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I'm not sure how I missed him doing it as a full roast. I think I scrolled down too fast
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Jul 5, 2013 23:22
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I got a slow cooker and have made some curry and chili recipes in it, but it always comes out really watery, even if I don't add the additional water that the recipes call for. How do I thicken it up without overcooking it?
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Jul 5, 2013 23:47
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404notfound posted:I got a slow cooker and have made some curry and chili recipes in it, but it always comes out really watery, even if I don't add the additional water that the recipes call for. How do I thicken it up without overcooking it? What recipes are you following? It's hard to fix a recipe without seeing it.
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Jul 5, 2013 23:51
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I would imagine that the lids on slowcookers prevent a lot of the evaporation that normally goes on, which is why these dishes come out more watery (especially if the recipe isn't specifically a slow cooker dish). This isn't really an answer on how to fix it, but maybe just a reason for the cause. Knowing nothing about the specific recipes my first thoughts would be to thicken with a cornstarch slurry, cook uncovered to reduce the liquid, or strain off a portion of said liquid.
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Jul 5, 2013 23:53
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404notfound posted:I got a slow cooker and have made some curry and chili recipes in it, but it always comes out really watery, even if I don't add the additional water that the recipes call for. How do I thicken it up without overcooking it? I always cook chili on the stove in a pot with a lid, or curry in a wok-like pot with a lid. I'm no expert on it all, but I do reckon it's important to monitor your moisture levels frequently throughout the day. In my experience, those types of foods don't do well in an environment where you just let them go and forget about them. I always do a several-stage process where the ingredients go in at certain times, so maybe the recipes you're using specifically might be helpful to understand what's going on. To take a stab at it, you might take your crocpot lid off as it's cooking to let out some of the steam and monitor the moisture level. You can try boiling it off at the end, but I'm not sure that'd produce the texture you want.
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Jul 6, 2013 00:04
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Here's two things that I've tried: http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-vegetarian-chili-with-sweet-potatoes-00000000049528/ http://www.bhg.com/recipe/vegetables/slow-cooker-vegetable-curry/ They both come out more like soups than the thicker consistency of chili or curry. I'll try making one of them again but with the lid off for maybe the last half hour or so. Hopefully the stuff on top won't dry out.
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Jul 6, 2013 00:15
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404notfound posted:Here's two things that I've tried: The chili recipe sounds kinda bad on a few levels. This is all preference, but I'd add more heat and spice (to taste: more cumin, more chili powder, half the cocoa [it's just to counteract the acidity of the tomato], some smoked paprika, some black pepper to give an initial spike of spice before the slow-grow heat sets in) to it, maybe jalapenos and/or real chilis that you boil out. If you don't want to mash/blend your own tomatoes to a paste, you might try using tomato paste and a can of Rotel or some other tomato/chili blend to get both the thicker texture and the chunks of veg effect. I have no idea why the sweet potato is there except in some cruel way to thicken the sauce with starch, which means you'd want to break it up. I also don't like the idea of corn starch. I'd rather reduce real tomatoes. You should keep an eye on it and taste it as it grows and the spices cook out, and you can always add a little water if it gets too dry. But tossing it all in the pot and letting it steam for several hours is just going to get you a weird tomato soup with soggy veg in it. I'd say just cook it with the lid off (or use a proper pot) and keep an eye on it. It's worth it.
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Jul 6, 2013 00:30
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Is there a good resource to get slow cooker recipes? I used allrecipes.ca and a lot of the stuff I tried didn't come out great. I mostly want easy to make stuff for eating at work and sometimes at home.
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Jul 6, 2013 02:21
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Anhedonia posted:Is there a good resource to get slow cooker recipes? I used allrecipes.ca and a lot of the stuff I tried didn't come out great. I mostly want easy to make stuff for eating at work and sometimes at home. Almost any braise or stew recipe can be done in a slow cooker. General word of warning about allrecipes, it's basically like an unrefereed wikipedia goon rushed by a bunch of midwesterners. I would steer clear of it pretty much entirely.
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Jul 6, 2013 02:27
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This might sound stupid but how do I make chicken noodle soup with chicken stock? I did all the work yesterday so today I planned to take off the fat and reduce it down and portion. I have some frozen chicken breasts left so I'd like to add noodles and make chicken noodle soup with a portion of the stock.
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Jul 6, 2013 10:55
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There is a name for the type of cooking used by desert cultures. The one where you wrap everything up in aluminium foil and let it stay between coals or similar for a while. I was planning on trying this in the coming summer but I can't seem to find the name of this technique for research. Anyone know what I'm talking about?
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Jul 6, 2013 11:30
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Iraff posted:Whenever I hear people bring up cast iron they seem to cite the fact that it cooks evenly as a big draw, but I just found that demonstration that shows that stainless steel and aluminum both heat more evenly, with less harsh heat gradients. What's the bonus of going cast iron? As gravitet said, heat capacity - but as you point out, your cast iron will have hot spots to a higher degree than steel with a molten molybdenum core.. You can remedy this by preheating for a longer time - then they'll get more even, but not entirely so.
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Jul 6, 2013 12:30
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Namarrgon posted:There is a name for the type of cooking used by desert cultures. The one where you wrap everything up in aluminium foil and let it stay between coals or similar for a while. I was planning on trying this in the coming summer but I can't seem to find the name of this technique for research. Anyone know what I'm talking about? Baking? Or if you have liquid in there, part steaming?  Pacific island people did it with leaves, Australian aboriginals did it with bark, nomadic African and middle eastern people did it just with sand, and well probably any nomadic people come to think of it historically , so there won't just be one name for it, and what converts to modern alu foil specifically I guess. I don't know what you are after, formula one qualifying is on right now, so can't look anything up for you, but from memory, Bourdain was in Morocco, Algeria or Tunisia in his "parts unknown" series I saw last year, where did spend some time with nomads in the desert. Edit: Short break in F1, nah, not there. I swear I saw a show with Bourdias in it in a North African country. One part was with tribes in the desert, second part in a town with people dropping off food in a terracotta pot and dough, to the towns hot water baths or central kitchen, where it was heated/cooked. After work/school or whatever people would come to pick it up the bread or stew to eat for dinner. The episode finished with him cooking his own tagines. Anyway, that episode had some desert nomad cooking in it, but I don't know what series, or what country, and as I couldn't find it quickly searching for Bourdain, I'm not even sure if he was in it anymore. Late edit now f1 has finished: maybe him in "a cooks tour"? Hard to google it because of keyword garbage, but I swear I saw a newer show than "a cooks tour" with the description above with bread, pots and tagine. Seems my 'h' key doesn't work half the time anymore... Fo3 fucked around with this message at 14:52 on Jul 6, 2013 |
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Jul 6, 2013 13:20
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Boris Galerkin posted:This might sound stupid but how do I make chicken noodle soup with chicken stock? I did all the work yesterday so today I planned to take off the fat and reduce it down and portion. I have some frozen chicken breasts left so I'd like to add noodles and make chicken noodle soup with a portion of the stock. Thaw your chicken breasts. Set aside the broth you want to use for the soup and bring it to a simmer. Taste and add salt as needed. Add the chicken breasts and a bay leaf or two and a few sprigs of parsley. Keep it at a bare simmer to let the chicken breasts poach until just cooked through. You can go simple and just once the chicken is near done add in some chopped onion, carrot, and celery, some more strongly flavored herbs like some fresh thyme. Once vegetables are tender you can either add the noodles straight to the soup if you want some of the starch of the noodles to thicken the soup some. If you want the broth to remain lighter and clear, cook the noodles separately before adding them. If you have a really big batch and expect leftovers it's better to cook the noodles separately and combine just the portion you plan to eat because noodles sitting in broth will absorb more broth and get mushy. If you want a little more flavor in your vegetables, before adding them to the soup, saute them first in some butter or some of that chicken fat you skimmed.
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Jul 6, 2013 14:52
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Whats the best inexpensive temperature probe/timer?
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Jul 7, 2013 01:26
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When I cook a steak up to temperature (~130), after I let it rest for a few minutes there was a LOT of juice that had come out of it, it was in a rather large puddle of it, actually. Why was that? It's happened several times before with different methods and I have no idea why juice is pooling significantly after resting. The only common things of note for these steaks was they had all been frozen, then thawed in the fridge for (give or take) two days, and they were all about 1.75 inches thick.
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Jul 7, 2013 01:56
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The ice crystals might've poked holes in it when it was frozen. This happens a lot more if it freezes slowly, if you can freeze it faster you won't get as big of crystals. When you're going to freeze a steak put it in the coldest part of your fridge for a while first to get it to as close to frozen as you can, then stick it in the coldest part of the freezer (usually bottom middle). Though if you want you can get liquid nitrogen or dry ice to do this. If there's a chemical supply store around liquid nitrogen is actually pretty cheap. This is full insane level though, but if you get a huge bunch of cheap steak it might be worth it.
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Jul 7, 2013 02:01
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Ramen guy, did you ever get something good going?Grand Fromage posted:Though if you want you can get liquid nitrogen or dry ice to do this. Costco does/did give you free bags of dry ice.
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Jul 7, 2013 02:02
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Quote is not edit.
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Jul 7, 2013 02:03
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tarepanda posted:Ramen guy, did you ever get something good going? If you are talking about me, I've only had one chance to try out your suggestion. I did not have tofu milk though, so I used butter as a filler instead. The broth ended up tasting good, but I think I boiled too many vegetables in my broth, so the taste was a bit over powering. Even when I mixed in more dashi. I made the pickled eggs and they tasted excellent. Although I made them a bit too runny. I'm going to try to cook them a tiny bit more. I'm going to try it again tomorrow after a trip to the store to see if I can find tofu milk. Also, I've been looking for some sort of meat to add to my ramen bowls. Currently I'm just adding the pickled egg, some slivers of carrots and chopped scallions to the bowl.
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Jul 7, 2013 04:12
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walruscat posted:Also, I've been looking for some sort of meat to add to my ramen bowls. Currently I'm just adding the pickled egg, some slivers of carrots and chopped scallions to the bowl. Tonkotsu (pork bone) ramen is usually pretty topping-free. Scallions, a slice of nori, maybe some menma (pickled bamboo), and meat are par for the course. Miso is heartier and has a lot more toppings. As far as meat goes, check out some char siu recipes -- fatty pork sliced thin (not super thin, but maybe a third the thickness of a pork chop) and laid out on the side of the bowl. Delicious stuff -- the fattier the better!
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Jul 7, 2013 04:17
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tarepanda posted:Tonkotsu (pork bone) ramen is usually pretty topping-free. Scallions, a slice of nori, maybe some menma (pickled bamboo), and meat are par for the course. Thanks for the suggestion. That's probably the tastiest meat I've ever had on a ramen bowl and now I know what it's called. I'll try to make it tomorrow and see how it goes.
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Jul 7, 2013 06:12
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walruscat posted:Thanks for the suggestion. That's probably the tastiest meat I've ever had on a ramen bowl and now I know what it's called. I'll try to make it tomorrow and see how it goes. Once you get the recipe down, get a torch and sear it after you put it on the bowl. Mmmmmm.
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Jul 7, 2013 06:58
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Okay, so tomorrow I'm going to be making kangaroo burgers with my girlfriend, but the meat is extremely lean. What's the consensus on if we should add egg, or oil, or whatever other sort of binding?
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Jul 7, 2013 07:21
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GIANT OUIJA BOARD posted:Okay, so tomorrow I'm going to be making kangaroo burgers with my girlfriend, but the meat is extremely lean. What's the consensus on if we should add egg, or oil, or whatever other sort of binding? I wouldn't add any binding. Salt the outside heavily. Form a nice ball. Smash it into a super hot cast iron skillet with clarified butter. When a nice sear forms, flip it and heat it to medium rare. Remove it and let it rest. Rareness is more important than sear for lean mince, so don't chase a heavy sear at the expense of overcooking it.
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Jul 7, 2013 07:25
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GrAviTy84 posted:I wouldn't add any binding. Salt the outside heavily. Form a nice ball. Smash it into a super hot cast iron skillet with clarified butter. When a nice sear forms, flip it and heat it to medium rare. Remove it and let it rest. The plan was to bbq, not skillet cooking, if that makes a difference.
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Jul 7, 2013 07:28
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walruscat posted:Thanks for the suggestion. That's probably the tastiest meat I've ever had on a ramen bowl and now I know what it's called. I'll try to make it tomorrow and see how it goes. I'm not sure which types of ramen it's appropriate for, but I love a soft-boiled egg in ramen. A good use for sous-vide, too
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Jul 7, 2013 17:04
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tarepanda posted:Once you get the recipe down, get a torch and sear it after you put it on the bowl. Mmmmmm. Thanks. I told my wife what you recommended and now I have to add a food torch to my shopping list for when I move out.
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Jul 7, 2013 19:17
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walruscat posted:Thanks. I told my wife what you recommended and now I have to add a food torch to my shopping list for when I move out. Wait. Move out? Did she get mad at a food torch and kick you out?
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Jul 7, 2013 19:43
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The Azn Sensation posted:Wait. Move out? Did she get mad at a food torch and kick you out? Oh, I should have written "when we move out." My wife takes care of her 100 year old grandmother so we were living with her while I was going to school. I'm looking for employment now, so when I find a job we're probably going to move to NY. I've been making a list of kitchen essentials and non-essentials that I want for when I finally have my own kitchen.
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Jul 7, 2013 20:59
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Squashy Nipples posted:I'm not sure which types of ramen it's appropriate for, but I love a soft-boiled egg in ramen. A good use for sous-vide, too I actually gave him my recipe for that. It's pretty good with miso and tonkotsu. I wouldn't eat it with shoyu, but I think shoyu in general is a piss-poor soup though. walruscat posted:Oh, I should have written "when we move out." My wife takes care of her 100 year old grandmother so we were living with her while I was going to school. I'm looking for employment now, so when I find a job we're probably going to move to NY. I've been making a list of kitchen essentials and non-essentials that I want for when I finally have my own kitchen. Oh, whew. I thought the same thing as The Azn Sensation.
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Jul 7, 2013 21:06
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I have five ears of Jersey corn. What to do with that isn't corn on the cob or some kind of delicious but too thick for summer soup? also, down the street from me is a garage sale, and there are two seemingly ok looking gas grills for sale. No propane tank, but at that price, I can just scrap it if it is beat probably, right? File this under too stupid to pass? I have no grill now
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Jul 8, 2013 01:57
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THE MACHO MAN posted:I have five ears of Jersey corn. What to do with that isn't corn on the cob or some kind of delicious but too thick for summer soup? If you have archives, I'd recommend ICSA: Corn as a source of ideas.
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Jul 8, 2013 02:39
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walruscat posted:Thanks. I told my wife what you recommended and now I have to add a food torch to my shopping list for when I move out. Don't buy a "food" torch. Go buy an MAPP Pro Bernz-o-matic from Home Depot.
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Jul 8, 2013 02:41
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THE MACHO MAN posted:I have five ears of Jersey corn. What to do with that isn't corn on the cob or some kind of delicious but too thick for summer soup? Alternately, do that Myhrvold thing with corn grits, fruit marinara, and corn consommé (I don't have the recipe handy; I think it's in Modernist Cuisine and if not there, one of his blog/food forum posts).
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Jul 8, 2013 03:49
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SubG posted:When you've done something else with the kernels, brown the husks and make stock with them. Use the cobs to make jelly. I am very very interested in the method for making and use of corn husk stock and cob jelly. Just cover with water and boil the crap out of them both separately, I assume? But what do you do with the product?
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Jul 8, 2013 03:52
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Squashy Nipples posted:I'm not sure which types of ramen it's appropriate for, but I love a soft-boiled egg in ramen. A good use for sous-vide, too I used to top it with a plain soft-boiled egg. I tried tarepanda's recipe for an egg pickled (is that what I should call it) in soy sauce, mirin, sake and sugar; and from now on I'm going to top it with the pickled egg if I have the time to prepare some the day before I want a ramen bowl. How long will the eggs stay good for? walruscat fucked around with this message at 06:49 on Jul 8, 2013 |
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Jul 8, 2013 05:22
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Nicol Bolas posted:I am very very interested in the method for making and use of corn husk stock and cob jelly. Just cover with water and boil the crap out of them both separately, I assume? But what do you do with the product? Corn cob jelly you make by boiling cobs for around half an hour, strain the result if you don't want bits of stuff in the jelly and don't strain if you do. To each 4 cups or so of liquid add about 3 cups of sugar, about 2 Tbsp of lemon juice and one packet of pectin (following the appropriate rituals for the pectin as indicated on the packet). gently caress around with the proportions per your taste and the quirks of your particular kind of pectin.
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Jul 8, 2013 05:56
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GrAviTy84 posted:I wouldn't add any binding. Salt the outside heavily. Form a nice ball. Smash it into a super hot cast iron skillet with clarified butter. When a nice sear forms, flip it and heat it to medium rare. Remove it and let it rest. We did this and it worked out perfect, thanks!
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Jul 8, 2013 06:56
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Chemmy posted:Don't buy a "food" torch. Go buy an MAPP Pro Bernz-o-matic from Home Depot. I want to buy this just on name alone! Edit: is there any reason why? Are the food ones weaker or something?
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Jul 8, 2013 08:04
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