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TychoCelchuuu posted:...as long as you add enough butter and cream?" Joking but somewhat serious response: isn't that basically french cooking?
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Oct 16, 2013 19:13
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Drifter posted:It wasn't really to overcook vegetables as much as it was to cook them past the point where they gave off a bitter taste or aroma. I don't know. I don't enjoy mushiness in anything except mashed potato pancakes or in certain delicious Indian dishes. But you're probably right about the oils and butter/cream, too. Doh004 posted:Joking but somewhat serious response: isn't that basically french cooking? TychoCelchuuu fucked around with this message at 20:02 on Oct 16, 2013 |
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Oct 16, 2013 19:59
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TychoCelchuuu posted:Do I just have different tastes than Julia Child (and, perhaps, the French? I haven't exactly eaten a lot of traditional French food in my life). Was the French approach pre-nouvelle cuisine really just "overcook everything then add butter and cream, because who cares what your vegetables taste like as long as you add enough butter and cream?" Also, keep in mind that haute cuisine developed in a time before refrigeration and supermarkets and all that. There's a bit in From Julia Child's Kitchen where she discusses the original Caesar salad, and the minor sensation it caused at the time: Julia Child posted:How could a mere salad cause such emotion? But, one remembers, that was way back in 1924, when Caesar Cardini invented it, and it was only in the early twenties that refrigerated transcontinental transportation came into being. Before then, when produce was out of season in the rest of the country, there was no greenery to be had. Before then, too, salads were considered rather exotic, definitely foreign, probably Bolshevist, and, anyway, food only for sissies.
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Oct 16, 2013 20:36
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That... doesn't answer my question, though, right? Was the point in haute cuisine to overcook vegetables until they were unappealing then cover up that fact by drowning them in butter and cream? And how does this explain Childs' assertion that vegetables will still have a bit of crunch after you've boiled them so long?
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Oct 16, 2013 22:35
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TychoCelchuuu posted:That... doesn't answer my question, though, right? Was the point in haute cuisine to overcook vegetables until they were unappealing then cover up that fact by drowning them in butter and cream? And how does this explain Childs' assertion that vegetables will still have a bit of crunch after you've boiled them so long? And what any given individual finds `unappealing' is a function of a lot of factors, most of them culturally mediated. People finding romaine lettuce exotic isn't a mistake made by people in earlier years which we now know to be false, it's just an indication that tastes have changed over time. In the case of the Caesar salad, like with those preparations you find unpalatable from haute cuisine, a large part of that shift has been due to the increasing availability of fresh produce. Lightly steaming and serving with minimal seasoning is something that works pretty well with fresh cauliflower. If most of the cauliflower you ever managed to get your hands on was several days old and had never been refrigerated you might find yourself rethinking how you prepare it.
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Oct 16, 2013 23:26
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That's still not really my question, though. In my experience, if you boil vegetables for as long as Julia Childs says to boil vegetables, they do not acquire the texture Julia Childs says they will acquire. That is the puzzle. I'm asking if my idea of texture is different from her idea of texture for some reason (that is, 'crunchiness' means something different to me than it does to her) or whether I'm missing something about boiling vegetables or whether there is some other option.
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Oct 16, 2013 23:31
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It sounds like you're really overthinking boiling vegetables. Cook em to whatever you want. Maybe what you think as to having a crunchy texture is different from what she thought.
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Oct 16, 2013 23:38
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Doh004 posted:It sounds like you're really overthinking boiling vegetables. Cook em to whatever you want. Maybe what you think as to having a crunchy texture is different from what she thought.
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Oct 16, 2013 23:55
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I wasn't trying to make it sound like they were doing anything wrong - I totally understand that there are reasons to cook vegetables longer than I often cook vegetables. I was just curious because when Julia Childs said cauliflower would be a little crunchy after boiling for 9 minutes it didn't match my experience of things and I was wondering if there was some reason for this. I still don't have an answer to my question because everyone seems to be reading all the incidental stuff I wrote about cream instead of my question and then trying to respond to that, so whatever.
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Oct 17, 2013 00:16
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TychoCelchuuu posted:I wasn't trying to make it sound like they were doing anything wrong - I totally understand that there are reasons to cook vegetables longer than I often cook vegetables. I was just curious because when Julia Childs said cauliflower would be a little crunchy after boiling for 9 minutes it didn't match my experience of things and I was wondering if there was some reason for this. I still don't have an answer to my question because everyone seems to be reading all the incidental stuff I wrote about cream instead of my question and then trying to respond to that, so whatever. Maybe she just boiled them at a higher altitude than you?
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Oct 17, 2013 00:54
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Maybe they were a tougher variety? Or less refined since it was years and years ago, so less cooking is necessary for our more commercially produced produce. I've got some veggie questions, too! I bought some frozen brussels sprouts. Can I do anything other than boil them or nuke them (normally I would want to roast them, but they're frozen). Are they at all as good as fresh ones?
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Oct 17, 2013 01:06
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Eeyo posted:I've got some veggie questions, too! I bought some frozen brussels sprouts. Can I do anything other than boil them or nuke them (normally I would want to roast them, but they're frozen). Are they at all as good as fresh ones? You can roast them from frozen! If they're big chop 'em in half, or leave them as-is if they're on the smaller side. Just give them a couple of minutes longer than you normally would, or be an impatient poo poo like me and put them in the oven as it comes up to temp. I raise mine a little by heaping them on whole garlic or chunky onions or something, it seems to help the defrosting process work quicker and stops them from turning into mush on the inside. Frozen brussels sprouts are pretty hardy and versatile, you can do p much anything with frozen that you'd do with fresh. Eat a sprout er'ry day.
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Oct 17, 2013 02:22
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Eeyo posted:Maybe they were a tougher variety? Or less refined since it was years and years ago, so less cooking is necessary for our more commercially produced produce. You can still roast them! I just throw a bag of frozen sprouts in a baking dish, drizzle a bit of melted butter or olive oil over them, and hit it with a bit of salt and pepper. Bake until roasty at like 375. They won't be quite as good as fresh ones, but good lord would they be better than boiled frozen brussels. E: Nuts! Beaten. Eat those sprouts, though, they're good.
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Oct 17, 2013 02:23
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Eeyo posted:Maybe they were a tougher variety? Or less refined since it was years and years ago, so less cooking is necessary for our more commercially produced produce. I steam brussels sprouts from frozen all the time, it works fine. Steam until just barely tender, then roll them around in a small pat of butter and a good squirt of sriracha. Good times, good times. Or like everyone says, just roast them. Last time I roasted a chicken, I tossed some halved frozen sprouts under the spatchcocked bird and it was great.
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Oct 17, 2013 02:32
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Eeyo posted:I've got some veggie questions, too! I bought some frozen brussels sprouts. Can I do anything other than boil them or nuke them (normally I would want to roast them, but they're frozen). Are they at all as good as fresh ones? Braise the hell out of them! A girl at work made this once, and it's the only way to eat non-roasted sprouts. Slice in half. Melt some butter in a bigass pan. Add sprouts face down, pan fry until nice and golden. The first time I used frozen ones, I crowded them too much and they ended up steaming instead of frying. Don't Do What Donny Don't Does. Throw in a big handful of shallots, a big glass of wine and about the same in stock. Cover, simmer for 15 mins until the sprouts are softened through. Take out sprouts, add a big glug of cream and dijon to taste to pan. Cook down until thick. Salt to taste, pour tasty sauce onto tasty sprouts. Congratulations. You just made the most delicious thing in the loving universe. BrosephofArimathea fucked around with this message at 02:54 on Oct 17, 2013 |
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Oct 17, 2013 02:49
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So I had a bunch of raw farm honey laying around in a bottle, and it seems to have fermented. I assume this because there are now little bubbles in it and it smell and taste a little like alcohol. It tastes fantastic, but are there any things I should be worried about? I'm not worried about botulism because I ate a bunch of it when it was not fermented and its not like botulism just shows up out of nowhere. I am more worried about bacteria. It really tastes very good and the texture is kind of like birds milk.
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Oct 17, 2013 03:50
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We've been fermenting things for thousands of years, including honey. If you are really worried, come ask us in the homebrew thread and one of the professional brewers or mead specialists should be able to explain. The short answer is that nothing that can survive fermentation can kill you. I haven't personally done a mead, but what you are making is essentially a "wild mead."
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Oct 17, 2013 04:02
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If you're not roasting your brussel sprouts in bacon grease you're missing out...
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Oct 17, 2013 14:04
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Tovarisch Rafa posted:So I had a bunch of raw farm honey laying around in a bottle, and it seems to have fermented. I assume this because there are now little bubbles in it and it smell and taste a little like alcohol. Normally honey won't ferment because water content in it is too low(so it's not a very good honey or you left it open to absorb moisture from air), but it's safe to eat.
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Oct 17, 2013 14:35
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Breaky posted:If you're not roasting your brussel sprouts in bacon grease you're missing out... ... or duck fat.
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Oct 17, 2013 14:36
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Duck bacon, problem solved.
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Oct 17, 2013 16:33
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Breaky posted:If you're not roasting your brussel sprouts in bacon grease you're missing out... I mean the dude said it's the only way to eat non-roasted sprouts.
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Oct 17, 2013 16:56
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Doh004 posted:I mean the dude said it's the only way to eat non-roasted sprouts. Why would you eat non-roasted sprouts? Does not compute. 
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Oct 17, 2013 17:00
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The one true way.
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Oct 17, 2013 17:19
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Pyromancer posted:Normally honey won't ferment because water content in it is too low(so it's not a very good honey or you left it open to absorb moisture from air), but it's safe to eat. I left it open by accident. A delicious accident.
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Oct 17, 2013 19:01
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don't roast em in anything. dry roast supremacy.
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Oct 17, 2013 19:12
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I deep fried brussels sprouts a couple weeks ago. They were pretty loving good that way too.
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Oct 17, 2013 21:40
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Tempura brussels sprouts are the best. So are quick-pickled sprouts. Also shredded up and sauteed briefly in butter and olive oil, with a bit of lemon juice and maybe some pine nuts. That's also the best.
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Oct 17, 2013 22:48
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Makes great slaw too. Also kimchi. The tiniest of kimchis. 
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Oct 17, 2013 23:01
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GrAviTy84 posted:Makes great slaw too. Also kimchi. The tiniest of kimchis.
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Oct 17, 2013 23:06
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GrAviTy84 posted:don't roast em in anything. dry roast supremacy. This.
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Oct 18, 2013 00:08
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Thanks for all the brussels sprouts ideas! Now I just need to get my oven fixed.
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Oct 18, 2013 00:19
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What! Olive oil tastes good. Sesame oil tastes good Edit: when you make kimchi with it do you leave them whole or halve them or what
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Oct 18, 2013 00:20
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Eeyo posted:Thanks for all the brussels sprouts ideas! Now I just need to get my oven fixed. Personally I like the take brussel sprouts, halve them and them cook them in some olive oil till they are nice and delicious, and sprinkle on some kosher salt.
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Oct 18, 2013 00:21
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I'm interested in tiny kimchi chat Please elaborate. 
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Oct 18, 2013 02:43
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Is there a cheap and easy rear end way to make a satay peanut sauce to smear on some chicken breasts? I've had a google but they all want you to blend stuff and whatnot. I don't see why it isn't available in jars really.
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Oct 18, 2013 03:35
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There's a particular leafy green vegetable that my mom used to get from Chinese Marts that I'd like to find the name of. The pinyin is something among the lines of "you chai" aka ______ vegetable. Kinda looks like spinach but leave are kinda wispier. I really want to find out the English name of this if its ringing any bells because this stuff is absolutely loving heavenly. I cook it by quickly boiling it* in salted water a bask in bliss as I eat the crunchy wonderfullness. It has a taste that's really different from any other leafy green vegetable I've had before; I can only describe it as not having as strong of a chlorophyll-ly after taste. * Yeah, I know boiling veggies tends to be a horrible idea, but I do it for a really short amount of time so its still crunchy and retains the color, though the water is sometimes a bit green. Am I probably ruining the nutritional value by doing this?
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Oct 18, 2013 03:56
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Is it water spinach?
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Oct 18, 2013 04:28
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Zlatan Imhobitch posted:Is there a cheap and easy rear end way to make a satay peanut sauce to smear on some chicken breasts? I've had a google but they all want you to blend stuff and whatnot. I don't see why it isn't available in jars really. Yeah, there's a few, as long as you have some natural crunchy peanut butter (the type that's 99% nuts and no added oil), When ever I feel like an easy satay sauce I: Fry 1/2 a small diced brown onion in oil add a clove of diced garlic add a diced chilli add 1/4 cup of crunchy natural peanut butter add 1/4-1/2 cup of water (just enough to combine and stop the peanut butter sticking) add 1T black soy sauce, 1T lime juice (or rice vinegar), 1/2t brown sugar And cook until it thickened to how I want it. It's the cheap easy way that requires no special ingredients. You could also make it with a thai curry paste, fish sauce and coconut milk, but I don't always have curry paste and coconut milk around.
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Oct 18, 2013 04:47
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Fo3 posted:Yeah, there's a few, as long as you have some natural crunchy peanut butter (the type that's 99% nuts and no added oil), Thanks ill go grab the bits and give it a try. Would it be possible to knock up a big batch of this and keep it in the fridge?
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Oct 18, 2013 04:51
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