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Alright goons, anyone got a decent meatloaf recipe that doesn't involve ketchup? We don't use/eat it at all, and I"d rather not have leftovers (or have it on my meatloaf).
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Dec 21, 2014 21:24
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I put a lot of effort into making a salted caramel cream cheese frosting but used baker's sugar instead of confectioner's sugar because I am the dumbest guy ever and thought they were the same thing. Now my frosting is grainy and not really usable for my purposes, but the flavor is great. Does anyone have any ideas for how I might repurpose a grainy mixture of 8oz cream cheese, 2 sticks of butter, and a bunch of sugar and caramel?
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Dec 21, 2014 21:32
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Gothmog1065 posted:Alright goons, anyone got a decent meatloaf recipe that doesn't involve ketchup? We don't use/eat it at all, and I"d rather not have leftovers (or have it on my meatloaf). Here's what I use: http://norecipes.com/recipe/best-meatloaf-recipe/ I'm sure you could use like BBQ sauce or something instead of ketchup. It only calls for 3tbsp so you could probably leave it out, but it might make the glaze weird.
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Dec 21, 2014 21:33
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posh spaz posted:Here's what I use: http://norecipes.com/recipe/best-meatloaf-recipe/ Oh my god that looks delicious. I can get most everything close to what they have (like using regular 5 year old paprika), and possibly not using fresh thyme, what would you suggest replacing the cheese with? I don't think anyone in this county, or most of this state for that matter, has even heard of Gruyere. e: I finally found the chef's recommendations in the comments. Pretty much any "hard" cheese, being Parmesan or cheddar in this area. Gothmog1065 fucked around with this message at 22:21 on Dec 21, 2014 |
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Dec 21, 2014 22:15
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Gothmog1065 posted:Oh my god that looks delicious. I can get most everything close to what they have (like using regular 5 year old paprika), and possibly not using fresh thyme, what would you suggest replacing the cheese with? I don't think anyone in this county, or most of this state for that matter, has even heard of Gruyere. Gruyere is a kind of Swiss. You don't have Swiss cheese where you live? IMO most kinds of cheddar are going to be too greasy. I'd probably use Romano or something sharper. Parmesan is kind of a mild flavor. posh spaz fucked around with this message at 22:26 on Dec 21, 2014 |
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Dec 21, 2014 22:23
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Tacier posted:I put a lot of effort into making a salted caramel cream cheese frosting but used baker's sugar instead of confectioner's sugar because I am the dumbest guy ever and thought they were the same thing. Now my frosting is grainy and not really usable for my purposes, but the flavor is great. Does anyone have any ideas for how I might repurpose a grainy mixture of 8oz cream cheese, 2 sticks of butter, and a bunch of sugar and caramel? Cheesecake? A really buttery cheesecake... You could try heating it up and/or adding some lemon juice to try and the get the sugar crystals to dissolve. I don't know what that would do to the rest of the ingredients though.
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Dec 21, 2014 23:25
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What's the best way to get crispy skin out of confit duck legs?
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Dec 22, 2014 02:39
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I was making a whipped cream cake frosting, and it was going great until I added some more cream I had brought to a simmer with saffron, let steep with a lid on the pan, and then chilled in the fridge. The frosting looked like it was starting to curdle, and there was liquid accumulating in the bottom of the bowl. What did I do wrong? I forgot, the cream did boil and froth a bit when I meant to just let it simmer. Edit: the recipe was just whipping cream, sugar, rosewater, and then the pan of whipping cream and saffron. 22 Eargesplitten fucked around with this message at 05:26 on Dec 22, 2014 |
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Dec 22, 2014 04:38
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The cream curdled. Sorry dog.
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Dec 22, 2014 05:26
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I'm a cooking idiot, I can barely make pasta. Was it the heat that curdled it then? When it boiled? I just plan on making that cake again when I get the chance, because I'm a fatty, and I want to do it right this time.
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Dec 22, 2014 05:43
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22 Eargesplitten posted:I'm a cooking idiot, I can barely make pasta. Was it the heat that curdled it then? When it boiled? I just plan on making that cake again when I get the chance, because I'm a fatty, and I want to do it right this time. It was the heat. Next time use a double boiler, just place a small towel around the edge of a pot with an inch or so of water in it and put a steel bowl with the cream above and stir it to keep the saffron moving. It will take longer that way but it will infuse the saffron just fine and curdling will be basically impossible.
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Dec 22, 2014 06:16
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Tacier posted:I put a lot of effort into making a salted caramel cream cheese frosting but used baker's sugar instead of confectioner's sugar because I am the dumbest guy ever and thought they were the same thing. Now my frosting is grainy and not really usable for my purposes, but the flavor is great. Does anyone have any ideas for how I might repurpose a grainy mixture of 8oz cream cheese, 2 sticks of butter, and a bunch of sugar and caramel? Try these maybe? I've never made them, but it might be worth a try.
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Dec 22, 2014 08:28
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Re: double boilers, you can also just use a second, slightly larger pot on top instead if you don't have a metal bowl. I did that a lot growing up to make fudge.
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Dec 22, 2014 13:52
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posh spaz posted:Gruyere is a kind of Swiss. You don't have Swiss cheese where you live? We ended up with cheddar. We do have swiss here, didn't know that, not up to date on my cheeses like I should have been. It came out delicious. Used bbq sauce instead of ketchup, and we forgot a few ingredients in the loaf itself (Some milk and I am a goof and forgot the onions), but it's came out surprisingly well.
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Dec 22, 2014 14:32
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Looking for a good healthy+protein batch cookable meal for lunch. That isn't chilli con carne. Any recommended recipes?
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Dec 22, 2014 17:06
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http://www.foodnetwork.com/recipes/alton-brown/pot-roast-recipe.html
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Dec 22, 2014 17:09
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Disinterested posted:Looking for a good healthy+protein batch cookable meal for lunch. That isn't chilli con carne. Any recommended recipes? I do something like this on my Sunday cooking just to make up a quick batch of meat+ veggie that's low preparation.   Just some sausage made at my stores deli, run it 20m at 400F, take it out toss everything in the juices a bit and cook it another ~20m till the sprouts start to brown and crisp on the tops. The other stuff is just some sprout halves roasted with a little bacon grease and some roasted broccoli salted and dashed with lemon juice and black pepper. I also did the same preparation with green beans and some sausages. Ended up doing all of this because the meat was very cheap that morning for groceries and the sprouts, broccoli and beans were all on sale and looked good as well.
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Dec 22, 2014 17:13
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So many sprouts  .
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Dec 22, 2014 18:15
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Disinterested posted:Looking for a good healthy+protein batch cookable meal for lunch. That isn't chilli con carne. Any recommended recipes? Are you cook with eating pork?  Lifted this from some Jamie Oliver 15 minute meal thing. He called it Hungarian Goulash but don't call it that or people flip out since there's no noodles or hamburger. Two bell peppers, whatever color you like 1 onion (white or yellow) Put them in a pan with olive oil, salt+pepper and a good helping of paprika. Get some color on them. From here you can do what I do, and dump a couple tbsp of Goya Sofrito in the pan and just let it cook down a little, or you can add tomato paste, a 1/4 cup of broth or water, garlic, a little diced carrot, whatever you want to make a sauce out of. Add a diced+seeded serrano/jalapeno, or a couple drops of habenero hot sauce. Next get out some pork. Loinchops or slice tenderloin up, no shoulder (will take too long) or pork steaks (Too greasy). Season salt, pepper, and a good amount of coriander (the secret ingredient). Once they are cooked, serve the vegetables on top of white rice and put a pork medallion on top. If you have more time you could do more vegetables, and a pork roast, and let it cook down big time so you've just got some slop to throw on the rice.
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Dec 22, 2014 20:57
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Bob Morales posted:Lifted this from some Jamie Oliver 15 minute meal thing. He called it Hungarian Goulash but don't call it that or people flip out since there's no noodles or hamburger. Unless you come from an area where "goulash" doesn't mean canned tomato soup, macaroni and ground beef. I'd use my actual goulash (looks good btw) as a teaching moment if people actually didn't know there is a Hungarian goulash.
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Dec 22, 2014 21:06
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I'm going to be making a variation on these Parmesan shortbread rounds tonight. I'm planning on subbing out about half the butter for fat rendered from my homemade bacon. Given the parm, and the bacon fat adding salt, would you guys recommend I cut out the salt the recipe calls for entirely?
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Dec 22, 2014 21:50
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Doom Rooster posted:I'm going to be making a variation on these Parmesan shortbread rounds tonight. I'm planning on subbing out about half the butter for fat rendered from my homemade bacon. Given the parm, and the bacon fat adding salt, would you guys recommend I cut out the salt the recipe calls for entirely? Depends on how salty your homemade bacon was. Subbing for half the butter means you're using about eight tablespoons of bacon fat - do you think eight tbsp has a teaspoon worth of salt in it? As the parm is going to add salt as well, I would personally omit the additional salt the recipe calls for.
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Dec 22, 2014 21:58
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Is rendered bacon fat really that salty?
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Dec 22, 2014 22:00
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Every time I make a dish with bacon I assume it's not going to need extra salt It always needs extra salt
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Dec 22, 2014 22:01
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The bacon was a pretty salty batch. I guess I can hedge my bets, and just halve the required salt. Slightly oversalted shortbread is much more delicious than undersalted.
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Dec 22, 2014 22:05
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Doom Rooster posted:The bacon was a pretty salty batch. I guess I can hedge my bets, and just halve the required salt. Slightly oversalted shortbread is much more delicious than undersalted. If it comes out salty you just tell people it's Sea Salt Shortbread.
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Dec 22, 2014 22:27
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22 Eargesplitten posted:I'm a cooking idiot, I can barely make pasta. Was it the heat that curdled it then? When it boiled? I just plan on making that cake again when I get the chance, because I'm a fatty, and I want to do it right this time. It's more likely that you over whipped the cream until it separated into butter and buttermilk. If you're using a machine, stop it before it's where you want it and finish it by hand.
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Dec 23, 2014 04:43
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Can anyone suggest a decent brand of balsamic vinegar to use on salads? The place I shop has a huge selection ranging from $5 a bottle to hundreds of dollars for a few ounces. I'd like to stay in the $10-20 range if possible. My previous purchase was interesting... it was really aggressive with the vinegar and burned my lips when eaten with my salad. Wasn't really a fan.
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Dec 23, 2014 10:18
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katkillad2 posted:Can anyone suggest a decent brand of balsamic vinegar to use on salads? The place I shop has a huge selection ranging from $5 a bottle to hundreds of dollars for a few ounces. I'd like to stay in the $10-20 range if possible. My previous purchase was interesting... it was really aggressive with the vinegar and burned my lips when eaten with my salad. Wasn't really a fan. You can cheat with cheap balsamic by reducing it and adding honey.
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Dec 23, 2014 12:59
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posh spaz posted:You can cheat with cheap balsamic by reducing it and adding honey. Dude. You can sub cheap poo poo for lots of stuff, but it's still poo poo.
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Dec 23, 2014 13:04
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katkillad2 posted:Can anyone suggest a decent brand of balsamic vinegar to use on salads? The place I shop has a huge selection ranging from $5 a bottle to hundreds of dollars for a few ounces. I'd like to stay in the $10-20 range if possible. My previous purchase was interesting... it was really aggressive with the vinegar and burned my lips when eaten with my salad. Wasn't really a fan. A true balsamic vinegar won't have an aggressive acidic mouthfeel; if that's what you're getting, chances are it's a balsamic-flavoured refined white vinegar.
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Dec 23, 2014 13:11
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Casu Marzu posted:Dude. You can sub cheap poo poo for lots of stuff, but it's still poo poo. True, but restaurants do it all the time and I doubt anyone notices. Anyway, the price range given was $10-20, and for that price you're going to have to cheat it.
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Dec 23, 2014 13:13
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SubG posted:True balsamic vinegars start around the US$20/8 oz bottle range. I like the Cavalli pretty well for the price, and you're likely to find it at upscale grocers. CI likes Lucini in the same price range; I don't. Thanks for the suggestion! I'll give the Cavalli a try.
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Dec 23, 2014 21:10
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katkillad2 posted:Thanks for the suggestion! I'll give the Cavalli a try. Do you make a vinaigrette or are you just putting straight vinegar on a salad? Emulsifying the cheaper stuff in with oil can take the edge off.
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Dec 23, 2014 21:22
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katkillad2 posted:Can anyone suggest a decent brand of balsamic vinegar to use on salads? The place I shop has a huge selection ranging from $5 a bottle to hundreds of dollars for a few ounces. I'd like to stay in the $10-20 range if possible. My previous purchase was interesting... it was really aggressive with the vinegar and burned my lips when eaten with my salad. Wasn't really a fan. How are you making dressing? Because if you haven't read this, you should http://www.seriouseats.com/2010/04/salad-dressings-vinaigrettes-the-food-lab.html
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Dec 23, 2014 21:25
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Anybody have tips for cooking a lasagna in aluminum pans? I have seen some stuff like cook it lower longer, or double up on pans, but I wasn't sure what to believe. First time making a casserole, let alone in disposable pans that can throw off the cooking.
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Dec 24, 2014 05:48
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When it comes to Korean red pepper powder, is there anything that determines the taste/heat, or are they all the same? The only difference I see is the fineness of the grind; the ones sold in my area have no translation outside of the nutrition sticker.
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Dec 24, 2014 06:12
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Mister Macys posted:When it comes to Korean red pepper powder, is there anything that determines the taste/heat, or are they all the same? Broadly speaking if a recipe calls for Korean red pepper flakes, then pretty much any bag of gochugaru will work. Someone's Korean grandmother might correct you that this particular kind is only used for summer kimchi and this other one should only be used with radishes or whatever, but if you're at the level where you're asking about it on the internet it's definitely not something you should be losing sleep over.
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Dec 24, 2014 06:43
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Looks like I have extra hot. v vNote to self: Do not shake a bottle of shrimp sauce that requires a bottle opener to unseal. 
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Dec 24, 2014 18:49
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I'm making a "Turchetta" type thing (butterflied turkey breast rolled up and trussed) for Christmas dinner. Since I left shopping until the last minute, I couldn't find whole turkey breasts, and ended up buying boneless/skinless breasts instead. Having never cooked a large chunk of bird without skin, should I be worried about it drying out and being gross? I would toss some bacon on it, but I have "bird and fish only" people in the family. Thoughts?
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Dec 24, 2014 19:18
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