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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? A couple things about this. First would be that the method of cooking has little do to with perceived dryness or moistness of a meat. That is determined more by cooking time and temperature which will do things like squeezing moisture out of the cells and melting collagen. If you steam a chicken breast for an hour it'll be dry as gently caress even though it's a "moist" cooking method. The cooking method you're describing is what's called braising. Soggy is maybe one way to describe the outcome, but that's a pretty negative descriptor. The meat and skin won't be crisp (unless you finish with the bird's skin uncovered) but it certainly won't be unpleasant. It should be pleasantly tender and ready to fall off the bone, and you can use the braising liquid and reduce it to some kind of sauce if you'd like.
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Feb 3, 2016 23:32
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Is there any reason I wouldn't be able to use browned ground beef with some fat poured off in a Texas chili recipe instead of steak or chuck? I have some 80/20 frozen that I want to use up for chili. Here's the recipe that caught my eye, if you're interested: http://cooking.nytimes.com/recipes/1017160-texas-style-chili?smid=fb-nytimes&smtyp=cur
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Feb 3, 2016 23:42
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It won't be Texas Chili™ anymore, but whatever.
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Feb 3, 2016 23:49
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I met one of my new neighbors recently and invited him to a dinner party we're having in a couple weeks. However, he follows something called a 'whole food' diet, which as I understand is vegan + minimized processed foods, but also seems that he doesn't eat oil (veg-derived or otherwise)?. I'm ehhh on really specific diets, but more power to him. It also seems like a good challenge to try and make...something with that. Does anyone have any suggestions for some solid recipes that follow this model? I've never cooked anything like it before but I'd be interested in trying. Carl Killer Miller fucked around with this message at 03:05 on Feb 4, 2016 |
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Feb 4, 2016 03:02
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Carl Killer Miller posted:I met one of my new neighbors recently and invited him to a dinner party we're having in a couple weeks. However, he follows something called a 'whole food' diet, which as I understand is vegan + minimized processed foods, but also seems that he doesn't eat oil (veg-derived or otherwise)?. I'm ehhh on really specific diets, but more power to him. It also seems like a good challenge to try and make...something with that. I tell these snowflakes to bring their own food, but I'm jaded and cynical. Processed is mostly a buzz word and not eating oil is nearly (if not completely) impossible and pointless. Someone else will probably have an actual suggestion.
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Feb 4, 2016 03:15
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Tots posted:I tell these snowflakes to bring their own food, but I'm jaded and cynical. Processed is mostly a buzz word and not eating oil is nearly (if not completely) impossible and pointless. Yeah, I know. This is both complete bullshit and an interesting challenge. Most of the interest comes from the fact that I'm almost sure that I'll fail to make something he can eat but maybe learn some stuff in the process. Carl Killer Miller fucked around with this message at 04:13 on Feb 4, 2016 |
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Feb 4, 2016 03:35
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Carl Killer Miller posted:Yeah, I know. This is both complete bullshit and an interesting challenge. Most of the interest comes from the fact that I'm almost sure that I'll fail to make something he can eat but maybe learn some stuff in the process. Does oil include butter here? Also what about meat? Can you use fats from meat to cook with? I'm thinking right now of a really rustic and hearty chicken cacciatore browned up in bacon fat. Start with a whole chicken, some fresh produce, and some pork. Doesn't get much more natural or whatever the gently caress than that. Tots fucked around with this message at 04:00 on Feb 4, 2016 |
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Feb 4, 2016 03:54
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Tots posted:Does oil include butter here? Uhhh... Carl Killer Miller posted:I met one of my new neighbors recently and invited him to a dinner party we're having in a couple weeks. However, he follows something called a 'whole food' diet, which as I understand is
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Feb 4, 2016 04:04
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vegan
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I guess avocados would have to be your main source of fat?
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Feb 4, 2016 04:06
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Man I missed the vegan part. Now I think even less of this person. E: and I have zero experience in vegan cooking so I guess I'm sitting this one out.
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Feb 4, 2016 04:11
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For example, there is no oil in his cooking but he eats a large amount of peanuts and almonds daily. Here's what I'm thinking: I was thinking of using peanuts at low heat to generate my fats for cooking, but I have never had to home-render fats for cooking in a way that'd meet his reqs. Pull out the peanuts then, hopefully not burned or too dried after giving up their delicious oil and toss them with a little black molasses, crushed chiles, and bean paste. Brown those really lightly so I get to a sort of spreadable consistency, then reserve as a garnish. Use whatever fat I managed to render to stir-fry a green (maybe boy choy? Ideally want something substantial but still kinda delicate) in whatever oil I can get here prepped w garlic/ginger mash. I'm still split on adding a carb, but I would probably use white rice. Serve with carb on bottom, if I add one, the bok choy above the rice with the peanut stuff strategically laid on top. Drizzle it all with a dressing of a tiny bit of dark soy sauce and rice wine vinegar that I'll probably leave overnight in a covered bowel with a few schezuan peppercorns (should I go light or heavy on these for dressing? Never done it before. I like the sort of bite they'd probably get with the peanut) and a bird pepper I made up this recipe trying to keep his requirements in mind, so my ?s are -How the gently caress do I get enough fat without burning, drying, and sawdusting the peanuts? I can't think of another traditional east asian produce that'll contain oil besides sesame seeds I guess and that won't really work. -Miso in the dressing? There's already a lot of sweetness in the dish, so I don't know, but it rounds out flavors a lot of the time. -I am not sure about steeping schezuan peppercorns, just seemed like a good idea at the time. I could sub hot mustard in the dressing, but that burn we all love so much would complement the peanut thing well. -No experience with black garlic, but I think the dish needs a more rounded flavor. However, it's really expensive and I don't really want to buy any. -I want to integrate mushrooms because I think they'll cover a little for the loss of meat, but I don't know where in this dish I will get the oil to cook them decently -Is a fatless silpat in the oven even an option? I've never tried it before, but I feel like I'd end up with dry everything. Tots, I have not cooked a vegan dish on purpose in my entire life. I bet a bunch of stuff ended up vegan, but I'm starting from zero here. I might produce an inedible green slurry, but realistically I'm probs not going to integrate vegan cooking into my life at all. Carl Killer Miller fucked around with this message at 04:19 on Feb 4, 2016 |
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Feb 4, 2016 04:14
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I've never tried to get fat from a nut, but just grab enough so that if they're dried out and gross after you do that you can just use what you have left for the actual dish. Second thought is that white rice probably counts as "processed". Other than that it sounds like it could be viable and maybe even tasty! E: also I'm requesting a trip report and pics from this.
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Feb 4, 2016 04:30
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Carl Killer Miller posted:Yeah, I know. This is both complete bullshit and an interesting challenge. Most of the interest comes from the fact that I'm almost sure that I'll fail to make something he can eat but maybe learn some stuff in the process. You're probably looking at quinoa with dried fruit and nuts or some sort of steamed veg. Maybe a butternut squash "stew" or a Thai red curry? Though the no oil thing is tricky and weird. Most vegans I know use oil extensively.
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Feb 4, 2016 04:31
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Superbowl related question. I have a recipe for teriyaki chicken wing (actually it's Tyler Florence's and it kills). Normally I would bring the raw chicken wings and the pre-made sauce to my friends' house and cook the wings there, but this year we are at another house, and I won't have the time to crisp up the wings (the recipe says 20 minutes, but from experience it's closer to an hour). So my plan is to precook the wings and the sauce, so all I need to do is reheat and sauce the wings. My problem is that I want to keep the wings crispy. So what is the best way to cool / store the wings after cooking them the day before so that they retain the crisp skin?
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Feb 4, 2016 04:33
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Tots posted:I've never tried to get fat from a nut, but just grab enough so that if they're dried out and gross after you do that you can just use what you have left for the actual dish. Second thought is that white rice probably counts as "processed". Other than that it sounds like it could be viable and maybe even tasty! Yeah, that's what's been messing with me the most. I am pretty unsure about cooking peanuts without any fat at all, as I think they keep their best flavor when some external oil is used so they don't leach out their own. I made a terrible pact with my girl that I will cook and we will try three meals with these restrictions next week. Recipes will be mostly based on advice from the thread and me pondering. I'll try and post pics from each maybe inedible attempt (we'll try and make something different each time). In return, I'm picking up takeout pizza from her favorite place in the city once a week, which is in an absolutely terrifying neighborhood. I'll try and trip report each failure. I'll also write a trip report if I get glassed by a derelict in the parking lot of said pizza place. I'm kinda running away with this and have a ton of questions, not a lot of GWS experience. Think it'd be worth its own thread? Tell me how to create fat from nothing, goons Carl Killer Miller fucked around with this message at 04:57 on Feb 4, 2016 |
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Feb 4, 2016 04:54
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Find out the name of what he's doing so you can find blogs focusing on it. There'll be a shitload.
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Feb 4, 2016 04:55
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i like nice words
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Anne Whateley posted:Find out the name of what he's doing so you can find blogs focusing on it. There'll be a shitload. I tried that first. He calls himself a 'whole food vegan', which I read up on but the no oil thing doesn't ordinarily seem to be part of that. They do mention 'no processed oil', but I don't know if something like pressed olive oil would be ok. So I texted him and his response was 'No oils, no fats!". I followed it up by asking him if nuts were ok, which they are. So who knows. Carl Killer Miller fucked around with this message at 05:00 on Feb 4, 2016 |
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Feb 4, 2016 04:58
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LongSack posted:So my plan is to precook the wings and the sauce, so all I need to do is reheat and sauce the wings. Short answer: you can't. Longer answer: I mean, you COULD crisp your wings up day before, let them cool to room temp completely so no steam is trapped when you pack them up, pack them between layers of paper towel to absorb other moisture since moisture is the bane of crispy, and re-crisp in an oven at the party? But you will never be able to maintain a level of crispiness on par with freshly made wings and they may dry out in the process. Fresh from the fryer / oven will always be WAY, way better.
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Feb 4, 2016 05:21
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Nicol Bolas posted:Short answer: you can't. Yah, the best option here is to cook right before and bring em over hot. Fry em up, thow them in a large shallow pan/container with foil on top and poke holes in it. Heat sauce and bring separately. Sauce and eat upon arrival.
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Feb 4, 2016 05:30
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So instead of cooking them the day before, I'll cook em just before I head out. That works. Thanks!
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Feb 4, 2016 05:32
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Tots posted:I tell these snowflakes to bring their own food, but I'm jaded and cynical. Processed is mostly a buzz word and not eating oil is nearly (if not completely) impossible and pointless. Seriously. I must admit I admire Carl Killer Miller's willingness to take it on as a challenge. Personally, it seems really inconsiderate to expect you to cater to such a narrow diet. "I am allergic to fish" - cool, can work around "I keep kosher/halal" - cool, can work around "I am vegetarian" - cool, can work around "I am vegan" - requires some attention to detail, but I'll manage "make me food, but not from 85% of what people call food, and nothing that makes food taste good". - Here's a Kroger crudités tray and a bowl of mixed nuts. No salt, because that makes them processed. Knock yourself out. I get irrationally mad at people like this 
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Feb 4, 2016 05:32
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Carl Killer Miller posted:"No oils, no fats!". I followed it up by asking him if nuts were ok, which they are. 
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Feb 4, 2016 05:36
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Carl Killer Miller posted:I tried that first. He calls himself a 'whole food vegan', which I read up on but the no oil thing doesn't ordinarily seem to be part of that. They do mention 'no processed oil', but I don't know if something like pressed olive oil would be ok. So I texted him and his response was 'No oils, no fats!". I followed it up by asking him if nuts were ok, which they are. So who knows. Does he actually realise that nuts are chock full of fats? I mean if you whizz up a load of peanuts to make peanut butter and you leave it for a while the oil from the peanuts separates. I was going to suggest this as a way of getting some oil to cook with, but it sounds like he wouldn't even be happy with that.
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Feb 4, 2016 05:46
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My wife has celiac and when we visit people I offer recipes or tips on how to make stuff in advance. I also tell them flat out I can bring food for her because I don't want them to have to do something special. The whole food vegan guy sounds like a dick.
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Feb 4, 2016 08:06
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No oils, no fats, no service!
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Feb 4, 2016 08:54
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Carl Killer Miller posted:I was thinking of using peanuts at low heat to generate my fats for cooking, but I have never had to home-render fats for cooking in a way that'd meet his reqs. Pull out the peanuts then, hopefully not burned or too dried after giving up their delicious oil and toss them with a little black molasses, crushed chiles, and bean paste. Brown those really lightly so I get to a sort of spreadable consistency, then reserve as a garnish. Use whatever fat I managed to render to stir-fry a green (maybe boy choy? Ideally want something substantial but still kinda delicate) in whatever oil I can get here prepped w garlic/ginger mash. I'm still split on adding a carb, but I would probably use white rice If he's into Whole Food, he probably won't eat white rice, since it's been processed and is sort of unhealthy. It would be safer to go with brown rice, or some other whole grain, like bulgur.
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Feb 4, 2016 09:19
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Carl Killer Miller posted:I tried that first. He calls himself a 'whole food vegan', which I read up on but the no oil thing doesn't ordinarily seem to be part of that. They do mention 'no processed oil', but I don't know if something like pressed olive oil would be ok. So I texted him and his response was 'No oils, no fats!". I followed it up by asking him if nuts were ok, which they are. So who knows.
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Feb 4, 2016 13:56
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Anne Whateley posted:Search "whole food vegan" "no oil" and there are blogs with recipes. Not that they'll be great, but you won't have to rack your brains figuring out what would work. But that was half the fun!
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Feb 4, 2016 14:29
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Recipe request: I'm looking for a good mushroom soup and bread combo recipe. Thanks!
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Feb 4, 2016 16:02
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LongSack posted:Superbowl related question. I have a recipe for teriyaki chicken wing (actually it's Tyler Florence's and it kills). Normally I would bring the raw chicken wings and the pre-made sauce to my friends' house and cook the wings there, but this year we are at another house, and I won't have the time to crisp up the wings (the recipe says 20 minutes, but from experience it's closer to an hour). Alright so I had a similar question a few pages back for my work "wing-off." I ended up doing a low-temp cook the night before (basically, confit), then bringing in my portable fryer for the quick high-temp fry at work before saucing (after 5 min rest). If you can't do that, then I recommend what my boss did: he tossed his wings in cornstarch before the fry, which I think would have made them stay crisp for a while. And I would say do that or just regular fry right before you leave for the party, do not cover the wings, and sauce them at the party.
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Feb 4, 2016 18:02
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Chemmy posted:The whole food vegan guy sounds like a dick. A dick, or maybe just an orthorexic.
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Feb 4, 2016 18:13
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Mojo Threepwood posted:Recipe request: I'm looking for a good mushroom soup and bread combo recipe. Thanks! Can't help with the bread, but I made this soup recently and it was bloody incredible (apologies for the standard-issue irritating blog waffle).
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Feb 4, 2016 18:22
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Chemmy posted:The whole food vegan guy sounds like a dick. I have some whole food vegan friends, the type that don't trust any food made at a restaurant. They bring their own food and it is always awesome.
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Feb 4, 2016 18:29
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franco posted:Can't help with the bread, but I made this soup recently and it was bloody incredible (apologies for the standard-issue irritating blog waffle). Whoa that looks excellent! I hadn't thought of using brie. Thanks!
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Feb 4, 2016 19:05
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franco posted:Can't help with the bread, but I made this soup recently and it was bloody incredible (apologies for the standard-issue irritating blog waffle). I will make this soup and I will eat this soup
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Feb 4, 2016 19:08
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What are the factors that make a good crust on bread? I've always used this recipe* because it's the only one I've never messed up, but the crust is underwhelming. Should I be baking it hotter? Brush water or butter on it before I put it in? The crumb is great but I want better crust. * apologies for the print link but I can't find the regular page anywhere on the site.
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Feb 4, 2016 20:43
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hogmartin posted:Seriously. I must admit I admire Carl Killer Miller's willingness to take it on as a challenge. Personally, it seems really inconsiderate to expect you to cater to such a narrow diet. Hah when I walked in and told my fiancee that I'd invited him to a party, she didn't call him a dick right away but just raised her eyebrows a little and shrugged. I was a little 'what the gently caress is this' about the no oil/peanuts thing, then I remember that my grandma doesn't eat vegetables that grow under the ground on Tuesdays. I'm not a good cook by any means, but this just seemed like a serious challenge. Even if I fail spectacularly with my 'practice dishes' next week, maybe I'll learn something about an avocado or somethin. I'll try and post some trip reports. Your post has volunteered you to post an idea for a fat to use! I'd keep in mind that this is contradictory and a little nonsensical in nature. For example, if I had an olive plantation and hand-pressed olive oil to use in cooking that'd be ok to use, but if I buy a nice bottle of olive oil, it's an absolute no. Carl Killer Miller fucked around with this message at 22:32 on Feb 4, 2016 |
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Feb 4, 2016 22:28
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LongSack posted:Superbowl related question. I have a recipe for teriyaki chicken wing (actually it's Tyler Florence's and it kills). Normally I would bring the raw chicken wings and the pre-made sauce to my friends' house and cook the wings there, but this year we are at another house, and I won't have the time to crisp up the wings (the recipe says 20 minutes, but from experience it's closer to an hour). Double post, didn't see this earlier. What kind of stuff do you have to work with when you get to the party? If you have access to a deep fryer, or a large pot or wok you can use for frying, maybe something like this?: http://www.maangchi.com/recipe/easy-dakgangjeong First off your friends will love you because it's loving delicious, but it's also a two-fry way of cooking wings. I haven't tried this myself but I wonder if it would work if you did the first spice coating and fry at home, then brought the fried wings (which will be cooked but pretty soggy and not something you'd want to eat at that point anyway) then do the second fry (the recipe says 10-12 mins but I found that more like 5 to 8 in high heat oil does ok too.) and simultaneously make the sauce at your friend's place. Toss, serve.
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Feb 4, 2016 22:36
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When I heard the no oil thing I thought it was like the paleo people who don't use canola oil because you had to treat it after pressing, but olive oil was ok because you could (theoretically) extract it with poo poo you bought at the hardware store. But then again, paelo people get animal fats so it didn't really matter much.
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Feb 4, 2016 22:42
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hogmartin posted:What are the factors that make a good crust on bread? I've always used this recipe* because it's the only one I've never messed up, but the crust is underwhelming. Should I be baking it hotter? Brush water or butter on it before I put it in? The crumb is great but I want better crust. There are additional factors, of course. Flours higher in gluten (like bread flours) tend to make, all else being equal, thinner and crisper crusts. Lower gluten flours (like AP) tend to make a thicker but chewier crust. Also, all else being equal, adding a little sugar will lead to more crust formation (and will produce better browning on whatever crust you already have). And to a lesser extent adding slightly more salt will have the same effect. But that all being said, almost certainly what you want is a more humid oven.
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Feb 4, 2016 22:46
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