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I have a frozen duck.. plan on making it this Sunday. How do I cook a duck. I was thinking just oil the skin, salt/pepper outside and throw it in the oven until done..suggestions? e: I would prefer a more savory taste and not a sweet which I see often suggested with duck.
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Nov 30, 2016 22:36
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glynnenstein posted:Was he trying to test color preference or taste? If all he cares about is the taste preference removing color as a variable by using an unrelated appearance makes perfect sense to me. If instead of colour the thing that was readily distinguishable was odor, and he tried to control for this by making the choices indistinguishable by making them all smell like farts, a lack of subsequent preference among the samples couldn't be attributed to eliminating smell as a variable.
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Nov 30, 2016 22:40
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hogmartin posted:Fried rice is prepared in basically every country throughout east Asia and the Pacific, so there's no "one true" recipe. Pretty much anything you want to add is fine. Just throwing out some I've seen: Cheers I'll try it for 12 hours this time, I've only been leaving it for 5 or 6. I think I need to add at least salt as well.
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Nov 30, 2016 22:46
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Polish posted:I have a frozen duck.. plan on making it this Sunday. How do I cook a duck. break it down, confit the legs, breasts with skin on the stovetop until skin/fat renders, flip for 30 seconds.
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Nov 30, 2016 22:51
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SubG posted:It makes perfect sense if you assume that taste perception has nothing to do with any of your other senses, which is something his own data contradicts. And even if you want to ignore that, eliminating colour as a variable isn't what his experimental design does. It in fact introduces an additional variable, as he chooses to make the choices indistinguishable making them all resemble something new.
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Dec 1, 2016 00:06
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i like nice words
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Anne Whateley posted:I would rather have blindfolded them than dyed the eggs. But it's not a lack of preference, it's preference for the other option. I mean this is all fine as silly food blog nonsense, but it's terrible, terrible experimental design (even from a lol fuckaround standpoint it could have been done much better without much additional overhead) and it offers no basis for concluding that all eggs taste the same. Because even though it isn't well-designed enough to allow us to conclude anything based on the results, if we care about the results at all they actually literally imply exactly the opposite conclusion. Anne Whateley posted:And eggs are often used in invisible applications. And green food is hopefully normal, unlike poo poo and farts.
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Dec 1, 2016 00:55
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have we referenced that whole study about dyeing otherwise normal food blue and people vomiting in response yet i can't find the drat thing
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Dec 1, 2016 01:16
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Hauki posted:have we referenced that whole study about dyeing otherwise normal food blue and people vomiting in response yet
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Dec 1, 2016 01:42
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emotive posted:What's the deal with boiling kombu broths? Most recipes I see tell you to pull out the kombu before it boils because it can make the broth bitter and slimy, but Kenji from Serious Eats has a bunch of recipes that tell you to bring it and everything else to a boil and then simmer away. I've seen a huge range of opinions from Japanese chefs, there doesn't seem to be agreement. When I make dashi I soak the kombu in the pot about half an hour, then bring it to a bare simmer and let it go ten minutes or so. Turn off the heat, remove the kombu, and dump in katsuobushi or dried anchovies depending on if I'm doing Japanese or Korean. Let it steep ten minutes, strain. Works well for me.
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Dec 1, 2016 16:16
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Grand Fromage posted:I've seen a huge range of opinions from Japanese chefs, there doesn't seem to be agreement. When I make dashi I soak the kombu in the pot about half an hour, then bring it to a bare simmer and let it go ten minutes or so. Turn off the heat, remove the kombu, and dump in katsuobushi or dried anchovies depending on if I'm doing Japanese or Korean. Let it steep ten minutes, strain. Works well for me. Yeah, I asked elsewhere also and everyone had their own methods... general agreement was to never boil; either soak overnight and pull it out before heating, or bring it to a simmer, let sit for a few minutes and pull it out. I'm vegetarian so I'd be using dried mushrooms; I was thinking of making some shiitake powder to use instead of soaking whole mushrooms. I think this is what David Chang does in the Momofuku ramen broth.
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Dec 1, 2016 16:53
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I'm in the UK and my friend from the US and I exchange Christmas packages with stuff in that's hard/impossible to get in the other's country. This year she's requested some cured meats, and I wanted some advice on stuff that would survive being posted. I'm thinking salamis that are whole, rather than pre-sliced, but that'll add a lot to the package weight so I won't be able to send as much. Any ideas? Is granting her wish just wishful thinking?
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Dec 1, 2016 23:34
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emotive posted:Yeah, I asked elsewhere also and everyone had their own methods... general agreement was to never boil; either soak overnight and pull it out before heating, or bring it to a simmer, let sit for a few minutes and pull it out. I haven't noticed any real difference if it does go to a boil though. Keep in mind that Japanese cooking has this weird mysticism around a lot of it with "you must do this exactly this way!" in everything and it takes three years to learn to cook rice and whatever. Some of it matters but the reality is a lot of that is just traditional folk wisdom stuff that's passed down without any kind of critical analysis/testing and isn't actually important. It's way more meticulous than it needs to be in many cases. Make some kombu only dashi with the soak only, the soak then simmer, and soak then boil and taste 'em. If you can't taste a difference, don't worry about it.
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Dec 2, 2016 02:27
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Braising some chicken legs, worth brining the legs beforehand or would that be an unnecessary step?
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Dec 2, 2016 04:27
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Grand Fromage posted:
Just make sure it's a double blind test, with no food coloring involved.
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Dec 2, 2016 07:47
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Does anyone know what kind of chile Gordon Ramsay is always using in his videos? See here for example: https://www.youtube.com/watch?v=orc_y7aYqv8&t=20s I've only found it once in a mixed package before. Have never seen them loose in a grocery store (United States). 99% certain they are not fresno, thai, cayenne, or red serranos.
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Dec 2, 2016 14:22
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I don't really know how anyone can tell for sure just by looking but it looks like a bird's eye chili to me
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Dec 2, 2016 14:42
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It looks like the bog standard, red chili that you can buy everywhere in the Netherlands. I've had no luck finding out what the actual name of the thing is though, the Dutch just call them "Hot Peppers". Gerblyn fucked around with this message at 14:46 on Dec 2, 2016 |
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Dec 2, 2016 14:44
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Paperhouse posted:I don't really know how anyone can tell for sure just by looking but it looks like a bird's eye chili to me It's way too big for a bird's eye chile.
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Dec 2, 2016 15:18
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Best I can do: http://www.ah.nl/producten/product/wi387770/ah-rode-peper It's the right size, shape and the top where the green part meets the fruit looks the same. The description just says: Red Pepper, also known as Spanish Pepper, is a collective name for the well known, long, red chilli pepper.
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Dec 2, 2016 15:22
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Gerblyn posted:It looks like the bog standard, red chili that you can buy everywhere in the Netherlands. I've had no luck finding out what the actual name of the thing is though, the Dutch just call them "Hot Peppers". That info and a little google-fu confirms they are most likely "Holland chiles" (also called "Dutch chiles"). Go figure. I guess the southwestern chiles dominate too much space in the megamart to make room for the Euro-chiles.
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Dec 2, 2016 15:27
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Yeah, you also see them sold as Lombok, which is an indonesian chilli. e: You should be able to sub in cayenne peppers, I think Dutch red, lombok and cayenne are all pretty much the same thing. spankmeister fucked around with this message at 16:02 on Dec 2, 2016 |
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Dec 2, 2016 16:00
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lifts cats over head posted:Braising some chicken legs, worth brining the legs beforehand or would that be an unnecessary step? Unnecessary.
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Dec 2, 2016 18:43
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Can I do anything with the spare pieces from a 12lb turkey? They are already cooked, can I make a stock or somethin?
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Dec 2, 2016 19:21
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goodness posted:Can I do anything with the spare pieces from a 12lb turkey? They are already cooked, can I make a stock or somethin? Absolutely. Put em all in a big pot with some celery, carrots, onion, peppercorns, maybe a couple bay leafs, cover it with water and bring it to a simmer for several hours. Strain, chill, scrape the fat off, reduce it to concentrate the flavor if you want, and enjoy your stock.
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Dec 2, 2016 19:23
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Flash Gordon Ramsay posted:Absolutely. Put em all in a big pot with some celery, carrots, onion, peppercorns, maybe a couple bay leafs, cover it with water and bring it to a simmer for several hours. Strain, chill, scrape the fat off, reduce it to concentrate the flavor if you want, and enjoy your stock. Always reduce IMO. Once the solids are out, the flavor isn't going to change much, and nothing will burn - so make it as concentrated as you possibly can. I have a few Mason jars full of turkey stock that's like jello at room temperature. It makes anything taste like turkey - and thanksgiving leftovers make a really good jook. Crispy turkey skin, turkey meat, crisped up stuffing, cranberry sauce, whatever else, all on a bowl of turkey rice porridge... yes.
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Dec 2, 2016 20:48
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Got some amaaaaazing short ribs braising. Never braised before. Seems like there is some conflict re: taking the cover off towards the end while still in the oven vs not. I intend on broiling these puppies to finish, should I pull the lid at any time or just leave it alone?
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Dec 2, 2016 22:33
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Rurutia posted:It's way too big for a bird's eye chile.
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Dec 2, 2016 22:37
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revmoo posted:Got some amaaaaazing short ribs braising. Never braised before. Seems like there is some conflict re: taking the cover off towards the end while still in the oven vs not. I intend on broiling these puppies to finish, should I pull the lid at any time or just leave it alone? I just braised some short ribs last night. Usually I leave the cover on the whole time. This time I left a good gap when putting it on for the last 30-60 minutes to let the cooking liquid evaporate and reduce some. This made a nice sauce I could spoon over my ribs and polenta afterwards. Would recommend
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Dec 2, 2016 22:42
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revmoo posted:Got some amaaaaazing short ribs braising. Never braised before. Seems like there is some conflict re: taking the cover off towards the end while still in the oven vs not. I intend on broiling these puppies to finish, should I pull the lid at any time or just leave it alone? leave it alone. what are you doing with them afterwards?
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Dec 2, 2016 22:49
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JawKnee posted:leave it alone. Just going to serve them with broccoli and mashed 'taters. Maybe reduce the sauce down... dunno
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Dec 2, 2016 23:11
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Can also strain the cooking liquid, make a roux and add the liquid for some good brown gravy for the taters. Braising is fun and it is hard to come up with a bad result. So just follow your heart.
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Dec 2, 2016 23:37
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Nabokoffin posted:Can also strain the cooking liquid, make a roux and add the liquid for some good brown gravy for the taters. Braising is fun and it is hard to come up with a bad result. So just follow your heart. 10-4 
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Dec 3, 2016 00:00
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I'm looking for a good recipe for mixed vegetables. I'm having friends over for dinner next weekend, and I have 4 menu options (haddock, ham, roast beef, or beef stew) and for each I have the protein and a starch picked out, and a salad. For all but the stew I need a veg side (the stew basically has the veg inside already). So I'm hoping to come up with a single recipe that'll work with all of the dishes, and google had been surprisingly unhelpful (I did find this which is on the list of possibilities). Some parameters: no potatoes, I already have a starch, and it needs to be made on the stovetop since the oven is occupied already. Ideas? Thanks in advance. Edit: I'm in Tennessee, so it needs to be made with stuff readily available at my local Publix. LongSack fucked around with this message at 03:39 on Dec 3, 2016 |
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Dec 3, 2016 03:36
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Glazed carrots! Don't need anything else
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Dec 3, 2016 03:42
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Submarine Sandpaper posted:Glazed carrots! Don't need anything else Simple, tasty. Thanks!
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Dec 3, 2016 04:49
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GUys, are you supposed to cook the meat filling before putting it into dumplings/pot stickers?
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Dec 3, 2016 09:06
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No, at least not the kinds that I've made/seen made.
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Dec 3, 2016 09:11
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A lot of American recipes, especially those on Serious Eats (like this one), ask for Kosher Salt. This is Salt without Iodine, right? Is there any particular reason for this, like flavor or something?
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Dec 3, 2016 16:41
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Gerblyn posted:A lot of American recipes, especially those on Serious Eats (like this one), ask for Kosher Salt. This is Salt without Iodine, right? Is there any particular reason for this, like flavor or something?
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Dec 3, 2016 16:46
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Gerblyn posted:A lot of American recipes, especially those on Serious Eats (like this one), ask for Kosher Salt. This is Salt without Iodine, right? Is there any particular reason for this, like flavor or something? Sometimes it's for flavor, sometimes it's for texture. Kosher salt has larger grains and it's easier to add by hand and still know how much you're adding. Some chefs also get all serious about only ever using kosher salt because it's just pure salt with nothing added, but for things like baking and putting in a shaker on the table, iodized is fine. It would probably be fine in that sauce too.
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Dec 3, 2016 16:54
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