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Cooking question! I want to bake lobster tail. I need to run my seasoning by y'all. Butter Salt Pepper Lemon Fresh Parsley Smoked paprika* Shallot* Garlic powder* Right, so the question is which of the *'d ingredients do I go with, or will they all play nicely together?
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Feb 12, 2017 01:00
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| # ? May 17, 2024 21:40 |
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The Bananana posted:Cooking question! I'd suggest a rub of citrus, butter and paprika. You can do the aioli with parsley and garlic. That way you can add flavor, instead of overwhelming it (if it indeed overwhelms).
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Feb 12, 2017 01:19
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So nix the shallot?
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Feb 12, 2017 01:45
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I would put a bunch of poo poo on tilapia or catfish but I wouldn't gently caress with lobster. Salt and maybe white pepper only IMO, butter and lemon on the side.
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Feb 12, 2017 01:48
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i like nice words
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Ok, well for sure I'm thinking I'll kick out the garlic and shallot.
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Feb 12, 2017 02:00
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The lobster came out awesome. Thanks gws
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Feb 12, 2017 03:29
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Do flavorings for cheesecake (in the actual batter) really affect the baking time/temp? I have a recipe for a chocolate cheesecake that calls for 250F/1.5hr, which works pretty nicely (in that there are no cracks, although I think I usually end up leaving it in longer). But now I have this lemon cheesecake recipe that wants 325F/1hr, + 1hr in a cracked oven. Last time I did that, it (predictably) cracked, presumably because it doesn't really matter if you're going to put something on top of the cake after it's cooled. Now, I made a plain cheesecake with the first recipe's time and temperature, and it was perfectly fine, but I'm not sure if that translates over to any other types. I can't really imagine adding anything to a cheesecake that would really require a different time/temperature, but I also don't really know any better. So: can I just bake any cheesecake at whatever temperature I want, so long as it's mostly set when I take it out of the oven? Also, since I can never get it right, how much of the center is meant to be "jiggly" when it's done? Every recipe just says "the center," which isn't terribly helpful compared to say, "the edges of cookies are crisp". I'm thinking that means like, a 2–3" circle or so?
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Feb 12, 2017 04:30
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You are using a bain-marie, right? That will help prevent cracking.
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Feb 12, 2017 04:49
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No, because it's worked out fine (mostly) without one at the lower temperatures. Plus, I got a new springform and it's ad copy insists you shouldn't use one. I mean, if you can't trust the ads on your pans, what can you trust? Right now I've got a cheesecake in the oven at 300. 1hr 10min in and it hasn't cracked (although it's also not set, so I know that's not long enough, at least).
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Feb 12, 2017 05:20
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Zenostein posted:No, because it's worked out fine (mostly) without one at the lower temperatures. Plus, I got a new springform and it's ad copy insists you shouldn't use one. I usually just use the toothpick test for doneness. Unless your springform is cast iron, the bain-marie is worth a shot.
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Feb 12, 2017 06:20
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Is there any major issue with using a non-stick pan to make a roux? Im making roux based mac n cheese for Valentine's day and I need to know whether I have to go buy a stainless before then
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Feb 12, 2017 17:42
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HatchetDown posted:Is there any major issue with using a non-stick pan to make a roux? No, in fact I have found that non-stick works really well for roux based sauces since they tend to be so sticky otherwise. The exception would be gravy where you want to build up a fond first so non-stick is right out.
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Feb 12, 2017 18:00
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AVeryLargeRadish posted:No, in fact I have found that non-stick works really well for roux based sauces since they tend to be so sticky otherwise. The exception would be gravy where you want to build up a fond first so non-stick is right out. Interesting. Whenever I make roux for gumbo, I always use the stainless pan because I want a darker roux and I figure that a half hour of whisking isn't going to do nonstick any favors (I guess wood or silicone utensils might make that a moot point). It never would have crossed my mind to try nonstick.
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Feb 12, 2017 18:07
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my fav super dark rouxs are made in the oven. So much easier
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Feb 12, 2017 18:26
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Ive made roux in a teflon pan for years with a wooden spoon. Nowadays I make it in an enamel coated cast-iron dutch oven. I can't say that I have noticed either method led to some change that I could detect between the two. As always, the fat, brownness and stock added are the big factors on quality.
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Feb 12, 2017 18:31
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hogmartin posted:Interesting. Whenever I make roux for gumbo, I always use the stainless pan because I want a darker roux and I figure that a half hour of whisking isn't going to do nonstick any favors (I guess wood or silicone utensils might make that a moot point). It never would have crossed my mind to try nonstick. Yeah, as long as you avoid whisking with a metal whisk non-stick works fine. Remember that most of the browning happens via the fat heating the flour mixed into it, non-stick is fine for heat transfer so browning a roux works well in it. And as Submarine Sandpaper mentioned, you can do dark roux in an oven without stirring which is much easier.
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Feb 12, 2017 18:41
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Lawnie posted:I usually just use the toothpick test for doneness. Unless your springform is cast iron, the bain-marie is worth a shot. How does a toothpick work out for cheesecake? I feel like that wouldn't really work until it was all quite done, unless you mean checking the edges? It's just a dark steel one, so I guess a water bath can't really hurt. I guess I just have to make a ton until I figure out the visual cues, because I'm pretty sure that by the time the top's come off I've overcooked it.
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Feb 12, 2017 20:24
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Zenostein posted:How does a toothpick work out for cheesecake? I feel like that wouldn't really work until it was all quite done, unless you mean checking the edges? The bain-marie helps it cook much more evenly, so the sides are done closer to when the center is.
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Feb 13, 2017 03:46
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How do grocery store and Cheesecake Factory cheesecakes gets that uniform solid texture? Whenever I make one, even if it doesn't crack it doesn't have that perfectly and oddly commercial smoothness to it. is it the mixing? The baking? Do they do something weird to it after its baked?
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Feb 13, 2017 14:33
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Bob Morales posted:How do grocery store and Cheesecake Factory cheesecakes gets that uniform solid texture? Whenever I make one, even if it doesn't crack it doesn't have that perfectly and oddly commercial smoothness to it. Very even heating. Uneven heating is the cause of both the uneven texture and the cracking. That sort of even heating is much easier when you are working with large commercial ovens.
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Feb 13, 2017 14:40
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AVeryLargeRadish posted:Very even heating. Uneven heating is the cause of both the uneven texture and the cracking. That sort of even heating is much easier when you are working with large commercial ovens. Low and slow works well for cheesecakes, and mitigates home oven hot spot issues.
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Feb 13, 2017 15:13
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I've heard pressure cookers are good for cheesecake because of the even heating.
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Feb 13, 2017 16:00
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Rurutia posted:I've heard pressure cookers are good for cheesecake because of the even heating. "Crock pot cheesecake"
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Feb 13, 2017 17:27
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Pressure cookers are legit good for anything you want at a constant at 250 or so.
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Feb 13, 2017 17:28
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PittTheElder posted:I'm having 5-6 people over for brunch soon, what should I make? Semi-regular thing, and I did French Toast last time, just looking to keep a little variety going. If you have favorites, shout 'em out. kedgeree?
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Feb 13, 2017 18:22
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Bob Morales posted:"Crock pot cheesecake" I can't tell if you're being cute here or not. They are very functionally different, especially in this case.
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Feb 13, 2017 19:34
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Teach me about Taylor ham/pork roll! I don't know jack about it other than it can be fried and put on a sandwich, and I have a craving for salty meat lately. What can or should I do with it?
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Feb 14, 2017 01:07
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It's tasty fried up at breakfast. If you want the real American pro breakfast, it's two eggs, hashbrowns, toast, black coffee, Taylor ham, regular ham, country sausage, scrapple, bacon, a burger patty covered with brown gravy, and a thin slice of orange. The chicken fried steak on the side is actually kind of optional in this context.
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Feb 14, 2017 07:06
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Mr. Wiggles posted:It's tasty fried up at breakfast. I'm not sure I would survive.
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Feb 14, 2017 10:01
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SymmetryrtemmyS posted:I'm not sure I would survive. The full american breakfast is not for the weak of heart, in more ways than one.
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Feb 14, 2017 13:56
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Hey, anyone have a good recipe for chicken butter? The really tasty Indian dish where chicken's simmered in a creamy tomato sauce, I think?
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Feb 14, 2017 16:29
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I believe you mean Butter Chicken. Although chicken flavored butter might be quite nice.
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Feb 14, 2017 16:44
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Last Celebration posted:Hey, anyone have a good recipe for chicken butter? The really tasty Indian dish where chicken's simmered in a creamy tomato sauce, I think? You mean Butter Chicken. It's a curry, I've used the NYT recipe and it came out well, but I prefer just winging it for curry, it usually comes out better for me that way instead of following a recipe.
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Feb 14, 2017 16:50
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Last Celebration posted:Hey, anyone have a good recipe for chicken butter? The really tasty Indian dish where chicken's simmered in a creamy tomato sauce, I think? https://www.theguardian.com/lifeandstyle/2014/jul/10/gymkhana-chicken-butter-masala-recipe
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Feb 14, 2017 16:56
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Last Celebration posted:Hey, anyone have a good recipe for chicken butter? The really tasty Indian dish where chicken's simmered in a creamy tomato sauce, I think? There's also an Indian Food thread here that has a bunch of stuff related to butter chicken: https://forums.somethingawful.com/showthread.php?threadid=3774083
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Feb 14, 2017 20:34
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What's the difference between murgh mahkni and tikki masala? I always like the first one more but every restaurant is a little different
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Feb 15, 2017 03:19
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One was invented in India, the other in England. And they emphasize different ingredients/flavors. https://www.reddit.com/r/IndianFood/comments/4iss26/difference_between_makhani_and_tikka_masala/
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Feb 15, 2017 03:27
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Thanks for the help guys, much appreciated.
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Feb 15, 2017 12:17
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I'm looking for a recipe to duplicate these "energy scones" I recently tried. They have dried cranberries, slivered almonds and what appear to be flax seeds in them, and the scone itself is semi-sweet. They're definitely baked, I've tried a few different no-bake energy bars with like a peanut butter base which I dig, but they tend to be a bit sugary for me. I can take a photo later if that would help?
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Feb 16, 2017 15:09
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| # ? May 17, 2024 21:40 |
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Johnny Truant posted:I'm looking for a recipe to duplicate these "energy scones" I recently tried. They have dried cranberries, slivered almonds and what appear to be flax seeds in them, and the scone itself is semi-sweet. They're definitely baked, I've tried a few different no-bake energy bars with like a peanut butter base which I dig, but they tend to be a bit sugary for me. I can take a photo later if that would help? Most English scones are semi sweet, so you could just add those things to a standard scone recipe, I think. Like this one: http://www.bbcgoodfood.com/recipes/4622/classic-scones-with-jam-and-clotted-cream
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Feb 16, 2017 15:44
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