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Loopoo posted:Completely unrelated: I've got a pot of bolognese slowly ticking, it's on the 2nd lowest heat setting (gently caress electric hobs), which keeps it on a very very low simmer. Lowest heat setting seems to put it on a just-slightly-above-keep-warm function, where it's not hot enough to simmer, but it's not cool enough to let things get cold. I want to go to bed now and plan on sleeping for roughly 8 hours. Can I leave the pot cooking whilst I sleep without fear of it burning? I stuck aluminium foil on the top and wedged the lid down on top to ensure no steam escapes and dries it out, so I'm figuring I should be good to go, right? Bolognese will stay wet, so poo poo shouldn't burn? Can you pop it in the oven? That's what I would do/have done in that situation. vvv Loopoo posted:My pot is a nonstick pot and I have no idea if it's oven-safe. Yeah, it's not. moller fucked around with this message at 05:59 on May 12, 2017 |
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May 12, 2017 05:53
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moller posted:Can you pop it in the oven? That's what I would do/have done in that situation. My pot is a nonstick pot and I have no idea if it's oven-safe.
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May 12, 2017 05:58
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deathbot posted:Ah, sorry guys! What I meant by 'low cholesterol' was low trans/saturated fats. But honestly, the diabetes is more important (and dangerous), so if people can just think of diabetic desserts that are tasty that's more than welcome! Mostly I've been cooking apple crumble with various healthy substitutes. I'm just spitballing but if you make your own whipped cream it doesnt need much/any sugar. Nut-based stuff? Dark chocolate based? Dark chocolate+heavy cream makes a nice ganache and doesnt need much sugar/carbs added. Cheese and honey or cheese paired with a concentrated/intense sweet dessert wine like Pedro Ximenez sherry maybe.
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May 12, 2017 05:59
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moller posted:Yeah, it's not. I'ma also risk leaving it on setting number 2 and hope I don't ruin it. Qubee fucked around with this message at 06:11 on May 12, 2017 |
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May 12, 2017 06:06
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moller posted:Diabetes (dietarily) is basically carb counting: the disease, as your insulin dose is based on your estimated net carbohydrate intake. Fruit, sweet potato, and popcorn (arguably booze as well) get 99%+ of their caloric content from carbohydrate. This is completely true, but diabetics can and should eat fresh fruit. It's pretty much the healthiest desert you can get, low calorie load, with good levels of fiber, vitamins and other nutrients.
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May 12, 2017 07:47
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I've recently started trying Thai fish sauce. It tastes good, but it smells absolutely awful and I've noticed I often feel nauseous after eating something with it in. Does that mean I've got a bad batch of it? Or does my digestive system just need to harden the gently caress up?
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May 12, 2017 12:26
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Hyperlynx posted:I've recently started trying Thai fish sauce. It tastes good, but it smells absolutely awful and I've noticed I often feel nauseous after eating something with it in. Does that mean I've got a bad batch of it? Or does my digestive system just need to harden the gently caress up? How much are you actually using? It's usually used as a condiment and in fairly small quantities. Like a tablespoon or two at a time in a sauce, it's not something you use in large quantities in a single dish. It's a pretty intense flavour on its own. Do you have issues after eating any other fish products?
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May 12, 2017 12:40
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Helith posted:How much are you actually using? It's usually used as a condiment and in fairly small quantities. Like a tablespoon or two at a time in a sauce, it's not something you use in large quantities in a single dish. It's a pretty intense flavour on its own. Dunno, a few generous splorts. Perhaps a tablespoon or two, not sure. And no, I'm fine with fish in general. e: I'd heard that it's very strong tasting and so only use a little bit, but I haven't found it that strong...
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May 12, 2017 12:59
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Hyperlynx posted:Dunno, a few generous splorts. Perhaps a tablespoon or two, not sure. And no, I'm fine with fish in general. Fish sauce is about the saltiest condiment on the table. Like 1,400-1700mg of sodium per tablespoon salty. If you have high blood pressure or sensitivity to sodium it's going to mess you up. I don't know what you're dipping it with but it shouldn't already be salty or you're getting a double dose. I've seen bottles of Maggi seasoning warn in bold letters to test saltiness before adding.
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May 12, 2017 13:15
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Hyperlynx posted:I've recently started trying Thai fish sauce. It tastes good, but it smells absolutely awful and I've noticed I often feel nauseous after eating something with it in. Does that mean I've got a bad batch of it? Or does my digestive system just need to harden the gently caress up? Are you cooking it, or using it raw? It smells pretty foul when raw, but cooked down in a sauce, it mellows out a lot and doesn't smell fishy at all.
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May 12, 2017 13:18
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hogmartin posted:Are you cooking it, or using it raw? It smells pretty foul when raw, but cooked down in a sauce, it mellows out a lot and doesn't smell fishy at all. This.
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May 12, 2017 13:26
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Chemmy posted:I have a soft sided cooler bag and I regularly ask grocery stores for ice, they're always happy to throw some in. My wife decided that she actually wanted pasta until I was at work, coolerless. Is 1 hour - 1h 15m going to be too much? I guess I'll just stop somewhere more expensive and closer to home.
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May 12, 2017 20:54
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22 Eargesplitten posted:My wife decided that she actually wanted pasta until I was at work, coolerless. Is 1 hour - 1h 15m going to be too much? I guess I'll just stop somewhere more expensive and closer to home. Have them put ice in a clean bag, tie it closed and put the fish on top of it for the drive.
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May 12, 2017 20:56
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fish sauce is the most obnoxious smelling poo poo ever, but man it makes dishes tasty
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May 12, 2017 21:02
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lookit deez folk who aint ever had surstromming
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May 12, 2017 21:05
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I've got some top sirloin steaks to grill tonight or tomorrow. The basic plan has usually been just pat dry, then salt/pepper. Should I be brushing it with oil or melted butter before it goes on the grill?
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May 12, 2017 21:26
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hogmartin posted:I've got some top sirloin steaks to grill tonight or tomorrow. The basic plan has usually been just pat dry, then salt/pepper. Should I be brushing it with oil or melted butter before it goes on the grill? Nah, at grill temps I would be worried about the oil/butter burning, they will turn out fine without it, just don't move them around until they come free of the grate easily, at that point you have a crust and they should not stick anymore.
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May 12, 2017 21:48
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al-azad posted:Fish sauce is about the saltiest condiment on the table. Like 1,400-1700mg of sodium per tablespoon salty. If you have high blood pressure or sensitivity to sodium it's going to mess you up. That just reminds me of the fish sauce taste test where the tester retained water for a few days after drinking a bunch of it.
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May 13, 2017 01:53
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GrAviTy84 posted:Have them put ice in a clean bag, tie it closed and put the fish on top of it for the drive. Thanks. It ended up being a moot point. The fish looked nasty today. The grass carp looked like it had been butchered by Jason Voorhees. I know I was just taught about myoglobin water in this thread, but that was not myoglobin water smeared all over the tray. My wife had gone shopping and gotten some salmon anyway, so I guess it's for the best?
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May 13, 2017 05:06
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If I marinate chicken in a yoghurt + spice mix, when it comes time to cooking that delicious poo poo up, can I just pour the entire contents of the marinade bag (yoghurt + chicken) into a pan and fry it? Cause some recipes say discard the marinade. But if I'm frying it then cooking it afterwards in a sauce, any bacteria will die, no?
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May 13, 2017 05:15
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Huh. The stuff I've got doesn't taste that salty to me, but it does indeed say on the label that it's 10,400mg per 100 mL. So that's 1,538mg per tablespoon. e: it's happened after adding it to unsalted food, though. Like a stir fry I made. Hyperlynx fucked around with this message at 06:22 on May 13, 2017 |
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May 13, 2017 06:01
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Loopoo posted:If I marinate chicken in a yoghurt + spice mix, when it comes time to cooking that delicious poo poo up, can I just pour the entire contents of the marinade bag (yoghurt + chicken) into a pan and fry it? Cause some recipes say discard the marinade. But if I'm frying it then cooking it afterwards in a sauce, any bacteria will die, no? The reason you throw the marinade out is because it will interfere with the cooking process. Instead of sauteing or searing, the chicken will just poach in it's own marinade and not achieve the intended effect of the recipe. Hyperlynx posted:Huh. The stuff I've got doesn't taste that salty to me, but it does indeed say on the label that it's 10,400mg per 100 mL. So that's 1,538mg per tablespoon. Could be a psychological thing if you're not used to cooking with it. The first time I used fish sauce (oyster sauce too) I was all excited and took a big whiff of it as soon as I got home from the store. It was shockingly gross and then was all I could taste in the finished dish. So maybe put it away for a few weeks and come back to it once your memory of the smell fades?
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May 13, 2017 14:26
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Loopoo posted:If I marinate chicken in a yoghurt + spice mix, when it comes time to cooking that delicious poo poo up, can I just pour the entire contents of the marinade bag (yoghurt + chicken) into a pan and fry it? Cause some recipes say discard the marinade. But if I'm frying it then cooking it afterwards in a sauce, any bacteria will die, no? The problem with yogurt is it tends to curdle at high temps.
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May 13, 2017 15:07
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Eeyo posted:The problem with yogurt is it tends to curdle at high temps. Whisking some chickpea or wheat flour into it can help with that.
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May 13, 2017 16:38
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SymmetryrtemmyS posted:Whisking some chickpea or wheat flour into it can help with that. Thanks for the tip Now it's time to try making palak again.
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May 13, 2017 18:27
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I was going to make Beef Barbacoa in the slow cooker. The recipe calls for 5-7 lbs of beef brisket cooked for ten hours and apparently there is a god damned shortage here in Indiana because no one that's open has it. I grabbed some chuck roast as Google says it's the next best. Only grabbed 2.5 lbs, how long should it be in the cooker on high?
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May 14, 2017 03:09
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Mentioning slow cookers, I've got one but barely use it cause whenever I cook beef or lamb in it, the stuff always turns out super tough. Is it possible to overcook things in the slowcooker? Cause I could never tell whether I was cooking stuff too short or too long. I also discovered that you don't need to add a tonne of liquid. Before, I was putting enough water in to cover everything, but a lot of stuff online said you only need a little liquid since it's a sealed environment. I suck with slow cookers, which makes me sad, cause it's idiotproof yet I still manage to goof up on it. Any slow cooker wizards able to give advice?
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May 14, 2017 03:21
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It's definitely possible to overcook things in a slow cooker, but it's also possible to just not let things go long enough. With any sort of slow cooking, checking the consistency of whatever you're cooking is more important than just following time or temp guidelines. A pork shoulder will be technically "done" at 160F but still be really tough. You can get a sense of park when that happens from the recipe, but you really need to actually poke add it to make sure the connective tissue is breaking down. It's also really important to understand what is worth slow cooking and what isn't. You want relatively inexpensive cuts, with a bunch of fat and connective tissue. Don't use lean meats- those are almost certainly going to be a lot better cooked with high heat short cook times. Admiral Joeslop posted:I was going to make Beef Barbacoa in the slow cooker. The recipe calls for 5-7 lbs of beef brisket cooked for ten hours and apparently there is a god damned shortage here in Indiana because no one that's open has it. I grabbed some chuck roast as Google says it's the next best. Only grabbed 2.5 lbs, how long should it be in the cooker on high? In this case, I'd start checking it hourly around hour 3 or 4- just poke a fork in, see if you can twist it easily. Once you can easily twist the fork around, it's ready to shred. Veritek83 fucked around with this message at 04:13 on May 14, 2017 |
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May 14, 2017 04:10
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Veritek83 posted:
Cool, I'll do that, thanks.
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May 14, 2017 04:22
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Loopoo posted:Mentioning slow cookers, I've got one but barely use it cause whenever I cook beef or lamb in it, the stuff always turns out super tough. Is it possible to overcook things in the slowcooker? Cause I could never tell whether I was cooking stuff too short or too long. I also discovered that you don't need to add a tonne of liquid. Before, I was putting enough water in to cover everything, but a lot of stuff online said you only need a little liquid since it's a sealed environment. The reason you shouldn't add a lot of water is because you want a good balance between the fat and gelatin so you get that sticky, richness you get in really good stock. But also roasting vegetables (tomatoes, onions, celery) have enough liquid to literally cover your meat as they cook. If you've ever used a pressure cooker making stock is like magic because you toss your bones and veggies into the pot, add just a little bit of water to start the steaming, then thirty minutes later you get several quarts of perfectly rich broth.
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May 14, 2017 22:12
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About pressure cooker recipes, in recipes for tomato sauces I sometimes see instructions not to stir the tomatoes or tomato paste in after adding. The reasoning seems to be that they might scorch on the bottom, but has anyone experienced this?
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May 14, 2017 22:17
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Booyah- posted:About pressure cooker recipes, in recipes for tomato sauces I sometimes see instructions not to stir the tomatoes or tomato paste in after adding. The reasoning seems to be that they might scorch on the bottom, but has anyone experienced this? I had it happen a bit once with a really thick sauce. If your stuff is more watery then convection will spread everything around pretty easily.
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May 14, 2017 22:19
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I'm having a hard time finding an answer to this. How would you describe grass carp? Is it a meatier fish like salmon or tuna? Or would it be more like tilapia? My wife made some delicious baked salmon last night, and I'm wondering if there is anything else we could use that's similar but not $8/lb.
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May 14, 2017 22:59
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22 Eargesplitten posted:I'm having a hard time finding an answer to this. How would you describe grass carp? Is it a meatier fish like salmon or tuna? Or would it be more like tilapia? My wife made some delicious baked salmon last night, and I'm wondering if there is anything else we could use that's similar but not $8/lb. Meaty. Bland, but whatever flavor it has has a "muddiness" like the blood line of tilapia or sometime catfish. It's good in very potent spiced dishes like Sichuan water boiled fish, but for something pretty straightforward like a baked salmon I think it would be a bit off putting without some intense flavors to drown out the off flavors.
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May 14, 2017 23:05
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22 Eargesplitten posted:I'm having a hard time finding an answer to this. How would you describe grass carp? Is it a meatier fish like salmon or tuna? Or would it be more like tilapia? My wife made some delicious baked salmon last night, and I'm wondering if there is anything else we could use that's similar but not $8/lb. It's like tilapia and catfish, breading and deep frying works well, especially with cajun spices.
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May 14, 2017 23:16
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Ah, thanks. So not good for this application. I'll keep it in mind for more strongly spiced / sauced dishes, though.
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May 15, 2017 01:35
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Friendly reminder: bulk cooking is where it's at. I spent most of Friday cooking bolognese + spicy chicken curry simultaneously, and then I froze them all in batches. Enough food to last me the week for days I'm too lazy to want to cook, and it's an insanely good deterrent to prevent me ordering junk food / pizza when I get back from uni and am starving. I just take poo poo out the freezer the day before and stick it in the fridge, based off of what I think I'll feel like the following day. Then when I get home, it's a simple matter of just cooking rice or pasta, rice takes 20 mins, pasta takes 10. Easy life. It's also seriously cut down on the amount of money I spend on takeaways, that poo poo is stupid expensive. Like £15 a pop for a meal that 1) doesn't taste that great and 2) barely keeps me filled for a few hours. Better to spend £40 for a week's worth of meals imo.
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May 15, 2017 01:50
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Made some fried pork tonight and now I have a pot of used vegetable oil (about a pinky knuckle deep) and I don't know what to do with it. Dumping it down the drain seems not so great for the plumbing, any other ideas?
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May 15, 2017 05:06
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Wait for it to cool down, filter through a paper towel, save till the next time you need to fry something that you don't mind getting a porky flavor
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May 15, 2017 05:07
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Steve Yun posted:Wait for it to cool down, filter through a paper towel, save till the next time you need to fry something that you don't mind getting a porky flavor Is there a correct way to do this? I've got a paper towel secured over a glass jar and it's taking a while. I assume this is normal though.
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May 15, 2017 06:30
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