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Two newbie questions: Is there any way to cut down on the smoke when pan-searing? I've got the technique down and I can get really crispy, perfect skin, but I hate doing it because the whole apartment fills up with smoke that takes forever to go away. Even with the vent hood on and the AC going, it's just too much. Are there any tricks to searing without so much smoke? I generally use olive oil, so would using an oil with a higher smoke point help, or is the smoke an unavoidable part of the meat cooking? Secondly, if I am trying to do a sort of glaze when cooking on the stovetop, what is the best way to handle it to make sure I don't end up burning the sauce? I'm thinking of getting the meat browned and almost fully cooked, then adding the sauce, letting it thicken up, and just keep stirring to avoid anything from scorching. Sound about right, or is there a better method I'm missing out on? I've got a recipe I want to try for chicken thighs with a soy sauce, brown sugar, and fish sauce based sauce, and even though the recipe calls for grilling it I want to try it on the stove. I just don't want to burn the sauce or end up with soggy skin.
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Aug 24, 2014 18:37
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Cavenagh posted:This is from Fergus Henderson's Beyond Nose To Tail. I've had success with it. Thank you.
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Aug 24, 2014 19:00
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Laminator posted:Any good liver and onion recipes? I tried to make it on the fly before and it wasn't very good. I need a little assistance to make this offal taste good. What made it not very good? There's an enzyme in liver that will turn the texture pappy and unpleasant. Unfortunately, there's no way to prevent this happening or know if it's happened until the liver is cooked and eaten. I'd be delighted to learn if I'm wrong about this though. When I do cook Liver and Onions, it needs to be Calves Liver cut a half inch thick at most. Cook the onions first, trying to cook the onions and liver at the same time can easily lead to an overcrowded pan and a liver boiled in onion juice. Not nice. Heat oil to a high heat and add the liver, generously seasoned with plenty of salt. Wait for it to brown, should be but a minute if the pan is hot enough, give the pan a shake, flip the liver, add some butter. When butter is frothy drop some sage leaves into the butter bit to crisp up. When crisp move to a paper towel to drain. Flip the liver once more on each side for thirty seconds or so, which should give you medium rare. Move liver warm place to keep warm. If cooking more liver, wipe out pan and repeat process, if not, wipe out pan and add the all ready cooked onions to warm them through. Dress the liver with sage and throw atop the onions. Drizzle with good balsamic.
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Aug 24, 2014 19:01
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Grizzled Patriarch posted:Two newbie questions: I'm hardly an expert, but yes, stop using olive oil. It has a low smoke point and distinct flavor. Some people don't use it over heat at all. Personally, I only use it for low temperature cooking. If I need high heat, I go for peanut oil.
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Aug 24, 2014 19:14
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Laminator posted:Any good liver and onion recipes? I tried to make it on the fly before and it wasn't very good. I need a little assistance to make this offal taste good. I love liver and onions! I dredge them in seasoned flour before cooking them, and to cook I pan fry. My method is to soak them in milk for 6 hours in the fridge before cooking, and when the time comes, clean them in water (handle carefully, they're fragile) and then lightly dredge in a mixture of flour, black pepper, and sage - nothing else. Pan fry over medium to medium high for a few minutes on each side, then serve with plenty of sliced onions sauted until clear. Mushrooms are nice, but optional. Since this is the summer, get some squash and slice it thin, then cook that along with the onions and toss in a bit of lemon juice at the end. Serve that alongside the liver for a tasty treat - the richness of the liver is cut by the bright flavor of the squash and lemon juice.
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Aug 24, 2014 19:48
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BraveUlysses posted:i use this technique when i want to cook dry beans: 75 minutes in the oven vs 15 minutes in a pressure cooker, I think I'll do it in the pressure cooker. I'm just not sure if I'm suppose to pressure cook it with water or with stock. (Plus I don't have a dutch oven or otherwise big pot to put in the oven  )
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Aug 24, 2014 20:12
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I'm in Portugal on holiday. We just bought some beautiful dried borlotti beans from a farmers' market. We have a fairly rudimentary kitchen (no blender etc). Amy good suggestions for reasonably simple dishes?
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Aug 24, 2014 20:57
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Boris Galerkin posted:75 minutes in the oven vs 15 minutes in a pressure cooker, I think I'll do it in the pressure cooker. I'm just not sure if I'm suppose to pressure cook it with water or with stock. It may take 75 minutes but doing so lets you skip the presoak. Generally most people do not keep the presoak water, so you might not want to use stock. http://www.thekitchn.com/how-to-cook-beans-in-a-pressure-cooker-cooking-lessons-from-the-kitchn-193867 quote:When they're cooked the usual way on the stove top, the greatest drawback with dried beans is the fact that they need to be soaked before cooking, sometimes up to 12 hours. So unless you've planned ahead, dried beans aren't a spontaneous ingredient. There is a quick-soaking method where the beans and water are brought to a boil and then left to soak for an hour or so (as opposed to overnight). This helps to cut the cooking time down considerably, but we're still talking a couple of hours before you have a pot of edible beans. This is where the pressure cooker shines: without presoaking, a pound of dried beans can be done in anywhere from 6 to 40 minutes, depending on the variety. Pretty great!
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Aug 24, 2014 21:20
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I just toss my Great Northern Beans or Navy Beans into the slow cooker with 2 diced onions, some garlic, chicken stock, chopped up uncooked bacon, and some large carrot chunks. They're done by the time I get home from work, and are perfect on chilly fall evenings. Especially with Cholua hot sauce (or their Chilie-Garlic sauce)
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Aug 25, 2014 01:42
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I was making pancakes today and had a weird reaction with the wet ingredients. I mixed together some melted (unsalted) butter, an egg, and milk, the milk and egg were right out of the fridge and the butter was nuked to melt it and probably not allowed to cool as much as it should have. The milk is also the lactose-free kind if that matters. When I whisked it all together it produced these weird ... butter crystal things that resembled uncooked rice. The more I whisked it the more of these things appeared. I remember having this explained to me once but can't remember wtf these things are and how to avoid them. Anyone know what the science is that's going on there?
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Aug 25, 2014 04:09
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I think your butter just got cold from the milk and solidified up.
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Aug 25, 2014 04:11
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FishBulb posted:I think your butter just got cold from the milk and solidified up. Probably that's all it was, it looked really, really weird.
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Aug 25, 2014 04:26
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Does it matter if you get those? I mean, good pancake batter is going to kinda have clumps in it regardless, I would think butter puffs wouldn't make that big a difference.
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Aug 25, 2014 05:41
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Drifter posted:Does it matter if you get those? I mean, good pancake batter is going to kinda have clumps in it regardless, I would think butter puffs wouldn't make that big a difference. I just didn't know what they were, evidently they're harmless but I was worried that the fat from the butter was doing something weird. They did make little teeny pools of butter in the actual pancakes but that was fine. I'm just kind of hopeless when it comes to baking-type things so I thought I'd ruined it somehow.
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Aug 25, 2014 06:01
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I was given some frozen (now thawed) ginger root. Even cut super thinly, it's still very fibrous. Is there anything that can be done with this, or am I just going to plop it whole into soup to be strained out before eating? Drifter fucked around with this message at 17:34 on Aug 25, 2014 |
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Aug 25, 2014 17:32
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When I'm making meat sauce (28 oz can of diced tomatoes, pound of meat, onion, spices), the tomatoes never really break down and the sauce never thickens all that much. The cookbook I'm using (Bittman) says the sauce should be bubbling and it'll thicken up fairly quickly (15 mins), but I never get anything close to the uniform texture I'm supposedly supposed to get (after 30 mins). It looks like chunks of meat and tomatoes in some tomato drippings. Is there a way to thicken it up quickly?
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Aug 25, 2014 17:51
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reflex posted:When I'm making meat sauce (28 oz can of diced tomatoes, pound of meat, onion, spices), the tomatoes never really break down and the sauce never thickens all that much. The cookbook I'm using (Bittman) says the sauce should be bubbling and it'll thicken up fairly quickly (15 mins), but I never get anything close to the uniform texture I'm supposedly supposed to get (after 30 mins). It looks like chunks of meat and tomatoes in some tomato drippings. Is there a way to thicken it up quickly? Are you using the tomatoes it says to use in the cookbook? There are very different types with different levels of moisture. You could try pressing the tomatoes to remove some liquid beforehand (reserve and add some back later if it gets too thick) - or just add the tomato and not any of that canned liquid. Also, have you sweated and reduce the onion? Otherwise, it's just, to my knowledge, letting the liquid steam off over time on a low heat (stir occasionally so it won't burn). You can also mix in some grated cheese. That can help thicken it up some. Drifter fucked around with this message at 18:11 on Aug 25, 2014 |
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Aug 25, 2014 17:54
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reflex posted:When I'm making meat sauce (28 oz can of diced tomatoes, pound of meat, onion, spices), the tomatoes never really break down and the sauce never thickens all that much. The cookbook I'm using (Bittman) says the sauce should be bubbling and it'll thicken up fairly quickly (15 mins), but I never get anything close to the uniform texture I'm supposedly supposed to get (after 30 mins). It looks like chunks of meat and tomatoes in some tomato drippings. Is there a way to thicken it up quickly? I have the opposite problem. My sauces always get too thick. Always adding cream or pasta water. I used crushed tomatoes, not diced if that is any cause. Maybe I need to keep a lid on it? Add anchovies if you haven't before! Won't help with the thickening but adds to the taste. Won't be fishy I promise.
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Aug 25, 2014 18:09
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reflex posted:When I'm making meat sauce (28 oz can of diced tomatoes, pound of meat, onion, spices), the tomatoes never really break down and the sauce never thickens all that much. The cookbook I'm using (Bittman) says the sauce should be bubbling and it'll thicken up fairly quickly (15 mins), but I never get anything close to the uniform texture I'm supposedly supposed to get (after 30 mins). It looks like chunks of meat and tomatoes in some tomato drippings. Is there a way to thicken it up quickly? As for tomatoes breaking down, many cans of whole tomatoes and virtually all cans of diced tomatoes have calcium chloride to prevent them from breaking down. I generally substitute crushed tomatoes when a recipe wants me to cook them down, but you can read all the labels to find something (probably whole) without the preservative. e: if this is the same recipe, what I'm seeing says to simmer for an hour, add milk/cream and cheese, and -then- it should thicken after 15-30 minutes Enkor fucked around with this message at 18:22 on Aug 25, 2014 |
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Aug 25, 2014 18:16
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reflex posted:When I'm making meat sauce (28 oz can of diced tomatoes, pound of meat, onion, spices), the tomatoes never really break down and the sauce never thickens all that much. The cookbook I'm using (Bittman) says the sauce should be bubbling and it'll thicken up fairly quickly (15 mins), but I never get anything close to the uniform texture I'm supposedly supposed to get (after 30 mins). It looks like chunks of meat and tomatoes in some tomato drippings. Is there a way to thicken it up quickly? Do your canned tomatoes have calcium chloride in them?
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Aug 25, 2014 18:21
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Drifter posted:I was given some frozen (now thawed) ginger root. Even cut super thinly, it's still very fibrous. If you have whole ginger you can rub it on a ginger grater. They manage to get the meat out and leave the fiber behind.  But for now just plopping it in soup in big chunks and pulling it out before serving is fine Steve Yun fucked around with this message at 18:38 on Aug 25, 2014 |
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Aug 25, 2014 18:33
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Yes the canned diced tomatoes had some kind of additive to them. Calcium chloride sounds familiar but I cannot say for sure. So the solution seems to be avoid additives/use crushed? Recipe said used diced because everything else is apparently too watery. I guess I'm going to have some chunky pasta sauce for awhile (3 cans of diced tomatoes left in my pantry). Enkor posted:e: if this is the same recipe, what I'm seeing says to simmer for an hour, add milk/cream and cheese, and -then- it should thicken after 15-30 minutes reflex fucked around with this message at 18:39 on Aug 25, 2014 |
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Aug 25, 2014 18:36
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reflex posted:Yes the canned diced tomatoes had some kind of additive to them. Calcium chloride sounds familiar but I cannot say for sure. So the solution seems to be avoid additives/use crushed? Recipe said used diced because everything else is apparently too watery. Just run it through a blender and strain it a tiny bit.
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Aug 25, 2014 19:50
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therattle posted:I'm in Portugal on holiday. We just bought some beautiful dried borlotti beans from a farmers' market. We have a fairly rudimentary kitchen (no blender etc). Amy good suggestions for reasonably simple dishes? Cook overnight with chouricao and plenty of garlic, dress with olive oil and some vinegar before serving with bread.
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Aug 25, 2014 20:44
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EAT THE EGGS RICOLA posted:Just run it through a blender and strain it a tiny bit. Do this, or reduce the amount and cut the tomatoes with some passata.
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Aug 25, 2014 21:07
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Folks, I need a delicious and reliable mincemeat recipe, to impress the family. Doesnt have to be cheap. Bonus point if its got an authentic and ol' timey feel.* Thank you.  * made from sheep or human fat Iggore fucked around with this message at 00:42 on Aug 26, 2014 |
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Aug 26, 2014 00:37
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I have a bunch of raw blood. I want to centrifugate it to separate out the plasma. Will running it through the food processor of blender do the job or do I need to spin it in test tubes?
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Aug 26, 2014 03:49
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Centrifuge.
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Aug 26, 2014 04:06
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Iggore posted:Folks, Steve Yun posted:I have a bunch of raw blood. I want to centrifugate it to separate out the plasma. Will running it through the food processor of blender do the job or do I need to spin it in test tubes? Are the two of you working on some sort of cannibal project together?
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Aug 26, 2014 04:09
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 With added sauteed onions and jalapeno goodness posted:Get some instant ramen noodles, jalapeno cheetohs.
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Aug 26, 2014 05:32
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goodness posted:
jesus christ. You should fry that bad boy now. Get a nice crisp on top of it all. I am thoroughly ashamed at myself that while I wouldn't make something like that, I'd definitely eat part of it if a friend brought it to me.
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Aug 26, 2014 05:57
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Drifter posted:jesus christ. You should fry that bad boy now. Get a nice crisp on top of it all. drat I should have fried it in a pan for the finishing touch. Needed some meat, maybe bacon next time
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Aug 26, 2014 06:34
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Steve Yun posted:I have a bunch of raw blood. I want to centrifugate it to separate out the plasma. Will running it through the food processor of blender do the job or do I need to spin it in test tubes? Tried doing it in an Oxo salad spinner. After 15 mins of manual labor, no difference. I looked up what bloodwork labs do, and it seems they spin it at 2500 rpms for at least 15 minutes. Oxo was getting roughly 500. Not going to happen. Don't think tying it to a bike wheel will achieve appropriate speeds either. I guess plasma recipes will have to wait. Steve Yun fucked around with this message at 07:58 on Aug 26, 2014 |
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Aug 26, 2014 07:53
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Iggore posted:Folks, Delia is very reliable for stuff like this; my dad made a batch of this a couple of years ago and it came out very nicely. http://www.deliaonline.com/recipes/main-ingredient/mincemeat/home-made-christmas-mincemeat.html If you happen to live somewhere where suet is not readily available, this is what you need to get hold of. Pookah fucked around with this message at 08:18 on Aug 26, 2014 |
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Aug 26, 2014 08:15
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Steve Yun posted:I guess plasma recipes will have to wait. What.
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Aug 26, 2014 09:52
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Steve Yun posted:Tried doing it in an Oxo salad spinner. After 15 mins of manual labor, no difference. I looked up what bloodwork labs do, and it seems they spin it at 2500 rpms for at least 15 minutes. Oxo was getting roughly 500. Not going to happen. Don't think tying it to a bike wheel will achieve appropriate speeds either. When we got plasma in the lab we used special tubes from BD to do this, which contained a gel matrix, which you spun the blood down in, leaving the plasma at the top and the blood cells at the bottom. I think to do it without the gel matrix requires a much higher speed than 2500 rpm.
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Aug 26, 2014 13:36
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Lucy Heartfilia posted:What. Doesn't blood plasma smell kind of gross? Seriously, what are you trying to accomplish here?
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Aug 26, 2014 14:20
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Oh my god that is so gross. What the gently caress is wrong with you? Get the gently caress out of here with that ramen noodle and cheeto bullshit.
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Aug 26, 2014 14:27
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goodness posted:
What were you in for?
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Aug 26, 2014 15:11
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Very Strange Things posted:What were you in for? A hellish night on the toilet, I would assume.
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Aug 26, 2014 15:13
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