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Flash Gordon Ramsay posted:Wow, that's actually closer to bread flour in the protein department, so that could make a big difference. Higher protein content means more gluten and a chewier product, whereas the lower protein in cake flour will give you a more tender crumb. Bleached or unbleached is fine. Interesting, this flour is described as being best for "Baking products, cookies and pancakes" as well. Most Dutch cakes are dense, brick like things, I think people here prefer tarts, cookies, pancakes and doughnuts normally. This actually explains a lot. I've been following all these cake recipes from the UK, and the cakes always come out relatively heavy, I could well have been using the wrong type of flour the whole time. My self-raising flour is actually 13% protein according to the pack... This being the Netherlands, there's actually a windmill down the road the specializes in selling flour, I'll wander over tomorrow and see if they have anything better!
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Dec 22, 2015 23:30
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Yes, it makes a huge difference, and so does new baking powder/soda!
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Dec 23, 2015 00:36
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i like nice words
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I'm supposed to bring a dish for Christmas Day; I was thinking a nice big pan of cornbread but what else to go with it? Or something related to cornbread, or even entirely separate? Maybe something with potatoes? It will be about a 30-45 minute drive from my house but I do have a slow cooker if need.
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Dec 23, 2015 01:19
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Cornbread with butter and a bottle of sorghum syrup.
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Dec 23, 2015 01:57
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Admiral Joeslop posted:I'm supposed to bring a dish for Christmas Day; I was thinking a nice big pan of cornbread but what else to go with it? Or something related to cornbread, or even entirely separate? Maybe something with potatoes? It will be about a 30-45 minute drive from my house but I do have a slow cooker if need. You could make some good honey butter. Although if you want to use up potatoes and you have access to an oven once you get there then either mashed potatoes or potatoes au gratin would work well.
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Dec 23, 2015 06:05
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detectivemonkey posted:You could make some good honey butter. Although if you want to use up potatoes and you have access to an oven once you get there then either mashed potatoes or potatoes au gratin would work well. This sounds delicious but I don't have a stand mixer. How hard would it be with a hand mixer? Mr. Wiggles posted:Cornbread with butter and a bottle of sorghum syrup. I've never had this either.
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Dec 23, 2015 07:17
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Admiral Joeslop posted:This sounds delicious but I don't have a stand mixer. How hard would it be with a hand mixer? You might need the butter to soften a little more but it should be fine. Just roll it up into a log in parchment paper and pop it in the fridge overnight to harden it back up. And yes, it is delicious. My go-to for challah.
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Dec 23, 2015 16:11
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I want to make a lasagna 1 day ahead. Should I make it and refrigerate it uncooked, baking it the day of? Or should I bake it ahead of time, and reheat it to serve?
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Dec 23, 2015 20:54
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Lasagne only improves with repeat bakings: you get more caramelized cheese on the top and such. I always make it, bake it, fridge it, and then bake it again. EDIT: gently caress one day, make it days ahead if you'd like. It freezes well.
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Dec 23, 2015 21:17
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Thanks. Do you do the reheat at a lower temp?
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Dec 23, 2015 21:19
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taqueso posted:Thanks. Do you do the reheat at a lower temp? Nope, bake it the same way both times.
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Dec 24, 2015 16:23
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I'm making linguini with clans tonight. I usually use canned clams and clam juice but my sister in law brought over whole clams. Recipes online that use whole clams don't call for clam juice. Will I get the clam juice bit out of cooking the whole clams or should I add the clam juice like I usually do? Here's the plan for the sauce: Olive oil Add garlic and red pepper Add cup of wine and clams Cook til clams open, remove clams Add butter, adjust seasoning. It just doesn't seem like i have enough liquid.
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Dec 25, 2015 01:12
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Can I make powdered sugar with granulated and a mortar and pestle?
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Dec 25, 2015 01:59
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Maybe, and if you mix it with some cornstarch afterwards. Powdered sugar is always mixed with some, which effects it's properties in many applications.
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Dec 25, 2015 02:03
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That's good to know. I've seen some hot cocoa recipes that call for powdered sugar alongside corn starch anyway.
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Dec 25, 2015 03:01
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Should I bother spatchcocking a 4 lb chicken? Also, is it nigh impossible to get the backbone out without kitchen shears? I have a big chef's knife. me your dad fucked around with this message at 17:28 on Dec 25, 2015 |
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Dec 25, 2015 17:24
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You can do it but cutting bone with a knife A) sucks and B) dulls it. Shears work a lot better. Or a cleaver but you'd want it to be flat already to really go to town with one of those.
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Dec 25, 2015 17:30
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Spatchcock all birds. I use a boning knife.
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Dec 25, 2015 18:02
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The chickens over here are pretty small (2-3 lbs) and I didn't notice any benefits to spatchcocking. I stopped bothering. I am also cooking in a glorified (very nicely glorified) toaster oven so that might be a bigger factor.
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Dec 25, 2015 18:05
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Mr. Wiggles posted:Powdered sugar is always mixed with some, which effects it's properties in many applications. Ten years reading this forum, and I still learn new things.
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Dec 25, 2015 19:51
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Flash Gordon Ramsay posted:Spatchcock all birds. Truth. Mary Crimbo motherfuckers!
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Dec 25, 2015 20:53
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Mr. Wiggles posted:Maybe, and if you mix it with some cornstarch afterwards. Powdered sugar is always mixed with some, which effects it's properties in many applications. Huh. I guess that explains why the cookie glaze I made of just powdered sugar and milk tastes a bit metallic.
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Dec 26, 2015 15:14
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i got some black garlic over christmas and was wondering what would be a good recipe to make use of it since i have no idea how to use it
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Dec 27, 2015 00:23
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Jose posted:i got some black garlic over christmas and was wondering what would be a good recipe to make use of it since i have no idea how to use it I've had black garlic for years and haven't done much with it other than showing them to people for wows. Tonight someone mentioned that it reminded them of balsamic vinegar, and now I'm trying to brainstorm ways to use them as a solid form of balsamic.
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Dec 27, 2015 11:07
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Anyone got a recommendation for any food books?
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Dec 27, 2015 11:25
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Tired Moritz posted:Anyone got a recommendation for any food books? Sorry, that's far too vague to be answered. Ask a more specific question.
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Dec 27, 2015 14:04
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Tired Moritz posted:Anyone got a recommendation for any food books? On Food and Cooking, by Harold McGee It is definitely a food book!
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Dec 27, 2015 14:11
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Tired Moritz posted:Anyone got a recommendation for any food books? This is good if you want to do fancy deserts and such, but I found it a little boring.
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Dec 27, 2015 14:41
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Tired Moritz posted:Anyone got a recommendation for any food books?
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Dec 27, 2015 14:52
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Tired Moritz posted:Anyone got a recommendation for any food books? The A Song of Ice and Fire series by George R. R. Martin. Seriously though, The Flavor Bible was recommended to me in this thread and it's great.
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Dec 27, 2015 15:43
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The Eccentric's Cookbook is pretty amazing. I got given a copy a few years ago, but I'm still to try its recipe for elephant...
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Dec 27, 2015 19:22
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Jose posted:i got some black garlic over christmas and was wondering what would be a good recipe to make use of it since i have no idea how to use it A place here makes brioche toasts with black garlic and brie served with apricot-thyme jam that is just amazing. Not exactly a recipe but seriously delicious.
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Dec 27, 2015 20:49
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Jose posted:i got some black garlic over christmas and was wondering what would be a good recipe to make use of it since i have no idea how to use it If you're just looking for ideas, I had a bowl of ramen once that was loaded with sesame, black garlic, various vegetables and pork shoulder over a soba-style noodle. It was pretty great.
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Dec 27, 2015 21:36
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 My cheap spare blender has rust coming out of the bottom screw. What's a good way to treat it?
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Dec 28, 2015 01:24
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Steve Yun posted:
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Dec 28, 2015 02:06
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Hi Goons, Clearing out the kitchen because I finally ran out of room. Found this item and have no idea what it's for. No one else in the house has laid claim to it and a quick google search found nothing. It's quite heavy, all glass, and has "France" stamped into one of the handles. Looks to be too shallow for a strainer of any kind. Hard to tell from the photo but not all the holes are uniform, so possible made from hand (or really lovely factory). The bottom also has three small "feet" that barely give the holes any clearance.   So, what is this contraption?
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Dec 28, 2015 05:05
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Inlay for a pot to steam vegetables?
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Dec 28, 2015 05:08
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Or something you bake/steam like an English dessert pudding
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Dec 28, 2015 06:32
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It kinda looks like one of those tops that you put in rice cookers to steam veggies.
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Dec 28, 2015 08:41
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I agree, it looks like a steamer insert for a pot.
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Dec 28, 2015 12:30
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