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GrAviTy84 posted:this was literally answered on this very page of this very thread at the very top. Welp, I feel dumb now. 
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Sep 25, 2013 22:54
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The USDA recommends 160F for safe ground beef. It also says "well done" beneath that. Does 150F mean medium well?
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Sep 26, 2013 00:51
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SERPUS posted:The USDA recommends 160F for safe ground beef. It also says "well done" beneath that. Does 150F mean medium well? It's worth noting that the USDA recommendations are guided by food safety, and represent the temperature at which food is rendered safe immediately. Doneness levels are (typically) used independent of food safety concerns, to reflect aesthetic preferences. In the modern kitchen the cook has more latitude of how to satisfy both requirements (e.g. by things like sous vide cooking to achieve full pasteurisation of the food at very low temperatures and then being able to cook to whatever apparent level of doneness is required for palatability) and so it's probably good to stay in the habit of treating the two separately. What are you actually trying to do?
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Sep 26, 2013 01:03
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Make sure my stuffed peppers are safe to eat.
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Sep 26, 2013 01:05
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SERPUS posted:Make sure my stuffed peppers are safe to eat.
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Sep 26, 2013 01:47
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/\/\ Yes, this. Also, that way you can drain off your ground beef and not have the inside of your peppers swimming with unnecessary fat and water. (I don't blanch my peppers though; personal preference.)
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Sep 26, 2013 02:05
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I'm making oxtail stew and my recipe starts off with "get your butcher to prepare 2 oxtails." My butcher leaped ahead of me and sold me a pack of prepared oxtail weighing 1 kg. I've got an inkling that's only 1 tail and I should halve the rest of the quantities, but I was wondering if anybody could confirm.
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Sep 26, 2013 17:38
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It's fine. Since you're making a stew, don't worry about precise measurement.
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Sep 26, 2013 18:21
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Mr. Wiggles posted:It's fine. Since you're making a stew, don't worry about precise measurement. Double or half quantity isn't so much 'precise' as more of a bigger deal in terms of tasty ox tail to the rest of the soup ratio. Mr. Squishy posted:I'm making oxtail stew and my recipe starts off with "get your butcher to prepare 2 oxtails." My butcher leaped ahead of me and sold me a pack of prepared oxtail weighing 1 kg. I've got an inkling that's only 1 tail and I should halve the rest of the quantities, but I was wondering if anybody could confirm. Wikipedia says this: An oxtail typically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengths for sale. I'd half your measurements, or buy another!
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Sep 26, 2013 20:07
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The Azn Sensation posted:Double or half quantity isn't so much 'precise' as more of a bigger deal in terms of tasty ox tail to the rest of the soup ratio. The soup will be fine.
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Sep 26, 2013 20:32
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Just look at how much meat you have on them and decide for yourself
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Sep 26, 2013 20:49
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Thanks for the reassurance. I'm going with the recipe as printed as there's no point in serving a stew in a thimble. Which is a good thing too, as every time I try to halve quantities I forget midway through.
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Sep 26, 2013 20:51
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Measurements are for bakers.
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Sep 26, 2013 21:05
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On the other hand, more meat is not a bad option to live with
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Sep 26, 2013 21:06
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Steve Yun posted:On the other hand, more meat is not a bad option to live with This is true. But it's also not something to stress over.
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Sep 26, 2013 22:02
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you can also add a different cut if you want, esp because oxtails are stupid expensive now ( drat yuppie foodies "discovering" off cuts). Short ribs, or beef cheeks, or brisket all work great in stew alongside oxtails.
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Sep 26, 2013 22:19
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If you go to "ethnic" markets, shank is still cheap as well. Basically, you want things with lots of connective tissue.
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Sep 26, 2013 22:37
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So long story short, I was an idiot tonight. Went to put a nice sear on two sous vizzled steaks. Got a cast iron pan and stainless steel pan both scorching hot. Added some canola to the cast iron and it smoked a bit, not much, and then added steak-perfect crust. Did the same to the stainless and we had a fire. Burnt my hand up pretty good and completely scorched the poo poo out of the pan. Won't come off with some scrubbing. Is this a job for Barkeepers friend and a brillo pad or something? Lesson learned though-next time I'll add oil prior to heating the pan. I'm guessing the cast iron was ok because it was able to absorb more of the heat? edit: also, a completely unrelated question. I notice that when I'm cooking something like a chicken breast, I'll put a bit of canola oil in the pan, get it hot, and then cook the breast. No matter what, there's always a ton of oil that spatters all over the stovetop. Is there any way to avoid this? Here's what I'm thinking are the possibilities: 1) Too much oil. I don't think I use too much, but it's not like I know what the right amount is. I just pour a bit in and swirl it around the pan. 2) Chicken has too much water content. I never pat the chicken breast down before putting in the pan. Could the water/oil mixture in the pan be creating this spattering? 3) Too much heat. I don't think this is it either, I normally put it around 5-7 on a scale of 1-10 (electric stove). nwin fucked around with this message at 04:57 on Sep 27, 2013 |
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Sep 27, 2013 04:48
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The cast iron pan heated up slower, so it wasn't at the point where it would start a fire. I dunno how to salvage the stainless steel - Barkeepers Friend and a brillo pad is worth a try. Maybe steel wool if that doesn't do it.
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Sep 27, 2013 04:57
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nwin posted:edit: also, a completely unrelated question. I notice that when I'm cooking something like a chicken breast, I'll put a bit of canola oil in the pan, get it hot, and then cook the breast. No matter what, there's always a ton of oil that spatters all over the stovetop. When I was making chicken breasts every other day, I bought a small screen to go over my pan so that I didn't have an inch of grease coating my kitchen and living room.
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Sep 27, 2013 14:23
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Bob Morales posted:When I was making chicken breasts every other day, I bought a small screen to go over my pan so that I didn't have an inch of grease coating my kitchen and living room. I use one of these everytime I make bacon. Saves a lot of cleanup time on the stovetop after.
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Sep 27, 2013 14:47
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I was really wishing I owned one of those last week when I made wings. What a mess. And I have a lovely range with no covers for the coils, so it was a huge pain in the rear end. Of course I never remember to actually buy one, because I fry so infrequently.
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Sep 27, 2013 15:03
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Breaky posted:I use one of these everytime I make bacon. Saves a lot of cleanup time on the stovetop after. I have one of those. It's made of silicon. The problem I see with that is all the steam condenses on the top so when you take the lid off, all the water goes back in the pan/ on the stovetop and spatters again.
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Sep 27, 2013 15:50
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nwin posted:I have one of those. It's made of silicon. The problem I see with that is all the steam condenses on the top so when you take the lid off, all the water goes back in the pan/ on the stovetop and spatters again. Mine's just a thin wire mesh hoop with a rubber coating around the edge and a handle. Sometimes you get a tiny bit of condensation roll back in, especially if it's gotten dirty, but usually it's not an issue.
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Sep 27, 2013 15:52
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Anyone ever cook Wahoo (fish)? I got a few lbs of filets of it from a coworker whose husband runs a charter fishing boat. I can think of a few things to do with it, but never heard of any specific good recipes for it.
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Sep 27, 2013 16:02
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nwin posted:I have one of those. It's made of silicon. The problem I see with that is all the steam condenses on the top so when you take the lid off, all the water goes back in the pan/ on the stovetop and spatters again. That sounds awful. This is what you should use: http://www.amazon.com/Cuisipro-746588-13-Inch-Splatter-Guard/dp/B00004SU1E
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Sep 27, 2013 16:44
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I've been wanting to try making my own karelian pastries after having a couple someone bought for me in Sweden. Looking up the recipe online has given me a good deal of variations on fillings and whether the crust is purely rye flour or rye and wheat flour. Does anyone have experience making these and know a recipe that's worked best for them?
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Sep 27, 2013 16:50
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How do I strengthen the flavor of yellow curry powder? I'm trying to make a yellow chicken curry but the flavor is just really weak. I keep adding more powder but its not really working. Is there something else I can use to enhance it?
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Sep 27, 2013 20:27
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SERPUS posted:How do I strengthen the flavor of yellow curry powder? I'm trying to make a yellow chicken curry but the flavor is just really weak. I keep adding more powder but its not really working. Is there something else I can use to enhance it? How old is it? Cumin, tumeric, mustard seed, fenugreek, fennel seed and white peppercorn are all likely ingredients.
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Sep 27, 2013 20:42
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2006 vintage
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Sep 27, 2013 21:24
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SERPUS posted:How do I strengthen the flavor of yellow curry powder? I'm trying to make a yellow chicken curry but the flavor is just really weak. I keep adding more powder but its not really working. Is there something else I can use to enhance it? salt/fish sauce/msg/palmsugar Adding more powder (assuming it is fresh, which 2006 is stale as the day is long, throw that poo poo out like, in 2007) will just make the texture grainy, what you need is to turn up the volume on it. Aforementioned ingredients do that.
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Sep 27, 2013 21:32
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Is it bad that since I got some MSG for a recipe, I've been adding it to gravies made when doing a roast dinner because I can't work out what its missing and msg fixes it?
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Sep 27, 2013 22:25
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Scott Bakula posted:Is it bad that since I got some MSG for a recipe, I've been adding it to gravies made when doing a roast dinner because I can't work out what its missing and msg fixes it?
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Sep 27, 2013 22:35
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Scott Bakula posted:Is it bad that since I got some MSG for a recipe, I've been adding it to gravies made when doing a roast dinner because I can't work out what its missing and msg fixes it? no, it is not bad in the slightest.
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Sep 27, 2013 22:37
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I've been frying a lot recently (I should invest in one of those splatter screens too). Up till now, I've been throwing the oil away, but now that I'm doing it more, how should I reserve the leftover oil? Do coffee filters work in straining out the finer particles? Should I throw the container in the fridge (I'm using peanut oil), or can I leave it on the counter?
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Sep 27, 2013 22:42
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kinmik posted:I've been frying a lot recently (I should invest in one of those splatter screens too). Up till now, I've been throwing the oil away, but now that I'm doing it more, how should I reserve the leftover oil? Do coffee filters work in straining out the finer particles? Should I throw the container in the fridge (I'm using peanut oil), or can I leave it on the counter? I have someting like this: http://www.ebay.com/itm/ws/eBayISAPI.dll?ViewItem&item=390540920884 but significantly cheaper that I got from Daiso (I think it was like 8bux). It's basically a can with a fine mesh strainer on the top. Works really really well to keep the oil fairly clean of coarse particles. Fine particles will eventually settle and I'll decant off the oil, wash the container, discard half of the oil and replenish with fresh oil. You want a bit of old oil anyway because it helps with browning. edit: here's a more reasonably priced one http://www.amazon.com/RSVP-ST-40FF-...ainer+container GrAviTy84 fucked around with this message at 22:50 on Sep 27, 2013 |
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Sep 27, 2013 22:45
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kinmik posted:I've been frying a lot recently (I should invest in one of those splatter screens too). Up till now, I've been throwing the oil away, but now that I'm doing it more, how should I reserve the leftover oil? Do coffee filters work in straining out the finer particles? Should I throw the container in the fridge (I'm using peanut oil), or can I leave it on the counter? I don't think storing in the fridge is necessary, but a cool dark place is probably good enough. There is a limit to how many times you can reuse oil, so it's probably best to give it a sniff test before using. It shouldn't smell bad, like spoilage or fishy. If it does, chuck and start over with fresh oil. I use cheese cloth to strain personally, few layers in a funnel and then that back into the jug. A coffee filter would work too, most likely, but it may be slower to filter through. Don't know, never tried personally. On the same topic, what's the best way to dispose of large quantities of used cooking oil?
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Sep 27, 2013 22:49
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CzarChasm posted:On the same topic, what's the best way to dispose of large quantities of used cooking oil? donate to local hippie
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Sep 27, 2013 22:52
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GrAviTy84 posted:donate to local hippie
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Sep 27, 2013 22:56
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GrAviTy84 posted:donate to local hippie Yeah I googled it after asking and I think the first thing that came back was a list of uses and it included such gems as Make Soap Make Candles Make Bio-diesel from it Make a lava lamp Mix it in with feed for farm animals Mix it with peanut butter and birdseed and feed birds with it Shave with it?!?
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Sep 27, 2013 22:57
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