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I figured fish sauce is a recommendation for folk who would otherwise balk at the notion of adding actual MSG to their home cooked food.
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Feb 6, 2017 21:18
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Ranter posted:I figured fish sauce is a recommendation for folk who would otherwise balk at the notion of adding actual MSG to their home cooked food. Well, fish sauce has it's own flavor as well. Good old MSG is fine too, but you won't get that same... I dunno how to describe it in food terms. Like a whole, round flavor?
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Feb 7, 2017 20:46
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I use soy sauce for this. You get the umami/MSG, as well as the dark, rich, round flavor. Don't use too much, and you gotta cook it for a little while after to cook out the sharpness.
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Feb 7, 2017 21:43
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I cook with it in Asian foods and use a lot of it because I think that flavor makes sense there. But I wouldn't use anywhere near that much in chili or ragu.
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Feb 7, 2017 21:42
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Ranter posted:I cook with it in Asian foods and use a lot of it because I think that flavor makes sense there. But I wouldn't use anywhere near that much in chili or ragu.
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Feb 7, 2017 22:16
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Anyone got some kenji-esque testing that shows fish sauce is doing something different than MSG? If you're not using enough to bring out the fishy taste then I feel like you're just getting the glutamate boost, which MSG would also take care of.
Bald Stalin fucked around with this message at 22:27 on Feb 7, 2017 |
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Feb 7, 2017 22:25
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Ranter posted:Anyone got some kenji-esque testing that shows fish sauce is doing something different than MSG? If you're not using enough to bring out the fishy taste then I feel like you're just getting the glutamate boost, which MSG would also take care of. I do remember this article where different chefs spoke to how they used it.
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Feb 8, 2017 00:29
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Thanks everyone for the suggestions. I'm definitely an amateur so just trying to learn and improve. I'll definitely add salt at the beginning and season as I go. Will also try the fish sauce. Any recommendations for sugar? Should I just add some brown sugar at the beginning? Any recommendation on proportions? Thanks! Edit: sauce not oil fixed! Homers BBBq fucked around with this message at 05:23 on Feb 9, 2017 |
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Feb 9, 2017 04:52
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Homers BBBq posted:Thanks everyone for the suggestions. I'm definitely an amateur so just trying to learn and improve. I'll definitely add salt at the beginning and season as I go. Will also try the fish oil. Any recommendations for sugar? Should I just add some brown sugar at the beginning? Any recommendation on proportions? Thanks! Fish sauce, not fish oil! The two are very different, and I'm guessing you'd regret putting fish oil in your chili.
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Feb 9, 2017 05:04
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Ranter posted:I cook with it in Asian foods and use a lot of it because I think that flavor makes sense there. But I wouldn't use anywhere near that much in chili or ragu. I'd only put a little in a chili or ragu, but it works. For similar reasons why so many beef stews have anchovies in it, or beef dishes have anchovies in the sauce. Otherwise balsamic vinegar and a bit of sugar could give a boost as suggested. E: I think it does different things to MSG. Like say for example I love the indo-foods mi goreng ramen/instant noodles popular in Australia. I tried to replicated the "bumbu" with various powders (onion, garlic, herbs) and msg but could never get close. I chucked in some fish sauce and wow. Probably not in the ingredients but now I can make it with stuff laying around the house or make a rice version nasi goreng with no effort. Fo3 fucked around with this message at 10:29 on Feb 9, 2017 |
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Feb 9, 2017 10:21
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Homers BBBq posted:Thanks everyone for the suggestions. I'm definitely an amateur so just trying to learn and improve. I'll definitely add salt at the beginning and season as I go. Will also try the fish sauce. Any recommendations for sugar? Should I just add some brown sugar at the beginning? Any recommendation on proportions? Thanks! chili does not need sugar 
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Feb 9, 2017 17:08
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BraveUlysses posted:chili does not need sugar Agreed. Use sweeter peppers like red jalapenos or fresnos or if you go crazy even red bell pepper. You could caramelize the onion a bit after you brown the meat and before adding everything else. You could even caramelize some tomato paste early on. Even "sweet" paprika wouldn't be as out of place as sugar.
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Feb 9, 2017 17:59
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Fo3 posted:E: I think it does different things to MSG. Like say for example I love the indo-foods mi goreng ramen/instant noodles popular in Australia. I tried to replicated the "bumbu" with various powders (onion, garlic, herbs) and msg but could never get close. I chucked in some fish sauce and wow. Probably not in the ingredients but now I can make it with stuff laying around the house or make a rice version nasi goreng with no effort. There's fish sauce in the instant mi goreng packets? TIL. edit: whoops I cannot read. You're saying it's not in the ingredients, but you're only able to replicate a sauce that doesn't have fish sauce with fish sauce.
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Feb 9, 2017 18:02
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The only thing the CDC has on MSG is as an inactive ingredient in vaccines. And then there's MSGMYTH.ORG, which is just a beautiful and professionally designed website and forums warning us, the public, about the dangers off MSG and how it causes ADHD, Fibromyalgia, Autisim, Weight Gain totally unrelated to the amount of food you shove in your mouth, and every other modern complaint. While I agree eating a ton of processed foods is probably bad for you, adding some MSG or fish sauce or seaweed to your food will probably not be the first thing to kill you. Maybe worry about the disturbing amount of delicious meat and peppers you've just shoved in your gut. It's a sometimes food!
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Feb 9, 2017 19:54
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Suspect Bucket posted:It's a sometimes food! gently caress that
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Feb 9, 2017 20:22
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Tezcatlipoca posted:gently caress that Look man, we're here for you. We're not saying stop eating all the chili. We're just going to leave this small plate of delicious lentils and spinach right here. Not IN the chili, that would be wrong, but just next to it. Like a chili friend. Dosn't chili deserve friends?
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Feb 10, 2017 01:16
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Honey is good if you season heavily before it boils down and gets too spicy for the other people eating it.
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Feb 10, 2017 01:29
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Ranter posted:There's fish sauce in the instant mi goreng packets? TIL. I'm saying it makes it better.
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Feb 10, 2017 04:45
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Suspect Bucket posted:Dosn't chili deserve friends? Yeah they're called fritos, green onions and sour cream.
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Feb 10, 2017 07:00
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Tezcatlipoca posted:Yeah they're called fritos, green onions and sour cream. Chili can have different circles of friends. Dont pidgeon-hole chili.
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Feb 11, 2017 00:08
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Suspect Bucket posted:Chili can have different circles of friends. Dont pidgeon-hole chili. I made a shepherd's pie with chili once. It was amazing.
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Feb 11, 2017 06:26
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Tezcatlipoca posted:gently caress that I entered a chili cookoff happening next month and I have 3 planned test cooks before then and who knows how many times I'm going to just make a midweek chili to get my flavors right. Chili is an always food.
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Feb 12, 2017 00:24
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Tezcatlipoca posted:I made a shepherd's pie with chili once. It was amazing. ... That could work. Ooh. I have all sorts of dirty and dangerous ideas now.
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Feb 12, 2017 03:43
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I have a chili cookoff at work soon and I would like to win. I'd call myself a chili enthusiast though not a connoisseur; I make it regularly and have three basic recipes I use. Recipe #1: generic betty crocker style, ground beef, tomatoes and beans. I usually use a mix of NM and ancho chilis plus a lot of cumin, usually a few fresh peppers as well. Kids and guests love it a lot. I've been making this regularly since I was in college so...15 years or so? Recipe #2: something very similar to this, a meat-and-chili-only con carne. I love this one; it is my wife's favorite. I usually leave the chunks of chuck fairly large (mouthful size, maybe 1" cubed). Flavors are generally great but it can get greasy quickly (I leave out the bacon and trim the chuck as well as I can, but still gets greasy). Usually use masa as a thickener for the gravy. I've been making this for a long time also. Recipe #3: Something very similar to this; solid cuts of meat, with tomato, and a huge blend of spices. I just started messing around with this recently; I use fantastic cubed tri tip from a local mexican meat market that cuts it for you into cubes maybe 3/8" (for carne asada applications I assume). I have not yet done it with the apparently magical chimayo chilis; usually use mix of Gebhart, NM and cali for the main powder and then arbol for the heat. So, I've never entered a chili competition before but I have done quite a few beer and BBQ contests. In both of those disciplines, there is a clear difference between "competition" beer/BBQ and the stuff you make for actual eating/drinking. I'm assuming chili is the same way - you have a spoonful or two to impress the judges, so it is important to get as much flavor as possible into said spoonful. My audience are not chili connoisseurs either, but they are going to be mostly hard old dudes who love their meat and can handle spicy. So, any suggestions about how I should go about it? My wife insists I should go with the "big chunks of meat", but I'm torn...I love the small tri tip, and it certainly looks more like what people think chili looks like. I'm leaning towards the small cubes plus tomatoes approach, but I feel like I need to ramp up the flavor some. Or, I could maximize the betty crocker approach and try and tap into the "mom's chili" emotions. Any suggestions/thoughts/etc?
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Feb 12, 2017 17:12
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Suspect Bucket posted:... That could work. Ooh. I have all sorts of dirty and dangerous ideas now.
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Feb 12, 2017 22:42
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bewbies posted:I have a chili cookoff at work soon and I would like to win. I'd call myself a chili enthusiast though not a connoisseur; I make it regularly and have three basic recipes I use. You should make what you want to eat.
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Feb 12, 2017 23:03
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When in doubt go full Paula Deen 
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Feb 13, 2017 00:02
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I attribute my work chili cook off win to: making beef broth from scratch making my own chili paste chipotles in adobo sauce MSG
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Feb 13, 2017 00:06
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Ranter posted:I attribute my work chili cook off win to: From the sounds of it, you should also be attributing it to having coworkers who like good chili, instead of giving the win to the tomato and bean soup like most workplace chili cookoffs.
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Feb 13, 2017 00:55
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Elevate the competition then and cook what you want to eat. Just call it spicy so people think they have balls.
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Feb 13, 2017 02:09
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So after 6 batches here's where I'm at with "competition chili": 3 lbs tri tip cut into ~1/2-1" cubes, or sirloin cut into 1/4" cubes by the butcher (wife prefers the former, the latter is more traditional chili-like) 1 medium white onion (diced) 2 cloves minced garlic 15 oz can no salt added tomato sauce 10 oz can Old El Paso enchilada sauce Small can (not sure of size), chipotle adobo salsa Chicken broth chili New Mexico Hot chili New Mexico mild chili Chimayo chili pasilla chili arbol Gebhardt chili powder dried onion mexican oregano fish sauce Sweat onions in olive oil, add garlic after a bit and cook a few more mins Add tomato sauce, enchilada sauce, and ~12 oz of broth Add 3 tsp New Mexico Mild, 1 tsp Gebhardt, 1 tsp New Mexico Hot, 1 tsp Chimayo, 1 tsp chili pasilla, 1 tsp oregano, tsbp dried onion, 2 tsp fish sauce Bring to boil, cover, then simmer 45 mins-1hr Brown beef in batches, dust with Gebhardt while cooking, make sure you have several pieces with good mallards on them. Drain throughly Add beef to gravy, mix thoroughly Add 1 tsp New Mexico Mild, 1 tsp Chimayo, chili arbol to heat preference (start with 1/2 tsp, make it slightly hotter than you want finished product to be), salt to salt preference. Bring to boil, simmer partially covered ~4 hrs edit -forgot last step: last 20 mins or so, add 1-2 tsp of ground cumin, 1-2 tsp of white vinegar (to taste), adjust heat more with arbol or cayenne) any thoughts on how to improve on this? bewbies fucked around with this message at 21:08 on Feb 24, 2017 |
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Feb 24, 2017 21:03
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do you find that those relatively lean cuts aren't overcooked by the end?
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Feb 24, 2017 21:51
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bewbies posted:any thoughts on how to improve on this?
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Feb 24, 2017 22:01
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bewbies posted:any thoughts on how to improve on this? MSG. Beer. Home made stock.
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Feb 24, 2017 22:02
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BraveUlysses posted:do you find that those relatively lean cuts aren't overcooked by the end? Actually no, and I think that this is one area I disagree with the thread on. I've done it with both chuck roast and with adding chorizo to tri tip, both made it very greasy, to the point where it was pooling on top of the gravy and coating the inside of the bowl. Top sirloin can get a little grainy but I like the firmer texture assuming the pieces are cut small enough (it'd be bad if they were much larger than 1/2"); tri tip to me is just about the perfect balance between tenderness and firmness without adding much grease. I've tried MSG and I think I prefer fish sauce or dark soy sauce; I'll give beer a try though (it seems dark/malty is the way to go?). Just pour in 12 oz I assume? Here's this afternoon's effort:  
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Feb 24, 2017 23:46
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How much MSG were you adding to think 2 teaspoons of fish sauce is comparable? Doesn't have to be dark/malty but it's fun to use a chocolate stout, or even a smoked beer like schlenkerla. Making the broth/stock yourself is really night and day, too.
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Feb 25, 2017 01:56
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Gonna Nth the home made stock comment. Go with Alton Brown's recipe as a base and add/remove seasonings to suit your tastes. I am lazy so I skip the skimming during the simmer and just strain the fat solids off after cooling. I typically roast a chicken every week or two and save everything that isn't eaten and freeze it. Once I get to 3 frozen chicken carcasses, I make stock with that. I usually get around 2-3 gallons that I then freeze in 2 cup increments for easy use later. Best part is, if you added any spices to the chicken while roasting, it'll help flavor the stock. Last month, I made a beer can chicken that I had done up with barbecue dry rub, and the resulting stock from that was a golden amber color with the slightest hint of smokey barbecue sweetness, and it made some amazing risotto. Do note, the recipe does not call for salt. Remember to add some to compensate while cooking with it. EDIT: I don't cook with MSG, so I can't comment on how it tastes for this, but potentially, you could also use dashi. And yeah, definitely add a chocolate stout into the mix. It'll add a lovely bitter note. neogeo0823 fucked around with this message at 19:05 on Feb 26, 2017 |
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Feb 26, 2017 19:03
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If you want to save freezer space and money, you could reduce your stock instead of leaving it at 3 massive gallons. My housemate fills our freezer with un-reduced stock and its so annoying. He even leaves the lid on the stock pot so there's almost zero reduction.
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Feb 26, 2017 19:12
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just toss a bunch of beef bones inw ith your chilli imo
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Feb 26, 2017 21:31
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Insta-Pots are amazing for creating stock.
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Feb 26, 2017 21:47
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