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Make confit potatoes in beef fat and serve them with steak. Sear your steaks in red dered beef fat Add shallots and herbs and lemon zest and whip it into a beef fat spread for toast
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Jun 23, 2016 23:51
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Gerblyn posted:Could you link the recipe? I was planning on trying to make them for the first time this weekend, and I'm not really sure where to start beyond googling "Pierogi Recipe" http://www.foodnetwork.com/recipes/emeril-lagasse/polish-pierogies-recipe.html
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Jun 24, 2016 04:12
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Great, thanks!
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Jun 24, 2016 06:33
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I'd like to try my hand at making my own bbq sauce from more or less scratch, if you don't consider ketchup or something cheating. Is there any kinda basic guide or do I just add poo poo and cook it till i like how it tastes?
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Jun 24, 2016 14:25
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Captainsalami posted:I'd like to try my hand at making my own bbq sauce from more or less scratch, if you don't consider ketchup or something cheating. Is there any kinda basic guide or do I just add poo poo and cook it till i like how it tastes? I've done it starting with crushed tomatoes, and also with ketchup. I consider ketchup cheating, but it hasn't stopped me. You can just play around with ingredients, but this recipe is a pretty good starting point. Put this together, then adjust to taste. I would wait until the end to put in liquid smoke as it's pretty volatile in my experience. 1 cup ketchup 6 tablespoons Worcestershire sauce 4 tablespoons butter 3 tablespoons distilled white vinegar 1 tablespoon prepared yellow mustard 3 tablespoons yellow onions, finely minced 4 teaspoons hickory liquid smoke 1⁄4 teaspoon Tabasco sauce 1⁄2 cup brown sugar 1 tablespoon granulated sugar 1 teaspoon table salt Sweat the onions, then add everything but the liquid smoke and simmer until thick. Add liquid smoke.
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Jun 24, 2016 14:34
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Pierogi chat: Try and find a recipe that uses a gelatinized dough.. aka boiling water is added to the flour prior to kneading/rolling. Source: Polish grandma
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Jun 24, 2016 17:59
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Captainsalami posted:I'd like to try my hand at making my own bbq sauce from more or less scratch, if you don't consider ketchup or something cheating. Is there any kinda basic guide or do I just add poo poo and cook it till i like how it tastes? You might want to ask in the slow-smoked meat thread https://forums.somethingawful.com/showthread.php?threadid=3460953 Or not. You might get blown out with tons of opinions on whether or not BBQ sauce is even a valid addition and you should only use a dry rub like God intended, regional BBQ ingredient arguments, or whatever. Probably some good info will come of it, though. Godspeed! Turkeybone posted:Pierogi chat: I will definitely have to try that. Pennsylvania Polish Grammy's recipe is 1C flour, 1 egg white, a little salt and water (no info on filling quantities or cooking times). Filling is potato, cheese, salt, and pepper. Egg white is supposed to make a softer dough than whole egg. Also day-old chilled mashed potato is preferred to fresh, probably for the same reasons that leftover rice makes better fried rice. In my experience, pierogi are like egg rolls, I never made them just for one dinner but picked a Saturday morning to make them with a neighbor and freeze tons of them. The gelatinized dough trick should hopefully help with sealing, mine always leaked. Grammy also made an amazing lokshi that she called 'rags', basically a potato crepe. The closest recipe I could find to what I remember is here: http://www.grouprecipes.com/20798/polish-lokshi-stove-rags.html e: Mom says we omit the sugar in the rags and cook them in butter. hogmartin fucked around with this message at 01:01 on Jun 25, 2016 |
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Jun 25, 2016 00:56
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I have a big bag of dried jalapenos and I have no idea what to do with them. Any suggestions?
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Jun 25, 2016 01:30
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Going back to a few days ago: I bought an oven thermometer and my oven is apparently perpetually 25 to 50 degrees below what it says it is holy poo poo
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Jun 25, 2016 09:03
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Is your oven clean? Dirt building up inside the oven can interfere with the temperature sensors and make them less accurate.
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Jun 25, 2016 11:04
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I just checked my oven, too. At 350°F, it stayed within about 8 degrees (though it took much longer to preheat than the preheat cycle indicated, about 15-20 minutes total). It tended to read 340-342°F At 400°, it stayed at 350° and basically didn't move At 450°, it slowly climbed to 400-405° I'm not sure what sort of problem this is, since the discrepancy isn't constant across multiple settings. The Ferret King fucked around with this message at 15:41 on Jun 25, 2016 |
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Jun 25, 2016 11:33
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The wild variance is normal and why you need to trust the cheapie thermometer on the rack and not the oven. I gave up trying to gauge mine because the difference between 450 from off and 450 from 400 was just amazing. If you have the time, keep a pizza stone on a rack below your cooking rack during the preheat and give it 30 minutes to come to the oven's temperature. Let it stay at that temperature and it will act as a heat capacitor, buffering changes in temperature when you open the door and generally maintaining a more even temperature.
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Jun 25, 2016 15:00
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Captainsalami posted:I'd like to try my hand at making my own bbq sauce from more or less scratch, if you don't consider ketchup or something cheating. Is there any kinda basic guide or do I just add poo poo and cook it till i like how it tastes? mr_cramalldees posted:As promised, here is how I do BBQ sauce.
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Jun 25, 2016 15:25
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The Ferret King posted:I just checked my oven, too. Any chance you have a cracked element? That can make your oven struggle to get to temp. Does your element have any spots that get brighter than others?
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Jun 25, 2016 15:45
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I forgot to mention it's a gas oven.
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Jun 25, 2016 17:21
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Then it's probably not the element.
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Jun 25, 2016 19:15
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Flash Gordon Ramsay posted:Then it's probably not the element. Lol
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Jun 25, 2016 19:28
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How do you tell if red bananas are ripe?
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Jun 25, 2016 20:53
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I already asked in the Chinese thread, which appears to be dead, so I'll ask here too: I got bitter melons. The vines seem to be producing about that much a week---around a half a kilo/one pound. Which is more than I really need for the occasional stir fried beef with bitter melon. Any suggestions for cool/interesting/whatever uses for a surplus of 'em? I'm thinking pickles, but I don't have a recipe or anything, I'm just planning on playing it by ear. So a bitchin' pickled bitter melon recipe would be cool. Or some other suggestions on methods of preservation---I've always just had them fresh.
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Jun 25, 2016 20:55
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I made a spur of the moment decision and picked up a tub of some fantastic fresh-made mango salsa. Now sure, I could just eat a whole bag of tortilla chips with it but I'd like some other recipe ideas for using it up. Suggestions?
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Jun 25, 2016 21:08
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Cyril Sneer posted:I made a spur of the moment decision and picked up a tub of some fantastic fresh-made mango salsa. Now sure, I could just eat a whole bag of tortilla chips with it but I'd like some other recipe ideas for using it up. Suggestions? Fish tacos? Or even not tacos but just grilled mahi mahi or other white fish would be great. Also as a side to teriyaki pork?
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Jun 25, 2016 21:37
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Cyril Sneer posted:I made a spur of the moment decision and picked up a tub of some fantastic fresh-made mango salsa. Now sure, I could just eat a whole bag of tortilla chips with it but I'd like some other recipe ideas for using it up. Suggestions? Maybe use it as a marinade? Or add it to Filipino pork adobo or any sort of grilled or fried meats.
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Jun 25, 2016 22:10
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Captainsalami posted:I'd like to try my hand at making my own bbq sauce from more or less scratch, if you don't consider ketchup or something cheating. Is there any kinda basic guide or do I just add poo poo and cook it till i like how it tastes? I made bbq sauce from the linked recipe in this post and it turned out really good. The link has detailed steps and good ideas on how to tweak the recipe for the flavor notes you want. quote:
my turn in the barrel fucked around with this message at 22:26 on Jun 25, 2016 |
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Jun 25, 2016 22:20
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my bbq sauce involves bourbon and chipotle 
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Jun 25, 2016 22:24
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Canuck-Errant posted:Maybe use it as a marinade? Or add it to Filipino pork adobo or any sort of grilled or fried meats. Okay, I understand what a marinate is, but would you bake it with the fish, and/or add it as a topping afterwards? I'm still just learning this whole cooking thing!
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Jun 26, 2016 00:28
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As it's Salsa there's a chance that there's a bunch of acid in it, guessing at lime juice. Marinading fish in it wouldn't be good. I'd pan fry / grill a fish (red snapper for preference) and use the salsa as a garnish. Might also be good with pork tacos.
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Jun 26, 2016 03:11
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Since I stopped using stones years ago, and my pizza steel was stolen, I can no longer make pizza. The crust is always soggy in the middle and I'm very unhappy. Note that this is happening with aluminium sheet and expanded steel pizza pans.
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Jun 26, 2016 05:05
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Got a steel mill around you? I had my steel made for $45
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Jun 26, 2016 06:10
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Steve Yun posted:Got a steel mill around you? I had my steel made for $45 You might be able to intercept a piece of scrap at a recycling facility, too. There are also vendors online that generally sell to industry but likely also sell privately.
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Jun 26, 2016 06:27
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Teach me how to curry. I'm trying to kick off a healthier diet and it seems like a good option. I've had it twice, what I remember is it being a lot of vegetables in a heavily spiced liquid and rice. I also need to work on my spice and sauce knowledge. I usually under season things even when I think I'm putting a lot. One of those inforgraph spice mixture charts would be handy
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Jun 26, 2016 09:28
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goodness posted:Teach me how to curry. I'm trying to kick off a healthier diet and it seems like a good option. I've had it twice, what I remember is it being a lot of vegetables in a heavily spiced liquid and rice. There are many methods and recipes, but I don't think of it as a really healthy dish because rice is a lot of calories. Here are a few basic things you should know, you need to brown the spices, this can either be done by frying them in oil or by coating meat in the spices and then browning it in oil. My usual procedure is to take skinless, boneless chicken thighs, toss them in the spices and brown them in oil. After that I let them cool a bit and roughly chop them. Next I cook any vegetables other than onion or peppers that I want in the curry, carrots, parsnips, radish, broccoli, cauliflower and baby corn are all things I have used successfully, you want them cooked enough that everything will finish cooking during the simmering stage that will happen later on. Then I take diced onions, diced peppers, grated ginger and grated garlic and cook that until the onion and pepper goes soft, then the chicken goes back in along with the vegetables and other stuff like chickpeas or nuts. Next I add some coconut milk and sometimes crushed tomatoes and let the mixture simmer on very low heat for a half an hour or so and serve over rice. Unfortunately I can't give you tips on spices, I just sort of know what spices work together and how they will work via instinct so it's hard to explain how or why certain things go together and why others don't. I would just start with a basic, premixed curry spice, use quite a lot, when I make curry for a large pot I will use 4-6 tablespoons of spices, you want enough to completely coat the meat, sort of like you would if you were doing a dry rub.
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Jun 26, 2016 11:43
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goodness posted:Teach me how to curry. I'm trying to kick off a healthier diet and it seems like a good option. I've had it twice, what I remember is it being a lot of vegetables in a heavily spiced liquid and rice. You're right that Indian curries are an easy way to eat veggie and have lots of tasty food to experiment with. Start simple and get a feel for what works together by following recipes. My partner cooks a lot of curry these days and started off by using the Veg Recipes of India website. I did a quick search there and found a fairly simple chickpea curry that you could try. As you make more dishes you'll see the spices that crop up most frequently, and which spices go together. This is also an easy curry to make - sweet potato and chickpea. Another "how do I use this?" question - I picked up some Georgia peach and vidalia onion hot sauce a while ago but am not sure what to eat it with. Any ideas?
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Jun 26, 2016 13:26
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Steve Yun posted:Got a steel mill around you? I had my steel made for $45 Yeah. I always had good luck with the steel. I guess there's just no other way at home. 
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Jun 26, 2016 17:10
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I'm trying to prepare a gift of various fruit powders for a friend of mine, using a dehydrator to extract moisture from the fruit so that I can pulverize it later. Will standard dehydration remove enough moisture to accomplish this, or should I have opted for freeze drying instead? I'm envisioning a scenario where I remove the fruits from the dehydrator and they're gummy, like those apple rings you find in Whole Foods sometimes. If it matters, the fruits I'll be using are: Strawberries Blueberries Peaches Apples (and cinnamon) Bananas Wild card (probably either cherries or raspberries)
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Jun 26, 2016 21:59
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You can make completely dry apple and banana chips or mushroom slices in a standard oven and then grind those into a powder, but I am not sure if that's an option with berries.
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Jun 26, 2016 22:37
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TwoSheds posted:I'm trying to prepare a gift of various fruit powders for a friend of mine, using a dehydrator to extract moisture from the fruit so that I can pulverize it later. Will standard dehydration remove enough moisture to accomplish this, or should I have opted for freeze drying instead? I'm envisioning a scenario where I remove the fruits from the dehydrator and they're gummy, like those apple rings you find in Whole Foods sometimes. I would puree the fruits until completely smooth and then spread the paste on parchment for dehydration, it will dry faster and more completely that way and be easier to break down into a powder afterwards, for some of the fruits you might need to actually add water to get them to go completely smooth instead of gumming up.
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Jun 26, 2016 22:43
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I think you're gonna end up with fruit leather instead. I would opt for freeze drying if possible.
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Jun 26, 2016 22:54
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I tried making bread using this recipe but the bottom burned both times. I only have some ordinary baking sheets and a baking steel, I used the steel both times. Is it just getting way too hot? Also, if anyone has a good beginner recipe for crusty french bread or baguettes that would be great.
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Jun 26, 2016 23:41
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Suspect Bucket posted:I think you're gonna end up with fruit leather instead. I would opt for freeze drying if possible. I suspect you might be right. I was looking into freeze drying, but the closest thing I have to the required equipment is a vacuum-sealing Foodsaver. I also don't have a method of lowering the temperatures to required levels, so that's out. I may just have to buy some freeze-dried fruits if I can find them in bulk for a reasonable price.
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Jun 26, 2016 23:44
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TwoSheds posted:I suspect you might be right. I was looking into freeze drying, but the closest thing I have to the required equipment is a vacuum-sealing Foodsaver. I also don't have a method of lowering the temperatures to required levels, so that's out. I may just have to buy some freeze-dried fruits if I can find them in bulk for a reasonable price. While not bulk, Target's "Simply Balanced" house brand is reasonably cheap and frequently on sale. And if you haven't done it before, even sending one bag through the blender will yield a pretty substantial amount of very concentrated powdered fruit. Jumping up to bulk minimums may be excessive unless your friend really likes fruit. For other options, if you live in an area with a sizable Mormon population, ask one where they buy their doomsday closet food. Here in the Southwest US it's Honeyville (which does also ship), but there are equivalents all over and they specialize in pretty affordable dry goods and freeze-dried foods.
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Jun 27, 2016 05:34
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