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Is there a common product anywhere that's half potassium chloride and half sodium chloride? I could swear I had some one time and it was called something like "potassium salt" but now I can't find it anywhere. I mean if it comes down to it I can just combine it myself but it'd be convenient to buy it already mixed.
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Aug 6, 2016 08:29
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| # ? Jun 6, 2024 14:41 |
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I've seen low sodium salt, which was exceptionally confusing until I found out about potassium chloride.
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Aug 6, 2016 08:42
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Low sodium salt, now with 20% more chlorine!
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Aug 6, 2016 08:56
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Jewel Repetition posted:Is there a common product anywhere that's half potassium chloride and half sodium chloride? I could swear I had some one time and it was called something like "potassium salt" but now I can't find it anywhere. I mean if it comes down to it I can just combine it myself but it'd be convenient to buy it already mixed. Morton's "Lite Salt" and similar products. https://www.amazon.com/Morton-Lite-Salt-Sodium-Table/dp/B0005YM0UY The UK version - LoSalt - is 2/3 potassium chloride and 1/3 sodium chloride. http://www.losalt.com/us/product/introducing-losalt/
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Aug 6, 2016 19:53
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I just made a katsu curry sauce to serve for dinner tomorrow, but I'm not sure there's enough of it. The recipe I followed says serves 4, and I actually used extra because there's a possibility I'll be serving 5, but there's really not much sauce there once it all got reduced. I've never made it before, though I am aware that it's a thick sauce and probably you don't serve a lot of it per portion. Am I overthinking it? And how difficult would it be to increase the amount of it by just adding some more stuff and a thickener? I can't get a picture unfortunately
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Aug 6, 2016 20:00
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The recipe probably assumes fairly modest portions. The easiest solution is to just make more rice and maybe an extra side to go with it. I'm a fan of stir-fried cabbage next to japanese curry.
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Aug 6, 2016 21:21
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Paperhouse posted:I've frozen Thai curry and reheated it and it was absolutely fine. It wasn't frozen for long, but I can't see why it would go bad Yep, I have the very last bit left in vacuum sealed freezer bags that are a year old that have been fine so far.
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Aug 6, 2016 22:41
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Tendales posted:The recipe probably assumes fairly modest portions. The easiest solution is to just make more rice and maybe an extra side to go with it. I'm a fan of stir-fried cabbage next to japanese curry. Or plain shredded cabbage.
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Aug 6, 2016 23:49
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Tendales posted:The recipe probably assumes fairly modest portions. The easiest solution is to just make more rice and maybe an extra side to go with it. I'm a fan of stir-fried cabbage next to japanese curry. The recipe assumes a chicken breast each, though probably a fairly small portion of rice. I don't think making more rice would help, since there'd be even less sauce to go with it. Having some kind of cabbage side is a good idea though, I had been wondering about a veg accompaniment.
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Aug 7, 2016 00:18
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Grand Fromage posted:I was looking at broccoli rabe things, do you think gai lan would work as a substitute for rabe?
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Aug 7, 2016 04:57
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Jewel Repetition posted:Is there a common product anywhere that's half potassium chloride and half sodium chloride? I could swear I had some one time and it was called something like "potassium salt" but now I can't find it anywhere. I mean if it comes down to it I can just combine it myself but it'd be convenient to buy it already mixed. You might already know this, but just in case be aware that potassium chloride is bitter, not salty
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Aug 8, 2016 18:21
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Jewel Repetition posted:Is there a common product anywhere that's half potassium chloride and half sodium chloride? I could swear I had some one time and it was called something like "potassium salt" but now I can't find it anywhere. I mean if it comes down to it I can just combine it myself but it'd be convenient to buy it already mixed. Morton lite salt is half salt, and Morton salt alternative is no salt.
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Aug 8, 2016 18:55
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What herbs should I put in mashed potatoes? I'm going to do some garlic and salt, obviously. I don't think I have chives, which is the obvious choice. Crushed or minced garlic?
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Aug 8, 2016 23:31
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22 Eargesplitten posted:What herbs should I put in mashed potatoes? I'm going to do some garlic and salt, obviously. I don't think I have chives, which is the obvious choice. Crushed and then minced fine. Fresh parsley works, you can also infuse rosemary into the butter & milk and add that. I've also heard good things about dill in mashed potatoes.
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Aug 9, 2016 00:27
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22 Eargesplitten posted:What herbs should I put in mashed potatoes? I'm going to do some garlic and salt, obviously. I don't think I have chives, which is the obvious choice. You can also season them up with Dijon. That said, garlic confit, butter, heavy cream, salt, and pepper is the supreme method of preparing mashed potatoes.
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Aug 9, 2016 00:56
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Leeks are good in mashes potatoes. You just gotta put the thinly sliced leeks in a pan with butter for a while before mixing with the potatoes. Also, a friend introduced us to mashed potatoes with kale which came out quite good. Apparently common in The Netherlands?
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Aug 9, 2016 01:00
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rgocs posted:Leeks are good in mashes potatoes. You just gotta put the thinly sliced leeks in a pan with butter for a while before mixing with the potatoes. Colcannon -- it's Irish and traditionally it has cabbage. It's a good way to justify eating a huge pile of mashed potatoes which is really all I want to do in life.
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Aug 9, 2016 01:36
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defectivemonkey posted:Colcannon -- it's Irish and traditionally it has cabbage. It's a good way to justify eating a huge pile of mashed potatoes which is really all I want to do in life. Rumbledethumps in Scotland, traditionally with kale and sometimes turnips or carrots too. Good stuff.
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Aug 9, 2016 01:50
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Mr. Wiggles posted:Rumbledethumps in Scotland, traditionally with kale and sometimes turnips or carrots too. Good stuff. God drat that's a better name. For actual content I had extra ground beef/onions/jalapeno/garlic/chili powder and cumin empanada filling and wanted to make it into another meal so I added squash and beans to bulk it up. I highly recommend this to anyone stuck in the midst of zucchini season or who has a CSA and is dealing with a glut of squash. It was surprisingly good. It would have been good in whatever you use your taco/burrito filling for, but in my case I put it in a dish under some cheese and put some cornbread batter on top and baked it and it was great.
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Aug 9, 2016 01:57
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defectivemonkey posted:Colcannon -- it's Irish and traditionally it has cabbage. It's a good way to justify eating a huge pile of mashed potatoes which is really all I want to do in life. That sounds awesome. Maybe sometime I'll do that.
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Aug 9, 2016 04:50
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Does it make sense to thaw frozen potatoes? I get that they're in small pieces so they thaw quickly when cooking anyway. But is there a benefit, however marginal, if I decide to thaw them slowly in the fridge ahead of time before baking/deep-frying?
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Aug 9, 2016 05:21
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rgocs posted:Also, a friend introduced us to mashed potatoes with kale which came out quite good. Apparently common in The Netherlands? Absolutely, it's a very popular winter dish in Holland. The name loosely translates to "farmers cabbage". It's served with gravy and a smoked sausage or bratwurst-like sausage. p.s: the whole kale superfood health kick is a bit weird when you've eaten it for yoir whole life.
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Aug 9, 2016 05:59
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Pepper chat! I'm growing cayennes, ghost peppers and Carolina reapers in window boxes on my deck. So, questions: 1 - I want to make chili powder from the cayennes, what is the proper way to dry them before grinding? 2- The only thing I can think of to do with the ghost/reapers is hot sauce, so what are some good recipes for that, or - alternatively - what else can I do with them? TIA
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Aug 9, 2016 06:14
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Mr. Wiggles posted:Rumbledethumps in Scotland, traditionally with kale and sometimes turnips or carrots too. Good stuff. I'm going to use that name next time we make them. My son will get a kick out of it, hopefully enough for him to eat them!
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Aug 9, 2016 18:29
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Does anyone have a go-to plov (pilaf) recipe? Seen quite a few like this but this seems like the kind of dish that spices make or break.
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Aug 10, 2016 15:38
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I have watched a video of a guy eating Russian military rations and now I HAVE TO make kasha with beef. It's buckwheat porridge with ground beef, canned tomatoes, onion and celery. Any good spice recommendations to that? All the recipes I found only have salt, pepper and cayenne pepper.
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Aug 10, 2016 16:11
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Lucy Heartfilia posted:I have watched a video of a guy eating Russian military rations and now I HAVE TO make kasha with beef. Toss in some sweet/smoky/spicy/regular paprika, cayenne's subtle but interesting Hungarian/Spanish half-brother MrSlam fucked around with this message at 16:18 on Aug 10, 2016 |
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Aug 10, 2016 16:16
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My local Chinese steam table place has delicious little deep-fried fish nuggets. I want to make my own (oven-fried, panko-coated) version at home, but I'm sure I'm missing whatever they're doing that makes them so delicious. Other than perfect flaky fish, all I'm getting is light ginger, maybe a little garlic, but I think there has to be more to it. Any ideas? Any chance this is like a known, common dish with a googleable name? I can make regular fish nuggets all day, I just need help with the seasonings/application for this style.
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Aug 10, 2016 17:31
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i like nice words
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MrSlam posted:Toss in some sweet/smoky/spicy/regular paprika, cayenne's subtle but interesting Hungarian/Spanish half-brother Sounds good. I've got sweet and spice paprika. Thanks.
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Aug 10, 2016 18:06
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Anne Whateley posted:My local Chinese steam table place has delicious little deep-fried fish nuggets. I want to make my own (oven-fried, panko-coated) version at home, but I'm sure I'm missing whatever they're doing that makes them so delicious. Other than perfect flaky fish, all I'm getting is light ginger, maybe a little garlic, but I think there has to be more to it. Would this be about what you're looking for? Or maybe this? Edit: Actually, how is the fish prepared? Is it like a fillet, or is it fish paste? Is it more of a batter breading, or a crumb breading? What colour were they, white or yellow? How big were they? This stuff would help narrow it down somewhat. Canuck-Errant fucked around with this message at 18:29 on Aug 10, 2016 |
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Aug 10, 2016 18:23
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Flaky white fish simply cut into nuggets, definitely no balls involved. The first step is obviously taking filets (1/4"-3/4" thick) and cutting them into chunks a little bigger than a chicken nugget. The coating is breading, probably panko, deep-fried perfectly brown. There's no sauce on them or nearby the station. I'm assuming it's pretty westernized, but I'm just not sure what-all flavors they're using or how to infuse them. I have zero experience cooking Asian food and not much more experience eating it.
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Aug 10, 2016 19:13
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Anne Whateley posted:Flaky white fish simply cut into nuggets, definitely no balls involved. The first step is obviously taking filets (1/4"-3/4" thick) and cutting them into chunks a little bigger than a chicken nugget. The coating is breading, probably panko, deep-fried perfectly brown. There's no sauce on them or nearby the station. Try marinating the fish lightly(like 10-15min) in a mix of ginger juice, grated garlic, soy sauce & sugar.
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Aug 10, 2016 19:27
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Anne Whateley posted:Flaky white fish simply cut into nuggets, definitely no balls involved. The first step is obviously taking filets (1/4"-3/4" thick) and cutting them into chunks a little bigger than a chicken nugget. The coating is breading, probably panko, deep-fried perfectly brown. There's no sauce on them or nearby the station. They're using msg in the breading. That's what you're missing.
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Aug 11, 2016 09:20
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Afriscipio posted:They're using msg in the breading. That's what you're missing.
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Aug 11, 2016 10:06
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Hey goons, can you help me out here? I was given a couple pieces of cast iron that ... well, look at these poor things.  The dutch oven is kinda tiny (it's cute  but I don't know what I'd do with it), the smaller skillet looks alright, just some steel wool and re-seasoning, but that 10-inch, holy poo poo. I don't know what that is, it's a combination of rust and dust and I don't even WANT to know what else. I wouldn't have even taken that if I'd have seen it before. Can that be saved? Without breaking my arm trying to scour the living poo poo out of it?
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Aug 11, 2016 22:29
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Fenrir posted:Hey goons, can you help me out here? I was given a couple pieces of cast iron that ... well, look at these poor things. Unless someone's been frying plutonium flapjacks in them or something you really can't do anything to render cast iron cookware permanently unusable shy of melting it down or sawing it in half.
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Aug 11, 2016 22:35
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ulmont posted:Morton's "Lite Salt" and similar products. baquerd posted:Morton lite salt is half salt, and Morton salt alternative is no salt. Thanks, Morton lite is exactly what I was looking for. It even has trace magnesium and calcium as a bonus.
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Aug 11, 2016 22:49
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Fenrir posted:Hey goons, can you help me out here? I was given a couple pieces of cast iron that ... well, look at these poor things. I would start by running them through an oven clean cycle, then drill with brush, then season.
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Aug 11, 2016 22:50
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SubG posted:Got a drill? Buy a stripping brush for it and take them all down to bare metal then reseason. Flash Gordon Ramsay posted:I would start by running them through an oven clean cycle, then drill with brush, then season. Thanks guys 
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Aug 11, 2016 23:15
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If you're going to use a drill to wire brush all that poo poo off, you should wear a respirator. You're gonna kick up a lot of dust.
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Aug 12, 2016 00:59
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