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I suppose that's a matter of how crunchy you want it. To me, 5 minutes is going to be pretty soft.
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Jul 8, 2015 20:55
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Haha, fair enough. I prefer to throw them in less than a minute before serving but I get complaints about how crunchy they are. Five minutes usually makes a good compromise with my guests. v v
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Jul 8, 2015 21:00
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I'm looking for crunch since the rest of everything is gonna be pretty soft, so I'll toss them in right at the end.
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Jul 8, 2015 21:07
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Who on earth complains about crunchy bell peppers? 
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Jul 8, 2015 22:13
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Drifter posted:Who on earth complains about crunchy bell peppers? People raised on institutional food. To some, peppers are just limp slivers of color.
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Jul 8, 2015 22:18
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Under a minute of cooking sounds like you'd basically have raw bell peppers.
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Jul 8, 2015 23:52
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Well yeah. That's the point.
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Jul 9, 2015 00:24
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Suspect Bucket posted:People raised on institutional food. To some, peppers are just limp slivers of color. They are going to be pissed when they hit the mushrooms and onions
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Jul 9, 2015 13:32
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Any one have any insight into why this recipe went so horribly wrong? http://www.cooks.com/recipe/2b49a2z6/luci-johnson-nugents-chocolate-wedding-cake.html This is a recipe that my grandma used to make all the time. Or at least, she made what she referred to as "Luci Johnson cake." This seems to be the consensus recipe. I'm not the most experienced baker but I followed it very carefully. The batter turned out very thin and soupy. I tried baking it anyway but it never really firmed up the way it should have. I remember this cake being very moist and dense. Any ideas of how I ran afoul?
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Jul 9, 2015 22:30
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exquisite tea posted:Okay, I'm cooking something in a stainless steel pot that starts with butter and adds: vidalia onion, sliced mushrooms, garlic, jalapeno, and diced red bell pepper. don't start with butter, use oil instead. butter has so much water content that it won't brown stuff nearly as well. Add the butter after the onion and mushroom.
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Jul 9, 2015 22:51
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Mr. Wiggles posted:Mushrooms and onions together for a long time. Jalapeno when they've just caramelized, let cook for a few minutes, then add the garlic for a minute. Add the bell pepper, cook for 30 seconds, serve. I agree with this post about peppers. Just barely heated bell peppers with a lot of crunch to them are the best.
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Jul 9, 2015 22:54
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CobwebMustardseed posted:Any one have any insight into why this recipe went so horribly wrong? How long did you bake it? That's pretty much the same as my standby perfect chocolate cake from A Family Raised on Sunshine. Only difference is it uses chocolate, instead of (more) butter and cocoa powder. If you had 2 cups of flour and sugar it certainly should have turned into a cake.
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Jul 10, 2015 00:41
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What on earth does adding boiling water do? And I don't recall adding water to cake before - but I'm not a baker.
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Jul 10, 2015 02:40
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Drifter posted:What on earth does adding boiling water do? And I don't recall adding water to cake before - but I'm not a baker. The Hershey's Perfect Chocolate Cake recipe uses boiling water. It also has a crazy thin batter that you don't think could possibly make good cake, but it in fact makes an awesome cake. But it uses cocoa powder (which I assume is why it uses boiling water). edit: recipe: 2 cups sugar 1 3⁄4 cups all-purpose flour 3⁄4 cup cocoa, Hershey's 1 1⁄2 teaspoons baking powder 1 1⁄2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1⁄2 cup vegetable oil 2 teaspoons vanilla extract 1 cup water, boiling DIRECTIONS Heat oven to 350 degrees, Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" chocolate frosting. "Perfectly Chocolate" Cake Variations:. One-Pan cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Cool completely. Frost. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees. Pour batter into prepared pans. Bake 30-35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. Bundt Cake: Grease and flour 12-cup bundt pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake for 50-55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.
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Jul 10, 2015 03:27
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I have a soup recipe involving lentils. I have instructions for what to do if the lentils are dry, but what if I've been soaking them for a couple of hours beforehand? Does it impact the amount of water I need to use, or is it just cooking time?
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Jul 10, 2015 04:36
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What kind of lentils? This is important.
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Jul 10, 2015 04:51
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Mr. Wiggles posted:What kind of lentils? This is important. Oh! I wasn't aware. They're Brown lentils.
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Jul 10, 2015 05:12
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I've never soaked brown lentils. I just cook them like white rice. They've always come out fine. The ratio's like, what...1 C lentil to 1.5/1.75 C water and low-simmer for twenty/twenty-five minutes before turning off the heat and letting them sit for another five or ten minutes. If they're wet - and subsequently a little softer - just add a scoonch less water. I doubt it matters much. Drifter fucked around with this message at 06:22 on Jul 10, 2015 |
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Jul 10, 2015 06:20
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It varies by age and type. I've had brown lentils that were still hard after 30-40 min. Ideally do a test batch on their own to see what your particular sourced ones do. e: I ended up soaking mine and 9 min in a pressure cooker
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Jul 10, 2015 06:54
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So as I've said before I'm forcing myself on beans. Haven't had a bad experience yet. I have a bunch of dry black beans that I should probably eat for dinner tomorrow. Should I just cook them for the Time it Takes and then add sauteed onion and garlic? Or add that during the cook? Or what? I honestly have not actually done this before. The closest was taking a can of beans and saying "that sounds dumb" and dumping garlic + onion powder in it and it was actually great.
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Jul 10, 2015 07:09
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Adult Sword Owner posted:So as I've said before I'm forcing myself on beans. Haven't had a bad experience yet. I have a bunch of dry black beans that I should probably eat for dinner tomorrow. Should I just cook them for the Time it Takes and then add sauteed onion and garlic? Or add that during the cook? Or what? I honestly have not actually done this before. The closest was taking a can of beans and saying "that sounds dumb" and dumping garlic + onion powder in it and it was actually great. I would soak the beans overnight, then when you're ready to start cooking the beans, saute some onion, garlic, and cumin, maybe some green peppers, oregano, achiote, whatever. Add the soaked beans and coat well with aromatics, then add your stock and cook until they're done. There might be a better, more aromatic way to do it, but that's what I've done.
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Jul 10, 2015 09:27
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What is it with onion powder? Is there any reason to use it instead of an onion, barring laziness? Maybe in a Bloody Mary? I honestly don't know what it's for.
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Jul 10, 2015 09:47
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Scientastic posted:What is it with onion powder? Is there any reason to use it instead of an onion, barring laziness? For dry things, like rubs and flours, mostly. Everything else is likely laziness. But they have different tastes, so if someone likes the taste the powder adds to a dish, more power to them.
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Jul 10, 2015 10:15
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rubs I also think someone posted something about either onion powder or garlic powder having some type of unique interaction in baking. I cannot find that again though. Found it http://www.pizzatoday.com/industry-news/dough-snapback/ Submarine Sandpaper fucked around with this message at 10:22 on Jul 10, 2015 |
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Jul 10, 2015 10:15
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Scientastic posted:What is it with onion powder? Is there any reason to use it instead of an onion, barring laziness? Why use paprika powder instead of bell peppers? I really associate it with fast food flavours. Breaded chicken pieces with onion powder, garlic and paprika taste almost exactly like the cheapass chicken fingers I loved as a kid. 
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Jul 10, 2015 10:15
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I bought a big chunk of nice cheese like three months ago. And its getting moldy in spots. Am I right in my assumption that its cool to just cut those parts off and keep using it?
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Jul 10, 2015 10:50
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Yes
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Jul 10, 2015 10:56
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Affi posted:I bought a big chunk of nice cheese like three months ago. And its getting moldy in spots. Absolutely, yes - but for semi-soft to hard cheeses. Soft cheese should be trashed to be safe. Store it better if you don't want more mold. Airtight, wrapped in saran wrap or something as well. If it's reddish/pinkish/orange-ish mold, throw the cheese away - that's toxic (or just cut off more to be safe). Blues and greens and dark colors are fine (for what it is). Drifter fucked around with this message at 11:04 on Jul 10, 2015 |
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Jul 10, 2015 11:01
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Coolio. I'll cut it off and wrap it in saran.
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Jul 10, 2015 11:31
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Lentils turned out fine, thanks for the help. I was a bit worried because I had tried this recipe last year but it didn't really turn out the way I wanted to. It was more of a potato and lentil casserole rather than the beautiful creamy thing I was looking for. I thought maybe it was because the lentils weren't breaking down due to not being soft enough/cooked through enough. Turns out that my big mistake last time was doing it in the slow cooker. Did it in the stock pot this time, great result, I'd say 8/10. Happy to post the recipe if there are any other southern hemisphere goons freezing their nuts off along side me.
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Jul 10, 2015 12:41
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Scientastic posted:What is it with onion powder? Is there any reason to use it instead of an onion, barring laziness? It's good for dry rubs and spice mixtures. In addition to the onion flavor, it adds a bit of sweetness. Sometimes I'll put both fresh onions and powder into things like meatballs and meatloaf.
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Jul 10, 2015 13:05
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DumbparameciuM posted:Lentils turned out fine, thanks for the help. Please do! I'm in the northern hemisphere and thus currently melting, but we are All About Lentils in this house and lentil potato stew sounds good!
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Jul 10, 2015 13:51
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Scientastic posted:What is it with onion powder? Is there any reason to use it instead of an onion, barring laziness? I like it in a creamy veggie dip along with some minced garlic, chives and salt and sour cream. I tried to replace it before using either minced raw onion, sauteed onion or carmelized onion and honestly none worked quite as well. Also use it for brisket and rib rubs like everyone else already mentioned.
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Jul 10, 2015 14:25
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Micomicona posted:Please do! I'm in the northern hemisphere and thus currently melting, but we are All About Lentils in this house and lentil potato stew sounds good! Done! (Also if anybody has any suggestions on ways to improve/add to this, I'd appreciate the pointers. I got this recipe off my Dad and it would be great to show him up a bit) Ingredients - Amount Brown Lentils - 1 cup onion chopped - 1 Large Celery chopped - 2 sticks Potatoes diced - 3 to 4 medium size Butter (roux) - 50g (big knob) Plain flour (roux) - 2 tbs Sour cream - 1 cup Parsley fresh - sprig to garnish salt, pepper - to taste Method: 1. Wash lentils/I guess soak them if you want to* 2. Add 8 cups of water with celery, onions, potatoes in large pot. 3. Bring to boil, allow to simmer for one and half hours or until nearly cooked.** 4. When nearly cooked, make roux. 5. When lentils are cooked, slowly add roux. 6. Remove from heat and gradually stir in Sour Cream.*** 7. Garnish & serve. * I ended up soaking them for about 5 hours with a pinch of salt in a covered container. I have no clue if it did anything, I'll skip soaking them next time and just give them a good rinse. **I also added a small amount of veggie stock, salt and pepper at this stage. Also don't be shy when stirring. *** I used greek yoghurt instead of sour cream because I am both poor and a huge hippy. Still worked really well though. I might use Sour Cream next time for comparisons sake though. Also I am not kidding about taking it off the heat before you add the cream/yoghurt.
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Jul 10, 2015 15:41
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Scientastic posted:What is it with onion powder? Is there any reason to use it instead of an onion, barring laziness? Lazy and also there's no onions on hand. I'm trying to clean out the fridge/pantry and eat as much stuff we already own because we're about to leave for 2 weeks, so gotta eat most of this stuff now or it goes bad. I realize that dry beans will not in fact go bad but they're part of a broader meal idea.
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Jul 10, 2015 16:05
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So I'm meeting up with relatives tomorrow afternoon that I haven't seen in almost 10 years, and I'd like to make something to impress them/prove I haven't been wasting my time in kitchens. I'm thinking of hand foods and gravitating towards chicken empanadas. Anyone have some bulletproof empanada filling recipes, or suggestions as to other quick-ish (slow cooked meats are out) hand foods I can make tomorrow morning? I'll be grocery shopping/going to the farmers market beforehand, so I can pick up pretty much anything.
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Jul 10, 2015 17:15
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Invisible Ted posted:So I'm meeting up with relatives tomorrow afternoon that I haven't seen in almost 10 years, and I'd like to make something to impress them/prove I haven't been wasting my time in kitchens. I'm thinking of hand foods and gravitating towards chicken empanadas. Anyone have some bulletproof empanada filling recipes, or suggestions as to other quick-ish (slow cooked meats are out) hand foods I can make tomorrow morning? I'll be grocery shopping/going to the farmers market beforehand, so I can pick up pretty much anything. Any kind of spiced ground meat with sauteed vegetables and some other items for texture (crispy noodles / toasted chopped nuts etc) in lettuce wraps is a decent quick go-to.
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Jul 10, 2015 17:48
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Well, I have certainly something new about onion powder. Thanks GWS!
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Jul 10, 2015 19:09
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Scientastic posted:What is it with onion powder? Is there any reason to use it instead of an onion, barring laziness? I've only ever used it in dip (for potato chips etc).
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Jul 10, 2015 19:13
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Scientastic posted:Well, I have certainly something new about onion powder. Thanks GWS! It's always good to something new.
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Jul 10, 2015 19:31
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