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Flash Gordon Ramsay posted:Harold McGee’s On Food and Cooking is pretty much the bible on the subject. Starting there I did some digging and have the following on a list: https://www.amazon.co.uk/gp/product/000817914X/ref=ox_sc_act_title_1?smid=A3P5ROKL5A1OLE&psc=1 https://www.amazon.co.uk/gp/product/1491928050/ref=ox_sc_act_title_2?smid=A3P5ROKL5A1OLE&psc=1 https://www.amazon.co.uk/gp/product/1933615982/ref=ox_sc_act_title_3?smid=A3P5ROKL5A1OLE&psc=1 https://www.amazon.co.uk/gp/product/0393081087/ref=ox_sc_act_title_4?smid=A3P5ROKL5A1OLE&psc=1 https://www.amazon.co.uk/gp/product/0340831499/ref=ox_sc_act_title_5?smid=A3P5ROKL5A1OLE&psc=1 Slightly ironically includes the Cook's Illustrated book by America's Test Kitchen but hey it seems to be what I'm gunning for. Any other thoughts out there?
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Jul 23, 2017 20:30
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Jaded Burnout posted:Starting there I did some digging and have the following on a list: If there's a specific subject you're interested in and want to really dig down into the nuts and bolts science you're really better off searching for recent journal articles on the subject. This, incidentally is true of many fields of science, not just food science.
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Jul 23, 2017 22:17
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SubG posted:Myhrvold's Modernist Cuisine OK that's just something from Harry Potroast. Thanks for the pointers, I'll bump those to the bottom of the queue as what I'm *really* after is a grounding in the systemic underpinnings of cooking, at least to begin with.
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Jul 23, 2017 22:31
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Just get Larousse, read it, and then you will know all the basics. It has a combination of history, science and recipes and is really the only cookbook I ever use.
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Jul 23, 2017 23:49
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Bollock Monkey posted:We do increasingly, but they're hard to find outside of big cities and the products are horrendously expensive. I'm sure I've seen Lucky Charms selling for over Ł5 a box. sounds perfect. Graham crackers are the shittiest baked good and were originally designed to be so bland they'd cure your mental issues. They're mostly structural.
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Jul 24, 2017 00:02
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Based on vague memory of smores in California I'd say Rich Tea biscuits are not too far off.
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Jul 24, 2017 00:11
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Scientastic posted:Just get Larousse, read it, and then you will know all the basics. It has a combination of history, science and recipes and is really the only cookbook I ever use.
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Jul 24, 2017 00:29
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I bought a couple sticks of pepperoni thinking they'd be good for snacking on. Turns out whole pepperoni is actually rather hard.  What else can I do with whole sticks of pepperoni besides slicing them thin (which is a little bit of a pain)? The original idea was to chop it into larger pieces and snack on those, but that might not work out.I heard that cooking with cured meats was something we should do more often? Is that like cooking a stew with chorizo or salami in it or something?
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Jul 24, 2017 02:56
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Pollyanna posted:I bought a couple sticks of pepperoni thinking they'd be good for snacking on. Turns out whole pepperoni is actually rather hard. I like using pepperoni for risotto cut up into 1/4" chunks or so and fry them up a bit so they release oil and then sautee the onions in that then go on with the rest of the recipe. It does nice especially if you use peas then you get a nice counterpart to a sweet smushy pea vs a salty oily bit of pepperoni.
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Jul 24, 2017 03:07
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That Works posted:I like using pepperoni for risotto cut up into 1/4" chunks or so and fry them up a bit so they release oil and then sautee the onions in that then go on with the rest of the recipe. It does nice especially if you use peas then you get a nice counterpart to a sweet smushy pea vs a salty oily bit of pepperoni. Or into scrambled eggs.
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Jul 24, 2017 04:01
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I bought some jam at the grocery store to eat at work. Do I HAVE to keep it in the fridge? It would much less of a hassle for me to just keep it in my desk than walk every day to the other end of the building for the fridge. It's this one here. The "less sugar, more fruit" thing makes me a bit suspicious of its room-temperature-keeping ability... 
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Jul 24, 2017 14:23
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Most commercial jams need to be refrigerated once opened. Especially ones like the one posted, as I would bet that 1/3 less sugar is due to using some artificial sweeteners. Part of why jams are a good way of storing fruit historically is because the high sugar content inhibits bacterial growth. That doesn't really work for artificially sweetened jellies and jams. It also doesn't stop fungi, so eventually any opened jam will mold, no matter the sugar content.
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Jul 24, 2017 15:18
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Liquid Communism posted:Most commercial jams need to be refrigerated once opened. Especially ones like the one posted, as I would bet that 1/3 less sugar is due to using some artificial sweeteners. Part of why jams are a good way of storing fruit historically is because the high sugar content inhibits bacterial growth. That doesn't really work for artificially sweetened jellies and jams. It also doesn't stop fungi, so eventually any opened jam will mold, no matter the sugar content. Alright it's in the fridge, thanks.
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Jul 24, 2017 15:24
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Strawberry has a pretty high acid level, so it's more shelf stable then others, but yeah, ALL jam/jelly is supposed to refrigerated after opening.
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Jul 24, 2017 16:45
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Talking about food safety. I made some brining liquid with water, salt, maple syrup, peppercorns, rosemary and garlic. How long can I keep the leftover* liquid in the fridge? *Leftover as in was not used, not as in bottled it after taking the meat out.
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Jul 24, 2017 19:03
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Powdered garlic or fresh? How much salt? Did you boil it first?
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Jul 24, 2017 22:59
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Used the recipe here: 2 quarts water, 1/3 cup kosher salt, 1/2 cup maple syrup, 4 cloves garlic. Bring to a boil, 1 minute, then let it cool down.
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Jul 25, 2017 01:05
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I apparently forgot to clean out my rice cooker after the last time I made rice. I found this out after I noticed a bunch of fruit flies hovering around it. Larvae and rotten rice inside. I sprayed the poo poo out of the bowl with a garden hose and scrubbed it a ton with soap and water. There's nothing left on there,but it still smells like vinegar. Is there anything I can do, or am I going to need a new cooker?
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Jul 25, 2017 01:39
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22 Eargesplitten posted:I apparently forgot to clean out my rice cooker after the last time I made rice. I found this out after I noticed a bunch of fruit flies hovering around it. Larvae and rotten rice inside. I sprayed the poo poo out of the bowl with a garden hose and scrubbed it a ton with soap and water. There's nothing left on there,but it still smells like vinegar. Is there anything I can do, or am I going to need a new cooker? Give it a whirl with some barkeepers friend and a brillo pad or something. Should be fine. Or scrub it out with a pad and some baking soda.
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Jul 25, 2017 02:17
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Does Barkeeper's friend mess up nonstick coatings? The rice cooker my friend had came with a good nonstick coating (a zojirushi so maybe less expensive ones don't). Heating it up and letting it air out may drive off some of it. Maybe alcohol? Sometimes attacking it with different solvents can help. I'd be more worried about the top seal and the steam escape vents, they have more convolutions and tend to be made out of plastic/rubber and would absorb more than metal.
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Jul 25, 2017 05:58
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Barkeepers Friend is an abrasive, don't use it in nonsticks
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Jul 25, 2017 06:13
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Eeyo posted:Does Barkeeper's friend mess up nonstick coatings? The rice cooker my friend had came with a good nonstick coating (a zojirushi so maybe less expensive ones don't).
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Jul 25, 2017 07:10
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rgocs posted:Used the recipe here: 2 quarts water, 1/3 cup kosher salt, 1/2 cup maple syrup, 4 cloves garlic. Bring to a boil, 1 minute, then let it cool down. It's fine in the fridge for a few days.
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Jul 25, 2017 16:43
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Steve Yun posted:Barkeepers Friend is an abrasive, don't use it in nonsticks did not know this somehow thank you So I found a couple pounds of pork cheeks hiding in my freezer and was looking for a quick pressure cooker or otherwise recipe I can use for dinner tonight. Was thinking of making chili verde but would love other suggestions.
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Jul 25, 2017 17:45
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Don't use Brillo on nonstick either. And, life lesson, whatever maggots have gotten into should be thrown out. You can probably buy just an insert so you don't have to rebuy the machine.
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Jul 25, 2017 19:51
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i like nice words
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Mr. Wiggles posted:It's fine in the fridge for a few days.
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Jul 25, 2017 20:00
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Jay Carney posted:did not know this somehow thank you Recently braised some pork cheeks in cider. Trimmed them, seasoned them, browned them then drowned them with a big can of cider. Added star anise and a couple of thai chillies. Braised for about an hour and a half on the stove top (no pressure cooker which would obviously cut the time immensely). Removed the cheeks and allowed to cool. Meanwhile softened some onion, garlic and fennel. Added the strained braising liquid and reduced it, adding a little sugar and cider vinegar as well as seasoning with salt and pepper. Reheated the cheeks in the gravy and served with succotash. Was very very good.
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Jul 26, 2017 01:21
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What can I do about tiny soft bones in fish cooked whole? I'm trying to branch out with cooking fish since growing up my family never ate more than the occasional salmon fillet. Tonight I made red cooked carp. It was really delicious, and I was able to remove the spine and the larger firm bones that lifted out with it, but I was left with a ton of soft, translucent cartilage-y bones under an inch long in seemingly every tasty bite. Was I too indelicate removing the skeleton? Do I just suck it up and get used to picking these out of each morsel?
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Jul 27, 2017 07:06
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Carp has a reputation for being super bony. You might just prefer a different fish when you're cooking whole fish.
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Jul 27, 2017 07:45
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What are peoples' oven cooking strategies for baby back ribs? I've got to do enough for 40 people this weekend, and although I'm not really a rib guy, I'm pretty convinced after 3 test racks that theres no way to screw them up too bad. I'm planning to do 310F in foil for 1-1.5 hours, then 500 uncovered until they're nice and browned. The testers were all nice and tender. Lower heat (250F) for longer was like pulled pork tender, while 350F had a nicer texture, but seemed too fatty in the end, almost like not enough of it had rendered out. Am I better off going uncovered for longer to get the less fatty but still juicy and tender results I want? EDIT: also am I going to be good parcooking these a day ahead in foil and then browning them while bringing them up to temp at the same time? Or should I just do it all that morning. The one true heezy fucked around with this message at 10:54 on Jul 27, 2017 |
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Jul 27, 2017 10:51
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The one true heezy posted:What are peoples' oven cooking strategies for baby back ribs? I've got to do enough for 40 people this weekend, and although I'm not really a rib guy, I'm pretty convinced after 3 test racks that theres no way to screw them up too bad. I'm planning to do 310F in foil for 1-1.5 hours, then 500 uncovered until they're nice and browned. You can do either / or on that. I also like around 300F for 1.5 hours (2 hours if I want them falling off the bone, but that can be harder to prep and serve) and then finish them on the gas grill. As far as fat rendering, the gas grill flares them up pretty good and seems to take care of more of that. I'd imagine you could do them in the oven at 400 uncovered for a little longer on a rack to let more of the fat get out then flip on the broiler for a few minutes to finish.
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Jul 27, 2017 11:00
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Do you plan on doing different sauces/rubs? I usually do one with a sweet sauce, one with a mustard/vinegar sauce, and one dry rub then I just put out all the barbecue sauces I have so people can dip
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Jul 27, 2017 13:28
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Binging with Babish did a take on Freddy's ribs from House of Cards. He does a proper smoke on a grill but also does oven ribs which look like they turned out pretty well. Might be worth checking out! https://www.youtube.com/watch?v=2uHhKAjnvNc
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Jul 27, 2017 13:44
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Grocery store had a ridiculous sale on beef bottom round, I have two of them that are about 4 pounds each, not much marbling at all. Any ideas on something to do with these that's not just roast beef or beef stew? Those are my go-to's and I love them, but hoping to have fun trying something else. Preferably a recipe that doesn't require me to grind them as I don't have the tools for that on hand.
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Jul 27, 2017 14:25
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That Works posted:Grocery store had a ridiculous sale on beef bottom round, I have two of them that are about 4 pounds each, not much marbling at all. Make jerky
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Jul 27, 2017 14:35
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Flash Gordon Ramsay posted:Make jerky Might do that for one of them, thanks! Anything else that I can eat within the next day or so meal-wise?
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Jul 27, 2017 14:36
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That Works posted:Might do that for one of them, thanks! Anything else that I can eat within the next day or so meal-wise? You could slice it real thin, marinate if you want, then grill for sandwich meat.
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Jul 27, 2017 15:09
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Cut up and stir fry.
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Jul 27, 2017 15:11
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Cut off a nice pound steak of it, marinate in worcestershire sauce, italian dressing, and soy sauce overnight, grill rare for a passable London Broil style steak that you can slice thin across the grain for cheese steak sandwiches and adding to pho or ramen style noodle soups.
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Jul 27, 2017 18:05
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That Works posted:Grocery store had a ridiculous sale on beef bottom round, I have two of them that are about 4 pounds each, not much marbling at all. Sauerbraten (though I guess it's a type of pot roast).
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Jul 27, 2017 22:08
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