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In an effort to eat a better breakfast and save a bit of money, I bought a bulk bag of steel-cut oats. I have actually never cooked oats though, I'm pretty sure you just boil them in water but how do you tell when they're done? Just by seeing if they're soft enough?
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May 6, 2015 01:11
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Greatings, I need an idea for a fruit-based garniture or fruit-based sauce to pair with porc. I know rhubarb works well. Any ideas or recipe? Thank you in advance. Forever yours, Iggore.
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May 6, 2015 01:21
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C-Euro posted:In an effort to eat a better breakfast and save a bit of money, I bought a bulk bag of steel-cut oats. I have actually never cooked oats though, I'm pretty sure you just boil them in water but how do you tell when they're done? Just by seeing if they're soft enough? Add fruits and boiling water to the oatmeal right before going to bed. Leave it as is during the night. Savor in the morning. Where did you bought your stealcut oatmeal? What brand is it? I'd like to have some myself.
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May 6, 2015 01:23
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That Works posted:You can dip it in chili, with beans obviously. Thanks but I don't like sandwiches.
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May 6, 2015 01:24
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You just don't get people, do you? In all seriousness sriracha is pretty badass in utility pizza.
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May 6, 2015 01:44
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Iggore posted:Greatings, Might I suggest a cherry pork tenderloin? It is a recipe from a James Beard Award chef in the Emerald City. Edit: To be completely serious, apple butter or apples in general are awesome with pork. So are currants.
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May 6, 2015 02:02
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That Works posted:You can dip it in chili, with beans obviously. Aaaaaaaaaaugh
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May 6, 2015 02:02
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I just filled up my pantry with all the staples I think I'll need to start learning some elementary Szechuan techniques. One question- the chili oil I bought has two listed ingredients: soybean oil and chiles. I find the soybean oil to be oddly repugnant, and it's inclusion in the dishes I've made has really overpowered the rest of the flavors (vinegars, bean pastes, etc.) I understand that chili oil is also made with a sesame oil base- would using that sort of betray the spirit of szechuan cuisine? It's such a critical ingredient in so many dishes, but it's keeping me from really enjoying a lot of these simple dishes.
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May 6, 2015 02:23
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Sesame oil is way more strongly flavored than soybean oil. I'm not sure I'd even notice the taste of soybean oil. Sure it's not just rancid?
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May 6, 2015 02:29
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C-Euro posted:In an effort to eat a better breakfast and save a bit of money, I bought a bulk bag of steel-cut oats. I have actually never cooked oats though, I'm pretty sure you just boil them in water but how do you tell when they're done? Just by seeing if they're soft enough? Seeing if they're soft enough is good. I just put in ~3x liquid by volume and cook them until they've absorbed most of it.
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May 6, 2015 02:29
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Flash Gordon Ramsay posted:Sesame oil is way more strongly flavored than soybean oil. I'm not sure I'd even notice the taste of soybean oil. Sure it's not just rancid? I figured the relative strengths would be really out of balance, like you said. And I'm not 100% certain that the oil isn't rancid, but it's brand new and doesn't appear to be, it just has a very distinctive, very umami smell/flavor to it that I've never really encountered elsewhere. Granted, my experience with genuine Chinese food is limited. For what it's worth, I also find the chinkiang vinegar, shao xing wine, and dark soy sauce all pretty distinctive and unfamiliar in their own ways.
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May 6, 2015 02:42
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Jewmanji posted:it just has a very distinctive, very umami smell/flavor to it Does it smell at all like fish? If it smells or tastes like anything more than chilies it probably sat in the sun for too long somewhere or is just old as hell. My buddy bought a little bottle of fish sauce once from a mom and pop korean grocer and didn't realize until he got it home that it was so old the salt had crystallized into a big chunk inside the bottle as it sat on its shelf for four years past its expiration date.
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May 6, 2015 04:09
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Casu Marzu posted:Might I suggest a cherry pork tenderloin? It is a recipe from a James Beard Award chef in the Emerald City. Apricots or mangos are fantastic with pork as well. I had a friend make some pork loin with a mango butter that blew me away. I would never have thought about doing that tbh.
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May 6, 2015 04:59
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I don't really eat chicken skin with my chicken unless I'm frying; is there anything else to do with it beyond rendering it down to get a very small amount of fat? Should I keep it with the bones for when I make stock? Crisp it down and pretend it's like bacon bits? Rub it on my face?
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May 6, 2015 05:31
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Drifter posted:I don't really eat chicken skin with my chicken unless I'm frying; is there anything else to do with it beyond rendering it down to get a very small amount of fat? Should I keep it with the bones for when I make stock? Crisp it down and pretend it's like bacon bits? Rub it on my face? It's good for stock, it breaks down into gelatin just like other connective tissues do. It's also delicious when broiled into cracklings.
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May 6, 2015 05:55
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Chili oil shouldn't taste like anything but chili. I haven't actually seen chili oil used in Sichuan though. Typically things just have dried chilis in them, and if you're doing a stir fry you fry those in the oil in the beginning. I'm sure it can be/is used but it's not necessary. Sichuan food uses the basic Chinese pantry (soy sauce, vinegar, garlic, ginger, green onion, MSG, etc) plus lots of dried red chilis and flower pepper. Grand Fromage fucked around with this message at 06:39 on May 6, 2015 |
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May 6, 2015 06:36
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I was asked to do a cookie thing at my workplace, and agreed since I have a good recipe. However they have decided to reduce the sugar by half because Asians don't like their cookies to be sweet. I don't really care about them destroying my glorious cookies but I know changing that much sugar is going to have chemical effects. The batch we made today were dry and cakey and not very good. Is there anything I can adjust to compensate for the lack of sugar? Some googling suggested adding an extra egg yolk but there doesn't seem to be a lot of consistent answers.
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May 6, 2015 15:53
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Sugar helps to maintain the water content because sugar is hygroscopic. Wikipedia tells me that diesel fuel is also hygroscopic, therefore edit: Brown sugar is apparently more hygroscopic than white sugar, so as long as the flavor can handle it, maybe sub that?
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May 6, 2015 15:58
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The recipe uses half brown sugar half white. They took out the white sugar, we only used (light) brown. It wasn't awful but clearly something bad happened by just cutting the sugar without adjusting anything else.
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May 6, 2015 16:06
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Grand Fromage posted:I was asked to do a cookie thing at my workplace, and agreed since I have a good recipe. However they have decided to reduce the sugar by half because Asians don't like their cookies to be sweet. I don't really care about them destroying my glorious cookies but I know changing that much sugar is going to have chemical effects. The batch we made today were dry and cakey and not very good. Is there anything I can adjust to compensate for the lack of sugar? Some googling suggested adding an extra egg yolk but there doesn't seem to be a lot of consistent answers. I thought about it for a bit and perhaps more butter/oil would help maintain the moistness? I think you would need to make a lot of small test batches to get it right, cutting sugar in half could really screw with the way everything else in the cookie tastes.
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May 6, 2015 16:08
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Why would they just cut the white sugar, instead of cutting both white and brown in equal measure? Do you have any say in the ratio, or do they just blindly hate refined sugar? Either way, this restriction is ridiculous.
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May 6, 2015 16:17
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Just make them normal and tell them they have to like it - that way they get the true American experience.
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May 6, 2015 16:38
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Would using corn syrup in place of sugar have any advantages? (I found a source that says it is much more hygroscopic than brown sugar even)
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May 6, 2015 16:41
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Corn syrup has 1/3 the sweetness of sugar but you're adding liquid to the recipe which might throw something else off. IIRC Chinese cookies tend to be dry an cakey anyways.
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May 6, 2015 16:45
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Would storing steak in a freezer via freezer bag in anyway harm the quality of the meat even if freezer burn is avoided?
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May 6, 2015 18:45
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Thunder Moose posted:Would storing steak in a freezer via freezer bag in anyway harm the quality of the meat even if freezer burn is avoided? VERY slightly, but not enough to make a big difference. The water expands as it freezes and the ice crystals can microcut through the tissues, so freeze it fast(ly) so the crystals end up smaller. Drifter fucked around with this message at 18:54 on May 6, 2015 |
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May 6, 2015 18:49
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Freezing raw steak will cause a small amount of degradation in quality because the ice crystals will poke open cell walls. This can mitigated by 1) having a strong freezer that can freeze quickly, which leads to smaller ice crystals and less cell wall perforation, 2) minimizing contact with air by vacuum bagging, etc The small amount of degradation is considered acceptable if mitigated by the above steps, and you might not even notice the difference. edit: this is assuming we're talking about a raw steak
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May 6, 2015 18:54
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Grand Fromage posted:I was asked to do a cookie thing at my workplace, and agreed since I have a good recipe. However they have decided to reduce the sugar by half because Asians don't like their cookies to be sweet. I don't really care about them destroying my glorious cookies but I know changing that much sugar is going to have chemical effects. The batch we made today were dry and cakey and not very good. Is there anything I can adjust to compensate for the lack of sugar? Some googling suggested adding an extra egg yolk but there doesn't seem to be a lot of consistent answers. A big while back, I visited a friend who had recently acquired a new girlfriend, she was Chinese. We stayed overnight and in the morning there was a breakfast table filled with loads of stuff, normal stuff....eggs, cheese, bread, etcetera. It was great, until the dude told us that his girlfriend had wanted to serve us a Chinese breakfast, but he smugly told us that he had said to her that "Dutch people do not like that for breakfast". I haven't seen that fucker since.... just make the cookies the way you know they are great, don't settle for sub-par cookies. They will like them, trust me.
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May 6, 2015 18:56
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Seems weird that they would forbid cooking cookies with sugar. Ya know, the thing that makes a cookie a cookie. What's even the point? It's not even a cookie anymore! It's a biscuit!
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May 6, 2015 21:14
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BattleCattle posted:Seems weird that they would forbid cooking cookies with sugar. Ya know, the thing that makes a cookie a cookie. What's even the point? It's not even a cookie anymore! It's a biscuit! They don't forbid it, they just don't make super-sweet cookies like a traditional Toll House chocolate chip cookie.
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May 6, 2015 21:41
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Chairman Mao disapproves of your sugar consumption, comrade.
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May 6, 2015 22:03
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I think it's really strange, when eating throughout southeast asia, that sweetness is usually downplayed (at least compared to the US) in most countries. Until you get to Korea, and then EVERYTHING MUST BE SICKENINGLY SWEET, INCLUDING THE MEAT.
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May 6, 2015 22:08
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Which is weird, because isn't Grand Fromage in Korea?
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May 6, 2015 22:55
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Oh no. Guys, I screwed up making cordon bleu. The chicken shell and cheese seems properly cooked, but the ham on the inside is basically pork sushi, and I didn't notice until my second helping. How long do I have to live? Do I have enough time to write a will?
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May 6, 2015 23:36
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BattleCattle posted:Oh no. Did you actually use uncured ham? If not, then you are going to be fine. If you did, you'll probably still be fine, but remember that you hosed up and if you feel bad go see a doctor.
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May 6, 2015 23:53
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NinjaDebugger posted:Did you actually use uncured ham? If not, then you are going to be fine. If you did, you'll probably still be fine, but remember that you hosed up and if you feel bad go see a doctor. Yup, it was cured. Phew! Sorry for worrying ya, I was pretty worried myself.
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May 6, 2015 23:58
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Grand Fromage posted:Chili oil shouldn't taste like anything but chili. I haven't actually seen chili oil used in Sichuan though. Typically things just have dried chilis in them, and if you're doing a stir fry you fry those in the oil in the beginning. I'm sure it can be/is used but it's not necessary. Well based on your confidence, I'll definitely go out and grab another bottle, thanks. As far as other ingredients are concerned, I sourced it all from Fuschia Dunlop's book Every Grain of Rice, which seems to be, at least to this novice, very accurate about what's what.
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May 7, 2015 00:00
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What's the difference between those cheap rice cookers and the expensive ones and can someone recommend me a cheapish one?
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May 7, 2015 00:40
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Yaws posted:What's the difference between those cheap rice cookers and the expensive ones and can someone recommend me a cheapish one? The more expensive ones usually have options for cooking certain types of rice - I don't really know how it works even though I have one. Also, sometimes they have induction elements instead of a coil for more even heating or less burning or something. The cheap ones heat until they exceed the boiling point of water (meaning your rice is dry and cooked) and then go into a warming mode or turn off. The $12 - $20 one at your local Asian or regular grocery store is probably good enough. Get the smallest one that'll work for you, as you'll usually lose some, cooked crunchy, to the bottom of the pot. Because of this you want the smallest amount of surface area practicable. If you get a larger one you'll need more rice in each load to make it work right.
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May 7, 2015 00:58
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BattleCattle posted:Yup, it was cured. Phew! Sorry for worrying ya, I was pretty worried myself. Any cured meat is going to be safe as long as it's reasonably fresh, the curing process pretty much kills all the bad stuff which is the point of curing in the first place. Also pork is one of the safer meats. Yaws posted:What's the difference between those cheap rice cookers and the expensive ones and can someone recommend me a cheapish one? The expensive ones make better rice, can hold it at temperature for longer and have more features in general. As for cheap ones iirc this one is good, does both white and brown rice and steams, it's pretty small so you could bump up to a larger one for a very small amount more.
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May 7, 2015 00:59
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