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Gerblyn posted:- Should I cover the pan at step 4? Never cover the paella. If you are not going to eat it right away, you can put foil over it while it sits at the table. If you are using a charcoal grill with a cover, you can close the lid of the grill. Have some woodchips on the coals it really adds some depth to it.  The soccarat is a burnt-ish layer of rice, not meat. It's the best part... when you eat paella, put it in the middle table and everyone eats out of their 'slice', don't plate it up.
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Mar 31, 2017 13:54
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Thanks for the info! I'm gonna try it tomorrow.
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Mar 31, 2017 13:56
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I always think I want to give Paella a try and just go back and make jambalaya instead.
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Mar 31, 2017 14:04
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That Works posted:I always think I want to give Paella a try and just go back and make jambalaya instead. I have a feeling that what I normally make as Paella is some kind of bastard offspring of Jambalaya and Paella, so I'm curious to see what happens if I make it the proper way.
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Mar 31, 2017 14:06
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Edgar Allan Pwned posted:Do you guys have preferred recipe sites. a lot of the ones i find just by google are kind of overwhelming and have a lot to sift through. Second Serious Eats as a starting point. Kitchn and Food 52 are also huge sites with tons of recipes, but of the ones that I cook most often at home, probably 2/3 come from one of those three sites. I also like Özlem's Turkish Table for Turkish food (http://ozlemsturkishtable.com/) and Chubby Vegetarian (http://chubbyvegetarian.blogspot.com/) for food that is only incidentally vegetarian - they're from my hometown of Memphis, which is a tough audience for non-meat foods. Culinary Backstreets (http://culinarybackstreets.com/) isn't a recipe site, per se, but it's a fascinating look at food culture and restaurants in various cities around the world. It started out as restaurant reviews in Istanbul and has expanded.
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Mar 31, 2017 15:53
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Bob Morales posted:
If you like that you should try tadig.
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Mar 31, 2017 16:22
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Korean nurungji is also pretty much the same thing and is also great
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Mar 31, 2017 16:32
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Grand Fromage posted:I usually make soups in advance since they always taste better (does anyone know why that is, by the way?) quote:Well, foods that do improve have an important commonality; they include a multitude of ingredients each one with distinct aromatic properties - such as onion, garlic, peppers, herbs. Basically, these are anything that adds flavor to a dish. During the cooking process, there are a certain number of reactions that take place concurrently in a very complex setting. Aromatic ingredients tend to undergo a larger number of reactions that produce flavor and aroma compounds which in turn react with the proteins and the starches. In general, as the food cools and is left to sit in the fridge, and then re-heated, some of these reactions continue to take place resulting in improved flavor. For example, a plain omelet refrigerated and then reheated will likely taste no different from a fresh plain omelet, but, an omelet cooked with onions, garlic, pepper and broccoli will have a distinctly different and more flavorful taste. quote:That's especially true if a dish has lots of spices and strong-flavored elements such as garlic, onion, ginger or lemon grass — plus some fat. Day One, those strong-flavored components tend to stick out a bit too much. But Day Two, they mellow and meld, making the dish they're served in rounder and more pleasantly flavored. quote:According to Cook's Illustrated's food scientist, Guy Crosby, there are measurable changes in sweetness as complex carbohydrates (such as fructose from vegetables or lactose from dairy) and starches break down into sweeter-tasting simple sugars. Just as resting cookie dough, bread dough, or pizza dough overnight allows large proteins to break down into smaller chains, the same things happen in stews and soups. http://www.thekitchn.com/make-your-soups-ahead-they-just-taste-better-the-next-day-tips-from-the-kitchn-215472
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Mar 31, 2017 16:57
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Bought a couple trays of sea urchin on impulse, anyone have a good pasta recipe I could use it in? Small tongues from the Atlantic.
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Mar 31, 2017 21:33
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Goons, I would appreciate your help! My local Safeway is doing the monopoly thing again, and out of sheer stubbornness I've been going through my tickets; the odds suck, but I figure the contest organizers are planning on people tossing their tickets so they can pocket the prizes and I'll be damned if I play along. But anyways, I got an instant winner for 32 ounces of half and half. Unfortunately, I have no recipes that use it; I don't drink coffee and I try to focus on healthy food (though I'm willing to make an exception here because, hey, free stuff). So, anyone have any recommendations that use a lot of half and half? I don't necessarily need complete recipes, just recommendations for something that would use it.
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Apr 1, 2017 06:22
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Bremen posted:Goons, I would appreciate your help! You could make Creme Anglais to go with a dessert, or to use as a base for ice cream. You can also use it to make Pastry Cream, which is one of the components for a French style fruit tart.
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Apr 1, 2017 07:17
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Oyster stew imo
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Apr 1, 2017 07:32
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Bremen posted:Goons, I would appreciate your help! Quiches, mac & cheese, chicken & dumpling stew.
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Apr 1, 2017 08:09
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I use half and half in my french toast. Basically Alton Brown's recipe.
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Apr 1, 2017 14:51
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Ice cream might be beyond my capabilities to make, but deserts and tarts are a good place to start. Mac and cheese that doesn't come in a blue cardboard box? Sacrilege! j/k, I'll look into that. The rest all sounds worth looking into. Thanks for all the recommendations, with 32 ounces I'll probably be trying to make a bunch of stuff before it goes bad.
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Apr 1, 2017 15:49
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spankmeister posted:Oyster stew imo And/or potato leek soup.
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Apr 1, 2017 16:53
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I just made my first foray into candy making today. I was trying for the English Toffee recipe out of Joy of Cooking, and either I didn't wash my pan enough with my pastry brush in warm water, or didn't use enough cream of tartar or something, but my sugar ended up crystallized and I am super disappointed. It's still sugar and cream and butter and chocolate and nuts, so it's edible, but it's not great. Any candy experts? If I'm gonna stir molten sugar for eons, I'd like it to come out great.
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Apr 1, 2017 17:22
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Shovelmint posted:I just made my first foray into candy making today. I was trying for the English Toffee recipe out of Joy of Cooking, and either I didn't wash my pan enough with my pastry brush in warm water, or didn't use enough cream of tartar or something, but my sugar ended up crystallized and I am super disappointed. It's still sugar and cream and butter and chocolate and nuts, so it's edible, but it's not great. Any candy experts? If I'm gonna stir molten sugar for eons, I'd like it to come out great. The recipe doesn't use corn syrup right? Corn syrup is often added to candy recipes to minimize the chance of crystallization.
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Apr 1, 2017 21:07
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Eeyo posted:The recipe doesn't use corn syrup right? Corn syrup is often added to candy recipes to minimize the chance of crystallization. Yeah just add ⅓ cup corn syrup per cup of sugar and you'll be fine. I assume the cream of tartar is there to invert the sugar and help prevent that but just use corn syrup instead.
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Apr 1, 2017 21:33
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I bought some teff flour that I'd like to make injera with. Anyone have any advice or recipes?
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Apr 1, 2017 22:39
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Once the sugar starts to boil and caramelize don't stir it. The action of the boiling will be enough movement. I like to use a blow torch to melt the crystals off the side of the pan rather than a brush and water. The water always drips into the cooking sugar and cools it slightly.
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Apr 1, 2017 22:53
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Looking for some restaurant recommendations. I have an upcoming vacation Memorial Day week. I'll be spending Saturday with kin in the Winston-Salem area of North Carolina. After that I'm heading south, current thoughts are Charleston and then Savannah. Never been to Charleston. Last time I was in Savannah, I stayed at the Mansion on Forsythe Park, and ate one night at the restaurant next door (and had probably the best piece of fish I've ever eaten), and the other night at Paula Deen's restaurant which was a huge disappointment. I mean, the chicken pot pie I ended up with was tasty, but I was jonesing so hard for chicken fried steak. How the hell can I go into Paula Deen's restaurant and they don't have chicken fried steak!?!? Looking for ideas as to where to eat in both cities, TIA.
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Apr 2, 2017 03:10
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Planet X posted:I bought some teff flour that I'd like to make injera with. Anyone have any advice or recipes?
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Apr 2, 2017 06:00
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Flash Gordon Ramsay posted:Yeah just add ⅓ cup corn syrup per cup of sugar and you'll be fine. I assume the cream of tartar is there to invert the sugar and help prevent that but just use corn syrup instead. I do have some corn syrup, but the recipe doesn't call for it. Some nearby ones in the book do. Does Corn Syrup substitute straight up for sugar? I feel like if I just added 2/3 cup of corn syrup to the 2 cups of sugar that's already in there I'm gonna screw with my ratios. quote:Once the sugar starts to boil and caramelize don't stir it. The action of the boiling will be enough movement. I'll try that. The not stirring part, not the blowtorch since that seems like a bad idea with toddlers running around and punching me in the crotch at random intervals. Does the dripping of water cooling the sugar increase the chances of crystallization? I don't really understand the physics of this yet.
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Apr 2, 2017 13:59
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Son's first birthday is coming up and wanted to do a homemade cake for him. We're doing a dinosaur theme and we found this childish dragon to make into a cake. Has an instructable for all the bodycake parts. (Turning it into a dino w/o wings or fire) As far as frosting goes I've only ever used store bought stuff which I figure would be too sticky and non-smoothable? My question is: suggestions on homemade frosting recipes for this? I'd like the frosting to be easy to smooth out. I'd say we are aiming for a sweeter frosting vs. flavorless whipped stuff like a store cake.  Secondly, we're doing volcano cupcakes since the dino won't be enough cake. I'm going to use a giant round tip to do the volcano in dyed vanilla frosting, but not sure what would look/taste good as a red substance. A single raspberry on top? Raspberry syrup for lava?
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Apr 2, 2017 16:34
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TychoCelchuuu posted:If you have sourdough starter, just mix the teff with some starter (and water) and, if you want, some white flour, wait ~a day, then cook it in a griddle until it's done. Thanks. Do I need sourdough starter, or is this just nice to have and will accelerate the fermentation of the batter? I assume the latter.
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Apr 2, 2017 16:48
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Planet X posted:Thanks. Do I need sourdough starter, or is this just nice to have and will accelerate the fermentation of the batter? I assume the latter.
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Apr 2, 2017 19:11
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Duxwig posted:Son's first birthday is coming up and wanted to do a homemade cake for him. We're doing a dinosaur theme and we found this childish dragon to make into a cake. Has an instructable for all the bodycake parts. (Turning it into a dino w/o wings or fire) As far as frosting goes I've only ever used store bought stuff which I figure would be too sticky and non-smoothable? My question is: suggestions on homemade frosting recipes for this? I'd like the frosting to be easy to smooth out. I'd say we are aiming for a sweeter frosting vs. flavorless whipped stuff like a store cake. Cake looks very cute. Good luck with putting it together. For your frosting, I would say you can make a real simple butter cream frosting. A basic recipe will make plenty for a cake. This one from AB makes 2 cups. http://www.foodnetwork.com/recipes/alton-brown/simple-vanilla-buttercream-frosting A more advanced version would be an Italian Buttercream which involves drizzling hot syrup into a mix of egg whites that is being beaten with a stand mixer http://www.seriouseats.com/recipes/2014/12/italian-buttercream-frosting-recipe.html I did have a thought on your volcano cupcakes. Or perhaps the way I would do them, to put more accurately. I would invert the cupcakes, so the narrow part was on top and flared toward the bottom. Then I would give a thin chocolate frosting all around. Then, depending on the crowd I'd either do red vanilla frosting, or red fruit jam thinned to a smoother consistency (though you may have to strain for seeds for raspberry). The jam has the benefit of being able to just spoon over the frosted cupcakes rather than needing to be piped on. You could also, if you don't mind the food dye route (and a have a lot of time) do something where you could have a red colored center of the cupcake surrounded by a brown/chocolate outside, so you wouldn't see the "lava" until you bit into it. If I was going that route I'd take a small cylinder and set that in the muffin pan, pour the red in the middle, then brown around that, then remove the cylinder, lifting straight up. You could still frost them, how you wanted, but it just adds a little extra.
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Apr 2, 2017 20:14
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Teeter posted:Pork adobo! Finally got around to trying this out, cut the shoulder into four big chunks, browned two sides of each, and am slow cooking them on high. It smells awesome but I have another 90 minutes to go, drat. Update: Oh my God this is so good, thanks a bunch. Tried boiling the soy sauce/vinegar mix from the pot to thicken it up but I'm not sure it's actually thickening, any advice there? C-Euro fucked around with this message at 02:24 on Apr 3, 2017 |
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Apr 3, 2017 00:07
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I've never seen thickened adobo sauce. It's just for flavoring the meat really, you can drizzle some on your rice if you want I suppose.
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Apr 3, 2017 07:01
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Goons you have recommended an instant pot to me and I love it, so much simple pulled meat! Now I come with another request, I'm looking for a blender to make protein shakes with. Not looking for anything too fancy, just something reliable and durable for a single person.
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Apr 3, 2017 09:45
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Grand Fromage posted:I've never seen thickened adobo sauce. It's just for flavoring the meat really, you can drizzle some on your rice if you want I suppose. I don't thicken it but I love it on rice, it's such an intensely flavored sauce that it seems like a shame to not use it to dress the rice. Though who knows, everyone has a different adobo recipe so maybe mine makes a nice sauce to put on the rice and with some other recipes that wouldn't be so good.
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Apr 3, 2017 10:03
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I also put it on my rice since I love vinegar. Also good for cooking veggie sides in.
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Apr 3, 2017 10:06
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Leal posted:Goons you have recommended an instant pot to me and I love it, so much simple pulled meat! Now I come with another request, I'm looking for a blender to make protein shakes with. Not looking for anything too fancy, just something reliable and durable for a single person. I spent $20 on a Black and Decker one at Walmart for the same purpose and it works fine for me. It's a little big, but I'd rather have too big than too small.
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Apr 3, 2017 17:11
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Leal posted:Goons you have recommended an instant pot to me and I love it, so much simple pulled meat! Now I come with another request, I'm looking for a blender to make protein shakes with. Not looking for anything too fancy, just something reliable and durable for a single person.
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Apr 3, 2017 20:21
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I bought some Korean seasoned (garlic and chili) beka squid that turns out to be a bit too salty to just serve as a side dish. Any recipe recommendations? Maybe a stir-fry?
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Apr 3, 2017 23:28
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AceRimmer posted:I bought some Korean seasoned (garlic and chili) beka squid that turns out to be a bit too salty to just serve as a side dish. Any recipe recommendations? Maybe a stir-fry? If it's too salty alone chunk it and mix it in with rice, or maybe some cabbage and other vegetables (don't salt the rice or veg).
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Apr 4, 2017 00:32
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I got a weird one. I picked up some beets from my local market and roasted them. I've ruined the last batch of roasted beets by not leaving them in the oven for long enough (they came out hard and gross). So I kept this batch in too long. They taste AMAZING but the texture is all wrong - chewy and mushy and limp. I was planning on just eating them this week with some sea salt n olive oil because beets are essentially perfect, but this texture has defeated my taste buds. You might say........... they beet me?????!!?!? Beets were wrapped in foil, roasted for a couple of hours, cooled, then peeled. Have about 4 med-large beets of various hues. All I can think of is to make borscht, which is not a bad thing at all. But I already have a big ol tub of borscht in my freezer (I love beets). What do? Thursday Next fucked around with this message at 06:44 on Apr 4, 2017 |
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Apr 4, 2017 06:40
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SubG posted:There's a product recommendations thread where this has been discussed many times. You mean there are threads that are outside my bookmarks?! But thanks, I should take a look through this as I'm trying to expand my cookware.
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Apr 4, 2017 07:04
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LongSack posted:Looking for ideas as to where to eat in both cities, TIA. https://forums.somethingawful.com/showthread.php?threadid=3697762&pagenumber=9#lastpost Leal posted:Goons you have recommended an instant pot to me and I love it, so much simple pulled meat! Now I come with another request, I'm looking for a blender to make protein shakes with. Not looking for anything too fancy, just something reliable and durable for a single person. I bought mine at Canadian Tire like a year ago and I use it about 6 times a week for smoothies (banana, frozen fruit, yogurt, milk) and it just keeps on truckin'. For $20 if it breaks I can just replace it.
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Apr 4, 2017 15:04
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