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For plasma, my lab uses blood tubes that contain sodium citrate as an anticoagulant and spin at 2600 RPM for 30 minutes. I haven't directly sniffed the plasma or anything but there is no bad smell when I'm pipetting the plasma into cryovials for storage.
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Aug 26, 2014 16:15
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Can someone explain to me why we need to extract plasma in a cooking forum?
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Aug 26, 2014 18:20
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Daedalus Esquire posted:Can someone explain to me why we need to extract plasma in a cooking forum? There's your answer right there
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Aug 26, 2014 18:24
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Steve Yun posted:There's your answer right there No, no I don't think it is. What do you make with it?
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Aug 26, 2014 18:32
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Plasmacakes.
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Aug 26, 2014 18:34
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Plasma espuma, aka blood air
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Aug 26, 2014 18:41
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Some people are very very picky eaters.
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Aug 26, 2014 18:56
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Plasmacaroni and disease?
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Aug 26, 2014 19:04
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I guess we could just list off all the vampire foods from the Sims 3. But what's the difference between cooking just with plasma instead of blood? Seems like trying to deliberately cook with nonfat milk instead of whole or butter-. For shame.
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Aug 26, 2014 19:30
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Very Strange Things posted:What were you in for? Someone gets it! Drug related thing.
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Aug 26, 2014 19:36
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Do you have a tasty prison wine recipe?
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Aug 26, 2014 19:41
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Lucy Heartfilia posted:Do you have a tasty prison wine recipe? Only saw 1 person try to make it and they got busted before it was done unfortunately. Not something you want to try anyway haha
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Aug 26, 2014 20:04
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Drifter posted:No, no I don't think it is. Clearpudding, surely? Scientastic fucked around with this message at 20:39 on Aug 26, 2014 |
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Aug 26, 2014 20:37
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Scientastic posted:Clearpudding, surely? Deconstructed black pudding: platelet and red blood cell crumbles over oatmeal with a dollop of plasma foam on top.
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Aug 26, 2014 20:44
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bartolimu posted:Deconstructed black pudding: platelet and red blood cell crumbles over oatmeal with a dollop of plasma foam on top. That sounds kinda yummy actually.
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Aug 26, 2014 20:47
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Lucy Heartfilia posted:That sounds kinda yummy actually. If you are a cannibal, yes it does.
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Aug 26, 2014 21:35
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Lucy Heartfilia posted:That sounds kinda yummy actually. Normal people don't eat scabs.
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Aug 26, 2014 22:12
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goodness posted:If you are a cannibal, yes it does. There are more things than humans that have blood.
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Aug 26, 2014 22:31
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a worthy uhh posted:There are more things than humans that have blood. Yes but someone mentioned using human blood. Humor.
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Aug 26, 2014 23:47
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goodness posted:Humor. In the cooking forum? That gets substituted out.
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Aug 27, 2014 00:51
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Oh, I'm definitely cooking with a humor.
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Aug 27, 2014 01:00
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Steve Yun posted:Oh, I'm definitely cooking with a humor. Nicely done
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Aug 27, 2014 01:16
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What's the best oil to pan fry salmon fillet with?
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Aug 27, 2014 02:03
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Depends on how you're serving it. If it's a Japanese style or something, a neutral oil such as peanut or canola is fine. If you're making Scottish salmon or having a more continental style dish, use butter.
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Aug 27, 2014 02:30
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Steve Yun posted:Oh, I'm definitely cooking with a humor. met up with this guy? icehewk posted:Been aging this according to Ruhlman. It had some maggots on it near the bone but I cut all of that out as you can see. Is it all right?
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Aug 27, 2014 04:44
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goodness posted:met up with this guy? That's amazing it even looks like it's wearing a sandal and sock.  So of course he deserved to die.
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Aug 27, 2014 05:41
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My kkakdugi turned out way too salty... again. Is there anyway to fix this? Will it get less salty over time? I've had problems with this before and got some much better salt this time round, which seemed to fix it in the first stages. Everything seemed to be going deliciously until I added the prawns and then it turned into a salty punch in the mouth  Blergh.I wanted to make some beansprout kimchi today, could I just boil it, then stick some in. Would this balance the saltiness?
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Aug 27, 2014 09:18
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If you have trouble finding the right amount of salt, you should really start measuring how much salt you put in. You need to know how much salt you put in, if you want to adjust the amount.
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Aug 27, 2014 10:48
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The most important thing about salt is to always taste before and after you add some. Salt ALWAYS must be fined tuned to whatever you are cooking (specially meat).
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Aug 27, 2014 12:18
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Squashy Nipples posted:The most important thing about salt is to always taste before and after you add some. Salt ALWAYS must be fined tuned to whatever you are cooking (specially meat). Salt is really hard for me to taste when things are hot. I have to take stuff out of the pot and set it aside to cool a little before I can salt for flavor (if I want to be super accurate - normally I can just wing it well enough).
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Aug 27, 2014 15:39
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That's another important thing: If food is served cold, do the final seasoning when it's cold. If it's served hot, finish seasoning it when it's hot.
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Aug 27, 2014 15:46
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Lucy Heartfilia posted:If you have trouble finding the right amount of salt, you should really start measuring how much salt you put in. You need to know how much salt you put in, if you want to adjust the amount. I use 3% salt per weight of veg. I've been a bit reluctant to reduce this in case it interfered with the pickling, could I replace some of the salt with anchovy sauce or just the shrimp? I really like the shrimp though, I don't feel like it tastes right without it... I let it sit with the salt and chilli for 1 hr before adding the rest and at that point it tasted fine, same with the dried fish/rice mush thing, but those shrimp  Here's the recipe I've used: 1kg Veg 30g Salt 1.5 tbsp Chilli 30g Dried Whole Fish 1 cup Water 50g Cooked Rice 1 tbsp Sugar 0.5 tsp Garlic 1 tsp Ginger 1.5 tbsp Chilli 2 tbsp Shrimp
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Aug 27, 2014 16:21
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Hmm, you need the salt to draw out the liquid, right? Is using half of it still enough? Maybe reducing it wouldn't work as good on the other hand. In that case you could discard something like a third or half of the salty, drawn out juices and then add everything else?
Lucy Heartfilia fucked around with this message at 16:44 on Aug 27, 2014 |
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Aug 27, 2014 16:42
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So I'm a huge fan of white bean and bacon soup. Nothing complicated - just beans, bacon ends, thrown in a crockpot for 9-10 hours while I'm at work. I can only rarely find bacon ends - what would be a good, non-meat substitute for that, flavor-wise?
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Aug 28, 2014 07:09
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I know they're meat, but have you considered the middle of the bacon? Swear to god, you can't tell the difference.
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Aug 28, 2014 07:46
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SavTargaryen posted:So I'm a huge fan of white bean and bacon soup. Nothing complicated - just beans, bacon ends, thrown in a crockpot for 9-10 hours while I'm at work. I can only rarely find bacon ends - what would be a good, non-meat substitute for that, flavor-wise? Either I don't understand the question or the answer is "nothing". Nothing would be a good substitute for that. Unless it's different where you are, a bacon "end" just means the chunks left over when it gets too difficult to keep slicing the bacon. There is nothing non-meat that you would want to slow-cook with beans to impart that fat and flavor. Ask the butcher at your supermarket to just cut some bacon into chunks for you. Or give you an uncut, cured, pork belly and cut it into chunks. Failing that, salt pork. Or just any fatty cut of pork you find. A chop even. Whatever is cheap. A smoked ham hock? You could just cook beans and then sprinkle in some Bacos™ at the end I guess. I'm pretty sure there is a vegan brand of "bacon bits" that has a smoky, salty, sad shadow of bacon flavor.
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Aug 28, 2014 15:54
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A non-meat alternative won't be the same but you can certainly make non-meat beans that are flavorful. You can sweat some combo of onion/celery/carrot/pepper as a base to flavor your soup and add spices/herbs like smoked paprika, bay leaves, thyme, etc.
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Aug 28, 2014 16:25
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I was given a 16lb pork belly and we have more at work. What should I do with it? If I need more I can grab what I want, we have about 100lbs to give away.
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Aug 28, 2014 16:49
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1. Porchetta http://www.seriouseats.com/recipes/2011/12/all-belly-porchetta-recipe-italian-roast-pork.html 2. Chashu http://www.seriouseats.com/recipes/2012/03/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe.html The recipe is also part of a larger tonkotsu ramen recipe if you're in the mood to try that
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Aug 28, 2014 17:03
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| # ? May 18, 2024 00:38 |
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SavTargaryen posted:So I'm a huge fan of white bean and bacon soup. Nothing complicated - just beans, bacon ends, thrown in a crockpot for 9-10 hours while I'm at work. I can only rarely find bacon ends - what would be a good, non-meat substitute for that, flavor-wise? Ham hocks. Also why aren't you putting onions in there onions belong there put onions in.
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Aug 28, 2014 17:23
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