|
Does anyone know how much fat is in yogurt whey? I make my own Greek yogurt, and I was wondering if all the whey going out of it is the lean part of the milk while the leftover strained stuff is the fat, or at least how much of it is fat.
|
#
?
Jun 3, 2014 14:09
|
|
|
|
| # ? May 25, 2024 15:02 |
|
|
Whey still has like 1/10 of the fat and 1/5 of the protein of yogurt. Carbs are roughly the same. (If you compare portions of the same weight.) So most of the fat and proteins stay in the yogurt.
|
|
#
?
Jun 3, 2014 14:14
|
|
|
Because I'm short on time and also like to know exactly what I'm eating (I track all my meals), I poach a bunch of chicken breasts on Sunday night that I eat throughout the week. Is there some way to prep already cooked chicken in interesting ways? I usually chop it up and mix with rice, veggies, beans, etc (kinda like Chipotle). Last night I sauteed it in a pan to crisp it up with some garlic and white wine and that turned out pretty good, just not sure if I'm missing anything. And yes, I like poached chicken breasts and it's a super cheap and easy way to get my protein!
|
|
#
?
Jun 3, 2014 19:00
|
|
|
I just watched Bourdain's episode of Parts Unknown where he traveled to northern Thailand and it makes me want to try Laab (Larb, or whatever, meat salad). I've never had it before and want to try making it myself since I think most of the thai food where I live sucks. It looks rather simple from what google tells me, but I'm wondering if you guys have tried a recipe which is exceptionally good or have a family recipe? Should I just give it hell and try to make it on my own? What is it supposed to taste like?
|
|
#
?
Jun 3, 2014 20:20
|
|
|
Susical posted:Because I'm short on time and also like to know exactly what I'm eating (I track all my meals), I poach a bunch of chicken breasts on Sunday night that I eat throughout the week. Is there some way to prep already cooked chicken in interesting ways? I usually chop it up and mix with rice, veggies, beans, etc (kinda like Chipotle). Last night I sauteed it in a pan to crisp it up with some garlic and white wine and that turned out pretty good, just not sure if I'm missing anything. And yes, I like poached chicken breasts and it's a super cheap and easy way to get my protein! You could probably shred it, which opens up all the possibilities for shredded chicken. Chicken salad, stuff like enchiladas and quesadillas would be great...
|
|
#
?
Jun 3, 2014 20:23
|
|
Susical posted:Because I'm short on time and also like to know exactly what I'm eating (I track all my meals), I poach a bunch of chicken breasts on Sunday night that I eat throughout the week. Is there some way to prep already cooked chicken in interesting ways? I usually chop it up and mix with rice, veggies, beans, etc (kinda like Chipotle). Last night I sauteed it in a pan to crisp it up with some garlic and white wine and that turned out pretty good, just not sure if I'm missing anything. And yes, I like poached chicken breasts and it's a super cheap and easy way to get my protein! I shred it and toss with some ginger, minced celery, red onion, pecans and cilantro with sesame oil and it makes a nice chicken salad to toss on stuff.
|
|
|
#
?
Jun 3, 2014 20:26
|
|
|
Susical posted:Because I'm short on time and also like to know exactly what I'm eating (I track all my meals), I poach a bunch of chicken breasts on Sunday night that I eat throughout the week. Is there some way to prep already cooked chicken in interesting ways? I usually chop it up and mix with rice, veggies, beans, etc (kinda like Chipotle). Last night I sauteed it in a pan to crisp it up with some garlic and white wine and that turned out pretty good, just not sure if I'm missing anything. And yes, I like poached chicken breasts and it's a super cheap and easy way to get my protein! Have you tried chicken thighs? They do have a bit more fat but they also have a TON more flavor, and you can slow-cook them til they fall apart and make really good stuff with them--pulled pork style bbq chicken, roasted chicken with a bunch of garlic and gravy, slice it thin and put it on a sandwich, etc. Thighs also tend to be cheaper than breasts. If you find you're getting bored of the breasts, maybe grab a packet of thighs and work with that. Thighs also don't suffer from reheating and re-cooking, unlike breasts.
|
|
#
?
Jun 3, 2014 21:19
|
|
|
Is there a thread on presentation somewhere? I'm just a home cook, and a novice one at that, but I like to make my food look sexy when I plate it, especially if I'm cooking for guests.
|
|
#
?
Jun 3, 2014 22:57
|
|
|
7 Bowls of Wrath posted:I just watched Bourdain's episode of Parts Unknown where he traveled to northern Thailand and it makes me want to try Laab (Larb, or whatever, meat salad). I've never had it before and want to try making it myself since I think most of the thai food where I live sucks. It looks rather simple from what google tells me, but I'm wondering if you guys have tried a recipe which is exceptionally good or have a family recipe? I've never made larb myself, but in general with Thai cooking about 75% of getting the dish `right' is getting the right spice balance. There are roughly a billion different standard spice mixes used in Thai cooking and they tend to have regional variations. In many cases if you have an Asian market nearby and a good memory, a lot of patience, or a handy moon-sigil reference on your phone you can pick up jars of most of the common spice mixes. Alternately you can buy the individual ingredients and get some practice using a mortar and pestle (which is nearly obligatory to get the right consistency in the pepper pastes frequently used in the Thai kitchen). But that's just general advice. I don't have a favoured recipe for larb so I can't help you there. I do see that there are a few recipes in David Thompson's Thai Food which I like in general for other things, so that might be a place to start.
|
|
#
?
Jun 3, 2014 23:02
|
|
|
SubG posted:There are actually a lot of variations on larb, from very elaborate affairs involving raw meat and blood to what amounts to stir-fried minced meat tossed with greens. Reading more about it and speaking with my Thai friend at work, Ive noticed the huge/regional/etc variations on recipes and spice mixtures. I normally dont care for thai food because every iteration and dish I have eaten is way too sweet for me. I was really interested in Larb because it seems like it might be a bit more balanced. Thanks for the tips, I will check that book out.
|
|
#
?
Jun 3, 2014 23:11
|
|
|
guppy posted:Is there a thread on presentation somewhere? I'm just a home cook, and a novice one at that, but I like to make my food look sexy when I plate it, especially if I'm cooking for guests. Might as well post photos in the "I bring a camera to the table" thread, ask for feedback.
|
|
#
?
Jun 3, 2014 23:23
|
|
|
7 Bowls of Wrath posted:I just watched Bourdain's episode of Parts Unknown where he traveled to northern Thailand and it makes me want to try Laab (Larb, or whatever, meat salad). I've never had it before and want to try making it myself since I think most of the thai food where I live sucks. It looks rather simple from what google tells me, but I'm wondering if you guys have tried a recipe which is exceptionally good or have a family recipe? Larb is wonderful. Makes an awesome lunch to take to work, especially if you are trying to stay light on carbs because cavemen. I make it at least once a fortnight in summer. Essentially, it tastes like spicy, salty, minty chicken. We went to an little cooking school on a farm near Chiang Mai (shameless plug because they were awesome girls: http://www.cookingathome-chiangmai.com/) and they taught us their way of doing it - it seems to be one of those things that everyone has their own variation, and different regional variations can be miles apart. A lot include galangal or ginger, lemongrass occasionally, and some fry the meat instead of boiling - I don't think it works as well, but ymmv. Measurements are all rough, since I don't think Thais measure anything ever. --------- 200g chicken/pork mince (although any non-seafood works here) 1/2 - 3/4c (ish) water or (pref) chicken stock. 30g shallots (red onion works well too) 20g spring onions (or more, because spring onions rock) 20g culantro (or cilantro, if you cant find it - adjust the amount to taste) 20g mint (i usually double this - again, to taste) ~30g chilli powder (depends how hot you want. i wouldn't make it without, even for the most epic chilli wuss. it's one of the key flavours) 2tb fish sauce 2tb lime juice 5g white sugar (to taste - more if you make it too hot or sour) 10g ground roasted rice powder (which acts as a thickening agent and gives a bit of toasty flavour - you can find it at most asian supermarkets. or make it. just toast some sticky rice or 1:1 sticky rice and longrain/jasmine rice until nutty, then grind. or make a cornflour slurry if you want to seriously roundeye it) Bring water/stock to a light simmer. Add mince, cook for a couple minutes, til..uh...cooked. Don't drain, since the Hot Chicken Water forms the base of your sauce. Stir shallots/spring onions/cilantro/mint into chicken. Separately, mix fish sauce, lime juice and white sugar til it tastes awesome. You are looking for a good balance between salty and sour. Stir through chicken mix. Stir in ground rice til it thickens. If it turns into a sticky goo, you added too much. Add chilli powder til you hit the right heat level. Serve it with a little mound of chilli powder and sugar on the side, so you can adjust it to taste. Lettuce or cabbage leaves to use as pockets are optional. Green beans are traditional, too. Garnish some leftover mint/cilantro leaves, diced chilli, cucumber wedges, sliced radish, etc. Optional: tell everyone you learned how to make it in a small village while backpacking/working with Médecins sans Frontières/etc through southeast asia. if they ask where, claim that it's pretty obscure and they wouldn't have heard of it. BrosephofArimathea fucked around with this message at 23:45 on Jun 3, 2014 |
|
#
?
Jun 3, 2014 23:34
|
|
|
BrosephofArimathea posted:Larb is wonderful. Makes an awesome lunch to take to work, especially if you are trying to stay light on carbs because cavemen. I make it at least once a fortnight in summer. 
|
|
#
?
Jun 4, 2014 01:04
|
|
|
Steve Yun posted:Might as well post photos in the "I bring a camera to the table" thread, ask for feedback. Yeah, that's a good idea. I don't really feel like I know anything, though. I did find some articles online, so maybe I'll school myself then present my work to be savaged. 
|
|
#
?
Jun 4, 2014 03:33
|
|
|
Here's an alternate laab recipe from a cookbook my Thai mother-in-law brought me back from Thailand:quote:200g minced raw chicken
|
|
#
?
Jun 4, 2014 05:17
|
|
|
Shallots aren't spring onions.
|
|
#
?
Jun 4, 2014 05:41
|
|
|
Hey man, I'm just quoting the cookbook. That part confused me too.
|
|
#
?
Jun 4, 2014 06:45
|
|
|
Chemmy posted:Shallots aren't spring onions.
|
|
#
?
Jun 4, 2014 07:26
|
|
|
Chemmy posted:Shallots aren't spring onions. In Australia, people are retarded. Real world : AU Shallot : Eshallot, or 'french shallot' Spring onion: shallots, sometimes spring onion, sometimes green onion Scallions : shallots, sometimes spring onions, sometimes green onion
|
|
#
?
Jun 4, 2014 08:53
|
|
|
^^^ That explains it, I think the translator for the book was Australian.
|
|
#
?
Jun 4, 2014 14:51
|
|
|
BrosephofArimathea posted:Larb is wonderful. Makes an awesome lunch to take to work, especially if you are trying to stay light on carbs because cavemen. I make it at least once a fortnight in summer. Oracle posted:Here's an alternate laab recipe from a cookbook my Thai mother-in-law brought me back from Thailand: Thanks everyone for the recipes, I cant wait to try this. I am thinking of using pork instead of chicken, whatever I have I suppose should work.
|
|
#
?
Jun 4, 2014 18:20
|
|
|
I picked strawberries today, and bought a pint of heavy cream. I also have a tupperware full of homemade mint-infused simple syrup. This seems like a natural combination. Any advice on the ratio I should use if I want to sweeten the cream with the syrup? I've only ever done whipped cream plain or with a little granulated sugar. Or am I better off just eyeballing it while whipping the cream?
|
|
#
?
Jun 4, 2014 20:42
|
|
|
If you are doing the whole pint of cream, I'd say a tablespoon or two of the syrup would probably do it for most of the sweetness and mint flavor, but you may need another tablespoon or so of just sugar.
|
|
#
?
Jun 5, 2014 14:30
|
|
|
Can anyone give me tips on what to add to alfredo sauce to spice things up? I normally make my own with milk, butter, cream cheese, parmesan, and just a lil bit of salt and pepper. It usually turns out great but I'm sure I can do much better. So yeah, tips, tricks, hints?
|
|
#
?
Jun 5, 2014 22:24
|
|
|
Biff Johnston posted:Can anyone give me tips on what to add to alfredo sauce to spice things up? I normally make my own with milk, butter, cream cheese, parmesan, and just a lil bit of salt and pepper. It usually turns out great but I'm sure I can do much better. So yeah, tips, tricks, hints? And, well first a disclaimer: I don't care about authenticity. Make it however the gently caress you want. But. A really traditional Alfredo is just an al burro with extra butter. Al burro is just roughly equal parts butter and grated p. reggiano tossed with the pasta; the original Alfredo di Lelio recipe just triples the butter. If you really want to go for a more Americanised Alfredo, I'd use cream instead of milk and I have no idea what that cream cheese is doing in there. But honestly adding more milk or cream just dilutes the flavours. The best way to get more flavour out of it is to just go with some good butter and cheese---a nice aged parmiginao-reggiano is going to contribute more than anything else you're going to throw in there, so the `trick' to making it more assertive is to not drown it out with a bunch of milk.
|
|
#
?
Jun 5, 2014 22:43
|
|
|
On the topic of adding flavors to sauces, I was just given a tub of regular soysauce. It's amazing because I swear I can just drink it down like pickle juice, I love that stuff. Aside from delicious wasabi what are good, common things to mix into it that would give me some interesting tastes? Would I have to warm up the soysauce to add flavors to it? I rarely use soysauce on my own, but I have a lot of rice and vegetables and stuff that I'd like to try it on. Help?
|
|
#
?
Jun 5, 2014 23:26
|
|
|
Drifter posted:
I like ginger, garlic and black vinegar. Maybe slice in a scallion too, if I have one laying around. Or, even though it's become an internet meme, Sriracha.
|
|
#
?
Jun 6, 2014 01:10
|
|
|
Anyone have a solid recipe for a Thai cucumber salad? I'm grilling sriracha wings and pork satay this weekend at a big bbq cook-off and want to serve it as a side.
|
|
#
?
Jun 6, 2014 06:20
|
|
|
If I'm using a crockpot and trying to make a healthier version of pulled pork, is it okay to use pork tenderloin? If not that, what are the leaner/less calorie dense pork cuts that would be good for a lower calorie pulled pork? Maybe boneless loin roast? Sorry guys, I almost never eat pork so I'm not really familiar with it. Thanks!
|
|
#
?
Jun 6, 2014 10:29
|
|
|
Psychobabble! posted:If I'm using a crockpot and trying to make a healthier version of pulled pork, is it okay to use pork tenderloin? If not that, what are the leaner/less calorie dense pork cuts that would be good for a lower calorie pulled pork? Maybe boneless loin roast? Sorry guys, I almost never eat pork so I'm not really familiar with it. Thanks! From what I understand you want tougher meat with a good amount of fat so that slow cooking doesn't dry it out and makes it delicious and 'pulls apart'. You go too lean and you'll just have something that's super dry or cooked down to mush? I've seen recipes for it that are literaly just 'throw pork in crock pot with your favorite bbq sauce' but I also have very little experience with pork and have never done it myself.
|
|
#
?
Jun 6, 2014 10:36
|
|
|
Comic posted:From what I understand you want tougher meat with a good amount of fat so that slow cooking doesn't dry it out and makes it delicious and 'pulls apart'. You go too lean and you'll just have something that's super dry or cooked down to mush? I think it depends. I cook a lot of chicken breast in the slow cooker and it comes out delicious, and it's really lean obviously(pork tenderloin is on a comparable level of lean-ness afaik). Hence why I'm not really sure, and recipes are all over the place on what kind of pork to use for healthier pulled pork.
|
|
#
?
Jun 6, 2014 10:48
|
|
|
BraveUlysses posted:Anyone have a solid recipe for a Thai cucumber salad? I'm grilling sriracha wings and pork satay this weekend at a big bbq cook-off and want to serve it as a side. I make this from time to time: http://www.seriouseats.com/recipes/2013/11/andy-ricker-thai-cucumber-salad-recipe-from-pok-pok.html
|
|
#
?
Jun 6, 2014 14:57
|
|
|
Psychobabble! posted:I think it depends. I cook a lot of chicken breast in the slow cooker and it comes out delicious, and it's really lean obviously(pork tenderloin is on a comparable level of lean-ness afaik). Hence why I'm not really sure, and recipes are all over the place on what kind of pork to use for healthier pulled pork. If you're looking for a healthy recipe, don't make pulled pork. Seriously. A tenderloin is just going to become dried out leather if you cook it that long. The magic of pulled pork is that it's made from big, fatty, tough meats that render all their fat and connective tissue into a lip-smacking goodness. When all that poo poo is rendered, that's what makes it easy to "pull" with a couple forks. Not to poo poo all over your idea but it's like trying to make "healthy" mac and cheese or something. Also, how do your chicken breasts not dry the gently caress out in a slow cooker? That's like the worst way to prepare them. I kind of get the feeling that you are just used to eating dry meat but don't realize it. Try chicken thighs next time, if you must use a slow cooker, or cook the breasts in the oven until they're about 155-160 (I do 150 myself but that might be a bit low for you). EDIT:  Boneless country style pork ribs cooked in a slow cooker for 10 hours. Pork removed and shredded, liquid reduced in a pan then tossed with the shredded pork. Delicious. Fatty. The Midniter fucked around with this message at 15:36 on Jun 6, 2014 |
|
#
?
Jun 6, 2014 15:29
|
|
|
^^ The Midniter just posted everything I was about to post and better. Seriously, Psychobabble, don't do it. If you're craving pulled pork, just make pulled pork. There is no way to make pulled pork healthier without making it a different texture. The fat and connective tissue on shoulder or country spare ribs or whatever cut you use are integral to the dish. Swapping out the meat for something lean (and expensive!) like tenderloin will just result in disappointment. That said, if you happen to have pork tenderloin and want to use it, I'm sure we can come up with something tasty for you.
|
|
#
?
Jun 6, 2014 16:54
|
|
|
To add to that, you can make pulled pork a bit healthier by removing all of the fat pieces or strain the fatty liquids after you've cooked it.
|
|
#
?
Jun 6, 2014 17:20
|
|
|
Two questions: I've heard you guys talk about using a thermapen to "sacrifice" a single egg in a batch of boiled eggs in order to get them cooked just right. What temperature do you guys go with? I'm going for just past a fully-cooked yolk. Anybody have a good base chicken stir fry marinade recipe? Most of the recipes I find online look too sweet or rely on pre-mixed sauces or don't look spicy enough. I generally work with garlic paste, oyster sauce, sesame oil, mirin, light soy sauce, and grated ginger. But I don't think I'm getting the proportions correct. edit: I lied, I have a third question. I use the Fagor electric pressure cooker that's popular among us to make my sticky rice, but I'm not entirely happy with how it turns out. The texture just seems off somehow in a way that I have trouble quantifying. All I do is rinse the rice well, then put it in with an equal amount of hot water, and pound the rice button. Is it maybe because I generally cook just for myself and rarely go above a cup or two, so there's not enough rice mass? I don't add salt or anything, but I'm thinking of trying that next time. Zenzirouj fucked around with this message at 17:44 on Jun 6, 2014 |
|
#
?
Jun 6, 2014 17:37
|
|
|
BraveUlysses posted:Anyone have a solid recipe for a Thai cucumber salad? I'm grilling sriracha wings and pork satay this weekend at a big bbq cook-off and want to serve it as a side. I have a cucumber relish recipe (Ajat) that is pretty amazing and I eat by the spoonful. Plus it's super simple. You could probably just slice the cucumbers instead of dicing them if you wanted it more salad-y.
|
|
#
?
Jun 6, 2014 19:13
|
|
|
Any recommendations for a pair of kitchen scissors?
|
|
#
?
Jun 6, 2014 20:40
|
|
|
sharkattack posted:I have a cucumber relish recipe (Ajat) that is pretty amazing and I eat by the spoonful. Plus it's super simple. You could probably just slice the cucumbers instead of dicing them if you wanted it more salad-y. This looks great and simple, thanks!
|
|
#
?
Jun 6, 2014 20:46
|
|
|
|
| # ? May 25, 2024 15:02 |
|
|
I don't feel like making a mess of my stove tonight by searing a steak. How poorly do consumer level oven gas broilers work for this? I rather make a mess than have a disgusting pale steak, and also rather not waste a steak experimenting on what will probably be a disappointment. The broiler is configured like this: edit: gently caress it, pan action was worth it. geetee fucked around with this message at 01:23 on Jun 7, 2014 |
|
#
?
Jun 6, 2014 22:04
|
|
