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Throw it on top of your salads. Fruit salads too Use pom instead of cranberry sauce for Christmas, or mix it into cranberry sauce Sorbet
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Dec 14, 2015 02:37
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I feel like they would be delicious in/on lemon bars.
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Dec 14, 2015 02:45
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Steve Yun posted:The recipes for paneer and queso fresco look the same, so a squeeze is probably the only thing separating the two Commercial Queso Fresco will be a lot saltier then paneer fyi. Still yummy though.
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Dec 14, 2015 04:07
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Does condensed milk in a tube need to be refrigerated after opening? What's the shelf life like?
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Dec 14, 2015 14:32
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Grand Fromage posted:Does condensed milk in a tube need to be refrigerated after opening? What's the shelf life like? I assume you mean sweetened condensed milk? I can't imagine how unsweetened evaporated milk could possibly come in a tube. But yes, refrigerate. It's full of sugar and milk and bacteria and mold love that poo poo.
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Dec 14, 2015 16:18
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General logistics question: I'm hosting a small gathering and I got inspired by the mezze thread, which I can't find, to make a buffet of those. What's the best way to work out how much stuff to make for a given group size? All the formulas and calculators I've found are tailored to multicourse dinner menus or large scale cooking, like cafeterias.
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Dec 15, 2015 19:06
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Figure on a pound of food total per person and you'll be fine.
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Dec 16, 2015 06:08
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So I managed to get ahold of a goose for Christmas dinner which I'm really stoked about. The problem is I've never prepared or eaten a goose before. My plan is to roast it like a turkey with a night of brining before hand. Do you recommend that for a goose? For turkeys I normally use a mix of apple, onion, rosemary, and sage for aromatics during the actual roasting. Will those work for goose since, I assume at least, it's a bit richer and gamier then turkey is? And other tips and tricks I should know going in?
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Dec 16, 2015 11:58
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ManMythLegend posted:So I managed to get ahold of a goose for Christmas dinner which I'm really stoked about. The problem is I've never prepared or eaten a goose before. Goose is quite fatty, you should treat it more like a big duck than a turkey. Also the rendered fat is very tasty, so make sure to save it for stuff like roasting potatoes. Maybe some citrus flavors?
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Dec 16, 2015 12:21
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ManMythLegend posted:So I managed to get ahold of a goose for Christmas dinner which I'm really stoked about. The problem is I've never prepared or eaten a goose before. Goose is extraordinarily fatty, so make sure you cook it in a way that renders the fat properly. You can basically treat it like a duck.
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Dec 16, 2015 12:22
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It's funny that in A Christmas Carol all Tiny Tim wanted (other than to live, I guess) was a turkey for Christmas instead of a tough-rear end stringy goose.
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Dec 16, 2015 15:32
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They liked the goose, the problem was there were eight of them and a turkey's a lot bigger 
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Dec 16, 2015 16:33
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i like nice words
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I'm supposed to bring a dessert to a party on friday, but I'm super super depressed and have like zero energy. What's a good simple to make dessert that's maybe slightly more sophisticated than a box cake? It's not for too many people so I can go for quality over quantity.
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Dec 16, 2015 17:27
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Semisponge posted:I'm supposed to bring a dessert to a party on friday, but I'm super super depressed and have like zero energy. What's a good simple to make dessert that's maybe slightly more sophisticated than a box cake? It's not for too many people so I can go for quality over quantity. Creme Brulee? You can bake them in advance, then melt the sugar over the top using a broiler or blow torch at the party. This is the recipe my GF uses: http://www.bbcgoodfood.com/recipes/2745/ultimate-crme-brle- Gerblyn fucked around with this message at 17:54 on Dec 16, 2015 |
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Dec 16, 2015 17:52
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Semisponge posted:I'm supposed to bring a dessert to a party on friday, but I'm super super depressed and have like zero energy. What's a good simple to make dessert that's maybe slightly more sophisticated than a box cake? It's not for too many people so I can go for quality over quantity. Favourite low effort dessert is Eton Mess. Three elements: Whipped cream (can be fancied up by whipping with liquor), Shards of meringue and fruit (again, can be macerated in booze to fancy it up). Easy to assemble and pleases crowds.
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Dec 16, 2015 18:07
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Semisponge posted:I'm supposed to bring a dessert to a party on friday, but I'm super super depressed and have like zero energy. What's a good simple to make dessert that's maybe slightly more sophisticated than a box cake? It's not for too many people so I can go for quality over quantity. Wine-poached pears + ice cream. It's like no effort and hella fancy.
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Dec 16, 2015 19:47
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Crème brûlée is delicious but not even close, effort-wise, to cake mix. I would do oatmeal lace cookies spread thin, maybe shaped artsily while still warm, with varying dabs of chocolate, good jam, etc. Very little effort or time, good at room temp, nothing needed at their house.
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Dec 16, 2015 19:54
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I've done this no-egg chocolate mousse a few times now, it's pretty good and takes three ingredients and near zero effort. http://wonkywonderful.com/chocolate-mousse-recipe-egg-free/ It's best freshly made, but you can make it early and refrigerate it, which is probably what you should do if it has to travel any significant distance. That makes it a little less light. I top it with shaved chocolate or a few mini chocolate chips but there's probably other good options too. A leaf of fresh mint to garnish looks nice if you're feeling fancy. EDIT: You can also make it start-to-finish in five minutes or so, it doesn't have to set or anything.
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Dec 16, 2015 20:01
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What about a trifle? You can (gasp) buy an angel food cake to cube up and then layer with whipped cream (flavored with booze or extract) or pudding or whatever and fruit. It's pretty much just a tiny bit of prep and a lot of assembly and if you have a real trifle dish it looks very pretty. Edit: also a bread pudding is very easy and very good.
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Dec 16, 2015 20:29
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dino. posted:Figure on a pound of food total per person and you'll be fine.  Actually just remembered there's cake and cookies as well so I can probably get away with a bit less.
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Dec 16, 2015 21:53
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I have a big container of marinara because the dickhead cookbook said to make 3 cups worth and only use a few ounces. What can I do with it that's simple and not pasta? Maybe I will try polenta and meatballs again.
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Dec 17, 2015 00:45
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Freeze it.
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Dec 17, 2015 00:47
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Well holy loving poo poo, my stepmom made me go make rosettes with her, aka the most labor-intensive dessert you can possibly make. Guess I'm covered for friday. PS never ever ever make rosettes you will die of boredom
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Dec 17, 2015 02:28
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22 Eargesplitten posted:I have a big container of marinara because the dickhead cookbook said to make 3 cups worth and only use a few ounces. What can I do with it that's simple and not pasta? Turn some into a relish/chutney using vinegar/sugar/spices
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Dec 17, 2015 02:41
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22 Eargesplitten posted:I have a big container of marinara because the dickhead cookbook said to make 3 cups worth and only use a few ounces. What can I do with it that's simple and not pasta? Pizza Sauce.
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Dec 17, 2015 09:21
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Anyone got a good website for someone who can't cook at all? Like complete garbage, someone who would burn water.
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Dec 17, 2015 12:56
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Probably youtube. Search anything you want, there'll be a video on how to make it. Also, this website! What do you want to cook? Do you have a kitchen with equipment?
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Dec 17, 2015 13:15
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Well, I got some chicken wings that I had in the freezer for a week. But the thing is that all I have is a frying pan and a gas burner and I have no idea what to do with them.
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Dec 17, 2015 13:38
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Tired Moritz posted:Well, I got some chicken wings that I had in the freezer for a week. But the thing is that all I have is a frying pan and a gas burner and I have no idea what to do with them. Well the obvious choice is buffalo wings. The sauce is 50/50 butter and Franks Red Hot, if I recall, which should be pretty easy to mix up 
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Dec 17, 2015 14:03
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Tired Moritz posted:Well, I got some chicken wings that I had in the freezer for a week. But the thing is that all I have is a frying pan and a gas burner and I have no idea what to do with them. If you have a gas burner, do you have an oven? For a new cook, I wouldn't recommend deep frying the wings, but if you have an oven you can make some pretty drat good oven baked wings.
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Dec 17, 2015 14:04
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feedmegin posted:Well the obvious choice is buffalo wings. The sauce is 50/50 butter and Franks Red Hot, if I recall, which should be pretty easy to mix up Don't you need to deepfry? It's always an hassle since I don't like wasting so much oil. The Midniter posted:If you have a gas burner, do you have an oven? For a new cook, I wouldn't recommend deep frying the wings, but if you have an oven you can make some pretty drat good oven baked wings. Unfortunately, I do not have an oven, but I do have a cheap mini-oven.
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Dec 17, 2015 14:11
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Cavenagh posted:Find recipes and videos by The Hairy Bikers, Two Fat Ladies, Hugh Fearnley- Whittingstall, Nigel Slater. They all pie well. I notice a certain commonality here 
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Dec 17, 2015 14:16
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Tired Moritz posted:Well, I got some chicken wings that I had in the freezer for a week. But the thing is that all I have is a frying pan and a gas burner and I have no idea what to do with them. Gordon Ramsay: Sticky Lemon Chicken video: https://www.youtube.com/watch?v=mARkUax2jg0 or written down: http://www.food.com/recipe/gordon-ramsays-sticky-lemon-chicken-301320 now, you have chicken wings, so you might want to cut them up if they are not sectioned already, here's an instruction video https://www.youtube.com/watch?v=v5adtSI2nTo paraquat fucked around with this message at 17:45 on Dec 17, 2015 |
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Dec 17, 2015 17:42
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Quick food safety question—I have a recipe for spiced apples I want to try for Christmas but have literally no experience jarring or preserving food. The recipe just says 'put into hot, sterile jars; seal immediately.' What is the best way to sterilize a jar for this purpose? How/how long can I keep leftovers after reopening?
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Dec 17, 2015 23:46
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Boil the jars in water for a few minutes. Like, completely submerged. Boil the lids and rings, too.
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Dec 18, 2015 00:00
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Mr. Wiggles posted:Boil the jars in water for a few minutes. Like, completely submerged. Boil the lids and rings, too. That said, I'm willing to bet a spiced apple recipe either has to be processed for 10 minutes or more for hot water canning or by pressure canning, and in either case just using clean jars will be sufficient. It's really something that's recipe dependent. And that being said, all of this is only really relevant if you're planning on canning for shelf storage. If you're planning on keeping it in the fridge you don't really have to worry about it.
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Dec 18, 2015 00:41
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I'm cooking some 72 hour puddle short ribs for a Christmas potluck this saturday. And I can't decide on a sauce. It's a pretty casual dinner, but I still want it fairly christmasy, so I've decided to opt out of any BBQ and Asian type sauces. I was thinking maybe some kind of red wine (spicy maybe) sauce, but I have no clue what's gonna be good. If anybody can point to me to a recipe that would work well, I'd love you forever.
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Dec 18, 2015 02:23
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never happy posted:I'm cooking some 72 hour puddle short ribs for a Christmas potluck this saturday. And I can't decide on a sauce. It's a pretty casual dinner, but I still want it fairly christmasy, so I've decided to opt out of any BBQ and Asian type sauces. I was thinking maybe some kind of red wine (spicy maybe) sauce, but I have no clue what's gonna be good. If anybody can point to me to a recipe that would work well, I'd love you forever. Osso Buco. http://stickygooeycreamychewy.com/2012/10/10/osso-buco-style-braised-short-ribs/ It's something my friend's grandma would make, it's amazing. Note, I've not had the chance to try this recipe myself, but it looks about right. Back a page-ish to simple deserts, nothing better then a Crumble. He're one I did: Fill: 4 apples, chopped 1/4 fresh pineapple (or 1 14oz can DRAINED) 1/2 c. brown sugar Pinch of Salt Shake of 5 Spice Powder (optional) 1/2 teaspoon fresh grated ginger Top: 1/2 c. flour 1/2 c. rolled oats or quick oats 1/2 c. melted butter 1/2 c. white sugar Grease a 9"x9" pan OR 10" x 1-1/2" round pie plate. Pre-Heat oven to 375. Chop apples and skinned pineapple (I found the core pieces work great in this), toss in brown sugar, salt, spices and grated ginger. Put in greased pan. Mix all topping stuff in bowl until combined. Spread evenly over fruit. Bake at 375 for 35 minutes. Serve with vanilla ice cream or whip cream. Suspect Bucket fucked around with this message at 22:56 on Dec 18, 2015 |
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Dec 18, 2015 21:51
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Any tips for roasting a rib of beef? I'd describe my cooking ability as totally adequate, but the only beef I've done has been steak or a little roasting joint for myself and my partner. The beef rib is going to be for 8 people on Christmas Day so I want to make sure I get it right!
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Dec 20, 2015 17:51
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Bollock Monkey posted:Any tips for roasting a rib of beef? I'd describe my cooking ability as totally adequate, but the only beef I've done has been steak or a little roasting joint for myself and my partner. The beef rib is going to be for 8 people on Christmas Day so I want to make sure I get it right! See here: http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html And a sauce to serve with it: http://www.seriouseats.com/recipes/2011/04/sauced-horseradish-cream-sauce.html
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Dec 20, 2015 18:04
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