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Yup, unrolled is a nice way to do it https://www.youtube.com/watch?v=3KRGi17Xg0Y
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Nov 20, 2015 00:16
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22 Eargesplitten posted:Is there a trick to finely chopping a bell pepper? Should I unroll it, so to speak? This is what I do. Lob off the top and bottom and just lay it down flat.
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Nov 20, 2015 00:16
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22 Eargesplitten posted:Is there a trick to finely chopping a bell pepper? Should I unroll it, so to speak? Yeah, the unroll method is what I use, then you just slice and dice. A very sharp knife is really important here because the skin can be a PITA with anything less.
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Nov 20, 2015 00:30
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Steve Yun posted:I want to make Kenji's stuffing waffles for thanksgiving, but I have a Muslim guest. What's a good replacement for sausage? We made the same recipe with mushrooms and sage last year and it was pretty fantastic. Takes the guesswork out of it.
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Nov 20, 2015 09:15
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BraveUlysses posted:Yup, unrolled is a nice way to do it "Continue to do this until you have no more courage" God Yan cracks me up sometimes.
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Nov 20, 2015 13:31
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Does anyone have a good mashed yams recipe? I'm going to be cooking a ton for Thanksgiving, and I want to get my ducks in a row early-ish. I've seen some recipes saying to bake them, some to boil them. I'm seeing some that recommend maple syrup, even. I'd prefer to get the natural sweetness if possible, without adding much, if any, additional sweetness. I'm not doing the yams with marshmallows thing, because that's gross. (countdown to guy who doesn't like sweet potatoes/yams saying it will be gross anyway) I'm also making green bean casserole. Is Alton Brown's recipe here a good one to go with? I also want to try making a Christmas turkey next month, because my family has an Italian christmas, which means two lasagnas and a spaghetti with meatballs. I'd really like to offer some variety, especially because the lasagnas are frequently not very good. Where would I buy a turkey when it's not Thanksgiving? I only ever see them in the store that time of year.
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Nov 20, 2015 19:26
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22 Eargesplitten posted:Does anyone have a good mashed yams recipe? I'm going to be cooking a ton for Thanksgiving, and I want to get my ducks in a row early-ish. I've seen some recipes saying to bake them, some to boil them. I'm seeing some that recommend maple syrup, even. I'd prefer to get the natural sweetness if possible, without adding much, if any, additional sweetness. Hey, we have a thread for you http://forums.somethingawful.com/showthread.php?threadid=3752087 and I answered your questions there. psychokitty fucked around with this message at 19:58 on Nov 20, 2015 |
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Nov 20, 2015 19:51
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Sorry. I saw that thread and at the time it was all gift cooking suggestions. I'll crosspost there. E: you already did, thanks.
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Nov 20, 2015 19:58
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I don't want to open a can of anchovies for a little umami boost in a recipe, I feel like I should be able to substitute fish sauce. Anybody done this? How much would you use to replace an anchovy fillet?
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Nov 21, 2015 04:06
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I can't speak on fish sauce but you can buy tubes of anchovy paste that you can squeeze out a little bit of, works great.
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Nov 21, 2015 04:17
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You can't in China, and I also am doing this today.  That's mainly why I don't want to open a can, canned anchovies are expensive foreign luxury food here.
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Nov 21, 2015 04:20
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Grand Fromage posted:I don't want to open a can of anchovies for a little umami boost in a recipe, I feel like I should be able to substitute fish sauce. Anybody done this? How much would you use to replace an anchovy fillet? you could get a tube of anchovy paste. I've subbed fish sauce for anchovies. maybe four drops per filet?
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Nov 21, 2015 04:20
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I've subbed in fish sauce but just used it 'to taste' so no real clue how much it was as I was also trying not to oversalt things.
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Nov 21, 2015 04:25
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Cool, I usually don't measure it either I mainly wanted to sanity check it. It seemed to make sense.
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Nov 21, 2015 04:27
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I splash fish sauce in all the time in place of anchovy. Just splash some in it'll be fine.
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Nov 21, 2015 05:52
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Most fish sauce is anchovy juice anyways
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Nov 21, 2015 07:06
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I want to roast a leg of lamb today, it weighs about a pound, and the process seems to be: 1) Season the lamb 2) Sear the lamb in a frying pan 3) Roast at 320F until inner temperature is 135F, should take about 30 minutes 4) Wrap in foil and rest for 10 minutes I also want to do the thing where you stud the lamb with sprigs of rosemary and bits of garlic, wrapped in anchovies. Question is: Should I do that before or after searing the lamb in a frying pan?
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Nov 21, 2015 13:03
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Before.
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Nov 21, 2015 13:56
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Grand Fromage posted:You can't in China, and I also am doing this today. Just out of curiosity, I bet stuff like cheese and wine is expensive hipster food over there? When I first started cooking years ago I was surprised to find out that fresh milk is really hard to get in many places in Asia.
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Nov 21, 2015 18:25
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If I'm making a stuffing, is crumbled sausage better to put in uncooked or browned? I assume it's probably good to have the fat rendering out into the stuffing instead of in a pan, but I can just include the drippings back into the stuffing.
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Nov 21, 2015 18:38
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I e always browned it
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Nov 21, 2015 18:40
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Ekster posted:Just out of curiosity, I bet stuff like cheese and wine is expensive hipster food over there? Yeah, but there are places to get relatively cheap cheese and wine too, which is nice. Fresh milk is everywhere but good milk is tough to get. Early Thanksgiving went well, thanks for advice goons.  I got Chinese people greatly enjoying rare duck breast and grits. 
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Nov 21, 2015 18:48
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FishBulb posted:I e always browned it Seems like that would up the complexity of the flavor. I'm going with this.
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Nov 21, 2015 19:12
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I made a Tikka Masala curry according to this recipe and it turned out well, although she uses far too much tomato paste in my opinion and I suspect chicken thighs would be better. I haven't made Indian curries in ages however, and I was wondering how you get rid of cardemom pods after you're done. It was really soft by the time I was trying to get them out but I couldn't find them. So now when I eat it I get this huge cardemom hit once in a while which I don't like. Same deal with cloves, although that's less of a deal breaker to me. Could I put them in a tea infuser ball next time I use small spices like that?
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Nov 21, 2015 20:26
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Brawnfire posted:If I'm making a stuffing, is crumbled sausage better to put in uncooked or browned? I brown it and use the fat / drippings in the gravy.
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Nov 22, 2015 01:17
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Thanks. Okay, I was making ice cream. During the custard-making process, I got some curdling. I strained the custard through a fine mesh strainer, to remove all the curdled bits. Can I still use this? Did I gently caress it up?
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Nov 22, 2015 04:26
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It's fine. It might take on a minor eggy taste depending on how much you curdled but it's fine.
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Nov 22, 2015 04:38
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It's a strongly-flavored ice cream so I hope it won't be too bad. The only thing is I lost a lot of liquid mass when I strained out the curdles, fingers crossed it doesn't mess up the final product.
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Nov 22, 2015 05:31
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A little while CdC mentioned using xanthan gum to rescue a split sauce... How exactly do you do this, and how does it work?
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Nov 22, 2015 10:19
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I cook with a lot of canned fish. What are some hardier sardine/mackerel varieties that will retain their shape and won't disintegrate when tossed in pasta or sauteed with veggies? Usually I go with King Oscar's in regular old EVOO but they still break apart too easily, maybe some bacalou or brined fish would work better?
exquisite tea fucked around with this message at 13:20 on Nov 22, 2015 |
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Nov 22, 2015 13:17
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I make this Kofta recipe fairly often: http://allrecipes.com/recipe/106030/kofta-kebabs/ It specifies to mash the garlic into a paste with some salt. Is this really necessary? Is it just for better dispersion throughout the meat?
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Nov 22, 2015 15:43
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Scientastic posted:A little while CdC mentioned using xanthan gum to rescue a split sauce... How exactly do you do this, and how does it work? Whisk it in a little at a time and try not to turn your sauce into glue
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Nov 22, 2015 18:13
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Scientastic posted:A little while CdC mentioned using xanthan gum to rescue a split sauce... How exactly do you do this, and how does it work? Add a small amount, throw it in the blender.
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Nov 22, 2015 18:19
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Make sure your liquid is cold. Xanthum gum doesn't do well with hot dispersion. And seriously use like .25% by weight. Maybe less. It doesn't take much.
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Nov 22, 2015 18:27
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Is there an app that's good for keeping stock of a pantry? Say, something where I can keep a tally of what ingredients I have and what amount, with an easy way to tick off "I just used this poo poo" or "I just bought some more" Especially if it allows categorization or priority listing.
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Nov 22, 2015 20:21
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For me a whiteboard on the inside of the door is easiest... some things are better low tech imo
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Nov 22, 2015 20:37
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I just have a constant minimum stock of essentials like coconut milk, canned tomatos, etc. and I just add them to my Google Keep grocery list as soon as I use them.
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Nov 22, 2015 20:40
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me your dad posted:I make this Kofta recipe fairly often: http://allrecipes.com/recipe/106030/kofta-kebabs/ The salt helps to grind down more finely the garlic, which releases more of its juices and flavor. What are you doing now? If you don't like a strong garlic taste, don't mash it. If you do, mash the hell out of it. Salt basically serves to provide a little sandpapery friction when you mash into a paste. Use or don't use salt when pasting, you don't have to. As a seasoning, you would salt later, anyway. Most times, I like to do Jacques Pepin's method in the video below, which is to mash and chop - and yes, that's for a much better dispersion throughout a dish. When you mash garlic, it will take on a slightly more bitter taste in addition to having a stronger garlic presence, but adding other seasonings like salt will remove that bitterness. I don't know the science behind enzyme reactions, so anything I'd have to add regarding that would be old science reports and old wives' tales - waiting a few minutes after crushing it seems to amplify the flavor a little bit, in my opinion, at least. I do know, however, that for best garlic results, flavorwise, you want to not brown it but merely tan it. https://www.youtube.com/watch?v=1y5h1pDHhzs https://www.youtube.com/watch?v=pCZ6jaiSa60 Drifter fucked around with this message at 21:00 on Nov 22, 2015 |
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Nov 22, 2015 20:57
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pile of brown posted:For me a whiteboard on the inside of the door is easiest... some things are better low tech imo Unfortunately I'm unable to reference a whiteboard at the store. Jan posted:I just have a constant minimum stock of essentials like coconut milk, canned tomatos, etc. and I just add them to my Google Keep grocery list as soon as I use them. I, too, have such a stock! That's what I'm looking to keep track of. I'll take this as a recommendation for Google Keep? Chef De Cuisinart posted:I use Google keep as a grocery list, I can share it with my wife too. Just wish it had Google now integration, so I could add things with a voice command. Two for Google Keep, I'll look into it! Thanks! Brawnfire fucked around with this message at 21:26 on Nov 22, 2015 |
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Nov 22, 2015 21:22
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I use Google keep as a grocery list, I can share it with my wife too. Just wish it had Google now integration, so I could add things with a voice command.
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Nov 22, 2015 21:24
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