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I'm wondering if there's a siphon whipper out there that will accept both nitrous and CO2 chargers, or if I'd have to buy a nitrous whipper and a soda siphon separately. The guy at the store said that the iSi model they had there would only take nitrous chargers because of some safety mechanism thing. I wanna make kiwi flavored watermelons and then carbonate them. Keg fucked around with this message at 23:14 on Dec 29, 2014 |
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Dec 29, 2014 23:11
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Happiness Commando posted:First thing that came to mind was this salad spinner. Thanks! I'll play around with this! Keg posted:I'm wondering if there's a siphon whipper out there that will accept both nitrous and CO2 chargers, or if I'd have to buy a nitrous whipper and a soda siphon separately. The guy at the store said that the iSi model they had there would only take nitrous chargers because of some safety mechanism thing. You absolutely can use both in your iSi. I use these CO2 ones: https://www.amazon.com/gp/product/B00304SLAO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
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Dec 29, 2014 23:37
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Anne Whateley posted:It could be because I'm a dummy who learned wrong, but for a lot of everyday stuff -- vegetables, chicken, whatever -- I use a biggish paring knife rather than a full chef's knife. I can do it with a chef's knife (and I'm trying to get those skills up too), it just feels defter with the smaller blade. I'm 5'9", but I have medium-small hands (for a woman). I have all Wusthofs if that makes any difference. Use what's comfortable for you. You can use a chef's knife for most things, but if I'm just doing a small task or three with some small stuff I'll usually reach for my petty knife instead. I did it the other day when all I needed to cut was a couple zucchini.
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Dec 30, 2014 00:12
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That Works posted:Th- I don't really use the chef knife for tip-slicing, I use the fillet knife Mr. Lasers for that. Forgot to include him in the count, but he's really only used for fish and fine slicey stuff. Before you ask, I have no idea what brand he is, he's just old as balls and sharp as gently caress, but a really good bite so I'm not really too scared of using him. I love you, Mr. Lasers. Anyhoo, the Santoku's only a 7.5, and my go-to for all things slicey, the chef I use for hacking the gently caress out of things (in a respectful and delicate way to preserve the edge), and having a giant-rear end knife is pretty fun. I'll keep the 8.5 chef in mind though, as I suffer from tiny hands. But I hate paring knives. Unless I'm doing something super delicate, I've got the Santoku in hand. But I'm also probably doing it wrong, being self-taught. I dunno. I always seem to cut myself with paring knives. Suspect Bucket fucked around with this message at 03:01 on Dec 30, 2014 |
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Dec 30, 2014 02:58
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Suspect Bucket posted:I don't really use the chef knife for tip-slicing, I use the fillet knife Mr. Lasers for that. Forgot to include him in the count, but he's really only used for fish and fine slicey stuff. Before you ask, I have no idea what brand he is, he's just old as balls and sharp as gently caress, but a really good bite so I'm not really too scared of using him. I love you, Mr. Lasers. Anyhoo, the Santoku's only a 7.5, and my go-to for all things slicey, the chef I use for hacking the gently caress out of things (in a respectful and delicate way to preserve the edge), and having a giant-rear end knife is pretty fun. I'll keep the 8.5 chef in mind though, as I suffer from tiny hands. But I hate paring knives. Unless I'm doing something super delicate, I've got the Santoku in hand. But I'm also probably doing it wrong, being self-taught. I dunno. I always seem to cut myself with paring knives. Clearly I need to name my knives. And if you're concerned you're doing stuff wrong, there is an episode of Good Eats where Alton Brown goes over knifework. It's kinda basic, but it was helpful in cleaning up my technique a little.
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Dec 30, 2014 04:06
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there are a lot of youtube vids, too. Chris Cosentino for instance has a series of techniques where he demos and shills for Shun. https://www.youtube.com/watch?v=w6HVQEfWLoA he is better about wiping down his blade, too, which is a good habit to get into if you ever make the jump to carbons. and just general fun hypnotic knife work like itasan: https://www.youtube.com/watch?v=nAJBr9tYfSY some nerds even video their workplace prep https://www.youtube.com/watch?v=rkj-ZB6JPhE GrAviTy84 fucked around with this message at 04:14 on Dec 30, 2014 |
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Dec 30, 2014 04:10
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Very Strange Things posted:I'm transitioning too. I did one more this Thanksgiving though; the wife's family's only great turkey ever was mine from two years ago, so they insisted I do it exactly the same. It does make a great turkey, but my personal best has been a dry "brine" combined with a few injections of herbed butter. We JUST did a dry brine with pepper. It came out insane and cooked so quickly. The hardest part was cutting out the spine for spatchcocking because I didn't "get" how the scissors worked until I was nearly done the second side.
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Dec 30, 2014 05:04
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GrAviTy84 posted:there are a lot of youtube vids, too. Chris Cosentino for instance has a series of techniques where he demos and shills for Shun. These are good thanks. I watched Gordon Ramsay and Jamie Oliver both on some youtube videos of knifework tutorials. Decent enough as well IMO.
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Dec 30, 2014 05:06
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If I cook a ham in the oven, can I also toss in some potatoes and carrots and stuff like one can with a turkey? Or does that turn out gross?
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Dec 30, 2014 05:56
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Bought the wife a kitchen-aid for Christmas and I'm looking to buy a good baking book for her. I don't want a book with just recipes, I'm looking for something more instructional. Any suggestions?
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Dec 30, 2014 06:28
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I recently got my hands on a few processed quail for Christmas after their hunting trip. I have both bits of breast and full, cleaned up quail. Any suggestions on the best manner in which to cook them? Almost everything online is "Throw it in a pan, take it out, eat it." I was hoping for something a bit more special, since quail isn't exactly common here.
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Dec 30, 2014 07:41
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QuarkMartial posted:If I cook a ham in the oven, can I also toss in some potatoes and carrots and stuff like one can with a turkey? Or does that turn out gross? What kind of ham? Warning, If it's one of those wet packed spiral cut heat n eats, they give off a ton of liquid that might drown the veg. That liquid is best used for pea soup. Dryer hams would have less of a problem.
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Dec 30, 2014 10:54
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vulturesrow posted:Bought the wife a kitchen-aid for Christmas and I'm looking to buy a good baking book for her. I don't want a book with just recipes, I'm looking for something more instructional. Any suggestions? I really like the King Arthur Flour Baker's Companion for this. It has recipes for most of what you'd think of, and it has a lot of sidebars and notes and whatnot about why and how you do things. Note that the KAF website also has a lot of recipes, but the recipes for the same thing tend to be a bit different. We made gingerbread this week, and the cook recipe calls for 1 1/2 tsp apiece of allspice and cloves, whereas the recipe on their website calls for 1/4 tsp of one or the other, and it's definitely not a 1/6th or 1/12th recipe.
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Dec 30, 2014 13:56
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vulturesrow posted:Bought the wife a kitchen-aid for Christmas and I'm looking to buy a good baking book for her. I don't want a book with just recipes, I'm looking for something more instructional. Any suggestions? The Bouchon Bakery book also has a lot of information on why you do things a certain way in the recipes. It also covers a wide range of baked goods, breads, cookies, cakes etc...
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Dec 30, 2014 15:28
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QuarkMartial posted:If I cook a ham in the oven, can I also toss in some potatoes and carrots and stuff like one can with a turkey? Or does that turn out gross? They would be salty as gently caress. I've never, ever had to salt ham gravy but with a pork roast, beef roast, or bird I always do.
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Dec 30, 2014 17:40
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What's everyone's favorite cheap canned tomatoes brand? I'm using muir Glen for everything right now, but I'd like to save some money on weekday meals. I mostly use them in beans/lentils and soups/stews.
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Dec 30, 2014 18:03
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Whatever is at Costco has always satisfied my canned tomato needs.
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Dec 30, 2014 18:04
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Adult Sword Owner posted:Whatever is at Costco has always satisfied my canned tomato needs. No costco's by me, unfortunately. I'm not looking for amazing tomatoes or anything, just a general idea of which cheaper brands are okay and which ones are gross.
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Dec 30, 2014 18:08
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A GIANT PARSNIP posted:What's everyone's favorite cheap canned tomatoes brand? I'm using muir Glen for everything right now, but I'd like to save some money on weekday meals. I mostly use them in beans/lentils and soups/stews. I usually shoot for Cento. Red Pack is okay.
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Dec 30, 2014 18:43
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I shop at Giant and Wegmans and their store brand tomatoes are just fine, never really had a problem with any of them.
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Dec 30, 2014 18:46
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I saw this awesome looking french toast thing and decided I wanted to make it but there's no recipe and my google skills have failed me. There is a picture of the ingredients so a lot of it was solvable but I'm still stumped on a couple things. 1. How much and what ratio milk and cream is being use?. 1 cup seems the most likely considering all the custardy stuff is being injected into an 8 inch loaf of brioche so more than a cup seems crazy but no real idea on the milk to cream mix. Half and half? 2. The ingredients picture has a nutmeg... seed? In it but it isn't mentioned anywhere. I'm guessing I grate some of it either into the custard or the bananas foster? 3. I've never made bananas foster before and these pictures are no help. Googling other recipes I would make a wild guess of 4 tbsp butter, 1 cup of dark brown sugar, 1 teaspoon cinnamon, 2 or 3 bananas. Not using rum, and no idea when I would add the touch of cream.
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Dec 30, 2014 20:59
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Hey, I'd like to make a banana nut bread, but I don't really care for pecans or walnuts. Any other nut that would work? I really like cashews. Maybe roasted unsalted almonds?
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Dec 30, 2014 21:18
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The Bananana posted:Hey, I'd like to make a banana nut bread, but I don't really care for pecans or walnuts. Any other nut that would work? I really like cashews. Honey roasted peanuts would own bones.
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Dec 30, 2014 21:31
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A GIANT PARSNIP posted:What's everyone's favorite cheap canned tomatoes brand? I'm using muir Glen for everything right now, but I'd like to save some money on weekday meals. I mostly use them in beans/lentils and soups/stews. For crushed tomatoes I like Dei Fratelli. Diced, Red Gold. Ground (and for the best pizza sauce ever, straight from the can) 6-in-1 brand made by Escalon. I'd recommend a whole tomato brand if I've found a consistent one I like (that is also relatively inexpensive), but I haven't found one yet. Cento is good, but expensive.
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Dec 30, 2014 22:46
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Failboattootoot posted:I saw this awesome looking french toast thing and decided I wanted to make it but there's no recipe and my google skills have failed me. There is a picture of the ingredients so a lot of it was solvable but I'm still stumped on a couple things. I just use half and half in my French toast. 1 cup half and half, 3 eggs, couple of tablespoons of honey, goodly shot of vanilla, and a pinch of salt for 8ish pieces of bread. No idea how much you'd need for that roast thing.
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Dec 30, 2014 22:47
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A GIANT PARSNIP posted:What's everyone's favorite cheap canned tomatoes brand? I'm using muir Glen for everything right now, but I'd like to save some money on weekday meals. I mostly use them in beans/lentils and soups/stews. Use the cheapest canned Italian plum tomatoes, they are a excellent product in abundance so sell cheap, the high price cans are usually the same quality as the low price at least in Europe. I always use whole plum tomatoes as if you use chopped the seeds can make whatever you are making more bitter and you will need to add more sugar, use whole and mash them up near then end of the cooking proses.
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Dec 30, 2014 23:59
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Is there an app/program that will handle both my recipes i've found online, and the stuff that I come up with myself from mashing together other recipes? I just need a place to put stuff so I don't forget, and my handwriting sucks. I'm sure there's many apps that do this, but some have different specializations and I'm more curious what other folks are using.
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Dec 31, 2014 00:34
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Zeitgueist posted:Is there an app/program that will handle both my recipes i've found online, and the stuff that I come up with myself from mashing together other recipes? I just need a place to put stuff so I don't forget, and my handwriting sucks. I use Evernote
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Dec 31, 2014 00:36
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For New Year's Eve tomorrow I am hosting a dinner party focusing on alpine style cheese fondue, grilled raclette and hot oil fondue. I have prepared the main ingredients for each (cheeses, infused oil etc.) but want to find synergies for the dipping materials and sides. The standard route is breads (sour dough is my plan), new potatoes and pickles for the raclette and cheese fondue; and meat cuts suited for frying for the hot oil (I have bought pigs cheek and beef fillet). Has anyone got any recommendations for other sides/dipping materials that I could use?
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Dec 31, 2014 00:36
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Cooked a ham. I've got a bone and some fat chunks left over. Anything special I need to do to them to keep them over the next couple of days? I plan to put the bone in my black eyed peas and use some of the fat to cook my collard greens on New Year's. I can just toss the fat in the pan to melt it down before cooking my greens, right?
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Dec 31, 2014 01:16
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Failboattootoot posted:I saw this awesome looking french toast thing and decided I wanted to make it but there's no recipe and my google skills have failed me. There is a picture of the ingredients so a lot of it was solvable but I'm still stumped on a couple things. I figure around 1 egg per 50 ml or so of milk. How much is one egg? Depends on your eggs. Point being that unless you're weighing them or something, there's going to be variability. So I mostly just eyeball it. The custard wants to be eggy---which is why the amount of milk fat in the dairy isn't super important. As for ratio of custard to bread? gently caress if I know. When I'm doing pain perdu I'm just dunking the bread in the custard until it's nice and saturated then dunking the next slice. Each slice takes what it wants, and if I run out of custard I just knock together some more. And then I'm eventually out of bread. I assume you can do the same thing if you're giving a shaved loaf of brioche an enema. And yeah, nutmeg, cinnamon, and vanilla are the holy trinity in most old-school pain perdu recipes. Listed in order of increasing quantity---just a pinch of nutmeg for somewhere around a cup of milk, like half a tsp ground cinnamon (or like 1/2" of cinnamon stick) and a tsp or so vanilla (assuming extract). But that's all just estimation, you don't have to loving measure it. And for the record, I Don't Get It. The recipe says something about pain perdu `normally' just being an egg wash but where the gently caress has this poor son of a bitch been getting his eggy bread that it's just a wash? The whole gimmick is that you hack off thick slices of stale brioche and soak them so you get a contrast between the custardy centre and the browned exterior. Like that's bullet item number one on the Perdu Chamber of Commerce information flier on their legendary motherfucking pain. It's the reason why you're there in the first place. As much as a dish can have a point, that's the point. And it seems like doing it like a giant squishy dong fucks that up, so you're basically just doing a big bread pudding. Which I mean is fine if you like bread pudding. Or squishy dongs. But it doesn't seem like a clever way of doing pain perdu so much as a way of not doing pain perdu at all. But whatever. Making poo poo way the gently caress more complicated than it needs to be is pretty much the new hotness in contemporary cuisine. So never let it be said that I stood between anyone and their eggy dongs.
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Dec 31, 2014 01:25
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QuarkMartial posted:Cooked a ham. I've got a bone and some fat chunks left over. Anything special I need to do to them to keep them over the next couple of days? I plan to put the bone in my black eyed peas and use some of the fat to cook my collard greens on New Year's. I can just toss the fat in the pan to melt it down before cooking my greens, right? should be fine for a couple of days in the fridge. if you're really worried throw it in the freezer.
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Dec 31, 2014 01:25
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SubG posted:But whatever. Making poo poo way the gently caress more complicated than it needs to be is pretty much the new hotness in contemporary cuisine. So never let it be said that I stood between anyone and their eggy dongs. I appreciated this post 
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Dec 31, 2014 01:36
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Hed posted:I want to talk about green salads. Here's my go-to salad:
This is great as a lunch and is easy to make the night before work and just mix in the dressing right before I eat.
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Dec 31, 2014 04:24
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how long does mashed cooked sweet potato with nothing added stay good in the fridge for?
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Dec 31, 2014 04:33
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bowmore posted:how long does mashed cooked sweet potato with nothing added stay good in the fridge for? Seems to keep pretty well, I'd say a week?
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Dec 31, 2014 04:38
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Steve Yun posted:Seems to keep pretty well, I'd say a week? I agree.
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Dec 31, 2014 05:30
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Thanks guys!
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Dec 31, 2014 07:00
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I got chicken feet. Should I go with my gut and use the Serious Eats recipe ( Here ) Or can someone recommend another tasty recipe?
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Dec 31, 2014 18:06
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Clavietika posted:I got chicken feet. Should I go with my gut and use the Serious Eats recipe ( Here ) Or can someone recommend another tasty recipe? that one looks really pale to me, doesn't look like there's anything spicy in the recipe either which is hella weird. Chicken feet usually has doubanjiang in the sauce so maybe replace or halve the black beans with doubanjiang? edit: the texture doesn't look quite right either. I haven't made them myself so I can't say for sure but usually the skin is more puffy so as to absorb the sauce better and that doesn't look very puffy. since they tried to deep fry before braising, I wonder if it's better to braise, chill, then deep fry like you would crispy pata, then steam in sauce in a dish like you would get at dim sum. 
GrAviTy84 fucked around with this message at 18:31 on Dec 31, 2014 |
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Dec 31, 2014 18:19
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