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angor posted:My local pizza place guy hooked me up with a fuckoff huge chunk of stone to cook pizzas on at home. This thing has been sitting around his shop for god knows how long and is pretty dirty. How should I go about cleaning it? Just scrub it with lukewarm water. Whatever's left isn't dirty, it's flavour.
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Feb 16, 2015 03:56
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GobiasIndustries posted:Picked up some steaks yesterday with a sell-by date of 2/14. Took them out of the fridge today and both are turning brown/greyish. I opened the wrap on both and neither have an odor unless my nose is like, an inch away from them, and it's nothing that smells unpleasant to me. Slightly slimy but not much moreso than the parts that are still red. Are these good to cook if I do so tonight? Should be fine.
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Feb 16, 2015 04:05
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Probably. A lot of beef at the grocery turns brown and goes unbought and tossed out despite being perfectly safe because it's just oxidation. If you can get over the grey/brown = gross reflex you can find a lot of decent beef on clearance just because of their color. Because the color causes a lot of beef to be unbought, some places have resorted to packaging steaks in airtight containers with higher levels of carbon dioxide to keep them red longer. It's odd looking because they're way too candy apple red. Steve Yun fucked around with this message at 04:43 on Feb 16, 2015 |
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Feb 16, 2015 04:41
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GobiasIndustries posted:Picked up some steaks yesterday with a sell-by date of 2/14. Took them out of the fridge today and both are turning brown/greyish. I opened the wrap on both and neither have an odor unless my nose is like, an inch away from them, and it's nothing that smells unpleasant to me. Slightly slimy but not much moreso than the parts that are still red. Are these good to cook if I do so tonight? Yup.
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Feb 16, 2015 04:59
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I have a chicken neck, 2 livers, 1 gizzard, 2 drums and 2 breasts I probably should cook in the next 24 hours since they have been sitting in my fridge. Any ideas? I have been eating congee for the last 5 days and it has been delicious!
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Feb 16, 2015 10:01
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Adult Sword Owner posted:I did this and it came out Really Well even if it's pretty basic. Threw in some vanilla ice cream and it was a great ending Good to hear. Those apples are also nice with rice pudding.
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Feb 16, 2015 10:04
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Jan posted:Just scrub it with lukewarm water. Whatever's left isn't dirty, it's flavour. Alternatively, if it seems pretty gross or like it's just burnt on carbon and you want to get it back to scratch, I usually just run my oven on the clean cycle with the stone in it. Once it's done you just blow off the ash and have a stone that looks brand new.
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Feb 16, 2015 13:55
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goodness posted:I have a chicken neck, 2 livers, 1 gizzard, 2 drums and 2 breasts I probably should cook in the next 24 hours since they have been sitting in my fridge. Any ideas? Fried chicken.
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Feb 16, 2015 16:13
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Daedalus Esquire posted:Alternatively, if it seems pretty gross or like it's just burnt on carbon and you want to get it back to scratch, I usually just run my oven on the clean cycle with the stone in it. Once it's done you just blow off the ash and have a stone that looks brand new. I would hesitate running a clean cycle on your oven just to clean a dish. Even good ovens reduce their lifespans of the heat elements/fuses when it gets up to such a high temperature. There's just not appropriate airflow for the heat.
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Feb 16, 2015 16:44
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I would just run it through the clean cycle, your oven probably needs to be cleaned anyways.
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Feb 16, 2015 16:53
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Yea, I don't really do a special run for the stone, but whenever I think about doing it, it just so happens the whole over could use it.
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Feb 16, 2015 18:01
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Gave home made shenjianbao a shot. Cheated and used whop biscuit dough, which burned way too quickly and didn't steam properly. Meat mince wasn't sweet enough nor did it have a good texture. After adding the gelatin and stirring over and over it ended up being a meat slurry. Gonna ask my wife's aunt what her jiaozi filling and maybe use that, otherwise add some water chestnuts and more green onion to the mix. First go was a failure. Even though I had the added gelatin they were not juicy in the slightest.
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Feb 16, 2015 18:45
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Jan posted:I couldn't find masa harina and thought it was because of no direct translation to French, so I ended up buying corn flour. Then I found out it's not the same thing. How coarse is the grind? I would normally refer to what you have as "corn meal". Best thing to do is make corn bread in cast iron skillet.
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Feb 16, 2015 19:03
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EAT THE EGGS RICOLA posted:I would just run it through the clean cycle, your oven probably needs to be cleaned anyways. Yes, my whole oven needs a clean, but it doesn't have a self clean cycle unfortunately. I scrubbed it with a damp cloth to get the gunk (mostly dust/grease from sitting around a pizza shop) off of it and dried it best I could. I've left it standing to air out and I'll run it through FibraMent's 'pre-drying' cycle tomorrow. Pics of the hunk of stone:  
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Feb 16, 2015 19:40
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Squashy Nipples posted:How coarse is the grind? It's from Bob's Red Mill, so same thing as I linked. I guess I'll try to make some cornbread next time I thaw some chili con carne, apparently good cornbread is amazing comfort food? But the only place I've had it is this bad Texas-style grill where the cornbread was dried out, the ribs moreso and the best thing on the menu was the collards. 
Jan fucked around with this message at 21:57 on Feb 16, 2015 |
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Feb 16, 2015 19:45
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I bought a pork tenderloin at the store that was on sale. It's in a bag with the garlic something or another seasoning. Should I just get my cast iron pan hot, sear it in some oil on both sides and then put it in the oven for about 15 minutes and then let it rest for 10? 350? 425? Haven't done one in a long time and don't remember how I did them before. Probably make a pan of roasted red potatoes to go with it.
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Feb 16, 2015 20:41
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Bob Morales posted:I bought a pork tenderloin at the store that was on sale. It's in a bag with the garlic something or another seasoning. That's what I do with it, seared then pan roasted until it hits about 125-130 then left to rest for 10 minutes. It ends up a nice pink color and very juicy. For the potatoes I halve them, steam them and after the roast comes out and is resting I fry the potatoes cut side down in the pan used to roast the pork. Then I deglaze the pan at the end and pour the liquid over the pork and potatoes, unfortunately you need a stainless steel pan for the deglazing part.
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Feb 16, 2015 21:19
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Hey GWS, looking for ideas on how to make the perfect burrito using ingredients that I can actually find in a store/market in the midwest. I could especially use help with ideas for tortillas, which are store bought/terrible, but I'm open to any suggestions/recipes at all. My burrito game is really weak.
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Feb 17, 2015 00:57
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Which state/city? There is very likely a hispanic market of some kind not too far away.
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Feb 17, 2015 01:00
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Just wanted to say thanks for the Valentine's suggestions earlier. I ended up going with the suggestion: http://www.bbcgoodfood.com/recipes/5069/cherry-tomato-and-caper-spaghetti I upped the garlic, added salt and pepper, sautéed the sauce with some shrimp to finish it off, and then tossed it with linguine. Turned out great and the girlfriend loved it. Thanks!
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Feb 17, 2015 02:33
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nuru posted:Which state/city? There is very likely a hispanic market of some kind not too far away. We do have an Hispanic market but I've never been to it, and wouldn't know what even to look for.
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Feb 17, 2015 03:31
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Chocolate fondue question: So, I get a cup of heavy cream just simmering, reduce the heat very low, mix in 12 oz of 60% Ghirardelli chocolate and stir till incorporated. Then I mix in a tablespoon of Cointreau. Tastes amazing. I have made this a few times, and every. loving. time. The chocolate breaks. Even when I am very careful to not over heat, or let water get in, it breaks. Is it the Cointreau addition? And if so, why does every recipe call for it? Am I adding it at the wrong time? gently caress. Please GWS... Help me.
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Feb 17, 2015 03:41
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I've got the urge to make some Bourbon chicken and I was wondering if there's any goon favorite recipes. Got 2 lbs of chicken thighs (the correct cut imo), and plenty of soy sauce, but beyond that I'm lost. E: I do have a couple good cast-iron pans, which I imagine I'll be using.
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Feb 17, 2015 04:18
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7 Bowls of Wrath posted:Chocolate fondue question: Maybe the burner is still too hot? I'd say try a double boiler (or a heatproof glass/metal bowl over - not in - boiling water). Heavy cream is still like 70% or so water so I can't believe a little bit of extra water kills it. Only thing that's different is a bit of alcohol. Does the chocolate melt and you get a nice looking ganache first or does it never get smooth on you?
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Feb 17, 2015 04:59
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ATCG posted:We do have an Hispanic market but I've never been to it, and wouldn't know what even to look for. Look for the things you want. It's just a market, I promise it won't be too weird. At the very least you'll get proper tortillas.
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Feb 17, 2015 05:46
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7 Bowls of Wrath posted:Chocolate fondue question: Bring the cream to just under a boil pour it over the finely chopped chocolate in a bowl. Let it sit for a few minutes then stir it from the middle out until it's all incorporated and add your alcohol. You shouldn't need to melt the chocolate at all. If it does break a little extra cream should bring it back together or hit it with an immersion blender.
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Feb 17, 2015 05:59
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I was putting dishes away today and noticed this on my pan My loving new pan, what is this black poo poo anyways?  Oh, it came from my new spatula. Thanks my brother's girlfriend's mom, I too see nothing wrong laying a non metal spatula on the rim of a hot pan. So what would be best to get this crap off my pan? I tried scraping it off but its doing a far more better job of scratching the metal then actually removing the... whatever material my spatula is made out of.
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Feb 17, 2015 07:58
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It's nylon which is pretty hard when it's not hot. Umm. Maybe try scraping with a wood spatula or wooden chopstick. If that doesn't work, it's probably stuck for good.
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Feb 17, 2015 08:11
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Leal posted:
She put it down at least thrice, got to admire her perseverance.
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Feb 17, 2015 08:51
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We've all done it, but we usually only do it once.
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Feb 17, 2015 09:31
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I leave my nylon poo poo laying on my hot pans all the time and they never melt. What the hell was she cooking?
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Feb 17, 2015 10:17
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Different nylons have different melting temperatures. Some melt at 500°F, some at 425°F. Most melt at 350°F. On top of that, it depends what you were cooking. If you're cooking liquids the pan's never getting above 212°F, but less moist things can get to 400 or higher.
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Feb 17, 2015 10:23
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That exoglass stuff is great. https://www.amazon.com/gp/product/B00004SZ6Q/ 10/10 would buy again. Jan posted:It's from Bob's Red Mill, so same thing as I linked. I guess I'll try to make some cornbread next time I thaw some chili con carne, apparently good cornbread is amazing comfort food? But the only place I've had it is this bad Texas-style grill where the cornbread was dried out, the ribs moreso and the best thing on the menu was the collards. Meh, I've had plenty of lovely cornbread in the US, too. I like a 3-1 corn meal to white flour ratio. All-cornmeal is delicious, but some white flour gives it a nice bready quality. A lot of recipes I've seen online are 50/50. Squashy Nipples fucked around with this message at 13:50 on Feb 17, 2015 |
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Feb 17, 2015 13:47
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bartlebee posted:Just wanted to say thanks for the Valentine's suggestions earlier. I ended up going with the suggestion: http://www.bbcgoodfood.com/recipes/5069/cherry-tomato-and-caper-spaghetti Glad to hear it went well!
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Feb 17, 2015 14:51
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goodness posted:Can I reverse sear bone in prime rib or should I try a different cut? Late to the party, but FYI you can get a "real" blowtorch for like $30-ish dollars. Pretty useful around the kitchen.
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Feb 17, 2015 15:05
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I recently got an Anova and I was wondering if I can sous vide fish filets that I purchased already vacuum packed in the packing material. Its obviously food safe plastic, but I don't know if it is suitable for actually doing the cooking in. Otherwise, I'll just ziploc them.
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Feb 17, 2015 18:28
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I don't know, probably best to ask the manufacturer. Not all plastics are food-safe when heated (which is why you shouldn't put ice cream containers in the microwave oven).
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Feb 17, 2015 18:34
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Squashy Nipples posted:That exoglass stuff is great. I really like the round-edged Exoglass spoon. I've always enjoyed cooking with wooden spoons, especially ones with defined edges, but this is the ideal of that form. I'm going to pick up more Exoglass stuff in the future, I think.
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Feb 17, 2015 18:40
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AVeryLargeRadish posted:That's what I do with it, seared then pan roasted until it hits about 125-130 then left to rest for 10 minutes. It ends up a nice pink color and very juicy. For the potatoes I halve them, steam them and after the roast comes out and is resting I fry the potatoes cut side down in the pan used to roast the pork. Then I deglaze the pan at the end and pour the liquid over the pork and potatoes, unfortunately you need a stainless steel pan for the deglazing part.    Came out good. Next time the potatoes are getting some love under the broiler and I'm going to get the plain tenderloin and just season it myself.
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Feb 17, 2015 19:03
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What are you guys' staple breakfasts/weeknight dinners? I've gotten tired of over easy/scrambled eggs, toast and oatmeal. Dinners are usually a variation of rice, beans and chicken if not just the same breakfast food again. I'm going grocery shopping tomorrow and want to get out of this food rut, preferably with meals that are nutritious (low-fat isn't necessary) and either quick to make or easy to prepare ahead.
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Feb 17, 2015 19:19
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