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The top/back of your fridge will generally be warmer because of the radiator, I find that's the best place to stick dough in winter. The oven works too.
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Feb 12, 2014 12:35
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Grand Fromage posted:The top/back of your fridge will generally be warmer because of the radiator, I find that's the best place to stick dough in winter. The oven works too. I have a very old gas stove and I find that the pilot lights (between burner pairs on each side) keep the top of the range itself quite warm so I put covered dough bowls there. If you have a gas stove see if you have any warm spots on the top like mine? The above advice is great too and I did that instead in my previous place.
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Feb 12, 2014 15:26
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I just turn the light on in my oven and put the dough right below it. Seems to work okay.
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Feb 12, 2014 15:29
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My oven light seems to make the inside of my oven about 80°F
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Feb 12, 2014 16:41
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That's rough, I hope you leave it off while you're cooking.
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Feb 12, 2014 16:43
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I have a combination range-hood-microwave thing, and with the range light on it keeps the nuke-u-lator box just the right temp for rising dough.
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Feb 12, 2014 21:36
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Been using the 5 minute artisan bread recipe to make bread and it has been great. I bought some King Arthur Bread Flour to use in the future - is it a wise idea to do 5 minute artisan with this flour?
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Feb 13, 2014 00:47
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How do you guys deal with pots and pan covers when you're cooking? Do you just set them on the counters dirty side down (and risk getting junk into your food when you put it back on) or flip them around which is super annoying to do and sometimes burns cause it's hot? Is there a third way that I just haven't discovered? e: Spelling. Also, does anyone have a subscription to Cook's Illustrated/ATK? Is it "worth it?" Are they actually separate subscriptions? e.g., the $25/year CI magian doesn't let me use the ATK website? Boris Galerkin fucked around with this message at 02:34 on Feb 13, 2014 |
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Feb 13, 2014 01:49
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Boris Galerkin posted:How do you guys deal with pot a and pan cover when you're cooking? Do you just set them on the counters dirty side down (and risk getting junk into your food when you put it back on) or flip them around which is super annoying to do and sometimes burns cause it's hot? Is there a third way that I just haven't discovered? Plastic wrap (or parchment paper, or silpat) on counter, metal grate on plastic wrap, lid food side down on metal grate.
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Feb 13, 2014 02:16
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Boris Galerkin posted:How do you guys deal with pots and pan covers when you're cooking? Do you just set them on the counters dirty side down (and risk getting junk into your food when you put it back on) or flip them around which is super annoying to do and sometimes burns cause it's hot? Is there a third way that I just haven't discovered? Just flip them upside down. If you get burned it just makes you stronger.
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Feb 13, 2014 04:19
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Get a plate to put your lids on you goon.
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Feb 13, 2014 06:06
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Boris Galerkin posted:How do you guys deal with pots and pan covers when you're cooking? Do you just set them on the counters dirty side down (and risk getting junk into your food when you put it back on) or flip them around which is super annoying to do and sometimes burns cause it's hot? Is there a third way that I just haven't discovered?
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Feb 13, 2014 07:16
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I gotta question and this is more of a general question: In a discussion with goons on chili, I revealed I put chili on top of rice, and I put beans in chili, I understand that beans and rice are not traditionally in chili, and that chili seems to be: Meat, Tomatoes and Spices. But my question is; is there a reason to only follow the prescribed methodology of food, or can one experiment outside of the traditional view of an item to create their own variation that they find enjoyable, and is that necessarily wrong? I am just sort of astounded by places like the Chili Appreciation Society International which bans beans and marinating meat. I just really don't understand the traditional ideology of how should be made, and I hope someone can explain this to me.
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Feb 13, 2014 07:35
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Senior Scarybagels posted:I gotta question and this is more of a general question: In a discussion with goons on chili, I revealed I put chili on top of rice, and I put beans in chili, I understand that beans and rice are not traditionally in chili, and that chili seems to be: Meat, Tomatoes and Spices. But my question is; is there a reason to only follow the prescribed methodology of food, or can one experiment outside of the traditional view of an item to create their own variation that they find enjoyable, and is that necessarily wrong? Going by the Chili thread, it's really more 'meat, chilis, spices'. Obviously you can make it however you like. Some of the reasoning is geographical, others is more just having the essential ingredients for peak 'chili' flavor. I will say it's worthwhile to make it as simple as possible as there are some really great recipes floating around that you can make chili from scratch with, and you might be surprised what kind of taste the ingredients you like in chili might be masking. At the least I'm thankful for being shown the light as far as making your own chili powder from a variety of dried peppers and various spices. I'm personally still a fan of eating mine with black and red beans, but I just really like the texture they add. I have been known to really enjoy beanless chili on rice as well, and of course, any kind of chili made into a frito chili pie is just pretty much acceptable to me, but that might be an exception. Similarly stuff like sushi-making, I hear, is really strictly regulated in places in Japan and I've heard of chefs coming overseas just to be able to make sushi as creatively as they'd like... and be able to sell it without any kind of disapproval.
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Feb 13, 2014 07:42
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"Chili does not traditionally have beans" is my spergphrase. Chili always has beans
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Feb 13, 2014 07:42
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Senior Scarybagels posted:I gotta question and this is more of a general question: In a discussion with goons on chili, I revealed I put chili on top of rice, and I put beans in chili, I understand that beans and rice are not traditionally in chili, and that chili seems to be: Meat, Tomatoes and Spices. But my question is; is there a reason to only follow the prescribed methodology of food, or can one experiment outside of the traditional view of an item to create their own variation that they find enjoyable, and is that necessarily wrong? Sorry there is only one true chili. Kidding, experiment away, cooking is more fun that way. Tradition is only a guideline for what tasted good in the past. fakeedit: dang you guys are quick.
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Feb 13, 2014 07:45
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copen posted:Kidding, experiment away, cooking is more fun that way. Tradition is only a guideline for what tasted good in the past.
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Feb 13, 2014 08:17
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Heh, asking why men are insecure about things. Well.. It's complicated. copen fucked around with this message at 08:26 on Feb 13, 2014 |
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Feb 13, 2014 08:19
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copen posted:Heh, asking why men are insecure about things. Is it because they have small penises? 
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Feb 13, 2014 08:20
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No: they have small, dense brains. Chili is NOT an "authentic" dish! It's a Tex-Mex reinvention, and there are infinite ways to make it. The only thing that comes close to a distinct style of chili is "Texas Chili", and when was the last time we let Texans dictate how we do anything? We've had this argument before, over and over, and it gets no where. It's the single worst argument we have in GoonsWithSpoons, even when people are trying to by ironic about it. Personally, I think beanless chili is stupid, but hey, suit yourself.
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Feb 13, 2014 13:25
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It's simple: try it with and without beans and then see which one you like better. I like both by the way.
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Feb 13, 2014 13:57
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Rules for chili: Make chili that tastes good to you, with things you like in it. Eat chili. Eat more chili tomorrow when it's even better.
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Feb 13, 2014 14:02
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Grand Fromage posted:Rules for chili: I went here last night and it was very good Korean fried chicken: http://tabelog.com/tokyo/A1304/A130404/13040862/
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Feb 13, 2014 14:05
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Chili is a peasant dish. It's an inexpensive dish made from whatever ingredients are cheap and available. Therefore variations in what goes in are perfectly acceptable, as are extenders like beans (or even rice, I guess). Do what tastes good. Just don't make Cincinnati style chili because that poo poo's gross and an affront to chili.
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Feb 13, 2014 16:17
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You could poo poo in a bowl and call it chili if you want to.
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Feb 13, 2014 16:21
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I already mentioned Cincinnati chili.
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Feb 13, 2014 16:28
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While idly browsing the BBC's site, I found an article about Ernest Hemingway's favourite burger recipe: It looks kinda spicy to me, but I'm not sure how spicy. I like meat with a bit of a kick to it, but I don't want to burn my mouth off. Any thoughts, guys? Also, while I'm at it - I can't find anywhere that sells Spice Islands spices in the UK. Looking online, it seems that Beau Monde is a mixture of salt, celery and onion, but I can't seem to find Mei Yen anywhere, or even an idea of its ingredients. EDIT: aha! A google search for Mei Yen powder turned this up: quote:PAPA’S FAVORITE HAMBURGER. There is no reason why a fried hamburger has to turn out gray, greasy, paper-thin and tasteless. You can add all sorts of goodies and flavors to the ground beef -- minced mushrooms, cocktail sauce, minced garlic and onion, chopped almonds, a big dollop of piccadilli, or whatever your eye lights on. Papa prefers this combination. Zero Star fucked around with this message at 16:53 on Feb 13, 2014 |
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Feb 13, 2014 16:46
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Capers in a burger? Interesting... My only experience with capers is in a bruschetta that my mom used to make, but I hadn't thought to put them in anything else.
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Feb 13, 2014 18:38
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Flash Gordon Ramsay posted:I already mentioned Cincinnati chili. What's with the hate for this stuff? I mean my wife has made it a couple times and it seems ok, but I've never had it in a restaurant. OBAMNA PHONE fucked around with this message at 19:18 on Feb 13, 2014 |
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Feb 13, 2014 19:10
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Cincinnati chili is good, just oddly named, it's more of a spiced ragu.
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Feb 13, 2014 20:01
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Tomorrow is Valentine's Day, and the girl friend wants to cook in instead of going out. She's does the Keto diet thing, what would be something fun to cook together? The default choice is steaks, but I'm hoping I can find something different.
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Feb 13, 2014 21:14
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BraveUlysses posted:What's with the hate for this stuff? I mean my wife has made it a couple times and it seems ok, but I've never had it in a restaurant. It defines midwestern cuisine.
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Feb 13, 2014 21:38
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Cupcake chatter. Making some salted caramel cupcakes, made a test batch as my first time working with caramel. The frosting and lace turned out well. The cupcake itself was good and dense but had two issues. 1. Taste. Wanted to give it a little more caramel taste. Here is the ingredient list: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon sea salt 1 stick of unsalted butter, at room temperature 1 cup plus 2 tablespoons packed light brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla 1/2 cup plus 2 tablespoons buttermilk Switching dark for light brown sugar move towards a tad more flavor? 2. My recipe called for cutting a small hole from the cupcake, filling w a caramel sauce, cake on top then frosting. My issue was with how to make this caramel. The recipe says to melt the sugar, then add the butter and heavy cream once it's melted And caramelly. My issue is I've never melted sugar alone wo water. It DID start to melt while I was whisking the sugar around but then the sugar got clumpy. I groaned and added the butter to breK down the caramel sugar globs. It turned into hard gritty sugar balls in the cake. I looked up later how to just melt sugar alone and the suggestion was to whisk it at med-lo vs my recipe saying med-high. The also mentioned sugar alone will clump like it did, you have to break the clumps for it to reliquify itself to caramel. I'm just not sure the best method for the gooey caramel inside. Help?
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Feb 13, 2014 21:49
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So basically, it's a caramel recipe, which means you have to make caramel. This means doing the more-than-a-little-scary step of melting sugar with nothing--and letting it melt completely, past the clumpy stage, which is where it's half-melted and half-not. You're looking for the sugar to take on a bit of color as well, though obviously you should not let it scorch. The problem was the fact that you added the butter, honestly, which made the sugar recrystalize and seize up, which results in the hard gritty sugar balls you found. This recipe is for a caramel sauce, but has some good photos that show the process. Basically, it requires patience. Let the sugar melt. If it looks weird, keep stirring and keep the heat on. Just keep it far, FAR from your skin to avoid burns and be careful with the heat to avoid it burning, but don't throw anything in until it's all completely melted and at a boil and turning a dark amber color. Making caramel is hard, and it's kind of complex chemistry, so throwing in your ingredients before the sugar is ready for them will totally mess things up. As for the cake, that sounds like a pretty standard cake to me? Using dark brown sugar will give it more flavor, but it'll be molasses flavor, not caramel flavor.
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Feb 13, 2014 22:19
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mich posted:Cincinnati chili is good, just oddly named, it's more of a spiced ragu. This is the problem I have (and I think most others have). If it was renamed to omit the "chili" misnomer, I wouldn't hate it. But it pretends to be chili and that grinds my gears.
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Feb 13, 2014 22:51
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Nicol Bolas posted:So basically, it's a caramel recipe, which means you have to make caramel. This means doing the more-than-a-little-scary step of melting sugar with nothing--and letting it melt completely, past the clumpy stage, which is where it's half-melted and half-not. You're looking for the sugar to take on a bit of color as well, though obviously you should not let it scorch. The problem was the fact that you added the butter, honestly, which made the sugar recrystalize and seize up, which results in the hard gritty sugar balls you found. This recipe is for a caramel sauce, but has some good photos that show the process. Basically, it requires patience. Let the sugar melt. If it looks weird, keep stirring and keep the heat on. Just keep it far, FAR from your skin to avoid burns and be careful with the heat to avoid it burning, but don't throw anything in until it's all completely melted and at a boil and turning a dark amber color. Making caramel is hard, and it's kind of complex chemistry, so throwing in your ingredients before the sugar is ready for them will totally mess things up. Thanks for the advice. I am on my phone and will read that article tonight when I try again. It was a standard recipe and already brown sugar in there as noted. Any other way to have a tad more caramel flavoring outside of the filling? I want to experiment with the filling to educate myself on making the caramel but goal wise I'd love to get to the point that the cake itself tastes a bit more caramelly and no filling. I understand the cake can't replace pure caramel filling but I know there's hope as a local cupcake joint has a nice caramelly flavor with a rich amber color and dense almost carrot cake like texture. I'm stubborn and only want to ask about their methods if I can't figure it out by trial and error 
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Feb 13, 2014 22:59
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Why don't you put the caramel itself in the cake mixture?
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Feb 13, 2014 23:57
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Captain Trips posted:This is the problem I have (and I think most others have). If it was renamed to omit the "chili" misnomer, I wouldn't hate it. But it pretends to be chili and that grinds my gears. sorry about your autism
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Feb 14, 2014 00:02
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Lucy Heartfilia posted:Why don't you put the caramel itself in the cake mixture? I was gonna suggest this, but then you have to take out some amount of sugar and some amount of liquid (presumably buttermilk) to keep the ratio of sugar and wet to dry correct, which could be very tricky, and I'm nowhere need good enough of a baker to suggest where to start with that.
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Feb 14, 2014 00:09
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Captain Trips posted:Capers in a burger? Interesting... My only experience with capers is in a bruschetta that my mom used to make, but I hadn't thought to put them in anything else. Capers are awesome. Eat capers. Put capers on pasta, have capers with aged cheddar, capers are the best.
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Feb 14, 2014 00:51
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