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Scientastic fucked around with this message at 20:35 on Jun 2, 2017 |
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Jun 2, 2017 20:31
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If I'm doing ribs in the oven to finish on the grill and I want to do a dry rub, how do I cook them in the oven first? Do I do a dry rub, let it sit, then oil it and foil it loosely? Do I just dry rub and foil tight? What's the best method?
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Jun 3, 2017 05:02
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personally I would dry-rub and foil them real tight. They'll steam in their own juices and get veeeery tender this way (do them low though, 325*F I'd say, and you can go lower). Then yeah, finish on the grill. Will you be painting them with some sauce of some kind?
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Jun 3, 2017 06:37
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If I make fresh yoghurt in the Instant Pot, how long will that batch of yoghurt last in the fridge? There's no way I could eat the vast quantities of yoghurt produced in 3 days, but making less than a gallon at a time seems pointless for the amount of time required. Also, how soon after making a fresh batch of yoghurt would I have to use some of it as a starter for the next batch before I'm no longer able to use it as a starter?
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Jun 3, 2017 07:16
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JawKnee posted:personally I would dry-rub and foil them real tight. They'll steam in their own juices and get veeeery tender this way (do them low though, 325*F I'd say, and you can go lower). Then yeah, finish on the grill. Will you be painting them with some sauce of some kind? I was planning on painting them on the grill.
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Jun 3, 2017 15:59
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Here's the sauce and rub I used on some smoked spare ribs and chicken last weekend: http://www.seriouseats.com/recipes/2014/09/apricot-glazed-barbecue-pork-ribs-recipe.html It's absolutely incredible and very easy to make. Probably the best sweet and spicy barbecue sauce I've ever had.
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Jun 3, 2017 16:26
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Suppose it fits for KC style.
Liquid Communism fucked around with this message at 17:48 on Jun 3, 2017 |
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Jun 3, 2017 17:30
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Anyone have a good recipe for haddock loins on the grill? Normally I bake them (drizzled with olive oil, with boiled new potatoes with Zataran's extra spicy crab boil in the water). I'd like to grill them, and I have a stainless steel doohickey to grill them on. Haven't found a decent recipe though. TIA
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Jun 4, 2017 03:12
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-wrong thread, asked in the baking thread, my bad-
Qubee fucked around with this message at 09:48 on Jun 4, 2017 |
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Jun 4, 2017 08:28
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Making some grilled chicken thighs and pasta salad for a picnic later. Any pro tips? The pasta I have is fusilli, the children requested it, so anything that works particularly well with that would be appreciated.
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Jun 4, 2017 09:32
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Scientastic posted:Making some grilled chicken thighs and pasta salad for a picnic later. Any pro tips? This recipe- http://www.seriouseats.com/recipes/2015/06/blistered-tomato-pasta-salad-basil-recipe.html - is really simple and a nice change from a mayo based pasta salad.
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Jun 4, 2017 14:15
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Loopoo posted:If I make fresh yoghurt in the Instant Pot, how long will that batch of yoghurt last in the fridge? There's no way I could eat the vast quantities of yoghurt produced in 3 days, but making less than a gallon at a time seems pointless for the amount of time required. Also, how soon after making a fresh batch of yoghurt would I have to use some of it as a starter for the next batch before I'm no longer able to use it as a starter? My wife is a food scientist who does R&D projects for and produces yogurt on industrial scales for a very large company here in the US. Her advice is that if you are in a very clean kitchen and have sterile equipment and keep your ph correct, the product will keep indefinitely. However, because that's not super reasonable to expect in a home kitchen at your first go at it, but you take care to do your best, "probably 7-14 days or so", all dependent on cleanliness and the ph of the batch. Flavor wise, you'll start lose quality around the 10+ day mark. Those were her answers given a 1 gallon batch size and the limited info in your post. Your millage can and will vary obviously. edit: You can keep some around for a starter for the previously mentioned 7-14 days (basically as long as the original batch would have lasted for), but she really wanted me to stress that you need to keep poo poo clean, like, sterilize your storage containers and "don't serve this to people at the farmers market or something stupid". She's not a big fan of people making this in the home environment. Big Beef City fucked around with this message at 17:39 on Jun 4, 2017 |
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Jun 4, 2017 17:29
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Is it possible to make chicken parmesan without a casserole dish? I really want chickparm, but I don't have a deep dish. I might also make meatballs more cuz they're surprisingly easy to make. Don't require a lot of cleaning, either.
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Jun 4, 2017 17:57
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Make your cutlets separately (flatten, dredge, coat, and either bake or pan fry) Place cutlets on foil lined cookie sheet. Top with sauce that you've made separately in a different pot (or can, I dunno what you're angling for here). Put some fresh basil on the sauce if available, top each with good handful of shredded cheese. Finish under broiler. ? Unsure if that's what you're shooting for or not. There's a LOT of variations of that dish. Big Beef City fucked around with this message at 18:06 on Jun 4, 2017 |
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Jun 4, 2017 18:03
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Oh. Huh. I was under the impression that chickparm necessitated a casserole. Fancy that.
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Jun 4, 2017 18:22
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Pollyanna posted:Oh. Huh. I was under the impression that chickparm necessitated a casserole. Fancy that. Yeah, it doesn't. I prefer to fry the cutlets, then broil them with the cheese on top and then plate them with the sauce. That way you get more crispy crust on the cutlets, of course if you prefer the crust to be saturated with sauce you can do them that way, it's all valid.
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Jun 4, 2017 18:53
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Big Beef City posted:My wife is a food scientist who does R&D projects for and produces yogurt on industrial scales for a very large company here in the US. I really appreciate you going out of your way to ask your wife that, the woman has smarts. That's perfect, and I'll definitely do my best to make sure things are sterilized. I'll probably use the Instant Pot as an autoclave, I'll wrap aluminium foil around the yoghurt jar lid I'm gonna use to store the yoghurt so it stays sterile until I actually pour the yoghurt in. If I use a spoon I wash right before using (with hot water and soap) would that be clean enough to not transfer bacteria to the yoghurt and inadvertently into the sterile jar? All this said and done, I might just be a lazy person and just make batches of yoghurt that I know I'll eat within the week so I don't die a horrible death. Yoghurt is pretty friendly when it comes to letting you know whether it's expired and unsafe to eat though, so I should be alright.
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Jun 4, 2017 19:12
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Me personally, for the short duration you intend to keep this? I'd say 'yeah sure'. If you want to go all out, use a bleach solution to clean your counter top, soak your containers and utensils in the solution and air dry on the sanitized surface. Probably overkill for this, but hey, something to think about if you decide to get into it and make a lot.
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Jun 4, 2017 19:50
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Big Beef City posted:Me personally, for the short duration you intend to keep this? I'd say 'yeah sure'. I'd do it if it gets me another week out of the yoghurt. My biggest worry is once I start, I'll force myself to keep making new batches so I don't run out of starter, and I'll be drowning in the stuff and feeling really guilty if I don't finish it all.
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Jun 4, 2017 19:51
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I have a carton of eggs that isn't very old, maybe like a week i haven't verified the date, but the two times i have eaten from that batch (hard-boiled and fried) i have gotten diarrhea. could i have bought a bad batch? Should i throw them out? I don't want to waste but i also don't want diarrhea eggs. why are they bad? I am very certain its the eggs and not anything else,
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Jun 5, 2017 19:18
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Edgar Allan Pwned posted:the two times i have eaten from that batch (hard-boiled and fried) i have gotten diarrhea. Uh...
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Jun 5, 2017 19:33
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Eggs are cheap enough to just toss 'em at the first suspicions. Throw them at your local yard-loitering no-good youths, buy more. 10 eggs are worth a lot less than a single session with the rear end volcano.
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Jun 5, 2017 19:34
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PRADA SLUT posted:If I'm doing ribs in the oven to finish on the grill and I want to do a dry rub, how do I cook them in the oven first? Do I do a dry rub, let it sit, then oil it and foil it loosely? Do I just dry rub and foil tight? What's the best method? You're going to want to have them in there at the very least 2-3 hours depending on what kind of ribs they are etc I do closer to 250 I find you end up with them kind of greasy and sitting in their own juice if the foil is too tight.
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Jun 5, 2017 19:36
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For ribs, do you guys make your own BBQ sauce? Or do you have a go-to brand to buy?
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Jun 5, 2017 20:05
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I'll make some if I want to brag on it at some picnic/potluck/whatever but most of the time I buy. I only use it for ribs tbh, and even then it's thinned out and barely glazed on the rib for finishing, not super thick or whatever. Brisket dun need it  . Pulled pork I prefer a mustard vinegar sauce (literally just mustard, cider vinegar, touch of sugar to take the edge off the vinegar, salt, chili flakes). I buy bulls eye, mostly because of this: http://www.seriouseats.com/2013/06/taste-test-best-bottled-barbecue-sauce.html but again I'm not much of a sauce guy.edit: xref with another list, bull's eye wins here, too https://www.thrillist.com/eat/nation/best-bottled-bbq-sauce-sweet-baby-ray-s-stubb-s-kc-masterpiece-bull-s-eye 3rd place here http://www.thekitchn.com/the-bottled-bbq-sauce-taste-test-we-tried-7-brands-and-ranked-them-220654 GrAviTy84 fucked around with this message at 20:19 on Jun 5, 2017 |
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Jun 5, 2017 20:14
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Cool, Bulls Eye is the one I get too. I made my own once to try and I came out pretty good, but it seemed like overkill. Good to know I'm not alone.
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Jun 5, 2017 20:51
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i trust this guy for bbq sauce reviews http://www.meatwave.com/reviews
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Jun 5, 2017 20:56
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I was just surprised! Ive never had an issue with eggs before. i thought bad eggs like smelled or something?
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Jun 5, 2017 21:01
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You should alert the store or farm or whatever so they can take action if there is some sort of contamination.
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Jun 5, 2017 21:04
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double checking the diarrhea was def two separate incidents with time in between so as to completely be the eggs and not sometihng you had before the first egg that caused a long bout of the runs coincidental with both egg incidents. ASCII visual: pre:it is this:
egg 1 other foods egg 2
Diarrhea -----> normal poos --------------> Diarrhea----->
not this:
unknown initiator egg 1 egg 2
Diarrhea ---------------------------------------------------------->also, only intersection of the two diarrhea causing meals was the eggs i.e. meal 1: egg other poo poo meal 2 egg 2 different poo poo GrAviTy84 fucked around with this message at 21:17 on Jun 5, 2017 |
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Jun 5, 2017 21:05
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I made my own barbecue sauce last weekend and posted it quite recently, either here or in the smoking thread. It's a perfectly sweet and spicy apricot barbecue sauce, only takes about 10 minutes of active time to prepare, too.
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Jun 5, 2017 21:48
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Were the yolks runny? That can cause issues even if hard-cooked eggs don't.
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Jun 5, 2017 21:53
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i like nice words
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Edgar Allan Pwned posted:I was just surprised! Ive never had an issue with eggs before. i thought bad eggs like smelled or something? Either the eggs have gone bad and they will start to smell real bad Or it's salmonella and if you get that, it's not just one wet poop and it's ober.... It's weeks of misery. So I don't think it was the eggs.
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Jun 5, 2017 23:34
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Don't overfill a baking dish when making lasagna. Lasagna turned out perfect, but I've got burnt cheese and sauce all over the bottom of my oven which is gonna be an absolute nightmare to clean.
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Jun 6, 2017 00:27
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What's everybody use for simple, easy weeknight dinner recipes? I'm looking at the Serious Eats Dinner Tonight listing but it's not always quite what I'd call simple and easy.Loopoo posted:Don't overfill a baking dish when making lasagna. Lasagna turned out perfect, but I've got burnt cheese and sauce all over the bottom of my oven which is gonna be an absolute nightmare to clean. Can't you just set it to "clean"?
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Jun 6, 2017 02:29
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I left some chicken cutlets in a pickle juice brine and forgot about them. It's been a couple days. Is there any way to use them or are they chicken ceviche by now?
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Jun 6, 2017 02:43
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Ron Jeremy posted:I left some chicken cutlets in a pickle juice brine and forgot about them. It's been a couple days. Is there any way to use them or are they chicken ceviche by now? They're chicken ceviche but go ahead and dredge em in flour and fry em up for chicken sandwiches, that's basically the chick fil a "secret."
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Jun 6, 2017 03:01
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GrAviTy84 posted:They're chicken ceviche but go ahead and dredge em in flour and fry em up for chicken sandwiches, that's basically the chick fil a "secret." Yeah that was my intent before I forgot about them. Didn't know if it was worth the effort to put up and then cleanup after a fry if the chicken is already cooked to hell by the acid.
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Jun 6, 2017 03:10
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Can I just cook salmon steaks like salmon filet? Last time I did filets (also the only time I've cooked salmon) I just pan fried them and made a honey & mustard glaze.
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Jun 6, 2017 03:18
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Ron Jeremy posted:Yeah that was my intent before I forgot about them. Didn't know if it was worth the effort to put up and then cleanup after a fry if the chicken is already cooked to hell by the acid. You'd be able to tell the texture, give it a bend/twist and if it flakes like overcooked chicken then it's toast.
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Jun 6, 2017 03:26
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