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Drifter posted:I think the quality difference between tuna packets and tuna cans are negligible, but the prices aren't. I don't know of any singular benefit for buying pouches other than to look cooler than your traditionalist, can-eating counterpart. Just make sure the cans are BPA free or whatever, I guess. Many are, these days. Really? I'm not sure where I heard that the pouches are better but it was from some source I have trusted. Kenji, maybe? Oh well, I'll look into it. Thanks.
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Aug 16, 2015 07:47
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| # ? May 25, 2024 01:38 |
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GreyPowerVan posted:Really? I'm not sure where I heard that the pouches are better but it was from some source I have trusted. Kenji, maybe? Oh well, I'll look into it. Thanks. Cook's Illustrated was of the opinion that canned was better http://www.atuna.com/NewsArchive/ViewArticle.asp?ID=4945
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Aug 16, 2015 08:24
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I like my tuna sandwiches on the smooth side when i use it, also tuna salad so I prefer the pouches over canned. Also the pouches are usually the perfect size for a single sandwich for me.
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Aug 16, 2015 11:34
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Captainsalami posted:I like my tuna sandwiches on the smooth side when i use it, also tuna salad so I prefer the pouches over canned. I don't know what this means.
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Aug 16, 2015 16:06
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Drifter posted:I don't know what this means. I think it means he doesn't know how to drain and break up a can of tuna, but I am not 100%. Analysis ongoing.
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Aug 16, 2015 17:55
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Cans are an inch and a half thick. Pouches are half an inch thick. This means that cans have larger chunks, leading to a generally better texture. Captainsalami is saying he likes tuna to be mushier for his sandwiches.
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Aug 16, 2015 17:55
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Also too lazy to dig out a can opener.
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Aug 16, 2015 18:37
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I've never bought canned tuna that doesn't become suitably smooth with a good, strong forking. The best brand of tuna around here happens to be in cans, as well - it's packed in nothing, and the texture and taste are both far better than any pouch (or can) I've tried. No draining required, either, which is a plus.
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Aug 16, 2015 23:48
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SymmetryrtemmyS posted:I've never bought canned tuna that doesn't become suitably smooth with a good, strong forking. The best brand of tuna around here happens to be in cans, as well - it's packed in nothing, and the texture and taste are both far better than any pouch (or can) I've tried. No draining required, either, which is a plus. What brand
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Aug 16, 2015 23:52
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Dolphin King.
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Aug 17, 2015 00:04
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Usually the cheaper canned tuna is closer to the expensive bagged stuff. people pay a lot for that 45 seconds of draining the tin. Whole white = chunkiest, most expensive, most mercury Chunk white = flakier chunks, somewhat expensive, still a lot of mercury Chunk light = wetter chunky pink stuff, cheaper, less mercury Anything less than chunk, light or other = wet, 'smooth', cheapest, lowest mercury in tuna Sardines are the poo poo. Eat sardines instead. Save the planet.  Sardine thread: http://forums.somethingawful.com/showthread.php?threadid=3618400
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Aug 17, 2015 00:09
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The Ferret King posted:What brand I would need to go to the store to check, sorry. I've seen it all over in Oregon, but never in Washington or California, so it might be only sold here.
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Aug 17, 2015 00:18
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I'm a big fan of wild planet brand tuna but it can be a bit more expensive, like $3 each at costco
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Aug 17, 2015 00:28
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Number 1 Sexy Dad posted:Usually the cheaper canned tuna is closer to the expensive bagged stuff. people pay a lot for that 45 seconds of draining the tin. Doesn't the less light stuff taste fishier?
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Aug 17, 2015 01:09
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I got a SodaStream as a gift and I dearly want to replicate whatever wizardry is involved in making Polar seltzer. Where would I go about procuring flavored in small quantities (and of quality) like that?
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Aug 17, 2015 01:16
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Home brew stores often have flavor extracts for soda "brewing" that may work. I'm not sure if they are alcohol based like vanilla or almond extract, or syrups like what comes with a soda stream. Mu also know nothing about seltzer or making seltzer, but I'd still say a home brew store might be the place to check.
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Aug 17, 2015 01:31
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GreyPowerVan posted:Doesn't the less light stuff taste fishier? Yeah, I think so.
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Aug 17, 2015 01:38
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Tuna normally goes OK with pasta, though it's more common to use sardines or anchovies. You could get away with a tomato sauce and tuna if you add some capers and fish sauce. Or do a lemon zest & juice, parsley + olive oil and garlic for kind of aglio e olio pasta dish Try pasta alla pugliese, pasta alla siciliana, puttanesca or pasta con le sarde recipes, but with tuna+chilli+capers+olives. Or just buy some sardines and anchovies instead next time as mentioned. E:You could always try the great Australian creation of the "tuna mornay" casserole/pasta bake. Or do what I sometimes do in desperation, combine tuna with a wasabli and mayo mix, spread on white bread, add cucumber slices and roll it up, pretending I'm eating nori rolls. Fo3 fucked around with this message at 07:04 on Aug 17, 2015 |
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Aug 17, 2015 06:57
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I need to make a dill pickle dip for a thing, but I am stuck between two recipes, because I am an idiot. Would people recommend http://www.food.com/recipe/dill-pickle-dip-222773 or http://allrecipes.com/recipe/pickle-dip/ ? I could also ask for other suggestions. I already have pickles, onions, sour cream, dill, cream cheese, and various basics.
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Aug 17, 2015 08:52
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What uses are there for canned tuna other than tuna salad, tuna casserole, and tuna sandwiches? Besides feeding your cat or being 'that guy' who eats raw cans of tuna for lunch at his desk. When I think eating tuna, I think some grilled steaks or sushi.
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Aug 17, 2015 14:26
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Bob Morales posted:What uses are there for canned tuna other than tuna salad, tuna casserole, and tuna sandwiches? Besides feeding your cat or being 'that guy' who eats raw cans of tuna for lunch at his desk. Here's AB's rundown of how to use canned tuna in a few things. Recipes start about halfway through. https://www.youtube.com/watch?v=FyfbU7GiNoY Croquettes, Tuna Lettuce Wraps and a Tuna Sauce/Dip
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Aug 17, 2015 17:06
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You can put a can of tuna into kimchi jjigae.
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Aug 17, 2015 17:45
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I just realized my oven mits were lined with neoprene and not silicone. I do smell a little heated plastic smell when I use them, should I ditch them and replace with silicone?
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Aug 18, 2015 02:37
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I would.
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Aug 18, 2015 06:10
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Yep. Better to be safe.
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Aug 18, 2015 06:13
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Is it true the "high" and "low" settings on a crockpot have the same final temperature, "high" only gets you there faster?
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Aug 18, 2015 08:11
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Not on mine.
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Aug 18, 2015 09:15
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Not so much a cooking question, but more of a food/supply one: What's the over/under on egg prices coming down? It's at the point where a dozen brown eggs is only slightly less expensive than the free range ones at one of my local farmer's markets. 
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Aug 18, 2015 13:13
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Damned if I know, but I would guess you would need to find out if they are still killing hens, and how long it takes chicks to grow to laying size. All I know is that egg prices by me have done nothing but go up for months.
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Aug 18, 2015 13:19
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Speaking of food supply, is there something going on with peanuts right now? Peanut oil has been weirdly hard to find for a couple months.
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Aug 18, 2015 13:41
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I have an embarrassing babby chef question. How do I stop my fried eggs from running all over the place? I crack it into the middle of the pan but it always seems to spread out to the edge. If I crack it in the edge, it just goes to either side. Either way I end up with long thin eggs with overcooked whites. Any time I managed to magically get it to stay in the middle they come out perfectly.
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Aug 19, 2015 00:09
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sharktamer posted:I have an embarrassing babby chef question. How do I stop my fried eggs from running all over the place? I crack it into the middle of the pan but it always seems to spread out to the edge. If I crack it in the edge, it just goes to either side. Either way I end up with long thin eggs with overcooked whites. Any time I managed to magically get it to stay in the middle they come out perfectly.
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Aug 19, 2015 00:10
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sharktamer posted:I have an embarrassing babby chef question. How do I stop my fried eggs from running all over the place? I crack it into the middle of the pan but it always seems to spread out to the edge. If I crack it in the edge, it just goes to either side. Either way I end up with long thin eggs with overcooked whites. Any time I managed to magically get it to stay in the middle they come out perfectly. Use newer eggs
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Aug 19, 2015 00:19
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sharktamer posted:I have an embarrassing babby chef question. How do I stop my fried eggs from running all over the place? I crack it into the middle of the pan but it always seems to spread out to the edge. If I crack it in the edge, it just goes to either side. Either way I end up with long thin eggs with overcooked whites. Any time I managed to magically get it to stay in the middle they come out perfectly. As was stated, your eggs are too old which is what causes them spread so far. Use a smaller pan, tip it away from you and crack the egg into the corner to help it stay tight.
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Aug 19, 2015 01:43
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You can strain off the loosest white too if you want. The real watery stuff. I usually do with most egg applications.
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Aug 19, 2015 01:46
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By the way, your eggs can be pretty "new" to you and still be old. I get yard eggs from a coworker and they're still runny as poo poo all the time.
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Aug 19, 2015 02:39
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If you've got old/runny egg whites, poach and give the water a really vigorous swirl the moment before you drop them in. Thanks to the conservation of angular momentum the whites will coalesce around the yolk as they set and it's generally one of the coolest looking things out there.
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Aug 19, 2015 05:08
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sharktamer posted:I have an embarrassing babby chef question. How do I stop my fried eggs from running all over the place? I crack it into the middle of the pan but it always seems to spread out to the edge. If I crack it in the edge, it just goes to either side. Either way I end up with long thin eggs with overcooked whites. Any time I managed to magically get it to stay in the middle they come out perfectly. Drop your egg on a mesh strainer first, the loose egg whites will go through. Then you'll have a perfect circular egg.
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Aug 19, 2015 07:24
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You guys are giving him all these weird advices. If you want a round egg thing, easily, do one of two things. One, until you get better at it, break off the top of the egg (instead of breaking the egg in the middle) and pour the egg out slowly onto your hot pan. Two, cut a big round hole in a slice of bread and lay that down in the hot pan and break the egg into the center of that. Eventually you'll get better at not opening the egg like a spastic retard holding a hot potato and you won't need either of those trainers. Practice makes less imperfect. It always sucks in the beginning. Go slow. Relax. It's all money, honey.
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Aug 19, 2015 07:57
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Or you can just stop caring if the white runs out a little. I find that to be the easiest way to deal with it.
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Aug 19, 2015 08:20
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