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Good method or recipe for Siu Yuk? Have not caught up on the Chinese thread but I don't see it linked in the OP. http://www.chinasichuanfood.com/crispy-pork-belly-siu-yuk/ seems to be the best I've found.
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Jan 25, 2016 16:59
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I'm using this recipe to make Mexican Rice: http://allrecipes.com/recipe/27072/mexican-rice-ii/ But I'm going to use brown rice instead of white rice. Will it still puff up, or does the brown part of the rice get in the way of that happening?
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Jan 25, 2016 17:03
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Barracuda Bang! posted:Does anyone have a recommendation for a cookbook that's laid out like a sequential course, where you go through from beginning to end, making all the recipes, and when you finish...well, you've learned the content of the book? So many cookbooks seem to be laid out like encyclopedias, which are probably great once you're established, but my brain doesn't feel like it's there yet. And like most textbooks there are frequent revisions, and you can usually find older editions on the cheap.
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Jan 25, 2016 21:00
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SubG posted:Not exactly what you're describing, but the Culinary Institute of America's The Professional Chef is a textbook designed to walk people through everything from scratch. There's a certain amount of stuff in it that's not going to be particularly useful to the home cook, and the recipes are scaled for a commercial kitchen (and they're not particularly spectacular anyway). But they cover all of the techniques you need to know in detail and with a lot of illustrations. Seconding this. This book was awesome to learn techniques from when I first got started cooking.
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Jan 25, 2016 21:36
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Goons I need some suggestions on how to pair salmon fillet with a spinach and mushroom risotto. I would usually just broil it with some salt and pepper and squeeze on lemon juice but I've got family flying in to town tomorrow and wanted something a little more elevated, but can't think of what to do that pairs well with the risotto. I was thinking I'd need another side to go with it but maybe the risotto and salmon is plenty on its own??
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Jan 25, 2016 23:27
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I've been snowed in since Friday with this snowstorm. By chance, I roasted and shredded a pork shoulder the weekend before the storm, and parted it out and froze it in 2-cup quantities. That's been absolutely perfect -- that amount of meat equates to 1-2 meals for two people depending on how much other stuff gets added to it. We've eaten like kings despite the fact that my street still hasn't seen a plow, and we still have some left. It has a rub on it, but in practice I've been able to use it in a bunch of different cuisines. I've tossed it with barbecue sauce for sandwiches, I've cooked it up with chiles and onions and spices for tacos (I also bought tomatillos with no real plan for them -- a happy coincidence there), and tonight we made a simple soy sauce-based sauce for it and ate it with a vegetable slaw. It's been great, kind of a blank slate. A blank meat slate. What else can I do this with? Can I buy a big-rear end hunk of beef and do something similar to it? I've made pot roast before, but it's always had canned tomatoes and water and was more stew-like. I don't know if there's a cut I can just slow-roast like a pork shoulder and shred and repurpose in lots of ways. What about chicken, can I do something like that with a fattier cut like thighs?
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Jan 26, 2016 01:07
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Is there a salad technique I should know about? Whenever I try to toss a salad, I invariably lose some leaves to the counter, are am so careful of avoiding that, that I can't seem to distribute the dressing evenly. What do I do? Also, how long can I expect to keep leftover salad in the fridge?
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Jan 26, 2016 01:34
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Stinky_Pete posted:Is there a salad technique I should know about? Whenever I try to toss a salad, I invariably lose some leaves to the counter, are am so careful of avoiding that, that I can't seem to distribute the dressing evenly. What do I do? Don't literally toss it. Use a big bowl and gently scoop in from the sides and sort of fold it a couple times. Salad after cut will last a day-ish and after dressed less than a day.
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Jan 26, 2016 02:12
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Wipe your counter clean, so that when some leaves fall out you can put them back in without worrying if they're gross. Salad doesn't have a hard expiration date, it's just that after about 3-4 days it gets worse every day and you have to decide if you're okay with how ugly it gets. You have options for extending its life: - Use a Foodsaver and put the salad in a rigid vacuum container or mason jar and suck the air out - Use a VacuVin container and suck the air out - Put salad in a ziploc bag and close it almost all the way. Stick a straw into the opening and blow air in. Your exhaled breath has more CO2 and will push out the higher oxygen air so that the salad will go bad more slowly. Don't do this if you're sharing your salad with someone else because gross.
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Jan 26, 2016 02:14
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guppy posted:I've been snowed in since Friday with this snowstorm. By chance, I roasted and shredded a pork shoulder the weekend before the storm, and parted it out and froze it in 2-cup quantities. That's been absolutely perfect -- that amount of meat equates to 1-2 meals for two people depending on how much other stuff gets added to it. We've eaten like kings despite the fact that my street still hasn't seen a plow, and we still have some left. It has a rub on it, but in practice I've been able to use it in a bunch of different cuisines. I've tossed it with barbecue sauce for sandwiches, I've cooked it up with chiles and onions and spices for tacos (I also bought tomatillos with no real plan for them -- a happy coincidence there), and tonight we made a simple soy sauce-based sauce for it and ate it with a vegetable slaw. It's been great, kind of a blank slate. A blank meat slate. Make bao. I made some steamed bun dough (I can't find what I used but I just googled around so do that) and wrapped up some BBQ pork. Then I froze them and they reheat well in a bamboo steamer basket.
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Jan 26, 2016 02:19
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guppy posted:What else can I do this with? Can I buy a big-rear end hunk of beef and do something similar to it? I've made pot roast before, but it's always had canned tomatoes and water and was more stew-like. I don't know if there's a cut I can just slow-roast like a pork shoulder and shred and repurpose in lots of ways. What about chicken, can I do something like that with a fattier cut like thighs? You got it on the nose. Chicken thighs take less time, but shread nicely. The only other thing I can recommend for eating the reheatable pork is over rice. A cup of rice over a cup of fresh spinach with a half cup of slow cooked pork with sauces and spices of your preference, and you have a hell of a meal. Microwave it just enough to heat the food and wilt the spinach. A minute and a stir and another minute then sauce works great. Sauces can be from sriracha to brown gravy back to jarred salsa (I do love home made peach or mango salsa on pork) to whatever you got. Red eye bacon gravy on pull pork rice with a fried egg? Pull pork jook with crispy fried onion? Pull pork salsa taco? Pull pork sammy with cole slaw? Pull pork omlette with tomatoes? Pull pork grill cheese? DO IT. I have. Suspect Bucket fucked around with this message at 02:33 on Jan 26, 2016 |
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Jan 26, 2016 02:26
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When I learned to cook, I would just write down foods I liked and then make a recipe over and over until I got it right. The same thing every day. It would usually turn out pretty bad (or bland, over/undercooked/etc) at first but progressively got better. Let me tell you about risotto with white rice and white Zinfandel.
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Jan 26, 2016 05:18
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detectivemonkey posted:Make bao. I made some steamed bun dough (I can't find what I used but I just googled around so do that) and wrapped up some BBQ pork. Then I froze them and they reheat well in a bamboo steamer basket. Listen to this goon and post a trip report, fresh bao are delicious and are on my wife's and mine's cooking to-do list. Is there a thread here for homemade spices, or are there any goons in this thread that make their own spice mixtures? I've had some dried ancho chiles staring out at me from my pantry, so today I decided to cut off the stems and grind those bad boys up in my food processor with some salt, garlic powder, and onion powder. Now I have a dark red powder that smells amazing and is hot af, and now I kind of want to make more spices at home. Is this a thing people do? I have a mortar & pestle I need to use more often, and I found a strainer in my cupboard that was perfect for filtering out the chile seeds that weren't ground up by the processor.
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Jan 26, 2016 05:54
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Hmm, good info, goons. I did some looking at the America's Test Kitchen books and I think a combo of 100 Essentials and Cooking for Two would serve my purposes pretty well. Neither seem to be too encyclopedia-like and, from what I could see in the previews, had useful asides for most concepts. Thanks, all!
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Jan 26, 2016 07:58
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A large number of things I make (when I don't have a specific plan) end up being more or less curryish, as I almost always end up using Turmeric, Cumin, Paprika, mustard, etc. The spices work well together, are fairly forgiving, and always produce delicious results, but even when I regularly mix up the veggies it always ends up tasting similar to something from last week. Are there any other spice blends that I should be looking to mess around with that generally work well with (largely) vegetable/grain centered meals?
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Jan 26, 2016 09:05
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Gerblyn posted:I'm using this recipe to make Mexican Rice: As a follow up for anyone interested, using brown rice didn't work very well. The brown rice took about 10-15m longer to cook, so I needed to add an extra cup or so of liquid to stop it drying out. Also, the bran in brown rice does indeed stop it puffing it up during cooking, so you don't get the characteristic soft pillow rice that you'd want, the texture is a lot more rough and grainy.
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Jan 26, 2016 09:20
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Regarding cookbooks that showcase a bunch of methods, Delia's How to Cook was always around in my parents' house and I remember dipping into it a lot. Her Complete Cookery Course book was also good, as I recall.
Bollock Monkey fucked around with this message at 15:16 on Jan 26, 2016 |
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Jan 26, 2016 15:14
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So I'm planning on making this today: http://www.seriouseats.com/recipes/2014/10/white-chili-with-chicken-best.html It looks awesome and I'm stoked. But my wife hates melted cheese (RIGHT?!), so I gotta nix that and figure out another good thickening agent. I was thinking okra, but I've never cooked with it before. Should I just throw in like, a half pound of chopped okra near the end of cooking and pull it when it's tender?
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Jan 26, 2016 18:27
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Divorce & use cheese.
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Jan 26, 2016 18:33
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Luegene Cards posted:So I'm planning on making this today: Take out some of the beans, mash them or puree them, mix them back in. Should be plenty thick. But really this: a worthy uhh posted:Divorce & use cheese.
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Jan 26, 2016 18:35
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Flour and nutritional yeast?
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Jan 26, 2016 18:52
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It calls for mashing the beans already, so I'll prolly just count on the gelatine of the homemade chicken stock and mash some more beans. Finalizing divorce papers just to be safe tho. Thanks!
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Jan 26, 2016 18:56
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PRADA SLUT posted:When I learned to cook, I would just write down foods I liked and then make a recipe over and over until I got it right. The same thing every day. It would usually turn out pretty bad (or bland, over/undercooked/etc) at first but progressively got better. Ha! exactly the same over here, especially with the risotto!! I ate risotto for the first time at a friends house, then made and ate it on my own for seven weeks straight (not counting the weekends). I did not only make it every night, but i also searched the internet and read and learned everything there was to read and learn about risotto. That's about 4 to 5 years ago now. After that I ate risotto at a restaurant, it was almost as good as mine. I don't make risotto for myself nowadays, but I do know I'm pretty much the best risotto maker I know :-D There are a few other dishes I learned this way, but I think there's just too much I like to try, so I don't focus on one dish like I used to (it definitely is the best way to learn, though)
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Jan 26, 2016 20:10
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Are chicken backs good eats? I know people here will eat anything (in a good way) but I'm hoping to get some good ol all-purpose chicken to use in all kinds of stuff Letting them cook in my slow cooker until the meat falls off is the way to cook them, right?
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Jan 26, 2016 21:34
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Chicken backs are top tier stock material
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Jan 26, 2016 21:44
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Sirotan posted:Goons I need some suggestions on how to pair salmon fillet with a spinach and mushroom risotto. I would usually just broil it with some salt and pepper and squeeze on lemon juice but I've got family flying in to town tomorrow and wanted something a little more elevated, but can't think of what to do that pairs well with the risotto. I was thinking I'd need another side to go with it but maybe the risotto and salmon is plenty on its own?? A good risotto is always enough on it's own; with some crusty bread to mop up with. You could poach the salmon in wine/stock. Then reserve the liquid for cooking the rice. Make crispy salmon skins for garnish if your filet has skin on.
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Jan 26, 2016 21:59
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BIG-DICK-BUTT-gently caress posted:Are chicken backs good eats? I know people here will eat anything (in a good way) but I'm hoping to get some good ol all-purpose chicken to use in all kinds of stuff paraquat posted:I ate risotto for the first time at a friends house, then made and ate it on my own for seven weeks straight (not counting the weekends).
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Jan 26, 2016 22:56
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i like nice words
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Where are you that you can get just chicken backs in quantity? I never looked for them, but I've never encountered them except as, well, a component of a whole chicken.
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Jan 26, 2016 23:01
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I have made a pork and beans that's basically Alton Brown's baked beans but with pork shoulder in it. I put the shoulder in while I cook the beans. If I were to cook the beans, cook lean pork separately, and then let it marinate in the beans in the fridge for a few hours, would that get the flavor through the meat too? Or if I softened up the beans ahead of time, and then only cooked the whole thing together for about an hour or two, would that cook lean meat without making it tough? I just know that slow cooking lean meat makes it tough.
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Jan 26, 2016 23:03
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22 Eargesplitten posted:I just know that slow cooking lean meat makes it tough. Eh, yes and no. There is a difference between fat IN the meat, and fat ON the meat. Beans and pork is supposed to be the left over bits of pork. Cooking a pork shoulder in the beans long enough to cook the pork will overcook the beans.
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Jan 26, 2016 23:06
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hogmartin posted:Where are you that you can get just chicken backs in quantity? I never looked for them, but I've never encountered them except as, well, a component of a whole chicken. I dunno about everyone else, but Chinese markets often have trays of chicken carcasses for sale.
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Jan 26, 2016 23:10
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Squashy Nipples posted:Eh, yes and no. There is a difference between fat IN the meat, and fat ON the meat. I'm at 5,000 feet. The first time I cooked it for 8 hours and the beans were still undercooked. The next time I pre-cooked the beans a little and overcooked the beans. Would using the beans like a marinade on the cooked meat work?
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Jan 27, 2016 00:13
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My mom just tried making stuffed grape leaves/dolma for the first time. Are there any basic suggestions that i can give her, like tricks you just realize after you've done them 20 times? The way she described it made it sound like pierogi, something you sit down and make a ton of and then freeze, rather than throw together for a quick dinner. e: she used this recipe but left out the currants which I can understand because ick. http://www.food.com/recipe/stuffed-grape-leaves-lebanese-84566 hogmartin fucked around with this message at 01:39 on Jan 27, 2016 |
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Jan 27, 2016 01:28
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Finally got around to trying out that hunk of aluminum. Here's how it did:   Probably should have left it in for another couple of minutes, but it was tasty!
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Jan 27, 2016 03:27
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KillHour posted:Finally got around to trying out that hunk of aluminum. Here's how it did: Holy crap, I bet that smelled so good.
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Jan 27, 2016 03:30
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hogmartin posted:Holy crap, I bet that smelled so good. It still does 
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Jan 27, 2016 03:31
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Invited to an Italian-themed brunch this weekend, any good novice level recipe suggestions?
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Jan 27, 2016 03:48
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AceRimmer posted:Invited to an Italian-themed brunch this weekend, any good novice level recipe suggestions? Bruschetta on toast? http://www.inspiredtaste.net/24102/fresh-tomato-bruschetta-recipe/ hogmartin fucked around with this message at 03:53 on Jan 27, 2016 |
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Jan 27, 2016 03:50
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hogmartin posted:Bruschetta on toast? 
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Jan 27, 2016 03:54
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Mimosas 
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Jan 27, 2016 04:06
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