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THE MACHO MAN posted:I can't seem to find now, but apple season I do pork chops pan seared nicely (something like s&p, garlic powder, cumin, smoked paprika, white pepper, the like) and then I make a pan sauce out of caramelized apples, onions, brown sugar, a little vinegar, and some bourbon. It's rad. Yeah, I always seem to see them for $2/lb, which is basically sale boneless skinless chicken breast prices. I need to knock them out of the park for my wife, though. Her mother always cooked them pretty much unseasoned until they were leather.
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Jan 30, 2016 21:47
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22 Eargesplitten posted:Yeah, I always seem to see them for $2/lb, which is basically sale boneless skinless chicken breast prices. I need to knock them out of the park for my wife, though. Her mother always cooked them pretty much unseasoned until they were leather. Apple is a good choice. Pork works really well with sweet, so I still stand by teriyaki (maybe with ginger), but apple is classic. So is honey, something like: http://allrecipes.com/recipe/235158/worlds-best-honey-garlic-pork-chops/ The cooking the hell out of pork thing is, I think, a universal artifact of the baby boomer generation who were told to incinerate it or else they'd get trichinosis. The trichinella infection rate in modern US pork is vanishingly low but old habits die hard. I wouldn't eat it raw, but if it's cooked through it's fine and tastes better than leather.
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Jan 30, 2016 22:12
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That's definitely a possibility. Her mother cooks everything until it's leather or mush, though. Some of that is probably baby boomer, some of that is just never learning how to cook. And then she resents people for not liking the food she worked so hard on, when if she knew how to cook she wouldn't have to work nearly as hard. She cooks steaks until they're grey on the outside with only the tiniest pink line on the inside and asks if it's undercooked. I appreciate her effort, but she's just awful at cooking.
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Jan 30, 2016 22:40
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22 Eargesplitten posted:That's definitely a possibility. Her mother cooks everything until it's leather or mush, though. Some of that is probably baby boomer, some of that is just never learning how to cook. And then she resents people for not liking the food she worked so hard on, when if she knew how to cook she wouldn't have to work nearly as hard. Cripes, just sit down in front of the TV one lazy day and watch cooking shows.
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Jan 31, 2016 00:12
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So, I have a nice problem to have. Two, big rear end 1 - 1 1/2 inch thick, bone-in rib steaks, clocking in at just over a pound each. My actual issue is that I don't really know the best way to cook these. I was planning on searing them off in cast iron on high heat after seasoning, but I'm not sure how to best cook the inside of the meat, and while I like rare, I don't really like it blue. Can I sear them off and then toss them in the oven for more even cooking? What temp? I'd check every couple of minutes with a thermometer, but I could really use a place to start.
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Jan 31, 2016 00:20
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Kenji (pbuh) says: http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html
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Jan 31, 2016 00:23
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In that article, Kenji saysquote:When I've got plenty of time to kill, I occasionally employ a low-and-slow cooking method, such as sous-vide, or perhaps the reverse sear method I developed at Cook's Illustrated, in which you start the steak in a very low oven and finish it off on the stovetop.
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Jan 31, 2016 00:52
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i like nice words
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Anne Whateley posted:In that article, Kenji says I had no idea Kenji came up with the method from cook's. I was going to suggest the same thing, though I will warn that it's significantly slower to do 2.5 lbs in the oven to 125F, like, it took an hour last time I tried it at the recommended oven temp of 275F.
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Jan 31, 2016 01:18
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Any suggestions to use up this half can of chipotle peppers left over from chicken tinga? http://www.seriouseats.com/recipes/2014/04/chicken-tinga-tacos-recipe.html
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Jan 31, 2016 02:13
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CzarChasm posted:So, I have a nice problem to have. Two, big rear end 1 - 1 1/2 inch thick, bone-in rib steaks, clocking in at just over a pound each. Sousvide with a castiron finish is a good way if you have the means, or, all the other good suggestions above.
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Jan 31, 2016 02:17
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Tots posted:Any suggestions to use up this half can of chipotle peppers left over from chicken tinga? Freeze whats left in a single layer in a ziploc baggie and then break them off as you need them.
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Jan 31, 2016 02:19
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I have a pizza from last night that has been in the fridge overnight but has been in the car for the last 6 or so hours. It has anchovies on it, is it safe to eat?
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Jan 31, 2016 02:34
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Safety guidelines will say no, but I'd probably eat it. Anchovies are usually salted to hell. Sniff in case.
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Jan 31, 2016 02:38
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Steve Yun posted:Safety guidelines will say no, but I'd probably eat it. Anchovies are usually salted to hell. Agreed. Those safety guidelines usually err pretty heavily on the side of caution I think. If it's just me eating, then I play fast and loose.
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Jan 31, 2016 02:45
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Ulillillia is proof that old pizza is fine.
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Jan 31, 2016 03:01
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Steve Yun posted:Would one of these vegetable choppers be of use, endlessmonotony? I was just thinking that infomercial guy should look into some infomercial cooking tools. Most of them are completely pointless, but things like this or a pasta boat (plastic box with a strainer lid that lets you cook pasta in the microwave) could be useful. Cooking aids for seniors might also be a good thing to look into, as they're made for people who have problems with grasping and can't stand or move around for long periods of time. If you can even get that stuff there I dunno.
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Jan 31, 2016 03:48
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I had never made mashed potatoes (from scratch) until a couple weeks ago. Didn't turn out well. I have ideas on how to do it differently today. (And if anyone has a recipe that I can use two russets in, let me know.) One thing I want to ask about, though, is using a potato ricer. It has three different "faces" to squeeze the potatoes through, much like this: Which setting would make the best consistency for mashed potatoes? I believe the first time I used the one with the tiniest holes. The consistency seemed... strange, though. Not sure if it was due to that setting, or because a mistake I had made while cooking the potatoes.
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Jan 31, 2016 21:30
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Revol posted:I had never made mashed potatoes (from scratch) until a couple weeks ago. Didn't turn out well. I have ideas on how to do it differently today. (And if anyone has a recipe that I can use two russets in, let me know.) One thing I want to ask about, though, is using a potato ricer. It has three different "faces" to squeeze the potatoes through, much like this:
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Jan 31, 2016 21:50
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Revol posted:And if anyone has a recipe that I can use two russets in, let me know. I like adding leeks to my fried potatoes for some extra flavour. Potatoes, peeled and chopped 1 leek, white part only, cleaned and chopped 3tbsp of butter, divided salt Peel and chop the potatoes, and place in boiling salted water. Cook until a fork passes through them, should take 15-20 minutes depending on how small you chopped the potatoes While the potatoes are cooking, fry the leeks in about 1tbsp of the butter, over a low temperature for about 15 minutes Drain the potatoes, reserving a little of the cooking liquid and put them in a bowl Add the rest of the butter and about 3tbsp of the cooking liquid, and mash it up. Add the leaks, as well as any remaining butter from the pan to the potatoes and mash it all together. Add salt and pepper to taste
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Jan 31, 2016 23:03
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What's everyone's favorite place for food related content? Right now the only places I ever really go are serious eats, Americas test kitchen, and I just subscribed to a podcast called Gastropod which seems interesting. What else is out there for food, food science, and food inspiration?
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Feb 1, 2016 02:53
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Epicurious has some interesting stuff as well as a neat iOS app with a recipe mode so you can park the iPad and say 'down' or 'ingredients' or whatever and not have to touch it with messy hands. The app also has tons of archived recipes from old cooking magazines. Be aware that they also seem to be kind of a culinary Buzzfeed so expect articles like '5 THINGS YOU ARE DOING WRONG WITH YOUR ARTICHOKES BECAUSE YOU HATE YOUR CHILDREN'.
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Feb 1, 2016 03:25
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My potatoes came out really good this time. The mistake I made the first time is that I tried doing a trick I read online: cooking the potatoes with the skin, and then just having the skin slide off after. Well, this caused me to not allow the potatoes to cook correctly. This time I manned up and did it right, peeled first. Also cut them up into eighths, not quarters. Two potatoes, quarter cup milk, about an ounce of cream cheese, and using the middle setting on the ricer made for a great texture. And I ended up having the best steak I've ever made tonight, too. Always got my previous meat at the local supermarket. This time I decided to check out the meat market down the street, and they have bourbon marinated steaks. Seared on my cast iron skillet, drat that was good.
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Feb 1, 2016 03:50
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Revol posted:My potatoes came out really good this time. The mistake I made the first time is that I tried doing a trick I read online: cooking the potatoes with the skin, and then just having the skin slide off after. Well, this caused me to not allow the potatoes to cook correctly. This time I manned up and did it right, peeled first. Also cut them up into eighths, not quarters. Two potatoes, quarter cup milk, about an ounce of cream cheese, and using the middle setting on the ricer made for a great texture. And I ended up having the best steak I've ever made tonight, too. Always got my previous meat at the local supermarket. This time I decided to check out the meat market down the street, and they have bourbon marinated steaks. Seared on my cast iron skillet, drat that was good. That's strange. I pressure cook mine with the skins on then just mash em in whatever liquid I like (usually whole milk + butter) afterwards with any salt / herbs etc and they come out fine.
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Feb 1, 2016 14:32
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Skins on is pretty well the classic way (as I understand it) to cook spuds for mashing (baking is also good). Never had a problem with them undercooking, and I tend to test them the same way. They will take longer though. My little tapioca dessert was grand. The pistachios were needed and ideal, but the coconut milk dulce de leche was absolutely fantastic. Only need a little but daymn. Good stuff. Thanks for the help.
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Feb 1, 2016 17:29
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The type of potato matters for skin removal post cooking as well.
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Feb 1, 2016 18:13
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I can not be loving bothered to take more then 6 minutes on a batch of malformed spreadable tatties. Therefore, I only make smashed potatoes, skin on. I respect those willing to make the effort to create beautiful and lovely smooth mashed potatoes. However, by expending minimal effort, I can make pretty darn decent Shepard's Pie topping and steak side and the start of a Thanksgiving Yam Mash with a microwave, half a stick of butter, a mashing stick of some kind, and a bowl. I do love perfect mashed potatoes, but someone else is going to have to do it for me. Godspeed, you black empermashers!
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Feb 2, 2016 01:07
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I actually prefer smashed. So I guess that works out.
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Feb 2, 2016 01:17
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Cavenagh posted:Skins on is pretty well the classic way (as I understand it) to cook spuds for mashing (baking is also good). It really depends on what kind of presentation you're going for. If I'm making pommes purées I'll use unskinned, small, waxy potatoes, put them through a food mill with the skins still on (the food mill will skin the potatoes automagically), and then lightly whip them while I'm adding the dairy. If I want fluffier potatoes, I'll use Russets or something like that, and skin, chop, and rinse the potatoes before cooking, and then use a potato masher to finish the drained potatoes and to incorporate the dairy. The former method works if you're just going for a side, while you want something fluffier if you're planning on serving e.g. a braised shank in a bed of mashed potatoes.
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Feb 2, 2016 03:11
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SubG posted:Skin on is better if you want them creamier, as in a purée. For lighter, fluffier mashed potatoes you want to peel, chop, and rinse the potatoes beforehand and possibly (if you want to move the needle all the way over from creamy to fluffy) rinse them again after cooking and before mashing. More starch left in the potato = creamy, less starch = fluffy?
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Feb 2, 2016 04:10
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Tots posted:More starch left in the potato = creamy, less starch = fluffy?
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Feb 2, 2016 06:29
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Hoping someone here can help me identify what pepper cultivar I just bought. The Indian lady I bought it from told me it was mostly used for medicinal purposes there, but I wasn't able to gather precisely what it was. 
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Feb 2, 2016 17:28
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Tots posted:What's everyone's favorite place for food related content? Right now the only places I ever really go are serious eats, Americas test kitchen, and I just subscribed to a podcast called Gastropod which seems interesting. What else is out there for food, food science, and food inspiration? I've been enjoying reading through the back catalog of Lucky Peach's stuff, as well as working through their cookbook.
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Feb 3, 2016 07:03
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I accidentally dishwashered my (steel?) bread hook from my KitchenAid mixer, and now it's all tarnished (black, grease-like marks when I handle it). What's the best way to clean it up? I hit it with some dish soap and got most of it off, but it's all splotchy still. I don't mind the aesthetic, I just want to make sure it won't impact my bread.
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Feb 3, 2016 22:07
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PRADA SLUT posted:I accidentally dishwashered my (steel?) bread hook from my KitchenAid mixer, and now it's all tarnished (black, grease-like marks when I handle it). What's the best way to clean it up? It's aluminum and its pretty much hosed. I'm not sure how to undo that when it happens. edit: the internet is suggesting everything from metal polish to toothpaste to cream of tartar.
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Feb 3, 2016 22:12
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I have aluminum cookie sheets. I washed them in the dishwasher, and the turned dark gray. I scrubbed them with steel wool and they were shiny again.
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Feb 3, 2016 22:16
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Flash Gordon Ramsay posted:It's aluminum and its pretty much hosed. I'm not sure how to undo that when it happens. It's my understanding that it's just a layer of oxidation. Assuming the oxidized layer is removed, would there be any problem with using the bread hook (structural integrity, etc)?
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Feb 3, 2016 22:33
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PRADA SLUT posted:It's my understanding that it's just a layer of oxidation. Assuming the oxidized layer is removed, would there be any problem with using the bread hook (structural integrity, etc)? No, it is just a very thin surface layer.
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Feb 3, 2016 22:38
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PRADA SLUT posted:It's my understanding that it's just a layer of oxidation. Assuming the oxidized layer is removed, would there be any problem with using the bread hook (structural integrity, etc)? It should be fine. I had an ice cream scoop that got dishwashed and I never could get all the oxidation off, but I probably wasn't using the right tools. But if you can get it off, it will be fine.
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Feb 3, 2016 22:39
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I bought a stuffed chicken from my meat market. Parmesan and marinara. Instructions say to bake it in a baking tray, covered, for thirty minutes, along with some water in the tray. Makes sense, get some steam going to keep it from going dry. But won't that standing water also make the bottom of the chicken soggy?
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Feb 3, 2016 23:06
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Revol posted:I bought a stuffed chicken from my meat market. Parmesan and marinara. Instructions say to bake it in a baking tray, covered, for thirty minutes, along with some water in the tray. Makes sense, get some steam going to keep it from going dry. But won't that standing water also make the bottom of the chicken soggy? If it's sitting in the water, then I don't see how it wouldn't. Radiant heat from oven air is lousy at steaming things. I used to preheat a tray of water in the oven for an hour when I tried to make baguettes at like 450º and not once did I notice any moisture, and they certainly didn't steam. Maybe I was doing it wrong. I'd bet the marinara will do more to keep things moist than a puddle of water under the chicken. e: if you want to compromise, maybe put some water in the tray and boost the chicken up just above it with a wire rack like a toaster oven rack or something. Those directions sound odd but if it came from a real meat market they could be legit. hogmartin fucked around with this message at 23:23 on Feb 3, 2016 |
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Feb 3, 2016 23:18
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