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Thanks for all the flower sprout comments and advice!Suspect Bucket posted:
ha! Excellent, now I like them even more.
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Dec 8, 2015 07:12
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fullroundaction posted:My problem / question is this: whenever I make a stromboli or calzone (anything that's not just a standard pizza), they always come out way too bread-like (think pepperoni bread). I can't seem to produce anything that even remotely resemble something you'd get from a pizza joint. I've never manged to get a Stromboli to work, whatever I do the dough in the inner rolls ends up raw  Anyways, try replacing about 150g of the bread flour with semolina (you can also mix semolina with the flour you used when rolling out and shaping the dough) this should help give a crisper and rougher texture to the dough when it's baked. Semolina absorbs slightly less water than normal flour, so you might need to adjust that as well. Gerblyn fucked around with this message at 10:53 on Dec 8, 2015 |
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Dec 8, 2015 10:08
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Nicol Bolas posted:You can also freeze it into ice cubes for indefinite cooking storage. This is the pro move if you're just going to cook with it. I will freeze wine as soon as I open it sometimes so I always have it available for sauces.
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Dec 8, 2015 11:41
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I'm really struggling with the concept of leftover wine...
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Dec 8, 2015 11:45
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Scientastic posted:I'm really struggling with the concept of leftover wine... Like if you need to get emergency drunk, you can just pop a few cubes in your mouth
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Dec 8, 2015 11:56
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Scientastic posted:I'm really struggling with the concept of leftover wine... I rarely have leftover wine, but there are times I want some wine for a sauce but don't want to open a whole bottle so I head those off by making winecubes.
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Dec 8, 2015 11:59
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Chef De Cuisinart posted:No, Pinot Grigio uncorked will be fine until vinegar forms in refrigeration, which is about a week. 3-4 weeks in a bag, 5-6 in a vacuum. Yeah, the vacuum pumps are amazing; properly evacuated and stored in the fridge will easily get you 6 weeks. Red wine left on the counter will last close to a month.
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Dec 8, 2015 12:30
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At the grocery I often see bagged spices in the ethnic foods section, like El Guapo, Tampico, Sadaf or Mirabelle. They're anywhere from 59c to $1, whereas American branded jars of spice are $4 to $8. I can say without a doubt that Kroger's store brand spices are garbage. Are the internationally branded spices good?
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Dec 8, 2015 12:37
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Generally, yes, but it depends on the brand. At the Marketbaskets around here, we have a lot of Badia brand spices, which are generally excellent, and like 20% of the price of the name-brand "white-people" spices. http://www.amazon.com/Badia-Spices-Spice-Pepper-12-Ounce/dp/B003L8R7TU We generally get the big Badia containers of crushed red pepper, granulated garlic, are a few other things that we use a lot of.
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Dec 8, 2015 12:44
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Scientastic posted:I'm really struggling with the concept of leftover wine... Sometimes you pass out before you drink the whole 5 gallons of Gallo.
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Dec 8, 2015 13:04
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Grand Fromage posted:I rarely have leftover wine, but there are times I want some wine for a sauce but don't want to open a whole bottle so I head those off by making winecubes. For this, I learned to cook with port instead of wine. positives: 1. better tasting for cooking purposes 2. lasts forever, even when the bottle is opened 3. is nice to drink as well negatives: 1. the bottle is empty sometimes paraquat fucked around with this message at 18:09 on Dec 8, 2015 |
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Dec 8, 2015 13:51
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Grand Fromage posted:This is the pro move if you're just going to cook with it. I will freeze wine as soon as I open it sometimes so I always have it available for sauces. Yeah I think this is what I'm going to end up doing. There are a lot of recipes I'd like to try that call for wine but living on my own, I don't buy bottles often; keeping a bag of frozen white cubes and a bag of frozen red cubes for cooking purposes is probably the way to go instead of polishing off a bottle every time I want to try a new recipe (though that sounds fun too  )
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Dec 8, 2015 17:12
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paraquat posted:For this, I learned to cook with port instead of wine. Unless it's an LBV port, it will not last forever.
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Dec 9, 2015 00:01
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Ok -- my mom is asking me what is "emulsificante" in English (from Brazilian Portuguese). I'm like "well, many things are emulsifiers..." long story short, please watch this video at 4:30 and tell me what they're adding? Because it looks like straight up vegetable shortening. https://www.youtube.com/watch?v=kOCOgj81FCY
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Dec 9, 2015 00:22
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Turkeybone posted:Ok -- my mom is asking me what is "emulsificante" in English (from Brazilian Portuguese). I'm like "well, many things are emulsifiers..." long story short, please watch this video at 4:30 and tell me what they're adding? Because it looks like straight up vegetable shortening. ingredients: Water, stabilizers: distilled monoglycerides and fatty acids and fatty acid salt emulsifiers: (sarbitana) monostearate and polyoxyethylene monostearate (sarbina).
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Dec 9, 2015 00:39
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Turkeybone posted:Ok -- my mom is asking me what is "emulsificante" in English (from Brazilian Portuguese). I'm like "well, many things are emulsifiers..." long story short, please watch this video at 4:30 and tell me what they're adding? Because it looks like straight up vegetable shortening. looks like shortening or lard to me. Knowing Brazilins, it's lard.
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Dec 9, 2015 03:22
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Has anyone tried this Beyond Meat stuff? I'm a curious environmentalist who loves meat.
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Dec 9, 2015 20:26
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psychokitty posted:Has anyone tried this Beyond Meat stuff? I'm a curious environmentalist who loves meat.
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Dec 9, 2015 20:46
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psychokitty posted:Has anyone tried this Beyond Meat stuff? I'm a curious environmentalist who loves meat. Looks like poo poo; just buy proteins from local farms that don't treat their livestock like poo poo.
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Dec 9, 2015 21:25
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Yes that's what I do now Chef and Wookums, but I also have financial limitations and a large husband to feed (not like that... he's just a big dude). Edit: Like, I buy a 3.5 lb local awesome chuck roast and make boeuf bourgignon with tons of veg... lasts barely 2 dinners with having invited one friend over. Oh, and no children. psychokitty fucked around with this message at 21:38 on Dec 9, 2015 |
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Dec 9, 2015 21:34
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psychokitty posted:Has anyone tried this Beyond Meat stuff? I'm a curious environmentalist who loves meat. Buy a cow, kill the cow humanely, butcher the cow, freeze 90% of the cow, eat the rest of the cow over a year.
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Dec 10, 2015 00:59
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baquerd posted:Buy a cow, kill the cow humanely, butcher the cow, freeze 90% of the cow, eat the rest of the cow over a year. We did this and it has been great, except the fact that they ground a truly staggering amount of the non-steak cuts. We got like 20 1+lb packages of ground beef and like 10+ packages of whole muscle cuts. I wish they had left more of it whole, I can slice chuck thin for bulgogi or roast it or, hell, grind it my dang self, but ground beef is kind of limiting. So, uh, ask for whole muscle even possible and invest in a meat grinder.
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Dec 10, 2015 01:58
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So, no one has tried that fake meat, then?
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Dec 10, 2015 02:47
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psychokitty posted:So, no one has tried that fake meat, then? Only vegetarians et al. would generally bother to try fake meat. Try asking in that thread?
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Dec 10, 2015 02:52
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I got a pack of dry congee mix from my mom when she was cleaning out her cupboards. It has absolutely no seasoning, what the hell do I add to this dry rice/bean/grain monstrosity to make it delicious?
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Dec 10, 2015 03:29
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Wezlar posted:I got a pack of dry congee mix from my mom when she was cleaning out her cupboards. It has absolutely no seasoning, what the hell do I add to this dry rice/bean/grain monstrosity to make it delicious? Boy, are you in for a treat.
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Dec 10, 2015 05:13
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psychokitty posted:So, no one has tried that fake meat, then? I tried the "chicken" strips but I didn't like them that much. They were kind of rubbery and had a plasticky taste. However, for full disclosure I didn't follow their package instructions, which specified thawing before cooking. That might have affected the texture, but probably not the taste that much.
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Dec 10, 2015 14:25
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Nicol Bolas posted:We did this and it has been great, except the fact that they ground a truly staggering amount of the non-steak cuts. We got like 20 1+lb packages of ground beef and like 10+ packages of whole muscle cuts. I wish they had left more of it whole, I can slice chuck thin for bulgogi or roast it or, hell, grind it my dang self, but ground beef is kind of limiting. So, uh, ask for whole muscle even possible and invest in a meat grinder. Communicate more with your butcher. You probably didn't get all the bones or organs or that stuff, which is valuable and good but which is normally not given to customers.
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Dec 10, 2015 16:46
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Eeyo posted:I tried the "chicken" strips but I didn't like them that much. They were kind of rubbery and had a plasticky taste. However, for full disclosure I didn't follow their package instructions, which specified thawing before cooking. That might have affected the texture, but probably not the taste that much. Thank you for your honesty.
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Dec 10, 2015 17:32
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SymmetryrtemmyS posted:Boy, are you in for a treat. That looks amazing, I will post the results!
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Dec 10, 2015 20:28
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Holiday season is here, I've got some days off coming up, and I want to make some prime rib in my oven. Best recipes?
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Dec 10, 2015 20:52
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http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html
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Dec 10, 2015 21:01
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D.N. Nation posted:Holiday season is here, I've got some days off coming up, and I want to make some prime rib in my oven. Best recipes? I basically did the serious eats method for thanksgiving. Salt and pepper, cooked it to 128f in a 170f oven. Took about 6 hours. Then rested it and finished with a searzall and quick reverse sear in a 550 oven. Was pretty much perfect. Served with homemade horseradish and a jus. 
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Dec 10, 2015 21:18
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Flash Gordon Ramsay posted:I basically did the serious eats method for thanksgiving. Salt and pepper, cooked it to 128f in a 170f oven. Took about 6 hours. Then rested it and finished with a searzall and quick reverse sear in a 550 oven. Was pretty much perfect. Served with homemade horseradish and a jus. HOLY SHITSNACKS I'm sending that to my mom right now who's always trying to perfect our xmukkah prime rib.
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Dec 10, 2015 22:32
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What are the rolled up cheese/bready things in the left of the picture? They look delicious...
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Dec 10, 2015 23:18
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Gerblyn posted:What are the rolled up cheese/bready things in the left of the picture? They look delicious... They are butterhorn rolls, a recipe I got from the Cook Illustrated baking cookbook. Lots of butter in the dough, brushed on when you roll them, brushed on before you bake them and then I brushed some more on after because why not. Butter. They were good. Very buttery. 
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Dec 10, 2015 23:41
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I have come in posession of a large (for me) number of eggs. Anyone have any good egg recipes so I can get rid of these without eating breakfast for three meals a day this weekend?
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Dec 10, 2015 23:42
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Cheesecake, ice cream, brownies, cornbread muffins
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Dec 10, 2015 23:45
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spankmeister posted:I have come in posession of a large (for me) number of eggs. Anyone have any good egg recipes so I can get rid of these without eating breakfast for three meals a day this weekend? You could try making Spekkoek, it's a sort of dense, spiced caked that's popular in Indonesia and the Netherlands, and it requires an absurd quantity of eggs: http://www.food.com/recipe/spekkoek-thousand-layer-spice-cake-144748 Flash Gordon Ramsay posted:They are butterhorn rolls, a recipe I got from the Cook Illustrated baking cookbook. Lots of butter in the dough, brushed on when you roll them, brushed on before you bake them and then I brushed some more on after because why not. Butter. Nice, I might try and make them this weekend. Thanks!
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Dec 10, 2015 23:52
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| # ? May 25, 2024 00:45 |
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spankmeister posted:I have come in posession of a large (for me) number of eggs. Anyone have any good egg recipes so I can get rid of these without eating breakfast for three meals a day this weekend? Fresh egg pasta is amazingly great and eats up eggs like nobody's business.
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Dec 10, 2015 23:54
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