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emotive posted:Hmm, I'll try that. I never simmer it or anything, I just mix it and dump it into the stir fry and let it cook for a couple minutes. Maybe that's my problem haha. I never simmer my stirfry. If you look at the Chinese/asian cooking thread the secret to wok cooking is insanely high heats. Even if you don't have a wok, it still translates.
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Mar 21, 2014 00:31
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emotive posted:Hmm, I'll try that. I never simmer it or anything, I just mix it and dump it into the stir fry and let it cook for a couple minutes. Maybe that's my problem haha. I've always thought the sauce goes in at the end, because otherwise the heat would char the sugars in the sauce. It sounded like he was suggesting you create at a separate time the sauce, then store it and use it when you actually make a stirfry meal.
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Mar 21, 2014 00:34
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Scientastic posted:Pat your steaks dry and season with salt, oil the pan, get it superhot, whack the steaks in, fry for 1m, ignore the amount of smoke, turn the steaks over, 1m that side. Serve. Ignore anyone who says that they need time in the oven to cook through or anything like that. Sounds good to me. I'll report back in a few days. Thanks.
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Mar 21, 2014 00:44
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I'm interested in turning some chicken thighs into a big mess of shredded buffalo chicken to put in/on everything while I'm at work. The recipes I've looked at online are all 1 bottle of Frank's and some chicken in a crockpot for several hours then stirring in a couple tablespoonfuls of butter. I didn't think this would be rocket science but it can't be that easy. Has anyone tried this and does anyone have any tips?
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Mar 21, 2014 01:10
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Nope, that's really it. Buffalo sauce = Franks + some butter.
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Mar 21, 2014 01:50
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emotive posted:Hmm, I'll try that. I never simmer it or anything, I just mix it and dump it into the stir fry and let it cook for a couple minutes. Maybe that's my problem haha. Mine tend to suck too, so I've taken to following some recipes for a while until I get a better handle on it. Here's the breakdown for this one: 2 tbsp minced ginger 4 garlic cloves, minced 1/4 cup soy sauce 1/4 cup hoisin sauce 1 tbsp brown sugar 2 tbsp cider vinegar (recipe actually called for wine, but I didn't have any) 2 tsp sesame oil (forgot this in my list above) 1 pod star anise 2 tsp sriracha (hot sauce) 1/2 tsp cracked pepper 1/2 cup water 1 tbsp cornstarch Credit where it's due, the recipe comes from this cookbook, from one of my favourite restaurants back in Victoria, BC. Drifter posted:It sounded like he was suggesting you create at a separate time the sauce, then store it and use it when you actually make a stirfry meal. I was, yes. The sauce can be made well in advance and should keep for a few days in the fridge
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Mar 21, 2014 01:54
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I was tempted into a loaf of spelt bread with walnuts at the farmers' market the other day, and it's so crusty that, between being all crust and being old, the heel is pretty much inedible. I'm against throwing away food on general principle, so I thought it might be fun to make croutons, but I'm not sure if I should vary the recipe relative to normal bread. Any thoughts?
ejstheman fucked around with this message at 01:58 on Mar 21, 2014 |
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Mar 21, 2014 01:55
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I am getting married in about a year. What kind of pot/pan set should I be looking to add to my registry? What material is the best? I am thinking of a set, should it be stainless steel, anodized aluminum, enamel cast iron, or something else?
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Mar 21, 2014 11:54
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Fozzy The Bear posted:I am getting married in about a year. What kind of pot/pan set should I be looking to add to my registry? What material is the best? They all have different uses and depending on your personal experience, you may have preferences. If you have a lot of room in your kitchen there's nothing wrong with getting a good mix of everything. Read the pots/pans section of the minimum viable kitchen to get an idea of what you might need. I don't really agree with his line about not recommending non-stick pans, you really want one or two IMO. They're great for things like eggs and a requirement if you have a spouse who cooks, but isn't really great. You don't want to wake up to your husband scraping a stainless pain clean because he doesn't know how to use it.
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Mar 21, 2014 14:34
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Bob Morales posted:They all have different uses and depending on your personal experience, you may have preferences. Just get cast iron. Still non-stick, drat near indestructible, can't maybe give you cancer, and way cheaper.
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Mar 21, 2014 14:58
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Is putting bits of hard boiled egg whites in cream of potato soup a thing? Local place did their this way today, and I'm not sure what to make of it. I don't ever recall that being a thing for cream of potato.
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Mar 21, 2014 15:22
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I want to make this: http://www.goonswithspoons.com/Chicken_provencal But was wondering if I could replace the anchovy filet with some fish sauce instead?
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Mar 21, 2014 15:30
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Rurutia posted:I want to make this: http://www.goonswithspoons.com/Chicken_provencal can you get a different kind of smallfish? a couple sardines or something would work too. fish sauce would totally be okay, but something that is not fermented would probably be better.
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Mar 21, 2014 15:51
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EAT THE EGGS RICOLA posted:can you get a different kind of smallfish? a couple sardines or something would work too. fish sauce would totally be okay, but something that is not fermented would probably be better. Fair enough. I can get anchovies, I'm just trying to be lazy and no have to go to the store.
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Mar 21, 2014 15:53
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Orgophlax posted:Is putting bits of hard boiled egg whites in cream of potato soup a thing? Local place did their this way today, and I'm not sure what to make of it. I don't ever recall that being a thing for cream of potato. Sounds like a Russian thing. Was there a lot of dill in the soup as well?
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Mar 21, 2014 16:13
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Bob Morales posted:You don't want to wake up to your husband scraping a stainless pain clean because he doesn't know how to use it. I'm super curious about this, because it makes me think I've been using my stainless steel pans wrong. I typically scrub the poo poo out of them when I have to and use a decent amount of oil to make sure things don't stick when I saute. I have a set of stainless T-fal pots & pans with the heavy something-cored bottom. (Aluminum-core, maybe?) Please tell me I'm not using them crazy-wrong?
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Mar 21, 2014 16:20
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I'm making tacos, got some pork short ribs. What can I do with the meat, besides carnitas? Wanna try something new 
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Mar 21, 2014 16:58
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Mr. Wiggles posted:Sounds like a Russian thing. Was there a lot of dill in the soup as well? Nope. Done the normal way they usually do it, just with cut bits of hard boiled egg whites.
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Mar 21, 2014 16:59
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M42 posted:I'm making tacos, got some pork short ribs. What can I do with the meat, besides carnitas? Wanna try something new Nicol Bolas posted:I'm super curious about this, because it makes me think I've been using my stainless steel pans wrong. I typically scrub the poo poo out of them when I have to and use a decent amount of oil to make sure things don't stick when I saute. I have a set of stainless T-fal pots & pans with the heavy something-cored bottom. (Aluminum-core, maybe?) Please tell me I'm not using them crazy-wrong? I've just seen my ex get out a stainless pan, I ask what she's doing, then it just sticks like glue because she didn't realize you can't use them like a non-stick. I sauted some shrimp in stainless pan last night and it basically came clean with just a quick hit with a scrubby pad, nothing really stuck (of course I used oil/butter).
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Mar 21, 2014 17:35
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I bought a 6qt KitchenAid stainless steel stockpot last week for homemade broths and reductions. I got some Bar Keepers Friend to clean any deep stains off it and it works well when applied in minimal amounts to other cookware (e.g. the Giada 4qt tri-ply saute pan I got on clearance because they were out of better ones and I really needed a nicer saute pan than my bottom-barrel non-stick), but is there a specific type of rag/sponge I should be using to avoid damaging the pot?
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Mar 21, 2014 19:36
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emotive posted:Good basic stirfry sauce recipe, go! Every time I whip something together it sucks. Rice Wine Pepper Beef Noodles is my go to guy for an essentially idiot-proof and opposite-of-bland stir fry. Seriously, it'd be very difficult to gently caress this up. Also, very saucy (go with rice if you don't feel the noodles). Works with pretty much any other meat/meat substitute too.
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Mar 21, 2014 21:35
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Should I be using vegetable oil instead of olive for cooking steak because of the higher smoke point?
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Mar 21, 2014 23:39
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Yes, if you use oil at all. I just render out some of the fat from one side of the steak like if, for instance, I'm doing a sirloin. (I'm forever doing sirloins.)
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Mar 21, 2014 23:40
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NuclearPotato posted:Cooking goons, as part of an effort to teach myself how to cook, I ended up buying a shitload of white rice. Please give me some suggestions on a simple recipe I can use. So I asked this a while ago, but I never followed up on the follow-up questions from goons, which gives you an idea of how often I visit GWS. (It isn't very often  ). I bring this up because I went ahead and cooked the rice again tonight. I'll get to that later.dino. posted:Rice doesn't really tell us much. Is it sushi rice? Basmati? Grocery store long grain? What did you buy? It's grocery store long grain. What are the differences between the types? Drifter posted:How new are you to cooking? Are you consistent in your cooking outcomes (is rice always nice and fluffy/proper, can you scramble eggs correctly?). I am relatively new to cooking. I had a cooking class in 7th grade, but that's about it until now, aside from the (very) occasional dessert I help out with. So yeah, I doubt that I'm consistent in cooking outcomes. Certainly, tonights attempt at rice went better than the first attempt I made. First time I tried to make something with the rice I had, I followed the instructions that were on the back of the bag the rice came in. It probably would have gone alright had I not made two major mistakes. 1. I decided it was a good idea to cook the rice in a pan, rather than a pot. 2. I found that, however delicious it may be on brown rice, garlic salt tastes really bad on white rice  Thanks to my pan/pot mix-up, when I finished the rice, it was in a weird half-cooked state that only revealed itself when I actually sat down to taste it. It started out soft like it should be, but ended up in a sort of solid, grainy form as I chewed on it more  For this attempt, I used PatMarshall's basic recipe (which was nearly identical to the bag's, but a bit clearer in wording. Also, the bag never mentioned washing the rice, which I did this time): PatMarshall posted:Rinse thoroughly (I put my rice in a bowl, add cold water, agitate, then carefully drain off the water, don't worry about getting every drop out. Repeat about 3 times). Add to a covered pot with 1.5 times water as rice (so for 1 cup of rice, use 1.5 cups of water). Note that different rice varieties need different amounts of water, but 1.5/1 works pretty well for the basmati or calrose I usually use. Salt. Drizzle some oil if you want, I'm not sure this does anything though. Cover, bring to a boil, cut the heat to low and steam for 10-15 minutes, until all of the water is absorbed. take off the heat and allow to stand for 5 minutes. Don't touch the lid at any point. After 5 minutes, uncover and fluff gently with a fork, being careful not to mash the grains. Since I live with my family, I decided to go for 2 cups of rice this time around. (I did one cup on the previous attempt, since no-one was around at the time.) Good thing family was around this time, since I nearly ended up trying to cook the rice with 2 cups of water instead. Threw in a bit of regular iodized salt this time, put it in a pot with a cover, and left it for 10 minutes to cook on low. (Which reminds me, I don't really know the proper technique for boiling something. Here, I cranked the temperature to high for 10-20 seconds, and then cranked it back down to the proper temperature. Advice on boiling things would be welcome). After cooking and letting things cool off, I lifted the pot cover...and found that nothing had evaporated; the drat pot looked the same as it did before . I figured the lid might have been a bit loose, so I recooked the rice, double checking the lid to make sure it was still on, leaving it to cook for 15 minutes at medium heat (The heat setting was accidental; I meant to keep it on low).Much to my (pleased) shock, when I finished this time, the rice was cooked properly!  And it tasted really good, too. Meant to take pictures during the process, but forgot. Oh well.So, here's where I've been going with this long-rear end post. Since I've managed to prove to myself that I can cook rice without ruining it (albeit, without checking that I can do it consistently, something I'll remedy in the next week or so), I'd like a simple dish that I could cook alongside the rice. (Other than Drifter's suggestions above, which I'll keep in mind for later). Any suggestions? (I'd also like a bag of brown rice, so if anyone can point to a kind to buy/avoid, I'd appreciate that too).
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Mar 22, 2014 02:01
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NuclearPotato posted:So, here's where I've been going with this long-rear end post. Since I've managed to prove to myself that I can cook rice without ruining it (albeit, without checking that I can do it consistently, something I'll remedy in the next week or so), I'd like a simple dish that I could cook alongside the rice. (Other than Drifter's suggestions above, which I'll keep in mind for later). Any suggestions?
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Mar 22, 2014 07:13
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Rice guy I don't wanna quote that entire post cause I'm on my phone but about the boiling part: when you say you turned it on high for "10-20 seconds" and down to low, did the water actually come to a boil? Or did you literally put water in the pot and turned the knob to high, counted to 20, and brought it down to low? Might be a silly question but I thought I'd ask... E: something easy to go with rice would be some kind of vegetables or chicken, both are pretty simple. For vegetables the easiest thing to do is roast them: drizzle them in olive oil, salt, and put it on a sheet/pan/foil into the oven. You can bake chicken too for something hands off or fry them normally in a pan. When I started cooking I kept looking for specific recipes and got frustrated when things had 20 steps and 50 ingredients, but that's not the way to go. Your best friends are going to be salt, pepper, and oil. Instead of looking up "recipes" look up "how to cook [chicken/beans/etc]" instead. You can get the recipes in later. Boris Galerkin fucked around with this message at 13:23 on Mar 22, 2014 |
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Mar 22, 2014 13:16
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Tell me how
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Mar 22, 2014 15:37
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I snagged 5lbs of really meaty beef shanks at the farmers market on a whim. I was thinking goulash, or maybe some kind of bourguignon knock off. Any other suggestions?
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Mar 22, 2014 17:19
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I feel like I remember there being a classic French cuisine thread a while back, anyone know if this was a thing, and if so is there a link?
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Mar 22, 2014 18:14
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NuclearPotato posted:I'd like a simple dish that I could cook alongside the rice. (Other than Drifter's suggestions above, which I'll keep in mind for later). Any suggestions? You'll need some chicken (diced breasts are a good way to start out as you can tell more easily when they're cooked than with darker meat) Some lemons (2?)/lemon juice if you can't get fresh lemons Garlic Olive oil Black pepper Grab a bag or some other receptacle in which to marinade the chicken. Add the lemon juice and a splash of olive oil Smash a couple of cloves of garlic (and I mean just bash them with the side of a knife, no need to slice them or anything) and add those Add pepper Add chicken Leave in the fridge for about 30 minutes or so Then heat up a pan to medium and dump the chicken, marinade and all, into it. Cook 'til the chicken is white all the way through. Then you're done! Serve that over some rice and congratulations, you just made a super easy, relatively healthy meal! Of course it's better if you have some sort of vegetable with it as well - I tend to go for green beans that have been steamed then fried off in some garlic and olive oil - but most vegetables go with something this simple so that's really up to you.
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Mar 22, 2014 18:43
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I found some tofu in my fridge with expiry date january 2014. Still edible or throw it away? I don't dare open it in case it's super-fermented. (the indian shop guy once told me to disregard the expiry date, that poo poo is good for another couple months)
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Mar 22, 2014 21:25
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midnightclimax posted:I found some tofu in my fridge with expiry date january 2014. Still edible or throw it away? I don't dare open it in case it's super-fermented. (the indian shop guy once told me to disregard the expiry date, that poo poo is good for another couple months) Eat it unless it stinks or is bulging.
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Mar 23, 2014 00:20
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Breaky posted:Tell me how You have to kinda let them go about 50% longer than any other vegetable, including potato. Roasting them can be good but I haven't quite mastered that yet. It's a hell of a lot easier to pressure cook the crap out of them to ensure you've gotten rid of all the bitterness and gotten them tender, then puree or turn into soup. Maybe start there?
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Mar 23, 2014 02:17
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Poach in butter, stock or wine, and some fresh herbs
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Mar 23, 2014 02:40
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Breaky posted:Tell me how Chop em up small and fry them in oil, they're almost like french fries
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Mar 23, 2014 02:42
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I like to mix turnips in with mashed potatoes. I cut the nips up smaller than the potatoes, because I'm too lazy to parcook the turnips and then add the potatoes partway through.
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Mar 23, 2014 03:02
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What are some things to add to steel cut oats besides my standard dried cherries and dried currants? And does anyone sell unsweetened dried currents, where they're still really tart? The bulk ones at Whole Foods are pretty darn sweet.
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Mar 23, 2014 08:41
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regulargonzalez posted:What are some things to add to steel cut oats besides my standard dried cherries and dried currants? Fruit preserves, fresh fruit, maple syrup...? Unless you mean while cooking, in which case I dunno.
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Mar 23, 2014 08:54
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Comic posted:Fruit preserves, fresh fruit, maple syrup...? Unless you mean while cooking, in which case I dunno. Well either way, just tired of my standard oatmeal and was wondering if there were any amazing Oatmeal LifeHacks I need to be aware of
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Mar 23, 2014 10:54
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It's been a while since I've had nice cooked oatmeal, I normally take quick oats or old fashioned oats uncooked with yogurt and fruit preserves, like granola. Steel cut you can't really do that with.
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Mar 23, 2014 11:03
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