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my method remains a coffee filter in a funnel - but it's going to take a while regardless, oil is thick stuff, and flows slower than most liquids.
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May 15, 2017 06:41
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C-Euro posted: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. Invest in a fine-mesh sieve or something, you're only trying to filter out bits of food debris. Using kitchen paper towels seems a bit stupid, I dunno why it was recommended. It's far too thick to filter oil in a reasonable amount of time. Or just live with the fact it'll take 30 mins to filter the oil and the last remaining bit won't filter since there's not enough pressure to force it through the kitchen towels.
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May 15, 2017 06:49
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Actually, I was wrong, pour the oil while it's hot. It'll be thinner and flow faster. Maybe change out the paper towel once. Loopoo posted:Invest in a fine-mesh sieve or something, you're only trying to filter out bits of food debris. Using kitchen paper towels seems a bit stupid, I dunno why it was recommended. It's far too thick to filter oil in a reasonable amount of time. Or just live with the fact it'll take 30 mins to filter the oil and the last remaining bit won't filter since there's not enough pressure to force it through the kitchen towels. JawKnee posted:my method remains a coffee filter in a funnel - but it's going to take a while regardless, oil is thick stuff, and flows slower than most liquids. There are plenty of fine particles that get through a sieve, particles that will contribute to the oil degrading faster next time. With most coffee filters it takes forever. I find a paper towel to be a good medium. edit: You can go with a sieve if you want, your oil will just not last as long. Your oil might be cheap enough that you might not care. Steve Yun fucked around with this message at 09:57 on May 15, 2017 |
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May 15, 2017 07:18
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Would cheese cloth work?
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May 15, 2017 09:00
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Depends what you mean by cheese cloth... most of the stuff labeled "cheese cloth" at the grocery is super loose and will let even coarse particles through. Proper cheese cloth is often labeled "butter muslin" and works about the same as a paper towel. It's just a hassle to clean if you want to reuse and more expensive than paper towels if you want to treat them as disposable.
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May 15, 2017 09:54
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Takeaways : filter while hot, don't use a meltable plastic or cold glass container.
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May 15, 2017 12:39
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Veritek83 posted: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. quote: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.
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May 15, 2017 13:22
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Anyone know of any good, CHEAP sources for buying these in bulk: -Kappa Carageenan -Vegan Lactic Acid powder Google is failing me.
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May 15, 2017 16:27
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I use a fine mesh sieve to strain my oil.
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May 15, 2017 16:30
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About to spend 3 days in Amsterdam and 4 days in Paris. The only thing I have on my list so far is Yam'tcha in Paris, and a dodgy oyster joint. Give me some places to eat, goons? More interested in Amsterdam than Paris, because I don't wanna eat herring for 3 days.
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May 15, 2017 21:01
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physeter posted:About to spend 3 days in Amsterdam and 4 days in Paris. The only thing I have on my list so far is Yam'tcha in Paris, and a dodgy oyster joint. You'll have better luck asking in this thread over here: https://forums.somethingawful.com/showthread.php?noseen=0&threadid=3697762&perpage=40&pagenumber=10#pti20 I'm too lazy to find them, but I assume Paris and Amsterdam have their own threads. Bonus: what I rank as my 3rd- or 4th-best meal of my life was in Amsterdam. I'd tell you the name of the restaurant but I've completely forgotten. It was a patio taking up most of the sidewalk of an independent little Indonesian place around the corner from the hostel I was at in June of 2011 - and the yellow curry (I think I chose the chicken, not sure) was amazing. Just go find whatever little Indonesian place you can and enjoy it. ExecuDork fucked around with this message at 22:40 on May 15, 2017 |
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May 15, 2017 22:38
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Can someone please help me figure out what type of Hungarian Paprika this is? Housemates bought it in Budapest but don't know, and I've been googling the words I see on the package but have not had much luck figuring it out. I'm wondering if this is 'hot' or 'sweet', and how this would best be used in an impending goulash. 
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May 16, 2017 19:17
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Ranter posted:Can someone please help me figure out what type of Hungarian Paprika this is? Housemates bought it in Budapest but don't know, and I've been googling the words I see on the package but have not had much luck figuring it out. I'm wondering if this is 'hot' or 'sweet', and how this would best be used in an impending goulash. It's hard for me to tell, too. In the absence of any wording that suggests it's spicy or sweet, I'd assume it's sweet? Maybe try a little? In any case, this recipe is fun and has always served me well.
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May 16, 2017 19:48
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Ranter posted:Can someone please help me figure out what type of Hungarian Paprika this is? Housemates bought it in Budapest but don't know, and I've been googling the words I see on the package but have not had much luck figuring it out. I'm wondering if this is 'hot' or 'sweet', and how this would best be used in an impending goulash. In their 'about' page they say: "Ground paprika is marketed in four different grades: különleges (Special Quality), csemege (Delicate), édesnemes (Noble Sweet) and csípős csemege (Pungent Exquisite Delicate)." This one is the "Special Quality": http://szegedipaprika.hu/termekcsoport/eredetvedett-szegedi-paprika-en/?lang=en Wikipedia says: Special quality (különleges) – the mildest (very sweet with a deep bright red color). Tasting it is your best bet though. I mean, how sweet is 'very sweet'.
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May 16, 2017 20:03
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Awesome thank you both very much.
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May 16, 2017 20:06
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I am slicing up a seared meat for ramen, is it better to slice meat along the grain or perpendicular?
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May 17, 2017 01:30
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Knifegrab posted:I am slicing up a seared meat for ramen, is it better to slice meat along the grain or perpendicular? Perpendicular Fake edit: what meat in particular
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May 17, 2017 02:11
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i got some basil to use up, got any suggestions other than pesto?
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May 17, 2017 02:45
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Tomato basil red onion salad in a balsamic olive oil dressing
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May 17, 2017 03:39
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I would make some ratatouille
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May 17, 2017 08:29
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Can I sub in steelhead trout for salmon recipes? How does it compare?
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May 17, 2017 10:48
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BraveUlysses posted:i got some basil to use up, got any suggestions other than pesto? Basil simple syrup for cocktails.
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May 17, 2017 13:59
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Steve Yun posted:Can I sub in steelhead trout for salmon recipes? How does it compare? Absolutely. The only difference I've noticed is that the steelhead I get is usually not quite as fatty. Otherwise they're remarkably similar.
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May 17, 2017 14:31
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I need more fiber in my diet. What are some easy to make foods to supplement fiber with? Vegetables, obviously, but IIRC they're not all equal in that respect.
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May 17, 2017 15:02
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Steve Yun posted:Can I sub in steelhead trout for salmon recipes? How does it compare? yes. steelhead is actually a better quality fish for the price than most salmon. atlantic farm raised salmon is trash.
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May 17, 2017 15:03
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Pollyanna posted:I need more fiber in my diet. What are some easy to make foods to supplement fiber with? Vegetables, obviously, but IIRC they're not all equal in that respect.
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May 17, 2017 15:08
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just eat a vegetable, or beans, it doesn't really matter that much as long as you include a lot in your diet. If you need so much that you're worried about grams of fiber per serving or whatever just take psyllium.
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May 17, 2017 15:13
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Pollyanna posted:I need more fiber in my diet. What are some easy to make foods to supplement fiber with? Vegetables, obviously, but IIRC they're not all equal in that respect. Cabbage, collard greens.
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May 17, 2017 15:14
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Make some rumbledethumps. Or maybe colcannon. You'll get plenty.
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May 17, 2017 15:29
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Pollyanna posted:I need more fiber in my diet. What are some easy to make foods to supplement fiber with? Vegetables, obviously, but IIRC they're not all equal in that respect. Nuts, oats, fresh/dried fruit are all good, so Granola/Muesli is an easy way to boost your fiber intake.
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May 17, 2017 15:35
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Pollyanna posted:I need more fiber in my diet. What are some easy to make foods to supplement fiber with? Vegetables, obviously, but IIRC they're not all equal in that respect. It takes some getting used to, but switch to whole grain everything — pasta, bread, cereal. For breakfast,  at making oatmeal, or buy bran flakes or shredded wheat (I like mine frosted) if you can't be bothered with the hassle. A German brand called Mestemacher (I've seen it in Whole Foods) makes bread that has 25% of your recommended fiber intake per slice. It's very dense and chewy, but has a lot of flavor and is outstanding toasted with butter and jam or braunschweiger for a real man's breakfast or lunch.As for vegetables, roasted sweet potatoes are so good it's hard to believe how healthy they are. Avocado is also surprisingly rich in fiber. Other suggestions are good so far: rice and beans are definitely part of the human condition, and I think you can find a traditional recipe for every taste. Recipes are not always easy to make, but they usually make a 8 to 10 servings at a time, so you can portion and freeze meals for an entire week and beyond for one Saturday's worth of cooking. If you just don't have the time, there are plenty of canned bean recipes out there, and lots of grocery stores carry easy-to-cook or microwave brown rice. Roasted almonds with skins are also a great nutritious, filling, and fiber-rich snack.
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May 17, 2017 17:36
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physeter posted:About to spend 3 days in Amsterdam and 4 days in Paris. The only thing I have on my list so far is Yam'tcha in Paris, and a dodgy oyster joint. Moeders in Amsterdam for traditional Dutch fare that's very delicious. Kantjil en de Tijger for Indonesian. Arendsnest and In De Wildeman for beer.
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May 17, 2017 20:49
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I'm a cooking noob and have a dumb question. I need to deglaze a pan with bourbon after cooking some meat, and then veggies in it. I, uh, should expect it to start on fire, right? How do I know when all the alcohol is gone, when the fire goes out? The Midniter posted:Shakshuka. It's a hearty tomato stew to which you can add tons of different vegetables, whatever is in season and whatever is to your liking. Practically fat and carb free, couldn't be healthier, and you can skip the eggs if you want to make it really fat free. This post was from October (I'm really far behind in this thread). I had never heard of Shakshuka, but holy poo poo. I made it last night and it's amazing. Would it be possible to get cute and make this in a muffin tin for individual servings? Or maybe a 9x13 and treat it like a casserole?
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May 18, 2017 19:22
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Steve Yun posted:Can I sub in steelhead trout for salmon recipes? How does it compare? Steelhead are sea-run Rainbow Trout, Oncorhynchus mykiss, in the same genus as the other North American Pacific Salmon like Sockeye, Pink, Chum, etc. I'd guess they fall somewhere in the middle of the pack for fat content and colour, so they'd be fairly similar to Atlantic Salmon (Salmo salar) as well. Farmed salmon and most salmon sold as simply "salmon" outside of the west coast of North America is Atlantic.
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May 18, 2017 19:26
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WHY BONER NOW posted:I'm a cooking noob and have a dumb question. I need to deglaze a pan with bourbon after cooking some meat, and then veggies in it. I, uh, should expect it to start on fire, right? How do I know when all the alcohol is gone, when the fire goes out? First, turn off the stove if you have gas when you add the bourbon otherwise you risk a big flare up. Once you turn it back on, you can kind of tip the pan into the flame to ignite it if you want. It doesn't necessarily have to ignite though to deglaze properly. If it does, when it goes out, the majority of alcohol will have burned off/evaporated. If it doesn't ignite, just look to reduce the volume of liquid added til it's less than half/mostly gone. But no matter what you do, there will still be some alcohol left in the final dish. And taste the sauce. Does it taste boozy? Keep cooking.
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May 18, 2017 19:28
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To be very explicit as to the answer to the question: no, you should not expect it to set on fire. A recipe which instructs you to deglaze is not telling you to flambe, which generally requires you to explicitly light the alcohol vapors with an open flame. Turning off the burner to be safe when pouring is good advice, and you should always be ready to cope with an accidental fire when cooking (for example, have a lid for the pan ready to smother flames), but don't think that something has gone wrong if you add the bourbon and there's no fire. Just keep simmering the sauce to thicken it, which will also cook off most (but not all) of the alcohol, which you should be able to judge by taste.
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May 18, 2017 19:42
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Having a little fire extinguisher in your kitchen is an inexpensive and very smart idea in general.
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May 18, 2017 20:07
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WHY BONER NOW posted:Would it be possible to get cute and make this in a muffin tin for individual servings? That's a good idea. I'm going to do that. I have a cast iron muffin tin that'll be perfect.
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May 18, 2017 20:53
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Turns out bin lids aren't just for keeping smells contained inside the bin. It keeps flies out as well. Been 3 days since I took the trash out, and taking it out today strewed maggots all over my god drat kitchen floor. I thought it was rice at first, until they started wriggling. So yeah, PSA: keep your bin lid down at all times, and if the weather is warm consecutively, don't leave the window open and let flies in. That being said, I scooped the maggots up. Is there any dish I can incorporate them into? To keep this post ontopic. Maggot pate perhaps.
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May 18, 2017 21:20
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^^^ make Casu MarzuDasNeonLicht posted:It takes some getting used to, but switch to whole grain everything Elizabethan Error fucked around with this message at 23:16 on May 18, 2017 |
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May 18, 2017 23:13
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