|
nwin posted:HALP! Vinaigrette is typically 3:1 oil to vinegar. If you actually watch the video and listen to him, he even states why he adds water. It lightens the vinaigrette up and isn't as cloying when you coat the ingredients. When you use good potatoes and good lump crab, why overpower it with a large amount of oil and acid? It should compliment not impose itself. For his tomato method, the longer and lower you cook them, the chewier and jammier they get. When you roast them fast and high they are still delicious, but they tend to get sludgy and moist with skins that come off and get stuck in your teeth. Thy also cook too quickly to get those subtle flavors going. Roast em at like 250F for like 2 hours, or until they get kinda tacky to the touch and get those really nice caramelized flavors going on. Nicol Bolas posted:For the vinaigrette: I have no idea why he has water in there. It might help to reduce the acidity of the dressing, I guess, but the point of a lemon vinaigrette is the acidity. Since you're dressing potatoes and salmon and not greens, I would say the ratio is probably something like 1 tbsp of lemon juice to a quarter cup of oil and salt and pepper to taste, but since it's a dressing you can adjust it til it's to your liking, just like any other sauce. Prep it by whisking it in a bowl or shaking it in a container and dunk a piece of potato in it. If it's too acidic, add more oil (or water, if you really want). If it's not acidic enough, add more lemon juice. If it needs salt and pepper, add salt and pepper. Did you even listen or watch the video? He justifies why he adds water to the vinaigrette. Also, when I use lemon vin, I don't always want a lot of acid, I just want the brightness and light character you get from lemon that you don't get otherwise. Adding water allows you to get that light note associated with fresh lemon instead of the funkier acid notes from vinegars. His method works fine for any tomato, you just need to let em cook longer (or cut em smaller) when using larger tomatoes. Casu Marzu fucked around with this message at 14:36 on Sep 2, 2013 |
#
?
Sep 2, 2013 14:29
|
|
|
|
| # ? May 9, 2024 22:29 |
|
|
What a coincidence, I looked up this video three days ago myself, as I remembered it from months ago. I made this potato dish last night too, though not with the salmon, but I was sick of mashed potato with butter, so just did the potatoes this way for a change with some other meat. I used the juice of a lemon, the last bit of my best fruity EVOO (about 1/4 cup), and about 1/8cup water or less just to help mix them all up and lighten the flavour. Worked good with the potatoes, not heavy and oily, and only a hint of lemon in there that worked well with the spring onions. I didn't use the whole mixture of course, it's still in the fridge, I only used about 3T
|
|
#
?
Sep 2, 2013 17:38
|
|
|
Is there a good cookware thread/FAQ sitting around somewhere that anyone would suggest? I'm ready to splurge a bit on a good set (or are single items better?) but am entirely unsure of where to start. If it helps, my budget is about ~$300.
|
|
#
?
Sep 2, 2013 19:20
|
|
|
Shuu posted:Is there a good cookware thread/FAQ sitting around somewhere that anyone would suggest? I'm ready to splurge a bit on a good set (or are single items better?) but am entirely unsure of where to start. If it helps, my budget is about ~$300. http://forums.somethingawful.com/showthread.php?threadid=3381440 (some of the recommendations are outdated) You can get the Cuisinart MCP-12 with metal lids http://www.amazon.com/Cuisinart-MCP...uisinart+mcp-12 Or this glass lids variant which has adds a 12 inch skillet but has one less saucepan http://www.amazon.com/Cuisinart-Pro...multiclad+glass There is also this 8 piece Calphalon tri-ply set for $300 http://www.amazon.com/Calphalon-Tri...lphalon+tri-ply Also this Tramontina 12 piece set http://www.walmart.com/ip/Tramontina-12-Piece-Tri-Ply-Clad-Cookware-Set-Stainless-Steel/22984416 They also have a 10 piece set for $200 http://www.walmart.com/ip/Tramontina-10-Piece-Tri-Ply-Clad-Cookware-Set-Stainless-Steel/22984414 I would personally put priority on having a 12 inch skillet Steve Yun fucked around with this message at 19:40 on Sep 2, 2013 |
|
#
?
Sep 2, 2013 19:34
|
|
|
Steve Yun posted:http://forums.somethingawful.com/showthread.php?threadid=3381440 Thank you! I think the Tramontina set was actually one I was trying to remember from some Walmart cookware vs brand-name cookware article awhile back.
|
|
#
?
Sep 2, 2013 19:49
|
|
|
I'm getting confused about cooking rump steak - half of The Internet tells me to just cook it like any cut of steak (pan fry from room temperature, oil the steak etc. etc.) and the other half says that rump steak is too tough to cook like that and needs either marinading or long cooking. Any thoughts?
|
|
#
?
Sep 2, 2013 20:51
|
|
|
The difference in information that you're finding is because in the UK, Australia and France a Rump steak is cut from the end of the Sirloin area of the cow. It's one of the best tasting steaks there is and cooks beautifully. However, in the US, the Rump is generally a Roasting joint from the Round, which is the hindquarters of the animal (in the UK it's where the Silverside and Topside roasting joints are cut from) and the meat there is tougher and needs slower cooking. So if you have a slice from a Rump Roast, it's not going to cook well as a steak.
|
|
#
?
Sep 2, 2013 21:09
|
|
|
How long would cooked quinoa stay good in the fridge? I made a bigger batch that I wanted to split up for lunches for the next week. Will it stay good for 4-5 days or should I freeze half of it? It has kale and beans mixed into it if that makes any difference.
|
|
#
?
Sep 2, 2013 23:59
|
|
|
Is there such thing as a sort of method book for cooking? Ideally it would be a book or website that goes through all kinds of techniques and preferably lays them out with weekly goals and assignments. This would be for someone who is a good cook but would like to learn much more but who doesn't plan on quitting their day job necessarily (so going to school or working in a kitchen are not options).
|
|
#
?
Sep 3, 2013 00:39
|
|
|
I didn't have buttermilk, so I made the fake kind with 1 tbsp vinegar and just about 1 cup of milk. The marinade I am using it in also calls for a tablespoon of lime juice and hot sauce. Since I already used vinegar in the milk, was adding the lime juice too much for it? it's slightly grainy/curdled but still 99% liquid, and tastes slightly acidic, but the color and taste is otherwise fine. I've made enough shots with baileys in my time to know what happened, but would using real buttermilk have made much of a difference? Edit: The fish tacos I used the marinade for came out amazing, best thing I've made since I started cooking for myself this past week, so it must not have mattered much. Syjefroi posted:Is there such thing as a sort of method book for cooking? Ideally it would be a book or website that goes through all kinds of techniques and preferably lays them out with weekly goals and assignments. This would be for someone who is a good cook but would like to learn much more but who doesn't plan on quitting their day job necessarily (so going to school or working in a kitchen are not options). I've heard nothing but good things about Alton Brown's "I'm Just Here For The Food", and Amazon explains it better than I could: "...Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout). I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations..." It could be right up your alley, being approachable and entertaining while also learning more about various cooking methods and the ways ingredients interact. Jinh fucked around with this message at 01:58 on Sep 3, 2013 |
|
#
?
Sep 3, 2013 01:06
|
|
|
Dacap posted:How long would cooked quinoa stay good in the fridge? I made a bigger batch that I wanted to split up for lunches for the next week. Will it stay good for 4-5 days or should I freeze half of it? It has kale and beans mixed into it if that makes any difference. Quinoa plain is definitely good for 4-5 days, probably even a week. With the kale and beans you'll probably just want to see how it looks, chances are your kale will get a little or a lot mushy after that long.
|
|
#
?
Sep 3, 2013 02:57
|
|
|
I bought a few rabbit legs, any suggestions for what to do with them?
|
|
#
?
Sep 3, 2013 04:38
|
|
|
Jenkin posted:I bought a few rabbit legs, any suggestions for what to do with them? anything from this guy
|
|
#
?
Sep 3, 2013 04:39
|
|
|
I have some quinoa in my pantry that I am excited about but have no application for. Does anyone have a favorite quinoa recipe? I know there are recipes all over the place out there but I want to get a goon-approved one. Also, can you cook this stuff in a rice cooker or no?
|
|
#
?
Sep 3, 2013 04:44
|
|
|
Quinoa, diced leftover cold roast pumpkin, wilted baby spinach leaves, goat's milk cheese, etc etc. Goddamn delicious with a squeeze of lemon juice and olive oil. It's also great as a rice substitute in coconut rice pudding.
|
|
#
?
Sep 3, 2013 04:54
|
|
|
Syjefroi posted:Is there such thing as a sort of method book for cooking? Ideally it would be a book or website that goes through all kinds of techniques and preferably lays them out with weekly goals and assignments. This would be for someone who is a good cook but would like to learn much more but who doesn't plan on quitting their day job necessarily (so going to school or working in a kitchen are not options). All of the recipes it gives are scaled for a professional kitchen, and they're on the bland side, but it's pretty good as a start-from-scratch introduction to all the basic skills.
|
|
#
?
Sep 3, 2013 07:16
|
|
|
Fabricating a chicken? That probably doesn't mean what it sounds like it means.
|
|
#
?
Sep 3, 2013 08:01
|
|
|
tarepanda posted:Fabricating a chicken? That probably doesn't mean what it sounds like it means. https://www.youtube.com/watch?v=ZcxzUU_N6-I
|
|
#
?
Sep 3, 2013 08:11
|
|
|
I need a recipe. We were going to eat out for a birthday meal but the timings just didn't work out, but they did for a meal at home. Unfortunately my family is a mess of picky eaters. I'd like to have something for once which isn't just meat and starch, something a bit more imaginative/exciting. It would be for 8 people. It can't involve; Fish Venison Lamb Cheese Visibly sized Red Pepper Visibly sized Onion Most things I can think of (and really enjoy) involve one or more of these. Any help would be appreciated.
|
|
#
?
Sep 3, 2013 11:35
|
|
|
Juice Box Hero posted:Also, can you cook this stuff in a rice cooker or no?
|
|
#
?
Sep 3, 2013 13:12
|
|
|
twoot posted:I need a recipe. We were going to eat out for a birthday meal but the timings just didn't work out, but they did for a meal at home. Unfortunately my family is a mess of picky eaters. I made some really good braised short ribs with sticky rice recently, but I'm on a huge sticky rice kick and think everyone should make it. If you don't have time to braise short ribs (in coconut milk) then you could also make bulgogi to go with the sticky rice instead. But if your eaters are too picky to like Korean food, that might not work. Is the cheese thing an allergy thing or a texture thing or something else? I only ask because risotto is a great and easy way to feed 8, won't offend picky eaters with unfamiliar flavors--you can throw in basically any flavors you want--but the parmesan is kind of essential. You could maybe replace it with nutritive yeast but I haven't tried that. Risotto doesn't have the texture of cheese or a huge amount of cheese flavor, though, so if it's just a texture / flavor thing that might work out? Might not be worth it, though. What about making dumplings with various fillings? You could produce all sorts of different dumplings (pork and cabbage dumplings, edamame dumplings, vegetable dumplings, spring rolls which are not dumplings but are similar) and make a bunch of different dipping sauces so your family has a selection of different things to try. If someone doesn't like one dumpling, there's four other things for them to try, and you can put basically anything inside of a dumpling wrapper. But the issue there is that it's a lot of work for you. You could also make something super-simple and vegetable-based like ratatouille, or eggplant parm, or even just homemade pasta with some kind of exciting sauce. Nicol Bolas fucked around with this message at 15:56 on Sep 3, 2013 |
|
#
?
Sep 3, 2013 15:53
|
|
|
twoot posted:I need a recipe. We were going to eat out for a birthday meal but the timings just didn't work out, but they did for a meal at home. Unfortunately my family is a mess of picky eaters. If you have the space and a chafing dish/slow cooker you could do a taco/burrito bar. Keep some seasoned ground beef warming, have some flour tortillas and some shells, put out toppings (onions, tomatoes, cheese, salsa, guac, etc.) so everyone can just put on whatever they like. It's not classy, but it does please most people. Another option is to do a family style Italian meal. Big bowl of pasta with a fresh made marinara sauce, salad, fresh baked (garlic) bread.
|
|
#
?
Sep 3, 2013 19:05
|
|
|
We have some beets and I was thinking I could quick pickle them and have them with bean burgers sometime this week. What's the best way to do that? And also, would it even taste good? I've never even eaten a beet before. What else could I do with them? Roast them I guess?
|
|
#
?
Sep 3, 2013 19:41
|
|
|
A few weeks-months back someone posted this Sangria recipe in this thread that was just great. I'd love to make it again, but I can't seem to find it in the thread. I think I remember specific amounts the recipe called for if that helps, 1 oz simple syrup, 1 750ml bottle of red wine. It was sooo good - any help from someone who has plat? 
|
|
#
?
Sep 3, 2013 22:45
|
|
|
fat saving question! People talk about saving duck and lamb fat. I need more specifics. Are you supposed to sieve/strain out the pepper, spices, and herbs that invariably fall in? Do you save all the drippings, make it cold, and scoop out the fat into a new container? I assume you can freeze it. Is there a max time? If you wanted to make french fries in duck fat, does all the cooking oil need to be fat to give it the flavor? Is there any time you would not suggest saving duck or lamb fat, say you cooked with a specific spice? Thank you~
|
|
#
?
Sep 3, 2013 22:50
|
|
|
squigadoo posted:fat saving question! You could always try putting the drippings in the fridge and let them solidify, that should get most of the flavoring out of it and separate it.
|
|
#
?
Sep 3, 2013 22:55
|
|
|
Are some oils better than others when it comes to frying? I tried making fried chicken a couple times recently and the batch I made with vegetable oil tasted better than the one where I used olive oil. I'm not sure if I fouled up the breading, or if I had higher quality chicken on the veg oil night, or if the type of oil makes that much of a difference.
|
|
#
?
Sep 4, 2013 00:27
|
|
|
Did you use extra virgin olive oil
|
|
#
?
Sep 4, 2013 00:28
|
|
|
slingshot effect posted:Quinoa, diced leftover cold roast pumpkin, wilted baby spinach leaves, goat's milk cheese, etc etc. Goddamn delicious with a squeeze of lemon juice and olive oil. drat that sounds good. I am going to make that tomorrow for dinner. dino. posted:3 rice cooker cups of quinoa, fill to 4 cup line. Set to cook on white rice setting. Thanks!
|
|
#
?
Sep 4, 2013 00:48
|
|
|
C-Euro posted:Are some oils better than others when it comes to frying? I tried making fried chicken a couple times recently and the batch I made with vegetable oil tasted better than the one where I used olive oil. I'm not sure if I fouled up the breading, or if I had higher quality chicken on the veg oil night, or if the type of oil makes that much of a difference. Definitely yes. Olive oil has a fairly strong flavor, and if it isn't "light" it's not great for deep-frying, due to its smoke point. The gold standard for deep fat frying is peanut oil, I believe, though vegetable oil is more common. I really hate the flavor of vegetable oil (particularly when it's not super fresh, it takes on all sorts of weird gross flavors very quickly in my opinion) so I go for corn oil instead. I don't know about this website is a whole but the shortlist of deep-frying oils is pretty solid and has some details for you. Nicol Bolas fucked around with this message at 01:13 on Sep 4, 2013 |
|
#
?
Sep 4, 2013 01:09
|
|
|
Can I brine and rinse chicken prior to vacuum sealing for long-term storage? If so, how long of a brine at what concentration would be optimal? Talking boneless breasts and thighs here
|
|
#
?
Sep 4, 2013 03:00
|
|
|
I wouldn't, if you're not freezing the chicken you're essentially curing it by packing it in salt for a long time.
|
|
#
?
Sep 4, 2013 03:44
|
|
|
I've got some raw frozen chicken thighs I was going to make into a curry. Can I re-freeze the cooked curry, or will the chicken get all weird?
|
|
#
?
Sep 4, 2013 14:01
|
|
|
Cuddlebottom posted:I've got some raw frozen chicken thighs I was going to make into a curry. Can I re-freeze the cooked curry, or will the chicken get all weird? I've done it before, and it's fine as long as the chicken is covered with liquid. You could just freeze the curry sauce by itself if you wanted.
|
|
#
?
Sep 4, 2013 15:00
|
|
|
How long does cooked chicken breast keep fresh in the fridge for?
|
|
#
?
Sep 4, 2013 15:24
|
|
|
Nicol Bolas posted:Is the cheese thing an allergy thing or a texture thing or something else? Its my grandfather. His grandmother was really weird about cheese and believed that it made you ill, so he never got to try it as a child, so as an adult he decided that he doesn't like any type of cheese. He is 80 now so its unlikely that he is going to change his mind. But he will eat desserts with cream cheese. Whatever. Thanks everyone for the suggestions. I asked people what they would like and I've settled on doing two things one of which will satisfy someone. I'm going to be making a Moussaka, some kind of Mediterranean style roast chicken, and some Garlic bread from scratch. I've made ultra-rich chocolate cake for the past couple of birthdays so I'm thinking of something different. Maybe a carrot cake.
|
|
#
?
Sep 4, 2013 16:13
|
|
|
bowmore posted:How long does cooked chicken breast keep fresh in the fridge for? Haven't you said before that you're a cook in a commercial kitchen? Cuddlebottom posted:I've got some raw frozen chicken thighs I was going to make into a curry. Can I re-freeze the cooked curry, or will the chicken get all weird? Yeah, it's freezable. Of course won't be exactly the same after it's thawed, but will still be OK to reheat and eat. Only things that I regularly cook that I will not freeze and thaw are potatoes, yogurt and lite cream/sour cream. If it doesn't have them in it it's OK to cook and freeze for later eats. Fo3 fucked around with this message at 16:29 on Sep 4, 2013 |
|
#
?
Sep 4, 2013 16:23
|
|
|
twoot posted:Its my grandfather. His grandmother was really weird about cheese and believed that it made you ill, so he never got to try it as a child, so as an adult he decided that he doesn't like any type of cheese. He is 80 now so its unlikely that he is going to change his mind. But he will eat desserts with cream cheese. Whatever.  I'm pretty sure not giving children cheese is illegal in Wisconsin. no cheese, man what a life.
|
|
#
?
Sep 4, 2013 17:32
|
|
|
Some friends and I are planning to create a shooter sandwich this weekend for fun. It's silly and kind of dumb but I still want it to taste good and have some fun doing it with friends. Here the ingredients I was thinking about going with for the filling with some questions attached: Ribeye - Maybe 2 cooked to medium rare. A lot of these sandwich uses a steak but it may be too tough - thoughts? Bacon - Bacon weaved to get the most bacon per bite. Sausages - Not sure what kind of sausage yet. Should we cook it and leave it whole or cook it and slice it? I imagine slicing it would get a good even distribution of the sausages. Mushrooms + Garlic - I'm thinking about chopping it and sauteing it. Cheese - Possibly Mozzarella? I don't want a greasy sandwich so Mozzarella seems like a safe low oil bet to keep the grease level down. I don't know my cheeses too well though, any suggestions? Mayo + Bacon Grease - We'll just mix mayo with the bacon grease to taste. Onions - Caramelized in a crock pot prior to adding. Spinach - I'm thinking we pack it in raw. I thought about sauteing them but I'm afraid the moisture would get the sandwich pretty soaked. This is what I'm thinking when it comes to layering the sandwich. Starting from top to bottom: Bacon Mayo Bacon Onion Cheese Sausages Mushroom + Garlic Rib-eyes Spinach Bacon Mayo Any suggestions/tips/additions/complaints?
|
|
#
?
Sep 4, 2013 18:16
|
|
|
|
| # ? May 9, 2024 22:29 |
|
|
So you don't want a greasy sandwich but you're gonna mix bacon grease with mayo and slather it on the top and bottom? Also mozzarella is gonna be overpowered by your other flavors. I would do a more pungent cheese. Also, mustard.
|
|
#
?
Sep 4, 2013 18:23
|
|