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hogmartin posted:Another good one is bibimbap, make the same sauce and stick it in a ziplock bag with some pork chops for a few hours in the refrigerator, then put them under a broiler. Steam or stir-fry your choice of vegetables, slice the meat thin, serve over rice. A Mr. Bento is pretty handy for taking it to work, since it can keep the rice, vegetables, meat, and side dish separate until you're ready for lunch. The typical bibimbap sauce made with chilis is also really excellent. It's made with gochujang, a korean fermented pepper paste. It's got the fermented pepper taste kind of like tabasco, but different in its own way and less vinegary. You mix up some gochujang with vinegar/oil/other stuff to make it loose, then add it to the hot rice before serving. Then mix it all up with a spoon and eat. Tubs can be had at asian groceries, look for a korean section with small tubs about the size of the butter alternative tubs. There's usually a bunch of brown ones (a soy condiment) next to a bunch of red ones (gochujang). Something like $5-$10 for a tub.
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Mar 7, 2017 04:15
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hogmartin posted:Where do you get replacement wires for cheese slicers? I have one that's about 6" x 8" with no identifying labels or marks, just a slab of marble with a hinged slicer bow thing. It came with 3 spare wires and the last one just popped. Is there a standard size for these things? Are you supposed to make your own wires? Do I need to go digging through years of Amazon purchases to see if the manufacturer sells spares (if they even still exist)? I've never owned a cheese slicer, but could you literally just go to Home Depot or Guitar Center and buy some wire and attach it yourself?
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Mar 7, 2017 04:47
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Yeah just use a high e string.
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Mar 7, 2017 05:00
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So is this the post your obscure cooking equipment thread? My mother had this pan, which she said came from her mother. It's like a bunch of mini bundt cake pans, each with a hole in the center of the metal. Is it for bundt cupcakes? Angel food cupcakes? Some obscure northern european baked good? 
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Mar 7, 2017 05:33
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DumbparameciuM posted:I have a crap stovetop so I just buy ~$10 super basic ones from Ikea. Like Cavenagh said expect to replace them as soon as the teflon starts to flake. Don't use metal utensils on them, don't get the pans smoking hot til you put stuff in them, only clean them with sponges or soft cloths. You get those sponges with the green rough stuff on the back which are all like "TEFLON SAFE". They are loving lying to you. Only use sponges or soft cloths. I hear you. But I poo poo you not, that pan looked like it was 10+ years old and it worked flawlessly. Perhaps it did so because it was in a vacation rental where people don't cook do much cooking? Anyway, I'm glad I have not been missing out on anything obvious.
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Mar 7, 2017 06:07
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Eeyo posted:So is this the post your obscure cooking equipment thread?
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Mar 7, 2017 07:26
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i like nice words
Eeyo posted:So is this the post your obscure cooking equipment thread? We had a pan kind of like this used for making donuts. This is drawing from a >20 year old memory though so I could be wrong. But we definitely made donuts a few times and had some kind of pan for smallish ones like this.
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Mar 7, 2017 11:51
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Would you bake the donuts then? I thought donuts were always deep fried. Edit: huh would you look at that: http://www.thekitchn.com/oven-baked-doug-160380 Gerblyn fucked around with this message at 12:54 on Mar 7, 2017 |
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Mar 7, 2017 12:35
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Gerblyn posted:Would you bake the donuts then? I thought donuts were always deep fried. If you wanna do the cake-like donuts for the little white powdered sugar ones it probably would come out OK? Even though we had a pan like that I think ours ultimately still got fried. Too long ago to remember it well.
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Mar 7, 2017 13:31
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That Works posted:If you wanna do the cake-like donuts for the little white powdered sugar ones it probably would come out OK? Even though we had a pan like that I think ours ultimately still got fried. Too long ago to remember it well. I bet it's handy for proofing the dough. In one of the Little House books By Laura Ingalls Wilder, the one about her husband's youth I think, they described frying doughnuts every morning pretty vividly. They'd do the twisty kind of doughnuts as opposed to round hole torus doughnuts because, as they describe, they were easier to make and flipped themselves over for even frying. Is there any truth to that? Those books were great. Every kid should read those. Even though Rose turned out to be a fanatical libertarian. Still, cool to know that Laura crossed the plains in a covered wagon as a child, but also flew on a commercial airplane flight towards the end of her life. Crazy.
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Mar 7, 2017 18:34
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"She was born in 1898 in a barn, she died on the 37th floor of a skyscraper; she's an astronaut." Seriously though, you should check out the annotated version of her bio, it's pretty god drat amazing: https://www.amazon.com/Pioneer-Girl-Laura-Ingalls-Wilder/dp/0984504176/
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Mar 7, 2017 19:33
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When someone says that Italian food is rustic, what do they mean exactly? Are they saying that it's simple?
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Mar 8, 2017 00:11
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vermin posted:When someone says that Italian food is rustic, what do they mean exactly? Are they saying that it's simple? It's probably just marketing, but it would relate to rural/farm settings, like provincial in french cuisine. An appeal to authenticity and tradition and whatever else you associate with rough-hewn peasant folk. Edit: "Rustic" reminds me of "bistro" in that they are both terms that have a denotation related to "simple, modest, without pretense" but they're used solely in pretentious, immodest, fussy ways. moller fucked around with this message at 00:46 on Mar 8, 2017 |
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Mar 8, 2017 00:36
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vermin posted:When someone says that Italian food is rustic, what do they mean exactly? Are they saying that it's simple? e: I'm dumb and read that as someone categorizing all Italian food as rustic, which would be weird. snyprmag fucked around with this message at 00:50 on Mar 8, 2017 |
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Mar 8, 2017 00:40
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Squashy Nipples posted:"She was born in 1898 in a barn, she died on the 37th floor of a skyscraper; she's an astronaut." Welp, that's in the shopping cart now. Re Rustic; It's kinda a way to not say 'peasant food'. Granted, that's often the best food amongst cultures that use spices. Suspect Bucket fucked around with this message at 04:48 on Mar 8, 2017 |
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Mar 8, 2017 04:44
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Got a dehydrator for Christmas, just now getting around to trying it out. I want to make jerky and other cured meat products. Googled a bunch of recipes, got the gist of "slice thin, marinate in your flavor of choice, dehydrate for 6-8 hours". Did that with chicken, and I think I sliced it TOO thin because I got almost potato chip crunchy pieces when I was done, not the chewy and tough but still clearly meat that you expect from jerky. At least it tastes exactly like I was going for! I used some lemon pepper marinade mix I got somewhere and never got around to using. I guess my question is, has anyone made chicken or turkey jerky and how do you go about it?
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Mar 8, 2017 07:09
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Javid posted:And I think I sliced it TOO thin because I got almost potato chip crunchy pieces when I was done, not the chewy and tough but still clearly meat that you expect from jerky I will take your meat potato chips please. That sounds delicious.
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Mar 8, 2017 14:42
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Javid posted:Got a dehydrator for Christmas, just now getting around to trying it out. I want to make jerky and other cured meat products. Googled a bunch of recipes, got the gist of "slice thin, marinate in your flavor of choice, dehydrate for 6-8 hours". Did that with chicken, and I think I sliced it TOO thin because I got almost potato chip crunchy pieces when I was done, not the chewy and tough but still clearly meat that you expect from jerky. What temp is that thing running at? I am not sure I would want to eat
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Mar 8, 2017 16:27
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There's more than one way to kill a bacteria, you know.
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Mar 8, 2017 17:09
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Trastion posted:What temp is that thing running at? I am not sure I would want to eat 165~
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Mar 8, 2017 19:20
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Oh boy, it's NOT carbonara. http://www.seriouseats.com/2017/03/how-to-make-vegan-pasta-carbonara.html
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Mar 9, 2017 20:43
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toplitzin posted:Oh boy, it's NOT carbonara. I put sauerkraut juice into my traditional carbonara all the time.
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Mar 9, 2017 20:54
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I'm gonna try not to judge. Maybe mushrooms, yeast, and saurkraut go really well together.
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Mar 9, 2017 20:59
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There's a Vegan cooking show that gets played on the Twitch food channel sometimes and their obsession with trying to recreate real food is weird. And they also never use oils; everything is put into a dry hot pan.
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Mar 9, 2017 21:17
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vermin posted:I'm gonna try not to judge. Maybe mushrooms, yeast, and saurkraut go really well together. Yeast can do magical things. Always interested in some of the strange combinations these guys come up with, trying to imitate other ingredients.
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Mar 9, 2017 22:03
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My wife bought this when she went on a hippie kick.  Shits good man. I use it like Parmesan.
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Mar 9, 2017 22:14
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Ron Jeremy posted:My wife bought this when she went on a hippie kick. I buy that stuff in bulk at Winco. The best popcorn topping.
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Mar 9, 2017 22:16
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Ron Jeremy posted:My wife bought this when she went on a hippie kick. Ya that's like straight MSG so it should be great.
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Mar 9, 2017 22:17
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Everyone should use nutritional yeast in everything, especially shakshouka.
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Mar 9, 2017 22:39
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Nutritional yeast gravy owns. Make a bechamel (if you're going vegan, almond milk and coconut oil work well), add a bunch of nutritional yeast. I use the stuff enough that I store it in a gallon bag. It's also really great on buttered toast.
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Mar 9, 2017 22:42
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DumbparameciuM posted:Everyone should use nutritional yeast in everything, especially shakshouka. yeast extract is like everywhere in processed food .. cuz its good ... yum! ... seriously.
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Mar 9, 2017 22:43
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Food science can do basically anything with yeast it's amazing Like chicken stock cubes are 1% chicken. Only reason is so they can put chicken on the label, the flavor comes entirely from yeast extracts
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Mar 9, 2017 22:46
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spankmeister posted:Food science can do basically anything with yeast it's amazing Well that's a relief since that's what's going to make up 90% of our diet after global warming murders our arable land. What is the collective opinion about Alfredo sauce with a roux and milk vs just butter and cream? Proust Malone fucked around with this message at 23:51 on Mar 9, 2017 |
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Mar 9, 2017 22:48
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I think the only think nutritional yeast is missing is a little bit of saltiness. It's great if you're on a low sodium diet, but if not I'd add a touch of salt.
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Mar 10, 2017 01:41
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Chicken jerky update: Checked this batch more diligently and it was the right consistency after about five hours. Gave it ten minutes in the oven at 275 to make absolutely sure it hit temperature all the way through and the results are delicious. That WAS almost a pound of chicken breast...
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Mar 10, 2017 01:49
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I think you could dip them in boiling water for 30 seconds pre-dehydrating to achieve the same effect, as long as you're careful not to cross-contaminate with a cutting board/knife/plate or whatever between the water dip and insertion into the dehydrator. Edit: this would work because you don't need to heat the inside of the meat to make it safe. All the bad stuff lives on the surface.
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Mar 10, 2017 02:55
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vermin posted:I'm gonna try not to judge. Maybe mushrooms, yeast, and saurkraut go really well together.
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Mar 10, 2017 04:37
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toplitzin posted:Oh boy, it's NOT carbonara. Have you actually tried it? Because I don't know why posting this recipe would be relevant without actual experience, positive or otherwise. 
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Mar 10, 2017 05:13
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Zorak of Michigan posted:I had a Scanpan skillet for a few years and it didn't hold up any better than Tfal does. Good for a couple years, then the coating wears off and sticky spots appear. Scanpan, like most other "high end" nonstick, will replace your pan if the coating fails or stops non-sticking. But given how long the exchange process takes for most brands, you're probably better off just buying $10 nonstick pans every couple years unless you really, really prefer the way one of those $100 nonstick pans handles.
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Mar 10, 2017 05:26
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Ron Jeremy posted:What is the collective opinion about Alfredo sauce with a roux and milk vs just butter and cream? I find that an Alfredo sauce made with butter, cream and parmesan has a nicer flavour than a bechamel+parmesan sauce. I believe something about the flour reduces the flavour of the sauce, so roux based sauces tend to need more cheese/seasoning to compensate? The bechamel option is certainly healthier in terms of calories. Also, a while back someone in this thread suggested a type of pasta sauce made just using Parmesan/Butter that they claimed was the best option, I don't think I'd be able to find the post again though.
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Mar 10, 2017 13:36
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