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Esme posted:I would think that garlic vinaigrette would be safe, since the oil and vinegar will eventually separate and the garlic will sink down into the very acidic and botulism-hostile vinegar. That said, you're not going to contract botulism from anything kept in a (properly operating) fridge because at those temperatures C. botulinum spores aren't going to germinate. If you're planning on keeping something at room temperature, make sure that it's safe and stable in those conditions and an oil and vinegar emulsion does not do so. hogmartin posted:That raises a question that I've wondered about for a while. We're told not to make homemade garlic oil because it's a perfect anærobic environment for botulism and you'll die. What kinds of things are safe to keep in oil? I never wanted to make marinaded mushrooms because of that but someone must have figured out a way to make them not kill you. C. botulinum is ubiquitous, and you can pretty safely assume that any food preparation surface in a household kitchen that hasn't just been disinfected will have a couple spores on it. This is generally nothing to worry about, you just have to avoid presenting the spores with an opportunity to germinate.
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Jan 18, 2016 09:10
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Bismuth posted:It was really odd because it wasnt soot like I expected, it wouldnt rub off on my fingers and was genuinely metallic in luster, but jet black. The smoke was pretty bad but didnt stink and dad kept venting it; the food turned out very good. I'm sure we took a risk eating that chicken but its been a few days and so far no ones got a lacerated intestine yet so we might have made it through ok. Was it Pyrex or Soda-Lime glass? The only thing i'm finding in my googling about glass turning black is lead glass, and I don't think anyone's ever turned that into cookware.
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Jan 18, 2016 13:22
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Well, Bismuth said the oven had to be vented of smoke, which I guess means that after the glass smashed, its contents fell directly onto the oven's floor and started burning. Perhaps one of the burning foods gave off something that coated the glass?
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Jan 18, 2016 13:31
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Gerblyn posted:Well, Bismuth said the oven had to be vented of smoke, which I guess means that after the glass smashed, its contents fell directly onto the oven's floor and started burning. Perhaps one of the burning foods gave off something that coated the glass? That was my first thought - that there was sugar in the food. I've had brown sugar turn practically to obsidian on pyrex before.
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Jan 18, 2016 17:51
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I enjoy rice a lot, particularly Jasmine and Basmati. It's really enjoyable. I am starting to grow irritated with the seemingly random quality levels I am getting buying from bulk bins and from trying random brands carried at the indian market nearby. I've the execution dialed in to 100% I believe, but despite changing nothing about my procedure how fragrant, separate the grains remain, and how long the grains end up all seem to vary randomly from bag to bag of rice. Is there a set of brands know to be higher quality for these varieties? For other varieties of rice, particularly medium and short grain white rice I've been 100% happy with kokuho rose and nishiki.
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Jan 18, 2016 22:50
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Bismuth posted:It was really odd because it wasnt soot like I expected, it wouldnt rub off on my fingers and was genuinely metallic in luster, but jet black. The smoke was pretty bad but didnt stink and dad kept venting it; the food turned out very good. I'm sure we took a risk eating that chicken but its been a few days and so far no ones got a lacerated intestine yet so we might have made it through ok. You basically made some obsidian-like dust, I imagine. Probably generated a lot of tiny glass particles when the piece shattered, which then oxidized heavily at a relatively high temperature, resulting in the blackish powder you see. It's deposited onto the glass chunks but you may also find it on the floor of your oven. I'm indulging my own conjecture here, so I'm sure chemmy will come by and insult then correct me soon enough.
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Jan 19, 2016 00:06
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I'd guess it's carbon, like when you season a pan.
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Jan 19, 2016 00:38
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thank you guys, it probably was carbon, I've just never seen it get that metallic and shiny, and resist smearing on my fingers or even scratching off with a fingernail. psychokitty posted:That was my first thought - that there was sugar in the food. I've had brown sugar turn practically to obsidian on pyrex before. It was just chicken brushed with butter and sprinkled with salt
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Jan 19, 2016 10:39
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Be honest: you put sugar on the chicken to get extra maillards.
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Jan 19, 2016 12:08
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I want to build a docker containerized app that will accept API posts and then display the most recent API post as an html page and save it to a database. The API post would include three things, auth token, roomid(int), occupied(bool). Longer term plan would be to output the last X records from the database based on an API for building graphs, etc. Also I'd like to throw this finished in a docker container so if I could build it on top of a common language with a good docker base image (https://hub.docker.com/explore/) that would be great. So to summarize, for an extremely simple API app with HTML output and basic db (could even be a flat file CSV really, performance is not important here) that has good containerland support, best language/tutorial(s)? Building and maintaining Ruby on Rails seems really excessive for what's little more than a "microservice".
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Jan 19, 2016 12:47
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Hadlock posted:I want to build a docker containerized app that will accept API posts and then display the most recent API post as an html page and save it to a database. The API post would include three things, auth token, roomid(int), occupied(bool). Longer term plan would be to output the last X records from the database based on an API for building graphs, etc. Have you considered sous vide?
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Jan 19, 2016 13:39
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Gonna need some more context than that. Adafruit actually sells this, but I don't think it's whatever you're referencing Sous-vide powered by Arduino kit pack - The SousViduino! https://www.adafruit.com/products/1401 This looks vaguely what I'm looking for; But no rails-style insta-database stuff https://howistart.org/posts/go/1 Hadlock fucked around with this message at 13:56 on Jan 19, 2016 |
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Jan 19, 2016 13:54
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Hadlock posted:Gonna need some more context than that. Adafruit actually sells this, but I don't think it's whatever you're referencing I was kidding. I have no idea what the gently caress you're looking for in a cooking thread.
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Jan 19, 2016 13:57
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Hadlock posted:I want to build a docker containerized app that will accept API posts and then display the most recent API post as an html page and save it to a database. The API post would include three things, auth token, roomid(int), occupied(bool). Longer term plan would be to output the last X records from the database based on an API for building graphs, etc. I like to use my pressure cooker on most of the squashes now, makes for really easy peeling afterwards and I can generally just scoop the flesh over into a bowl with some butter and/or splash of coconut milk and hit with a stick blender. Spice it up with some ground ginger, curry powder, whatever and a little salt and it's a good to go vegetable / starch side.
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Jan 19, 2016 14:09
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Hello cooking masters! I'd like a little guidance here. I am a novice, to sometimes intermediate cook, and I have a pretty good idea of what I want to accomplish here, but your help in nailing down the details would be much appreciated. I'd like to take a flatbread, topped with mozzarella, tomatoes, sweet onions, goats cheese, and basil, and a bit of bacon, bake it in an oven, then add arugula, basil, parsley(?). What do y'all think? Good plan? Ingredients play well? Eager to hear any suggestions or advice.
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Jan 21, 2016 01:39
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The Bananana posted:I'd like to take a flatbread, topped with mozzarella, tomatoes, sweet onions, goats cheese, and basil, and a bit of bacon, bake it in an oven, then add arugula, basil, parsley(?). You're nuts. It'll never work!
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Jan 21, 2016 01:45
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The Bananana posted:Hello cooking masters! Your plan is missing cook it and eat it and then report the results
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Jan 21, 2016 01:59
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The Bananana posted:Hello cooking masters! I think adding basil before and after cooking renders it into its most toxic form.
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Jan 21, 2016 02:01
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Don't overdo the bacon.
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Jan 21, 2016 02:05
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The Bananana posted:Hello cooking masters! I'm gonna take your post seriously and suggest you split this into two flatbreads. Doesn't really matter what goes on which, those flavors are all mix and match great together, but you will have an overloaded flatbread if you throw all that on one. My rule of thumb for pizza applies here, I think; sauce, cheese, and no more than 3 toppings. If you've got a chunky cheese or a cheese that will go on in large pieces rather than an even coat of shreds, like goat cheese, it goes down to a maximum of 2 toppings. That way you can actually taste everything separately and you don't risk an overdone top and lukewarm / uncooked middle.
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Jan 21, 2016 02:09
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Thank you all. I appreciated both serious and supportive comedy posts! I am super excited to try it, and yes, thread, I will post pics and report back on my results.
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Jan 21, 2016 02:21
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Nicol Bolas posted:I'm gonna take your post seriously and suggest you split this into two flatbreads. Agreed and I'll go one further, slice up a baguette and make mini toasties. 
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Jan 21, 2016 02:31
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The Bananana posted:Hello cooking masters! Sounds like a good time. My only concern is the goat cheese. Is it a very savory one, or mild? I'm afraid if it's too strong, it'll overpower everything else. If it's mild, may not even bother to add it at all, save it for crackers. I'd also swap the arugala for spinach, and cook it on the pizza, but I love spinach and only tolerate arugala. And when it comes to bacon on pizza, a dab'll do it. But hey, go nuts. I love a flatbread pizza. Just don't over-do it on the toppings and make them too thick. My favorite lazy flatbread toaster oven pizza is fresh rough chopped spinach, minced garlic, olive oil, thin sliced tomatoes, and smoked gouda. You gotta chop up the spinach a bit though or else you risk topping-shift and burny chin when you pull a big leaf out covered in molten gouda.
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Jan 22, 2016 01:20
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I want to make garlic butter, would this work? Blend raw garlic with a little bit of olive oil+salt+pepper. Cook mixture in pan until cooked, place in bowl to cool down. After cooled down, mix this garlic/ olive oil mixture with softened garlic, cool down then wrap in wax paper. Will anything go horribly wrong?
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Jan 22, 2016 02:10
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madkapitolist posted:I want to make garlic butter, would this work? That'll be just fine. The olive oil may not solidify as quickly as the butter in the fridge, keep that in mind and you may want to drain to be on the safe side. It prob wouldn't make a difference anyway tho.
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Jan 22, 2016 02:30
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Shouldn't be too deadly. My preferred method is to roast some garlic, make some raw garlic paste, add the roast garlic to that and mix that into some good soft butter, adding some salt, pepper and parsley.
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Jan 22, 2016 03:18
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madkapitolist posted:I want to make garlic butter, would this work? I'd be interested to hear how this turns out. I also prefer roasting garlic and folding it into soft butter. I assume you'll have to very gently poach the garlic in the olive oil or end up with a crispy, gritty raft of micro garlic bits in your oil.
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Jan 22, 2016 03:23
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I have a wood cutting board I made as a teenager and have used for a long time. Do I use mineral oil to take care of it? I sadly put a pan on it for a second today and burned a ring on it so now I feel like it needs a lot TLC.
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Jan 22, 2016 06:00
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Rand alPaul posted:I have a wood cutting board I made as a teenager and have used for a long time. Do I use mineral oil to take care of it? I sadly put a pan on it for a second today and burned a ring on it so now I feel like it needs a lot TLC. Yes, mineral oil and sanding.
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Jan 22, 2016 08:10
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Number 1 Sexy Dad posted:I'd be interested to hear how this turns out. I also prefer roasting garlic and folding it into soft butter. I assume you'll have to very gently poach the garlic in the olive oil or end up with a crispy, gritty raft of micro garlic bits in your oil. What's the advantage to roasting the garlic? I usually just crush garlic into soft butter, with salt, pepper and parsley. I do roast the bread after I put the butter on it, so I guess the garlic does end up cooked in the end. Gerblyn fucked around with this message at 08:39 on Jan 22, 2016 |
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Jan 22, 2016 08:35
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How long does a pork shoulder stay good for in the freezer? I've got some that has to be 8 months old by now. Related, how long at what heat should I cook pulled pork at?
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Jan 22, 2016 09:37
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Gerblyn posted:What's the advantage to roasting the garlic? I usually just crush garlic into soft butter, with salt, pepper and parsley. I do roast the bread after I put the butter on it, so I guess the garlic does end up cooked in the end. It turns the cloves into a sweet, unctuous, golden-brown paste. It's easier to mix or spread with/on stuff, and getting a big piece of it in your food is not problematic like it is with raw garlic. You should try it at least once, I think. It's pretty easy but it can take a couple hours to roast. Cut horizontally thru the middle of the head(s) of garlic. Rest the halves open faces up in a compact tinfoil nest or small ceramic dish. Drench the cut surfaces in olive oil to prevent drying. Tent very loosely with a piece of foil and roast at 350 or so for two or so hours, until the cloves are mushy and dark in color. Let cool and squeeze the cloves out like toothpaste. Mash the cloves and fold into softened butter and refrigerate, or store whole cloves in a bit of oil and spread them on whatever for more concentrated flavor. 
theres a will theres moe fucked around with this message at 13:39 on Jan 22, 2016 |
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Jan 22, 2016 13:34
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I like Keller's garlic confit. Put peeled cloves (with stem end cut off) on a pan, cover with an inch of neutral oil, put on low heat. Should just see occasional bubbles coming up. After an hour, take it off to cool. The garlic will be milder (though not caramelized like roast garlic can get) and soft and perfect for mixing into butter. Store it in the oil. I generally use the oil to make the most kickass aioli ever. I think he says it keeps for a week which seems awfully brief. As long as you're storing it at refrigerator temps, I would think you can keep it a couple weeks at least.
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Jan 22, 2016 13:54
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Number 1 Sexy Dad posted:It turns the cloves into a sweet, unctuous, golden-brown paste. It's easier to mix or spread with/on stuff, and getting a big piece of it in your food is not problematic like it is with raw garlic. You should try it at least once, I think. It's pretty easy but it can take a couple hours to roast. Thanks, I'll give it a try!
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Jan 22, 2016 13:59
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Flash Gordon Ramsay posted:I think he says it keeps for a week which seems awfully brief. As long as you're storing it at refrigerator temps, I would think you can keep it a couple weeks at least. I'm would imagine sprinkling a little salt would help it keep longer.
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Jan 22, 2016 14:59
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Number 1 Sexy Dad posted:I'd be interested to hear how this turns out. I also prefer roasting garlic and folding it into soft butter. I assume you'll have to very gently poach the garlic in the olive oil or end up with a crispy, gritty raft of micro garlic bits in your oil. Which is why you invest in a good bit of muscle, a mortar and pestle and a bit/lot of time. Roasting it like you suggested makes it come out heavenly but not if you want to keep the garlic spiciness. Rigged Death Trap fucked around with this message at 16:51 on Jan 22, 2016 |
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Jan 22, 2016 16:24
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Rigged Death Trap posted:Which is why you invest in a good bit of muscle, a mortar and pestle and a bit/lot of time. I agree about a different prep for keeping the spiciness but find that spiciness less welcome on garlic bread, personally. The ol' milling minced garlic with coarse salt under the side of a knife works great for making spice-retaining g-paste too, if you have no mortar setup.
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Jan 23, 2016 01:40
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My knife techniques are poor. There are a few video guides out there but I'll never cut enough things to get good at it. I also have no idea how to set range burner temps. Any setting on any stove I've ever owned will either fail to cook anything or smoke oil/burn food. I don't know what "medium high" means. It's all "nothing" or "smoke." I can do eggs well enough by removing the pan as needed to cool it off. But I've yet to finish a filet of anything and have it come out as good as an oven prep.
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Jan 23, 2016 03:02
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The Ferret King posted:My knife techniques are poor. There are a few video guides out there but I'll never cut enough things to get good at it. Hows your pots and pans? Some of the temp problem could be due to cheap / crappy pans but it could be other things.
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Jan 23, 2016 03:06
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The Ferret King posted:I also have no idea how to set range burner temps. Any setting on any stove I've ever owned will either fail to cook anything or smoke oil/burn food. I don't know what "medium high" means. It's all "nothing" or "smoke." I can do eggs well enough by removing the pan as needed to cool it off. But I've yet to finish a filet of anything and have it come out as good as an oven prep. High is turning on the gas all the way. Medium is turning on the gas halfway. Medium high is turning the gas knob up 3/4 of the way. Once you turn the gas on, then you wait a few minutes (let's say 3 minutes) for the pan to get hot. Wave your hand above the pan. Is it hot? Yes? Then you put your food in. It requires paying attention and standing in front of your stove. No wandering away to watch TV or else it will heat up too much and you'll be like OMG why is my pan on fire
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Jan 23, 2016 03:17
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