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I don't even post in this forum but this thread got me baking bread so kudos to you. I'll post pictures once I finally figure out how to. God bles |
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Mar 25, 2016 15:10
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| # ? May 15, 2024 11:53 |
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bartlebee posted:I don't even post in this forum but this thread got me baking bread so kudos to you. I'll post pictures once I finally figure out how to. God bles i think you'll find that there are lots of bees and bee related posters here its like a doctor, artist and bee colony
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Mar 25, 2016 15:18
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Okay so my housemate and i really like to make seitan from scratch, as you can see in my post earlier itt, and its nice to make in big batches but the downside is unless we're having a bunch of people over its hard to go through 4-5 logs of seitan fast enough, but recently we discovered something wonderful grind it up in a food proc freez it (in separate portions) Ground satan is a wonderful component in veggie bolognese sauce or (with cumin) in burrito nite Here's my easy vvegan bolognese: (well easy once you already have the seitan made) Heat equal parts olive oil and water in a medium pot until it's like 1 cm deep idk Throw in a chopped onion and minced garlic and a pinch of salt, stir occasionally on medium heat until looks cooked Then add: 28oz can of crushed tomate a cup of red wine 1-2 cups ground seitan a lil salt, pepprr much basil, thyme some other veggies like maybe (in descending order of laziness) bell pepp, brocco, chopped kale, frozen spinach Bring to bubble then simmer da sauce uncovered for like half an hour?? Meanwhile cook pasta of choice Top with pepper, and parm if like me you're not actually vegan Also you can use TVP instead of seitan if you don't have it handy but as in all things, satan is better |
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Mar 25, 2016 15:51
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So, my roommate has been making quite a few things with the sous vide thingy, and overall it's been great. Steaks come out amazing, potatoes turned out just right for scalloped potatoes, and chicken was a complete failure. Last night he made pork chops, and they were very good. Just slightly pink inside, and none of the dry stringiness that I always associate with pork chops. The only improvement would have been leaving them in for another hour or so to let the meat tenderize a little more. Unfortunately I didn't take pictures. My opinion is that sous vide is a good thing.
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Mar 25, 2016 16:05
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what the h*ck is sous vide |
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Mar 25, 2016 16:15
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low temp, longer period cooking machine. you put stuff in a sealed plastic bag (or a vacuum sealer if you have it), then put it into a water basin thats warm/hot but not too hot, and cook it for an extended period of time. some machines circulate the water as it cook, some dont. |
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Mar 25, 2016 16:52
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oh |
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Mar 25, 2016 16:54
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It's all the rage these days, I guess. You put your food in a vacuum bag or a Ziploc bag with all the air forced out of it (or you can use mason jars for some things, and eggs already have shells), and then you put it in a water bath that's very precisely temperature controlled. The heating unit cooks the food at fairly low temperatures (medium-rare tenderloins are cooked at 129F) for a long time. The time must be long enough for the entire chunk of food to reach the desired temperature, after which it doesn't cook any more, but the structure breaks down so it gets tenderer with more time. For a medium-rare tenderloin, cooking takes 45 minutes to 4 hours. Restaurants love it because they can put a bunch of food in the sous vide, and toss the steaks on a grill for 30 seconds to brown whenever someone orders one. Sous vide doesn't dry out the meat, and it only cooks it to the degree you want.
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Mar 25, 2016 16:58
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theres two basic kinds: one that has its own basin and one where you make your own basin: one with its own bath:  circulator/temp control, for this one you supply your own basin: 
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Mar 25, 2016 17:01
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Should i care about it if I'm vegetarian |
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Mar 25, 2016 17:02
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Well it retains flavor and nutrients insanely well so I'm sure that it cooks vegetables nicely. |
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Mar 25, 2016 17:06
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alnilam posted:Should i care about it if I'm vegetarian Not as much. Veggies can be cooked in sous vide, and I guess there are some benefits. Here's something I copied from the interwebs: quote:Temperature control isn’t as critical for plant foods as it is for meats, seafood, and other delicate muscle foods, but it’s worth exploring the science behind cooking plants to develop best practices—with or without a sous vide machine. It’s really all about undoing the “glue” that binds plant cells together so that your teeth can easily push them apart. Raw vegetables require quite a bit of force to cleave, but overcooked vegetables are mushy because too much glue has been undone. Sous vide allows us to cook at a temperature a bit below the boiling point of water so there is less risk of under- or overcooking your vegetables. Furthermore, sealing your plants before cooking in a water bath helps retain natural plant sugars that would otherwise be diluted in a large volume of cooking water. That means brighter color and fuller flavor, every time. The second machine that i flunked out posted is the one my roommate has.
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Mar 25, 2016 17:08
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yeah thats the one my mom has too. its pretty nice, im a huge fan. I got her the modernist cuisine cookbook for christmas and drat if those recipes aren't amazing... |
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Mar 25, 2016 17:11
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the immersion tanks are just so big tho
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Mar 25, 2016 17:26
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bacalou posted:the immersion tanks are just so big tho That's a huge benefit of the circulator type. You can use any sufficient size container that can withstand 200 degrees F. I've seen people say they used their kitchen sink, and quite a few people use full-size coolers to do racks of ribs (cook time: 3 days). We have some large pasta pans, a big stew pot, and a very large roasting pan. All of them work just fine.
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Mar 25, 2016 17:36
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i flunked out posted:theres two basic kinds: one that has its own basin and one where you make your own basin: these slow cook / cook machines are the healthy microwaves of the future |
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Mar 26, 2016 02:11
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i flunked out posted:theres two basic kinds: one that has its own basin and one where you make your own basin: I have an Anova! Pics of making steak with one on page 10. I also mangle some brussel sprouts. I don't always do that please forgive me: http://forums.somethingawful.com/showthread.php?threadid=3656838&userid=0&perpage=40&pagenumber=10#post444928174 |
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Mar 26, 2016 02:18
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joke_explainer posted:I have an Anova! Pics of making steak with one on page 10. I also mangle some brussel sprouts. I don't always do that please forgive me: Excellent steak porn, JE.
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Mar 26, 2016 04:38
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Glad to see this thread back in action. I am really really busy irl, my restaurants getting a huge kitchen remodel and is staying open during (aside from the 5 or so days that the dish area is redone) but I love you all |
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Mar 26, 2016 05:29
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Cooking up some pulled pork because I'm alone all weekend and my wife doesn't like pork  I've also been reminiscing about my restaurant days and I saw on facebook that the guy we used to make fun of for bringing in a big honkin' Martin Yan-style cleaver to the greasy spoon we worked in is now sous at some big fancy restaurant in Austin, which is pretty dope because Martin Yan is a national treasure and clearly emulating him is a recipe for success. Here's one of my favorite Martin Yan vids: https://www.youtube.com/watch?v=HBKLwNSyvoI edit: just got back from goodwill and scored a fresh pair of chef's whites for 4 bucks! shabbat goy fucked around with this message at 19:33 on Mar 26, 2016 |
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Mar 26, 2016 17:42
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can I get some pancake advice from you maestros? I've only ever made them with pancake mix, and that stuff is nasty. Please give me some batter recipes and tips and tricks. ps I also have a waffle iron MrWillsauce fucked around with this message at 03:06 on Mar 31, 2016
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Mar 31, 2016 03:01
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So I came as close to fine dining as I'm probably ever going to get tonight. Last night I made my own mozzarella, it seemed like a pretty daunting process at first but when I actually gave it a go, it really wasnt bad. it has alot of steps so im not gonna post em now, but if you really want to know how I did it feel free to ask. I definitely didnt use enough cheese salt but thats an easy fix. then tonight I used one of the mozzarella balls on a burger. I made a black garlic burger where I pureed a head of black garlic, mixed it with a half a cup of mayo and then added enough sriracha so that it had a back end kick but not really any of the sriracha flavor. Black garlic has a delectable flavor on its own, i highly recommend it. the burgers themselves had a little bit of salt and pepper for the seasoning, and I cooked htem in a pan. Cooked one side of the burger, flipped it, put the mozzarella on top the cooked side, then covered the pan while the other side cooked. put the black garlic combo on the top bun, put spinach on the bottom bun, then the burger in in between and chowed down. it was very very delicious. |
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Mar 31, 2016 03:25
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MrWillsauce posted:can I get some pancake advice from you maestros? I've only ever made them with pancake mix, and that stuff is nasty. Please give me some batter recipes and tips and tricks. There's really very little time saved in using mix for pancakes I think. It's really fast to put together pancake batter. My go-to recipe for years was one in the New Best Recipe by CI. This recipe is really way better with buttermilk, but they sour the milk with lemon juice if you don't have buttermilk handy. It's not too hard to just pick up some buttermilk if you are planning some pancakes tho. 1 tablespoon juice from 1 lemon 2 cups whole milk 2 cups (10 ounces) unbleached all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 large egg 3 tablespoons unsalted butter, melted and cooled slightly 1-2 teaspoons vegetable oil Melt the butter and let it cool so it won't start cooking things, then all the liquids into one container, then all your dry ingredients in the other, then make a well in the dry ingredients and mix until it's JUST combined. Overmixing will destroy your pancakes. Just once the flour seems integrated in with everything, it's mixed, don't mess with it any more. Then use a scoop with about 1/3rd cup capacity to drop the batter on a medium-hot pan, should be just to the point where water will dance on it, and well oiled with the vegetable oil (you can also use butter of course...) Moderate the heat carefully and make sure to flip when you see bubbles in the top, or like the first signs of the pancakes seeming to get overdone, if you see a wisp of smoke it's definitely time to flip right away and probably turn down the heat. Don't hesitate to use more oil, nothing worse than the things sticking to the pan. I use a cast iron pan for pancakes so I probably need more oil than non-stick. Just don't let the pan get too hot between pancakes, do about 3 at a time if you pan is large enough, and it's okay to let the pan cool down a bit between them if it's getting too warm. The real key part is just not overmixing the batter. That will make flat and lifeless pancakes. Another trick you can do come from Kenji, but it veers into the 'lots of work' territory when pancakes should be kept pretty simple I think. You can whip egg whites to basically meringue and incorporate them for ultra-fluffy, ultra-light pancakes. Still, his page on them (and the section in his awesome cookbook) is worth looking at for debugging your pancake woes. http://www.seriouseats.com/2015/05/the-food-lab-how-to-make-the-best-buttermilk-pancakes.html |
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Mar 31, 2016 03:26
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joke_explainer posted:Another trick you can do come from Kenji, but it veers into the 'lots of work' territory when pancakes should be kept pretty simple I think. You can whip egg whites to basically meringue and incorporate them for ultra-fluffy, ultra-light pancakes. Still, his page on them (and the section in his awesome cookbook) is worth looking at for debugging your pancake woes. this is a super pro move right here |
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Mar 31, 2016 03:32
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i flunked out posted:So I came as close to fine dining as I'm probably ever going to get tonight. Last night I made my own mozzarella, it seemed like a pretty daunting process at first but when I actually gave it a go, it really wasnt bad. it has alot of steps so im not gonna post em now, but if you really want to know how I did it feel free to ask. I definitely didnt use enough cheese salt but thats an easy fix. These sound amazing. I have to find some black garlic now. |
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Mar 31, 2016 04:13
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i flunked out posted:this is a super pro move right here Yeah i recently tried that on bo pepper's advice and it's really good It is a little extra effort though and joke_explainer is right that a simple pancake batter is very easy and hardly any more effort than using a mix |
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Mar 31, 2016 12:44
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a bought a dutch oven proofing baskets and a dough cutter for my birthday i'm excited
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Apr 1, 2016 08:32
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Pomp posted:a bought a dutch oven proofing baskets and a dough cutter for my birthday i'm excited !!!! nice!!! post pics of the process please, I haven't made bread since gluten contamination because an issue in my kitchen : ( |
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Apr 1, 2016 09:04
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i made lil garlic bread balls a while ago  clicky for big it is a jamie oliver recipe i used - this one except i went for almost 3 hours on the 2nd proof instead of just 90 mins because stuff always seems to come out fluffier when i give it more proof time also replacing 1/2 a cup of the flour with "gluten flour" which claims to be 50% wheat gluten + kitchenaid dough hook for 15 actual minutes seems to help develop the gluten better, all my bread was coming out cake-y i think the generic plain flour we get here does not have much protein in it. also my oven is one of those fancy ones with a built in steam function which definitely helps i should bake more breab
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Apr 1, 2016 11:18
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So I am trying to think of a word, and am hoping for some help! How would one describe a singularly flavored dish/food? Not in a positive or negative way(like bland), just in a factual manner. Like the culinary equivalent of monochromatic. "The chocolate cake with chocolate frosting and fudge sauce was (a word I can't think of and may not exist)" |
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Apr 1, 2016 14:56
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One-dimensional? |
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Apr 1, 2016 15:54
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you could probably actually use monochromatic unadventurous?
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Apr 1, 2016 23:24
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Unadventerous is pretty judgmental.
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Apr 2, 2016 02:09
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The X-man cometh posted:One-dimensional? Probably closest to what I'm trying to describe. I agree that unadventurous is more judgemental than what I am going for. Bone marrow on toast points is one-dimensional but not unadventurous |
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Apr 2, 2016 02:17
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om nom nom posted:Probably closest to what I'm trying to describe. I agree that unadventurous is more judgemental than what I am going for. Bone marrow on toast points is one-dimensional but not unadventurous Can you post pics of your new kitchen? An explanations of what got upgraded/changed? |
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Apr 2, 2016 06:50
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Baking bread because of y'all. Bad at posting pics so let me know if I screwed this up. 
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Apr 2, 2016 17:15
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First loaf. Feels good, man. |
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Apr 2, 2016 17:15
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Bonus pics of salt and Crystal Light. I LIVE LIFE TO THE loving EDGE |
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Apr 2, 2016 17:16
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very nice looking bread, congrats! I'm going to try make some ciabatta in a few days, never done it before. Only no-knead bread which is easy as hell. |
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Apr 2, 2016 22:07
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| # ? May 15, 2024 11:53 |
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joke_explainer posted:Can you post pics of your new kitchen? An explanations of what got upgraded/changed? The construction is supposed to be done April 28, and we are closed from the 24th-28th while they do the dish area. I will try to remember to take pics then when the kitchen is done and empty. This is a massive kitchen remodel we are undertaking. The total cost is more than it cost to open the restaurant 15 years ago. When we opened it was a pool hall/bar that served some basic food. After 5 years of running like that, the current executive chef came in as our first chef-before that, from what I hear, it was a ragtag crew of cooks. He got food cost in order, and took the food to the next level. People started coming for the food. Over the next few years, it went from seven pool tables, to five, to three, and finally this summer, one. Upgrades and additions were made to convert the front of the house from a pool hall/bar to that of a nice restaurant where families could come. There was one minor kitchen addition in the past, but for the most part despite the interest in our restaurant and our growth in the front of the house (we can seat 350 inside plus another 50 on the patio in the summer), we've been pushing a massive amount of quality food out of the same kitchen that was meant for a bar with basic food. This remodel has had many years of planning behind it. We had a small room off to the side, 45 seats or so, where people could make reservations and expect a quieter, more intimate dinner. That room is gone and is being converted into kitchen. We didn't lose any seats, though, due to losing the two pool tables. We are currently working entirely out of that small area while the original kitchen is being torn apart, new stainless steel walls and tile floors being installed, and another walk in cooler and freezer are being put in. It's not just for more space, we are getting all sort of new equipment: two combi ovens, a tilt skillet, two steam jacket kettles for stocks, a blast chiller, another 6 burner, and I think a few more things. It is all very exciting, but also very stressful and a lot of work right now while it is going on. We haven't gotten any slower, and are working out of half of the space we were before, and are working around construction crews. But it will be so badass when it is done. I guess I had better remember to take pics for you guys after that. |
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Apr 2, 2016 23:08
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