|
cooking is fun, please refresh your long-dormant skills
|
#
?
Dec 9, 2016 18:49
|
|
|
|
| # ? May 29, 2024 20:55 |
|
|
Time to heat up those veggies! *casts Fire1* |
|
#
?
Dec 9, 2016 19:04
|
|
|
Bo-Pepper posted:Time to heat up those veggies! *casts Fire1* the masters grill with Meteo
|
|
#
?
Dec 9, 2016 19:08
|
|
|
For a festive touch this holiday season, summon Shiva the ice goddess through your Williams-Sonoma brand materia to turn your dining room into the North Pole. It's a good thing! |
|
#
?
Dec 9, 2016 19:14
|
|
|
|
Bo-Pepper posted:did you lose your memory as part of a mysterious accident leading you to become adopted by a couple in a small town that was destroyed and shortly thereafter you learned the horrifying circumstances of your birth also you are the chosen one? haha. I'm the flavor to savior really though, between laziness and the lessened joy of cooking for one (mostly, anymore) I fell out of the habit. I share a house with people who are usually asleep when I get home, but this doesn't prevent me from cooking things to reheat later. Or at least cooking more than I currently do. |
|
#
?
Dec 9, 2016 19:14
|
|
|
|
Bo-Pepper posted:For a festive touch this holiday season, summon Shiva the ice goddess through your Williams-Sonoma brand materia to turn your dining room into the North Pole. It's a good thing! |
|
#
?
Dec 9, 2016 19:15
|
|
|
cooking for one is markedly less pleasant than cooking for two or more, but maybe that's just me. i tend to treat food as a social thing.
|
|
#
?
Dec 9, 2016 19:15
|
|
|
|
POOL IS CLOSED posted:cooking for one is markedly less pleasant than cooking for two or more, but maybe that's just me. i tend to treat food as a social thing. this is true, except if you own the Breville© Fast Slow Pro™, which takes the convenience of pressure cooking into a standalone appliance which can reduce the complexity of myriad meals into simple procedures. the smell of a delicious beef stew cooked up in just an hour will permeate your cold and lonely household giving you the illusion of a vibrant family with a reduced level of effort to suit the clinically depressed. make perfect clear stocks in an hour that would create full-bodied soups that would dazzle even the most theoretical of guests. caramelize onions without having to stand over them for an hour, just fire and forget! The Breville© Fast Slow Pro™ is a cooking powerhouse that will have you filling vacuum packed bags of delicious food and freezing them, sighing as you mark the date and contents of each before filing it away. |
|
#
?
Dec 9, 2016 19:46
|
|
|
|
joke_explainer posted:this is true, except if you own the Breville© Fast Slow Pro™, which takes the convenience of pressure cooking into a standalone appliance which can reduce the complexity of myriad meals into simple procedures. the smell of a delicious beef stew cooked up in just an hour will permeate your cold and lonely household giving you the illusion of a vibrant family with a reduced level of effort to suit the clinically depressed. make perfect clear stocks in an hour that would create full-bodied soups that would dazzle even the most theoretical of guests. caramelize onions without having to stand over them for an hour, just fire and forget! The Breville© Fast Slow Pro™ is a cooking powerhouse that will have you filling vacuum packed bags of delicious food and freezing them, sighing as you mark the date and contents of each before filing it away. bwahahaha |
|
#
?
Dec 9, 2016 19:58
|
|
|
|
joke_explainer posted:this is true, except if you own the Breville© Fast Slow Pro™, which takes the convenience of pressure cooking into a standalone appliance which can reduce the complexity of myriad meals into simple procedures. the smell of a delicious beef stew cooked up in just an hour will permeate your cold and lonely household giving you the illusion of a vibrant family with a reduced level of effort to suit the clinically depressed. make perfect clear stocks in an hour that would create full-bodied soups that would dazzle even the most theoretical of guests. caramelize onions without having to stand over them for an hour, just fire and forget! The Breville© Fast Slow Pro™ is a cooking powerhouse that will have you filling vacuum packed bags of delicious food and freezing them, sighing as you mark the date and contents of each before filing it away. lol reminds me a bit of: https://www.youtube.com/watch?v=4yr_etbfZtQ
|
|
#
?
Dec 9, 2016 19:59
|
|
|
my soul just shrank 3 sizes
|
|
#
?
Dec 9, 2016 20:03
|
|
|
|
Does anyone have a good 'n easy Kimchi recipe? Specifically one that's not gonna smell up my house? I wouldn't mind that but my wife hates the smell. Not super concerned about authenticity since the methodology will probably need to be adapted to her delicate nose. I also have ready access to Korean groceries so I can get some gochujang or whatever I need. Ideally I could just chop a bunch of stuff, put it in a jar, and seal it up. |
|
#
?
Dec 10, 2016 18:41
|
|
|
shabbat goy posted:Does anyone have a good 'n easy Kimchi recipe? Specifically one that's not gonna smell up my house? I wouldn't mind that but my wife hates the smell. Not super concerned about authenticity since the methodology will probably need to be adapted to her delicate nose. I also have ready access to Korean groceries so I can get some gochujang or whatever I need. Ideally I could just chop a bunch of stuff, put it in a jar, and seal it up. Unfortunately whenever you gas off (or have a leaky seal) for actively fermenting kimchi, you're gonna get some fartiness for a little bit thanks to the carbon dioxide produced by the microcritters fermenting your veggies. Are you looking for a cabbage kimchi recipe and do you have a scale or are you using volumetric measures only? You can use jars, tupperwares, whatever.
|
|
#
?
Dec 10, 2016 19:00
|
|
|
|
remember to thoroughly sterilise everything if you're doing any kind of fermentation because you don't want to grow a load of nasty bacteria |
|
#
?
Dec 10, 2016 21:46
|
|
|
|
POOL IS CLOSED posted:Unfortunately whenever you gas off (or have a leaky seal) for actively fermenting kimchi, you're gonna get some fartiness for a little bit thanks to the carbon dioxide produced by the microcritters fermenting your veggies. Are you looking for a cabbage kimchi recipe and do you have a scale or are you using volumetric measures only? You can use jars, tupperwares, whatever. Yes to the scale, and cabbage is great but I'm open to different varieties. I got some from the Korean grocery with pickles in it that was awesome. I have all manner of containers. e: and a bunch of quaternary sterilizing packets from the brewing supply store. |
|
#
?
Dec 10, 2016 22:20
|
|
|
i've not forgotten! just haven't found my recipe that shows a proper ratio instead of  just use a cup of salt yo!! style recipes (that i haven't annotated yet, what the heck PIC)in the meantime please accept this offering of a proofed dough i just threw in the oven  a proto-catbread
|
|
#
?
Dec 11, 2016 02:07
|
|
|
|
it makes me so happy to see people making bannington proofed boule style loaves at home. have you tried baking that in a dutch oven? (assume you did anyway, but a preheated dutch oven to drop the dough into gives an amazing oven spring and a fantastic finished product) |
|
#
?
Dec 11, 2016 02:09
|
|
|
one of my loaves today come out weird dense, flat and sad with a strange lump on one side
---------------- |
|
|
#
?
Dec 11, 2016 02:09
|
|
|
it was still delicious with butter
---------------- |
|
|
#
?
Dec 11, 2016 02:10
|
|
|
joke_explainer posted:it makes me so happy to see people making bannington proofed boule style loaves at home. have you tried baking that in a dutch oven? (assume you did anyway, but a preheated dutch oven to drop the dough into gives an amazing oven spring and a fantastic finished product) i've done this with the no-knead method, but not with regular sourdough! usually i use a baking stone and a pan of boiling water and i've gotten pretty good results so far (it's a little hard to maneuver my beloved, pre-heated dutch oven f*rt collection in and out of the oven sometimes)
|
|
#
?
Dec 11, 2016 02:16
|
|
|
|
POOL IS CLOSED posted:usually i use a baking stone and a pan of boiling water ah, you definitely know your poo poo, sorry to question you : ) |
|
#
?
Dec 11, 2016 02:24
|
|
|
joke_explainer posted:ah, you definitely know your poo poo, sorry to question you : ) not really! i only started baking bread on and off a few years ago and i'm still feeling my way around. do you find the dutch oven gets your boules to rise higher instead of the stone and water method? now i'm kinda curious and might have to do a comparison! i always struggled getting the dough into the preheated dutch without burning the poo poo out of myself or flopping the dough in really clumsily, but the no-knead dough is really loose and sticky compared to regular dough... also i've determined i like the taste of regular bread better than no-knead and i'm not scared of no kneadin' anymore. e. it a bread??? i was hoping the ears would curl forward a bit but maybe i should have made the slices go inwards toward the ear instead of at 90 degrees to the dough's surface 
POOL IS CLOSED fucked around with this message at 02:47 on Dec 11, 2016
|
|
#
?
Dec 11, 2016 02:31
|
|
|
|
well I do not claim to be a bread expert, I've really only done the no-knead stuff in recent memory and even with that it's been a while but in terms of maneuvering dough, I've used baking parchment for that - just put the whole thing, including the parchment, into the dutch oven also works with za, and quite well the downside with bread is that you will get some crinkles in the bottom of your loaf, the parchment does not conform perfectly to the bottom of the dutch oven so this tip may not be much use to anyone, but I offer it anyway just because
|
|
#
?
Dec 11, 2016 03:23
|
|
|
|
i used to use a dutch oven but ive gone back to cooking on unglazed quarry tile (pizza stone works too) and steaming the oven w/ wet towels so i can bake more than one at a time. I get a towel sopping wet and lay it out on a sheet pan w/ a little standing water in it, and kind of crinkle the towel evenly across the pan, then stick that in the bottom rack 5 mins before the bread goes in. The towel wicks up the water and it gives you 20+ minutes of really good steam (after 20 mins or so youll want to pull it out because the water will be mostly gone). I've had great results and don't gently caress with the dutch oven anymore e: im pretty sure i got this from tartine bread also I concur that turning it out of the banneton onto parchment paper makes getting it scored and into the oven v easy poverty goat fucked around with this message at 03:34 on Dec 11, 2016 |
|
#
?
Dec 11, 2016 03:27
|
|
|
someone tell me the secrets of the bread lame how else will i create the perfect catloaf 
|
|
#
?
Dec 11, 2016 03:35
|
|
|
|
POOL IS CLOSED posted:someone tell me the secrets of the bread lame
|
|
#
?
Dec 11, 2016 03:57
|
|
|
kitchen scissors if you're not 100% serious about sharpening your knife every time you slash your bread. it works fine. the bread lame is named that for a reason. this is the byob fine dining effortpost funhouse, not the extremely serious bread people from gws who will fight you dot com efforpost funhouse, if you don't like my jokes, well then h*ck off, b*ddy.
|
|
#
?
Dec 11, 2016 04:01
|
|
|
|
i went through a goony shaving w/ a safety razor phase, the remnants of which are now a lifetime supply of razor sharp lames since i just dont shave anymore |
|
#
?
Dec 11, 2016 04:02
|
|
|
i use a h*ckin razor lame actually  it was a nice gift even if i haven't figured out how to make the best use of it after all this timebut i don't know how deep to cut or what angle to cut at or where to cut to do these things right and gws would probably cut me with my own lame |
|
#
?
Dec 11, 2016 04:05
|
|
|
my husband went through that phase, too, so i have tons of paint scrapers or bread lames. every once in a while i use them for cleaning glass pans that have baked-on hellscapes of soy cheese because i hate myself and want to die (but not of dairy). it works pretty well but like, don't cut yourself. this is grandma's lamest household tips with everyone's old nana, hamjobs, i guess.
|
|
#
?
Dec 11, 2016 04:05
|
|
|
POOL IS CLOSED posted:i use a h*ckin razor lame actually can you cut the ears at a 30 degree angle or even a 45 to see if it would pop the ears more forward with raising the bread outward during the bake? i am too squishy to post in gws.
|
|
#
?
Dec 11, 2016 04:11
|
|
|
hamjobs posted:can you cut the ears at a 30 degree angle or even a 45 to see if it would pop the ears more forward with raising the bread outward during the bake? i will try that for the next loaf, which will be a catloaf
|
|
#
?
Dec 11, 2016 04:14
|
|
|
|
the gws bread thread is chill, dont be afraid |
|
#
?
Dec 11, 2016 04:14
|
|
|
poverty goat posted:the gws bread thread is chill, dont be afraid i believe you, it is just Intimidating in there in general. i worked in some high volume high stress kitchens and even i'm not that intense about food rules.
|
|
#
?
Dec 11, 2016 04:19
|
|
|
poverty goat posted:the gws bread thread is chill, dont be afraid  but then how can their breads obtain enough oven spring?!
|
|
#
?
Dec 11, 2016 04:19
|
|
|
|
yeah, the dutch oven / high hydration dough thing is just the same end goal as goat's method. you have a huge high heat index with the oven / quarry stone functioning as a massive heat sink, leveling temperatures and keeping it really hot and steady, + with dutch oven and a high hydration dough, you end up with a bunch of steam giving you the good crusts. but yeah, both are fulfilling important bits of bread baking i made the serious eats cassoulet again tonight:  still cooking actually but I took some pics. gather those ingredients duck fat in the dutch oven:  sear up the salt pork  sear up the chicken  give it about 8 minutes  onions  4 minutes on the onions or so, then add stock / other stuff     used just a mix of beans that were laying around cook the beans for about 45 minutes, add celery, carrots, parsley, bay leaves, cloves  after 45 minutes when the beans are good remove the celery  put the meats in and mix it up a bit, then make sure the chicken is at the top with the skin out  oven at 300. then into the oven. two hours later, mix it up and crack the crust forming at the top, and keep cooking. check on it about every half hour until you hit the 5-6 hour mark, and add water as needed to keep the beans covered. recipe: http://www.seriouseats.com/recipes/2014/10/traditional-french-cassoulet-recipe.html |
|
#
?
Dec 11, 2016 04:21
|
|
|
|
POOL IS CLOSED posted:
actually if its chill when ti goes into the oven the yeast will live a little longer and spend slightly more time in the goldilocks zone farting it up in there |
|
#
?
Dec 11, 2016 04:22
|
|
|
uuugh i just ate dinner and seeing that delicious cassoulet made me hungry again  poverty goat posted:actually if its chill when ti goes into the oven the yeast will live a little longer and spend slightly more time in the goldilocks zone farting it up in there don't go ruining my jokes with facts 
|
|
#
?
Dec 11, 2016 04:23
|
|
|
byob fdef philosophy post time: is it hosed up that i like yeast farts in my food, or is it good?
|
|
#
?
Dec 11, 2016 05:51
|
|
|
|
| # ? May 29, 2024 20:55 |
|
|
|
its just carbon dioxide. you produce copious amounts of that just by breathing. its fine |
|
#
?
Dec 11, 2016 05:57
|
|