|
Kiss Kiss Bang Bang posted: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. Empty tin can
|
#
?
Aug 25, 2017 22:35
|
|
|
|
| # ? May 13, 2024 06:27 |
|
|
just put it in parchment or wax paper and roll into a tube. https://www.youtube.com/watch?v=nws2QEXDzSw
|
|
#
?
Aug 25, 2017 22:43
|
|
|
I've got a couple chuck steaks (each about a pound) and want to whip them up for dinner tonight. They are very lean and grass fed hippie cows or something though so would a pressure cooker be a bad call? I'm interested enough in the meat that I'm willing to sous vide or something and have a ham sandwich instead.
|
|
#
?
Aug 25, 2017 23:20
|
|
|
Lawnie posted:Empty tin can GrAviTy84 posted:just put it in parchment or wax paper and roll into a tube. This is the stuff! Thank you.
|
|
#
?
Aug 25, 2017 23:49
|
|
|
If you needed something more rigid than parchment, could you make a tube mold with acetate sheets?
|
|
#
?
Aug 26, 2017 00:08
|
|
Jay Carney posted:I've got a couple chuck steaks (each about a pound) and want to whip them up for dinner tonight. They are very lean and grass fed hippie cows or something though so would a pressure cooker be a bad call? I'm interested enough in the meat that I'm willing to sous vide or something and have a ham sandwich instead. They are chuck, so a lot of fat and connective tissue, in other words perfect for pressure cooking or long, slow, wet cooking methods.
|
|
|
#
?
Aug 26, 2017 00:31
|
|
|
Truffle oil in mashed potatoes?
|
|
#
?
Aug 26, 2017 01:24
|
|
|
AVeryLargeRadish posted:They are chuck, so a lot of fat and connective tissue, in other words perfect for pressure cooking or long, slow, wet cooking methods. I'm saying they are very lean for a chuck roast, but I'm gonna say gently caress it and just throw them in.
|
|
#
?
Aug 26, 2017 01:46
|
|
|
Jay Carney posted: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) Yeah, I've pretty much learned to avoid those. If I want ribs, I'll get real ribs.
|
|
#
?
Aug 26, 2017 15:12
|
|
|
All i'm hearing here is I should probably braise them, then.
|
|
#
?
Aug 26, 2017 15:36
|
|
|
Is there a thread for the appreciation of balsamic vinegar, the most superior of all vinegars
|
|
#
?
Aug 26, 2017 23:31
|
|
|
Jeb! Repetition posted:Truffle oil in mashed potatoes? No. Butter, milk/cream, salt, pepper. That's it. If you're really desperate to fancy them up, roasted garlic and rosemary.
|
|
#
?
Aug 26, 2017 23:31
|
|
|
I like an egg yolk in there
|
|
#
?
Aug 26, 2017 23:36
|
|
|
Parmesan and garlic is a good combo too...
|
|
#
?
Aug 27, 2017 02:07
|
|
|
Bought some white wine a couple of weeks ago and never drank more than a glass of it. I feel like it's too stale to drink now but would feel bad if I just poured it down the drain. Any quick and good cooking uses for it?
|
|
#
?
Aug 27, 2017 02:24
|
|
|
C-Euro posted:Bought some white wine a couple of weeks ago and never drank more than a glass of it. I feel like it's too stale to drink now but would feel bad if I just poured it down the drain. Any quick and good cooking uses for it? Is it sweet or dry? Fruity or more neutral? That can mean a lot. My default answer for a dry white would be chicken French. It's a Rochester answer. Missing Name fucked around with this message at 02:59 on Aug 27, 2017 |
|
#
?
Aug 27, 2017 02:56
|
|
|
How did they make pie crusts and other flaky pastries like croissants before refrigeration?
|
|
#
?
Aug 27, 2017 16:58
|
|
|
tuyop posted:How did they make pie crusts and other flaky pastries like croissants before refrigeration? In cool weather, or expensively with ice. Definitely a luxury item! Hot water pastry is much more common.
|
|
#
?
Aug 27, 2017 17:22
|
|
|
Liquid Communism posted:No. You can also try some sour cream or some cream cheese.
|
|
#
?
Aug 27, 2017 17:26
|
|
|
Maybe cheddar, other cheese, and/or bacon. But then you're venturing into entree territory.
|
|
#
?
Aug 27, 2017 22:21
|
|
|
tuyop posted:How did they make pie crusts and other flaky pastries like croissants before refrigeration? You can make short crust pastry without chilled butter, you just need to use less butter and liquid relative to the amount of flour (a little over 2 parts flour to 1 part butter by weight). The end result won't be quite as nice, but it still works quite well. Jeb! Repetition posted:Truffle oil in mashed potatoes? I like to chop up a leek and saute it in lots of butter, then dump the whole lot into my mash with salt, pepper and a little milk.
|
|
#
?
Aug 28, 2017 07:51
|
|
|
wormil posted:The f in 400f is for Fahrenheit, not celsius. But still I'm not sure how you'd get gray. Right, that's still too high IMO This isn't a great picture, because this one is just flat out overcooked:  See how the outside (on the top and bottom) are just gray and dry? If the oven is too hot, you'll dry the outside out and the inside will still be undercooked (this one is definitely not undercooked), so you want to use a lower temp to get an even cook on it.
|
|
#
?
Aug 28, 2017 14:08
|
|
|
400f is not remotely too hot. I cook loins all the time and I've never had grey. If you drop the temp any lower the longer roast time will dry out the lean meat.
|
|
#
?
Aug 28, 2017 19:22
|
|
|
Bob Morales posted:Right, that's still too high IMO That was probably slathered in some sugar bbq sauce
|
|
#
?
Aug 28, 2017 21:30
|
|
|
wormil posted:400f is not remotely too hot. I cook loins all the time and I've never had grey. If you drop the temp any lower the longer roast time will dry out the lean meat. It won't unless dry out unless you get over a certain temp. It's why sous-viding works. You can totally cook loins at 400 and not over cook them, but here's a bunch of words about why you can get more consistency by going lower for large pieces of meat.
|
|
#
?
Aug 28, 2017 21:54
|
|
|
When I do pork tenderloin I sear it in a pan and then the pan goes into a 400F oven for like 10-15 minutes, that gets me an internal temp of like 130F that rises to around 140F while resting and moist, tender meat with a pink center.
|
|
|
#
?
Aug 28, 2017 22:06
|
|
|
snyprmag posted:It won't unless dry out unless you get over a certain temp. It's why sous-viding works. Neither you or Bob are even arguing "for" something, you're just arguing against me. If you guys have a better way of roasting a pork loin, post it. The world is big enough for more than one right way of doing things. Put yourself out there.
|
|
#
?
Aug 28, 2017 23:21
|
|
|
Do dogs ripen once picked? I have a tree outside my apt and they're finally starting to turn.. some of the ones I pick are still a little green at the stem, but it's a delicate balance between waiting for them to be perfect and losing them to birds or the impenetrable ivy below the tree.
|
|
#
?
Aug 28, 2017 23:37
|
|
|
I was arguing that you absolutely can do a pork loin slow and low. Here's serious eat's pork loin recipe that roasts it at 250. This isn't as useful for a smaller tenderloin, but it still works to get the insides to 140 and then sear it for a crust.
|
|
#
?
Aug 28, 2017 23:47
|
|
|
I was requested to make tangerine chocolate-chip cookies, but will he (not a trained chef or anything) be able to tell the difference if I take the easier cheaper path and do orange chocolate-chip cookies instead?
|
|
#
?
Aug 29, 2017 00:45
|
|
i like nice words
|
Turkeybone posted:Do dogs ripen once picked? I have a tree outside my apt and they're finally starting to turn.. some of the ones I pick are still a little green at the stem, but it's a delicate balance between waiting for them to be perfect and losing them to birds or the impenetrable ivy below the tree. ...figs?
|
|
#
?
Aug 29, 2017 00:51
|
|
Turkeybone posted:Do dogs ripen once picked? I have a tree outside my apt and they're finally starting to turn.. some of the ones I pick are still a little green at the stem, but it's a delicate balance between waiting for them to be perfect and losing them to birds or the impenetrable ivy below the tree. 
|
|
|
#
?
Aug 29, 2017 00:53
|
|
|
Corn dog tree.
|
|
#
?
Aug 29, 2017 00:56
|
|
|
Always let your dog ripen first
|
|
#
?
Aug 29, 2017 01:03
|
|
|
Every dog has a dead wasp inside
|
|
#
?
Aug 29, 2017 01:18
|
|
|
Turkeybone posted:Do dogs ripen once picked? I have a tree outside my apt and they're finally starting to turn.. some of the ones I pick are still a little green at the stem, but it's a delicate balance between waiting for them to be perfect and losing them to birds or the impenetrable ivy below the tree. Put this on my gravestone. I loving love autocorrect.
|
|
#
?
Aug 29, 2017 03:01
|
|
|
....ugh yes figs.
|
|
#
?
Aug 29, 2017 06:05
|
|
|
Pommeranians are better if left to ripen fully before picking.
|
|
#
?
Aug 30, 2017 09:44
|
|
|
Turkeybone posted:Do dogs ripen once picked? I have a tree outside my apt and they're finally starting to turn.. some of the ones I pick are still a little green at the stem, but it's a delicate balance between waiting for them to be perfect and losing them to birds or the impenetrable ivy below the tree. 
|
|
#
?
Aug 30, 2017 11:25
|
|
|
|
| # ? May 13, 2024 06:27 |
|
|
Hoping someone has some insight on this as this has been driving my girlfriend and I crazy! We recently moved into a new apartment in NYC, and we love to cook. However the counter layout of the kitchen has made setting up a dish/drying rack less than ideal (and we don't have a dishwasher).   So far we have considered... - Over the sink racks, but the faucet is too tall and cabinets are too low for anything meaningful. - Laying out a drying mat on the stove, but if we are cooking at the same time this becomes impossible. - Putting out a dish rack on the counter opposite the stove (or opposite the sink on a cart), but this means moving wet dishes a decent distance and most likely making a mess. The small slivers of counter space on each side of the sink at 5.5", so a bit thin for the foot print of most vertical dish racks. I know these are the problems that come with apartment living, but does anyone have any clever ideas or suggestions? Any low profile wall-mounted dish racks you've seen? Clever repurposed items that would work in this situation? As mentioned this has been driving us crazy and I feel like I've exhausted all my options, so hopefully a fresh set of eyes could help 
|
|
#
?
Aug 30, 2017 15:01
|
|
