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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? http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html
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Sep 27, 2013 22:59
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What are some basic spices I should pick up and what are some simple tips on applying them?
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Sep 27, 2013 23:15
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Jon Joe posted:What are some basic spices I should pick up and what are some simple tips on applying them? What do you want to cook? Assuming you're pretty new to home cooking, pick a cuisine you like to eat and learn it.
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Sep 27, 2013 23:21
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Jon Joe posted:What are some basic spices I should pick up and what are some simple tips on applying them? Spices: garlic powder, onion powder, cumin, coriander, turmeric, paprika, smoked paprika, crushed red pepper flakes, cayenne, oregano, thyme, rosemary, ginger, cinnamon, cardamon, and nutmeg. Spice mixes to keep on hand: five spice powder (many varieties, just pick one to start), graham masala, Old Bay seasoning.
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Sep 28, 2013 00:13
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Squashy Nipples posted:graham masala Graham's masala really is the best masala.
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Sep 28, 2013 00:18
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Jon Joe posted:What are some basic spices I should pick up and what are some simple tips on applying them?
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Sep 28, 2013 01:09
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I need some new ideas/recipes for sous vide this weekend! I did steak last night, chicken tonight, and the first day we put a 62 degree egg on top of some ramen. Short ribs I'll try eventually, but I'm looking for something to eat Saturday or Sunday night.
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Sep 28, 2013 02:27
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nwin posted:I need some new ideas/recipes for sous vide this weekend! http://www.seriouseats.com/recipes/2010/07/sous-vide-101-spicy-rubbed-pork-chops-with-bbq-barbecue-sauce-recipe.html
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Sep 28, 2013 02:30
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Down With People posted:Graham's masala really is the best masala. The crushed graham crackers are a nice American touch in Indian cuisine.
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Sep 28, 2013 02:46
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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 reuse fry oil for cooking with.
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Sep 28, 2013 13:28
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SubG posted:Not at all, but if you're making meat gravies and they're missing something, the causes are probably one or more of: not enough fat in the gravy, not enough aeromatics in the stock, not enough salt. If MSG is adjusting it to cover what it's missing, my guess is the first or last of those. Experimenting today and I think my problem was adding too much water using stock cubes so the flavour was being diluted too much
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Sep 28, 2013 19:21
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So, we hit up the apple orchids here and picked up some homemade apple butter - I got it mainly for my fiancé to try (he's never had it before). However, I highly doubt well eat it all just like that (on toast and such), so I'm looking for recipes that I can use it in. Any suggestions?
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Sep 28, 2013 22:37
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To everyone who contributed, thanks for all the helpful tips! I'm still kicking myself over the fact that I threw out about 26 oz. of perfectly good peanut oil several days ago because I thought I had burnt it. In reality, there was a thick layer of particles that only made it look black.  BraveUlysses posted:http://www.seriouseats.com/2013/09/ask-the-food-lab-how-many-times-can-i-reuse-fry-oil.html e: dino. posted:I reuse fry oil for cooking with. kinmik fucked around with this message at 22:42 on Sep 28, 2013 |
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Sep 28, 2013 22:37
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nwin posted:I need some new ideas/recipes for sous vide this weekend! I always do butter poached lobster in my sous vide machine. 125F for 30min then a quick sear yields some of the best lobster I've had. We recently had a huge sale on lobster ($4.50 ea) so I have lobster on the brain.
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Sep 28, 2013 23:58
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Rurutia posted:I always do butter poached lobster in my sous vide machine. 125F for 30min then a quick sear yields some of the best lobster I've had. Whole lobster or tails? Do you have a recipe or website for this?
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Sep 29, 2013 00:09
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My girlfriend got a really good deal on this set from work. I've never used cookware with a ceramic coating before. Are there any pro tips for it? Also I haven't heard of this brand before. Does anyone have experience with it?
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Sep 29, 2013 00:14
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BraveUlysses posted:Whole lobster or tails? Do you have a recipe or website for this? Either or. No website or exact recipe. It's two basic steps. Remove the meat from the shell, then sous vide. To remove the meat from the shell, I usually pour boiling water + a splash of vinegar onto the lobster and let it sit for a few minutes then deshell. To sous vide, I usually just throw a tablespoon of butter in a bag with a tail/claws with some aromatics like green onion and ginger, no salt because that poo poo comes already seasoned. 125F for 30min with a quick sear. Dress with a bit of the bag butter after. I've heard of people sous viding lobster in beurre monte instead, which sounds awesome too.
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Sep 29, 2013 00:16
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Snackpack Backpack posted:My girlfriend got a really good deal on this set from work. I've never used cookware with a ceramic coating before. Are there any pro tips for it? It's an alternative nonstick cooking surface. So far everything I've read says that it loses it's nonstick properties the same as Teflon, but at least harmful chemicals weren't used in its manufacture. Greenpan is one of the first companies to make ceramic cookware.
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Sep 29, 2013 01:45
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Snackpack Backpack posted:My girlfriend got a really good deal on this set from work. I've never used cookware with a ceramic coating before. Are there any pro tips for it? You should use silicone tools with ceramic pans, and any non-stick for that matter, as metal can scratch the coating. It's also advised to hand wash them only and not to use abrasives to clean them. Also store them without putting other pans etc in direct contact with the pan. I've had a GreenPan for about a year and it's still non-stick. If food looks like it's sticking then a little splash of oil helps, but not much, so oil or butter are generally only used for flavour. I'd recommend them.
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Sep 29, 2013 14:38
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I recently found out that my local butcher sells wood pigeons for a pretty reasonable price, and I also found pigeon breasts at the market. I've never tried pigeon but it's something I'd be very interested in doing. What's the best way to showcase the flavour of the bird in a good meal? Roasting seems like the obvious choice but I'm open to more interesting suggestions.
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Sep 29, 2013 15:14
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Cavenagh posted:You should use silicone tools with ceramic pans, and any non-stick for that matter, as metal can scratch the coating. It's also advised to hand wash them only and not to use abrasives to clean them. Also store them without putting other pans etc in direct contact with the pan. I've had a GreenPan for about a year and it's still non-stick. If food looks like it's sticking then a little splash of oil helps, but not much, so oil or butter are generally only used for flavour. I'd recommend them. Thanks. I already do most of that anyway. The care instructions said to store them nested in each other. Is that a no-no?
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Sep 29, 2013 17:45
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Do it with paper towels in between
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Sep 29, 2013 18:25
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I have a 2lb beef roast I was going to put in a crock pot with potatoes, onion, carrots, celery, garlic. Any suggestions as to how to season the beef, and also how much bullion to use? Also any side tips if you think you know a super secret.
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Sep 29, 2013 18:46
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spacejew posted:I have a 2lb beef roast I was going to put in a crock pot with potatoes, onion, carrots, celery, garlic. Any suggestions as to how to season the beef, and also how much bullion to use? Also any side tips if you think you know a super secret. I'd sear it all over in a hot pan before putting it in the pot plus add some finely minced mushrooms, thyme, a bay leaf, red wine, minced fried smoked bacon...yeah, I'd basically turn it into beef bourguignon but that's probably just me 
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Sep 29, 2013 18:55
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Pookah posted:I'd sear it all over in a hot pan before putting it in the pot plus add some finely minced mushrooms, thyme, a bay leaf, red wine, minced fried smoked bacon...yeah, I'd basically turn it into beef bourguignon but that's probably just me Definitely not just you, that sounds amazing.
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Sep 29, 2013 19:00
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Does anyone have some advice on how to cook rice so that it's nice and fluffy throughout and not wet or mushy. I always seem to get about half fluffy then everything in the bottom half a slightly wet mushy consistency. I normally just boil on a lowish heat with a lid on and just enough water to cook with (by eye). Is there anything I should watch for?
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Sep 29, 2013 19:36
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DJ Burette posted:Does anyone have some advice on how to cook rice so that it's nice and fluffy throughout and not wet or mushy. I always seem to get about half fluffy then everything in the bottom half a slightly wet mushy consistency. I normally just boil on a lowish heat with a lid on and just enough water to cook with (by eye). Is there anything I should watch for?
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Sep 29, 2013 20:40
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DJ Burette posted:Does anyone have some advice on how to cook rice so that it's nice and fluffy throughout and not wet or mushy. I always seem to get about half fluffy then everything in the bottom half a slightly wet mushy consistency. I normally just boil on a lowish heat with a lid on and just enough water to cook with (by eye). Is there anything I should watch for? This only works for plain boiled rice, and works best with basmati because the grains are so long and narrow, but I always soak/slow rinse the rice for at least half an hour before cooking, then put far more water (like 3-4 times as much) than is necessary into a big pot, salt it properly, get it boiling, throw the rice it and cook it at a simmer until it is just about tender, drain out all the water and let it sit for a few minutes. The top grains dry out a little and stand up, which looks really funny and the rice is tender but still firm the whole way through. With basmati, the cooking time is no more than 6-8 minutes so you do have to hang around and taste-test grains regularly.
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Sep 29, 2013 22:01
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Nicol Bolas posted:Definitely not just you, that sounds amazing. Guess what I cooked in my slow cooker today! (The beef was cubed bigely but I basically did as described otherwise).
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Sep 29, 2013 22:03
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DJ Burette posted:Does anyone have some advice on how to cook rice so that it's nice and fluffy throughout and not wet or mushy. I always seem to get about half fluffy then everything in the bottom half a slightly wet mushy consistency. I normally just boil on a lowish heat with a lid on and just enough water to cook with (by eye). Is there anything I should watch for? Depending on how often you make rice you should invest in a rice cooker, the rice has so far been consistently good for me.
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Sep 29, 2013 23:03
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spacejew posted:I have a 2lb beef roast I was going to put in a crock pot with potatoes, onion, carrots, celery, garlic. Any suggestions as to how to season the beef, and also how much bullion to use? Also any side tips if you think you know a super secret. Fresh rosemary.  Pookah posted:This only works for plain boiled rice, and works best with basmati because the grains are so long and narrow, but I always soak/slow rinse the rice for at least half an hour before cooking, then put far more water (like 3-4 times as much) than is necessary into a big pot, salt it properly, get it boiling, throw the rice it and cook it at a simmer until it is just about tender, drain out all the water and let it sit for a few minutes. This is the way I do it too (after years of horrid sticky mush no matter what I tried changing). I dump it into a small-holed colander when done, then back into the pot (off heat) with the lid on, for ~5 minutes. I don't soak it for a while beforehand, though, I just rinse the rice by hand-agitating it in a mixing bowl under running cold water for about 2 minutes. Doing this with so much extra water may not guarantee it won't be sticky (that's the rinsing)and it can still be overcooked to mush, but it makes burnt rice nearly impossible. This means that while it's a nice trick for someone who knows how to cook, it's solid gold to teach to new cooks and people who regularly burn the hell out of rice. Everybody knows someone like that. 
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Sep 29, 2013 23:38
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spacejew posted:I have a 2lb beef roast I was going to put in a crock pot with potatoes, onion, carrots, celery, garlic. Any suggestions as to how to season the beef, and also how much bullion to use? Also any side tips if you think you know a super secret. Bay leaf, rosemary, a dash of mustard seed, garlic, cloves, black pepper. If you want a warmer flavour add a stick of Cinnamon as well. As for bullion I would just stick to what it says, maybe a little less depending on how you season it.
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Sep 30, 2013 00:46
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Girlfriend bought a vegetable platter for a presentation at work, and most of it didn't get eaten so now we have lots of "finger food" vegetables (baby carrots, grape tomatoes, celery, squash slices, radish slices, and cauliflower bits). I'm cutting up half of them to try and make some kind of crockpot chicken veggie soup tomorrow, but could I make a good vegetable stock from the other half? Should I? How would I even do that- simmer the veggies in water for X amount of time, then collect the liquid?
C-Euro fucked around with this message at 03:07 on Sep 30, 2013 |
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Sep 30, 2013 02:35
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I cooked lentils using the proportion of water I found online, which was two parts water to one part lentils. My lentils ended up like baby food and there was still plenty of leftover liquid. Clearly this is not correct. What are the proper proportions? I've never made them before so I have no idea what I'm doing. Red lentils, if it matters.
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Sep 30, 2013 03:04
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Red lentils are kind of naturally mushy. I think they're best for recipes that are saucy, like dal, or just straight up make a soup of 'em. That way you don't need to worry about too much liquid. If you want something that'll hold its shape better as a standalone dish, you want green or brown lentils.
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Sep 30, 2013 03:20
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Yeah, fortunately I was making a curry so the mushiness didn't really hurt it.
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Sep 30, 2013 03:39
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Lullabee posted:So, we hit up the apple orchids here and picked up some homemade apple butter - I got it mainly for my fiancé to try (he's never had it before). Just to give you a quick answer. http://www.thekitchn.com/using-apple-butter-in-the-kitc-157417 I know it sounds weird, but the Ham&Cheese, apple sandwich is a legitimately tasty thing. Apple Butter has some pretty unique taste profiles, if you're only eating it on toast like jam you're missing out on some interesting things.
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Sep 30, 2013 04:12
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Grand Fromage posted:I cooked lentils using the proportion of water I found online, which was two parts water to one part lentils. My lentils ended up like baby food and there was still plenty of leftover liquid. Clearly this is not correct. What are the proper proportions? I've never made them before so I have no idea what I'm doing.
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Sep 30, 2013 04:31
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Drifter posted:Just to give you a quick answer. Apple and pork is pretty common...I guess it's all pig...
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Sep 30, 2013 04:50
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C-Euro posted:Girlfriend bought a vegetable platter for a presentation at work, and most of it didn't get eaten so now we have lots of "finger food" vegetables (baby carrots, grape tomatoes, celery, squash slices, radish slices, and cauliflower bits). I'm cutting up half of them to try and make some kind of crockpot chicken veggie soup tomorrow, but could I make a good vegetable stock from the other half? Should I? How would I even do that- simmer the veggies in water for X amount of time, then collect the liquid? If you want a really good vegetable stock, don't just boil the vegetables--you should brown them first in some butter. (Or any neutral oil, if you're vegan.) Celery, carrots, onion, probably squash and grape tomatoes could all benefit from a good long sit in a saute pan with a bunch of butter to make them brown and tasty, then deglaze the pan with a bunch of water (and even some white wine if you're feeling ambitious), boil boil boil, puree, and pass it through a strainer. The resulting liquid should be a tasty, rich stock thanks to the malliard reaction. Also; I don't know how much of that stuff that you have, but if you have maybe a cup of each vegetable, use maybe a quart of water and a cup of wine. If it's too rich, you can always thin it with more water, but creating a more concentrated stock requires boiling down what you have, and that's a pain. Better to make it more concentrated at first and thin it if it's too much. Also also, if you're thinking of a specific use for the stock, don't be afraid to flavor it further in advance. If you're thinking veggie noodle, throw in a bay leaf and sage. If you're thinking asian soups, throw in ginger slices and lemongrass. Nicol Bolas fucked around with this message at 05:26 on Sep 30, 2013 |
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Sep 30, 2013 05:24
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