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It's good man try it.
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May 23, 2016 04:07
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| # ? May 28, 2024 13:14 |
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FishBulb posted:It's good man try it. If you say so. Can I mix cherry filling in with it?
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May 23, 2016 04:12
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Sour cream is a pretty regular occurrence in cheesecake.
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May 23, 2016 04:15
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Sour cream is delicious in sweet things. I love a sour cream friedcake. Mmm-mmm
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May 23, 2016 04:53
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Tendales posted:Butcher paper is just cheap heavy duty paper. If you don't need the non-stick or heat resistant properties of parchment, waxed, or freezer paper and just want to wrap something, butcher paper is way cheaper. Well i believe its either waxed or coated somehow to stop juices from leaking through.
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May 23, 2016 09:26
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spankmeister posted:Well i believe its either waxed or coated somehow to stop juices from leaking through.
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May 23, 2016 09:52
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SubG posted:Butcher paper is uncoated. If it's waxed or has a poly coating, it's freezer paper. Interesting, then my butcher uses freezer paper 
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May 23, 2016 09:54
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spankmeister posted:Interesting, then my butcher uses freezer paper
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May 23, 2016 09:59
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Dr. Gitmo Moneyson posted:If you say so. Put your cherry poo poo on top.
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May 23, 2016 17:22
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I've posted this recipe in here before. I like it because its not as firm as a New York style cheesecake, it's more custardy. It's a two layer deal, with with a sweet custardy base topped by a thin tart sour cream layer. Crust 9 graham crackers 1/3 cup butter 1/4 cup sugar Crush the crackers (I do it in a zip lock baggie with a rolling pin). Stir with sugar and melted butter until well mixed. Press in to 9 inch springform pan and bake for 10 minutes @ 350 (or until it just starts to brown around the edges). Make sure the crust has cooled completely before pouring in the next step. Cheesecake layer: 16 oz cream cheese, room temp 3/4 cup sugar 2 eggs 1 tsp vanilla Cream the cream cheese and sugar well. Add eggs, one at a time until incorporated well. Add vanilla. Pour into cooled crust and bake @ 350 for 20 minutes. Remove and add sour cream layer. Sour cream 16 oz sour cream 1 tbsp sugar 1 1/2 tsp vanilla Mix all ingredients well. I pipe it on the top with a ziplock to get it on evenly and then smooth it with an offset spatula. Put back in oven for 10 more minutes at 350. Cool on the counter for one hour, then refrigerate. This will take a minimum of 6 hours to set up in the fridge, but chilling overnight is preferred. It is a very creamy/custardy cheesecake. The dairy:egg:sugar ratio is just about 4:1:1 (the sugar is a little higher, but cream cheese also has some tartness to offset it).
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May 23, 2016 17:56
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I use a variation of the one on the boxes of Kraft Philadelphia Cream Cheese. Take out 2 egg yolks, add 1 tbsp corn starch, add 16oz of sour cream, add a good amount of lemon zest and the juice of half a lemon whisk the living poo poo out of (or use an electric mixer), bake it at 300 and then turn off the oven and let it go for another hour. I also like using Oreos or chocolate graham crackers for the crust.
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May 23, 2016 19:11
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Put orange zest in your graham cracker crust. It goes really, really well with the creamy richness of the cheesecake.
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May 23, 2016 19:19
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Anyone have a suggestion for a sauce for non-coconut bread shrimp?
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May 23, 2016 19:23
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Bonnie's NY Cheese Cake Crust 1 C. flour 1/2 C. butter 1/4 C. sugar 1 slightly beaten egg yolk 1t grated lemon peel 1/4 t vanilla Combine flour, sugar and lemon peel in butter until crumbly. Add egg yolk and vanilla. Pat 1/3 dough in bottom of 9" spring form pan with sides removed. Bake at 400 for 8 minutes. Cool, attach sides. Pat remaining dough up the sides(1 3/4inches). Filling will be higher than this. Filling 5-8 oz packages of Philadelphia Brand cream cheese 1/4 C whipping cream 1/4 t vanilla 3/4 t grated lemon peel 1 3/4 C sugar 3 T flour 1/4 t salt 4 or 5 eggs (1C) 2 egg yolks Let cream cheese stand 1 1/2 hours. Beat until creamy. Add vanilla and lemon peel. Mix in sugar, flour and salt. Add eggs one at a time - beat after each one to blend. Gently stir in Whipping cream. Pour into crust. Bake at 450 for 12 minutes. Reduce oven to 300 and bake for 50 minutes. Remove from oven to cool. After 1/2 hour loosen sides(run knife around edge). After 1 hour remove sides. Cool and refrigerate. Squashy Nipples fucked around with this message at 23:40 on May 23, 2016 |
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May 23, 2016 19:35
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Anyone have a tested recipe for a no-bake cheesecake? Not a pudding type one, but this restaurant near me serves this cheesecake that I think is just cream cheese, whipped cream, and sugar all mixed up.
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May 23, 2016 20:09
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Bob Morales posted:Anyone have a tested recipe for a no-bake cheesecake? Not a pudding type one, but this restaurant near me serves this cheesecake that I think is just cream cheese, whipped cream, and sugar all mixed up. My aunt makes the one off the Cool Whip package at Thanksgiving and Christmas. 8 oz softened cream cheese, 8 oz whipped cream, 1/3 cup sugar. Cream the sugar and cheese then stir in the cream. Dump it in your crust and refrigerate for a few hours. It's alright, nowhere near as dense as a regular one.
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May 24, 2016 17:02
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How terrible would using string cheese for nachos be?
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May 24, 2016 18:56
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angor posted:How terrible would using string cheese for nachos be? On a scale of 1 to 10 where 10 is most terrible, it'd probably be like a 5 tbh.
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May 24, 2016 19:01
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How do you make that white cream sauce you get on fish tacos
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May 24, 2016 19:03
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Crema? http://www.epicurious.com/recipes/food/views/homemade-mexican-crema-356271
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May 24, 2016 19:07
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FishBulb posted:How do you make that white cream sauce you get on fish tacos 
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May 24, 2016 19:07
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I don't think it's crema. Maybe it is traditionally, but at places like Rubio's and taco shops in Southern California is what I'm thinking of. It's got more flavors in it and a different viscosity. Might be a good base to start with though Lots of various recipes online, not a ton of consensus. Kenji just uses mayo and hot sauce. FishBulb fucked around with this message at 19:39 on May 24, 2016 |
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May 24, 2016 19:35
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You're not thinking about just a lime & cilantro sour cream are you?
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May 24, 2016 19:46
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I mean maybe I dunno
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May 24, 2016 19:48
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Been a while since I was in SoCal, but yeah, I recall it just being Mexican crema with some lime juice and maybe a little hot sauce.
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May 24, 2016 19:49
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My first thoughts, in order of lame to awesome: sour cream loosened with water -> lime juice -> lime juice & cilantro -> lime juice & cilantro & spicy crema / creme fraiche -> etc
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May 24, 2016 21:29
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I've made a very similar sauce with equal parts mayonnaise and yogurt, plus lime juice and seasoning (cumin, salt, pepper, dill, cayenne)
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May 24, 2016 21:46
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So how do you make brown rice taste good? Every time I make it it tastes terrible in some way I can't quite put my finger on, but I've had brown rice I didn't make that tasted at least OK. 
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May 24, 2016 22:17
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sean10mm posted:So how do you make brown rice taste good? Every time I make it it tastes terrible in some way I can't quite put my finger on, but I've had brown rice I didn't make that tasted at least OK. Same with anything else; salt and fat. Is there any specific recipe or type of cuisine that you have tried? Where did you have it where it was good?
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May 24, 2016 22:18
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Phil Moscowitz posted:I've made a very similar sauce with equal parts mayonnaise and yogurt, plus lime juice and seasoning (cumin, salt, pepper, dill, cayenne) Yeah a lot of the recopies online are like that, or sour cream and mayo. Thats why I asked in here thought someone might know better. I mean, I guess I could just try a few and see what works.
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May 24, 2016 22:38
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Back up, what kind of brown rice are you buying and where are you getting it? Brown rice will get rancid and go bad way faster than white rice. That's probably what's up if it tastes terrible and not just boring.
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May 24, 2016 22:38
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i like nice words
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FishBulb posted:Yeah a lot of the recopies online are like that, or sour cream and mayo. Thats why I asked in here thought someone might know better. I think you will get similar results as long as you use sour cream/yogurt, crema, whatever else and add some lime juice and seasoning. So yeah...try a few, basically. I don't think anyone here works for Rubios. But post your results please because I have been trying to replicate Rubios fish tacos for years with varying levels of success.
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May 24, 2016 22:42
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sean10mm posted:So how do you make brown rice taste good? Every time I make it it tastes terrible in some way I can't quite put my finger on, but I've had brown rice I didn't make that tasted at least OK. The easiest thing is to polish the hull off until it's white then cook it as normal.
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May 24, 2016 22:45
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Mr. Wiggles posted:The easiest thing is to polish the hull off until it's white then cook it as normal. It'll never catch on!
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May 24, 2016 22:56
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sean10mm posted:So how do you make brown rice taste good? Every time I make it it tastes terrible in some way I can't quite put my finger on, but I've had brown rice I didn't make that tasted at least OK. My solution is to run it through a non-bullshit rice cooker with a pinch of MSG and salt. Mine is the zojirushi np-nvc10, but there are other less expensive cookers that can reliably unfuck brown rice.
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May 25, 2016 02:30
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Good brown rice from a store that sells lots of it is the way to go. Also try giving it the pilaf treatment: a light toasting or frying with a few aromatics and seasoning before you steam/boil it.
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May 25, 2016 02:45
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Brown rice stewed in a fish soup is good.
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May 25, 2016 02:52
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Why have I never microwaved potatoes? So drat easy. Nuked a bowl of small yellow potatoes for 5 minutes, added butter and seasoning and mashed. So simple and it doesn't take up a burner on the stove.
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May 25, 2016 16:50
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Was re-watching The Sopranos and in the middle of an episode one of the characters advised that, after draining pasta, you should toss a bit of sauce & a slice of butter in and keep it on heat for a bit under a minute to infuse the sauce flavor into the pasta. I know it's a TV show but I found a few blogs and cooking places recommending a similar technique..does this make an appreciable difference or would the quality of sauce be more important?
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May 26, 2016 00:57
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| # ? May 28, 2024 13:14 |
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That's pretty standard for cooking pasta, yes.
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May 26, 2016 01:09
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