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franco posted:A bit of a Use a lot of kosher salt and let that sit for at least 40 minutes before you cook. The salt first draws all of the moisture out of the steak, then it dissolves the salt a bit and breaks down the muscle to let it suck all that flavor back in. It gives you a really tender, juicy steak that tastes a lot better. If you don't let it sit long enough then you either don't get the flavor or worse, you suck the moisture out and then end up cooking it dry.
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Oct 30, 2015 21:02
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question: I very rarely (hoho!) eat steak but picked up a nice ribeye. Without being too spergy, what's the best way to cook it? A little googling suggests that this is one cut that benefits from being done medium/well. I was thinking simply rubbing it with salt/pepper (or maybe soy sauce instead of the salt), letting it sit for an hour or two, then into the pan and resting under foil at the end, but maybe oven finishing it is the way to go? I have a little probe thermometer that I haven't really used if anyone has particular temps to go for at any stage!
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Jesus Christ four minutes a side. Seriously? I don't know what your definition of medium is, but gently caress that's a good way to ruin a steak.
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Oct 30, 2015 21:22
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Scientastic posted:Jesus Christ four minutes a side. Seriously? I don't know what your definition of medium is, but gently caress that's a good way to ruin a steak. Agreed, particularly if the steak is as thin as 1/2", and the pan is as screaming hot as it should be. It shouldn't need more than a minute or two per side unless you want a dry hockey puck. For rare, thick steaks, I only give them around 2 minutes a side - but again, it's all temperature. Don't guess, use an instant temp probe and pull it about 5-7 degrees below what you want your final temp to be.
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Oct 31, 2015 00:00
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franco posted:resting under foil at the end Do not rest under foil unless you hate a good crust on your steak, it will make the crust soften.
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Oct 31, 2015 00:43
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Most no-bake cheesecake recipes call for lime or lemon to be added to the cream cheese. What exactly does the citrusy element contribute, and is there any good substitute if making a citrus-free cheesecake? Thanks in advance!
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Oct 31, 2015 00:55
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General Venereal posted:Most no-bake cheesecake recipes call for lime or lemon to be added to the cream cheese. What exactly does the citrusy element contribute, and is there any good substitute if making a citrus-free cheesecake? Thanks in advance! A bright citric acidity. You could use powdered citric acid, but that acidity does wonders for the cheesecake. Why are you trying to avoid it?
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Oct 31, 2015 01:06
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General Venereal posted:Most no-bake cheesecake recipes call for lime or lemon to be added to the cream cheese. What exactly does the citrusy element contribute, and is there any good substitute if making a citrus-free cheesecake? Thanks in advance! Don't avoid it. Also put orange zest in your graham cracker crust.
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Oct 31, 2015 01:38
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Scientastic posted:Jesus Christ four minutes a side. Seriously? I don't know what your definition of medium is, but gently caress that's a good way to ruin a steak. Four minutes a side is fine... if you are cooking over a can of Sterno. A SMALL can of Sterno.
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Oct 31, 2015 03:32
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Try a mutton shoulder, for serious. That's your authentic New Mexico.
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Oct 31, 2015 05:48
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Squashy Nipples posted:Four minutes a side is fine... if you are cooking over a can of Sterno. A SMALL can of Sterno. That's about the size of the burners on my 1950s gas range.
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Oct 31, 2015 07:19
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General Venereal posted:Most no-bake cheesecake recipes call for lime or lemon to be added to the cream cheese. What exactly does the citrusy element contribute, and is there any good substitute if making a citrus-free cheesecake? Thanks in advance! You want something sour, otherwise the whole thing will be way too rich and sweet. There are non-citrus fruits you could use instead though, like raspberries, blackcurrants, cranberries or pomegranate. Just put them in a bowl, crush them with a masher and them strain them through a sieve. This will mean your cheesecake goes red/purple though. Edit: I dunno if that will work for pomegranate seeds actually, I just listed them because they're sour. I've never tried to juice them myself... Gerblyn fucked around with this message at 08:09 on Oct 31, 2015 |
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Oct 31, 2015 08:00
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You can mash up and juice pom seeds, especially if you add some rough chunky sugar in with them
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Oct 31, 2015 09:02
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SymmetryrtemmyS posted:A bright citric acidity. You could use powdered citric acid, but that acidity does wonders for the cheesecake. Why are you trying to avoid it? Because the friends I'm making it for have a list of about twenty allergies between them. The best I could come up with after reading countless dessert recipes was a citrus-free lactose-free cheesecake  Gerblyn posted:You want something sour, otherwise the whole thing will be way too rich and sweet. There are non-citrus fruits you could use instead though, like raspberries, blackcurrants, cranberries or pomegranate. Just put them in a bowl, crush them with a masher and them strain them through a sieve. This will mean your cheesecake goes red/purple though. This is awesome. I'll try a few of these in different batches. Thank you!
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Oct 31, 2015 09:08
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Haha a lot of steak responses - thank you  Yeah, I have pretty beefy gas burners and, once in the super-hot pan, it quickly became apparent that 3/4 a side was going to be way too long (using probe and...my eyes). Went about a minute and a half on each which turned out just about perfect. Am definitely a ribeye fan now. Didn't know that about the foil/crust - I just thought it was the "done thing". Well this is how we learn! I'll lose the foil next time. Oh and yes I koshered the gently caress out of it for an hour which worked great. Cheers!
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Oct 31, 2015 09:53
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Sure and begorrah I need a good recipe for a reasonably authentic Irish stew. Any tips?
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Oct 31, 2015 11:10
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Scientastic posted:Sure and begorrah I need a good recipe for a reasonably authentic Irish stew. Any tips? The trinity, taters, some stew meat, water and touch of salt. Don't add ANY spices. I wish I was kidding. 
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Oct 31, 2015 13:41
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General Venereal posted:Because the friends I'm making it for have a list of about twenty allergies between them. The best I could come up with after reading countless dessert recipes was a citrus-free lactose-free cheesecake Post their list so we can give you better ideas than a tofu cake monstrosity, or whatever the hell you make a cheese less cheesecake out of Squashy Nipples posted:The trinity, taters, some stew meat, water and touch of salt. Don't add ANY spices.
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Oct 31, 2015 19:04
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pile of brown posted:Post their list so we can give you better ideas than a tofu cake monstrosity, or whatever the hell you make a cheese less cheesecake out of It's not gonna be a tofu cake, just a cheesecake with lactose-free butter and lactose free cream cheese.  Oh, and no citrus of course. But it's part three of a dinner I've planned for my friends' tenth anniversary, which currently consists of "tear and share" garlic bread with artichoke soup and crisped parma ham, boeuf bourguignon and cheesecake. I'm not the most advanced cook, but these were the best I could come up with considering I'd like to prep as much in advance as possible, and given the allergies:Lactose Nuts Anything that resides in the sea Essentially all seeds Oats Most grain-related stuff Rice Chocolate, cocoa, nougat Peas, beans, corn. Sprouts Soya Wheat kernel flour Raw carrots (must be boiled to mush to not pose a threat) Raw apples, pears, tomatoes. Exotic fruit like kiwi, mango, pineapples, citrus, bananas. European fruit is okay though. Paprika Any other dessert recipes catering to the above would be greatly appreciated though! Final Call fucked around with this message at 21:45 on Oct 31, 2015 |
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Oct 31, 2015 21:43
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General Venereal posted:It's not gonna be a tofu cake, just a cheesecake with lactose-free butter and lactose free cream cheese. Creme brulee? edit: gently caress... lactose
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Oct 31, 2015 21:48
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General Venereal posted:It's not gonna be a tofu cake, just a cheesecake with lactose-free butter and lactose free cream cheese. ...that seems like an impossible list of allergies.
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Oct 31, 2015 22:40
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You could feed them psyllium husks in aspic. Otherwise... ... Nope, that's it.
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Oct 31, 2015 22:42
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General Venereal posted:It's not gonna be a tofu cake, just a cheesecake with lactose-free butter and lactose free cream cheese. Jello?
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Oct 31, 2015 22:54
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What are European fruits?
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Oct 31, 2015 23:02
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General Venereal posted:Any other dessert recipes catering to the above would be greatly appreciated though! I made Creme Anglais with Coconut milk last week, and it was really good. I think they could eat that? Otherwise I got nothing, I know some lactose free recipes because my brother's girlfriend is intolerant, but if you take out all flour and grains, then I get a bit stuck because I mostly do baking... Since they cannot eat flour or grains, what's the garlic bread made of?
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Oct 31, 2015 23:08
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General Venereal posted:It's not gonna be a tofu cake, just a cheesecake with lactose-free butter and lactose free cream cheese. That sounds like a whole list of bullshit. Just poison them.
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Oct 31, 2015 23:45
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What should I throw into a tomatillo green salsa besides some onion, lime, garlic, and something to heat it up?
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Oct 31, 2015 23:51
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Coriander/Cilantro and salt is what I'd add, my knowledge of mexican food is prety basic though.
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Oct 31, 2015 23:59
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General Venereal posted:It's not gonna be a tofu cake, just a cheesecake with lactose-free butter and lactose free cream cheese. Carrot halwa with coconut milk I guess, although the lack of cashews How can someone be allergic to all things from the ocean 
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Nov 1, 2015 00:07
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Make an almond flour orange cake. I've made this loads of times (including using it as a starting point for my dessert in the latest ICSA), and it's excellent.
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Nov 1, 2015 00:19
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Scientastic posted:Make an almond flour orange cake. I've made this loads of times (including using it as a starting point for my dessert in the latest ICSA), and it's excellent. That looks like a really tasty cake and a good, flexible base for other cakes. Do you think that it would be good with some rose water added, and maybe saffron? Go Turkish with it.
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Nov 1, 2015 00:34
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Hawkgirl posted:How can someone be allergic to all things from the ocean If you try hard enough, you can be allergic to anything
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Nov 1, 2015 00:40
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Veskit posted:What should I throw into a tomatillo green salsa besides some onion, lime, garlic, and something to heat it up? paprika / cumin but just a small amount to taste. Honestly it could go fine without it.
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Nov 1, 2015 00:41
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SymmetryrtemmyS posted:That looks like a really tasty cake and a good, flexible base for other cakes. Do you think that it would be good with some rose water added, and maybe saffron? Go Turkish with it. Try it and report back! It was excellent with sesame flour and seeds.
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Nov 1, 2015 00:54
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Veskit posted:What should I throw into a tomatillo green salsa besides some onion, lime, garlic, and something to heat it up? Don't forget salt.
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Nov 1, 2015 01:11
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General Venereal posted:It's not gonna be a tofu cake, just a cheesecake with lactose-free butter and lactose free cream cheese. Not seeing an egg allergy, so I'll suggest an Eton Mess. . It's crisp meringue, fruit and cream swirled together. Replace the cream with something lactose free, even the cream cheese could work. Spike the fruit with alcohol. Fruit can be whatever is safe. It's a pretty hassle free dessert.
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Nov 1, 2015 02:30
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Drink and Fight posted:Don't forget salt. I thought that was just a default round these parts. And pepper of course!
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Nov 1, 2015 02:30
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Veskit posted:I thought that was just a default round these parts. And pepper of course! Just making sure!
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Nov 1, 2015 02:33
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Scientastic posted:Make an almond flour orange cake. I've made this loads of times (including using it as a starting point for my dessert in the latest ICSA), and it's excellent. How long would a cake like that keep? I have an aunt out in Washington who has celiac and I haven't sent her anything for Christmas in a long time.
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Nov 1, 2015 02:48
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Hawkgirl posted:Carrot halwa with coconut milk I guess, although the lack of cashews Maybe it's one of those elimination diets? A lot of those are common allergies so maybe they'll test them by adding one back at a time. I'm not a doctor but usually when an extra long list of allergies comes up, people usually claim it's an elimination diet or just a lot of bullshit.
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Nov 1, 2015 06:17
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| # ? May 12, 2024 22:27 |
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Gerblyn posted:I made Creme Anglais with Coconut milk last week, and it was really good. I think they could eat that? Otherwise I got nothing, I know some lactose free recipes because my brother's girlfriend is intolerant, but if you take out all flour and grains, then I get a bit stuck because I mostly do baking... Would have loved to, but coconut is one of those fruit considered "exotic". Safe fruit are strawberries, rhubarbs, anything that can be grown in European soil except for apples. Should have explained the flour allergy a bit better though, the person in question is only allergic to the type of flour that only consists of the innermost part of the kernel - bit of google translating calls it white flour. Grains in this case means whole, unprocessed grains. Cavenagh posted:Not seeing an egg allergy, so I'll suggest an Eton Mess. . It's crisp meringue, fruit and cream swirled together. Replace the cream with something lactose free, even the cream cheese could work. Spike the fruit with alcohol. Fruit can be whatever is safe. It's a pretty hassle free dessert. This sounds fantastic, and really versatile! Gonna try a few versions today. Eeyo posted:Maybe it's one of those elimination diets? A lot of those are common allergies so maybe they'll test them by adding one back at a time. I'm not a doctor but usually when an extra long list of allergies comes up, people usually claim it's an elimination diet or just a lot of bullshit. No idea It's slightly frustrating to have your hands tied - but at the same time, it's a pretty interesting challenge!
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Nov 1, 2015 09:20
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