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SymmetryrtemmyS posted:For recipe organization, I use MyCookbook (android app and website). It allows you to scale recipes, input things from a computer or a phone, and my favorite feature, it will auto-scrape a lot of recipe websites from your home browser. Just click a bookmarklet, then it adds the recipe to your account and syncs it to your phone. It also has shopping list management. That would actually be great since all my recipes are bookmarks. It will make them all into the same format? Eh, not free but it might be worth it.
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Feb 22, 2014 18:59
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goodness posted:That would actually be great since all my recipes are bookmarks. It will make them all into the same format? It's free, but there is a premium option. I don't pay for MCB. Yeah, it'll convert them to paragraph blocks that are formatted the same, and you can categorize them. The categorization feature isn't as in depth as, say, Calibre's library, but the neat features make up for it IMO, like scaling.
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Feb 22, 2014 19:42
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SymmetryrtemmyS posted:It's free, but there is a premium option. I don't pay for MCB. The free one only holds 5 recipes it said.
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Feb 22, 2014 20:29
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goodness posted:The free one only holds 5 recipes it said. That's weird, I have 25 on mine right now.
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Feb 22, 2014 20:37
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SymmetryrtemmyS posted:That's weird, I have 25 on mine right now. Maybe you signed on before they changed it or something? Either way, I need space for 200 recipes haha.
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Feb 22, 2014 20:45
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quote:I'm not sure how you'd get it to stay flat and thin as a chip should be without breaking apart while deep fried. Maybe put it through a pasta roller? Or smash it in a tortilla press?
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Feb 22, 2014 22:59
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I've bought a 1kg beef topside roast and normally I'd cook it for 20 minutes at 230C and then 20 minutes per 500kg at 160C. The problem is that its fairly thin. Its like 2.5 inches thick maybe and I'm worried this cooking method might overcook it since its kind of long and narrow. I've a thermapen and could just do the hot cast iron + oven method reserved for steak anyway so what temperature should I am for and would following that cooking method be a bad idea anyway?
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Feb 22, 2014 23:30
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Chard posted:I was at the shop earlier and on a whim i picked up a bag of "beanitos" as a snack. They're pretty drat good but a little pricey, and they seem simple enough that I want to try recreating them. So far the only results Google is giving me are just idiot gluten-free blogs reviewing them and recipes using them out of the bag. OK. So the beans would be beans. The "whole grain rice" is likely brown rice flour. The bean gum is to make it stick together without adding gluten. Either that, or they're using bean flour, which is a thing that's sold out there.
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Feb 23, 2014 00:44
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Hey, I was watching the Racheal Ray show the other day, and she started talking about something called "ATE-A-MOMMY". What the HELL? 
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Feb 23, 2014 05:54
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SA Emoticon Theater posted:Hey,
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Feb 23, 2014 06:01
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Anyone have any good jerky recipes? Looking for something like sriracha style or sweet/spicy or carne seca or basil lime.
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Feb 23, 2014 06:13
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Take a guess at how many times I ate this before figuring out that you don't eat the shell.
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Feb 23, 2014 06:20
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EAT THE EGGS RICOLA posted:why do white people love freezing tofu so much? This is from forever ago, but I like the weird spongy texture this gives the tofu. I like tofu in any form (except cho do fu), though, so don't listen to me. I want to make lime pickle. The recipe I have tells me to leave the jar in the sun for a while at some point. My apartment is dark as gently caress and putting something outside is not an option. Is the sunlight meant to provide heat, or does the light itself actually do something vital? This may be a stupid question. Forgive me, I am not a picklologist.
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Feb 23, 2014 12:42
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bringmyfishback posted:This is from forever ago, but I like the weird spongy texture this gives the tofu. I like tofu in any form (except cho do fu), though, so don't listen to me. Yeah. If you dry it in the sun, you don't have to add as much salt or oil to preserve it. Find a recipe that doesn't call for the sun part.
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Feb 23, 2014 14:36
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Tweek posted:Take a guess at how many times I ate this before figuring out that you don't eat the shell. I sometimes do this. It won't kill you and can be fun to chew.
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Feb 23, 2014 14:54
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the littlest prince posted:I sometimes do this. It won't kill you and can be fun to chew. hey little pica dude, as long as you're not eating kitty litter you're okay in my book.
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Feb 23, 2014 17:08
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Eeyo posted:I'm no expert, but I think only the final water/fat/sugar ratio should determine the texture of the candies. Usually the water/sugar ratio is approximately a function of the temperature, so 240 would be roughly the same concentration and roughly the same texture each time. Maybe less cream/butter changed that? It may have gotten super brown if you took a long time to get to the final temperature, the cream and sugars will do their caramelization or maillard or whatever is going on while it's heating. My recommendation would be to use the ratios in the recipe and cook it fairly fast to the final temp, that's worked for me in the past. This may have less of a caramel flavor, but you can play with that after you get the texture correct. Thank you! I'll try it again. Am using an analog thermometer but was careful to keep it off of the bottom / move it around to check temps etc.
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Feb 23, 2014 17:23
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I found some plastic gadget while cleaning out my kitchen utensil drawer and even though it is probably some stupid garbage, I kinda want to know what it is. Anyone know?
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Feb 23, 2014 20:30
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I'm trying to make some kind of chicken noodle soup in my slow cooker, how would you recommend cooking the noodles? Are they OK to throw in at the start with everything else or would it be better to cook them partially first, then add them to the pot towards the end?
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Feb 23, 2014 21:44
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The second one. Slow cooked noodles turn to mush.
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Feb 23, 2014 21:48
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e: oops
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Feb 23, 2014 22:05
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Tweek posted:The second one. Slow cooked noodles turn to mush. That's what I was thinking. How would you recommend cooking them then, throwing them uncooked in the cooker for the last 20 minutes or so?
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Feb 24, 2014 01:02
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Boil them to al dente separately and add to the bowl of soup right before you eat.
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Feb 24, 2014 01:10
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C-Euro posted:That's what I was thinking. How would you recommend cooking them then, throwing them uncooked in the cooker for the last 20 minutes or so? just cook them normally for the 5-9 minutes it takes, depending on the kind of pasta
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Feb 24, 2014 01:32
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What other ways can one cook Korean short ribs if they do not have a charcoal/gas grill? I ask because the asian mart sells them for a crazy cheap price. Also, are (thin) cast iron woks good, or should I still look for a high carbon steel one as AB recommends?
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Feb 24, 2014 02:45
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Mister Macys posted:What other ways can one cook Korean short ribs if they do not have a charcoal/gas grill? I think it has to do with how you want to heat to distribute when you use a wok. Not knowing overly much, I'd suggest you use the steel ones.
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Feb 24, 2014 04:54
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You can always just braise shortrib.
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Feb 24, 2014 05:00
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Tweek posted:Take a guess at how many times I ate this before figuring out that you don't eat the shell. Thank god I'm not the only one who did this. First time I got to try these someone else at the table had ordered them as an appetizer to share. Bowl came to me first, grabbed a pod and just started chewing. It was unpleasant. Trillian posted:I found some plastic gadget while cleaning out my kitchen utensil drawer and even though it is probably some stupid garbage, I kinda want to know what it is. Anyone know? It almost looks like a knife rest, but I doubt it would have the big half circle in the middle if that were the case. It really looks more like a part to a larger piece of machinery.
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Feb 24, 2014 16:43
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I thought it was a knife sharpener, because my chef had one in culinary school, but I can't see any blades inside of it.
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Feb 24, 2014 18:36
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Risotto tips/remarks? I made my second one yesterday, similar to the first, but I learned the following: Use a little cream. Didn't use any this time, and it wasn't quite as creamy (surprise) Don't use any water, use all chicken stock/broth. This time I used about 50/50. Wasn't quite as dark and lacked just a wee bit of flavor compared to last time
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Feb 24, 2014 18:47
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Bob Morales posted:Risotto tips/remarks? I made my second one yesterday, similar to the first, but I learned the following: I'm also learning to risotto right now (3 times in) and here's the process I do: In saute pan, saute onions or shallots in a mix of butter and oil. If mushroom risotto, add mushroom pieces after the onions have gone translucent and wilt them Add rice (arborio! made it with a medium grain the first time and it remained crunchy), cook for a minute, stirring constantly to not burn Deglaze with dry white wine, and stir until all liquid has been absorbed or evaporated Begin adding chicken stock that's been sitting in small saucepan barely simmering, a little bit at a time, until all is incorporated and rice is al dente Add cream and grated parmesan, or other bits (chopped up pre-cooked asparagus et al) and cook until warm through Most of the flavor seems to come directly from the chicken stock, so the better quality = the better risotto. I'd also love to hear any tips from people more experienced in the dish
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Feb 24, 2014 20:28
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I prefer my risotto simple and clean and always make it with straight water. Toast your rice in a touch of oil for a minute, but don't actually let it get brown. Add a substantial quantity of water and let it boil hard for eight minutes or so until the water is mostly gone. Stir vigorously, taste, season, add a smaller portion of water, cook it out, taste and season. Do this once more until when you bite a grain of rice only the very center is still hard and gritty. At this point your risotto should be basically dry. Now add a splash of water, a knob of butter and a handful of parmesan. Gently but firmly work the rice with a spatula until the parmesan and butter have melted and add an additional splash of water if you need it looser. If you add too much use a bit of parm to tighten it up. When finished it should be brilliantly glossy from the butter, thick and creamy from the parm and butter/water emulsion but it should only barely support its own weight, and the rice should only just barely be cooked through.
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Feb 25, 2014 03:20
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Sounds almost like you're making a pilaf. In my experience the point of risotto is to continuously stir it while adding liquid a bit at a time to rub starch off into the cooking liquid and make a contiguous creamy gloop.
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Feb 25, 2014 04:02
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I dated a girl named Pilar for a while; for the longest time whenever I would write her name in a letter I'd end up giving her, I'd be slightly concerned that I'd end up spelling it as Pilaf by accident. I quite enjoyed both things, and my writing is none too neat, you see. Just to let you guys know.
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Feb 25, 2014 05:13
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Tweek posted:Sounds almost like you're making a pilaf. I figured the continuous stirring while uncovered didn't need mentioning. Pilaf method is covered after sweating the rice and adding stock, no? Edit: reverting back to original post where I'm not being a huge defensive bitch phthalocyanine fucked around with this message at 06:28 on Feb 25, 2014 |
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Feb 25, 2014 06:21
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phthalocyanine posted:I figured the continuous stirring while uncovered didn't need mentioning. Pilaf method is covered after sweating the rice and adding stock, no? I was addressing Psychobabble, and they did not mention continuous stirring. They also said boil and not simmer, but I won't press the issue.
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Feb 25, 2014 06:25
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Sorry, couldn't tell, and got really defensive! I do start my pilaf with sauteed onions and sweating the rice, and cook it in chicken stock, so I jumped to conclusions that made me insecure and cranky.
phthalocyanine fucked around with this message at 06:31 on Feb 25, 2014 |
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Feb 25, 2014 06:29
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Tweek posted:Sounds almost like you're making a pilaf. I have made more risotto in my life than you could imagine. There is no need for continual stirring. The rice has to actually cook before the starches on the outside are able to be agitated off. You let the pan go nearly dry so that the grains cause friction in and of themselves that releases the outer starch. Stirring it constantly is for elderly Italian grandmothers, not professional chefs. And as you're aware, my method resembles pilaf in nothing more than parching of the rice which is the first step in every risotto. Don't be stupid. Ed- and yes, boil. Simmering does nothing other than make the process slower.
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Feb 25, 2014 06:35
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There are two schools of making risotto and there can never be peace between those two factions. Never!
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Feb 25, 2014 07:31
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I have some dried wild mushrooms from last fall that were stored in a loosely-closed brown bag. They're a bit flexible. They look okay. How safe would these be to reconstitute and eat?
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Feb 25, 2014 07:44
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