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I've been eating a lot of pizza, I don't really want another batch right now.  I'm thinking about just using it for some flatbread or something before it goes off.Maybe I could break off a little piece and keep it as a starter? I tried making a sourdough starter a couple times and they never worked out, I don't know why since I just followed instructions.
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Oct 22, 2013 04:52
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| # ? May 10, 2024 22:09 |
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Grand Fromage posted:I've been eating a lot of pizza, I don't really want another batch right now. Try baking it as a round loaf? I am thinking that if it is still relatively round you can just bake it like that and use it as a dipping bread for like olive oil and garlic.
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Oct 22, 2013 05:41
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SubG posted:I usually go with a basic pâte brisée for savory pies. About 12 oz/340 g AP flour, 8 oz butter that's malleable but still cold, and about 1 tsp salt. Cut the butter into small cubes---call it about half a cm a side. Put the flour on your work surface in a pile, then make a dent in it (like you're making a volcano). Put some of the butter into the dent, push some flour onto it, and press down to flatten the butter, and repeat the process. The gimmick here is that you're trying to build laminations with the butter, and that's why it works better to do this by hand than in a food processor (which works fine for something like a scone). When you've got all the butter in there, start drizzing some ice cold water onto the mixture, just a little at a time. As you work, fold in from the sides to the centre---again, you're trying to keep it so the butter is pounded flat, and all the flat bits are basically parallel to each other, if that makes sense. Keep adding water until it feels like a pie crust dough, figure around 4 tbsp or so, but really just do it by feel. While this is a good technique, for meat pies I prefer the "cut lard into salted flour, add cold water, roll out" method.
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Oct 22, 2013 06:40
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Grand Fromage posted:How long can you keep dough in the fridge? I've had a ball of pizza dough cold ferementing for about a week and a half, my instinct is it's fine (doesn't smell, no visible mold) but I have no idea. You can use it as starter for another batch, or just use it as is. Just be sure to let it sit for an hour or two to get it up to room temperature before you futz around with it. You can freeze dough for a few months, but I've read a week in the fridge is pushing things - I am not quite sure how. I have never stored dough before either way, so I can't speak for any of this firsthand.
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Oct 22, 2013 08:27
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This might be a long-shot, but can anyone tell me the difference between taro leaves and collard greens, texture and taste-wise? I've got a recipe that calls for boiled taro leaves, but I'm thinking to substitute them with collard greens instead. (Unless it's a lost cause becuase of the flavour discrepency).
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Oct 22, 2013 11:48
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Collards are a little tougher, but that's the only difference probably. Collards are the toughest green. They'll be fine.
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Oct 22, 2013 14:59
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I'm looking to make some beef stew tonight, but I hate carrots and peas and I swear to god, every single loving beef stew recipe has them in it. Any vegetable substitute suggestions for decent texture and flavor? I considered zucchini but I'd have to toss it in towards the end to keep it from getting mushy.
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Oct 22, 2013 15:16
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Chickpeas?
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Oct 22, 2013 15:24
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Ehhhh. Wouldn't they get mushy, too? I do like other root veggies like parsnips and beets but I was worried they might not get fully cooked. I guess I could roast them first?
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Oct 22, 2013 15:25
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How long are you cooking it? I usually boil chickpeas (dried and soaked, not canned) for a good hour to prep them for use and they still have decent firmness, I go an hour and a half to get them mushy enough for hummus. When I do a beef stew I usually cook the beef a while and add the vegetables toward the end anyway. I don't know how any vegetable would be in the stew the entire cooking time and not turn to mush, assuming it's the usual slow cook many hours method.
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Oct 22, 2013 15:33
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Butternut squash, rutabega, turnips, potatoes, celeriac, mushrooms, lots of onion and/or garlic are all excellent in beef stew. Weird that you like parsnips and not carrots, because those are almost identical imo. The beef should probably cook for a while before you add the vegetables to it to get suitably tender without making the veg mushy.
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Oct 22, 2013 15:39
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Powdered Toast Man posted:I'm looking to make some beef stew tonight, but I hate carrots and peas and I swear to god, every single loving beef stew recipe has them in it. Any vegetable substitute suggestions for decent texture and flavor? I considered zucchini but I'd have to toss it in towards the end to keep it from getting mushy. Depending on what I'm using to add liquid to the stew I don't always add much veg. If I'm using something like guinness I only use onions (a lot) and some garlic. Do whatever else you want separately otherwise the stew can end up really sweet. I don't really like them but added mushrooms last time because I oversalted the stew pretty badly and they fixed it really well
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Oct 22, 2013 16:01
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Schmeichy posted:Butternut squash, rutabega, turnips, potatoes, celeriac, mushrooms, lots of onion and/or garlic are all excellent in beef stew. Weird that you like parsnips and not carrots, because those are almost identical imo. The beef should probably cook for a while before you add the vegetables to it to get suitably tender without making the veg mushy. It may be mostly a texture thing, now that I think about it. I guess I've always had cooked carrots prepared so that by the end, they're pretty soft. I actually like fresh carrots in a salad or with some sort of dip. Parsnips on the other hand seem to always retain a certain amount of bite. Perhaps the problem here is that most beef stew recipes don't address the issue of preventing the veggies from getting mushy...they just tell you to chuck it all in there and cook it forever.
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Oct 22, 2013 16:39
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Powdered Toast Man posted:Perhaps the problem here is that most beef stew recipes don't address the issue of preventing the veggies from getting mushy...they just tell you to chuck it all in there and cook it forever. That's the issue I'd bet. I usually put onions, garlic, and beef in at first because I want the onions and garlic to turn to mush in the sauce. Then I cook a long time, and add the rest of the vegetables at the end, in order of how long they take/how long I want to cook them. And more onions because onions are awesome and especially if they're cooked swimming in beef juice.
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Oct 22, 2013 16:43
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I don't know anything about German sausages, but I bought a pack of Knockwurst at the super market because it was on sale, and looked really good. So last night I steam one up in some beer, throw it on a plate with some warmed up homemade sauerkraut, and slathered it with Jewish deli mustard. ...and it tastes like a giant hot dog. A very good giant hot dog, one made from quality ingredients, but still... hot dog. Having exhausted my one good idea, how else can I prepare Knockwurst?
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Oct 22, 2013 16:46
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Barley is good in a rich beef stew - adds texture and thickening.
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Oct 22, 2013 16:49
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Squashy Nipples posted:I don't know anything about German sausages, but I bought a pack of Knockwurst at the super market because it was on sale, and looked really good. So last night I steam one up in some beer, throw it on a plate with some warmed up homemade sauerkraut, and slathered it with Jewish deli mustard. Grill it and serve it on a crusty roll with caramelized onions.
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Oct 22, 2013 16:54
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Mr. Wiggles posted:Collards are a little tougher, but that's the only difference probably. Collards are the toughest green. They'll be fine. Thanks a bunch! It actually worked out pretty well 
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Oct 22, 2013 17:04
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Grand Fromage posted:That's the issue I'd bet. I usually put onions, garlic, and beef in at first because I want the onions and garlic to turn to mush in the sauce. Then I cook a long time, and add the rest of the vegetables at the end, in order of how long they take/how long I want to cook them. And more onions because onions are awesome and especially if they're cooked swimming in beef juice. I have a big bunch of chard...am I a madman for considering tossing it in at the very end?
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Oct 22, 2013 17:09
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Powdered Toast Man posted:I'm looking to make some beef stew tonight, but I hate carrots and peas and I swear to god, every single loving beef stew recipe has them in it. Any vegetable substitute suggestions for decent texture and flavor? I considered zucchini but I'd have to toss it in towards the end to keep it from getting mushy. I'd say onions, some sort of beans and/or chickpeas maybe, and definitely bell peppers.
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Oct 22, 2013 17:35
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Powdered Toast Man posted:I'm looking to make some beef stew tonight, but I hate carrots and peas and I swear to god, every single loving beef stew recipe has them in it. Any vegetable substitute suggestions for decent texture and flavor? I considered zucchini but I'd have to toss it in towards the end to keep it from getting mushy. Sweet potatoes. The very best thing in beef stew. I also like green beans.
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Oct 22, 2013 19:33
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God this is the worst question ever. But I'm looking for something that's like a butter warmer / the mini-crock pot to keep a pan sauce warm. It's for Thanksgiving serving; and I'd like to keep the sauce warmed rather than chilling over time. What should I be searching for? I think I just dont know the search term to punch in.
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Oct 22, 2013 19:34
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Don't know the term, but Lodge makes some very small cast iron pots that you could preheat in the oven and would stay warm for a good while. Otherwise you'll need something with a sterno can or the like.
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Oct 22, 2013 19:37
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Chafing dish, maybe. Or something with the word "buffet" in it -like buffet warmer or warming. like this thing at walmart, but you could probably find it on amazon instead: http://www.walmart.com/ip/Sterno-Large-Buffet-Kit/15392326 edit edit: I decided I wanted one for Thanksgiving too. They are the same price at amazon except there's a $2 off coupon on the same page. triple edit: It looks like that particular set can be split into two smaller warming dishes. Very Strange Things fucked around with this message at 19:50 on Oct 22, 2013 |
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Oct 22, 2013 19:38
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You could try preheating your gravy boat or whatever you're using and then making a sort of cozy around it with a tea towel. I've done similar things, and while it doesn't last as long as you'd like, it keeps things warmer than otherwise.
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Oct 22, 2013 20:10
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So it turns out I've never actually done anything with celeriac. Assuming that I simmer my stew for ~3 hours, how long does the celeriac need to be in there for in order to get reasonably tender, and how small should I cut it up? Also: KIDNEYS. Sort of a last minute decision but they looked great in the store and 99 cents a pound, so... 
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Oct 22, 2013 20:11
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Walked posted:God this is the worst question ever. I had to do something similar this weekend and used a Thermos.
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Oct 22, 2013 20:20
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By the way, celeriac is awesome in Waldorf salad.
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Oct 22, 2013 20:22
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I really like pumpkin / butternut squash soups but I don't have a blender to puree the ingredients. Would it be terrible to use the canned stuff? Would mashing it manually (as per mashed potatoes) be acceptable if I don't mind it a bit chunky?
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Oct 22, 2013 20:36
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Cyril Sneer posted:I really like pumpkin / butternut squash soups but I don't have a blender to puree the ingredients. Would it be terrible to use the canned stuff? Would mashing it manually (as per mashed potatoes) be acceptable if I don't mind it a bit chunky? That would be fine! Use a sieve to separate most of the liquid part, so it's easier to mash the chunks as well as you want. You can also add as much as you want to the liquid part, so the soup is as thick or as thin as you want.
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Oct 22, 2013 20:42
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Walked posted:God this is the worst question ever. I got a tiny crock pot with my big one. They called it a "Little Dipper", you can search it on amazon. Around $10 by itself. I never used mine, I assume it is just a crock pot with only a warm setting.
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Oct 22, 2013 20:54
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Cyril Sneer posted:I really like pumpkin / butternut squash soups but I don't have a blender to puree the ingredients. Would it be terrible to use the canned stuff? Would mashing it manually (as per mashed potatoes) be acceptable if I don't mind it a bit chunky? Get a stick blender maybe? Also known as immersion blenders. They are fairly inexpensive.
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Oct 22, 2013 21:23
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Drimble Wedge posted:Get a stick blender maybe? Also known as boat motors. They are fairly inexpensive. ...and yeah, pretty much vital for thick soups. Also very useful for making your own tomato sauce.
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Oct 22, 2013 22:21
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Walked posted:God this is the worst question ever. They make this! My mother in law has one. http://www.amazon.com/Deni-15501-Electric-Gravy-Warming/dp/B002LARFYG Search for "heated gravy boat" or similar.
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Oct 22, 2013 22:22
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Powdered Toast Man posted:Also: KIDNEYS. Sort of a last minute decision but they looked great in the store and 99 cents a pound, so... I think a steak and kidney pudding is lovely but I'm British and so have terrible food-opinions. I also really like what my book calls Ourika kidneys, which basically fries them together with button mushrooms, seasoned with turmeric and cardamom.
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Oct 22, 2013 23:39
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Powdered Toast Man posted:So it turns out I've never actually done anything with celeriac. Assuming that I simmer my stew for ~3 hours, how long does the celeriac need to be in there for in order to get reasonably tender, and how small should I cut it up? Kidneys taste like piss yo
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Oct 23, 2013 00:52
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We were just talking about meat pies a minute ago, and I wonder if we could go back to that for a second. Some pie crust recipes use lard, right? Can you substitute bacon grease for lard? I have about a cup and a half in a jar in the fridge, from dumping it through a coffee filter in a funnel every time I made bacon for a while. I assume it has salt in it whereas lard does not, but aside from adjusting the overall recipe to account for that, is it a problem?
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Oct 23, 2013 03:49
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Casu Marzu posted:Kidneys taste like piss yo Look at dis chump who can't cook kidneys.
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Oct 23, 2013 04:16
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You can soak them in the Virgin Mary's very own breast milk and they'll still have a twinge of piss to them.
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Oct 23, 2013 11:35
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ejstheman posted:We were just talking about meat pies a minute ago, and I wonder if we could go back to that for a second. Some pie crust recipes use lard, right? Can you substitute bacon grease for lard? I have about a cup and a half in a jar in the fridge, from dumping it through a coffee filter in a funnel every time I made bacon for a while. I assume it has salt in it whereas lard does not, but aside from adjusting the overall recipe to account for that, is it a problem? It's salt lard. Most of the salt might be bound in the solids that drop to the bottom. It'll probably be perfectly fine if you leave that stuff out, I've gotten burned on that before.
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Oct 23, 2013 11:36
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