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Two things: One, is there anywhere that makes borosilicate glassware for baking and/or storage, that doesn't involve garage sales? I like the idea of the baking dishes with the plastic lids (as well as the other shapes), and was looking for a set, but it seems the soda lime has a lot of problems. I have some random soda lime pieces but was looking for something better. Second, what's the closest approximation to a bread like this, or a specific recipe for a similar loaf? I've tried making similar but they aren't coming out quite right, and I'm not sure exactly what the technique is for texture like that. If I do ice water and chill it ends up way too light and airy, like a pan l'ancienne, and if it sits at room temperature it's a sort of uniform texture. Additionally, I don't really have a recipe that specifically makes something like it.  
PRADA SLUT fucked around with this message at 07:36 on Feb 7, 2016 |
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Feb 7, 2016 07:33
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Trying out the FoodWishes deluxe nacho recipe. The steak is burning but raw in the middle and there is now a very stinging smoke in the house. I guess I'll try medium low next time. Edit: hey, maybe I secretly have the sort of range that can properly heat a wok! The Ferret King fucked around with this message at 07:48 on Feb 7, 2016 |
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Feb 7, 2016 07:35
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PRADA SLUT posted:Two things: Steve Yun fucked around with this message at 17:08 on Feb 7, 2016 |
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Feb 7, 2016 09:35
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Did we have a Superbowl thread this year? I have some left over shredded chicken from making soup, and my party guests have demanded "buffalo chicken dip". Any recipes? I already have some Franks on hand, so I think I can cobble this together on my own, but I thought someone might have a good recipe.
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Feb 7, 2016 14:58
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The Ferret King posted:Trying out the FoodWishes deluxe nacho recipe. The steak is burning but raw in the middle and there is now a very stinging smoke in the house. Sounds like possibly you did not allow your steak to come to room temp before cooking it?
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Feb 7, 2016 16:20
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Squashy Nipples posted:Did we have a Superbowl thread this year? Cream cheese, some sharp cheddar, Frank's and the shredded chicken get combined in a small baking dish. Bake at 350 until it's hot and bubbly, serve with Fritos or tortilla chips. I think the Frank's bottle actually has this recipe on it, which you might want to check because I'm not sure how much Frank's you want to use exactly. Regardless it's dead simple and your guests probably don't need you to make anything outrageous if they're asking for buffalo chicken dip.
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Feb 7, 2016 17:05
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so I am making red beans and rice tonight for the game (6:30) and I'm a boner who forgot to soak his beans. how much will this gently caress my cook time and is there anything (boiling now? etc) I can do to somewhat mitigate that in time for kick off? I think the soak is just to clean and draw out some of the stuff that gives you gas but I am not sure so I ask you guys.
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Feb 7, 2016 17:27
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THE MACHO MAN posted:so I am making red beans and rice tonight for the game (6:30) and I'm a boner who forgot to soak his beans. Bring the beans up to a full boil in a fair excess of water, boil them for 10m, drain and wash them in a collander and then dump them back into your pot and cook as needed until tender. http://forums.somethingawful.com/showthread.php?threadid=3570811#post419606692
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Feb 7, 2016 17:37
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Anyone happen to have access to the sesame chicken recipe that used to be on the wiki?, can't seem to find it anymore.
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Feb 7, 2016 18:00
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Lawnie posted:Cream cheese, some sharp cheddar, Frank's and the shredded chicken get combined in a small baking dish. Bake at 350 until it's hot and bubbly, serve with Fritos or tortilla chips. ... no blue cheese?
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Feb 7, 2016 18:33
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How do you guys do hot wings? I'm thinking of doing Alton Brown's steam, than bake method - but I got that idea from a good eats episode like ten years ago. Have there been chicken wing innovations in the interim? A Tasteful Nude fucked around with this message at 18:40 on Feb 7, 2016 |
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Feb 7, 2016 18:33
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Squashy Nipples posted:... no blue cheese? If you want it I'd crumble on top. It's gonna be sour enough with the Franks in there.
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Feb 7, 2016 18:35
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Squashy Nipples posted:... no blue cheese? I'm not particularly fond of blue cheese but as the above poster said, perhaps you would want to serve some of that on the side. I have my own question, can anyone suggest an alternative to salt pork in the Serious Eats cassoulet recipe posted recently? My butcher didn't have any yesterday and in case they don't have any today, I need a backup. http://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html
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Feb 7, 2016 18:42
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That Works posted:Bring the beans up to a full boil in a fair excess of water, boil them for 10m, drain and wash them in a collander and then dump them back into your pot and cook as needed until tender. awesome, thank you very much A Tasteful Nude posted:How do you guys do hot wings? serious eats has a big thing on it. A little pressed for time atm, but it should be a quick google. It was basically prebake a little, freeze, then fry. The trick to good wings is crispy blistered skin and the freezing apparently helps that. I've never actually tried because I'm an impatient fatty, but others have and said it works. my at home method without a proper deep fryer has always been alternate bake-fry-bake-fry. baking helps precook a little and beat up the skin. Unfortunately frying at home in a pot you do not have the heat consistency of a deep fryer. Basically if you don't have a thermometer, put a wooden spoon in. If bubbles come off, it's hot enough. You have to fry in small batches or it will get wildly inconsistent, which you don't want. I've done that a bunch and it compares favorably to the wing joint I work at so there's that
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Feb 7, 2016 19:08
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Sous vide the wings to break down connective tissue. Individually freeze them on baking sheets. Fry the hell out of them. I toss them in a mixture of Frank's and butter with garlic and a few drops of Worcestershire.
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Feb 7, 2016 19:42
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Chemmy posted:Sous vide the wings to break down connective tissue. Individually freeze them on baking sheets. Fry the hell out of them. Yeah sous vide or confit the wings, freeze and then fry. That's what I do
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Feb 7, 2016 19:49
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Number 1 Sexy Dad posted:Sounds like possibly you did not allow your steak to come to room temp before cooking it? It sat out for an hour or two. But also, our revered Serious Eats says that doing so isn't necessary anyway. I'm just a moron when it comes to setting temperature because it's hard and I don't get it. It took about an hour to get two halves of the steak up to medium/medium-well.
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Feb 7, 2016 19:54
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THE MACHO MAN posted:awesome, thank you very much I'm trying this method today: http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html Basically, its toss them with baking powder and chill in the fridge overnight; bake until crispy.
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Feb 7, 2016 20:28
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Since I'm continually having problems with pan temperature, I'm watching as much as I can find on YouTube on the topic: https://www.youtube.com/watch?v=Y8FM2ol2kTI https://www.youtube.com/watch?v=_Ls2B0P8sXw https://www.youtube.com/watch?v=CB-SCA1reqE
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Feb 7, 2016 20:32
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We talked about this a while ago in the abstract, but: I have several pounds of chicken thighs and I want to turn them into general-use meat and part them out and freeze them so I can use it in a variety of ways. How, specifically, should I do this? I had a few pounds of chuck roast and I ended up just making pot roast out of them, and didn't feel like I could use them in a diverse range of dishes because of the tomatoes and whatnot giving them a specific flavor profile. Ideally I'd like to shred them but I can just chop it up if that's the best plan. I have a well-equipped general-purpose kitchen, but not a slow cooker or pressure cooker, so I assume this will probably involve the oven. I imagine this is going to be super simple but I need an actual list of steps. If I had to muddle through on my own I would probably just toss them with olive oil and salt and pepper and roast them in the oven somewhere in the low 200sF range until they met the FDA recommendation for safe internal temperature but I don't know if that's the way to go.
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Feb 7, 2016 20:51
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Squashy Nipples posted:Did we have a Superbowl thread this year? The Frank's bottle does indeed have the recipe on it. 8 oz cream cheese 1/2 cup franks 1/2 cup blue cheese 1/2 cup blue cheese dressing Shredded chicken Mix, bake 350F ~20 min
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Feb 7, 2016 23:31
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guppy posted:We talked about this a while ago in the abstract, but: I have several pounds of chicken thighs and I want to turn them into general-use meat and part them out and freeze them so I can use it in a variety of ways. Are you wanting to pre-cook the whole batch and make it microwave ready, or are you willing to do a bit more of a fry-up? Honestly, I've just de-boned individual thighs and popped them into a baggie a piece. Then I have the individual thighs ready for whatever I want to do. I use heavy-duty ziplock bags too, as I wash and re-use them several times. Individual chicken thighs only take like an hour to defrost as well.
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Feb 7, 2016 23:50
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Suspect Bucket posted:Are you wanting to pre-cook the whole batch and make it microwave ready, or are you willing to do a bit more of a fry-up? Honestly, I've just de-boned individual thighs and popped them into a baggie a piece. Then I have the individual thighs ready for whatever I want to do. I use heavy-duty ziplock bags too, as I wash and re-use them several times. I want to cook them all, but generally not just "microwave and eat." I roasted a pork shoulder before the snowstorm and froze it in 2-cup quantities in tupperware, and then I could use those in other ways. For example, I sauteed some onions and chiles and spices and whatnot and added the shredded pork to the pan to heat through for a few minutes, and then put them in tortillas with a few fixings for tacos. Other containers I tossed with barbecue sauce and put on kaiser rolls, other containers I used with a sauce based on soy sauce and ate over rice. Stuff like that. My goal is pre-portioned amounts that I can take out of the freezer and use in versatile ways.
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Feb 8, 2016 02:34
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guppy posted:I want to cook them all, but generally not just "microwave and eat." I roasted a pork shoulder before the snowstorm and froze it in 2-cup quantities in tupperware, and then I could use those in other ways. For example, I sauteed some onions and chiles and spices and whatnot and added the shredded pork to the pan to heat through for a few minutes, and then put them in tortillas with a few fixings for tacos. Other containers I tossed with barbecue sauce and put on kaiser rolls, other containers I used with a sauce based on soy sauce and ate over rice. Stuff like that. My goal is pre-portioned amounts that I can take out of the freezer and use in versatile ways. Throw em on a sheet pan and roast at 350 for like 30-45 until cooked.
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Feb 8, 2016 02:44
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Gerblyn posted:I like adding leeks to my fried potatoes for some extra flavour. Cooked this tonight but instead of making a mash I pan fried the potatoes, chucked in some peas, finished with dill and cream cheese. Went down a treat!
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Feb 8, 2016 10:35
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Tots posted:Throw em on a sheet pan and roast at 350 for like 30-45 until cooked. Thanks, I'm glad I asked then. Do I need to put anything on them first or just straight out of the fridge into the oven?
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Feb 8, 2016 12:43
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Hawkeye posted:The Frank's bottle does indeed have the recipe on it. Thanks. But I don't have blue cheese dressing, and the blue cheese I have was expensive. So instead I raided the fridge and made a tex-mex chicken dip. I had some left over beans, and some habanero-tomato salsa that Mrs. Squashy had made. It was yummy.
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Feb 8, 2016 13:00
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Anyone have a good venison summer sausage recipe? Or a thread where that question would go?
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Feb 8, 2016 14:57
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guppy posted:Thanks, I'm glad I asked then. Do I need to put anything on them first or just straight out of the fridge into the oven? If you're using it for general purpose meat then you don't need to do anything. You can season later as appropriate.
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Feb 8, 2016 15:26
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Really dumb question, when marinating sirloin for grilling I ran a little experiment this morning, I cut the steak in half and stuck one half in a bag that was vacuum seal able. I added the marinaded and than vacuum sealed it. Will it make any difference at all?
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Feb 8, 2016 21:56
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Flaggy posted:Really dumb question, when marinating sirloin for grilling I ran a little experiment this morning, I cut the steak in half and stuck one half in a bag that was vacuum seal able. I added the marinaded and than vacuum sealed it. Will it make any difference at all? That's a great question/experiment! My guess is yes if for nothing else than increased surface area. Report results  .
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Feb 8, 2016 22:02
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Tots posted:That's a great question/experiment! My guess is yes if for nothing else than increased surface area. Report results Will do, right now they have been marinating for 8 hours. 1/2 is vacuumed and the other 1/2 of the steak is in a regular ziploc with no vacuum. Grilling them in 2 hours.
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Feb 8, 2016 22:49
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Flaggy posted:Really dumb question, when marinating sirloin for grilling I ran a little experiment this morning, I cut the steak in half and stuck one half in a bag that was vacuum seal able. I added the marinaded and than vacuum sealed it. Will it make any difference at all? It is worth reiterating that the purpose of marinating is not to disperse salt throughout the meat prior to cooking, and virtually no marinating processes do so. The purpose of marinating is to deposit salt on the surface of the meat, for later diffusion throughout the meat during cooking. Except in cases where you're not planning on cooking the meat at all, or you're planning on cooking it very quickly or incompletely (think of something like tuna tataki) you don't need to diffuse the marinade (or rather the salt in it---the other stuff generally does not penetrate deeply into the meat in any conditions) during the marinating because that gets done during cooking.
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Feb 8, 2016 23:16
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Flaggy posted:Will do, right now they have been marinating for 8 hours. 1/2 is vacuumed and the other 1/2 of the steak is in a regular ziploc with no vacuum. Grilling them in 2 hours. You have someone to do a blind test on?
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Feb 8, 2016 23:54
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Tots posted:You have someone to do a blind test on? I did a blind taste test with the wife. She said the one not sealed was more flavorful but the one that was vacuum sealed was more tender. So take from that what you will. I agree with the above poster. I couldn't really tell the difference.
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Feb 9, 2016 03:17
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SubG posted:Unless you're using a commercial vacuum tumbler or something, you are unlikely to notice a marked difference after marinading and before cooking, and very unlikely to notice anything at all after cooking. Isn't part of the marinading process related to acid in the marinade breaking down/cooking the protein? I was under the impression that that was the reason you had to let the stuff sit around for so long.
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Feb 9, 2016 07:45
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I've got about a cup of a goat cheese / sour cream / fresh roasted red pepper mix that was used with buffalo wings. What else can I do with it now that I'm out of wings?
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Feb 9, 2016 07:55
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Stuff it in your face by itself like an animal, it's what I'd do
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Feb 9, 2016 09:02
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Gerblyn posted:Isn't part of the marinading process related to acid in the marinade breaking down/cooking the protein? I was under the impression that that was the reason you had to let the stuff sit around for so long.
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Feb 9, 2016 10:40
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SubG posted:Nah. If you're using an acidic marinade then you'll be denaturing some protein at the surface, but it won't have any meaningful effect on the overall consistency unless the meat is very thin (like carpaccio). Enzymatic marinades (like pineapple juice, papaya, and so on) only tenderise if you count mush as `tender', and they won't penetrate very far either. Fair enough! So I guess in conclusion that a marinade of more than 20 minutes or so is usually a waste of time?
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Feb 9, 2016 10:49
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