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PaganGoatPants posted:How do I know what fruits and veg are in season? Is there a chart somewhere? http://eatseasonably.co.uk/what-to-eat-now/calendar/
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Aug 28, 2013 01:48
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I'm looking for some tips on the coating for buffalo wings. At the moment I am using one cup of cornflour (I believe it may be known as corn strach in the US) and half a cup of plain flour per 2 kg batch. I use cornflour because I feel the finer grain makes for a crispier wing. I haven't done much experimentation though so for all I know this could be completely false. I was just wondering what peoples thoughts were on that. Secondly, when I eat out and get wings sometimes the coating is kind of textured, bubbly even. I am assuming they get this result by using self-raising flour but again I haven't really experimented all that much so I am not sure. What would the result be of using self-raising flour as a coating? (the reason I don't experiment much is whenever I make wings it is kind of an 'event' and people would be pissed/disappointed if they turned out awful so I usually just stick to what has worked in the past)
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Aug 28, 2013 06:53
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Samswing posted:I got roped into cooking the rehearsal dinner for my brothers wedding and he asked that I specifically make pasta with sausage like we used to eat as kids. The sauce isn't the problem, the pasta is. I'am cooking for roughly 35 people and what I've been provided with is dried pasta and a four-top to cook 10+ pounds of pasta. Nobody answer the pasta question? Come on people. Make pasta as you normally would. When you drain the pasta water, you want to run said pasta under cold water until it is completely cold! Like put your hand all in there and make sure there aren't any hot spots. Next you'll want to pretty immediately, once it's cool, toss the pasta in a decent amount of oil, otherwise your rigatoni will turn into one-giant-loving-piece-of-pasta-oni. Now you can store this in the fridge, TIGHTLY WRAPPED, until such time as you're ready to combine pasta and sauce. Realize that it'll take longer to heat up, might require a little water or something just to get things started, and since you're cooking this pasta twice now, in essence, do your best to not overcook it the first time.
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Aug 28, 2013 06:55
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fuckpot posted:I'm looking for some tips on the coating for buffalo wings. At the moment I am using one cup of cornflour (I believe it may be known as corn strach in the US) and half a cup of plain flour per 2 kg batch. I use cornflour because I feel the finer grain makes for a crispier wing. I haven't done much experimentation though so for all I know this could be completely false. I was just wondering what peoples thoughts were on that. http://modernistcuisine.com/recipes/crispy-chicken-wings-korean-style/
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Aug 28, 2013 06:56
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Hey, my mom bought a huge bag of frozen tail on shrimp so we could make some pasta with that philly cooking cream, now we have a huge bag of shrimp that's still 90% full and we're trying to think of things(that aren't shrimp cocktail) to do with them. Help?
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Aug 28, 2013 09:00
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https://www.youtube.com/watch?v=WhfK98f5S00 I personally really enjoy a nice shrimp salad, as I find shrimp to be pretty bland/boring on their own or even as the star of the dish. I was going to find a good mayo-based recipe for you, but actually this looks really awesome and versatile; as she says you could easily put this over some greens, inside a warm corn tortilla, or over rice. http://smittenkitchen.com/blog/2013/07/mama-canales-garcias-avocado-shrimp-salsa/
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Aug 28, 2013 09:11
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Can cream be frozen without something terrible happening to it?
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Aug 28, 2013 12:40
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Heavy cream can be frozen just like milk. It's only sour cream or yogurt you can't freeze.
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Aug 28, 2013 14:27
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Renzuko posted:Hey, my mom bought a huge bag of frozen tail on shrimp so we could make some pasta with that philly cooking cream, now we have a huge bag of shrimp that's still 90% full and we're trying to think of things(that aren't shrimp cocktail) to do with them. Are they raw or pre-cooked? If they're raw, I have an awesome recipe for butter-poached shrimp and grits from Ruhlman's Twenty I can type up and share. If they're pre-cooked, I'd say try to use them in cold applications, like salad, or tossing them thawed into something warm just to heat them up. Fried rice or lo mein or pad thai all call for / would do well with shrimp, though you'd have to skip re-cooking the pre-cooked shrimp in order to avoid overcooking.
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Aug 28, 2013 15:08
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Renzuko posted:Hey, my mom bought a huge bag of frozen tail on shrimp so we could make some pasta with that philly cooking cream, now we have a huge bag of shrimp that's still 90% full and we're trying to think of things(that aren't shrimp cocktail) to do with them. Shrimp tacos all day erry day.
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Aug 28, 2013 17:13
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Shrimp goes well with rice. Fried rice(edit: OK that was already mentioned), jambalaya or paella. Chuck them in a laksa, or batter them/salt and pepper them, honey and garlic them etc, and have them with salad Fo3 fucked around with this message at 18:03 on Aug 28, 2013 |
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Aug 28, 2013 17:55
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I was so excited about hatch chiles coming in this year that I bought like 6 pounds of them. What's the best way to get rid of them other than infinite chiles rellenos? We also have a fair amount of tomatoes from the backyard. Also does anyone have a recommendation for a good New Mexican cookbook. Dogdoo 8 fucked around with this message at 20:34 on Aug 28, 2013 |
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Aug 28, 2013 20:18
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I like roasting them (along with other peppers) and making green chili
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Aug 28, 2013 20:24
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BraveUlysses posted:I like roasting them (along with other peppers) and making green chili How did I not think of chili.
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Aug 28, 2013 20:25
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Dogdoo 8 posted:I was so excited about hatch chiles coming in this year that I bought like 6 pounds of them. What's the best way to get rid of them other than infinite chiles rellenos? We also have a fair amount of tomatoes from the backyard. Also pickle them, pickled peppers are always great.
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Aug 28, 2013 20:53
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If you roast them, Let them sit for a bit in some foil, take off the roasted skin (you can leave a bit for color), deseed them, and chop them up they're a good garnish on a lot of things. Green chili burgers, green chili burritos, green chili eggs, etc. That's how I've seen the green chili used mostly. Historically I've used a blowtorch (not ideal), but you could use a gas stove, a grill, or an oven too but I've never tried those methods yet.
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Aug 28, 2013 22:30
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Dogdoo 8 posted:I was so excited about hatch chiles coming in this year that I bought like 6 pounds of them. What's the best way to get rid of them other than infinite chiles rellenos? We also have a fair amount of tomatoes from the backyard. Green posole, or green chili stew with pork shoulder and potatoes if you don't have access to hominy.
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Aug 28, 2013 22:37
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Query: husk cherries, will they ripen off the vine? They just became available at my csa and I, having never encountered them before, didn't realize that the ones still attached to the plant were still unripe and I was supposed to look for the ones that had fallen to the ground. Also, like a foolish fool I tried to eat one right off the vine, when it was green. Now I discover that they contain solanine. I doubt that the two that I ate would contain enough to merit a hospital visit, correct? I can just look forward to some lovely stomach cramps?
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Aug 29, 2013 00:54
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Just want to say thanks for the help on the french macarons. I made my second batch on Sunday, and they turned out perfectly and were raved about all day long.
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Aug 29, 2013 01:23
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Seems like a winner except I am in Australia and apparently Wondra flour is hard to find. I tried to buy some from Amazon but apparently they don't ship overseas. Why is it so hard to get good stuff in this god forsaken country? 
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Aug 29, 2013 03:27
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That's a good recipe, but you don't need to bread your wings. I like to trim them all up and leave them on a baking rack in the fridge overnight. The fridge is super dry so the next day the skin will be dry and tacky to the touch. Get your oil to the right temperature, plunk your nice dry wings in and let them fry until they're golden brown, about 10 minutes. Then toss them in a mixture of hot sauce, butter and I toss in a little garlic and Worcestershire.
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Aug 29, 2013 03:53
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So I picked this up thinking it was a curry powder. "Kandi Podi Redgram spice mix powder" Instructions on the back say to mix is with hot rice and ghee. No quantities specified. Some help?
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Aug 29, 2013 04:04
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Chemmy posted:That's a good recipe, but you don't need to bread your wings. I'll add to that, my trick from serious eats is to prep and let the wings sit in the fridge but sprinkle a mix of salt and baking powder. My goto recipe is: http://mobile.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html
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Aug 29, 2013 06:13
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Baking powder speeds the Maillard reaction by making the surface more basic. If you've got it on hand go nuts, but it's not required.
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Aug 29, 2013 06:17
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I have actually tried non-breaded wings before and while they were still good, I certainly prefer them breaded.
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Aug 29, 2013 06:19
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Chemmy posted:Baking powder speeds the Maillard reaction by making the surface more basic. If you've got it on hand go nuts, but it's not required. Who doesn't have baking powder on hand? It makes wings so amazingly crispy, do eeeeet
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Aug 29, 2013 06:46
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BraveUlysses posted:Who doesn't have baking powder on hand? Someone who thinks he's too good for shopping lists and always misremembers what to get and as a result has half a dozen boxes of baking soda in his pantry. This is not me, of course. Really.
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Aug 29, 2013 06:56
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My mom gave me a big jar of baharat. I can use it like any other spice mix - make soups or rice or whatever - but I'm wondering if anyone has any favorite recipes that use baharat that I might not have thought up on my own. I'm vegan so "rub it on chicken" isn't an option.
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Aug 29, 2013 07:09
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Ron Jeremy posted:So I picked this up thinking it was a curry powder. "Kandi Podi Redgram spice mix powder" It might be paruppu podi, which I always keep on hand when I don't feel like making an extra dish with my rice.
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Aug 29, 2013 12:19
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Ron Jeremy posted:So I picked this up thinking it was a curry powder. "Kandi Podi Redgram spice mix powder" So you toss a bit of hot rice with some sesame oil, sprinkle on the powder as if you were seasoning with salt (start light and go heavier as your tastes dictate), and have it as a snack. It's essentially an Indian furikake mix.
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Aug 29, 2013 14:55
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BraveUlysses posted:I'll add to that, my trick from serious eats is to prep and let the wings sit in the fridge but sprinkle a mix of salt and baking powder. My goto recipe is: http://mobile.seriouseats.com/recipes/2012/02/sriracha-hot-wings-recipe.html That looks really good. I don't have a grill. Would broiling them work just as well, or should I cook them stovetop? I would think a hot cast iron pan would be similar, just without the charcoal flavor.
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Aug 29, 2013 16:09
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contrapants posted:That looks really good. I don't have a grill. Would broiling them work just as well, or should I cook them stovetop? I would think a hot cast iron pan would be similar, just without the charcoal flavor. You could try baking (and maybe broil at the end? not sure never made wings in the oven). I grill 98% of the time but I have fried them in a dutch oven too. Wings need a good amount of cooking time to render out the fat from the skin to get the right amount of crispy-ness.
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Aug 29, 2013 16:22
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I'm looking for a good chana masala recipe, and the variation across recipes I'm finding online is disconcerting. Surely someone here can set me on the right path.
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Aug 29, 2013 20:04
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Totally Reasonable posted:I'm looking for a good chana masala recipe, and the variation across recipes I'm finding online is disconcerting. Surely someone here can set me on the right path. Essentially it's cumin seeds, coriander seeds, some kind of aromatic of your choice (onion, garlic, ginger, or all three if you have them), turmeric, tomatoes, chickpeas, and garam masala at the end. Basically, every recipe will have some variation on that. Look for one that calls for some whole seeds, some ground spices (garam masala), and plenty of onions.
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Aug 29, 2013 20:07
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I'm English and am travelling a lot, currently through South America. When I stay with people, they sometimes ask me to prepare something English, and I get a bit lost for ideas. Does anyone have any suggestions for something that I can prepare given that I'm going to be limited to ingredients found in small supermarkets (and so nothing typically English), probably only going to have a stovetop to cook with and am not a particularly good cook?
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Aug 29, 2013 22:57
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South America? There's probably fish and potatoes, so voila, the essence of English cookery. If you're intimidated by the cooking for them, just explain to them what some basic dishes are, laugh a bit, and then don't be too worried about it if you don't end up making something.
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Aug 29, 2013 23:13
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Sad Panda posted:I'm English and am travelling a lot, currently through South America. When I stay with people, they sometimes ask me to prepare something English, and I get a bit lost for ideas. Does anyone have any suggestions for something that I can prepare given that I'm going to be limited to ingredients found in small supermarkets (and so nothing typically English), probably only going to have a stovetop to cook with and am not a particularly good cook? What about an English breakfast? You can buy the stuff everywhere and you can't really screw up the cooking. If you want to get fancy and they have a cheese grater then you could buy potatoes and fry up hash browns too. That would definitely be the easiest thing to do and if you're just sharing cultures then it doesn't matter if you have it for dinner.
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Aug 29, 2013 23:18
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Sad Panda posted:I'm English and am travelling a lot, currently through South America. When I stay with people, they sometimes ask me to prepare something English, and I get a bit lost for ideas. Does anyone have any suggestions for something that I can prepare given that I'm going to be limited to ingredients found in small supermarkets (and so nothing typically English), probably only going to have a stovetop to cook with and am not a particularly good cook? Make pancakes - same recipe as for yorkshire puddings but cooks in a frying pan. Tell them that if they had an oven they'd get puds but since it's a stovetop it's pancakes. Both are delicious and pancakes nearly always work whereas yorkshire puddings are dodgy as hell to get right. (I have the old Mrs. Beeton recipe for yorkshire pudding batter memorized if it's of any use to you)
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Aug 29, 2013 23:26
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Sad Panda posted:I'm English and am travelling a lot, currently through South America. When I stay with people, they sometimes ask me to prepare something English, and I get a bit lost for ideas. Does anyone have any suggestions for something that I can prepare given that I'm going to be limited to ingredients found in small supermarkets (and so nothing typically English), probably only going to have a stovetop to cook with and am not a particularly good cook? Can't you just put vinegar all over one of their local dishes?  For an easy English dish, can you make mushrooms on toast?
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Aug 30, 2013 02:01
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What do I do with sage? I have some dried sage but I'm not sure how to use it, it's fairly strong herbal flavor and It tends to have hard almost twigs in it so I'm thinking it needs to be cooked with a meal.
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Aug 30, 2013 02:05
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