|
Hey all, we're having folks over on Tuesday and I'd love to serve an apple pie for dessert. If I were to make the pie today (sunday) would it still be good enough to serve to company on Tuesday? What is the optimal way to store a pie? OR, could I preassemble it today and bake it Tuesday like a lasagne (and if I couldn't, would that strategy work for a more forgiving apple crisp)?
|
#
?
Nov 8, 2015 18:43
|
|
|
|
| # ? May 12, 2024 20:57 |
|
|
Grand Fromage posted:Am I right to think that basically any non-emulsified sauce will freeze well? Even emulsified sauces freeze well, if they break, use some xanthan gum and hit it with an immersion blender.
|
|
#
?
Nov 8, 2015 18:48
|
|
|
pile of brown posted:You shouldn't be bringing a non stick pan to searing temp. Why not? I've never seen any convincing evidence that this is true.
|
|
#
?
Nov 8, 2015 19:26
|
|
|
Scientastic posted:Why not? I've never seen any convincing evidence that this is true. If you have a bird you'll kill them, so that's a thing to watch out for. I seem to recall a thing a few years ago that excessive high temps on teflon could cause carcinogenic compounds to form. But it was a single study, and it wasn't particularly well designed.
|
|
#
?
Nov 8, 2015 19:35
|
|
|
Scientastic posted:Why not? I've never seen any convincing evidence that this is true. If nothing else, it ruins the nonstick coating.
|
|
#
?
Nov 8, 2015 19:50
|
|
Micomicona posted:Hey all, we're having folks over on Tuesday and I'd love to serve an apple pie for dessert. If I were to make the pie today (sunday) would it still be good enough to serve to company on Tuesday? What is the optimal way to store a pie? I'd bake it monday evening if possible and let it rest over night, that gives it time to solidify well but not enough time for any staleness to set in.
|
|
|
#
?
Nov 8, 2015 20:11
|
|
|
Chef De Cuisinart posted:If you have a bird you'll kill them, so that's a thing to watch out for. I seem to recall a thing a few years ago that excessive high temps on teflon could cause carcinogenic compounds to form. But it was a single study, and it wasn't particularly well designed. If that's the same study I've read, it was very bad. What's the bird killing thing?
|
|
#
?
Nov 8, 2015 20:16
|
|
|
Nope
|
|
#
?
Nov 8, 2015 20:45
|
|
|
Gosh this is not the football thread
|
|
#
?
Nov 8, 2015 20:46
|
|
|
Thanksgiving is coming up and I would like your best cornbread recipes, please.
|
|
#
?
Nov 8, 2015 21:13
|
|
|
Scientastic posted:If that's the same study I've read, it was very bad. What's the bird killing thing? Here's an article where both an emeritus professor of chemistry and a professional toxicologist agree that heating non-stick pans to 500F can contaminate food with toxic chemicals : https://www.goodhousekeeping.com/cooking-tools/cookware-reviews/a17426/nonstick-cookware-safety-facts/ Apparently if you somehow manage to get the pans to 660F, then they'll give off poison gas too! Still, it looks like the amount released will rarely be enough to actually do you any real harm. In my personal experience, the main issue with getting them too hot is that they wear out faster. I definitely get my pans too hot, since I only have non-stick ones, and the surface starts to crack and lose effectiveness after a year or two. I really need to get a good quality, general purpose frying pan which I can get too hot, but they're not available in local stores round here and I'm not sure what to look for online.
|
|
#
?
Nov 8, 2015 22:13
|
|
|
cyberia posted:Thanksgiving is coming up and I would like your best cornbread recipes, please. http://foodthinkers.com/skillet-cornbread/
|
|
#
?
Nov 8, 2015 23:10
|
|
|
. nm
Shnooks fucked around with this message at 00:12 on Nov 9, 2015 |
|
#
?
Nov 9, 2015 00:02
|
|
|
SubG posted:Malt syrups and powders are usually labelled either diastatic or non-diastatic. Diastatic malt products contain an enzyme that naturally occurs in malt (and other grains) that aids in converting starches into sugars. Non-diastatic malt products are basically just a mild sweetener. Thanks for the malt tips. Went ahead and ordered like, a pound or pound and a half for ten bucks on Amazon. Gonna attempt some pretzels tonight. Here's hoping!
|
|
#
?
Nov 9, 2015 00:29
|
|
|
Gerblyn posted:Here's an article where both an emeritus professor of chemistry and a professional toxicologist agree that heating non-stick pans to 500F can contaminate food with toxic chemicals : A cast iron pan and an enameled cast iron Dutch oven. Congrats, now you don't have to use broken non-stick stuff now. Just make sure you season the cast iron.
|
|
#
?
Nov 9, 2015 03:31
|
|
|
Isn't 500F kinda ridiculous for a stovetop set to medium-high? That also assumes you don't have any cooking oil or actual food to heat. I've done tuna and swordfish in my non-stick and haven't died or tasted anything weird yet, and what's more I can actually cook eggs / omelets without them sticking. It's so much easier to clean than stainless steel I don't even use that pan anymore, though I treated it like poo poo by doing lots of burner -> soaking quick transitions and heating it with cold oil instead of empty. That said, iron is still nicer but I spend more time cleaning / seasoning / waiting for it to cool than I do actually cooking and chicken still sticks to it if I use the panini plate. Shumagorath fucked around with this message at 05:00 on Nov 9, 2015 |
|
#
?
Nov 9, 2015 04:55
|
|
|
If you don't care, keep on doing whatever you want, but it's kind of weird to ask a question and have 5 people answer and then say welp I'm just gonna ignore you all. Nonstick pans are best used to cook eggs at medium low heat, anything that you need to sear should not stick to a properly heated and oiled regular pan. I've heard various conflicting reports on the health aspect of it but subjecting Teflon coating to high heat will absolutely reduce the lifespan of your pan. When the coating goes, depending on the quality/ materials in the pan itself you can scrub out the rest of the coating and have a steel pan though. Also when using your regular pans, heat them empty and add oil right before your food, let the oil get to temp and then add food. You will experience less issues with setting pans on fire and food sticking. pile of brown fucked around with this message at 05:47 on Nov 9, 2015 |
|
#
?
Nov 9, 2015 05:44
|
|
|
Teflon fumes kill birds faster than it makes a person cough. The best part is back in the day where pretty much every family celebrated Christmas around here with some fun hot plate grilling with the family. In an unventilated living room, because it's cold outside. Right next to the bird cage. Nothing says Christmas like the sound of birds dropping dead, I guess.
|
|
#
?
Nov 9, 2015 17:47
|
|
|
I keep a canary in my kitchen to make sure I'm not overheating my teflon. Everyone should have a kitchen canary. Safety first.
|
|
#
?
Nov 9, 2015 17:52
|
|
|
I used to do that as well! but when I had to buy a new one every week, the guy from the pet shop stopped selling me new ones.
|
|
#
?
Nov 9, 2015 18:38
|
|
|
Scientastic posted:If that's the same study I've read, it was very bad. What's the bird killing thing? Relevant info Don't crank up your teflon pans people.
|
|
#
?
Nov 9, 2015 18:40
|
|
|
paraquat posted:I used to do that as well! That's why you get a mated pair and make your own canaries. Sure it's a little extra work, but either you want to cook good food or you don't.
|
|
#
?
Nov 9, 2015 18:43
|
|
|
Does Canary make a good substitute for Ortalan?
|
|
#
?
Nov 9, 2015 18:49
|
|
|
Flash Gordon Ramsay posted:That's why you get a mated pair and make your own canaries. Sure it's a little extra work, but either you want to cook good food or you don't. Excellent advice, thanks! Scientastic posted:Does Canary make a good substitute for Ortalan? Their bones are slightly crispier, but I'd say you could give it a shot
|
|
#
?
Nov 9, 2015 19:00
|
|
|
Scientastic posted:Does Canary make a good substitute for Ortalan? You probably won't taste the difference so long as your veil shields your eyes from your meal.
|
|
#
?
Nov 9, 2015 19:43
|
|
|
But you will pee blue.
|
|
#
?
Nov 9, 2015 21:31
|
|
|
The whole purpose of teflon is for when you're feeling lazy and don't wanna wait for a pan to heat up, why make it harder on yourself?
|
|
#
?
Nov 9, 2015 22:48
|
|
|
Anyone got anything thats really great for a person who is on a 25 carbs or less kind of diet? I'm having a lot of trouble cooking dinners for my wife. I'm mainly a pasta kind of person and so pretty much what I've been doing is making pasta, making pasta sauce and also making zoodles(I'm sorry if you also know what a zoodle is). Anything else that can be easily separated like the pasta or if anyone has any experience cooking for this kind of diet and has some recipes handy I would be really happy, thanks!
|
|
#
?
Nov 10, 2015 05:12
|
|
|
Mexican food without rice, beans, or tortillas.
|
|
#
?
Nov 10, 2015 05:57
|
|
|
Turkeybone posted:Mexican food without rice, beans, or tortillas. pico and guac?
|
|
#
?
Nov 10, 2015 05:58
|
|
|
Chef De Cuisinart posted:Relevant info
|
|
#
?
Nov 10, 2015 06:16
|
|
|
Turkeybone posted:Mexican food without rice, beans, or tortillas. Yea the other thing I've been doing is quesadillas and just putting hers in a no carb wrap thing that tastes like sand. I'm just out of ideas!
|
|
#
?
Nov 10, 2015 06:45
|
|
|
Reason posted:Yea the other thing I've been doing is quesadillas and just putting hers in a no carb wrap thing that tastes like sand. I'm just out of ideas! If she chose to follow a diet like that, why doesn't she come up with recipes herself? Anyway, you might want to google "ketogenic diet recipes" (oh, and summer rolls (the stuff in the rice paper wrappers) are great!)
|
|
#
?
Nov 10, 2015 08:51
|
|
|
meat and salad, eg: steak, chimichurri and garden salad pork and a slaw Fish and a salad of any type (going to depend on the fish) thai or vietnamese beef or chicken with fish sauce, lime, chilli and mint or cilantro (often called xxx "warm salad" here) antipasto/antipasti or caponata Stew or curry using only meat and peas/green beans, cauliflower, broccoli or squash. Likewise roast meat with braised or roast low carb vegetables If I had money, this is how I'd live. E: are lentils allowed? Are beans/chickpeas? They'e pretty good in a meat and salad type dish. Fo3 fucked around with this message at 11:16 on Nov 10, 2015 |
|
#
?
Nov 10, 2015 11:10
|
|
|
SubG posted:Yeah, a link to a page from EWG isn't exactly a compelling argument. They also think your cell phone is going to give you cancer and make your nuts fall off. That page is also literally a collection of anecdotes, many of which are literally `I talked to a guy and he said it happened'. I mean look at the references. Link to a NYT article then: http://query.nytimes.com/gst/fullpage.html?res=990CE3DE143DF932A15751C0A963958260&n=Top/Reference/Times%20Topics/Subjects/T/Teflon
|
|
#
?
Nov 10, 2015 13:05
|
|
|
I tried to make Chicken Parmigiana yesterday, and the breading on the chicken was completely soaked through. I sort of made up a simple recipe, which was: 1) Make a simple tomato sauce with onions, garlic, herbs, etc 2) Paneer the flattened chicken in seasoned fresh bread crumbs 3) Shallow fry the chicken until golden brown (at this point the chicken was nice and crispy) 4) Put a layer of sauce in a baking tray, chicken on top of the sauce, more sauce on top of the chicken, then mozzarella/parmesan on top of that 5) Bake at 400 for 20m or so 6) Serve on top of spaghetti tossed in the rest of the sauce Steps 4/5 matched what I read in several recipes and I'm fairly sure that's why it went super soggy. Is the sogginess intended? I can't see how you could bake the chicken in sauce without it happening, and I don't understand why you'd go through all the hassle of breading the chicken if the crust turns into tomato saturated goop that falls off when you cut through it... Is there a way of avoiding it? Like, maybe completely cooking through the chicken in the pan, then broiling at the last minute with the cheese on top of a very minimal amount of sauce?
|
|
#
?
Nov 10, 2015 13:38
|
|
|
Finish your chicken in the oven, heat your pasta and sauce on the stovetop. Put pasta on plate, put checken on pasta, put however much sauce you want over the chicken and pasta, then put a ton of parm over everything.
|
|
#
?
Nov 10, 2015 13:42
|
|
|
So you just let the residual heat from the sauce melt the parm and skip the mozarella?
|
|
#
?
Nov 10, 2015 13:47
|
|
|
You can use shredded mozz too, but yeah, the plate should be hot enough to melt cheese. You can pop it under your broiler if you want.
|
|
#
?
Nov 10, 2015 14:21
|
|
|
|
| # ? May 12, 2024 20:57 |
|
|
Carbs are just the best.
|
|
#
?
Nov 10, 2015 14:54
|
|