trying to cook something complicated with multiple parts the other day, and at one point I was doing a different thing on each of four burners. Normally I just look at the clock and calculate stop times for food in my head, but I ended up breaking a sauce because I ran out of working memory. I'm imagining something that has four or five adjustable countdown timers that can run independently, and that all display at once. 
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Jun 30, 2013 21:23
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I just use the oven clock and time everything off when whatever needed to go in first went in first. Then forget what time I put the first thing in.
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Jun 30, 2013 21:40
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I have a lab timer I stole from work that is just a little LCD thing with 3 independent programmable timers on it. Kinda nice for days like today where I'm slow cooking 2 different dishes for the week and got a batch of bread going.
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Jun 30, 2013 21:49
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ejstheman posted:Does anyone know a good multi-timer app for cooking, for the Android platform? I was trying to cook something complicated with multiple parts the other day, and at one point I was doing a different thing on each of four burners. Normally I just look at the clock and calculate stop times for food in my head, but I ended up breaking a sauce because I ran out of working memory. I'm imagining something that has four or five adjustable countdown timers that can run independently, and that all display at once. https://play.google.com/store/apps/details?id=com.sportstracklive.stopwatch&hl=en Apparently it lets you use multiple timers from the same app.
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Jun 30, 2013 22:23
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ejstheman posted:Does anyone know a good multi-timer app for cooking, for the Android platform? I was trying to cook something complicated with multiple parts the other day, and at one point I was doing a different thing on each of four burners. Normally I just look at the clock and calculate stop times for food in my head, but I ended up breaking a sauce because I ran out of working memory. I'm imagining something that has four or five adjustable countdown timers that can run independently, and that all display at once. Learn to cook without timers. Observe your food as it cooks and figure out how it looks/smells/tastes when it's done. It definitely takes practice, but I generally only set a timer if I'm leaving the kitchen to do something else, just to remind me that cooking is happening and I might want to poke it and see how it's doing. I do make frequent use of a thermometer, though. In culinary school we were all driven insane because the answer (in any class) to the question, "Chef, about how long do you cook that for?" was always "COOK IT 'TILL IT'S DONE."
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Jun 30, 2013 22:33
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I have an app called Kitchen Timer that has multiple timers in it. I never really use it but it exists.
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Jul 1, 2013 01:27
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I bought a ton of spices that all came in bags. What's the best way to store them? Like, can I store them in mason jars in a cabinet? There's at least a pound of each spice so it needs to be bigger than a tiny spice jar.
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Jul 1, 2013 01:50
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Mason jars would be good, they're much more airtight than most spice jars
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Jul 1, 2013 02:07
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Has anyone ever had any success baking a cheesecake in a toaster oven? I figure a water bath is out of the question because there would be too much moisture trapped in too little space. Maybe cover it with foil to keep the top from browning too quickly?
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Jul 1, 2013 02:57
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I experimented with a couple new recipes at dinner tonight with mixed results. First, I tried replicating the mac and cheese from a restaurant people in the area rave over but I think the proportions seem completely off. Also, there's no bechamel so I don't really understand how it's supposed to work in the first place: http://www.elizabethannedesigns.com/living/2008/12/01/recipe-best-mac-cheese-ever/ A friend of mine had tried to make it before and he ended up with delicious cheese soup covered with a tiny oil slick, so I tried adding some sodium citrate from the Modernist mac and cheese recipe as an emulsifier. Unfortunately it still ended up being tremendously runny. Is that heavy cream/liquid to cheese ratio way off or do I need to reduce it by a lot more than 1/4th? I then moved on to this: http://www.npr.org/2013/06/27/195633254/blueberry-dumplings-the-star-of-lasting-summer-memories The dumplings were pretty doughy even after cooking them for 15 minutes. They were almost racquetball-sized, which seems too large to cook in 12 minutes. I've never tried making dumplings before, so do I need to rest them before cooking or avoid kneading the dough too much?
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Jul 1, 2013 03:19
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Wroughtirony posted:Learn to cook without timers. Observe your food as it cooks and figure out how it looks/smells/tastes when it's done. It definitely takes practice, but I generally only set a timer if I'm leaving the kitchen to do something else, just to remind me that cooking is happening and I might want to poke it and see how it's doing. I do make frequent use of a thermometer, though. I keep trying to explain this to my wife, who isn't much of a cook but us an engineer. If I don't set a tuner every time I cook anything it drives her nuts.
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Jul 1, 2013 03:23
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soap. posted:Has anyone ever had any success baking a cheesecake in a toaster oven? I figure a water bath is out of the question because there would be too much moisture trapped in too little space. Maybe cover it with foil to keep the top from browning too quickly? A toaster oven sounds like a terrible idea... you're talking about the kind that are basically metal boxes with a coil on the bottom, right? The heating is so uneven that the idea of baking anything in there terrifies me.
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Jul 1, 2013 03:37
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tarepanda posted:A toaster oven sounds like a terrible idea... you're talking about the kind that are basically metal boxes with a coil on the bottom, right? The heating is so uneven that the idea of baking anything in there terrifies me. I've never done a cheesecake but I do all my baking in a toaster oven because I live in Korea and ovens here are a luxury item. So far everything has worked exactly like a real oven, I imagine a cheesecake would be fine.
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Jul 1, 2013 03:39
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tarepanda posted:A toaster oven sounds like a terrible idea... you're talking about the kind that are basically metal boxes with a coil on the bottom, right? The heating is so uneven that the idea of baking anything in there terrifies me. I have conducting rods top and bottom, so it'll be more even at least? I've done a lot of baking in my toaster oven, but nothing as sensitive as a cheesecake. Well, if it cracks, no biggie, it'll still taste good. Hopefully it won't fall and get super dense.
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Jul 1, 2013 03:43
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Grand Fromage posted:I've never done a cheesecake but I do all my baking in a toaster oven because I live in Korea and ovens here are a luxury item. So far everything has worked exactly like a real oven, I imagine a cheesecake would be fine. That's why I was thinking it was a terrible idea. Every desperate foreigner here I know who's tried anything more complex than a simple cookie has ended up with a half-baked half-raw lump of whatever. I just sucked it up and spent 600 bucks on a "real" electric oven/microwave.
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Jul 1, 2013 03:44
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tarepanda posted:That's why I was thinking it was a terrible idea. Every desperate foreigner here I know who's tried anything more complex than a simple cookie has ended up with a half-baked half-raw lump of whatever. They must've gotten lovely ones or just been terrible at it. I've made cakes, pies, cookies, bread, Cantonese barbecue, carnitas, corned beef. I roast ducks and chickens, pot roast, lamb curries, "tandoori" stuff, pitas. No problems.
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Jul 1, 2013 03:46
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Grand Fromage posted:They must've gotten lovely ones or just been terrible at it. I've made cakes, pies, cookies, bread, Cantonese barbecue, carnitas, corned beef. I roast ducks and chickens, pot roast, lamb curries, "tandoori" stuff, pitas. No problems.  We're talking about the same thing, right? You just put something in and set the timer?
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Jul 1, 2013 03:50
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Apparently not. A toaster oven is just like a small electric oven, it has a timer (sometimes) and a temperature control. That has no temperature control? No wonder it's a piece of poo poo.
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Jul 1, 2013 03:52
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Yeah... just for toast. I bought a real convection oven that lets me do anything from 150 to 350 (or 400?) C for any time I want. There are also some steam ovens, but I'm not sure about what those are supposed to be good for, exactly, so I didn't bother. Edit: The General Questions thread - Grand Fromage and tarepanda talk about cooking in Japan and Korea Sorry, guys.
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Jul 1, 2013 03:56
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I have a convection toaster oven. I've baked cookies, brownies, and other things. I've roasted vegetables, baked potatoes, and small casseroles without a problem. We had one of those frozen lasagnas that you're supposed to just heat and eat. It never cooked after two hours. It seems that toaster ovens are fine as long as you keep in mind that they can't retain heat nearly as well as a full oven. edit: Mine has a temperature control and a broil setting, though.
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Jul 1, 2013 04:06
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tarepanda posted:Edit: The General Questions thread - Grand Fromage and tarepanda talk about cooking in Japan and Korea Someone might find it interesting! A world without ovens. If you have a real toaster oven that's adjustable, it should be fine. I found that when making pie, I needed to rotate it halfway through and it took a little longer because it does lose heat more than a real oven, but it was doable. I plan to try a cheesecake in mine sometime. If you have whatever weird thing that is that has no temperature control, you're hosed.
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Jul 1, 2013 04:09
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Grand Fromage posted:Someone might find it interesting! A world without ovens. Yeah mine has temperature control and all that. I can't imagine using one of those things, yikes. I'll just keep a close eye on it, and I'll report back 
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Jul 1, 2013 04:14
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I have successfully made cheesecake in a toaster oven before. It was only 6" and it did require a combination of aluminum foil and an ice water bath, but it came out quite nice.
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Jul 1, 2013 04:58
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Grand Fromage posted:They must've gotten lovely ones or just been terrible at it. I've made cakes, pies, cookies, bread, Cantonese barbecue, carnitas, corned beef. I roast ducks and chickens, pot roast, lamb curries, "tandoori" stuff, pitas. No problems. You must have a very high quality one. My wife has tried baking in our toaster oven several times and it can't do much more than cookies. Even brownies come out poorly. Ours was a model around $60 with a temperature control and a timer.
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Jul 1, 2013 06:17
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Blackbird Betty posted:Nah, this stuff! Just to be really parochial about it. Sorry I misgendered your nutmeat.
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Jul 1, 2013 09:24
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tarepanda posted:Yeah... just for toast. It's ok. Kinda interesting to hear about the random limitations to either kitchen equipment or ingredients from time to time.
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Jul 1, 2013 13:44
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