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looks easy enough to DIY it. 1 hr and 10 bucks worth of hand tools and grease. http://artisanbreadbaking.com/ka_greasing/
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Dec 1, 2015 21:33
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| # ? May 11, 2024 18:49 |
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Hey folks! Just tried the Serious Eats double-fried chicken wing recipe a couple of days ago and while delicious, I've got some serious concerns before I try it again. I overcooked them a little and lost a couple of wings to the dutch oven during the first fry - that's okay, I just need to be better about keeping them moving and willing to get them out sooner - and the real issue was that after an hour rest at room temperature, the wings that went into the non-stick wok very quickly clumped together and stuck something fierce. Trying to lower them down and keep them separated with the spider didn't work because they instead fused to the metal. Getting them separated took a lot of time, irreparably destroyed some of the skin and meat and also caused me quite a few shallow burns. Any suggestions on how to keep chicken wings from fusing up would be appreciated.
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Dec 2, 2015 02:26
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I'm baking pies. Should I use foil or get a pie shield
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Dec 2, 2015 08:25
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How often do you bake? If it's less than two times a year, use foil. If you're a pie fiend, like my mom, buy a couple of cheap but serviceable pie shields. Source: we used (and reused) foil for the tarts we used to make at the bakery I was at and it was a bitch to keep them on after more than several uses.
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Dec 2, 2015 08:35
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This is my first pie of my entire life.
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Dec 2, 2015 10:07
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I don't own a knife block but if this existed for real I would.
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Dec 2, 2015 12:52
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^^^ Awesome.Steve Yun posted:This is my first pie of my entire life. Foil. Also, don't be afraid to use lard in your pastry, it's loving delicious.
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Dec 2, 2015 13:07
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Are silicone food keepers worth it or are they just a silly gimmick?
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Dec 2, 2015 14:13
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They look pretty silly to me. Their 'hug' is better performed by cling film, vacuum sealing or bags. Or under water.
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Dec 2, 2015 15:14
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I've never had to use foil or a shield for pies.
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Dec 2, 2015 17:08
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Casu Marzu posted:I've never had to use foil or a shield for pies. Neither have I. Seconding lard. I did half lard, half Kerry Gold for my thanksgiving pies and they were so loving awesome.
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Dec 2, 2015 17:10
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I could use some ideas, goons. Office potluck for 10-12 in a week, no fish allowed and vegetarian would be a bonus. These people are very 'meat and potatoes' in terms of adventurous eating. I'm thinking of doing a big lasagna since I have a good recipe and people can serve their own portions. I'd also like to have a backup item since last time we did this there was Not Enough Food and it basically sucked rear end. What are other cool, fun potluck ideas you've used in the past? Thanks.
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Dec 2, 2015 18:56
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Spring rolls/egg rolls/lumpia/little tiny chimichangas.
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Dec 2, 2015 19:04
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At my office potlucks, at least three people chuck frozen cocktail meatballs into their slow cookers and dump some sort of sauce on it. Literally zero effort but god drat if those aren't the first things to go, on a regular basis. I'd recommend this as a backup to your main dish, of course.
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Dec 2, 2015 19:11
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Flash Gordon Ramsay posted:Spring rolls/egg rolls/lumpia/little tiny chimichangas. I've been meaning to learn how to make egg rolls, and a week's worth of failures for lunch sounds pretty okay! The Midniter posted:At my office potlucks, at least three people chuck frozen cocktail meatballs into their slow cookers and dump some sort of sauce on it. Literally zero effort but god drat if those aren't the first things to go, on a regular basis. These are a secret shameful joy.
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Dec 2, 2015 19:18
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The Midniter posted:At my office potlucks, at least three people chuck frozen cocktail meatballs into their slow cookers and dump some sort of sauce on it. Literally zero effort but god drat if those aren't the first things to go, on a regular basis. I'm genuinely surprised it's not lil smokies in ketchup & grape jelly. I would do something easy and cold like layered feta, pesto, pine nuts, and sun-dried tomatoes with crostini to spread (midwestern plebs go nuts for this poo poo). Or if you want hot, something even easier like crockpot nacho cheese and bring chips and accessories. If they aren't adventurous, why try to impress them? Just feed them cheese.
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Dec 2, 2015 19:47
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The Midniter posted:At my office potlucks, at least three people chuck frozen cocktail meatballs into their slow cookers and dump some sort of sauce on it. Literally zero effort but god drat if those aren't the first things to go, on a regular basis. or little smokies in bbq sauce.
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Dec 2, 2015 19:53
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Hi, I was wondering if there are any good cheap ways to make a sour powder candy, like fun dip but sour like Warheads. I assume citric acid is the primary ingredient involved but is there a particular recipe I need to use to dull the acid?
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Dec 2, 2015 20:24
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Pipboy 3000 posted:Hi, I was wondering if there are any good cheap ways to make a sour powder candy, like fun dip but sour like Warheads. I assume citric acid is the primary ingredient involved but is there a particular recipe I need to use to dull the acid? The super sour stuff uses malic acid, and I'm not sure where you'd get that. Citric acid also tends to be in there along with ascorbic acid which I think is just vitamin c.
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Dec 2, 2015 20:27
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I need a new candy thermometer, and I'd really like a probe thermometer for the oven - Is there anything I can get that's safe to use for both purposes? It'd be nice to have one thermometer and be done with it.
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Dec 2, 2015 20:32
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Flash Gordon Ramsay posted:The super sour stuff uses malic acid, and I'm not sure where you'd get that. Citric acid also tends to be in there along with ascorbic acid which I think is just vitamin c. Amazon has malic acid, $20/lb.
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Dec 2, 2015 20:59
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Correnth posted:I need a new candy thermometer, and I'd really like a probe thermometer for the oven - Is there anything I can get that's safe to use for both purposes? It'd be nice to have one thermometer and be done with it. Maybe a ChefAlarm? You can get the clip in the accessories tab for attaching it to the edge of a pot for candy and it also works for roasts and such. You can even buy replacement probes separately if/when the old one dies.
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Dec 2, 2015 22:00
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So there was a flood upstairs. I no longer have a kitchen for at least a month. I have a mini fridge hooked up and am going to hit up goodwill for a cheap microwave. I also have a gas grill but of course it's December. Anybody been through something like this? Any idea's? Insurance covers eating out but that got old real fast. Also what's the best way to dress up cheap bar takeout pizza?
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Dec 2, 2015 23:55
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indoflaven posted:So there was a flood upstairs. I no longer have a kitchen for at least a month. I have a mini fridge hooked up and am going to hit up goodwill for a cheap microwave. I also have a gas grill but of course it's December. Anybody been through something like this? Any idea's? Insurance covers eating out but that got old real fast. Maybe a portable induction burner? If you have some steel or cast iron cookware that will work.
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Dec 3, 2015 01:06
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Do you still have a working sink there? If you'd be rinsing pots out in the bathroom, cooking starts to seem like a losing cause.
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Dec 3, 2015 04:37
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indoflaven posted:Also what's the best way to dress up cheap bar takeout pizza? Sriracha!
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Dec 3, 2015 05:31
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Pie plates... glass or metal?
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Dec 3, 2015 10:52
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Steve Yun posted:Pie plates... glass or metal? I have one of these: http://www.cake-stuff.com/equipment-c7/other-bakeware-c174/flan-pie-tins-c204/masterclass-large-12-flan-quiche-tin-loose-base-p3820 The bottom is separate from the sides, so it's easy to take the pie out of the tin without it breaking. The downside is that my pies end up with fluted edges, which I don't mind, though you can get smooth edges ones.
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Dec 3, 2015 11:31
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My order from an online spice/herb shop arrived and it came with an unlabeled dried pepper: I think it's a ghost pepper, since I ordered a bottle of hot sauce for my brother that has ghost pepper in it. What would be a good way to use this? I like spicy food up to a degree, but I'm worried this might be too much for me. If I can't handle it I'll just send your recommendations over to my brother 
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Dec 3, 2015 11:53
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Reharakhti posted:What would be a good way to use this?
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Dec 3, 2015 12:07
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Gerblyn posted:I have one of these: Well I guess what I'm asking is if people have had better experiences baking with metal over glass. It seems like baking a pie in glass takes loving forever.
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Dec 3, 2015 12:14
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Steve Yun posted:Well I guess what I'm asking is if people have had better experiences baking with metal over glass. It seems like baking a pie in glass takes loving forever. I think baking pies in general takes a while! I normally make a 10" round chicken and mushroom pie, with shortcrust pastry making up the whole case, and all the recipes I checked said it should bake in about 30minutes. I found that you needed ~60 minutes at 400F though, otherwise the bottom of the pie would still be raw. Metal should certainly be faster than glass, but I'm afraid I don't know if the difference would be enough to make a difference to you. You can always blind bake the base of the pie, put in the filling and cap it with raw pastry. The blind bake will take ~15 mins, and then the second bake another 20 or so.
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Dec 3, 2015 12:23
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Steve Yun posted:Well I guess what I'm asking is if people have had better experiences baking with metal over glass. It seems like baking a pie in glass takes loving forever. It does, but I find glass/ceramic to be more utilitarian for transporting the pie, keeping the leftovers, etc. And I pretty much only bake pies for the holidays, so the transportation thing is important.
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Dec 3, 2015 13:06
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Reharakhti posted:I think it's a ghost pepper, since I ordered a bottle of hot sauce for my brother that has ghost pepper in it.
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Dec 3, 2015 15:06
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Steve Yun posted:Pie plates... glass or metal? I prefer pyrex and I'm not entirely sure why. I have both, but I seem to exclusively use the pyrex one.
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Dec 3, 2015 17:31
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Pie wrecks
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Dec 3, 2015 17:57
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Uhh, this is weird. I baked a persimmon pie, and it barely tastes like persimmon. Does persimmon just lose its flavor if you cook it? It's really weird.
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Dec 3, 2015 19:02
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Steve Yun posted:Uhh, this is weird. That is really weird. I made a persimmon upside-down cake and it tasted like persimmon. What variety did you use or did you buy puree (EDIT: or did you use fuyus like an apple pie?)? What else was in there, like spices or buttermilk?
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Dec 3, 2015 19:17
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The only time I've ever had persimmon was sample at the grocery store. It tasted like a weird pulpy sweet tomato and I had to spit it out. Did I just get a bad persimmon, or is this just an acquired taste?
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Dec 3, 2015 19:36
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| # ? May 11, 2024 18:49 |
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Brawnfire posted:The only time I've ever had persimmon was sample at the grocery store. It tasted like a weird pulpy sweet tomato and I had to spit it out. Did I just get a bad persimmon, or is this just an acquired taste? You probably got an unripe fuyu. They are not that great.
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Dec 3, 2015 19:55
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