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AceRimmer posted:Thanks! Also, don't worry about disregarding some of that site's "oh you MUST do this thing" recommendations. It's not like everyone has a cast iron grill pan. Bruschetta is pretty easy to do with simple tools and it's only got like four ingredients, plus the bread. Reading that again it was all OH NOOOO MY GRILLED TOASTS but w/e just make tasty food on toast. hogmartin fucked around with this message at 04:34 on Jan 27, 2016 |
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Jan 27, 2016 04:20
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A long, long time ago, there used to be a thread (or post?) that gave a detailed list of staple ingredients in the kitchen and basically how to get started learning to cook. Does anyone know what happened to that thread/post?
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Jan 27, 2016 04:46
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Anne Whateley posted:I mean they're good but there's like zero meat on them, and what there is you have to pick. If you do it in the crock pot, you'll spend an hour sorting out scraps. What do you want it for? Can you just roast a whole chicken? Crap. My co-op sells them for super cheap and I was hoping I found a cheap source of chicken meat. Well I ordered a couple of them so we'll see how it goes
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Jan 27, 2016 05:52
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Please help me with my burger dilemma. I can grill a burger with no problems, but it's winter time so stovetop is the way I have to go. So tonight's exercise: 8 oz ground dry aged prime beef, formed into a patty 3/4" thick cooked in a seasoned carbon steel skillet. Problem #1: smoke. I heated the oil in the skillet till just smoking before putting the patty in. My range hood vents to the outside, but still wasn't really up to the task of properly venting the smoke. The smoke alarm didn't go off, but I think it was a near thing. Problem #2: I cooked the patty for 8 minutes, 4 on a side, and it got a GREAT crust, but when I bit into it, it was raw. Not just undercooked, but raw. So how do I balance temp/cooking time so that I get a burger that isn't burnt on the outside, or raw on the inside (I don't mind say medium), and not setting off the smoke alarms? Or should I give up till spring? 
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Jan 27, 2016 06:26
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LongSack posted:Please help me with my burger dilemma. I can grill a burger with no problems, but it's winter time so stovetop is the way I have to go. So tonight's exercise: 8 oz ground dry aged prime beef, formed into a patty 3/4" thick cooked in a seasoned carbon steel skillet. Just throwing out ideas: - Cook it at a lower temperature, heating oil until just smoking isn't ideal for a big slab of ground beef. A longer slower fry will still develop the crusty outside but give the inside time to cook through. - Are you using super-lean beef? You shouldn't really need any oil with ground beef. - Covering the pan can help. It's not exactly steam-cooking, but it keeps a lot of hot moisture in which in turn helps it cook through. - Resting is important but a. you said you can grill a burger so you probably already know that and b. if it's bloody-raw resting doesn't really help it cook any more. Mostly I think just cooking lower and slower will solve the raw/smoke issues. It's almost a thread cliche but cast iron is really good for burgin'.
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Jan 27, 2016 06:47
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hogmartin posted:Just throwing out ideas: Carbon steel is similar to cast iron, except it is lighter and the cooking surface is smoother than the cast iron I've seen lately. The beef is not lean, probably like 80/20. I guess lower and longer is the way to go then. Thanks.
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Jan 27, 2016 06:52
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LongSack posted:Carbon steel is similar to cast iron, except it is lighter and the cooking surface is smoother than the cast iron I've seen lately. The beef is not lean, probably like 80/20. I guess lower and longer is the way to go then. Thanks. I'm not familiar with carbon steel except for my wok which would not be my first choice for burgers but I imagine you know your gear  I'm sure you'll get it worked out. The thickness seems about perfect, just give them more time and less heat, I think.
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Jan 27, 2016 07:11
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hogmartin posted:I'm not familiar with carbon steel except for my wok which would not be my first choice for burgers but I imagine you know your gear FWIW, here is the pan I have (also 10-1/4") http://www.amazon.com/Matfer-Bourgeat-062004-Frying-11-Inch/dp/B000KENOOU E: it's the 8-5/8" version
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Jan 27, 2016 07:22
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BIG-DICK-BUTT-gently caress posted:Crap. My co-op sells them for super cheap and I was hoping I found a cheap source of chicken meat. Well I ordered a couple of them so we'll see how it goes If you insist on getting the meat off the backs, at least roast them. If you do them in the crock lot and the bones crumble, I cannot overstate what a tedious pain in the rear end it'll be to sort meat scraps and vertebrae.
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Jan 27, 2016 07:45
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i like nice words
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Can someone help me improve upon my nacho dip? 12 ounces shredded chuck steak 12 ounces hormell hot beanless chili 4 drops liquid smoke (YES I KNOW) 3 table spoons chili lime chulo sauce It's pretty damned tasty but feels like it is missing something.
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Jan 27, 2016 17:38
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Thunder Moose posted:Can someone help me improve upon my nacho dip?
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Jan 27, 2016 17:43
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Mr. Wookums posted:What do you call cheese that isn't yours? DELICIOUS.
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Jan 27, 2016 17:51
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Thunder Moose posted:Can someone help me improve upon my nacho dip? Why are you embarrassed about liquid smoke?
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Jan 27, 2016 17:54
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LongSack posted:Carbon steel is similar to cast iron, except it is lighter and the cooking surface is smoother than the cast iron I've seen lately. The beef is not lean, probably like 80/20. I guess lower and longer is the way to go then. Thanks. I do medium-high on a gas stove with 80/20, on cast iron, using kenji's smashburger method. Personally I prefer 2 thinner patties compared to a thicker patty. More crust = better
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Jan 27, 2016 18:02
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LongSack posted:Please help me with my burger dilemma. I can grill a burger with no problems, but it's winter time so stovetop is the way I have to go. So tonight's exercise: 8 oz ground dry aged prime beef, formed into a patty 3/4" thick cooked in a seasoned carbon steel skillet. Let your meat come to room temp before cooking it. Season it well only on the outside just before cooking. (Salt helps crusting) Lower temp and don't use oil; use butter toward the end... just like a good steak. (Helps the crust) Thinner-ish patty with a good thumb-indentation in the middle. (Helps with there not being a clump of raw in the middle)
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Jan 27, 2016 18:04
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BraveUlysses posted:I do medium-high on a gas stove with 80/20, on cast iron, using kenji's smashburger method. There are methods of doing thin patties on a griddle with water. I wonder if you could do that in a cast iron.
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Jan 27, 2016 18:13
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Thunder Moose posted:DELICIOUS.
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Jan 27, 2016 18:30
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Cilantro maybe? Some people are genetically unable to tolerate the taste so maybe not.
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Jan 27, 2016 18:36
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KillHour posted:Finally got around to trying out that hunk of aluminum. Here's how it did: Can I get your recipe for that crust?
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Jan 27, 2016 19:56
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Thunder Moose posted:Can someone help me improve upon my nacho dip? Cumin. I actually don't like cumin much for some reason, but I feel like it's missing if it's not right up front in a lot of tex mex stuff. I second cilantro as well. If you are one of those people that can't deal with cilantro, maybe some chopped green onions or scallions. Smoked (Hungarian or Spanish) Paprika?
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Jan 27, 2016 20:05
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A recipe calls for 4oz of 'green chiles'; just pick one that caters to the heat level I'm looking for in the dish?
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Jan 27, 2016 22:13
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Its probably looking for one of these cans: which come in a few brands and different levels of spice
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Jan 27, 2016 22:24
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hogmartin posted:Can I get your recipe for that crust? Sure. Ingredients: 1 car 1 US dollar (plus tax) Gasoline as needed. Step 1: Go to Bruno's pizza in Amherst, NY Step 2: Buy raw dough balls for $1 apiece. Step 3: There is no step 3. Sorry.
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Jan 27, 2016 22:41
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How do you season pork chops/tenderloin? Apparently that's another good source of lean protein, so I might just buy that since it's generally cheaper than chicken breasts.
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Jan 27, 2016 23:29
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22 Eargesplitten posted:How do you season pork chops/tenderloin? Apparently that's another good source of lean protein, so I might just buy that since it's generally cheaper than chicken breasts. Gonna go with teriyaki again here. I'm sure you'll get tons of other options but that one's quick and tasty. hogmartin fucked around with this message at 23:35 on Jan 27, 2016 |
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Jan 27, 2016 23:33
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Thunder Moose posted:Can someone help me improve upon my nacho dip? I mean it's pretty obvious that you're looking for something closer to the topping for Frito pie or a chili dog, and that's cool and I'm not going to try to talk you out of it, but when I think nachos the meat is just a small fraction of the whole exercise. 22 Eargesplitten posted:How do you season pork chops/tenderloin? Apparently that's another good source of lean protein, so I might just buy that since it's generally cheaper than chicken breasts.
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Jan 27, 2016 23:41
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I got a hand-me-down Lodge dutch oven and I'd like to use it. Preferably something that will produce a good amount of leftovers that'll keep for a bit since I mostly cook for my lonely self. I've flipped through a couple cook books and Cook's but nothing is jumping out at me. I eat pretty much anything and I don't mind something labor intensive or higher skill level. I've made beef stew, chili, and risotto recently so probably not one of those. I've been hankering for Indian recently maybe something along those lines? Help me write my grocery list!
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Jan 28, 2016 00:02
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Pontius Pilate posted:I got a hand-me-down Lodge dutch oven and I'd like to use it. Preferably something that will produce a good amount of leftovers that'll keep for a bit since I mostly cook for my lonely self. I've flipped through a couple cook books and Cook's but nothing is jumping out at me. I eat pretty much anything and I don't mind something labor intensive or higher skill level. I've made beef stew, chili, and risotto recently so probably not one of those. I've been hankering for Indian recently maybe something along those lines? Help me write my grocery list! Cassoulet? Chicken chili verde? If you're set on Indian, maybe dal makhani or saag paneer? hogmartin fucked around with this message at 00:31 on Jan 28, 2016 |
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Jan 28, 2016 00:25
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Pontius Pilate posted:I got a hand-me-down Lodge dutch oven and I'd like to use it. Preferably something that will produce a good amount of leftovers that'll keep for a bit since I mostly cook for my lonely self. I've flipped through a couple cook books and Cook's but nothing is jumping out at me. I eat pretty much anything and I don't mind something labor intensive or higher skill level. I've made beef stew, chili, and risotto recently so probably not one of those. I've been hankering for Indian recently maybe something along those lines? Help me write my grocery list! Chicken stew. Also, pork tenderloin guy, this is the best way to prepare pork tenderloin I've ever had: http://cooking.nytimes.com/recipes/11897-twice-cooked-pork-tenderloin
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Jan 28, 2016 00:38
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Pontius Pilate posted:I got a hand-me-down Lodge dutch oven and I'd like to use it. Try no-knead bread. I'm actually in the market now for a dutch oven.
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Jan 28, 2016 00:56
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Suspect Bucket posted:Try no-knead bread. I'm actually in the market now for a dutch oven. Sam's club has an enameled Tramontina one for like $40. Even if it's complete rear end, it's a heavy pot with enamel in it, how bad could they mess it up? Plus you could buy 8 of them for the price of one Le Creuset. Man I really want spinach cassoulet now 
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Jan 28, 2016 01:07
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Pontius Pilate posted:I got a hand-me-down Lodge dutch oven and I'd like to use it. Preferably something that will produce a good amount of leftovers that'll keep for a bit since I mostly cook for my lonely self. I've flipped through a couple cook books and Cook's but nothing is jumping out at me. I eat pretty much anything and I don't mind something labor intensive or higher skill level. I've made beef stew, chili, and risotto recently so probably not one of those. I've been hankering for Indian recently maybe something along those lines? Help me write my grocery list! Chicken curry? This recipe is delicious: http://www.indiansimmer.com/2013/04/chicken-curry.html
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Jan 28, 2016 02:28
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hogmartin posted:Sam's club has an enameled Tramontina one for like $40. Even if it's complete rear end, it's a heavy pot with enamel in it, how bad could they mess it up? Plus you could buy 8 of them for the price of one Le Creuset. Welp, know where i'm going once dad comes back with the Sams Club card. Thanks! edit: Unless I can get my cast iron guy at the flea market to give me a deal. He's crusty as she poo poo he sells, but he knows it's good. He's got a no-name 3qt with a lid for 85, gotta needle him down... \/\/\/But I like cast iron but that's so cuuutteeeeeee\/\/\\ editedit: IT COMES IN TEAL?!? loving done. Suspect Bucket fucked around with this message at 02:44 on Jan 28, 2016 |
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Jan 28, 2016 02:34
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Suspect Bucket posted:Welp, know where i'm going once dad comes back with the Sams Club card. Thanks! Here's the one I mean: http://www.samsclub.com/sams/6-5q-dutch-oven-red-in-club-737160/prod18670053.ip Suspect Bucket posted:editedit: IT COMES IN TEAL?!? loving done. Right? This guy knows what's up. hogmartin fucked around with this message at 03:08 on Jan 28, 2016 |
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Jan 28, 2016 02:42
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hogmartin posted:Cassoulet? Chicken chili verde? If you're set on Indian, maybe dal makhani or saag paneer? Cassoulet won the day. I'm using this recipe: http://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html but my poo poo Jewel didn't have dried cannellini beans so I got some canned ones and some dried great northern beans. I'm afraid the canned ones might add too much salt and/or becomes too mushy but I would prefer the larger cannelinis. Any bean experts willing to give me guidance? PatMarshall posted:Chicken curry? This recipe is delicious: http://www.indiansimmer.com/2013/04/chicken-curry.html Thanks, this looks great and I will definitely be saving it.
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Jan 28, 2016 04:44
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double post food is good.
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Jan 28, 2016 04:44
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PatMarshall posted:Chicken curry? This recipe is delicious: http://www.indiansimmer.com/2013/04/chicken-curry.html This sounds nice, do you think I could get away with normal cardamom pods instead of black ones?
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Jan 28, 2016 09:21
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Thunder Moose posted:Can someone help me improve upon my nacho dip? Probably already been said but paprika, garlic and cumin would help here.
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Jan 28, 2016 12:52
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Thank you for ALL the replies - to elaborate the nachos already have cheese on them - the recipe was just for a dip but I will try some cumin next time.
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Jan 28, 2016 15:24
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Does anyone have a go-to recipe for pizza dough? Something that looks like KillHour's, crusty and chewy with bubbles. I am not located near Amherst NY unfortunately.
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Jan 28, 2016 18:38
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