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Well my goal was to make shredded type chicken, along with beans and rice, to use as burrito or taco filling. I found this recipe and figured I would copy the method, but swap out basically all of the ingredients for fresh vegetables, dry rice, dry beans, and actual spices. I came here to see if it was possible to toss the beans/rice in and just let it go, or if I had to cook them separately first.
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Jul 27, 2014 22:35
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| # ? May 10, 2024 11:45 |
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My Rhythmic Crotch posted:I'm a very novice cook so I apologize ahead of time: No. Yes. It depends. What are you making? Are you buying and cooking the same rice all the time? Do you have a bit of a time crunch to get your rice done quickly once you dump it in the cooker? Are you bothered about keep warm functions? IF you use all different kinds of grains (long grain brown rice, short grain brown rice, sushi white rice, white jasmine, white basmati, white long grain, medium grain brown, medium grain white, quinoa, millet, kasha, etc), all of which require different cooking times and water levels, and IF you need for the rice to stay piping hot for a day at a time because you're eating rice so frequently that reheating rice is going to waste time for you, and IF you need all the features that a fuzzy logic rice cooker comes with, go spend the money on one. If you're making one maybe two varieties of rice all the time, get a basic model with an on-off switch. I used the basic model for about 20 years or so.
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Jul 27, 2014 23:19
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McSpankWich posted:Well my goal was to make shredded type chicken, along with beans and rice, to use as burrito or taco filling. I found this recipe and figured I would copy the method, but swap out basically all of the ingredients for fresh vegetables, dry rice, dry beans, and actual spices. I came here to see if it was possible to toss the beans/rice in and just let it go, or if I had to cook them separately first. If you have chicken thighs, you can slow cook them. You can use the crock pot or braise them on the stove, it won't take 8 hours though. If you have chicken breast, slow cooking is not a great method. It'll be mushy and while your chicken is submerged in a sauce, the meat fibers themselves will be dry. If you want shredded chicken breast, poach it whole in chicken broth for just 10-20 minutes depending on the size of the breast, flipping halfway, just until it's cooked through. Let rest and cool and then shred, and then mix with spices/sauce.
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Jul 27, 2014 23:39
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Old chickens are okay for slow cooking. Hens after their egg laying years or roosters, they have a lot more connective tissue. Usually cheaper too.
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Jul 28, 2014 01:23
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Does anyone have a good recipe for spiced basmati that would work as a side dish? There are a ton of recipes online and I have no idea which one to try.
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Jul 28, 2014 01:34
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McSpankWich posted:Well my goal was to make shredded type chicken, along with beans and rice, to use as burrito or taco filling. I found this recipe and figured I would copy the method, but swap out basically all of the ingredients for fresh vegetables, dry rice, dry beans, and actual spices. I came here to see if it was possible to toss the beans/rice in and just let it go, or if I had to cook them separately first. Here's a simple way to prepare shredded chicken for tacos or enchiladas:
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Jul 28, 2014 02:11
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The Moon Monster posted:Does anyone have a good recipe for spiced basmati that would work as a side dish? There are a ton of recipes online and I have no idea which one to try.
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Jul 28, 2014 04:00
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McSpankWich posted:Well my goal was to make shredded type chicken, along with beans and rice, to use as burrito or taco filling. I found this recipe and figured I would copy the method, but swap out basically all of the ingredients for fresh vegetables, dry rice, dry beans, and actual spices. I came here to see if it was possible to toss the beans/rice in and just let it go, or if I had to cook them separately first. So this recipe uses canned beans, which are fully cooked, and parboiled rice, which is quick-cooking. You should pre-cook both of those elements if you want to use dry beans and regular rice. Also, that recipe looks gross as hell and will give you textureless slop. Cook things separately. If you really want shredded chicken, use dark meat like thighs and you can braise those with spices and such in the crock pot--that's a great use for it and the dark meat will reheat beautifully. Don't boil / crock pot / overcook chicken breast until it "shreds." It'll be stringy mush that sticks to your teeth.
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Jul 28, 2014 05:41
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dino. posted:No. Yes. It depends.
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Jul 28, 2014 06:33
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Anyone have a good recipe for Japanese curry, and a recommendation for a good curry brand to get?
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Jul 28, 2014 09:27
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I've only ever made it from cubes, I think this is the most common brand: http://www.amazon.com/Golden-Curry-Sauce-Medium-8-4-Ounce/dp/B0011ULFVG/ If you find a good recipe, let me know, I'll try it.
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Jul 28, 2014 12:15
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Yeah, S&B Golden Curry is the Japanese curry roux standard. There are probably better ones out there, but you can't go wrong with this brand. Making a curry roux from scratch is also not really difficult. You just make a regular (light brown) roux and add equal parts of garam masala and curryp powder to it. You can also add cayenne pepper. The ratio of roux to spices should be roughly 4:1. Heat the roux for an additional 30 seconds after mixing in the spices. That's it. But honestly for me there is no big difference between store bought roux and roux made from scratch so do what you find more convenient. Also here is an easy to follow curry recipe: https://www.youtube.com/watch?v=0UIvs_i1kB4 Lucy Heartfilia fucked around with this message at 12:34 on Jul 28, 2014 |
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Jul 28, 2014 12:29
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Breaky posted:When I've made it the tamarind / tamarind paste went into the sauce with the sugar and everything else. mich posted:You should use the tamarind instead of vinegar in the sauce, then still squeeze on lime at the end. Thanks guys
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Jul 28, 2014 12:53
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Lucy Heartfilia posted:Making a curry roux from scratch is also not really difficult. You just make a regular (light brown) roux and add equal parts of garam masala and curryp powder to it. You can also add cayenne pepper. The ratio of roux to spices should be roughly 4:1. Heat the roux for an additional 30 seconds after mixing in the spices. That's it. Is that for a more Asian style curry though? If you wanted to go the whole hog for a Japanese curry, maybe they might better thinking of it as a curry flavoured navy stew... I've read the instructions for one of the ones from an old restaurant and it was very heavy on the veal stock and light on the everything else.
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Jul 28, 2014 13:00
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The cubes also have a fair amount of sugar in them. I've always assumed that this is where the glossy appearance comes from.
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Jul 28, 2014 13:04
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Rolled Cabbage posted:Is that for a more Asian style curry though? If you wanted to go the whole hog for a Japanese curry, maybe they might better thinking of it as a curry flavoured navy stew... I've read the instructions for one of the ones from an old restaurant and it was very heavy on the veal stock and light on the everything else. Stock is needed, indeed. I should have added the following: If you make the roux that way you need to add some kind of meat stock as liquid to the stew and not water like with store bought roux. Store bought curry roux is not just roux but a cross between a block of roux and a bouillon cube. You can also add stuff like coriander or dark chocolate to the roux by the way. Lucy Heartfilia fucked around with this message at 13:17 on Jul 28, 2014 |
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Jul 28, 2014 13:14
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Is there a good 1/2- or single-cup rice cooker? I have a nice, like, 6-cup cooker I got out of Costco several years ago, but the least it does is way too much for one person (like, two cups), and I rarely have need for the most it does.
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Jul 28, 2014 19:09
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Thanatosian posted:Is there a good 1/2- or single-cup rice cooker? Rice freezes pretty well. When you want some cover it with a wet paper towel and microwave for a minute or two.
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Jul 28, 2014 20:23
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ISO a chicken paprikash recipe. Housemate of Polish descent and I have been on an Eastern European cooking tangent as of late. I'm combing through Google results, but do any goons have tips/tricks they'd like to share? Thanks in advance.
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Jul 28, 2014 20:57
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I saw a two pound slab of meat for $7, and figured buying it was a good idea. It's a Chuck steak, bone-in/7 bone streak. Anyone have a good recipe for it?
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Jul 28, 2014 21:27
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Steve Yun posted:Rice freezes pretty well. When you want some cover it with a wet paper towel and microwave for a minute or two. You can also put it in a strainer and pour a kettle full of boiling water over it.
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Jul 28, 2014 21:32
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Thanatosian posted:Is there a good 1/2- or single-cup rice cooker? Have you tried just doing less than "the least"? I have a 4 cup rice cooker that says the minimum is 1 cup, but I regularly put less than that with no trouble.
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Jul 28, 2014 21:32
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Steve Yun posted:Rice freezes pretty well. When you want some cover it with a wet paper towel and microwave for a minute or two. I've tried this (even with the wet paper towel) and it never comes out well; by far the best thing I've found to do with leftover rice is make fried rice out of it, which comes out loving awesome, but that's a lot of work. Jan posted:Have you tried just doing less than "the least"? I have a 4 cup rice cooker that says the minimum is 1 cup, but I regularly put less than that with no trouble.
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Jul 28, 2014 21:46
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bacon brewed beer posted:I saw a two pound slab of meat for $7, and figured buying it was a good idea. It's a Chuck steak, bone-in/7 bone streak. 2lbs of chuck makes a hell of a steak. I'd stick it in the oven or slow cooker with some potatoes onions and carrots and have a roast. Or make stew or chili out of it.
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Jul 28, 2014 21:48
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Thanatosian posted:Is there a good 1/2- or single-cup rice cooker? The 1.5 cup models are $$$ compared to the larger ones. If you're willing to spring the extra cash for it, go for it. http://www.amazon.com/Panasonic-SR-3NA-Automatic-Uncooked-Cooker/dp/B0001ZPOLE/
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Jul 28, 2014 21:49
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zgrowler2 posted:ISO a chicken paprikash recipe. Housemate of Polish descent and I have been on an Eastern European cooking tangent as of late. I'm combing through Google results, but do any goons have tips/tricks they'd like to share? Thanks in advance.
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Jul 28, 2014 21:49
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Thanatosian posted:I probably should have thought of this before; I'll give it a shot. I'm betting we have the same rice cooker, I regularly put one cup of rice in it and it works just fine. Once I put 3/4 of a cup in and it was a little crispy on the bottom, but still fine.
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Jul 28, 2014 22:30
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So the new place I'm renting has a gas range which I really like, but since it's my first time having one, I'm noticing it takes way longer to boil water than an electric range...why? I think my normal hard boiled egg method is over now...it used to be cold water 1" above eggs, bring to boil for one minute, remove from heat and cover for 12 minutes, then put in ice water...any suggestions?
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Jul 29, 2014 01:42
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If you had a half-dozen peeled potatoes sitting in your fridge, what would you do with them?
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Jul 29, 2014 01:43
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nwin posted:So the new place I'm renting has a gas range which I really like, but since it's my first time having one, I'm noticing it takes way longer to boil water than an electric range...why?
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Jul 29, 2014 01:46
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nwin posted:So the new place I'm renting has a gas range which I really like, but since it's my first time having one, I'm noticing it takes way longer to boil water than an electric range...why? Your gas burner sucks. Professional kitchens preferentially use gas burners.
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Jul 29, 2014 02:03
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C-Euro posted:If you had a half-dozen peeled potatoes sitting in your fridge, what would you do with them? Latkes
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Jul 29, 2014 02:11
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baquerd posted:Your gas burner sucks. Professional kitchens preferentially use gas burners. Right thanks. I know gas is better which is why I was wondering a cheap electric is apparently better (ok not better...just a higher BTU?)at boiling water than this gas one with the MEGA burner setting on one of the knobs.
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Jul 29, 2014 02:15
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Every gas burner I've used sucked at boiling water, but then again it's only been like 3 of them. I've taken to pre-boiling water in my electric tea kettle and adding it to the pot, it's way way faster. My kettle can boil water for pasta in like a minute, where the burner would take at least a few minutes. Peeled potatoes: Maybe potato salad? Unless they're well-cooked russet varieties, they'll kind of disintegrate if you try to make potato salad out of them.
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Jul 29, 2014 02:17
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nwin posted:Right thanks. I know gas is better which is why I was wondering a cheap electric is apparently better (ok not better...just a higher BTU?)at boiling water than this gas one with the MEGA burner setting on one of the knobs. Your knobs could be switched with each other? I lived in a place like that and was confused for a little while until I switched them back.
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Jul 29, 2014 02:17
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C-Euro posted:If you had a half-dozen peeled potatoes sitting in your fridge, what would you do with them? Chop them to hashbrown size (chunky not stringy), boil for a couple minutes, freeze on a tray. Voila, hashbrowns whenever you want without having to chop up the potatoes. I just really like hashbrowns.
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Jul 29, 2014 03:55
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toe knee hand posted:Chop them to hashbrown size (chunky not stringy), boil for a couple minutes, freeze on a tray. Voila, hashbrowns whenever you want without having to chop up the potatoes. Is boiling for a couple minutes the trick? I've shredded potatoes and squeezed out the excess water. After, I've laid them flat in the freezer, prior to bagging, but after that they turn black. What an I doing wrong when I'm trying to mange my own ready to cook hash browns?
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Jul 29, 2014 05:49
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Quick, awesome chicken teriyaki recipe to impress a lady with?
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Jul 29, 2014 07:15
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89 posted:Quick, awesome chicken teriyaki recipe to impress a lady with? Steak.
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Jul 29, 2014 07:18
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Is it me, or does basa fish taste like nothing so much as scrambled eggs (maybe it's because I pan fried it in butter...)? Are there any good ways to prep this fish other than Old Bay/cajun seasoning?
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Jul 29, 2014 07:36
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