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I'm a cooking beginner who is following a recipe that looked tasty. If it calls for "2 pound boneless pork shoulder roast (sirloin roast)" and I can't find something named that at my grocery store, are there other word phrasings of that cut that I can look for and still walk out with the same thing? I asked the employee nearest to me and she said she didn't see one, but recommended one that says "pork loin top loin roast" but now I'm not sure if that's even from the same approximate area of the pig. It's already in the slow cooker so I guess we'll see how it turns out in 4 hours.
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Oct 9, 2016 20:20
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| # ? Jun 6, 2024 12:35 |
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I want to see someone accidentally use the salted butter for their Marmite toast.
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Oct 9, 2016 20:48
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Ningyou posted:So I'm making a standing rib roast instead of turkey for Thanksgiving this year and really worried about screwing it up. I can't be much help with the rub portion of the evening, but if you do go with the Dijon route, you could try a simple Dijon cream sauce with the drippings. Alternatively, keep it in your back pocket in case the rub doesn't turn out as flavorful as you'd like. You should probably separate the fat from the pan before using the drippings FYI. The gist is essentially to deglaze the pan with about as much water as you'd like sauce, then bring to a boil and reduce a bit. reduce the heat and add heavy cream (I use a half cup cream per cup of water) then bring to a simmer until it thickens up nearly to the consistency you'd like. Add Dijon (again, i use 2 tablespoons or so per cup of water but you ought to do this to taste the first time), salt, and pepper. You could include horseradish somehow, too, which would go well with the rib roast.
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Oct 9, 2016 21:21
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I've been looking at a bunch of recipes and have some idea of how to cook it, but I decided I want to try making a dijon rub for it and I'm sort of unsure what to do.
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My Lovely Horse posted:I want to see someone accidentally use the salted butter for their Marmite toast. I use salted butter for my marmite toast. Is your butter super salty?
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Oct 9, 2016 22:39
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drat Bananas posted:I'm a cooking beginner who is following a recipe that looked tasty. If it calls for "2 pound boneless pork shoulder roast (sirloin roast)" and I can't find something named that at my grocery store, are there other word phrasings of that cut that I can look for and still walk out with the same thing? Pork loin is a different cut. Shoulder is working muscle, loin is more tender muscle from along the body. Usually you want to cook loin more gently, it tends to dry out if overcooked. Different names for pig shoulder. These may or may not be technically different cuts, but they're from the same area of the animal and can be used for similar jobs. Pork shoulder Pork butt Boston butt Fresh picnic Picnic roast You want something that looks more or less like this 
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Oct 9, 2016 23:05
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Tendales posted:Pork loin is a different cut. Shoulder is working muscle, loin is more tender muscle from along the body. Usually you want to cook loin more gently, it tends to dry out if overcooked. Go purely by looks, I bought something that was labeled "Pork Butt" only to find out it was from the middle part of the leg, it tasted awful.
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Oct 10, 2016 00:15
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Tendales posted:Pork loin is a different cut. Shoulder is working muscle, loin is more tender muscle from along the body. Usually you want to cook loin more gently, it tends to dry out if overcooked. Perfectly helpful, thank you! It did turn out dry. Womp womp. It's all a part of the learning process I suppose.
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Oct 10, 2016 02:22
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angor posted:I use salted butter for my marmite toast. Is your butter super salty? Yeah, me too. Salted butter is the only butter I buy.
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Oct 10, 2016 07:04
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I've bought many different brands of salted butter and the store brand varies dramatically in salty-ness, but the next step up varies less than I care to pay attention to. maybe you got a really salty batch?  for if it matters. I also leave a half pound of butter out all year except July/Aug and I'm pretty sure it's fine because it's salted.
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Oct 10, 2016 08:23
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You'll know when butter gets rancid...
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Oct 10, 2016 08:26
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Just checked my butter. Apparently it comes in "Unsalted" and "Slightly Salted". We use the slightly salted for anything that requires soft butter and keep unsalted in the fridge for cooking. They come in pretty small sticks (100g) so it's perfect for leaving near the toaster.
angor fucked around with this message at 10:35 on Oct 10, 2016 |
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Oct 10, 2016 09:50
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I usually get unsalted since I want to adjust the salt myself.
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Oct 10, 2016 12:09
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I accidentally used salted butter once to make pastry for mince pies, and it was kind of gross. I could imagine it would have worked for a savory pie/quiche crust though.
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Oct 10, 2016 13:33
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Grand Fromage posted:I usually get unsalted since I want to adjust the salt myself. Even for things like toast?
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Oct 10, 2016 15:24
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angor posted:Even for things like toast? When I found out about salted/un-salted butter, I finally figured out why my grandma always sprinkled the salt shaker on her bread and butter. She didn't used salted butter.
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Oct 10, 2016 15:38
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Bob Saget IRL posted:Yes, i buy kosher salt in bulk. How else would i know what using a tbs of salt for mouth wash tastes like? try mayo on your grilled cheese next time, its even better for getting a nice browning
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Oct 10, 2016 15:49
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Ningyou posted:So I'm making a standing rib roast instead of turkey for Thanksgiving this year and really worried about screwing it up. With a good lump of meat like a rib roast, all you need are salt and pepper. Horseradish and mustard (English is my preference) are traditional condiments for beef, but don't need to be smeared over it. Good crust and deep beef flavour are the aim with a joint, everything else is a supporting role.
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Oct 10, 2016 23:26
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Cavenagh posted:With a good lump of meat like a rib roast, all you need are salt and pepper. Horseradish and mustard (English is my preference) are traditional condiments for beef, but don't need to be smeared over it. Good crust and deep beef flavour are the aim with a joint, everything else is a supporting role. Agreed completely. Also, see if you can track down some Telicherry peppercorns. I much prefer them to the generic "pepper" available in my local grocery store.
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Oct 11, 2016 01:01
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angor posted:Even for things like toast? The vast majority of my butter use is in cooking. The once every couple months I have toast or whatever I can just salt it.
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Oct 11, 2016 12:48
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Ningyou posted:So I'm making a standing rib roast instead of turkey for Thanksgiving this year and really worried about screwing it up. My Lovely Horse posted:I want to see someone accidentally use the salted butter for their Marmite toast.
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Oct 11, 2016 18:13
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Missing Name posted:Can anyone suggest good red and white wines for cooking? I tend to stray more towards super dry, as sweet gravy is awful. Carlo Rossi has been my go to but there's gotta be something better than that. Revived an old post, but coming from both the restaurant world and now the wine sales world, the top restaurants are using boxed wine to earn those Michelin stars. Buy a box of Peter Vella and it will last longer than opening a bottle anyway.
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Oct 11, 2016 20:24
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I cut some potatoes for fries and put them in water, but I had to run out of the house before I can cook em. Will they still be good to cook after sitting in the water for a couple hours?
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Oct 12, 2016 01:26
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I have the recipe for the chocolate nut cake from Henderson of Edinburgh to make for my mom's 70th birthday. Despite being neither vegan nor gluten-free, My mom loves this cake so much that she emailed them to ask for the recipe so we could attempt it at home in the US, which they very graciously provided. Of course, the recipe is for restaurant use, which means it significantly surpasses my cake needs at this time. I just want one cake, not four. I would just quarter the recipe, but I am worried that that will mess up the leavening somehow. I've been hunting around and found a lot of instructions on how to scale up a cake recipe, but nothing about how to scale down. Any advice? Please help! Here's the recipe: Vegan & Gluten Free Chocolate Nut Cake Ingredients for 4 cakes, 12 slices each, 48 portions 1kg GF Self Raising Flour 1kg Sugar 3tsp GF Baking Powder 800g Ground Mixed nuts (hazelnut, brazil nuts) 200g Cocoa Powder 200 g Dark Chocolate (chopped) 150 ml Golden Syrup 1L Sunflower Oil 1.2L Soya Milk Instructions Mix all dry ingredients in mixer then add all other ingredients and mix till incorporated Bake at 180 for 60 minutes Vegan Chocolate Sauce (for 4 cakes) 1L soya Cream 1Kg Dark Chocolate
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Oct 12, 2016 02:13
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I made lasagna and didn't consider that the huge amount of leftovers contain tomatoes. As I understand it, tomatoes taste like crap if you refridgerate them while hot. How should I handle this? Thanks to whoever linked that sausage lasagna a week or so ago. The ratios in that thing are off, not nearly enough sauce. But since I didn't have as many noodles as I thought, it came out perfectly. Great anniversary dinner for someone who hadn't gotten to eat lasagna in over a year. Actually, I might have gotten too small of a container of tomatoes, come to think of it. I might have grabbed a ~25 ounce can rather than 35 ounce.
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Oct 12, 2016 03:36
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22 Eargesplitten posted:I made lasagna and didn't consider that the huge amount of leftovers contain tomatoes. As I understand it, tomatoes taste like crap if you refridgerate them while hot. How should I handle this?
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Oct 12, 2016 04:44
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That's what I ended up doing, just tossing it in the fridge. I ended up having to head out and I wasn't sure how long until I would be back. Hopefully it turns out okay. I was worried it would take so long to cool it would go bad.
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Oct 12, 2016 05:49
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Ron Jeremy posted:I cut some potatoes for fries and put them in water, but I had to run out of the house before I can cook em. Will they still be good to cook after sitting in the water for a couple hours? Yeah I'd say so, since that's how a lot of chip shops (at least in AU) keep their hand cuts for short term storage. Use more paper towels, pressure, and time when you're drying the potatoes before you fry them. Otherwise you're gunna end up with some dank chips, possibly terrible fat burns. I did some quick googling, you're apparently supposed to put cut potatoes stored in water in the fridge after the first hour  however consider these just the mere ravings of a lunatic on the internet because if you state anything about food safety in this fact then the thread derails for pages.
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Oct 12, 2016 08:44
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I accidentally left a cooked potato gratin out overnight. It smells okay. I put it in the fridge now. I can probably still eat it, right?
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Oct 12, 2016 09:20
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Unicorncupcake posted:I have the recipe for the chocolate nut cake from Henderson of Edinburgh to make for my mom's 70th birthday. Despite being neither vegan nor gluten-free, My mom loves this cake so much that she emailed them to ask for the recipe so we could attempt it at home in the US, which they very graciously provided. Of course, the recipe is for restaurant use, which means it significantly surpasses my cake needs at this time. I just want one cake, not four. I would just quarter the recipe, but I am worried that that will mess up the leavening somehow. I've been hunting around and found a lot of instructions on how to scale up a cake recipe, but nothing about how to scale down. Any advice? Please help! Here's the recipe: Just quarter the recipe, it will be fine. Assuming I'm not missing something, the recipe already wants you to split the batter between 4 tins before baking, so you shouldn't need to adjust anything beyond the amount of batter that you make. With such a long bake, you do need to be careful that your oven is the correct temperature, so you might want to buy an oven thermometer to be sure. If the oven is too hot, you might burn the cake before it's fully cooked. Late tip edit: Unicorncupcake posted:200 g Dark Chocolate (chopped) I would actually grate the chocolate instead of chopping it. If the pieces of chocolate were too big, I'd worry that the chocolate wouldn't get evenly mixed through the finished cake. Gerblyn fucked around with this message at 13:08 on Oct 12, 2016 |
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Oct 12, 2016 09:27
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22 Eargesplitten posted:I made lasagna and didn't consider that the huge amount of leftovers contain tomatoes. As I understand it, tomatoes taste like crap if you refridgerate them while hot. How should I handle this? I've never heard of refrigerating cooked tomatoes while hot being a problem, also I've refrigerated plenty of pasta with tomato sauce while hot and had it reheat just fine the next day and that includes lasagna.
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Oct 12, 2016 09:31
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Yeah that tomato thing sounds bunk, literally never had an issue and I'm that guy that de-refrigerates their refrigerator by putting in giant tupperwares of hot sauce. also: Turkeybone posted:Revived an old post, but coming from both the restaurant world and now the wine sales world, the top restaurants are using boxed wine to earn those Michelin stars. Buy a box of Peter Vella and it will last longer than opening a bottle anyway. this is absolutely true. I discovered box wine like a month ago and now that I've finished the half-box I started with I don't think I'm going to buy anything else for my cheap wine fix. It's like a pop fountain but for adults
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Oct 12, 2016 14:13
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My only issue with tomato sauce is it stains my plastic storage poo poo. Still worth it for leftover lasagna.
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Oct 12, 2016 14:49
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spankmeister posted:I accidentally left a cooked potato gratin out overnight. It smells okay. I put it in the fridge now. I would
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Oct 12, 2016 15:06
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Re: boxed wine: if you have an Aldi near you, try out their red blend box. It's unbelievably adequate for 
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Oct 12, 2016 15:12
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I am starting to get into cooking. I was thinking of making this today: https://www.tastemade.com/videos/easy-cheesy-skillet-macaroni I just had some general questions: 1) I don't ever buy milk because I don't drink it [out of habit]. Can I compensate by adding extra butter? 2) I have cheddar, mozzarella and pecorino cheese. I was thinking of throwing the pecorino on top before baking. Is this a good idea? How do I get a sense of what cheeses will taste good in a mac and cheese? Is it just out of experience or is there a sort of formula that some cheeses taste better than others? 3) After I boil the pasta, do I want to keep any of the starchy water and somehow use it to help make the cheese mold better with the pasta or does it not matter because it will just bake into it?
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Oct 12, 2016 18:20
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This is pretty much just melting cheese over noodles. Don't sweat it too much 1) Don't bother. Maybe add a tsp of water to help keep things moist. 2) Pecorino is delicious Go for it. a) Most any cheese works. The formula is generally, one cheese that melts nice and one cheese for flavor. 3) Thats what the milk is for in 1). Again, not enough to really make a difference one way or another. If you want to get into cooking, mac and cheese is a good way to start. Most mac and cheeses start with with a bechemel sauce which is a handy thing to learn to make. Then you add cheese to the bechemel to melt, mix in the noodles, then top with bread crumbs and or salty cheese. Bechemel is easy. Melt butter, add flour, cook to get a little color on it, then add milk and stir. It's like milk gravy. Here's Alton Brown doing it. He's a good intro for nerds like those who post on these fine forums http://www.dailymotion.com/video/x2sz9zn
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Oct 12, 2016 18:52
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Enigma89 posted:I am starting to get into cooking. I was thinking of making this today: 1: It'll be a different dish - maybe a richer, thicker solid macaroni cake instead of macaroni in a gooey cheese sauce. You mentioned that you're starting to get into cooking; time to start experimenting. The results will be edible, and might even be better than the original, to your taste. 2: Pecorino on top should make a nice crust; dryer, harder cheeses like pecorino, romano, and parmesan are good at that. The hard, dry stuff on top and the moister, softer stuff as the sauce is a good way to start. Some cheeses like paneer and ricotta don't really melt at all, but in most other instances the general guideline is use soft moist stuff for the sauce and the hard dry stuff as topping- notice that recipe uses 2c of cheddar and mozzarella to the few tbsp of parmesan. Different cheeses just have different uses, try a few and you'll figure it out right away. A chunk of cheddar grated would make a nice grilled cheese, but it would be out of place grated over tapenade. Manchego would be unwieldy and expensive on a grilled cheese, but a a few shavings grated on a salad is really nice. Try them and cook with them and you'll figure out what goes where. 3: It's pretty common to use pasta water in sauce, but don't feel obligated to save it. If you're substituting for milk, you're probably better off using a few tbsp of the water rather than making it up with butter. Basically, unless it's a special occasion, make the thing the way you want and see how it turns out. It doesn't look like there's anything to that recipe that would be inedible. Make it, note how it turns out, and if you decide to, make adjustments to it.
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Oct 12, 2016 19:03
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Enigma89, if you don't drink milk, but want to have it available for occasional cooking, try UHT-milk. It keeps for months in unopened packaging and is often available in small, 150-300 ml boxes. The main drawback with UHT-milk is the taste. It is milk that has been heated to such an high temperature that all potential sources of spoilage have been killed. This also changes the flavor so that it tastes like boiled milk. I don't like that flavor when drinking cold milk, but for cooking it's a non issue.
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Oct 12, 2016 19:58
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Ron Jeremy posted:Here's Alton Brown doing it. He's a good intro for nerds like those who post on these fine forums Can confirm. Just want to warn you though that he's very strict with measurements and ingredients. When I was first learning to cook through watching his show I got the impression that if I had to substitute an ingredient or streamline a step to make it easier then I was doing it wrong and everyone will hate me and Julia Child is spinning in her grave and so on. That's probably just my dumbass who worried about that sort of stuff though.
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Oct 12, 2016 20:11
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If you don't know how to cook making substitutions is dangerous. If I were trying to teach people how to cook saying "no substitutions" is easier than dealing with people who would make bizarre substitutions and then complain about it.
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Oct 12, 2016 20:52
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