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Roast potatoes benefit from chilling down and drying out. I always give them a rest in the fridge. They end up with a crunchy crispy exterior. So yeah, keep them outta the bath.
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Nov 3, 2015 14:49
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| # ? May 11, 2024 14:35 |
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Is this legit https://www.kickstarter.com/projects/1890209291/the-steakager-dry-age-steaks-right-in-your-fridge
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Nov 3, 2015 18:01
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They expect you to have a cord leading out the front of the fridge so I wouldn't count on it materializing.
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Nov 3, 2015 18:09
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Mr. Wookums posted:They expect you to have a cord leading out the front of the fridge so I wouldn't count on it materializing. Drill a hole in the side of the fridge and silicone around the cord
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Nov 3, 2015 18:20
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I think the sort of people interested in this kind of thing are the sort that will have a spare beer fridge in their garage that they don't mind modifying.
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Nov 3, 2015 18:22
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The Ferret King posted:I think the sort of people interested in this kind of thing are the sort that will have a spare beer fridge in their garage that they don't mind modifying. Yeah there's no way I could devote that kind of space in my kitchen fridge.
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Nov 3, 2015 18:25
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I have a pretzel recipe for Serious Eats I want to try: http://www.seriouseats.com/recipes/2012/10/mustard-soft-pretzels-from-salty-snacks.html It calls for malt powder or malt syrup. What is that, exactly, and where do I find it? I checked amazon after I struck out at the the grocery store, and I'm not exactly sure what to buy. Also, what does the malt do in this recipe? Lotta pretzel questions.
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Nov 3, 2015 21:58
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bartlebee posted:I have a pretzel recipe for Serious Eats I want to try: http://www.seriouseats.com/recipes/2012/10/mustard-soft-pretzels-from-salty-snacks.html It's a type of flour improver, you add it to bread dough to give a better crust and things. You want this something like this one: http://www.kingarthurflour.com/shop/items/diastatic-malt-powder-16-oz Diastatic is the correct type, non-diastatic powder is used to make drinks like Ovaltine.
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Nov 3, 2015 22:46
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bartlebee posted:I have a pretzel recipe for Serious Eats I want to try: http://www.seriouseats.com/recipes/2012/10/mustard-soft-pretzels-from-salty-snacks.html In either case you'll end up with a dough with slightly more sugar in it. In small amounts this doesn't necessarily make the resulting baked good sweeter, but (depending on the baking conditions) usually gives a sort of `toasty' flavour (all else being equal doughs with more sugar brown more than doughs with less). With diastatic malt the crumb usually comes out somewhat lighter, but that depends a lot on the rest of the dough as well. In pretzels and bagels you see malt in small quantities mostly because it adds a little depth to the flavour of the dough as a result of the additional sugar getting browned by comparatively high cooking temperatures. In other recipes it can be there just for the effect on the texture, but if you make I dunno, something like a brioche with malt and then toast a slice of it you'll notice a difference between it an an equivalent slice made without malt. If the recipe calls for non-diastatic malt you can usually get away with using another mild sweetener---I usually use black molasses if I don't have any malt handy. You can also make your own malt syrups and powders if you have whole malt. Pretty much any brewer supply place will have more than you need.
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Nov 3, 2015 22:51
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Steve Yun posted:Is this legit Oh good. Something I didn't know I needed.
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Nov 4, 2015 04:28
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Tha thing is loving dumb, get a full sheet pan, a rack, some salt and a ribeye and wait a month.
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Nov 4, 2015 04:38
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Chef De Cuisinart posted:Tha thing is loving dumb, get a full sheet pan, a rack, some salt and a ribeye and wait a month. Opening and closing a fridge changes the humidity and temperature a lot. I see the appeal in it. I have a mini fridge I haven't used it in a while. I guess I should clean the sucker out and make 3 or 4 bones worth for the next family outing.
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Nov 4, 2015 04:52
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I suddenly find myself with a large-ish quantity of dried seaweed and not many ideas as to what to do with it. Suggestions?
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Nov 4, 2015 18:12
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Dzhay posted:I suddenly find myself with a large-ish quantity of dried seaweed and not many ideas as to what to do with it. Suggestions? Make some rice cake soup and garnish with seaweed. Make congee and garnish with seaweed Every time you eat rice, crumble some on top, including fried rice Since there's a pattern of putting it on carbs, try something different and maybe crumble on some seafood pasta or put it on potatoes
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Nov 4, 2015 20:10
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So enriched breads. I have vegans coming for Thanksgiving and want to make some sweet potato knots vegan-style. (Specifically this recipe which worked great as written last year.) Obviously the milk converts simply to whatever nut milk, but the egg yolks give me pause. How can I replace them? (Xposted to the bread thread) Nicol Bolas fucked around with this message at 20:31 on Nov 4, 2015 |
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Nov 4, 2015 20:15
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Does anyone have an online resource to recommend for buying packaging for baked goods (boxes, bags etc). I'm in  and while I've been getting items piecemeal at Bulk Barn I don't know where I should look online (Amazon.ca is much more expensive than Bulk Barn). I'm also in Toronto, if there's a local place you think I should check out.AND in a related question: favourite fillings for enriched dough braids/twists/wreaths? Nut filling with streusal topping has gone over well, poppyseed and apple not so much, thinking maybe fruit & chocolate (eg: sour cherries and dark chocolate, rasperries and white or milk chocolate), maybe something something cardamom and pistachio ....
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Nov 4, 2015 20:40
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I want to expand my cooking repertoire from standard American / classic French and was considering Indian since we eat vegetarian 50% of the time. What's a good online resource for recipes and techniques? Manjulas kitchen? Anything else?
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Nov 4, 2015 21:34
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Dzhay posted:I suddenly find myself with a large-ish quantity of dried seaweed and not many ideas as to what to do with it. Suggestions? It's a good umami bomb when added into beef stews, shepherds pie, broths etc. edt: Maybe could be used for Laverbread. Cavenagh fucked around with this message at 22:05 on Nov 4, 2015 |
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Nov 4, 2015 21:36
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I have two smoked rainbow trout filets I got from Trader Joes. I was think of cutting them into smaller pieces and tossing them in with some linguine. Maybe as a garnish on some risotto? Any better ideas or should I just eat them straight? Not really feeling cheese and crackers tonight and I'd prefer a hot dish.
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Nov 4, 2015 22:14
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Spadoink posted:AND in a related question: favourite fillings for enriched dough braids/twists/wreaths? Nut filling with streusal topping has gone over well, poppyseed and apple not so much, thinking maybe fruit & chocolate (eg: sour cherries and dark chocolate, rasperries and white or milk chocolate), maybe something something cardamom and pistachio .... A common one in the Netherlands is called Amandelspijs, which is a sweet almond paste. It's the stuff you get int he middle of Stollen. I normally just buy it ready made, but I believe you can make it yourself. This recipe seems legit: http://dutchfood.about.com/od/cookingtipstechniques/ss/HowToMakeSpijs.htm Edit: English name is Marzipan. Which is confusing, because over here Marzipan is something else. Gerblyn fucked around with this message at 22:50 on Nov 4, 2015 |
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Nov 4, 2015 22:45
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DARPA Dad posted:I have two smoked rainbow trout filets I got from Trader Joes. I was think of cutting them into smaller pieces and tossing them in with some linguine. Maybe as a garnish on some risotto? Any better ideas or should I just eat them straight? Not really feeling cheese and crackers tonight and I'd prefer a hot dish. Linguine sounds great. I do like it with scrambled eggs on toast though, especially with some watercress. Perhaps a take on a carbonara would work.
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Nov 4, 2015 23:04
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Gerblyn posted:A common one in the Netherlands is called Amandelspijs, which is a sweet almond paste. It's the stuff you get int he middle of Stollen. I normally just buy it ready made, but I believe you can make it yourself. This recipe seems legit: What is marzipan in the Netherlands?
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Nov 4, 2015 23:50
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"Marsepein" is what we call the smooth, fondant icing like stuff. We put it on cakes, and dye it different colours to make edible decorations. "Amandelspijs" is rougher and stickier, and is put in stollen and these things called gevulde koek (literally Filled Cookies). I think English calls both "marzipan", which is why I got confused. Putting the former in stollen would be odd, since it doesn't have the nice gooey texture the latter does. Edit: this is Amandelspijs - https://en.m.wikipedia.org/wiki/Almond_paste Gerblyn fucked around with this message at 00:07 on Nov 5, 2015 |
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Nov 5, 2015 00:04
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Geburan posted:I want to expand my cooking repertoire from standard American / classic French and was considering Indian since we eat vegetarian 50% of the time. What's a good online resource for recipes and techniques? Manjulas kitchen? Anything else? Yes, Manjula's kitchen is fantastic, but Dino's South Indian thread is still kicking: http://forums.somethingawful.com/showthread.php?threadid=3516815&pagenumber=1 Post questions in it if you want it live longer.  My house is 50% vegetarian, so we make lots of Indian food. Start by buying all the spices; once you own all the spices, and learn how use them, Indian food is pretty easy.
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Nov 5, 2015 00:08
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Oh man I love Amandelspijs. My Oma makes my favourite christmas desert (boeterletter) and I basically gorge myself every year.
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Nov 5, 2015 00:16
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Dzhay posted:I suddenly find myself with a large-ish quantity of dried seaweed and not many ideas as to what to do with it. Suggestions? Is it nori? Wakame? Kombu? All can be used differently. A place I worked did a dish where we hydrated kombu, threw it in a blender with nori, a little rice wine vinegar and soy sauce, then mixed that slurry into unsalted butter to spread on toast.
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Nov 5, 2015 01:24
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Geburan posted:I want to expand my cooking repertoire from standard American / classic French and was considering Indian since we eat vegetarian 50% of the time. What's a good online resource for recipes and techniques? Manjulas kitchen? Anything else? Manjula is awesome. Shout out to Vahrevah.com as well. I really like this guy's recipes.
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Nov 5, 2015 08:39
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What's the purpose of cognac in duck/chicken liver mousse, and can it be substituted with a white wine or omitted or something? I don't even know where I'd get cognac here and I'm not interested in buying a bottle just for this.
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Nov 5, 2015 11:59
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Grand Fromage posted:What's the purpose of cognac in duck/chicken liver mousse, and can it be substituted with a white wine or omitted or something? I don't even know where I'd get cognac here and I'm not interested in buying a bottle just for this. The purpose is that it tastes good. Also, what desolate hellhole do you live in where cognac isn't readily available? Leftover cognac could be used for drinking, with plesant results.
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Nov 5, 2015 12:38
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DekeThornton posted:The purpose is that it tastes good. Also, what desolate hellhole do you live in where cognac isn't readily available? Sichuan. I'm sure I can find it but I don't like it that much and it'd probably be expensive.
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Nov 5, 2015 12:51
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Grand Fromage posted:Sichuan. I'm sure I can find it but I don't like it that much and it'd probably be expensive. Ah. In that case maybe shaoxing rice wine could be a substitute. I haven't tried that type of wine myself, since it's hard to find here in Sweden, but I've read it tastes similar to sherry which should be a better fit than regular white wine.
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Nov 5, 2015 12:58
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Nicol Bolas posted:So enriched breads. I have vegans coming for Thanksgiving and want to make some sweet potato knots vegan-style. (Specifically this recipe which worked great as written last year.) Obviously the milk converts simply to whatever nut milk, but the egg yolks give me pause. How can I replace them? I hope you figure this out, because this is my favorite sweet roll recipe, and It'd be great to have as a 'In case of vegans'. I must have tremendous luck with vegans, the ones i've ever eaten with always pack or bring their own sides and meals.
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Nov 5, 2015 16:43
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My dad saw this fancy style gravy recipe, and sent it to me asking to make it for him when he comes up. It's calling for whiskey to be added to it...I am not a whiskey drinker at all. What's a good one I should get?
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Nov 5, 2015 18:00
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Disco Salmon posted:My dad saw this fancy style gravy recipe, and sent it to me asking to make it for him when he comes up. It's calling for whiskey to be added to it...I am not a whiskey drinker at all. What's a good one I should get? For a recipe you generally don't need to bother with much of the subtlety that exists in whisky because all that is going to be obliterated by the gravy. I'd just go with something under $30 a bottle. For a cheap cocktail / cooking whisky I'd suggest Evan Williams but you could find lots of other things.
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Nov 5, 2015 18:17
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Disco Salmon posted:My dad saw this fancy style gravy recipe, and sent it to me asking to make it for him when he comes up. It's calling for whiskey to be added to it...I am not a whiskey drinker at all. What's a good one I should get? This might be obvious but if you're not a whisky drinker and you don't want it sitting there forever once you've made the gravy you can get a plastic bottle of Jim beam like alcoholics drink for under eight bucks.
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Nov 5, 2015 19:03
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Jim Beam Bonded is legit good, and can be had for ~$20.
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Nov 5, 2015 20:40
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pile of brown posted:Is it nori? Wakame? Kombu? All can be used differently. Kombu, I think, don't have the packet with me. This sounds like a great idea.
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Nov 5, 2015 20:55
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That Works posted:For a recipe you generally don't need to bother with much of the subtlety that exists in whisky because all that is going to be obliterated by the gravy. Cloks posted:This might be obvious but if you're not a whisky drinker and you don't want it sitting there forever once you've made the gravy you can get a plastic bottle of Jim beam like alcoholics drink for under eight bucks. Chef De Cuisinart posted:Jim Beam Bonded is legit good, and can be had for ~$20. Thank you. I have seen the little bottles before...but again, wasn't sure if they were a "drinking" style or a "cooking" style. Look like Jim Beam it is then, appreciate the advice!
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Nov 5, 2015 21:24
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I decided to make the orange & almond meal cake (in cupcake form) someone listed a few days ago in the thread and it is legit. Made a chocolate buttercream frosting and some sour orange sugar to dust on top. Good stuff, even if my frosting job is poo poo.
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Nov 5, 2015 23:27
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| # ? May 11, 2024 14:35 |
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My local grocer started stocking Aussie beef alongside the regular stuff. It's way cheaper. $7/lb vs. 12$/lb for boneless ribeye. Color and marbling look fine. What's the story here?
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Nov 5, 2015 23:39
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