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Grand Fromage posted:Croquettes also do, don't bread them just freeze the filling in balls. I did this today, with these guys: http://www.justonecookbook.com/korokke-croquette/ I've got 14 of them in the freezer now, about 75g/3oz each in a fat sausage shape. Should I defrost them overnight in the fridge before I bread/deep fry them, or can I bread them from frozen and just cook them a bit longer?
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Oct 1, 2016 21:00
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Gerblyn posted:I did this today, with these guys: Defrost them, otherwise the outside is likely to burn before the inside is warmed through.
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Oct 1, 2016 21:07
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Will do, thanks!
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Oct 1, 2016 21:17
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That Works posted:I don't know if anyone can say for certain without knowing the model of oven you have but a few things from having used a couple of different very old gas ovens: Ok I think I figured out my stove, I don't think it has temperature settings! I was fiddling with the oven knob and could hear the gas getting louder and quiter as I put the knob back and forth. So I think I must just need to turn it on and off like a pleb to get the right temperature. This would explain why it heated to like 500+ on the middle of the range. Does there exist a temperature sensor that I can read outside of an oven? My oven doen't have a glass window so I can't read it unless I open it up.
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Oct 2, 2016 04:28
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http://www.thermoworks.com/TX-1003X-AP probe for the DOT, http://www.thermoworks.com/DOT. Or you can go for the ChefAlarm, which would be a bit more. There's also the ThermaQ Kit for about double the price.
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Oct 2, 2016 05:52
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kedo posted:How much salt is required to quick pickle something that I plan on keeping for 6-8 weeks in the fridge? Hate to bump my own post, but any opinions on this? My super salty pickled peppers are bumming me out.
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Oct 2, 2016 16:07
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My girlfriend is trying to lose weight, so I'm looking for suggestions for some low fat, low carb weeknight dinners? I rely on pasta a lot for weeknights, so I'm trying to cut back on that for her.
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Oct 2, 2016 17:13
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Invisible Ted posted:My girlfriend is trying to lose weight, so I'm looking for suggestions for some low fat, low carb weeknight dinners? I rely on pasta a lot for weeknights, so I'm trying to cut back on that for her. Shakshuka. It's a hearty tomato stew to which you can add tons of different vegetables, whatever is in season and whatever is to your liking. Practically fat and carb free, couldn't be healthier, and you can skip the eggs if you want to make it really fat free.
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Oct 2, 2016 18:07
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So I know the FDA meat temp recommendations are based on instant-killing bacteria, and lower temps can make the food safe if it's held there longer. My questions is, why are there different temps for different meats? Bacteria's bacteria, right? It seems like all meats should have the same temperature if that's the concern.
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Oct 2, 2016 18:08
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kedo posted:Hate to bump my own post, but any opinions on this? My super salty pickled peppers are bumming me out. Post your recipe.
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Oct 2, 2016 18:45
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Enourmo posted:So I know the FDA meat temp recommendations are based on instant-killing bacteria, and lower temps can make the food safe if it's held there longer. My questions is, why are there different temps for different meats? Bacteria's bacteria, right? It seems like all meats should have the same temperature if that's the concern. Different meats have different bacteria maybe?
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Oct 2, 2016 19:02
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Invisible Ted posted:My girlfriend is trying to lose weight, so I'm looking for suggestions for some low fat, low carb weeknight dinners? I rely on pasta a lot for weeknights, so I'm trying to cut back on that for her. Spaghetti squash is a good pasta alternative. Caulifower rice for rice. Also, just get whatever's on sale and make stir fry. You can make a big plate with zucchini and onion and bell pepper.
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Oct 2, 2016 19:35
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Eggplant can be done cheap, at least around my area. Stir fry it, baked (parm can be done without frying) or for really good variety, try roasting it or curry.
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Oct 2, 2016 21:24
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My mother in law gave us a big chuck roast. We've also got potatoes and carrots, along with a small amount of peas. Is there a recipe for a stew that maybe could go well with rice? I also don't have any flour and never use it. Could I blend up some of the cooked potatoes to thicken it up?
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Oct 2, 2016 23:19
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22 Eargesplitten posted:My mother in law gave us a big chuck roast. We've also got potatoes and carrots, along with a small amount of peas. Is there a recipe for a stew that maybe could go well with rice? I also don't have any flour and never use it. Could I blend up some of the cooked potatoes to thicken it up? You can blend up the carrots/onion/celery by themselves to thicken up the gravy too.
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Oct 2, 2016 23:23
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Enourmo posted:So I know the FDA meat temp recommendations are based on instant-killing bacteria, and lower temps can make the food safe if it's held there longer. My questions is, why are there different temps for different meats? Bacteria's bacteria, right? It seems like all meats should have the same temperature if that's the concern. For fun, here's one of the governmment charts. Here's USDA's, which may be more up to date. And here's FDA. My understanding is that it has to do with the internal molecular structure(density, etc) and usual shape of the meat.
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Oct 3, 2016 04:04
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Invisible Ted posted:My girlfriend is trying to lose weight, so I'm looking for suggestions for some low fat, low carb weeknight dinners? I rely on pasta a lot for weeknights, so I'm trying to cut back on that for her. Roasted broccoli and/or cauliflower. Lightly oil, salt and pepper, hot oven until as crispy as you like it! VERY easy, satisfying, and filling; a big ol pan of roast broccoli and a sausage has become a standard healthy dinner.
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Oct 3, 2016 05:00
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Hoping someone can help me with this. My favorite Mexican dish is "Chile Colorado". This seems to be a fairly common dish in Mexican restaurants. It is beef (pork in Texas) in a red (Colorado) sauce served with rice and refried beans. The local Mexican restaurant does an awesome version, but they refuse to give/sell me the recipe for the sauce. I have tried a dozen or more recipes found in cookbooks and online, and none have fit the bill. They all fail for different reasons (Rick Bayless' recipe was, sadly, the worst). Here is what I know of the dish:
I have had people suggest to me that it is a canned enchilada sauce (it isn't). Surely someone can get me close (I hope). Please?
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Oct 3, 2016 06:20
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Micomicona posted:Roasted broccoli and/or cauliflower. Lightly oil, salt and pepper, hot oven until as crispy as you like it! VERY easy, satisfying, and filling; a big ol pan of roast broccoli and a sausage has become a standard healthy dinner. Seconding this as I do the same. This and also asparagus roast well. Sausage or some chicken breasts or pork loin just cooked rare go well with it. Toss your veggies with a little sesame oil and fish sauce if you're getting tired of the same old prep for roasting.
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Oct 3, 2016 11:01
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Mr. Wiggles posted:Post your recipe. I've done this one a couple of times, but I'm by no means married to it: http://thecreeksidecook.com/refrigerator-pickled-hot-peppers/ If possible I'd like to eliminate salt from the recipe almost entirely, but I know it's acting as a preservative. My question is what's the bare minimum amount of salt I need assuming the peppers are going to live in the fridge and be eaten within a maximum of 8 weeks? e: Oh, and an (un?)related question: does anyone have a good hot sauce recipe that uses ghost peppers? I was digging through my freezer and found a bag of peppers I grew last summer and subsequently froze and forgot about. They still seem to be in great shape. 
kedo fucked around with this message at 18:14 on Oct 3, 2016 |
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Oct 3, 2016 18:09
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Micomicona posted:Roasted broccoli and/or cauliflower. Lightly oil, salt and pepper, hot oven until as crispy as you like it! VERY easy, satisfying, and filling; a big ol pan of roast broccoli and a sausage has become a standard healthy dinner. This is my favorite cauliflower thing. http://www.chinasichuanfood.com/dry-fried-cauliflower/ The recipe here is very basic compared to what's usually served in restaurants, but the technique is solid. Usually there's some crispy fried pork belly in it, more peppers, ginger, and a sauce that I'm not 100% sure about but I know involves soy sauce, Shaoxing rice wine, and vinegar. Anyway it's real good and amenable to experimentation. A wok is unnecessary, I make it in a real hot cast iron pan and it comes out great.
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Oct 3, 2016 18:13
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kedo posted:I've done this one a couple of times, but I'm by no means married to it: http://thecreeksidecook.com/refrigerator-pickled-hot-peppers/ And you're keeping those in the fridge the whole time? You can cut the salt in half no problem.
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Oct 3, 2016 18:22
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Thanks for the suggestions, folks! We're going to the grocery store tonight so I'll make sure to load up on cauliflower, spaghetti squash, etc.
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Oct 3, 2016 18:30
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Micomicona posted:Roasted broccoli and/or cauliflower. Lightly oil, salt and pepper, hot oven until as crispy as you like it! VERY easy, satisfying, and filling; a big ol pan of roast broccoli and a sausage has become a standard healthy dinner. Yeah this. Throw some carrots, onion, and winter squash in there to make it maybe slightly more calorie dense but also heartier.
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Oct 3, 2016 19:25
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Mr. Wiggles posted:And you're keeping those in the fridge the whole time? You can cut the salt in half no problem. Awesome. And yes they're in the fridge pretty much the whole time. I usually leave them out on the counter overnight to fully cool before I stick them in the fridge.
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Oct 3, 2016 20:05
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kedo posted:Awesome. And yes they're in the fridge pretty much the whole time. I usually leave them out on the counter overnight to fully cool before I stick them in the fridge. As long as they're not melting the shelves or anything, you're better off sticking them straight in the fridge while hot; it gets them through the 40-140 degree "danger zone" faster, and won't do any harm to them taste-wise. E: Just saw the recipe says to leave em out, maybe there's pickling stuff going on that I'm not privy to.
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Oct 3, 2016 20:33
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Enourmo posted:As long as they're not melting the shelves or anything, you're better off sticking them straight in the fridge while hot; it gets them through the 40-140 degree "danger zone" faster, and won't do any harm to them taste-wise. I tend to let things cool before I put them in the fridge because that's what my mom told me to do way back when I was a kid helping her cook. Something about not heating up the other food in the fridge? Or not working the fridge too hard? Honestly it's just habit now.  But yeah... I'm not entirely sure I trust the article after spending the last few days googling things. It's a quick pickle and they're supposedly not fermenting at all, so what's the point in leaving them out? I have no idea. I read an article which I think I trust (they're at least citing sources) that says as long as you have more vinegar than water you can leave salt out of a recipe entirely for quick pickles. quote:Oregon State Extension says, “Salt can be removed from most fresh-pack or ‘quick’ pickles without affecting the safety of the product if the recipe contains as much or more vinegar than water or other liquid. In other words, if the recipe calls for one quart water, it should have at least one quart vinegar, as a rule of thumb. Vinegar may even be the only liquid ingredient.” This seems like it'd work perfectly for me since a vinegary flavor is what I'm going for.
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Oct 3, 2016 20:47
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Enourmo posted:As long as they're not melting the shelves or anything, you're better off sticking them straight in the fridge while hot; it gets them through the 40-140 degree "danger zone" faster, and won't do any harm to them taste-wise. And you're not getting anything out of leaving them out, except maybe allowing the flavours to set up a little faster. The main thing to watch out for in putting a hot jar of something straight into the fridge is that you might end up heating up the poo poo on the shelf next to it, possibly putting *that* poo poo at risk. You also run the risk of shattering the jar if you're putting it on a cold fridge rack when it's still too hot to hold. And once again I'll advocate for trying fermented peppers over quick pickled peppers. You get a way more complex sauce/sambal/whatever that way and it's falling-off-a-log simple.
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Oct 3, 2016 21:07
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Dumb question that's weirdly hard to search for-- in general should you make any modifications to oven temp or cooking time when you bake a casserole in a cast iron pan instead of a regular casserole dish?
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Oct 3, 2016 21:11
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SubG posted:If all you're looking at is sliced peppers in vinegar then there really isn't a `danger zone'. With pickled-in-vinegar pickles the real `gotcha' is if you have stuff that's thick enough that it's not getting permeated by the pickling solution, like e.g. pickled eggs or something. Sliced veg are really hard to gently caress up that way. Thanks! And I would love to try fermented peppers, but I don't have the ability to pressure cook things. My stovetop can't handle it and I don't have any storage space for a plug-in pressure cooker.  That is unless you have a recipe that doesn't require pressure cooking and won't give me botulism...?
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Oct 3, 2016 21:57
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I made pickles using the GWS wiki recipe a few weeks ago: http://goonswithspoons.com/Refrigerator_Pickles. They were (and are) terrific, especially with home grown cucumbers. As for sterilization, I poured boiling water into the mason jars before pouring it out and adding the pickles and brine. I did not die of an infectious disease, and in fact am still eating these pickles out of the fridge without gastrointesinal distress.
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Oct 3, 2016 22:21
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kedo posted:Thanks! And I would love to try fermented peppers, but I don't have the ability to pressure cook things. My stovetop can't handle it and I don't have any storage space for a plug-in pressure cooker. I never pressure canned mine. The acid and salt makes it fine for hot water bath.
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Oct 3, 2016 22:29
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Hmm. Maybe I don't know enough about fermentation and pickling/canning? I'm not incredibly fearful of food borne illness or anything, but I don't know a method for fermenting pickled vegetables that doesn't involve pressure cooking. Everything I've read seems to suggest that if you want to keep something for months or years you need to pressure cook it. If I'm wrong, I would for someone to tell me! What I do now is basically pasteurizing – I put the things in a jar and I boil them for a bit.
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Oct 3, 2016 22:55
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I'm trying my hand at a sodium citrate cheese dip for an event this weekend and I need the dankest mixture of cheese/stuff that you guys have. The event is a potluck before a concert in Denver, I'm also trying to think of some good desserts I can put THC.
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Oct 4, 2016 02:15
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goodness posted:I'm trying my hand at a sodium citrate cheese dip for an event this weekend and I need the dankest mixture of cheese/stuff that you guys have. On a similar note, I've been trying to recreate the queso dip I get at "Mexican" restaurants. That white melted cheese dip. Anyone have a recipe?
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Oct 4, 2016 04:14
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Ron Jeremy posted:
How long are you letting the mixture rest? Prepare the batter the night before and refrigerate.
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Oct 4, 2016 10:52
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kedo posted:Thanks! And I would love to try fermented peppers, but I don't have the ability to pressure cook things. My stovetop can't handle it and I don't have any storage space for a plug-in pressure cooker. The main reason why you'd want to process lacto-fermented pickles after the initial fermentation period is to stop the fermentation. Otherwise you'll wind up with cloudy pickling solution, mushy pickles, and so on. I mean if you're actually planning on storing the things without any climate control yeah process the things because better safe than sorry. But like, I dunno, sriracha or something I'd expect longterm storage at room temperature to cause the poo poo to become unpalatable long before it becomes dangerous. When I ferment pickles I usually just throw 'em in the fridge to retard any additional fermentation and then they get eaten. For things like fermented pepper purée sauces I just top it off with a little neutral (flavoured) vinegar before blending. If you're really worried about it you can get test strips that'll indicate if you've hit a pH of 4.6 or lower, but I'm old and hard to kill so I just eyeball it.
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Oct 4, 2016 11:28
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flesh dance posted:Dumb question that's weirdly hard to search for-- in general should you make any modifications to oven temp or cooking time when you bake a casserole in a cast iron pan instead of a regular casserole dish?
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Oct 4, 2016 14:34
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SubG posted:Almost literally the only way you can get botulism from fermented pickles is if they're not actually fermented---fermentation bacteria will outcompete C. botulinum unless your climate is completely whack. And if they don't, then C. botulinum won't be the only food spoilage pathogen that gets a foodhold, and all the other poo poo will make your would-be pickles slimy, moldy, or just plain stank. Yeah I'm not that paranoid about it, I just don't know much about how fermentation in food works besides "let it go a little bad, but not too much." If you have a recipe I'd love to see it.
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Oct 4, 2016 14:42
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Hi, a question about steamed cake/sweet buns: How come they lose sweetness when they cook? The mixture was sweet but the actual buns are really quite mild. How do I make them sweeter, is it just a simple case of adding even more sugar to the mixture?
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Oct 4, 2016 16:28
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