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Fo3 posted:No. A beef wellington is lightly cooked and then chilled. Then wrapped in pastry and cooked for enough to cook the pastry, the beef doesn't cook much more because it's chilled before hand. I guess I was thinking more of chateaubriand, I don't think I've ever actually eaten beef Wellington and I've never cooked either myself.
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Jul 31, 2013 02:36
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mich posted:HappyHat's: http://forums.somethingawful.com/showthread.php?threadid=3309292 Gelato! Goddammit.
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Jul 31, 2013 02:49
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How the hell do you deep fry chips/fries. They always come out burnt.
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Jul 31, 2013 09:59
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SwissCM posted:How the hell do you deep fry chips/fries. They always come out burnt.
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Jul 31, 2013 11:09
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There is also a slow way to make fries. http://dinersjournal.blogs.nytimes.com/2010/03/19/an-easy-way-to-make-french-fries/?_r=0 I do this all the time because it is so easy, but SubG's way is considered the normal way.
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Jul 31, 2013 12:23
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Anyone have experience with confectioner's glaze (shellac)? I want to coat the inside of mason jars to block out light so I can use them for storing tea. I don't want to use paint for obvious reasons. I could just paint the outside of the jar I guess but I still don't like that idea for some reason. Can shellac be colored, and if so, how? Would regular food coloring work? Could I make it opaque enough to block light?
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Jul 31, 2013 18:01
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SwissCM posted:How the hell do you deep fry chips/fries. They always come out burnt. Part 1 Part 2
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Jul 31, 2013 18:29
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hayden. posted:Anyone have experience with confectioner's glaze (shellac)? I want to coat the inside of mason jars to block out light so I can use them for storing tea. I don't want to use paint for obvious reasons. I could just paint the outside of the jar I guess but I still don't like that idea for some reason. Use a tin like everyone else.
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Jul 31, 2013 18:39
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buy amber jars http://www.specialtybottle.com/
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Jul 31, 2013 18:40
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GrAviTy84 posted:buy amber jars http://www.specialtybottle.com/ This site has some pretty cheap tins. The reason I was avoiding tins was because they were like $12 each on amazon and I was like gently caress that. I wasn't going to spend $120 on storing my tea. Thanks for the link.
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Jul 31, 2013 19:19
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If you don't want to buy another container, wrap your jars in foil to block out the light.
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Jul 31, 2013 19:22
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hayden. posted:This site has some pretty cheap tins. The reason I was avoiding tins was because they were like $12 each on amazon and I was like gently caress that. I wasn't going to spend $120 on storing my tea. Thanks for the link. buy a lot, shipping is kinda pricy. I made an order recently for some tincture bottles for homemade bitters and tinctures and tacked on a few big jars for pickles and a foaming hand pump thing for sillyfoodfoams.
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Jul 31, 2013 19:27
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contrapants posted:If you don't want to buy another container, wrap your jars in foil to block out the light. Why didn't I think of this? Thanks for the idea, why do I always overcomplicate things?
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Jul 31, 2013 19:48
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poo poo, I've been puttin them inside a box all this time. Foil sounds more convenient...
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Jul 31, 2013 21:38
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Sooooo, I'm looking for a enameled dutch oven but I can't justify the expense of a great Staub or Creuset one. I was about to pull the trigger on a Lodge one, but I've read a lot of review of them chipping after less than 6 months of use which seems quite ridiculous if you ask me. I have no interest in buying anything that won't last at the very least 5 years. I know I could just buy a cast iron one, but the whole seasonning and can't use soap on them doesn't seem so great. Any thread about this or just suggestions? Also, looking for a griddle pan. Is worth having one if I don't already have a regular cast iron pan or are my priorities wrong.
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Jul 31, 2013 21:52
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KingColliwog posted:Sooooo, I'm looking for a enameled dutch oven but I can't justify the expense of a great Staub or Creuset one. I was about to pull the trigger on a Lodge one, but I've read a lot of review of them chipping after less than 6 months of use which seems quite ridiculous if you ask me. I have no interest in buying anything that won't last at the very least 5 years. I know I could just buy a cast iron one, but the whole seasonning and can't use soap on them doesn't seem so great. Any thread about this or just suggestions? No need for a griddle pan imo. More surface area contact = more maillards. I've had my lodge dutch oven for about 6 months now and it hasn't chipped yet, so I couldn't offer any more advice past that. I've enjoyed using it though and the fact that it was affordable.
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Jul 31, 2013 21:55
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KingColliwog posted:Sooooo, I'm looking for a enameled dutch oven but I can't justify the expense of a great Staub or Creuset one. I was about to pull the trigger on a Lodge one, but I've read a lot of review of them chipping after less than 6 months of use which seems quite ridiculous if you ask me. I have no interest in buying anything that won't last at the very least 5 years. I know I could just buy a cast iron one, but the whole seasonning and can't use soap on them doesn't seem so great. Any thread about this or just suggestions? Some friends of mine got a cheap enamel Martha Stewart branded dutch oven and used it for several years. Looked to be in good shape when I saw it at 3+ years old. I have a great Le Creuset but only because it was a present, got lucky there.
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Jul 31, 2013 22:10
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I got both of my staub cocottes from Homegoods and they are both tanks and you can absolutely feel the price difference between them and LC's if you compare the two side by side. I have a lodge double burner reversible cast iron griddle pan/grill and it is great for hosting taco nights with friends or for cooking up a mess of breakfast short order cook style. also dosa. also flat topping a lot of burgers. or steaks for that matter. hell a flat top is awesome for a lot of stuff.
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Jul 31, 2013 22:15
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GrAviTy84 posted:I got both of my staub cocottes from Homegoods and they are both tanks and you can absolutely feel the price difference between them and LC's if you compare the two side by side. Oooh I thought he meant just a grill pan! Griddle pans are great for poo poo like pancakes. I wish I had one 
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Jul 31, 2013 22:34
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KingColliwog posted:Sooooo, I'm looking for a enameled dutch oven but I can't justify the expense of a great Staub or Creuset one. I was about to pull the trigger on a Lodge one, but I've read a lot of review of them chipping after less than 6 months of use which seems quite ridiculous if you ask me. I have no interest in buying anything that won't last at the very least 5 years. I know I could just buy a cast iron one, but the whole seasonning and can't use soap on them doesn't seem so great. Any thread about this or just suggestions?
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Jul 31, 2013 22:54
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I have a Le Creuset dutch oven that's in its 9th year of use. I wish I have bought the Staub one though, I recently convinced my parents to buy that instead of LC, and theirs is so much nicer. My pot is getting tiny scratches at the inside bottom and getting brown. However, they do honor the lifetime warrenty, so in a few years when it's more worn I'll send it in for a new one.
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Aug 1, 2013 00:25
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jomiel posted:I have a Le Creuset dutch oven that's in its 9th year of use. I wish I have bought the Staub one though, I recently convinced my parents to buy that instead of LC, and theirs is so much nicer. My pot is getting tiny scratches at the inside bottom and getting brown. However, they do honor the lifetime warrenty, so in a few years when it's more worn I'll send it in for a new one.
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Aug 1, 2013 05:32
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feelz good man posted:What is the point of a spotless pot? The browning of the enamel shows use and holds all the memories Would you say, fond memories? 
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Aug 1, 2013 10:25
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Breaky posted:Would you say, fond memories? Well played sir, well played. I have a question. I have a lot of margarine stashed away in the freezer back from when I used to sell baked goods, what can I use it in where it's as good or better than butter?
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Aug 1, 2013 10:41
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Slifter posted:I have a question. I have a lot of margarine stashed away in the freezer back from when I used to sell baked goods, what can I use it in where it's as good or better than butter? Seriously. Dietary restriction, recipe that was designed for margarine instead of butter. If you have one of those use margarine, otherwise use butter. I mean if you just can't stand to waste it you can use it instead of butter as a spread and that kind of thing, but if it was me I'd just chuck it.
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Aug 1, 2013 11:00
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Slifter posted:Well played sir, well played. It's margarine, it's cheap. Throw it out.
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Aug 1, 2013 13:56
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Slifter posted:I have a question. I have a lot of margarine stashed away in the freezer back from when I used to sell baked goods, what can I use it in where it's as good or better than butter?
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Aug 1, 2013 16:25
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I'm making spaghetti carbonara tonight and just noticed my eggs are slightly dented/cracked. They don't appear to be leaking out or anything, just a small dent in them like if I knocked them against a table to crack them. Are they still safe to eat, especially raw like with carbonara?
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Aug 1, 2013 17:30
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Boris Galerkin posted:I'm making spaghetti carbonara tonight and just noticed my eggs are slightly dented/cracked. They don't appear to be leaking out or anything, just a small dent in them like if I knocked them against a table to crack them. Proper carbonara isn't really raw once served, it's like, tempered. Unless they smell, they're probably fine. Unless you do that nestled yolk thing, which isn't really traditional carbonara. I'd probably still be fine with it unless the eggs stink. tl;dr decide based on smell
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Aug 1, 2013 17:33
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KingColliwog posted:Sooooo, I'm looking for a enameled dutch oven but I can't justify the expense of a great Staub or Creuset one. I was about to pull the trigger on a Lodge one, but I've read a lot of review of them chipping after less than 6 months of use which seems quite ridiculous if you ask me. I have no interest in buying anything that won't last at the very least 5 years. I know I could just buy a cast iron one, but the whole seasonning and can't use soap on them doesn't seem so great. Any thread about this or just suggestions? Another vote for Lodge. I use my enameled dutch oven every couple weeks, and have had it for a couple years with no issues. I also love my other Lodge cast iron, for griddles/pans/whatever.
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Aug 1, 2013 17:38
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FWIW, I just got a lodge enameled pot this past Christmas and I use it for most everything. Little discolored on the inside, but that's just from normal use it seems.
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Aug 1, 2013 18:47
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GrAviTy84 posted:tl;dr decide based on smell Life's eternal lesson.
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Aug 1, 2013 19:45
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Ok, I just felt a little bad about chucking 20 pounds of the stuff.
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Aug 1, 2013 20:23
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Slifter posted:Ok, I just felt a little bad about chucking 20 pounds of the stuff. Make a sculpture and sell it to goldenpalace.com
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Aug 1, 2013 20:40
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Margarine is shortening essentially, with some milk fat added. So I guess where you can use shortening you can use margarine. Like pie crusts.
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Aug 1, 2013 21:06
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I need a new probe thermometer. My old one was a cheapo $10-from-Target kind of thing and it only worked for a month before it started misreading temperatures, failing to turn on or off without mashing the button a dozen times and eventually ceasing to read temperatures altogether. I don't want something too expensive (as neat as one of those laser thermometers would be, it not in my budget) but I want something that will last more than half a dozen uses. Any recommendations?
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Aug 1, 2013 21:41
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Nighthand posted:I need a new probe thermometer. My old one was a cheapo $10-from-Target kind of thing and it only worked for a month before it started misreading temperatures, failing to turn on or off without mashing the button a dozen times and eventually ceasing to read temperatures altogether. Thermapen if you can afford it. It's worth every penny. Thermoworks RT600c if you can't. It is also very very good.
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Aug 1, 2013 21:47
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Where the hell can I buy smoked butter from online? I live in Chicago now and I cannot find a grocer that sells it whatsoever. It for some reason was regularly sold at a neighborhood grocer in New Orleans where I did live. Now I can't find it.
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Aug 2, 2013 02:56
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dcgrp posted:There is also a slow way to make fries. What what what? Does this really work? Are they good?
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Aug 2, 2013 03:06
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Scientastic posted:What what what? Does this really work? Are they good? Yeah it works fine. I did the recipe from CI and if they're too thick you gotta cook them for awhile but they taste like fries.
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Aug 2, 2013 03:31
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