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I'm on vacation visiting a friend and she just bought a Vitamix and hasn't really used it yet. Since I wouldn't pay the premium for one I'm sure as hell gonna use it while I can (and hopefully not change my mind about buying one… maybe). What are some "fun" things to make? Does anyone have s nice vegetable/fruit juice/smoothie recipe or idea?
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Nov 2, 2014 16:52
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CannonFodder posted:The stock was split up into lots of little tupperware/rubbermade dishes for chilling, not the whole pot. And a bit in the freezer part of the home fridge/freezer up top combo. i suppose if youre working with a small quantity it would indeed be difficult to effectively ladle the fat out of a working pot.
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Nov 2, 2014 17:35
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Jose posted:I've got a topside of beef roast to cook and usually I follow a timing guide for getting it right, but its a bit of an odd shape for the size so I just want to sear it then roast at 160C. What temperature should I be aiming for when I take it out? Aiming for medium/medium rare Pull it out about 10 degrees less than what you want it to end up at. Maybe 15 degrees if it's a bit bigger in size. Drifter fucked around with this message at 18:46 on Nov 2, 2014 |
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Nov 2, 2014 18:42
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Boris Galerkin posted:I'm on vacation visiting a friend and she just bought a Vitamix and hasn't really used it yet. Since I wouldn't pay the premium for one I'm sure as hell gonna use it while I can (and hopefully not change my mind about buying one… maybe). What are some "fun" things to make? Does anyone have s nice vegetable/fruit juice/smoothie recipe or idea? It makes nut butters.
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Nov 2, 2014 21:09
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Boris Galerkin posted:I'm on vacation visiting a friend and she just bought a Vitamix and hasn't really used it yet. Since I wouldn't pay the premium for one I'm sure as hell gonna use it while I can (and hopefully not change my mind about buying one… maybe). What are some "fun" things to make? Does anyone have s nice vegetable/fruit juice/smoothie recipe or idea? Peel and slice a banana into inch ish long pieces. Freeze. Blend into ice cream.
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Nov 3, 2014 04:00
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dino. posted:Peel and slice a banana into inch ish long pieces. Freeze. Blend into ice cream. Good lord. Using frozen Banana makes the best ice cream - adding other things to it is just frosting on a cake. Stir in some peanut butter.
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Nov 3, 2014 04:12
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Boris Galerkin posted:I'm on vacation visiting a friend and she just bought a Vitamix and hasn't really used it yet. Since I wouldn't pay the premium for one I'm sure as hell gonna use it while I can (and hopefully not change my mind about buying one… maybe). What are some "fun" things to make? Does anyone have s nice vegetable/fruit juice/smoothie recipe or idea? Where's the box, it comes with a recipe book.
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Nov 3, 2014 14:22
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Boris Galerkin posted:I'm on vacation visiting a friend and she just bought a Vitamix and hasn't really used it yet. Since I wouldn't pay the premium for one I'm sure as hell gonna use it while I can (and hopefully not change my mind about buying one… maybe). What are some "fun" things to make? Does anyone have s nice vegetable/fruit juice/smoothie recipe or idea? http://www.nbc.com/saturday-night-live/video/vitamix/2816873
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Nov 3, 2014 14:29
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Magikarpal Tunnel posted:What can I do with dried rice cakes other than stir-fry? They were pretty good and filling, and I'll probably put them in stir fry again, just wondering what more I can get out of them. I've seen them in soup, but imagine that you have to eat them right away else risk the texture becoming awful. My grandmother used to like them like that, but I prefer them stir fried.
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Nov 3, 2014 18:10
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I think they're pretty sturdy in soup actually. I used to have it in Korean soups pretty often
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Nov 3, 2014 18:30
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LOL, my GF the VitaMix Enthusiast was a little upset when I showed her this. "Well, in the year before I bought my VitaMix, I burned out $100 worth of blenders. Haven't spent a dime since then!"
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Nov 3, 2014 18:34
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So, is this SNL now? That was so awful and hard to watch. Haven't seen the show in 2 years so that is a pretty surprising to see.
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Nov 3, 2014 18:42
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goodness posted:So, is this SNL now? That was so awful and hard to watch. Haven't seen the show in 2 years so that is a pretty surprising to see.  Vitamix owner spotted. In reality I don't know. I don't really watch it. A friend of mine who bought a vitamix sent me that clip recently though and we thought it was funny.
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Nov 3, 2014 18:50
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a worthy uhh posted:It makes nut butters. Huh? Oh. dino. posted:Peel and slice a banana into inch ish long pieces. Freeze. Blend into ice cream. That was the first thing I tried. It was tasty. Anyway this blender is pretty nice. The only thing is (other than the price) that the bottom part doesn't detach so I would imagine making nut butters would be annoying because of having to scoop it out without being able to remove the blade. We also made a few soups with it and that's really cool. I'm curious though if a blended together soup can taste as good as a soup that's been cooked longer since it doesn't have much time for flavors to extract or whatever? Probably doesn't get hot enough either. Boris Galerkin fucked around with this message at 23:44 on Nov 3, 2014 |
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Nov 3, 2014 23:42
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Any recommendations for a good go-to Mexican cookbook? I'm not looking for anything too Thomas Keller, but I want to dig in a little more than just, like, fajitas. Vegetarian-friendly stuff preferred but not required, I cook mostly meatless but am not actually a vegetarian. I skimmed the Mexican food thread and will continue to do so, but I like actual cookbooks.
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Nov 3, 2014 23:52
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Boris Galerkin posted:I'm curious though if a blended together soup can taste as good as a soup that's been cooked longer since it doesn't have much time for flavors to extract or whatever? Probably doesn't get hot enough either. If that's a thing you're worried about, cook it longer before blending. I imagine the longer you cook it the smoother it will be anyway.
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Nov 3, 2014 23:52
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Boris Galerkin posted:Huh? I've only tried it once with my vitamix but it does have a soup setting that blends the poo poo out of it and gets it really hot. That said, it's not sufficient to make a soup that involves raw onions because they definitely came through on the soup with RAW ONION flavor and smell.
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Nov 3, 2014 23:55
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Boris Galerkin posted:Huh?
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Nov 3, 2014 23:59
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SubG posted:Nut butters aren't a comedy gimmick. Heard of an obscure comestible called peanut butter? Well, turns out you can make something similar with things other than peanuts---including true nuts an a number of seeds. My friend with a vitamix makes almond butter all the time when the big tubs of them go on sale at costco. It's pretty good stuff. Sunflowers are also cheap and make good butter.
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Nov 4, 2014 00:01
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guppy posted:Any recommendations for a good go-to Mexican cookbook? I'm not looking for anything too Thomas Keller, but I want to dig in a little more than just, like, fajitas. Vegetarian-friendly stuff preferred but not required, I cook mostly meatless but am not actually a vegetarian. I skimmed the Mexican food thread and will continue to do so, but I like actual cookbooks. The Bayless book is good, but if you really want to buy something fun check out Gran Cocina Latina by Maricel Presilla. It's a pan-Latin American cookbook, but it's fantastic.
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Nov 4, 2014 00:11
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Mr. Wiggles posted:The Bayless book is good, but if you really want to buy something fun check out Gran Cocina Latina by Maricel Presilla. It's a pan-Latin American cookbook, but it's fantastic. Thank you!
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Nov 4, 2014 00:12
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I'm looking for just a basic meat with roasted/stewed vegetables that I can easily make in the next 2 hours or so. Maybe some Japanese curry or a beef stew?
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Nov 4, 2014 01:33
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Key wat? It's like doro wat but with beef
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Nov 4, 2014 01:38
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goodness posted:I'm looking for just a basic meat with roasted/stewed vegetables that I can easily make in the next 2 hours or so. Maybe some Japanese curry or a beef stew? I would typically take longer to make stews/roasts myself, preferably in a slow cooker, so I'm actually curious about what suggestions you get. I didn't realize I had such a reliance on my slow cooker for stews. I can make a chili or curry in a pot no problem (though I would also usually take more than 2 hours to cook them), but blanked on the thought of a fast stew.
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Nov 4, 2014 01:51
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Comic posted:I would typically take longer to make stews/roasts myself, preferably in a slow cooker, so I'm actually curious about what suggestions you get. I didn't realize I had such a reliance on my slow cooker for stews. I can make a chili or curry in a pot no problem (though I would also usually take more than 2 hours to cook them), but blanked on the thought of a fast stew. Yeah I really just want something hearty, warm. A bunch of vegetables, liquid and meat. Didn't have anything off the top of my head that does not take longer than an hour or two unfortunately.
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Nov 4, 2014 01:54
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You can make beef stew in a pressure cooker that fast.
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Nov 4, 2014 02:01
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Chemmy posted:You can make beef stew in a pressure cooker that fast.
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Nov 4, 2014 02:14
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goodness posted:Yeah I really just want something hearty, warm. A bunch of vegetables, liquid and meat. Didn't have anything off the top of my head that does not take longer than an hour or two unfortunately. I'm currently making sausages and onions with gravy.
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Nov 4, 2014 02:24
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My Squadrons Christmas party is coming up and I need to start working on a holiday baked good idea for the parties dessert competition. The last few years the commander had been the sole judge, this year we are doing a blind taste test for a panel of 5, so presentation is not going to be a factor this time. I was thinking of a egg nog bread pudding, making the nog and bread too, but what other ideas are out there for a traditional Christmas dessert that is loaded with flavor for the blind taste test? I love a good fruit cake but I am not sure how will that will go over. There is also a $300 prize for the competition and I'm tired of coming in second.
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Nov 4, 2014 02:32
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Rythe posted:My Squadrons Christmas party is coming up and I need to start working on a holiday baked good idea for the parties dessert competition. The last few years the commander had been the sole judge, this year we are doing a blind taste test for a panel of 5, so presentation is not going to be a factor this time. I was Are you thinking the blind taste test literally means they are blinded? That would be hard to eat without being able to see the plate. Usually when they say that it means the judges don't know whose dish is whose.
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Nov 4, 2014 04:10
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I've got a rotisserie seasoned turkey breast and acorn squash to roast for dinner. I was going to halve the acorn squash and butter/brown sugar it. I'm at work and don't have my flavor bible to see what vegetable pairs with both of the above items. What other veg/starch should I use tonight? I want to just throw it all in the oven/low effort cooking (hence the asking here vs going home then back out to the grocery) I'm debating broccoli or Brussels sprouts and maybe some white rice (because rice cooker) or a baked potato perhaps?
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Nov 4, 2014 15:21
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toplitzin posted:I've got a rotisserie seasoned turkey breast and acorn squash to roast for dinner. Buttered peas would work or some blanched snow peas. Or as you said broccoli or Brussels sprouts. Some roast green beans would also work. I think baked potato along with the squash would be a bit much on the starches for a single meal personally. I'd want to just fall asleep after eating that but its your preference.
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Nov 4, 2014 15:30
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Chemmy posted:You can make beef stew in a pressure cooker that fast. Growing up, this is the only way my mom ever made beef stew. You can use cheap rear end meat in it and it comes out soft and yummy.
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Nov 4, 2014 16:39
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I eat a salad for lunch everyday at work. Is there any functional difference between eating a salad vs blending said salad into a smoothie and drinking it? Cause I work through my lunch and if I can just drink my lunch that would be amazing and save me approximately a few minutes every day.
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Nov 4, 2014 18:32
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Boris Galerkin posted:I eat a salad for lunch everyday at work. Is there any functional difference between eating a salad vs blending said salad into a smoothie and drinking it? Cause I work through my lunch and if I can just drink my lunch that would be amazing and save me approximately a few minutes every day. Basically this is Gazpacho. If you like the taste then cool. Blended vs not doesn't really change the nutritional properties of the salad in any way that I can imagine.
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Nov 4, 2014 18:35
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I put some chicken breasts in a jerk marinade yesterday at around 3pm, had planned on cooking them for dinner but ended up not cooking them. Today I've been slow roasting a brisket. The marinade says to let it sit for an hour to 24 hours. Is it bad if I leave it in the marinade until Thursday?
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Nov 4, 2014 21:37
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yoohoo posted:I put some chicken breasts in a jerk marinade yesterday at around 3pm, had planned on cooking them for dinner but ended up not cooking them. Today I've been slow roasting a brisket. The marinade says to let it sit for an hour to 24 hours. Is it bad if I leave it in the marinade until Thursday? I dont know poo poo overall so ignore me if people with real knowledge jump in but in my experiences: If the marinade is very acidic (or maybe salty as well?) you'll get some very very tender meat, that will be hard to handle and might fall apart on a hot grill. If it's a particularly strong flavor that you'd rather not have overpowering the taste of the chicken it's self, or other components of the dish, you'll have an issue with that too. Otherwise there's no issues and it'll be fine. I had some chicken recently I ended up marinating for about 56 hours that I had planned on grilling, ended up having to stir fry it because the thin pieces weren't going to work on the grill, but it was still delicious.
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Nov 4, 2014 21:48
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yoohoo posted:I put some chicken breasts in a jerk marinade yesterday at around 3pm, had planned on cooking them for dinner but ended up not cooking them. Today I've been slow roasting a brisket. The marinade says to let it sit for an hour to 24 hours. Is it bad if I leave it in the marinade until Thursday? As KettleWL said, as long as the marinade isn't too acidic, it'll be just fine. Even if it is too acidic and the outer layers of the chicken get denatured (basically chemically cooked), it will affect only the texture of the finished cooked product, but not the flavor so if you can get past that, you'll be fine.
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Nov 4, 2014 21:55
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If it were me, I'd pull it out of the marinade tonight and bag it up for other cooking.
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Nov 4, 2014 22:35
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Flash Gordon Ramsay posted:If it were me, I'd pull it out of the marinade tonight and bag it up for other cooking. Thanks for the replies, I took it out of the marinade and re-bagged it. Still together in one solid piece, smelling oh so delicious.
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Nov 4, 2014 23:07
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