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Steve Yun posted:I have a butter question What is the fat content of the cream? If it's too low, then it won't work. You want heavy cream (~40% fat). Also, adding buttermilk shouldn't be necessary. You should be able to literally just take heavy cream out of the fridge and whip it until it splits.
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Aug 24, 2017 10:19
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I have some ricotta that's been sitting in my freezer for a while - moved it to the fridge to defrost a couple days ago. I thought it was ricotta salata, but this is different. It's very brittle/crumbly but still moist and not salted AT ALL (seriously, no salt). Flavor is super delicate. Any ideas on what I could use it for (preferably vegetarian)? Edit: Package says 33% fat. I cut a quarter inch thick slice and tossed it into a hot non-stick pan knowing it wouldn't melt but I wanted to heat it through and get some color on it. I hit it with a little bit of salt as well. It dried out quite a bit but the flavor really opens up with the salt. I'm thinking maybe throw it in a food processor with a bit of salt and herbs and use it as a topping for something baked? angor fucked around with this message at 12:17 on Aug 24, 2017 |
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Aug 24, 2017 11:27
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SymmetryrtemmyS posted:A year or two, like any other whole spice. I was thinking though, sichuan peppercorns are just the husks and not actually the whole corns. Or does it count as one since you often grind it to use in cooking?
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Aug 24, 2017 11:43
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Gerblyn posted:What is the fat content of the cream? If it's too low, then it won't work. You want heavy cream (~40% fat). Adding buttermilk to heavy cream on the counter overnight makes creme fraiche. Not sure if that's how you make cultured butter too, but cultured butter is way better than sweet cream.
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Aug 24, 2017 13:09
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Scientastic posted: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... Ooh, I like this idea. IME stock takes a long time to boil down, though...I'll try that!
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Aug 24, 2017 13:27
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baquerd posted:Adding buttermilk to heavy cream on the counter overnight makes creme fraiche. Not sure if that's how you make cultured butter too, but cultured butter is way better than sweet cream. I've never done it, but google says you can make cultured butter by mixing live yoghurt into your cream and letting it sit for a day before churning it.
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Aug 24, 2017 13:34
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Gerblyn posted:I've never done it, but google says you can make cultured butter by mixing live yoghurt into your cream and letting it sit for a day before churning it. Sounds similar, I wonder what happens if you churn creme fraiche? Edit: i mean, it sounds like it didn't work above...
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Aug 24, 2017 13:37
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It should work, I'm fairly sure you can split creme fraiche if it has enough fat in it. In fact, this guide says you can in fact make cultured butter doing exactly what Steve Yun did (buttermilk + cream): http://foodinjars.com/2011/04/transforming-homemade-creme-fraiche-into-cultured-butter/
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Aug 24, 2017 14:07
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Gerblyn posted:I've never done it, but google says you can make cultured butter by mixing live yoghurt into your cream and letting it sit for a day before churning it. Sounds like a great way to get flies to lay eggs in your food.
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Aug 24, 2017 14:15
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Pollyanna posted:Sounds like a great way to get flies to lay eggs in your food. I think a common thread amongst most cheese makers is the thrill of living on the razor's edge between deliciousness and rotten filth.
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Aug 24, 2017 14:41
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I think you can put saran wrap over it, dude. It's getting cultures from the yogurt, it's not like it has to pick up something wild like sourdough.
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Aug 24, 2017 15:10
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i like nice words
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Leavemywife posted: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. Lean pork like a loin, hot and fast until medium or medium rare, 400f for 25-35 ish minutes depending on size. Something like a picnic or butt, low and slow.
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Aug 24, 2017 17:45
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Yes I'm making cultured butter. When I let my cream stay out on the counter, it's in a bottle. I used the same cream (regular) before and it separated just fine. Maybe I got lucky then?
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Aug 24, 2017 17:47
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Anne Whateley posted:I think you can put saran wrap over it, dude. It's getting cultures from the yogurt, it's not like it has to pick up something wild like sourdough. Little known breadmaking fact: the initial yeast load, and in fact plenty of yeast to sustain a sourdough starter, is already living on the flour that you buy or mill. Researchers and really obsessive bakers have sterilized flour and attempted to culture wild yeast in their starter, and those starters invariably fail because there's actually very little yeast living in the air (unless you make a lot of bread, like commercial bakeries).
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Aug 24, 2017 17:49
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Steve Yun posted:Yes I'm making cultured butter. Did you try just letting the mixer keep going? Maybe it was being stubborn because it was too fresh or something. Plus they sometimes put stabilizers in whipping cream I think.
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Aug 24, 2017 17:50
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I'll try it again tonight. I guess I'll also get the heavy cream next time. Thanks guys!
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Aug 24, 2017 18:28
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Can you microwave milk to make it hot?
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Aug 24, 2017 23:52
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Jeb! Repetition posted:Can you microwave milk to make it hot? Yes.
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Aug 25, 2017 00:10
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is it normal for your knuckles to get really hot after cooking? or am I doing something weird
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Aug 25, 2017 11:56
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Are you keeping them out of the fire/grease?
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Aug 25, 2017 13:01
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Uh, yes. It's not like I'm putting my hands in the fire, I think. Maybe I made it too hot and my little hands can't handle the heat?
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Aug 25, 2017 13:06
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Fingers are good conductors of heat, and knuckles are the natural heat sinks of the hands. You're fine.
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Aug 25, 2017 13:09
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Uncle w Benefits posted:Fingers are good conductors of heat, and knuckles are the natural heat sinks of the hands. Don't listen to Trump, he has tiny little hands and never cooks.
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Aug 25, 2017 13:10
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I got several pounds of country style pork ribs on sale yesterday. I have access to one of those electric pressure cookers. Anyone got a good recipe?
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Aug 25, 2017 14:17
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Country-style ribs aren't actually ribs, they're more like pork chops. Consider a fast high-heat method like grilling instead.
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Aug 25, 2017 15:43
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wormil posted:Lean pork like a loin, hot and fast until medium or medium rare, 400f for 25-35 ish minutes depending on size. Not too hot or you'll get the outer part all gray before the inside is cooked
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Aug 25, 2017 16:13
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Anne Whateley posted:Country-style ribs aren't actually ribs, they're more like pork chops. Consider a fast high-heat method like grilling instead. Hmm, no grill here or i would. What about an oven roasted recipe?
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Aug 25, 2017 16:24
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SymmetryrtemmyS posted: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. Liquid Communism posted: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. Thanks guys. I'm looking forward to this so I'm gonna clear out the freezer this weekend. I'll report once I've done it properly.
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Aug 25, 2017 16:28
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Anne Whateley posted:Country-style ribs aren't actually ribs, they're more like pork chops. Consider a fast high-heat method like grilling instead. What's this? I've always found country-style ribs to be full of lots of connective tissue and fat, that require low and slow cooking to render the fat and turn the connective tissue into gelatin. Kind of like a chuck roast, but pork. I feel like cooking them as if they were a pork chop will lead to sad results.
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Aug 25, 2017 16:35
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Is there any particular rhyme or reason to marinades? I've got some leftover steak tips I want to cut up and marinate, and I was thinking of combining cumin, turmeric, garam masala, generic curry powder, coconut milk and lime to marinate the steak tips in. Would that accomplish anything?The Midniter posted:What's this? I've always found country-style ribs to be full of lots of connective tissue and fat, that require low and slow cooking to render the fat and turn the connective tissue into gelatin. Kind of like a chuck roast, but pork. I feel like cooking them as if they were a pork chop will lead to sad results. Really? I've slow cooked country-style ribs before and they were dry, chalky, and tasteless. Very little marbling/melty fat.
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Aug 25, 2017 16:40
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they're cut from pork shoulders so typically you'd want a slow and low cook
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Aug 25, 2017 16:46
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Ive never had a cooking attempt with them turn out well, so I just wanted some advice on how to proceed here.
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Aug 25, 2017 16:53
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Captainsalami posted:Ive never had a cooking attempt with them turn out well, so I just wanted some advice on how to proceed here. Me neither. I kinda wonder how you're supposed to cook them, cause the low and slow approach has never worked in my experience. We're talking about these, right?  I usually see packs of ribs like the left two or three sections, rather than the more marbled-looking sections on the right.
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Aug 25, 2017 16:57
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Country-style ribs aren't from the shoulder, they're from the loin. https://www.porkbeinspired.com/cuts/country-style-ribs/ They do sometimes have more dark meat like you see on the bottom of that pic, but that's just like the cap you see on rib chops.
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Aug 25, 2017 17:00
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Bob Morales posted:Not too hot or you'll get the outer part all gray before the inside is cooked The f in 400f is for Fahrenheit, not celsius. But still I'm not sure how you'd get gray.
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Aug 25, 2017 19:29
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Anne Whateley posted:Country-style ribs aren't from the shoulder, they're from the loin. https://www.porkbeinspired.com/cuts/country-style-ribs/ well poo poo, i'm completely wrong deeeerppp
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Aug 25, 2017 20:01
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Kiss Kiss Bang Bang posted:Where can I get a curry leaf plant/seeds to grow a curry leaf plant. Amazon seems pretty sketchy and I know nothing about the other sources that come up on google. Anyone have a go-to place for curious live-specimen herbs? So I took it upon myself to answer my own question: I can get curry leaves at the local Indian food store. The nice man has little bags of them in the cooler in back. No it's not a live plant, but it is a source for the leaves. I *did* find a V shaped stem that looks like it has roots on it, so I'm soaking I put it in some water. We'll see what happens! Never having had fresh curry leaves before, these smell very lovely and will taste great in the Chickpea Sundal I'm going to make later. NEW QUESTION!! Whats a cheap and quick way to get something like a polenta or panisse into a cylindrical form?
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Aug 25, 2017 21:37
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Pork country-style ribs are also labeled correctly like 30% of the time they are an ok cut of meat but I don't buy them even when they are on sale (they are always on sale) Tons of meat especially in major grocery stores isn't labeled correctly.
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Aug 25, 2017 21:42
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Kiss Kiss Bang Bang posted:NEW QUESTION!! Polenta: Depends on the size of the cylinder. For one dish in a kitchen I worked in, we would cook up the polenta with butter and parm iirc, and then cool it in a tray. Once it was cool and basically a solid mass, we would use a ring cutter to get little cylinders, and then fry them. If you want little tater barrel looking guys, that's one way.
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Aug 25, 2017 21:45
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Invisible Ted posted:Polenta: Depends on the size of the cylinder. For one dish in a kitchen I worked in, we would cook up the polenta with butter and parm iirc, and then cool it in a tray. Once it was cool and basically a solid mass, we would use a ring cutter to get little cylinders, and then fry them. If you want little tater barrel looking guys, that's one way. Yeah, that would work. I would like a tube shape though, about the circumference of a juice glass, so I could just slice and go and then store the rest.
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Aug 25, 2017 22:26
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