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I would like to make stir fry with tofu in it. I have no stirring/frying experience. Does anyone have newbie-friendly recipe, ideally one not containing broccoli or cauliflower?
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Aug 6, 2015 03:17
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bartlebyshop posted:I would like to make stir fry with tofu in it. I have no stirring/frying experience. Does anyone have newbie-friendly recipe, ideally one not containing broccoli or cauliflower? https://www.youtube.com/watch?v=qS0SGI2uAvw (here is similar, but written instead of a video http://www.thekitchn.com/how-to-stir-fry-chicken-cooking-lessons-from-the-kitchn-171737 Remember, your home stovetop is NOT as hot as a commercial wok system, so don't start flipping your poo poo right away. Give it 30 seconds or so for your tofu to cook and brown a bit before you start going hog wild flipping stuff. Also, you can freeze tofu and then thaw it in order to have it be springier or fluffier or whatever - Gives it a http://www.slate.com/blogs/browbeat/2013/04/24/stir_frying_basics_three_essential_rules_plus_a_recipe_for_stir_fried_tofu.html Cool recipe with some helpful tips. Stir-frying can be a multi-stage process. Doesn't have to be, though. With that recipe were you to additionally add bok choy or sliced cabbage or whatever you would probably enjoy it, as well. Drifter fucked around with this message at 04:37 on Aug 6, 2015 |
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Aug 6, 2015 04:32
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bartlebyshop posted:I would like to make stir fry with tofu in it. I have no stirring/frying experience. Does anyone have newbie-friendly recipe, ideally one not containing broccoli or cauliflower? Mapo tofu, while not a stir fry , is cooked in a wok and is some good spicy stuff. I'm on my phone so can't link to any recipes right now but Google should get you one.
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Aug 6, 2015 05:10
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Drifter posted:Most likely Safflower. Maybe some Marigold petals and old saffron stems. Even if it looks similar it's not really worth it to buy so cheaply as the flavor is pretty neutral, even when bloomed. Mr. Wiggles posted:That's what it's for. It's not supposed to be a flavouring (well, it has a slight bitterness), but rather for making food look pretty. Thank you! It didn't say anything about being "American Saffron" - I'm surprised they can get away with misleading labeling like that but I guess the price makes it obvious enough.
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Aug 6, 2015 05:45
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In America, you can label anything anything! Freedom!
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Aug 6, 2015 05:52
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I made some braised chicken thighs last night and I'm wondering how I can do it better. I seasoned the chicken legs quarters with olive oil and dried seasonings, then browned the meat in a vast iron skillet, removed the meat, put in some onion and garlic, then a little wine, returned the meat, covered, and popped it into the oven. So my question is about the dried seasoning. It looks like a bunch fell off the chicken while browning and ended up burnt on the onions by the time I got to that point. Is there a better way? Do I need to wipe out the pan before the onions? Different seasoning?
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Aug 6, 2015 18:42
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Ron Jeremy posted:I made some braised chicken thighs last night and I'm wondering how I can do it better. Deglaze between batched of meat, or once the meat has finished if you're only doing one or two batches? Lower your heat? When I say deglaze between batches I mean you would reserve the liquid, to add it back into the mix after you saute or whatever your other vegetables. If you're really not very confident controlling your pan's heat, you can opt to not herb the meat while it browns in the pan, and then just spend a minute or two blooming the herbs with a little oil on their own, which would probably work pretty well given that you're braising the chicken. Drifter fucked around with this message at 19:19 on Aug 6, 2015 |
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Aug 6, 2015 19:12
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I've always found the best way to season chicken is to stick it under the skin, especially with fresh herbs.
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Aug 6, 2015 21:14
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Ron Jeremy posted:I made some braised chicken thighs last night and I'm wondering how I can do it better. When I do braised chicken I brown the chicken with just salt and pepper, the herbs and seasonings go in after deglazing the pan along with the brazing liquid. Also, what the olive oil extra virgin? Because you don't want extra virgin olive oil for browning because it has a very low smoke point. Also I would not braise stuff in a cast iron vessel unless it's a ceramic coated one, all that liquid can break down the seasoning and the wine could react with the iron to produce some nasty flavors.
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Aug 6, 2015 21:28
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I don't cook exclusively on cast iron, just predominantly, and not once have I ever had any change of flavor versus if I make the same thing in stainless steel, or getting my season ruined. Is that something you've experienced, or is it just 'common wisdom'? Good catch with the EVOO, though. It's almost a waste of money/the oil itself to use that for high temperature cooking. Drifter fucked around with this message at 23:33 on Aug 6, 2015 |
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Aug 6, 2015 23:30
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Drifter posted:I don't cook exclusively on cast iron, just predominantly, and not once have I ever had any change of flavor versus if I make the same thing in stainless steel, or getting my season ruined. It happened to me once with my old cast iron pan and red wine used for deglazing, tasted nasty.
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Aug 6, 2015 23:42
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AVeryLargeRadish posted:When I do braised chicken I brown the chicken with just salt and pepper, the herbs and seasonings go in after deglazing the pan along with the brazing liquid. Now, if you're dry braising (which really isn't braising at all) you generally want to apply a rub to the meat. But that's a whole other thing. Drifter posted:I don't cook exclusively on cast iron, just predominantly, and not once have I ever had any change of flavor versus if I make the same thing in stainless steel, or getting my season ruined. As for off tastes, I assume if and when it happens it's because of insufficient seasoning of the cooking surface. At least that's been my experience with aluminium cookware (where you don't really build up the kind of seasoning you get on cast iron).
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Aug 7, 2015 00:07
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Cook them in a Dutch oven. The single pot I would take to a desert island.
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Aug 7, 2015 01:11
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Lawnie posted:Cook them in a Dutch oven. The single pot I would take to a desert island. I'd take 2 30gal stock pots and then strap them on like giant boots and then just walk away from the island over the water. Float so hard call me Root Beer.
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Aug 7, 2015 01:49
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I visited the local halal butcher, this is what he's got for short rib.  Does that look right? It's 10 lbs and I think I only need 5. Should I take left half or the right half? Steve Yun fucked around with this message at 02:58 on Aug 7, 2015 |
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Aug 7, 2015 02:46
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Steve Yun posted:I visited the local halal butcher, this is what he's got for short rib.
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Aug 7, 2015 02:59
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What's the long answer
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Aug 7, 2015 03:23
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Mr. Wiggles posted:In America, you can label anything anything! Freedom! This is actually so untrue it is laughable. The problem isn't that there are no rules to labeling, rather the labeling rules are extremely convoluted, surprisingly strict in some cases and far behind the times in others. And the cherry on the cake of this mess is that enforcement is spotty and often driven by competitors rather than consumers. Your government at work!
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Aug 7, 2015 04:51
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Thanks for confirming what I said. It's a jungle out there.
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Aug 7, 2015 06:04
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Unless I've got a pool of hot fat from recently-cooked breakfast meat, I don't do eggs in the cast iron, because they pick up too iron and turn a nasty grey color.
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Aug 7, 2015 13:40
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Steve Yun posted:I visited the local halal butcher, this is what he's got for short rib. Be careful when they load the brontosaurus into your car, it may tip over.
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Aug 7, 2015 14:11
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Hey so I am going for stripers (and blues) tonight. Any recipe recommendations for striper? I've never actually cooked it before.
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Aug 7, 2015 14:35
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Steve Yun posted:I am hosting a dinner where there will be one Muslim guest. Use short ribs, cook them whole and then chill them before slicing, then warm them up again after.
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Aug 7, 2015 14:47
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Squashy Nipples posted:Unless I've got a pool of hot fat from recently-cooked breakfast meat, I don't do eggs in the cast iron, because they pick up too iron and turn a nasty grey color. Is that iron or just seasoning from the pan?
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Aug 7, 2015 15:14
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Steve Yun posted:I visited the local halal butcher, this is what he's got for short rib. Left half.
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Aug 7, 2015 17:17
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I had an idea to make a cake out of potatoes. Is this feasible and tasty?
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Aug 7, 2015 20:53
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BattleCattle posted:I had an idea to make a cake out of potatoes. Is this feasible and tasty? Make a cake? Like with potato flour? Yeah. With Mashed Potatoes? You can certainly make an overly large Mashed potato square and bake it in the oven to get a nice crispy outer shell, sure, I guess. Or do you mean like hashbrown/pancakes? Of course those are great. What you should do is make a layered hash brown cake sort of like a baumkuchen/crepe-cake and then frost it with mashed potatoes. If you're dead set on it. Drifter fucked around with this message at 21:17 on Aug 7, 2015 |
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Aug 7, 2015 21:13
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THE MACHO MAN posted:Hey so I am going for stripers (and blues) tonight. Any recipe recommendations for striper? I've never actually cooked it before. I've heard they're better when they're crying.
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Aug 7, 2015 21:14
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Drifter posted:What you should do is make a layered hash brown cake sort of like a baumkuchen/crepe-cake and then frost it with mashed potatoes. If you're dead set on it. That sounds amazing. Potato Treecake I'll be famous!
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Aug 7, 2015 21:32
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Does anyone have any experience with powdered mole verde? There are no directions on the package, so I'm wondering about proportions.
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Aug 7, 2015 22:29
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Drifter posted:What you should do is make a layered hash brown cake sort of like a baumkuchen/crepe-cake and then frost it with mashed potatoes. If you're dead set on it.  . You'll just need to make sure the mashed potatoes are thick enough to hold back the meat, peas, carrots, and gravy.Actually, you could probably do shepherds pie cupcakes, for maximum hipster. And then talk about how since it isn't actually lamb, it's technically cottage pie.
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Aug 7, 2015 23:42
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Question about roasting peppers: I got these great peppers fresh today, and I was wondering, is it better to roast them now, while there super fresh l, or should I let them have a day or two to kind of rest? 2nd! Should I roast them cold, out of the fridge, or let them hit room temp first?
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Aug 7, 2015 23:57
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What are you planning to do with them after roasting? You don't need to worry about roasting them out of the fridge vs the counter top. Generally I just do it a before i start cooking, so that they have time to steam in a bag and remove the skins and then cool down a bit before I de-seed and slice them up.
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Aug 8, 2015 00:00
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Steve Yun posted:What's the long answer That being said, that cut doesn't include the bit of cow I was actually recommending. In the US you have a vertical (from the perspective of a standing cow) cut, at the back edge of the ribcage: forward (and including the ribs) you have the plate; rearward (with no ribs) you have the flank. The halal butchering I've seen cuts the same area at an oblique angle, to include what in the US is the flank and the thick flesh under but not directly attached to the ribcage. And that's what halal beef bacon is made from, and which I think would most closely approximate the pork belly lollipops you posted earlier. But looking at that cut I can't really predict how the rest of the carcass was fabricated, and it wouldn't surprise me at all if there were a bunch of regional variations in halal butchering that I'm completely ignorant of. And since you've said that you weren't really trying to directly replicate the pork belly thing, I wouldn't worry about it because the short ribs would work just fine.
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Aug 8, 2015 00:02
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Hey guys, having a slight lack of funds recently so looking to eat on the cheap without dying. What would you guys recommend? I have access to a shitload of white rice saved from a purchase a good year ago and sealed in a large tupperware container. I just don't wanna have huge sodium issues from say, ramen or lack of nutrition. My spice rack is well stocked if that helps.
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Aug 8, 2015 17:22
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Captainsalami posted:Hey guys, having a slight lack of funds recently so looking to eat on the cheap without dying. What would you guys recommend? I have access to a shitload of white rice saved from a purchase a good year ago and sealed in a large tupperware container. I just don't wanna have huge sodium issues from say, ramen or lack of nutrition. My spice rack is well stocked if that helps. http://forums.somethingawful.com/showthread.php?threadid=3442278
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Aug 8, 2015 17:25
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Hello, looking for some help. I'm making vegetable dumplings tomorrow for the first time without my expert girlfriends help. She often complains that store bought and some restaurant dumplings end up with overcooked and mooshy filling. How can I avoid this? I have the usual suspects of onion/carrots/cabbage/tofu/mushroom and I think I may have some vermicilli to throw in there. Tips for cooking/prepping? I want her to finally be proud of me.
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Aug 9, 2015 02:19
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Popete posted:Hello, looking for some help. I'm making vegetable dumplings tomorrow for the first time without my expert girlfriends help. She often complains that store bought and some restaurant dumplings end up with overcooked and mooshy filling. How can I avoid this? I have the usual suspects of onion/carrots/cabbage/tofu/mushroom and I think I may have some vermicilli to throw in there. Tips for cooking/prepping? I want her to finally be proud of me. Look at how long the recipe tells you to cook the veggie ingredients and then cook them for half the time.
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Aug 9, 2015 03:13
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Mr. Wiggles posted:Thanks for confirming what I said. It's a jungle out there. No. You said the labels can say anything. They can't. It is a jungle out there, but the labels are pretty accurate if you read them. The confusion comes in when you look at the romance copy, and health claims. The nutrition info based on the NLEA and the ingredients better be dead on. Roxy Rouge fucked around with this message at 06:39 on Aug 9, 2015 |
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Aug 9, 2015 06:35
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Roxy Rouge posted:No. You said the labels can say anything. They can't. It is a jungle out there, but the labels are pretty accurate if you read them. The confusion comes in when you look at the romance copy, and health claims. The nutrition info based on the NLEA and the ingredients better be dead on. What he said was so hyperbolic and sarcastic it's pretty silly to think he was being literal. Of COURSE you can't label frosted flakes as having ten calories a serving and that it's made from chicken tenders and pvc pipe. What you CAN do is advertise it in such a confusing way as to make the claims meaningless, and create confusing poo poo like changing serving size to unrealistically small amounts to make nutritional claims seem true when they're really absolutely not, or hide behind different names of ingredients. And there's not much useful information given to create distinctions between substitutes, either. There's no need to get pedantic over a sarcastic comment that was clearly sarcastic. Especially when it's correct in spirit, if not law. Drifter fucked around with this message at 06:58 on Aug 9, 2015 |
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Aug 9, 2015 06:55
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