|
Anne Whateley posted:You can pull the whole thing out of the pan, flip it over, and try to slowly pull the foil off the fudge instead of vice versa. It's still not going to be easy, but should be easier. I guess it wasn't as stuck as I thought (after freezing it all day and still being pretty sticky) because I did this and it came off pretty easily. Made it with chocolate, peanut butter and little caramel bits. drat tasty but I think I might need to get some powdered sugar or something to keep it from sticking to everything.
|
#
?
Jan 9, 2016 01:22
|
|
|
|
| # ? May 12, 2024 22:31 |
|
|
Steve Yun posted:Anyone use industrial fry oil? Costco has huge 5 gallon jugs of this stuff with anti-oxidants like TBHQ. I was wondering how long I can use something like this. Will it last a year on the shelf? It'll last a week in a commercial fryer, so at home, assuming you filter it after every use, a month at a time-ish? The oil itself is shelf stable for a solid year.
|
|
#
?
Jan 9, 2016 01:25
|
|
|
I have procured a whole duck. I intend to smoke said duck, and have a recipe for Thanksgiving turkey brine that I would like to use on it but need to know if it would be any good for duck. Please advise.
|
|
#
?
Jan 9, 2016 01:26
|
|
|
Chef De Cuisinart posted:It'll last a week in a commercial fryer, so at home, assuming you filter it after every use, a month at a time-ish? The oil itself is shelf stable for a solid year. Awesome. I think if the oil can sit for a whole year I'll actually save money by buying one of the big 5 gallon containers, taking a gallon out at a time and just keeping that one "live" gallon in a separate container, filtering after each use, etc. Costco has peanut and soy oil, is there any reason to stick with soy for all-purpose oil if peanut is almost the same price?
|
|
#
?
Jan 9, 2016 01:52
|
|
|
Do you want that peanut taste in everything for a year?
|
|
#
?
Jan 9, 2016 01:54
|
|
i like nice words
|
Anne Whateley posted:Do you want that peanut taste in everything for a year? Does peanut oil really taste that peanutty? It's been my go-to stir fry oil forever and I never noticed any flavor from it. I also smoke like a drat chimney so maybe my subtle oil flavor opinions are invalid.
|
|
#
?
Jan 9, 2016 01:58
|
|
|
To be honest I don't notice any peanut flavor edit: hey, what's up fellow no tastebuds buddy
|
|
#
?
Jan 9, 2016 02:00
|
|
|
I can always tell when something's been fried in peanut oil. It's not like a bad flavor, I just wouldn't want it added to everything I made with it. ¯\_(ツ)_/¯
|
|
#
?
Jan 9, 2016 02:13
|
|
|
I would take peanut oil over soy bean oil 100% of the time. Soy oil is just so... greasy and unpleasant. Like cheap salad dressing.
|
|
#
?
Jan 9, 2016 02:23
|
|
|
Anne Whateley posted:I can always tell when something's been fried in peanut oil. It's not like a bad flavor, I just wouldn't want it added to everything I made with it. ¯\_(ツ)_/¯
|
|
#
?
Jan 9, 2016 02:29
|
|
|
I may be remembering this incorrectly, but I think peanut oil degrades faster than most commercial soybean oils. Corporate has a deal with someone, and we use Mazola ZT Creamy partially hydrogenated soybean oil. It's pretty good at ~$40 for a 35lb jug.
|
|
#
?
Jan 9, 2016 02:36
|
|
|
So is that a yes to my duck brine question?
|
|
#
?
Jan 9, 2016 02:38
|
|
|
Dr. Gitmo Moneyson posted:So is that a yes to my duck brine question? Yeah, should be fine. Make sure you let your duck dry well on a rack for a few hours in your fridge first, help that pellicle form so smoke adheres well. Salt/brineing denature proteins a bit, so when the skin dries those proteins sort of come to the surface, and act somewhat like velcro for smoke.
|
|
#
?
Jan 9, 2016 02:43
|
|
|
Hey if you want bargains on copper ware, a lot of Mauviel has been showing up at TJ Maxx. $200 for a skillet! Half price! Question: what the hell is this thing
|
|
#
?
Jan 9, 2016 07:29
|
|
|
Wine chiller duh
|
|
#
?
Jan 9, 2016 07:31
|
|
|
Why do you need that insert?
|
|
#
?
Jan 9, 2016 07:35
|
|
|
Steve Yun posted:Why do you need that insert? So the bottles don't clang together, I imagine.
|
|
#
?
Jan 9, 2016 07:36
|
|
|
Recommend me a food processor. I mainly make hummus, baba ganouj, salsa, etc. I don't know what size I need, but there's only two of us. Also, is there a kind of dish sponge that's just better than the rest? Lawnie posted:So the bottles don't clang together, I imagine. Avoids water from the melting ice. No wet bottles. PRADA SLUT fucked around with this message at 08:08 on Jan 9, 2016 |
|
#
?
Jan 9, 2016 08:05
|
|
|
Edit: if you're just making mushes, I guess you'll be fine with the cuisinart 9 cup, maybe even the 4 cup Get two sponges, one that's blue and another one that's yellow/green. Use the blue one for everything. If there's something burnt on hard into steel, use the green one. Never use the green one on nonsticks or anything else that scratches easily. Steve Yun fucked around with this message at 08:59 on Jan 9, 2016 |
|
#
?
Jan 9, 2016 08:52
|
|
|
PRADA SLUT posted:Avoids water from the melting ice. No wet bottles. Doesn't look like it would do any good against that at all.
|
|
#
?
Jan 9, 2016 09:41
|
|
|
Steve Yun posted:Edit: if you're just making mushes, I guess you'll be fine with the cuisinart 9 cup, maybe even the 4 cup Really? I use green almost exclusively and I've been on the same $12 Teflon for about 2 years for my over easy eggs.
|
|
#
?
Jan 9, 2016 19:29
|
|
|
I have so much leftover spiral-cut ham in my fridge, and that's after freezing a ton. Please give me ideas to power through the rest. I've already made all the permutations with eggs -- quiche, omelette, scrambled, breakfast sandwiches. I'm thinking more dinner thoughts, but I'm open to whatever. It's all already cooked and I don't have the bone.
|
|
#
?
Jan 9, 2016 20:11
|
|
|
spankmeister posted:Doesn't look like it would do any good against that at all. Cause you're supposed to use dry ice I thought this was pretty obvious.
|
|
#
?
Jan 9, 2016 22:35
|
|
|
Anne Whateley posted:I have so much leftover spiral-cut ham in my fridge, and that's after freezing a ton. Please give me ideas to power through the rest. Salad topped with ham and hardboiled egg. Oven Mac and Cheese with broccoli and ham bits. Ham Pannini. Hawaiian Pizza. Ham Pot Pie. Pea soup. (just use chicken stock and bacon dripping and a jot of liquid smoke instead of ham stock, it tastes fine, no-one's gonna call the cops) Suspect Bucket fucked around with this message at 22:47 on Jan 9, 2016 |
|
#
?
Jan 9, 2016 22:45
|
|
|
Anne Whateley posted:I have so much leftover spiral-cut ham in my fridge, and that's after freezing a ton. Please give me ideas to power through the rest. Use it as a seasoning for collard/mustard/turnip greens. Fold it into some mac n chz. Make pork fried rice. Minestrone soup.
|
|
#
?
Jan 9, 2016 23:17
|
|
|
Red beans and rice, mmmmm! http://www.gumbopages.com/food/red-beans.html. obvi you won't be staying true to the recipe, but you're ham will be just fine and it'll still be tastyaf.
|
|
#
?
Jan 9, 2016 23:24
|
|
|
Sorry, quick question about the waffle recipe from earlier.Flash Gordon Ramsay posted:Here is my quick waffle recipe. Not sure about calories, but it's not time consuming like yeast waffles (which are great, by the way). What is the purpose of the vegetable oil? Can I use less of that? Like maybe 1/3 or 1/4 cup instead of 1/2? I. M. Gei fucked around with this message at 00:51 on Jan 10, 2016 |
|
#
?
Jan 10, 2016 00:45
|
|
|
Suspect Bucket posted:Pea soup. (just use chicken stock and bacon dripping and a jot of liquid smoke instead of ham stock, it tastes fine, no-one's gonna call the cops) +1 for Split Pea and Ham Soup. poo poo is delicious, you can go pretty overboard with the ham. We can be controversial and discuss options for freezing a big batch of it if you want.
|
|
#
?
Jan 10, 2016 00:57
|
|
|
Anyone have an oxtail stew recipe they're particularly fond of? I've had about 2.5 lbs in my freezer for awhile now and need to cook it.
|
|
#
?
Jan 10, 2016 01:34
|
|
|
Dr. Gitmo Moneyson posted:Sorry, quick question about the waffle recipe from earlier. Fat shortens the length of glutamine. It's what makes pie dough flaky and whatnot. If you cut back on the oil your waffles will be drier, probably be denser, chalky, and less flavorful. Fat carries flavor, especially in baking.
|
|
#
?
Jan 10, 2016 01:37
|
|
|
A sugar cookie recipe I was using had cream of tartar in it, and I somehow didn't notice and made the recipe completely without. It has baking soda. Will it just be chewier than it would have been with cream of tartar?
|
|
#
?
Jan 10, 2016 04:05
|
|
|
Thanks, guys! I've done a lot of the topping-type stuff, but I really want to get through large amounts of this ham, not like 1/3 c at a time for the rest of my life. Without the bone, how would I include it in pea soup? Just throw chunks in at the end?
|
|
#
?
Jan 10, 2016 04:40
|
|
|
Anne Whateley posted:Thanks, guys! I've done a lot of the topping-type stuff, but I really want to get through large amounts of this ham, not like 1/3 c at a time for the rest of my life. Just add in after sauteeing of whatever veg, get a little color, then start your liquid and leave it in there on low while it's becoming soup. (Also check out the red beans and rice page, it might change your life.)
|
|
#
?
Jan 10, 2016 04:54
|
|
|
http://www.amazon.com/Hamilton-Beach-70740-8-Cup-Processor/dp/B00755KNCS/ or http://www.amazon.com/Hamilton-Beach-70730-Scraper-Processor/dp/B008J8MJIQ/ or something else? I'm kind of concerned about them being too large, I wash hoping for something like a 4-6 cup. I don't have a lot of storage space.
|
|
#
?
Jan 10, 2016 05:03
|
|
|
http://www.amazon.com/gp/aw/d/B000Y...dNGL&ref=plSrch ?
|
|
#
?
Jan 10, 2016 05:50
|
|
|
Is that just a larger version of this? http://www.amazon.com/Conair-Cuisinart-DLC-2ABC-Processor-Brushed/dp/B0000645YM/ Some people were saying that it's more suited for prep work than "finished product", but I don't know how much I trust Amazon reviewers.
|
|
#
?
Jan 10, 2016 05:59
|
|
|
Here is another good soup that uses ham, though not a whole ton at a time. You could up it a bit I guess: http://allrecipes.com/recipe/237498/chef-johns-spanish-garlic-soup-sopa-de-ajo/
|
|
#
?
Jan 10, 2016 08:41
|
|
|
Brawnfire posted:A sugar cookie recipe I was using had cream of tartar in it, and I somehow didn't notice and made the recipe completely without.
|
|
#
?
Jan 10, 2016 16:35
|
|
|
Mr. Wookums posted:baking powder is soda + tartar so unless you have another acid in there the cookies will taste odd and probably not have the levening desired. drat! I was all out of lemon juice and zest, I was going to throw it in so that would have accidentally made things better. They won't be, like, narsty or anything, will they?
|
|
#
?
Jan 10, 2016 16:41
|
|
|
|
| # ? May 12, 2024 22:31 |
|
|
I'd probably eat them but it'll depend on how picky the eaters are. I have accidentally used soda instead of powder in a 1:1 and those were terrible, but that's also a bigger mistake than yours since your recipe called for soda.
|
|
#
?
Jan 10, 2016 16:51
|
|