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Darth Windu posted:Don't sous vide. poo poo is a good way to get botulism. Your other posts in here are looking for how to use a slow cooker and what to do with a piece of beef you don't know how to cook. Maybe take it easy dishing out advice like "don't sous vide".
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Aug 18, 2014 04:12
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Chemmy posted:Your other posts in here are looking for how to use a slow cooker and what to do with a piece of beef you don't know how to cook. You should probably read my posts if you're going to be a weirdo and search for them. The beef was cooked already. Don't sous vide, it isn't worth the difficulty or food borne illnesses.
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Aug 18, 2014 04:58
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Darth Windu posted:You should probably read my posts if you're going to be a weirdo and search for them. The beef was cooked already. Don't sous vide, it isn't worth the difficulty or food borne illnesses. Please explain this "difficulty," and "illness" that is certain to ensue.
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Aug 18, 2014 05:06
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Darth Windu posted:You should probably read my posts if you're going to be a weirdo and search for them. The beef was cooked already. quote:Don't sous vide, it isn't worth the difficulty or food borne illnesses.
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Aug 18, 2014 05:07
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"Oh my goodness following directions is ever so hard, instead I should crockpot everything on high for 16 hours." Shockingly sous vide is awesome and safe if you learn how to do it right (which is no harder than anything else when you work on raising your cooking skill above Pizza Pops and Kraft Dinner really,) I'd certainly trust something coming from anyone who learned how to use their machine over anything from someone who needs directions on how to use a crockpot.
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Aug 18, 2014 05:12
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Generalissimo
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Darth Windu posted:You should probably read my posts if you're going to be a weirdo and search for them. The beef was cooked already. Don't sous vide, it isn't worth the difficulty or food borne illnesses. 
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Aug 18, 2014 05:16
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Pepperoni pizza sitting in a warm car...what's the window of safety on it? Is 4 hours too many?
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Aug 18, 2014 05:31
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Dude pepperoni pizza sitting out on the counter all night is perfectly okay if you're a college sophomore. Figure out how good your immune system is and go from there.
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Aug 18, 2014 05:36
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To be fair he's already made it pretty clear that his bar for what constitutes effort is pretty low.
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Aug 18, 2014 05:37
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Sous vide is so easy that I'm tempted to say it doesn't even feel like cooking. It's just two steps away from Jetsons food-o-matic. it's so hard to look up cook temperatures and times on the internet, push a button on my machine and wait a couple hours for the food to finish
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Aug 18, 2014 07:58
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Darth Windu posted:You should probably read my posts if you're going to be a weirdo and search for them. The beef was cooked already. Don't sous vide, it isn't worth the difficulty or food borne illnesses. You shouldn't chop your own vegetables. You could cut yourself.
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Aug 18, 2014 13:17
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Darth Windu posted:You should probably read my posts if you're going to be a weirdo and search for them. The beef was cooked already. Don't sous vide, it isn't worth the difficulty or food borne illnesses. You shouldn't post.
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Aug 18, 2014 18:04
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Just to dogpile a little more on this poor ignorant toaster strudel: as long as you pay attention to recommended food times & temps, you will not get any food borne illnesses either. While the internal temp does not ever get up to instant death of pathogens, you can also pasteurize things by holding them at a lower temp for longer. It's not a popular technique because it's risky and dangerous and foodies want to roll the food poisoning dice. There's a lot of science and microbiology behind it that you clearly do not understand.
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Aug 18, 2014 18:53
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I bought a 1lb bag of Jack Links beef jerky and it's taking my longer than expected to eat. Can I add it to a recipe somehow? I thought about using it like bacon and putting a few piece in a sandwich or on a salad but that's all I can think of.
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Aug 18, 2014 19:12
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Bob Morales posted:I bought a 1lb bag of Jack Links beef jerky and it's taking my longer than expected to eat. Can I add it to a recipe somehow? I thought about using it like bacon and putting a few piece in a sandwich or on a salad but that's all I can think of. Add it to a Cheeto consomme. or make a dorito/ramen broth with jerky chunks.
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Aug 18, 2014 19:21
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Drifter posted:Add it to a Cheeto consomme. or make a dorito/ramen broth with jerky chunks. Oh dang, I bet soup with chopped up beef jerky would actually be pretty good.
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Aug 18, 2014 19:35
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Drifter posted:Add it to a Cheeto consomme. or make a dorito/ramen broth with jerky chunks. This is actually making me think about a seasoned broth made with parm/other hard cheese rinds.
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Aug 18, 2014 20:19
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mich posted:Here's a guide on rice paper rolls: http://goonswithspoons.com/Vietname...cu.E1.BB.91n.29 Thanks a bunch, the one time I don't check the GWS wiki and it has exactly what I'm looking for. 
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Aug 18, 2014 20:55
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Safety Dance posted:Oh dang, I bet soup with chopped up beef jerky would actually be pretty good.  Bob Morales, buy from this goon and you can forget your "leftover jerky" woes forever.
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Aug 18, 2014 21:11
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I bought some from the Siracha jerkey goon a few times, and I think that guy once or twice.
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Aug 18, 2014 21:16
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kinmik posted:Bob Morales, buy from this goon and you can forget your "leftover jerky" woes forever.
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Aug 18, 2014 22:10
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Aside from it being goony as gently caress, whats with all the fatty jerky love? I thought you wanted to avoid fat with jerky because its gets rancid.
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Aug 18, 2014 23:06
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Bob Morales posted:I bought a 1lb bag of Jack Links beef jerky and it's taking my longer than expected to eat. Can I add it to a recipe somehow? I thought about using it like bacon and putting a few piece in a sandwich or on a salad but that's all I can think of. Dice it up and brown up with some onions in a risotto maybe
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Aug 19, 2014 00:40
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Flash Gordon Ramsay posted:Aside from it being goony as gently caress, whats with all the fatty jerky love? I thought you wanted to avoid fat with jerky because its gets rancid. It's tasty and moist. If you're making jerky because you want to survive for months in the backcountry, it's not so good, but if you're eating jerky because it tastes good, who the hell cares?
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Aug 19, 2014 01:01
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I bought a package of Johnsonville apple chicken sausage and I'm trying to think of a way I could use them in a pasta dish. Can anyone think of some ingredients I could use for a sauce? Since it's a pasta dish, I really wanna keep the sweetness down to a minimum besides the apples in the sausage. I was planning to cook them in walnut oil. Going by The Flavor Bible, it sounds like I could make a ginger cream sauce or a pesto with pine nuts and rosemary (with some dried apricots as a garnish, maybe). I could top it with Camembert or goat cheese. Does anyone have any other ideas for how I could flesh out either of these sauces? Other, less prominent ingredients I could use in supporting roles? Thanks! What kind of pasta do you guys think I should use? I don't want to use penne; penne is so TV-dinner. Maybe rotini or angel hair? EDIT: In case it comes up, I can't eat pork, so bacon's out. CloseFriend fucked around with this message at 08:30 on Aug 19, 2014 |
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Aug 19, 2014 08:20
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CloseFriend posted:EDIT: In case it comes up, I can't eat pork, so bacon's out. That's too bad. Apple and pork go together like...apple and pork. Pork chops that is.
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Aug 19, 2014 13:51
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Flash Gordon Ramsay posted:Aside from it being goony as gently caress, whats with all the fatty jerky love? I thought you wanted to avoid fat with jerky because its gets rancid. I personally hate the fatty jerky, but some people love it. The normal kinds are delicious, but I recommend lower salt if you're getting the original.
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Aug 19, 2014 13:55
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GreyPowerVan posted:I personally hate the fatty jerky, but some people love it. The normal kinds are delicious, but I recommend lower salt if you're getting the original. Fatty jerky isn't a thing here in Seden so could someone explain to me what makes it any different in principle to other fatty cured and dried meats, such as Serrano ham or Lardo?
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Aug 19, 2014 15:10
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DekeThornton posted:Fatty jerky isn't a thing here in Seden so could someone explain to me what makes it any different in principle to other fatty cured and dried meats, such as Serrano ham or Lardo? It's beef jerky, so small strips individually dried instead of a huge chunk of meat dried and then sliced.
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Aug 19, 2014 16:31
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Toriori posted:I made some really yummy vegetarian burgers tonight, white beans, sun-dried tomato, basil and garlic and bread crumbs being the ingredients. I'd love to make these for my mom, possibly at our next family barbecue but I found they were sticking to my pan a bit and a little crumbly, so I could see them sticking to the grill easily. What's the best way to make them bbq friendly? First - Grill Prep. Get the grill good and hot and leave the grate on there for 10 or 15 minutes with the lid on. After that, clean it real good with a wire brush. Scrub it while it's hot and the gunk will come off easier. Finally, wad up a paper towel and dip it in vegetable oil. Rub that wad on the hot grates using tongs. Now your grill is hot, clean, and greased. Second - Food Prep. I'm not clear on the consistency of the veggie patties that you are working with, but since all you are using appears to be pre-cooked veg, it should be more just basically heating up the patties. With that in mind, shape them first, then maybe toss them in the freezer for just a few minutes so they hold their shape and don't crumble as soon as they hit the heat. It'd also suggest using cooking spray on the patties before hitting the grill. Spray one side liberally, flip, spray again, put on the hot grill. If you do all that, nothing should stick on the grill.
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Aug 19, 2014 16:39
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Recommendations for recipes that I can cook a huge batch of and freeze for individual reheating in a microwave later? My wife is going to be gone to her classes for a large portion of the day with no time to come home, so I need to find things that she can carry and microwave.
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Aug 19, 2014 20:38
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Look for stew recipes. Easiest to portion, freeze, reheat, fits any container you have. Doesn't matter if the texture gets hosed up because it's already a mush!
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Aug 19, 2014 21:19
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A good chili will actually get better in the fridge for leftovers. I've found chicken spaghetti works great as leftovers too. Regular pasta is probably out.
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Aug 19, 2014 22:40
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So I'm gonna make Kisir as recommended by this thread. Any suggestions for accompanying dishes for lunch?
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Aug 19, 2014 22:45
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Steve Yun posted:Look for stew recipes. Easiest to portion, freeze, reheat, fits any container you have. Doesn't matter if the texture gets hosed up because it's already a mush! Japacurry?
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Aug 19, 2014 23:30
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GreyPowerVan posted:I personally hate the fatty jerky, but some people love it. The normal kinds are delicious, but I recommend lower salt if you're getting the original. I've not tried kitty litter's (the Sriracha jerky goon) stuff, but it seems as if they're on their way out for the time being anyway. If I'm making sad little Hot Pocket imitations, do I need to cut a vent in the top? How would you recommend I seal them? Egg wash and press with a fork, or just fold and pinch?
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Aug 19, 2014 23:43
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kinmik posted:If I'm making sad little Hot Pocket imitations, do I need to cut a vent in the top? How would you recommend I seal them? Egg wash and press with a fork, or just fold and pinch? Just follow along with some random calzone recipe (this is Mario Batali's apparently).
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Aug 20, 2014 00:13
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Cutting board question. Let's say you have two cutting boards- a nice, wooden one like this Boos block, and a cheaper plastic one. Which one would you use for cutting raw meat, and which one for non-meat food prepping? I'm asking this purely from a sanitation perspective. And I'm asking because we just bought that Boos board, but I really need to know if I can avoid having to buy two very expensive cutting boards.
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Aug 20, 2014 05:57
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I would use the wooden board whenever I hadn't already dirtied it with something else in that cooking session.
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Aug 20, 2014 12:30
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If it's chicken, I would use the plastic one. Not because plastic has any antibacterial qualities (it doesn't) but to prevent cross contamination of whatever else I'm cutting up at the time.
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Aug 20, 2014 14:32
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