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I imagine that rosemary isn't supposed to be bitter. I recently used it for the first time and I obviously didn't know what I was supposed to be doing with it. I pulled it off the branch-thing and sauteed it in butter. It came in a little bag from the grocery store. It was not good D: it is fucked around with this message at 19:04 on Jan 6, 2014 |
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Jan 6, 2014 18:52
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it is posted:I imagine that rosemary isn't supposed to be bitter. I recently used it for the first time and I obviously didn't know what I was supposed to be doing with it. You generally strip the needles off the "branch" and chop them finely. (Or at least, I do.) You also may have used too much--rosemary is a pretty powerful herb and for most applications half of one of those stems is more than enough for a dish. Also--what did you put it into? You probably want some other flavors going on in there (onion, garlic, that kind of thing).
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Jan 6, 2014 19:07
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Can someone briefly discuss the nuances or pros and cons of cutting a sub roll all the way through vs not cutting it all the way through?
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Jan 6, 2014 20:14
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Uhhh...if you don't cut it all the way through, you can hold it like a V and all the stuff doesn't fall out?
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Jan 6, 2014 20:17
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Flash Gordon Ramsay posted:Uhhh...if you don't cut it all the way through, you can hold it like a V and all the stuff doesn't fall out? I've never seen anyone hold a sub that way. You mean so the opening of the bun faces up, and gravity is holding the contents in? Witchcraft.
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Jan 6, 2014 20:19
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On the other hand, having stuff fall out of your sandwich makes it easier to give your dog a treat
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Jan 6, 2014 20:20
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Flash Gordon Ramsay posted:Uhhh...if you don't cut it all the way through, you can hold it like a V and all the stuff doesn't fall out? Thats what I keep telling everyone!
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Jan 6, 2014 20:34
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I got a huge pack of individually-packaged frozen skinless boneless chicken breasts at costco this weekend because they were on sale for super-cheap. I don't have a lot of prep time because of a long commute, and am looking to just defrost them in the morning and marinade before baking or frying them up with some mixed veggies. I looked around but I don't see any good marinade recipes. Are there any various chicken marinades or recommended websites? I'm guessing maybe a mustard base or something, but I'm pretty hopeless outside basic grilling/frying protien with olive oil, over rice, which tends to be my "Don't have time" staple.
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Jan 6, 2014 22:45
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Steve Yun posted:On the other hand, having stuff fall out of your sandwich makes it easier to give your dog a treat Just don't feed them the onions that fall out of your sandwich.
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Jan 6, 2014 22:52
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Tried to follow this recipe tonight. http://www.bonappetit.com/recipe/perfect-pan-roasted-chicken-thighs Besides lowering the temp, I followed the recipe, pretty well, moving the chicken regularly. However, the skin is black. That makes me think I had the heat too high, but the recipe says 2 min on high. What should I do differently?
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Jan 7, 2014 00:59
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Eeyo posted:Just don't feed them the onions that fall out of your sandwich. Googled the subject of what dogs can eat, found this website that was helpful at first, then alarming once I found out what other people give their dogs: http://canigivemydog.com/ Who gives their dog viagra?
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Jan 7, 2014 01:14
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BDawg posted:Tried to follow this recipe tonight. Turn the heat down a bit next time you sear the skin in the pan?
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Jan 7, 2014 01:17
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i'm making a pretty minimalistic chicken soup. It calls for thyme which I am out of, and in this midwest polar vortex I don't particularily feel like venturing to the grocery to buy more. Can I substitute with bay leaves for a similar flavor?
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Jan 7, 2014 01:20
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Peven Stan posted:i'm making a pretty minimalistic chicken soup. It calls for thyme which I am out of, and in this midwest polar vortex I don't particularily feel like venturing to the grocery to buy more. Can I substitute with bay leaves for a similar flavor? I wouldn't say its terribly similar, but bay in a chicken dish / soup can't be a bad thing.
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Jan 7, 2014 01:22
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I've been experimenting with my fondue pot... I want to replace the wine with other things, how much acid do you need to make the fon do?
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Jan 7, 2014 02:04
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Runcible Spoon posted:I absolutely adore garbanzos, if there's some way to maybe make those into some curry with rice, I'm all ears. Chana masala is chickpea curry! Look up recipes for that. I make it all the time, it's great. I use the stove but I imagine you could do it in a crock pot no problem.
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Jan 7, 2014 03:10
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When sweating a mire poix for soup, which do I start with first? The carrots? Also, should I use a bay leaf? My ingredients: 1 - yellow onion 1-2 - celery stalks 1/3 bag - baby carrots (it's what I have) 1 - garlic bulb (I'll probably use 3-5) 1- potato butter salt pepper milk I'll probably take the stick blender to thicken it all (I don't feel like dealing with a roux tonight), before adding 1-2 cooked, diced, boneless breasts. Optional: bay leaves dried italian herbs sriracha tobasco lemons Mister Facetious fucked around with this message at 03:18 on Jan 7, 2014 |
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Jan 7, 2014 03:16
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Grand Fromage posted:Chana masala is chickpea curry! Look up recipes for that. I make it all the time, it's great. I use the stove but I imagine you could do it in a crock pot no problem. You certainly can. In fact, it is an easier way to make sure the tomatoes break down without burning.
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Jan 7, 2014 03:35
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Flash Gordon Ramsay posted:Uhhh...if you don't cut it all the way through, you can hold it like a V and all the stuff doesn't fall out?
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Jan 7, 2014 04:47
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Nicol Bolas posted:You generally strip the needles off the "branch" and chop them finely. (Or at least, I do.) You also may have used too much--rosemary is a pretty powerful herb and for most applications half of one of those stems is more than enough for a dish. Also--what did you put it into? You probably want some other flavors going on in there (onion, garlic, that kind of thing). That makes a lot of sense. I didn't chop them finely, I left the entire needle in. And I definitely used a lot. I sauteed rosemary and garlic and used it in baked sweet potatoes; didn't quite work. Thanks!
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Jan 7, 2014 05:19
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Try them with roast carrots. Cut washed carrots into roughly equal sticks about half an inch thick or so, toss them in a little olive oil (less than you think you'll need - the carrots should glisten slightly but not leave puddles in the pan), salt, and rosemary. A few halved cloves of garlic if you like. Put them in a baking pan and roast them in a preheated oven at 400F for about 20 minutes, flipping them once about halfway through. This is my favorite way to eat carrots.
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Jan 7, 2014 05:28
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Squashy Nipples posted:I've been experimenting with my fondue pot... I want to replace the wine with other things, how much acid do you need to make the fon do? You don't need any, just make the modernist cuisine style cheese, and do whatever you want with your complete freedom of cheese flavours!
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Jan 7, 2014 07:53
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Mister Macys posted:When sweating a mire poix for soup, which do I start with first? The carrots? All of it at once. Dump it in and start stirring Mister Macys posted:Also, should I use a bay leaf? Probably.
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Jan 7, 2014 09:53
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it is posted:That makes a lot of sense. I didn't chop them finely, I left the entire needle in. And I definitely used a lot. I sauteed rosemary and garlic and used it in baked sweet potatoes; didn't quite work. Actually, at that rate, you might have burnt your garlic--burnt garlic can also be very bitter and may have contributed as well.
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Jan 7, 2014 16:31
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So I am about to do red beans and rice. The last time I went to the store, I got jarred pickled pork hocks to add after seeing it mentioned here. My question is when do I add these things--while browning the rest of the meat, when everything is about to get set to simmer, etc--and how much? A few? half a jar and juice? etc etc.
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Jan 7, 2014 17:20
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THE MACHO MAN posted:So I am about to do red beans and rice. The last time I went to the store, I got jarred pickled pork hocks to add after seeing it mentioned here. My question is when do I add these things--while browning the rest of the meat, when everything is about to get set to simmer, etc--and how much? A few? half a jar and juice? etc etc. In the Alton Brown variant, about 3/4 lb right before finishing cooking the vegetables and before everything is about to get set to simmer. http://www.food.com/recipe/red-beans-and-rice-alton-brown-338162
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Jan 7, 2014 17:27
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Appl posted:You don't need any, just make the modernist cuisine style cheese, and do whatever you want with your complete freedom of cheese flavours! hmmm. I have no experience with "modernist cuisine style cheese". I'll have to look that up. I have made a lot of conventional cheese sauces, though. For example, I loves me some rarebit. But what I like about fondue is the silky consistency without using roux/starch/gums, which I think is function of the acid working on the cheese proteins.
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Jan 7, 2014 18:53
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Squashy Nipples posted:hmmm. I have no experience with "modernist cuisine style cheese". I'll have to look that up. That is what modernist cheese is. Acid buffering sodium citrate makes smooth sauce without roux. it is making fancy velveeta
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Jan 7, 2014 19:01
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Ah, that makes a lot of sense, thank you. Leave it to Gravity to cut through the BS! I was shocked when I learned on Modern Marvels that Velveeta is made by grinding up perfectly good cheddar cheese and reprocessing it. Yech.
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Jan 7, 2014 19:15
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ulmont posted:In the Alton Brown variant, about 3/4 lb right before finishing cooking the vegetables and before everything is about to get set to simmer. Cool, thanks! e: using this in addition to my other pork and some Crystal instead of Tobasco produces a much nicer taste. drat. THE MACHO MAN fucked around with this message at 20:36 on Jan 7, 2014 |
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Jan 7, 2014 19:49
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I wanna braise some short ribs and everything I find says I should use wine as the braising liquid but I don't know anything about wine. I think most call for a dry red wine but wines at the supermarket aren't labeled "dry." So what type of wine should I be looking for?
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Jan 7, 2014 20:47
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Squashy Nipples posted:Ah, that makes a lot of sense, thank you. Leave it to Gravity to cut through the BS! well the "problem" with that perfectly good cheddar cheese is if you heat it it will melt stringy, then break/separate into milk proteins and fat if you tried to sauce something with it. That's why citrate. It keeps the separation/breaking from happening. The idea w/ modernist cheese is that you are making velveeta but with any cheese or cheese combination you can imagine. Smoked cheddar and gouda? why not? Stilton and manchego? sure! Hooks 15 year old cheddar? You could do it if the people of Wisconsin don't demand your death.
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Jan 7, 2014 21:24
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Boris Galerkin posted:I wanna braise some short ribs and everything I find says I should use wine as the braising liquid but I don't know anything about wine. I think most call for a dry red wine but wines at the supermarket aren't labeled "dry." So what type of wine should I be looking for? dry just means the absence of any sweetness. For braising I don't care for strong tannins or oak either. A nice pinot noir would work very well.
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Jan 7, 2014 21:25
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When I was a kid velveeta was the fancy stuff...
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Jan 7, 2014 22:36
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I am new to cooking and trying to figure out a meal idea to eat four days per week. I want it to have eggs, chicken, and cheese in it. I was thinking about making some chicken fried rice/chicken rice casserole and adding cheese to it. My question is that I will be making four servings all at once. How many eggs is too many eggs (I was hoping to include 4-8 eggs)? Is it possible to make 4-8 eggs (uncooked?), a can of soup or two, and a bag of precooked chicken and (precooked?) rice in a slow cooker and make it taste good/the right consistency? I was also thinking of adding a bag of vegetables to it as well. Also the cheese after everything is cooked. Is this a reasonable thing?
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Jan 8, 2014 02:02
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Does anyone have a suggestion for a way to make hard boiled eggs taste better that adds no or only a few calories? Not hot sauce or old bay seasoning. I did that, now I'm sick of it. Cooking is not an option. I'm thinking some sort of spice/other flavoring.
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Jan 8, 2014 02:18
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Salt is the obvious choice. A little fresh garam masala is awesome too.
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Jan 8, 2014 02:21
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Ron Jeremy posted:When I was a kid velveeta was the fancy stuff... It went Kraft powder, Government Cheese, then Velveeta. I got some mid-range stainless steel pans. I've never had anything but cheap hand-me-downs, some 30-year old aluminum pots, and two cast iron lodge pans; basically I don't know how to treat stainless. It appears I've "seasoned" or burnt oil to both the fry pan and skillet. Should I ignore the burnt-on oil? Should I clean them meticulously (how do I get the burnt-on oil off the pan without using steel wool?) The pans all have a brushed texture wich doesn't exactly lend itself to a non-stick surface.
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Jan 8, 2014 02:22
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Socrates16 posted:Does anyone have a suggestion for a way to make hard boiled eggs taste better that adds no or only a few calories? Not hot sauce or old bay seasoning. I did that, now I'm sick of it. Cooking is not an option. I'm thinking some sort of spice/other flavoring. devil them.
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Jan 8, 2014 02:22
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SopWATh posted:It went Kraft powder, Government Cheese, then Velveeta. burnt oil on the outside? don't worry about it unless you want them sparkly. oil on the inside? barkeeper's friend and a scrubby brush.
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Jan 8, 2014 02:23
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