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They're different and ghee is stronger, but clarified butter is still buttery as all heck.
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Feb 27, 2017 00:18
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So I just finished cooking homemade chicken noodle soup from scratch. I made the broth and everything! So far its really really good and I love it (though boy was it a pain). However my veggies ended up having way too much crunch. After the broth was made I sauteed some fresh chopped veggies in my pot with olive oil. The instructions called for 6 minutes over medium heat to soften them, but I ended up doing 12 minutes and they still don't seem soft enough for my taste. Should I have just heated them longer? Used a higher heat? My carrots still feel almost like they're raw (though they have good flavor). I really do prefer chicken noodle soup with almost metling veggies.
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Feb 27, 2017 02:29
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Knifegrab posted:So I just finished cooking homemade chicken noodle soup from scratch. I made the broth and everything! Higher heat at first to get a good brown over them if you want, but yeah, cook them longer and add a little water to the pan to give them a poor man's steaming. My aunt used to roast them to softness, actually.  It usually takes longer than you'd think to soften them up, depending upon their size. A little longer and a little hotter, and just keep an eye on them so they don't burn - just stir them often. There's also nothing wrong (if you like them mushy) with reserving some broth and simmering them in that before dumping the whole thing back into the soup.
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Feb 27, 2017 03:05
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hogmartin posted:If you figure out how to do meat with it, please post. I tried to shave thin slices of beef for shabu-shabu and it was a disaster; partially freezing didn't help either. That's sad. I was thinking about trying to cut noodles with it but if it doesn't do meat it probably would be even worse for dough.
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Feb 27, 2017 03:17
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Grand Fromage posted:That's sad. I was thinking about trying to cut noodles with it but if it doesn't do meat it probably would be even worse for dough. Well don't let me stop you from trying it, it could be that it works great and I just never figured out how to do it right. Thawed steak was too floppy and barely-frozen steak was too stiff - and you don't want to have to use force with sharp edges. Partially-freezing steak and shaving it with a sharp chef's knife just ended up being faster and was less scary. I never tried any kind of dough.
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Feb 27, 2017 04:27
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Grand Fromage posted:That's sad. I was thinking about trying to cut noodles with it but if it doesn't do meat it probably would be even worse for dough. My wife has had really good success with partially frozen beef for homemade jerky.
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Feb 27, 2017 05:58
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hogmartin posted:If you figure out how to do meat with it, please post. I tried to shave thin slices of beef for shabu-shabu and it was a disaster; partially freezing didn't help either. ulmont posted:My wife has had really good success with partially frozen beef for homemade jerky. Spitballing here, but assuming cuts for jerky would be cheap and tough and full of connective tissue (brisket, flank) and shabu shabu would be made from tender, expensive, well-marbled cuts like ribeye, the beriner could work just fine for the stiff jerky cuts while reducing the ribeyes to beef jelly.
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Feb 27, 2017 07:22
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moller posted:Spitballing here, but assuming cuts for jerky would be cheap and tough and full of connective tissue (brisket, flank) and shabu shabu would be made from tender, expensive, well-marbled cuts like ribeye, the beriner could work just fine for the stiff jerky cuts while reducing the ribeyes to beef jelly. Certainly possible. Or maybe there is a way to do more tender cuts and I never found it. Maybe freezing the slicer like you do with the plate and auger of a meat grinder? I just use it for vegetables now, and soft things like tofu and spam.
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Feb 27, 2017 16:08
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So I bought one of those crazy rail knives from eBay that the Korean girl was cooking with... now, what's the maintenance on this thing? Does it need to be oiled or just ensure I dry after each use so it doesn't rust?
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Feb 27, 2017 20:42
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sex swing from IKEA posted:So I bought one of those crazy rail knives from eBay that the Korean girl was cooking with... That looks cool, got a link?
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Feb 27, 2017 20:45
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Do any UK posters have a good place for buying jerky/biltong? I don't mind making my own but I'm not ready to since moving and i'd like some. I know there is biltong man who is reasonably cheap but the stuff wasn't the best taste wise. Most places i look only sell small packs instead of 500g or whatever
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Feb 27, 2017 21:17
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Jose posted:Do any UK posters have a good place for buying jerky/biltong? I don't mind making my own but I'm not ready to since moving and i'd like some. I know there is biltong man who is reasonably cheap but the stuff wasn't the best taste wise. Most places i look only sell small packs instead of 500g or whatever There's several vendors on amazon.co.uk
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Feb 27, 2017 21:20
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Jose posted:Do any UK posters have a good place for buying jerky/biltong? I don't mind making my own but I'm not ready to since moving and i'd like some. I know there is biltong man who is reasonably cheap but the stuff wasn't the best taste wise. Most places i look only sell small packs instead of 500g or whatever Weirdly, Harrod's meat counter has really good biltong.
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Feb 27, 2017 21:46
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Mr. Wiggles posted:Weirdly, Harrod's meat counter has really good biltong. lol that is weird. i live the opposite end of the country though. seems i'd been removing all the various sellers on amazon by clicking for amazon prime
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Feb 27, 2017 21:52
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sex swing from IKEA posted:So I bought one of those crazy rail knives from eBay that the Korean girl was cooking with... It's probably not cast iron despite what the knife seller said. It's probably steel, but who knows what kind. Use it as you would a normal knife until if you see rust in which case dry it more carefully.
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Feb 27, 2017 22:02
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Steve Yun posted:It's probably not cast iron despite what the knife seller said. It's probably steel, but who knows what kind. Use it as you would a normal knife until if you see rust in which case dry it more carefully. It's not cast iron but carbon steel, and that has a tendency to rust as well.
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Feb 27, 2017 22:04
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sex swing from IKEA posted:So I bought one of those crazy rail knives from eBay that the Korean girl was cooking with... Take a video of you cutting through a chicken bone like that lady did in the other vid. I want to buy one just for that badassedness but I'm skeptical at that price.
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Feb 27, 2017 22:07
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spankmeister posted:It's not cast iron but carbon steel, and that has a tendency to rust as well.
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Feb 27, 2017 22:24
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Steve Yun posted:I wanted to say it's carbon steel but it's so cheap, I dunno? I highly doubt that it's cast iron. It would certainly have corrosion problems and I don't think you'd want to use a knife to cut through a chicken bone with a severely pitted knife. Also, cast iron is heavy as poo poo. If it's plain carbon steel, probably the same story. It's probably a mild alloy steel with some chromium added in, which can help form a protective scale over time even below the stainless steel alloying percentage. Some steels like these can also be carburized or nitrided to provide a harder, tougher case at the surface at the cost of local ductility. Now, I wait for chemmy to tell me why I'm wrong.
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Feb 28, 2017 00:40
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You probably know way more about steel than I do. I agree it's not cast iron.
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Feb 28, 2017 01:08
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Steve Yun posted:I wanted to say it's carbon steel but it's so cheap, I dunno? why should carbon steel be expensive?
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Feb 28, 2017 01:10
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I made what I meant to be a Thai peanut chicken in the slow cooker. It tastes great but I cooked the chicken too long and it shredded up too soft. Any recommendations on serving to make it look more palatable instead of just a pile of glop? Lettuce cups? Wrap in puff pastry and bake?
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Feb 28, 2017 02:28
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Flash Gordon Ramsay posted:Take a video of you cutting through a chicken bone like that lady did in the other vid. I want to buy one just for that badassedness but I'm skeptical at that price. Just get a butcher's cleaver.
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Feb 28, 2017 02:44
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Are frozen chilis acceptable when making capital c Chili? I know you're supposed to use smoked and dried chilis when making your own honky version of chili con carne, but I only ever use fresh habaneros and serranos, along with a couple tablespoons of dried and smoked and crushed pequins, a bottle of habanero sauce, and whetever piquant delights I can fit in there. I mean, freezing some habaneros before I stick em in my nuclear chili isn't gonna make the whole pot taste like poo poo/vegan MRE's, right? Fake edit: Just lemme know, ok? You don't hate me, I don't hate you, let's keep it that way.
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Feb 28, 2017 03:21
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A frozen chile is essentially a fresh chile. To make "chili" you really do need the dried ones. On the other hand, a meat stew with fresh chiles would be really good, so just make it.
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Feb 28, 2017 04:19
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Mr. Wiggles posted:A frozen chile is essentially a fresh chile. To make "chili" you really do need the dried ones. On the other hand, a meat stew with fresh chiles would be really good, so just make it. Yeah that's always been my attitude. Will toss my fresh chilis in the freezer until I can make up the difference.
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Feb 28, 2017 04:21
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Guys...a chicken crust pizza. A meat pizza. Pizza where the crust itself is made from both a chicken AND an egg (and cheese). I've made delicious cauliflower crust pizza, but this seems also interesting... https://www.ketoconnect.net/recipe/no-carb-pizza/  I can't make this this week, but god drat, would any of you give it a shot and report back with best practices? Basically canned chicken in over for 350F / 10min to dry it out, then chicken+egg and then shape and put into 500F / 8-10min Add toppings and then bake at 500F for another 6-10min (or until cooked) Would something like this even turn out well or would the chicken just turn to asphalt? I know it certainly took some reworking in order to get the cauliflower crust to get crispy.
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Feb 28, 2017 08:14
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Nigmaetcetera posted:Are frozen chilis acceptable when making capital c Chili? I know you're supposed to use smoked and dried chilis when making your own honky version of chili con carne, but I only ever use fresh habaneros and serranos, along with a couple tablespoons of dried and smoked and crushed pequins, a bottle of habanero sauce, and whetever piquant delights I can fit in there. I mean, freezing some habaneros before I stick em in my nuclear chili isn't gonna make the whole pot taste like poo poo/vegan MRE's, right? There's so many ways of making chili none of them are right or wrong imo. I usually make one with several kinds of fresh peppers, canned chipotle in adobo and cayenne and chilli powder. The more chillis the better, go for it I'd say
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Feb 28, 2017 08:45
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I really like adding kidney beans to the mix, and sometimes pinto beans. 
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Feb 28, 2017 09:03
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Drifter posted:I really like adding kidney beans to the mix, and sometimes pinto beans. I don't, but we can still be friends. 
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Feb 28, 2017 09:19
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spankmeister posted:That looks cool, got a link? Here you go: http://m.ebay.com/itm/24cm-Rail-Cast-Iron-Forged-Knife-Sashimi-Deba-Chef-Kitchen-Blade-Hand-Made-Korea-/131493336371?txnId=1318345411003 It's definitely got some heft to it, and the thickness of the knife at the spine is maybe 1/8" or slightly bigger? I'll try and do some chopping today but right now it just seems like a cleaver but looks way loving cooler.
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Feb 28, 2017 12:42
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sex swing from IKEA posted:Here you go: I feel like we're all one 6-pack away from trying to justify for the kitchen of of these  or one of these 
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Feb 28, 2017 17:38
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Metal as gently caress! 
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Feb 28, 2017 18:06
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Drifter posted:I feel like we're all one 6-pack away from trying to justify for the kitchen of of these Isn't that what rural Chinese militia were armed with during the 'boxer rebellion'? Y'know because muskets were too precious?
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Feb 28, 2017 22:22
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Drifter posted:I feel like we're all one 6-pack away from trying to justify for the kitchen of of these I've learned the value of a good single-sided cleaver. Sometimes you wanna just tap it into a butternut squash or a chicken carcass with a rubber mallet to reduce splatter. spankmeister posted:why should carbon steel be expensive? I was under the impression that high carbon steel was more expensive, but I'll happily be told I'm wrong if that's the case.
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Feb 28, 2017 23:03
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Steve Yun posted:I was under the impression that high carbon steel was more expensive, but I'll happily be told I'm wrong if that's the case.
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Feb 28, 2017 23:53
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Yeah, the amount of steel itself in a knife is trivially inexpensive, it's the process that costs money. It all comes down to how you shape/polish/grind/heat treat/pickle the metal, and the quality of the machines you use to do the work.
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Feb 28, 2017 23:58
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Steve Yun posted:I've learned the value of a good single-sided cleaver. Sometimes you wanna just tap it into a butternut squash or a chicken carcass with a rubber mallet to reduce splatter. The day I mentally recategorized my 2-lb rubber mallet from "Tool" to "Kitchen Utensil" was a good day. A day with delicious squash. That double-sided cleaver makes my brain hurt. Do you swing it horizontally to slice two big hams or roasts or watermelons at once or something? Or is it strictly for repelling Vikings when they try to pillage your BBQ?
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Mar 1, 2017 00:08
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ExecuDork posted:The day I mentally recategorized my 2-lb rubber mallet from "Tool" to "Kitchen Utensil" was a good day. A day with delicious squash. quote:That double-sided cleaver makes my brain hurt. Do you swing it horizontally to slice two big hams or roasts or watermelons at once or something? Or is it strictly for repelling Vikings when they try to pillage your BBQ? It's for when you make a giant hacking swing at a chicken but then mid-swing another chicken ambushes you out of nowhere and you don't have the time or space to wind up before a second swing Steve Yun fucked around with this message at 01:15 on Mar 1, 2017 |
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Mar 1, 2017 01:10
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Why would you use a cleaver and mallet on butternut squash instead of just cutting it with a normal knife?
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Mar 1, 2017 03:14
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