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The Midniter posted:Then none is really necessary. The chicken will naturally render some fat during the cooking period, and slow cooking is essentially a long low-temperature roast, so no additional liquid is needed. Eh, you still want to wet (or grease) the bottom a little, so the meat doesn't burn before the fat comes out. But yeah, you don't need cups of liquid.
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Aug 22, 2017 13:36
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Roasted the poo poo out of some brocc and I can confirm that charred broccoli is the poo poo.  Now to repeat the same with some carrots and cauliflower, and maybe some curry powder...
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Aug 22, 2017 16:00
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Looking for a 12.5" or larger nonstick with high sides. Ideas?
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Aug 22, 2017 18:18
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I have some chunks of potato that went unused, so I put them in the veg scraps bag I'm planning to make stock out of. Will pressure-cooked potato mess up a stock if it's included?
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Aug 22, 2017 23:44
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I imagine it will pretty much fall apart.
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Aug 23, 2017 00:01
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That will definitely happen, but I'm planning on straining the stock anyway. Will it still be a problem?
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Aug 23, 2017 00:26
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I just got a tart pan with a removable bottom for free, what're some good beginner tart recipes? Anything in particular I should know about the process of tarting? Also, does anyone have any favorite cooking blogs?
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Aug 23, 2017 02:20
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So, I wanted to get an olive wood pestle and mortar, like Chef John on Food Wishes uses in his videos. Unfortunately, I wasn't able to find one on Amazon that didn't come with multiple complaints of splinters, cracking, poor manufacturing, or being sold an item that looked used. So, I ordered a well-reviewed granite one. One thing I did notice was people stating that you should grind some rice, a few 1tbsp batches at a time, to help "smooth" the stone and eliminate sand in your food. Is such this legit? I figured one of mankind's most ancient tools would be, uh, simpler.
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Aug 23, 2017 02:31
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All stone mortars will leave a tiny bit of dust in your food. The smoother the surface, the less dust in your food. It will be imperceptibly small amounts. Ancient people put up with it because their food probably had more dirt in it than the mortar was adding.
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Aug 23, 2017 03:11
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Pollyanna posted:That will definitely happen, but I'm planning on straining the stock anyway. Will it still be a problem? If it's just a little I don't think it would be a problem. How much is it in how much water? Its primary effect would be thickening I'd imagine.
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Aug 23, 2017 04:07
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Pollyanna posted:I have some chunks of potato that went unused, so I put them in the veg scraps bag I'm planning to make stock out of. Will pressure-cooked potato mess up a stock if it's included? If it's just a couple of tiny chunks in a large volume of water, then it probably wouldn't do much more than make your stock cloudier. If it's a lot of potato in relatively little water and is allowed to break down extensively, I suppose the possibility exists that the potatoes could thicken up the water to the point that it could present a safety hazard by clogging the release valve. Same reason some companies (like Presto) don't recommended cooking certain things (like split peas) in the pressure cooker. I'm not saying it's likely, just a possibility. Personally, I wouldn't put potato in a stock simply because I don't see what the stock would gain from it. Potato flesh doesn't have a lot of flavor, and you could make the argument that the added starch would muddy the flavor. There's better things to do with leftover potatoes.
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Aug 23, 2017 07:00
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PRADA SLUT posted:Looking for a 12.5" or larger nonstick with high sides. Ideas? How high? Like a big pot? Hit up your local Homegoods and pick up a Calphalon.
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Aug 23, 2017 08:39
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I'm looking to make these balls : https://minimalistbaker.com/5-ingredient-peanut-butter-cup-energy-bites/ to bring on a long bike ride. Any good idea for wrapping them? Obvious is plastic wrap so I can wrap them individually but I find it kind of unsustainable. Maybe one ziplock back for all of them? Doesn't seem that better on the plastic side, and they risk getting mushed together...
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Aug 23, 2017 14:42
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Colonel J posted:I'm looking to make these balls : https://minimalistbaker.com/5-ingredient-peanut-butter-cup-energy-bites/ to bring on a long bike ride. Parchment paper. Freeze them and wrap them like saltwater taffy. By the time you're ready to eat them after your bike ride, they'll have defrosted.
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Aug 23, 2017 15:58
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I wanted to start baking more and I realized I'd save a lot of time if I could store all the dry ingredients together ahead of time. Like pre-packaged baking. But I don't think yeast will keep at room temperature or stay alive stored in with sugar and salt, right? Is this dumb for those reasons or for other reasons I'd never considered?
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Aug 23, 2017 20:04
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Yeast lasts longer stored in the freezer, but I wouldn't premix it. What recipe do you want to make so often that it'd be worth premixing it?
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Aug 23, 2017 20:26
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i like nice words
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Just a basic sandwich bread recipe. I'm saving probably a minute of time, I know, but being able to just dump a ziplock in the stand mixer feels like it makes an easy recipe even easier. Eventually I'd just like to not have to buy bread.
vermin fucked around with this message at 20:35 on Aug 23, 2017 |
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Aug 23, 2017 20:33
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Mason jars? But yeah, keep the yeast separate.
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Aug 23, 2017 20:43
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You have three good options. You can do what you're suggesting (but yes, store the yeast separately). This won't save much time over measuring out your flour (and dry milk, amylase, whatever your sandwich bread calls for), but you might like the idea of just dumping a ziplock bag and a predetermined amount of water into a stand mixer, then letting it run. You can also mix everything, including the yeast, into a dough ball and then freeze it. It'll rise as you defrost it, and most of the kneading will be done already. I'd thaw it in the fridge. It'll hold for about a month, maybe longer, but make sure to seal it well. This doesn't work out super well. The best way to preserve bread, IMO, is to parbake it. Put it in the oven and bake as normal, but take it out early. You want to let it fully form, but the crust should still be pale - this usually works out to taking it out about 10 minutes early. When you want fresh bread, stick that frozen loaf back in the oven and bake it until it has a nice dark crust, then you're done. The crust ends up a little thinner than normal and more crispy than crunchy. Some people actually prefer that texture.
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Aug 23, 2017 22:14
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I have a butter question I have cream that I tossed a couple tablespoons of buttermilk into. I let it sit 24 hours then ran a kitchenaid with whisk on it for 10 minutes. It's not separating into butter, although it's gotten thicker. Should I just call it a day and store it as is or is there some other way to get it to separate?
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Aug 23, 2017 23:19
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Eeyo posted:If it's just a little I don't think it would be a problem. How much is it in how much water? Its primary effect would be thickening I'd imagine. Dead Of Winter posted:If it's just a couple of tiny chunks in a large volume of water, then it probably wouldn't do much more than make your stock cloudier. It'd be like half a Russet potato. It was originally gonna be just the skins, but I had extra potato and figured that it might taste okay in stock. Then again, that doesn't really make sense. I'll leave the chunks out and use them for...something. As for cooking split pea soup in a pressure cooker, it's probably fine as long as you make sure the valve is clean afterwards. Speaking of stock, can stock "go bad"? I still can't quite tell whether the smell of my homemade stock is just the gelatin/ingredients used or something else (I skim the fat off of stock). It didn't swell up or accumulate any air or something, so it doesn't look funny. Should I just play it safe and freeze from now on?
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Aug 23, 2017 23:31
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I'm embarrassed to ask, but why do my pork roasts keep coming out so dry? I'll throw it in the oven with the seasonings on it, add some water or other liquid, and then the drat thing looks good upon taking it out of the oven, but when I serve it, it's gone bone dry. I'm not a very experienced cook, if you can't tell. But what am I doing wrong?
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Aug 23, 2017 23:31
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Are you checking the temperature of the meat at the centre (145F)? Or just going by time? Also, I recently started brining pork loins and it has done wonders, you could try that too.
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Aug 23, 2017 23:41
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I just toss it in the oven and let it go. I'm pretty sure I don't own a meat thermometer. How do you brine a roast? Is it like marinating one?
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Aug 23, 2017 23:45
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You need a thermometer. American pork has been made lean, which translates to it easily drying out. You need to get it out of the oven as soon as it hits 145° and that means actually measuring its internal temperature.
Sir Kodiak fucked around with this message at 00:06 on Aug 24, 2017 |
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Aug 23, 2017 23:48
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rgocs posted:Are you checking the temperature of the meat at the centre (145F)? Or just going by time? Make sure your pork isn't salt-injected before you brine it.
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Aug 23, 2017 23:48
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Leavemywife posted:I just toss it in the oven and let it go. I'm pretty sure I don't own a meat thermometer. How do you brine a roast? Is it like marinating one? https://www.thespruce.com/how-to-brine-pork-331612
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Aug 24, 2017 00:58
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Pollyanna posted:Speaking of stock, can stock "go bad"? I still can't quite tell whether the smell of my homemade stock is just the gelatin/ingredients used or something else (I skim the fat off of stock). It didn't swell up or accumulate any air or something, so it doesn't look funny. Should I just play it safe and freeze from now on?
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Aug 24, 2017 01:28
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vermin posted:Just a basic sandwich bread recipe. I'm saving probably a minute of time, I know, but being able to just dump a ziplock in the stand mixer feels like it makes an easy recipe even easier. Eventually I'd just like to not have to buy bread. You sound like a perfect candidate for fridge bread. Recipe makes a loose dough good for about four loaves, keeps in the fridge just fine baking every day or every other day. Flavor gets better after a couple-three days in the fridge too.
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Aug 24, 2017 01:37
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What's the shelf life of sichuan peppercorns?
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Aug 24, 2017 01:49
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AnonSpore posted:What's the shelf life of sichuan peppercorns? A year or two, like any other whole spice.
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Aug 24, 2017 01:54
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What's a good vegetable to have with meat loaf and potatoes?
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Aug 24, 2017 03:28
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Jeb! Repetition posted:What's a good vegetable to have with meat loaf and potatoes? I generally incorporate mushrooms, onions, carrots and cabbage directly into my meatloaf, but I think carrots or broccoli would work well as sides.
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Aug 24, 2017 04:05
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Jeb! Repetition posted:What's a good vegetable to have with meat loaf and potatoes? The  answer is green beans. Sauteed spinach with garlic would be as quick, but a bit healthier. Otherwise, roasted broccoli (as discussed here) or Brussels sprouts — I feel like you need a low-cal, bitter-ish green to balance the rest of the meal.
DasNeonLicht fucked around with this message at 04:20 on Aug 24, 2017 |
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Aug 24, 2017 04:15
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I honestly can't imagine putting cabbage into my meatloaf, but onions and mushrooms are fantastic additions. As far as veggie sides, Brussels Sprouts, broccoli, or green beans are old standbys. Asparagus could work, maybe.
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Aug 24, 2017 04:29
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Jeb! Repetition posted:What's a good vegetable to have with meat loaf and potatoes? Corn! Although I'm a sucker for roasted carrots and parsnips with meatloaf, since my meatlof is pretty savory.
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Aug 24, 2017 04:40
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Annath posted:I honestly can't imagine putting cabbage into my meatloaf, but onions and mushrooms are fantastic additions. It works really well, it sort of disappears into everything else and just ends up adding a lot more fiber. You have to shred it finely and salt it to soften it.
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Aug 24, 2017 04:49
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You're just adding fiber then. Might as well sprinkle Metamucil in it at that point.
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Aug 24, 2017 04:52
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Ranter posted:You're just adding fiber then. Might as well sprinkle Metamucil in it at that point. No, not really. Most of the moisture, vitamins and so on also end up in there, the point is that it makes the dish healthier without hurting the flavor and texture. It also lets you get a larger loaf out of less meat.
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Aug 24, 2017 05:51
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Pollyanna posted:Speaking of stock, can stock "go bad"? I still can't quite tell whether the smell of my homemade stock is just the gelatin/ingredients used or something else (I skim the fat off of stock). It didn't swell up or accumulate any air or something, so it doesn't look funny. Should I just play it safe and freeze from now on? I always play it safe and freeze it, because stock is basically the perfect bacterial medium, and it will start growing things the moment it drops below boiling and is touched by air... Actually, what I do is reduce it until it's like undiluted jelly cubes, allow it to cool in the fridge, cut it into cubes and then freeze it, so I can just grab a cube when I need one.
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Aug 24, 2017 08:51
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